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Method for preparing natural milk taste condiment and natural milk taste condiment made thereof

A technology of milk fragrance and fragrance, which is applied in the direction of milk preparations, dairy products, food preparation, etc., and can solve the problems of unnatural aroma and poor safety

Inactive Publication Date: 2007-08-08
SHENZHEN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional milk flavor spices are mostly made of synthetic spices, with unnatural aroma and poor safety. Today, "returning to nature, returning to basics" has become the fashion of people's diet and consumption, and the market for natural milk flavor spices is getting wider and wider

Method used

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  • Method for preparing natural milk taste condiment and natural milk taste condiment made thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Take 1000 grams of fresh milk, after sterilization, add 10 grams of Lactobacillus bulgaricus and 10 grams of Streptococcus lactis, ferment at 30°C for 24 hours, heat and sterilize the fermentation liquid, concentrate to 200 grams, add 100 grams of Water cream, emulsified and homogenized, adjusted pH to 7.0 with sodium citrate, added 0.3 g of protease, 0.3 g of lipase, enzymolyzed at 50°C for 12 hours, inactivated at high temperature, emulsified and homogenized to obtain natural milk flavor I. The product has a typical condensed milk aroma with a natural and soft aroma.

Embodiment 2

[0032] Take 1000 grams of fresh milk, after sterilization, add 50 grams of Streptococcus lactis strains, ferment at 37 °C for 6 hours, heat and sterilize the fermentation liquid, concentrate to 400 grams, add 400 grams of anhydrous butter, emulsify and homogenize, use Adjust the pH to 5.5 with sodium citrate, add 0.6 g of lipase, enzymatically hydrolyze at a constant temperature of 40°C for 6 hours, inactivate the enzyme at high temperature, emulsify and homogenize, and obtain the natural milk fragrance II. The product has a typical creamy aroma with a natural and vivid aroma.

Embodiment 3

[0034] Take 1000 grams of fresh milk, after sterilization, add 20 grams of Lactobacillus bulgaricus and 20 grams of Streptococcus lactis, ferment at 30°C for 6 hours, heat and sterilize the fermentation liquid, concentrate to 200 grams, add 50 grams of Water cream, emulsified and homogenized, adjusted pH to 7.0 with sodium citrate, added 0.5 g of protease, 0.1 g of lipase, enzymatically hydrolyzed at 60°C for 24 hours, inactivated at high temperature, emulsified and homogenized to obtain natural milk flavor III. The product has a typical cheese aroma with a natural and strong aroma.

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Abstract

The invention relates to a method for producing natural cream-vanilla condiment, which comprises that using lactic acid bacteria to ferment the fresh milk or milk powder, adding cream into the fermented product, using biological enzyme as protein enzyme and / or lipase to process enzymolysis, heating, concentrating, and emulsifying. The invention can improve 100-500 times of the contents of butanedione, dimethylsulfide or the like. And the inventive condiment can be directly added into food.

Description

technical field [0001] The invention relates to a method for producing spices and a spice, in particular to a method for producing natural milky flavors by utilizing biotechnology and the natural milky flavors produced by the method. Background technique [0002] Milk is an important food for human beings to survive. It is nutritious and delicious. It is one of the most perfect foods given to human beings by nature. With the improvement of people's living standards and the enhancement of health awareness, the consumption of dairy products continues to increase, and the share of dairy products in the entire food structure is increasing. [0003] Milky aroma is one of the most familiar and favorite aromas. Fresh milk has a light milky aroma. Milk can be processed into dairy products such as milk powder, yogurt, condensed milk, cream, cheese, etc., and used in foods such as ice cream, biscuits, and milk-containing beverages. During processing, the aroma of milk will also cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23C9/123A23L27/24
Inventor 姜兴涛何汉平李庆廷
Owner SHENZHEN BOTON FLAVORS & FRAGRANCES
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