Preparation method for milk flavor base stock

Abstract

The invention provides a preparation method for a milk flavor base stock. The preparation method comprises the following steps of mixing up the butter, whey powder and water, sterilizing an obtained mixture, adjusting the mixture of the butter, whey powder and water to be at the room temperature, adding a co-immobilized enzyme into the mixture to subject the mixture to enzymatic hydrolysis reaction, removing the co-immobilized enzyme or deactivating the co-immobilized enzyme after the enzymatic hydrolysis reaction, and obtaining an upper oil-phase layer, namely the milk flavor base stock. The co-immobilized enzyme is prepared through the following process: (1) adding a lipase A6, a lipase MER and a protease MSD into a sodium alginate solution, and stirring uniformly to obtain a blend solution; (2) dropping the blend solution obtained in the step (1) into a CaCl2 aqueous solution, standing and curing to form gel particles, wherein the prepared gel particles form the co-immobilized enzyme. The milk flavor base stock prepared based on the above method is rich and pure in milk flavor, and good in happiness, which can be used for making biscuits. Prepared biscuits are obvious in milk flavor, and strong in fragrance.

Description

technical field [0001] The invention relates to a method for preparing spices, in particular to a method for preparing a milk fragrance base material. Background technique [0002] The concept of enzymes was first proposed by the German physiologist Wilhelm Künet in 1878. Enzymes, commonly known as enzymes, are a class of special proteins synthesized and produced by plants, animals, microorganisms and human cells. Because enzymes have the catalytic ability to improve the speed and quality of biochemical reactions, they are often called biocatalysts. Compared with traditional catalysts, enzymes have the advantages of high efficiency, specificity, diversity, and mild reaction conditions, and are widely used in various fields. However, it is prone to denaturation of the enzyme protein under conditions such as acid, alkali, heat and organic solution, which reduces or loses the enzyme activity, and the enzyme reaction is mostly carried out in the solution, which is not easy to ...

AI Technical Summary

Problems solved by technology

[0006] (2) After immobilization treatment, the general stability will be greatly improved, the pH stability, thermal stability, etc. will be improved, and the sensitivity to inhibitors will be reduced.

[0009] (1) Part of the enzyme activity will be lost during immobilization;

[0010] (2) The immobilization of enzyme needs equipment and carrier, has increased production cost;

[0011] (3) The immobilized enzyme is only applicable when the substrate is soluble, and is not suitable for macromolecular substrates;

The compound milk flavor based on enzymolyzed milk fat can overcome the weakness of the blended milk flavor, which is a hot spot in current research.

However, due to the relatively high cost of enzymes, when free enzymes are used for enzymatic hydrolysis reactions, the enzymes can only be used once and cannot be recycled, resulting in high production costs and complicated subsequent separation steps, which affect the commercialization of enzyme applications.

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