Natural dairy spice and preparation method thereof

A technology for dairy products and spices, which is applied in the field of natural dairy products and spices and its preparation, can solve the problems of monotonous aroma, erratic aroma, low aroma intensity and the like, and achieve the effect of natural aroma

Active Publication Date: 2008-02-20
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the enzymatic method is the main trend in the production of natural dairy flavors, but in the enzymolysis process, a single variety of enzyme preparation is used, which can only react at a single position; therefore, the prepared dairy flavors have few aroma substances and have low aroma intensity. , monotonous aroma, erratic and other shortcomings, thus affecting product performance and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of method utilizing compound enzyme to prepare natural dairy flavor, carries out following steps successively:

[0020] 1), natural milk is homogeneously emulsified, then pasteurized, and then cooled to 40°C to 60°C as a reaction substrate; Rhizopus lipase, trypsin and pseudo- Trichotilpha lipase is mixed to form a compound enzyme; the amount of the compound enzyme added is 0.3% of the weight of the reaction substrate; the reaction substrate is hydrolyzed at 40°C under the action of the compound enzyme, and when the acid value reaches 60, the hydrolysis reaction is stopped. The reaction time is about 2.5 hours, and the hydrolyzate is obtained; then the following steps are carried out to inactivate the enzyme.

[0021] 2), the hydrolyzate obtained in the above steps is subjected to an enzyme-inactivating treatment, the enzyme-inactivating temperature is 80° C., and the time is 30 minutes;

[0022] 3), the product obtained in step 2) is extracted by ...

Embodiment 2

[0027] Embodiment 2, a kind of method utilizing compound enzyme to prepare natural dairy flavor, carries out following steps successively:

[0028] 1) Mix milk, butter, lard, and peanut oil in a weight ratio of 6:3:0.5:0.5, homogenize, pasteurize, and cool down to 40°C to 60°C as the reaction base thing; the rhizopus lipase, trypsin, pepsin and candida lipase that the weight ratio is 5: 1: 1: 1 are mixed to form a composite enzyme; the addition of the composite enzyme is 0.25% of the reaction substrate weight; The reaction substrate is hydrolyzed at 20°C under the action of complex enzymes. When the acid value reaches 80, the hydrolysis reaction is stopped. The reaction time is about 10 hours, and the hydrolyzate is obtained; then the following steps are carried out to inactivate the enzyme.

[0029] 2), the hydrolyzate obtained in the above steps is subjected to an enzyme-inactivating treatment, the enzyme-inactivating temperature is 80° C., and the time is 30 minutes;

[00...

Embodiment 3

[0034] Embodiment 3, a kind of method utilizing compound enzyme to prepare natural dairy flavor, carries out following steps successively:

[0035] 1), cheese, soybean oil, and corn oil are mixed according to the weight ratio of 8:1:1, and homogenized, then pasteurized, and then cooled to 40°C-60°C as a reaction substrate; Yeast lipase, pepsin and Candida lipase with a weight ratio of 7: 2: 1 are mixed to form a compound enzyme; the amount of the compound enzyme added is 0.5% of the reaction substrate weight; the reaction substrate is under the action of the compound enzyme Carry out hydrolysis at 55°C, stop the hydrolysis reaction when the acid value reaches 20, the reaction time is about 2 hours, and obtain the hydrolyzate; then carry out the following steps to inactivate the enzyme.

[0036] 2), the hydrolyzate obtained in the above steps is subjected to an enzyme-inactivating treatment, the enzyme-inactivating temperature is 70°C, and the time is 60 minutes;

[0037] 3), ...

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PUM

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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;...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 张之涤
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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