37 results about "Cheese Flavor" patented technology

The invention relates to the technical field of flavor agents, in particular to a butter type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method. The flavor agent is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease M 'Amano' SD 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 butter.

A natural cheddar cheese flavoring substance, the raw materials of which include: protease, lipase and substrate; wherein the substrate is: cheddar cheese, butter, sodium citrate, edible salt, skim milk powder and water; and the weight ratio of protein is 0.1%-0.5%, the weight ratio of lipase is 0.1%-0.5%, the weight ratio of cheddar cheese is 5%-15%, the weight ratio of butter is 10-30%, the weight ratio of sodium citrate is 0.5%-2%, the weight ratio of edible salt is 0.1%-0.5%, the weight ratio of skim milk powder is 2%-5% and the balance is water; the prepared product has a natural, soft and realistic aroma, and the cheddar cheese flavor is typical and rich, which can significantly improve the intrinsic quality of the flavored product. At the same time, this method also avoids the loss of flavor substances that may be caused in the process of extracting and concentrating cheddar cheese flavor substances in the prior art, thereby improving the flavor and taste of the final product.

To provide a milky feeling enhancement composition that can improve flavor of food and beverage products and enhance milky feeling, a method for enhancing milky feeling of food and beverage products using the composition, and a method for producing food and beverages with enhanced milky feeling, the method comprising a step for adding the composition.SOLUTION: By adding a composition that contains an onion extract, 2-(methylthio)ethanol, and 3,4-dimethylthiophene together to food and beverage products, it is possible to enhance milky feeling of the food and beverage products such as cheesy or milky feeling.SELECTED DRAWING: None

The invention relates to a fermentation enzymolysis technology, in particular to a production method for optimizing natural cheese essence by utilizing an electric field auxiliary technology. The method comprises the following steps: preheating milk, adjusting the pH value, adding trypsin and lipase, and uniformly mixing; and putting the obtained milk containing the enzyme into an electric field assisted reactor, carrying out electric field assisted fermentation enzymolysis under a stirring condition, and carrying out post-treatment on the obtained reaction product to obtain the cheese essence. By combining the electric field technology and the enzymolysis process, the reaction efficiency and the product quality are remarkably improved.

1. Name of the product in this design: Packaging bag (cheese flavored stick). 2. Purpose of this design product: used for packaging bags. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. This product is a thin product, and the left view, right view, top view, and bottom view are omitted. 6. Other circumstances that require explanation: The yellow area in the rear view in the picture or photo of this design is a transparent area and belongs to the design content for which protection is requested.

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

The invention belongs to the field of microbial fermentation, and particularly relates to lactobacillus bulgaricus LYJ-9 and application thereof in preparation of cheese-flavored yoghourt. The preservation number of the lactobacillus bulgaricus LYJ-9 is CCTCC (China Center for Type Culture Collection) NO: M 20242587, the lactobacillus bulgaricus LYJ-9 is classified and named as Lactobacillus bulgaricus LYJ-9, the preservation date is November 18, 2024, and the preservation unit is China Center for Type Culture Collection. The lactobacillus bulgaricus LYJ-9 provided by the invention can endow the fermented milk with an obvious cheese flavor after fermentation, and the fermented milk obtained by compounding the lactobacillus bulgaricus LYJ-9 with streptococcus thermophilus not only has the cheese flavor, but also has a good level on the conventional quality of yoghourt. When the lactobacillus bulgaricus LYJ-9 provided by the invention is used for yoghourt fermentation, no auxiliary materials need to be added externally to enhance the flavor, the problem of yoghourt flavor homogenization is solved from the source of a fermented milk strain, and the requirements of consumers on health are met.

The invention relates to the field of cheese production, and discloses an automatic weighing and distributing system for raw materials in a salting stage in cheese production, which comprises the following steps of: acquiring key indexes of cheese raw materials in different seasons and different raw materials in real time, and constructing a disturbance matrix based on data output by parameter acquisition; the control unit is used for quantifying the influence of raw material component fluctuation and environmental factors on the salting process, is connected with the salting control unit, and is used for calculating and analyzing the disturbance matrix and generating a process parameter scheme for dynamically adjusting the salt feeding amount, the salting time and the temperature and humidity; the uncertainty of the salting process is evaluated based on the output of the inference analysis module and the entropy curve, and the salting process parameters are optimized; the optimized salting parameters act on a production device, and the relationship between the salting process parameters and product attributes is analyzed and adjusted by collecting cheese flavor and quality indexes in real time. The method has the advantage of keeping the flavor consistency of cheese products.

1. Name of the Design Product: Ice Cream Packaging Box (mini Parent-Child Sharing Cheese Flavor). 2. Use of the Design Product: For product outer packaging. 3. Design Key Points of the Design Product: The combination of shape, pattern and color. 4. Picture or Photo Best Indicating the Design Key Points: Front View. 5. The claimed design includes color.

1. Name of the product in this design: Packaging bag (Taro and cheese flavored ice cream). 2. Intended use of this design: for use in ice cream packaging bags. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product, so the left view, right view, top view, and bottom view are omitted.

1. Name of the designed product: packaging box (Milkio Blue Cheese Triangle Classic Cheese Flavor). 2. Use of the designed product: the designed product is used for the outer packaging of products. 3. Design points of the designed product: the pattern. 4. Picture or photo that best indicates the design points: front view.

The present invention provides, for example, a cheese flavor composition comprising a fermentation product produced by fermentation by koji of an oil / fat-containing substance or a mixture of an oil / fat-containing substance and a bean protein (provided that the oil / fat is not milk fat).

The invention relates to the field of microbial fermentation application, in particular to a solid-state fermentation type light cheese flavor cream base material and a preparation method thereof.The preparation method of the solid-state fermentation type light cheese flavor cream base material comprises the following steps that S1, strain activation is conducted, specifically, an activation culture medium is inoculated with bacillus coagulans for culture activation; s2, secondary activation of strains; S3, preparation of a solid-state fermentation base material; s4, inoculating; s5, performing solid-state fermentation; s6, sterilization and enzyme deactivation treatment; and S7, performing high-speed shearing or spray drying on the solid-state fermentation base material subjected to sterilization and enzyme deactivation treatment to obtain the light cheese flavor cream base material. The prepared cream base material can provide rich light cheese flavor, is used in foods in various forms, endows the foods with light cheese fragrance and taste, meets the ever-increasing flavor requirements of people, can reduce cheese and processed cheese components required to be added into the foods, and reduces the product cost.

A plant-only cheese flavoring replacement system in food products is provided. The plant-only cheese flavoring replacement system in food products is prepared by mixing a) 10-35% by weight of a fruit source, b) 10-40% by weight of a vegetable source, and c) 5-25% by weight of herbs and spices source. This plant-only cheese flavoring replacement system in food products can be effectively added to snacks like crackers, chips, and popcorn, dairy products such as cream cheese, sour cream, and yogurt to create cheese-based dips and spreads.

1. Name of the design product: Packaging bag (banana flavor + cheese flavor). 2. Use of the design product: The design product is used for food packaging. 3. Key design points of the design product: lie in the shape, pattern and their combination of the product's appearance design. 4. Picture or photo that best shows the key design points: Perspective view 1. 5. The bottom surface of the design product is a part that is not easily seen or not seen during use, and the bottom view is omitted.

The present invention addresses the problem of providing: a flavor material that imparts, enhances, or improves a natural and authentic cheese flavor; and a food or beverage product that uses said flavor material. (1) A cheese flavor material having 4 mass% or less of free arginine in terms of total free amino acids and having a mass ratio of free caproic acid / free glutamic acid of 0.002 to 0.4. (2) The cheese flavor material described in (1), said cheese flavor material being a fermented product of lactic acid bacteria. (3) The cheese flavor material described in (1), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (4) The cheese flavor material described in (2), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (5) The cheese flavor material described in (1), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (6) The cheese flavor material described in (2), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (7) A food or beverage product containing the cheese flavor material described in (1) or (2).

1. Name of the Design Product: Packaging Bag (Mengniu Natural Lychee Cheese Flavored Snow Ice). 2. Use of the Design Product: For packaging products. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph Best Showing the Design Key Points: Front View. 5. This design product is a thin product, and the left view, right view, top view and bottom view are omitted.

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.

The invention discloses a double-bacterium synergistic fermentation enzyme modified cheese flavoring agent and a preparation method thereof, and the double-bacterium synergistic fermentation enzyme modified cheese flavoring agent is prepared from the following raw materials in parts by mass: 10-20 parts of milk powder, 40-50 parts of anhydrous butter, 0.5-1.5 parts of an emulsifier, 0.1-1.0 part of a protease preparation, 0.1-1.0 part of a lipase preparation, 5-15 parts of a microbial fermentation agent and the balance of water, the microbial fermentation agent is composed of lactobacillus helveticus and saccharomycetes, and the saccharomycetes comprise one of kluyveromyces marxianus, kluyveromyces lactis and candida lactis. Ethyl ester compounds are dynamically generated through esterification reaction of ethyl alcohol generated through yeast metabolism and carboxylic acid synthesized by lactic acid bacteria, the natural cheese characteristic flavor with rich levels is formed, and the obtained final product is soft in flavor, free of irritation and rich and natural in fragrance.

To provide a cheese flavor-imparting composition which is allergen-free, particularly does not use a milk-derived raw material, and can impart both flavor and taste of cheese.SOLUTION: The present invention provides a cheese-flavoring composition containing lipase-treated oil and fat, and a yeast material containing at least one selected from the group consisting of disodium 5 ' - ribonucleotide and glutamic acid, and not containing milk, a method for producing the same, and use of the same.SELECTED DRAWING: None

The invention relates to a preparation method of Badam plant-based cheese, and relates to the technical field of preparation methods of plant-based cheese, the Badam plant-based cheese comprises the following raw materials by mass percentage: 7%-19% of Badam, 2%-10% of grease, 7%-19% of starch, 1%-9% of a sweetening agent, and 1%-2.6% of a stabilizer, and the preparation method also comprises the following steps: mixing the Badam plant-based cheese and the plant-based cheese; a sauce preparation step: peeling almonds, cleaning, and pulping with a colloid mill to prepare an almonds sauce; a stirring step: adding the uniform non-layering starch into water according to the proportion, stirring and mixing until the mixture is transparent gel-like; in the mixing step, the sweetening agent and the stabilizing agent are mixed according to the proportion, the mesh number of the sweetening agent and the stabilizing agent is larger than 100, caking is avoided, and mixed dry powder is obtained; pulping, namely adding the mixed dry powder, almond sauce and grease into a mixed solution of starch and water in proportion, and heating and stirring to obtain cheese pulp; and molding: pouring the cheese pulp into a mold for molding. The cheese has the characteristics of being close to a natural cheese flavor and being healthier.

1. Name of the design product: Powder Sprinkling Packaging Bag (Original Cheese Flavor of Xi Pin). 2. Use of the design product: For containing food. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view. 5. The design product is a flat product, and the left view, right view, top view, and bottom view are omitted.

The invention relates to lactone tofu type curd cheese and a preparation method thereof. The lactone tofu type curd cheese comprises the following raw materials: cow milk, whole milk powder, a leavening agent, a gelling agent, glutamine transaminase and chymosin. The lactone tofu type curd cheese has the advantages that the prepared lactone tofu type curd cheese is soft in texture and sweet in taste, the flavor presents the cheese flavor, and the whey precipitation amount is small.

The invention relates to the technical field of preparation of food flavor agents, in particular to a butter type bacterium-enzyme co-promoted cheese flavor agent and a processing technology. The flavor agent provided by the invention is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Lipozyme TLIM C lipase, the active lactic acid bacteria are prepared from lactococcus lactis BL-19, the fermentation substrate is butter, and the natural butter is subjected to aroma enhancement treatment to prepare the milk flavor base, so that the cost is reduced, the dosage is reduced, and the product grade is improved at relatively low cost.

The invention belongs to the technical field of food processing, and particularly relates to a popcorn cheese crab-flavored bar and a preparation method thereof.The popcorn cheese crab-flavored bar comprises an outer crab-flavored minced fillet layer and an inner popcorn cheese layer, the mass of the popcorn cheese layer accounts for 19-23% of the total mass of the product, and the popcorn cheese layer is of a continuous columnar core layer structure and penetrates through the interior of the crab-flavored minced fillet layer; the crab-flavor minced fillet layer contains crab shell extract, so that unique nutritional ingredients are provided while the crab flavor is enhanced. According to the preparation method of the popcorn cheese crab-flavor bar, through the unique double-layer structure of the popcorn cheese crab-flavor bar, the crab shell extract is added into the outer crab-flavor surimi layer to enhance the crab flavor, the proportion of the inner popcorn cheese layer is 19-23%, a stable semi-fluid net-shaped three-dimensional structure is formed by multiple components, cheese is prevented from being liquefied and lost, the rich cheese flavor and popcorn taste are provided, and the crab flavor is enhanced. The eating experience of consumers is enriched, meanwhile, the quality stability of the product in the processing and storage processes is guaranteed, and the problems of deformation, cracking and the like are reduced.

The invention relates to the technical field of essence, in particular to cheese-flavor powder essence and a preparation method thereof. The cheese flavor powder essence is prepared from the following raw materials in parts by weight: 40 to 60 parts of whole milk powder, 40 to 60 parts of anhydrous beef tallow, 0.5 to 1.5 parts of edible essence, 0.05 to 0.15 part of lactobacillus helveticus, 0 to 0.1 part of lactobacillus paracasei, 0.01 to 0.02 part of sodium tripolyphosphate, 0.01 to 0.02 part of sodium pyrophosphate and 0.01 to 0.02 part of lipase. The preparation method of the cheese-flavor powder essence comprises the following steps: preparing a milk-oil mixture, heating and sterilizing, inoculating and fermenting, dispersing and fermenting the milk-oil mixture, carrying out lipase enzymolysis, homogenizing, spray-drying and blending. The powder essence has good overall fragrance intensity, generates natural cheese fragrance, and is low in production cost; the preparation method of the cheese-flavored powder essence is simple in process, convenient to operate, high in production efficiency and low in production cost.

The invention relates to the technical field of food processing intelligent control, in particular to a butter cheese flavor regulation and control device based on parameter detection and an operation method thereof.The operation method comprises the steps that a butter cheese flavor regulation and control instruction is received, the flavor regulation and control device is confirmed based on the butter cheese flavor regulation and control instruction, butter cheese to be confirmed is obtained, and the butter cheese to be confirmed is obtained; if the flavor regulation and control category is fermentation type regulation and control, a regulated and controlled fermentation type butter cheese is obtained based on the first monitoring integrated container, the first regulator and the fermentation type butter cheese, a first regulated and controlled decision value is obtained based on the regulated and controlled fermentation type butter cheese and the first monitoring integrated container, and if the flavor regulation and control category is non-fermentation type regulation and control, a second regulated and controlled decision value is obtained; and based on the unfermented butter cheese, a second monitoring integrated container and a second regulator, obtaining the unfermented target butter cheese, and realizing unfermented butter cheese flavor regulation based on parameter detection. Therefore, the flexibility and the high efficiency of flavor regulation and control on the butter cheese can be improved.

The present application relates to the technical field of intelligent control of food processing, and a butter cheese flavor regulation device based on parameter detection and a running method thereof, comprising: receiving a butter cheese flavor regulation instruction, confirming a flavor regulation device based on the butter cheese flavor regulation instruction, obtaining butter cheese to be confirmed, if the flavor regulation category is fermentation type regulation, obtaining regulated fermentation type butter cheese based on a first monitoring integrated container, a first regulator and fermentation type butter cheese, obtaining a first regulated decision value based on the regulated fermentation type butter cheese and the first monitoring integrated container, if the flavor regulation category is unfermented type regulation, obtaining unfermented type target butter cheese based on unfermented type butter cheese, a second monitoring integrated container and a second regulator, and realizing unfermented type butter cheese flavor regulation based on parameter detection. Therefore, the present application can improve the flexibility and efficiency of flavor regulation of butter cheese.