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Butter fat enzymolysis product and preparation method and application thereof

A technology of enzymatic hydrolysis products and milk fat, which is applied in the preparation of milk fat enzymatic hydrolysis products and the field of milk fat enzymatic hydrolysis products, can solve the problems of limited use of cream by-products, lower acceptance of external chemical additives, etc., and increase the characteristic aroma of products , expand the effect of the application

Active Publication Date: 2012-08-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the technical problem to be solved by the present invention is to provide a new dairy product aimed at the defects and problems that the use of the by-product of cream produced in the existing dairy production process is relatively limited, and consumers' acceptance of foreign chemical additives in dairy products is decreasing day by day. Preparation method of lipolysis product, milk fat enzymolysis product obtained by the preparation method and use of the product in preparing food

Method used

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  • Butter fat enzymolysis product and preparation method and application thereof
  • Butter fat enzymolysis product and preparation method and application thereof
  • Butter fat enzymolysis product and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Fermented Milk Recipe:

[0040] raw material

Amount added (%)

[0041] milk

92.3

Fermentation strain

2

White sugar

7.0

modified starch

0.3

thickener

0.2

Butter hydrolyzate

0.2(V / V)

[0042] Preparation process: the preparation process of milk fat enzymatic hydrolysis product is as follows: Figure 4 shown.

[0043] 1. Cream sterilization: the fat content of the cream is 40%, the sterilization temperature is 137°C, the sterilization time is 4s, the pH is 7.50, and the temperature is lowered to 40°C.

[0044] 2. Mix lipase 1 with an enzyme activity of 15000 LU / g and the sterilized cream obtained in step 1, and stir at a constant temperature for 20 minutes to make it evenly mixed, wherein lipase 1 accounts for 0.2% of the mass of the mixture.

[0045] 3. Oscillation hydrolysis: 40°C, oscillation speed 60rpm, reaction time 4.5h, end point pH 5.40.

[0046] 4. Enzym...

Embodiment 2

[0051] Cheddar Cheese Recipe:

[0052] raw material

Amount added (%)

milk

99.0

Butter hydrolyzate

1.0(V / V)

starter

2

[0053] rennet

0.003

[0054] Preparation Process:

[0055] 1. Cream sterilization: the fat content of the cream is 36%, the sterilization temperature is 95°C, the sterilization time is 900s, the pH is 6.50, and the temperature is lowered to 50°C.

[0056] 2. The lipase 2 with an enzyme activity of 80000 LU / g is mixed with the sterilized cream obtained in step 1, wherein the lipase 2 accounts for 0.1% of the mass of the mixture.

[0057] 3. Stirring hydrolysis, 50°C, stirring speed 900rpm, reaction time 2.5h, end point pH 5.0.

[0058] 4. Enzyme inactivation: Incubate at 80°C for 30 minutes.

[0059] 5. Enter the cheddar cheese processing technology: milk→add 1.0% (v / v) enzymatic hydrolyzate→homogenize→pasteurize→cool down→add starter→add rennet→cut→stir to heat up→drain whey →...

Embodiment 3

[0062] Cream Cheese Recipe:

[0063] raw material

Amount added (%)

milk

89.73

cream

9.97

Butter hydrolyzate

0.3(V / V)

starter

1.5

rennet

0.003

[0064] Preparation Process:

[0065] 1. Cream emulsification and sterilization: the fat content of cream is 36%, add 0.3% (mass percentage) compound emulsifier (60% glyceryl monostearate, 40% Tween 80, Danisco (China) Co., Ltd.), stirring, homogenizing, sterilization, temperature 120°C, sterilization time 15s, pH 6.74, cooling to 8°C.

[0066] 2. Mix lipase 3 with an enzyme activity of 8000 LU / g with the sterilized cream obtained in step 1, wherein lipase 3 accounts for 1.0% of the mass of the mixture.

[0067] 3. Shaking hydrolysis: 8°C, shaking speed 250rpm, reaction time 24h, end point pH 5.50.

[0068] 4. Enzyme inactivation: Incubate at 95°C for 5 minutes.

[0069] 5. The enzymatic hydrolyzate of milk fat is mixed with pasteurized milk and crea...

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Abstract

The invention discloses a butter fat enzymolysis product and a preparation method and application thereof. The preparation method comprises the following steps: (1) sterilizing single cream, adding lipase into the sterilized single cream to be evenly mixed to form a mixture, performing enzymolysis under the stirring or oscillating condition, or adding an emulsifying agent into the single cream to perform emulsification and then perform sterilization, adding the lipase into the mixture to be evenly mixed, and performing the enzymolysis under the standing condition or under the stirring or oscillating condition, and (2) heating the enzymolysis product obtained by means of the step (1) to kill the lipase. The invention further provides the application of the butter fat enzymolysis product in food preparation, and the butter fat enzymolysis product can be applied to foods including milk-flavored food, cream-flavored food, cured food and dairy products with related flavor and the like. The butter fat enzymolysis product can have the effects of enhancing product characteristic aromas and sensory characteristics of different production batches of standardized products under the condition that any food additive is not added.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing a milk fat enzymatic hydrolysis product, the milk fat enzymatic hydrolysis product obtained by the preparation method and its application. Background technique [0002] The sensory quality of food promotes food consumption. However, as food health is getting more and more attention today, consumers are pursuing more and more senses, but reject the addition of unnatural substances. Therefore, it is an inevitable trend to utilize methods such as biotechnology to obtain natural flavor substances. It is still difficult for chemically synthesized milk flavors to simulate the creamy aroma in detail, while natural milk flavors are much superior in aroma, especially in the field of baking. The milk-flavored flavor prepared by using relevant microorganisms, enzyme hydrolyzed cream and other biotechnological means has a natural and soft aroma. However, in addition t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/16A23C9/13A23C19/00A21D13/00
Inventor 苗君莅张锋华刘振民孟令洁任璐肖杨蔡涛王辉
Owner BRIGHT DAIRY & FOOD
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