Bacillus coagulans, milk flavor base, preparation method and application thereof
A technology of bacillus coagulans and fragrance base, which is applied in the field of bacillus coagulans, milk flavor base and its preparation and application, and can solve the problems of milk flavor base with single flavor, strong aroma, and inability to satisfy the complexity of food
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[0039] The above-mentioned preparation method of Bacillus coagulans comprises step a to step e. specifically:
[0040] Step a: Prepare cheese with Miguel farm mild cheddar cheese as starter. Specific steps are as follows:
[0041] (1) After heating the commercially available sterilized pure milk to 30°C-32°C, add Miguel Farm light cheddar cheese, the amount of Miguel Farm light cheddar cheese added is 10%-20% of the mass of pure milk; Then stir at 30°C to 40°C for 3min to 5min, and then carry out short-term fermentation for 4h to 6h.
[0042] (2) Calcium chloride is added after short-term fermentation, and the amount of calcium chloride added is 0.01% to 0.1% of the sum of the mass of light cheddar cheese and pure milk from Mige Farm. After stirring for 10 minutes, add rennet, and curd the milk for 30 minutes to 90 minutes at 30°C to 40°C. Wherein, the added amount of rennet is 0.01%-0.1% of the sum of the mass of Mige farm light cheddar cheese and the mass of pure milk. ...
specific Embodiment
[0086] The following will be described in detail in conjunction with specific embodiments. The drugs and instruments used in the examples are all routine choices in the art unless otherwise specified. The experimental methods for which specific conditions are not indicated in the examples are implemented according to conventional conditions, such as the conditions described in literature, books or the method recommended by the manufacturer.
[0087] The oil phase acid value of embodiment 2~7 is measured with reference to the measuring method of national standard GB5009.229-2016 acid value, and acid value is expressed as the amount (mg) of sodium hydroxide needed for neutralizing the fatty acid in 1g oil phase solution; embodiment The sensory evaluations of 2 to 7 were evaluated according to the sensory evaluation standard table (Table 1), and the sensory evaluation was performed by a sensory panel composed of 10 people, and the evaluation results were averaged. The volatile c...
Embodiment 1
[0092] Strain acquisition
[0093] (1) Put 5L of commercially available unopened Yili pure milk stored at a low temperature of 4°C in a water bath to 32°C; then put it in a clean stainless steel container, add 15% of the mass of the pure milk to the Mige farm car-beaten light flavor Cheese, stirred for 5 minutes at 32°C, and fermented for 5 hours; then added 0.02% calcium chloride equal to the sum of the mass of light cheddar cheese and pure milk from Miguel Farm, stirred for 10 minutes, then added the mass of light cheddar cheese and pure milk from Miguel Farm 0.1% rennet to the sum of the mass of the milk, kept at a constant temperature of 32°C for 60min. When the curd is finished, cut the curd into about 1cm 3 Drain the whey, form and press, then place the formed cheese in 17% brine concentration for 2 minutes; place it in a constant temperature and humidity incubator (temperature 7°C, humidity 85%) for 30 days to obtain cheese.
[0094] (2) Take 10 g of the cheese obtain...
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