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Preparation method of natural butter face powder

A kind of butter flavor powder, natural technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of not round enough aroma, short fragrance retention time, fullness and not natural enough, etc., to achieve full and round fragrance, long fragrance retention time, high quality excellent effect

Inactive Publication Date: 2015-01-21
GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the existing butter face powder that the fragrance retention time is very short, the aroma is not round, plump and not natural enough, and to provide a preparation method of natural butter face powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment is illustrated by taking 120g tallow as an example, and the steps are as follows:

[0023] (1) First weigh 120g of high-quality butter (butter), add 40g of water, heat at 85°C for 30min, and then cool it to 40°C. Then adjust the pH value of the tallow to 6.5, add 0.05% lipase (ie 0.06 g) to the weight of tallow for enzymatic hydrolysis at 40° C. for 6 hours to generate an enzymatic hydrolysis solution. After the enzymatic hydrolysis solution is generated, the enzymatic hydrolysis solution can be taken out according to the situation, and the enzyme is inactivated at 85°C for 15 minutes, and then filtered to remove water.

[0024] (2) Add 0.4% arginine, 1.2% serine, 1% threonine, 2.5% glucose, and 0.12% NaOH to the enzymolysis solution after enzymolysis. React in a reactor at 110°C for 2 hours to produce a core material. That is, the arginine, serine, threonine, glucose and NaOH added at this time are all based on the weight of the enzymatic hydro...

Embodiment 2

[0030] The present embodiment is illustrated by taking 150g tallow as an example, and the steps are as follows:

[0031] (1) First weigh 150g of high-quality butter (butter), add 10g of water, heat at 90°C for 10min, and then cool it to 45°C. Then adjust the pH value of the butter to 7.0, add 0.06% of the weight of the butter to enzymolyze at 45° C. for 5 hours to generate an enzymolyzed solution. After the enzymolysis solution is generated, the enzymolysis solution can be taken out according to the situation, and the enzyme is inactivated at 85°C for 15 minutes, and then filtered.

[0032] (2) Add 0.4% arginine, 1% lysine, 0.8% threonine, 1% glucose and 2% fructose to the enzymolysis solution after enzymolysis , 0.12% NaOH, reacted in a reactor at 100°C for 2 hours to form a core material.

[0033] (3) After the reaction is finished, the core material is naturally settled, filtered and separated, and the temperature of the core material is lowered to 60°C, and 40g of emulsi...

Embodiment 3

[0037] The present embodiment is illustrated by taking 160g tallow as an example, and the steps are as follows:

[0038] (1) First, weigh 160g of high-quality butter (butter), add 10g of water, heat at 90°C for 10min, and then cool it to 50°C. Then adjust the pH value of the butter to 7.0, add 0.05% of the weight of the butter to enzymolyze at 50° C. for 4 hours to generate an enzymatic hydrolysis solution. After the enzymolysis solution is generated, the enzymolysis solution can be taken out according to the situation, and the enzyme is inactivated at 85°C for 15 minutes, and then filtered.

[0039] (2) Add 0.4% arginine, 1% lysine, 0.8% threonine, 1.5% glucose and 1.5% maltose to the enzymolysis solution after enzymolysis , 0.15% NaOH, and reacted in a reactor at 100°C for 2 hours to form a core material.

[0040] (3) After the reaction is finished, the core material is naturally settled, filtered and separated, and the temperature of the core material is lowered to 60°C, ...

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PUM

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Abstract

The invention discloses a preparation method of natural butter face powder, and is characterized in comprising the following steps: (1) putting butter in warm water of 70-90 DEG C and heating for 5-30 min, cooling the resultant to 30-60 DEG C and then adding lipase for enzymatic hydrolysis at the temperature of 30-60 DEG C for 3-10 h to generate a enzymolysis solution; (2) adding reactant complex in the generated enzymolysis solution for reaction for 1-4 h at the temperature of 90-120 DEG to generate core material etc. According to the invention, beef fat is taken as as raw material creatively and enzymatic hydrolysis and thermal response are combined to ensure the prepared natural butter face powder have characteristics like long fragrance time, wonderful fragrance, tasty mouthfeel and high temperature resistance etc.

Description

technical field [0001] The invention relates to a preparation method of spices, in particular to a preparation method of natural butter flavor powder. Background technique [0002] Butter is oil extracted from the fat layer of beef. After refined and refined, butter can not only be used as cakes and food, but also as a nutritious health food. With the gradual entry of Western-style cakes and butter cookies, more and more people begin to like butter-flavored products, which makes the share of butter products in the food structure more and more large, and butter-flavored powder has gradually become a popular choice among people. One of my favorite scents. [0003] However, most of the butter powders currently on the market are synthetic or blended. The butter powders produced by these methods not only have a short fragrance retention time, but are not round and plump enough, and are not natural enough. Therefore, how to prepare natural butter flavor powder by technical means...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 郑二丽许彩虹韦杰周正国
Owner GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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