Novel method for preparing material having cheese flavor

A technology for flavor substances, cheese, applied in the field of microbiology and food science

Active Publication Date: 2012-10-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, research on the production of cheese flavors by fermentation with molds has been limited to blue cheese flavors

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Example 1, Production of Cheese Flavor Substances by Liquid Fermentation of Penicillium javanicium CGMCC No.3551

[0082] The first step: hydrolyzing coconut oil by lipase to obtain its enzymatic hydrolysis product;

[0083] (1) 200g of refined coconut oil (purchased from Shanghai Kerry Food Industry Co., Ltd.) was placed in a 500ml triangular flask, and placed in a oscillating water bath (40°C) in a oscillating constant temperature water bath for 30 minutes;

[0084] (2) According to the addition amount of 0.1g / 100ml, add lipase (PALATASE 20000L, purchased from Novozymes NOVOZYMES) for hydrolysis; during the hydrolysis process, take samples every 2 hours to measure the acid value (AV value) and free fatty acid content (FFA) ;

[0085] (3) When the AV value does not change significantly, the hydrolysis is terminated; then the hydrolyzate is heated to 85° C., and inactivated after 15 minutes of heat preservation; the inactivated hydrolyzate can be stored in a 4° C. refr...

Embodiment 2

[0091] Embodiment 2, Swiss Trichoderma (Trichoderma reeseiCGMCC No.3553) liquid fermentation and the collection of volatile flavor substances

[0092] Gently scrape a ring of spores from the PDA slope of Trichoderma reesei CGMCC No.3553 cultivated for 3-5 days, inoculate in a 250mL Erlenmeyer flask containing 50mL of fresh yak milk, shake back and forth (28°C) , 120rpm / min) for 40 hours to obtain a primary seed liquid (ie primary mycelium liquid).

[0093] Draw 2.5mL of the primary seed liquid, inoculate it into a 500mL Erlenmeyer flask containing 100mL of fresh yak milk, and culture it with reciprocating vibration (28°C, 120rpm / min) for 24-26 hours to obtain the secondary seed liquid (ie, the secondary mycelium liquid ), the dry weight of mycelium is about 15-25g / L.

[0094] The above-mentioned secondary seed liquid obtained above was inoculated in a 50L fermenter loaded with 35L fermentation substrate (which consisted of fresh yak milk) in a 10% volume ratio (secondary seed...

Embodiment 3

[0099] Example 3, the adsorption product obtained in Example 2 is applied to the preparation of cheese-flavored oil products and butter tea

[0100] 1. Add 0.5 kg of the adsorption product obtained in Example 2 (absorbed with refined sunflower oil) together with 1 kg of yak milk into the water phase tank, add 2 g of citric acid and 9 g of potassium sorbate at the same time, heat to 80 ° C, and maintain for 15 Minutes, while stirring while sterilizing.

[0101] ②. Add 8.5kg of anhydrous milk fat (purchased from New Zealand Fonterra (NZMP)) into the oil phase tank, stir while heating, add 68g of monoglyceride, 10g of lecithin, 0.004g of β-carotene, and heat at 60°C , stirring for 15 minutes.

[0102] ③. Filter the feed liquid in the water phase tank through a bag filter, add it to the oil phase tank, and emulsify for 15 minutes to form an emulsion.

[0103] ④. After the emulsion is filtered through the bag filter again, it is sterilized by the plate heat exchanger.

[0104] ⑤...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a novel method for preparing a material having a cheese flavor. The novel method is characterized in that bacterial strains or their spores or mycelia, and fermentation substrates comprising materials containing milk, oil and grease and/or enzymoiysis products of the materials are fermented; and in fermentation, the material having a cheese flavor is released with fermentation tail gas and is collected by a fat soluble adsorbent so that the fat soluble adsorbent with the material having a cheese flavor is obtained. Through the novel method, the material having a good flavor is obtained; fermentation tail gas is recovered effectively; and the influence produced by fermentation on the environment is greatly reduced.

Description

technical field [0001] The invention belongs to the fields of microbiology and food science; more specifically, the invention relates to a new method for obtaining cheese flavor substances. Background technique [0002] Cheese flavor (also known as cheese or cheese flavor) is a multi-component mixed flavor system. There are more than 3,000 different volatile and non-volatile substances in cheese, and the flavor is produced by volatile substances, also known as flavor volatile substances. Typical flavor volatiles in different types of cheese can be divided into 6 groups: fatty acids (such as acetic acid, propionic acid, butyric acid), ketones (such as 2-heptanone, 2-nonanone, 2-butanone), esters Classes (such as ethyl butyrate, ethyl caprate), aldehydes (such as 3-methyl-n-butyraldehyde, 2-methyl-n-butyraldehyde, benzaldehyde), alcohols (such as 1-butanol, 3 -Methyl-1-butanol, phenylethanol) and sulfides (such as disulfide, methylmercaptan). [0003] The way of producing c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L1/03A23D7/005A23D9/007A23L27/24A23L29/00
Inventor 常桂芳关惠琴吴学智胡鹏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap