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Method for preparation of natural cheese essence with whey powder

A technology of natural cheese and whey powder, which is applied in food preparation, application, food science, etc., can solve the problems of high production cost and utilization of whey powder, and achieve the effect of improving nutritional value and flavor, low cost, and round and full aroma

Inactive Publication Date: 2012-10-24
SHANGHAI AIPU VEGETABLE TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to address the above problems, make up for the high production cost of existing cheese essence and the shortage of whey powder utilization, and provide a targeted combination of microbial fermentation and enzyme modification technology with whey powder as the main raw material. Method for preparing combined cheese essence

Method used

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  • Method for preparation of natural cheese essence with whey powder
  • Method for preparation of natural cheese essence with whey powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation and sterilization of the solution: mix whey powder and whole milk powder in a ratio of 1:2, dissolve and prepare a liquid with a mass fraction of 12%, and add 0.5% sodium citrate at the same time to dissolve The solution was sterilized at 105°C for 10 minutes.

[0026] (2) Inoculation and fermentation: Mix Danisco's Choozit MD88 Lactococcus lactis and Chr-Hansen LH-B02 Lactobacillus helveticus in a ratio of 1:1, then add it to the solution prepared in the above step (1), the inoculation amount is the mass The fraction is 0.024%, mixed evenly after inoculation, fermented continuously in a fermenter at 38°C and 150r / min for 30h, and sterilized at 80°C for 20min.

[0027] (3) Enzymolysis: Add Valley lipase and flavor enzyme to the solution prepared in the above step (2) according to the addition amount of 0.06% of the solution mass, mix well, and react in a reaction tank at 40°C and 150r / min Medium enzymatic hydrolysis for 5 hours, enzyme inactivation at 8...

Embodiment 2

[0029] The same as Example 1, the difference is that the amount of whey powder is increased in step (1), and the whey powder and whole milk powder are evenly mixed in a ratio of 1:1, dissolved and shaken to prepare a mass fraction of 12 % liquid medium. Increasing the proportion of whey powder in the substrate ratio can achieve the same effect while reducing production costs.

Embodiment 3

[0031] Same as Example two, the difference is: the fermentation time has been reduced in step (2), and the type of bacteria has been changed simultaneously. After mixing the Lactococcus lactis 11166 of the American ATCC strain bank and Danisco's Choozit LH100 Lactobacillus helveticus according to the ratio of 1:1, add it to the solution prepared in step (1), the inoculum amount is 0.024% by mass fraction, after inoculation Mix evenly, ferment continuously in a fermenter at 38°C and 150r / min for 25h, and sterilize at 80°C for 20min. Changing the type of bacteria and reducing the fermentation time can achieve the same effect, while reducing production costs.

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Abstract

The invention discloses a method for preparation of natural cheese essence with whey powder as the raw material, and the method prepares natural cheese essence with whey powder and whole milk powder as base materials by fermentation and enzymolysis technologies. The method consists of: mixing the whey powder and the whole milk powder in a ratio of 1:1-1:2, conducting mixed fermentation by Lactococcus lactis and Lactobacillus helveticus at a temperature of 38DEG C, and carrying out further enzymolysis by lipase and a flavor enzyme, thus finally obtaining an essence material with a cheese flavor. By adopting whey powder, the method greatly reduces the cost of production. At the same time, by means of enzymolysis treatment, fat and protein are fully hydrolyzed, thus improving the nutritional value and flavor of the product and making the mouthfeel more delicate. The cheese essence prepared with the process and raw materials provided in the invention has the advantages of simple process, low cost, and suitability for industrialized production. Being aromatic, mellow and full, the product is heavy in flavor and is natural, and has the triple characteristics of good flavor, good mouthfeel, and high nutritional value.

Description

technical field [0001] The invention relates to a method for preparing natural cheese essence, in particular to a method for preparing natural cheese essence by using whey powder as raw material and utilizing biological fermentation and enzymolysis technology. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, almost running through all food industry categories. Corresponding to the variety of dairy products, milk flavors are divided into flavor types such as fresh milk, condensed milk, cream, cheese, and yogurt. With the improvement of people's living standards, consumers will have higher and higher requirements for the quality of flavors. While satisfying the taste, natural, safe, healthy and diversified products will become the direction of consumer demand. Premium and boutique milk flavors will become more and more popular. [0003] As a variety with a wide range of applications in milk flavors - cheese flavors, the m...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 姚敏高海燕李美孙涛高莹莹李灵秀
Owner SHANGHAI AIPU VEGETABLE TECH
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