CN106262654A - Cheese powdered flavor and preparation method thereof - Google Patents
Cheese powdered flavor and preparation method thereof Download PDFInfo
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- CN106262654A CN106262654A CN201610658244.8A CN201610658244A CN106262654A CN 106262654 A CN106262654 A CN 106262654A CN 201610658244 A CN201610658244 A CN 201610658244A CN 106262654 A CN106262654 A CN 106262654A
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- weight portion
- flavor
- cheese
- temperature
- casein
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 98
- 235000019634 flavors Nutrition 0.000 title claims abstract description 97
- 235000013351 cheese Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 102000011632 Caseins Human genes 0.000 claims abstract description 44
- 108010076119 Caseins Proteins 0.000 claims abstract description 44
- 239000000203 mixture Substances 0.000 claims abstract description 34
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 32
- 150000002148 esters Chemical class 0.000 claims abstract description 32
- 239000011593 sulfur Substances 0.000 claims abstract description 32
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 32
- 239000005018 casein Substances 0.000 claims abstract description 31
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000021240 caseins Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 13
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 claims abstract description 12
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 claims abstract description 12
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract description 12
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract description 12
- 238000000199 molecular distillation Methods 0.000 claims description 23
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 13
- 235000014121 butter Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 239000012071 phase Substances 0.000 claims description 11
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 9
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 241000235403 Rhizomucor miehei Species 0.000 claims description 5
- 239000008346 aqueous phase Substances 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 238000001976 enzyme digestion Methods 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000413 hydrolysate Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 3
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 239000001692 EU approved anti-caking agent Substances 0.000 abstract description 8
- 235000013336 milk Nutrition 0.000 abstract description 6
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 108010048733 Lipozyme Proteins 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- FCCDDURTIIUXBY-UHFFFAOYSA-N lipoamide Chemical compound NC(=O)CCCCC1CCSS1 FCCDDURTIIUXBY-UHFFFAOYSA-N 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- JTXJZBMXQMTSQN-UHFFFAOYSA-N amino hydrogen carbonate Chemical compound NOC(O)=O JTXJZBMXQMTSQN-UHFFFAOYSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 235000012239 silicon dioxide Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010061418 Zygomycosis Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 201000007524 mucormycosis Diseases 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of cheese powdered flavor and preparation method thereof, described cheese powdered flavor is in parts by weight, it is prepared from by the raw material including following components: sulfur-bearing local flavor ester compositions 3～5 weight portion, glyceryl monooleate 0.03～0.05 weight portion, Hydrolysates of Casein 50～60 weight portion, starch sodium octenyl succinate 3～5 weight portion, sodium caseinate 2～3 weight portion, maltodextrin 75～80 weight portion, water 12～20 weight portion.Cheese powdered flavor good fluidity of the present invention, moisture is low, is not required to add anticaking agents, has instant capacity, can be widely applied to leisure food, milk product, bakery product etc. to provide soft natural cheese flavor.
Description
Technical field
The present invention relates to essence and flavoring agent field, particularly relate to a kind of cheese powdered flavor and preparation method thereof.
Background technology
Cheese powdered flavor is one of the most popular main flow taste, is widely used in milk product, bakery product and leisure
In food, but blending type cheese powdered flavor contains anticaking agents, and spice adsorbs on anticaking agents carrier, and head perfume (or spice) stimulates, in fortune
Defeated and during preserving fragrance loss serious, spray drying type powdered flavor particle diameter is 100～200 μm, the most easily embraces
Group, easily lumps in transporting and preserving, and need to add a small amount of anticaking agents and prevent caking.Therefore, blending type and spray drying type powder are fragrant
Essence all contains anticaking agents, soluble in water presents a small amount of supernatant and precipitation, limits its range of application, and blending type powdered flavor
All use mediation perfume base, be aided with carrier and be prepared from, do not contain natural scents composition, harmony, poor high temperature stability.And it is natural
Fermentation cheese powder, cheese cream or cheese block manufacturing cycle are long, and addition is big, containing high protein, needs stored refrigerated etc., use cost
Higher.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that a kind of cheese powdered flavor and preparation method thereof.
Concrete technical scheme is as follows:
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 3～5 weight portion, glyceryl monooleate 0.03～0.05 weight portion, Hydrolysates of Casein
50～60 weight portions, starch sodium octenyl succinate 3～5 weight portion, sodium caseinate 2～3 weight portion, maltodextrin 75～80
Weight portion, water 12～20 weight portion；
Described sulfur-bearing local flavor ester compositions is prepared from by following steps:
(1) with anhydrous butter oil and 3 methylthiol propyl alcohol as raw material, add in raw material every gram described 200～400U rice black
Root mucormycosis lipase carries out enzyme digestion reaction, obtains enzymatic hydrolysate, and wherein the addition of 3 methylthiol propyl alcohol is anhydrous butter oil quality
30～36%；
(2) step (1) gained enzymatic hydrolysate is first carried out I level molecular distillation, described I level molecular distillation vacuum be 30～
40Pa, proceeds II level molecular distillation after removing the fraction of 50 DEG C of temperature below sections；The vacuum of described II level molecular distillation <
5Pa, collects the light phase portion of 50～180 DEG C of temperature section fractions,.
The vacuum of above-mentioned steps (2) preferably I level molecular distillation is 32～33Pa, removes the fraction of 70 DEG C of temperature below sections
After proceed II level molecular distillation；The vacuum of II level molecular distillation is 1.2～1.3Pa, collects 70～180 DEG C of temperature sections and evaporates
The light phase portion divided.
Wherein in some embodiments, in parts by weight, the raw material including following components it is prepared from:
Sulfur-bearing local flavor ester compositions 4～5 weight portion, glyceryl monooleate 0.04～0.05 weight portion, Hydrolysates of Casein
50～52 weight portions, starch sodium octenyl succinate 4～5 weight portion, sodium caseinate 2.5～3 weight portion, maltodextrin 76～
77 weight portions, water 19～20 weight portion.
Wherein in some embodiments, I level described in the step (2) in the preparation method of described sulfur-bearing local flavor ester compositions
The charging rate of molecular distillation and II level molecular distillation is 20～40g/min, and knifing rotating speed is 200～300r/min.
Above-mentioned charging rate is preferably 28～32g/min, and knifing rotating speed is 290～300r/min.
Wherein in some embodiments, adding of the 3 methylthiol propyl alcohol in the preparation method of described sulfur-bearing local flavor ester compositions
Dosage is the 30～31% of described anhydrous butter oil quality；The rhizomucor miehei bacterium of 290～310U is added in raw material every gram described
Lipase carries out enzyme digestion reaction.
Described rhizomucor miehei bacterium lipase is preferably Lipozyme RM IM.
Wherein in some embodiments, enzyme in the described step (1) in the preparation method of described sulfur-bearing local flavor ester compositions
The temperature solved is 50～55 DEG C, and enzymolysis time is 5～7h.
The temperature of enzymolysis more preferably 51～53 DEG C in above-mentioned steps (1), enzymolysis time more preferably 5.5～
6.5h。
Wherein in some embodiments, described Hydrolysates of Casein, following methods it is prepared from:
(1) configuration material solution, described material solution by percentage to the quality, including 11～the casein of 14%, 6～
The anhydrous butter oil of 9%, surplus is water；
(2) adding addition in described material solution is described casein quality 0.03～the lactic acid bacteria of 0.05%, stirs
Mixing uniformly, after 28～32 DEG C stand insulation 23～25h, add flavor protease, the addition of described flavor protease is every g institute
State casein and add flavor protease described in 320～370U, obtain enzymolysis solution；
(3) detect the ammonia nitrogen content in described enzymolysis solution to reach in enzymolysis solution described in every 100g containing 3～4g ammoniacal nitrogens
Time, it is warming up to 80～90 DEG C, keeps 10～15min, obtain Hydrolysates of Casein.
Above-mentioned lactic acid bacteria is preferably and produces odor type lactic acid bacteria, much further preferably from lactic acid bacteria XPL-1.
Invention additionally discloses the preparation method of a kind of above-mentioned cheese powdered flavor, comprise the following steps:
(1) described Hydrolysates of Casein and water are weighed in container according to said ratio；
(2) described maltodextrin, starch sodium octenyl succinate, sodium caseinate mix homogeneously are weighed according to said ratio
After, it being slowly added under stirring to described container, stirring at normal temperature, to being completely dissolved, is then heated to 60～65 DEG C of insulations, for water
Phase；
(3) weigh described sulfur-bearing local flavor ester compositions and glyceryl monooleate according to said ratio, be heated to 60～65 DEG C
Insulation, for oil phase；
(4), under stirring, described oil phase is poured slowly into described aqueous phase, 60～65 DEG C of insulated and stirred 8～12min, so
After carry out emulsification pretreatment, obtain embedding emulsion；
(5) carry out described embedding emulsion being vacuum dried, vacuum is pulverized, after sieving and get final product.
Above-mentioned emulsification pretreatment speed-priority is 11000～15000r/min.
Wherein in some embodiments, the vacuum drying of described step (5) is that described embedding emulsion is used vacuum and low temperature
Liquid continuous drier is vacuum dried, wherein I section heating-up temperature 105～115 DEG C, and II section heating-up temperature is 90～100 DEG C,
III section heating-up temperature is 60～70 DEG C, and IV section chilling temperature is 20～30 DEG C, and vacuum is≤30Pa, charging rate be 6～
8kg/h。
Wherein in some embodiments, described step (4) emulsification times is 28～32min.
Wherein in some embodiments, described in sieve into cross 80 mesh sieves.
The present invention is relative to the advantage of prior art and has the beneficial effect that
For the defect of prior art, the present invention uses the raw materials such as sulfur-bearing local flavor ester compositions, Hydrolysates of Casein, preparation
A kind of interpolation anticaking agents, good fluidity, instant natural cheeses powdered flavor of being not required to, wherein, sulfur-bearing local flavor ester of the present invention combines
Thing uses natural material biosynthesis, and method is simple, wherein improves sulfur-bearing local flavor ester by the optimum ratio between each raw material
The high-temperature stability of compositions, and inventor's discovery, part material such as 3 methylthiol propyl alcohol has residual also in preparation process
And ratio is inharmonious between product, easily cause final gained sulfur-bearing local flavor ester compositions head perfume (or spice) stimulate, local flavor inharmonious, and with
The state labile of the change system of temperature, therefore the present invention uses secondary molecules distillation technique and preferred still-process
The condition such as vacuum, cut point, effectively removes in preparation process abnormal flavour produced by the raw materials such as 3 methylthiol propyl alcohol, obtained
Sulfur-bearing local flavor ester compositions soft through high temperature process back perfume (or spice), flavor coordination, there is good high-temperature stability, and there is milk
Cheese, butter cheese's fragrance.Above-mentioned sulfur-bearing local flavor ester compositions, Hydrolysates of Casein, sodium caseinate, octenyl succinic acid starch
The raw materials such as sodium cooperate, and gained cheese powdered flavor head perfume (or spice) is soft, body note is strong, bottom note is mellow, and are not required to add anticaking agents.
Further, Hydrolysates of Casein, for using casein, anhydrous butter oil, coordinates lactic acid bacteria and flavor protease, can eliminate cheese
The rear bitterness of protein zymolyte, and make mouthfeel full abundant.
The preparation method of cheese powdered flavor of the present invention uses the fragrance contained in biotechnology of enzymes release natural material
Material, required natural flavour mountaineous material is separated by binding molecule distillation technique, by sulfur-bearing local flavor ester compositions, casein enzymolysis
The raw materials such as thing coordinate sodium caseinate, modified starch etc. first to prepare embedding emulsion, then by vacuum drying technique removing embedding
Moisture in emulsion, is pulverized a step completed by the realization vacuum drying of continuous vacuum drying technology, vacuum, and preparation temperature is low, gained
Cheese powdered flavor good fluidity, moisture is low, is not required to add anticaking agents, has instant capacity, can be widely applied to leisure food
Product, milk product, bakery product etc. are to provide soft natural cheese flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
In the embodiment of the present invention, raw materials used and equipment is commercially available mill run, wherein,
Rhizomucor miehei bacterium lipase, model is Lipozyme RM IM, believes enzyme preparation company purchased from Novi；
Cheese flavors, trade name YH-L8015, purchased from Ya He bio tech ltd, Guangzhou；
Secondary molecules distilling apparatus, model 2XMDS80, purchased from Foshan Han Wei Science and Technology Ltd.；
Lactic acid bacteria, model: XPL-1, purchased from Hansen Corp. of section；
Flavor protease, model: Flavorzyme 1000L, purchased from Novozymes Company；
Vacuum and low temperature liquid continuous drier, model: MJ-NS-3, purchased from Shanghai Minjie Machinery Co. Ltd..
Sulfur-bearing local flavor ester compositions in following example is prepared from by following methods:
(1) with anhydrous butter oil and 3 methylthiol propyl alcohol as raw material, every gram of raw material adds the rhizomucor miehei bacterium of 300U
Lipozyme RM IM carries out enzyme digestion reaction 6h at a temperature of 52 DEG C, obtains enzymatic hydrolysate, wherein, and 3 methylthiol propyl alcohol
Addition is anhydrous butter oil quality 30%；
(2) step (1) gained enzymatic hydrolysate secondary molecules distilling apparatus 2XMDS80 is carried out secondary molecules distillation, two
Level molecular distillation includes I level molecular distillation and II level molecular distillation, wherein, enzymatic hydrolysate first carries out I level molecular distillation, I level
The vacuum of molecular distillation is 32.7Pa, proceeds II level molecular distillation after removing the fraction of 70 DEG C of temperature below sections；II level
Vacuum 1.27Pa of molecular distillation, collects the light phase portion of 70～180 DEG C of temperature section fractions,；Above-mentioned molecular distillation
Charging rate is 30g/min, and knifing rotating speed is 300r/min.
Hydrolysates of Casein in following example is prepared from by following methods:
(1) configuration material solution, material solution by percentage to the quality, including the casein of 12.5%, 7.5% anhydrous
Butter, surplus is water；
(2) in material solution, add the XPL-1 lactic acid bacteria that addition is casein quality 0.04%, stir, 30
DEG C stand insulation 24h after, add flavor protease under the temperature conditions of 50 DEG C, carry out enzymolysis, the addition of flavor protease is
Every g casein adds 350U flavor protease, obtains enzymolysis solution；
(3) detect the ammonia nitrogen content in enzymolysis solution according to a conventional method to reach in every 100g enzymolysis solution containing 3～3.6g ammonia
During state nitrogen, it is warming up to 80～90 DEG C, keeps 10～15min, obtain Hydrolysates of Casein.
Embodiment 1
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 3 weight portion, glyceryl monooleate 0.03 weight portion, Hydrolysates of Casein 60 weight portion,
Starch sodium octenyl succinate 3 weight portion, sodium caseinate 2 weight portion, maltodextrin 79.97 weight portion, water 12 weight portion.
Preparation method comprises the steps:
(1) Hydrolysates of Casein and water are weighed in clean stainless cylinder of steel I by said ratio；
(2) weigh in maltodextrin, starch sodium octenyl succinate, sodium caseinate to mixer by said ratio, mixed
After closing uniformly, being slowly added in stainless cylinder of steel I under stirring, stirring at normal temperature, to being completely dissolved, is then heated to 60～65 DEG C of insulations,
For aqueous phase；
(3) weigh sulfur-bearing local flavor ester compositions and glyceryl monooleate by said ratio, be heated to 60～65 DEG C of insulations, for
Oil phase；
(4) under stirring, oil phase being poured slowly into aqueous phase, 60～65 DEG C of insulated and stirred 10min, then with 11000r/
The emulsification pretreatment VELOCITY SHEAR emulsifying 30min of min, obtains embedding emulsion；
(5) embedding emulsion is pumped in vacuum and low temperature liquid continuous drier carry out being vacuum dried, vacuum is pulverized, sieve,
Wherein, arranging I section heating-up temperature 110 DEG C, II section heating-up temperature is 95 DEG C, and III section heating-up temperature is 65 DEG C, IV section chilling temperature
Being 25 DEG C, vacuum is≤30Pa, and charging rate is 6kg/h, and discharging opening places 80 eye mesh screens, embedding emulsion is vacuum dried,
Vacuum pulverize, sieve after be finished product.
Embodiment 2
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 4 weight portion, glyceryl monooleate 0.04 weight portion, Hydrolysates of Casein 55 weight portion,
Starch sodium octenyl succinate 4 weight portion, sodium caseinate 2.5 weight portion, maltodextrin 78.46 weight portion, water 16 weight portion.
Preparation process is with embodiment 1.
Embodiment 3
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 5 weight portion, glyceryl monooleate 0.05 weight portion, Hydrolysates of Casein 50 weight portion,
Starch sodium octenyl succinate 5 weight portion, sodium caseinate 3 weight portion, maltodextrin 76.95 weight portion, water 20 weight portion.
Preparation process is with embodiment 1.
Comparative example 1
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 5 weight portion, silicon dioxide 3 weight portion, cheese powder 10 weight portion, maltodextrin 82 weight
Part.
Preparation process:
Sulfur-bearing local flavor ester compositions is mixed homogeneously with silicon dioxide, then mixes with cheese powder, maltodextrin, cross 30 mesh
After sieve, it is finished product.
Comparative example 2
A kind of cheese powdered flavor, essentially identical with the formula of embodiment 3, difference is with cheese flavors YH-L8015
(purchased from Ya He bio tech ltd, Guangzhou) replaces the sulfur-bearing local flavor ester compositions in embodiment 3.
Preparation process is essentially identical with embodiment 1, and difference is the when of adding sulfur-bearing local flavor ester compositions to change into adding
Cheese flavors YH-L8015 (purchased from Ya He bio tech ltd, Guangzhou).
Comparative example 3
A kind of cheese powdered flavor, in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 5 weight portion, glyceryl monooleate 0.05 weight portion, Hydrolysates of Casein 50 weight portion,
Starch sodium octenyl succinate 5 weight portion, sodium caseinate 3 weight portion, maltodextrin 76.95 weight portion, water 80 weight portion.
Preparation process is the most same as in Example 1, and difference is: step (5) is for pumping into spray dryer, and inlet temperature is
180～200 DEG C, leaving air temp is 90～95 DEG C, receives powder and is finished product.
Cheese powdered flavor prepared by embodiment 1～3 cheese powdered flavor and comparative example 1～3 is done tough biscuit application
Experiment:
Tough biscuit formula:
(Part I) medium strength flour 1000g, corn starch 6g, milk powder 20g, calcium carbonate 0.5g；
(Part II) water 250g, conversion syrup 15g, Sal 3.5g, Icing Sugar 180；
(Part III) sodium bicarbonate 0.7g, ammonia bicarbonate 15g, R100 enzyme 0.4g；
(Part IV) 24 DEG C of Petiolus Trachycarpi oil 150g, cheese powdered flavor 10g.
First by (Part II) water, convert syrup, Sal, Icing Sugar mixed dissolution, (Part III) sodium bicarbonate, ammonia bicarbonate,
R100 enzyme and (Part II) are mixed together, and then remix (Part I) medium strength flour, corn starch, milk powder, calcium carbonate, in
Speed stirs, and remixes (Part IV) 24 DEG C of Petiolus Trachycarpi oils and cheese powdered flavor, and moderate-speed mixer to dough muscle degree is stable, quiet
Putting 20min, mould molding, with grill, get angry 200 DEG C, 230 DEG C of roasting 6min of reducing internal heat.
To embodiment 1～3 and the cheese powdered flavor outward appearance of comparative example 1～3 preparation and water-soluble (50 DEG C) survey
Examination.
External Observation method for testing: in weighing 30g cheese powdered flavor to 100g transparent plastic bottle, tighten lid, observe cheese
The color of powdered flavor, and tilt the mobility of 90 DEG C of range estimation cheese powdered flavors.
Water solubility test method: weigh embodiment 1～3 and each 5g of cheese powdered flavor of comparative example 1～3, be separately added into
Fill in 50 DEG C of hot water of 95g, observe cheese powdered flavor dispersibility in water and dissolubility, then stir to cheese powder
Essence is completely dissolved, and system of observing is the most homogeneous, and whether upper strata and bottom have insoluble matter.
Fragrance method of testing: the Ping Xiang group being made up of 15 people gives a mark according to cookies fragrance, fragrance level is high and assists
Tune person obtains 10 points, the marking result of 15 people is added and averages and is this product score, and result see table 1.
Table 1. embodiment 1～3 and cheese powdered flavor outward appearance, water-soluble and the fragrance score of comparative example 1～3 preparation
Can be seen that from upper table 1, the cheese powdered flavor that the embodiment of the present invention is provided no matter from outward appearance, water-soluble and
High temperature fragrance retention, is superior to comparative example.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. a cheese powdered flavor, it is characterised in that in parts by weight, is prepared from by the raw material including following components:
Sulfur-bearing local flavor ester compositions 3～5 weight portion, glyceryl monooleate 0.03～0.05 weight portion, Hydrolysates of Casein 50～
60 weight portions, starch sodium octenyl succinate 3～5 weight portion, sodium caseinate 2～3 weight portion, maltodextrin 75～80 weight
Part, water 12～20 weight portion；
Described sulfur-bearing local flavor ester compositions is prepared from by following steps:
(1) with anhydrous butter oil and 3 methylthiol propyl alcohol as raw material, raw material every gram described adds the rice black root hair of 200～400U
Mycete lipase carries out enzyme digestion reaction, obtains enzymatic hydrolysate, and wherein the addition of 3 methylthiol propyl alcohol is the 30 of anhydrous butter oil quality
～36%；
(2) step (1) gained enzymatic hydrolysate is first carried out I level molecular distillation, described I level molecular distillation vacuum be 30～
40Pa, proceeds II level molecular distillation after removing the fraction of 50 DEG C of temperature below sections；The vacuum of described II level molecular distillation <
5Pa, collects the light phase portion of 50～180 DEG C of temperature section fractions,.
Cheese powdered flavor the most according to claim 1, it is characterised in that in parts by weight, by including following components
Raw material is prepared from:
Sulfur-bearing local flavor ester compositions 4～5 weight portion, glyceryl monooleate 0.04～0.05 weight portion, Hydrolysates of Casein 50～
52 weight portions, starch sodium octenyl succinate 4～5 weight portion, sodium caseinate 2.5～3 weight portion, maltodextrin 76～77 weight
Amount part, water 19～20 weight portion.
Cheese powdered flavor the most according to claim 1 and 2, it is characterised in that the system of described sulfur-bearing local flavor ester compositions
Described in step (2) in Preparation Method, the charging rate of I level molecular distillation and II level molecular distillation is 20～40g/min, knifing
Rotating speed is 200～300r/min.
Cheese powdered flavor the most according to claim 1 and 2, it is characterised in that the system of described sulfur-bearing local flavor ester compositions
The addition of the 3 methylthiol propyl alcohol in Preparation Method is the 30～31% of described anhydrous butter oil quality；Raw material every gram described adds
Add 290～the rhizomucor miehei bacterium lipase of 310U carries out enzyme digestion reaction.
Cheese powdered flavor the most according to claim 1 and 2, it is characterised in that the system of described sulfur-bearing local flavor ester compositions
In described step (1) in Preparation Method, the temperature of enzymolysis is 50～55 DEG C, and enzymolysis time is 5～7h.
Cheese powdered flavor the most according to claim 1 and 2, it is characterised in that described Hydrolysates of Casein, by with lower section
Method is prepared from:
(1) configuration material solution, described material solution by percentage to the quality, including 11～the casein of 14%, 6～9%
Anhydrous butter oil, surplus is water；
(2) adding addition in described material solution is described casein quality 0.03～the lactic acid bacteria of 0.05%, and stirring is all
Even, after 28～32 DEG C stand insulation 23～25h, add flavor protease, the addition of described flavor protease is cheese described in every g
Albumen adds flavor protease described in 320～370U, obtains enzymolysis solution；
(3) detect the ammonia nitrogen content in described enzymolysis solution reach in enzymolysis solution described in every 100g containing 3～4g ammoniacal nitrogen time, rise
Temperature, to 80～90 DEG C, keeps 10～15min, obtains Hydrolysates of Casein.
7. the preparation method of cheese powdered flavor described in an any one of claim 1～6, it is characterised in that include following step
Rapid:
(1) described Hydrolysates of Casein and water are weighed in container according to proportioning described in any one of claim 1～6；
(2) described maltodextrin, starch sodium octenyl succinate, cheese egg are weighed according to proportioning described in any one of claim 1～6
After white acid sodium mix homogeneously, be slowly added under stirring to described container, stirring at normal temperature to being completely dissolved, be then heated to 60～
65 DEG C of insulations, for aqueous phase；
(3) described sulfur-bearing local flavor ester compositions and glyceryl monooleate are weighed according to proportioning described in any one of claim 1～6,
It is heated to 60～65 DEG C of insulations, for oil phase；
(4), under stirring, described oil phase is poured slowly into described aqueous phase, 60～65 DEG C of insulated and stirred 8～12min, then enters
Row emulsification pretreatment, obtains embedding emulsion；
(5) carry out described embedding emulsion being vacuum dried, vacuum is pulverized, after sieving and get final product.
The preparation method of cheese powdered flavor the most according to claim 7, it is characterised in that the vacuum of described step (5)
It is dried as described embedding emulsion employing vacuum and low temperature liquid continuous drier is vacuum dried, wherein I section heating-up temperature 105
～115 DEG C, II section heating-up temperature is 90～100 DEG C, and III section heating-up temperature is 60～70 DEG C, and IV section chilling temperature is 20～30
DEG C, vacuum is≤30Pa, and charging rate is 6～8kg/h.
The preparation method of cheese powdered flavor the most according to claim 7, it is characterised in that during described step (4) emulsifying
Between be 28～32min.
The preparation method of cheese powdered flavor the most according to claim 7, it is characterised in that described in sieve into cross 80 mesh
Sieve.
Priority Applications (2)
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| CN201610658244.8A CN106262654B (en) | 2016-08-11 | 2016-08-11 | Cheese powdered flavor and preparation method thereof |
| PCT/CN2016/106647 WO2018028081A1 (en) | 2016-08-11 | 2016-11-21 | Cheese powder flavor and preparation method therefor |
Applications Claiming Priority (1)
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|---|---|---|---|
| CN201610658244.8A CN106262654B (en) | 2016-08-11 | 2016-08-11 | Cheese powdered flavor and preparation method thereof |
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| CN106262654B CN106262654B (en) | 2019-07-16 |
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| WO (1) | WO2018028081A1 (en) |
Cited By (4)
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| CN110613019A (en) * | 2019-09-20 | 2019-12-27 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Processed cheese and preparation method thereof |
| CN114395601A (en) * | 2022-01-17 | 2022-04-26 | 华南理工大学 | Casein zymolyte with amphipathy and oxidation resistance and preparation method and application thereof |
| CN116676138A (en) * | 2023-07-25 | 2023-09-01 | 内蒙古昆明卷烟有限责任公司 | Oncidium essential oil for cigarettes and preparation method and application thereof |
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Also Published As
| Publication number | Publication date |
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| WO2018028081A1 (en) | 2018-02-15 |
| CN106262654B (en) | 2019-07-16 |
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