CN102742815A - Novel method for preparing material having cheese flavor - Google Patents
Novel method for preparing material having cheese flavor Download PDFInfo
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- CN102742815A CN102742815A CN2011100978203A CN201110097820A CN102742815A CN 102742815 A CN102742815 A CN 102742815A CN 2011100978203 A CN2011100978203 A CN 2011100978203A CN 201110097820 A CN201110097820 A CN 201110097820A CN 102742815 A CN102742815 A CN 102742815A
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Abstract
The invention relates to a novel method for preparing a material having a cheese flavor. The novel method is characterized in that bacterial strains or their spores or mycelia, and fermentation substrates comprising materials containing milk, oil and grease and/or enzymoiysis products of the materials are fermented; and in fermentation, the material having a cheese flavor is released with fermentation tail gas and is collected by a fat soluble adsorbent so that the fat soluble adsorbent with the material having a cheese flavor is obtained. Through the novel method, the material having a good flavor is obtained; fermentation tail gas is recovered effectively; and the influence produced by fermentation on the environment is greatly reduced.
Description
Technical field
The invention belongs to microbiology and bromatology field; More specifically, the present invention relates to a kind of new method that obtains the cheese flavor material.
Background technology
Cheese flavor (cheese flavor also claims cheese or cheesy flavor) is a kind of multicomponent mixing local flavor system.Nearly different volatility of kind more than 3000 and the involatile substance of surpassing in cheese, local flavor is produced by volatile materials, also claims the local flavor volatile materials.Typical local flavor volatile materials in the dissimilar cheese can be divided into 6 groups: fatty acid (like acetate, propionic acid, butyric acid), ketone (like 2-heptanone, methyl n-heptyl ketone, 2-butanone), ester class (like ethyl butyrate, ethyl caprate), aldehydes (like 3-methyl-hutanal, 2-methyl-hutanal, benzaldehyde), alcohols (like 1-butanols, 3-methyl isophthalic acid-butanols, phenylethanol) and sulfide (like disulphide, methyl mercaptan).
The generation approach of cheese flavor material mainly is that fat, the protein in the butterfat raw material produces the product (also comprising the flavour compositions that carries in the raw milk in the product usually) with local flavor under the effect of enzyme.General complicated cheese flavor material then is under the effect of microorganism (being actually the enzyme that microbial metabolism produces), to produce.
The formation of cheese flavor material and raw material substrate and the leavening (microorganism) that uses when producing are relevant.
Several kinds of common cheese flavor materials; As using the widest blue cheese (Blue Cheese; Also claim blue line cheese, bleu cheese etc.) flavor substance, also have than right cheese (Brie Cheese) horse Soviet Union lira cheese (Mozzarella Cheese) in addition; Car reaches cheese (Cheddar Cheese), Palma cheese (Parmesan Cheese) flavor substance etc.
So far, the research that utilizes mould to carry out fermenting and producing cheese flavor material only limits to the blue cheese flavor substance.Disclosed a kind of method of utilizing penicillium roqueforti and mutant strain penicillium camemberti liquid deep layer fermenting thereof to produce Blue Cheese flavor substance among the US3100153 (1963/08/06).
Show after deliberation; The key component that produces typical blue cheese local flavor is a MIBK; Referring to document JOHN E.KINSELLA and DAN HWANG.Biosynthesis of Flavors by Penicillium roqueforti.BIOTECHNOLOGY AND BIOENGINEERING, VOL.XVIII, PAGES927-938 (1976); Specifically; Mycotic spore, mycelium are secreted complicated enzyme in the growth metabolism process, these enzymes systems are with protein in the dairy products, and macromolecular substances such as fat are degraded to flavor precursors and local flavor base-material material; As: lipase can be aliphatic acid and glycerine with lipidolysis, and aliphatic acid is MIBK through the metabolism of classical beta oxidation approach under the tryptophan side-chain alpha effect.
In these years, the technical staff is to producing only two kinds of mould bacterial classification system (penicillium roqueforti Penicillium roqueforti of blue cheese flavor substance; Penicillum glaucum Penicillium glaucum) carried out replenishing and perfect.
Yet Along with people's requires to improve constantly to the each side of food, and especially taste becomes more diverse, and obtains novel cheese flavor, and perhaps screen the bacterial strain that obtains the original or new cheese flavor material of production is the heat subject in present technique field always.
Summary of the invention
The object of the present invention is to provide a kind of new method that obtains the cheese flavor material.
In first aspect of the present invention, a kind of method of producing the cheese flavor material is provided, this method comprises:
Adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments; Adopt fat-soluble adsorbent to collect the cheese flavor material that discharges with fermentation tail gas in the sweat, obtain to be adsorbed with the fat-soluble adsorbent of cheese flavor material;
Wherein said bacterial strain is selected from: Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp), penicillium roqueforti (Penicillium roqueforti), Candida or its variant or their combination.
In another preference, described fat-soluble adsorbent is selected from: dairy products, grease (comprising animal and plant fat or microbial grease); Or
The described material that contains breast, oil, lipid is selected from: dairy products, grease (comprising animal and plant fat or microbial grease).
In another preference, described fat-soluble adsorbent is selected from: refining sunflower oil, ready-mixed oil, rare cream (fat content 10-50%wt), butterfat (fat content 50-99.9%wt) or milk power solution are (preferably, 5-40%wt); More preferably refining sunflower oil.
In another preference, described fermentation comprises:
The earlier spore suspension or the hypha fluid of preparation bacterial strain in the fermentation substrate that again spore suspension or the hypha fluid of effective dose is inoculated into liquid form, obtain tunning, and fermentation temperature is 25-35 ℃, and fermentation time is 24-48 hour.
In another preference, after fermenting, also comprise: after the fermentation, collect tunning or its concentrate of liquid form, as the flavor substance product.
In another preference, described method also comprises: the fat-soluble adsorbent that is adsorbed with the cheese flavor material that will obtain is as the flavor substance product or produce the flavor substance product;
The fat-soluble adsorbent that is adsorbed with the cheese flavor material that obtains is compound as flavor substance product or production flavor substance product with tunning or its concentrate of the liquid form of acquisition;
The fat-soluble adsorbent that is adsorbed with the cheese flavor material that obtains is mixed with the lactobacillus-fermented product (as mixing in 1: 100～100: 1 with mass ratio; More preferably mixed in 1: 50～50: 1 with mass ratio; More preferably mixed in 1: 20～20: 1 with mass ratio; Like mass ratio 1: 10～10: 1,1: 5～5: 1,1: 2～2: 1 etc.), as the flavor substance product or produce the flavor substance product; Or
The tunning of the liquid form that obtains or its concentrate or powdery fermentation material are mixed with the lactobacillus-fermented product (as with mass ratio mixing in 1: 100～100: 1; More preferably mixed in 1: 50～50: 1 with mass ratio; More preferably mixed in 1: 20～20: 1 with mass ratio; Like mass ratio 1: 10～10: 1,1: 5～5: 1,1: 2～2: 1 etc.), as the flavor substance product or produce the flavor substance product.
In another preference, also comprise the degerming processed steps.Preferably, described degerming is handled and is adopted centrifugal, as to filter any one or two kinds combination.
In another aspect of this invention, a kind of method of producing the cheese flavor material is provided, this method comprises:
Adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments;
Tunning is mixed with the lactobacillus-fermented product (as mixing in 1: 100～100: 1 with mass ratio; More preferably mixed in 1: 50～50: 1 with mass ratio; More preferably mixed in 1: 20～20: 1 with mass ratio; Like mass ratio 1: 10～10: 1,1: 5～5: 1,1: 2～2: 1 etc.), as the flavor substance product or produce the flavor substance product;
Wherein said bacterial strain is selected from: Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicilliump Paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp), penicillium roqueforti (Penicillium roqueforti), Candida or its variant or their combination.
In another preference; Described lactic acid bacteria is selected from (but being not limited to): Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis); Lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris); Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), lactobacillus paraceasi (Lactobacillus paracasei); Lactobacillus fermenti (Lactobacillus fermentium); Lactobacillus gasseri (Lactobacillus gasseri), Lactococcus lactis lactic acid subspecies (the biological mutant strain of biacetyl) (Lactococcus lactis subsp.lactis biovar diacetylactis), leuconostoc mesenteroides sub species cremoris (Leuconostoc mesenteroides subsp.cremoris); Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) or streptococcus thermophilus (Streptococcus thermophilus).
In another aspect of this invention, the cheese flavor material that adopts the arbitrary said method in front to obtain is provided.
In another aspect of this invention, the application of said cheese flavor material at field of food is provided.
In another aspect of this invention, a kind of method for making food is provided, this method comprises: the cheese flavor material that the method noted earlier of appropriate amount is obtained adds in the foodstuff base material, mixes heating.
More preferably, also comprise being selected from following step: sterilization, filtration, emulsification, crystallization, stirring, slaking (step optionally can be carried out 1 time or repeatedly, the priority of order can change).
In another preference, described foodstuff base material is selected from (but being not limited to): dairy products, grease.
In another preference, also can in food preparation process, add food coloring, flavoring essence etc.
Others of the present invention are because the disclosure of this paper is conspicuous to those skilled in the art.
The specific embodiment
The inventor has disclosed a kind of new method of obtaining the cheese flavor material through extensive studies and test.Adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments; Adopt fat-soluble adsorbent to collect the cheese flavor material that discharges with fermentation tail gas in the sweat, obtain to be adsorbed with the fat-soluble adsorbent of cheese flavor material.Said method not only can obtain sapid material, and has effectively reclaimed fermentation tail gas, has significantly reduced the influence of sweat for environment.
As used herein, said " oil ", " fat " type material (as being called grease) can be well known in the art, such as but not limited to rape oil, and soya-bean oil, sunflower oil; Cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil; Olive oil, kopok oil, siritch, evening primrose oil, palm oil; Sher butter, cocoa butter, coconut oil, palm kernel wet goods plant quasi-grease; And butterfat, butter, lard, animal raw fats such as fish oil; Microbial grease such as microorganism DHA grease, microorganism AA grease, microorganism EPA grease, acid and gamma-linolenic grease etc.Above-mentioned lubricant component can use separately, also can use two or more mixing back.Obtain processing oil fat prod (fusing point is the fatty foods below 60 ℃) for above-mentioned grease is put forward technology such as (comprise do to divide to put forward, the solvent branch is put forward etc.) or ester exchange (comprising chemical ester exchange and enzyme process ester exchange), refining through hydrogenation or branch and also can use, above-mentioned processing technology all is the technology of this area routine.
Described " breast " type material (as being called dairy products) can be well known in the art, such as but not limited to unfermentable dairy products, fermented dairy product.The dairy products kind includes but not limited to derive from liquid milk, whole milk powder, skimmed milk power, whey powder, cream (Butter), rare cream (Cream), the cheese (cheese) of ox, sheep, camel etc., cheese powder, butter oil (milk fat) etc.Ox includes but not limited to buffalo, milk cow, yak, ox.
Described " foodstuff base material " also promptly prepares the raw material of food, and it can be any material that can mix, prepare food with the cheese flavor material that the present invention obtains, such as but not limited to: milk, vegetable oil, sugar etc.Described foodstuff base material can be solid-state, liquid state or emulsus.
Described " food coloring " is meant other uranidin of food grade of natural or chemical synthesis, haematochrome, β carrot pigment etc.
Said " flavoring essence " comprises the flavoring essence of chemical synthesis, the flavoring essence of natural equivalent, natural edible essence.
Said " butter " is anhydrous margarine, and its prescription can be known in the art, for example comprises edible oil and fat, dairy products, emulsifying agent, flavoring essence, food coloring, anti-oxidant or other food supplementary materials in its prescription.The butter of other prescription also can be applicable among the present invention.
" margarine " its prescription can be known in the art, for example comprises in its prescription: edible oil and fat, water, dairy products, emulsifying agent, salt, citric acid, potassium sorbate, flavoring essence, food coloring, anti-oxidant or other food supplementary material or food additives.The margarine of other prescription also can be applicable among the present invention.
Said " crisp skin oil " for above-mentioned margarine passes through the pipe (resting tube) that stops, is processed into the product that obtains after the shapes such as sheet, column, strip.
Unless otherwise indicated, " bacterial strain " of the present invention is meant that those are that fermentation substrate ferments with the material and/or its enzymolysis product that contain breast, oil, lipid, and contains the bacterial strain of cheese flavor material in the tunning or in the fermentation tail gas.As optimal way of the present invention, described bacterial strain is selected from but is not limited to Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp), penicillium roqueforti (Penicillium roqueforti), Candida or its variant or their combination.
Produce the method for cheese flavor material
Therefore, the method for production cheese flavor material of the present invention comprises: adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments; Adopt fat-soluble adsorbent to collect the cheese flavor material that discharges with fermentation tail gas in the sweat, obtain to be adsorbed with the fat-soluble adsorbent of cheese flavor material.
Described fermentation substrate generally provides the material that contains breast, oil, lipid; Or the enzymolysis product that behind lipase enzymolysis above-mentioned substance, forms; Or both mixtures.
The material that contains breast, oil, lipid includes but not limited to dairy products, animal and plant fat or microbial grease.
In another preference, said dairy products are selected from but are not limited to: whole milk powder solution (preferably being 5-40%wt whole milk powder solution), cream (cream), butter (Butter), butterfat (milk fat), mammal (like ox, sheep, camel) milk etc.
In another preference, said vegetable fat can be coconut oil, soybean oil, corn oil, coconut oil, rape oil, soya-bean oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, olive oil, evening primrose oil, cottonseed oil, rice bran oil, grape-kernel oil, linseed oil, peanut oil, apricot kernel oil, nut oil, wheat germ oil, sesame wet goods.Described animal fat can be butter etc.
Above-mentioned animal and plant fat, microbial grease etc. also can use this quasi-grease through or without the mixture or the monomer of physics or chemical modification (branch is carried, hydrogenation, ester exchange); It also can be the transgenosis grease.
Described microorganism can join in the fermentation substrate with spore shape, also can join in the fermentation substrate with mycelium morphology; Fermentation substrate can be liquid substrate (carrying out liquid fermentation) or solid-state substrate (carrying out solid fermentation).
Preferably, described microorganism through seed culture, thereby forms mycelium before joining substrate.Cultivate in the described seed bacterium culture medium, form first order seed (mycelium); Again first order seed is inoculated in the seed culture medium, forms secondary seed (mycelium); Preferably, also can further form three grades of seeds (mycelium).
It is effective dose to the consumption in the fermentation substrate that spore or mycelium add (inoculation).Described effective dose is to be enough to produce fermentation reaction, is enough to produce the consumption of the tunning of cheese flavor.Those skilled in the art can confirm this effective dose according to the characteristic of what and bacterial strain of fermentation substrate.In a preferred implementation of the present invention, when the concentration of pityrosporion ovale suspension is 10
6-10
7Or mycelial dry weight is when 15-25g/L, and the volume ratio of pityrosporion ovale suspension or hypha fluid and liquid-type fermentation substrate is 5-20%.
Cultivating the temperature of (fermentation) and lasting time decides with the correlation of cheese flavor based on free fatty (FFA).Free fatty FFA content and flavor intensity are closely-related.Those skilled in the art can confirm to cultivate the time that continues according to needed flavor intensity.
Preferably, the liquid fermentation temperature is 25-35 ℃, and fermentation time is 24-48h.Preferably, the solid fermentation temperature is 15-25 ℃, and fermentation time is 10-15 days.
Unless otherwise indicated, other condition of cultivating (fermentation) has no particular limits, and can adopt the condition of the routine of those skilled in the art's cultivating microorganism.
The present invention also comprises the tunning that adopts said method to obtain, and described tunning has local flavor, and described local flavor is a cheese flavor.Described tunning can be used for preparing the food with local flavor, and described local flavor is a cheese flavor.
Preferably, collect tunning or its concentrate of said liquid form, as the flavor substance product; Perhaps, said liquid form tunning is carried out degerming handle, resulting liquid with cheese flavor after the collection and treatment is as the flavor substance product; Perhaps, extract volatile materials in the said liquid form tunning as the flavor substance product; Perhaps, said liquid form tunning is carried out dried, resulting solid with cheese flavor after the collection and treatment is as the flavor substance product.
The technology that can adopt those skilled in the art to know is handled in described degerming.For example, carry out centrifugal or filtration, remove thalline wherein, get clear liquid as flavor substance to tunning.The local flavor volatile materials that extracts in the tunning also can adopt mode well-known to those skilled in the art, for example distills extraction, adsorbing and extracting, extraction etc.Preferably, supercritical extract is adopted in extraction.The solvent that distillation, adsorbing and extracting or extraction are adopted adopts the solvent that can extract volatile flavor substance well-known to those skilled in the art.The technology that described dried can adopt those skilled in the art to know.Preferably, adopt freeze-drying or spray-drying.
Preferably, can collect described solid-state form fermentation substrate, as the flavor substance product; Perhaps, extract volatile materials in the said solid-state form tunning as the flavor substance product; Perhaps, said solid-state form fermentation substrate is carried out dried, resulting solid with cheese flavor after the collection and treatment is as the flavor substance product.
The local flavor volatile materials that extracts in the tunning also can adopt mode well-known to those skilled in the art, for example distills extraction, adsorbing and extracting, extraction etc.Preferably, supercritical extract is adopted in extraction.The solvent that distillation, adsorbing and extracting or extraction are adopted adopts the solvent that can extract volatile flavor substance well-known to those skilled in the art.The technology that described dried can adopt those skilled in the art to know.Preferably, adopt freeze-drying or spray-drying.
Adopt fat-soluble adsorbent to collect the cheese flavor material that discharges with fermentation tail gas in the sweat, obtain to be adsorbed with the fat-soluble adsorbent of cheese flavor material.
Utilizing the microorganism aerobic fermented dairy product to produce in the process of cheese flavor material; Part cheese flavor material is released in the air with fermentation tank tail gas; Cause not only that flavour intensity significantly reduces in the fermentation material, and be released in airborne strong cheese flavor and can influence the surrounding air quality.The present invention finds through experiment repeatedly, adopts cheese flavor material in the fat-soluble adsorbent rich exhaust, can successful head it off, and unexpectedly obtained strong cheese flavor material.
Collecting the product that the cheese flavor material in the tail gas obtains can use separately, or with the last compound use of tunning (liquid flavor substance) that obtains of fermentation, obtain the cheese flavor of different-style.This fat-soluble adsorbent can be any liposoluble substance with absorption fermentation tail gas function, includes but not limited to dairy products, grease.Comprise: vegetable oil is like sunflower oil, be in harmonious proportion wet goods, and the butterfat class is like rare cream, and milk etc. are wherein best with the sunflower oil adsorption effect.
The above cheese flavor material that obtains of the present invention also can with other microbial fermentation product common application, to obtain to have concurrently the local flavor of cheese flavor and other style.For example, the inventor is surprised to find that, the cheese flavor material that the present invention is obtained and lactobacillus-fermented product mixing application can obtain the fuller food of cheese flavor in preparing cheese flavor food.
When lactobacillus-fermented prepares lactic acid bacteria local flavor material, can adopt this area various lactobacillus commonly used, for example (but being not limited to): Lactococcus lactis subsp.Lactis; Lactococcus lactis subsp.cremoris; Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus paracasei; Lactobacillus fermentium; Lactobacillus gasseri, Lactococcus lactis subsp.lactis biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris; Lactobacillus acidophilus, Lactobacillus casei or Streptococcus thermophilus.The dairy products that are used for lactobacillus-fermented comprise: rare cream, milk, milk powder reconstruction, whey powder solution, or its mixture.
The cheese flavor material is in the application of field of food
In a preference, described cheese flavor material is applied to the production of food grease.Preferably, the ready-mixed oil that making family or food industry are used, margarine, anhydrous butter, crisp skin oil, liquid butter, butter, table butter, powdered oil etc., these product forms can be liquid state, bulk, powdery, sheet, graininess etc.
In another preference, described cheese flavor material is applied to the grease of food processing, for example is used to process food such as bread, cake, biscuit, toffee, puffed rice, vegetable fat powder, candy, dilated food.
Preferably, described cheese flavor material is applied to produce Tibetan butter, buttered tea, yak milk powder, hides cake, fermented milk, sour milk, cheese.
In another preference, described cheese flavor material can be used as essence and flavoring agent to be added in the food.
The method that another aspect of the present invention also provides a kind of preparation to have the food of local flavor, said method comprises: before adding the cheese flavor material of appropriate amount in the foodstuff base material, simultaneously or afterwards, said cheese flavor material is sterilized.Described " appropriate amount " is meant in joining foodstuff base material behind the food prepared therefrom, is enough to form cheese flavor.For example, described cultured products accounts for the 1-60% (w/w) of amount of the mixture with after foodstuff base material mixes; 2-50% more preferably; 5-30% more preferably.
Inventive point of the present invention mainly is:
(1) disclosed first at strain fermentation and produce in the process of cheese flavor material, the cheese flavor material that utilizes adsorbability material to adsorb to volatilize in the sweat has significantly reduced the influence of sweat for environment.
(2) disclosed the tunning common application that will adopt cheese flavor material that mould or culture propagation production obtains and lactic acid bacteria first in as flavor substance product or production flavor substance product.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in the restriction scope of the present invention.The experimental technique of unreceipted actual conditions in the following example, or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise percentage and umber calculate by weight.
Only if definition separately, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any with the institute similar content of putting down in writing or the equalization method and material all can be applicable among the present invention.The usefulness that preferable implementation method described in the literary composition and material only present a demonstration.
Embodiment 1, Java penicillium (Eepenicillium javanicium CGMCC No.3551) liquid fermentation are produced the cheese flavor material
First step: obtain its enzymolysis product through the lipase hydrolysis coconut oil;
(1) 200g cochin oil (available from Shanghai Jiali Food Industry Co., Ltd.) is positioned in the triangular flask of 500ml, places shaking water bath pot (40 ℃) concussion water bath with thermostatic control 30 minutes;
(2), add lipase (PALATASE 20000L is available from the letter NOVOZYMES of Novi) and be hydrolyzed according to the addition of 0.1g/100ml; Per 2 hours sampling and measuring acid values (AV value) and free fatty acid content (FFA) in the hydrolytic process;
(3) when the no significant change of AV value, finish hydrolysis; Again hydrolysate is warming up to 85 ℃, is incubated and carries out deactivation after 15 minutes; Hydrolysate after the deactivation can place 4 ℃ of refrigerator storages subsequent use.
Second step: microbial inoculant in fermentation substrate, is produced the cheese flavor material through liquid fermentation;
(scrape gently on the Eupenicillium javanicium CGMCC No.3551 fresh PDA inclined-plane and get spore one ring from the Java penicillium of cultivating 3-5 days; Be inoculated in eggplant bottle inclined-plane; 28 ℃ of static cultivations were drawn an amount of sterilized water and are dripped in eggplant bottle inclined-plane after 3-5 days, scraped gently with oese and got slant pore; Pour in the aseptic inoculation bottle, the preparation spore concentration is 10
7The suspension of individual/mL; By inoculum concentration is that 15% volume ratio (spore suspension/fermentation substrate) is inoculated in and is mounted with the 3.5L fermentation substrate and (or claims fermentation medium; It consists of: the coconut oil zymolyte of the above-mentioned first step gained of 175g; 5L fermentation tank 3325g fresh yak milk) (available from newbrunswick scientific, model: BIOFLO 110FERMENTOR) carry out fermenting and producing; The process conditions of fermenting and producing are following: 28 ℃ of cultivation temperature, stir revolution 200rpm/min, and ventilate 1: 1v/v, pH is automatic, and dissolved oxygen (DO%) is automatic, cultivates 40-48 hour;
Tunning is carried out local flavor sensory evaluation test, and local flavor sensory evaluation result: the tunning of acquisition has typical cheese flavor, and flavor quality is good.Specifically, this local flavor mainly is that letones (typical cheese flavor volatile materials) produces, and it is stronger to smell overall local flavor, and the heptanone flavor is apparent in view, and cheese flavor (cheesy) is strong, can't smell the fermented bean curd flavor basically, and fatty tart flavour does not have other peculiar smell.
Adopt the method for SPME that the local flavor volatile materials in the tunning is extracted, and the sample that extraction obtains is carried out GC-MS (gas chromatography and mass spectromentry) detect; Gas chromatograph-mass spectrometer is available from Agilent, and model is 6890-5973.
The GC-MS test result of the local flavor volatile materials in the tunning that is obtained shows that main volatile materials is the typical local flavor volatile materials of cheese: MIBK (2-heptanone, methyl n-heptyl ketone, 2-undecyl ketone, 2 pentanone).
The collection of embodiment 2, mould (the Trichoderma reeseiCGMCC No.3553) liquid fermentation of Switzerland's wood and volatile flavor substance
Get spore one ring from cultivating to scrape gently on 3-5 days the PDA inclined-plane of Switzerland's wood mould (Trichoderma reesei CGMCC No.3553); Be inoculated in the 250mL triangular flask of the fresh yak milk that 50mL is housed; Back and forth concussion is (28 ℃; 120rpm/min) cultivated 40 hours, obtain primary seed solution (being the one-level hypha fluid).
Draw the 2.5mL primary seed solution, be inoculated in the 500mL triangular flask that 100mL fresh yak milk is housed, and back and forth concussion (28 ℃, 120rpm/min) cultivated 24-26 hour, obtain secondary seed solution (being the secondary hypha fluid), mycelium dry weight is about 15-25g/L.
With the secondary seed solution of above-mentioned acquisition, be that 10% volume ratio (secondary seed solution/fermentation substrate) is inoculated in the 50L fermentation tank that is mounted with 35L fermentation substrate (it consists of: fresh yak is suckled) by inoculum concentration, the process conditions of fermenting and producing are following: 28 ℃ of cultivation temperature; Stir revolution 200rpm/min, ventilate 1: 1v/v, tank pressure 0.02MPa; PH is automatic; DO% is automatic, begins in 14 hours from fermenting, with its tail gas mouth of pipe chemical disinfection; Insert in aseptic surge flask bottom; The connection of surge flask exhaust ports is equipped with the fat-soluble adsorbent of 500mL and (is selected from: refining sunflower oil (available from Shanghai Jiali Food Industry Co., Ltd.), ready-mixed oil (available from Shanghai Jiali Food Industry Co., Ltd.), rare cream (available from Shanghai Bright Cheese and Butter Co., Ltd.) of fat content 40% (w/w); New Zealand's butterfat of fat content 99.8% (w/w) (available from the permanent natural NZMP of New Zealand); The absorption bottle bottom of the 1L of 20% whole milk powder solution (whole milk powder is available from New Zealand's perseverance natural (NZMP)), absorption bottle exhaust outlet is equipped with air cleaner, prevents to pollute.
To fermentation ends, contain and obtain to have strong cheese flavor material in the absorption bottle of various fat-soluble adsorbents.
The sensory evaluation of table 1, liposoluble substance adsorbed product
| Sensory evaluation | Adsorption effect | |
| The refining sunflower oil | Strong full cheese flavor | Best |
| Ready-mixed oil | Strong cheese flavor | Preferable |
| Rare cream of fat content 40% | The cheese flavor of milk flavor, gentleness | Preferable |
| The butterfat of fat content 99.8% | The cheese flavor of butterfat flavor, gentleness | Preferable |
| 20% New Zealand's whole milk powder solution | The milk powder flavor, gentle cheese flavor | Preferable |
Carry out sensory evaluation to obtaining the local flavor material, think that refining sunflower oil adsorption effect is best.Can add the foodstuff base material of local flavor material through sensory evaluation, or sensory evaluation is added the food of this foodstuff base material, further definite local flavor material adding proportion.
Embodiment 3, the adsorbed product that obtains with embodiment 2 are applied to prepare cheese flavor oil and fat product and buttered tea
1., adsorbed product (with the pure sunflower oil absorption of refining) 0.5kg that embodiment 2 is obtained together joins in the water jar with 1kg yak milk, adds the 2g citric acid simultaneously, the 9g potassium sorbate is heated to 80 ℃, keeps 15 minutes, sterilizes while stirring.
2., 8.5kg anhydrous milkfat (available from New Zealand's perseverance natural (NZMP)) is joined in the oil phase jar, heat while stirring, add the 68g monoglyceride simultaneously, 10g lecithin, the 0.004g beta carotene heats 60 ℃, stirs and keeps 15 minutes.
3., feed liquid in the water jar is filtered through bag filter, join the oil phase jar, emulsification 15 minutes forms emulsion.
4., emulsion is once more through after the bag filter filtration, through the plate type heat exchanger sterilization.
5., chilling is mediated: emulsion pumps into Chiller (A unit) by plunger displacement pump or gear pump under certain pressure intensity; Crystallization rapidly in the crystallization tube; Get into kneader (B unit) again, the B unit is mediated the material vigorous stirring, and forms 10kg cheese flavor oil and fat product gradually.
6., place 15 ℃, slaking.
7., be processed into the strong buttered tea (the typical hot beverage in a kind of Tibet region) of cheese flavor to this cheese flavor oil and fat product.
Embodiment 4, Java penicillium tunning and lactobacillus-fermented product common application are in preparation local flavor oil and fat product and buttered tea
Go in the germ-free milk available from the lactic acid bacteria fermenting agent DELVO-TEC LL-50A of DNS company (lactococcus lactis subsp Lactococcus lactis ssp.Cremoris and Lactococcus lactis lactic acid subspecies Lactococcus lactis ssp.Lactis mixture) inoculation 0.02%; 22 ℃ are cultured to pH about 4.5, obtain lactic acid bacteria local flavor material.Carry out according to following steps afterwards:
1., get the tunning 0.5kg of gained among the embodiment 1, the lactic acid bacteria local flavor material 0.5kg of aforementioned preparation carries out homogeneous, together joins in the water jar with 0.5kg yak milk; Add the 2g citric acid simultaneously, the 9g potassium sorbate is heated to 80 ℃; Kept 15 minutes, while stirring sterilization.
2., 8.5kg New Zealand anhydrous milkfat is joined in the oil phase jar, heat while stirring, add the 68g monoglyceride simultaneously, 10g lecithin, the 0.004g beta carotene heats 60 ℃, stirs and keeps 15 minutes.
3., feed liquid in the water jar is filtered through bag filter, join the oil phase jar, emulsification 15 minutes forms emulsion.
4., emulsion is once more through after the bag filter filtration, through the plate type heat exchanger sterilization.
5., chilling is mediated: emulsion pumps into Chiller (A unit) by plunger displacement pump or gear pump under certain pressure intensity, crystallization rapidly gets into kneader (B unit) again in the crystallization tube, and the B unit is mediated the material vigorous stirring, and forms 10kg local flavor oil and fat product gradually.
6., place 15 ℃, slaking.
7. be processed into the buttered tea that is rich in sour milk & cheese characteristic to this local flavor oil and fat product.
The local flavor of final this grease is abundanter than single local flavor that adopts a kind of tunning to prepare.
When lactobacillus-fermented prepares lactic acid bacteria local flavor material; Other available lactic acid bacteria also has Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus paracasei; Lactobacillus fermentium; Lactobacillus gasseri, Lactococcus lactis subsp.lactis biovar diacetylactis, Leuconostoc mesenteroides subsp.cremoris; Lactobacillus acidophilus, state approvals such as Lactobacillus casei and Streptococcus thermophilus can be used for the lactic acid bacteria in the food.The dairy products that are used for lactobacillus-fermented comprise: rare cream, milk, milk powder reconstruction, whey powder solution, or its mixture.Empirical tests adopts above kind lactic acid bacteria arbitrarily and plants the lactic acid bacteria local flavor material that the dairy products fermentation obtains arbitrarily, all can obtain local flavor and enrich full oil and fat product.
Embodiment 5, penicillium roqueforti (Penicillium roqueforti) liquid fermentation are produced the cheese flavor material
With 0.02% leavening CHOOZIT available from Danisco (DANISCO) company
TMChesse cultures PRB18HYP 5D (penicillium roqueforti Penicillium roqueforti) is inoculated in the 250mL triangular flask of the aseptic whole milk powder solution (20%) that 50mL is housed; Back and forth concussion is (28 ℃; 120rpm/min) cultivated 40 hours, obtain primary seed solution (being the one-level hypha fluid).
Draw the 2.5mL primary seed solution; Be inoculated in and be equipped with in 100mL whole milk powder solution (20%) the 500mL triangular flask, back and forth concussion (28 ℃ 120rpm/min) were cultivated 24-26 hour; Obtain secondary seed solution (being the secondary hypha fluid), mycelium dry weight is about 15-25g/L.
With the secondary seed solution that obtains, be that 10% volume ratio (secondary seed solution/fermentation substrate) is inoculated in the 50L fermentation tank that is mounted with 35L whole milk powder solution (20%) by inoculum concentration, the process conditions of fermenting and producing are following: 28 ℃ of cultivation temperature; Stir revolution 200rpm/min; Ventilate 1: 1v/v, tank pressure 0.02MPa, pH is automatic; DO% is automatic, cultivates 23-30 hour.
The tunning that fermenting and producing is obtained carries out local flavor sensory evaluation test, and local flavor sensory evaluation result: the tunning of acquisition has typical blue cheese local flavor, and is good at flavor quality, free from extraneous odour.Specifically, this local flavor mainly is that letones (typical blue cheese local flavor volatile materials) produces, and smelling has blue cheese flavor (cheesy), fatty tart flavour (fatty savory), fermented bean curd flavor, no tapinoma-odour.
Embodiment 6, candida utili (Candida utilis) liquid fermentation are produced the cheese flavor material
Scrape from fresh candida utili (Candida utilis) (ATCC 9248) inclined-plane and to get lawn one ring, be inoculated in the 250mL triangular flask that the common fresh milk of 50mL is housed, and back and forth concussion (28 ℃, 120rpm/min) cultivated 36 hours, obtain seed liquor.
With above-mentioned seed liquor, be that 10% volume ratio (seed liquor/fermentation substrate) is inoculated in the 50L fermentation tank that is mounted with 35L whole milk powder solution (20%) by inoculum concentration, the process conditions of fermenting and producing are following: 30 ℃ of cultivation temperature; Stir revolution 200rpm/min; Ventilate 1: 1v/v, tank pressure 0.02MPa, pH is automatic; DO% is automatic, cultivates 23-30 hour.
The tunning that fermenting and producing is obtained carries out the sensory evaluation test of local flavor, the result: the tunning of acquisition is a kind of cheese flavor (cheesy), fruity, and the ester flavour blend, flavor coordination does not have bad smell.
The application of the cheese flavor material that embodiment 7, embodiment 5 and 6 obtain
1, makes the crisp skin oil of sheet of cheese flavor
1., earlier the tunning distillation of gained among the embodiment 5 is obtained cheese flavor distillate (be distilled to stoste volume 1/3), get this distillate of 0.2g, the 0.4g tunning; 0.5kg fresh ordinary milk, 0.4kg water together join in the water jar, add the 2g citric acid simultaneously; The 9g potassium sorbate; Cross the high pressure homogenizer homogeneous,, keep and carried out sterilization in 15 minutes then at 80 ℃.
2., 5.6kg refining palm oil and 1.9kg refining butter are joined in the oil phase jar, heat while stirring, add the 68g monoglyceride simultaneously, 10g lecithin, the 0.004g beta carotene heats 60 ℃, stirs and keeps 15 minutes.
3., feed liquid in the water jar is filtered through bag filter, join the oil phase jar, emulsification 15 minutes forms emulsion.
4., emulsion is once more through after the bag filter filtration, through the plate type heat exchanger sterilization.
5., chilling is mediated: emulsion pumps into Chiller (A unit) by plunger displacement pump or gear pump under certain pressure intensity, crystallization rapidly gets into kneader (B unit) again in the crystallization tube, and the B unit is mediated the material vigorous stirring, and slowly forms about 10kg cheese flavor butter.
6., above-mentioned gained local flavor butter is through stopping pipe, the crisp skin oil of formation sheet.
7., place 15 ℃, slaking.
Finally, obtain blue cheese local flavor, butterfat flavor, the milk flavor crisp skin oil of sheet of coordination mutually.
2, make the anhydrous butter of cheese flavor
1., earlier the tunning spray-drying with gained among the embodiment 6 obtains powdery ferment local-flavor material, gets 70g powdery ferment local-flavor material, join in the oil phase jar; Add the 68g monoglyceride simultaneously, 10g lecithin, 11g distillation local flavor material; 0.004g beta carotene, 9.84kg makes with extra care palm oil, crosses the high pressure homogenizer homogeneous; At 80 ℃, keep and carried out sterilization in 15 minutes.
2., chilling is mediated: emulsion pumps into Chiller (A unit) by plunger displacement pump or gear pump under certain pressure intensity, crystallization rapidly gets into kneader (B unit) again in the crystallization tube, and the B unit is mediated the material vigorous stirring, and slowly forms about 10kg cheese flavor butter.
3., place 15 ℃, slaking.
Finally, obtain cheese flavor, fruity, the ester flavor anhydrous butter of coordination mutually.
All documents in that the present invention mentions are all quoted as a reference in this application, are just quoted such as a reference separately as each piece document.Should be understood that in addition after having read above-mentioned teachings of the present invention, those skilled in the art can do various changes or modification to the present invention, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Claims (10)
1. a method of producing the cheese flavor material is characterized in that, this method comprises:
Adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments; Adopt fat-soluble adsorbent to collect the cheese flavor material that discharges with fermentation tail gas in the sweat, obtain to be adsorbed with the fat-soluble adsorbent of cheese flavor material;
Wherein said bacterial strain is selected from: Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicillium paxilli), scarlet mould (Penicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp), penicillium roqueforti (Penicillium roqueforti), Candida or its variant or their combination.
2. the method for claim 1 is characterized in that, described fat-soluble adsorbent is selected from: dairy products, grease; Or
The described material that contains breast, oil, lipid is selected from: dairy products, grease.
3. method as claimed in claim 2 is characterized in that, described fat-soluble adsorbent is selected from: refining sunflower oil, ready-mixed oil, rare cream, butterfat or milk power solution;
More preferably refining sunflower oil.
4. the method for claim 1 is characterized in that, described fermentation comprises:
The earlier spore suspension or the hypha fluid of preparation bacterial strain in the fermentation substrate that again spore suspension or the hypha fluid of effective dose is inoculated into liquid form, obtain tunning, and fermentation temperature is 25-35 ℃, and fermentation time is 24-48 hour.
5. method as claimed in claim 4 is characterized in that, after fermenting, also comprises:
After the fermentation, collect tunning or its concentrate of liquid form, as the flavor substance product.
6. like the arbitrary described method of claim 1-5, it is characterized in that, also comprise:
With the fat-soluble adsorbent that is adsorbed with the cheese flavor material that obtains as the flavor substance product or produce the flavor substance product;
The fat-soluble adsorbent that is adsorbed with the cheese flavor material that obtains is compound as flavor substance product or production flavor substance product with tunning or its concentrate of the liquid form of acquisition;
The fat-soluble adsorbent that is adsorbed with the cheese flavor material that obtains is mixed with the lactobacillus-fermented product, as flavor substance product or production flavor substance product; Or
The tunning of the liquid form that obtains or its concentrate or powdery fermentation material are mixed with the lactobacillus-fermented product, as flavor substance product or production flavor substance product.
7. a method of producing the cheese flavor material is characterized in that, this method comprises:
Adopting bacterial strain or its spore or mycelium, is fermentation substrate with material and/or its enzymolysis product that contains breast, oil, lipid, ferments;
Tunning is mixed with the lactobacillus-fermented product, as flavor substance product or production flavor substance product;
Wherein said bacterial strain is selected from: Java penicillium (Eupenicillium javanicum), light spore mould (Penicillium glabrum), Switzerland's wood mould (Trichoderma reesei), deep mould (Penicilliump paxilli), scarlet mould (Pebicillium chermesinum), aspergillus (Aspergillus sp), branch spore mould (Cladosporium sp), penicillium roqueforti (Penicillium roqueforti), Candida or its variant or their combination.
8. adopt the cheese flavor material that obtains like the arbitrary said method of claim 1-7.
9. the said cheese flavor material of claim 8 is in the application of field of food.
10. a method for making food is characterized in that, this method comprises: the cheese flavor material that the arbitrary said method of the claim 1-7 of appropriate amount is obtained adds in the foodstuff base material, mixes heating.
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| CN107205414A (en) * | 2014-12-30 | 2017-09-26 | 国家农艺研究院 | Method for making cheese based food, particularly cheese, cheese speciality or cheese substitute |
| CN108882735A (en) * | 2016-04-27 | 2018-11-23 | 株式会社艾迪科 | Improving flavor material |
| CN110179094A (en) * | 2018-02-23 | 2019-08-30 | 泰宝美客株式会社 | The method of cold fermentation object and its purposes of fermentation material are manufactured by lactic acid bacteria |
| CN110591952A (en) * | 2019-09-24 | 2019-12-20 | 扬州大学 | Lactobacillus paracasei with capability of decomposing oil and fat and application thereof |
| CN110643532A (en) * | 2019-09-24 | 2020-01-03 | 扬州大学 | Oil-degraded lactobacillus paracasei and application thereof |
| CN113930284A (en) * | 2020-07-14 | 2022-01-14 | 丰益(上海)生物技术研发中心有限公司 | Recovery method of flavor component |
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| CN107205414A (en) * | 2014-12-30 | 2017-09-26 | 国家农艺研究院 | Method for making cheese based food, particularly cheese, cheese speciality or cheese substitute |
| CN107205414B (en) * | 2014-12-30 | 2021-10-22 | 法国国家农业食品与环境研究院 | Method for producing cheese-like food products, in particular cheese, cheese specialties or cheese substitutes |
| CN106929146A (en) * | 2015-12-30 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil and preparation method with less salt effect |
| CN108882735A (en) * | 2016-04-27 | 2018-11-23 | 株式会社艾迪科 | Improving flavor material |
| CN110179094A (en) * | 2018-02-23 | 2019-08-30 | 泰宝美客株式会社 | The method of cold fermentation object and its purposes of fermentation material are manufactured by lactic acid bacteria |
| CN110591952A (en) * | 2019-09-24 | 2019-12-20 | 扬州大学 | Lactobacillus paracasei with capability of decomposing oil and fat and application thereof |
| CN110643532A (en) * | 2019-09-24 | 2020-01-03 | 扬州大学 | Oil-degraded lactobacillus paracasei and application thereof |
| CN110643532B (en) * | 2019-09-24 | 2020-11-13 | 扬州大学 | Oil-degraded lactobacillus paracasei and application thereof |
| CN110591952B (en) * | 2019-09-24 | 2020-11-13 | 扬州大学 | Lactobacillus paracasei with capability of decomposing oil and fat and application thereof |
| CN113930284A (en) * | 2020-07-14 | 2022-01-14 | 丰益(上海)生物技术研发中心有限公司 | Recovery method of flavor component |
| CN113930284B (en) * | 2020-07-14 | 2024-03-29 | 丰益(上海)生物技术研发中心有限公司 | Method for recovering flavor component |
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