GOSUDARSTVENNOE NAUCHNOE UCHREZHDENIE VSEROSSIJSKIJ NAUCHNO-ISSLEDOVATELSKIJ INSTITUT MASLODELIJA I SYRODELIJA ROSSIJSKOJ AKADEMII SELSKOKHOZJAJSTVENNYKH NAUK
发明人:
ABRAMOV DMITRIJ VASILEVICH,Абрамов Дмитрий Васильевич (RU),MJAGKONOSOV DMITRIJ SERGEEVICH,Мягконосов Дмитрий Сергеевич (RU),SVIRIDENKO JURIJ JAKOVLEVICH,Свириденко Юрий Яковлевич (RU),KONOVALOVA TATJA
申请号：
RU2010116300/13
公开号：
RU0002459433C2
申请日:
2010.04.23
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method for production of a taste-and-flavour additive with taste and flavour of "Cheddar" type cheese involves formulation of a melting mixture, the obtained mixture melting, the melted mixture cooling, an enzyme complex introduction, the mixture hydrolysis, thermal inactivation of the enzymes and cooling the weight fraction of dry substances in the melting mixture is 40-42% the protein-and-fat component used is represented by solely ripened rennet cheeses the melted mixture pH Is corrected with tri-basic sodium phosphate additionally included in the enzyme complex for hydrolysis are lipophagic enzyme Lipomod 187 P, lipophagic enzyme Palatase 20000 L, proteolytic enzymes Neutrase 0.8 L and Flavourzyme 500 L, hydrolysis is performed at a temperature of 46-48°C during 36-48 h with the mixture being fermented stirred during 5-7 min every hour till accumulation of a quantity of free fat acids equal to 300-400 mEq/100 g of fat and a quantity of amine nitrogen equal to 0.5-1.5% then one of the enzymes at a temperature of 83-87°C with maintenance for 10-20 min with the mixture subsequently cooled to a temperature of 18-20°C.EFFECT: invention enables optimisation of the composition of raw material for the protein-and-fat component hydrolysis and improvement of the taste and flavour characteristics of the taste-and-flavour additive with taste and flavour of "Cheddar" type cheese.3 tbl, 4 exИзобретение относится к пищевой промышленности. Способ производства вкусоароматической добавки со вкусом и ароматом сыра типа «Чеддер», который включает составление смеси для плавления, плавление полученной смеси, охлаждение расплавленной смеси, внесение комплекса ферментов, гидролиз смеси, термическую инактивацию ферментов и охлаждение, причем в составе смеси для плавления массовой долей сухих веществ 40-42% в качестве белково-жирового компонента используют только зрелые сычужные сыры, рН расплавленной смеси корректир
