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Cheese flavor enhancer as well as preparation method and application thereof

The technology of a umami agent and cheese is applied to a cheese umami agent and its preparation method and application field, which can solve the problems such as weak flavor of the slurry, and achieve the effects of increasing flavor and aroma, obvious cheese flavor and reducing the usage amount.

Active Publication Date: 2014-05-21
天津北洋百川生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology only has the process of aroma production in the early stage of enzymatic hydrolysis, and there is no subsequent process of aroma production and flavor enhancement, and the flavor of the prepared slurry is not strong

Method used

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  • Cheese flavor enhancer as well as preparation method and application thereof
  • Cheese flavor enhancer as well as preparation method and application thereof
  • Cheese flavor enhancer as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]Take 52 grams of whole milk powder and dissolve it in water to 400 ml, take 60 grams of anhydrous cream and melt it in a water bath, pass the two through a colloid mill and mix them evenly, and then add them in a ratio of 2‰ to 1‰ in a 1L stirring reactor Lipase and protease, carry out the enzymolysis reaction under stirring, the reaction temperature is 50 ℃, adjust the initial pH to 6.0, react for 4 hours, control the free fatty acid content after enzymolysis to 3% (w / v), and the free amino nitrogen after enzymolysis The content is 110mg / mL, the degree of hydrolysis is 31.33%, the yeast extract powder with a total weight of 0.5‰ is added, and then the product is obtained through the process of increasing aroma and deactivating enzyme at 90°C for 15 minutes. After the hydrolyzate is mixed with the embedding agent, it is fully mixed and homogenized by a high-pressure homogenizer, and finally sent to a spray drying tower for spray drying to obtain product 1.

[0043] The e...

Embodiment 2

[0045] Take 60 grams of whole milk powder and dissolve it in water to 400 ml, take 65 grams of anhydrous butter and melt it in a water bath, mix the two evenly through a colloid mill, and then add them in a ratio of 2‰ to 1‰ in a 1L stirring reactor For lipase and compound protease, first add protease for 1 hour, then add lipase, wherein the compound protease is mixed and added by flavor protease and neutral protease according to the ratio of 2:1, and the enzymolysis reaction is carried out under stirring. The reaction temperature is 48°C, adjust the initial The pH is 6.0, react for 4 hours, control the content of free fatty acid after enzymolysis to 4% (w / v), the content of free amino nitrogen after enzymolysis is 130mg / mL, the degree of hydrolysis is 37.04%, and add quickly within 5min after the completion of enzymolysis Yeast powder with a total weight of 0.7‰, and then go through a 90°C, 10-minute aroma-increasing and enzyme-inactivating process to obtain a hydrolyzate. Af...

Embodiment 3

[0048] Take 70 grams of whole milk powder and dissolve it in water to 400 ml, take 70 grams of anhydrous butter and melt it in a water bath, mix the two through a colloid mill, and then add lipase in a 1L stirring reactor according to 2‰ and 1‰ and compound protease, wherein the compound protease is mixed with flavor protease and neutral protease at a ratio of 1:2, lipase is selected to be added with PICCANTASE 500MG and ZE-G-NT30 at a compound ratio of 2:1, after adding protease for 1 hour, Then add lipase, carry out the enzymolysis reaction under stirring, the reaction temperature is 45 ℃, adjust the initial pH to 6.0, react for 5 hours, control the free fatty acid content after enzymolysis to 5% (w / v), and the free amino nitrogen after enzymolysis The content is 126mg / mL, and the degree of hydrolysis is 35.89%. After the enzymolysis is completed, 1.0‰ yeast extract powder with a total weight of 1.0‰ is quickly added within 5 minutes, and then the hydrolyzate is obtained afte...

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Abstract

The invention relates to a cheese flavor enhancer as well as a preparation method and application thereof, belonging to the field of food additives. For overcoming the defects in the prior art, the flavor enhancer with natural cheese flavor components is prepared by an enzymolysis approach. The preparation method comprises the following steps of: firstly, adding anhydrous milk fat to fresh animal milk or reconstituted milk prepared from whole milk powder, which is taken as a raw material, and homogenizing the milk fat and the milk to homogenate by a colloid mill for future use; secondly, successively adding compounded protease and lipase to the freshly prepared homogenate to form enzymatic hydrolysate; thirdly, quickly adding yeast extracts to the enzymatic slurry, quickly heating up the slurry to 85 DEG C to 95 DEG C, keeping the slurry at the temperature for 5-15 minutes, and then carrying out aroma enhancement and enzyme deactivation on the enzymatic hydrolysate; fourthly, adding embedding media to the enzymatic slurry to form homogenate by a high-pressure homogenizer; and finally, spraying and drying the homogenate. The cheese flavor enhancer provided by the invention has the advantages of low production cost, short production period, stable quality of finished products, and thick and delicious flavor of cheese.

Description

technical field [0001] The invention relates to a cheese flavoring agent and its preparation method and application, belonging to the field of food additives, in particular to a method for enzymatically hydrolyzing protein and fat to produce natural essence of cheese flavor base. Background technique [0002] Various types of umami flavoring agents are one of the flavors that are widely used in the food industry and have great potential. They play an increasingly important role in foods such as baked foods, Western-style catering, milk drinks, ice cream, and puffed foods. It directly affects the grade of food. There are two types of cheese flavors: chemical type and natural type. Chemical flavors are difficult to ensure creamy flavor, and there are potential unhealthy factors. Natural flavors meet people's health needs in terms of raw material selection, and are much superior in aroma performance, especially in the baking field. [0003] The general process of making natur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 汪建明马晓蕾李利宁
Owner 天津北洋百川生物技术有限公司
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