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High-concentration fermented milky flavor base, and preparation method and application thereof

A fermented milk and high-concentration technology, which is applied in the field of food fragrance bases, can solve the problems of lactic acid bacteria fermented high-concentration emulsion, etc., and achieve the effects of natural soft and rich fermentation flavor, rich aroma and high acidity

Active Publication Date: 2013-07-24
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there have been no reports of lactic acid bacteria fermenting high-concentration emulsions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The first step is to add 20kg of whole milk powder and 30kg of anhydrous butter to 50kg of water, dissolve at 55°C to obtain high-concentration reconstituted milk;

[0025] In the second step, the high-concentration reconstituted milk obtained in the first step is homogenized at 25Mpa, then hydrated at 65°C for 20 minutes; then sterilized at 90°C for 15 minutes, and then cooled to 37°C;

[0026] The third step adds Lactobacillus casei (Lactobacillus casei) starter to the high-concentration reconstituted milk obtained in the second step, and the inoculum size is 1×10 6 CFU / mL, and after 10g of lipase 20000L purchased from Novozymes, ferment and enzymatically hydrolyze for 80 hours at 37°C to obtain a high-concentration fermented milk base;

[0027] The fourth step is to pass the high-concentration fermented milk base obtained in the third step through a colloid mill, homogenize at 25Mpa, heat up to 85°C under stirring, sterilize for 5 minutes, and cool to room temperatur...

Embodiment 2

[0030] The first step is to add 40kg of whole milk powder and 5kg of anhydrous butter to 55kg of water, dissolve at 55°C to obtain high-concentration reconstituted milk;

[0031] In the second step, the high-concentration reconstituted milk obtained in the first step is homogenized at 35Mpa, hydrated at 60°C for 40 minutes, then sterilized at 95°C for 5 minutes, and cooled to 40°C;

[0032] In the third step, add Lactobacillus helveticus (Lactobacillus helveticus) to the high-concentration reconstituted milk obtained in the second step, and the inoculum size is 1×10 8 CFU / mL, and 250g each of lipase and protease purchased from Guangzhou Huaqi Biotechnology Co., Ltd., fermented and enzymatically hydrolyzed at 37°C for 60 hours to obtain a high-concentration fermented milk base;

[0033] The fourth step is to pass the high-concentration fermented milk base obtained in the third step through a colloid mill, homogenize at 35Mpa, heat up to 95°C under stirring, sterilize for 5 minu...

Embodiment 3

[0036] The first step is to add 60kg of whole milk powder and 20kg of anhydrous butter to 120kg of water, dissolve at 55°C to obtain high-concentration reconstituted milk;

[0037] In the second step, the high-concentration reconstituted milk obtained in the first step is homogenized at 30Mpa, hydrated at 65°C for 30 minutes, then sterilized at 95°C for 10 minutes, and cooled to 40°C;

[0038] In the third step, add Lactobacillus casei (Lactobacillus casei) and Lactobacillus helveticus (Lactobacillus helveticus) to the high-concentration reconstituted milk obtained in the second step, and the inoculum size is 5×10 7 CFU / mL, and after 20000L of lipase and 200g of flavor protease purchased from Novozymes, ferment and enzymolyze at 37°C for 72 hours to obtain a high-concentration fermented milk base;

[0039] The fourth step is to pass the high-concentration fermented milk base obtained in the third step through a colloid mill, homogenize at 35Mpa, heat up to 90°C under stirring,...

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PUM

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Abstract

The invention discloses a high-concentration fermented milky flavor base, and a preparation method and application thereof. The preparation method comprises the following steps of: (1), dissolving full-fat milk powder, dried skim milk powder or mixture of both, and anhydrous cream in water, to obtain high-concentration reconstituted milk; (2), homogenizing the obtained reconstituted milk, hydrating, sterilizing and cooling; (3), adding a lactic acid bacteria starter and enzyme preparation in the reconstituted milk obtained in the step (2), then fermenting and carrying out enzymolysis, to obtain high-concentration fermented milk base; and (4), milling the obtained fermented milk base by a colloid mill, homogenizing, sterilizing while stirring and finally cooling to normal temperature, so as to obtain the high-concentration fermented milky flavor base. In the flavor base, the protein content is between 5% w / w and 10% w / w, the titration acidity is between 250 degrees T and 450 degrees T, and the amino acid nitrogen content is 0.11g / 100mL at least; and the high-concentration fermented milky flavor base has the advantages of relatively high acidity, rich aroma and natural, mild and abundant fermented flavor, and can be used for aroma enhancement of baked foods.

Description

technical field [0001] The invention belongs to the field of food fragrance bases, and in particular relates to a high-concentration fermented mastic base, a preparation method thereof and an application in increasing the flavor of baked food. Background technique [0002] Milk flavor base is one of the most widely used flavor bases in baked goods. At present, the methods for preparing milk flavor base mainly include chemical method and biological method. Among them, the biological method refers to the natural milk-flavored fragrance base made by using relevant microorganisms, enzyme hydrolyzed butter and other biological technologies and then modified and formulated, which has the characteristics of natural and soft aroma. This is incomparable to similar milk flavor bases formulated from single spices. At the same time, as people put forward higher requirements for the aroma and safety of milk-flavored bases, the development of natural milk-flavored base series products h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 鲍志宁林伟锋陈中熊犍
Owner SOUTH CHINA UNIV OF TECH
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