CN101283773B - Essence prepared by dried whey and its preparation method - Google Patents
Essence prepared by dried whey and its preparation method Download PDFInfo
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- CN101283773B CN101283773B CN2008100613753A CN200810061375A CN101283773B CN 101283773 B CN101283773 B CN 101283773B CN 2008100613753 A CN2008100613753 A CN 2008100613753A CN 200810061375 A CN200810061375 A CN 200810061375A CN 101283773 B CN101283773 B CN 101283773B
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Abstract
The invention relates to a food additive and the preparation method thereof, in particular to an essence prepared from whey powder and the preparation method thereof. The method for preparing the essence from whey powder comprises following steps: (a) dissolving and then sterilizing whey powder; (b) cooling the whey powder solution sterilized in step (a), inoculating and fermenting; (c) diluting the fermentation broth processed by step (b) with water, cooling, and hydrolyzing with enzyme; and (d) coarsely filtering the enzymatic hydrolysate processed by step (c), finely filtering, sterilizing and packaging to obtain the final product. The essence prepared by the method has natural and intense fermentation flavor and fermentation taste, and can be directly used in milk drinks with the obviation of fermentation step in the addition process of the drinks.
Description
Technical field
The present invention relates to a kind of food additives and preparation method thereof, relate in particular to a kind of essence with whey powder preparation and preparation method thereof.
Background technology
Raising along with people's living standard, the consumer is in the health of more and more pursuing food, nutrition and health, also more and more value flavours in food products,, flavour of food products is played a part very important though flavoring essence shared ratio in food ingredient is very little; It is fragrant that it composes for the food raw material, corrects the bad smell in the food, also can the aromatic deficiency in supplement Central Plains, and the intrinsic fragrance in the stable and accesary foods.These functions of essence greatly affect the sale of food, if added suitable essence in the food, its fragrance, taste will have beyond thought improvement.
Whey is the accessory substance of industrial production cheese, casein, and along with the raising of people's living standard, to the raising of nutritious and healthy food such as dairy products understanding, the cheese that protein, fat content are equivalent to the high nutrition of 10 times of raw material milks becomes the dairy products of continuous rising.In recent years, whey powder or the concentrated powder of lactalbumin etc. were processed into whey in various countries, it is reported that the world still has the whey of 30-40% to utilize as yet, had so both caused a large amount of environmental pollutions, had wasted a large amount of precious resources again.
Whey is in the application of field of beverage, utilize whey to add the bacterial classification of fermentation often, make the whey beverage of fermentation, or in whey, add fruit juice, contain the whey beverage of fruit juice by ferment making, but also do not utilize whey fermentation to make the technology of soluble perfume and the essence of preparation gained so far.
Summary of the invention
Purpose of the present invention is intended to overcome the deficiencies in the prior art, utilizes whey powder by fermentation, enzymolysis, and technologies such as filtration provide a kind of method for preparing essence with whey powder.
Another object of the present invention is to provide a kind of soluble perfume, improve existing drink fermented local flavor defect of insufficient by method for preparing.
Technical scheme of the present invention is as follows:
Prepare the method for essence with whey powder, may further comprise the steps:
A. with whey powder dissolving back sterilization;
B. will carry out fermented and cultured again through the cooling of the whey powder solution after the sterilization of a step back inoculation;
C. will after the zymotic fluid sterilization of b step process, cool off by thin up, and add enzyme again and carry out enzymolysis;
D. will after the enzymolysis liquid coarse filtration of c step process, smart filter, the sterilization can get product.
Solution temperature among the above-mentioned steps a is 55 ℃-65 ℃, and sterilizing time is 5 minutes, and sterilization temperature is 90 ℃-95 ℃; Cooling and fermentation temperature among the step b is 23 ℃, ferments to pH＜4.3, and the bacterial classification of whey powder solution cooling back inoculation is lactic acid bacteria or lactose-fermenting yeast; The enzyme that adds among the step c is lactase or protease, and the dilution amount of water is with the volume of zymotic fluid; Sterilizing time in the steps d is 5 minutes, and sterilization temperature is 90 ℃-95 ℃, and coarse filtration order number is 200 orders, and smart filter opening directly is 0.8um.
Optimum temperature of solubilization temperature among the above-mentioned steps a is 55 ℃.Best sterilization temperature among the above-mentioned steps a is 95 ℃.Lactic acid bacteria among the above-mentioned steps b is for having a liking for cold chain coccus or Ke Feier bacterium.Best sterilization temperature among the above-mentioned steps d is 95 ℃.
Essence with the whey powder preparation is made by above-mentioned preparation method.
The essence of the present invention's preparation can be used in the milk beverage.Prior art generally is to utilize Bifidobacterium, streptococcus thermophilus, the whey fermentation beverage is made in the direct fermentation of lactobacillus bulgaricus bacterial classification, and the present invention directly is prepared into the soluble perfume that can improve beverage flavor with whey powder, not only can directly apply in the milk beverage, and in the interpolation process of beverage, save fermentation step.The present invention has utilized the bacterial classification that is different from conventional art in preparation technology, but with having a liking for cold chain coccus or Ke Feier bacterium in the lactic acid bacteria, perhaps ferment with lactose-fermenting yeast, but not only can produce flavor substance and ethanol, make the lower normal temperature of pH value of product preserve, reduce the cost of preserving; And nature, strong ferment local-flavor and fermentation mouthfeel are arranged by the essence that preparation method of the present invention makes.
The specific embodiment
The invention will be further described below in conjunction with embodiment.But they are not limitation of the invention.
Embodiment 1
A kind ofly prepare the method for essence, may further comprise the steps with whey powder:
A. with whey powder dissolving back sterilization;
B. will carry out fermented and cultured again through the cooling of the whey powder solution after the sterilization of a step back inoculation;
C. will after the zymotic fluid sterilization of b step process, cool off by thin up, and add enzyme again and carry out enzymolysis;
D. will after the enzymolysis liquid coarse filtration of c step process, smart filter, the sterilization can promptly get essence of the present invention.
Solution temperature among the step a is 55 ℃, and sterilizing time is 5 minutes, and sterilization temperature is 95 ℃; Cooling and fermentation temperature among the step b is 23 ℃, ferments to pH＜4.3, and the bacterial classification of whey powder solution cooling back inoculation is for having a liking for the cold chain coccus; The enzyme that adds among the step c is a protease, and the dilution amount of water is with the volume of zymotic fluid; Sterilizing time in the steps d is 5 minutes, and sterilization temperature is 95 ℃, and coarse filtration order number is 200 orders, and smart filter opening directly is 0.8um.
The leading indicator of obtained essence is as follows:
| 1 | Color and luster | Light brown |
| 2 | Proterties | Be transparency liquid, free from admixture |
| 3 | Smell | Strong ferment local-flavor |
| 4 | The pH value | 2.0-3.0 |
| 5 | Acidity (with citrometer) | 7.0-9.0％ |
| 6 | Soluble solid | 9.0-11.0％ |
| 8 | Arsenic (in As), mg/kg | ≤2 |
| 9 | Heavy metal (in Pb), mg/kg | ≤10 |
Embodiment 2
A kind ofly prepare the method for essence, may further comprise the steps with whey powder:
A. with whey powder dissolving back sterilization;
B. will carry out fermented and cultured again through the cooling of the whey powder solution after the sterilization of a step back inoculation;
C. will after the zymotic fluid sterilization of b step process, cool off by thin up, and add enzyme again and carry out enzymolysis;
D. will after the enzymolysis liquid coarse filtration of c step process, smart filter, the sterilization can promptly get essence of the present invention.
Solution temperature among the step a is 65 ℃, and sterilizing time is 5 minutes, and sterilization temperature is 90 ℃; Cooling and fermentation temperature among the step b is 23 ℃, ferments to pH＜4.3, and the bacterial classification of whey powder solution cooling back inoculation is a lactose-fermenting yeast; The enzyme that adds among the step c is a lactase, and the dilution amount of water is with the volume of zymotic fluid; Sterilizing time in the steps d is 5 minutes, and sterilization temperature is 90 ℃, and coarse filtration order number is 200 orders, and smart filter opening directly is 0.8um.
Embodiment 3
A kind ofly prepare the method for essence, may further comprise the steps with whey powder:
A. with whey powder dissolving back sterilization;
B. will carry out fermented and cultured again through the cooling of the whey powder solution after the sterilization of a step back inoculation;
C. will after the zymotic fluid sterilization of b step process, cool off by thin up, and add enzyme again and carry out enzymolysis;
D. will after the enzymolysis liquid coarse filtration of c step process, smart filter, the sterilization can promptly get essence of the present invention.
Solution temperature among the step a is 60 ℃, and sterilizing time is 5 minutes, and sterilization temperature is 92 ℃; Cooling and fermentation temperature among the step b is 23 ℃, ferments to pH＜4.3, and the bacterial classification of whey powder solution cooling back inoculation is the Ke Feier bacterium; The enzyme that adds among the step c is a lactase, and the dilution amount of water is with the volume of zymotic fluid; Sterilizing time in the steps d is 5 minutes, and sterilization temperature is 93 ℃, and coarse filtration order number is 200 orders, and smart filter opening directly is 0.8um.
The leading indicator of embodiment 2, embodiment 3 obtained essence is with embodiment 1.
Claims (6)
1. one kind prepares the method for essence with whey powder, it is characterized in that may further comprise the steps:
A. with whey powder dissolving back sterilization;
B. will carry out fermented and cultured again through the cooling of the whey powder solution after the sterilization of a step back inoculation;
C. will after the zymotic fluid sterilization of b step process, cool off by thin up, and add enzyme again and carry out enzymolysis;
D. will after the enzymolysis liquid coarse filtration of c step process, smart filter, the sterilization can get product;
Solution temperature among the step a is 55 ℃-65 ℃, and sterilizing time is 5 minutes, and sterilization temperature is 90 ℃-95 ℃; Cooling and fermentation temperature among the step b is 23 ℃, ferments to pH＜4.3, and the bacterial classification of whey powder solution cooling back inoculation is lactic acid bacteria or lactose-fermenting yeast; The enzyme that adds among the step c is lactase or protease, and the dilution amount of water is with the volume of zymotic fluid; Sterilizing time in the steps d is 5 minutes, and sterilization temperature is 90 ℃-95 ℃, and coarse filtration order number is 200 orders, and smart filter opening directly is 0.8um.
2. according to claim 1ly prepare the method for essence, it is characterized in that the solution temperature among the step a is 55 ℃ with whey powder.
3. according to claim 1ly prepare the method for essence, it is characterized in that the sterilization temperature among the step a is 95 ℃ with whey powder.
4. according to claim 1ly prepare the method for essence, it is characterized in that lactic acid bacteria among the step b is for having a liking for cold chain coccus or Ke Feier bacterium with whey powder.
5. according to claim 1ly prepare the method for essence, it is characterized in that the sterilization temperature in the steps d is 95 ℃ with whey powder.
6. the essence with the whey powder preparation is characterized in that making according to the described preparation method of arbitrary claim in the claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100613753A CN101283773B (en) | 2008-05-06 | 2008-05-06 | Essence prepared by dried whey and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100613753A CN101283773B (en) | 2008-05-06 | 2008-05-06 | Essence prepared by dried whey and its preparation method |
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| Publication Number | Publication Date |
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| CN101283773A CN101283773A (en) | 2008-10-15 |
| CN101283773B true CN101283773B (en) | 2011-08-31 |
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| CN2008100613753A Expired - Fee Related CN101283773B (en) | 2008-05-06 | 2008-05-06 | Essence prepared by dried whey and its preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907319B (en) * | 2021-08-31 | 2023-07-21 | 海南口味王科技发展有限公司 | High-aroma penetration powder essence for betel nuts and preparation method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742816A (en) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | Method for preparation of natural cheese essence with whey powder |
| CN105558091B (en) * | 2016-01-06 | 2019-05-28 | 生合生物科技（扬州）有限公司 | A kind of preparation method of the whey fermentation liquid of clear |
| CN105919014B (en) * | 2016-04-28 | 2019-12-31 | 南昌馨朵美生物科技有限公司 | Preparation method of soymilk essence |
| CN106036732A (en) * | 2016-05-30 | 2016-10-26 | 安徽省继红食品有限公司 | New cake essence |
| CN107549763B (en) * | 2017-08-31 | 2020-08-28 | 南昌馨朵美生物科技有限公司 | Preparation method of essence containing hypoallergenic yoghourt extract |
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| CN1518410A (en) * | 2001-06-19 | 2004-08-04 | ����˹�ж�-����˹˹������˾ | Ready-to-use milk composition containing probliotics and extended shelf-life |
| RU2259748C2 (en) * | 2003-03-18 | 2005-09-10 | Закари Александра Кирилловна | Method for production of bioactive product from milky whey |
| CN1857112A (en) * | 2006-05-25 | 2006-11-08 | 天津市诺奥科技发展有限公司 | Method for preparing milk flavour using composite enzyme preparation |
| CN1903050A (en) * | 2005-07-26 | 2007-01-31 | 天津科技大学 | Cheese special flavour agent, and its prepn. method |
| CN101070516A (en) * | 2006-05-10 | 2007-11-14 | 内蒙古河套酒业集团股份有限公司 | Fermented milk-wine drink and processing method |
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2008
- 2008-05-06 CN CN2008100613753A patent/CN101283773B/en not_active Expired - Fee Related
Patent Citations (5)
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|---|---|---|---|---|
| CN1518410A (en) * | 2001-06-19 | 2004-08-04 | ����˹�ж�-����˹˹������˾ | Ready-to-use milk composition containing probliotics and extended shelf-life |
| RU2259748C2 (en) * | 2003-03-18 | 2005-09-10 | Закари Александра Кирилловна | Method for production of bioactive product from milky whey |
| CN1903050A (en) * | 2005-07-26 | 2007-01-31 | 天津科技大学 | Cheese special flavour agent, and its prepn. method |
| CN101070516A (en) * | 2006-05-10 | 2007-11-14 | 内蒙古河套酒业集团股份有限公司 | Fermented milk-wine drink and processing method |
| CN1857112A (en) * | 2006-05-25 | 2006-11-08 | 天津市诺奥科技发展有限公司 | Method for preparing milk flavour using composite enzyme preparation |
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| 施安辉等.乳酸菌分类、生理特性及在食品酿造工业上的应用.《中国调味品》.2001,(第11期), * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113907319B (en) * | 2021-08-31 | 2023-07-21 | 海南口味王科技发展有限公司 | High-aroma penetration powder essence for betel nuts and preparation method thereof |
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| CN101283773A (en) | 2008-10-15 |
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