Fermentation, enzymolysis and curing process of edible butter

By combining Lactococcus lactis and Leuconostoc mesenteroides with the use of citric acid and yeast extract, the problems of insufficient flavor and stability in the butter fermentation process have been solved, resulting in improved flavor and extended shelf life.

CN122074561APending Publication Date: 2026-05-26ANHUI TONGLIN DAIRY CO LTD
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Patent Information

Application Number
CN202610267797.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-06
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing butter fermentation processes are insufficient in terms of flavor and stability, making it difficult to simultaneously meet the demands for traditional flavor and health benefits, and it is also difficult to balance fermentation cycle and cost.

Method used

The fermentation process employs a combination of Lactococcus lactis and Leuconostoc mesenteroides, with the addition of citric acid and yeast extract during the fermentation process. This, combined with water washing and vacuum packaging techniques, creates a unique fermentation and enzymatic ripening process.

Benefits of technology

It significantly enhances the sensory flavor of butter, increases the content of flavor compounds such as diacetyl, acetoin, caprylic acid, and δ-decanoic acid, extends the shelf life of butter, and improves product stability.

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Abstract

The invention belongs to the technical field of food curing, and particularly relates to a fermentation, enzymolysis and curing process of edible butter. According to the fermentation, enzymolysis and curing process of the edible butter, citric acid and a yeast extract are added into fresh cream, lactococcus lactis and leuconostoc are used for combined fermentation and enzymolysis, and the unique fermentation, enzymolysis and curing process is formed under the assistance of the steps of washing, standing and the like. According to the fermentation, enzymolysis and curing process, the content of flavor substances such as diacetyl, acetoin, caprylic acid, delta-decalactone, 2-nonanone and capric acid in the cured edible butter can be effectively increased, and then the sensory flavor of the cured edible butter is improved. Unexpectedly, the shelf life of the cooked edible butter is also prolonged, specifically, the initial acid value and the peroxide value of the cooked edible butter are extremely low, and after the cooked edible butter is preserved under the accelerated aging condition, the change value of the acid value and the peroxide value of the cooked edible butter is extremely small.
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