Application of milk-flavored fermented products and fermentation bacteria thereof

Abstract

This invention provides a two-step fermentation process for producing milk-flavored fermented products. By selecting different types of fermenting bacteria in the two fermentation steps, the fermented product's milky flavor is enhanced while also improving the solubility of the substrate. In particular, the use of cocci, commonly used for meat fermentation, as the secondary fermentation bacteria significantly imbues the product with a richer texture and a more intense aroma, expanding end-product applications and significantly improving product quality.

Description

Technical Field

[0001] The present application relates to the field of fermentation, and in particular to a milk-flavored fermented product. Background Art

[0002] As people's lives become increasingly affluent, consumers' expectations for food flavor and quality have also increased. Imparting a natural, rich, and layered milky flavor to various products has long been a concern for manufacturers. Currently, methods for preparing milk-flavored additives primarily include blending synthetic flavoring ingredients (blending), enzymatic hydrolysis (hydrolysis), microbial fermentation (fermentation), and combinations of these methods.

[0003] Early production methods mostly used chemical synthesis to prepare known monomeric flavor raw materials, such as lactones, medium- and short-chain fatty acids, esters, thiazoles, vanillin, acetoin, and diacetyl. However, the products produced by this method had a single, unnatural aroma and were still significantly different from the natural milk flavor.

[0004] Enzymatic preparation of milk-flavored products generally uses milk, cream, butter, etc. as raw materials, and adds lipase, protease, glucose oxidase, lactase, and catalase. Lipase can hydrolyze milk fat into short-chain fatty acids, and the combination of different enzymes can also produce diverse flavors. Patent CN107373595B discloses a method for preparing a low-cost roasted flavor milk-flavored base material, which uses lipase and protease to hydrolyze the substrate under corresponding conditions, and additionally adds vanillin and ethyl maltol to enhance the milk flavor. Although the milk flavor produced by the enzymatic hydrolysis method has the characteristics of high flavor intensity and natural flavor compared to artificial blending, it is difficult to manually control the degree of enzymatic hydrolysis due to the characteristics of the enzymatic hydrolysis itself. If the enzyme ratio, enzymatic hydrolysis time, and enzymatic hydrolysis temperature are not set reasonably, oily and rancid flavors are likely to appear, affecting the final flavor quality.

[0005] Microbial fermentation generally refers to the production of milk-flavored fermented products using microorganisms such as Streptococcus lactis and Lactobacillus lactis, using milk or cream as the fermentation substrate. During the fermentation process, microorganisms produce a variety of aroma components, including alcohols, organic acids, ketones, and lactones. Compared to enzymatic hydrolysis, microorganisms act more like autonomous microfactories, controlling the fermentation reaction process to a certain extent. Studies have shown that Lactobacillus helveticus can control the ratio of unsaturated fatty acids in butter fat during fermentation, resulting in a softer butter texture. Patent CN102511759B utilizes Lactococcus lactis to ferment natural cream at 36-38°C for 16-24 hours, followed by sterilization to produce a natural milk-flavored flavoring. Patent CN102334667B discloses a method using Lactobacillus helveticus and Lactococcus lactis subsp. lactis to ferment a substrate composed of skim milk and unsalted butter at 27-40°C. After fermentation, the supernatant of the fermented broth is vacuum concentrated and dried to produce a milk-flavored flavoring.

[0006] Furthermore, the combined use of these three methods has also been widely applied in the food industry. Patent CN103907890B describes a process for producing a natural milk flavor essence with a 30-200-fold enhanced aroma using natural butter as raw material, enzymatic hydrolysis with lipase and a compound flavor protease, followed by fermentation with Bacillus lactis, Lactobacillus diacetyllactate, and Lactobacillus bulgaricus. CN115444119A, meanwhile, describes a two-step fermentation process for producing yogurt flavor.

[0007] In addition, lactic acid bacteria fermentation products are prone to produce lumpy insoluble matter because they contain substances such as proteins, which poses challenges to the application and quality improvement of end products.

[0008] Combining the production process and actual product effects, the inventor believes that how to give milk-flavored fermented products a richer milk flavor and a more natural and rich flavor on the basis of existing technology, and ensure that they are suitable for industrial production is still a goal that the food industry continues to pursue; at the same time, further reducing the insoluble matter in milk-flavored fermented products and improving their solubility are also requirements for the application of high-quality products. Summary of the Invention

[0009] This application relates to a method for producing a milk-flavored fermented product. Unlike the common fermentation method that only uses lactic acid bacteria to ferment substrates such as light cream, milk, and butter, this method uses a multi-step fermentation method to produce milk-flavored fermented products. For example, after adding lactic acid bacteria for the first fermentation, the temperature is raised for sterilization and an appropriate amount of cocci fermentation bacteria is inoculated for the second fermentation. The use of different fermentation bacteria in different fermentation steps gives the product a richer milk flavor, while significantly improving the solubility of the product, thereby expanding subsequent application avenues and increasing the quality of the end product.

[0010] The method for producing a milk-flavored fermented product mentioned in this application comprises the following steps:

[0011] a. Thoroughly mix and dissolve appropriate amounts of water, milk powder, and cream as a fermentation substrate;

[0012] b. Add the fermentation substrate to the fermentation tank, perform actual elimination, pasteurize and cool to 32-40°C;

[0013] c. Add the first fermentation bacteria to the fermentation tank and ferment at 32-40°C;

[0014] d. After fermentation for 18-26 hours, inactivate the bacteria at 65 degrees Celsius and cool to 32-40 degrees Celsius;

[0015] e. Add a second fermentation bacteria that is different from the first fermentation bacteria, stop fermentation after 90-100 hours, sterilize at 70 degrees for 30 minutes, cool to 45 degrees, can, and store at -18 degrees;

[0016] Preferably, the fermentation stopping condition is that the acid value of the fermentation liquid is ≥7.5 mgKOH / g, and the milk powder in the fermentation substrate can be replaced with milk, plant milk or preliminarily fermented yogurt.

[0017] Based on the total mass of the fermentation substrate, the amount of bacteria used for each fermentation is 0.1-100 g / 100 kg substrate, specifically 0.5-20 g / 100 kg substrate or 1-10 g / 100 kg substrate.

[0018] Specifically, the lactic acid bacteria used in the first fermentation can be selected from one or more of Lactococcus lactis lactis, Lactococcus lactis cremoris, Lactococcus lactis diacetyl subsp., Lactobacillus casei, Lactobacillus bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Streptococcus citriodora, Streptococcus paracitriodora, and Streptococcus thermophilus; preferably one or more of Lactococcus lactis lactis, Lactococcus lactis cremoris, and Lactococcus lactis diacetyllactis.

[0019] The lactic acid bacteria used in the first fermentation can be selected from commercially available bacterial agents, for example, the lactic acid mixed fermentation agent MM100 purchased from Danisco, Huijian Bio's composite lactic acid bacteria AB-Kefir, Chr. Hansen's R-704 fermentation agent or DSM's LL-50, and the addition amount can be 1-8 g / 100 kg of fermentation substrate.

[0020] In the method for producing a milk-flavored fermented product, the fermenting bacteria used in the second fermentation are different from those used in the first fermentation, preferably one or more of Staphylococcus vitulinus, Staphylococcus carnosus, and Staphylococcus xylosus, preferably a combination of two or three. The bacterial strains can be selected from commercially available bacterial agents, for example, TEXEL-DCM1, a mixed meat fermentation agent available from Danisco, and can be added at a rate of 1-5 g / 100 kg of fermentation substrate.

[0021] The method of the present invention uses cocci commonly used in meat pickling and fermentation for secondary fermentation, so that the fermented product has a strong milky flavor. Compared with fermentation using only lactic acid bacteria, the flavor is enhanced by dozens of times. Only a small amount needs to be added to the target product to give the product a strong milky flavor. Moreover, the fermentation system with a combination of multiple microorganisms produces rich metabolites, forming a multi-faceted flavor substance composition, so that the final milk-flavored fermented product has a multi-layered, full and realistic milky flavor. In addition, since lactic acid bacteria fermentation will produce protein-like flavor substances, and such substances are easy to clump and precipitate solutions in the system, and are not easily soluble in water or oil, if added to other media as flavor additives, the solubility is poor. However, when a second fermentation is carried out using a strain different from the first fermentation bacteria described in the present invention, such substances can be effectively decomposed, thereby enhancing the solubility of the milk-flavored fermented product in subsequent use.

[0022] In addition, without being limited by the example, the applicant believes that one or more of Staphylococcus bovis, Staphylococcus carnosus and Staphylococcus xylosus can also be used in the third or subsequent fermentation processes to enhance product flavor and improve product quality.

[0023] The milk-flavored fermented product of the present invention has a rich and layered aroma, and can enhance the flavor of target products. Specifically, the milk-flavored fermented product of the present invention can be used in cosmetics, detergents, pharmaceuticals, animal feed, pet food, human food, pesticides, animal attractants, bait, and sanitary preparations (such as deodorants, air fresheners, and toilet cleaners) to enhance the flavor or mask odors.

[0024] Preferably, the milky fermented product is used to prepare bait, animal feed, pet food or human food.

[0025] More preferably, the milk-flavored fermented product provides food with a creamy or milky aroma, for example, is applied to food as a milk flavor or as a flavor additive.

[0026] Specifically, for example, by adding 8-20% by weight of the milk-flavored fermented product produced using the production method described in this application to cream, cream with a richer milky flavor can be obtained. The resulting cream, when used as a raw material for baking or other food production, can impart a natural, harmonious, and attractive milky flavor to the food.

[0027] Preferably, the amount of the milky fermented product added to the cream is 9-15% based on the total mass.

[0028] Staphylococcus xylosus, Staphylococcus suis and / or Staphylococcus carnosus are used as fermentation bacteria for meat products and have the effect of increasing the flavor of meat products. Based on the verification of this application, this application also involves the use of Staphylococcus xylosus, Staphylococcus suis and / or Staphylococcus carnosus as fermentation bacteria in the preparation or processing of dairy products; preferably, Staphylococcus suis or Staphylococcus carnosus and their combinations are used in the preparation or processing of dairy products; more preferably, Staphylococcus xylosus, Staphylococcus suis and / or Staphylococcus carnosus are used in the fermentation production of animal dairy products.

[0029] The method for producing a milk-flavored fermented product provided by the present invention has the following three beneficial effects:

[0030] 1. The multi-step fermentation method is used to produce milk-flavored fermented products, which significantly increases the milk flavor while unexpectedly reducing the content of lumpy insoluble matter in the product, effectively reducing the difficulty of the product in terminal application and improving product quality.

[0031] Second, we innovatively selected cocci commonly used in meat processing for the production of milk-flavored ferments. Compared with other fermentation bacteria, this product has a more prominent effect in enhancing the milk flavor. A similar milk flavor can be obtained with a smaller amount of milk-flavored ferments, thereby reducing production costs.

[0032] 3. The successive use of different fermentation agents ensures that the final product contains multiple flavor components, creating a more layered, naturally harmonious milk-flavored fermentation product.

[0033] The "milky fermented products" and "milky flavor additives" described herein are fermented products with a milky aroma, produced through fermentation / enzymatic hydrolysis using dairy raw materials as substrates. The dairy raw materials may include animal dairy products or high-protein plant-based dairy products such as soy milk, peanut milk, and coconut milk. "Fermentation" refers to the process of producing microbial cells themselves, or direct or secondary metabolites, through the life activities of microorganisms under aerobic or anaerobic conditions. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The fermentation product of Example 2 has obvious solid particles precipitated from the oil layer;

[0035] Figure 2This is the fermentation product of Example 6. The product is homogeneous and no obvious solid particles are precipitated. DETAILED DESCRIPTION

[0036] In order to facilitate understanding by those skilled in the art, the present invention will be further described below with reference to the embodiments. The contents mentioned in the embodiments are not intended to limit the present invention.

[0037] The production process of the milk-flavored fermented product carried out in the present invention comprises the following specific steps:

[0038] 1. Add appropriate amount of water, milk powder or milk and cream into the ingredient bucket and dissolve them fully as fermentation substrate;

[0039] 2. Transfer the fermentation substrate into the fermentation tank for sterilization, heat and sterilize, and then cool to 32-40°C;

[0040] 3. Add the fermentation agent dissolved in sterile water into the fermentation tank for the first fermentation at 32-40°C;

[0041] 4. After 18-26 hours of fermentation, inactivate the bacteria at 65 degrees;

[0042] 5. When the culture medium temperature drops to 32-40°C, add a mixed bacterial agent different from the first fermentation for a second fermentation. After fermentation for 90-100 hours, high-temperature sterilization is performed to obtain the target milk-flavored fermentation product.

[0043] During the fermentation process, the acid value of the fermentation product tends to increase. It is necessary to regularly monitor the acid value of the fermentation product to prevent excessive acid value from affecting the quality and stability of the product. Therefore, during the first and second fermentations, the acid value is mainly used as the fermentation termination mark. The acid value of the system is dynamically monitored during the fermentation process. When the acid value is ≥7.5mgKOH / g, the temperature is immediately raised to inactivate the fermentation and the fermentation is stopped.

[0044] Example 1

[0045] According to the above-described inventive steps, 373 parts water, 297 parts milk powder, and 330 parts cream were mixed and dissolved thoroughly, using the mixture as a fermentation substrate. 0.04 parts of the MM100 strain were added and fermented for 18-26 hours. Fermentation was stopped when the acid value reached ≥7.5 mgKOH / g. The mixture was sterilized at 65°C and then cooled to obtain the fermentation product. A baking oil raw material was prepared by mixing 10% of the fermentation product, 75% of 39°C palm oil, 15% of water, and a trace amount of carotene, based on mass fraction.

[0046] Example 2

[0047] According to the above invention steps, 373 parts of water, 297 parts of milk powder, and 330 parts of cream are mixed and dissolved thoroughly as a fermentation substrate, 0.04 parts of MM100 starter culture is added, and fermentation is carried out for 18-26 hours. Fermentation is stopped when the acid value is ≥7.5 mgKOH / g. After sterilization and cooling at 65 degrees, 0.02 parts of GF479 inoculum (purchased from Runying Bioengineering (Shanghai) Co., Ltd.) are inoculated and fermented for 90-100 hours. Fermentation is stopped when the acid value is ≥7.5 mgKOH / g, and sterilization and cooling at 65 degrees is used as the fermentation product. Based on the mass fraction as the standard, 10% fermentation product, 75% 39-proof palm oil, 15% water, and a trace amount of carotene are formulated into a baking oil raw material.

[0048] Example 3

[0049] According to the above invention steps, 373 parts of water, 297 parts of milk powder, and 330 parts of cream are mixed and dissolved fully as a fermentation substrate, 0.04 parts of MM100 starter culture is added, and fermentation is carried out for 18-26 hours. Fermentation is stopped when the acid value is ≥7.5 mgKOH / g. After sterilization and cooling at 65 degrees, 0.02 parts of GF655 bacterial agent (purchased from Runying Bioengineering (Shanghai) Co., Ltd.) are inoculated and fermented for 90-100 hours. Fermentation is stopped when the acid value is ≥7.5 mgKOH / g, and sterilization and cooling at 65 degrees is used as the fermentation product. Based on the mass fraction as the standard, 10% fermentation product, 75% 39-proof palm oil, 15% water, and a trace amount of carotene are formulated into a baking oil raw material.

[0050] Example 4

[0051] According to the above-described inventive steps, 373 parts of water, 297 parts of milk powder, and 330 parts of cream are mixed and dissolved thoroughly to serve as a fermentation substrate. 0.04 parts of MM100 starter culture is added and fermented for 18-26 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. After sterilization and cooling at 65°C, 0.02 parts of Staphylococcus calves are inoculated and fermented for 90-100 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. Sterilization and cooling at 65°C is performed to obtain the fermentation product. Based on mass fraction, 10% of the fermentation product, 75% of 39% palm oil, 15% of water, and a trace amount of carotene are blended to prepare a baking oil raw material.

[0052] Example 5

[0053] According to the above-described inventive steps, 373 parts of water, 297 parts of milk powder, and 330 parts of cream are mixed and dissolved thoroughly to serve as a fermentation substrate. 0.04 parts of MM100 starter culture is added and fermented for 18-26 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. After sterilization and cooling at 65 degrees Celsius, 0.02 parts of Staphylococcus carnosus are inoculated and fermented for 90-100 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. Sterilization and cooling at 65 degrees Celsius is performed to obtain the fermentation product. Based on mass fraction, 10% of the fermentation product, 75% of 39-proof palm oil, 15% of water, and a trace amount of carotene are blended to form a baking oil raw material.

[0054] Example 6

[0055] According to the above-described inventive steps, 373 parts of water, 297 parts of milk powder, and 330 parts of cream are thoroughly dissolved and used as a fermentation substrate. 0.04 parts of MM100 starter culture is added and fermented for 18-26 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. After sterilization and cooling at 65 degrees Celsius, 0.02 parts of a mixed culture of Staphylococcus calf and Staphylococcus carnosus, TEXEL-DCM1, are inoculated and fermented for 90-100 hours. Fermentation is stopped when the acid value reaches ≥7.5 mgKOH / g. Sterilization and cooling at 65 degrees Celsius is performed to obtain the fermentation product. Based on mass fraction, 10% of the fermentation product, 75% of 39-proof palm oil, 15% of water, and a trace amount of carotene are blended to form a baking oil raw material.

[0056] The milky aroma of the fermented product was evaluated by testers who directly smelled the aroma of baking oil with 10% fermented product added. More "+"s indicate a stronger and more complex milky aroma. Twenty testers, aged between 20 and 45, were half male and half female. Each sample was placed in a separate, relatively closed chamber to prevent interference from other samples during testing.

[0057] Table 1 Evaluation of milky flavor of fermented products of Examples 1-6

[0058] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 milky flavor + ++ ++ +++ +++ +++ Flavor levels + ++ ++ +++ +++ ++++

[0059] The fermented milk flavor essences have different solubility. After cooling, Examples 1-3 showed obvious water-oil phase separation and obvious agglomeration. Examples 4-6 showed a relatively homogeneous state without obvious particle precipitation. Figure 1 (The fermentation product was prepared using the method described in Example 2) and Figure 2 The results shown in (the fermentation product prepared by the method described in Example 6) indicate that after re-fermentation using the cocci described in the present invention as fermentation bacteria, the fermentation product has been significantly improved in terms of appearance and terminal application.

[0060] The fermented product of Example 1 exhibited a flavor similar to commercially available ordinary yogurt. However, when Example 1 was added at a 10% ratio to create baking oil, the milky aroma was very weak and failed to meet the requirements of food industry production. Compared to Example 1, the milky fermented products of Examples 2-6 all exhibited significantly enhanced aroma richness. The baking oils of Examples 4-6 exhibited significantly better milky aroma than those of Examples 2-3. Furthermore, Example 6 exhibited a fuller, richer milky aroma than Examples 4-5.

[0061] In addition, during the test, the lactic acid bacteria used in the first fermentation were replaced (AB-Kefir or R-704 starter), and the relevant effects obtained in the corresponding embodiments were basically the same.

[0062] The baking oils prepared in Examples 4 and 6, which performed better in the flavor evaluation, were further selected, and the baking oil prepared in Example 1 was used as a reference to make cookies. The cookie recipe is 212.5g baking oil, 92.5g icing sugar, 1g salt, and 200g low-gluten flour. After baking, the cookies were sealed and stored, and the flavor of the cookies was evaluated on the 1st, 3rd, and 14th days. The testers were between 20 and 45 years old, half male and half female, for a total of 20. Between tasting different samples, the testers were asked to rinse their mouths with water to reduce the impact of the taste of the previous sample. The aroma (aroma) when opening the package and the milky aroma (aroma) tasted were rated. The more "+"s, the better, but it only represents the relative performance of the three embodiments. The evaluation results are shown in Table 2.

[0063] Table 2 Flavor evaluation of milk-flavored fermented products in cookies

[0064]

[0065] The flavor evaluation results indicate that Example 6 exhibits a richer, more robust aroma and flavor. Furthermore, a longitudinal comparison of the flavor changes over time across each example group reveals that Example 6 maintains its flavor even better. While the aroma may have weakened, the flavor layers, quality, and naturalness of the milky flavor are all better maintained.

Claims

1. A milky fermented product, characterized in that: The production method of the milky fermented product comprises: firstly fermenting a substrate with lactic acid bacteria, and then fermenting with one or both of Staphylococcus suis and Staphylococcus carnosus as fermentation bacteria; The substrate includes animal milk products or plant milk products and water; The fermentation stopping condition is that the acid value of the fermentation liquid is ≥7.5mgKOH / g; Based on the total mass of the fermentation substrate, the amount of bacteria used for each fermentation is 0.1-100g / 100kg substrate.

2. A method for producing a milky fermented product, characterized in that: include: The substrate is firstly fermented with lactic acid bacteria, and then fermented with one or both of Staphylococcus aureus and Staphylococcus carnosus; The substrate includes animal milk products or plant milk products and water; The fermentation stopping condition is that the acid value of the fermentation liquid is ≥7.5mgKOH / g; Based on the total mass of the fermentation substrate, the amount of bacteria used for each fermentation is 0.1-100g / 100kg substrate.

3. The method for producing a milky fermented product according to claim 2, wherein: The lactic acid bacteria are selected from one or more of Lactococcus lactis lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis diacetyl subsp. lactis, Lactobacillus casei, Lactobacillus bulgaricus, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Streptococcus citriodora, Streptococcus paracitriodora, and Streptococcus thermophilus.

4. The method for producing a milky fermented product according to claim 2, wherein: The lactic acid bacteria are one or more of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. diacetyl.

5. Use of the milky fermented product according to claim 1 or the milky fermented product obtained by the production method of the milky fermented product according to any one of claims 2 to 4 in feed.

6. Use of the milk-flavored fermented product according to claim 1 or the milk-flavored fermented product obtained by the production method of the milk-flavored fermented product according to any one of claims 2 to 4 in bait.

7. Use of the milk-flavored fermented product according to claim 1 or the milk-flavored fermented product obtained by the production method of the milk-flavored fermented product according to any one of claims 2 to 4 in an animal attractant.

8. Use of the milk-flavored fermented product according to claim 1 or the milk-flavored fermented product obtained by the production method of the milk-flavored fermented product according to any one of claims 2 to 4 in pet food.

9. Use of the milk-flavored fermented product according to claim 1 or the milk-flavored fermented product obtained by the production method of the milk-flavored fermented product according to any one of claims 2 to 4 in human food.

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