WO2018028081A1 - Arôme de fromage en poudre et son procédé de préparation - Google Patents

Arôme de fromage en poudre et son procédé de préparation Download PDF

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Publication number
WO2018028081A1
WO2018028081A1 PCT/CN2016/106647 CN2016106647W WO2018028081A1 WO 2018028081 A1 WO2018028081 A1 WO 2018028081A1 CN 2016106647 W CN2016106647 W CN 2016106647W WO 2018028081 A1 WO2018028081 A1 WO 2018028081A1
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WO
WIPO (PCT)
Prior art keywords
parts
weight
flavor
cheese powder
sulfur
Prior art date
Application number
PCT/CN2016/106647
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English (en)
Chinese (zh)
Inventor
鲁玉侠
李香莉
杨家友
Original Assignee
广州市名花香料有限公司
Priority date (The priority date 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 date listed.)
Filing date
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Application filed by 广州市名花香料有限公司 filed Critical 广州市名花香料有限公司
Publication of WO2018028081A1 publication Critical patent/WO2018028081A1/fr

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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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

Definitions

  • the invention relates to the field of flavors and fragrances, in particular to a cheese powder flavor and a preparation method thereof.
  • Cheese powder flavor is one of the popular mainstream flavors, widely used in dairy products, baked goods, and snack foods, but the blended cheese powder flavor contains anti-caking agents, and the fragrance is adsorbed on the anti-caking agent carrier, and the first fragrance is stimulated. In the process of transportation and preservation, the aroma loss is serious.
  • the spray-dried powder flavor has a particle size of 100-200 ⁇ m. It is easy to clump in hot water, and is easy to agglomerate during transportation and storage. A small amount of anti-caking agent is needed to prevent agglomeration.
  • both the mixed type and the spray-dried powder flavor contain an anti-caking agent, which is soluble in water and exhibits a small amount of floating matter and precipitation, which limits the application range thereof, and the mixed powder flavor is prepared by using a blending base and a carrier.
  • the natural fermented cheese powder, cheese cream or cheese block has a long preparation period, a large amount of addition, high protein content, and needs to be stored in a refrigerated state, and the use cost is high.
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • the sulfur-containing flavor ester composition is prepared by the following steps:
  • the enzymatic hydrolysate obtained in the step (1) is first subjected to class I molecular distillation, and the degree I molecular distillation vacuum is 30 to 40 Pa, and the fraction of the temperature range below 50 ° C is removed, and then the second-order molecular distillation is continued;
  • the degree of vacuum of the class II molecular distillation is ⁇ 5 Pa, and the light phase portion of the fraction of the temperature range of 50 to 180 ° C is collected.
  • the degree of vacuum of the first-order molecular distillation is preferably 32 to 33 Pa, and the fraction of the temperature range of 70 ° C or lower is removed, and then the second-stage molecular distillation is continued; the degree of vacuum of the second-order molecular distillation is 1.2 to 1.3 Pa, and 70 to 70 is collected.
  • the ingredients are prepared in parts by weight, including the following components:
  • the feed rate of the first-order molecular distillation and the second-order molecular distillation in the step (2) in the preparation method of the sulfur-containing flavor ester composition is 20 to 40 g/min, and the speed of the wiped film is used. It is 200 to 300 r/min.
  • the feed rate is preferably 28 to 32 g/min, and the doctor blade rotation speed is 290 to 300 r/min.
  • the 3-methylthiopropanol in the method for preparing the sulfur-containing flavor ester composition is added in an amount of 30 to 31% by mass of the anhydrous cream; in each gram of the raw material.
  • a 290-310 U of Rhizomucor miehei lipase was added for enzymatic hydrolysis.
  • Rhizomucor miehei lipase is preferably Lipozyme RM IM.
  • the temperature of the enzymatic hydrolysis in the step (1) in the preparation method of the sulfur-containing flavor ester composition is 50 to 55 ° C, and the enzymatic hydrolysis time is 5 to 7 h.
  • the temperature of the enzymatic hydrolysis in the above step (1) is more preferably 51 to 53 ° C, and the enzymatic hydrolysis time is more preferably 5.5 to 6.5 h.
  • casein hydrolysate is prepared by the following method:
  • a raw material solution which comprises, by mass percentage, 11 to 14% of casein, 6 to 9% of anhydrous cream, and the balance being water;
  • the lactic acid bacterium is preferably a lactic acid-producing lactic acid bacterium, and further preferably a lactic acid bacterium XPL-1.
  • the invention also discloses a preparation method of the above cheese powder essence, comprising the following steps:
  • the oil phase is slowly poured into the aqueous phase, and stirred at 60 to 65 ° C for 8 to 12 minutes, and then subjected to shear emulsification to obtain an emulsion;
  • the embedded emulsion is vacuum dried, vacuum pulverized, and obtained after sieving.
  • the above shear emulsification speed is preferably from 11,000 to 15000 r/min.
  • the vacuum drying of the step (5) is to vacuum dry the embedded emulsion by using a vacuum low temperature liquid continuous dryer, wherein the heating temperature of the first stage is 105 to 115 ° C, and the heating temperature of the second stage is 90. ⁇ 100 ° C, the heating temperature of the third stage is 60 ⁇ 70 ° C, the cooling temperature of the IV stage is 20 ⁇ 30 ° C, the degree of vacuum is ⁇ 30Pa, and the feed rate is 6 ⁇ 8kg / h.
  • the step (4) emulsification time is 28 to 32 minutes.
  • the sieving is an over 80 mesh screen.
  • the present invention adopts a raw material such as a sulfur-containing flavor ester composition and a casein hydrolysate to prepare a natural cheese powder flavor which does not need to be added with an anti-caking agent, has good fluidity and is fast-dissolving, wherein the present invention contains
  • the sulfur flavor ester composition is biosynthesized by using natural raw materials, and the method is simple, wherein the A preferred ratio between the respective raw materials to improve the high temperature stability of the sulfur-containing flavor ester composition, and the inventors have found that some of the raw materials such as 3-methylthiopropanol may remain in the preparation process and the ratio between the products is not Coordination, it is easy to cause the top scent stimulation, the flavor uncoordinated, and the state of the system is unstable with the change of temperature, so the present invention adopts the secondary molecular distillation technique and the vacuum degree of the distillation process, The conditions such as fractionation temperature can effectively remove the odor generated by the raw materials such as 3-methylthiopropanol
  • casein hydrolysate is casein, anhydrous cream, combined with lactic acid bacteria and flavor protease, which can eliminate the post-bitter taste of the casein hydrolysate and make the mouth full and rich.
  • the enzyme biotechnology is used to release the aroma substance contained in the natural raw material, and the desired natural flavor substance is separated by molecular distillation technology, and the sulfur-containing flavor ester composition, the casein hydrolysate and the like are matched.
  • Sodium caseinate, modified starch, etc. are first prepared to embed the emulsion, and then the moisture in the embedding emulsion is removed by vacuum drying technology, vacuum drying and vacuum pulverization are carried out by continuous vacuum drying technology, the preparation temperature is low, and the obtained cheese powder flavor flows. It has good moisture content, low moisture content, no need to add anti-caking agent, and has instant solubility. It can be widely used in snack foods, dairy products, baked goods, etc. to provide a soft and natural cheese flavor.
  • Mucor mimosa lipase model Lipozyme RM IM, purchased from Novozymes Co., Ltd.;
  • Two-stage molecular distillation unit model 2XMDS80, purchased from Foshan Hanwei Technology Co., Ltd.;
  • Lactic acid bacteria model: XPL-1, purchased from Ke Hansen;
  • Flavor protease model: Flavorzyme 1000L, purchased from Novozymes;
  • Vacuum low temperature liquid continuous dryer model: MJ-NS-3, purchased from Shanghai Minjie Machinery Co., Ltd.
  • the sulfur-containing flavor ester compositions of the following examples were prepared by the following methods:
  • the enzymatic hydrolysate obtained in the step (1) is subjected to secondary molecular distillation using a secondary molecular distillation apparatus 2XMDS80, and the secondary molecular distillation includes a class I molecular distillation and a class II molecular distillation, wherein the enzymatic hydrolysate is first subjected to a grade I distillation.
  • the degree of vacuum of the first-order molecular distillation is 32.7Pa, and the fraction of the temperature below 70 °C is removed, and the second-order molecular distillation is continued; the degree of vacuum of the second-order molecular distillation is 1.27Pa, and the fraction of the temperature fraction of 70-180 ° C is collected.
  • the phase portion, that is, the above molecular distillation has a feed rate of 30 g/min and a wiper film rotation speed of 300 r/min.
  • ammonia nitrogen content in the enzymatic hydrolysate is determined by a conventional method to reach 3 to 3.6 g of ammonia nitrogen per 100 g of the hydrolysate, and the temperature is raised to 80 to 90 ° C for 10 to 15 minutes to obtain a casein solution. Things.
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • the preparation method comprises the following steps:
  • the embedded emulsion is pumped into a vacuum low-temperature liquid continuous dryer for vacuum drying, vacuum pulverization, and sieving.
  • the heating temperature of section I is 110 ° C
  • the heating temperature of section II is 95 ° C
  • the heating temperature of section III is 65.
  • IV section cooling temperature is 25 ° C
  • vacuum degree is ⁇ 30Pa
  • feed rate is 6kg / h
  • the outlet is placed 80 mesh screen
  • the embedded emulsion is vacuum dried, vacuum pulverized, sieved is the finished product.
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • the sulfur-containing flavor ester composition is uniformly mixed with silica, and then mixed with cheese powder and maltodextrin, and after passing through a 30-mesh sieve, it is a finished product.
  • a cheese powder flavor which is substantially the same as the formulation of Example 3 except that the sulfur flavor ester composition of Example 3 is replaced with cheese flavor YH-L8015 (available from Guangzhou Yahe Biotechnology Co., Ltd.).
  • the preparation procedure was basically the same as that of Example 1, except that when the sulfur-containing flavor ester composition was added, the cheese flavor YH-L8015 (purchased from Guangzhou Yahe Biotechnology Co., Ltd.) was added.
  • a cheese powder flavor prepared by weighting the raw materials comprising the following components:
  • the preparation steps are basically the same as in the first embodiment, except that the step (5) is pumping into the spray dryer, the inlet air temperature is 180 to 200 ° C, and the outlet air temperature is 90 to 95 ° C, and the powder is the finished product.
  • Part 1 1000g of medium-gluten flour, 6g of corn starch, 20g of milk powder, 0.5g of calcium carbonate;
  • Part 2 250 g of water, 15 g of invert syrup, 3.5 g of salt, and 180 g of sugar powder;
  • Part III baking soda 0.7g, stinky powder 15g, R100 enzyme 0.4g;
  • Part 2 First mix (part 2) water, invert syrup, salt, sugar powder, and mix (part 3) baking soda, stinky powder, R100 enzyme and (second part) together, then mix (first part) medium ribs Powder, corn starch, milk powder, calcium carbonate, stir evenly at medium speed, then mix (Part 4) 24 ° C palm oil and cheese powder flavor, stir at medium speed until the dough is stable, stand for 20 min, mold molding, use baking net , baked at 200 ° C, and fired at 230 ° C for 6 min.
  • Appearance test method Weigh 30g cheese powder flavor into 100g transparent plastic bottle, tighten the lid, observe the color of cheese powder flavor, and observe the fluidity of cheese powder flavor by tilting at 90 °C.
  • Water-soluble test method 5 g of each of the cheese powder essences of Examples 1 to 3 and Comparative Examples 1 to 3 were weighed and added to 95 g of hot water of 50 ° C to observe the dispersibility and solubility of the cheese powder essence in water. Then stir until the cheese powder flavor is completely dissolved, observe whether the system is uniform, and whether there is insoluble matter in the upper layer and the bottom.
  • Aroma test method The appraisal group consisting of 15 people scored according to the aroma of the biscuit. The concentration of the aroma was high and the coordinator scored 10 points. The score of the scores of 15 people was averaged to score the product. The results are shown in Table 1 below. .
  • the cheese powder flavor provided by the examples of the present invention is superior to the comparative examples in terms of appearance, water solubility and high temperature fragrance.

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

Abstract

La présente invention concerne un arôme de fromage en poudre, préparé à partir des matières premières suivantes en parties en poids : 3 à 5 parties d'une composition d'ester d'arôme contenant du soufre, 0,03 à 0,05 partie de monooléate de glycérol, 50 à 60 parties d'hydrolysat de caséine, 3 à 5 parties d'octénylsuccinate d'amidon sodique, 2 à 3 parties de caséinate de sodium, 75 à 80 parties de maltodextrine et 12 à 20 parties d'eau. Le procédé de préparation de l'arôme de fromage en poudre comprend les étapes suivantes : pesée; mélange; agitation; chauffage; préparation d'une phase huileuse; versage lent de la phase huileuse dans une phase aqueuse; cisaillement et émulsification; séchage sous vide, broyage sous vide et tamisage. La composition d'ester d'arôme contenant du soufre est préparée en effectuant une enzymolyse et une double distillation moléculaire sur des matières grasses de lait anhydres et du 3-méthylthiopropanol. L'hydrolysat de caséine est préparé en effectuant une enzymolyse et en réchauffant sur de la caséine, des matières grasses de lait anhydres et de l'eau.
PCT/CN2016/106647 2016-08-11 2016-11-21 Arôme de fromage en poudre et son procédé de préparation WO2018028081A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201610658244.8 2016-08-11
CN201610658244.8A CN106262654B (zh) 2016-08-11 2016-08-11 奶酪粉末香精及其制备方法

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WO2018028081A1 true WO2018028081A1 (fr) 2018-02-15

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WO (1) WO2018028081A1 (fr)

Families Citing this family (4)

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Publication number Priority date Publication date Assignee Title
CN108464484A (zh) * 2018-03-19 2018-08-31 宝可科技（上海）有限公司 淡奶油颗粒香精及其制备方法
CN110613019A (zh) * 2019-09-20 2019-12-27 秋牧(上海)商务咨询合伙企业(有限合伙) 一种再制干酪及其制备方法
CN114395601B (zh) * 2022-01-17 2023-09-29 华南理工大学 一种具有两亲性和抗氧化性的酪蛋白酶解物及其制法和用途
CN116676138A (zh) * 2023-07-25 2023-09-01 内蒙古昆明卷烟有限责任公司 一种用于卷烟的文心兰精油及其制备方法和应用

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CN104305119A (zh) * 2014-09-26 2015-01-28 杭州杭曼香精有限公司 微乳化香精及其制备方法
CN105029338A (zh) * 2015-08-07 2015-11-11 广州市澳键丰泽生物科技有限公司 一种具有牛奶香味的食品添加剂及其制备方法和应用

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CN103549357B (zh) * 2013-10-24 2015-03-04 广州市名花香料有限公司 耐高温奶味香精组合物及其制备方法
CN104187546B (zh) * 2014-08-14 2016-01-20 广州市名花香料有限公司 蛋奶粉末香精组合物及其制备方法
CN105685933B (zh) * 2016-02-01 2019-01-01 广州市名花香料有限公司 蛋奶浆香精及其制备方法

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WO1999066805A1 (fr) * 1998-06-23 1999-12-29 Societe Des Produits Nestle S.A. Renforçateur d'arome
CN101632439A (zh) * 2009-06-02 2010-01-27 华宝食用香精香料（上海）有限公司 一种高强度奶酪风味增强剂及其制备方法与用途
CN104305119A (zh) * 2014-09-26 2015-01-28 杭州杭曼香精有限公司 微乳化香精及其制备方法
CN105029338A (zh) * 2015-08-07 2015-11-11 广州市澳键丰泽生物科技有限公司 一种具有牛奶香味的食品添加剂及其制备方法和应用

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