Sulfur-containing flavor ester composition and its preparation method and cheese essence

A technology of composition and flavor ester, which is applied in the field of flavors and fragrances, can solve the problems of top aroma irritation, large amount of addition, and aroma distortion, and achieve the effect of improving high temperature stability, good high temperature stability, and flavor coordination

Active Publication Date: 2019-08-02
广东雅和生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cheese flavor is one of the mainstream flavors that have always been popular. It is widely used in dairy products, baked foods, and seasoning powders. However, the traditional cheese flavor has poor high-temperature stability and has a stimulating head aroma. In foods that adopt thermal processing, flavor substances The loss is large, resulting in aroma distortion, which limits its application in the fields of dairy products, baked goods and other foods that require heat processing
At present, the flavor and fragrance industry uses natural fermented cheese powder, cheese paste or cheese blocks to solve this problem, but natural cheese products have a long preparation cycle, large amounts of addition, high protein content, and need to be refrigerated, etc., and the cost of use is relatively high

Method used

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  • Sulfur-containing flavor ester composition and its preparation method and cheese essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A sulfur-containing flavor ester composition prepared by the following method:

[0036] (1) Using anhydrous butter and 3-methylthiopropanol as raw materials, add 300U of Rhizomucor miehei lipase Lipozyme RM IM to each gram of raw materials and carry out enzymatic hydrolysis reaction at 52°C for 6 hours to obtain Product, wherein the addition of 3-methylthiopropanol is 30% of the quality of anhydrous cream;

[0037] (2) The enzymolysis product obtained in step (1) is subjected to secondary molecular distillation with a secondary molecular distillation device 2XMDS80, and the secondary molecular distillation includes I-level molecular distillation and II-level molecular distillation, wherein the enzymolyzed product is first subjected to I-level molecular distillation Molecular distillation, the vacuum of grade I molecular distillation is 32.7Pa, after removing the fractions in the temperature range below 70°C, continue to carry out grade II molecular distillation; the vac...

Embodiment 2

[0039] A sulfur-containing flavor ester composition prepared by the following method:

[0040] (1) Using anhydrous butter and 3-methylthiopropanol as raw materials, add 200 U of Rhizomucor miehei lipase Lipozyme RM IM to each gram of raw materials and carry out enzymatic hydrolysis reaction at 55°C for 5 hours to obtain Product, wherein the addition of 3-methylthiopropanol is 36% of the quality of anhydrous cream;

[0041] (2) The enzymolysis product obtained in step (1) is subjected to secondary molecular distillation with a secondary molecular distillation device 2XMDS80, and the secondary molecular distillation includes I-level molecular distillation and II-level molecular distillation, wherein the enzymolyzed product is first subjected to I-level molecular distillation Molecular distillation, the vacuum degree of the first-stage molecular distillation is 40Pa, and the second-stage molecular distillation is continued after removing the fraction at a temperature below 70°C; ...

Embodiment 3

[0043] A sulfur-containing flavor ester composition prepared by the following method:

[0044] (1) Using anhydrous butter and 3-methylthiopropanol as raw materials, add 400 U of Rhizomucor miehei lipase Lipozyme RM IM to each gram of raw materials and carry out enzymatic hydrolysis reaction at 50°C for 7 hours to obtain Product, wherein the addition of 3-methylthiopropanol is 33% of the quality of anhydrous cream;

[0045] (2) The enzymolysis product obtained in step (1) is subjected to secondary molecular distillation with a secondary molecular distillation device 2XMDS80, and the secondary molecular distillation includes I-level molecular distillation and II-level molecular distillation, wherein the enzymolyzed product is first subjected to I-level molecular distillation Molecular distillation, the vacuum degree of the first-stage molecular distillation is 30Pa, after removing the fraction at a temperature below 70°C, proceed to the second-stage molecular distillation; the v...

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Abstract

The invention relates to a sulfur-containing flavor ester composition and a preparation method and cheese essence thereof. The preparation method comprises the following steps: (1) taking anhydrous milk fat and 3-methylthio-propanol as raw materials, and adding 200-400U of rhizomucor miehei lipase into the raw materials per gram for performing enzymatic hydrolysis, thereby obtaining an enzymolysis product; (2) performing level-I molecular distillation on the enzymolysis product obtained in the step (1), wherein the vacuum degree of level-I molecular distillation is 30-40Pa, removing the fraction on a temperature section of 50 DEG C or below, and continuously performing level-II molecular distillation, wherein the vacuum degree of level-II molecular distillation is less than 5Pa, collecting a light phase part of the fraction on a temperature section of 50-180 DEG C, thereby obtaining the product. According to the invention, the preparation method is simple, and the prepared sulfur-containing flavor ester composition has aroma of cheese and cream cheese after high-temperature processing. The cheese essence prepared by taking the sulfur-containing flavor ester composition disclosed by the invention as a raw material is strong in flavor, mellow, natural and good in high-temperature stability.

Description

technical field [0001] The invention relates to the field of essence and fragrance, in particular to a sulfur-containing flavor ester composition, a preparation method thereof and cheese essence. Background technique [0002] Cheese flavor is one of the mainstream flavors that have always been popular. It is widely used in dairy products, baked foods, and seasoning powders. However, the traditional cheese flavor has poor high-temperature stability and has a stimulating head aroma. In foods that adopt thermal processing, flavor substances The loss is large, resulting in aroma distortion, which limits its application in the fields of dairy products, baked foods and other foods that require thermal processing. At present, the flavor and fragrance industry uses natural fermented cheese powder, cheese paste or cheese blocks to solve this problem, but natural cheese products have a long preparation cycle, large amounts of addition, high protein content, and need to be refrigerated...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23L5/20
CPCA23V2002/00A23V2200/15A23V2300/28A23V2300/18
Inventor 鲁玉侠李香莉杨家友
Owner 广东雅和生物科技有限公司
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