FIELD: food industry, biotechnology, microbiology.
SUBSTANCE: invention relates to a method for preparing natural aromatic principles by microbiological method. Pasteurized milk with addition of calcium chloride and calcium lactate is fermented at temperature ≥30oC up to clot formation. Whey is removed and spore suspension of mold fungus Aspergillus niger or Aspergillus ustus, or Penicillium notatum, or Penicillium roqueforti is added to clot and fungus is cultured at temperature 28-32oC for 4-7 days followed by drying clot at temperature 120-180oC. Method provides preparing the base with the stable rye bread aroma for 6 months.
EFFECT: improved preparing method.
1 tbl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MANUFACTURING METHOD OF CHEESE AROMATISER | 2006 |
|
RU2341094C2 |
| METHOD OF PRODUCING BASE WITH CHEESE AROMA | 1999 |
|
RU2192750C2 |
| METHOD FOR PRODUCTION OF NATURAL CHEESE FLAVOR BASED ON ENZYME-MODIFIED CHEESE | 2020 |
|
RU2773325C2 |
| METHOD OF PREPARING BASE FOR PRODUCTION OF AROMATIZER | 2000 |
|
RU2198547C2 |
| METHOD OF PREPARING BASE FOR MAKING AROMATIC PRINCIPLE WITH FISH AROMA | 1999 |
|
RU2165152C1 |
| METHOD OF FRAGRANCE BASE | 2001 |
|
RU2207015C2 |
| METHOD FOR PRODUCING SOY CHEESES WITH NOBLE MOLDS | 2023 |
|
RU2802584C1 |
| "KUBAN-PLAISIR" SOFT-RIPENED RENNET CHEESE AND ITS PRODUCTION METHOD | 2007 |
|
RU2399286C2 |
| 0 |
|
SU235568A1 | |
| METHOD FOR PRODUCING OF FLAVOR-AROMATIC ADDITIVE WITH FLAVOR AND AROMA OF CHEESES AT HIGH SECOND HEATING TEMPERATURE | 2003 |
|
RU2269909C2 |
