Naturally flavor-enhancing liquid dairy product and preparation method thereof

Abstract

The invention relates to the field of processing dairy products, in particular to a naturally flavor-enhancing liquid dairy product and a preparation method thereof. The naturally flavor-enhancing liquid state dairy product is characteristics in that the preparation method of the liquid dairy products comprises the following steps: 1), heating and separating the liquid dairy product, thus obtaining skimmed milk and light cream; 2), preheating the light cream obtained in step 1) to 35-45 DEG C, adding 0.05-0.2 part by weight of lipase based on 100 parts by weight of raw materials, carrying out enzymolysis for 3-8 hours, then heating up to 80DEG C, and inactivating for 20 minutes; 3), cooling partial skimmed milk obtained in step 1); 4), adding stabilizer, homogenizing, and adding the residual skimmed milk; and 5), sterilizing and encapsulating, thus obtaining the naturally flavor-enhancing liquid dairy product. According to the invention, partial fat is controlled to be subject to hydrolysis, thus enduring a new flavor for the dairy product, simultaneously improving the quality of the dairy product and enriching the dairy product market.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a naturally flavored liquid dairy product and a preparation method thereof. Background technique [0002] Nutrition studies have shown that the biological value of milk (the physiological utilization rate of the human body) is 85%, and the digestibility is 98%. Because of its comprehensive nutrition and easy absorption, milk and dairy products are considered "nearly perfect food". All countries in the world are vigorously promoting the consumption of milk and dairy products. For example, Japan put forward the slogan "a glass of milk strengthens a nation". In developed countries, milk and dairy products have become an important part of people's daily diet. In developing countries, their consumption is also increasing year by year with the increase of people's income. [0003] In recent years, with the improvement of people's living standards in our country, people pay mor...

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Problems solved by technology

[0004] The inventors of the present invention tried to use lipase to decompose milk fat to an appropriate degree, promote the production of flavor substances, and reduce the fat in milk while giving milk a richer and fuller flavor to meet the needs of different consumers, but using fat When the enzyme is hydrolyzed, if the fat is hydrolyzed excessively, more short-chain fatty acids will be produced, which will aggravate the flavor of the finished product, resulting in bad taste and flavor. At the same time, the acidity and pH value of the product will also change, resulting in a decrease in the stability of the product. Therefore, after adding lipase, how to control the decomposition of fat to an appropriate degree so as to produce the best taste and flavor and at the same time make the product have better stability during the shelf life is a difficult problem that needs to be solved at present.

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