Butter type bacterium-enzyme co-promoting cheese flavor agent and processing technology
By employing a co-promoting process of enzymatic hydrolysis followed by fermentation, and using Lipozyme TLIM C lipase and Lactococcus lactis BL19 starter culture, the problem of insufficient butter aroma was solved, and a cheese flavoring agent with rich flavor and stable quality was prepared, thus enhancing the sensory characteristics of butter.
Patent Information
- Application Number
- CN202511644838.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-11
- Publication Date
- 2026-02-03
AI Technical Summary
In existing technologies, the aroma of butter is insufficient, and enzymatic hydrolysis and microbial fermentation methods fail to fully utilize the components of milk fat, milk protein, and lactose, resulting in insufficient sensory quality of flavoring agents, which affects market competitiveness and consumer acceptance.
A co-enzyme-microbe process was adopted, which involves enzymatic hydrolysis followed by fermentation. Using Lipozyme TLIM C lipase and Lactococcus lactis BL19 starter culture, a butter-type co-enzyme-microbe cheese flavoring agent was prepared by combining enzymatic hydrolysis and fermentation.
It significantly enhances the aroma intensity and harmony of butter, prolongs the aroma retention time, and produces a cheese flavoring agent with rich flavor and stable quality.
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Figure CN121444964A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of food flavor preparation, and particularly relates to a butter type cheese flavor agent and a processing technology. BACKGROUND
[0002] Natural butter has the processing characteristic of insufficient aroma, and the butter is subjected to aroma enhancement treatment to prepare milk flavor base, which is beneficial to enriching butter aroma and improving butter aroma intensity. Enzymatic hydrolysis technology and microbial fermentation method are two commonly used flavor improvement methods and are widely used in food processing. Lipase hydrolyzes triglycerides of fatty acids, glycerol, ketones and hydroxy acids into saturated and unsaturated fatty acids, ketones and hydroxy acids to form precursor substances of various flavor components, and a series of flavor substances are generated through natural oxidation, cleavage, lactonization and the like. Lactococcus BL19 is a lactococcus with excellent fermentation characteristics, which was isolated from acidified milk in Buryatia, Russia in 2012. The protein hydrolysis of lactococcus BL19 is relatively complete, the acid production speed is fast and the post-acidification is not serious, as a fermenting agent, the fermentation speed is fast and volatile substances with cheese aroma can be produced, so that the product has good cheese aroma, and the lactococcus BL19 has a good application prospect as a fermenting agent.
[0003] The sensory of the flavor agent not only reflects the quality of the enzymatically hydrolyzed and fermented butter, but also directly affects the sales volume, consumer preference and acceptance degree of the flavor agent in market competition. According to the aroma characteristics, the butter aroma can be divided into fat aroma, milk aroma and acid aroma, which are derived from the lipolysis of milk fat, the hydrolysis of milk protein and the fermentation of lactose. However, the enzyme hydrolysis method and the emerging microbial fermentation method, which are currently widely used in milk aroma enhancement, only utilize the single action of the above-mentioned methods, and the milk fat, milk protein and lactose components of the butter are not fully utilized. The present application aims to provide a butter type bacteria-enzyme co-promoted cheese flavor agent and a processing technology. SUMMARY
[0004] The application aims to provide a butter type bacteria-enzyme co-promoted cheese flavor agent and a processing technology. The bacteria-enzyme co-promoted process of enzyme hydrolysis followed by fermentation of the present application can significantly improve the aroma intensity and harmony of butter, prolong the aroma retention time, and thus obtain a cheese flavor agent with rich flavor and stable quality.
[0005] To achieve the above-mentioned purpose, on the one hand, the application provides a butter type bacteria-enzyme co-promoted cheese flavor agent, which comprises a hydrolytic enzyme and an active lactic acid bacteria starter, the hydrolytic enzyme is Lipozyme TLIM C lipase, and the active lactic acid bacteria starter is lactococcus BL19, which has been disclosed and preserved in the China General Microbiological Culture Collection Center with the preservation number of CGMCC 16242.
[0006] Further, the prepared cheese flavor agent has good sensory properties.
[0007] In another aspect, the application provides a processing method of butter-type cheese flavor agent co-promoted by enzymes and bacteria, comprising the following steps: pretreating butter, adding the hydrolytic enzyme, performing enzymatic hydrolysis, adding the active lactic acid bacteria starter after enzyme inactivation, and performing fermentation to realize co-promotion by enzymes and bacteria.
[0008] Further, the pretreatment of butter is to heat and melt the butter in a water bath at 35℃.
[0009] Further, the addition amount of the hydrolytic enzyme is 0.20%-0.30% (wt%), preferably 0.23%-0.27% (wt%).
[0010] Further, the enzymatic hydrolysis temperature is 40-50℃, preferably 43-47℃, and the enzymatic hydrolysis time is 3-7h, preferably 4-6h.
[0011] Further, the addition amount of the active lactic acid bacteria starter is 0.004%-0.008% (wt%), preferably 0.005%-0.007% (wt%), and the viable count of Lactococcus BL19 is 1.0×10 7 -1.0×10 11 CFU / mL.
[0012] Further, the fermentation time is 40-56h, preferably 46-50h, and the fermentation temperature is 25-35℃, preferably 28-32℃.
[0013] The butter-type cheese flavor agent co-promoted by enzymes and bacteria and the processing method have the following advantages and positive effects: The cheese flavor agent co-promoted by lipase and Lactococcus BL19 has good sensory properties and rich butter flavor, and can be added into other foods to impart butter flavor. The butter-type cheese flavor agent co-promoted by enzymes and bacteria is prepared by the above technical scheme, and has the advantages of simple process and high preparation efficiency.
[0014] The technical scheme of the application will be further described in detail below with reference to the drawings and examples. BRIEF DESCRIPTION OF DRAWINGS
[0015] Figure 1 is a schematic diagram of the overall preparation process in the application; Figure 2 is a comparison of sensory evaluation of different production processes. DETAILED DESCRIPTION
[0016] The technical scheme of the application will be further described in detail below with reference to the drawings and examples.
[0017] All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present application without creative labor shall fall within the scope of protection of the present application. The experimental methods not specified in the following examples are generally determined according to national standards. The experimental instruments, equipment and reagents not specified in the following examples are all commercially available raw materials.
[0018] Unless otherwise defined or specified, all professional and scientific terms used in the present application have the same meaning as those familiar to those skilled in the art. In addition, any method and material similar or equivalent to those described can be applied in the method of the present application. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.
[0019] Active lactic acid bacteria starter: Lactococcus lactis BL-19.
[0020] Hydrolytic enzyme: Lipozyme TLIM C (Shengdongfang Trade Beijing Co., Ltd.).
[0021] Example 1: A butter type bacteria-enzyme co-promoted cheese flavor agent and processing technology, the overall preparation process flow is shown as Figure 1 The specific steps are as follows: 1. Dissolve anhydrous butter, heat the butter in a 35℃ water bath to dissolve; 2. Add 0.25% hydrolytic enzyme Lipozyme TLIM C, and perform enzyme hydrolysis on the butter at 45℃ for 5 hours; 3. Inactivate the enzyme, high-temperature inactivate the enzyme in a 95℃ water bath; 4. Add 1.0×10 7 (CFU / mL) of Lactococcus lactis BL19 active lactic acid bacteria starter, and perform fermentation on the inactivated product at 30℃ for 48h; 5. Sterilize, high-temperature sterilize in a water bath; 6. Refrigerate, store the packaged butter type bacteria-enzyme co-promoted cheese flavor agent product at 4℃.
[0022] Sensory evaluation of butter type bacteria-enzyme co-promoted cheese flavor agent: select 20 professional panel members from the dairy laboratory of Inner Mongolia Agricultural University, and perform sensory evaluation of the butter type bacteria-enzyme co-promoted cheese flavor agent from the aspects of aroma intensity, aroma harmony and aroma retention time. The sensory evaluation criteria are shown in Table 1.
[0023] Table 1 Sensory evaluation criteria for samples
[0024] Comparative Example 1: 1. Melt the anhydrous butter, heat the butter in a water bath at 35℃ to melt; 2. Add 1.0 x 10 7 (CFU / mL) of Lactococcus BL19 starter culture to ferment, add the active lactic acid bacteria to the melted butter to ferment, and ferment the product at 30℃ for 48 hours; 3. Sterilize, sterilize the product in a water bath at 95℃ for 15 min; 4. Add 0.25% of hydrolytic enzyme Lipozyme TLIM C, and enzymatically hydrolyze the butter at 50℃ for 5 hours; 5. Inactivate the enzyme, inactivate the enzyme at high temperature in a water bath at 95℃; 6. Cold storage, store the packaged butter cheese flavor product at 4℃.
[0025] Comparative Example 2: 1. Melt the anhydrous butter, heat the butter in a water bath at 35℃ to melt; 2. Add the hydrolytic enzyme Lipozyme TLIM C and the starter culture BL19 at the same time to ferment, add the active lactic acid bacteria to the melted butter to ferment, and react the product at 30℃ for 48 hours; 3. Sterilize and inactivate the enzyme, sterilize the product in a water bath at 95℃ for 15 min; 4. Cold storage, store the packaged butter cheese flavor product at 4℃.
[0026] The sensory properties of the flavor agents in each group were as shown in Table 1. Figure 2 The results of the sensory evaluation were significantly different between the groups. The sensory evaluation results of Example 1 were higher than those of Comparative Examples 1 and 2 (P<0.05). The experimental results showed that the aroma intensity, aroma harmony, and aroma retention time of Example 1 were improved, and were superior to those of the other combinations. This indicated that the process of first enzymolysis and then fermentation could improve the sensory quality of the flavor agent.
[0027] In summary, the butter cheese flavor agent prepared by first enzymolysis using the lipase Lipozyme TLIM C and then fermentation using Lactococcus BL19 had good sensory properties. In consideration of the overall performance, the combination of first enzymolysis and then fermentation was the best among the combinations.
[0028] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit them. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can still be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present application.
Claims
1. A butter-type bacterial enzyme co-primed cheese flavor characterized in that, The flavoring agent comprises a hydrolytic enzyme and active lactic acid bacteria starter, wherein the hydrolytic enzyme is Lipozyme TLIM C lipase and the active lactic acid bacteria starter is Lactococcus lactis BL19.
2. Cheese flavoring according to claim 1, characterized in that The prepared cheese flavoring agent has good sensory properties.
3. A process for the manufacture of a butter-type bacterial enzyme co-primed cheese flavoring agent as claimed in claim 1, wherein, The method comprises the following steps: pretreating butter, adding the hydrolytic enzyme according to claim 1, carrying out enzymolysis, adding the active lactic acid bacteria starter according to claim 1 after enzyme inactivation, and carrying out fermentation to realize bacteria-enzyme co-promotion.
4. The process for the production of a butter-type bacterial enzyme co-primed cheese flavor according to claim 3, characterized in that, The pretreatment of butter is to melt the butter in a 35℃ water bath.
5. The process for the production of a butter-type bacterial enzyme co-primed cheese flavor according to claim 3, characterized in that, The addition amount of the hydrolytic enzyme is 0.20%-0.30% by weight.
6. The process for the production of a butter-type bacterial enzyme co-primed cheese flavor according to claim 3, characterized in that, The enzymolysis temperature is 40-50℃, and the enzymolysis time is 3-7h.
7. The process for the production of a butter-type bacterial enzyme co-primed cheese flavor according to claim 3, characterized in that, The active lactic acid bacteria starter was added in an amount of 0.004%-0.008% by weight, and the viable cell count of Lactococcus lactis BL19 was 1.0 x 10 7 -1.0 x 10 11 CFU / mL.
8. The process for the production of a butter-type bacterial enzyme co-primed cheese flavor according to claim 3, characterized in that, The fermentation time is 40-56h, and the fermentation temperature is 25-35℃.