CN108420041A - A method of preparing natural cheeses essence - Google Patents
A method of preparing natural cheeses essence Download PDFInfo
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- CN108420041A CN108420041A CN201810225839.3A CN201810225839A CN108420041A CN 108420041 A CN108420041 A CN 108420041A CN 201810225839 A CN201810225839 A CN 201810225839A CN 108420041 A CN108420041 A CN 108420041A
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- natural cheeses
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 64
- 240000002129 Malva sylvestris Species 0.000 title claims abstract description 47
- 235000006770 Malva sylvestris Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 claims abstract description 42
- 239000000758 substrate Substances 0.000 claims abstract description 42
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 102000004882 Lipase Human genes 0.000 claims abstract description 10
- 108090001060 Lipase Proteins 0.000 claims abstract description 10
- 239000004367 Lipase Substances 0.000 claims abstract description 9
- 235000019421 lipase Nutrition 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 23
- 239000000654 additive Substances 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 14
- 238000001694 spray drying Methods 0.000 claims description 13
- 239000012153 distilled water Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000019419 proteases Nutrition 0.000 claims description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 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 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 108091005508 Acid proteases Proteins 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 229920000858 Cyclodextrin Polymers 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 2
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 13
- 238000000855 fermentation Methods 0.000 abstract description 12
- 230000004151 fermentation Effects 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000016046 other dairy product Nutrition 0.000 abstract description 2
- 235000019728 animal nutrition Nutrition 0.000 abstract 2
- 235000011083 sodium citrates Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 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 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 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
- 239000002304 perfume Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/231—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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of methods preparing natural cheeses essence, include the following steps：S100：Prepare substrate；S200：Prepare enzyme preparation；S300：Inoculation；S400：Prepare product.The present invention is combined with natural cheeses and other dairy products, animal nutrition is fully used to prepare fragrance level height, and pure natural natural cheeses essence, the animal nutrition includes fermentation technique and zymolysis technique, it combines both well, fermentation is also a kind of enzymolysis means, strain generates enzyme preparation during the fermentation, then it degrades corresponding substrate, in combination with additional protease and lipase, accelerate degradation rate, shorten fermentation time, some fragrance components are released well simultaneously, strengthen product fragrance, so that the cheese flavors fragrance finally prepared is quite coordinated.The product prepared using the present invention had both been used directly in food, and a kind of base-material of food flavor is can also be used as.
Description
Technical field
The present invention relates to the preparation methods of essence, more particularly to a kind of method preparing natural cheeses essence.
Background technology
Cheese flavors are one of more extensive essence of Applications in Food Industry, and cheese taste is also increasingly people in recent years
It is familiar with and likes, can be applied in the food such as coffeemate, candy, baking, beverage, dilated food, flavouring, it can be assigned
The distinctive cheese mouthfeel of product and smell enhance fragrance intrinsic in raw foods, can provide ratio and more be forced with cheese raw material
Very, more strong whole flavor.
The production of cheese flavors mainly has following two：One is artificial synthesized by monomer perfume, pass through the process system
The cheese flavors obtained have fraction of irritation and less pleasant smell, and taste is relatively simple, far can not meet and disappear
Demand of the person of expense to mouthfeel.Another kind be exactly using biotechnology come handle milk raw material produce natural cheeses essence, by or
Without appropriate modification, it can be made and give off a strong fragrance, is soft, is naturally true to nature, the natural cheeses of the plump different taste of inside information are fragrant
Essence, and meet the theory of " natural, safety ".
The method that biotechnology prepares natural cheeses fragrance common are using biologic enzymolysis method with various natural
Flavor prepares cheese flavors, and most of these methods are that have one in flavor or cost using butter, cream, cheese as raw material
Fixed disadvantage, also one is the method systems using whey powder and whole milk powder as raw material, digested using first biofermentation, regrowth
Standby natural cheeses essence, product cheese taste characteristics and fragrance level prepared by this method are inadequate, enzymolysis product again after fermentation
The problems such as will appear enzyme preparation function and effect be bad in acid condition, and the production cycle is long.For using cheese and dairy products mixed
It is combined into raw material, fermentation and enzymolysis are combined the technological means being carried out at the same time and yet there are no report.
Invention content
The object of the present invention is to provide a kind of methods preparing natural cheeses essence, overcome current natural cheeses essence
Method in terms of mouthfeel, aroma strength, cost the problem of can not take into account, and enzymolysis product will appear enzyme preparation and exist again after fermentation
The defect for the problems such as function and effect are bad under acid condition, and the production cycle is long, this method are simple, easy to operation etc. excellent with step
Fermentation and enzymolysis can be carried out at the same time and prepare and can be made fragrance level height by point, and pure natural natural cheeses essence.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A method of natural cheeses essence is prepared, is included the following steps：S100：Prepare substrate；S200：The enzyme system of preparation
Agent；S300：Inoculation；S400：Prepare product.
In a kind of method preparing natural cheeses essence above-mentioned, the step S100 further includes following methods：By cheese
It is 10 in mass ratio with dairy products:1~7:4 ratio is added in distilled water, and the liquid bottom that mass concentration is 10~35% is made
Object；Respectively into substrate add substrate mass percent be 0.1~1% sodium citrate and 2~9% glucose, homogeneous,
35~45 DEG C are cooled to after sterilizing.
Further include following methods in the step S200 in a kind of method preparing natural cheeses essence above-mentioned：By matter
Amount is than being 3:1~10:Enzyme preparation is made in protoenzyme formulation dissolution by 1 ratio in distilled water, and step is added in enzyme preparation
In substrate made from S100.
Further include following methods in the step S300 in a kind of method preparing natural cheeses essence above-mentioned：By bacterium
Kind is inoculated in the product of step 200, and the mass percent of strain inoculum concentration is 1-10%, is stirred evenly quiet at 30-45 DEG C
It sets 2~24 hours, room temperature is down to after keeping the temperature 20~40min at 80~100 DEG C.
Further include following methods in the step S400 in a kind of method preparing natural cheeses essence above-mentioned：Xiang Bu
The additive that mass percent is 1~5% is added in product made from rapid 300, which is cyclodextrin, xanthans, octene
One or both of base succinic acid starch sodium, Arabic gum, maltodextrin；Then in 4000~10000rpm condition down cuts
5~40min is prepared into natural cheeses paste essence；Or spray drying is prepared into powder, the inlet air temperature of spray drying is
120~180 DEG C, leaving air temp is 70~100 DEG C, and it is natural cheeses powder essence product to collect gained powder.
In a kind of method preparing natural cheeses essence above-mentioned, cheese is Pa Masen cheese, vehicle in the step S100
One or more up in cheese, macropore cheese, horse Soviet Union lira cheese, bar horse minister cheese, cream cheese, dairy products are complete
One or more in fat milk powder, skimmed milk power, whey powder, dilute cream, butter, Liquid Substrate concentration are 18~45%,
Sodium citrate additive amount mass percent is 0.2~0.5%, and glucose additive amount mass percent is 2~5%.
In a kind of method preparing natural cheeses essence above-mentioned, in the step S100 sterilising conditions be temperature 85~
100 DEG C, 15~30min of sterilization time.
In a kind of method preparing natural cheeses essence above-mentioned, the protoenzyme preparation used in the step S200 is fat
The mixture of enzyme or protease or lipase and protease, the protease include alkali protease and/or neutral proteinase
And/or acid protease.
In a kind of method preparing natural cheeses essence above-mentioned, the strain in the step S300 is streptococcus thermophilus
And/or lactobacillus bulgaricus and/or Lactobacillus helveticus and/or Lactobacillus paracasei and/or Lactobacillus casei and/or lactic acid breast
Coccus subsp. cremoris.
In a kind of method preparing natural cheeses essence above-mentioned, in the step S400 shearing condition be 5000~
8000rpm, shear time are 10~20min, and the inlet air temperature of spray drying is 140~160 DEG C.
Compared with prior art, the present invention is combined with natural cheeses and other dairy products, fully uses biotechnology hand
Section is high to prepare fragrance level, and pure natural natural cheeses essence, which includes fermentation technique and enzymolysis
Technology combines both well, and fermentation is also a kind of enzymolysis means, and strain generates enzyme preparation during the fermentation, so
After corresponding substrate of degrading accelerate degradation rate in combination with additional protease and lipase, shorten fermentation time,
Some fragrance components are released well simultaneously, strengthen product fragrance so that the cheese flavors fragrance phase finally prepared
Work as coordination.The product prepared using the present invention had both been used directly in food, and a kind of base-material of food flavor is can also be used as.
Specific implementation mode
The embodiment of the present invention 1：A method of preparing natural cheeses essence, it is necessary first to prepare substrate, detailed process
It is as follows：30g macropores cheese and 90g whey powders are added in 1L distilled water, liquid of the mass concentration within the scope of 22-35% is made
Substrate.Then 1g sodium citrates and 30g glucose are added in aforesaid liquid substrate respectively, homogeneous, and in 85 DEG C of temperature ring
Sterilize 30min under border, is cooled to 35 DEG C, that is, completes the preparation of substrate.
Then enzyme preparation is prepared, the protoenzyme preparation used in the present embodiment is lipase, and specific operation process is：By 1g fat
Fat enzyme is dissolved in the sterilized distilled water of 10g and enzyme preparation is made, and enzyme preparation obtained is added in the substrate being formulated, i.e.,
It can be inoculated with.
Seeded process is as follows：Strain is inoculated in the substrate for having accessed enzyme preparation, i.e., in above-mentioned product, wherein strain
The mass percent of inoculum concentration is 3%.Strain in the present embodiment uses lactobacillus bulgaricus and Lactobacillus paracasei,
And lactobacillus bulgaricus is 1 in mass ratio with Lactobacillus casei:In 5 ratio access substrate.It is then allowed to stand in 40 DEG C of constant temperature
Lower 10h, keeps the temperature 30min at 85 DEG C, is cooled to room temperature.
Product can be prepared after completing inoculation, preparation process is as follows：
Additive is added in product after being inoculated with to completion, the additive used in the present embodiment is xanthans, addition
For 10g.It is filling to get natural cheeses paste essence that 6000rpm shears 10min postcoolings.
Embodiment 2：A method of preparing natural cheeses essence, it is necessary first to prepare substrate, detailed process is as follows：It will
20g bars of horse minister cheese, 10g butter, 90g whole milk powders are added in 1L distilled water, and mass concentration is made within the scope of 10-18%
Liquid Substrate.Then 5g sodium citrates and 50g glucose are added in aforesaid liquid substrate respectively, homogeneous, and in 100 DEG C of temperature
Sterilize 15min under degree environment, is cooled to 45 DEG C, that is, completes the preparation of substrate.
Then enzyme preparation is prepared, what the protoenzyme preparation used in the present embodiment was selected is lipase and neutral proteinase, tool
Body operating process is：0.5g lipase and 0.2g neutral proteinases are dissolved in the sterilized distilled water of 2.1g, enzyme preparation are made,
And enzyme preparation obtained is added in the substrate being formulated, you can be inoculated with.
Seeded process is as follows：Strain is inoculated in the substrate for having accessed enzyme preparation, i.e., in above-mentioned product, wherein strain
The mass percent of inoculum concentration is 5%.Strain in the present embodiment uses lactobacillus bulgaricus and streptococcus thermophilus, and
Lactobacillus bulgaricus is 1 in mass ratio with streptococcus thermophilus:In 2 ratio access substrate.It is then allowed to stand under 35 DEG C of constant temperature
5h keeps the temperature 30min at 80 DEG C, is cooled to room temperature.
Product can be prepared after completing inoculation, preparation process is as follows：
Additive is added in product after being inoculated with to completion, the additive used in the present embodiment is that ocentyl succinic forms sediment
Powder sodium and maltodextrin are 1 by the mass ratio of starch Sodium Octenyl Succinate and maltodextrin:Total amount 30g is added in 2 ratio.
It is spray-dried after homogeneous, spray drying detailed process is to be dusted drying with spray drying tower, and the inlet air temperature of spray drying is 160
DEG C, leaving air temp can be adjusted by charging rate, be controlled within the scope of 80-90 DEG C, and it is natural milk to collect gained powder
Junket powder essence.
Embodiment 3：A method of preparing natural cheeses essence, it is necessary first to prepare substrate, detailed process is as follows：It will
30g vehicles are added up to cheese, 70g whole milk powders and 40g skimmed milk powers in 1L distilled water, and mass concentration is made in 10-18% ranges
Interior Liquid Substrate.Then 3g sodium citrates and 20g glucose are added in aforesaid liquid substrate respectively, homogeneous, and at 90 DEG C
Temperature environment under sterilize 20min, be cooled to 40 DEG C, that is, complete the preparation of substrate.
Then prepare enzyme preparation, what the protoenzyme preparation that is used in the present embodiment was selected be lipase, acid protease and in
Property protease, specific operation process are：0.5g lipase, 0.2g acid proteases and 0.2g neutral proteinases are dissolved in 4.5g
Enzyme preparation is made in sterilized distilled water, and enzyme preparation obtained is added in the substrate being formulated, you can is inoculated with.
Seeded process is as follows：Strain is inoculated in the substrate for having accessed enzyme preparation, i.e., in above-mentioned product, wherein strain
The mass percent of inoculum concentration is 7%.Strain in the present embodiment uses lactobacillus bulgaricus, streptococcus thermophilus and auspicious
Scholar's lactobacillus, and lactobacillus bulgaricus and streptococcus thermophilus and Lactobacillus helveticus are 1 in mass ratio:5:0.5 ratio access
In substrate.It is then allowed to stand the 3h under 40 DEG C of constant temperature, 25min is kept the temperature at 95 DEG C, is cooled to room temperature.
Product can be prepared after completing inoculation, preparation process is as follows：
Additive is added in product after being inoculated with to completion, the additive used in the present embodiment is that cyclodextrin and malt are pasted
Essence is 1 by the mass ratio of Arabic gum and maltodextrin:Total amount 50g is added in 2 ratio.It is spray-dried, is spray-dried after homogeneous
Detailed process is to be dusted drying with spray drying tower, and the inlet air temperature of spray drying is 180 DEG C, and leaving air temp, which can pass through, feeds speed
Degree is adjusted, and is controlled within the scope of 90-100 DEG C, and it is natural cheeses powder essence to collect gained powder.
Embodiment 4：A method of preparing natural cheeses essence, it is necessary first to prepare substrate, detailed process is as follows：It will
50g cream cheeses, 60g whey powders and 40g skimmed milk powers are added in 1L distilled water, and mass concentration is made within the scope of 10-18%
Liquid Substrate.Then 5g sodium citrates and 90g glucose are added in aforesaid liquid substrate respectively, homogeneous, and at 100 DEG C
Sterilize 15min under temperature environment, is cooled to 42 DEG C, that is, completes the preparation of substrate.
Then enzyme preparation is prepared, what the protoenzyme preparation used in the present embodiment was selected is alkali protease, acid protease
And neutral proteinase, specific operation process are：0.1g alkali proteases, 0.4g acid proteases and 0.2g neutral proteinases is molten
Enzyme preparation is made in distilled water sterilized 6g in solution, and enzyme preparation obtained is added in the substrate being formulated, you can carries out
Inoculation.
Seeded process is as follows：Strain is inoculated in the substrate for having accessed enzyme preparation, i.e., in above-mentioned product, wherein strain
The mass percent of inoculum concentration is 10%.Strain in the present embodiment use lactobacillus bulgaricus, streptococcus thermophilus and
Lactococcus lactis subsp, and lactobacillus bulgaricus is in mass ratio with streptococcus thermophilus and lactococcus lactis subsp
1:1:In 0.5 ratio access substrate.It is then allowed to stand the 2h under 45 DEG C of constant temperature, 20min is kept the temperature at 100 DEG C, is cooled to room temperature.
Product can be prepared after completing inoculation, preparation process is as follows：
Additive is added in product after being inoculated with to completion, the additive used in the present embodiment is that xanthans and malt are pasted
Essence is 1 by the mass ratio of xanthans and maltodextrin:Total amount 50g is added in 2 ratio.It is spray-dried after homogeneous, spray drying tool
Body process is to be dusted drying with spray drying tower, and the inlet air temperature of spray drying is 180 DEG C, and leaving air temp can pass through charging rate
It adjusts, controls within the scope of 90-100 DEG C, it is natural cheeses powder essence to collect gained powder.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of method preparing natural cheeses essence, which is characterized in that include the following steps：
S100：Prepare substrate；
S200：Prepare enzyme preparation；
S300：Inoculation；
S400：Prepare product.
2. a kind of method preparing natural cheeses essence according to claim 1, which is characterized in that the step S100 is also
Including following methods：It is 10 in mass ratio by cheese and dairy products:1~7:4 ratio is added in distilled water, and mass concentration is made
For 10~35% Liquid Substrate；The sodium citrate and 2 that substrate mass percent is 0.1~1% is added into substrate respectively
~9% glucose, homogeneous are cooled to 35~45 DEG C after sterilizing.
3. a kind of method preparing natural cheeses essence according to claim 1, which is characterized in that in the step S200
Further include following methods：It is 3 in mass ratio:1~10:Enzyme preparation is made in protoenzyme formulation dissolution by 1 ratio in distilled water, and
Enzyme preparation is added in substrate made from step S100.
4. a kind of method preparing natural cheeses essence according to claim 1, which is characterized in that in the step S300
Further include following methods：Strain is inoculated in the product of step 200, the mass percent of strain inoculum concentration is 1-10%, is stirred
It mixes and uniformly stands 2~24 hours at 30-45 DEG C, room temperature is down to after keeping the temperature 20~40min at 80~100 DEG C.
5. a kind of method preparing natural cheeses essence according to claim 1, which is characterized in that in the step S400
Further include following methods：The additive that mass percent is 1~5% is added into product made from step 300, which is
One or both of cyclodextrin, xanthans, starch Sodium Octenyl Succinate, Arabic gum, maltodextrin；Then 4000~
10000rpm condition 5~40min of down cut, are prepared into natural cheeses paste essence；Or spray drying is prepared into powder, sprays
Dry inlet air temperature is 120~180 DEG C, and leaving air temp is 70~100 DEG C, and it is natural cheeses powder essence to collect gained powder
Product.
6. a kind of method preparing natural cheeses essence according to claim 2, which is characterized in that in the step S100
Cheese be Pa Masen cheese, vehicle up to cheese, macropore cheese, horse Soviet Union lira cheese, bar horse minister cheese, one kind in cream cheese or
More than one, dairy products are the one or more in whole milk powder, skimmed milk power, whey powder, dilute cream, butter, liquid
Concentration of substrate is 18~45%, and sodium citrate additive amount mass percent is 0.2~0.5%, glucose additive amount quality percentage
Number is 2~5%.
7. a kind of method preparing natural cheeses essence according to claim 6, which is characterized in that in the step S100
Sterilising conditions are 85~100 DEG C of temperature, 15~30min of sterilization time.
8. a kind of method preparing natural cheeses essence according to claim 3, which is characterized in that in the step S200
The protoenzyme preparation used is the mixture of lipase or protease or lipase and protease, and the protease includes alkaline egg
White enzyme and/or neutral proteinase and/or acid protease.
9. a kind of method preparing natural cheeses essence according to claim 4, which is characterized in that in the step S300
Strain be streptococcus thermophilus and/or lactobacillus bulgaricus and/or Lactobacillus helveticus and/or Lactobacillus paracasei and/or dry
Lactobacillus paracasei and/or lactococcus lactis subsp.
10. a kind of method preparing natural cheeses essence according to claim 5, which is characterized in that the step S400
It is 10~20min that middle shearing condition, which is 5000~8000rpm, shear time, and the inlet air temperature of spray drying is 140~160 DEG C.
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| CN108902793A (en) * | 2018-08-26 | 2018-11-30 | 卓小玲 | A kind of preparation method of snakehead enzymolysis liquid |
| CN109601621A (en) * | 2018-11-30 | 2019-04-12 | 广州市凯虹香精香料有限公司 | A kind of preparation method of natural fermented enzymatic hydrolysis sour milk powder |
| CN115997911A (en) * | 2022-11-28 | 2023-04-25 | 江南大学 | Natural cheese essence and preparation method and application thereof |
| CN116138430A (en) * | 2023-03-02 | 2023-05-23 | 四川味欣食品科技有限公司 | Method for extracting ester spice from cheese by biological fermentation |
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| CN102742816A (en) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | Method for preparation of natural cheese essence with whey powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902793A (en) * | 2018-08-26 | 2018-11-30 | 卓小玲 | A kind of preparation method of snakehead enzymolysis liquid |
| CN109601621A (en) * | 2018-11-30 | 2019-04-12 | 广州市凯虹香精香料有限公司 | A kind of preparation method of natural fermented enzymatic hydrolysis sour milk powder |
| CN115997911A (en) * | 2022-11-28 | 2023-04-25 | 江南大学 | Natural cheese essence and preparation method and application thereof |
| CN116138430A (en) * | 2023-03-02 | 2023-05-23 | 四川味欣食品科技有限公司 | Method for extracting ester spice from cheese by biological fermentation |
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Application publication date: 20180821 |