Butter type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and preparation method thereof

Abstract

The invention relates to the technical field of flavor agents, in particular to a butter type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method. The flavor agent is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease M 'Amano' SD protease, the active lactic acid bacteria are prepared from lactococcus lactis BL-19 (preserved in the China General Microbiological Culture Collection Center, the preservation number is CGMCC 16242), and the fermentation substrate is butter.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavor preparation, and in particular relates to a method for preparing a butter-type bacterial enzyme co-promoted cheese flavor with good sensory properties. Background Art

[0002] As the demand for natural pigments, spices and food additives in the domestic and foreign markets increases year by year, natural milk flavor essence has a good market prospect. Enzymatic hydrolysis technology and microbial fermentation are two commonly used flavor improvement methods, which are widely used in food processing. Protein metabolism occurs under the action of proteases. Protein metabolism can not only enhance the nutritional value of the flavor base, but also give the flavor base a unique flavor and taste, and also improve the texture and organization of the flavor base to a certain extent. Lactococcus lactis BL19 is a strain of Lactococcus lactis with excellent fermentation characteristics in the prior art, which was isolated from Russian Buryat yogurt in 2012. Lactococcus lactis BL19 has relatively complete proteolysis, fast acid production speed and not serious post-acidification. As a starter, it has a fast fermentation speed and can produce volatile substances with cheese flavor, so that the product has a good cheese aroma. It has a good application prospect as a starter.

[0003] The sensory properties of flavoring agents not only reflect the quality of enzymatically fermented butter, but also directly affect the sales volume of flavoring agents in market competition and the preference and acceptance of consumers. The main way to prepare flavoring agents is to use lipase to enzymatically hydrolyze milk fat in dairy products to generate various flavor components. The milk flavor base prepared by microbial fermentation has developed rapidly in recent years, and the aroma produced is soft and more easily accepted by the public. At present, most flavoring agents are prepared using the above-mentioned single method. The present invention aims to provide a butter-type bacterial enzyme co-promoted cheese flavoring agent with good sensory properties and a preparation method thereof. Summary of the invention

[0004] To solve the above problems, the present invention provides a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties and a preparation method thereof, with the aim of providing a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties.

[0005] In the first aspect, in order to achieve the above-mentioned purpose, the present application provides a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties, which has good sensory properties and is prepared using the following technical scheme:

[0006] Furthermore, the flavor additive composition consists of a hydrolase and an active lactic acid bacteria fermentation agent, wherein the hydrolase is Protease M "Amano" SD protease, and the active lactic acid bacteria fermentation agent is Lactococcus lactis BL19 (deposited in the General Microbiological Culture Collection Center of the China Microbiological Culture Collection Administration, with a deposit number of CGMCC No. 16242, a deposit date of August 9, 2018, and a deposit address of No. 3, Yard 1, Beichen Road West, Chaoyang District, Beijing).

[0007] Furthermore, the number of viable lactic acid bacteria is preferably 1.0×10 5 -1.0×10 11 CFU / mL, the addition amount is 0.004%-0.008% (weight percentage), preferably 0.005%-0.007% (weight percentage).

[0008] In a second aspect, the present application provides a method for preparing a butter-type enzyme-co-promoted cheese flavoring agent with good sensory properties by using a hydrolase and a lactic acid bacteria starter, comprising the following steps: obtaining melted butter, adding a hydrolase to perform enzymatic hydrolysis, inactivating the enzyme, and then adding an active lactic acid bacteria starter for fermentation.

[0009] Furthermore, the added amount of protease is 0.35%-0.45% (weight percentage), preferably 0.38%-0.42% (weight percentage).

[0010] Furthermore, the enzymolysis temperature is 45-55°C, preferably 48-52°C.

[0011] Furthermore, the enzymolysis time is 3-7 h, preferably 4-6 h.

[0012] Furthermore, the added amount of active lactic acid bacteria is 0.004%-0.008% (weight percentage), preferably 0.005%-0.007% (weight percentage).

[0013] Furthermore, the fermentation time is 40-56 hours, preferably 46-50 hours.

[0014] Furthermore, the fermentation temperature is 25-35°C, preferably 28-32°C.

[0015] In a third aspect, the present application provides the use of a butter-type bacterial enzyme co-promoted cheese flavoring agent with good sensory properties prepared by bacterial enzyme co-promotion with hydrolytic enzymes and active lactic acid bacteria.

[0016] In summary, the positive and progressive effects of the present invention are:

[0017] The cheese flavoring agent prepared by co-promoting protease and Lactococcus lactis BL-19 bacterial enzyme has good sensory properties and a strong butter flavor, and can be added to other foods to give them a butter flavor. The above technical solution is used to process the butter-type bacterial enzyme co-promoting cheese flavoring agent, which has a simple process and high preparation efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0019] Figure 1 It is a sensory evaluation comparison of flavoring agents prepared by different hydrolases.

[0020] Figure 2 This is a sensory evaluation comparison of flavoring agents prepared using different active lactic acid bacteria starter cultures. DETAILED DESCRIPTION

[0021] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail with reference to examples. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present application.

[0022] Active lactic acid bacteria fermentation agent: Lactococcus lactis BL-19 (deposited in the General Microbiological Culture Collection Center of China Microbiological Culture Collection Administration, with the deposit number CGMCC 16242, the deposit date is August 9, 2018, and the deposit address is No. 3, No. 1 Beichen Road West Road, Chaoyang District, Beijing)

[0023] Hydrolase: Protease M "Amano" SD (Shengdongfang Trading Beijing Co., Ltd.)

[0024] Example 1

[0025] A method for preparing a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties comprises the following steps:

[0026] 1. Melt anhydrous butter (35℃);

[0027] 2. Add different hydrolases (see Table 1 below for the amount of hydrolases added in different groups) and perform enzymolysis on the butter at 50°C for 5 hours;

[0028] 3. Inactivate the enzyme: inactivate the enzyme on the product;

[0029] 4. Add 1.0×10 7 (CFU / mL) lactic acid bacteria active fermentation agent of Lactococcus lactis BL19, the addition amount of which is 0.006%, and active lactic acid bacteria are added to the product after enzyme inactivation at 30°C for fermentation for 48h;

[0030] 5. Sterilization: sterilize at high temperature in a water bath;

[0031] 6. Refrigerate: Refrigerate the packaged butter-type bacterial enzyme co-promoting cheese flavor product at 4°C.

[0032] Table 1 The amount of bacteria added in different groups

[0033]

[0034] Sensory index evaluation of butter-type bacterial enzyme co-promoted cheese flavoring agent: 20 professional team members from the Dairy Laboratory of Inner Mongolia Agricultural University were selected to conduct sensory evaluation of the butter-type bacterial enzyme co-promoted cheese flavoring agent from three aspects: aroma intensity, aroma coordination, and aroma retention time. The sensory evaluation standards are shown in Table 1.

[0035] Table 1 Sample sensory scoring standards

[0036]

[0037] The sensory properties of each group of flavoring agents are as follows Figure 1 As shown in the results, the sensory evaluation results among the groups were significantly different. Among them, combination B was higher than combinations A, C, and D (P < 0.05). The experimental results showed that the aroma intensity, aroma coordination, and aroma retention time of group B, i.e., the combination of Lactococcus lactis BL19 and Protease M "Amano" SD, were improved, which was better than other combinations. This shows that the addition of Protease M "Amano" SD can improve the sensory quality of flavoring agents, and the sensory quality of the combination of Lactococcus lactis BL19 and Protease M "Amano" SD is the best.

[0038] In summary, the butter-type bacterial enzyme co-promoting cheese flavoring agent containing Lactococcus lactis BL19 and Protease M "Amano" SD has good sensory properties. Taking all factors into consideration, the combination containing Lactococcus lactis IMAU11823BL19 and Protease M "Amano" SD is the best in terms of comprehensiveness compared with other groups.

[0039] Example 2

[0040] A method for preparing a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties comprises the following steps:

[0041] 1. Melt anhydrous butter (35°C);

[0042] 2. Add 0.4% hydrolase Protease M "Amano" SD and perform enzymatic hydrolysis on the butter at 50°C for 5 hours;

[0043] 3. Inactivate the enzyme: inactivate the enzyme on the product;

[0044] 4. Add different fermentation agents for fermentation (see Table 2 below for the amount of bacteria added in different groups), add active lactic acid bacteria to the product after enzyme inactivation for fermentation, and ferment the product at 30°C for 48 hours;

[0045] 5. Sterilization: sterilize at high temperature in a water bath;

[0046] 6. Refrigerate: Refrigerate the packaged butter-type bacterial enzyme co-promoting cheese flavor product at 4°C.

[0047] Table 2 The amount of bacteria added in different groups

[0048]

[0049]

[0050] The sensory properties of each group of flavoring agents are as follows Figure 2 As shown in the results, the sensory evaluation results among the groups were significantly different. Among them, combination B was higher than combinations A, C, and D (P < 0.05). The experimental results showed that the aroma intensity, aroma coordination, and aroma retention time of group B, i.e., the combination of Lactococcus lactis BL19 and Protease M "Amano" SD, were improved, which was better than other combinations. This shows that the addition of BL19 can improve the sensory quality of flavoring agents, and the sensory quality of the combination of Lactococcus lactis BL19 and Protease M "Amano" SD is the best.

[0051] In summary, the butter-type bacterial enzyme co-promoting cheese flavoring agent containing Lactococcus lactis BL19 and Protease M "Amano" SD has good sensory properties. Taking all factors into consideration, the combination containing Lactococcus lactis IMAU11823BL19 and Protease M "Amano" SD is the best in terms of comprehensiveness compared with other groups.

[0052] The above description is only a preferred example of the present application and does not limit the present application. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A flavoring agent additive composition, characterized in that: The additive composition comprises a hydrolase and an active lactic acid bacteria fermentation agent, wherein the hydrolase is Protease M "Amano" SD protease, and the active lactic acid bacteria fermentation agent is Lactococcus lactis BL19.

2. The cheese flavoring agent according to claim 1, characterized in that The number of live bacteria of Lactococcus lactis BL19 in the active lactic acid bacteria starter is 1.0×10 7 -1.0×10 11 CFU / mL, the added amount is 0.004%-0.008% (weight percentage).

3. The cheese flavoring agent according to claim 1, characterized in that The added amount of the hydrolase is 0.35%-0.45% (weight percentage).

4. A flavoring agent, characterized in that The flavoring agent is prepared by respectively adding the hydrolase and active lactic acid bacteria starter described in claim 1 into butter.

5. A method for preparing the flavoring agent according to claim 4, characterized in that: The method comprises the following steps: adding the hydrolase as claimed in claim 1 to the melted butter for enzymolysis, and after killing the enzyme, adding the active lactic acid bacteria starter as claimed in claim 1 for fermentation to obtain the butter.

6. The preparation method according to claim 5, characterized in that: The added amount of the hydrolase is 0.35%-0.45% (weight percentage).

7. The preparation method according to claim 5, characterized in that: The enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-7h.

8. The preparation method according to claim 5, characterized in that: The added amount of active lactic acid bacteria starter is 0.004%-0.008% (weight percentage).

9. The method for preparing a butter-type bacterial enzyme co-promoting cheese flavoring agent with good sensory properties according to claim 3, characterized in that the fermentation time is 40-56 hours and the fermentation temperature is 25-35°C.

10. Use of the additive composition according to claim 1 for preparing a flavoring agent.

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