Mould enzymolysis type cheese flavor substance and preparation method thereof

• Main Authors: ZHANG SHUWEN, PANG XIAOYANG, LI XU, WANG JUNNA, XIE NING, GAO PENG, LYU JIAPING, ZHANG YUMENG
• Format: Patent
• Language: Chinese; English
• Published: 09.04.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a mould enzymolysis type cheese flavor substance and a preparation method thereof, and the preparation method comprises the following steps: 1) preparing mould mature type cheese according to a general cheese production process; and (2) mixing the mould mature cheese with water and emulsifying salt, and then carrying out natural enzymolysis at 45 DEG C without additionally adding protease/lipase, so as to obtain the mould enzymolysis self-contained enzymolysis type cheese flavor substance. The mould enzymolysis type cheese provided by the invention can improve the cheese flavor (taking hexanoic acid, butyric acid and 2-nonanone as characteristic flavor substances), reduce the use cost of the cheese as a flavor ingredient, greatly improve the additional value of cheese processed products, also can be used as a natural cheese spice for flavor processing and frying processing of potatoes, beer chicken and the like, and has a wide application prospect. Use of food additives is reduced, lab