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Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof

A technology of milk flavor base material and milk fat, which is applied in the field of biochemistry to achieve the effects of high food safety, internal quality improvement and long aftertaste

Active Publication Date: 2013-04-10
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the company's technical secrecy, there are few reports on the process of preparing milk flavor by enzymatic hydrolysis

Method used

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  • Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Get 1000g butter in the enzymolysis reactor, add the water of 200g. Raise the temperature to 70°C and keep it for 30min, then cool down to 45°C. The pH of the solution was adjusted to 7.0 with 0.1 M sodium hydroxide. Then the solution system was mechanically emulsified, 10000rpm, 2min. Add 45,000 IU of lipase AY Amano30, carry out hydrolysis reaction on a constant temperature shaker with a rotation speed of 150 r / min, the reaction temperature is 40° C., and the hydrolysis time is 3 hours to obtain a hydrolyzed product. After the hydrolyzate was allowed to stand for 0.5 days to settle naturally for oil-water phase separation, 20 g of ethanol and 200 g of water were added to the oil phase. Then add 50000IU lipase Palatase 20000L, control the reaction temperature at 55°C, and the reaction time is 2h. Heat treatment at 85°C for 30min. Centrifuge to collect the oily phase.

Embodiment 2

[0029] Get 1000g butter in the enzymolysis reactor, add 200g water. Raise the temperature to 80°C and keep it for 30min, then cool down to 45°C. The pH of the solution was adjusted to 5.0 with 0.1 M sodium hydroxide. Mechanical emulsification, 8000rpm, 2min. Add 50000IU lipase Palatase 20000L, carry out hydrolysis reaction on a constant temperature shaker with a rotation speed of 150r / min, the reaction temperature is 45°C, the hydrolysis time is 16h, and the hydrolyzate is obtained. After the hydrolyzate was allowed to stand for 2 days to settle naturally, the oil and water phases were separated, and 30 g of ethanol was added to the oil phase. Then add 45000IU lipase AY Amano 30, control the reaction temperature to 60°C, reaction time 2h, heat treatment at 85°C for 30min. The resulting solution was concentrated to 1 / 3 of the original volume in a vacuum evaporator at 35°C, and the oily phase was collected.

Embodiment 3

[0031] Get 1000g butter in the enzymolysis reactor, add 300g water. Raise the temperature to 80°C and keep it for 30min, then cool down to 45°C. Adjust the pH of the solution to 7.0 with acid or base. Mechanical emulsification, 12000rpm, 1min. Add 45000 IU of lipase AY Amano 30, carry out hydrolysis reaction on a constant temperature shaker with a rotation speed of 150r / min, the reaction temperature is 35°C, and the hydrolysis time is 10h to obtain a hydrolyzate. The hydrolyzate was not separated from the oil-water phase, and 20 g of ethanol was added. Then add 30000IU lipase Novozyme435, control the reaction temperature to 55°C, reaction time 0.5h, heat treatment at 85°C for 30min. The resulting solution was concentrated to 1 / 6 of the original volume in a vacuum evaporator at 50°C, and the oily phase was collected.

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Abstract

The invention discloses a natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and a production method thereof. The method comprises the step of adding the lipase into a milk fat system to hydrolyze to obtain a hydrolysate, and is characterized in that the milk fat system is prepared by a method comprising the steps of: adding the milk fat into water or enzymolysis buffer solution, mixing the milk fat and the water or the enzymolysis buffer solution, raising the temperature to be between 70 and 90 DEG C, keeping the temperature for 15 to 40 minutes, reducing the temperature to be between 35 and 55 DEG C, adjusting the pH value of solution to be between 4.5 and 7.5, and then performing mechanical emulsification. The invention improves a method for producing a milk flavored essence base material by taking cream as a raw material and utilizing the hydrolysis of the lipase, and obtains the milk flavored essence base material with stronger, fuller and more impressive milk flavor, more natural and softer fragrance, and more natural trend by improving reaction conditions. Compared with products prepared by the conventional process, the natural milkflavored essence base material can increase the fragrance by 100 to 200 times, and remarkably improve the inner quality of fragrance-increased products. Moreover, the natural milk flavored essence base material has the advantages of low production cost, simple process, high edible safety, and 'pollution-free' production process.

Description

technical field [0001] The invention belongs to the field of biochemistry, and in particular relates to a natural milk flavor base material obtained by hydrolyzing milk fat with lipase and a production method thereof. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. It plays an increasingly important role in baked food, milk drinks, ice cream, ice cream, soybean milk and other foods, directly affecting the quality of food. There are mainly two kinds of milk flavors: chemical type and natural type. It is still difficult for chemically synthesized milk flavors to simulate the aroma of milk fat; while natural milk flavors are much superior in aroma performance, especially in the field of baking. There are still uncertainties in the food safety of chemical flavors. There is still a big difference between chemically synthesized milk flavors and natural milk flavors, and the chemical synthesis process will also cause certain po...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 刘志东王荫榆郭本恒刘振民石春权郑远荣
Owner BRIGHT DAIRY & FOOD CO LTD
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