Xiangyuwang essence and preparation method thereof

Abstract

The invention provides Xiangyuwang essence and a preparation method thereof. Comprising the following components in parts by mass: 85 to 97 parts of propylene glycol, 1.5 to 3 parts of butyric acid, 0.1 to 0.3 part of octanoic acid, 0.4 to 0.8 part of decanoic acid, 0.1 to 0.4 part of ethyl lactate, 2 to 4 parts of vanillin, 0.2 to 0.4 part of ethyl maltol, 1 to 2 parts of delta-decalactone, 1 to 2 parts of delta-dodecalactone, 0.4 to 0.7 part of gamma-dodecalactone, 1 to 3 parts of butanedione, 0.3 to 0.5 part of ethyl butyrate, 0.6 to 0.9 part of butanedione, 0.3 to 0.5 part of 2-heptanone and 4 to 6 parts of a milk-flavored fermentation product. The Xiangyuwang essence prepared by the preparation method disclosed by the invention is pure, rich and mellow in fragrance, long in aftertaste and rich in fermentation taste, and can be widely applied to various beverages, dairy products, ice cream, baked foods, candies and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors, and particularly relates to a fragrant milk king flavor and a preparation method thereof. Background Art

[0002] Food flavors are additives used to enhance or give food a specific aroma. They are widely used in the food industry to improve the flavor characteristics of the product. Food flavors can be of natural origin or synthetic. Classification of food flavors: Natural flavors: extracted directly from plants, fruits, meat or other ingredients, usually labeled as "natural flavors". Artificial flavors: made by chemical synthesis, can imitate the taste of natural foods, and the cost is relatively low. Uses: Food industry: such as candy, beverages, baked goods, frozen foods, etc. Beverage industry: including soft drinks, juices, tea and coffee products. Pharmaceuticals and health products: improve the taste of tablets or oral solutions. Cosmetics and personal care products: chewing gum, toothpaste, perfume, etc.

[0003] Milk flavor is an additive used to enhance or give food a milky flavor. It is widely used in various foods such as baking, candy, ice cream, and beverages. Unique milk flavor: Milk flavor is known for its unique milky flavor, which can bring a rich milky flavor to food. Stability: It can maintain a stable aroma and taste in food for a long time. Solubility and dispersibility: It has good solubility and dispersibility and can be easily integrated into various foods. Monomer flavor raw materials such as diacetyl, acetoin, and quinolactone are prepared by chemical synthesis. The advantages of this method are simple process and low cost, but the fragrance of the obtained flavor is single, which is different from the natural milky aroma. Biological preparation: Milk flavor is prepared using biotechnology such as microbial fermentation. The flavor prepared by this method is closer to the natural flavor, but the cost is relatively high.

[0004] Therefore, there is an urgent need for a fragrant milk king flavor and a preparation method thereof. Summary of the invention

[0005] The invention aims to provide a fragrant milk king flavor and a preparation method thereof.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: A fragrant milk king flavor comprises the following components in parts by mass: 85-97 parts of propylene glycol, 1.5-3 parts of butyric acid, 0.1-0.3 parts of caprylic acid, 0.4-0.8 parts of capric acid, 0.1-0.4 parts of ethyl lactate, 2-4 parts of vanillin, 0.2-0.4 parts of ethyl maltol, 1-2 parts of butyl-decanolide, 1-2 parts of butyl-dodecalactone, 0.4-0.7 parts of γ-dodecalactone, 1-3 parts of diacetyl, 0.3-0.5 parts of ethyl butyrate, 0.6-0.9 parts of diacetyl, 0.3-0.5 parts of 2-heptanone, and 4-6 parts of milk-flavored fermented product.

[0007] Furthermore, the preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15-20 g / L agar, cultured at 25°C-45°C for 16-48 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were inoculated with 1 to 2 loops of inoculation loops in 50 to 80 ml of liquid enrichment medium under sterile conditions, and cultured on a shaker at 40° C. to 45° C. for 10 to 14 hours to obtain various lactic acid bacteria fermentation broths, wherein the number of viable bacteria reached 10 9 ~10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 5° C. to 10° C., at a rotation speed of 6,000 to 8,000 rpm for 6 to 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. to -18° C. for 6 to 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -18°C to -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 to 5000 rpm for 10 to 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. to 100° C. for 15 to 20 minutes; the sterilized fermentation medium is cooled to 40° C. to 45° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 90 to 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0008] Furthermore, the MRS solid culture medium has a specific formula of: 3-6 g / L peptone, 13-17 g / L beef extract, 2-4 g / L yeast extract, 1-2 g / L diammonium hydrogen citrate, 6-9 g / L sodium acetate, 22-26 g / L glucose, 0.4-0.9 g / L MgSO4·7H2O, and 12-15 g / L agar powder; the pH is adjusted to 6.3-6.5, and 1 ml / L Tween 60 is added.

[0009] Furthermore, the liquid enrichment medium has a specific formula of: 50-60 g / L skim milk powder, 50-70 g / L whey powder, 3-6 g / L tomato juice, 6-9 g / L yeast extract, 14-17 g / L lactose, and 5-6 g / L CaCO3.

[0010] Furthermore, the specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 80-90g / L, glycerol 12-16g / L, maltose 16-18g / L, alanine 25-28g / L, Tween 605ml / L. Furthermore, the specific formula of the yogurt fermentation medium is: 400-600 g / L fresh milk, 10-20 g / L glucose, 70-80 g / L whey powder, and 5-10 g / L diammonium hydrogen citrate.

[0011] Furthermore, in the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.2-1.4:0.6-0.8 to obtain a working starter.

[0012] Furthermore, in step (7), the fermentation temperature is 40° C. to 43° C., and the fermentation time is 10 to 20 hours.

[0013] Furthermore, the working starter is inoculated into the yogurt fermentation medium at a total addition amount of 10 to 20 g / L.

[0014] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 30-40 DEG C, and stirring the mixture until the components are completely dissolved.

[0015] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The fragrant milk king flavor prepared by the present invention has a pure, rich, mellow and long aftertaste, and has a rich fermented taste, and can be widely used in various beverages, dairy products, ice cream, baked goods, candies, etc.

[0016] 2. The present invention uses Lactobacillus plantarum SHBCCD73164, Lactobacillus helveticus SHBCC D15917 and Lactobacillus fermentum SHBCC D16774 in a specific ratio. These lactic acid bacteria produce a series of metabolites during the fermentation process, such as short-chain fatty acids (such as butyric acid, caproic acid), alcohols, ketones, esters, etc. These compounds are the basis of the milk flavor. It can also decompose the protein in milk to generate amino acids and other small molecule peptides, which further participate in the formation of flavor substances. Each lactic acid bacterium has its own specific metabolic pathway, so the flavor substances they produce are different. Lactobacillus helveticus is famous for its special metabolic ability. It can produce specific aroma compounds to make the milk taste richer.

[0017] 3. When these three strains are mixed in a specific ratio, they can complement each other, optimize fermentation conditions, and improve the stability and persistence of flavor substances. The synergy between different strains helps to prolong the existence of flavor substances. For example, one strain may produce certain aroma compounds, while another strain can promote the stability of these compounds or prolong their existence. The pH value of the environment is reduced during lactic acid fermentation, which helps to maintain the stability and persistence of flavor substances. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Example 1 The present embodiment provides a fragrant milk king flavor, comprising the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermentation product.

[0020] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0021] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0022] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0023] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0024] In the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.3:0.7 to obtain a working starter.

[0025] In step (7), the fermentation temperature is 40° C. and the fermentation time is 20 hours.

[0026] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0027] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0028] Comparative Example 1 The difference between this comparative example and Example 1 is that in step (7), the lactic acid bacteria frozen starter cultures of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1:1 to obtain a working starter culture.

[0029] A fragrant milk king flavor comprises the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermented product.

[0030] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0031] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0032] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0033] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0034] In the step (7), the lactic acid bacteria frozen starter cultures of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1:1 to obtain a working starter culture.

[0035] In step (7), the fermentation temperature is 40° C. and the fermentation time is 20 hours.

[0036] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0037] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0038] Comparative Example 2 The difference between this comparative example and Example 1 is that Lactobacillus plantarum SHBCC D73164 is replaced by Streptococcus thermophilus SHBCCD24286.

[0039] A fragrant milk king flavor comprises the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermented product.

[0040] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Streptococcus thermophilus SHBCC D24286, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0041] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0042] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0043] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0044] In the step (7), the lactic acid bacteria frozen starter of Streptococcus thermophilus SHBCC D24286, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.3:0.7 to obtain a working starter.

[0045] In step (7), the fermentation temperature is 40° C. and the fermentation time is 20 hours.

[0046] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0047] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0048] Comparative Example 3 The difference between this comparative example and Example 1 is that Lactobacillus helveticus SHBCC D15917 is replaced by Streptococcus thermophilus SHBCCD24286.

[0049] A fragrant milk king flavor comprises the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermented product.

[0050] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Streptococcus thermophilus SHBCC D24286, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0051] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0052] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0053] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0054] In the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCC D73164, Streptococcus thermophilus SHBCC D24286, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.3:0.7 to obtain a working starter.

[0055] In step (7), the fermentation temperature is 40° C. and the fermentation time is 20 hours.

[0056] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0057] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0058] Comparative Example 4 The difference between this comparative example and Example 1 is that Lactobacillus fermentum SHBCC D16774 is replaced by Streptococcus thermophilus SHBCCD24286.

[0059] A fragrant milk king flavor comprises the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermented product.

[0060] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Streptococcus thermophilus SHBCC D24286; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0061] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0062] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0063] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0064] In the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Streptococcus thermophilus SHBCC D24286 are mixed in a volume ratio of 1:1.3:0.7 to obtain a working starter.

[0065] In step (7), the fermentation temperature is 40° C. and the fermentation time is 20 hours.

[0066] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0067] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0068] Comparative Example 5 The difference between this comparative example and Example 1 is that in step (7), the fermentation temperature is 40° C. and the fermentation time is 40 hours.

[0069] A fragrant milk king flavor comprises the following components in parts by mass: 85 parts of propylene glycol, 3 parts of butyric acid, 0.1 part of caprylic acid, 0.8 part of capric acid, 0.1 part of ethyl lactate, 4 parts of vanillin, 0.2 part of ethyl maltol, 2 parts of butyl-decanolide, 2 parts of butyl-dodecalactone, 0.4 part of γ-dodecalactone, 3 parts of diacetyl, 0.3 part of ethyl butyrate, 0.9 part of diacetyl, 0.3 part of 2-heptanone, and 6 parts of milk-flavored fermented product.

[0070] The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15 g / L agar, cultured at 45°C for 16 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were respectively placed in 50 ml of liquid enrichment medium using an inoculation loop under sterile conditions, and cultured on a shaker at 45° C. for 10 hours to obtain various lactic acid bacteria fermentation broths, in which the number of viable bacteria reached 10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 10° C., 6000 rpm, and 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. for 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 rpm for 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. for 20 minutes; the sterilized fermentation medium is cooled to 40° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

[0071] The MRS solid culture medium has a specific formula of: 3 g / L peptone, 17 g / L beef extract, 2 g / L yeast extract, 2 g / L diammonium hydrogen citrate, 6 g / L sodium acetate, 26 g / L glucose, 0.4 g / L MgSO4·7H2O, and 15 g / L agar powder; the pH is adjusted to 6.3, and 1 ml / L Tween 60 is added.

[0072] The liquid enrichment culture medium has a specific formula of: 60 g / L skim milk powder, 70 g / L whey powder, 3 g / L tomato juice, 6 g / L yeast extract, 17 g / L lactose, and 35 g / L CaCO.

[0073] The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 90g / L, glycerol 12g / L, maltose 18g / L, alanine 25g / L, Tween 605ml / L. The specific formula of yogurt fermentation medium is: 600g / L fresh milk, 10g / L glucose, 80g / L whey powder, and 5g / L diammonium hydrogen citrate.

[0074] In the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.3:0.7 to obtain a working starter.

[0075] In step (7), the fermentation temperature is 40° C. and the fermentation time is 40 hours.

[0076] The working starter culture was inoculated into the yogurt fermentation medium at a total addition amount of 10 g / L.

[0077] A method for preparing a fragrant milk king flavor comprises mixing components, adding the components into a sandwich tank kept at 40 DEG C, and stirring the mixture until the components are completely dissolved.

[0078] Performance Testing 10 experts scored the Xiangnaiwang flavor prepared in Example 1 and Comparative Examples 1-5, with a full score of 10. The higher the score, the better the quality.

[0079] Table 1 Performance test results

[0080] It can be seen from the above performance test results that the fragrant milk king flavors of Examples 1-3 have good quality, especially the comprehensive performance of Example 1 is the most outstanding, which is mainly due to the synergistic effect of multiple components.

[0081] However, the comparative example does not adopt the necessary technical solution, resulting in its performance being significantly worse than that of the embodiment in the corresponding performance test. The above experimental results further prove the importance of the technical solution defined in the present invention to its technical effect.

[0082] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A fragrant milk king flavor, characterized in that: The invention comprises the following components in parts by mass: 85-97 parts of propylene glycol, 1.5-3 parts of butyric acid, 0.1-0.3 parts of caprylic acid, 0.4-0.8 parts of capric acid, 0.1-0.4 parts of ethyl lactate, 2-4 parts of vanillin, 0.2-0.4 parts of ethyl maltol, 1-2 parts of butyl-decanolide, 1-2 parts of butyl-dodecalactone, 0.4-0.7 parts of γ-dodecalactone, 1-3 parts of diacetyl, 0.3-0.5 parts of ethyl butyrate, 0.6-0.9 parts of diacetyl, 0.3-0.5 parts of 2-heptanone and 4-6 parts of milky fermentation product.

2. The fragrant milk king flavor according to claim 1, characterized in that The preparation method of the milky fermented product is as follows: (1) selecting the following lactic acid bacteria species and culturing them according to the following steps to prepare a lactic acid bacteria frozen starter: Lactobacillus plantarum SHBCC D73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774; (2) Ordinary culture of lactic acid bacteria: the above lactic acid bacteria were inoculated on MRS solid medium containing 15-20 g / L agar, cultured at 25°C-45°C for 16-48 hours, and sterilized at 115°C for 20 minutes; (3) Enrichment of lactic acid bacteria: The lactic acid bacteria strains cultured in step (2) were inoculated with 1 to 2 loops of inoculation loops in 50 to 80 ml of liquid enrichment medium under sterile conditions, and cultured on a shaker at 40° C. to 45° C. for 10 to 14 hours to obtain various lactic acid bacteria fermentation broths, wherein the number of viable bacteria reached 10 9 ~10 10 CFU / ml; sterilized at 115℃ for 20 minutes; (4) Collecting bacteria: centrifuging the various lactic acid bacteria fermentation broths at 5° C. to 10° C., at a rotation speed of 6,000 to 8,000 rpm for 6 to 8 minutes to collect precipitated bacteria; uniformly mixing the various lactic acid bacteria precipitated bacteria with a lyophilization protective agent under sterile conditions; precooling the various lactic acid bacteria precipitated bacteria mixed with the lyophilization protective agent at -15° C. to -18° C. for 6 to 16 hours; (5) vacuum freeze-drying the pre-cooled lactic acid bacteria to prepare lactic acid bacteria frozen starter cultures, and storing them at -18°C to -20°C for later use; (6) After the prepared yogurt fermentation medium is stirred evenly, it is homogenized at room temperature at a speed of 4000 to 5000 rpm for 10 to 15 minutes; the homogenized fermentation medium is heated and sterilized at a temperature of 90° C. to 100° C. for 15 to 20 minutes; the sterilized fermentation medium is cooled to 40° C. to 45° C.; (7) Mixing the above lactic acid bacteria frozen starter to prepare a working starter, and inoculating it into a yogurt fermentation medium; performing a fermentation process; and controlling the acidity after fermentation to be 90 to 100°T; (8) The yogurt fermentation product is separated to perform preliminary solid-liquid separation; the supernatant is refined and filtered to obtain a milky fermentation product.

3. The fragrant milk king flavor according to claim 1, characterized in that The MRS solid culture medium has a specific formula of: 3-6 g / L peptone, 13-17 g / L beef extract, 2-4 g / L yeast extract, 1-2 g / L diammonium hydrogen citrate, 6-9 g / L sodium acetate, 22-26 g / L glucose, 0.4-0.9 g / L MgSO4·7H2O, and 12-15 g / L agar powder; the pH is adjusted to 6.3-6.5, and 1 ml / L Tween 60 is added.

4. The fragrant milk king flavor according to claim 1, characterized in that The liquid enrichment culture medium has a specific formula of: 50-60 g / L skim milk powder, 50-70 g / L whey powder, 3-6 g / L tomato juice, 6-9 g / L yeast extract, 14-17 g / L lactose, and 5-6 g / L CaCO3.

5. The fragrant milk king flavor according to claim 1, characterized in that: The specific formula of the bacterial freeze-dried protective agent is: skimmed milk powder 80-90g / L, glycerol 12-16g / L, maltose 16-18g / L, alanine 25-28g / L, Tween 605ml / L.

6. The fragrant milk king flavor according to claim 1, characterized in that: The specific formula of yogurt fermentation medium is: fresh milk 400-600g / L, glucose 10-20g / L, whey powder 70-80g / L, diammonium hydrogen citrate 5-10g / L.

7. The fragrant milk king flavor according to claim 1, characterized in that: In the step (7), the lactic acid bacteria frozen starter of Lactobacillus plantarum SHBCCD73164, Lactobacillus helveticus SHBCC D15917, and Lactobacillus fermentum SHBCC D16774 are mixed in a volume ratio of 1:1.2-1.4:0.6-0.8 to obtain a working starter.

8. The fragrant milk king flavor according to claim 1, characterized in that: In step (7), the fermentation temperature is 40° C. to 43° C., and the fermentation time is 10 to 20 hours.

9. The fragrant milk king flavor according to claim 1, characterized in that: The working starter culture is inoculated into the yogurt fermentation medium at a total addition amount of 10 to 20 g / L.

10. A method for preparing the fragrant milk king flavor according to any one of claims 1 to 9, characterized in that: Mix the components, add to a sandwich tank kept at 30-40°C, and stir until completely dissolved.

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