Cheese powder essence and preparation method thereof

Abstract

A cheese powder flavor, prepared from the following raw materials in parts by weight: 3-5 parts of a sulfur-containing flavor ester composition, 0.03-0.05 part of glycerol monooleate, 50-60 parts of casein hydrolysate, 3-5 parts of starch sodium octenylsuccinate, 2-3 parts of sodium caseinate, 75-80 parts of maltodextrin and 12-20 parts of water. The preparation method for the cheese powder flavor comprises: weighing; mixing; stirring; heating; preparing an oil phase; slowly pouring the oil phase into a water phase; shearing and emulsifying; vacuum drying, vacuum crushing; and sieving. The sulfur-containing flavor ester composition is prepared by performing enzymolysis and twice molecular distillation on anhydrous milk fat and 3-methylthio propanol. The casein hydrolysate is prepared by performing enzymolysis and warming on casein, anhydrous milk fat and water.

Description

Technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a cheese powder flavor and a preparation method thereof. Background technique [0002] Cheese powder flavor is one of the mainstream flavors that have always been popular. It is widely used in dairy products, baked goods, and snack foods, but the mixed cheese powder flavor contains anticaking agents, and the flavors are adsorbed on the anticaking agent carrier, and the top fragrance is irritating. , The aroma loss is serious during transportation and storage. The spray-dried powder essence has a particle size of 100-200μm. It is easy to clump in hot water, and it is easy to agglomerate during transportation and storage. A small amount of anti-caking agent should be added to prevent agglomeration. Therefore, both the blended and spray-dried powder flavors contain anticaking agents, which dissolve in water and present a small amount of floating and precipitation, which limits their...

AI Technical Summary

Problems solved by technology

[0002] Cheese powder flavor is one of the popular mainstream flavors, widely used in dairy products, baked goods, and snack foods, but the mixed type cheese powder flavor contains anti-caking agents, and the spices are adsorbed on the anti-caking agent carrier, the head aroma is irritating , During transportation and storage, the aroma is seriously lost. The particle size of the spray-dried powder essence is 100-200 μm.

Therefore, both the mixing and spray-drying powder flavors contain anti-caking agents, which dissolve in water and present a small amount of floating matter and sedimentation, which limits their application range, and the mixing-type powder flavors are all prepared with a blending base and a carrier. Does not contain natural aroma components, poor coordination and high temperature stability

However, natural fermented cheese powder, cheese paste or cheese blocks 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.

Images