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Novel method for preparing material having cheese flavor

A technology for flavor substances, cheese, applied in the field of microbiology and food science

Active Publication Date: 2012-10-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, research on the production of cheese flavors by fermentation with molds has been limited to blue cheese flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Example 1, Production of Cheese Flavor Substances by Liquid Fermentation of Penicillium javanicium CGMCC No.3551

[0082] The first step: hydrolyzing coconut oil by lipase to obtain its enzymatic hydrolysis product;

[0083] (1) 200g of refined coconut oil (purchased from Shanghai Kerry Food Industry Co., Ltd.) was placed in a 500ml triangular flask, and placed in a oscillating water bath (40°C) in a oscillating constant temperature water bath for 30 minutes;

[0084] (2) According to the addition amount of 0.1g / 100ml, add lipase (PALATASE 20000L, purchased from Novozymes NOVOZYMES) for hydrolysis; during the hydrolysis process, take samples every 2 hours to measure the acid value (AV value) and free fatty acid content (FFA) ;

[0085] (3) When the AV value does not change significantly, the hydrolysis is terminated; then the hydrolyzate is heated to 85° C., and inactivated after 15 minutes of heat preservation; the inactivated hydrolyzate can be stored in a 4° C. refr...

Embodiment 2

[0091] Embodiment 2, Swiss Trichoderma (Trichoderma reeseiCGMCC No.3553) liquid fermentation and the collection of volatile flavor substances

[0092] Gently scrape a ring of spores from the PDA slope of Trichoderma reesei CGMCC No.3553 cultivated for 3-5 days, inoculate in a 250mL Erlenmeyer flask containing 50mL of fresh yak milk, shake back and forth (28°C) , 120rpm / min) for 40 hours to obtain a primary seed liquid (ie primary mycelium liquid).

[0093] Draw 2.5mL of the primary seed liquid, inoculate it into a 500mL Erlenmeyer flask containing 100mL of fresh yak milk, and culture it with reciprocating vibration (28°C, 120rpm / min) for 24-26 hours to obtain the secondary seed liquid (ie, the secondary mycelium liquid ), the dry weight of mycelium is about 15-25g / L.

[0094] The above-mentioned secondary seed liquid obtained above was inoculated in a 50L fermenter loaded with 35L fermentation substrate (which consisted of fresh yak milk) in a 10% volume ratio (secondary seed...

Embodiment 3

[0099] Example 3, the adsorption product obtained in Example 2 is applied to the preparation of cheese-flavored oil products and butter tea

[0100] 1. Add 0.5 kg of the adsorption product obtained in Example 2 (absorbed with refined sunflower oil) together with 1 kg of yak milk into the water phase tank, add 2 g of citric acid and 9 g of potassium sorbate at the same time, heat to 80 ° C, and maintain for 15 Minutes, while stirring while sterilizing.

[0101] ②. Add 8.5kg of anhydrous milk fat (purchased from New Zealand Fonterra (NZMP)) into the oil phase tank, stir while heating, add 68g of monoglyceride, 10g of lecithin, 0.004g of β-carotene, and heat at 60°C , stirring for 15 minutes.

[0102] ③. Filter the feed liquid in the water phase tank through a bag filter, add it to the oil phase tank, and emulsify for 15 minutes to form an emulsion.

[0103] ④. After the emulsion is filtered through the bag filter again, it is sterilized by the plate heat exchanger.

[0104] ⑤...

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PUM

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Abstract

The invention relates to a novel method for preparing a material having a cheese flavor. The novel method is characterized in that bacterial strains or their spores or mycelia, and fermentation substrates comprising materials containing milk, oil and grease and / or enzymoiysis products of the materials are fermented; and in fermentation, the material having a cheese flavor is released with fermentation tail gas and is collected by a fat soluble adsorbent so that the fat soluble adsorbent with the material having a cheese flavor is obtained. Through the novel method, the material having a good flavor is obtained; fermentation tail gas is recovered effectively; and the influence produced by fermentation on the environment is greatly reduced.

Description

technical field [0001] The invention belongs to the fields of microbiology and food science; more specifically, the invention relates to a new method for obtaining cheese flavor substances. Background technique [0002] Cheese flavor (also known as cheese or cheese flavor) is a multi-component mixed flavor system. There are more than 3,000 different volatile and non-volatile substances in cheese, and the flavor is produced by volatile substances, also known as flavor volatile substances. Typical flavor volatiles in different types of cheese can be divided into 6 groups: fatty acids (such as acetic acid, propionic acid, butyric acid), ketones (such as 2-heptanone, 2-nonanone, 2-butanone), esters Classes (such as ethyl butyrate, ethyl caprate), aldehydes (such as 3-methyl-n-butyraldehyde, 2-methyl-n-butyraldehyde, benzaldehyde), alcohols (such as 1-butanol, 3 -Methyl-1-butanol, phenylethanol) and sulfides (such as disulfide, methylmercaptan). [0003] The way of producing c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L1/03A23D7/005A23D9/007A23L27/24A23L29/00
Inventor 常桂芳关惠琴吴学智胡鹏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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