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Preparation method of natural enzymatic hydrolysis reaction flavored milk and application thereof in milk type essence

A natural enzyme and reaction technology, applied in the field of food additives, can solve the problems of limited application area and insufficient aroma intensity, and achieve the effect of perfect aroma and rich natural milk taste.

Inactive Publication Date: 2011-02-09
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of milk protein enzymatic hydrolysis method produces polypeptides and amino acid substances, which is helpful to the taste of milk, but compared with enzymatic butter, although the taste is good, the fragrance intensity is not enough, which limits its application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]A method for preparing natural enzymolysis reaction flavored milk according to the invention. First put the whey powder into the reaction container, add purified water, and stir slowly until the whey powder is completely dissolved to obtain a 10% whey powder solution (hereinafter referred to as the substrate). Under the stirring speed of 400 rpm, slowly heat up to 50°C for enzymolysis. The enzymolysis conditions for animal proteolytic enzymes are as follows: the initial pH of enzymolysis is 8, and the pH is slowly added dropwise with 10% sodium hydroxide aqueous solution. For adjustment, the amount of enzyme added is 0.5% of the weight of whey powder in the substrate, the enzymolysis temperature is 50° C., and the enzymolysis time is 4 hours. After the enzymatic hydrolysis reaction, heat to 85°C, maintain the temperature for 20 minutes to inactivate, then cool down, and when the temperature of the feed liquid drops below 50°C, filter and remove impurities with a 300-mesh...

Embodiment 2

[0031] Another method for preparing natural enzymolysis reaction flavored milk. First put the whey powder into the reaction container, add purified water, and stir slowly until the whey powder is completely dissolved to obtain a 20% whey powder solution (hereinafter referred to as the substrate). Under the stirring speed of 400 rpm, slowly heat up to 60°C for enzymolysis. The enzymolysis conditions for animal proteolytic enzymes are as follows: the initial pH of enzymolysis is 10, and the pH is slowly added dropwise with 15% sodium hydroxide aqueous solution. For adjustment, the amount of enzyme added is 1.5% of the weight of whey powder in the substrate, the enzymolysis temperature is 70° C., and the enzymolysis time is 6 hours. After the enzymolysis reaction, heat to 95°C, maintain the temperature for 20 minutes to inactivate, then cool down, and when the temperature of the feed liquid drops below 50°C, filter it with a 300-mesh nylon filter cloth to obtain enzymolysis whey ...

Embodiment 3

[0034] Another method for preparing natural enzymolysis reaction flavored milk. First put 8 parts of anhydrous butter, 10 parts of whole milk powder, and 5 parts of whey powder into a reaction container, add purified water, and stir slowly until the whey powder is completely dissolved to obtain an aqueous solution with a solute concentration of 20% (hereinafter referred to as substrate). Under the stirring speed of 400 rev / min, slowly heat up for enzymolysis, the enzymolysis conditions of lipase from microorganisms are as follows: the initial pH of enzymolysis is 6.5, the amount of enzyme added is 0.2% of the weight of the substrate, and the enzymolysis The temperature is 40°C, the enzymolysis time is 4 hours, and the reaction end point is when the acid value reaches 60. Then heat to 50°C and continue to carry out proteolysis. The conditions for enzymatic hydrolysis of animal proteolytic enzymes are: substrate concentration 10%, initial pH of enzymolysis is 8, pH is slowly ad...

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Abstract

The invention discloses a preparation method of a natural enzymatic hydrolysis reaction flavored milk and an application thereof in milk type essence, and the preparation method comprises the following steps: adding whey powder into a reactor container, adding pure water, and slowly stirring to obtain a substrate; carrying out enzymatic hydrolysis on the substrate under the stirring state, wherein the initial pH of the enzymatic hydrolysis is 8-10, the adding amount of enzyme is 0.5%-1.5% of the weight of the whey powder, the enzymatic hydrolysis temperature is 50 DEG C-70 DEG C, and the enzymatic hydrolysis time is 4-6 hours; and carrying out inactivation after the enzymatic hydrolysis is finished, then cooling, filtering and removing impurities till the temperature of material liquid is reduced to below 50 DEG C, obtaining enzymatic-hydrolyzed whey powder liquid, adding full-cream milk powder, glucose, lactose, natural amino acids, glycerol and water into the whey powder liquid, slowly heating to 80 DEG C, keeping the temperature for reaction for 3-5 hours, then adding pectin and obtaining the natural enzymatic hydrolysis reaction flavored milk. The obtained flavored milk is not only stable, but also thick in natural milk flavor. The natural enzymatic hydrolysis reaction flavored milk can be applied in the production of Maillard peptide for the milk type essence.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to the preparation of natural enzymolysis reaction flavored milk and its application in milk essence. Background technique [0002] Milk flavor is the most widely used in processed food, whether it is milk drinks, yogurt drinks, milk tea or ice cream, biscuits, bread and other foods, milk flavor is always the main theme of various flavors, so the development and application of milk flavors have always been The flavor and fragrance industry and the processed food industry attach great importance. [0003] The development of milk flavors is generally made by perfumers using edible spices supplemented by edible solvents or other carriers. Its main feature is that the process is simple, but the aroma is monotonous and not full enough. With the emergence of biotechnology, in the late 1970s, some foreign spice companies or other professional food raw material production companies, such as J...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23C21/02A23L27/20
Inventor 张树林徐正萍
Owner TIANNING FLAVOR JIANGSU
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