| 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 46-48C 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 83-87C with maintenance for 10-20 min with the mixture subsequently cooled to a temperature of 18-20C. ^ 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 ex |
