A Two‐Stage Process for the Production of a Novel Cheese Flavor Powder

Abstract

AbstractA novel method to produce cheese flavor powder by combination mold fermentation and enzyme acceleration was developed. In this research, Actinomucor elegans was selected to ferment the milk. The optimum conditions for fermentation were 220 rpm, at the temperature 29C and for 2 days. In order to accelerate the flavor formation, the effects of lipase and protease to fermented milk were also investigated. According to the sensory evaluation scores, as well as the degree of hydrolysis, the optimum formula of enzymes were Palatase 2000 L 2‰ (m/v) and proteases 1‰ (m/v), proteases was prepared by mixing 2:1 (m/m) proportion of Flavourzyme 500MG and Neutrase 1.5MG. The optimum conditions for enzymolysis were 50C, 6.5 (initial pH) and 6 h (enzymolysis time), and the product of optimum process was tested by gas chromatography–mass spectrometry (GC‐MS). According to the sensory evaluation result and GC‐MS, the novel cheese flavor powder showed superior profile for its intensity and flavorful.Practical ApplicationCheese production has been considered as an important raw material of some food because of its great aroma and flavor. The novel cheese flavor powder is a product retaining the strong aroma and flavor of cheese, namely, creamy, odor, sour and pungent. The cheese flavor powder is mainly used as a spice in culinary preparations for imparting a characteristic cheese flavor. The product is generally light yellow in color and is stable in quality because of mealy structure and low moisture content. It is a ready‐to‐use preparation, which can be used in homes, restaurants and institutional catering. The development of novel cheese flavor powder with richer flavor, lighter weight and ease of use may be governed by a mass of customer favorite.