Composite rich-flavor type fermented butter and preparation method thereof

Abstract

The invention relates to the field of milk fat processing and fermented food, and particularly discloses composite rich-flavor fermented butter and a preparation method thereof. The preparation method of the composite rich-flavor type fermented butter comprises the following steps: S1, fermenting: sterilizing, fermenting, ripening and stirring single cream to obtain a semi-finished product of the fermented butter; s2, flavor core preparation: butter and a protein aqueous solution are mixed and subjected to enzymolysis until the acid value increment in a system reaches 0.5-10.0 mgKOH / g, then enzyme deactivation is performed, the flavor core is obtained, and the protein aqueous solution contains vegetable protein or animal protein; s3, blending: mixing the semi-finished product of the fermented butter with the flavor core to obtain the fermented butter. The fermented butter obtained through the preparation method has the advantages of being rich in flavor, rich in layer and lasting in fragrance, and the finally obtained fermented butter does not contain food additives such as citrate, an emulsifying agent and an antioxidant.

Description

Technical Field

[0001] This application relates to the technical field of dairy fat processing and fermented foods, and in particular to a complex and rich-flavored fermented butter and its preparation method. Background Technology

[0002] Fermented butter is a type of butter with unique flavor and texture characteristics compared to regular butter. Existing fermented butter is usually made by inoculating light cream with lactic acid bacteria for fermentation and then stirring it. This process can give the butter a certain lactic acid fermentation aroma and sour aroma characteristics. However, when fermented butter prepared in this way is applied to baking and other scenarios that require heating, it will have problems such as a light flavor, insufficient layers, and a rapid decline in aroma. Therefore, it is difficult to meet the high-end baking industry's demand for "rich, three-dimensional, long-lasting, and clean" butter flavor. The main problem causing the above issues is that butter is a dairy product with high fat content and low moisture content. The fermentation reaction mainly occurs in the continuous aqueous phase and its dissolved substrates such as lactose, citrate, and milk proteins / peptides. However, butter has a low moisture content, and some fermentation metabolites are lost along with buttermilk during the buttermaking process, resulting in a limited total amount of fermented flavor compounds that can be expressed. At the same time, the key characteristic aroma of fermented butter contains a certain proportion of low-boiling-point / high-volatility components, which are easily volatilized and lost during heating processes such as proofing and baking, resulting in the phenomenon of "smelling good but fading after baking". This manifests as the butter aroma rising quickly but not lasting well and having insufficient aroma retention.

[0003] Existing methods for enhancing the flavor intensity of fermented butter include extending fermentation time, increasing fermentation temperature, or increasing inoculum size. However, these methods often lead to increased acidity and flavor imbalance, easily resulting in overly acidic, sharp, pungent, off-flavors, or unclean aftertastes in the fermented butter. Some technicians have proposed enhancing flavor through lipolysis, but this can lead to excessive release of free fatty acids and introduce pungent short-chain acidity or rancidity (typical off-flavors produced by fat oxidation and rancidity) into the fermented butter, thus affecting consumer acceptance and batch stability.

[0004] In summary, existing methods for preparing fermented butter struggle to simultaneously enhance its flavor richness, complexity, and long-lasting aroma after baking without sacrificing cleanliness and stability. Therefore, in the field of dairy fat processing and fermented food technology, providing a method for producing fermented butter with a complex and rich flavor is crucial. Summary of the Invention

[0005] To address the aforementioned technical problems, this application provides a compound, rich-flavored fermented butter and its preparation method.

[0006] In a first aspect, this application provides a method for preparing a complex and rich-flavored fermented butter, comprising the following steps: S1. Fermentation: Pasteurize the light cream at 75-90℃, cool it, and inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.02-0.20wt%. Then ferment it at 18-30℃ for 6-48 hours until the pH of the system is 4.2-5.4. Cool it down to mature, stir it, and obtain the fermented butter semi-finished product. S2. Preparation of flavor core: At a temperature of 35-55℃, butter and a protein aqueous solution with a protein concentration of 7-15wt% are mixed at a weight ratio of (5-50):(50-95). Then, the temperature is adjusted to 75-90℃ for pasteurization, cooled to 30-55℃, and an enzyme preparation is added for enzymatic hydrolysis until the acid value increment in the system reaches 0.5-10.0 mgKOH / g. Then, the enzyme is inactivated to obtain the flavor core. The protein aqueous solution contains plant protein or animal protein. S3. Remixing: Mix the fermented butter semi-finished product and the flavor core at a temperature of 10-32℃ to obtain fermented butter.

[0007] Optionally, the protein aqueous solution includes, but is not limited to, light cream, whole milk powder aqueous solution, skim milk powder aqueous solution, whey powder aqueous solution, casein aqueous solution, Chlorella vulgaris aqueous solution, soybean protein aqueous solution, pea protein aqueous solution, chickpea protein aqueous solution, and broad bean protein aqueous solution.

[0008] Preferably, in step S2, the amount of enzyme preparation added is 0.01-1.0 wt%.

[0009] Preferably, in step S2, the butter and the aqueous egg white solution are mixed in a weight ratio of 25:75.

[0010] By adopting the above technical solution, this application first pasteurizes, ferments, and stirs the light cream to obtain a semi-finished fermented butter product with certain cream flavor, fermented flavor, and sweet taste, but sometimes accompanied by rancid, greasy, sour, and floury tastes. Based on this, this application further mixes the butter and egg white aqueous solution and performs enzymatic hydrolysis at a certain temperature, effectively releasing the basic flavor and establishing a heat-resistant and long-lasting aroma "thick aroma skeleton" for the butter. Using the increase in acid value as the controlled lipolysis endpoint and setting an enzyme inactivation step can effectively reduce the risk of pungent sour taste, rancid taste, and other off-flavors, resulting in a flavor core with complex flavors. This core is then mixed with the semi-finished fermented butter product to obtain a complex and rich flavor fermented butter with a strong sweet, milky, baked, buttery, and cheese flavor. No citrates, emulsifiers, antioxidants, or various food additives are added, ensuring high food safety. Without affecting the cleanliness and stability of the fermented butter, it simultaneously improves the flavor intensity, layering (complex flavor), and long-lasting aroma after baking.

[0011] In the specific embodiments of this application, light cream is used as an aqueous protein solution. This is only an example and should not be used to limit the scope of protection of this application. Those skilled in the art can replace it with other substances according to the actual situation. Among them, after enzymatic hydrolysis, Chlorella protein nucleus can produce a large number of amino acids and polypeptides with a sweet and umami taste, and almost no fishy smell, which can effectively improve the flavor quality of fermented butter. Broad bean protein can provide nutty and roasted aroma to the flavor nucleus. Chickpea protein can provide cheese aroma to the flavor nucleus and form a slightly acidic flavor. Soy protein and pea protein can provide fruity and sweet aroma to the flavor nucleus.

[0012] Preferably, in S2, the enzyme preparation includes lipase and / or protease.

[0013] Preferably, in step S2, the enzyme preparation includes lipase and protease, with the amount of lipase added being 0.05-1.0 wt% and the amount of protease added being 0.01-0.5 wt%.

[0014] By employing the above-mentioned technical solution, this application utilizes lipase and / or protease as enzyme preparations to perform controlled enzymatic hydrolysis of a mixture of butter and egg white aqueous solution, producing a variety of key flavor compounds. Specifically, lipase and protease can provide different flavors to the flavor core, suitable for consumers with different tastes, and broaden the flavor coverage of the product. Lipase hydrolysis of fats can produce short and medium-chain fatty acids, adding top aromas to the flavor core. Protease hydrolysis of proteins can produce short peptides and amino acids. Amino acids and peptides play a core role in the formation of food flavors. They are not only direct flavor substances but also key flavor precursors (especially when heated, they can produce extremely rich aromas). They can coordinate and modify various flavors and participate in creating more delicate flavor layers through their unique structures. Meanwhile, amino acids and peptides can bind to flavor substances through reversible non-covalent interactions, reducing the loss and oxidation of volatile flavor substances during processing and storage, masking unpleasant odors, achieving dynamic encapsulation and precise release triggered by the environment, greatly improving the overall flavor of fermented butter and achieving a long-lasting aroma effect. When lipase and protease are used together as enzyme preparations, adding them to the system together can result in an excessively rapid lipase reaction. Although two different enzymes are added simultaneously, the richness and complexity of the flavor are not maximized. Therefore, this application adds them sequentially, which makes the flavor core more diverse. Adding the lipase flavor core first can bring sweetness, cheese flavor, and baked flavor to the fermented butter, while adding the protease flavor core first can bring a rich milky aroma to the fermented butter. More importantly, when lipase and protease are added to the system simultaneously, lactone substances will be generated in the system under the high-temperature environment of enzyme inactivation, which has a good heat resistance effect. Therefore, by changing the components of the enzyme preparation and the way the enzyme preparation is added, this application can obtain flavor cores with different flavors, which has high operability and greatly expands the flavor coverage of complex and rich flavor fermented butter. At the same time, the flavor core of this application can provide good heat resistance and aroma retention for fermented butter.

[0015] Preferably, in step S2, short-term maturation fermentation continues after enzyme inactivation.

[0016] Preferably, the specific steps of the short-range maturation fermentation are as follows: Inoculate the aroma-producing fermenting agent at an inoculation rate of 0.01-0.1 wt%, and ferment for 2-17 h at a temperature of 20-40℃ and pH=6.5-7.0 until the pH of the system reaches 4.0-5.2. Then, heat treat at 65-80℃ for 0.5-30 min, and cool to 4-10℃ to obtain the flavor core.

[0017] By adopting the above technical solution, this application carried out short-term aging fermentation after the controlled enzymatic hydrolysis step in S2, which achieved "rounding" of aroma, transformed undesirable flavor precursors, synthesized new substances with pleasant aroma, and further added the fermented aroma of nuts and butter to the flavor core, harmonized the various flavors in the flavor core, made the flavor layers richer, and at the same time weakened the milky intensity in the flavor core that did not undergo short-term aging fermentation to a certain extent, further optimized the aftertaste of the final fermented butter, and effectively reduced the heaviness when eating fermented butter.

[0018] Furthermore, the fermentation method of this application is short-term maturation fermentation, which can avoid off-flavor components produced by long-term fermentation, quickly pass through the accumulation period of metabolic by-products, reduce undesirable products, and improve the cleanliness of flavor cores.

[0019] Preferably, in step S3, the fermented butter semi-finished product and the flavor core are mixed at a weight ratio of 100:(0.2-15.0) for 3-20 minutes.

[0020] Secondly, this application also provides a fermented butter prepared by the above-mentioned method for preparing a compound rich-flavored fermented butter, wherein the diacetyl content is 14-95 mg / kg, the short-chain fatty acid content is 1100-5500 mg / kg, the ethyl butyrate content is 2.5-45 mg / kg, the ethyl lactate content is 10-130 mg / kg, and the ethyl acetate content is 2-40 mg / kg.

[0021] By adopting the above technical solution, the fermented butter of this application has a complex and rich flavor. It is produced by a series of enzymatic hydrolysis and fermentation processes and contains a variety of compounds such as peptides, amino acids, organic acids, aldehydes, ketones, diacetyl, esters, lactones, short-chain fatty acids, volatile acids, methanethiol and dimethyl sulfides. In particular, diacetyl and short-chain fatty acids can provide a distinct buttery top aroma and a slightly roasted nut and cheese complex finish. Ethyl butyrate and ethyl lactate can provide creamy and fruity aromas, enhancing the fullness and roundness of the aroma. Ethyl acetate can provide a slightly sweet and slightly cheese-like milky aftertaste. Moreover, the fermented butter has a long-lasting aroma and almost does not have the defect of butter aroma rising quickly but not lasting well. It has good flavor intensity, richness of layers and long-lasting aroma after baking.

[0022] In summary, this application has the following beneficial technical effects: The preparation method of this application does not require the addition of any citrates, emulsifiers, antioxidants, or various food additives, ensuring high food safety. Without affecting the cleanliness and stability of the fermented butter, it simultaneously enhances the richness of flavor, the complexity of flavor (complex flavor), and the longevity of aroma after baking.

[0023] The preparation method of this application can controllably regulate the flavor generation pathway of fermented butter, so that the fermented butter still has a variety of complex and rich flavors such as milk fermentation flavor, milk flavor, butter flavor and cheese flavor after baking, and does not emit a pungent short-chain sour taste or rancid taste, thus meeting the strict application requirements of the baking industry for high flavor intensity and high aroma stability of fermented butter.

[0024] The fermented butter of this application outperforms existing commercially available fermented butters in multiple dimensions of sensory evaluation (flavor intensity, likability, richness, lingering aroma, and aftertaste / residual flavor). It does not have a floury, buttery, rancid, animal fat, fishy, ​​sour, astringent, or heavy and greasy taste. Overall, it has a good evaluation and excellent palatability. Detailed Implementation

[0025] Material source Unless otherwise specified, all raw materials used in this application are commercially available products, specifically: Whipping cream, fat content 40 wt%; Aroma-producing fermenting agent, strain composition: Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis Lactococcus lactis subsp. lactis biovar. diacetylactis Leuconostoc mesenteroides subsp. Mesenteroides; Butter, fat content 83.6g / 100g, water content 15.06%, acidity 8.11. o T, nonfat milk solids content 1.34g / 100g, peroxide value 0.02meq / kg, sliding melting point 31.6℃, no aflatoxin, total arsenic (as As), lead (as Pb), melamine and Salmonella were detected; The lipases were selected from Palatase 20,000 L, Lipozyme® CALB, Lipopan FBG, Lecitase® Ultra, DF "Amano" 15, Lipase MER "Amano", Newlase F3G, Lipase A "Amano" 12, and Lipase AY "Amano" 30SD. DF "Amano" 15 and Lipase A "Amano" 12 were used as examples in the embodiments. The protease was selected from Flavorzyme 500MG, Neutrase 0.8L, Protana Uboost, Protease M "Amano" SD, Protease P "Amano" 6SD, Protease A "Amano" 2SD, Protease NY50C, Protease AY50C, Amylase R, and glutaminase SD-C100S. Protease A "Amano" 2SD was used as an example in the embodiments. Domestic fermented butter competitor 1: sliding melting point 27.6℃, acidity 23.86. o T, peroxide value 0.21 meq / kg, moisture content 14.4%; Competitor 2 among domestically produced fermented butter: sliding melting point 27.9℃, acidity 28.82. o T, peroxide value 0 meq / kg, moisture content 15.8%; The third domestically produced fermented butter competitor has a sliding melting point of 31.5℃ and an acidity of 43.81. o T, peroxide value 0.18 meq / kg, moisture content 14.0%; The fourth domestically produced fermented butter competitor has a sliding melting point of 31.6℃ and an acidity of 23.38. o T, peroxide value 0 meq / kg, moisture content 18.2%; The fifth domestically produced fermented butter competitor has a sliding melting point of 34.8℃ and an acidity of 13.33. o T, peroxide value 0.49 meq / kg, moisture content 12.7%.

[0026] The present application will be further described in detail below with reference to embodiments and comparative examples.

[0027] A method for preparing a complex and rich-flavored fermented butter includes the following steps: S1. Fermentation: Pasteurize the light cream at 75-90℃, cool it, inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.02-0.20wt%, and then ferment it at 18-30℃ for 6-48 hours until the pH of the system is 4.2-5.4. Cool it down to mature, stir and separate it to obtain the fermented butter semi-finished product. S2. Preparation of flavor core: At a temperature of 35-55℃, butter and a protein aqueous solution with a protein concentration of 7-15wt% are mixed at a weight ratio of (5-50):(50-95). Then, the temperature is adjusted to 75-90℃ for pasteurization, cooled to 30-55℃, and an enzyme preparation is added for enzymatic hydrolysis until the acid value increment in the system reaches 0.5-10.0 mgKOH / g. Then, the enzyme is inactivated to obtain the flavor core. The protein aqueous solution contains plant protein or animal protein. S3. Remixing: At a temperature of 10-35℃, the fermented butter semi-finished product and the flavor core are mixed to obtain fermented butter.

[0028] In a preferred embodiment of this application, in step S2, the amount of enzyme preparation added is 0.01-1.0 wt%.

[0029] In a preferred embodiment of this application, in step S2, butter and an aqueous egg white solution are mixed at a weight ratio of 25:75.

[0030] In a preferred embodiment of this application, in S2, the enzyme preparation includes lipase and / or protease.

[0031] In a preferred embodiment of this application, in step S2, the enzyme preparation includes lipase and protease, with the amount of lipase added being 0.05-1.0 wt% and the amount of protease added being 0.01-0.5 wt%.

[0032] In a preferred embodiment of this application, in step S2, short-term maturation fermentation continues after enzyme inactivation.

[0033] In a preferred embodiment of this application, the specific steps of the short-range maturation fermentation are as follows: Inoculate the aroma-producing fermenting agent at an inoculation rate of 0.01-0.1 wt%, and ferment for 2-17 h at a temperature of 20-40℃ and pH=6.5-7.0 until the pH of the system reaches 4.0-5.2. Then, heat treat at 65-80℃ for 0.5-30 min, and cool to 4-10℃ to obtain the flavor core.

[0034] In a preferred embodiment of this application, in step S3, the fermented butter semi-finished product and the flavor core are mixed at a weight ratio of 100:(0.2-15.0) for 3-20 minutes.

[0035] Example 1 A method for preparing a complex and rich-flavored fermented butter includes the following steps: S1. Fermentation: Take 100kg of light cream, pasteurize it at 85℃ for 30s, then cool it to 22℃, inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.05wt%, ferment it at 22℃ for 10h until pH=5.1, then cool it down to 10℃ and mature it for 16h, stir it, separate the buttermilk to obtain the fermented butter semi-finished product. S2. Preparation of flavor core: 75 kg of light cream and 25 kg of butter were mixed at 40°C. Then, lipase was added, including 0.2% of DF "Amano" 15 and 0.02% of Lipase A "Amano" 12, for enzymatic hydrolysis for 30 min. Then, protease was added, including 0.2% of Protease A "Amano" 2SD, for further enzymatic hydrolysis for 30 min. The acid value increase in the system reached 8.0 mgKOH / g. Then, the enzyme was inactivated by heat treatment at 75°C for 15 min. After cooling to room temperature, the flavor core was obtained. S3. Mixing: Mix the semi-finished fermented butter and flavor core at 40℃ for 10 minutes, controlling the weight ratio of semi-finished fermented butter to flavor core to be 100:0.6, and then refrigerate at 5℃ for 48 hours to obtain fermented butter.

[0036] Example 2 A method for preparing a complex and rich-flavored fermented butter includes the following steps: S1. Fermentation: Take 100kg of light cream, pasteurize it at 85℃ for 30s, then cool it to 22℃, inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.05wt%, ferment it at 22℃ for 8h until pH=4.5, then cool it down to 10℃ and mature it for 16h, stir it, separate the buttermilk to obtain the fermented butter semi-finished product. S2. Preparation of flavor core: 75 kg of light cream and 25 kg of butter were mixed at 40°C. Then, lipase was added, including 0.15% of DF "Amano" 15 and 0.05% of Lipase A "Amano" 12, for enzymatic hydrolysis for 30 min. Then, protease was added, including 0.25% of Protease A "Amano" 2SD, for further enzymatic hydrolysis for 30 min. The acid value increase in the system reached 8.5 mgKOH / g. Then, the enzyme was inactivated by heat treatment at 75°C for 15 min. After cooling to room temperature, the flavor core was obtained. S3. Mixing: Mix the fermented butter semi-finished product and flavor core at 32℃ for 10 minutes, controlling the weight ratio of fermented butter semi-finished product and flavor core to be 100:0.8, and refrigerate at 5℃ for 48 hours to obtain fermented butter.

[0037] Example 3 A method for preparing a complex and rich-flavored fermented butter includes the following steps: S1. Fermentation: Take 100kg of light cream, pasteurize it at 85℃ for 30s, then cool it to 22℃, inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.05wt%, ferment it at 22℃ for 10h until pH=5.1, then cool it down to 10℃ and mature it for 16h, stir it, separate the buttermilk to obtain the fermented butter semi-finished product. S2. Flavor core preparation: 75 kg of light cream and 25 kg of butter were mixed at 40°C. Then, lipase was added, including 0.2% DF "Amano" 15 and 0.02% Lipase A "Amano" 12, for enzymatic hydrolysis for 30 min. Then, protease was added, including 0.2% Protease A "Amano" 2SD, for further enzymatic hydrolysis for 30 min. The acid value increase in the system reached 8.0 mgKOH / g. Then, the enzyme was inactivated by heat treatment at 75°C for 15 min. After cooling to 36°C, aroma-producing fermentation agent was inoculated at 0.05 wt%. The pH was adjusted to 6.5-7 to start fermentation. After 6 h of fermentation, the pH reached 4.2-5.4. Then, the reaction was terminated by heat treatment at 70°C for 60 s. After cooling to 5°C, the flavor core was obtained. S3. Mixing: Mix the fermented butter semi-finished product and flavor core at 32℃ for 10 minutes, controlling the weight ratio of fermented butter semi-finished product and flavor core to be 100:1, and refrigerate at 5℃ for 48 hours to obtain fermented butter.

[0038] Example 4 A method for preparing a complex and rich flavored fermented butter differs from Example 3 in that the light cream in S2 is replaced with an aqueous solution of Chlorella vulgaris, while the rest is the same as in Example 3.

[0039] Example 5 A method for preparing a complex and rich flavored fermented butter differs from Example 3 in that the light cream in S2 is replaced with a broad bean protein aqueous solution, while the rest is the same as in Example 3.

[0040] Comparative Example 1 The method for preparing fermented butter includes the following steps: Take 100 kg of light cream and pasteurize it at 85℃ for 30 seconds. Then cool it to 22℃ and inoculate it with aroma-producing starter at an inoculation rate of 0.05 wt%. Ferment at 22℃ for 10 hours until pH=5.1. Then cool it down to 10℃ and mature it for 16 hours. Stir, centrifuge and separate the buttermilk to obtain fermented butter.

[0041] Performance testing 1. Sensory evaluation: Referring to Table 1, the fermented butter obtained in Examples 1-5 and Comparative Example 1 was subjected to sensory evaluation (a total of 7 people participated in the evaluation), and the results (average value) are recorded in Table 2; 2. Physicochemical testing: The physicochemical properties of the fermented butter obtained in Examples 1-5 were determined, and the results are recorded in Table 3; The sample numbers correspond to the following: 1-Example 1; 2-Example 2; 3-Example 3; 4-Example 4; 5-Example 5; 6-Comparative Example 1; 7-Domestic Fermented Butter Competitor 1; 8-Domestic Fermented Butter Competitor 2; 9-Domestic Fermented Butter Competitor 3; 10-Domestic Fermented Butter Competitor 4; 11-Domestic Fermented Butter Competitor 5.

[0042] Table 1 Sensory Evaluation Blank Table

[0043] Table 2 Sensory Evaluation Results

[0044] Table 3 Physicochemical Test Results

[0045] Data Analysis:

[0046] As can be seen from the data in Tables 2-3, the fermented butter obtained in Examples 1-2 of this application has a rich milky and buttery flavor, while the fermented butter obtained in Examples 3-5 has a richer flavor profile and a harmonious aroma. Furthermore, the fermented butter in Examples 1-5 has a total score of 7.0 or higher. This demonstrates that the preparation method of this application, through controlled regulation of the flavor generation pathway of fermented butter, can indeed ensure that the fermented butter retains a distinct and rich complex flavor profile after baking, including milky, buttery, and cheese flavors, without emitting a pungent short-chain acid or rancid odor. This satisfies the baking industry's requirements for fermented butter... The application of this invention addresses the stringent requirements for high flavor intensity and long-lasting aroma stability of oils. Furthermore, in Examples 3-5, this application performs short-term aging fermentation after the controlled enzymatic hydrolysis step in S2, which indeed achieves "rounding" of aroma, transforms undesirable flavor precursors, synthesizes new substances with pleasant aromas, further adds fermented aromas of nuts and butter to the flavor core, harmonizes the various flavors in the flavor core, makes the flavor layers richer, and at the same time weakens the milky intensity in the flavor core that has not undergone short-term aging fermentation to a certain extent, further optimizes the aftertaste of the final fermented butter, and effectively reduces the heaviness when eating fermented butter.

[0047] In Comparative Example 1, this application only subjected the cream to conventional processes such as sterilization, fermentation, aging, and centrifugation to obtain fermented butter. The results showed that its total score was only 5.9, and it had certain rancid, greasy, sour, fermented, and floury tastes. The total scores of commercially available domestic fermented butter competitors 1-5 were only 5.5-6.3, and all of them had varying degrees of off-flavors such as floury, rancid, muttony, fishy, ​​and sour tastes. In addition, some competitors had the problem of being too strong and greasy. It can be seen that fermented butter produced by conventional methods and existing commercially available butter do indeed have the situation where fermentation metabolites are lost along with buttermilk during centrifugation, resulting in a limited total amount of fermented flavor substances that can be expressed, insufficient aroma, and obvious off-flavors.

[0048] The embodiments described in this specific implementation are preferred embodiments of this application and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A method for preparing a complex and rich-flavored fermented butter, characterized in that, Includes the following steps: S1. Fermentation: Pasteurize the light cream at 75-90℃, cool it, inoculate it with aroma-producing fermenting agent at an inoculation rate of 0.02-0.20wt%, and then ferment it at 18-30℃ for 6-48 hours until the pH of the system is 4.2-5.

4. Cool it down to mature, stir and separate it to obtain the fermented butter semi-finished product. S2. Preparation of flavor core: At a temperature of 35-55℃, butter and a protein aqueous solution with a protein concentration of 7-15wt% are mixed at a weight ratio of (5-50):(50-95). Then, the temperature is adjusted to 75-90℃ for pasteurization, cooled to 30-55℃, and an enzyme preparation is added for enzymatic hydrolysis until the acid value increment in the system reaches 0.5-10.0 mgKOH / g. Then, the enzyme is inactivated to obtain the flavor core. The protein aqueous solution contains plant protein or animal protein. S3. Remixing: At a temperature of 10-32℃, the fermented butter semi-finished product and the flavor core are mixed to obtain fermented butter.

2. The method for preparing a compound, rich-flavored fermented butter according to claim 1, characterized in that, In step S2, the amount of enzyme preparation added is 0.01-1.0 wt%.

3. The method for preparing a compound, rich-flavored fermented butter according to claim 1, characterized in that, In step S2, butter and an aqueous egg white solution are mixed in a weight ratio of 25:

75.

4. The method for preparing a compound, rich-flavored fermented butter according to claim 1, characterized in that, In S2, the enzyme preparation includes lipase and / or protease.

5. The method for preparing a compound, rich-flavored fermented butter according to claim 4, characterized in that, In S2, the enzyme preparation includes lipase and protease, with the amount of lipase added being 0.05-1.0 wt% and the amount of protease added being 0.01-0.5 wt%.

6. The method for preparing a compound, rich-flavored fermented butter according to claim 1, characterized in that, In S2, short-term maturation fermentation continues after enzyme inactivation.

7. The method for preparing a compound, rich-flavored fermented butter according to claim 5, characterized in that, The specific steps of the short-range maturation fermentation are as follows: Inoculate the aroma-producing fermenting agent at an inoculation rate of 0.01-0.1 wt%, and ferment for 2-17 h at a temperature of 20-40℃ and pH=6.5-7.0 until the pH of the system reaches 4.0-5.

2. Then, heat treat at 65-80℃ for 0.5-30 min, and cool to 4-10℃ to obtain the flavor core.

8. The method for preparing a compound, rich-flavored fermented butter according to claim 1, characterized in that, In step S3, the fermented butter semi-finished product and flavor core are mixed at a weight ratio of 100:(0.2-15.0) for 3-20 minutes.

9. A fermented butter prepared by the method for preparing a complex and rich flavored fermented butter according to any one of claims 1-8, characterized in that, The content of diacetyl is 14-95 mg / kg, the content of short-chain fatty acids is 1100-5500 mg / kg, the content of ethyl butyrate is 2.5-45 mg / kg, the content of ethyl lactate is 10-130 mg / kg, and the content of ethyl acetate is 2-40 mg / kg.

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