Lactic acid fermentation flavor flaky butter and production process thereof

Abstract

The invention relates to the technical field of butter products, in particular to lactic acid fermentation flavor flaky butter and a production process thereof. The lactic acid fermentation flavored flaky butter is prepared from the following components in percentage by weight: 5-10% of lactic acid wine, 10-15% of fresh cream, 5-10% of probiotic fresh milk ferment powder, 25-30% of beef tallow, 30-45% of fresh milk and 1-2% of vitamins. According to the invention, the lactic acid fermentation step is added in the preparation process of the butter, so that the common butter is endowed with richer and more complex flavor with slight sourness, nut fragrance and milk fragrance, and the taste is more distinct; the butter is easier to digest and absorb, digestion discomfort is reduced, balance of intestinal microorganisms is maintained, digestion and health are promoted, the butter is more beneficial to health compared with conventional butter, and meanwhile the risk that the body weight is increased after the butter is eaten can be reduced.

Description

Technical Field

[0001] The invention relates to the technical field of butter products, and in particular to flaky butter with lactic acid fermentation flavor and a production process thereof. Background Art

[0002] Butter has a long history. In the United States and Europe, butter has always been a core ingredient for breakfast, baking and cooking. Whether it is spread on bread or used as a baking ingredient, butter occupies an important position.

[0003] With the increase of baking and Western-style dining, the use of butter is increasing day by day, but the existing butter is a high-calorie food, and excessive intake will lead to weight gain. Due to its high energy density, it is easy to cause health problems such as obesity and cardiovascular and cerebrovascular diseases if the intake is not controlled. At the same time, the butter prepared by the existing conventional boiling process has little flavor, high water content, and will produce unpleasant flavor after oxidation.

[0004] In view of the above problems, the present invention provides a solution. Summary of the invention

[0005] The purpose of the present invention is to provide a lactic acid fermentation flavored flaky butter and a production process thereof, which has the advantages of a richer and more complex flavor and a more distinct taste.

[0006] To achieve the above object, the present invention adopts the following technical scheme: a lactic acid fermented flavored flaky butter is composed of the following percentage components: 5-10% lactic acid wine, 10-15% fresh cream, 5-10% probiotic fresh milk fermentation powder, 25-30% butter, 30-45% fresh milk and 1-2% vitamins; The preparation method of the probiotic fresh milk fermented powder comprises the following steps: A1: Take fresh milk and pack it into 200ml triangular bottles. Wrap the bottle mouth with tin foil and stick a sterile patch on it. Put the triangular bottle into the high pressure sterilizer and set the sterilization temperature to 121℃ for 20 minutes. A2: Transfer the sterilized fresh milk to a sterile operating table and inoculate the probiotics using a pipette. The inoculation volume is 10ul of probiotic preservation solution per 100ml of fresh milk. Transfer the inoculated fresh milk to a 35℃ 5% CO 2 On a shaker with a concentration of 100 μL, set the shaker frequency to 300 rpm and culture for 24 h; A3: Transfer the inoculated fresh milk with probiotics to a 4°C refrigerator and refrigerate for 10-15 days to obtain the probiotic fresh milk fermentation liquid; A4: Measure the probiotic content in the probiotic fresh milk fermentation liquid, dilute the probiotic fresh milk fermentation liquid with sterilized pure water, freeze-dry the diluted probiotic fresh milk fermentation liquid for 12 hours, and collect the freeze-dried probiotic fresh milk fermentation liquid to obtain the probiotic fresh milk fermentation powder.

[0007] Further, the probiotics described in step A2 are mixed bacteria of bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei in a mass ratio of 2:1:1; the content of probiotics in the diluted probiotic fresh milk fermentation liquid described in step A4 is 10 6 -10 8 cfu.

[0008] Furthermore, a production process of lactic acid fermentation flavored flaky butter comprises the following steps: B1: Put the fresh cream into a production pot, heat it to 30°C at low temperature, keep it warm for 2-5 minutes, then add purified water, fresh milk, butter and probiotic fresh milk fermentation powder, keep the production pot warm to 20-25°C, and ferment it for 8-12 hours to obtain fermented butter; B2: Add the fermented butter to the blender, set the blender speed to 1200-1500 rpm, and blend for 30-45 minutes. After blending, the butter and whey can be seen to separate. Slowly pour out the whey, then add pure water to rinse the butter. Turn on the blender at the same time and continue rinsing until the pure water is clear and transparent. Collect the product in the blender to obtain mixed butter. B3: Transfer the mixed butter to a production pot, heat the production pot to 92-95°C, keep it warm for 2-5 minutes, adjust the pH to 7.2-7.6 with citric acid and baking soda after the heat preservation, keep it warm for 10-15 minutes after the pH adjustment, then heat the production pot to 96-102°C, keep it warm for 10-15 minutes after the heating is completed, then heat the production pot to 110-115°C, keep it warm for 10-15 minutes after the heating is completed to obtain the initial product of flavored butter; B4: Measure the moisture content of the initial flavored butter product in the production pot, continue to heat the production pot when the moisture content is greater than 1.5%, control the temperature of the production pot to be 102-105° C. until the moisture content of the product in the production pot is reduced to less than 1.5%, collect the initial flavored butter product with a moisture content reduced to less than 1.5%, and add vitamins to the initial flavored butter product with a moisture content reduced to less than 1.5% to obtain lactic acid fermented flavored butter; B5: transferring the lactic acid fermented flavored butter to a sheet mold, cooling and solidifying the mold to obtain lactic acid fermented flavored sheet butter; Furthermore, the lactic acid fermentation flavored flaky butter is a rectangular flaky butter with a length of 8 cm, a width of 5 cm and a thickness of 2.5 cm; the moisture content of the lactic acid fermentation flavored flaky butter is 1.0-1.5%; and the vitamins are mixed vitamins in which fat-soluble vitamin A, fat-soluble vitamin D and fat-soluble vitamin K2 are mixed in a mass ratio of 15:3:2.

[0009] In summary, due to the adoption of the above technical scheme, the beneficial effect of the present invention is that the present invention can give ordinary butter a richer and more complex flavor with a slight sour taste, nutty aroma and milk aroma by adding a lactic acid fermentation step in the butter preparation process, and the taste is more distinct, and it is easier to digest and absorb, reducing digestive discomfort, helping to maintain the balance of intestinal microorganisms and promoting digestive health. It is more beneficial to health than conventional butter, and can also reduce the risk of weight gain after eating butter. DETAILED DESCRIPTION

[0010] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0011] The experimental methods in the following examples, unless otherwise specified, are conventional methods, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials and reagents used in the following examples, unless otherwise specified, can be obtained from commercial channels.

[0012] Example 1

[0013] 1: Take 1kg of fresh milk and divide it into 5 200ml triangular bottles. The filling volume of the triangular bottle is 200ml. Wrap the bottle mouth with tin foil and stick a sterile patch. Put the triangular bottle into the high pressure sterilizer, set the sterilization temperature to 121℃, and the duration is 20min; 2: Transfer the sterilized fresh milk to a sterile operating table and use a pipette to inoculate probiotics. Inoculate 10ul of Bifidobacterium, 5ul of Lactobacillus acidophilus and 5ul of Lactobacillus casei in each triangular bottle. Transfer the inoculated fresh milk to a 35℃ 5%CO 2 On a shaker with a concentration of 100 μL, set the shaker frequency to 300 rpm and culture for 24 h; 3: Transfer the cultured fresh milk inoculated with probiotics to a 4°C refrigerator and refrigerate and culture for 15 days to obtain the probiotic fresh milk fermentation liquid; 4: Measure the probiotic content in the probiotic fresh milk fermentation liquid. Use sterilized pure water to dilute the probiotic fresh milk fermentation liquid to 10 6cfu, the diluted probiotic fresh milk fermentation liquid was freeze-dried for 12 h, and the freeze-dried probiotic fresh milk fermentation liquid was collected to obtain 120 g of the probiotic fresh milk fermentation powder prepared in Example 1.

[0014] Table 1, reagent parameters used in Example 1

[0015] Example 2

[0016] 1: Take 2L of fresh milk and divide it into 10 200ml triangular bottles. Wrap the bottle mouths with tin foil and stick a sterile patch. Put the triangular bottles into the high pressure sterilizer, set the sterilization temperature to 121℃, and the duration is 20 minutes; 2: Transfer the sterilized fresh milk to a sterile operating table and use a pipette to inoculate probiotics. Inoculate 10ul of Bifidobacterium, 5ul of Lactobacillus acidophilus and 5ul of Lactobacillus casei in each triangular bottle. Transfer the inoculated fresh milk to a 35℃ 5%CO 2 On a shaker with a concentration of 100 μL, set the shaker frequency to 300 rpm and culture for 24 h; 3: Transfer the inoculated fresh milk with probiotics to a 4°C refrigerator and refrigerate for 10 days to obtain the probiotic fresh milk fermentation liquid; 4: Measure the probiotic content in the probiotic fresh milk fermentation liquid. Use sterilized pure water to dilute the probiotic fresh milk fermentation liquid to 10 8 cfu, the diluted probiotic fresh milk fermentation liquid was freeze-dried for 12 hours, and the freeze-dried probiotic fresh milk fermentation liquid was collected to obtain 200g of the probiotic fresh milk fermentation powder prepared in Example 2.

[0017] Table 2, reagent parameters used in Example 2

[0018] Example 3

[0019] 1: Put 100g fresh cream into a production pot, heat it to 30°C at low temperature, keep it warm for 5 minutes, then add 100g lactic acid wine, 450g fresh milk, 250g butter and 50g probiotic fresh milk fermentation powder prepared in Example 1, keep the production pot warm to 25°C, and ferment it for 12 hours to obtain fermented butter; 2: Add the fermented butter to the blender, set the blender speed to 1500 rpm, and blend for 45 minutes. After blending, the butter and whey can be seen to separate. Slowly pour out the whey, then add pure water to rinse the butter. Turn on the blender at the same time and continue rinsing until the pure water is clear and transparent. Collect the product in the blender to obtain 800 g of mixed butter. 3: Transfer the mixed butter to the production pot, heat the production pot to 95°C, keep it warm for 5 minutes, adjust the pH to 7.2 with citric acid and baking soda after the pH adjustment, keep it warm for 15 minutes, then heat the production pot to 102°C, keep it warm for 15 minutes after the heating is completed, then heat the production pot to 115°C, keep it warm for 15 minutes after the heating is completed to obtain the initial product of flavored butter; 4: Measure the moisture content of the initial flavored butter product in the production pot, continue to heat the production pot when the moisture content is greater than 1.5%, control the temperature of the production pot to be 105° C. until the moisture content of the product in the production pot is reduced to less than 1.5%, collect the initial flavored butter product with a moisture content reduced to less than 1.5%, add 15 g of fat-soluble vitamin A, 3 g of fat-soluble vitamin D and 2 g of fat-soluble vitamin K2 to the initial flavored butter product with a moisture content reduced to less than 1.5%, and obtain 656 g of lactic acid fermented flavored butter; 5: Transfer the lactic acid fermented flavored butter to a sheet mold, cool and solidify to obtain 300g of rectangular sheet butter with a length of 8cm, a width of 5cm, and a thickness of 2.5cm, with a moisture content of 1.2%; Table 3, reagent parameters used in Example 3

[0020] Example 4

[0021] 1: Put 150g of fresh cream into a production pot, heat it to 30°C at low temperature, keep it warm for 5 minutes, then add 50g of lactic acid wine, 300g of fresh milk, 300g of butter and 100g of the probiotic fresh milk fermentation powder prepared in Example 2, keep the production pot warm to 25°C, and ferment it for 8 hours to obtain fermented butter; 2: Add the fermented butter to the blender, set the blender speed to 1200 rpm, and blend for 30 minutes. After blending, the butter and whey can be seen to separate. Slowly pour out the whey, then add pure water to rinse the butter. Turn on the blender at the same time and continue rinsing until the pure water is clear and transparent. Collect the product in the blender to obtain 680 g of mixed butter. 3: Transfer the mixed butter to the production pot, heat the production pot to 92°C, keep it warm for 5 minutes, adjust the pH to 7.6 with citric acid and baking soda after the pH adjustment, keep it warm for 15 minutes, then heat the production pot to 96°C, keep it warm for 10 minutes after the heating, then heat the production pot to 110°C, keep it warm for 15 minutes after the heating to obtain the initial product of flavored butter; 4: Measure the moisture content of the flavored butter initial product in the production pot, continue to heat the production pot when the moisture content is greater than 1.5%, control the temperature of the production pot to be 102-105° C. until the moisture content of the product in the production pot is reduced to less than 1.5%, collect the flavored butter initial product with a moisture content reduced to less than 1.5%, add 7.5 g of fat-soluble vitamin A, 1.5 g of fat-soluble vitamin D and 1 g of fat-soluble vitamin K2 to the flavored butter initial product with a moisture content reduced to less than 1.5%, and obtain 562 g of lactic acid fermented flavored butter; 5: Transfer the lactic acid fermented flavored butter to a sheet mold, cool and solidify to obtain a rectangular sheet of butter weighing 342 g, 8 cm in length, 5 cm in width, and 2.5 cm in thickness, with a moisture content of 1.1%; Table 4, reagent parameters used in Example 4

[0022] Comparative Example 1 Example 1 of Chinese patent publication number CN117481214A was selected as comparative example 1.

[0023] Comparative Example 2 Example 1 of the Chinese patent with publication number CN117530338A was selected as comparative example 2.

[0024] Flavor Test: 10g of butter prepared in Example 3, Example 4, Comparative Example 1 and Comparative Example 2 were placed in a tasting cup with a lid, 20 portions were prepared for each group, and 20 professional trained personnel tasted the butter. When tasting the product, the cup lid was opened to smell the flavor carefully, and then a little butter was gently taken with a small spoon and placed in the mouth to taste the flavor.

[0025] The standard for good flavor is rich frankincense and caramel aroma, and no peculiar smell; the standard for good flavor is relatively rich frankincense and caramel aroma, and no peculiar smell; the standard for average flavor is that the frankincense and caramel aroma are not too obvious, there is a slight fat oxidation flavor, and no peculiar smell; the standard for poor flavor is that the frankincense and caramel aroma are not too obvious, there is a clear fat oxidation flavor, and no peculiar smell; the standard for very poor flavor is that there is a clear peculiar smell and the person does not like it.

[0026] Table 5, Flavor test results

[0027] By analyzing Table 5, it can be seen that the butter prepared in Examples 3 and 4 is liked by more tasters than in Comparative Examples 1 and 2 because the flavor of the butter can be significantly improved by fermentation during the preparation process.

[0028] Obesity Risk Test: The butter prepared in Example 3, Example 4, Comparative Example 1 and Comparative Example 2 was packaged into 20 g / bag, and volunteers were recruited for the experiment. 100 subjects were recruited and divided into 5 groups with 20 volunteers in each group; After the trial began, the subjects ate butter for four consecutive weeks, choosing to eat it twice a day for breakfast, lunch or dinner, and could add vegetables and fruits to the meal. When not consuming butter, they followed a normal healthy diet.

[0029] The subjects' weight, waist circumference and body mass index (BMI) were recorded before treatment and 4 weeks after treatment, and the average values ​​were taken.

[0030] Table 6. Changes in weight, waist circumference, and BMI of subjects

[0031] By analyzing Table 6, it can be seen that the subjects did not gain significant weight after eating the butter prepared in Examples 3 and 4 for four consecutive weeks, and their waist circumference and BMI did not change significantly. The weight, waist circumference and BMI of the subjects in Comparative Examples 1 and 2 increased slightly. Butter, as a high-saturated fat food, is prone to weight gain when consumed frequently. The butter prepared in Examples 3 and 4 does not have a significant risk of weight gain compared to the butter prepared in Comparative Examples 1 and 2.

[0032] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A lactic acid fermented flavored flaky butter, characterized in that: It is composed of the following percentage ingredients: 5-10% lactic acid wine, 10-15% fresh cream, 5-10% probiotic fresh milk fermentation powder, 25-30% butter, 30-45% fresh milk and 1-2% vitamins; The preparation method of the probiotic fresh milk fermented powder comprises the following steps: A1: Take fresh milk and pack it into 200ml triangular bottles. Wrap the bottle mouth with tin foil and stick a sterile patch on it. Put the triangular bottle into the high pressure sterilizer and set the sterilization temperature to 121℃ for 20 minutes. A2: Transfer the sterilized fresh milk to a sterile operating table, use a pipette to inoculate probiotics, the inoculation amount is 10ul of probiotic preservation solution per 100ml of fresh milk, transfer the inoculated fresh milk to a shaker with a 35℃ 5% CO2 content, set the shaker oscillation frequency to 300rpm, and shake and culture for 24h; A3: Transfer the inoculated fresh milk with probiotics to a 4°C refrigerator and refrigerate for 10-15 days to obtain the probiotic fresh milk fermentation liquid; A4: Measure the probiotic content in the probiotic fresh milk fermentation liquid, dilute the probiotic fresh milk fermentation liquid with sterilized pure water, freeze-dry the diluted probiotic fresh milk fermentation liquid for 12 hours, and collect the freeze-dried probiotic fresh milk fermentation liquid to obtain the probiotic fresh milk fermentation powder.

2. The lactic acid fermented flavored flaky butter according to claim 1, characterized in that: The probiotics described in step A2 are mixed bacteria of Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei in a mass ratio of 2:1:

1.

3. The lactic acid fermented flavored flaky butter according to claim 1, characterized in that: The content of probiotics in the diluted probiotic fresh milk fermented liquid in step A4 is 10 6 -10 8 cfu.

4. The lactic acid fermented flavored flaky butter according to claim 1, characterized in that: The lactic acid fermentation flavored flaky butter is a rectangular flaky butter with a length of 8 cm, a width of 5 cm and a thickness of 2.5 cm.

5. The lactic acid fermented flavored flaky butter according to claim 1, characterized in that: The moisture content of the lactic acid fermentation flavored flaky butter is 1.0-1.5%.

6. The lactic acid fermented flavored flaky butter according to claim 1, characterized in that: The vitamins are mixed vitamins in which fat-soluble vitamin A, fat-soluble vitamin D and fat-soluble vitamin K2 are mixed in a mass ratio of 15:3:

2.

7. The production process of a lactic acid fermentation flavored flaky butter according to claim 1, characterized in that: The following steps are involved: B1: Put the fresh cream into a production pot, heat it to 30°C at low temperature, keep it warm for 2-5 minutes, then add purified water, fresh milk, butter and probiotic fresh milk fermentation powder, keep the production pot warm to 20-25°C, and ferment it for 8-12 hours to obtain fermented butter; B2: Add the fermented butter to the blender, set the blender speed to 1200-1500 rpm, and blend for 30-45 minutes. After blending, the butter and whey can be seen to separate. Slowly pour out the whey, then add pure water to rinse the butter. Turn on the blender at the same time and continue rinsing until the pure water is clear and transparent. Collect the product in the blender to obtain mixed butter. B3: Transfer the mixed butter to a production pot, heat the production pot to 92-95°C, keep it warm for 2-5 minutes, adjust the pH to 7.2-7.6 with citric acid and baking soda after the heat preservation, keep it warm for 10-15 minutes after the pH adjustment, then heat the production pot to 96-102°C, keep it warm for 10-15 minutes after the heating is completed, then heat the production pot to 110-115°C, keep it warm for 10-15 minutes after the heating is completed to obtain the initial product of flavored butter; B4: Measure the moisture content of the initial flavored butter product in the production pot, continue to heat the production pot when the moisture content is greater than 1.5%, control the temperature of the production pot to be 102-105° C. until the moisture content of the product in the production pot is reduced to less than 1.5%, collect the initial flavored butter product with a moisture content reduced to less than 1.5%, and add vitamins to the initial flavored butter product with a moisture content reduced to less than 1.5% to obtain lactic acid fermented flavored butter; B5: Transfer the lactic acid fermented flavored butter to a sheet mold, cool and solidify to obtain the lactic acid fermented flavored sheet butter.

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