Method for biologically transforming emulsion type milky spice with butter as material

A biotransformation and emulsification technology, applied in the fields of food science, application, food preparation, etc., can solve the problem that it cannot be regarded as a natural product

Inactive Publication Date: 2008-01-09
HUASHUN SPICES SHANGHAI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the emulsified milk flavors sold on the market are mainly made by adding artificially synthesized emulsifiers. Therefore, although the mi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] ① First enzyme A 1 ~A 18 Add 0.5% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, and evenly add 10% dipotassium hydrogen phosphate dropwise at 0.18ml / min 0.5 to 24 hours after the start of the reaction, Enzymolysis was carried out for 24 hours to obtain enzymatic hydrolyzate B 1 (1)~B 18 (1), then inactivate the above enzyme at 75-85°C for at least 10 minutes, cool to 35°C, put it into a plastic sample bottle, and store the sample in an environment of 15-23°C for at least 1 day ( for the next step). The above-mentioned cream and water mixture is a natural milk cream 95wt% and water 5.0wt% mixture.

[0029] ② Melt the sample obtained above at a temperature of 50-70°C and a stirring speed of 100 rpm, and then cut the melted sample at a speed of 10,000-20,000 rpm for 1-2 minutes to obtain the emulsified milk flavor product C of the present invention 1 (1)~C 18 (1). will product C 1 (1)~C 18 ...

Embodiment 2

[0031] ① First enzyme A 1 ~A 18 Add 0.1% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, add 10% disodium hydrogen phosphate dropwise at a constant speed of 0.18ml / min 0.5 to 24 hours after the start of the reaction, Enzymolysis was carried out for 24 hours to obtain enzymatic hydrolyzate B 1 (2)~B 18 (2) Put it into a plastic sample bottle, and then store the sample in an environment of 15-23° C. for at least 1 day (for the next step). The above-mentioned cream and water mixture is a natural milk cream 95wt% and water 5.0wt% mixture. In addition, the same emulsification effect can be obtained by reducing the amount of enzyme used, which saves production costs; the same emulsification effect can be obtained by using disodium hydrogen phosphate instead of dipotassium hydrogen phosphate. type of salt.

[0032] ② Melt the sample obtained above at a temperature of 50-70°C and a stirring speed of 100rpm, ...

Embodiment 3

[0034] ① First enzyme A 1 ~A 18 Add 0.1% by mass percentage to the 1800ml cream and water mixture in the reaction tank, carry out enzymolysis at 45°C and 400rpm, add 10% trisodium citrate dropwise at a constant speed of 0.18ml / min 0.5 to 24 hours after the start of the reaction, Enzymolysis was carried out for 24 hours to obtain enzymatic hydrolyzate B 1 (3)~B 18 (3) Put it into a plastic sample bottle, and then store the sample in an environment of 15-23°C for at least 1 day (for the next step). The mixture of cream and water mentioned above is a mixture of natural milk cream 95wt% and water 5.0wt%; using trisodium citrate instead of dipotassium hydrogen phosphate can finally obtain the same emulsification effect, and the suitable process can be selected according to the change of raw material price type of salt.

[0035] ② Melt the sample obtained above at a temperature of 50-70°C and a stirring speed of 100 rpm, and then cut the melted sample at a speed of 10,000-20,000...

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PUM

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Abstract

The present invention discloses a method for preparing natural emulsified milk essence by using butter as raw material, utilizing enzyme source provided by said invention and adopting biological conversion process. The milk essence obtained by adopting the invented method can be used in the milk product, ice-cream or biscuit, and has good solubility and dispersivity, and can obviously raise milk spicery and improve milk taste.

Description

technical field [0001] The invention relates to a method for producing emulsified milk flavor by biotransformation, in particular to a method for biologically transforming cream into emulsified milk flavor as raw material. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. As a food additive, it plays an important role in improving the taste and quality of milk and milk-flavored foods. With the continuous development of China's economy and the improvement of people's living standards, dairy products And the related food is taking an increasing proportion in people's food chain (including staple food and leisure food). At the same time, consumers have higher and higher requirements for the quality of food when they choose packaged food. Not only to satisfy the preferences of the taste but also to pay attention to whether it is natural, safe and beneficial to health. The flavor and fragrance powers around the world attach gr...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/236A23L27/20A23L27/30
Inventor 黄汉荣罗昌荣陈玉铭史清龙
Owner HUASHUN SPICES SHANGHAI
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