CN105077158A - Method for manufacturing cheese flavor milk essence bases - Google Patents
Method for manufacturing cheese flavor milk essence bases Download PDFInfo
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- CN105077158A CN105077158A CN201510521683.XA CN201510521683A CN105077158A CN 105077158 A CN105077158 A CN 105077158A CN 201510521683 A CN201510521683 A CN 201510521683A CN 105077158 A CN105077158 A CN 105077158A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 235000013336 milk Nutrition 0.000 title claims abstract description 26
- 239000008267 milk Substances 0.000 title claims abstract description 26
- 210000004080 milk Anatomy 0.000 title claims abstract description 26
- 235000013351 cheese Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 238000006243 chemical reaction Methods 0.000 claims abstract description 10
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 9
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 102000004882 Lipase Human genes 0.000 claims abstract description 6
- 239000004367 Lipase Substances 0.000 claims abstract description 6
- 108090001060 Lipase Proteins 0.000 claims abstract description 6
- 235000019421 lipase Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000002904 solvent Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 235000003717 Boswellia sacra Nutrition 0.000 claims description 19
- 240000007551 Boswellia serrata Species 0.000 claims description 19
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 19
- 239000004863 Frankincense Substances 0.000 claims description 19
- 239000006071 cream Substances 0.000 claims description 13
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- CKLJMWTZIZZHCS-UWTATZPHSA-N L-Aspartic acid Natural products OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims description 5
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 5
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 claims description 5
- 229930064664 L-arginine Natural products 0.000 claims description 5
- 235000014852 L-arginine Nutrition 0.000 claims description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 5
- 229960005261 aspartic acid Drugs 0.000 claims description 5
- 239000000872 buffer Substances 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000006185 dispersion Substances 0.000 claims description 5
- 229960002885 histidine Drugs 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 229960003487 xylose Drugs 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 3
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 3
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 3
- 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 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- -1 add 0.01 ~ 0.05 part Substances 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000021243 milk fat Nutrition 0.000 abstract 1
- 235000020124 milk-based beverage Nutrition 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 11
- 239000002054 inoculum Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000003197 catalytic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.
Description
Technical field
The present invention relates to a kind of new method being prepared cheese's local flavor frankincense base by biotechnology and thermal response technology.
Background technology
Hot reaction essence is product prepared by a kind of heating raw materials added in food or reaction essence by raw-food material and (or) permission, the natural edible essence mainly prepared by simulated foods heating process generation fragrance.Thermal response is albumen, polypeptide, amino acid, fat and the plurality of raw materials such as sugared, complicated chemical reaction is produced in heating process, thus define distinctive local flavor, wherein most importantly Maillard reaction, be that food produces one of important channel of fragrance in process.
By changing the raw material type such as amino acid, fat and sugar and content, the fragrance producing different characteristic local flavor can be reacted, the investigation and application comparative maturity in saline taste, as by being hydrolyzed to chicken, then add sulfur-containing amino acid and reduced sugar, thermal response can obtain chicken essence (Chen Haitao, Xu Xiaolan, Zhang Ning, Sun Baoguo, Wang He, chicken enzymolysis process is on the impact [J] of model chicken flavour fragrance, Food Science, 2013(09)).The development and application of thermal response on sweet taste essence is also in attempts the development phase, and product ripe on market is less.The present invention passes through technological innovation, make up this block market demand, to be rich in the dairy products of albumen and fat for initial feed, by the catalytic action of biofermentation and enzyme preparation, strengthen fragrance fragrance, the amino acid simultaneously discharged, aliphatic acid etc., as the critical materials source needed for thermal response, improve characteristic fragrance further by thermal response, increase mouthfeel, the required perfume base of exploitation.
Summary of the invention
For the deficiencies in the prior art part, the object of the invention is to main with natural dairy products for raw material, fragrance is promoted by the metabolism of microorganism and the catalytic action of enzyme preparation, and the precursor needed for Heat of Formation reaction, be aided with and add amino acid and reduced sugar, utilize thermal response to prepare cheese's local flavor frankincense base.
For achieving the above object, the preparation method of a kind of cheese's local flavor frankincense base designed by the present invention, is characterized in that comprising the following steps:
A. milk fermentation liquid is prepared: get whole-fat milk powder 100 parts, add the citric acid-sodium citrate buffer of 200 ~ 800 parts of pH5.0 ~ 6.5, be uniformly mixed, be cooled to after room temperature through pasteurize, add Lactobacillus casei and Rhizopus oryzae, 30 ~ 45 DEG C of condition bottom fermentation 4 ~ 24h, obtain dairy fermentation liquid after pasteurize; Described Lactobacillus casei addition is every gram of full-cream emulsion 10
5-10
7cfu; The addition of described Rhizopus oryzae is every gram of full-cream emulsion 10
4-10
6individual spore;
B. newborn enzymolysis liquid is prepared: get milk fermentation liquid 100 parts, butter oil 5 ~ 25 parts, 0.1 ~ 1.5 part, lecithin, homogeneous liquid is obtained through homogeneous after shearing dispersion, add 0.01 ~ 0.05 part, lipase after pasteurize, proteinase-10 .03 ~ 0.15 part, carry out enzymolysis 0.5 ~ 8h in 30 ~ 55 DEG C, 95min goes out enzyme 15min, obtains newborn enzymolysis liquid;
C. thermal response cheese local flavor frankincense base is prepared: get newborn enzymolysis liquid 100 parts, add L-arginine 1.5 ~ 7.5 parts, L-PROLINE 1.5 ~ 7.5 parts, 1B 1.0 ~ 5.0 parts, L-Histidine 0.6 ~ 3.0 part, L-Aspartic acid 0.5 ~ 2.5 part, 5 '-flavour nucleotide disodium 0.6 ~ 3.0 part, reduced sugar 6.0 ~ 30.0 parts, solvent 200 ~ 1000 parts, adjustment pH to 6.5 ~ 7.5, are warming up to 95 ~ 120 DEG C of condensing reflux reaction 1 ~ 6h under stirring condition, be cooled to room temperature, after crossing colloid mill, obtain cheese's local flavor frankincense base.
Wherein, described butter oil is the mixture of one or more compositions in anhydrous butter oil, butter and whipping cream.
Described reduced sugar is the mixture of one or more compositions in glucose, fructose, wood sugar, arabinose, lactose, maltose, rhamnose and trehalose.
Described solvent is the mixture of one or more compositions in water, propane diols and glycerine.
Cheese's local flavor frankincense base prepared by the present invention has the following advantages:
(1) fermentation and enzymatic process natural, the fragrance of generation is coordinated naturally;
(2) by the fermentation of Rhizopus oryzae, produce abundant head fragrant, coordinate the fragrance of whole perfume base;
(3) produce abundant mouthfeel by thermal response, fragrance is mellow, and has certain heat resistance.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further, but does not limit the present invention.
Embodiment 1:
A. prepare milk fermentation liquid: get whole-fat milk powder 100g, add the citric acid-sodium citrate buffer of 200gpH6.5, be uniformly mixed, be cooled to after room temperature through pasteurize, according to every gram of full-cream emulsion 10
5the inoculum concentration access Lactobacillus casei of cfu, according to every gram of full-cream emulsion 10
6the inoculum concentration access Rhizopus oryzae of individual spore, 45 DEG C of condition bottom fermentation 4h, obtain dairy fermentation liquid after pasteurize;
B. newborn enzymolysis liquid is prepared: get milk fermentation liquid 100g, anhydrous butter oil 5g, lecithin 0.1g, obtain homogeneous liquid through homogeneous after shearing dispersion, add lipase 0.01g after pasteurize, proteinase-10 .03g, carry out enzymolysis 0.5h in 55 DEG C, 95min goes out enzyme 15min, obtains newborn enzymolysis liquid;
C. thermal response cheese local flavor frankincense base is prepared: get newborn enzymolysis liquid 100g, add L-arginine 1.5g, L-PROLINE 1.5g, 1B 1.0g, L-Histidine 0.6g, L-Aspartic acid 0.5g, 5 '-flavour nucleotide disodium 0.6g, glucose 3.0g, fructose 1.0g, rhamnose 2.0g, glycerine 500g, adjustment pH to 6.5, be warming up to 95 DEG C of condensing reflux reaction 6h under stirring condition, be cooled to room temperature, after crossing colloid mill, obtain cheese's local flavor frankincense base.
Embodiment 2:
A. prepare milk fermentation liquid: get whole-fat milk powder 100g, add the citric acid-sodium citrate buffer of 400gpH6.0, be uniformly mixed, be cooled to after room temperature through pasteurize, according to every gram of full-cream emulsion 10
7the inoculum concentration access Lactobacillus casei of cfu, according to every gram of full-cream emulsion 10
4the inoculum concentration access Rhizopus oryzae of individual spore, 35 DEG C of condition bottom fermentation 10h, obtain dairy fermentation liquid after pasteurize;
B. newborn enzymolysis liquid is prepared: get milk fermentation liquid 100g, butter 10g, lecithin 1.0g, obtain homogeneous liquid through homogeneous after shearing dispersion, add lipase 0.03g after pasteurize, proteinase-10 .05g, carry out enzymolysis 2h in 50 DEG C, 95min goes out enzyme 15min, obtains newborn enzymolysis liquid;
C. thermal response cheese local flavor frankincense base is prepared: get newborn enzymolysis liquid 100g, add L-arginine 2.5g, L-PROLINE 3.5g, 1B 2.0g, L-Histidine 1.0g, L-Aspartic acid 1.5g, 5 '-flavour nucleotide disodium 1.5g, maltose 4.0, wood sugar 4.0, arabinose 1.0g, glucose 2.0g, propane diols 800g, adjustment pH to 6.5, be warming up to 110 DEG C of condensing reflux reaction 3h under stirring condition, be cooled to room temperature, after crossing colloid mill, obtain cheese's local flavor frankincense base.
Embodiment 3:
A. prepare milk fermentation liquid: get whole-fat milk powder 100g, add the citric acid-sodium citrate buffer of 800gpH5.0, be uniformly mixed, be cooled to after room temperature through pasteurize, according to every gram of full-cream emulsion 10
6the inoculum concentration access Lactobacillus casei of cfu, according to every gram of full-cream emulsion 10
5the inoculum concentration access Rhizopus oryzae of individual spore, 30 DEG C of condition bottom fermentation 24h, obtain dairy fermentation liquid after pasteurize;
B. newborn enzymolysis liquid is prepared: get milk fermentation liquid 100g, whipping cream 25g, lecithin 1.5g, obtain homogeneous liquid through homogeneous after shearing dispersion, add lipase 0.04g after pasteurize, proteinase-10 .10g, carry out enzymolysis 8h in 30 DEG C, 95min goes out enzyme 15min, obtains newborn enzymolysis liquid;
C. thermal response cheese local flavor frankincense base is prepared: get newborn enzymolysis liquid 100g, add L-arginine 7.5g, L-PROLINE 7.5g, 1B 5.0g, L-Histidine 2.5g, L-Aspartic acid 1.5g, 5 '-flavour nucleotide disodium 3.0g, fructose 6.0g, wood sugar 2.0, lactose 5.0g, glycerine 1000g, adjustment pH to 7.0, be warming up to 120 DEG C of condensing reflux reaction 1h under stirring condition, be cooled to room temperature, after crossing colloid mill, obtain cheese's local flavor frankincense base.
Claims (4)
1. a preparation method for cheese's local flavor frankincense base, is characterized in that comprising the following steps:
A. milk fermentation liquid is prepared: get whole-fat milk powder 100 parts, add the citric acid-sodium citrate buffer of 200 ~ 800 parts of pH5.0 ~ 6.5, be uniformly mixed, be cooled to after room temperature through pasteurize, add Lactobacillus casei and Rhizopus oryzae, 30 ~ 45 DEG C of condition bottom fermentation 4 ~ 24h, obtain dairy fermentation liquid after pasteurize; Described Lactobacillus casei addition is every gram of full-cream emulsion 10
5-10
7cfu; The addition of described Rhizopus oryzae is every gram of full-cream emulsion 10
4-10
6individual spore;
B. newborn enzymolysis liquid is prepared: get milk fermentation liquid 100 parts, butter oil 5 ~ 25 parts, 0.1 ~ 1.5 part, lecithin, homogeneous liquid is obtained through homogeneous after shearing dispersion, add 0.01 ~ 0.05 part, lipase after pasteurize, proteinase-10 .03 ~ 0.15 part, carry out enzymolysis 0.5 ~ 8h in 30 ~ 55 DEG C, 95min goes out enzyme 15min, obtains newborn enzymolysis liquid;
C. thermal response prepares cheese's local flavor frankincense base: get newborn enzymolysis liquid 100 parts, adds L-arginine 1.5 ~ 7.5 parts, L-PROLINE 1.5 ~ 7.5 parts, 1B 1.0 ~ 5.0 parts, L-Histidine 0.6 ~ 3.0 part, L-Aspartic acid 0.5 ~ 2.5 part, 5 '-flavour nucleotide disodium 0.6 ~ 3.0 part, reduced sugar 6.0 ~ 30.0 parts, solvent 200 ~ 1000 parts, adjustment pH to 6.5 ~ 7.5, are warming up to 95 ~ 120 DEG C of condensing reflux reaction 1 ~ 6h under stirring condition, be cooled to room temperature, after crossing colloid mill, obtain cheese's local flavor frankincense base.
2. cheese's local flavor frankincense base according to claim 1 and preparation method thereof, is characterized in that: described butter oil is anhydrous butter oil, butter or whipping cream.
3. cheese's local flavor frankincense base according to claim 1 and preparation method thereof, is characterized in that: described reduced sugar is glucose, fructose, wood sugar, arabinose, lactose, maltose, rhamnose or trehalose.
4. cheese's local flavor frankincense base according to claim 1 and preparation method thereof, is characterized in that: described solvent is water, propane diols or glycerine.
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|---|---|---|---|
| CN201510521683.XA CN105077158B (en) | 2015-08-24 | 2015-08-24 | A kind of preparation method of cheese's flavor frankincense base |
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| CN201510521683.XA CN105077158B (en) | 2015-08-24 | 2015-08-24 | A kind of preparation method of cheese's flavor frankincense base |
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| Publication Number | Publication Date |
|---|---|
| CN105077158A true CN105077158A (en) | 2015-11-25 |
| CN105077158B CN105077158B (en) | 2018-05-01 |
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|---|---|---|---|
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018202686A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| WO2018202683A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| CN108913357A (en) * | 2018-08-30 | 2018-11-30 | 王婧婧 | A kind of preparation method of red-jujube flavor essence |
| CN109077344A (en) * | 2018-09-01 | 2018-12-25 | 王婧婧 | A kind of preparation method of milk-taste essence |
| CN111150043A (en) * | 2020-01-16 | 2020-05-15 | 恒枫食品科技有限公司 | Milk flavor essence and preparation method thereof |
| CN111758875A (en) * | 2020-07-30 | 2020-10-13 | 东莞波顿香料有限公司 | Opacifier and preparation method and application thereof |
| CN112021546A (en) * | 2020-09-04 | 2020-12-04 | 恒枫食品科技有限公司 | Preparation method of almond-flavored essence |
| CN112535216A (en) * | 2020-12-22 | 2021-03-23 | 合肥七哥食品有限责任公司 | Preparation method of cheese-flavor baking and conditioning cream |
| CN113598342A (en) * | 2021-07-27 | 2021-11-05 | 洽洽食品股份有限公司 | Cheese-flavored melon seeds and processing method thereof |
| CN114982931A (en) * | 2022-06-16 | 2022-09-02 | 仲恺农业工程学院 | Cheese-flavored essence base and preparation method and application thereof |
| CN115191590A (en) * | 2022-07-18 | 2022-10-18 | 广东馨杰生化科技有限公司 | Cheese essence and preparation method thereof |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
| JP7562422B2 (en) | 2018-10-17 | 2024-10-07 | フイルメニツヒ ソシエテ アノニム | Emulsions for modifying the sensory properties of foods and beverages |
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| WO2018202683A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| WO2018202686A1 (en) * | 2017-05-03 | 2018-11-08 | Nestec S.A. | Natural flavor base and process for its preparation |
| CN108913357A (en) * | 2018-08-30 | 2018-11-30 | 王婧婧 | A kind of preparation method of red-jujube flavor essence |
| CN109077344A (en) * | 2018-09-01 | 2018-12-25 | 王婧婧 | A kind of preparation method of milk-taste essence |
| JP7562422B2 (en) | 2018-10-17 | 2024-10-07 | フイルメニツヒ ソシエテ アノニム | Emulsions for modifying the sensory properties of foods and beverages |
| CN111150043B (en) * | 2020-01-16 | 2023-08-25 | 恒枫食品科技有限公司 | Milk flavor essence and preparation method thereof |
| CN111150043A (en) * | 2020-01-16 | 2020-05-15 | 恒枫食品科技有限公司 | Milk flavor essence and preparation method thereof |
| CN111758875A (en) * | 2020-07-30 | 2020-10-13 | 东莞波顿香料有限公司 | Opacifier and preparation method and application thereof |
| CN112021546A (en) * | 2020-09-04 | 2020-12-04 | 恒枫食品科技有限公司 | Preparation method of almond-flavored essence |
| CN112021546B (en) * | 2020-09-04 | 2022-07-01 | 恒枫食品科技有限公司 | Preparation method of almond-flavored essence |
| CN112535216A (en) * | 2020-12-22 | 2021-03-23 | 合肥七哥食品有限责任公司 | Preparation method of cheese-flavor baking and conditioning cream |
| CN112640961B (en) * | 2020-12-23 | 2024-04-19 | 奶酪博士(上海)科技有限公司 | Cheese carbonated beverage and preparation method thereof |
| CN113598342A (en) * | 2021-07-27 | 2021-11-05 | 洽洽食品股份有限公司 | Cheese-flavored melon seeds and processing method thereof |
| CN113598342B (en) * | 2021-07-27 | 2023-06-30 | 洽洽食品股份有限公司 | Cheese-flavored melon seeds and processing method thereof |
| CN114982931B (en) * | 2022-06-16 | 2023-11-10 | 仲恺农业工程学院 | Cheese flavor base and preparation method and application thereof |
| CN114982931A (en) * | 2022-06-16 | 2022-09-02 | 仲恺农业工程学院 | Cheese-flavored essence base and preparation method and application thereof |
| CN115191590A (en) * | 2022-07-18 | 2022-10-18 | 广东馨杰生化科技有限公司 | Cheese essence and preparation method thereof |
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