The invention discloses a high-temperature-resistant milk-flavored essence
fermentation composition and a preparation method thereof in the field of food
biology. The high-temperature-resistant milk-flavored essence
fermentation composition is prepared from the following raw materials: a milk grape graft, fresh
peptide nucleotide, fermented whey liquid, a
yeast extract,
xylooligosaccharide, ascorbyl palmitate and a compound
fermentation bacterium agent. Wherein the milk grape graft is prepared by fermenting a
lactitol solution with
geobacillus stearothermophilus and
grafting beer
yeast cell wall extract with alpha-1, 6-glucosidic bonds; the fresh
peptide nucleotide is a
small peptide-
nucleotide compound formed by hydrolyzing concentrated
whey protein through compound
protease and fermenting
hot spring streptomyces and
lactobacillus plantarum; the fermented whey liquid is prepared through
cow milk centrifugation, sterilization and three-
strain gradient fermentation. The preparation method comprises the following steps: mixing the raw materials and mixing the compound fermentation inoculants under the protection of
nitrogen. Through cooperation of the
bifunctional modified compound and multiple strains, high
temperature resistance, natural multi-
flavor level and long-term stability are achieved, and the high-temperature-resistant milk
powder is suitable for high-temperature
processing scenes such as baking and
sterilized milk.