CN115997911A

CN115997911A - Natural cheese essence and preparation method and application thereof

Info

Publication number: CN115997911A
Application number: CN202211506288.0A
Authority: CN
Inventors: 钟芳; 向琴; 夏熠珣; 宋佳慧; 方思聪; 徐菲菲
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-11-28
Filing date: 2022-11-28
Publication date: 2023-04-25

Abstract

The invention discloses natural cheese essence and a preparation method and application thereof, wherein the natural cheese essence comprises, by weight, 5-45% of milk powder, 5-45% of anhydrous cream, 0.1-1.0% of emulsifying agent, 0.1-1.0% of protease preparation, 1-10% of microbial starter, and the balance of water to be supplemented to 100%. The invention provides a natural cheese essence which is suitable for flavoring and flavoring or reducing the use amount of natural cheese in foods such as baked foods and dairy products with cheese flavor.

Description

Natural cheese essence and preparation method and application thereof

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to natural cheese essence and a preparation method and application thereof.

Background

Cheese is favored by more and more consumers because of its unique taste and smell, however, domestic cheese manufacturers are relatively few and domestic cheese demands mainly depend on importation. According to the consumption habit of domestic consumers on cheese, cheese is mainly used for making various foods with cheese flavor, such as processed cheese, cheese sauce, cheese-flavored pizza, cheese biscuits, cheese-flavored desserts and the like. Natural cheese, although having excellent flavor but weak flavor intensity, needs to be added in a large amount (about 5 to 12%) to obtain a strong cheese aroma and taste. In the cheese flavor foods, the production cost is increased by adding natural cheese to obtain cheese flavor, so that the rapid development of cheese flavor essence in China is promoted. At present, cheese flavor essence sold in China is mainly prepared by mixing and blending monomer raw materials, the product has monotonous and unnatural aroma, only can provide aroma, cannot provide taste, and has a large gap with natural cheese. Due to the obvious disadvantages of the blended essence and the continuous pursuit of people on green and natural foods, the research of natural cheese flavor essence appears: cheese clot, cream, butter, whey powder and casein are usually used as raw materials, and are subjected to an enzymatic method by adding protease, lipase and phospholipase, and the enzymolysis of milk fat is mainly used.

However, the present inventors have found that the following problems still exist with current natural cheese flavor preparation: (1) The product has higher flavor intensity and high flavor intensity, but often shows strong pungent rancidity or soap smell, unbalanced flavor and poor coordination; (2) When fresh cheese clots or mature cheeses are used as raw materials, the flavor substances generated by metabolism of carbohydrates in milk, such as branched aldehydes from amino acid metabolism, are absent; (3) A large amount of whey discharged in the cheese clot preparation process causes waste of a large amount of lactose (80%), citric acid (80%), whey protein (20%) and other resources in milk; (4) The prepared essence mainly has aroma and is single in aroma, and the special taste of cheese, such as sour taste, fresh taste and thick feel, is lacking only by enzymolysis and lack of microbial fermentation.

Disclosure of Invention

This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.

The present invention has been made in view of the above and/or problems occurring in the prior art.

One of the purposes of the invention is to provide the natural cheese essence, the invention fully utilizes the active ingredients (protein and lactose) in milk, adopts the technical scheme of protease combined with microorganism fermentation, can efficiently and rapidly prepare the natural cheese flavor essence with both aroma and taste, and can completely or partially replace natural cheese in cheese flavor foods.

In order to solve the technical problems, the invention provides the following technical scheme: a natural cheese essence comprises, by weight, 5-45% of milk powder, 5-45% of anhydrous cream, 0.1-1.0% of an emulsifying agent, 0.1-1.0% of a protease preparation, 1-10% of a microbial starter, and the balance of water to 100%.

As a preferred embodiment of the natural cheese flavor of the present invention, wherein: the emulsifier comprises one or more of glyceryl monostearate, lecithin, tween 80 and sucrose fatty acid ester.

As a preferred embodiment of the natural cheese flavor of the present invention, wherein: the protease comprises one or more of endoprotease, exoprotease and peptidase;

wherein the enzyme activity of the protease is 20000-100000U/g.

As a preferred embodiment of the natural cheese flavor of the present invention, wherein: the microbial starter comprises at least one of Lactobacillus helveticus, lactobacillus casei, lactococcus lactis, streptococcus thermophilus, lactobacillus acidophilus, lactococcus lactis milk subspecies, lactobacillus delbrueckii Bulgaria subspecies, leuconostoc mesenteroides, pediococcus pentosaceus;

the number of viable microorganisms in the microbial starter is 10 ⁸ ～10 ¹⁰ CFU/g fungus powder.

It is another object of the present invention to provide a method for preparing natural cheese flavor as defined in any one of the above, comprising,

mixing the milk powder, water, melted anhydrous cream and an emulsifying agent, and fully stirring;

pasteurizing and cooling to room temperature;

pre-dispersing in a high-speed disperser, and homogenizing in a homogenizer to obtain a uniformly emulsified mixture;

adding an enzyme preparation into the mixture for enzymolysis;

pasteurizing, inactivating enzyme, and cooling to room temperature;

adding a microbial starter, and fermenting;

and (5) performing pasteurization, and cooling to room temperature to obtain the natural cheese essence.

As a preferable scheme of the preparation method of the natural cheese essence, the preparation method comprises the following steps: the pasteurization is carried out at 65-95 ℃ for 10-40 min.

As a preferable scheme of the preparation method of the natural cheese essence, the preparation method comprises the following steps: the enzymolysis temperature is 30-50 ℃, the enzyme addition amount is 0.1-1.0%, and the enzymolysis time is 3-48 h.

As a preferable scheme of the preparation method of the natural cheese essence, the preparation method comprises the following steps: the fermentation temperature is 30-50 ℃ and the fermentation time is 4-16 days.

It is a further object of the present invention to provide the use of a natural cheese flavour as defined in any of the above in the preparation of cheese spreads.

It is a further object of the present invention to provide the use of a natural cheese flavour as defined in any of the above in the preparation of processed cheese.

Compared with the prior art, the invention has the following beneficial effects:

the invention takes milk powder and anhydrous cream as raw materials, has wide sources and low price, and obtains the natural cheese essence used without chemical additives through the way of enzymolysis and fermentation after adding the emulsifying agent for emulsification. The natural cheese essence increases flavor substances such as polypeptide, free amino acid and the like through enzymolysis, and simultaneously increases flavor precursor substances such as free amino acid and the like in enzymolysis liquid, the flavor precursors obviously promote metabolism of microorganisms in the subsequent microorganism fermentation process, the utilization efficiency of the microorganisms on protein is improved, cheese flavor substances such as various organic acids and the like are efficiently and rapidly produced, and the obtained product has strong cheese sour flavor, has stronger yogurt flavor and overcomes the defect of insufficient flavor in similar products.

The natural cheese essence prepared by the invention is solid or semi-solid at room temperature, is milky yellow, has fine and uniform texture, can be used for flavoring and flavoring in processed cheese, can be used for reducing the dosage of cheese in processed cheese and cheese jam, and can be used for increasing the flavor of cheese in baked food.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:

FIG. 1 is a physical state diagram of cheese flavor obtained in example 1 of the present invention.

FIG. 2 is a graph showing the comparison of total Free Amino Acid (FAAs) content and total organic acid content of examples 1, 8, 9, and 10 according to the present invention.

FIG. 3 is a graph showing the comparison of the compositions of Free Amino Acids (FAAs) and organic acids in examples 1, 8, 9, and 10 of the present invention.

FIG. 4 is a graph showing the comparison of the total Free Amino Acid (FAAs) content and the total organic acid content of examples 1, 11 and 12 according to the present invention.

FIG. 5 is a graph showing the comparison of the compositions of Free Amino Acids (FAAs) and organic acids in examples 1, 11 and 12 of the present invention.

FIG. 6 is a graph showing the comparison of the total Free Amino Acid (FAAs) content and the total organic acid content of example 1, comparative example 1, and comparative example 2 according to the present invention.

FIG. 7 is a graph showing the comparison of the compositions of Free Amino Acids (FAAs) and organic acids in example 1, comparative example 1, and comparative example 2 according to the present invention.

FIG. 8 is a graph comparing the self-made cheese spread of example 15 of the present invention with a commercially available cheese spread.

FIG. 9 is a graph showing the comparison of natural processed cheese, processed cheese with cheese flavor and processed cheese on the market in example 16 of the present invention.

Detailed Description

In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.

Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

The following examples were made using the raw materials and their sources:

milk powder: commercially available common full-fat milk powder, available from new zealand milk brand limited;

anhydrous cream: commercially available common anhydrous cream, purchased from new zealand milk brand limited;

glycerol monostearate, lecithin: purchased from Henan Wanbang industries, inc.;

protease preparation: the composite protease Protamex, purchased from Norwestin (China) biotechnology Co., ltd;

microbial starter: purchased from China center for type culture Collection of microorganisms.

Example 1

(1) Mixing 35 parts of milk powder, 25 parts of melted anhydrous cream, 1.0 part of monoglyceride and water, and fully stirring to obtain a mixture A;

(2) Sterilizing the mixture A at 85 ℃ for 30min, and cooling to room temperature to obtain a mixture B;

(3) Dispersing the mixture B in a high-speed disperser at 8000r/min for 5min, homogenizing in a homogenizer at 300bar pressure for 2 times to obtain a uniformly emulsified mixture C;

(4) Adding 0.5 part of endoprotease into the mixture C, and carrying out enzymolysis for 24 hours at 40 ℃ to obtain a mixture D;

(5) Pasteurizing the mixture D at 85deg.C, inactivating enzyme for 30min, and cooling to room temperature to obtain a mixture E;

(6) 5 parts of a microbial starter were added to the mixture E and fermented at 38℃for 10d to give a mixture F. The microbial starter comprises lactobacillus helveticus, lactobacillus casei, streptococcus thermophilus, lactobacillus acidophilus and lactococcus lactis subspecies milk fat accounting for 20 percent respectively;

(7) Sterilizing the mixture F at 85 ℃ for 30min, and then filling the mixture F into a sterile packaging bag to be cooled to room temperature, thus obtaining the natural cheese essence.

The physical state of the obtained natural cheese essence is shown in figure 1, and the obtained natural cheese essence is solid or semi-solid at room temperature, and has a creamy yellow color and fine and uniform texture.

And measuring the content of free amino acid and organic acid in the obtained natural cheese essence.

The free amino acids were determined using an Agilent high performance liquid chromatograph according to the following method: 1) Sample pretreatment: accurately weighing a sample to be measured, adding 10% (w/v) trichloroacetic acid solution to precipitate protein, shaking, standing at room temperature for precipitation for 10min, centrifuging the supernatant at 10000r/min for 10min, filtering the supernatant with a 0.22um aqueous phase filter membrane, and collecting filtrate in a liquid phase bottle for HPLC analysis; 2) Sample derivatization: sample derivatization is carried out by adopting an online automatic derivatization program, and an automatic sample injector is arranged to sequentially complete the following operations: washing needle, sucking 5 muL of boric acid buffer solution, washing needle, sucking 1 muL of o-phthalaldehyde (OPA), washing needle, sucking 1 muL of sample measuring solution, washing needle, mixing for 15 times, mixing speed of 200 muL/min, sucking 1 muL of 9-chloroformic acid fluorenylmethyl ester (FMOC), washing needle, mixing for 10 times, mixing speed of 200 muL/min, and sample injection analysis; 3) Liquid chromatography conditions: the chromatographic column adopts Agilent Hypersil ODS columns (5 μm,4.0mm multiplied by 250 mm), the column temperature is 40 ℃, the sample injection amount is 10 mu L, the flow rate of a mobile phase is 1.0mL/min, the flow phase A (pH=7.2) is 27.6mmol/L sodium acetate-triethylamine-tetrahydrofuran (volume ratio is 500:0.11:2.5), the flow phase B (pH=7.2) is 80.9mmol/L sodium acetate-methanol and acetonitrile (volume ratio is 1:2:2), and gradient elution is adopted, and the elution procedure is as follows: the phase B is from 8% to 50% in 0-17min, the phase B is from 50% to 100% in 17-20.1min, the phase B is converted into 100% phase A after 24min, the detection wavelength of an ultraviolet detector is 338nm, the proline is detected at 262nm, and the qualitative and quantitative external standard curve method of amino acid is performed.

The organic acid determination is performed by using a Waters High Performance Liquid Chromatograph (HPLC) according to the following method: 1) Sample pretreatment: accurately weighing a sample to be detected, adding 5mL of water, stirring and soaking for 3 hours at room temperature, extracting for 30min by using ultrasonic assistance, centrifuging for 10min at 4500r/min, and filtering by using filter paper. Taking 1mL of filtrate, adding 0.2mL of 10.6% (w/v) potassium ferrocyanide and 0.2mL of 30% zinc sulfate (w/v) precipitated protein, shaking uniformly, fixing the volume to 10mL, standing at room temperature, precipitating for 10min, taking supernatant, centrifuging at 10000r/min for 10min, and then taking the supernatant to pass through a 0.22um aqueous phase filter membrane; 2) Sample impurity removal: extracting the filtrate with a Waters Sep-Park C18 (500 mg/6mL, waters company) column to remove impurities such as pigment, namely, pre-activating the extraction column with 5mL of methanol, washing with 5mL of ultrapure water, sampling 2mL of the filtrate, controlling the flow rate to be 0.5-1.0mL/min, discarding 0.5mL of the initial effluent, and collecting the subsequent effluent in a liquid phase bottle for HPLC analysis; 3) Liquid chromatography conditions: the chromatographic column adopts Xbridge C18 column (4.6X105 mm,5um, waters company), the column temperature is 35 ℃, the sample injection amount is 20 mu L, the flow rate of mobile phase is 1.0mL/min, and the mobile phase is 0.02mol/L NaH ₂ PO4 buffer (pH 2.7), UV detector detection wavelength 21The qualitative and quantitative of the organic acid at 0nm are carried out by an external standard curve method.

The total amount of free amino acid reaches 8.80mg/g and the total amount of organic acid reaches 13.21mg/g through the analysis and test of an instrument.

As the fermentation time of the mixture E is prolonged to 15d, the total amount of free amino acids and the total amount of organic acids of the obtained natural cheese essence are not obviously increased, and the sensory difference is small. And (3) continuing to prolong the fermentation time (20 d), wherein the total amount of free amino acids and the total amount of organic acids of the obtained natural cheese essence are not increased any more, and the bad smell of sulfur smell appears.

Example 2

The amount of the milk powder added was adjusted to 5 parts based on example 1.

The natural cheese essence obtained in example 2, the total amount of free amino acids of which is 3.35mg/g and the total amount of organic acids of which is 7.52mg/g, were measured by the test method of example 1.

Example 3

The amount of the powdered milk added was adjusted to 45 parts based on example 1.

The natural cheese essence obtained in example 3, by using the test method of example 1, was found to have a total free amino acid content of 8.95mg/g and an organic acid content of 6.32mg/g.

Example 4

The amount of butter added was adjusted to 5 parts based on example 1.

The natural cheese essence obtained in example 4, by using the test method of example 1, was found to have a total free amino acid content of 8.87mg/g and an organic acid content of 12.98mg/g.

Example 5

The amount of butter added was adjusted to 45 parts based on example 1.

The natural cheese essence obtained in example 5, the total amount of free amino acids of which is up to 6.07mg/g and the total amount of organic acids of which is up to 4.58mg/g, was measured by the test method of example 1.

Example 6

On the basis of example 1, the enzymolysis time was adjusted to 3h.

The natural cheese essence obtained in example 6, the total amount of free amino acids of which is 4.21mg/g and the total amount of organic acids of which is 8.28mg/g, were measured by the test method of example 1.

Example 7

The enzymolysis time was adjusted to 48 hours on the basis of example 1.

The natural cheese essence obtained in example 7, the total amount of free amino acids of which is 9.21mg/g and the total amount of organic acids of which is 10.25mg/g, was measured by the test method of example 1.

Example 8

Based on example 1, the fermentation time was adjusted to 4d.

The natural cheese essence obtained in example 8, by using the test method of example 1, was found to have a total free amino acid content of 6.94mg/g and an organic acid content of 5.52mg/g.

Example 9

Based on example 1, the fermentation time was adjusted to 8d.

The natural cheese essence obtained in example 9, using the test method of example 1, showed that the total amount of free amino acids reached 8.35mg/g and the total amount of organic acids reached 7.37mg/g.

Example 10

Based on example 1, the fermentation time was adjusted to 16d.

The natural cheese essence obtained in example 10, by using the test method of example 1, has a total free amino acid content of 8.95mg/g and an organic acid content of 13.56mg/g.

A comparison of the total Free Amino Acid (FAAs) content and total organic acid content of examples 8, 9, 10 with example 1 is shown in FIG. 2. A comparison of the compositions of the Free Amino Acids (FAAs) and organic acids of examples 8, 9, 10 and example 1 is shown in FIG. 3. As can be seen from fig. 3, the content of these amino acids increased significantly with increasing fermentation time from 4d (example 8) to 8d (example 9) including glutamic acid (Glu), aspartic acid (Asp), asparagine (Asn), glycine (Gly), alanine (Ala), proline (Pro) and cysteine (Cys), increased from 0.33, 0.08, 0.10, 0.09, 0.21, 0.27, 0.04mg/g to 091, 0.14, 0.21, 0.43, 0.75, 0.15mg/g, respectively, in 4d, only slightly, with glutamic acid, aspartic acid, asparagine contributing strong umami and sour taste, continuing to ferment to 16d (example 10); among the organic acids, the continuous increase in the fermentation process is mainly lactic acid and acetic acid, wherein the maximum increase in the content is lactic acid, which is 2.64mg/g at 4d, and 4.23, 10.87 and 11.20mg/g after 8, 10 and 16d fermentation respectively.

Example 11

Example 11 compared to example 1 the microorganism starter is devoid of streptococcus thermophilus and lactococcus lactis subsp.

The natural cheese essence obtained in example 11, using the test method of example 1, showed that the total amount of free amino acids reached 7.72mg/g and the total amount of organic acids reached 8.37mg/g.

Example 12

Example 12 the microbial starter is devoid of lactobacillus casei and lactobacillus helveticus as compared to example 1.

The natural cheese essence obtained in example 12, by using the test method of example 1, was found to have a total free amino acid content of 7.44mg/g and an organic acid content of 10.29mg/g.

A comparison of the total Free Amino Acid (FAAs) content and total organic acid content of examples 11, 12 with example 1 is shown in FIG. 4. A comparison of the compositions of the Free Amino Acids (FAAs) and organic acids of examples 11 and 12 and example 1 is shown in FIG. 5. As can be seen from FIG. 5, the effects of the deletion of different strains on the content and composition of free amino acids and organic acids are large, the maximum total amino acids and total organic acids generated by the synergistic fermentation of 5 strains (Lactobacillus helveticus, lactobacillus casei, streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus lactis subspecies lactis) in example 1 are obtained, and the 5 amino acids with large content are leucine (Leu, 1.39 mg/g), glutamic acid (Glu, 0.91 mg/g), lysine (Lys, 0.83 mg/g), proline (Pro, 0.75 mg/g) and tyrosine (Tyr, 0.71 mg/g) in sequence, and the organic acids with large content are only lactic acid (10.87 mg/g); when streptococcus thermophilus and lactococcus lactis subspecies of milk fat are deleted in the starter (example 11), the total amino acids and the total organic acids are reduced remarkably, and the composition is changed, the 5 amino acids with larger content are changed into leucine (Leu, 1.26 mg/g), proline (Pro, 0.98 mg/g), tyrosine (Tyr, 0.75 mg/g), lysine (Lys, 0.70 mg/g), phenylalanine (Phe, 0.68 mg/g), and the organic acids with larger content comprise lactic acid (3.65 mg/g), malic acid (2.33 mg/g) and acetic acid (1.78 mg/g); when Lactobacillus helveticus and Lactobacillus casei are deleted in the starter (example 12), the 5 amino acids with a larger content are changed to leucine (Leu, 1.44 mg/g), glutamic acid (Glu, 0.84 mg/g), lysine (Lys, 0.84 mg/g), phenylalanine (Phe, 0.66 mg/g), tyrosine (Tyr, 0.59 mg/g), and the organic acids with a larger content include lactic acid (7.14 mg/g) and malic acid (2.26 mg/g).

Example 13

Example 13 the microbial starter was compared with example 1 and the microbial starter was of the species Lactobacillus helveticus, lactobacillus casei, streptococcus thermophilus, lactobacillus acidophilus, lactococcus lactis milk subspecies, lactococcus lactis milk subspecies, lactobacillus delbrueckii bulgaricus subspecies, leuconostoc mesenteroides, pediococcus pentosaceus, all at a ratio of 10%.

The natural cheese essence obtained in example 13, using the test method of example 1, showed that the total amount of free amino acids reached 7.34mg/g and the total amount of organic acids reached 10.01mg/g.

Example 14

Example 14 compared with example 1, the microorganism type in the microbial starter was lactococcus lactis, lactococcus lactis subspecies lactis, lactobacillus delbrueckii subspecies bulgaricus, leuconostoc mesenteroides subspecies intestinal membrane, pediococcus pentosaceus, and the ratio of all strains was 20%.

The natural cheese essence obtained in example 14, by using the test method of example 1, was found to have a total free amino acid content of 6.21mg/g and an organic acid content of 9.82mg/g.

Comparative example 1

Comparative example 1 in comparison with example 1, step (4) was omitted, i.e., the mixture not subjected to the enzymatic hydrolysis was directly fermented without using an enzyme preparation.

The natural cheese essence obtained in comparative example 1, by the test method of example 1, shows that the total amount of free amino acid reaches 1.74mg/g, and the total amount of organic acid reaches 12.47mg/g.

Comparative example 2

Comparative example 2 compared to example 1, step (6) was omitted, i.e., fermentation using no microbial preparation was performed.

The natural cheese essence obtained in comparative example 2, by the test method of example 1, shows that the total amount of free amino acid reaches 5.93mg/g and the total amount of organic acid reaches 4.21mg/g.

A comparison of the total Free Amino Acid (FAAs) content and total organic acid content of comparative examples 1, 2 and example 1 is shown in FIG. 6. A comparison of the compositions of the Free Amino Acids (FAAs) and organic acids of comparative examples 1 and 2 and example 1 is shown in FIG. 7. As can be seen from FIG. 7, fermentation is capable of rapidly producing large amounts of organic acids (comparative example 1), especially lactic acid (10.25 mg/g), but the content of free amino acids after completion of fermentation is still low, with the highest content of glutamic acid (Glu, 0.57 mg/g), followed by proline (Pro, 0.23 mg/g), leucine (Leu, 0.14 mg/g), isoleucine (Ile, 0.10 mg/g), lysine (Lys, 0.10 mg/g), and the content of the remaining free amino acids being lower than 0.10mg/g; proteolysis is able to directly produce part of the free amino acids (comparative example 2), wherein high levels of 5 amino acids include glutamic acid (Glu, 1.23 mg/g), lysine (Lys, 0.77 mg/g), phenylalanine (Phe, 0.54 mg/g), arginine (Arg, 0.48 mg/g) and tyrosine (Tyr, 0.47 mg/g), and only proteolysis produces substantially no organic acid; when the fermentation was performed after simultaneous proteolysis (example 1), both the free amino acids and the organic acids were significantly increased, and the increase in the amount of the organic acids was higher than that of the direct fermentation, for example, the lactic acid content was higher in example 1 (10.87 mg) than in comparative example 1 (10.25 mg/g).

Example 15

The cheese essence prepared in the example is applied to cheese sauce.

The formula of the cheese sauce comprises the following steps: 70% of water, 0.25% of carrageenan, 0.25% of locust bean gum, 2.0% of hydroxypropyl distarch phosphate, 19% of vegetable fat powder, 2.0% of white granulated sugar, 1.5% of salt and 5% of cheese essence, wherein the carrageenan, the hydroxypropyl distarch phosphate and the vegetable fat powder are purchased from Henan Wanbang industries, inc., and the white granulated sugar and the salt are common commercial food raw materials;

the method for preparing the cheese sauce is a conventional method in the field, and the preferred process is as follows: pre-mixing all dry materials uniformly; adding the uniformly mixed dry materials into water under 10000r/min by using a high-speed disperser, and continuously stirring for 10min after adding; adding cheese essence under stirring at 10000r/min by using a high-speed disperser, and stirring for 2min; placing the uniformly stirred sample in a water bath at 100 ℃, and stirring and heating for 20min under the condition of 1000r/min by using a high-speed disperser; and (5) filling the heated sample into a sterile sealed tank, and rapidly cooling to room temperature to obtain the self-made cheese sauce.

The natural cheese essences obtained in examples 1 to 14 and comparative examples 1 to 2 were prepared into homemade cheese pastes, respectively, and compared with a commercial cheese paste (purchased from the jindong supermarket, i.e., ragu Cheesy Sauce Lexian double cheddar cheese paste, which is an original U.S. import) for descriptive sense evaluation, and the different sense attributes and overall flavors were evaluated using a 15-point scale method.

Sensory evaluation was performed by 8 evaluation teams trained in the profession, odor and taste of cheese sauce and processed cheese were evaluated, the same amount of sample to be evaluated was put into a disposable plastic cup without taste and transparent with a cover, sensory evaluation was performed after standing at room temperature for 1h, odor was first evaluated, then the same amount of sample was taken out by a spoon and all put into the mouth for taste evaluation, finally the overall sensory score was evaluated, and specific evaluation criteria are shown in table 1, and sensory evaluation results are shown in table 2.

TABLE 1

TABLE 2

As can be seen from the data in table 2, the cheese spread prepared using the natural cheese essence obtained in example 1 has strong milk flavor (7.8 minutes), sour flavor (8.2 minutes), sour flavor (8.4 minutes), umami flavor (5.7 minutes) and rich feel (7.2 minutes), and thus has the highest overall sensory score (12.6 minutes) as compared with the commercially available cheese spread (13.2 minutes), but the sour flavor (8.2 minutes) and sour flavor (8.4 minutes) of the self-made cheese spread are stronger.

As shown in fig. 8, the pair of the cheese sauce prepared by using the natural cheese essence obtained in example 1 and the commercial cheese sauce shows that the self-made cheese sauce and the commercial cheese sauce have similar appearance states, are semi-fluid solids, and have fine and smooth tissues, glossy surfaces and easy application.

The cheese spread prepared with the natural cheese flavor obtained in example 2 had a moderate milk flavor (5.5 points), but the sour flavor (4.2 points), sour flavor (3.9 points), umami flavor (2.2 points) and a sense of fullness (3.1 points) were low in intensity, resulting in a lower overall sensory score (5.9 points).

The cheese sauce prepared with the natural cheese essence obtained in example 3 was rich in flavor (8.1 points), had a pronounced sweet taste (2.1 points), had a moderate intensity umami taste (4.0 points) and a rich feel (4.2 points), but was weak in both sour flavor (3.2 points) and sour flavor (3.1 points), so the overall sensory score was at a moderate down level (6.3 points).

The cheese spread prepared with the natural cheese flavor obtained in example 4 had a moderate sour odor (6.9 minutes), sour taste (7.2 minutes), umami taste (4.5 minutes), but the frankincense taste was significantly lower (3.1 minutes) and the sense of richness was insufficient (3.3 minutes), so the overall sensory score was at a moderate level (7.5 minutes).

The cheese sauce prepared with the natural cheese essence obtained in example 5 had the strongest milk flavor (8.6 points), but the sour flavor (4.2 points), sour flavor (2.6 points), umami flavor (2.1 points) and rich feel (4.3 points) were all lower in intensity, so the overall sensory score was at a moderate upper level (9.1 points).

The cheese sauce prepared with the natural cheese essence obtained in example 6 was rich in flavor (8.0 minutes), but slightly lower in strength of sour flavor (4.8 minutes), sour taste (4.7 minutes), umami flavor (2.8 minutes), and rich sensation (4.1 minutes), so that the overall sensory score was at a moderate level (7.8 minutes).

The cheese sauce prepared by using the natural cheese essence obtained in example 7 has a moderate milk flavor (6.6 minutes), a sour flavor (5.8 minutes), a sour flavor (5.9 minutes), a significantly lower umami flavor (1.9 minutes), but is accompanied by a strong bitter taste, and a lower sense of richness (4.5 minutes), and thus a lower overall sensory score (4.3 minutes).

The cheese spread prepared with the natural cheese flavor obtained in example 8 had a moderate milk flavor (6.1 points), but the sour flavor (2.7 points), sour taste (2.9 points), umami flavor (1.3 points), and a sense of richness (2.2 points) were significantly lower, so the overall sensory score was at a moderate lower level (6.7 points).

The cheese sauce prepared by using the natural cheese essence obtained in example 9 had a moderate milk flavor (6.5 minutes), a umami flavor (4.8 minutes), a rich feel (4.3 minutes), but a slightly lower strength for sour flavor (4.9 minutes) and sour taste (4.2 minutes), and thus a higher overall sensory score (11.9 minutes).

The cheese sauce prepared with the natural cheese essence obtained in example 10 had very strong sour taste (9.6 minutes) and sour taste (9.2 minutes), low intensity of frankincense taste (4.7 minutes), umami taste (2.3 minutes) and rich feel (3.4 minutes), and slightly poor coordination of acid flavor with other flavors, resulting in a low overall sensory score (6.5 minutes).

The cheese sauce prepared with the natural cheese essence obtained in example 11 was rich in flavor (7.3 minutes), distinct in umami taste (3.8 minutes), strong in sense of richness (6.1 minutes), but slightly lower in sour flavor (4.2 minutes) and sour taste (4.4 minutes), so the overall sensory score was at a moderate level (8.2 minutes).

The cheese spread prepared with the natural cheese flavor obtained in example 12 had a moderate milk flavor (6.6 minutes), a sour flavor (6.7 minutes), a sour flavor (6.1 minutes), a umami flavor (3.6 minutes) and a rich feel (5.3 minutes), and the overall flavor and taste were coordinated so that the overall sensory score was at a moderate upper level (9.6 minutes).

The cheese sauce prepared by using the natural cheese essence obtained in example 13 has a moderate milk flavor (6.7 minutes), a sour flavor (7.0 minutes), a sour flavor (6.0 minutes), a fresh flavor (4.3 minutes) and a thick feel (5.2 minutes), and the overall flavor and taste are coordinated, so that the overall sensory score is higher (10.1 minutes).

The cheese spread prepared with the natural cheese flavor obtained in example 14 has a moderate milk flavor (6.4 points), a distinct and relatively consistent sour flavor (5.7 points) and sour taste (5.1 points), but slightly weaker umami (2.4 points) and rich (3.2 points), so the overall sensory score is at a moderate level (8.9 points).

The cheese sauce prepared by the natural cheese essence obtained in comparative example 1 is rich in frankincense (7.8 minutes), strong in sour taste (6.6 minutes) and sour taste (7.1 minutes), but basically free of delicate flavor (0.2 minutes), remarkably low in sense of concentration (1.3 minutes) and single in taste, so that the overall sensory score is remarkably low (5.7 minutes).

The cheese sauce prepared by the natural cheese essence obtained in comparative example 2 has obvious frankincense taste (5.6 minutes), but basically has no unique sour taste (0.8 minutes), sour taste (0.3 minutes), and remarkably lower delicate flavor (2.1 minutes) and thick feel (1.2 minutes), so the overall sensory score is the lowest (3.2 minutes).

Example 16

The cheese flavor prepared in example 1 was used in processed cheese.

The formula of the natural cheese processed cheese comprises the following components: 61.5% of natural cheese, 15.0% of water, 13.0% of anhydrous cream, 4.3% of skim milk powder, 3.5% of whey powder, 2.5% of sodium caseinate, 0.1% of potassium sorbate and 0.1% of lactic acid;

the formula of the processed cheese with cheese essence comprises the following steps: 28.0% of natural cheese, 27.0% of water, 7.8% of anhydrous cream, 17.5% of skim milk powder, 14.5% of whey powder, 2.5% of sodium caseinate, 0.1% of potassium sorbate and 2.5% of cheese essence, wherein the natural cheese is natural cheddar cheese purchased from Jingdong supermarket, the whey powder, sodium caseinate, potassium sorbate and lactic acid are all purchased from Henan Wanban industry Co., ltd, and the anhydrous cream and the skim milk powder are all common commercial food raw materials;

the method for preparing the processed cheese is a conventional method in the field, and the preferred process is as follows: adding all the raw materials into water, and stirring for 5min under 10000r/min by using a high-speed disperser; placing the uniformly stirred sample in a water bath at 85 ℃, and stirring and melting for 5min under the condition of 1000r/min by using a high-speed disperser; heating to 95deg.C, and emulsifying with high-speed disperser under 1000r/min for 10min; tabletting the uniformly emulsified sample, and rapidly cooling to room temperature to obtain the processed cheese.

Comparing the natural cheese processed cheese, cheese essence processed cheese and commercially available processed cheese (purchased from the jindong supermarket, an Jiaqie da processed cheese pieces) with fig. 9, it can be seen that the 3 processed cheeses have similar appearance states, smooth and uniform surface, fine and uniform texture and moderate softness.

The sensory evaluation results are shown in Table 3 using the same sensory evaluation method as in example 15.

TABLE 3 Table 3

As can be seen from the data in Table 3, all 3 processed cheeses had strong milk flavor (6.5-7.2 minutes), umami flavor (5.2-7.0 minutes) and a sense of richness (5.6-7.8 minutes), but the sour flavor (5.8 minutes) and the sour flavor (5.3 minutes) of the cheese flavor processed cheeses were stronger.

The natural cheese essence prepared by the invention can be used for flavoring and flavoring foods such as baked foods and dairy products with cheese flavor, and can also be used for reducing the use amount of natural cheese in the foods such as baked foods and dairy products with cheese flavor.

The invention takes milk powder and anhydrous cream as substrates, and adopts the way of enzymolysis and then fermentation, thereby not only rapidly generating the flavor substances such as polypeptide, free amino acid and the like, but also increasing the various flavor precursor substances such as free amino acid and the like, obviously promoting the fermentation of microorganisms, improving the utilization efficiency of the microorganisms on proteins, efficiently and rapidly generating the cheese flavor substances such as various organic acids and the like, and the obtained natural cheese essence has the characteristics of high concentration, long-term storage and rich and natural aroma, and has the cheese sour taste which is not possessed by other similar products, and can simultaneously endow the cheese with the fragrance and the specific sour taste when being applied to the products. The enzymolysis technology can generate a great deal of free amino acid, free fatty acid and other flavor substances, and the flavor substances are flavor precursor substances formed by other flavor substances. In addition, part of macromolecular proteins are hydrolyzed into small-molecular peptides and amino acids, so that the utilization rate and efficiency of macromolecular compounds in the microbial fermentation process can be increased, and more target flavor substances can be generated.

It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.

Claims

1. A natural cheese essence is characterized in that: comprises, by weight, 5-45% of milk powder, 5-45% of anhydrous cream, 0.1-1.0% of emulsifying agent, 0.1-1.0% of protease preparation, 1-10% of microbial starter, and the balance of water to 100%.

2. The natural cheese flavor of claim 1, wherein: the emulsifier comprises one or more of glyceryl monostearate, lecithin, tween 80 and sucrose fatty acid ester.

3. The natural cheese flavor of claim 1 or 2, characterized in that: the protease comprises one or more of endoprotease, exoprotease and peptidase;

wherein the enzyme activity of the protease is 20000-100000U/g.

4. The natural cheese flavor of claim 1 or 2, characterized in that: the microbial starter comprises at least one of Lactobacillus helveticus, lactobacillus casei, lactococcus lactis, streptococcus thermophilus, lactobacillus acidophilus, lactococcus lactis milk subspecies, lactobacillus delbrueckii Bulgaria subspecies, leuconostoc mesenteroides, pediococcus pentosaceus;

5. The method for preparing natural cheese flavor according to any one of claims 1 to 4, characterized in that: comprising the steps of (a) a step of,

pasteurizing and cooling to room temperature;

adding an enzyme preparation into the mixture for enzymolysis;

pasteurizing, inactivating enzyme, and cooling to room temperature;

adding a microbial starter, and fermenting;

6. The method for preparing natural cheese flavor according to claim 5, characterized in that: the pasteurization is carried out at 65-95 ℃ for 10-40 min.

7. The method for preparing natural cheese flavor according to claim 5 or 6, characterized in that: the enzymolysis temperature is 30-50 ℃, the enzyme addition amount is 0.1-1.0%, and the enzymolysis time is 3-48 h.

8. The method for preparing natural cheese flavor according to claim 5 or 6, characterized in that: the fermentation temperature is 30-50 ℃ and the fermentation time is 4-16 days.

9. Use of the natural cheese flavor of any of claims 1 to 4 in the preparation of cheese spreads.

10. Use of the natural cheese flavor of any of claims 1 to 4 in the preparation of processed cheese.