Preparation method of microcapsule type fermented cream flavored powder

A cream and microcapsule technology is applied in the field of preparation of microcapsule type fermented cream flavor powder, which can solve the problems of poor product dispersibility and stability, insufficient strength and fineness of taste, and single fragrance, and achieves high flavor strength, Good aroma retention and flavor stability, strong aroma effect

Inactive Publication Date: 2017-07-18
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The purpose of the present invention is to provide a preparation method of fermented cream flavor powder in order to solve the above technical problems, which has the advantages of naturalness, health and safety, and solves the problems of too single fragrance, insufficient strength and fineness of mouthfeel, and poor product dispersibility and stability. , not easy to store and other practical problems

Method used

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  • Preparation method of microcapsule type fermented cream flavored powder
  • Preparation method of microcapsule type fermented cream flavored powder
  • Preparation method of microcapsule type fermented cream flavored powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Fermentation: take by weighing 200g of sterilized cream (fat content 35%-40%, mass concentration).

[0023] 2. Add co-substrates: add desalted whey powder with a mass concentration of 15% cream and whole milk powder with a mass concentration of 15% cream as co-substrates, mix with cream evenly and sterilize at 85°C for 5 minutes Afterwards, cool down to inoculation temperature.

[0024] 3. Fermentation: Inoculate 0.2g of lactic acid bacteria starter powder under aseptic conditions (a mixed strain of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremorfat, produced by Dutch DSM company), mix well and place in a constant temperature incubator Incubate at 25°C for 21h.

[0025] 4. Add wall material: Add 36g of β-cyclodextrin and 2.4g of sodium caseinate to the fermented cream that has reached the end of fermentation, then add 80mL of distilled water at 20°C to dissolve, and mix with a stirrer at 1000r / min for 2min.

[0026] 5. Spray drying: control th...

Embodiment 2

[0028] The formula of the preparation process of microencapsulated fermented cream flavor powder is: 100g of cream with 35%-40% fat content, 15g of desalted whey powder, 15g of whole milk powder, 0.1g of lactic acid bacteria starter bacteria powder (Lactococcus lactis Lactococcus lactis subsp. cremoris and the mixed strain of Lactococcus lactis subsp. cremoris, produced by Dutch DSM company), β-cyclodextrin 18g, sodium caseinate 1.2g, distilled water 40mL. The spray drying conditions are as follows: the inlet air temperature is 170°C, the outlet air temperature is 90°C, the feed rate is 55L / h for spray drying, and the tower bottom product is collected and sealed for storage.

[0029] The added 35%-40% cream can be prepared by separating antibiotic-free raw milk through a cream separator and sterilized for later use. Prepared by the method of the present invention, the mesophilic lactic acid bacteria starter acts on the cream, and after fermenting at a constant temperature of 3...

Embodiment 3

[0031] Using cream with a fat content of 35%-40% as raw material (100g), adopt mesophilic starter bacteria powder (a mixed strain of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremorfat, produced by DSM in the Netherlands) For the fermentation experiment, the fermentation temperature was set at 30° C., and the fermentation time was set at 15 hours. Solid-phase microextraction-gas chromatography-mass spectrometry was used to determine the flavor components in unfermented cream and fermented cream, and the results found that hexane, dimethyl sulfide, acetone, 2-butanone, heptane, 2-pentanone, 2-hexanone, 2-heptanone, 2-octanone, 2-nonanone, acetic acid, 2-undecanone, naphthalene, 2-tridecanone, hexyl Acid, caprylic acid, capric acid and other flavor compounds. Among them, alkanes accounted for 11.52%, ketones accounted for 84.07%, acids accounted for 3.34%, and other flavor compounds accounted for 1.07%. In unfermented cream samples, the main flavor effecto...

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Abstract

The invention discloses a preparation method of microcapsule type fermented cream flavored powder through combination of a microorganism fermentation technique and a food microcapsule technique. According to the fermented cream flavored powder, cream is used as a main raw material, different auxiliary substrates are added, fermentation is performed through lactic acid bacterium mixed strains, fermented cream reaching to a fermented end point is embedded with embedding materials and is emulsified, then spray drying is performed, and microencapsulation is performed, so that the microcapsule type fermented cream flavored powder is prepared. The microcapsule type fermented cream flavored powder prepared by the preparation method is rich in fragrance and fine and smooth in mouth feel, has favorable fragrance retention and favorable flavor stability, is suitable for development of foods including beverages, dairy products, ice creams, candies and the like, is wide in application range, and has broad market prospects and high economic values.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of microencapsulated fermented cream flavor powder. Background technique [0002] Milk flavor is one of the most familiar and favorite flavors of people. Milk flavor essence is widely used in various beverages, dairy products, ice cream, baked goods, candy and other foods. In addition, milk flavor series products can improve the palatability of animal feed, and have been popularized and applied in the feed industry. At present, the preparation methods of milk-flavored essence mainly include three types of preparation methods: synthetic flavor raw material deployment, enzymatic hydrolysis and microbial fermentation. [0003] 1. The fermented milk flavor essence that exists in the prior art mainly contains the following types: [0004] ① Chinese patent application 201110248375.6 discloses a method for preparing milk-flavored essence fermented by composite strains. This in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/16
CPCA23C13/16
Inventor 李延华孟岳成王伟军陈杰曹丽艳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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