Cheese flavor enhancer as well as preparation method and application thereof

A technology for umami agent and cheese, applied to cheese umami agent and its preparation method and application field, can solve problems such as weak flavor of slurry, and achieve the effects of increasing flavor and aroma, reducing production cost and reducing usage amount

Active Publication Date: 2013-03-27
天津北洋百川生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology only has the process of aroma production in the early stage of enzymatic hydrolysis, and there is n

Method used

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  • Cheese flavor enhancer as well as preparation method and application thereof

Examples

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Example Embodiment

[0041] Example 1

[0042] Dissolve 52 g of whole milk powder in water to make the volume to 400 ml, take 60 g of anhydrous butter and melt in a water bath, mix the two evenly through a colloid mill, and then add them in a 1L stirred reactor at the ratio of 2‰ to 1‰ Lipase and protease, carry out enzymolysis reaction under stirring, reaction temperature is 50℃, adjust initial pH to 6.0, react for 4h, control free fatty acid content after enzymolysis to 3% (w / v), free amino nitrogen after enzymolysis The content is 110 mg / mL, the degree of hydrolysis is 31.33%, the yeast extract powder with a total weight of 0.5‰ is added, and then the product is obtained by the process of fragrant and enzymatic at 90°C for 15 minutes. The hydrolyzed product and the embedding agent are thoroughly mixed and homogenized by a high-pressure homogenizer, and finally sent to a spray drying tower for spray drying to obtain product 1.

[0043] The embedding agent is prepared according to the following propo...

Example Embodiment

[0044] Example 2

[0045] Dissolve 60 g of whole milk powder in water to make the volume to 400 ml, take 65 g of anhydrous butter and melt in a water bath, mix the two evenly through a colloid mill, and then add them in a 1L stirred reactor at the ratio of 2‰ to 1‰ For lipase and compound protease, add protease for 1h first, then add lipase. The compound protease is mixed with flavor protease and neutral protease according to the ratio of 2:1 to carry out enzymolysis reaction under stirring. The reaction temperature is 48℃, adjust the initial The pH is 6.0, the reaction is 4h, the free fatty acid content after enzymolysis is controlled to 4% (w / v), the free amino nitrogen content after enzymolysis is 130mg / mL, the degree of hydrolysis is 37.04%, and it is added quickly within 5min after enzymolysis is completed The yeast extract powder with a total weight of 0.7‰ is then subjected to a process of flavor enhancement and enzyme elimination at 90°C for 10 minutes to obtain a hydroly...

Example Embodiment

[0047] Example 3

[0048] Dissolve 70 g of whole milk powder in water to make the volume to 400 ml, take 70 g of anhydrous butter and melt in a water bath, mix the two evenly through colloid mill, and then add lipase according to 2‰ and 1‰ in a 1L stirred reactor And compound protease, where the compound protease is mixed with flavor protease and neutral protease according to the ratio of 1:2, and lipase chooses to add PICCANTASE 500MG and ZE-G-NT30 according to the compound ratio of 2:1. After adding protease for 1 hour, Then add lipase, carry out enzymolysis reaction under stirring, reaction temperature 45℃, adjust initial pH to 6.0, react for 5h, control free fatty acid content after enzymolysis to 5% (w / v), free amino nitrogen after enzymolysis The content is 126mg / mL, the degree of hydrolysis is 35.89%, and the yeast extract powder with a total weight of 1.0‰ is quickly added within 5 minutes after the enzymolysis is completed, and then through the process of flavoring and e...

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Abstract

The invention relates to a cheese flavor enhancer as well as a preparation method and application thereof, belonging to the field of food additives. For overcoming the defects in the prior art, the flavor enhancer with natural cheese flavor components is prepared by an enzymolysis approach. The preparation method comprises the following steps of: firstly, adding anhydrous milk fat to fresh animal milk or reconstituted milk prepared from whole milk powder, which is taken as a raw material, and homogenizing the milk fat and the milk to homogenate by a colloid mill for future use; secondly, successively adding compounded protease and lipase to the freshly prepared homogenate to form enzymatic hydrolysate; thirdly, quickly adding yeast extracts to the enzymatic slurry, quickly heating up the slurry to 85 DEG C to 95 DEG C, keeping the slurry at the temperature for 5-15 minutes, and then carrying out aroma enhancement and enzyme deactivation on the enzymatic hydrolysate; fourthly, adding embedding media to the enzymatic slurry to form homogenate by a high-pressure homogenizer; and finally, spraying and drying the homogenate. The cheese flavor enhancer provided by the invention has the advantages of low production cost, short production period, stable quality of finished products, and thick and delicious flavor of cheese.

Description

technical field [0001] The invention relates to a cheese flavoring agent and its preparation method and application, belonging to the field of food additives, in particular to a method for enzymatically hydrolyzing protein and fat to produce natural essence of cheese flavor base. Background technique [0002] Various types of umami flavoring agents are one of the flavors that are widely used in the food industry and have great potential. They play an increasingly important role in foods such as baked foods, Western-style catering, milk drinks, ice cream, and puffed foods. It directly affects the grade of food. There are two types of cheese flavors: chemical type and natural type. Chemical flavors are difficult to ensure creamy flavor, and there are potential unhealthy factors. Natural flavors meet people's health needs in terms of raw material selection, and are much superior in aroma performance, especially in the baking field. [0003] The general process of making natur...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 汪建明马晓蕾李利宁
Owner 天津北洋百川生物技术有限公司
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