Thermal-reactive milk-flavor reactant and preparation method thereof

A reactant and thermal reaction technology, which is applied in food preparation, application, food science, etc., can solve the problem of few non-meat flavors, and achieve the effect of pure aroma and broad application prospects

Inactive Publication Date: 2015-09-16
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the technology of using thermal reaction to prepare flavor is mainly used in the preparation of meat flavor, but there are not many reports on the preparation of non-meat flavor by thermal reaction, and there is no report on the preparation of milk flavor reactants

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation process of the heat-reactive milk flavor reactant described in this embodiment is as follows: take 100 g of peanut protein powder, 200 g of whole milk powder, add the mixture of the two into 1000 g of water, stir for 20 min with a mixer at 1000 rpm, and use high-speed shear Cut at 8000 rpm for 15 minutes, then heat to 45°C, adjust the pH value to 7.0 with 2M sodium hydroxide solution, add 0.3% (W / V) hydrolytic lipase (ValleyResearch food grade fungal lipase PS9261F, the same below), and stir The speed is 200rpm, enzymatic hydrolysis for 3 hours, then use the same method to adjust the pH value to 7.0, and then add 0.4% (W / V) protease hydrolysis (Novozymes neutral lipase 1.5MGPW201069 and Novozymes complex protease PWZA1069, The same below), the stirring speed is 200rpm, the enzymolysis is 4h, after the enzymolysis, the enzymolysis solution is heated to 90°C and kept for 15min, cooled, and the filtered liquid is concentrated to one-third of the original vol...

Embodiment 2

[0019] The preparation process of the heat-reactive milk flavor reactant described in this example is as follows: take 100 g of the peanut milk enzymolysis solution obtained in Example 1, add 4 g of glucose, 4 g of fructose, 4 g of glutamic acid, and 2 g of Tianmen Partic acid, 2g arginine, 1g leucine, 1g phenylalanine, 1g serine, 1g valine, 0.75g glycine, 0.75g tyrosine, 0.5g isoleucine, 150g propylene glycol and 150g glycerin , after mixing, adjust the pH value of the solution to 7.5 with 2M food-grade sodium hydroxide or 2M food-grade hydrochloric acid, then heat to 140°C and keep it for 1h, then cool to room temperature to obtain a rich and pure heat-reactive milk flavor reactant .

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PUM

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Abstract

A technical scheme for solving the technical problem is that a thermal-reactive milk-flavor reactant comprises the following components: a peanut milk zymolytic liquid, mixed reducing sugar powder, mixed amino acids and glycerinum in a mass ratio of 100: (0.1-2): (0.1-2): (1-2). The peanut milk zymolytic liquid designed by the invention is a thick fluid, is pure and true in fragrance, strong and mellow in aroma, has relatively strong high temperature resistance, and can be applied to beverages and dairy products as food ingredients. Moreover, in the whole preparation process, no chemical additives are added. The reactant has the characteristics of being natural, healthy and safe, meets the appeal of modern consumers on food safety and health, and has a broad application prospect in the future food field.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a heat-reactive milk flavor reactant prepared by using peanut protein powder and whole milk powder as main raw materials through enzymolysis technology and Maillard reaction technology and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, higher requirements are put forward for the color, aroma and taste of food. It is a fashion to return to nature, and it has become a research hotspot to use thermal reaction technology to simulate natural flavor research and prepare various food flavor ingredients. The application of thermal reaction technology in the field of flavors and fragrances breaks the scope of the traditional flavor blending and production process, and is a brand-new production application technology of flavors and fragrances. The thermal reactants not only have good heat resistance, but also can pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/228A23L27/21A23L27/22
CPCA23V2002/00A23V2250/06A23V2250/0606A23V2250/061A23V2250/0618A23V2250/0622A23V2250/0626A23V2250/0628A23V2250/0638A23V2250/0642A23V2250/0652A23V2250/0654A23V2250/61A23V2250/606
Inventor 陈荣荣王玳张献忠郭宁叶田黄伟
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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