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Method for preparing cream-flavor composite aromatic base through two-step enzymolysis combined fermentation

A fragrance-based and milk-flavored technology, which is applied to bacteria, dairy products, cream preparations, etc. used in food preparation, can solve the problem that the antagonism of bacteria and enzymes cannot maximize the benefits, and the single lack of protein source nutrition and flavor substances is not enough. Green, safe and natural, etc., to make up for high production costs, expand nutritional value, flavor and taste types, and speed up the rate of aroma production

Pending Publication Date: 2021-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem that existing milk-flavored flavor bases have a single lack of protein source nutrition and flavor substances, monotonous aroma types, long aroma production cycle and low rate, mild flavor stimulation, not green, safe and natural, and the antagonism between bacteria and enzymes in the preparation process cannot be solved. At the same time, the products made of soybean protein (including soybean protein isolate, soybean protein concentrate, etc.) have shortcomings such as single type, low processing degree, and low resource utilization rate. The invention provides a milk-flavored compound flavor The preparation method of soybean protein base not only enriches soybean protein processed products and extends its industrial chain, but also provides a more reasonable and effective combination of fermentation and enzymatic hydrolysis, the process degree is more controllable, the aroma is produced quickly, and the aroma is naturally strong, rich and soft, delicate and full The green natural milk-flavored compound fragrance base, while enhancing its nutritional value to a certain extent

Method used

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  • Method for preparing cream-flavor composite aromatic base through two-step enzymolysis combined fermentation
  • Method for preparing cream-flavor composite aromatic base through two-step enzymolysis combined fermentation
  • Method for preparing cream-flavor composite aromatic base through two-step enzymolysis combined fermentation

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Experimental program
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Effect test

Embodiment 1

[0059] Embodiment 1: the preparation of milky compound fragrance base

[0060] A method for preparing a milk-flavored compound fragrance base by using soybean protein instead of butter two-step enzymatic hydrolysis combined with fermentation, the steps are as follows:

[0061] (1) After fully mixing 100g of cream and 5g of soybean protein, add 7.5g of water to obtain a liquid substrate with a mass concentration of 40%, and homogenize the prepared substrate. The homogeneous conditions are 75°C, 20Mpa, After homogenization, sterilize at 95°C for 15 minutes, and cool down the substrate to 25°C;

[0062] (2) Preparation of Lactobacillus suspension

[0063] Pick a single colony of Lactobacillus bulgaricus and inoculate it in 1 mL of mMRS liquid medium. After anaerobic cultivation at 30°C for 18 hours, the seed liquid is prepared, and the seed liquid is transferred to the mMRS liquid medium at an inoculation amount of 2% (v / v). , after culturing for 24 hours, the fermentation brot...

Embodiment 2

[0066] Embodiment 2: the preparation of milky compound fragrance base

[0067] A method for preparing a milk-flavored compound fragrance base by using soybean protein instead of butter two-step enzymatic hydrolysis combined with fermentation, the steps are as follows:

[0068] (1) After fully mixing 120g cream and 50g soybean protein, add 45.43g water to obtain a liquid substrate with a mass concentration of 70%, and homogenize the prepared substrate. The homogeneous conditions are 75°C, 20Mpa, After massaging, sterilize at 90°C for 17 minutes, and cool down the substrate to 30°C;

[0069] (2) Preparation of Lactobacillus suspension

[0070] Single colonies of Lactococcus lactis and Lactobacillus casei were picked out, respectively inoculated in 1mL mMRS liquid medium, and after anaerobic culture at 30°C for 18 hours, the seed liquid was prepared, and the seed liquid was mixed with 2% (v / v) The inoculation amount was transferred to mMRS liquid medium, and after culturing for...

Embodiment 3

[0073] Embodiment 3: the preparation of milky compound fragrance base

[0074] A method for preparing a milk-flavored compound fragrance base by using soybean protein instead of butter two-step enzymatic hydrolysis combined with fermentation, the steps are as follows:

[0075] (1) After fully mixing 150g butter and 150g soybean protein, add 804g water to prepare a liquid substrate with a mass concentration of 25%, and homogenize the prepared substrate. The homogenization conditions are 75°C, 20Mpa, homogeneous After the end, sterilize at 85°C for 20 minutes, and cool down the substrate to 30°C;

[0076] (2) Preparation of Lactobacillus suspension

[0077] Pick single colonies of Lactobacillus paracasei and Lactobacillus plantarum to inoculate, respectively inoculate in 1mL mMRS liquid medium, and prepare seed liquid after anaerobic culture at 30°C for 18 hours, and inoculate the seed liquid with 2% (v / v) The amount of inoculum was transferred to the mMRS liquid medium, and aft...

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Abstract

The invention discloses a method for preparing a cream-flavor composite aromatic base through two-step enzymolysis combined fermentation, and belongs to the technical field of food. According to the method for preparing the cream-flavor composite aromatic base through two-step enzymolysis combined fermentation by replacing cream with soybean protein, the soybean protein is used for partially replacing the cream to serve as a protein source auxiliary substrate, plant protein and animal protein are combined, and the nutritional value is increased. A two-step enzymolysis method and lactobacillus fermentation are reasonably combined, so that the functions of bacteria and enzymes are more efficiently played, the utilization rate of raw materials is increased, the aroma production rate is increased and the aroma intensity is improved on the premise of ensuring the characteristic flavor, and meanwhile, the aroma is more delicate, natural, soft and rich.

Description

technical field [0001] The invention relates to a two-step enzymatic hydrolysis combined with fermentation method for preparing a milk-flavored compound fragrance base, which belongs to the technical field of food. Background technique [0002] Cream is widely loved by people because of its high flavor value, and it is widely used in dishes, desserts and baked goods, but the cost is high, and the types and contents of protein source nutrition and flavor substances are relatively scarce. Therefore, it is necessary to enhance the aroma of cream, enrich the composition of its protein source substances, reduce the cost of cream consumption and achieve higher flavor requirements and nutritional value at the same time. [0003] Soybean protein is a high-quality vegetable protein produced from soybeans, which can be used as one of the substitutes for animal protein. It has comprehensive nutrition, high protein and low fat, does not contain cholesterol, and is rich in amino acid ty...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23C13/16
CPCA23L27/25A23C13/16A23V2002/00A23V2400/137A23V2400/147A23V2400/157A23V2400/165A23V2400/125A23V2400/123A23V2400/249A23V2400/169A23V2250/5488
Inventor 徐丹彭雨露徐学明吴淑蒙吴凤凤杨哪金亚美
Owner JIANGNAN UNIV
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