Cream type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and preparation method thereof

Abstract

The invention relates to the technical field of flavor agents, in particular to a cream type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method of the cream type bacterium-enzyme co-promoted cheese flavor agent. The flavor agent provided by the invention is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease AY 'Amano' 400SD protease, the active lactic acid bacteria are prepared from lactococcus lactis BL-19 (preserved in the China General Microbiological Culture Collection Center, the preservation number is CGMCC 16242), and the fermentation substrate is cream.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food flavor preparation, and particularly relates to a good-sensory-property butter-type microbial enzyme co-promoted cheese flavor and a preparation method thereof. BACKGROUND

[0002] Food flavor plays a decisive role in food flavor, and the aroma and taste of food flavor will be unexpectedly improved after adding appropriate flavor. The food flavor can impart aroma to food raw materials, correct the bad smell in food, supplement the deficiency of the original aroma in food, and stabilize and assist the inherent aroma in food. Enzymatic technology and microbial fermentation method are two commonly used flavor improvement methods and are widely used in food processing. Protein metabolism occurs under the action of protease, which can not only enhance the nutritional value of aroma base, but also impart unique flavor and taste to aroma base, and has a certain degree of improvement effect on the texture and organization of aroma base. Lactococcus BL19 is a lactococcus with excellent fermentation properties, which was isolated from acidified milk in Buryatia, Russia in 2012. The protein hydrolysis of lactococcus BL19 is relatively complete, the acid production speed is fast, and the post-acidification is not serious. As a fermenting agent, it can ferment fast and produce volatile substances with cheese aroma, so that the product has good cheese aroma. It has a good application prospect as a fermenting agent.

[0003] The sensory of flavor is not only related to the quality of enzyme-fermented butter, but also directly affects the sales and the acceptance of consumers in market competition. The flavoring effect of milk aroma base prepared by enzyme method can reach 200 times, and the flavoring material is rich and full. The milk flavor base prepared by microbial fermentation method has developed rapidly in recent years. Microbial fermentation produces milk characteristic aroma components such as butanedione and 3-hydroxybutanone, or decomposes milk fat and milk protein to obtain products with more natural, soft and realistic aroma, and the aroma intensity can be increased by 100-300 times. At present, most of the flavor preparation methods only use the above single method. The present application aims to provide a butter-type microbial enzyme co-promoted cheese flavor with good sensory properties and a preparation method thereof. SUMMARY

[0004] To solve the above problems, the application provides a butter-type microbial enzyme co-promoted cheese flavor with good sensory properties and a preparation method thereof, and aims to provide a butter-type microbial enzyme co-promoted cheese flavor with good sensory properties.

[0005] In the first aspect, in order to achieve the above-mentioned purpose, the application provides a butter-type microbial enzyme co-promoted cheese flavor with good sensory properties, which is prepared by the following technical scheme:

[0006] The flavor agent is composed of a hydrolytic enzyme and an active lactic acid bacteria starter, wherein the hydrolytic enzyme is Protease AY "Amano" 400SD protease, and the active lactic acid bacteria starter is Lactococcus lactis BL19 (Lactococcus lactis BL19, preserved in the China General Microbiological Culture Collection Center on August 9, 2018, with a preservation number of CGMCC 16242).

[0007] Further, the viable count of the active lactic acid bacteria is 1.0×10 5 CFU / mL, preferably 1.0×10 11 CFU / mL; 1.0×10 6 CFU / mL; 1.0×10 7 CFU / mL; 1.0×10 8 CFU / mL; 1.0×10 9 CFU / mL; 1.0×10 10 CFU / mL.

[0008] In a second aspect, the application provides a method for preparing a butter-type cheese flavor agent with good sensory properties by jointly using a hydrolytic enzyme and a lactic acid bacteria starter, comprising the following steps: obtaining melted butter, adding the hydrolytic enzyme, performing enzymatic hydrolysis, adding the active lactic acid bacteria starter after enzyme inactivation, and performing fermentation.

[0009] Further, the addition amount of the protease is 0.10%-0.20% (wt%), preferably 0.13%-0.18% (wt%).

[0010] Further, the enzymatic hydrolysis temperature is 45-55℃, preferably 48-52℃.

[0011] Further, the enzymatic hydrolysis time is 1-5h, preferably 2-4h.

[0012] Further, the addition amount of the active lactic acid bacteria is 0.004%-0.008% (wt%), preferably 0.005%-0.007% (wt%).

[0013] Further, the fermentation time is 40-56h, preferably 46-50h.

[0014] Further, the fermentation temperature is 25-35℃, preferably 28-32℃.

[0015] In a third aspect, the application provides the use of a hydrolytic enzyme and active lactic acid bacteria for jointly preparing a butter-type cheese flavor agent with good sensory properties.

[0016] In summary, the positive progress effect of the application is that:

[0017] The cheese flavor agent prepared by the protease and the Lactococcus BL-19 bacteriophage co-promotion has good sensory properties and a rich creamy flavor, and can be added into other foods to impart a creamy flavor. By using the above technical scheme to process the creamy bacteriophage co-promoted cheese flavor agent, the process is simple and the preparation efficiency is high. BRIEF DESCRIPTION OF DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0019] Figure 1 is a sensory evaluation comparison of flavor agents prepared by different hydrolytic enzymes.

[0020] Figure 2 is a sensory evaluation comparison of flavor agents prepared by different active lactic acid bacteria starters. DETAILED DESCRIPTION

[0021] In order to make the technical problems, technical solutions and beneficial effects of the present application more clear, the present application will be further described in detail in conjunction with examples. It should be understood that the specific embodiments described herein are only used to explain the present application, and the present application is not limited thereto.

[0022] Active lactic acid bacteria starter: Lactococcus BL-19 (preserved in China General Microbiological Culture Collection Center, preservation number CGMCC 16242, isolated from natural fermented sour milk in Buryatia Republic, Russia, see CN119632212A), Lactococcus IMAU11823 (preserved in China General Microbiological Culture Collection Center, preservation number CGMCC 16243, isolated from natural fermented Chag in Xilingol, Inner Mongolia, see CN109105491B), Lactobacillus helveticus H11 (preserved in China General Microbiological Culture Collection Center, preservation number CGMCC 16405, isolated from whey, see CN109517763B)

[0023] Hydrolytic enzyme: Protease AY "Amano" 400SD, Protease MER "Amano", and Protease M "Amano" SD (Shengdongfang Trade Beijing Co., Ltd.)

[0024] Example 1

[0025] A method for preparing a cream-type microbial enzyme co-catalyzed cheese flavoring agent with good sensory properties comprises the following steps:

[0026] 1. Melt the anhydrous butter (35℃);

[0027] 2. Add different hydrolytic enzymes (see Table 1 below for the amount of hydrolytic enzymes added between different groups) and enzymatically hydrolyze the butter at 50°C for 5 hours;

[0028] 3. Inactivate enzymes: Treat the product with enzymes.

[0029] 4. Add 1.0×10 7 (CFU / mL) Lactococcus lactis BL19 active lactic acid bacteria starter, the enzyme-inactivated product is added to the active lactic acid bacteria and fermented for 48h at 30℃;

[0030] 5. Sterilize by high-temperature sterilization in a water bath;

[0031] 6. Refrigerate: Place the packaged cream-type co-promoted cheese flavoring product at 4℃.

[0032] Table 1. Microbial strain addition amounts among different groups

[0033]

[0034] Sensory evaluation of cream-type microbial enzyme co-promoted cheese flavoring agent: Twenty professional team members from the dairy laboratory of Inner Mongolia Agricultural University were selected to conduct sensory evaluation of cream-type microbial enzyme co-promoted cheese flavoring agent from three aspects: aroma intensity, aroma harmony, and aroma retention time. The sensory evaluation criteria are shown in Table 1.

[0035] Table 1 Sensory Evaluation Criteria for Samples

[0036]

[0037]

[0038] Sensory characteristics of each group of flavoring agents, such as Figure 1 As shown, there were significant differences in sensory evaluation results among the groups. Group B scored higher than groups A, C, and D (P < 0.05). The experimental results indicate that group B, the combination of *Lactococcus lactis* BL19 and Protease AY "Amano" 400SD, showed improved aroma intensity, aroma harmony, and longevity, superior to other combinations. This demonstrates that the addition of Protease AY "Amano" 400SD can improve the sensory quality of flavoring agents, and the combination of *Lactococcus lactis* BL19 and Protease AY "Amano" 400SD exhibits the best sensory quality.

[0039] In conclusion, the cream-type probiotic cheese flavoring agent containing Lactococcus lactis BL19 and Protease AY "Amano" 400SD exhibits excellent sensory properties. Considering all factors, the combination containing Lactococcus lactis IMAU11823BL19 and Protease AY "Amano" 400SD is the best overall compared to other combinations.

[0040] Example 2

[0041] A method for preparing a cream-type microbial enzyme co-catalyzed cheese flavoring agent with good sensory properties comprises the following steps:

[0042] 1. Melt the anhydrous butter (35℃);

[0043] 2. Add 0.4% Protease AY "Amano" 400SD hydrolytic enzyme and hydrolyze the butter at 50℃ for 5 hours;

[0044] 3. Inactivate enzymes: Treat the product with enzymes.

[0045] 4. Ferment with different starter cultures (see Table 2 below for the amount of bacteria added between different groups). Add active lactic acid bacteria to the enzyme-inactivated product for fermentation. Ferment the product at 30°C for 48 hours.

[0046] 5. Sterilize by high-temperature sterilization in a water bath;

[0047] 6. Refrigerate: Place the packaged cream-type co-promoted cheese flavoring product at 4℃.

[0048] Table 2. Amount of bacterial strain added between different groups

[0049]

[0050] Sensory characteristics of each group of flavoring agents, such as Figure 2 As shown, there were significant differences in sensory evaluation results among the groups. Group B scored higher than groups A, C, and D (P < 0.05). The experimental results indicate that group B, namely the combination of *Lactococcus lactis* BL19 and Protease AY "Amano" 400SD, showed improved aroma intensity, aroma harmony, and longevity, superior to other combinations. This demonstrates that the addition of BL19 can improve the sensory quality of flavoring agents, and the combination of *Lactococcus lactis* BL19 and Protease AY "Amano" 400SD exhibits the best sensory quality.

[0051] In summary, the cream cheese flavoring agent containing Lactococcus lactis BL19 and Protease AY "Amano" 400SD has good sensory properties. In view of the comprehensive consideration, the combination of Lactococcus lactis BL19 and Protease AY "Amano" 400SD is the most optimal among the other groups.

[0052] The above description is merely the preferred embodiment of this application, and is not in limitation of this application. Any modification, equivalent replacement and improvement made within the spirit and principle of this application shall be included in the protection scope of this application.

Claims

1. A flavoring agent, characterized in that, The flavoring agent includes a hydrolytic enzyme and an active lactic acid bacteria starter culture. The hydrolytic enzyme is Protease AY "Amano" 400SD protease, and the active lactic acid bacteria starter culture is Lactococcus lactis BL19. The flavoring agent is prepared by adding the hydrolytic enzyme and the active lactic acid bacteria starter culture to cream.

2. The flavoring agent according to claim 1, characterized in that, The amount of the hydrolytic enzyme added is 0.10%-0.20% (by weight).

3. The flavoring agent according to claim 1, characterized in that, The active lactic acid bacteria starter culture is added at a rate of 0.004%-0.008% (by weight), and the viable count is 1.0 × 10⁻⁶. 5 -1.0×10 11 CFU / mL.

4. A method for preparing the flavoring agent according to claim 1, characterized in that, The process includes the following steps: melting the butter, adding the hydrolytic enzyme as described in claim 1, performing enzymatic hydrolysis, inactivating the enzyme, and then adding the active lactic acid bacteria starter as described in claim 1 for fermentation.

5. The preparation method according to claim 4, characterized in that, The enzymatic hydrolysis temperature is 45-55℃; the enzymatic hydrolysis time is 1-5h.

6. The preparation method according to claim 4, characterized in that, The enzymatic hydrolysis temperature is 48-52℃; the enzymatic hydrolysis time is 2-4h.

7. The preparation method according to claim 4, characterized in that the fermentation time is 40-56 h; and the fermentation temperature is 25-35 °C.

8. The preparation method according to claim 4, characterized in that the fermentation time is 46-50 h; and the fermentation temperature is 28-32 °C.

9. Use of the flavoring agent according to claim 1 in the preparation of a cheese flavoring agent.

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