Cheese flavor powder and application thereof

Abstract

The invention discloses cheese flavor powder which is prepared from the following raw materials in parts by mass: 100-230 parts of fermented milk powder, 50-230 parts of cheese powder, 100-200 parts of whole milk powder, 200-300 parts of maltodextrin, 3-5 parts of citric acid and 3-5 parts of malic acid. The cheese flavor powder is used as seasoning powder of cheese flavor food. The fermented milk powder acts on a fermentation substrate through the complex microbial inoculant, flavor substances such as acids, aldehydes, ketones, alcohols and esters can be generated, sulfide type flavor substances are rarely generated, the sulfide type flavor substances coincide with cheese flavor substances, the application range is wider, and the cost is only 50-60% of that of cheese powder. The method can be used for supplementing cheese flavor substances, increasing fermentation aroma, reducing the use amount of cheese powder, reducing cost, reducing storage condition requirements and energy consumption, and has economic benefits and social benefits.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to cheese flavor powder and application thereof. Background Art

[0002] Cheese is a fermented dairy product that is widely popular for its rich nutritional value and unique flavor. With the increasing demand for applications in baking, beverages, candy and other fields, cheese flavor has gradually become an important research direction in the field of food processing. The flavor of cheese mainly comes from microbial fermentation, enzymatic reaction and non-enzymatic reaction during its maturation process, which produces a variety of flavor substances, such as acids, alcohols, ketones, esters, aldehydes and sulfides, which together constitute the unique flavor characteristics of cheese.

[0003] At present, the seasoning of cheese flavor products is mainly achieved by using ingredients such as cheese powder, chemical / natural flavors, concentrated cheese flavors, enzyme-modified cheese, and mold enzymatic cheese flavors. Among them:

[0004] (1) Cheese powder has a wide variety of subdivisions. Although it has a natural flavor, it is used in large quantities and has a high cost. In addition, the sulfide-type characteristic flavor in some cheeses is not well accepted by the public.

[0005] (2) Chemical flavors have high concentrations of aroma, but it is difficult to ensure the aroma of cream and there are potential unhealthy factors;

[0006] (3) The extraction process of natural flavors is complicated and costly, and the aroma concentration and stability are not as good as chemical flavors;

[0007] (4) Concentrated cheese flavor enhancers promote the fermentation of liquid milk by mixing microorganisms and mixed enzyme preparations, accelerate the decomposition of protein and fat, and produce a variety of characteristic flavor substances, which can significantly enhance the flavor of cheese. However, the production process requires specific microorganisms and enzyme preparations, which has high technical requirements and high costs.

[0008] (5) Enzyme-modified cheese has a high flavor intensity and can significantly enhance the flavor of cheese, but the production process requires specific enzymes and processes, which has high technical requirements and high costs. Fan Junhua et al. compared the flavors of homemade enzyme-modified cheese powder and natural mature cheese. The results showed that the homemade enzyme-modified cheese had a stronger flavor, accompanied by a distinct pungent sour taste, while the natural cheese had a softer flavor and a balanced aroma.

[0009] (6) Fungal enzymatic cheese flavors are obtained through the natural enzymatic hydrolysis of fungal mature cheeses. They have a strong cheese flavor and can reduce the use of food additives. However, the production process requires specific molds and fermentation conditions, which has high potential risks, high technical requirements, and high costs.

[0010] (7) Some concentrated cheese flavors, enzyme-modified cheeses, and mold-hydrolyzed cheese flavors need to be refrigerated to maintain their flavor and quality, which places high demands on storage conditions and consumes more energy for food companies.

[0011] In summary, the current cheese powder, chemical / natural flavors, concentrated cheese flavors, enzyme-modified cheese, and mold enzymatic cheese flavors all have shortcomings and cannot be used to adjust the cheese flavor well. Summary of the invention

[0012] In order to solve the above technical problems, the present invention provides a cheese flavor powder, a preparation method and application of a seasoning powder for cheese flavor food, which can achieve a cheese flavor effect with low cost, simple process, stable quality, and rich flavor but not heavy.

[0013] To solve the above technical problems, the present invention adopts the following technical solution: cheese flavor powder is composed of the following raw materials: 100-230 parts of fermented milk powder, 50-230 parts of cheese powder, 100-200 parts of whole milk powder, 200-300 parts of maltodextrin, 3-5 parts of citric acid, and 3-5 parts of malic acid, calculated by weight.

[0014] Furthermore, 150 parts of fermented milk powder, 75 parts of cheese powder, 140 parts of whole milk powder, 200 parts of maltodextrin, 3 parts of citric acid, and 4 parts of malic acid.

[0015] Furthermore, the fermented milk powder is made of a milk-based raw material with a starter, and / or sugar, and / or stabilizer, and / or acidity regulator added thereto, which is inactivated after fermentation and spray-dried or vacuum-dried to form a powdered raw material, which is then stored at room temperature.

[0016] Furthermore, the milk-based raw material is prepared by adding concentrated milk, milk powder, cream, protein powder, fermented butter and / or cream cheese to mammalian milk; the mammalian milk includes cow's milk, goat's milk, horse's milk, camel's milk, deer's milk or donkey's milk;

[0017] The starter contains one or more microorganisms from the categories of lactic acid bacteria and yeast, namely, 1 to 3 species of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, and Lactococcus lactis subsp. cremoris;

[0018] Application of cheese flavor powder: cheese flavor powder is used as seasoning powder for cheese flavor food.

[0019] Furthermore, cheese-flavored foods include, but are not limited to, pastries, cakes, biscuits, fillings and flavored creams.

[0020] Furthermore, the cheese flavor powder is used in an amount of 3-15% of the total weight of the cheese flavor food.

[0021] Further, the application of flavor powder as cheesecake is specifically as follows:

[0022] (1) mixing egg yolk, water, oil, leavening agent, flour and cheese flavor powder to prepare egg yolk paste;

[0023] (2) Beat egg whites, sugar and cream of tartar to make egg white paste;

[0024] (3) mixing the egg yolk paste obtained in step (1) with the egg white paste obtained in step (2), and then sequentially injecting, baking, cooling, and demolding to finally obtain a cheese cake.

[0025] Furthermore, in step (1), the egg yolk, water and oil are first mixed evenly; then the leavening agent, cheese flavor powder and flour are mixed evenly and then mixed with the mixture of egg yolk, water and oil to form an egg yolk paste;

[0026] In step (1), the leavening agent is selected from one or more of sodium bicarbonate, ammonium bicarbonate, and a compound leavening agent;

[0027] In step (1), the amount of cheese flavor powder used is 3-15% of the total weight of the raw materials;

[0028] In step (1), the flour is selected from one or more of low-gluten wheat flour, medium-gluten wheat flour, high-gluten wheat flour, and nutritionally fortified wheat flour;

[0029] In step (1), other flavoring substances such as raw material powder, extract or essence can be added as required.

[0030] Furthermore, in step (2), the sugar is selected from one or more of white sugar, trehalose, maltose, xylitol, erythritol, and maltitol;

[0031] In step (3), before, during, and / or after injection molding, additional flavoring ingredients and / or decorative ingredients, such as dried fruits, jam, and / or chocolate, are added;

[0032] In step (3), the baking temperature is 160-220° C., the baking time is 20-40 minutes, and after baking, the mixture is cooled for 10-20 minutes at room temperature or under air circulation conditions.

[0033] Adopting the above technical scheme, the principle of the present invention is as follows: Fermented milk powder can produce flavor substances such as acids, aldehydes, ketones, alcohols, esters, etc. through the action of composite bacterial agents on the fermentation substrate, which have many overlaps with cheese flavor substances, but the cost is only 50-60% of cheese powder. By replacing part of the cheese powder with fermented milk powder, the dairy fermentation base flavor is provided to supplement the characteristic flavor of cheese, the use of cheese powder and flavors is reduced, and the cost and formula complexity are reduced. The ratio of citric acid and malic acid adjusts the base flavor, balances the cheese flavor taste and olfactory perception, and achieves a pure and natural cheese flavor. The flavor of cheese powder is the most natural, but when used in baked products, its high fat content will make the product easy to be greasy, and it is usually necessary to add additional edible flavors to supplement the olfactory perception of the cheese flavor.

[0034] In summary, fermented milk powder can produce flavor substances such as acids, aldehydes, ketones, alcohols, esters, etc. through the action of composite bacterial agents on the fermentation substrate, and rarely produces sulfide-type flavor substances. It has more overlaps with cheese flavor substances and has a wider range of adaptability, but the cost is only 50-60% of cheese powder. It can be used as a supplement to cheese flavor substances, increase fermentation aroma, reduce the amount of cheese powder, reduce costs, reduce storage conditions and energy consumption, and has economic and social benefits. DETAILED DESCRIPTION

[0035] The preferred embodiments of the present invention will be described in detail below in conjunction with examples. It should be understood that the following examples are provided only for the purpose of illustration and are not intended to limit the scope of the present invention. Those skilled in the art may make various modifications and substitutions to the present invention without departing from the purpose and spirit of the present invention.

[0036] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples, unless otherwise specified, can be obtained from commercial sources or prepared according to conventional methods in the art. The edible flavors involved in the examples were purchased from Zhejiang Haida Biotechnology Co., Ltd., specifically HD6039 cheese flavor powder flavor and HD3035 cheese oil flavor.

[0037] Example 1

[0038] A flavor powder comprises the following raw materials in parts by weight:

[0039] 140 parts of fermented milk powder, 75 parts of cheese powder, 150 parts of whole milk powder, 200 parts of maltodextrin, 3 parts of citric acid, and 3 parts of malic acid.

[0040] The flavor powder is used in cheese flavor cakes, and the addition amount is 6% of the total amount of raw materials, specifically:

[0041] The cheese flavor cake comprises the following materials in parts by weight:

[0042]

[0043]

[0044] The preparation method of the cheese flavor cake is:

[0045] (1) egg yolk, water and oil are mixed evenly to form a mixture, leavening agent, cheese flavor powder, flour, etc. are mixed evenly, and then added to the mixture and stirred until it is smooth and free of particles to prepare an egg yolk paste;

[0046] (2) Mix egg white, sugar, cream of tartar, etc. with an electric whisk and beat at high speed to make meringue;

[0047] (3) adding the meringue to the egg yolk paste in portions to prepare a cake paste, injecting the mixture into a mold, and baking the mixture at a temperature of 160-220° C. for 20-40 minutes. After baking, cooling the mixture at room temperature or under air circulation for 10-20 minutes, and demolding the mixture to obtain a cheese-flavored cake.

[0048] Example 2

[0049] A flavor powder comprises the following raw materials in parts by weight:

[0050] 140 parts of fermented milk powder, 75 parts of cheese powder, 150 parts of whole milk powder, 200 parts of maltodextrin, 3 parts of citric acid, and 3 parts of malic acid.

[0051] The flavor powder is used in cheese flavor cakes, and the addition amount is 4% of the total amount of raw materials. The addition amount of powder flavor is 0.1% of the total amount of raw materials, and the addition amount of oil flavor is 0.1% of the total amount of raw materials. Specifically:

[0052] The cheese flavor cake comprises the following materials in parts by weight:

[0053]

[0054] The preparation method of the cheese flavor cake is:

[0055] (1) Mix egg yolk, water and oil to form a mixture, mix baking powder, cheese flavor powder, flour and the like, add the mixture and stir until it is smooth and free of particles to form an egg yolk paste;

[0056] (2) Mix egg white, sugar, cream of tartar, etc. with an electric whisk and beat at high speed to make meringue;

[0057] (3) adding the meringue to the egg yolk paste in portions and mixing, adding the essence and stirring evenly to obtain the cake batter, pouring it into a mold, and baking it at an oven temperature of 160-220° C. for 20-40 minutes. After baking, cooling it at room temperature or under air circulation conditions for 10-20 minutes, and demolding it to obtain a cheese flavor cake.

[0058] Example 3

[0059] A flavor powder comprises the following raw materials in parts by weight:

[0060] 100 parts of fermented milk powder, 100 parts of cheese powder, 170 parts of whole milk powder, 200 parts of maltodextrin, 4 parts of citric acid, 3 parts of malic acid.

[0061] The flavor powder is used in cheese flavor cakes, and the addition amount is 4% of the total amount of raw materials. The addition amount of powder flavor is 0.1% of the total amount of raw materials, and the addition amount of oil flavor is 0.1% of the total amount of raw materials. Specifically:

[0062] The cheese flavor cake comprises the following materials in parts by weight:

[0063]

[0064] The preparation method of the cheese flavor cake is:

[0065] (1) Mix egg yolk, water and oil to form a mixture, mix baking powder, cheese flavor powder, flour and the like, add the mixture and stir until it is smooth and free of particles to form an egg yolk paste;

[0066] (2) Mix egg white, sugar, cream of tartar, etc. with an electric whisk and beat at high speed to make meringue;

[0067] (3) adding the meringue to the egg yolk paste in portions and mixing, adding the essence and stirring evenly to obtain the cake batter, pouring it into a mold, and baking it at an oven temperature of 160-220° C. for 20-40 minutes. After baking, cooling it at room temperature or under air circulation conditions for 10-20 minutes, and demolding it to obtain a cheese flavor cake.

[0068] Comparative Example 1

[0069] The cheese flavor cake which does not use cheese flavor powder and edible flavoring essence but uses cheese powder to provide flavor includes the following materials in parts by weight:

[0070]

[0071]

[0072] The preparation method of the cheese flavor cake is specifically the same as that of Example 1.

[0073] Comparative Example 2

[0074] Without using cheese flavor powder, the cheese powder is added in an amount of 4% of the total amount of raw materials, the powder flavor is added in an amount of 0.1% of the total amount of raw materials, and the oily flavor is added in an amount of 0.1% of the total amount of raw materials. The cheese flavor cake provided with flavor includes the following materials in parts by weight:

[0075]

[0076] The preparation method of the cheese flavor cake is specifically the same as that of Example 2.

[0077] Comparative Example 3

[0078] A flavor powder comprises the following raw materials in parts by weight:

[0079] 140 parts of fermented milk powder, 75 parts of cheese powder, 150 parts of whole milk powder, and 200 parts of maltodextrin.

[0080] The flavor powder (without citric acid or malic acid) is used in cheese flavor cakes, and the addition amount is 4% of the total amount of raw materials, the addition amount of powder flavor is 0.1% of the total amount of raw materials, and the addition amount of oil flavor is 0.1% of the total amount of raw materials, specifically:

[0081] The cheese flavor cake comprises the following materials in parts by weight:

[0082]

[0083]

[0084] The preparation method of the cheese flavor cake is specifically the same as that of Example 2.

[0085] Comparing the above comparative examples 1-3 and embodiments 1-3, the seasoning powder was applied to cheese-flavored cakes, and a 10-member evaluation team was formed. Each evaluation was conducted individually by each evaluation member without contact or communication with each other, and the mouth was rinsed with water between sample evaluations. The evaluation team evaluated the olfactory perception, taste perception, and palatability of the cheese flavor, with a single item having a full score of 10 points. The sensory evaluation results are shown in Table 1.

[0086] Table 1

[0087]

[0088] As can be seen from the above table, in Examples 1-3, the cheese flavor powder is used in combination with or without flavors, and the cheese flavor olfactory and taste perception can meet the requirements. Under the premise that fermented milk powder supplements the cheese fermentation flavor and edible flavors enhance the olfactory perception, the amount of cheese flavor powder can be reduced, and the ratio of citric acid and malic acid can be used to adjust the base taste, so as to balance the cheese flavor taste and olfactory perception. Furthermore, in Example 3, a formula with a higher cheese ratio is used, the amount of fermented milk powder is reduced, and the amount of whole milk powder and citric acid is increased, which can also achieve a balance in cheese olfactory perception, taste perception and palatability.

[0089] Comparative Example 1 did not use fermented milk powder, citric acid, and malic acid, and only used cheese powder in an equal amount of cheese flavor powder to provide flavor. Compared with Example 1, the olfactory perception effect of the cheese flavor was average, the finished product was greasy, and had a negative impact on palatability and taste perception.

[0090] Comparative Example 2 did not use fermented milk powder, citric acid, and malic acid, and used cheese powder equal to the cheese flavor powder of Example 2 + an increased amount of edible flavoring to provide flavor and olfactory perception. The olfactory perception can basically meet the demand after the increased amount, but the edible flavoring has a suppressive effect on the taste perception of cheese flavor, the olfactory and taste perceptions are not coordinated, the finished product has a heavy sense of cheapness, and the palatability is poor.

[0091] In Comparative Example 3, citric acid and malic acid were removed from the cheese flavor powder, and the remaining raw materials and amounts were the same as those in Comparative Example 2. The olfactory perception and taste perception of the cheese flavor basically met the requirements, and the greasy feeling was slightly less than that in Comparative Example 2. However, the palatability was significantly different from that of Examples 1-2, and the flavor coordination was insufficient.

[0092] Therefore, the cheese flavor powder uses fermented milk powder within the scope of the present invention to supplement the cheese flavor, and is reasonably proportioned with cheese powder, and uses citric acid, malic acid, etc. to adjust the base flavor and balance the overall flavor, so as to meet product requirements and achieve the effects described in the present invention.

[0093] The above embodiments illustrate the basic principles and features of the present invention, but the above only illustrates the preferred embodiments of the present invention and is not limited to the embodiments. Under the inspiration of this patent, a person skilled in the art can make many forms of deformation and improvement without departing from the scope of protection of the present invention and the claims, which are all within the protection scope of the present invention. Therefore, the patent and protection scope of the present invention shall be subject to the attached claims.

Claims

1. Cheese flavor powder, characterized in that: The invention is composed of the following raw materials: by weight, 100-230 parts of fermented milk powder, 50-230 parts of cheese powder, 100-200 parts of whole milk powder, 200-300 parts of maltodextrin, 3-5 parts of citric acid and 3-5 parts of malic acid.

2. The cheese flavor powder according to claim 1, characterized in that: 150 parts of fermented milk powder, 75 parts of cheese powder, 140 parts of whole milk powder, 200 parts of maltodextrin, 3 parts of citric acid, 4 parts of malic acid.

3. The cheese flavor powder according to claim 1 or 2, characterized in that: Fermented milk powder is made from milk-based raw materials with added starter, and / or sugar, and / or stabilizer, and / or acidity regulator. The powdered raw material is inactivated after fermentation and spray-dried or vacuum-dried and stored at room temperature.

4. The cheese flavor powder according to claim 3, characterized in that: The milk-based raw material is prepared by adding concentrated milk, milk powder, cream, protein powder, cultured butter and / or cream cheese to the milk of mammals; the milk of mammals includes cow's milk, goat's milk, horse's milk, camel's milk, deer's milk or donkey's milk; The starter contains one or more microorganisms from the categories of lactic acid bacteria and yeast, namely, 1-3 species of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, and Lactococcus lactis subsp. cremoris.

5. The application of cheese flavor powder is characterized by: Cheese flavor powder is used as seasoning powder for cheese flavored foods.

6. The use of the cheese flavor powder according to claim 5, characterized in that: Cheese-flavored foods include, but are not limited to, pastries, cakes, cookies, fillings, and flavored creams.

7. The use of the cheese flavor powder according to claim 6, characterized in that: The amount of cheese flavor powder used is 3-15% of the total weight of the cheese flavor food.

8. The use of the cheese flavor powder according to claim 6, characterized in that: The application of flavor powder as cheesecake is as follows: (1) Mix egg yolk, water, oil, leavening agent, flour and cheese flavor powder to prepare egg yolk paste; (2) Beat egg whites, sugar and cream of tartar to make egg white paste; (3) The egg yolk paste obtained in step (1) and the egg white paste obtained in step (2) are mixed, and then molded, baked, cooled, and demolded in sequence to finally obtain a cheesecake.

9. The use of the cheese flavor powder according to claim 7, characterized in that: In step (1), egg yolk, water and oil are first mixed evenly; then a leavening agent, cheese flavor powder and flour are mixed evenly and then mixed with the mixture of egg yolk, water and oil to form an egg yolk paste; In step (1), the leavening agent is selected from one or more of sodium bicarbonate, ammonium bicarbonate, and a compound leavening agent; In step (1), the amount of cheese flavor powder used is 3-15% of the total weight of the raw materials; In step (1), the flour is selected from one or more of low-gluten wheat flour, medium-gluten wheat flour, high-gluten wheat flour, and nutritionally fortified wheat flour; In step (1), other flavoring substances such as raw material powder, extract or essence are added as required.

10. The use of the cheese flavor powder according to claim 8, characterized in that: In step (2), the sugar is selected from one or more of white sugar, trehalose, maltose, xylitol, erythritol, and maltitol; In step (3), before, during, and / or after the injection molding, additional flavoring ingredients and / or decorative ingredients, such as dried fruits, jam, and / or chocolate, are added; In step (3), the baking temperature is 160-220° C., the baking time is 20-40 minutes, and after baking, the mixture is cooled for 10-20 minutes at room temperature or under air circulation conditions.

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