Method for preparing flavored single cream and application of flavored single cream

Abstract

The invention discloses a method for preparing flavor single cream and application thereof, and provides a preparation method of flavor single cream, which comprises the following steps: a step of primary enzyme treatment, a step of performing enzymolysis and fermentation treatment on raw material single cream liquid by using a first enzyme component, and a step of performing secondary enzyme treatment on the raw material single cream liquid by using a second enzyme component, the preparation method comprises the following steps of carrying out primary enzyme treatment on a product obtained in the primary enzyme treatment step by using a leavening agent component, carrying out secondary enzyme treatment on a product obtained in the fermentation treatment step by using a second enzyme component, and in terms of the mass of the raw material single cream liquid, the addition amount of the first enzyme component is 1-5% by mass, and the addition amount of the second enzyme component is 1-5% by mass. The flavor single cream prepared by the preparation method of the flavor single cream provided by the invention is full in flavor release, full in taste, abundant in aftertaste and wide in application.

Description

Technical Field

[0001] The invention relates to a method for preparing flavored cream and application thereof, belonging to the field of food. Background Art

[0002] The global flavored cream market has been experiencing rapid growth in recent years. The global cream market is projected to reach $12 billion in 2024 and continue to expand at a compound annual growth rate of 5.8%. Baking, new tea beverages, and coffee are key application areas. China's baking market is expected to exceed 550 billion yuan in 2023, and the new tea and coffee markets continue to expand, directly driving demand for cream. The rise in home baking and the popularity of milk-topped teas are driving cream's penetration from specialty ingredients into mass consumption. Consumers' personalized demand for cream flavor has become a core driver of market growth, driven by the evolving nature of food culture, enhanced sensory experiences, and the pursuit of emotional value. Over 60% of consumers prioritize flavor when purchasing food, surpassing price as a primary factor. As a key flavor carrier in products like baked goods and tea beverages, cream's ability to blend its frankincense base with additional flavors directly influences consumer choice.

[0003] However, cream products still face many core issues and deficiencies in terms of flavor. For example, the sensory defects of low-sugar and low-fat formulas. After reducing sugar and fat, the fat carrier function is weakened, resulting in insufficient flavor release, a thin taste, or insufficient aftertaste. For example, low-fat cream lacks milk fat precursors, making it difficult to form a complex milk fat aroma. There is also a reliance on additives and an artificial aftertaste. To compensate for the flavor deficiencies of healthier formulas, some products need to add flavors or stabilizers, which may produce an unnatural aftertaste and reduce consumer acceptance. There is also flavor attenuation in high-temperature environments. The high temperature environment of coffee and tea shops accelerates the volatilization of cream flavor substances, resulting in insufficient aroma retention. There is also a lack of layering and coordination. The flavor layers of cream products are single, or the flavor superposition ratio is unbalanced, resulting in poor flavor fusion during end-use.

[0004] Reference 1 discloses a composition A and a composition B, and also relates to the use of composition A or composition B in preparing enzymatically hydrolyzed cream and / or fermented enzymatically hydrolyzed cream. Composition A comprises sodium caseinate and whey protein, while composition B comprises lipase and a fermentation agent. This technical solution primarily aims to develop an enzymatically hydrolyzed cream with high antioxidant properties and emulsion stability, but does not address a series of issues related to product stability and cream flavor.

[0005] Reference 2 discloses a cream enzymatic hydrolysis composition. The preparation method of the provided cream enzymatic hydrolysis composition comprises the following steps: adding lipase to cream for enzymatic hydrolysis, stopping the reaction when the acid value of the fat in the hydrolysis product reaches 70-160 mgKOH / g, removing the fat layer, and distilling it until the acid value of the heavy phase oil is less than 10 mgKOH / g, thereby obtaining the cream enzymatic hydrolysis composition. Reference 3 discloses a method for preparing a fat enzymatic hydrolysis product, comprising the following steps: I: mixing lipase with cream to allow enzymatic hydrolysis; II: inactivating the lipase. In step I, the lipase is Fungal Lipase 8000.

[0006] Cited document 4 discloses a cream composition comprising: 1 to 10 parts by weight of a prolamin composition, 10 to 50 parts by weight of animal fat, 0.05 to 5 parts by weight of an oil-soluble emulsifier, 10 to 120 parts by weight of water and / or skim milk, optionally 0 to 1 part by weight of a stabilizer, optionally 0 to 1 part by weight of a second emulsifier, and optionally 0 to 8 parts by weight of non-animal fat.

[0007] Reference 5 discloses a pre-mixed milk cap composition, which is composed of the following ingredients: vegetable oil, milk fat, sugar, sterilized cow's milk, condensed milk, maltodextrin; emulsifier, thickener, stabilizer, colorant, edible salt, food flavoring and water.

[0008] Some of the products prepared in the above-mentioned references 1-5 require the addition of flavors or stabilizers, and the flavor levels are single. Some compositions are single blended compositions, and no biological metabolism and enzymatic hydrolysis reactions occur, or the flavor superposition ratio is unbalanced, resulting in poor flavor fusion effect during use.

[0009] Citations

[0010] References 1CN111213729A

[0011] Reference 2CN118383423A

[0012] References: 3CN115777791A

[0013] References: 4CN109984201A

[0014] Reference 5CN109984201A Summary of the Invention

[0015] Problems to be solved by the invention

[0016] At present, there are still deficiencies in light cream products. Specifically, low-sugar / low-fat formulas have caused many sensory defects. In the process of reducing sugar and fat, the fat carrier function is weakened, resulting in insufficient release of flavor substances, resulting in a thin taste and lack of aftertaste. In addition, the dependence on additives and the problem of artificial aftertaste are more prominent. In order to make up for the flavor defects caused by healthy formulas, some cream products add flavors or stabilizers, which reduces consumer acceptance of the products. High temperature environment accelerates the volatilization rate of flavor substances in light cream, resulting in a low aroma retention rate. Light cream products have deficiencies in flavor layering and coordination. In the above-mentioned references 1-5, the products need to be additionally added with flavors or stabilizers, and the single blending combination makes the flavor layering relatively single, or the flavor superposition ratio is unbalanced, resulting in poor flavor fusion effect during use.

[0017] In view of this, the present technical solution provides a method for preparing flavored cream. Through the application of three components, the prepared flavored cream has sufficient flavor release, a full mouthfeel, and a rich aftertaste; the taste is natural and smooth, without any unpleasant irritating odor; the flavor substances evaporate slowly under high temperature conditions and the fragrance lasts for a long time; the layering and coordination are good, the cream product has diverse flavor levels, the flavor superposition ratio is reasonable, and the flavor fusion effect is good when used at the terminal.

[0018] Solutions for solving problems

[0019] [1]. A method for preparing flavored cream, wherein the method comprises: a primary enzyme treatment step, wherein a first enzyme component is used to enzymatically hydrolyze a raw cream liquid, and the enzyme treatment time is not less than 25 minutes; a fermentation treatment step, wherein a starter component is used to treat the product obtained in the primary enzyme treatment step; and a secondary enzyme treatment step, wherein a second enzyme component is used to treat the product obtained in the fermentation treatment step, wherein the first enzyme component is added in an amount of 1-5% by mass based on the mass of the raw cream liquid, wherein the first enzyme component comprises a digestive enzyme and a substrate thereof, wherein the digestive enzyme comprises a lipase and / or a lactase, wherein the lipase is added in an amount of not less than 27% by mass, and the substrate is added in an amount of not less than 1% by mass based on the mass of the first enzyme component.

[0020] [2] The preparation method according to [1], wherein the lactase comprises neutral lactase, and the amount of the lipase added is 27-45% by mass, and the amount of the neutral lactase added is 1-11% by mass, based on the mass of the first enzyme component.

[0021] [3] The preparation method according to [1] or [2], wherein the substrate comprises a lipid substrate, optionally, the lipid substrate comprises at least one of acylglycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphoglycerides, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, diphosphatidylglycerol and phosphatidylinositol, preferably, the lipid substrate comprises lactic acid fatty acid glyceride and / or phospholipids.

[0022] [4] The preparation method according to any one of [1] to [3], wherein the starter component comprises a lactic acid bacteria starter, preferably, the lactic acid bacteria starter comprises a Lactococcus starter and a Streptococcus starter, and based on the mass of the starter component, the amount of the Lactococcus starter added is 45-85% by mass, and the amount of the Streptococcus starter added is 15-55% by mass.

[0023] [5] The preparation method according to any one of [1] to [4], wherein, in the fermentation step, the fermentation time is not less than 35 minutes and the fermentation temperature is not more than 45°C.

[0024] [6] The preparation method according to any one of [1] to [5], wherein the amount of the second enzyme component added is 0.01-1% by mass based on the mass of the raw cream liquid.

[0025] [7] The preparation method according to any one of [1] to [6], wherein the second enzyme component comprises flavor protease and mono- and di-glycerol fatty acid esters, and the amount of the flavor protease added is 0.001-1% by mass, based on the mass of the second enzyme component, and the amount of the mono- and di-glycerol fatty acid esters added is not less than 99% by mass.

[0026] [8] The preparation method according to any one of [1] to [7], wherein, in the step of the secondary enzyme treatment, the enzyme treatment time is not less than 15 minutes, and the enzyme treatment temperature does not exceed 65°C.

[0027] [9] The preparation method according to any one of [1] to [8], wherein the method further comprises a post-treatment step, wherein the post-treatment step comprises at least one of: enzyme inactivation treatment, sterilization treatment and cooling treatment.

[0028]

[10] . A product, which is a flavored cream prepared by the method according to any one of [1] to [9].

[0029]

[11] . Use of a flavored cream prepared by the method according to any one of [1] to [9], or the product according to

[10] in the preparation of cakes, desserts, biscuits, bread, cream soups, dips and milk-containing beverages.

[0030] Effects of the Invention

[0031] The flavored cream prepared by the present invention releases flavor fully, has a full mouthfeel, and has ample aftertaste; the final product of the present invention has a fresh flavor, a natural and smooth taste, and no adverse irritating odor; the flavor substances evaporate slowly under a high temperature environment, and the fragrance lasts for a long time; the layering and coordination are good, the flavor of the cream product is diverse, the flavor superposition ratio is reasonable, and the flavor fusion effect is good when used in the terminal.

[0032] This invention utilizes multiple technologies, including a synergistic substrate effect, a metabolite mutual supply system, and protease secretion-enhancing technology, to comprehensively enhance the quality of flavored cream. Through scientific volatile organic compound analysis, electronic tongue analysis, and sensory evaluation, the flavor of the product is further improved, ensuring the harmony between the various flavor components. The resulting product has a refreshing flavor, rich in fruit aroma, with a prominent oil and milk flavor.

[0033] The flavored cream of the present invention has broad application prospects in the fields of coffee, cold drinks, milk-containing beverages, baking, etc., and can meet the needs of different consumers and the requirements of different application scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is the GC-IMS three-dimensional spectrum of volatile components.

[0035] Figure 2 GC-IMS two-dimensional spectrum of volatile components.

[0036] Figure 3 GC-IMS difference spectrum of volatile components.

[0037] Figure 4 It is the fingerprint of volatile components.

[0038] Figure 5A-5G It is a qualitative analysis diagram of the spectrum of volatile components in the sample. Figure 5A This is a qualitative analysis diagram of the volatile component spectrum in the sample of Example 1. Figure 5B This is a qualitative analysis diagram of the volatile component spectrum in the sample of Example 2. Figure 5C This is a qualitative analysis diagram of the volatile component spectrum in the sample of Example 3. Figure 5D This is a qualitative analysis diagram of the volatile component spectrum in the sample of Comparative Example 1. Figure 5E This is a qualitative analysis diagram of the volatile component spectrum in the sample of Comparative Example 2. Figure 5F Qualitative analysis of volatile components in the sample of Comparative Example 3, Figure 5G This is a qualitative analysis diagram of the volatile component spectrum in the sample of Comparative Example 4.

[0039] Figure 6Schematic diagram of the appearance characteristics of cream prepared in the examples and comparative examples of the present invention. DETAILED DESCRIPTION

[0040] Various exemplary embodiments, features, and aspects of the present invention will be described in detail below. The word "exemplary" is used herein to mean "serving as an example, embodiment, or illustration." Any embodiment described herein as "exemplary" is not necessarily to be construed as superior or preferred over other embodiments.

[0041] In addition, numerous specific details are provided in the following detailed description to better illustrate the present invention. Those skilled in the art will appreciate that the present invention can be practiced without certain specific details. In other instances, methods, means, equipment, and steps well known to those skilled in the art are not described in detail in order to highlight the main points of the present invention.

[0042] Unless otherwise stated, the units used in this specification are international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0043] In this specification, the use of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0044] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "embodiments," etc., mean that the specific elements (e.g., features, structures, properties, and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0045] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints A and B.

[0046] In this specification, "milk" is used to refer to the liquid obtained from the mammary glands of mammals during lactation. The term "milk" should be interpreted broadly and covers both raw milk (i.e., liquid obtained directly from the mammary gland) and standardized milk products (such as, for example, skim milk or whole milk) in which the concentration of milk fat has been reduced relative to the original raw milk.

[0047] <First Aspect>

[0048] The present invention provides a method for preparing flavored cream. The method comprises: a method for preparing flavored cream, comprising: a primary enzyme treatment step, wherein a first enzyme component is used to perform enzymatic hydrolysis on a raw cream liquid, and the enzyme treatment time is not less than 25 minutes; a primary fermentation treatment step, wherein a product obtained by the primary enzyme treatment step is treated by a starter component; and a secondary enzyme treatment step, wherein a second enzyme component is used to treat the product obtained by the primary fermentation treatment step, wherein the first enzyme component is added in an amount of 1-5% by mass based on the mass of the raw cream liquid, wherein the first enzyme component comprises a digestive enzyme and a substrate thereof, wherein the digestive enzyme comprises lipase and / or lactase, wherein the lipase is added in an amount of not less than 27% by mass, and the substrate is added in an amount of not less than 1% by mass based on the mass of the first enzyme component.

[0049] The flavored cream prepared by the preparation method of the present invention has full flavor release, full mouthfeel, and abundant aftertaste; and has a natural and smooth taste without any adverse irritating odor.

[0050] (raw material)

[0051] In this specification, according to the provisions of GB 19646-2010, "cream" refers to a product with a fat content of 10.0% to 80.0% made from milk as the raw material, the fat-containing part separated, with or without the addition of other raw materials, food additives and nutritional enhancers.

[0052] In some specific embodiments, the cream raw material can be selected from room temperature cream, refrigerated cream or frozen cream. In some preferred embodiments, the cream can be selected from cream liquid, which has a milk fat aroma.

[0053] In some embodiments, the cream raw material of the present invention can be milk, dairy products, or any other raw material (sample) containing cream, such as a food sample.

[0054] In some embodiments, every 100 g of the raw cream liquid contains 0-80 g of fat.

[0055] In some embodiments, each 100 g of the raw cream liquid contains 35-50 g of fat, 0.5-5 g of protein, 1-10 g of carbohydrates, and 10-45 mg of sodium.

[0056] In some preferred embodiments, the raw cream liquid contains 38-45 g / 100 g of fat, 0.5-3 g / 100 g of protein, 1-5 g / 100 g of carbohydrates, and 15-45 mg / 100 g of sodium.

[0057] In this specification, the acidity of cream is expressed as "°T" (Titratable Acidity).

[0058] In some embodiments, the acidity of each 100 g of the raw cream liquid is between 10°T and 22°T.

[0059] In some preferred embodiments, the acidity of each 100 g of the raw cream liquid is no higher than 20°T.

[0060] In some more preferred embodiments, the raw cream liquid contains 40.0-43.0 g / 100 g of fat, not less than 0.8 g / 100 g of protein, not less than 1.2 g / 100 g of carbohydrates, and not more than 43.2 mg / 100 g of sodium, for example: 42.6 g / 100 g of fat, 1.73 g / 100 g of protein, 2.6 g / 100 g of carbohydrates, 13.2 ° T, and 18.7 mg / 100 g of sodium; 42.7 g / 100 g of fat, 2.0 g / 100 g of protein, 2.8 g / 100 g of carbohydrates, 14.5 ° T, and 20.2 mg / 100 g of sodium; 41.0 g / 100 g of fat, 1.63 g / 100 g of protein, 2.7 g / 100 g of carbohydrates, 13.2 ° T, and 16.7 mg / 100 g of sodium.

[0061] The raw cream liquid that meets the above indicators is conducive to the treatment of enzyme components.

[0062] (One enzyme treatment)

[0063] In some embodiments, the present invention uses the first enzyme component to perform an enzyme treatment on the raw cream liquid, and the enzyme treatment time is not less than 25 minutes.

[0064] In some preferred embodiments, the enzyme treatment time is not less than 28 min, and more preferably the enzyme treatment time is 30-180 min, for example, 30 min, 90 min, 180 min.

[0065] In some embodiments, the temperature of the primary enzyme treatment does not exceed 45°C.

[0066] In some preferred embodiments, the temperature of the primary enzyme treatment does not exceed 40°C, and more preferably the temperature of the primary enzyme treatment is 33-38°C, for example, 33°C, 35°C, or 38°C.

[0067] First enzyme component

[0068] In some embodiments, the amount of the first enzyme component (also referred to as composition A in the examples) added is 1-5% by mass based on the mass of the raw cream liquid.

[0069] In some preferred embodiments, based on the mass of the raw cream liquid, the added amount of the first enzyme component is 1-3% by mass, more preferably, the added amount of the first enzyme component is 1.36-1.5% by mass, for example, 1.36%, 1.48%, 1.50%.

[0070] In some embodiments, the first enzyme component includes a digestive enzyme and its substrate.

[0071] In some embodiments, the digestive enzymes include lipase and / or lactase.

[0072] In some preferred embodiments, the digestive enzymes include lipase and / or neutral lactase.

[0073] In some embodiments, based on the mass of the first enzyme component, the added amount of the lipase is not less than 27% by mass, and the added amount of the substrate is not less than 1% by mass.

[0074] In some preferred embodiments, based on the mass of the first enzyme component, the added amount of the lipase is 27-45% by mass, and the added amount of the neutral lactase is 1-11% by mass.

[0075] In the present invention, lipase is a carboxyl ester hydrolase that can gradually hydrolyze triglycerides into glycerol and fatty acids. Lipase is widely present in animals, plants and microorganisms. According to the source of lipase, it can be divided into animal lipase, plant lipase and microbial lipase.

[0076] In some specific embodiments, the lipase comprises an animal lipase.

[0077] In some specific embodiments, the animal-derived lipase is a gastric-derived lipase.

[0078] In some more specific embodiments, the gastric-derived lipase is from goat forestomach lipase, also referred to herein as lipase.

[0079] Those skilled in the art can commercially obtain lipase, such as food grade lipase sold by DSM of the Netherlands ( Regarding the amount of lipase used, in some embodiments, the amount of the lipase added is 27-45% by mass based on the mass of the first enzyme component.

[0080] In some preferred embodiments, the amount of the lipase added is 30-40% by mass, based on the mass of the first enzyme component. More preferably, the amount of the lipase added is 32.0-38.2% by mass, for example, 32.0%, 35.1%, or 38.2%.

[0081] In some preferred embodiments, the lipase activity is not less than 13.5 U / g.

[0082] In the present invention, lactase (β-galactosidase) can catalyze the hydrolysis of disaccharides into monosaccharides. Lactase is widely present in animals and microorganisms.

[0083] In some specific embodiments, the lactase comprises a neutral lactase.

[0084] In some specific embodiments, the neutral lactase is a microbial-derived lactase.

[0085] In some more specific embodiments, the neutral lactase is derived from Kluyveromyces neutral lactase, also referred to herein as lactase.

[0086] Those skilled in the art can commercially obtain neutral lactase, such as, but not limited to, food-grade neutral lactase sold by Nanning Pangbo Bioengineering Co., Ltd. Regarding the amount of lactase used, in some embodiments, the amount of lactase added is 1-11% by mass based on the mass of the first enzyme component.

[0087] In some preferred embodiments, the added amount of the lactase is 1-5% by mass, based on the mass of the first enzyme component. More preferably, the added amount of the lactase is 1.3-2.9% by mass, for example, 1.3%, 2.1%, or 2.9%.

[0088] In some preferred embodiments, the enzymatic activity of the lactase is not less than 5000 U / g.

[0089] The neutral lactase in the first enzyme component of the present invention can hydrolyze lactose in the substrate into glucose and galactose, thereby increasing the sweetness of the cream. At the same time, galactose is further polymerized into galacto-oligosaccharides (GOS). Galacto-oligosaccharides (GOS) stabilize the enzyme molecular conformation and extend the enzymatic reaction time window by regulating the osmotic pressure of the system.

[0090] In some embodiments, the substrate comprises a lipid substrate.

[0091] In some optional embodiments, the lipid substrate includes at least one of acylglycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphoglycerides, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, diphosphatidylglycerol and phosphatidylinositol.

[0092] In some preferred embodiments, the lipid substrate comprises lactic acid fatty acid glyceride and / or phospholipid.

[0093] In the present invention, phospholipids are lipase co-substrates, which can promote the hydrolysis of triglycerides in milk fat, release short-chain fatty acids (C4-C8) and keto acids, and enhance the layered milk flavor.

[0094] Those skilled in the art can commercially obtain phospholipids, such as food-grade phospholipids (CNS No. 04.010) sold by Sichuan Huayuan Shengtai Biotechnology Co., Ltd., but are not limited thereto. Regarding the amount of phospholipid used, in some embodiments, the amount of the phospholipid added is not less than 1% by mass based on the mass of the first enzyme component.

[0095] In some preferred embodiments, the amount of the phospholipid added is 30-50% by mass, based on the mass of the first enzyme component. More preferably, the amount of the phospholipid added is 34.7-41.2% by mass, for example, 36.2%, 37.5%, or 38.8%.

[0096] In the present invention, lactic acid fatty acid glyceride is used as an "artificial substrate" to induce conformational changes in lipase and enhance its hydrolysis selectivity for long-chain triglycerides.

[0097] In some specific embodiments, the lactic acid fatty acid glyceride is food grade lactic acid fatty acid glyceride.

[0098] Those skilled in the art can commercially obtain lactic acid fatty acid glyceride, such as food grade lactic acid fatty acid glyceride (CNS No. 10.031) sold by Zhengzhou Kangyuan Chemical Products Co., Ltd., but are not limited thereto. For the amount of lactic acid fatty acid glyceride, in some embodiments, the addition amount of the lactic acid fatty acid glyceride is not less than 1% by mass based on the mass of the first enzyme component.

[0099] In some preferred embodiments, the amount of lactic acid fatty acid glyceride added is 15-35% by mass, based on the mass of the first enzyme component, and more preferably, the amount of lactic acid fatty acid glyceride added is 22.7-27.9% by mass, for example, 22.7%, 25.3%, 27.9%.

[0100] In some embodiments, the first enzyme component described above may be in liquid and / or solid form.

[0101] In some exemplary embodiments, when the first enzyme component is in solid form, it needs to be dissolved in a solvent.

[0102] In some preferred embodiments, the solvent is water, more preferably, the solvent is RO water.

[0103] In some preferred embodiments, the temperature during dissolution does not exceed 45°C, more preferably, the temperature during dissolution is 35-40°C, for example: 35°C, 36°C, 40°C.

[0104] (Fermentation treatment)

[0105] In some embodiments, the present invention uses a fermentation agent component to treat the product obtained from the primary enzyme treatment step.

[0106] In some embodiments, in the fermentation treatment step, the enzyme treatment time is not less than 35 minutes, and the treatment temperature does not exceed 45°C.

[0107] In some preferred embodiments, in the fermentation treatment step, the enzyme treatment time is not less than 50 min, more preferably, the fermentation treatment time is 60-240 min, for example: 60 min, 120 min, 240 min.

[0108] In some preferred embodiments, the fermentation temperature does not exceed 40°C, and more preferably the fermentation temperature is 33-38°C, for example, 33°C, 35°C, or 38°C.

[0109] Starter culture components

[0110] In some embodiments, based on the mass of the raw cream liquid, the addition amount of the leavening agent component (also referred to as composition B in the embodiment) is 0.000001-0.0001 mass %.

[0111] In some preferred embodiments, based on the mass of the raw cream liquid, the added amount of the leavening agent is 0.000001-0.00005% by mass, and more preferably, the added amount of the leavening agent component is 0.00001-0.000015% by mass, for example, 0.00001%, 0.000013%, or 0.000015%.

[0112] In some embodiments, the starter component includes lactic acid bacteria.

[0113] In some preferred embodiments, the starter component includes a Lactococcus starter and a Streptococcus starter.

[0114] In some preferred embodiments, the starter component includes Lactococcus lactis and Streptococcus thermophilus.

[0115] In some preferred embodiments, based on the mass of the starter components, the added amount of Lactococcus lactis is 45-85% by mass, and the added amount of Streptococcus thermophilus is 15-55% by mass.

[0116] In the present invention, Lactococcus lactis (L. lactis) can be added in the form of a liquid starter or in the form of bacterial powder.

[0117] Those skilled in the art can commercially obtain Lactococcus lactis, such as food-grade Lactococcus lactis (DOM1) sold by Sacco, Italy, but are not limited thereto. Regarding the amount of Lactococcus lactis used, in some embodiments, the amount of Lactococcus lactis added is 45-85% by mass based on the mass of the starter component.

[0118] In some preferred embodiments, based on the mass of the starter components, the added amount of Lactococcus lactis is 50-80% by mass, more preferably, the added amount of Lactococcus lactis is 65-75% by mass, for example, 65%, 70%, 75%.

[0119] In some preferred embodiments, the enzyme activity of Lactococcus lactis is not less than 100,000 U / g.

[0120] In the present invention, Streptococcus thermophilus can be added in the form of a liquid starter or in the form of bacterial powder.

[0121] Those skilled in the art can commercially obtain thermophilic streptococcus, for example food grade thermophilic streptococcus (YT933) sold by Sacco, Italy, but are not limited thereto. For the dosage of thermophilic streptococcus, in some embodiments, the addition amount of the thermophilic streptococcus is 15-55% by mass based on the mass of the leavening agent components.

[0122] In some preferred embodiments, the amount of the thermophilic Streptococcus added is 20-40% by mass, based on the mass of the starter components. More preferably, the amount of the thermophilic Streptococcus added is 25-35% by mass, for example, 25%, 30%, or 35%.

[0123] In some preferred embodiments, the enzyme activity of the thermophilic Streptococcus is not less than 100,000 U / g.

[0124] In the present invention, the composition in the starter component forms a metabolic product mutual supply system, constructing a symbiotic chain of "acid-producing bacteria (Streptococcus thermophilus) and aroma-producing bacteria (Lactococcus lactis)". The lactic acid produced by the former activates the diacetyl synthase activity of the latter, thereby increasing the yield of flavor substances; at the same time, the glucose and galactose produced by the enzymatic hydrolysis of the first enzyme component are used as high-quality carbon sources to accelerate the fermentation speed.

[0125] In some embodiments, the aforementioned fermentation agent components may be in liquid and / or solid form.

[0126] In some exemplary embodiments, when the fermentation agent components are in solid form, they need to be dissolved in a solvent.

[0127] In some preferred embodiments, the solvent is water, more preferably, the solvent is RO water.

[0128] In some preferred embodiments, the temperature during dissolution does not exceed 40°C, more preferably, the temperature during dissolution is 35-38°C, for example: 33°C, 35°C, 38°C.

[0129] (Secondary enzyme treatment)

[0130] In some embodiments, the present invention uses a second enzyme component to treat the product obtained from the fermentation treatment step.

[0131] In some embodiments, in the step of secondary enzyme treatment, the enzyme treatment time is not less than 15 minutes, and the treatment temperature does not exceed 65°C.

[0132] In some preferred embodiments, in the step of the secondary enzyme treatment, the enzyme treatment time is not less than 20 min, more preferably, the secondary enzyme treatment time is 20-60 min, for example: 20 min, 120 min, 60 min.

[0133] In some preferred embodiments, the secondary enzyme treatment temperature does not exceed 60°C, and more preferably the secondary enzyme treatment temperature is 50-55°C, for example, 50°C, 53°C, or 55°C.

[0134] Second enzyme component

[0135] In some embodiments, the amount of the second enzyme component (also referred to as composition C in the examples) added is 0.01-1% by mass based on the mass of the raw cream liquid.

[0136] In some preferred embodiments, based on the mass of the raw cream liquid, the added amount of the second enzyme component is 0.01-0.00005% by mass, more preferably, the added amount of the second enzyme component is 0.48-0.52% by mass, for example, 0.48%, 0.50%, or 0.52%.

[0137] In some embodiments, the second enzyme component comprises flavor protease and mono- and di-glycerol fatty acid esters.

[0138] In some embodiments, based on the mass of the second enzyme component, the added amount of the flavor protease is 0.001-1% by mass, and the added amount of the mono- and di-glycerol fatty acid esters is not less than 99% by mass.

[0139] Those skilled in the art can commercially obtain mono- and di-glycerol fatty acid esters, such as food-grade mono- and di-glycerol fatty acid esters (CNS No. 10.006) sold by Jialishi Additives (Hai'an) Co., Ltd., but are not limited thereto. Regarding the amount of mono- and di-glycerol fatty acid esters, in some embodiments, the amount of mono- and di-glycerol fatty acid esters added is not less than 99% by mass based on the mass of the second enzyme component.

[0140] In some preferred embodiments, the amount of the mono- and di-glycerol fatty acid esters added is not less than 99.9% by mass, based on the mass of the second enzyme component. More preferably, the amount of the mono- and di-glycerol fatty acid esters added is 99.9969-999979% by mass, for example, 99.9969%, 99.9975%, or 99.9979%.

[0141] In the present invention, flavor protease, referred to as flavor enzyme, is a complex enzyme derived from microorganisms such as Aspergillus. It can not only cleave peptide bonds between amino acids within a peptide chain like an endonuclease, generating smaller peptides and amino acids, but also cleave amino acids from the N-terminus or C-terminus of a peptide chain like an exonuclease, releasing specific amino acids.

[0142] In some embodiments, the flavor protease comprises a flavor protease derived from Aspergillus oryzae.

[0143] Those skilled in the art can commercially obtain flavor protease, such as, but not limited to, food-grade flavor protease sold by Nanning Pangbo Bioengineering Co., Ltd. Regarding the amount of flavor protease used, in some embodiments, the amount of flavor protease added is 0.001-1% by mass, based on the mass of the second enzyme component.

[0144] In some preferred embodiments, based on the mass of the second enzyme component, the added amount of the flavor protease is 0.001-0.01% by mass, more preferably, the added amount of the flavor protease is 0.0021-0.0031% by mass, for example, 0.0021%, 0.0025%, 0.0031%.

[0145] In the present invention, the mono- and diglycerol fatty acid esters in the second enzyme component destroy the phospholipid bilayer structure of the microbial cell membrane, promote the secretion of thermophilic Streptococcus and Lactococcus lactis protease to the extracellular space, and can release free fatty acids when used in combination with lipase.

[0146] In some embodiments, the second enzyme component described above may be in liquid and / or solid form.

[0147] In some exemplary embodiments, when the second enzyme component is in solid form, it needs to be dissolved in a solvent.

[0148] In some preferred embodiments, the solvent is water, more preferably, the solvent is RO water.

[0149] In some preferred embodiments, the temperature during dissolution does not exceed 65°C, and more preferably the temperature during dissolution is 50-60°C, for example: 50°C, 55°C, 60°C.

[0150] (Post-processing)

[0151] In some embodiments, the method for preparing the flavored cream of the present invention further comprises a post-processing step, wherein the post-processing step comprises at least one of: enzyme inactivation treatment, sterilization treatment, and cooling treatment.

[0152] Enzyme inactivation and sterilization

[0153] In some embodiments, the product after the secondary enzyme treatment needs to be subjected to enzyme inactivation and sterilization treatment.

[0154] In some preferred embodiments, the enzyme inactivation and sterilization treatment temperature is 80-90°C, and the enzyme inactivation and sterilization treatment time is 8-10 minutes, for example, the enzyme inactivation and sterilization treatment temperature is 90°C, and the enzyme inactivation and sterilization treatment time is 10 minutes; the enzyme inactivation and sterilization treatment temperature is 80°C, and the enzyme inactivation and sterilization treatment time is 10 minutes; the enzyme inactivation and sterilization treatment temperature is 90°C, and the enzyme inactivation and sterilization treatment time is 8 minutes.

[0155] Cooling treatment

[0156] In some embodiments, the flavored cream after the enzyme inactivation and sterilization treatments needs to be cooled.

[0157] In principle, there is no particular limitation on the cooling treatment method, and conventional methods in the art can be used for the treatment.

[0158] In some preferred embodiments, the cooling temperature is 10-15°C, such as 10°C, 12°C, or 15°C.

[0159] The flavored cream prepared by the preparation method of the present invention has sufficient flavor release, full mouthfeel, and abundant aftertaste; the taste is natural and smooth, without adverse irritating odor; the flavor substances evaporate slowly under high temperature conditions, and the fragrance lasts for a long time; the layering and coordination are good, the cream product has diverse flavor layers, the flavor superposition ratio is reasonable, and the flavor fusion effect is good when used in the terminal.

[0160] The following are exemplary embodiments:

[0161] 1. First, prepare a thick cream with fat content of 40.0-43.0 g / 100 g, protein content of ≥0.8 g / 100 g, carbohydrate content of ≥1.2 g / 100 g, acidity of ≤18°T, and sodium content of ≤43.2 mg / 100 g.

[0162] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.36-1.50% (based on the weight of the cream). Add 35-40℃ RO water to fully dissolve it.

[0163] Composition A as described in step 2:

[0164] Phospholipids: Composition A is 34.7-41.2%

[0165] Lactic acid fatty acid glyceride: Composition A is 22.7-27.9%

[0166] Lipase: Composition A is 32.0-38.2%

[0167] Neutral lactase: Composition A is 1.3-2.9%

[0168] Phospholipids (CNS No. 04.010) (Food grade, Sichuan Huayuan Shengtai Biotechnology Co., Ltd.)

[0169] Lactic acid fatty acid glyceride (CNS No. 10.031) (Zhengzhou Kangyuan Chemical Products Co., Ltd. food grade)

[0170] Lipase Capalase K (DSM, Netherlands, goat forestomach lipase source ≥13.5U / g)

[0171] Neutral lactase (Nanning Pangbo Bioengineering Co., Ltd., from Kluyveromyces yeast ≥5000U / g)

[0172] 3. Pour the cream from step 1 into the reaction tank and heat it to 33-38°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0173] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 33-38°C and the enzymatic hydrolysis time is 30-180 minutes.

[0174] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.00001-0.000015% (based on the weight of the cream). Add 33-38℃ RO water to fully dissolve it.

[0175] Composition B as described in step 5:

[0176] Lactococcus lactis: Composition B is 65-75%

[0177] Streptococcus thermophilus: Composition B is 25-35%

[0178] Lactococcus lactis DOM1 (Sacco, Italy ≥100,000 U / g)

[0179] Streptococcus thermophilus YT933 (Sacco, Italy, ≥100,000 U / g)

[0180] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank. The fermentation temperature is 33-38°C and the fermentation time is 60-240 minutes.

[0181] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.48-0.52% (based on the weight of the cream). Add 50-60℃ RO water to fully dissolve it.

[0182] Composition C as described in step 7:

[0183] Flavor protease: Composition C is 0.0021-0.0031%

[0184] Mono- and diglycerol fatty acid esters: Composition C is 99.9969-999979%

[0185] Flavor protease (Nanning Pangbo Bioengineering Co., Ltd., Aspergillus oryzae source ≥100,000 U / g)

[0186] Mono- and diglycerol fatty acid esters CNS No. 10.006 (food grade, Jialishi Additives (Hai'an) Co., Ltd.)

[0187] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 53-55°C, and the enzymatic hydrolysis time is 20-60 minutes;

[0188] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 80-90°C, maintain for 8-10 minutes, then cool to 10-15°C and store in a refrigerator.

[0189] 10. The finished product is obtained by aseptic filling.

[0190] <Second Aspect>

[0191] A second aspect of the present invention provides a flavored cream obtained by the above-mentioned method for preparing the flavored cream.

[0192] The present invention also provides a flavored cream product obtained by the aforementioned method for preparing flavored cream. Specifically, the product comprises the flavored cream provided by the present invention and may also include one or more of the following ingredients: a plant product ingredient, an animal dairy product ingredient, a protein ingredient, a vitamin supplement, a mineral supplement, a nucleotide supplement, a polyunsaturated fatty acid supplement, and any food-acceptable excipient. These ingredients may be used in liquid, solid, or semi-solid form.

[0193] The present invention also provides a flavored cream obtained by the above-mentioned flavored cream preparation method and the use of the flavored cream product in preparing cakes, desserts, biscuits, bread, cream soups, dips and milk-containing beverages (such as milk tea, milk cap, coffee, etc.).

[0194] Example

[0195] The embodiments of the present invention will be described in detail below with reference to the examples, but it will be understood by those skilled in the art that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention. Where specific conditions are not specified in the examples, the methods were performed according to conventional conditions or the conditions recommended by the manufacturer. Where the manufacturers of the reagents or instruments are not specified, they are all conventional products that can be obtained commercially.

[0196] The main sources of reagents are as follows:

[0197] Phospholipids (CNS No. 04.010) (Sichuan Huayuan Shengtai Biotechnology Co., Ltd. food grade), lactic acid fatty acid glyceride (CNS No. 10.031) (Zhengzhou Kangyuan Chemical Products Co., Ltd. food grade), lipase Capalase K (DSM of the Netherlands, source from goat forestomach lipase ≥13.5U / g), neutral lactase (Nanning Pangbo Bioengineering Co., Ltd., source from Kluyveromyces ≥5000U / g), Lactococcus lactis DOM1 (Sacco of Italy ≥100000U / g), Streptococcus thermophilus YT933 (Sacco of Italy ≥100000U / g), flavor protease (Nanning Pangbo Bioengineering Co., Ltd., source from Aspergillus oryzae ≥100000U / g), mono- and diglycerol fatty acid esters (CNS No. 10.006) (Jialis Additives (Hai'an) Co., Ltd. food grade).

[0198] Example 1:

[0199] 1. First, prepare a thick cream containing 42.6g / 100g fat, 1.73g / 100g protein, 2.6g / 100g carbohydrate, 13.2°T acidity, and 18.7mg / 100g sodium.

[0200] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.48% (based on the weight of the cream). Add 36°C RO water to fully dissolve it.

[0201] Composition A as described in step 2:

[0202] Phospholipids: Composition A is 37.5%;

[0203] Lactic acid fatty acid glyceride: Composition A is 25.3%;

[0204] Lipase: Composition A is 35.1%;

[0205] Neutral lactase: Composition A is 2.1%;

[0206] 3. Pour the cream from step 1 into the reaction tank and heat it to 35°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0207] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 35°C and the enzymatic hydrolysis time is 90 minutes.

[0208] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.000013% (based on the mass of the cream). Add 35°C RO water to fully dissolve it.

[0209] Composition B as described in step 5:

[0210] Lactococcus lactis: Composition B is 70%;

[0211] Streptococcus thermophilus: Composition B is 30%;

[0212] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 35°C and the fermentation time is 120 minutes;

[0213] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.5% (based on the weight of the cream). Add 55°C RO water to fully dissolve it.

[0214] Composition C as described in step 7:

[0215] Flavor protease: Composition C is 0.0025%;

[0216] Mono- and diglycerol fatty acid esters: Composition C is 99.9975%;

[0217] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 50°C and the enzymatic hydrolysis time is 30 minutes;

[0218] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 90°C, maintain for 10 minutes, then cool to 10-15°C and store in a refrigerator.

[0219] 10. The finished product is obtained by aseptic filling.

[0220] Example 2:

[0221] 1. First, prepare a thick cream containing 42.7g / 100g fat, 2.0g / 100g protein, 2.8g / 100g carbohydrate, 14.5°T acidity, and 20.2mg / 100g sodium.

[0222] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.36% (based on the weight of the cream). Add 35℃ RO water to fully dissolve it.

[0223] Composition A as described in step 2:

[0224] Phospholipids: Composition A is 36.2%

[0225] Lactic acid fatty acid glyceride: Composition A is 22.7%

[0226] Lipase: Composition A 38.2%

[0227] Neutral lactase: Composition A is 2.9%

[0228] 3. Pour the cream from step 1 into the reaction tank and heat it to 33°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0229] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 33°C and the enzymatic hydrolysis time is 30 minutes.

[0230] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.00001% (based on the mass of the cream). Add 33°C RO water to fully dissolve it.

[0231] Composition B as described in step 5:

[0232] Lactococcus lactis: Composition B is 75%;

[0233] Streptococcus thermophilus: Composition B is 25%;

[0234] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 33°C and the fermentation time is 240 minutes;

[0235] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.48% (based on the weight of the cream). Add 50℃ RO water to fully dissolve it.

[0236] Composition C as described in step 7:

[0237] Flavor protease: Composition C is 0.0031%;

[0238] Mono- and diglycerol fatty acid esters: Composition C is 99.9969%;

[0239] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 53°C, and the enzymatic hydrolysis time is 20 minutes;

[0240] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 80°C, maintain for 10 minutes, then cool to 10-15°C and store in a refrigerator.

[0241] 10. The finished product is obtained by aseptic filling.

[0242] Example 3:

[0243] 1. First, prepare the cream liquid, which contains 41.0g / 100g fat, 1.63g / 100g protein, 2.7g / 100g carbohydrate, 13.2°T acidity, and 16.7mg / 100g sodium.

[0244] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.50% (based on the weight of the cream). Add 40℃ RO water to fully dissolve it.

[0245] Composition A as described in step 2:

[0246] Phospholipids: Composition A is 38.8%;

[0247] Lactic acid fatty acid glyceride: Composition A is 27.9%;

[0248] Lipase: Composition A is 32.0%;

[0249] Neutral lactase: Composition A is 1.3%;

[0250] 3. Pour the cream from step 1 into the reaction tank and heat it to 38°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0251] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 38°C and the enzymatic hydrolysis time is 180 minutes.

[0252] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.000015% (based on the weight of the cream). Add 38°C RO water to fully dissolve it.

[0253] Composition B as described in step 5:

[0254] Lactococcus lactis: Composition B is 65%;

[0255] Streptococcus thermophilus: Composition B is 35%;

[0256] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 38°C and the fermentation time is 60 minutes;

[0257] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.52% (based on the weight of the cream). Add 60℃ RO water to fully dissolve it.

[0258] Composition C as described in step 7:

[0259] Flavor protease: Composition C is 0.0021%;

[0260] Mono- and diglycerol fatty acid esters: Composition C is 99.9979%;

[0261] 8. The solution of composition C dissolved in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 55°C and the enzymatic hydrolysis time is 60 minutes;

[0262] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 90°C, maintain for 8 minutes, then cool to 10-15°C and store in a refrigerator.

[0263] 10. The finished product is obtained by aseptic filling.

[0264] Comparative Example 1:

[0265] 1. First, prepare a thick cream containing 42.6g / 100g fat, 1.73g / 100g protein, 2.6g / 100g carbohydrate, 13.2°T acidity, and 18.7mg / 100g sodium.

[0266] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.48% (based on the weight of the cream). Add 36°C RO water to fully dissolve it.

[0267] Composition A as described in step 2:

[0268] Phospholipids: Composition A is 37.5%;

[0269] Lactic acid fatty acid glyceride: Composition A is 25.3%;

[0270] Lipase: Composition A is 35.1%;

[0271] Neutral lactase: Composition A is 2.1%;

[0272] 3. Pour the cream from step 1 into the reaction tank and heat it to 35°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0273] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 35°C and the enzymatic hydrolysis time is 20 minutes.

[0274] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.000013% (based on the mass of the cream). Add 35°C RO water to fully dissolve it.

[0275] Composition B as described in step 5:

[0276] Lactococcus lactis: Composition B is 70%;

[0277] Streptococcus thermophilus: Composition B is 30%;

[0278] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 35°C and the fermentation time is 30 minutes;

[0279] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.5% (based on the weight of the cream). Add 55°C RO water to fully dissolve it.

[0280] Composition C as described in step 7:

[0281] Flavor protease: Composition C is 0.0025%;

[0282] Mono- and diglycerol fatty acid esters: Composition C is 99.9975%;

[0283] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 50°C and the enzymatic hydrolysis time is 10 minutes;

[0284] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 90°C, maintain for 10 minutes, then cool to 10-15°C and store in a refrigerator.

[0285] 10. The finished product is obtained by aseptic filling.

[0286] Comparative Example 2:

[0287] 1. First, prepare a thick cream containing 42.6g / 100g fat, 1.73g / 100g protein, 2.6g / 100g carbohydrate, 13.2°T acidity, and 18.7mg / 100g sodium.

[0288] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 0.55% (based on the weight of the cream). Add 36°C RO water to fully dissolve it.

[0289] Composition A as described in step 2:

[0290] Lipase: Composition A is 94.4%;

[0291] Neutral lactase: Composition A is 5.6%;

[0292] 3. Pour the cream from step 1 into the reaction tank and heat it to 35°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0293] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 35°C and the enzymatic hydrolysis time is 90 minutes.

[0294] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.000013% (based on the mass of the cream). Add 35°C RO water to fully dissolve it.

[0295] Composition B as described in step 5:

[0296] Lactococcus lactis: Composition B is 100%;

[0297] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 35°C and the fermentation time is 120 minutes;

[0298] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.0025% (based on the weight of the cream). Add 55°C RO water to fully dissolve it.

[0299] Composition C as described in step 7:

[0300] Flavor protease: Composition C is 100%;

[0301] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 50°C and the enzymatic hydrolysis time is 30 minutes;

[0302] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 90°C, maintain for 10 minutes, then cool to 10-15°C and store in a refrigerator.

[0303] 10. The finished product is obtained by aseptic filling.

[0304] Comparative Example 3:

[0305] 1. First, prepare a thick cream containing 42.6g / 100g fat, 1.73g / 100g protein, 2.6g / 100g carbohydrate, 13.2°T acidity, and 18.7mg / 100g sodium.

[0306] 2. Accurately weigh composition A and add it into the enzyme dissolving tank. The amount of composition A added is 1.48% (based on the weight of the cream). Add 36°C RO water to fully dissolve it.

[0307] Composition A as described in step 2:

[0308] Phospholipids: Composition A is 37.5%;

[0309] Lactic acid fatty acid glyceride: Composition A is 25.3%;

[0310] Lipase: Composition A is 25.1%;

[0311] Neutral lactase: Composition A is 12.1%;

[0312] 3. Pour the cream from step 1 into the reaction tank and heat it to 35°C. During the heating process, the stirring paddle in the tank continues to stir at a low speed.

[0313] 4. The solution of composition A dissolved in the enzyme lysate tank is poured into the reaction tank. The enzymatic hydrolysis temperature is 35°C and the enzymatic hydrolysis time is 90 minutes.

[0314] 5. Accurately weigh composition B and add it into the enzyme dissolving tank. The amount of composition B added is 0.000013% (based on the mass of the cream). Add 35°C RO water to fully dissolve it.

[0315] Composition B as described in step 5:

[0316] Lactococcus lactis: Composition B is 70%;

[0317] Streptococcus thermophilus: Composition B is 30%;

[0318] 6. The solution of composition B dissolved in the enzyme tank is continuously pumped into the reaction tank, and the fermentation temperature is 35°C and the fermentation time is 120 minutes;

[0319] 7. Accurately weigh composition C and add it into the enzyme dissolution tank. The amount of composition C added is 0.5% (based on the weight of the cream). Add 55°C RO water to fully dissolve it.

[0320] Composition C as described in step 7:

[0321] Flavor protease: Composition C is 0.0025%;

[0322] Mono- and diglycerol fatty acid esters: Composition C is 99.9975%;

[0323] 8. The dissolved composition C solution in the enzyme lysis tank is continuously pumped into the reaction tank, and the enzymatic hydrolysis temperature is raised to 50°C and the enzymatic hydrolysis time is 30 minutes;

[0324] 9. Inactivate enzymes and sterilize. Raise the temperature of the reaction tank to 90°C, maintain for 10 minutes, then cool to 10-15°C and store in a refrigerator.

[0325] 10. The finished product is obtained by aseptic filling.

[0326] Comparative Example 4 (commercially available group):

[0327] The existing technical solution uses lipase, a single fermentation agent and various stabilizers to enzymatically hydrolyze and ferment the cream.

[0328] Test Case

[0329] Test Example 1: Sensory Evaluation

[0330] The blind sample test was conducted by 20 sensory evaluators in the laboratory. The results are shown in Table 1 and Figure 6 As shown:

[0331] Table 1: Sensory evaluation

[0332]

[0333] Table 1 and Figure 6 Compared with comparative examples 1-4, Examples 1-3 have a fuller and more delicate taste, sufficient flavor release, abundant aftertaste, slow volatilization of flavor substances under high temperature environment, long lasting fragrance, excellent layering and coordination, diverse product flavor levels, significantly higher overall scores, and significant differences in flavor characteristics.

[0334] Test Example 2: Electronic Tongue Analysis

[0335] The SA402B electronic tongue from Insent uses an artificial lipid membrane sensor with broad-area selectivity to simulate the taste perception mechanism of living organisms. By measuring changes in membrane potential caused by electrostatic or hydrophobic interactions between various flavor substances and the artificial lipid membrane, it can evaluate bitterness (sensor C00), astringency (sensor AE1), sourness (sensor CA0), sweetness (sensor GL1), umami (sensor AAE), and saltiness (sensor CT0), without the need for any statistical analysis or modeling. The specific data is as follows:

[0336] Table 2: Electronic tongue analysis

[0337]

[0338]

[0339] Table 3: Experience comparison table

[0340]

[0341] The electronic tongue's specific artificial lipid membrane sensor detected that all indicators of Examples 1-3 of this technical solution were within the ideal range values in the control table (Table 2, Table 3). However, the bitterness, astringency, sourness, sweetness, umami, and saltiness indicators of Control Groups 1-3 and the commercially available group all exceeded the ideal range values.

[0342] Test Example 3: Differential Analysis of Volatile Organic Compounds in Cream

[0343] use Gas phase ion mobility spectrometry, GAS (Dortmund, Germany); CTC-PAL 3 static headspace autosampler, CTC Analytics AG (Zwingen, Switzerland); VOCal data processing software (0.4.03), GAS (Dortmund, Germany)

[0344] Headspace injection conditions: incubation temperature: 60°C; incubation for 15 min; injection volume: 500 μL; splitless injection; incubation speed: 500 r / min; injection needle temperature: 85°C.

[0345] GC conditions: Column temperature: 60°C; Carrier gas: High-purity nitrogen (purity ≥99.999%); Pressure programming: Initial flow rate: 2.0 mL / min, maintained for 2 minutes, linearly increased to 10.0 mL / min over 8 minutes, and linearly increased to 100.0 mL / min over 10 minutes. Chromatographic run time: 20 minutes; Inlet temperature: 80°C.

[0346] IMS conditions: ionization source: tritium source (3H); migration tube length: 53 mm; electric field strength: 500 V / cm; migration tube temperature: 45°C; drift gas: high-purity nitrogen (purity ≥99.999%); flow rate: 75 mL / min; positive ion mode.

[0347] Data Processing: A standard mixture of six ketones was tested, and a retention time and retention index calibration curve was established. The retention index of the target compound was then calculated based on its retention time. Qualitative analysis of the target compound was performed using the VOCal software's built-in GC retention index (NIST 2020) database and IMS migration time database. The VOCal data processing software's Reporter, Gallery Plot, and Dynamic PCA plug-ins were used to generate three-dimensional spectra, two-dimensional spectra, difference spectra, fingerprints, and PCA plots of the volatile components for comparison of volatile organic compounds between samples.

[0348] Table 4: Sample information table

[0349]

[0350] Figure 1 It is a three-dimensional spectrum of GC-IMS. The three coordinate axes represent the relative migration time (X-axis), retention time (Y-axis) and signal peak intensity (Z-axis). Figure 2 This is a two-dimensional GC-IMS spectrum (top view). The entire figure has a blue background. The red vertical line at 1.0 on the horizontal axis represents the RIP peak (normalized reaction ion peak). The vertical axis represents the gas chromatographic retention time (s), and the horizontal axis represents the relative migration time (normalized). Each point on either side of the RIP peak represents a volatile organic compound. The color represents the peak intensity of the substance, from blue to red, with darker colors indicating greater peak intensity.

[0351] In order to further compare the differences in volatile components in the samples, the spectrum of the sample was selected as the reference, and the reference was subtracted from the spectra of other samples to obtain the difference comparison diagram of different samples, such as Figure 3 If the volatile organic compound content in the target sample and the reference is the same, the subtracted background is white, red represents a higher concentration of the substance in the target sample than in the reference, and blue represents a lower concentration of the substance in the target sample than in the reference.

[0352] It can be seen intuitively from the figure that the differences in volatile organic compounds among the embodiments and the preferred embodiment of the present technical solution are small, and the differences in volatile organic compounds among the control groups and between the control groups and the embodiments and the commercially available groups are relatively significant.

[0353] Table 5: Qualitative comparison table of volatile components

[0354]

[0355]

[0356]

[0357] Note: Compounds 1-6 corresponding to serial numbers 42-47 in the table represent components that have not been effectively identified. The corresponding CAS number, molecular formula, and molecular mass are represented by "*".

[0358] The volatile substances in the seven different samples were further compared and fingerprint analysis was performed on all volatile substances. Figure 4 Each row in the figure represents all the signal peaks selected from a sample, and each column in the figure represents the signal peaks of the same volatile organic compound in different samples. Figure 4 The complete VOC information for each sample and the differences in VOCs between samples can be seen in the . Figure 5A-5G The volatile components in the samples were qualitatively analyzed, and the flavor substance numbers corresponded to the qualitative comparison table of volatile components (Table 5).

[0359] The main flavor substances in Examples 1-3 include: 2-pentanone, 2-butanone, 2-heptanone, keto acid, acetoin, hexanoic acid, 3-heptanone, 2-hexanone, isobutyric acid, 3-hexanone, etc. These flavor substances give Examples 1-3 obvious freshness, apple, pear, butter, cream, fruity, grassy, oily, and yogurt aroma characteristics.

[0360] The volatile flavors of Comparative Examples 1 and 3 are similar to those of Examples 1-3, but the relative intensity is weaker, and there is a lack of butter and cream flavors. The sweetness of Control Group 3 is more prominent.

[0361] The flavor substances in Comparative Example 2 mainly include: ethyl acetate, acetic acid, propionaldehyde, 2-methylbutanal, 3-methylbutanal, ethyl butyrate, 3-methylbutanal, etc. These flavor substances make the control group 2 have obvious pungent smell, grass smell, whiskey aroma, banana fruit aroma, pineapple-like fruit aroma, and fat aroma characteristics. The volatile flavor is significantly different from that of Examples 1-3.

[0362] Comparative Example 4 mainly contains: furfural, heptanal, 2-pentenal, valeraldehyde, methylfurfural, etc. These flavor substances make the commercially available group have obvious green vanilla, wine, fruity, potato, pea, sweet, wood, almond, toast, grassy smell, with a faint banana flavor, stimulating taste, spice, caramel wood, fungus, and meaty aroma characteristics. The volatile flavor is significantly different from that of Examples 1-3.

[0363] From the above analysis, it can be seen that the innovative use of this technical solution in the process of improving the flavor of light cream, through the synergistic substrate effect, metabolite mutual supply system, and protease secretion promotion technology, results in a fresh flavor for the final product, rich in fruit aromas such as apple and pear, while also having a prominent oil aroma, with distinct butter, cream, and cheese notes, and no pungent odors such as wood, potato, pea, fungus, and whiskey. Examples 1-3 exhibit significant flavor advantages, with stronger ion signals of the volatile components of the superior flavors, longer lasting aroma, diverse flavor layers, a reasonable ratio of flavor superposition, and excellent flavor fusion effects in end-use applications.

[0364] It should be noted that, although the technical solutions of the present invention are described with specific examples, those skilled in the art will appreciate that the present invention should not be limited thereto.

[0365] While various embodiments of the present invention have been described above, the above descriptions are intended to be illustrative, non-exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or technological improvements in the marketplace, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing flavored cream, characterized in that: The method comprises: a primary enzyme treatment step, wherein the raw cream liquid is enzymatically hydrolyzed using the first enzyme component, and the enzyme treatment time is not less than 25 minutes; a fermentation treatment step, wherein the product obtained from the first enzyme treatment step is treated with a fermentation agent component, a secondary enzyme treatment step, wherein the product obtained from the fermentation treatment step is treated with a second enzyme component, Wherein, the addition amount of the first enzyme component is 1-5% by mass based on the mass of the raw cream liquid. Wherein, the first enzyme component includes digestive enzymes and their substrates, and the digestive enzymes include lipase and / or lactase, wherein, Based on the mass of the first enzyme component, the added amount of the lipase is not less than 27% by mass, and the added amount of the substrate is not less than 1% by mass.

2. The preparation method according to claim 1, characterized in that The lactase includes neutral lactase. Based on the mass of the first enzyme component, the added amount of the lipase is 27-45% by mass, and the added amount of the neutral lactase is 1-11% by mass.

3. The preparation method according to claim 1 or 2, characterized in that The substrate includes a lipid substrate, Optionally, the lipid substrate comprises at least one of acylglycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphoglycerides, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, diphosphatidylglycerol and phosphatidylinositol, Preferably, the lipid substrate comprises lactic acid fatty acid glycerides and / or phospholipids.

4. The preparation method according to any one of claims 1 to 3, characterized in that The starter component includes a lactic acid bacteria starter, Preferably, the lactic acid bacteria fermentation agent includes a Lactococcus fermentation agent and a Streptococcus fermentation agent. Based on the mass of the starter components, the added amount of the Lactococcus starter is 45-85% by mass, and the added amount of the Streptococcus starter is 15-55% by mass.

5. The preparation method according to any one of claims 1 to 4, characterized in that In the fermentation step, the fermentation time is not less than 35 minutes, and the fermentation temperature is not more than 45°C.

6. The preparation method according to any one of claims 1 to 5, characterized in that The amount of the second enzyme component added is 0.01-1% by mass based on the mass of the raw cream liquid.

7. The preparation method according to any one of claims 1 to 6, characterized in that The second enzyme component includes flavor protease and mono- and di-glycerol fatty acid esters, Based on the mass of the second enzyme component, the added amount of the flavor protease is 0.001-1 mass %, and the added amount of the mono- and di-glycerol fatty acid esters is not less than 99 mass %.

8. The preparation method according to any one of claims 1 to 7, characterized in that In the step of secondary enzyme treatment, the enzyme treatment time is not less than 15 minutes, and the enzyme treatment temperature is not more than 65°C.

9. The preparation method according to any one of claims 1 to 8, characterized in that The method further comprises a post-treatment step, wherein the post-treatment step comprises at least one of enzyme inactivation treatment, sterilization treatment and cooling treatment.

10. A product, characterized in that The flavored cream is prepared according to the method according to any one of claims 1 to 9.

11. A flavored cream prepared according to the method of any one of claims 1 to 9, or use of the product according to claim 10 in preparing cakes, desserts, biscuits, bread, cream soups, dips and milk-containing beverages.

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