Natural yoghourt essence bottom flavoring and microbial fermentation production method thereof

A technology for microbial fermentation and flavor base material, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of short fragrance retention time, insufficient roundness and fullness of aroma, and poor natural flavor of yogurt flavor. To achieve the effect of long-lasting fragrance, pure fragrance and ideal fragrance effect

Active Publication Date: 2011-06-22
APPLE FLAVOR & FRAGRANCE GRP +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the disadvantages of the above-mentioned artificially formulated yogurt essence fragrance, such as poor natural feeling, short fragrance retention time, and insufficient roundness and plumpness, the present invention provides a microbial fermentation production method of natural yogurt essence base material and the yogurt essence prepared by this method. Natural Yogurt Flavor Base

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Preparation of lactic acid bacteria frozen starter:

[0051] 1. Preparation of Streptococcus thermophilus CGMCC1.2471 frozen starter:

[0052] (1) Ordinary culture of lactic acid bacteria: inoculate Streptococcus thermophilus CGMCC1.2471 on MRS solid medium containing 15g / L agar, and cultivate at 45°C for 16 hours; the above-mentioned MRS solid medium, The specific formula is:

[0053] Peptone 10g / L, beef extract 10g / L, yeast extract 5g / L, K 2 HPO 4 2g / L, diammonium hydrogen citrate 2g / L, sodium acetate 5g / L, glucose 20g / L, MgSO 4 ·7H 2 O 0.58g / L, MnSO 4 ·H 2 O 0.19g / L, agar powder 15g / L; adjust the pH to 6.2, add 1ml / L Tween 80; sterilize at 115°C for 20 minutes;

[0054] (2) Enrichment culture of lactic acid bacteria: with the above-mentioned cultured bacterial strains, under aseptic conditions, use an inoculation loop to connect 1 loop in 30ml liquid enrichment medium, and at a temperature of 45°C, vibrate and cultivate on a shaker for 4 hours to prepare Obt...

Embodiment 2

[0109] Same as Example 1, the difference is that in this example, the fermentation medium is prepared, and the specific formula is: fresh milk 850g / L, glucose 5g / L, whey powder 45g / L, diammonium hydrogen citrate 50g / L L;

[0110] The prepared fermentation medium was homogenized at 4000 rpm for 20 minutes after stirring evenly, the fermentation medium was sterilized at 100°C for 10 minutes, cooled to 30°C, and Streptococcus thermophilus (Streptococcus thermophilus) CGMCC1.2471 was frozen and fermented bulgaricus and Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) CGMCC1.2161 frozen starter were mixed according to the mass ratio of 1:1 to make a working starter, and this working starter was added to the fermentation culture in an amount of 0.5g / L Base, ferment at 37°C for 20 hours at a constant temperature, control the acidity after fermentation to 100°T, centrifuge the fermentation product at a low speed of 3000 rpm for 8 minutes, perform...

Embodiment 3

[0112] Same as Example 1, the difference is that in this example, the fermentation medium is prepared, and the specific formula is: whole milk powder 150g / L, glucose 50g / L, whey powder 10g / L, diammonium hydrogen citrate 20g / L;

[0113] The prepared fermentation medium was homogenized at 6000 rpm for 10 minutes after stirring evenly, the fermentation medium was sterilized at 100°C for 10 minutes, cooled to 45°C, and Streptococcus thermophilus (Streptococcus thermophilus) CGMCC1.2471 was frozen and fermented Bulgarian subspecies of Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) CGMCC1.2161 frozen starter and Lactobacillus acidophilus (Lactobacillus acidophilus) CGMCC1.1854 frozen starter were mixed according to the mass ratio of 5:4:1 to make working fermentation Add this working starter to the fermentation medium in an amount of 2g / L, ferment at a constant temperature of 42°C for 16 hours, control the acidity after fermentation to 130°T...

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Abstract

The invention relates to a natural yoghurt flavor basic charge and a microbiological fermentation method thereof. The method mainly comprises the following steps: lactic acid bacteria freeze starters are prepared, yoghurt fermentation medium is prepared, and the natural yoghurt flavor basic charge is prepared; fermentation treatment is carried out on the yoghurt fermentation medium which takes fresh milk, full cream milk, or nonfat dried milk powder as main basic charge by using the various lactic acid bacteria freeze starters, centrifuging for primary solid-liquid separation; and clear liquid, i.e. the natural yoghurt flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation containsvarious important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which canbe widely applied to various beverages, dairy foods, ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.

Description

technical field [0001] The invention relates to an essence base material and a production method thereof, in particular to a natural yoghurt essence base material produced by biotechnology and a microbial fermentation method used in its production. Background technique [0002] Milk aroma is one of the most familiar and favorite aromas. Since the aroma components are inevitably destroyed during dairy processing, the milk aroma of dairy products needs to be supplemented. Therefore, dairy aroma technology has always been concerned by people. On the other hand, milk flavor is the most widely used flavor in the food industry. It can be applied to various beverages, dairy products, ice cream, baked goods, candies, etc., and has broad market prospects. Among milk flavors, the fermented feeling of yogurt flavor is the most important. At present, the preparation methods of yogurt essence mainly include two methods: blending of synthetic aroma raw materials (prepared yogurt essence)...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/04C12R1/225C12R1/01
Inventor 王冰杜毅陈洪张兆斌许平
Owner APPLE FLAVOR & FRAGRANCE GRP
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