Method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms

Abstract

The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.

Description

Technical field [0001] The invention relates to a preparation method of flavor, in particular to a method for preparing natural milk flavor flavor by double-enzyme enzymolysis and fermentation of various microorganisms, belonging to the field of food processing. Background technique [0002] Food flavors and fragrances are a kind of food and beverage additives. It has a wide range of applications and can be said to be developed in parallel with the food and beverage industries. With the continuous improvement of people's living standards and the continuous improvement of dietary structure, the industry of flavors and fragrances has been continuously developed, the quality of products has been continuously improved, the variety has been continuously increased, and the output and sales have increased year by year. [0003] Boswellia flavor is a flavor with frankincense aroma. It is one of the flavors with the largest investment in the field of flavors and fragrances and the most wid...

AI Technical Summary

Problems solved by technology

[0007] Dual-enzyme enzymatic hydrolysis is to use lipase to enzymolyze fat to form pure oil and fat smell, and at the same time to use protease to hydrolyze milk protein to form a strong taste peptide, which forms a synergistic effect with the bitter and waxy taste caused by long-chain fatty acids, thereby eliminating bad taste Flavor; add Lactobacillus to produce a large amount of lactic acid and consume oxygen in raw materials at the same time to provide an anaerobic environment for Lactobacillus diacetylactis and Lactobacillus bulgaricus to promote fermentation and overcome the low fermentation efficiency and time caused by the use of anaerobic fermentation alone Disadvantages such as long length and low acid production