CN103211197B - High-concentration fermented milky flavor base, and preparation method and application thereof - Google Patents
High-concentration fermented milky flavor base, and preparation method and application thereof Download PDFInfo
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 150000001413 amino acids Chemical class 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
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- 238000000855 fermentation Methods 0.000 claims description 59
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- 230000005484 gravity Effects 0.000 claims description 42
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- 240000007551 Boswellia serrata Species 0.000 claims description 25
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 25
- 239000004863 Frankincense Substances 0.000 claims description 25
- 210000000481 breast Anatomy 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 102000004882 Lipase Human genes 0.000 claims description 18
- 108090001060 Lipase Proteins 0.000 claims description 18
- 239000004367 Lipase Substances 0.000 claims description 18
- 235000019421 lipase Nutrition 0.000 claims description 18
- 244000199866 Lactobacillus casei Species 0.000 claims description 16
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 16
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 16
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 16
- 229940017800 lactobacillus casei Drugs 0.000 claims description 16
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 11
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 18
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 235000014655 lactic acid Nutrition 0.000 abstract description 9
- 239000004310 lactic acid Substances 0.000 abstract description 9
- 241000894006 Bacteria Species 0.000 abstract description 8
- 235000015140 cultured milk Nutrition 0.000 abstract description 3
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- 239000006071 cream Substances 0.000 abstract description 2
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- 239000007858 starting material Substances 0.000 abstract 1
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- 239000002304 perfume Substances 0.000 description 21
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- UBDHSURDYAETAL-UHFFFAOYSA-N 8-aminonaphthalene-1,3,6-trisulfonic acid Chemical compound OS(=O)(=O)C1=CC(S(O)(=O)=O)=C2C(N)=CC(S(O)(=O)=O)=CC2=C1 UBDHSURDYAETAL-UHFFFAOYSA-N 0.000 description 1
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- 101710159002 L-lactate oxidase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
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Abstract
The invention discloses a high-concentration fermented milky flavor base, and a preparation method and application thereof. The preparation method comprises the following steps of: (1), dissolving full-fat milk powder, dried skim milk powder or mixture of both, and anhydrous cream in water, to obtain high-concentration reconstituted milk; (2), homogenizing the obtained reconstituted milk, hydrating, sterilizing and cooling; (3), adding a lactic acid bacteria starter and enzyme preparation in the reconstituted milk obtained in the step (2), then fermenting and carrying out enzymolysis, to obtain high-concentration fermented milk base; and (4), milling the obtained fermented milk base by a colloid mill, homogenizing, sterilizing while stirring and finally cooling to normal temperature, so as to obtain the high-concentration fermented milky flavor base. In the flavor base, the protein content is between 5% w/w and 10% w/w, the titration acidity is between 250 degrees T and 450 degrees T, and the amino acid nitrogen content is 0.11g/100mL at least; and the high-concentration fermented milky flavor base has the advantages of relatively high acidity, rich aroma and natural, mild and abundant fermented flavor, and can be used for aroma enhancement of baked foods.
Description
Technical field
The invention belongs to food perfume base field, be specifically related to a kind of high gravity fermentation frankincense base and preparation method thereof and the application in bakery flavouring.
Background technology
Milk taste perfume base is one of most widely used perfume base in bakery.The method of preparing at present milk taste perfume base mainly contains chemical method and bioanalysis.Wherein bioanalysis refers to and utilizes related microorganisms, the enzyme hydrolysis milk wet goods biotechnology natural milk-taste perfume base that modified allotment is made again, there is natural, the soft feature of fragrance, the use of this type of perfume base has significantly and improves the fragrance of baked product and taste, and this is that the similar milk taste perfume base that forms of monomer perfume allotment is incomparable.Meanwhile, along with people have higher requirement to fragrance and the security of milk taste perfume base, the exploitation of natural milk-taste perfume base series of products has wide market prospects.Natural fermented frankincense base is an important aspect in natural milk-taste perfume base.
The conventional enzyme process of the production of natural milk-taste perfume base at present, milk taste perfume base prepared by enzyme process is key odorant composition mainly with middle short-chain free fatty acid, so multiplex lipase or lipase and LOX enzymolysis butterfat, research emphasis focuses mostly in the selection of lipase and raw material.China is more late to the research of natural milk-taste perfume base, also has in recent years tremendous development, research direction mainly to concentrate on enzymatic hydrolysis condition in milk quality influence, or the lipase of separate sources is screened.But the natural milk-taste perfume base aroma strength of enzyme process gained is large, act on more singlely, odor type is dull, easily occurs tapinoma-odour.
Utilize Production by Microorganism Fermentation food perfume base to develop in recent years comparatively fast, current domestic microorganisms fermentation is prepared perfume base mainly with lactic acid bacteria direct fermentation rich milk, or obtains by lactobacillus-fermented to adding the auxiliary materials such as whey powder, lactose or milk powder in cream.The reaction of series of complex occurs in microbial metabolism, and the fragrance of generation is soft, more easily accepted by the public, but flavor substance fermentation production rate is lower, and aroma strength and delicate mouthfeel degree are inadequate.Therefore, to combine with enzyme process be the new way of preparing high-quality natural milk-taste perfume base for microorganism fermentation.
Current domestic microorganism fermentation combine with enzyme process prepare milk taste perfume base research seldom, what existing research adopted is the technique of lipase enzymolysis after first lactobacillus-fermented, cultured milk's base is low concentration recovery emulsion (protein content≤3.5% (w/w)).Up to now, the report that not yet has lactobacillus-fermented high concentration emulsion.
Summary of the invention
In order to overcome the shortcoming and deficiency of above-mentioned prior art, primary and foremost purpose of the present invention is to provide a kind of high gravity fermentation breast base.
Two of object of the present invention is to provide the preparation method of above-mentioned acidified milk base.
Three of object of the present invention is to provide the application of above-mentioned acidified milk base in bakery flavouring.
A preparation method for high gravity fermentation frankincense base, comprises the steps:
(1) by whole-fat milk powder or skimmed milk powder or milk powder that the two is mixed by any ratio, dissolve in 55～65 ℃ of water with anhydrous butter oil and obtain high concentration reconstituted milk;
(2) by the high concentration reconstituted milk of step (1) gained after homogeneous under 25～35Mpa, 60～65 ℃ of aquations 20～40 minutes, then through 90～95 ℃ of sterilizings, after 5～15 minutes, be cooled to 37～40 ℃;
(3) in the high concentration reconstituted milk of step (2) gained, add after lactic acid bacteria fermenting agent and enzyme preparation, through 37 ℃ of fermentations and enzymolysis 60～80h, obtain high gravity fermentation breast base;
(4) by the high gravity fermentation breast base of step (3) gained after homogeneous under colloid mill, 25～35Mpa, under stirring 85～95 ℃, sterilizing in 5 minutes, is finally cooled to room temperature, obtains high gravity fermentation frankincense base (protein content is 5～10%w/w).
Preferably, by percentage to the quality, the addition of described whole-fat milk powder is 20～40%, and the addition of skimmed milk powder is 15～30%, and the total addition level of the two mixing is 15～40%, and described anhydrous butter oil addition is 5～30%, and surplus is water.
Preferably, described lactic acid bacteria fermenting agent is one or more in Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus).
Preferably, the inoculum concentration of described lactic acid bacteria fermenting agent is 1 * 10
6～1 * 10
8cFU/mL.
Preferably, described enzyme preparation is the mixed enzyme of lipase or lipase and protease.
Preferably, the addition of described enzyme preparation is 0.01～0.5% of step (1) gained reconstituted milk quality.
In acidified milk perfume base prepared by said method, protein content is between 5～10% (w/w), and titratable acidity is between 250～450 ° of T, and amino acid nitrogen content is at least 0.11g/100mL.This acidified milk perfume base can be applied in bakery flavouring.
The present invention compared with prior art, has following beneficial effect:
Lactic acid bacteria and lipase, protease composite high concentration cow's milk is synchronizeed ferment and the process of enzymolysis in, lipase can obtain aliphatic acid flavouring by hydrolysing milk fat on the one hand, the amino acid that protease hydrolytic lactoprotein obtains on the other hand promotes lactic acid bacteria propagation, and then promote lactic acid bacteria in metabolism, to produce the ferment local-flavor materials such as more lactic acid and diacetyl, therefore the high gravity fermentation frankincense base of acquisition have acidity higher, give off a strong fragrance and the naturally soft abundant feature of ferment local-flavor.The high gravity fermentation frankincense base that the method obtains simultaneously has higher amino acid and protein content than common fermentation frankincense base, for example, common fermentation Ruzhong amino acid nitrogen content is only 0.06～0.07g/100mL, and in high gravity fermentation frankincense base, amino acid nitrogen content is at least 0.11g/100mL.Therefore, thus the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limit therewith.
Embodiment 1
The first step adds 20kg whole-fat milk powder and 30kg anhydrous butter oil in the water of 50kg, dissolves and obtain high concentration reconstituted milk in 55 ℃;
Second step by the high concentration reconstituted milk of first step gained after homogeneous under 25Mpa, 65 ℃ of aquations 20 minutes; Then through 90 ℃ of sterilizings, after 15 minutes, be cooled to 37 ℃;
The 3rd step adds Lactobacillus casei (Lactobacillus casei) leavening in the high concentration reconstituted milk of second step gained, and inoculum concentration is 1 * 10
6cFU/mL, and being purchased from after the lipase 20000L10g of Novozymes Company, 37 ℃ of fermentations and enzymolysis 80h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 25Mpa, is warming up to 85 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 255 ° of T, and protein content is 5.2%, and amino acid nitrogen content is 0.12g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 2
The first step adds 40kg whole-fat milk powder and 5kg anhydrous butter oil in the water of 55kg, dissolves and obtain high concentration reconstituted milk in 55 ℃;
Second step after homogeneous under 35Mpa, 60 ℃ of aquations 40 minutes, then through 95 ℃ of sterilizings 5 minutes, is cooled to 40 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus helveticus (Lactobacillus helveticus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 1 * 10
8cFU/mL, and being purchased from after the lipase, each 250g of protease of Hua Qi bio tech ltd, Guangzhou, 37 ℃ of fermentations and enzymolysis 60h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 95 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 370 ° of T, and protein content is 10%, and amino acid nitrogen content is 0.13g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 3
The first step adds 60kg whole-fat milk powder and 20kg anhydrous butter oil in the water of 120kg, dissolves and obtain high concentration reconstituted milk in 55 ℃;
Second step after homogeneous under 30Mpa, 65 ℃ of aquations 30 minutes, then through 95 ℃ of sterilizings 10 minutes, is cooled to 40 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus casei (Lactobacillus casei) and Lactobacillus helveticus (Lactobacillus helveticus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 5 * 10
7cFU/mL, and being purchased from after lipase 20000L, each 200g of flavor protease of Novozymes Company, 37 ℃ of fermentations and enzymolysis 72h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 90 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 350 ° of T, and protein content is 7.8%, and amino acid nitrogen content is 0.13g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 4
The first step adds 15kg skimmed milk powder and 30kg anhydrous butter oil in 55kg water, dissolves and obtain high concentration reconstituted milk at 65 ℃;
Second step after homogeneous under 25Mpa, 65 ℃ of aquations 20 minutes, then through 95 ℃ of sterilizings 5 minutes, is cooled to 37 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 5 * 10
6cFU/mL, and being purchased from after the lipase, each 50g of protease of Hua Qi bio tech ltd, Guangzhou, 37 ℃ of fermentations and enzymolysis 80h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 85 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 361 ° of T, and protein content is 5%, and amino acid nitrogen content is 0.13g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 5
The first step adds 30kg skimmed milk powder and 20kg anhydrous butter oil in 50kg water, dissolves and obtain high concentration reconstituted milk at 65 ℃;
Second step after homogeneous under 25Mpa, 65 ℃ of aquations 30 minutes, then through 90 ℃ of sterilizings 10 minutes, is cooled to 37 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 5 * 10
6cFU/mL, and being purchased from after lipase 20000L, each 200g of flavor protease of Novozymes Company, 37 ℃ of fermentations and enzymolysis 65h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 95 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 414 ° of T, and protein content is 10%, and amino acid nitrogen content is 0.132g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 6
The first step adds 200kg whole-fat milk powder, 200kg skimmed milk powder and 100kg anhydrous butter oil in 500kg water, dissolves and obtain high concentration reconstituted milk at 65 ℃;
Second step after homogeneous under 25Mpa, 60 ℃ of aquations 20 minutes, then through 95 ℃ of sterilizings 15 minutes, is cooled to 37 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 5 * 10
6cFU/mL and being purchased from after lipase 20000L, each 1kg of flavor protease of Novozymes Company, 37 ℃ of fermentations and enzymolysis 72h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 90 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 430 ° of T, and protein content is 10%, and amino acid nitrogen content is 0.14g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Embodiment 7
The first step adds 10kg whole-fat milk powder, 25kg skimmed milk powder and 20kg anhydrous butter oil in 45kg water, dissolves and obtain high concentration reconstituted milk at 65 ℃;
Second step after homogeneous under 25Mpa, 65 ℃ of aquations 20 minutes, then through 95 ℃ of sterilizings 5 minutes, is cooled to 37 ℃ by the high concentration reconstituted milk of first step gained;
The 3rd step adds Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) in the high concentration reconstituted milk of second step gained, and inoculum concentration is 5 * 10
6cFU/mL and being purchased from after the lipase, each 150g of protease of Hua Qi bio tech ltd, Guangzhou, 37 ℃ of fermentations and enzymolysis 60h obtain high gravity fermentation breast base;
The 4th step after homogeneous under colloid mill, 35Mpa, is warming up to 95 ℃ by the high gravity fermentation breast base of the 3rd step gained under stirring, after sterilizing in 5 minutes, is cooled to room temperature, obtains high gravity fermentation frankincense base.
The titratable acidity of this high gravity fermentation frankincense base is 386 ° of T, and protein content is 9.8%, and amino acid nitrogen content is 0.13g/100g, thereby the carrying out that is applied to be conducive in bakery Maillard reaction makes product obtain better color and luster and local flavor.
Claims (1)
1. a preparation method for high gravity fermentation frankincense base, is characterized in that, comprises the steps:
(1) by percentage to the quality, 20% whole-fat milk powder, 20% skimmed milk powder and 10% anhydrous butter oil are added in 50% water, at 65 ℃, dissolve and obtain high concentration reconstituted milk;
(2) by the high concentration reconstituted milk of step (1) gained after homogeneous under 25MPa, 60 ℃ of aquations 20 minutes, then through 95 ℃ of sterilizings, after 15 minutes, be cooled to 37 ℃;
(3) in the high concentration reconstituted milk of step (2) gained, add Lactobacillus casei (Lactobacillus casei), Lactobacillus helveticus (Lactobacillus helveticus) and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus), inoculum concentration is 5 * 10
6cFU/mL and be purchased from lipase 20000L, the flavor protease of Novozymes Company, 0.1%, 37 ℃ of fermentation and enzymolysis 72h that wherein lipase 20000L, flavor protease respectively account for reconstituted milk quality obtain high gravity fermentation breast base;
(4) by the high gravity fermentation breast base of step (3) gained after homogeneous under colloid mill, 35MPa, under stirring, be warming up to 90 ℃, sterilizing 5 minutes, finally be cooled to room temperature, obtaining titratable acidity is 430 ° of T, protein content is 10%, the high gravity fermentation frankincense base that amino acid nitrogen content is 0.14g/100g.
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| CN107397195B (en) * | 2017-08-08 | 2020-12-22 | 华南理工大学 | Probiotic fermented natural fermented milk flavor and preparation method thereof |
| JP7202830B2 (en) * | 2017-09-28 | 2023-01-12 | 株式会社明治 | Method for producing taste agent |
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| CN109077344A (en) * | 2018-09-01 | 2018-12-25 | 王婧婧 | A kind of preparation method of milk-taste essence |
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| CN102987329A (en) * | 2012-10-17 | 2013-03-27 | 天津北洋百川生物技术有限公司 | Cheese flavor enhancer as well as preparation method and application thereof |
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| JP3383461B2 (en) * | 1995-03-01 | 2003-03-04 | 森永乳業株式会社 | Casein hydrolyzate and method for producing the same |
| JP5292604B2 (en) * | 2007-04-18 | 2013-09-18 | 高砂香料工業株式会社 | Flavor imparting product of food and drink, its production method and flavor imparting food containing food and drink |
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| CN101099560A (en) * | 2007-07-19 | 2008-01-09 | 华顺香料(上海)有限公司 | Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material |
| CN101744211A (en) * | 2010-01-28 | 2010-06-23 | 广州市美益香料有限公司 | Method for preparing milk base by utilizing cream |
| CN102907651A (en) * | 2012-07-30 | 2013-02-06 | 南阳理工学院 | Method for preparing natural milk essence |
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