CN107397195A - 一种益生菌发酵的天然发酵乳香料及其制备方法 - Google Patents
一种益生菌发酵的天然发酵乳香料及其制备方法 Download PDFInfo
- Publication number
- CN107397195A CN107397195A CN201710687112.2A CN201710687112A CN107397195A CN 107397195 A CN107397195 A CN 107397195A CN 201710687112 A CN201710687112 A CN 201710687112A CN 107397195 A CN107397195 A CN 107397195A
- Authority
- CN
- China
- Prior art keywords
- milk
- ripening
- lactobacillus
- fermented
- lipase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000463 material Substances 0.000 title claims abstract description 35
- 235000003717 Boswellia sacra Nutrition 0.000 title claims abstract description 21
- 235000012035 Boswellia serrata Nutrition 0.000 title claims abstract description 21
- 239000004863 Frankincense Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000006041 probiotic Substances 0.000 title claims abstract description 10
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 10
- 241000717739 Boswellia sacra Species 0.000 title 1
- 102000004882 Lipase Human genes 0.000 claims abstract description 29
- 108090001060 Lipase Proteins 0.000 claims abstract description 29
- 239000004367 Lipase Substances 0.000 claims abstract description 29
- 235000019421 lipase Nutrition 0.000 claims abstract description 29
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 21
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 21
- 240000007551 Boswellia serrata Species 0.000 claims abstract description 20
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 12
- 241000186660 Lactobacillus Species 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 12
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- 238000011084 recovery Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000009928 pasteurization Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 10
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- 240000005384 Rhizopus oryzae Species 0.000 claims description 7
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000758 substrate Substances 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 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
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 235000020167 acidified milk Nutrition 0.000 abstract description 15
- 235000013599 spices Nutrition 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 15
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000002207 metabolite Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract description 2
- 150000004668 long chain fatty acids Chemical class 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 28
- 239000000047 product Substances 0.000 description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 7
- 230000001804 emulsifying effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 150000004666 short chain fatty acids Chemical class 0.000 description 7
- 235000021391 short chain fatty acids Nutrition 0.000 description 7
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 235000021001 fermented dairy product Nutrition 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000019890 Amylum Nutrition 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- MNWFXJYAOYHMED-UHFFFAOYSA-N heptanoic acid Chemical compound CCCCCCC(O)=O MNWFXJYAOYHMED-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 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
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229930188620 butyrolactone Natural products 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000028023 exocytosis Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 235000014612 sandwich biscuits Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000012546 transfer 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
- A23L27/206—Dairy flavours
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
Abstract
本发明公开了一种益生菌发酵的天然发酵乳香料的制备方法,包括如下步骤:(1)直接称量鲜奶或复原奶,并加入糖,将所得底料进行巴氏杀菌;(2)在步骤(1)的底料中接种混合菌种进行发酵,发酵产物经第一次后熟,接种脂肪酶进行水解,再经第二次后熟,得天然发酵乳香料;所述混合菌种为菌种A、B、C的混合:A:嗜热链球菌、乳链球菌和乳酸乳球菌中的任意一种或两种以上;B:德式乳杆菌保加利亚亚种;C:双歧杆菌、嗜酸乳杆菌和植物乳杆菌中的任意一种或两种以上。本发明不仅能消除由长链脂肪酸造成的苦味和蜡味,而且具有独特的酸香韵和奶香韵。所得香料不仅香气纯正、浓郁、回味悠长,并且含有对身体有益的发酵乳代谢产物。
Description
技术领域
本发明涉及一种香料的制备方法,具体是一种益生菌发酵的天然发酵乳香料及其制备方法,属于食品加工领域。
背景技术
近年来,酸奶及发酵乳制品市场迅猛发展,开始在食品行业中占据重要地位。酸奶及发酵乳制品不仅有较高的营养价值,口感和香气亦十分令人喜爱。随着社会的高速发展,人民生活水平提高,酸奶、发酵乳制品以及与此相关的食品在人们食物链所占比重越来越大。
天然发酵乳香料可以弥补酸奶及发酵乳制品香气的缺陷,使人们在获得高营养的同时,也获得风味上的满足感。随着国内外市场对天然香料及食品添加剂的需求量逐年增加以及“回归自然,返朴归真”的消费需求,天然发酵乳香料越来越受到人们的关注,市场越来越广阔。
目前发酵乳香料的制备方法主要包括单体香原料人工调配(调配型发酵乳香料)和通过微生物发酵法和/或酶解法辅以调配修饰(发酵型发酵乳香料)两大类。
调配型香料的香气特征具有天然感差、留香时间短、香气不够圆润丰满等缺点。且调配过程制得的发酵乳香料会有少许的刺激性及不大愉悦的气味,且口味比较单一,远不能满足消费者对口感的需求,此外该香精制备过程成本较高,且其中的原料处理会影响周边的空气环境,这样一来会大大折扣该类香精在食品上的应用。
发酵型发酵乳香料由于采用益生菌进行发酵,利用益生菌体内多种代谢通路,产生多样化的酸奶味香气,天然感强。真菌体内含有或能胞外分泌天然脂肪酶。脂肪酶水解脂肪释放的短碳链脂肪酸使产品具有一种独特强烈的奶风味。同时,游离脂肪酸经过进一步分解或重排,生成丁位内酯和酮类等少量风味物质,这些微反应使得用调配方法无法模拟其耐高温、浓而不腻、自然柔和、留香持久的酸奶风味,而且发酵型生产发酵乳香料纯度高、圆润丰满、安全性高。该类香精稳定性比较好,产品的的应用贡献表现明显;制作工艺安全性好,周边的环境影响极低,贮存条件要求不高,因此具有极大的应用价值。
目前,市场上销售的发酵乳香料的缺点是香气协调性较差,风格特点不鲜明,没有充分利用原料的各种成分,使香气不够浓郁。因此制备出高品质、健康、安全的发酵乳香料,改善市场现状,势在必行。
发明内容
本发明采用微生物发酵法制备天然发酵乳香料,其主要操作步骤如下:底料配制、巴氏杀菌、益生菌等乳酸菌菌种发酵、后熟、均质、脂肪酶酶解、巴氏消毒后于低温进行第二次后熟制得发酵乳香料。利用本发明提供的工艺制得的发酵乳香料,乳脂在脂肪酶的作用下水解成中短链脂肪酸,不仅能消除由长链脂肪酸造成的苦味和蜡味,而且具有独特的酸香韵和奶香韵。能满足当代人对高品质食品添加剂的需求,满足当代消费者愈来愈挑剔的味觉。
为实现上述目的,本发明采用了以下技术方案:
一种益生菌发酵的天然发酵乳香料的制备方法,包括如下步骤:
(1)直接称量鲜奶或复原奶,并加入糖,将所得底料进行巴氏杀菌;
(2)在步骤(1)的底料中接种混合菌种进行发酵,发酵产物经第一次后熟,接种脂肪酶进行水解,再经第二次后熟,得天然发酵乳香料;所述混合菌种为菌种A、B、C的混合:
A:嗜热链球菌(Streptococcus thermophilus)、乳链球菌(Streptococcuslactis)和乳酸乳球菌(Lactococcus lactis)中的任意一种或两种以上;
B:德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus);
C:双歧杆菌(Bifidobacterium)、嗜酸乳杆菌(Lactobacillus acidophilus)和植物乳杆菌(Lactobacillus plantarum)中的任意一种或两种以上。
步骤(1)所述底料中脂肪的含量为2.5%~5.0%,所述糖的添加量为3%~6%。
步骤(1)所述糖为葡萄糖、蔗糖、低聚果糖和淀粉糖中的一种或两种以上的混合。
以质量分数计,所述混合菌种添加总量占底料的5~15%。
所述发酵的条件为:温度20~40℃,时间6~24h。
所述水解的条件为:温度35~50℃,时间为16~24h,水解后的产物进行巴氏消毒处理。
所述第一次后熟是将发酵产物置于4℃环境中后熟12~24h;第二次后熟是将产物置于4℃环境中后熟13~20天。
步骤(2)所述脂肪酶来源于:米曲霉(Aspergillus oryzae CGMCC 3.9544)和/或米根霉(Rhizopus oryzae CGMCC 3.5842);其中脂肪酶的含量为200~600U/g底物。
所述复原奶为全脂奶粉的复原奶,和/或脱脂奶粉与无水奶油复配的复原奶。
与现有技术相比,本发明具备如下有益效果:
(1)为了得到香气纯正,自然逼真的天然酸奶香料,本发明采用了多种益生菌,如双歧杆菌、植物乳杆菌和保加利亚乳杆菌等,并进一步采用了脂肪酶。乳酸菌将复原乳中的乳糖降解为乳酸和其它有机酸,并降解少量乳脂。脂肪酶可以将脂肪降解为脂肪酸,并通过后续处理产生内酯类、醛类等。天然发酵乳香料中的丁酸、辛酸、己酸和庚酸等酸类占比可达70%,以及一些含量虽少,但对香气贡献大的酯类、醛类成分。天然发酵乳香料可以直接添加在饮料、发酵乳制品及其饮料、冰激凌、糖果、糕点和夹心饼干等食品中,也可以作为生产其它食品香精的原料。
(2)本发明采用米曲霉、米根霉来源的脂肪酶专一性水解乳脂,生成中短链脂肪酸,是主要的香气成分。中短链脂肪酸香气贡献较大,是奶香风味的主要成分,当脂肪酸碳链长度大于12并且含量较高时则会伴有皂味或者蜡质口味;短链脂肪酸由于阈值较小,具有明显的奶酪味,尤其丁酸是奶香味的关键组分。本发明采用的脂肪酶是sn-1,3位专一性的脂肪酶,而乳脂中中不但sn-3位的中短链脂肪酸含量较高,且其sn-1位中短链脂肪酸含量也较高。因此酶解产物中由于中短链脂肪酸含量高(尤其是丁酸),得到的香料有特别的奶香味和干酪味,且阈值小。与普通的调配型发酵乳香料相比,本发明所得香料不仅香气纯正、浓郁、回味悠长,并且具有丰富的发酵感口味,含有对身体有益的发酵乳代谢产物。
(3)本发明含有益生菌和乳酸菌的代谢产物有机酸、肽、细菌素、短链脂肪酸在人体内有其重要的生理功能,主要包括:赋予食品良好的风味,提高食品营养价值;促进胃液的分泌,促进胃肠的蠕动,防治消化不良和习惯性便秘;能够抵御外来细菌的入侵,抑制病原性细菌的生长繁殖,维持肠道菌群的平衡;增强机体免疫力,抑制肿瘤的生长和转移;降低血清中胆固醇的含量,预防心血管疾病的发生。
(4)本发明所得到的天然发酵乳香料避免了合成香料所带来的毒副作用,是一种天然有益人体健康的香料。
具体实施方式
下面结合实施例进一步阐明本发明内容,其目的在于更好地理解本发明的内容,而非限制本发明的保护范围。
本发明的方法,主要利用乳酸菌等混合菌种对鲜奶或复原奶进行发酵处理,并进一步利用脂肪酶对发酵产物进行酶解处理。
本发明采用的菌种为嗜热链球菌(Streptococcus thermophilus CGMCC1.2741)、乳链球菌(Streptococcus lactis CGMCC 1.9139)、乳酸乳球菌(Lactococcuslactis CGMCC 1.2470)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckiisubsp.bulgericus CGMCC 1.2902)、双歧杆菌(Bifidobacterium CGMCC 1.2235)嗜酸乳杆菌(Lactobacillus acidophilus CGMCC1.3342)或植物乳杆菌(Lactobacillus plantarumCGMCC 5172)、米曲霉(Aspergillus oryzae CGMCC 3.9544)、米根霉(Rhizopus oryzaeCGMCC 3.5842)。上述菌种原始菌株均可从中国工业微生物菌种保藏管理中心购得。
实施例1
取鲜奶100mL,加入蔗糖2.0g、葡萄糖3.0g,巴氏消毒,冷却至室温后加入嗜热链球菌(Streptococcus thermophilus CGMCC 1.2741)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和双歧杆菌(Bifidobacterium CGMCC 1.2235)混合菌种共10.0g,菌种混合比例为1:1:1,37℃恒温发酵12h,置于4℃环境中后熟12h,乳化均质,加入脂肪酶,其中脂肪酶含量为200U/g底物,35℃恒温酶解16h,巴氏消毒,4℃后熟13天得到天然奶香香料A。该产品呈典型的奶香味,微带酸奶味,香气自然纯正。
实施例2
取12.5g全脂奶粉,蔗糖2.0g、淀粉水解糖1.0g,加入100.0g水,巴氏消毒,冷却至室温后加入乳链球菌(Streptococcus lactis CGMCC 1.9139)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和嗜酸乳杆菌(Lactobacillus acidophilus CGMCC 1.3342)混合菌种共10.0g,菌种混合比例为1:1:1,37℃恒温发酵24h,置于4℃环境中后熟24h,乳化均质,加入脂肪酶,其中脂肪酶含量为400U/g底物,40℃恒温酶解18h,巴氏消毒,4℃后熟14天得到天然奶香香料B。该产品呈典型的发酵乳香气,香气自然柔和。
实施例3
取12.5g全脂奶粉,淀粉水解糖2.0g、低聚果糖3.0g,加入100.0g水,巴氏消毒,冷却至室温后加入乳酸乳球菌(Lactococcus lactis CGMCC 1.2470)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和植物乳杆菌DMDL9010(Lactobacillus plantarum CGMCC 5172)混合菌种共20.0g,菌种混合比例为1:1:1,40℃恒温发酵24h,置于4℃环境中后熟18h,乳化均质,接种加入脂肪酶,其中脂肪酶含量为400U/g底物,37℃恒温酶解20h,巴氏消毒,4℃后熟15天得到天然奶香香料C。该产品呈典型的干酪香气,香气自然浓厚。
实施例4
取8.5g脱脂奶粉,无水奶油5.0g,5.0g蔗糖,溶解后巴氏消毒,冷却至室温后加入嗜热链球菌(Streptococcus thermophilus CGMCC 1.2741)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和嗜酸乳杆菌(Lactobacillus acidophilus CGMCC 1.3342)混合菌种共15.0g,菌种混合比例为1:1:1,37℃恒温发酵24h,置于4℃环境中后熟16h,乳化均质,加入脂肪酶,其中脂肪酶含量为600U/g底物,40℃恒温酶解24h,巴氏消毒,4℃后熟16天得到天然奶香香料D。该产品呈典型的发酵乳香气,香气自然逼真。
实施例5
取8.5g脱脂奶粉,无水奶油3.0g,葡萄糖6.0g,溶解后巴氏消毒,冷却至室温后加入嗜热链球菌(Streptococcus thermophilus CGMCC 1.2741)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和植物乳杆菌(Lactobacillus plantarum CGMCC 5172)混合菌种共10.0g,菌种混合比例为1:1:1,37℃恒温发酵24h,置于4℃环境中后熟14h,乳化均质,加入脂肪酶,其中脂肪酶含量为400U/g底物,40℃恒温酶解16h,巴氏消毒,4℃后熟17天得到天然奶香香料E。该产品呈典型的发酵乳香气,香气自然柔和。
实施例6
取15.0g全脂奶粉,淀粉水解糖4.5g,加入100.0g水,巴氏消毒,冷却至室温后加入乳链球菌(Streptococcus lactis CGMCC 1.9139)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和双歧杆菌(Bifidobacterium CGMCC 1.2235)混合菌种共15.0g,菌种混合比例为1:1:1,37℃恒温发酵24h,置于4℃环境中后熟20h,乳化均质,加入脂肪酶,其中脂肪酶含量为400U/g底物,40℃恒温酶解22h,巴氏消毒,4℃后熟18天得到天然奶香香料F。该产品呈典型的发酵乳香气,香气自然柔和。
实施例7
取14.0g全脂奶粉,低聚果糖3.0g,加入100.0g水,巴氏消毒,冷却至室温后加入乳酸乳球菌(Lactococcus lactis CGMCC 1.2470)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902)和植物乳杆菌(Lactobacillus plantarum CGMCC 5172)混合菌种共15.0g,菌种混合比例为1:1:1,40℃恒温发酵24h,置于4℃环境中后熟16h,乳化均质,加入脂肪酶,其中脂肪酶含量为600U/g底物,40℃恒温酶解24h,巴氏消毒,4℃后熟20天得到天然奶香香料G。该产品呈典型的干酪香气,香气自然柔和。
重要香料成分含量测定:
①分别取适量天然发酵乳香料A,B,C,D,E,F,G前处理采用固相微萃取技术,GC-MS定性定量。
②在相同分析条件下,GC-MS图谱中相同化学成分的峰面积与其在样品中的绝对含量成正比,由此得出天然发酵乳香料中部分香气成分含量,如下表1:
表1天然发酵乳香料中部分香气成分含量
感官评价:
称取5.00g左右的样品于10m L样品瓶中,然后进行感官评价。评价小组由10人组成,男性3人,女性7人,对样品的干酪味、奶味、酸败味、酸味分别进行评价。
表2感官测评标准:
表3感官测评得分:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 平均 | |
A | 7 | 7 | 8 | 6 | 6 | 7 | 5 | 5 | 6 | 7 | 6.4 |
B | 8 | 8 | 5 | 7 | 7 | 8 | 8 | 9 | 7 | 6 | 7.3 |
C | 8 | 7 | 8 | 7 | 7 | 9 | 6 | 8 | 7 | 8 | 7.5 |
D | 9 | 6 | 7 | 8 | 8 | 9 | 8 | 7 | 8 | 8 | 7.8 |
E | 9 | 6 | 7 | 7 | 7 | 6 | 8 | 7 | 7 | 7 | 7.1 |
F | 8 | 7 | 6 | 8 | 7 | 7 | 7 | 8 | 8 | 6 | 7.2 |
G | 6 | 8 | 8 | 7 | 6 | 7 | 7 | 9 | 7 | 9 | 7.4 |
Claims (10)
1.一种益生菌发酵的天然发酵乳香料的制备方法,其特征在于,包括如下步骤:
(1)直接称量鲜奶或复原奶,并加入糖,将所得底料进行巴氏杀菌;
(2)在步骤(1)的底料中接种混合菌种进行发酵,发酵产物经第一次后熟,接种脂肪酶进行水解,再经第二次后熟,得天然发酵乳香料;所述混合菌种为菌种A、B、C的混合:
A:嗜热链球菌(Streptococcus thermophilus)、乳链球菌(Streptococcus lactis)和乳酸乳球菌(Lactococcus lactis)中的任意一种或两种以上;
B:德式乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgericus);
C:双歧杆菌(Bifidobacterium)、嗜酸乳杆菌(Lactobacillus acidophilus)和植物乳杆菌(Lactobacillus plantarum)中的任意一种或两种以上。
2.根据权利要求1所述的方法,其特征在于,步骤(1)所述底料中脂肪的含量为2.5%~5.0%,所述糖的添加量为3.0%~6.0%。
3.根据权利要求2所述的方法,其特征在于,步骤(1)所述糖为葡萄糖、蔗糖、低聚果糖和淀粉糖中的一种或两种以上的混合。
4.根据权利要求3所述的方法,其特征在于,以质量分数计,所述混合菌种添加总量占底料的5.0~15.0%。
5.根据权利要求4所述的方法,其特征在于,所述发酵的条件为:温度20~40℃,时间6~24h。
6.根据权利要求5所述的方法,其特征在于,所述水解的条件为:温度35~50℃,时间为16~24h,水解后的产物进行巴氏消毒处理。
7.根据权利要求6所述的方法,其特征在于,所述第一次后熟是将发酵产物置于4℃环境中后熟12~24h;第二次后熟是将产物置于4℃环境中后熟13~20天。
8.根据权利要求1~7任意一项所述的方法,其特征在于,步骤(2)所述脂肪酶来源于:米曲霉(Aspergillus oryzae)和/或米根霉(Rhizopus oryzae);其中脂肪酶的含量为200~600U/g底物。
9.根据权利要求8所述的方法,其特征在于,所述复原奶为全脂奶粉的复原奶,和/或脱脂奶粉与无水奶油复配的复原奶。
10.权利要求1~9任意一项方法制备的天然发酵乳香料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710687112.2A CN107397195B (zh) | 2017-08-08 | 2017-08-08 | 一种益生菌发酵的天然发酵乳香料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710687112.2A CN107397195B (zh) | 2017-08-08 | 2017-08-08 | 一种益生菌发酵的天然发酵乳香料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107397195A true CN107397195A (zh) | 2017-11-28 |
CN107397195B CN107397195B (zh) | 2020-12-22 |
Family
ID=60396475
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710687112.2A Active CN107397195B (zh) | 2017-08-08 | 2017-08-08 | 一种益生菌发酵的天然发酵乳香料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107397195B (zh) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107836691A (zh) * | 2017-11-30 | 2018-03-27 | 北京工商大学 | 一种天然奶味香精基料及其制备方法 |
CN108497376A (zh) * | 2018-01-24 | 2018-09-07 | 华南理工大学 | 一种含益生菌的果蔬脆片及其制备方法 |
CN110179094A (zh) * | 2018-02-23 | 2019-08-30 | 泰宝美客株式会社 | 通过乳酸菌制造低温发酵物的方法、及其发酵物的用途 |
CN114287605A (zh) * | 2021-12-31 | 2022-04-08 | 杭州威欧生物科技有限公司 | 酸奶香精及其发酵生产方法 |
CN115005417A (zh) * | 2022-06-16 | 2022-09-06 | 仲恺农业工程学院 | 一种酶解偶联发酵制备双乙酰型天然奶香基料的方法 |
CN115500515A (zh) * | 2022-08-10 | 2022-12-23 | 华南理工大学 | 一种植物乳杆菌在调节肠道菌群中的应用 |
CN118303607A (zh) * | 2024-06-07 | 2024-07-09 | 烟台金丝猴食品科技有限公司 | 一种香精组合物及其制备方法、应用香精组合物的奶糖 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101011140A (zh) * | 2006-09-21 | 2007-08-08 | 深圳波顿香料有限公司 | 生产天然奶香香料的方法及制得的天然奶香香料 |
CN103211197A (zh) * | 2013-04-02 | 2013-07-24 | 华南理工大学 | 一种高浓度发酵乳香基及其制备方法和应用 |
CN103907890A (zh) * | 2014-04-21 | 2014-07-09 | 雅迪香料(广州)有限公司 | 双酶酶解与多种微生物发酵制备天然乳味香精的方法 |
CN105639584A (zh) * | 2016-01-27 | 2016-06-08 | 广州市臻味宜源食品配料有限公司 | 一种制备天然奶味香精基料的方法 |
-
2017
- 2017-08-08 CN CN201710687112.2A patent/CN107397195B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101011140A (zh) * | 2006-09-21 | 2007-08-08 | 深圳波顿香料有限公司 | 生产天然奶香香料的方法及制得的天然奶香香料 |
CN103211197A (zh) * | 2013-04-02 | 2013-07-24 | 华南理工大学 | 一种高浓度发酵乳香基及其制备方法和应用 |
CN103907890A (zh) * | 2014-04-21 | 2014-07-09 | 雅迪香料(广州)有限公司 | 双酶酶解与多种微生物发酵制备天然乳味香精的方法 |
CN105639584A (zh) * | 2016-01-27 | 2016-06-08 | 广州市臻味宜源食品配料有限公司 | 一种制备天然奶味香精基料的方法 |
Non-Patent Citations (2)
Title |
---|
于铁妹等: ""微生物发酵与酶法结合制备天然奶味香基的研究"", 《食品与发酵工业》 * |
李灿峰等: ""生物技术制备天然牛奶香精的研究"", 《中国食品添加剂》 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107836691A (zh) * | 2017-11-30 | 2018-03-27 | 北京工商大学 | 一种天然奶味香精基料及其制备方法 |
CN107836691B (zh) * | 2017-11-30 | 2021-04-20 | 北京工商大学 | 一种天然奶味香精基料及其制备方法 |
CN108497376A (zh) * | 2018-01-24 | 2018-09-07 | 华南理工大学 | 一种含益生菌的果蔬脆片及其制备方法 |
CN108497376B (zh) * | 2018-01-24 | 2021-10-26 | 华南理工大学 | 一种含益生菌的果蔬脆片及其制备方法 |
CN110179094A (zh) * | 2018-02-23 | 2019-08-30 | 泰宝美客株式会社 | 通过乳酸菌制造低温发酵物的方法、及其发酵物的用途 |
CN114287605A (zh) * | 2021-12-31 | 2022-04-08 | 杭州威欧生物科技有限公司 | 酸奶香精及其发酵生产方法 |
CN115005417A (zh) * | 2022-06-16 | 2022-09-06 | 仲恺农业工程学院 | 一种酶解偶联发酵制备双乙酰型天然奶香基料的方法 |
CN115500515A (zh) * | 2022-08-10 | 2022-12-23 | 华南理工大学 | 一种植物乳杆菌在调节肠道菌群中的应用 |
CN118303607A (zh) * | 2024-06-07 | 2024-07-09 | 烟台金丝猴食品科技有限公司 | 一种香精组合物及其制备方法、应用香精组合物的奶糖 |
Also Published As
Publication number | Publication date |
---|---|
CN107397195B (zh) | 2020-12-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107397195A (zh) | 一种益生菌发酵的天然发酵乳香料及其制备方法 | |
Shiby et al. | Fermented milks and milk products as functional foods—A review | |
Buttriss | Nutritional properties of fermented milk products | |
Shukla et al. | Development of probiotic beverage from whey and pineapple juice | |
EP1169925B1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
CN104106785A (zh) | 复合乳酸菌发酵辣椒泡菜的制备方法 | |
Mayo et al. | Fermented milk products | |
CN103261401B (zh) | 用细菌菌株的混合物发酵乳源进行多风味形成的风味调节 | |
US8945641B2 (en) | Use of gum arabic for improving the growth and survival of bifidobacteria | |
Ehsannia et al. | Quality characterization of processed cheese inoculated by Bacillus coagulans during cold storage: compositional and sensorial attributes and probiotic microorganism viability | |
Helmizar et al. | Development of dadih powder as a complementary food to prevent children from stunting in West Sumatra, Indonesia | |
Joel et al. | Development and comparative evaluation of storage changes in probiotic soy-yoghurt | |
Giuffrè et al. | Fermentation Technology and Functional Foods | |
Liang et al. | An overview on the health benefits and production of fermented functional foods | |
Karami | The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA‐5® and physicochemical properties of Iranian yoghurt drink (Doogh) | |
Morya et al. | Advancement in acidophilus milk production technology | |
CN106234583A (zh) | 一种榴莲发酵饮料的制备方法 | |
JP4728769B2 (ja) | 高濃度のγアミノ酪酸を含むサワー生地の製造方法と利用法 | |
Petrova et al. | Traditional Bulgarian dairy products: ethnic foods with health benefits. Microorganisms. 2021; 9 (3): 480 | |
Shakya et al. | Recent advances in microbial diversity usage in fermented dairy microbial products | |
CN106900855A (zh) | 一种马铃薯粉酶解凝固型酸奶生产方法 | |
Pato et al. | Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation. | |
CN105192497B (zh) | 一种椰子酱料的制备方法 | |
Zhang | Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk | |
CN110179094A (zh) | 通过乳酸菌制造低温发酵物的方法、及其发酵物的用途 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |