Solid state fermentation type light cheese flavor cream base material and preparation method thereof
By using solid-state fermentation and specific strain activation technology, the problems of high cost and long fermentation time of cheese-flavored products have been solved, and a rich, light cheese-flavored cream base has been prepared, which is suitable for a variety of foods, reducing production costs and overcoming the limitations of foreign raw materials.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- DONGGUAN BOTON FLAVORS & FRAGRANCES
- Filing Date
- 2026-01-29
- Publication Date
- 2026-04-17
AI Technical Summary
Existing technologies often use high-cost cheese or processed cheese for cheese-flavored products, resulting in high production costs and limitations imposed by foreign strains and processes, making it difficult to widely apply in the Chinese market. Furthermore, traditional fermentation processes are time-consuming and make it difficult to quickly prepare cream bases with a rich cheese flavor.
A light cheese-flavored cream base is prepared by using solid-state fermentation, which involves two activations of the microbial strain and fermentation with a specific strain (Bacillus coagulans), combined with specific process conditions. The process includes steps such as activation of Bacillus coagulans, inoculation, solid-state fermentation, sterilization, and spray drying, which shortens the fermentation time and improves the controllability of flavor formation.
This method produces a rich, light cheese-flavored cream base, reducing the need for cheese ingredients, lowering production costs, overcoming restrictions on foreign raw materials, and employing a simple and controllable process suitable for a variety of foods, thus meeting consumers' demands for cheese flavor.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of microbial fermentation applications, specifically to a solid-state fermented light cheese-flavored cream base and its preparation method. Background Technology
[0002] Cheese, also known as cheese or curd, is a fermented milk product rich in protein and high in nutritional value. The word "cheese" appeared in ancient Chinese texts thousands of years ago, and traditional Chinese cheese was essentially a dehydrated version of yogurt. There are countless varieties of cheese in the world, each with its own unique flavor and characteristics. Modern cheese has become an indispensable ingredient in Western diets, but it is not yet widely popular in Chinese cuisine. After 2010, my country's yogurt consumer market began to lead the global market in growth rate, and cheese, as a rising star among dairy products, has gradually gained popularity. With economic development and the transformation of people's consumption patterns, cheese products will become a widely popular category in the Chinese market in the future, such as cheese slices, cheese pizza, cheese cakes, cheese drinks, cheese milk tea, and cheese biscuits. Cheese flavors also vary, but light cheese flavors, such as cheddar cheese, are generally more acceptable to Chinese consumers.
[0003] Currently, most cheese-flavored products on the market are made by directly adding cheese or processed cheese products. This method is costly, and because cheese production is subject to many constraints such as strains and processes, it is monopolized by some Western countries, and raw materials need to be imported. Therefore, using natural fermentation to prepare light cheese-flavored milk flavor base will have a wide range of applications.
[0004] Microbial strains and fermentation processes are key factors in producing cheese flavor. Different strains produce cheese products with different flavors, and the production of most natural cheeses requires the synergistic effect of multiple strains. Fermentation is another important factor in the development of natural cheese flavor; many cheeses require long fermentation periods to develop a rich, natural flavor, while cheeses aged for 6-12 months or even longer are an indispensable part of Western culture. Therefore, if laboratories and factories want to obtain cream bases with a cheese flavor, it is essential to select suitable microbial strains and, through experimentation with process conditions, develop a short-duration, simple, and controllable fermentation process to produce cream bases with excellent cheese flavor. Summary of the Invention
[0005] To overcome the shortcomings and deficiencies of existing technologies, the present invention aims to provide a solid-state fermented light cheese flavored butter base. This butter base can provide a rich light cheese flavor and can be used in various forms of food to impart the aroma and taste of light cheese, meeting people's growing taste demands. At the same time, it can reduce the amount of cheese and processed cheese that need to be added to food. While ensuring the requirements of naturalness, health, flavor, and taste, it can reduce product costs and reduce the adverse factors such as restrictions from foreign monopolized raw materials, making the product stable and controllable.
[0006] Another objective of this invention is to provide a method for preparing a solid-state fermented light cheese-flavored cream base, which is simple to prepare, shorter in time, simple in process, stable and controllable, and can be industrialized compared to the natural fermentation process.
[0007] The objective of this invention is achieved through the following technical solution: This invention provides a method for preparing a solid-state fermented light cheese-flavored butter base, comprising the following steps: S1. Activation of bacterial strain: Bacillus coagulans is inoculated into activation medium and cultured for activation at a temperature of 35-39℃ for 10-14 hours. S2. Secondary activation of the strain: After successful activation of Bacillus coagulans, inoculate it into the secondary activation medium at an inoculation rate of 8-12%. S3. Preparation of solid fermentation base material: Add whole milk powder, xanthan gum and water to the container in sequence and stir thoroughly. Then add anhydrous butter and keep warm at 75-85℃ for 25-35 minutes. Then stir and sterilize thoroughly. At the same time, shear at 5000-7000rpm / min for 15-25 minutes to obtain solid fermentation material base material. S4. Inoculation: Cool to below 40°C, and while stirring the solid fermentation substrate obtained in step S3, add the secondary activated bacterial solution of Bacillus coagulans and lipase to it. S5. Solid-state fermentation: Place the inoculated solid-state fermentation material in an incubator at 25-35℃ and let it be cultured statically for 4-6 days. S6. Sterilization and enzyme inactivation treatment: After fermentation, the solid fermentation material is sterilized and inactivated at 75-85℃ for 25-35 minutes. Then, the sterilized and enzyme-inactivated solid fermentation material is sheared at 5000-7000 rpm / min for 15-25 minutes to make the final product stable and uniform, and obtain a paste-like light cheese flavored cream base. S7. After sterilization and enzyme inactivation treatment, the solid fermentation base material is subjected to high-speed shearing or spray drying to obtain light cheese flavored cream base material.
[0008] The fermentation method used in this invention is solid-state fermentation, which is shorter, simpler, and more stable and controllable than natural fermentation. Furthermore, the two-stage activation of the microbial strain used in this invention, compared to a single activation, reduces the flavor of the culture medium and promotes the formation of the final cheese flavor. The solid-state fermented substrate reaching the incubation time in step S5 will produce a rich, natural, light cheese flavor, requiring further sterilization to kill any remaining Bacillus coagulans and lipase activity, ensuring product stability.
[0009] Preferably, in step S1, the Bacillus coagulans used in this invention was isolated in the laboratory in the early stage, and after identification, it was preserved at the Guangdong Provincial Microbial Culture Collection Center (GDMCC) on November 4, 2019, at the address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC NO: 60815 and classification name: Bacillus coagulans SR001.
[0010] Preferably, in step S1, the activation culture medium comprises the following components by mass percentage: 8-12% peptone, 8-12% NaCl, 8-12% glucose, 2-8% yeast extract, and the remainder being water.
[0011] Preferably, in step S2, the secondary activation culture medium comprises the following components by mass percentage: 8-12% whole milk powder, 8-12% glucose, 8-12% NaCl, and the remainder is water.
[0012] In this invention, the activation medium has a high glucose content, and the microorganisms primarily metabolize carbohydrates, allowing for rapid biomass accumulation. In the secondary activation medium, whole milk powder provides milk protein and milk fat, with glucose serving as an auxiliary carbon source. During the secondary activation process, the microorganisms gradually initiate fat and protein metabolism pathways, synthesizing and secreting key enzymes related to cheese flavor, such as lipases and proteases. When the secondary-activated Bacillus coagulans and the exogenous lipase from step S4 are inoculated into the fermentation substrate, the synergistic effect of the microenzyme system and the exogenous enzyme system enhances the synthesis of cheese flavor substances, ultimately improving the flavor quality of the product.
[0013] Preferably, in step S3, the mass ratio of the anhydrous butter, whole milk powder, water, and xanthan gum is 50:19:30:0.8-1.2.
[0014] Preferably, the anhydrous butter is New Zealand anhydrous butter; and the whole milk powder is New Zealand whole milk powder.
[0015] Preferably, in step S4, the amount of Bacillus coagulans secondary activation bacterial solution added is 8-12% of the mass of the solid fermentation substrate, and the amount of lipase added is one ten-thousandth of the mass of the solid fermentation substrate.
[0016] Preferably, the lipase is Novozymes lipase palatase 20000L.
[0017] Preferably, in step S4, the concentration of the secondary activated Bacillus coagulans bacterial solution is 1.8-2.2 × 10⁻⁶. 8 cfu / mL.
[0018] Preferably, in step S7, the spray drying step includes the following: the sterilized and enzyme-inactivated solid fermentation base material is spray dried using a spray dryer, maintaining the feed temperature at 40-50℃, the air inlet temperature at 160-200℃, and the air outlet temperature at 75-85℃. The liquid material needs to be slowly stirred during spraying to ensure that the liquid material is a homogeneous system. After the collected powder temperature drops to room temperature, it is passed through a 55-65 mesh sieve. The liquid material needs to be slowly stirred during spraying to ensure that the liquid material is a homogeneous system. After the collected powder temperature drops to room temperature, powdered light cheese flavored cream base material is obtained.
[0019] Preferably, in step S7, the high-speed shearing step includes the following: shearing the sterilized and enzyme-inactivating solid fermentation base material at a speed of 5000-7000 rpm / min for 15-25 minutes to make the final product state stable and uniform, and obtain a paste-like light cheese flavored cream base material.
[0020] The present invention also provides a solid-state fermented light cheese flavored cream base, which is prepared according to the above-mentioned preparation method of solid-state fermented light cheese flavored cream base.
[0021] The beneficial effects of this invention are as follows: (1) The solid fermented light cheese flavored cream base of the present invention provides a rich light cheese flavor and can be used in various forms of food to give food the aroma and taste of light cheese, meet people’s growing taste demand, and at the same time reduce the amount of cheese and processed cheese that need to be added to food. While ensuring the requirements of naturalness, health and flavor and taste, it reduces product cost and reduces the restrictions of foreign monopoly raw materials, making the product stable and controllable.
[0022] (2) The solid-state fermentation method used in the preparation of the light cheese-flavored cream base of the present invention is solid-state fermentation. Compared with the natural fermentation process, it is shorter, simpler, more stable and controllable, and can be industrialized. The two-stage activation of the strains used in the present invention, compared with the single-stage activation, can reduce the flavor of the culture medium and promote the formation of the final cheese flavor. Detailed Implementation
[0023] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to embodiments. The content mentioned in the embodiments is not intended to limit the present invention.
[0024] Example 1 This embodiment provides a solid-state fermented light cheese-flavored butter base, including the following steps: S1. Activation of bacterial strain: Bacillus coagulans is inoculated into activation medium and cultured for activation at a temperature of 37°C for 12 hours. S2. Secondary activation of the strain: After successful activation of Bacillus coagulans, inoculate it into the secondary activation medium at an inoculation rate of 10%. S3. Preparation of solid fermentation base material: Add whole milk powder, xanthan gum and water to the container in sequence and stir thoroughly. Then add anhydrous butter and keep warm at 80℃ for 30 minutes. Then stir and sterilize thoroughly. At the same time, shear at 6000rpm / min for 20 minutes to obtain solid fermentation material base material. S4. Inoculation: Cool to below 40°C, and while stirring the solid fermentation substrate obtained in step S3, add the secondary activated bacterial solution of Bacillus coagulans and lipase to it. S5. Solid-state fermentation: Place the inoculated solid-state fermentation material in a 20℃ incubator and let it be statically cultured for 5 days. S6. Sterilization and enzyme inactivation treatment: After fermentation, the solid fermentation material is sterilized and inactivated at 80℃ for 30 minutes. Then, the sterilized and enzyme-inactivated solid fermentation material is sheared at 6000rpm / min for 20 minutes to make the final product stable and uniform, and obtain a paste-like light cheese flavored cream base. S7. The sterilized and enzyme-inactivated solid fermentation base is subjected to high-speed shearing to obtain light cheese-flavored cream base.
[0025] Furthermore, in step S1, the Bacillus coagulans used in this invention was isolated in the laboratory in the early stage, and after identification, it was preserved at the Guangdong Provincial Microbial Culture Collection Center (GDMCC) on November 4, 2019, at the address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou, with accession number GDMCC NO: 60815 and classification name: Bacillus coagulansSR001.
[0026] Furthermore, in step S1, the activation culture medium comprises the following components by mass percentage: 10% peptone, 10% NaCl, 10% glucose, 5% yeast extract, and the remainder being water.
[0027] Furthermore, in step S2, the secondary activation culture medium comprises the following components by mass percentage: 10% whole milk powder, 10% glucose, 10% NaCl, and the remainder is water.
[0028] Furthermore, in step S3, the mass ratio of the anhydrous butter, whole milk powder, water, and xanthan gum is 50:19:30:1.
[0029] Furthermore, the anhydrous butter is New Zealand anhydrous butter; the whole milk powder is New Zealand whole milk powder.
[0030] Furthermore, in step S4, the amount of Bacillus coagulans secondary activation bacterial solution added is 10% of the mass of the solid fermentation substrate, and the amount of lipase added is one ten-thousandth of the mass of the solid fermentation substrate.
[0031] Furthermore, the lipase is Novozymes lipase palatase 20000L.
[0032] Furthermore, in step S4, the concentration of the secondary activated Bacillus coagulans bacterial solution is 2.1 × 10⁻⁶. 8 cfu / mL.
[0033] Furthermore, in step S7, the high-speed shearing step includes the following: shearing the sterilized and enzyme-inactivating solid fermentation base material at a speed of 6000 rpm / min for 20 minutes to make the final product state stable and uniform, and obtain a paste-like light cheese flavored cream base material.
[0034] This embodiment also provides a solid-state fermented light cheese flavored cream base, which is prepared according to the above-described preparation method of the solid-state fermented light cheese flavored cream base.
[0035] Example 2 This embodiment provides a solid-state fermented light cheese-flavored butter base, including the following steps: S1. Activation of bacterial strain: Bacillus coagulans is inoculated into activation medium and cultured for activation at a temperature of 37°C for 12 hours. S2. Secondary activation of the strain: After successful activation of Bacillus coagulans, inoculate it into the secondary activation medium at an inoculation rate of 10%. S3. Preparation of solid fermentation base material: Add whole milk powder, xanthan gum and water to the container in sequence and stir thoroughly. Then add anhydrous butter and keep warm at 80℃ for 30 minutes. Then stir and sterilize thoroughly. At the same time, shear at 6000rpm / min for 20 minutes to obtain solid fermentation material base material. S4. Inoculation: Cool to below 40°C, and while stirring the solid fermentation substrate obtained in step S3, add the secondary activated bacterial solution of Bacillus coagulans and lipase to it. S5. Solid-state fermentation: Place the inoculated solid-state fermentation material in a 20℃ incubator and let it be statically cultured for 5 days. S6. Sterilization and enzyme inactivation treatment: After fermentation, the solid fermentation material is sterilized and inactivated at 80℃ for 30 minutes. Then, the sterilized and enzyme-inactivated solid fermentation material is sheared at 6000rpm / min for 20 minutes to make the final product stable and uniform, and obtain a paste-like light cheese flavored cream base. S7. The sterilized and enzyme-inactivated solid fermentation base is spray-dried to obtain a light cheese-flavored cream base.
[0036] Furthermore, in step S7, the spray drying step includes the following: the sterilized and enzyme-inactivated solid fermentation base material is spray dried using a spray dryer, maintaining the feed temperature at 45°C, the inlet air temperature at 180°C, and the outlet air temperature at 80°C. The liquid material needs to be slowly stirred during spraying to ensure that the liquid material is a homogeneous system. After the collected powder temperature drops to room temperature, it is passed through a 60-mesh sieve. The liquid material needs to be slowly stirred during spraying to ensure that the liquid material is a homogeneous system. After the collected powder temperature drops to room temperature, powdered light cheese flavored cream base material is obtained.
[0037] The rest of the content is the same as in Example 1.
[0038] Example 3 Experimental group: 2-10% by mass of the paste-like or powdered light cheese flavored cream base prepared in Example 1 was added to jelly, biscuits, cake, milk tea, and potato chips respectively.
[0039] Control group: Cheese products (cheese) with a mass fraction of 2-10% were added directly to jelly, biscuits, cakes, milk tea, and potato chips.
[0040] Perfumers conducted sensory evaluations of the experimental and control groups, assessing their aroma (naturalness, fullness, and intensity of the light cheese aroma) and mouthfeel (light cheese mouthfeel and flavor characteristics). The score for products with added cheese was defined as a maximum of 10 points. The aroma score was the average of the sub-items for aroma naturalness, fullness, and intensity; the mouthfeel score was the average of the sub-items for light cheese mouthfeel and flavor characteristics. The results are shown in Table 1.
[0041] Table 1
[0042] Sensory evaluation results show that the light cheese-flavored cream base prepared using this invention can partially meet the aroma and taste requirements of directly using cheese products, and can partially replace cheese materials. Furthermore, because this base has a rich and natural aroma, and its aroma intensity is greater than that of cheese, it exhibits superior aroma performance and can be used as a base for perfumers to formulate light cheese-flavored essences.
[0043] The above embodiments are preferred implementations of the present invention. In addition, the present invention can be implemented in other ways. Any obvious substitutions without departing from the concept of the present invention are within the protection scope of the present invention.
Claims
1. A process for the preparation of a solid state fermented light cheese flavoured milk base, characterized in that: Includes the following steps S1. Activation of bacterial strain: Bacillus coagulans is inoculated into activation medium and cultured for activation at a temperature of 35-39℃ for 10-14 hours. S2. Secondary activation of the strain: After successful activation of Bacillus coagulans, inoculate it into the secondary activation medium at an inoculation rate of 8-12%. S3. Preparation of solid fermentation substrate: Add whole milk powder, xanthan gum and water to a container in sequence and stir thoroughly. Then add anhydrous butter and keep warm at 75-85℃ for 25-35 minutes. Then stir and sterilize thoroughly. At the same time, shear at 5000-7000rpm / min for 15-25 minutes to obtain solid fermentation substrate. S4. Inoculation: Cool to below 40°C, and while stirring the solid fermentation substrate obtained in step S3, add the secondary activated bacterial solution of Bacillus coagulans and lipase to it. S5. Solid-state fermentation: Place the inoculated solid-state fermentation substrate in an incubator at 25-35℃ and let it be statically cultured for 4-6 days. S6. Sterilization and enzyme inactivation treatment: After fermentation, the solid fermentation substrate is sterilized and inactivated at 75-85℃ for 25-35 minutes. S7. After sterilization and enzyme inactivation treatment, the solid fermentation base material is subjected to high-speed shearing or spray drying to obtain light cheese flavored cream base material.
2. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S1, the Bacillus coagulans has the accession number GDMCC NO:60815.
3. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S1, the activation culture medium comprises the following components by mass percentage: 8-12% peptone, 8-12% NaCl, 8-12% glucose, 2-8% yeast extract, and the remainder being water.
4. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S2, the secondary activation culture medium comprises the following components by mass percentage: 8-12% whole milk powder, 8-12% glucose, 8-12% NaCl, and the remainder is water.
5. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S3, the mass ratio of anhydrous butter, whole milk powder, water, and xanthan gum is 50:19:30:0.8-1.
2.
6. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S4, the amount of Bacillus coagulans secondary activation bacterial solution added is 8-12% of the mass of the solid fermentation substrate, and the amount of lipase added is one ten-thousandth of the mass of the solid fermentation substrate.
7. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S7, the spray drying step includes the following: the sterilized and enzyme-inactivated solid fermentation base material is spray dried using a spray dryer, maintaining the feed temperature at 40-50℃, the air inlet temperature at 160-200℃, and the air outlet temperature at 75-85℃. After the solid fermentation base material forms a powder, it is cooled to room temperature and passed through a 55-65 mesh sieve to obtain powdered light cheese flavored cream base material.
8. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: In step S7, the high-speed shearing step includes the following: shearing the sterilized and enzyme-inactivating solid fermentation base material at a speed of 5000-7000 rpm / min for 15-25 minutes to make the final product state stable and uniform, and obtain a paste-like light cheese flavored cream base material.
9. The method for preparing solid-state fermented light cheese flavored butter base according to claim 1, characterized in that: The lipase is Novozymes lipase palatase 20000L.
10. A solid-state fermented light cheese-flavored butter base, characterized in that: It is prepared by the method for preparing solid-state fermented light cheese flavored butter base according to any one of claims 1-8.