Cheese-flavor powder essence and preparation method thereof
By using raw materials such as whole milk powder, anhydrous buffalo, Lactobacillus Swiss and edible flavors, combined with fermentation and spray drying processes, cheese-flavored powder flavors with good overall aroma strength and natural cheese aroma are prepared, which solves the problems of insufficient fragrance and high production costs in the existing technology, and achieves the aroma increase and production costs of the product.
Patent Information
- Application Number
- CN202510086968.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-20
- Publication Date
- 2025-04-15
AI Technical Summary
There are fewer flavors of cheese powder on the existing market, insufficient fragrance and high production costs, making it difficult to meet market demand.
By using whole milk powder, anhydrous buffalo, Lactobacillus Swiss and edible flavors, combined with fermentation and spray drying processes, a cheese-flavored powder flavor with good overall aroma strength and natural cheese aroma is prepared.
It has achieved the improvement of the aroma intensity, the optimization of the flavor and the reduction of production costs of the product, and is suitable for industrial production.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of flavors, and in particular to a cheese-flavored powdered flavor and a preparation method thereof. Background Art
[0002] Cheese, also known as cheese, is a fresh or fermented dairy product made from cow's milk, cream, partly skimmed milk, buttermilk or a mixture of these products, by coagulating the milk and separating the whey.
[0003] Cheese occupies a large proportion in the European and American dairy industry, but its market share in China is relatively small, so it has huge room for development. As people's acceptance of cheese and cheese-flavored foods increases, various cheese and cheese-flavored products are introduced to the market, so it is necessary to develop new cheese flavor essences to adapt to market development.
[0004] Cheese flavor powder essence can be used to enhance the flavor of a variety of foods such as desserts, cakes, beverages, etc., but there are few such products on the market today, the fragrance is relatively insufficient, and the price of cheese as a raw material is relatively expensive. Therefore, the invention of a cheese flavor essence with low production cost and suitable flavor has certain market potential. Summary of the invention
[0005] In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a cheese-flavored powdered flavor and a preparation method thereof, wherein the powdered flavor has good overall aroma intensity, produces a natural cheese aroma, and has a low production cost; the preparation method of the cheese-flavored powdered flavor has a simple process, is easy to operate, has high production efficiency, low production cost, and is conducive to industrial production.
[0006] The purpose of the present invention is achieved through the following technical scheme: a cheese-flavored powder essence, comprising the following raw materials in parts by weight: 40-60 parts of whole milk powder, 40-60 parts of anhydrous buffalo tallow, 0.5-1.5 parts of edible essence, 0.05-0.15 parts of Lactobacillus helveticus, 0-0.1 parts of Lactobacillus paracasei, 0.01-0.02 parts of sodium tripolyphosphate, 0.01-0.02 parts of sodium pyrophosphate, and 0.01-0.02 parts of lipase.
[0007] The cheese flavor powder essence of the present invention is added with whole milk powder, anhydrous butter and water, and fermented with Lactobacillus helveticus or Lactobacillus helveticus and Lactobacillus paracasei, and well matched with raw materials such as lipase and edible flavor, so that the powder essence has good overall aroma intensity, produces natural cheese aroma, has better milk aroma and sour aroma, and has the advantages of good flavor and low production cost. Among them, adding lipase to the cheese flavor powder essence can improve the overall odor intensity and sour aroma, but the lipase hydrolysis flavor alone is too strong and irritating. The cheese flavor powder essence is mainly sourced from the fermentation of Lactobacillus helveticus, while the Lactobacillus paracasei mainly produces sour aroma and other flavors. By adding the edible flavor of the present invention to the cheese flavor powder essence for flavoring, the overall aroma intensity of the product can be significantly improved, and the milk aroma, cheese aroma and sour aroma can be strengthened.
[0008] Furthermore, the edible flavor includes the following raw materials in weight percentage: butyric acid 25-35%, hexanoic acid 30-40%, caprylic acid 3-8%, capric acid 5-10%, 2,3-butanedione 0.5-1%, 3-hydroxy-2-butanone 0.5-2%, ethyl butyrate 0.2-0.4%, ethyl acetate 0.1-0.2%, butyl butyryl lactylate 0.1-0.2%, butanol 1-2%, 2-pentanol 1-2%, 2-heptanol 1-2%, and 2-heptanone 0.1-0.2%.
[0009] The present invention also provides a method for preparing a cheese flavor powder essence, comprising the following steps: (1) preparing a milk-oil mixture: mixing whole milk powder, anhydrous butter and pure water uniformly under heating conditions to obtain a milk-oil mixture; (2) Heat sterilization: Sterilize the milk-oil mixture by heating, and then cool it for later use; (3) Inoculation and fermentation: Inoculating a bacterial strain into the milk-oil mixture for fermentation, wherein the bacterial strain is Lactobacillus helveticus or Lactobacillus helveticus and Lactobacillus paracasei; after the fermentation time is reached, heating and sterilizing the fermented product of the milk-oil mixture to terminate the fermentation; (4) Dispersing the fermented milk-oil mixture: adding pure water, sodium tripolyphosphate and sodium pyrophosphate to the milk-oil mixture and stirring evenly; (5) Lipase hydrolysis: adding lipase to the dispersion obtained in step (5), and heating to inactivate it after the enzymatic hydrolysis is completed; (6) Homogenization: homogenize the liquid after enzymatic hydrolysis; (7) Spray drying: spray drying the homogenized liquid to obtain dry powder; (8) Flavoring: Prepare edible flavoring in proportion in advance, add it to the dry powder, stir evenly, and obtain cheese flavor powder flavoring.
[0010] Furthermore, in step (1), the mass ratio of whole milk powder, anhydrous butter and pure water is 4-6:4-6:2-6.
[0011] Furthermore, in step (2), the heat sterilization is performed by heating in a water bath at 84-90° C. for 20-40 minutes.
[0012] Furthermore, in step (3), the bacterial species are Lactobacillus helveticus and Lactobacillus paracasei, the initial inoculation amount of Lactobacillus helveticus and Lactobacillus paracasei is 0.8×10^7-1.2×10^7 CFU / g, the fermentation temperature is 37-42°C, and the fermentation time is 72-144 h.
[0013] Furthermore, in step (4), the weight ratio of the fermentation product to water is 1:(1-2), the emulsifying salts are sodium tripolyphosphate and sodium pyrophosphate, and the added amounts of sodium tripolyphosphate and sodium pyrophosphate are both 0.01-0.02 parts.
[0014] Furthermore, in the step (4), water and emulsifying salt are added and then heated and stirred, the heating temperature is 75-95° C., the stirring speed is 150-250 rpm, and the stirring time is 20-40 min.
[0015] Furthermore, in step (5), the enzymatic hydrolysis temperature of the dispersion by lipase is 40-42° C., and the enzymatic hydrolysis time is 12-36 h. Furthermore, in step (6), the homogenization pressure for homogenizing the enzymatic hydrolyzate is 10-30 MPa.
[0016] Furthermore, in step (7), the feed liquid is spray dried, the feed pressure is 0.1-0.2 MPa, the inlet temperature is 170-190°C, and the outlet temperature is 70-90°C.
[0017] The beneficial effects of the present invention are: by adding whole milk powder, anhydrous butter and water to the cheese flavor powder essence of the present invention, and using Lactobacillus helveticus or Lactobacillus helveticus and Lactobacillus paracasei for fermentation, good coordination can be achieved with raw materials such as lipase and edible flavors, so that the powder essence has good overall aroma intensity, produces natural cheese aroma, and has low production cost; wherein, adding lipase to the cheese flavor powder essence can improve the overall intensity of the smell and the sour aroma, but the lipase hydrolysis flavor alone is too strongly irritating; using Lactobacillus helveticus fermentation in the cheese flavor powder essence can be used as the main cheese flavor source, and Lactobacillus paracasei mainly produces sour aroma and other flavors; by adding the edible flavor of the present invention to the cheese flavor powder essence for flavoring, the overall aroma intensity of the product can be significantly improved, and the milk aroma, cheese aroma and sour aroma can be strengthened. The preparation method of the cheese flavor powder essence is simple in process, easy to operate, high in production efficiency, low in production cost, and conducive to industrial production. DETAILED DESCRIPTION
[0018] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.
[0019] Example 1 This embodiment provides a method for preparing cheese flavor powder essence, comprising the following steps: (1) Preparing a milk-oil mixture: placing anhydrous butter in a container and heating it in a water bath, adding pure water in the same weight ratio after it is dissolved, and gradually adding 1.5 times the weight of milk powder of anhydrous butter at a stirring speed of 150 rpm and a heating temperature of 65° C. to obtain a uniform milk-oil mixture; (2) Pasteurization: Heat the milk-oil mixture to 85°C and maintain for 30 min, cool it and set it aside for later use; (3) Inoculation and fermentation: Lactobacillus helveticus and Lactobacillus paracasei were inoculated into the milk-oil mixture, with an inoculation amount of 10^7 CFU / g. Lactobacillus helveticus and Lactobacillus paracasei were Lactobacillus helveticus LH-G51 and Lactobacillus paracasei LPc-G110 from Yao Runying Biotechnology (Shanghai) Co., Ltd., respectively. The fermentation temperature was 37°C and the fermentation time was 120 h. Termination of fermentation: After the fermentation time was reached, the milk-oil mixture was heated to 85°C and maintained for 30 min to terminate the fermentation. (4) Dispersing and fermenting the milk-oil mixture: Add 1.5 times the weight of pure water and 0.01 parts by weight of sodium tripolyphosphate and sodium pyrophosphate to the milk-oil mixture, and stir in a water bath at 85°C at a stirring speed of 150 rpm for 30 min until the system is uniform; (5) Lipase hydrolysis: 0.01 parts by weight of lipase was added to the above dispersion, the hydrolysis temperature was 40°C, the hydrolysis time was 24 h, and after the hydrolysis was completed, the lipase was heated to inactivate. The lipase was LIPASEOF produced by Meito Sangyo Co., Ltd.; (6) Homogenization: The enzymatically hydrolyzed liquid is homogenized at a homogenization pressure of 20 MPa; (7) Spray drying: The homogenized liquid is spray dried with a feed pressure of 0.1 MPa, an inlet temperature of 180°C, and an outlet temperature of 80°C; (8) Flavoring: Prepare edible flavors in proportion in advance, add them to the above dry powder, and stir thoroughly to obtain cheese flavor powder; the edible flavor is cheese flavor, and the raw materials of the cheese flavor are calculated by weight percentage as follows: butyric acid 30%, caproic acid 35%, caprylic acid 15%, Decanoic acid 15%, 2,3-butanedione 0.5%, 3-hydroxy-2-butanone 1%, ethyl butyrate 0.2%, ethyl acetate 0.1%, butyl butyrolactate 0.1%, butanol 1%, 2-pentanol 1%, 2-heptanol 1%, 2-heptanone 0.1%; The amount of cheese flavor added is 1 part.
[0020] Example 2 This embodiment provides a method for preparing cheese flavor powder essence, comprising the following steps: (1) Preparing a milk-oil mixture: placing anhydrous butter in a container and heating it in a water bath, adding 0.5 weight ratio of pure water after it is dissolved, and gradually adding 1 times the weight of milk powder of anhydrous butter at a stirring speed of 200 rpm and a heating temperature of 65° C. to obtain a uniform milk-oil mixture; (2) Pasteurization: Heat the milk-oil mixture to 85°C and maintain for 30 min, cool it and set it aside for later use; (3) Inoculation and fermentation: Lactobacillus helveticus and Lactobacillus paracasei were inoculated into the milk-oil mixture, with an inoculation amount of 10^7 CFU / g. The fermentation agents were Lactobacillus helveticus LH-G51 and Lactobacillus paracasei LPc-G110 from JuneYao RunYing Biotechnology (Shanghai) Co., Ltd. The fermentation temperature was 35°C and the fermentation time was 144 h. After the fermentation time was reached, the milk-oil mixture was heated to 85°C and maintained for 30 min to terminate the fermentation. (4) Dispersing and fermenting the milk-oil mixture: Add 2 times the weight of pure water and 0.02 parts by weight of sodium tripolyphosphate to the milk-oil mixture, and stir in a water bath at 85°C at a stirring speed of 150 rpm for 30 min until the system is uniform; (5) Lipase hydrolysis: 0.01 parts by weight of lipase was added to the above dispersion, the hydrolysis temperature was 40°C, the hydrolysis time was 36 h, and after the hydrolysis was completed, the lipase was heated to inactivate. The lipase was LIPASEOF produced by Meito Sangyo Co., Ltd.; (6) Homogenization: The enzymatically hydrolyzed liquid is homogenized at a homogenization pressure of 30 MPa; (7) Spray drying: The homogenized liquid was spray dried with a feed pressure of 0.1 MPa, an inlet temperature of 190°C, and an outlet temperature of 90°C.
[0021] (8) Flavoring: Prepare edible flavors in proportion in advance, add them to the above dry powder, and stir and mix thoroughly to obtain cheese flavor powder; the edible flavor is cheese flavor, and the raw materials of the cheese flavor are calculated by weight percentage as follows: butyric acid 35%, caproic acid 30%, caprylic acid 20%, Decanoic acid 10%, 2,3-butanedione 1%, 3-hydroxy-2-butanone 0.5%, ethyl butyrate 0.2%, ethyl acetate 0.1%, Butyryl lactylate 0.1%, butanol 1%, 2-pentanol 1%, 2-heptanol 1%, 2-heptanone 0.1%; the amount of cheese flavor added is 1 part.
[0022] Example 3 This embodiment provides a method for preparing cheese flavor powder essence, comprising the following steps: (1) Preparing a milk-oil mixture: placing anhydrous butter in a container and heating it in a water bath, adding pure water in the same weight ratio after it is dissolved, and gradually adding milk powder twice the weight of anhydrous butter at a stirring speed of 150 rpm and a heating temperature of 65° C. to obtain a uniform milk-oil mixture; (2) Pasteurization: Heat the milk-oil mixture to 85°C and maintain for 30 min, cool it and set it aside for later use; (3) Inoculation and fermentation: Lactobacillus helveticus and Lactobacillus paracasei were inoculated into the milk-oil mixture, with an inoculation amount of 10^7 CFU / g. The fermentation agents were Lactobacillus helveticus LH-G51 and Lactobacillus paracasei LPc-G110 from JuneYao RunYing Biotechnology (Shanghai) Co., Ltd. The fermentation temperature was 37°C and the fermentation time was 108 h. After the fermentation time was reached, the milk-oil mixture was heated to 85°C and maintained for 30 min to terminate the fermentation. (4) Dispersing and fermenting the milk-oil mixture: Add 1.5 times the weight of pure water and 0.02 parts by weight of sodium pyrophosphate to the milk-oil mixture, and stir in a water bath at 85°C at a stirring speed of 150 rpm for 30 min until the system is uniform; (5) Lipase hydrolysis: 0.02 parts by weight of lipase was added to the above dispersion, the hydrolysis temperature was 40°C, the hydrolysis time was 12 h, and after the hydrolysis was completed, the lipase was heated to inactivate. The lipase was LIPASEOF produced by Meito Sangyo Co., Ltd.; (6) Homogenization: The enzymatically hydrolyzed liquid is homogenized at a homogenization pressure of 30 MPa; (7) Spray drying: The homogenized liquid was spray dried with a feed pressure of 0.1 MPa, an inlet temperature of 170°C, and an outlet temperature of 70°C.
[0023] (8) Flavoring: Prepare edible flavors in proportion in advance, add them to the above dry powder, and stir and mix thoroughly to obtain cheese flavor powder; the edible flavor is cheese flavor, and the raw materials of the cheese flavor are calculated by weight percentage as follows: butyric acid 25%, hexanoic acid 30%, octanoic acid 20%, Decanoic acid 20%, 2,3-butanedione 1%, 3-hydroxy-2-butanone 0.5%, ethyl butyrate 0.2%, ethyl acetate 0.1%, Butyryl lactylate 0.1%, butanol 1%, 2-pentanol 1%, 2-heptanol 1%, 2-heptanone 0.1%; the amount of cheese flavor added is 1.5 parts.
[0024] Example 4 This embodiment provides a method for preparing cheese flavor powder essence, comprising the following steps: (1) Preparing a milk-oil mixture: placing anhydrous butter in a container and heating it in a water bath, adding pure water in the same weight ratio after it is dissolved, and gradually adding milk powder in an amount equal to the weight of anhydrous butter at a stirring speed of 150 rpm and a heating temperature of 65° C. to obtain a uniform milk-oil mixture; (2) Pasteurization: Heat the milk-oil mixture to 85°C and maintain for 30 min, cool it and set it aside for later use; (3) Inoculation and fermentation: Lactobacillus helveticus and Lactobacillus paracasei were inoculated into the milk-oil mixture, with an inoculation amount of 10^7 CFU / g. The fermentation agents were Lactobacillus helveticus LH-G51 and Lactobacillus paracasei LPc-G110 from JuneYao RunYing Biotechnology (Shanghai) Co., Ltd. The fermentation temperature was 37°C and the fermentation time was 120 h. After the fermentation time was reached, the milk-oil mixture was heated to 85°C and maintained for 30 min to terminate the fermentation. (4) Dispersing and fermenting the milk-oil mixture: Add 1.5 times the weight of pure water and 0.01 parts by weight of sodium tripolyphosphate and sodium pyrophosphate to the milk-oil mixture, and stir in a water bath at 85°C at a stirring speed of 150 rpm for 30 min until the system is uniform; (5) Lipase hydrolysis: 0.01 parts by weight of lipase was added to the above dispersion, the hydrolysis temperature was 40°C, the hydrolysis time was 24 h, and after the hydrolysis was completed, the lipase was heated to inactivate. The lipase was LIPASEOF produced by Meito Sangyo Co., Ltd.; (6) Homogenization: The enzymatically hydrolyzed liquid is homogenized at a homogenization pressure of 30 MPa; (7) Spray drying: The homogenized liquid is spray dried with a feed pressure of 0.1 MPa, an inlet temperature of 180°C, and an outlet temperature of 80°C; (8) Flavoring: Prepare edible flavors in proportion in advance, add them to the above dry powder, and stir and mix thoroughly to obtain cheese flavor powder; the edible flavor is cheese flavor, and the raw materials of the cheese flavor are calculated by weight percentage as follows: butyric acid 35%, caproic acid 35%, caprylic acid 10%, Decanoic acid 15%, 2,3-butanedione 1%, 3-hydroxy-2-butanone 0.5%, ethyl butyrate 0.2%, ethyl acetate 0.1%, butyl butyrolactate 0.1%, butanol 1%, 2-pentanol 1%, 2-heptanol 1%, 2-heptanone 0.1%; The amount of cheese flavor added is 0.5 parts.
[0025] Example 5 This embodiment provides a method for preparing a cheese-flavored powdered flavor. The difference between this embodiment and Example 1 is that in this embodiment, the mass ratio of anhydrous butter: milk powder: water is 1.5:2:1. In order to fully mix the three, the stirring speed is adjusted to 250 rpm.
[0026] Example 6 This embodiment provides a method for preparing a cheese-flavored powder essence. The difference between this embodiment and embodiment 1 is that the inoculated bacteria in this embodiment is Lactobacillus helveticus, and the inoculation amount is 2×10^7 CFU / g.
[0027] Comparative Example 1 This comparative example provides a method for preparing a cheese-flavor powder essence. The difference between this comparative example and Example 1 is that: in this example, no bacteria are inoculated, and spray drying is performed after enzymatic hydrolysis.
[0028] Comparative Example 2 This comparative example provides a method for preparing a cheese flavor powder essence. The difference between this comparative example and Example 1 is that in this example, Lactobacillus paracasei is inoculated with an inoculation amount of 2×10^7 CFU / g.
[0029] Comparative Example 3 This comparative example provides a method for preparing a cheese-flavor powder essence. The difference between this comparative example and Example 1 is that in this example, after fermentation, no lipase is added for enzymolysis, and spray drying is directly performed.
[0030] Comparative Example 4 This comparative example provides a method for preparing a cheese flavor powder essence. The difference between this comparative example and Example 1 is that no flavoring is performed after spray drying in this example.
[0031] Test Example 1 The flavors of the above-mentioned Examples 1-6 and Comparative Examples 1-3 were evaluated. The experimental method was as follows: 10 personnel with relevant sensory evaluation experience were convened to evaluate the Examples and Comparative Examples. The four indicators of overall strength, milk aroma, cheese aroma, and sour aroma were evaluated. The scores ranged from 1 to 9. The higher the score, the higher the acceptance of the evaluator to the indicator. The results are shown in the following table:
[0032] The above results show that in the cheese flavor powder essence of the present invention, by adding Lactobacillus helveticus and Lactobacillus paracasei for fermentation, the product can produce natural cheese flavor, but too long a fermentation time is not conducive to the accumulation of cheese flavor; adding lipase to the cheese flavor powder essence can improve the overall odor intensity and sour aroma, but the lipase hydrolysis flavor alone is too strongly irritating; Lactobacillus helveticus fermentation in the cheese flavor powder essence is the main cheese flavor source, while Lactobacillus paracasei mainly produces sour aroma and other flavors; by adding the edible essence of the present invention to the cheese flavor powder essence for flavoring, the overall aroma intensity of the product can be significantly improved, and the milk aroma, cheese aroma and sour aroma can be enhanced.
[0033] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.
Claims
1. A cheese flavor powder essence, characterized in that: The invention comprises the following raw materials in parts by weight: 40-60 parts of whole milk powder, 40-60 parts of anhydrous buffalo butter, 0.5-1.5 parts of edible flavor, 0.05-0.15 parts of Lactobacillus helveticus, 0-0.1 parts of Lactobacillus paracasei, 0.01-0.02 parts of sodium tripolyphosphate, 0.01-0.02 parts of sodium pyrophosphate and 0.01-0.02 parts of lipase.
2. The cheese flavor powder essence according to claim 1, characterized in that: The edible flavor includes the following raw materials in percentage by weight: butyric acid 25-35%, hexanoic acid 30-40%, caprylic acid 3-8%, capric acid 5-10%, 2,3-butanedione 0.5-1%, 3-hydroxy-2-butanone 0.5-2%, ethyl butyrate 0.2-0.4%, ethyl acetate 0.1-0.2%, Butyryl lactylate 0.1-0.2%, butanol 1-2%, 2-pentanol 1-2%, 2-heptanol 1-2%, 2-heptanone 0.1-0.2%.
3. A method for preparing the cheese flavor powder essence as claimed in any one of claims 1 to 2, characterized in that: The steps include: (1) preparing a milk-oil mixture: mixing whole milk powder, anhydrous butter and pure water uniformly under heating conditions to obtain a milk-oil mixture; (2) Heat sterilization: Sterilize the milk-oil mixture by heating, and then cool it for later use; (3) Inoculation and fermentation: Inoculating a bacterial strain into the milk-oil mixture for fermentation, wherein the bacterial strain is Lactobacillus helveticus or Lactobacillus helveticus and Lactobacillus paracasei; after the fermentation time is reached, heating and sterilizing the fermented product of the milk-oil mixture to terminate the fermentation; (4) Dispersing the fermented milk-oil mixture: adding pure water, sodium tripolyphosphate and sodium pyrophosphate to the milk-oil mixture and stirring evenly; (5) Lipase hydrolysis: adding lipase to the dispersion obtained in step (4), and heating to inactivate it after the enzymatic hydrolysis is completed; (6) Homogenization: homogenize the liquid after enzymatic hydrolysis; (7) Spray drying: spray drying the homogenized liquid to obtain dry powder; (8) Flavoring: Prepare edible flavoring in proportion in advance, add it to the dry powder, stir evenly, and obtain cheese flavor powder flavoring.
4. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (2), the heating sterilization is performed by heating in a water bath at 84-90° C. for 20-40 minutes.
5. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (3), the bacterial species are Lactobacillus helveticus and Lactobacillus paracasei, the initial inoculation amount of Lactobacillus helveticus and Lactobacillus paracasei is 0.8×10^7-1.2×10^7 CFU / g, the fermentation temperature is 37-42°C, and the fermentation time is 72-144 h.
6. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (4), the weight ratio of the fermentation product to water is 1:(1-2), the emulsifying salts are sodium tripolyphosphate and sodium pyrophosphate, and the added amounts of sodium tripolyphosphate and sodium pyrophosphate are both 0.01-0.02 parts.
7. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (4), water and emulsifying salt are added and then heated and stirred. The heating temperature is 75-95° C., the stirring speed is 150-250 rpm, and the stirring time is 20-40 min.
8. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (5), the enzymatic hydrolysis temperature of the dispersion liquid by lipase is 40-42° C., and the enzymatic hydrolysis time is 12-36 h.
9. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (6), the homogenization pressure for homogenizing the enzymatic hydrolyzate is 10-30 MPa.
10. The method for preparing the cheese flavor powder essence according to claim 3, characterized in that: In the step (7), the feed liquid is spray dried, the feed pressure is 0.1-0.2 MPa, the inlet temperature is 170-190°C, and the outlet temperature is 70-90°C.