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Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material

A technology of pyrolysis and enzymatic hydrolysis, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high price, unrealistic aroma, limited source of lyase, etc.

Inactive Publication Date: 2008-01-09
HUASHUN SPICES SHANGHAI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Theoretically speaking, lyase can also directionally crack unsaturated fatty acids to produce alkenals, but the source of lyase is also very limited and the price is relatively expensive. Therefore, because the hydrolyzate of lipase lacks some necessary ingredients for milky aroma, the aroma is not enough lifelike

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] ① First enzyme A 1 ~A 18 Add 0.5% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, add 10% dipotassium hydrogen phosphate solution dropwise at a constant speed of 0.18ml / min 0.5 to 24 hours after the start of the reaction , the enzymatic hydrolysis was carried out for at least 24h to obtain the enzymatic hydrolyzate B 1 (1)~B18 (1), then inactivate the above enzymatic hydrolyzate at 75-85°C for at least 10 minutes, cool to 50-70°C, and separate 1.5kg of the upper oil phase (for the next step). The mixture of cream and water is a mixture of 95wt% of natural milk cream and 5.0wt% of water.

[0029] ②Weigh 40g of the above-mentioned sample, put it into a three-neck flask with a condensing reflux tube, raise the temperature to 200°C, feed oxygen at a flow rate of 0.2L / min, and react for at least 1 hour to obtain the aroma-enhancing milk fragrance product C of the present invention 1 (1)~C 18 (1). P...

Embodiment 2

[0031] ① First enzyme A 1 ~A 18 Add 0.1% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, add 10% dipotassium hydrogen phosphate solution dropwise at a constant speed of 0.18ml / min 0.5 to 24 hours after the start of the reaction , the enzymatic hydrolysis was carried out for at least 24h to obtain the enzymatic hydrolyzate B 1 (2)~B 18 (2) Then inactivate the above enzymatic hydrolyzate at 75-85°C for at least 10 minutes, and after cooling to 50-70°C, separate 1.5kg of the upper oil phase (for use in the next step). The mixture of cream and water is a mixture of 95wt% of natural milk cream and 5.0wt% of water. In addition, reducing the amount of enzyme used can finally achieve the same product effect, saving production costs.

[0032] ②Weigh 40g of the above-mentioned sample, put it into a three-necked flask with a condensing reflux tube, raise the temperature to 200°C, feed oxygen at a flow rate of 0....

Embodiment 3

[0034] ① First enzyme A 1 ~A 18 Add 0.05% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, add 10% dipotassium hydrogen phosphate solution dropwise at a constant speed of 0.18ml / min 0.5 to 24 hours after the start of the reaction , the enzymatic hydrolysis was carried out for at least 24h to obtain the enzymatic hydrolyzate B 1 (3)~B 18 (3) Then inactivate the above enzymatic hydrolyzate at 75-85°C for at least 10 minutes, cool to 50-70°C, and separate 1.5kg of the upper oil phase (for use in the next step). The mixture of cream and water is a mixture of 95wt% of natural milk cream and 5.0wt% of water. In addition, reducing the amount of enzyme used can finally achieve the same product effect, saving production costs.

[0035] ②Weigh 40g of the above-mentioned sample, put it into a three-necked flask with a condensing reflux tube, raise the temperature to 200°C, feed oxygen at a flow rate of 0.2L / min, ...

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PUM

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Abstract

The present invention relates to a flavoured milk essence. Said flavoured milk essence is made up by using butter as raw material and making it undergo two reaction processes of biological conversion and autothermic cracking. Said invention also provides the concrete operation steps of said two reaction processes.

Description

technical field [0001] The invention relates to a method for producing milk fragrance by oxygen-containing thermal cracking, in particular to a method for oxidizing and thermally cracking enzymatically hydrolyzed butter into flavor-enhancing milk flavor. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. As a food additive, it plays an important role in improving the taste and quality of milk and milk-flavored foods. With the continuous development of China's economy and the improvement of people's living standards, dairy products And the related food is taking an increasing proportion in people's food chain (including staple food and leisure food). At the same time, consumers have higher and higher requirements for the quality of food when they choose packaged food. Not only to satisfy the preferences of the taste but also to pay attention to whether it is natural, safe and beneficial to health. The major flavor and fragr...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/236A23L27/20A23L27/30
Inventor 穆海菠黄汉荣罗昌荣陈玉铭
Owner HUASHUN SPICES SHANGHAI
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