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Fermented milk spice microcapsule and preparation method of microcapsule

A technology of spice microcapsules and fermented milk, applied in the field of food processing, can solve problems such as difficulty in ensuring stability, inconvenience in processing, transportation and storage, and achieve the advantages of reducing the risk of microbial contamination, facilitating processing and transportation, and prolonging fragrance retention time. Effect

Inactive Publication Date: 2018-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the final product form of these studies is not convenient for processing, transportation and storage, and it is difficult to ensure long-term effective stability, so there are certain limitations for the industrial production of reagents

Method used

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  • Fermented milk spice microcapsule and preparation method of microcapsule
  • Fermented milk spice microcapsule and preparation method of microcapsule
  • Fermented milk spice microcapsule and preparation method of microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Preparation of fermented milk hydrolyzate

[0041] Take 100mL fresh milk, add 2.0g sucrose, 3.0g glucose, pasteurize, cool to room temperature, add Streptococcus thermophilus CGMCC 1.2741, Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902 10.0g of mixed strains with Bifidobacterium CGMCC 1.2235 in total, the mixing ratio of the strains is 1:1:1, fermented at 37°C for 12 hours, then cooked at 4°C for 12 hours, emulsified and homogeneous, added lipase , wherein the lipase content is 200U / g substrate, 35°C constant temperature enzymolysis for 16h, pasteurization, 4°C after-ripening for 13 days to obtain fermented milk hydrolyzate.

[0042] (2) getting the fermented milk enzymatic hydrolyzate with 15% soluble solids mass content in step (1) as core material; getting chitosan and adding water to fully dissolve the chitosan solution that the preparation concentration is 21.67wt%, as wall material; Under stirring condition, according to core-wall ratio (volume ratio...

Embodiment 2

[0045] (1) Preparation of fermented milk hydrolyzate

[0046]Take 12.5g whole milk powder, 2.0g sucrose, 1.0g starch hydrolyzed sugar, add 100.0g water, pasteurize, add Streptococcus lactis (Streptococcus lactis CGMCC 1.9139), Lactobacillus germanus subsp. Delbrueckii subsp.bulgericus CGMCC 1.2902) and Lactobacillus acidophilus CGMCC 1.3342) total 10.0g, the mixing ratio of the strains is 1:1:1, fermented at 37°C for 24 hours, and placed in an environment of 4°C for post-ripening After 24 hours, emulsify and homogenize, add lipase, wherein the lipase content is 400U / g substrate, enzymolyze at 40°C for 18h, pasteurize, and ripen at 4°C for 14 days to obtain fermented milk hydrolyzate.

[0047] (2) taking the fermented milk enzymatic hydrolyzate with a soluble solid content of 15% in step (1) as the core material; adding maltodextrin and fully dissolving it in water to prepare a maltodextrin solution with a concentration of 21.67wt% as the wall material; Under stirring conditio...

Embodiment 3

[0050] (1) Preparation of fermented milk hydrolyzate

[0051] Take 12.5g of whole milk powder, 2.0g of starch hydrolyzed sugar, 3.0g of fructooligosaccharide, add 100.0g of water, pasteurize, cool to room temperature, add Lactococcus lactis CGMCC 1.2470), Lactobacillus germanus subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgericus CGMCC 1.2902) and Lactobacillus plantarum DMDL9010 (Lactobacillus plantarum CGMCC 5172) mixed strains total 20.0g, the mixing ratio of the strains is 1:1:1, fermented at 40°C for 24h, placed in 4°C environment Ripe for 18 hours, emulsify and homogenize, inoculate with lipase, wherein the content of lipase is 400U / g substrate, enzymolyze at 37°C for 20 hours, pasteurize, and ripen at 4°C for 15 days to obtain fermented milk hydrolyzate.

[0052] (2) Take the fermented milk hydrolyzate with a soluble solid content of 15% in the step (1) as the core material; add β-cyclodextrin and fully dissolve it in water to prepare a β-cyclodextrin solut...

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Abstract

The invention discloses a fermented milk spice microcapsule and a preparation method of the microcapsule, the preparation method comprises the following steps: (1) preparing a wall material solution;(2) mixing a core material and the wall material solution to obtain mixed liquor; (3) performing homogenization treatment on the mixed liquor to obtain an emulsion; (4) performing spray drying on theemulsion to obtain the fermented milk spice microcapsule. The fermented milk spice microcapsule prepared by the preparation method has unique acid flavor and milk flavor, and effectively reduces the loss of aroma components during storage by embedding the wall material, has the advantages of good stability, safety and non-toxicity, and can directly add to foods such as beverages, dairy products, ice cream and candies; the fermented milk spice microcapsule can also be used as a base material for production of fermented milk essence to meet needs of food processing. Compared with general mixing-type fermented milk spice, the fermented milk spice microcapsule obtained by the preparation method has the advantages of pure aroma, rich fermentation, wide application range, convenient storage andtransportation, and good stability, etc.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented milk spice microcapsule and a preparation method thereof. Background technique [0002] In recent years, the market of yogurt and fermented dairy products has developed rapidly and has begun to occupy an important position in people's dietary structure. Yogurt and fermented milk products not only have high nutritional value, but also have a very pleasing taste and aroma. With the rapid development of society and the improvement of people's living standards, yogurt, fermented dairy products and related foods account for an increasing proportion of people's food chain. [0003] Fermented milk flavors can make up for the defects in the aroma of yogurt and fermented milk products, so that people can obtain high nutrition and flavor satisfaction at the same time. Frankincense fragrance is one of the fragrances with the largest investment and the most active dev...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L3/46A23P10/30
CPCA23L3/46A23L27/25A23L27/72A23V2002/00
Inventor 刘冬梅孙丽娜王艳婷杨丽
Owner SOUTH CHINA UNIV OF TECH
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