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A kind of preparation method of compound bacterial strain fermented milk flavor essence

A technology of compound strains and fermented milk, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient richness of milk flavor, poor fidelity, and precipitation of lactalbumin, so as to achieve rich fermentation taste and easy reaction process , The effect of simple process

Active Publication Date: 2011-12-14
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the milk flavor prepared by various preparation methods in the prior art has the problem of milk flavor flavor not strong enough, poor fidelity, and lactalbumin precipitation when applied to beverages such as fruit juice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Skim milk powder and water were weighed at a ratio of 20:80 and poured into a dissolving tank. The mass percentage of the composite non-fat milk solids was 19.5%. Stir and dissolve at 60°C for 5 minutes, sterilize at 80°C for 15 minutes, and cool to 42°C for 18 minutes. To obtain a solution, add Lactobacillus bulgaricus accounting for 0.0015% (mass fraction) of the solution, ferment at 42°C for 24 hours, sterilize the fermentation liquid at 78°C for 15 minutes, cool to 40°C for 10 minutes, and centrifuge at 3800rpm for 15 minutes to remove insolubles and lactic acid bacteria in the fermentation liquid Harvest a supernatant, add 2% (mass fraction) of glucose to the primary supernatant, stir to dissolve, sterilize at 75°C for 15 minutes, cool to 28°C for 15 minutes, add 0.15% (mass fraction) of the adjustment solution Saccharomyces cerevisiae, fermented at 28°C for 18h. The fermentation broth was sterilized at 75°C for 15 minutes, cooled to 38°C for 18 minutes, and centri...

Embodiment 2

[0030] Skim milk powder and milk were weighed at a ratio of 15:85 and poured into a dissolving tank. The mass percentage of the composite non-fat milk solids was 23%. Stir and dissolve at 60°C for 5 minutes, sterilize at 82°C for 15 minutes, and cool to 40°C for 15 minutes. To obtain a solution, add Lactobacillus helveticus accounting for 0.006% (mass fraction) of the solution, and ferment at 40°C for 30 hours. The fermentation broth was sterilized at 80°C for 12 minutes, cooled to 38°C for 10 minutes, and centrifuged at 4000rpm for 14 minutes to remove insoluble matter and Lactobacillus helveticus cells from the fermentation broth. Strawberry juice with a solid content of 25% (mass fraction), sterilized at 80°C for 12 minutes, cooled to 29°C for 18 minutes, to obtain an adjustment solution, added Hansenula yeast accounting for 0.15% (mass fraction) of the adjustment solution, and fermented at 29°C for 16 hours, The fermentation broth was sterilized at 85°C for 15 minutes, coo...

Embodiment 3

[0032] Skim milk powder and skim milk were weighed at a ratio of 10:90 and poured into a dissolving tank. The mass percentage of the composite non-fat milk solids was 18%, stirred and dissolved at 60°C for 5 minutes, sterilized at 80°C for 18 minutes, and cooled to 35°C for 20 minutes. To obtain a solution of skim milk powder and skim milk, add 0.005% (mass fraction) of Streptococcus thermophilus to the solution, and ferment at 25°C for 48 hours. The fermentation broth was sterilized at 80°C for 15 minutes, cooled to 42°C for 10 minutes, and centrifuged at 4200rpm for 15 minutes to harvest the supernatant once to remove insoluble matter and Streptococcus thermophilus cells, and add 2.6% (mass fraction) to the supernatant once Glucose, stir to dissolve, heat up to 80°C for 15 minutes, heat and sterilize for 15 minutes, cool to 28°C for 18 minutes, to obtain the adjusted material, add 0.1% (mass fraction) of the adjusted material Saccharomyces rouxii, and ferment at 28°C for 18 h...

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PUM

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Abstract

The invention discloses a method for preparing composite strain fermented milk flavor essence. The method comprises the following steps of: dissolving, fermenting for the first time, sterilizing for the first time, separating for the first time, adjusting, fermenting for the second time, sterilizing for the second time, separating for the second time and texturing. In the step of fermenting for the first time, lactobacillus strains are used, and in the step of fermenting for the second time, yeast strains are used; the obtained milk flavor essence has strong volatile fragrance and fermented mouthfeel, and can be modified into milky white or butter yellow paste products according to the requirement; and the milk flavor essence has the strong and natural fragrance of milk and butter, has the characteristics of stable flavor and high applicability, and can be applied to food such as dairy products, drinks, cold drinks, candies, bakery products and the like.

Description

technical field [0001] The invention relates to a preparation method of a milk flavor essence, in particular to a preparation method of a compound strain fermented milk flavor essence. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, mainly used in dairy products, beverages, cold drinks, candies, baked goods and other foods. As people pay more and more attention to the natural aroma and safety of milk-flavored foods, the development of natural milk-flavored products has broad market prospects. At present, the preparation methods of milk flavor mainly include: (1) blending of synthetic flavor raw materials; (2) enzymatic hydrolysis; (3) single strain fermentation. However, the milk-flavored essence prepared by various preparation methods in the prior art has the problems of not strong enough flavor of the milk-flavored essence, poor fidelity, and precipitation of lactalbumin when applied to beverages such as fruit juice. ...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 孔令会吴肖夏学进邓海燕
Owner 南京汇肽生物科技有限公司
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