CN106262654A - Cheese powdered flavor and preparation method thereof - Google Patents

Cheese powdered flavor and preparation method thereof Download PDF

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Publication number
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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China
Prior art keywords
weight portion
flavor
cheese
temperature
casein
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Granted
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CN201610658244.8A
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CN106262654B (en
Inventor
鲁玉侠
李香莉
杨家友
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Ningxia Ningze Dairy Products Co.,Ltd.
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GUANGZHOU MINGHUA PERFUME Co Ltd
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Priority to CN201610658244.8A priority Critical patent/CN106262654B/en
Priority to PCT/CN2016/106647 priority patent/WO2018028081A1/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/30Encapsulation of particles, e.g. foodstuff additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/30Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

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

Cheese powdered flavor and preparation method thereof
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.
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CN108464484A (en) * 2018-03-19 2018-08-31 宝可科技(上海)有限公司 Whipping cream granule essence and preparation method thereof
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
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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
CN114395601B (en) * 2022-01-17 2023-09-29 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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