119 results about "Cheese Flavor" patented technology

The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.

The invention discloses cheese-flavor yoghourt and a preparation method thereof and relates to the field of processing of fermented milk products. The cheese-flavor yoghourt mainly comprises the following components in percentage by mass: 84.3%-99.33% of raw milk, 0.5%-3% of cheese powder, 0.05%-0.2% of buffering salt, 0.02%-12% of a sweetening agent and 0.1%-0.5% of a thickener. The inoculating amount of a yoghourt fermenting agent is 1*10<6>-1*10<7> CFU / g and the sum of the mass percents of all the components is 100%. The preparation method comprises the following steps: (1) dissolving and hydrating the cheese powder; (2) blending the materials; (3) homogenizing and sterilizing; (4) fermenting the product; (5) agitating and cooling in a water bath or overturning a cylinder and cooling; and (6) filling the product, refrigerating and after-ripening. The cheese-flavor yoghourt has a rich flavor and is abundant in nutrition; the fermentation time of the cheese-flavor yoghourt is shortened.

The invention discloses a composite cheese liver flavor attractant and a preparation method of the composite cheese liver flavor attractant. The composite cheese liver flavor attractant comprises the following raw materials in parts by weight: 1-15 parts of natural cream zymolyte, 30-60 parts of fresh pork liver zymolyte, 0.5-3.5 parts of yeast extract, 0.5-4 parts of xylose, 0-2 parts of cysteine hydrochloride, 0-2 parts of vitamin B1, 0-3.5 parts of glutamic acid, 0-30 parts of dextrin and 15-30 parts of water. The composite cheese liver flavor attractant and the preparation method of the composite cheese liver flavor attractant reasonably utilize waste resources, such as animal livers, as alternative products of meat flavor essence or primary liver products in the pet feed and the special animal feed. The composite cheese liver flavor attractant and the preparation method of the composite cheese liver flavor attractant can ensure the intensity of the liver flavor and the meat flavor of the finished product, efficiently reduce the direct usage of the liver, and ensure the body health of pets and carnivores. The cheese flavor and the liver flavor are properly coordinated. The composite cheese liver flavor attractant has the advantages that the composite cheese liver flavor attractant is rich, heavy, natural, lasting and soft in flavor, and favorable in the animal attracting effect, and the composite cheese liver flavor attractant has favorable high temperature resistance. The composite cheese liver flavor attractant meets national edible standards, and the composite cheese liver flavor attractant is safe and reliable when being used as an attractant.

A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking The product can also be packaged for use as is with any number of complimentary foods. The product contains at least 5* of fate, less than 6% of water, an Aw of less than 0.5, a polyol as humectant and at least 3% of a solids phase containing cheese flavor or cheese solids.

The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.

The invention relates to the technical field of a series special flavor natural milk aroma base material and a preparation method, and especially relates to the preparation method for a special flavornatural milk aroma base material capable of simultaneously preparing a variety of flavors such as a light cheese flavor, mozzarella cheese, cheddar cheese and cream cheese, and a natural milk aroma base material; the preparation method includes the following steps: 1) sterilizing a preparation material; 2) adding lipase after cooling for performing enzymatic hydrolysis; 3) adding protease after enzyme deactivation for performing the enzymatic hydrolysis; and 4) absorbing an upper layer oil phase by centrifugation after the enzyme deactivation to obtain a final product; The product obtained bya two-step enzymatic hydrolysis method has the characteristics of tenderness and smoothness, fineness, richness, purity, and aroma improvement, and satisfies people's increasing demand for flavor andmouthfeel of foods.

The invention discloses a method for determining a perception threshold value of volatile flavor substances in a cheese. The method comprises the following steps of preparing a simulation substrate for evaluating the strength of a cheese flavor; and adding the flavor substances in the cheese in the simulation substrate, adopting a three-point test method to perform sensory evaluation to obtain theperception threshold value of the flavor substances, wherein the step of preparing the simulation substrate for evaluating the strength of the cheese flavor comprises the following steps of adding protein powder in distilled water for uniformly stirring, performing sterilization and fermentation, and discharging whey to obtain a curd; respectively determining the contents of proteins and fats inthe cheese sample and the curd; and regulating a ratio of the proteins to the fats in the curd, and enabling the ratio of the proteins to the fats in the curd to be equal to that of the proteins to the fats in the cheese sample to obtain the simulation substrate. By adopting the method provided by the invention, the contents of main components of the adopted simulation substrate are the same as that of the main components of the cheese, expressions of the flavor substances in the simulation substrate and the cheese are highly consistent, and the perception threshold value of the volatile key flavor substances in the cheese can be rapidly and accurately determined.

The invention discloses a light cheese cake and a preparation method thereof. The light cheese cake is prepared from the following raw materials in parts by weight: 190 to 240 parts of egg protein, 108 to 118 parts of cotton sugar, 1 to 5 parts of tartar powder, 30 to 40 parts of wheat low-gluten flour, 12 to 20 parts of corn starch, 40 to 60 parts of Gouda cheese, 150 to 200 parts of cream cheese, 45 to 70 parts of butter, 190 to 220 parts of milk, 7 to 13 parts of a stabilizer, and 105 to 120 parts of egg yolk liquid. The light cheese cake has the advantages that the skin is not easily contracted to cause drapes after the cheese cake is refrigerated, the skin is uniformly colored, smooth and flat, and the cheese cake has a rich cheese flavor and a better taste.

A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.