Method for manufacturing cheese flavor milk essence bases

A technology of frankincense base and flavor, which is applied in the field of preparing cheese-flavored frankincense base to achieve the effect of natural and harmonious aroma

Active Publication Date: 2015-11-25
广州市天滋优生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The development and application of thermal reaction in sweet flavor is still in the stage of trial development, and there are few mature products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A. Preparation of milk fermentation broth: take 100g of whole milk powder, add 200g of citric acid-sodium citrate buffer solution with pH6.5, stir and mix evenly, after pasteurization and cooling to room temperature, add 100g of whole milk powder per gram of whole milk 5 The inoculum of cfu is inserted into Lactobacillus casei, according to 10 per gram of whole milk emulsion 6 The inoculum amount of each spore was inserted into Rhizopus oryzae, fermented for 4 hours at 45°C, and pasteurized to obtain a dairy fermentation liquid;

[0019] B. Preparation of milk enzymatic solution: take 100 g of milk fermentation liquid, 5 g of anhydrous butter, and 0.1 g of lecithin. After shearing and dispersing, homogenize to obtain a uniform liquid. Perform enzymatic hydrolysis for 0.5 h at ℃, inactivate the enzyme for 15 min at 95 min, and obtain the lactolytic solution;

[0020] C. Preparation of heat-reaction cheese-flavored mastic base: Take 100g of milk enzyme hydrolyzate, ad...

Embodiment 2

[0022] A. Preparation of milk fermentation broth: Take 100g of whole milk powder, add 400g of citric acid-sodium citrate buffer solution with pH6.0, stir and mix evenly, after pasteurization and cooling to room temperature, add 100g of whole milk powder per gram of whole milk 7 The inoculum of cfu is inserted into Lactobacillus casei, according to 10 per gram of whole milk emulsion 4 The inoculum of each spore was inserted into Rhizopus oryzae, fermented for 10 hours at 35°C, and pasteurized to obtain a dairy fermentation liquid;

[0023] B. Preparation of milk enzymatic solution: Take 100g of milk fermentation liquid, 10g of butter, 1.0g of lecithin, shear and disperse and homogenize to obtain a uniform liquid, add 0.03g of lipase and 0.05g of protease after pasteurization, and carry out at 50°C Enzymolysis for 2 hours, 95 minutes to inactivate the enzyme for 15 minutes, to obtain the milk enzyme hydrolyzate;

[0024] C. Preparation of heat-reaction cheese-flavored mastic...

Embodiment 3

[0026] A. Preparation of milk fermentation broth: Take 100g of whole milk powder, add 800g of citric acid-sodium citrate buffer solution with pH5.0, stir and mix evenly, after pasteurization and cooling to room temperature, add 100g of whole milk powder per gram of whole milk 6 The inoculum of cfu is inserted into Lactobacillus casei, according to 10 per gram of whole milk emulsion 5 The inoculum amount of each spore was inserted into Rhizopus oryzae, fermented for 24 hours at 30°C, and pasteurized to obtain a dairy fermentation liquid;

[0027] B. Preparation of milk enzymatic solution: take 100g of milk fermentation liquid, 25g of light cream, 1.5g of lecithin, shear and disperse and homogenize to obtain a uniform liquid, add 0.04g of lipase and 0.10g of protease after pasteurization, and heat at 30°C Carry out enzymatic hydrolysis for 8 hours, and inactivate the enzyme for 15 minutes for 95 minutes to obtain a milk enzyme hydrolyzate;

[0028] C. Preparation of heat-rea...

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PUM

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Abstract

The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.

Description

technical field [0001] The invention relates to a new method for preparing cheese-flavored frankincense base through biotechnology and thermal reaction technology. Background technique [0002] Thermal reaction flavor is a product prepared by heating food raw materials and (or) raw materials that are allowed to be added to food or reaction flavor. It is mainly a natural food flavor prepared by simulating the heating process of food to produce aroma. Thermal reaction is a variety of raw materials such as protein, polypeptide, amino acid, fat and sugar, which produce complex chemical reactions during the heating process, thus forming a unique flavor, the most important of which is the Maillard reaction, which is produced during food processing. One of the important ways of aroma. [0003] By changing the type and content of raw materials such as amino acids, fats and sugars, it can react to produce aromas with different characteristic flavors. The research and application of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 王婧婧
Owner 广州市天滋优生物科技有限公司
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