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Method for preparing milk flavour using composite enzyme preparation

A technology of compound enzyme preparation and milk flavor essence, applied in the application, dairy products, cream preparations and other directions, can solve the problems of monotonous aroma, throat tingling, erratic, etc., and achieve the effect of internal quality improvement, natural aroma, and internal quality improvement.

Inactive Publication Date: 2006-11-08
天津市诺奥科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the enzymatic hydrolysis process, a single variety of enzyme preparation is mostly used, and the milk flavor prepared by it has disadvantages such as monotonous, erratic, floating, and throat-piercing aroma, which affects product performance and application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Use natural cream as raw material, dilute with water at a ratio of 1:1, stir and emulsify, and then pasteurize. The temperature is controlled at 85°C for 20 minutes, and then the temperature is lowered to 45°C, and then the compound enzyme preparation is used for enzymolysis , the compound enzyme preparation is mixed by lipase, protease, grape oxidase, catalase and lactase, and its weight ratio is lipase: protease: grape oxidase: catalase: lactase=10:5:2 : 2:5, the amount of compound enzyme preparation added is 1.5% of the total weight of natural cream raw materials; the enzymolysis temperature is 45°C, and the enzymolysis time is 6 hours; The milky essence is obtained through concentration. The product is rich in fragrance, full of milk flavor and long aftertaste, which can endow flavored products with natural milk flavor and is an ideal natural food additive.

Embodiment 2

[0010] Use natural cream as raw material, dilute with water at a ratio of 1:1, stir and emulsify, and then pasteurize. The temperature is controlled at 85°C for 20 minutes, and then the temperature is lowered to 45°C, and then the compound enzyme preparation is used for enzymolysis , the compound enzyme preparation is mixed by lipase, protease and catalase, and its weight ratio is lipase: protease: catalase=15: 5: 2, and the addition amount of compound enzyme preparation is the total weight of natural butter raw material 3%; the enzymolysis temperature is 45°C, and the enzymolysis time is 12 hours; the enzyme-inactivation temperature is 85°C, and the enzyme-inactivation time is 30 minutes, and finally the milk flavor is obtained through concentration. The product is rich in fragrance, full of milk flavor and long aftertaste, which can endow flavored products with natural milk flavor and is an ideal natural food additive.

Embodiment 3

[0012] Use natural cream as raw material, dilute with water at a ratio of 1:1, stir and emulsify, and then pasteurize. The temperature is controlled at 85°C for 20 minutes, and then the temperature is lowered to 45°C, and then the compound enzyme preparation is used for enzymolysis , the composite enzyme preparation is mixed by lipase, protease, catalase and lactase, and its weight ratio is lipase: protease: catalase: lactase=10: 5: 2: 5, the addition of the composite enzyme preparation The amount is 1.5% of the total weight of natural cream raw materials; the enzymolysis temperature is 45°C, and the enzymolysis time is 12 hours; the enzyme-inactivation temperature is 85°C, and the enzyme-inactivation time is 30 minutes, and finally the milk flavor essence is obtained through concentration. The product is rich in fragrance, full of milk flavor and long aftertaste, which can endow flavored products with natural milk flavor and is an ideal natural food additive.

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PUM

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Abstract

The present invention relates to a preparation process of milky essence. Natural butter as main material is prepared into the milky essence through diluting with water, stirring to emulsify, pasteurizing, cooling, enzymolysis, killing enzyme and concentrating. The preparation process features the enzymolysis with composite enzyme preparation comprising lipase as main component as well as one or several of proteinase, grape oxidase, hydrogen peroxidase and lactase and in the added amount of 0.2-10 wt% of main material, at 35-55 deg.c for 4-16 hr. The milky essence of the present invention has natural and mild fragrance and obviously improved quality compared with traditional product, and is used as ideal natural food additive.

Description

(1) Technical field [0001] The invention relates to a method for preparing milk flavor essence, in particular to a method for preparing milk flavor essence by using a compound enzyme preparation. (2) Background technology [0002] Milk flavor is one of the most widely used flavors in the food industry. It is mainly used for flavoring cold food, candy, milk drinks, etc.; it can also be used for flavoring feed, which can significantly improve the palatability of feed and increase animal feed intake. fat effect. The preparation methods of milk-flavored essence mainly include the following: artificially blending with monomeric fragrance raw materials; adopting natural extracts to blend flower and color essences; using enzyme preparations to hydrolyze cream (or cream), and then modifying and blending to form milk-flavored essences. Preparation of milk flavor essence by enzymatic hydrolysis is made of natural butter (or cream) as raw material, using enzymatic technology to hydrol...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23C13/00A23L3/3571
Inventor 刘敏尧张军刘靓陈金发
Owner 天津市诺奥科技发展股份有限公司
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