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Cream enzymolysis composition and preparation method thereof

A composition and enzymatic hydrolysis technology, applied in food preparation, food science, animal feed and other directions, can solve problems such as poor product aroma stability, and achieve the effects of satisfying large-scale production, simple production process and solving unstable aroma

Active Publication Date: 2013-02-13
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiency of the conditions required for the preparation of the existing enzymatic cream products and the defects of poor product aroma stability, and prepare a product with stable quality, good flavor, easy-to-obtain raw materials and energy Mass-produced cream enzymatic hydrolysis composition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The proportioning of producing 100kg cream enzymolysis composition is:

[0016] Acetic acid 0.5kg, butyric acid 5.0kg, octanoic acid 2.5kg, capric acid 6.5kg, dodecanoic acid 5.0kg, myristic acid 3.5kg, palmitic acid 7.0kg, methyl thiobutyrate 0.1kg, ethyl lactate 1.0kg , ethyl decanoate 0.4kg, ethyl dodecanoate 1.5kg, 2.0kg gamma decanolactone, 1.5kg gamma nonanolide, 7.0kg butyl decanolide, 2.0kg gamma undecalactone, butyl Diketone 0.5kg, butanol 1.5kg, thiothiazole 7.0kg, thiothiazole acetate 3.5kg, vanillin 2.5kg, ethyl vanillin 1.0kg and propylene glycol 38.5kg.

[0017] The preparation method is as follows: first place 2.5 kg of vanillin, 1.0 kg of ethyl vanillin, 6.5 kg of capric acid, 4.0 kg of dodecanoic acid, 3.5 kg of myristic acid, 7.0 kg of palmitic acid and 38.5 kg of propylene glycol in stainless steel Mix in the container, then heat the stainless steel container in a water bath at 80°C, stir vigorously until it is completely dissolved, then remove the s...

Embodiment 2

[0019] The proportioning of producing 100kg cream enzymolysis composition is:

[0020] Acetic acid 0.3kg, butyric acid 4.0kg, octanoic acid 2.0kg, capric acid 6.0kg, dodecanoic acid 4.0kg, myristic acid 3.0kg, palmitic acid 6.0kg, methyl thiobutyrate 0.15kg, ethyl lactate 1.5kg , ethyl decanoate 0.3kg, ethyl dodecanoate 3.0kg, 3.0kg gamma decanolactone, gamma nonanolide 1.0kg, butyl decanolide 6.0kg, gamma undecalactone 3.0kg, butyl Diketone 0.3kg, butanol 1.0kg, thiothiazole 6.0kg, thiothiazole acetate 3.0kg, vanillin 2.0kg, ethyl vanillin 2.0kg and propylene glycol 42.45kg.

[0021] The preparation method is as follows: first place 2.0 kg of vanillin, 2.0 kg of ethyl vanillin, 6.0 kg of capric acid, 4.0 kg of dodecanoic acid, 3.0 kg of myristic acid, 6.0 kg of palmitic acid and 42.45 kg of propylene glycol in stainless steel Mix in the container, then heat the stainless steel container in a 50°C water bath, stir vigorously until it is completely dissolved, then remove the s...

Embodiment 3

[0023] The proportioning of producing 100kg cream enzymolysis composition is:

[0024] Acetic acid 0.8kg, butyric acid 6.0kg, octanoic acid 3.0kg, capric acid 8.0kg, dodecanoic acid 7.0kg, myristic acid 5.0kg, palmitic acid 8.0kg, methyl thiobutyrate 0.2kg, ethyl lactate 2.0kg , Ethyl decanoate 0.5kg, Ethyl dodecanoate 1.0kg, Gamma decanolactone 1.0kg, Gamma nonanolide 2.4kg, Butyl dedecalactone 8.0kg, Gamma undecalactone 1.0kg, Butyl decanolide Diketone 1.0 kg, butanol 2.0 kg, thiothiazole 8.0 kg, thiothiazole acetate 4.0 kg, vanillin 3.0 kg, ethyl vanillin 1.0 kg and propylene glycol 34.3 kg.

[0025] The preparation method is as follows: first place 3.0 kg of vanillin, 1.0 kg of ethyl vanillin, 8.0 kg of capric acid, 7.0 kg of dodecanoic acid, 5.0 kg of myristic acid, 8.0 kg of palmitic acid and 34.3 kg of propylene glycol in a stainless steel Mix in the container, then heat the stainless steel container in a 90°C water bath, stir vigorously until it is completely dissolve...

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PUM

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Abstract

The invention discloses a cream enzymolysis composition. The composition is characterized by comprising, by weight, 0.3-0.8 part of acetic acid, 4-6 parts of butyric acid, 2-3 parts of caprylic acid, 6-8 parts of decylic acid, 4-7 parts of dodecanoic acid, 3-5 parts of myristic acid, 6-8 parts of palmitic acid, 0.1-0.2 part of s-methyl butyrate, 1-2 parts of ethyl lactate, 0.3-0.6 part of ethyl caprate, 1-3 parts of ethyl laurate, 1-3 parts of gamma-decalactone, 1-2.4 parts of gamma-onalactone, 6-8 parts of delta-decalactone, 1-3 parts of gamma-unsecalactone, 0.3-1 part of butanedione, 1-2 parts of butanone alcohol, 6-8 parts of MHT, 3-4 parts of methyl-5-thiazoleethanol acetate, 2-3 parts of vanillin, 1-2 parts of ethyl vanillin and 20-50 parts of propylene glycol. According to the composition and a preparation method thereof, an alternative solution is provided for equipment and conditions required by producing natural enzymolysis cream products, the problem of unstable aroma of the natural enzymolysis cream products is solved, the production process is simple, the raw materials are easy to acquire, batch production can be achieved, requirements for mass production are satisfied, and the applicability is high.

Description

technical field [0001] The invention relates to the field of food flavors and fragrances, in particular to a formulation and preparation method of a cream enzymatic hydrolysis composition. Background technique [0002] Milk and dairy products occupy an important position in the food and feed industries, not only have high nutritional value, but also have a very pleasing taste and aroma. Dairy flavor is one of the most active flavors in the field of flavors and fragrances. The dairy flavors in the prior art are generally prepared by enzymolysis of cream flavoring technology, which is widely used because of its rich flavor and natural milky aroma. However, the preparation of butter enzymatic hydrolyzate requires a large amount of natural cream and investment in equipment, and the aroma stability of the produced product is also poor, and is greatly affected by the place of origin of cream, lipase and enzymolysis conditions; these defects all This restricts the development of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23K1/16A23L27/20
Inventor 赵华修孔凌包清彬
Owner 成都大帝汉克生物科技有限公司
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