RU2002135726A - METHOD FOR PRODUCING AROMA BASIS - Google Patents

METHOD FOR PRODUCING AROMA BASIS

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Publication number
RU2002135726A
RU2002135726A RU2002135726/13A RU2002135726A RU2002135726A RU 2002135726 A RU2002135726 A RU 2002135726A RU 2002135726/13 A RU2002135726/13 A RU 2002135726/13A RU 2002135726 A RU2002135726 A RU 2002135726A RU 2002135726 A RU2002135726 A RU 2002135726A
Authority
RU
Russia
Prior art keywords
clot
temperature
aroma
basis
until
Prior art date
Application number
RU2002135726/13A
Other languages
Russian (ru)
Other versions
RU2243263C2 (en
Inventor
Александр Вячеславович Герасимов
Наталья Викторовна Рудометова
Original Assignee
Государственное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторв, кислот и красителей РАСХН
Filing date
Publication date
Application filed by Государственное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторв, кислот и красителей РАСХН filed Critical Государственное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторв, кислот и красителей РАСХН
Priority to RU2002135726/13A priority Critical patent/RU2243263C2/en
Priority claimed from RU2002135726/13A external-priority patent/RU2243263C2/en
Publication of RU2002135726A publication Critical patent/RU2002135726A/en
Application granted granted Critical
Publication of RU2243263C2 publication Critical patent/RU2243263C2/en

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Claims (1)

Способ получения основы аромата, включающий добавление к пастеризованному молоку хлорида кальция в количестве 0,1-1,0 мас.%, сквашивание при температуре ≥30°С до образования сгустка, добавление к отделенному сгустку суспензии спор плесневого гриба, культивирование гриба при температуре 28-32°С, последующее высушивание сгустка при повышенной температуре, отличающийся тем, что добавляют к пастеризованному молоку дополнительно лактат кальция в количестве 0,1-0,6 мас.%, используют в качестве плесневого гриба Aspergillus niger или Aspergillus ustus или Penicillium notatum или Penicillium roqueforti, культивируют гриб в течение 4-7 сут., высушивают сгусток при температуре 120-180°С до созревания аромата ржаного хлеба.A method of obtaining the base of aroma, including adding 0.1-1.0 wt.% Calcium chloride to pasteurized milk, ripening at a temperature of ≥30 ° С until a clot forms, adding mold fungi to a separated clot of a suspension, cultivating the fungus at a temperature of 28 -32 ° C, subsequent drying of the clot at elevated temperature, characterized in that additional calcium lactate is added to pasteurized milk in an amount of 0.1-0.6 wt.%, Aspergillus niger or Aspergillus ustus or Penicillium notatum is used as mold and whether Penicillium roqueforti, cultivate the mushroom for 4-7 days., dry the clot at a temperature of 120-180 ° C until the aroma of rye bread ripens.
RU2002135726/13A 2002-12-27 2002-12-27 Method for preparing aroma base RU2243263C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002135726/13A RU2243263C2 (en) 2002-12-27 2002-12-27 Method for preparing aroma base

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002135726/13A RU2243263C2 (en) 2002-12-27 2002-12-27 Method for preparing aroma base

Publications (2)

Publication Number Publication Date
RU2002135726A true RU2002135726A (en) 2004-06-27
RU2243263C2 RU2243263C2 (en) 2004-12-27

Family

ID=34387432

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002135726/13A RU2243263C2 (en) 2002-12-27 2002-12-27 Method for preparing aroma base

Country Status (1)

Country Link
RU (1) RU2243263C2 (en)

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