CN115191590A - Cheese essence and preparation method thereof - Google Patents
Cheese essence and preparation method thereof Download PDFInfo
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- CN115191590A CN115191590A CN202210840512.3A CN202210840512A CN115191590A CN 115191590 A CN115191590 A CN 115191590A CN 202210840512 A CN202210840512 A CN 202210840512A CN 115191590 A CN115191590 A CN 115191590A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000686 essence Substances 0.000 claims abstract description 67
- 239000000843 powder Substances 0.000 claims abstract description 41
- 238000006243 chemical reaction Methods 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims abstract description 20
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 20
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000006071 cream Substances 0.000 claims abstract description 20
- 239000005862 Whey Substances 0.000 claims abstract description 19
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 19
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 19
- 235000008939 whole milk Nutrition 0.000 claims abstract description 19
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 16
- FUZZWVXGSFPDMH-UHFFFAOYSA-N n-hexanoic acid Natural products CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- KYWIYKKSMDLRDC-UHFFFAOYSA-N undecan-2-one Chemical compound CCCCCCCCCC(C)=O KYWIYKKSMDLRDC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- GRLJIIJNZJVMGP-UHFFFAOYSA-N S-Methyl butanethioate Chemical compound CCCC(=O)SC GRLJIIJNZJVMGP-UHFFFAOYSA-N 0.000 claims abstract description 10
- JPTOCTSNXXKSSN-UHFFFAOYSA-N methylheptenone Chemical compound CCCC=CC(=O)CC JPTOCTSNXXKSSN-UHFFFAOYSA-N 0.000 claims abstract description 10
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 230000007935 neutral effect Effects 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- -1 thiazothiazole Chemical compound 0.000 claims abstract description 5
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 4
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 3
- 239000004365 Protease Substances 0.000 claims description 17
- 235000006708 antioxidants Nutrition 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000019419 proteases Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 229960002446 octanoic acid Drugs 0.000 claims description 8
- 235000021588 free fatty acids Nutrition 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 6
- 108090001060 Lipase Proteins 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 238000004448 titration Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 34
- 238000005516 engineering process Methods 0.000 description 18
- 238000002156 mixing Methods 0.000 description 15
- 239000002585 base Substances 0.000 description 8
- 206010013911 Dysgeusia Diseases 0.000 description 7
- 230000007547 defect Effects 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 6
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 5
- 238000006757 chemical reactions by type Methods 0.000 description 4
- 230000002688 persistence Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
Images
Classifications
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- 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
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
The invention discloses cheese essence and a preparation method thereof. Cheese flavor comprising: whole milk powder, whey powder, strains, anhydrous cream, enzyme, xanthan gum, water, cheese essence, preservative and antioxidant; wherein the cheese base comprises: lactic acid, methyl heptenone, 2-undecanone, methyl thiobutyrate, butanedione, 3-hydroxy-2-butanone, thiazothiazole, 3-methylthiopropanal, octanoic acid, hexanoic acid and butyric acid. The preparation method of the cheese essence comprises the following steps: adding water into the whole milk powder and the whey powder, uniformly stirring, pasteurizing, adding the strain for fermentation, and finishing the first reaction stage after the titrated acidity meets the requirement; adjusting the pH value of the product in the first reaction stage to be neutral, adding anhydrous cream, heating, and adding enzyme for enzymolysis; pasteurizing the product of the second reaction stage; adding cheese essence base, colloid, antiseptic and antioxidant into the pasteurized product, and homogenizing the feed liquid until the water phase and the oil phase are uniform and not layered to obtain cheese essence.
Description
Technical Field
The invention relates to the technical field of essence, in particular to cheese essence and a preparation method thereof.
Background
Most of cheese essences commonly used in the market at present are prepared from food-grade fragrant raw materials by adopting an essence blending technology, and have the disadvantages of poor fragrance harmony, low fidelity, light and floating fragrance, large fragrance loss in the processing process and poor fragrance retention. And part of the reaction type essence is heavy and stuffy in first fragrance and not strong in fragrance.
Therefore, it is desirable to provide cheese flavor with combination of blending and fermentation enzymolysis and a preparation method thereof, so as to solve the above problems in the prior art.
Disclosure of Invention
Based on the above, the invention aims to provide cheese essence combining blending and fermentation enzymolysis and a preparation method thereof.
In a first aspect, the present invention provides a cheese flavor comprising: whole milk powder, whey powder, strains, anhydrous cream, enzyme, xanthan gum, water, cheese essence, preservative and antioxidant;
wherein the cheese base comprises: lactic acid, methyl heptenone, 2-undecanone, methyl thiobutyrate, butanedione, 3-hydroxy-2-butanone, thiazothiozole, 3-methylthiopropanal, octanoic acid, hexanoic acid, and butyric acid.
In one embodiment, the above technical solution comprises, by mass percent:
10 to 20 percent of whole milk powder
Whey powder 1-5%
0.01 percent of strain
10 to 20 percent of anhydrous cream
0.05 to 0.1 percent of enzyme
0.2 to 0.5 percent of colloid
43.79 to 76.14 percent of water
2 to 10 percent of cheese essence base
0.5 percent of preservative
0.1% of antioxidant;
wherein the cheese essence base comprises the following components in percentage by mass:
5 to 10 percent of lactic acid
0.1 to 0.5 percent of methyl heptenone
0.01 to 0.05 percent of 2-undecanone
Methyl thiobutyrate 0.05-0.2%
5 to 10 percent of butanedione
1 to 5 percent of 3-hydroxy-2-butanone
2 to 10 percent of thiazothiazole
0.02% -0.1% of 3-methylthio propionaldehyde
3 to 15 percent of caprylic acid
0.5 to 4 percent of caproic acid
45.15 to 83.32 percent of butyric acid.
In one embodiment, the colloid is xanthan gum;
the preservative is potassium sorbate;
the antioxidant is vitamin E;
the enzyme is protease and lipase; wherein the protease comprises one or a combination of papain and compound protease.
The above technical solution in one embodiment, the whole milk powder, the whey powder, the anhydrous cream are selected from a nestle milk powder;
the strain is selected from lactobacillus casei of direct vat set.
In a second aspect, a cheese flavor preparation method for preparing the cheese flavor according to any one of the above methods comprises:
adding water into whole milk powder and whey powder, stirring uniformly, pasteurizing, cooling to normal temperature, adding strain, fermenting, and finishing the first reaction stage after the titrated acidity meets the requirement;
adjusting the pH value of the product in the first reaction stage to be neutral, adding anhydrous cream, heating, adding enzyme for enzymolysis, and determining whether the second reaction stage is finished by measuring free fatty acid;
pasteurizing the product of the second reaction stage;
adding cheese essence, colloid, antiseptic and antioxidant into the pasteurized product, stirring, and homogenizing until the water phase and oil phase are uniform and not layered to obtain cheese essence.
In one embodiment of the technical scheme, the whole milk powder and the whey powder are added with water and stirred uniformly, pasteurized, cooled to 37 ℃, added with strains for fermentation, and the first reaction stage is ended after the titration acidity is 80-120 DEG T to meet the requirement.
In one embodiment, the pH of the product of the first reaction stage is adjusted to neutral, anhydrous cream is added, and the temperature is raised to 45 ℃.
In one embodiment, the free fatty acid content is measured to be 15-25 KOH/(mg/g), and the end of the second reaction stage is determined.
In one embodiment of the above technical solution, the product of the second reaction stage is pasteurized at 65 ℃ and kept for 30min.
In one embodiment, the method further includes: and (5) discharging and canning the obtained cheese essence.
Compared with the prior art, the invention combines the essence blending technology and the fermentation enzymolysis reaction technology, the fermentation enzymolysis technology makes up the defects of light fragrance, poor fragrance retention and the like of the traditional blended essence applied to products, and the essence blending technology makes up the defects of heavy fragrance, low fragrance and the like of the reaction type essence. The essence product obtained by two technologies of blending and fermentation enzymolysis reaction is applied to snack food, and can endow the snack food with strong and full aroma and strong aftertaste of fermentation aroma and milk aroma and taste. The cheese essence has stable and vivid aroma quality, strong specificity and lasting aroma.
For a better understanding and practice, the invention is described in detail below with reference to the accompanying drawings.
Drawings
Fig. 1 is an exemplary flow diagram of a cheese flavor preparation process of the present invention.
Detailed Description
The terms of orientation of up, down, left, right, front, back, top, bottom, and the like, referred to or may be referred to in this specification, are defined relative to their configuration, and are relative concepts. Therefore, it may be changed according to different positions and different use states. Therefore, these and other directional terms should not be construed as limiting terms.
The implementations described in the exemplary embodiments below are not intended to represent all implementations consistent with the present disclosure. Rather, they are merely examples of implementations consistent with certain aspects of the present disclosure.
The terminology used in the present disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
In a first aspect, the present invention provides a cheese flavor comprising: whole milk powder, whey powder, strains, anhydrous cream, enzymes, xanthan gum, water, cheese base, preservatives and antioxidants;
wherein the cheese base comprises: lactic acid, methyl heptenone, 2-undecanone, methyl thiobutyrate, butanedione, 3-hydroxy-2-butanone, thiazothiazole, 3-methylthiopropanal, octanoic acid, hexanoic acid and butyric acid.
Butyric acid, caprylic acid, caproic acid, lactic acid are characteristic aromas of milk fermentation. The butanedione and the 3-hydroxy-2-butanone have cream-like fragrance, and can coordinate fragrance and soften the essence. Methyl thiobutyrate, 3-methylmercapto propionaldehyde and methyl heptenone are used as modifiers, so that the fidelity is improved.
In one embodiment, the cheese flavor comprises, in mass percent:
10 to 20 percent of whole milk powder
Whey powder 1-5%
0.01 percent of strain
10 to 20 percent of anhydrous cream
0.05 to 0.1 percent of enzyme
0.2 to 0.5 percent of colloid
43.79 to 76.14 percent of water
2 to 10 percent of cheese essence base
0.5 percent of preservative
0.1% of antioxidant;
wherein the cheese essence base comprises the following components in percentage by mass:
5 to 10 percent of lactic acid
0.1 to 0.5 percent of methyl heptenone
0.01 to 0.05 percent of 2-undecanone
Methyl thiobutyrate 0.05-0.2%
5 to 10 percent of butanedione
1 to 5 percent of 3-hydroxy-2-butanone
2 to 10 percent of thiazothiazole
0.02% -0.1% of 3-methylthio propionaldehyde
3 to 15 percent of caprylic acid
0.5 to 4 percent of caproic acid
45.15 to 83.32 percent of butyric acid.
45.15% -83.32% of butyric acid, 3% -15% of caprylic acid, 0.5% -4% of caproic acid and 5% -10% of lactic acid are characteristic aroma of milk fermentation, and the milk aroma after the milk fermentation can be effectively improved by the matching combination. 5 to 10 percent of butanedione and 1 to 5 percent of 3-hydroxy-2-butanone have cream-like fragrance, and the mixture ratio can better coordinate the fragrance and ensure that the essence is soft. 0.05 to 0.2 percent of methyl thiobutyrate, 0.02 to 0.1 percent of 3-methylthiopropanal and 0.1 to 0.5 percent of methylheptenone are used as modifiers, so that the fidelity is effectively improved.
The cheese essence comprises the following components in percentage by mass:
whole milk powder 14%
Whey powder 3%
0.01 percent of strain
Anhydrous cream 16%
Enzyme 0.08%
0.3 percent of colloid
61.01 percent of water
Cheese essence 5%
0.5 percent of preservative
0.1% of antioxidant;
wherein the cheese essence base comprises the following components in percentage by mass:
lactic acid 8%
0.25 percent of methyl heptenone
0.03% of 2-undecenone
Methyl thiobutyrate 0.1%
Butanedione 7%
3-hydroxy-2-butanone 5%
8 percent of thiazothiazole
0.03 percent of 3-methylthio propionaldehyde
Caprylic acid 10%
Caproic acid 2%
And butyric acid is 59.59%.
The cheese essence of the embodiment has rich milk fragrance after milk fermentation, has the fragrance like thin cream, is good in fragrance harmony, is soft, and is high in cheese taste fidelity.
In the above embodiment, the colloid is xanthan gum;
the preservative is potassium sorbate;
the antioxidant is vitamin E;
the enzyme is protease and lipase; the optimal ratio of the protease to the lipase is 1.5, and the ratio can effectively improve the enzymolysis efficiency and the aroma after enzymolysis.
Wherein the protease comprises one or a combination of papain and compound protease. Papain can also impart a light papaya fragrance to cheese flavors.
Papain was purchased from biotechnology limited, henghuadao, nanjing.
Complex proteases were purchased from Novoxin Biotech, inc.
Lipases were purchased from meito sangyo co.
In the above examples, the whole milk powder, the whey powder, and the anhydrous cream are selected from the group consisting of Nestle milk powder.
The strain is selected from lactobacillus casei of direct vat set.
The other raw materials are selected according with the national standard requirement of food additives.
Referring to fig. 1, fig. 1 is an exemplary flow chart of the cheese flavor preparation method of the present invention.
In a second aspect, a cheese flavor preparation method for preparing cheese flavor according to any of the above embodiments includes:
step 101, adding water into whole milk powder and whey powder, stirring uniformly, pasteurizing, cooling to normal temperature, adding a strain, fermenting, and finishing the first reaction stage after the titrated acidity meets the requirement.
In one embodiment, the first reaction stage is completed after adding water to the whole milk powder and whey powder and stirring them uniformly, pasteurizing, cooling to 37 ℃, adding the strain and fermenting, and titrating the acidity to 80-120T to meet the requirement.
And 102, adjusting the pH value of the product in the first reaction stage to be neutral, adding anhydrous cream, heating, adding enzyme for enzymolysis, and determining whether the second reaction stage is finished by measuring free fatty acid.
In one embodiment, the pH of the product of the first reaction stage is adjusted to neutral and anhydrous cream is added and the temperature is raised to 45 ℃.
Preferably, the end of the second reaction stage is determined by measuring the free fatty acid content to be 15-25 KOH/(mg/g). The second reaction stage is a milk fermentation enzymolysis reaction, and the higher the content of free fatty acid is, the stronger the fragrance of the fermented zymolyte is.
The fermentation enzymolysis technology in the second reaction stage makes up for the defects of light fragrance, poor fragrance retention and the like of the traditional prepared essence applied to products.
Step 103, pasteurizing the product of the second reaction stage.
In one embodiment, the product of the second reaction stage is pasteurized at 65 ℃ and held for 30min.
And step 104, adding cheese essence, colloid, preservative and antioxidant into the pasteurized product, stirring uniformly, and homogenizing the feed liquid until the water phase and the oil phase are uniform and not layered to obtain the cheese essence.
Step 104 is an essence blending technology, the essence blending technology is combined with the fermentation enzymolysis reaction technology in step 102, the fermentation enzymolysis technology overcomes the defects of light fragrance, poor fragrance retention and the like of the traditional blended essence applied to products, and meanwhile, the essence blending technology overcomes the defects of heavy top fragrance, low fragrance and the like of the reaction type essence.
The essence product obtained by two technologies of blending and fermentation enzymolysis reaction is applied to snack food, and can endow the snack food with rich and full aroma, and strong aftertaste of fermentation aroma and milk aroma and taste.
And 105, discharging and canning the obtained cheese essence.
The invention takes whole milk powder and whey powder as main raw materials, water is added, the fermentation is firstly carried out by lactic acid bacteria, then anhydrous cream is added into fermentation liquor, the enzymolysis is carried out by lipase and protease, finally, a small amount of cheese essence is added into treatment liquor to be used as head fragrance to enhance the fragrance retention, and colloid, preservative and antioxidant are added to be homogenized to obtain the cheese essence with uniform oil-water two-phase distribution, prominent sour taste and strong fragrance.
In order to prove the effect of the cheese essence, the cheese essence in the best embodiment of the invention, top-level fermentation type cheese essence obtained from market and top-level blending type cheese essence obtained from market are selected as additives, the same addition amount is selected, the cheese cake is made by the same baking formula process, and the cheese cake is sequentially a No. 1 sample, a No. 2 sample and a No. 3 sample.
The prepared cheese cakes are respectively stored for 0 day, 15 days and 30 days under the same environment, and are comprehensively scored after being evaluated by an aroma evaluation team from aspects of aroma fidelity, aroma persistence, aftertaste fullness and the like. The evaluation is carried out by adopting 1-100 points, the higher the point is, the better the fragrance fidelity, the fragrance persistence and the aftertaste plumpness are, and the scoring result is as follows.
| Comparative example | Sample No. 1 | Sample No. 2 | Sample No. 3 |
| Day 0 | 96 | 88 | 92 |
| 15 days | 92 | 85 | 85 |
| 30 days | 90 | 82 | 70 |
TABLE 1 scoring results table
From the above scoring results, it was found that on day 0, i.e., the day immediately after the cheese cake was made, the score of the cheese cake made with the cheese flavor of the present invention (sample No. 1) was significantly higher than the scores of the cheese cake made with the top-fermented cheese flavor (sample No. 2) and the cheese cake made with the top-blended cheese flavor (sample No. 3), indicating that the cheese cake made with the cheese flavor of the present invention (sample No. 1) had the best fidelity of flavor, durability of flavor retention and fullness of aftertaste immediately after it was made.
On days 15 and 30 of storage, the score of the cheese cake (sample No. 1) made by the cheese essence of the invention is still obviously higher than that of the cheese cake (sample No. 2) made by the top-level fermentation type cheese essence and that of the cheese cake (sample No. 3) made by the top-level blending type cheese essence, which indicates that the cheese cake (sample No. 1) made by the cheese essence of the invention still has the best aroma fidelity, aroma persistence and aftertaste fullness after being stored for a plurality of days.
In addition, the score of the cheese cake (sample No. 1) made by the cheese essence is up to 90 points after being stored for 30 days, which shows that the cheese essence has very good aroma fidelity and aroma persistence, and is obviously superior to the characteristics of the related cheese essence sold in the market.
Compared with the prior art, the invention combines the essence blending technology and the fermentation enzymolysis reaction technology, the fermentation enzymolysis technology makes up for the defects of light fragrance, poor fragrance retention and the like after the traditional blended essence is applied to products, and the essence blending technology makes up for the defects of heavy first fragrance, low fragrance and the like of the reaction type essence. The essence product obtained by two technologies of blending and fermentation enzymolysis reaction is applied to snack food, and can endow the snack food with rich and full aroma, and strong aftertaste of fermentation aroma and milk aroma and taste. The cheese essence has stable and vivid aroma quality, strong specificity and lasting aroma.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention.
Claims (10)
1. Cheese essence, characterized in that it comprises: whole milk powder, whey powder, strains, anhydrous cream, enzyme, xanthan gum, water, cheese essence, preservative and antioxidant;
wherein the cheese base comprises: lactic acid, methyl heptenone, 2-undecanone, methyl thiobutyrate, butanedione, 3-hydroxy-2-butanone, thiazothiazole, 3-methylthiopropanal, octanoic acid, hexanoic acid and butyric acid.
2. Cheese flavour according to claim 1, characterized in that: comprises the following components in percentage by mass:
10 to 20 percent of whole milk powder
Whey powder 1-5%
0.01 percent of strain
10 to 20 percent of anhydrous cream
0.05 to 0.1 percent of enzyme
0.2 to 0.5 percent of colloid
Water 43.79% -76.14%
2 to 10 percent of cheese essence base
0.5 percent of preservative
0.1% of antioxidant;
wherein the cheese base comprises the following components in percentage by mass:
5 to 10 percent of lactic acid
0.1 to 0.5 percent of methyl heptenone
0.01 to 0.05 percent of 2-undecanone
0.05 to 0.2 percent of methyl thiobutyrate
5 to 10 percent of butanedione
1 to 5 percent of 3-hydroxy-2-butanone
2 to 10 percent of thiazothiazole
0.02% -0.1% of 3-methylthio propionaldehyde
Caprylic acid 3% -15%
0.5 to 4 percent of caproic acid
45.15 to 83.32 percent of butyric acid.
3. Cheese flavour according to claim 1 or 2, characterised in that: the colloid is xanthan gum;
the preservative is potassium sorbate;
the antioxidant is vitamin E;
the enzyme is protease and lipase; wherein the protease comprises one or a combination of papain and compound protease.
4. Cheese flavour according to claim 1 or 2, characterised in that: said whole milk powder, said whey powder, said anhydrous cream are selected from the group consisting of Nestle milk powder;
the strain is selected from lactobacillus casei for direct vat set.
5. A cheese flavor production method for producing the cheese flavor according to any one of claims 1 to 4, comprising:
adding water into the whole milk powder and the whey powder, uniformly stirring, pasteurizing, cooling to normal temperature, adding the strain for fermentation, and finishing the first reaction stage after the titrated acidity meets the requirement;
adjusting the pH value of the product in the first reaction stage to be neutral, adding anhydrous cream, heating, adding enzyme for enzymolysis, and determining whether the second reaction stage is finished by measuring free fatty acid;
pasteurizing the product of the second reaction stage;
adding cheese essence, colloid, antiseptic and antioxidant into the pasteurized product, stirring, and homogenizing until the water phase and oil phase are uniform and not layered to obtain cheese essence.
6. A method of preparing cheese flavor according to claim 5, characterized in that: adding water into the whole milk powder and the whey powder, stirring uniformly, pasteurizing, cooling to 37 ℃, adding the strain for fermentation, and finishing the first reaction stage after the titration acidity is 80-120 DEG T to meet the requirement.
7. The cheese flavor preparation method according to claim 5, wherein: the pH of the product of the first reaction stage was adjusted to neutral and anhydrous cream was added and the temperature was raised to 45 ℃.
8. A method of preparing cheese flavor according to claim 5, characterized in that: and determining that the content of the free fatty acid is 15-25 KOH/(mg/g), and judging that the second reaction stage is finished.
9. A method of preparing cheese flavor according to claim 5, characterized in that: pasteurizing the product of the second reaction stage at 65 deg.C, and keeping the temperature for 30min.
10. A process for preparing cheese flavour according to any of the claims 1-9, characterised in that: the method further comprises the following steps: and (4) discharging and canning the obtained cheese essence.
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| CN202210840512.3A CN115191590A (en) | 2022-07-18 | 2022-07-18 | Cheese essence and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077158A (en) * | 2015-08-24 | 2015-11-25 | 王婧婧 | Method for manufacturing cheese flavor milk essence bases |
| CN105166604A (en) * | 2015-08-07 | 2015-12-23 | 广州市澳键丰泽生物科技有限公司 | Cheese flavor containing food additive as well as preparation method and application thereof |
| CN111150043A (en) * | 2020-01-16 | 2020-05-15 | 恒枫食品科技有限公司 | Milk flavor essence and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166604A (en) * | 2015-08-07 | 2015-12-23 | 广州市澳键丰泽生物科技有限公司 | Cheese flavor containing food additive as well as preparation method and application thereof |
| CN105077158A (en) * | 2015-08-24 | 2015-11-25 | 王婧婧 | Method for manufacturing cheese flavor milk essence bases |
| CN111150043A (en) * | 2020-01-16 | 2020-05-15 | 恒枫食品科技有限公司 | Milk flavor essence and preparation method thereof |
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