Natural dairy spice and preparation method thereof

Abstract

The present invention discloses a preparing method for a natural daily food spice, which comprises the steps that: 1) the reaction bottom material is hydrolyzed in 20 degrees to 55 degrees under the action of the compound enzyme, and the acid value controlling the hydrolysis is 20 to 90 to get a hydrolysis product; the reaction bottom material is the grease raw material with the butter oil or the mixture of the grease raw material with the butter oil and the vegetable fat; 2) the enzyme eliminating processing is performed for the hydrolysis product; 3) a distillation extracting method is used for recycling the obtained product from step 2) to get the natural daily food spice. The present invention still provides the natural daily food spice produced by the method, and the spice is characterized by high aroma intensity and abundant aroma.

Description

technical field

[0001] The invention relates to a natural dairy flavor and a preparation method thereof, in particular to a method for preparing a natural dairy flavor by using a compound enzyme and the prepared natural dairy flavor. Background technique

[0002] Frankincense is one of the aromas that people are most familiar with and loves. It plays an increasingly important role in foods such as baked goods, milk drinks, ice cream, ice cream, and soy milk, and directly affects the grades of the above foods. During the storage and processing of milk, under the joint action of heat, light, oxygen, enzymes and microorganisms, the number and content of aroma components in milk will change to a certain extent, and the aroma of milk will also be weakened accordingly. How to make up for the defects of the aroma of milk and dairy products, so that people's sense of taste can also meet the requirements of smell for the aroma quality of dairy products when enjoying nutritious meals;...