Preparation method of special fermented yoghurt essence

Abstract

The invention relates to the technical field of preparation of edible essence, and discloses a preparation method of special fermented yoghurt essence, which comprises the following steps: mixing skim milk powder and whey powder according to a ratio of 4: 1, dissolving in sterile water at a mass concentration of 20%, heating at 80 DEG C for 30 minutes, and cooling to 40-50 DEG C to obtain milk powder before enzymolysis; adding 0.05% of protease, carrying out oscillation enzymolysis at 50 DEG C and 120 r / min for 4 hours, and sterilizing at 85 DEG C for 30 minutes; inoculating 0.1% of compound lactic acid bacteria strain composed of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum according to a ratio of 2: 1: 1, fermenting at 41 DEG C for 16 hours, and then fermenting at 4 DEG C for 24 hours; pasteurization is performed at 65 DEG C for 30 min, centrifugation is performed at 3500 r / min for 15 min, supernate is taken, and reduced pressure distillation and concentration are performed until the volume is 2 times of the original volume Taking the concentrated solution as a substrate, adding various spices such as acids, esters, ketones, aldehydes and the like, mixing for 30 minutes at the speed of 300r / min, and standing and aging for 24 hours at the temperature of 4 DEG C to obtain the essence. Protein in the skim milk powder is subjected to enzymolysis through protease, small molecular substances such as polypeptide and amino acid are generated, and the food flavor is increased.

Description

Technical Field

[0001] The present invention relates to the technical field of edible flavor preparation, and particularly to a preparation method of a special fermented yogurt flavor. Background Art

[0002] Fermented yogurt has become a popular category in the global food market due to its health attributes and unique flavor. As the core flavor source, fermented yogurt flavors are widely used in dairy products, baking, snack foods and other fields, and the market demand continues to rise.

[0003] The current mainstream methods for preparing yogurt flavors have significant technical drawbacks: The synthetic blending method relies on the mixing of chemical flavors. Although the process is simple and the cost is low, the aroma is rigid and the layers are single, making it difficult to simulate the complex synergistic effects of the sour aroma, ester aroma and ketone compounds generated by natural fermentation, and the artificial addition property is contrary to the trend of clean labels; The single enzymatic hydrolysis method generates flavor precursors (such as amino acids, polypeptides) by hydrolyzing milk proteins with proteases. Although it can improve the nutritional value, it lacks the synergistic participation of lactic acid bacteria metabolism, is prone to produce bitter peptide by-products, and the production of characteristic aroma substances (such as 2,3-butanedione, acetaldehyde) is insufficient, resulting in a lack of flavor authenticity and fullness; The single-strain fermentation method can produce natural flavor substances through microbial metabolism, but the metabolic pathway is single, the product components are uncontrollable (for example, when Lactobacillus bulgaricus is fermented alone, the ratio of acetaldehyde to butanedione is difficult to stabilize), and affected by factors such as fermentation temperature and substrate concentration, the flavors of different batches of flavors vary significantly, unable to meet the requirements of industrial production for consistency.

[0004] Based on this, a preparation method of a special fermented yogurt flavor is proposed. Summary of the Invention

[0005] The purpose of the present invention is to propose a preparation method of a special fermented yogurt flavor in order to solve the above problems.

[0006] In order to achieve the above purpose, the present invention adopts the following technical scheme: A preparation method of a special fermented yogurt flavor, comprising the following steps: S1. Preparation of milk powder solution: Mix skim milk powder and whey powder in a mass ratio of 4:1, take the mixed powder and dissolve it in sterile water at a mass concentration of 20%, heat it to 80°C and keep it for 30 minutes, and cool it to 40-50°C to obtain the milk powder solution before enzymatic hydrolysis; S2. Protease enzymatic hydrolysis: Add 0.05% (calculated based on the total mass of the milk powder solution) of protease to the milk powder solution before enzymatic hydrolysis, and perform oscillating enzymatic hydrolysis at 50°C and 120 r / min for 4 hours; S3. Sterilization: After enzymatic hydrolysis, raise the temperature to 85°C and sterilize for 30 minutes; S4, Fermentation: Inoculate 0.1% (based on the total mass of the sterilized solution) of a compound lactic acid bacteria strain and ferment at 41°C for 16 h. The compound bacteria are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum in a ratio of 2:1:1; S5, Post-fermentation: Post-ferment the fermentation product at 4°C for 24 h; S6, Sterilization and centrifugation: Pasteurize the post-fermented product at 65°C for 30 min, cool it, and then centrifuge at 3500 r / min for 15 min. Take the supernatant; S7, Concentration: Concentrate the supernatant by vacuum distillation to 2 times its original volume to obtain the fermentation supernatant base; S8, Compound: Using the fermentation supernatant base as the raw material, add spices in the following mass percentages: acetic acid 0.8%, butyric acid 2%, isobutyric acid 0.1%, caproic acid 0.1%, caprylic acid 0.05%, capric acid 0.1%, lauric acid 0.03%, ethyl caproate 0.08%, ethyl acetate 0.5%, ethyl butyrate 0.5%, ethyl lactate 0.3%, ethyl caprate 0.1%, 2-undecanone 0.005%, 2-nonanone 0.01%, 2-octanone 0.01%, 2-hexanone 0.01%, 2,3-butanedione 1.5%, 3-hydroxy-2-butanone 0.5%, δ-decalactone 0.1%, δ-dodecalactone 0.2%, acetaldehyde 0.5%, acetaldehyde propylene glycol acetal 0.8%, vanillin 0.2%. Mix at a stirring speed of 300 r / min for 30 min, and then let it stand and age at 4°C for 24 h to prepare a characteristic fermented yogurt flavor.

[0007] Preferably, the protease is the American Multienzyme Complex ProTamEx1.17L and Novozymes FormeaPrime protease.

[0008] Preferably, the inoculation amount of the compound lactic acid bacteria strain in step S4 is 0.1% (w / w), and the inoculated bacteria are compound bacteria, with the components being Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus plantarum = 2:1:1.

[0009] Preferably, the addition order of the spices in step S8 is: first add the acid and ester compounds, then add the ketone and aldehyde compounds, and finally add vanillin.

[0010] Preferably, the whey powder is the American Glanbia AVONLAC WPC80% whey protein powder.

[0011] Preferably, the pressure of the vacuum distillation in step S7 is -0.06 MPa to -0.09 MPa.

[0012] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are: 1. In this application, the proteins in defatted milk powder are enzymatically hydrolyzed by proteases to produce small-molecule substances such as polypeptides and amino acids, which can enhance the food flavor and provide nutrients for lactic acid bacteria to promote their growth. Combining with the fermentation of lactic acid bacteria can produce more compounds that contribute to the characteristic aroma of yogurt, such as 2-hexanone, 2-octanone, 2-nonanone, etc., making the aroma of the essence richer.

[0013] 2. By subsequently adding spices in this application, the flavor level can be enriched, the quality can be stabilized, the mellow feeling of the taste can be increased, the balance between sour and sweet can be adjusted, the comprehensive competitiveness and market adaptability of the product can be enhanced. The prepared special fermented yogurt essence has a pure, natural, round and full aroma, with the characteristics of a rich and strong natural sour smell and a thick milk fat flavor, and has strong heat resistance, and can maintain a natural and strong yogurt flavor after baking. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 Shows the GC-MS volatile flavor component analysis chart of the special yogurt essence provided by the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0015] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0016] Example 1 Dosage of raw materials: 80 g of defatted milk powder, 20 g of whey powder (Glanbia AVONLAC WPC80% whey protein powder from the United States), 500 g of sterile water, 0.05% of ProTamEx1.17L of the compound protease from the United States, 0.1% of compound bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus plantarum = 2:1:1), spice (0.8% acetic acid, 2% butyric acid, 0.1% isobutyric acid, 0.1% hexanoic acid, 0.05% octanoic acid, 0.1% decanoic acid, 0.03% dodecanoic acid, 0.08% ethyl hexanoate, 0.5% ethyl acetate, 0.5% ethyl butyrate, 0.3% ethyl lactate, 0.1% ethyl decanoate, 0.005% 2-undecanone, 0.01% 2-nonanone, 0.01% 2-octanone, 0.01% 2-hexanone, 1.5% 2,3-butanedione, 0.5% 3-hydroxy-2-butanone, 0.1% δ-decalactone, 0.2% δ-dodecalactone, 0.5% acetaldehyde, 0.8% acetaldehyde propylene glycol acetal, 0.2% vanillin).

[0017] Preparation process: Mix 80 g of skim milk powder and 20 g of whey powder evenly and dissolve them in 500 g of sterile water. After complete dissolution, heat in a water bath at 80 °C for 30 min, and then cool to 40 - 50 °C.

[0018] Add 0.05% of the American multi - enzyme complex ProTamEx 1.17 L, and oscillate and enzymatically hydrolyze at 50 °C and 120 r / min for 4 h.

[0019] After the enzymatic hydrolysis ends, quickly raise the temperature to 85 °C, maintain for 30 min for sterilization, and then cool to 40 - 45 °C.

[0020] Inoculate 0.1% of the mixed strains and ferment at 41 °C for 16 h.

[0021] After fermentation is completed, conduct post - fermentation at 4 °C for 24 h.

[0022] Perform pasteurization on the obtained fermentation sample at 65 °C for 30 min. After cooling, centrifuge at 3500 r / min for 15 min to obtain the supernatant.

[0023] Transfer the fermentation supernatant to a distillation flask, connect a vacuum distillation device, and concentrate to 2 times the original volume.

[0024] Using 62.4% of the fermentation supernatant as the base, slowly add spices in sequence, stir at a stirring speed of 300 r / min for 30 min. After thorough mixing, let it stand and age at 4 °C for 24 h to obtain the final yogurt - flavored essence product.

[0025] Example 2 Dosage of raw materials: The same as in Example 1, and the protease is Novozymes Formea Prime protease.

[0026] Preparation process: Basically the same as in Example 1, specifically as follows: Mix 80 g of skim milk powder and 20 g of whey powder evenly and dissolve them in 500 g of sterile water. After complete dissolution, heat in a water bath at 80 °C for 30 min, and then cool to 40 - 50 °C.

[0027] Add 0.05% of Novozymes Formea Prime protease, and oscillate and enzymatically hydrolyze at 50 °C and 120 r / min for 4 h.

[0028] The subsequent steps are the same as in Example 1, and finally a yogurt - flavored essence product is obtained.

[0029] Comparative Example 1 Dosage of raw materials: Using propylene glycol as the base, spices (acetic acid 0.8%, butyric acid 2%, isobutyric acid 0.1%, caproic acid 0.1%, caprylic acid 0.05%, capric acid 0.1%, lauric acid 0.03%, ethyl caproate 0.08%, ethyl acetate 0.5%, ethyl butyrate 0.5%, ethyl lactate 0.3%, ethyl caprate 0.1%, 2-undecanone 0.005%, 2-nonanone 0.01%, 2-octanone 0.01%, 2-hexanone 0.01%, 2,3-butanedione 1.5%, 3-hydroxy-2-butanone 0.5%, δ-decalactone 0.1%, δ-dodecalactone 0.2%, acetaldehyde 0.5%, acetaldehyde propylene glycol acetal 0.8%, vanillin 0.2%).

[0030] Preparation process: It has not undergone enzymatic hydrolysis and fermentation. Only by blending to manufacture the yogurt flavor essence, add the spices into the propylene glycol base, stir and mix evenly, and let it stand for aging to obtain the product.

[0031] Comparative Example 2 Dosage of raw materials: The same as that in Example 1, without protease enzymatic hydrolysis.

[0032] Preparation process: Mix 80 g of skim milk powder and 20 g of whey powder evenly and dissolve them in 500 g of sterile water. Heat to 85 °C and maintain for 30 min for sterilization, then cool to 40 - 45 °C.

[0033] Inoculate 0.1% of the mixed strains and ferment at 41 °C for 16 h, and then post-ferment at 4 °C for 24 h.

[0034] The subsequent sterilization, centrifugation, concentration, and compounding steps are the same as those in Example 1 to obtain the yogurt flavor essence product.

[0035] Comparative Example 3 Dosage of raw materials: The same as that in Example 1, without adding spices by compounding.

[0036] Preparation process: Mix 80 g of skim milk powder and 20 g of whey powder evenly and dissolve them in 500 g of sterile water. Heat to 85 °C and maintain for 30 min for sterilization, then cool to 40 - 45 °C.

[0037] Inoculate 0.1% of the mixed strains and ferment at 41 °C for 16 h, and then post-ferment at 4 °C for 24 h.

[0038] The subsequent sterilization, centrifugation, and concentration steps are the same as those in Example 1 to obtain the yogurt flavor essence product.

[0039] Flavor evaluation test Respectively take the special yogurt essences prepared in Examples 1 - 2 and Comparative Examples 1 - 3, conduct a toast application experiment, with an addition amount of 2%, bake at 180 °C for 30 min, and investigate their heat-resistant fragrance retention effect. The evaluation is as follows in the table:

[0040] As can be seen from the test results, the characteristic fermented yogurt flavor obtained in Examples 1-2 is significantly superior to those in Comparative Examples 1-3 in terms of aroma and baking aroma retention effect, indicating that the present invention effectively improves the flavor and heat resistance of the yogurt flavor by protease hydrolysis combined with fermentation process and adding spices. In Comparative Example 1, there is no hydrolysis and fermentation, and only blending is carried out, with a slight milk aroma and poor aroma retention effect; in Comparative Example 2, there is no hydrolysis, and the flavor and aroma retention effect are also inferior to those in the examples; in Comparative Example 3, no spices are added, with a single aroma and poor aroma retention effect. This fully verifies the effectiveness and superiority of the technical solution of the present invention.

[0041] The above description of the embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of a special fermented yogurt essence, characterized in that, It includes the following steps: S1. Preparation of milk powder solution: Mix skim milk powder and whey powder in a mass ratio of 4:1, take the mixed powder and dissolve it in sterile water at a mass concentration of 20%, heat it to 80 °C and keep it for 30 min, then cool it to 40 - 50 °C to obtain the milk powder solution before enzymatic hydrolysis; S2. Protease hydrolysis: Add 0.05% (calculated based on the total mass of the milk powder solution) of protease to the milk powder solution before enzymatic hydrolysis, and carry out oscillatory hydrolysis at 50 °C and 120 r / min for 4 h; S3. Sterilization: After the enzymatic hydrolysis is completed, raise the temperature to 85 °C and sterilize for 30 min; S4. Fermentation: Inoculate 0.1% (calculated based on the total mass of the solution after sterilization) of the compound lactic acid bacteria strain, and ferment at 41 °C for 16 h. The compound bacteria are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus plantarum in a ratio of 2:1:1; S5. Post-fermentation: Post-ferment the fermentation product at 4 °C for 24 h; S6. Sterilization and centrifugation: Sterilize the post-fermentation product at 65 °C by pasteurization for 30 min, cool it, and then centrifuge at 3500 r / min for 15 min, and take the supernatant; S7. Concentration: Concentrate the supernatant by vacuum distillation to 2 times the original volume to obtain the base of the fermentation supernatant; S8. Compound: Using the base of the fermentation supernatant as the raw material, add spices according to the following mass percentages: acetic acid 0.8%, butyric acid 2%, isobutyric acid 0.1%, caproic acid 0.1%, caprylic acid 0.05%, capric acid 0.1%, lauric acid 0.03%, ethyl caproate 0.08%, ethyl acetate 0.5%, ethyl butyrate 0.5%, ethyl lactate 0.3%, ethyl caprate 0.1%, 2-undecanone 0.005%, 2-nonanone 0.01%, 2-octanone 0.01%, 2-hexanone 0.01%, 2,3-butanedione 1.5%, 3-hydroxy-2-butanone 0.5%, δ-decalactone 0.1%, δ-dodecalactone 0.2%, acetaldehyde 0.5%, acetaldehyde propylene glycol acetal 0.8%, vanillin 0.2%. Mix at a stirring speed of 300 r / min for 30 min, and then let it stand and age at 4 °C for 24 h to prepare the special fermented yogurt flavor; 2. The preparation method of a characteristic fermented yogurt essence according to claim 1, wherein, The protease is a compound protease.

3. The preparation method of a special fermented yogurt flavor according to claim 1, characterized in that, The inoculation amount of the compound lactic acid bacteria strain in step S4 is 0.1% (w / w).

4. The preparation method of a special fermented yogurt essence according to claim 1, characterized in that, In step S8, the addition order of the spices is: first add the acid and ester compounds, then add the ketone and aldehyde compounds, and finally add vanillin.

5. The preparation method of a characteristic fermented yogurt essence according to claim 1, characterized in that, The whey powder is whey protein powder.

6. The preparation method of a characteristic fermented yogurt essence according to claim 1, characterized in that, In step S7, the pressure of the vacuum distillation is -0.06 MPa to -0.09 MPa.

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