Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor

An enzymatic hydrolysis and butter technology, which is applied in the field of food additives, can solve the problems such as the inability to meet the requirements of the concentration of essence, and achieve the effects of obvious flavor enhancement, high aroma intensity and short enzymatic hydrolysis time.

Inactive Publication Date: 2012-10-17
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the strength of domestic enzymatic butter is generally about 200 times, which cannot meet the requirements of emerging food technology for flavor concentration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing enzymatically hydrolyzed butter with high flavor intensity, using 0.15 part of lipase AY30 and 0.15 part of lipase M10. Specific steps are as follows:

[0018] 1) Separation and screening of lipase, using a neutral system prepared by mixing butter and water as a screening model. Put the New Zealand anhydrous butter into the reaction tank, heat and melt, and control the temperature at about 50°C. Prepare a buffer solution with 0.8 parts of disodium hydrogen phosphate, 0.2 parts of potassium dihydrogen phosphate and 24 parts of sterile water, and put it into the reaction tank. The purpose of configuring the buffer solution is to make the change of the pH value of the enzymolysis system less drastic and to prolong the effective action time of the enzyme.

[0019] 2) Carry out enzymolysis reaction with the screened enzymes to obtain a group of corresponding enzymolysis butter products; the process conditions of the enzymolysis reaction are as follow...

Embodiment 2

[0021] Yet another method for preparing enzymatically hydrolyzed butter with high flavor intensity, using 0.12 parts of Lipozyme TL 100L lipase and 0.12 parts of Novozym 435 lipase.

[0022] Put the New Zealand anhydrous butter into the reaction tank, heat and melt, and control the temperature at about 50°C. Prepare a buffer solution with 0.8 parts of disodium hydrogen phosphate, 0.2 parts of potassium dihydrogen phosphate and 24 parts of sterile water, and put it into the reaction tank. The purpose of configuring the buffer solution is to make the change of the pH value of the enzymolysis system less drastic and to prolong the effective action time of the enzyme. Continue to raise the temperature of the material in the reaction tank to 85° C., and maintain this temperature for 15 minutes to carry out sterilization treatment before enzymatic hydrolysis. The material temperature in the reaction tank was cooled to 40° C. and maintained at this temperature. Dissolve 0.12 parts ...

Embodiment 3

[0024] Another method for preparing enzymatically hydrolyzed butter with high flavor intensity uses 0.12 part of Japanese name sugar lipase.

[0025] Put the New Zealand anhydrous butter into the reaction tank, heat and melt, and control the temperature at about 50°C. Prepare a buffer solution with 0.8 parts of disodium hydrogen phosphate, 0.2 parts of potassium dihydrogen phosphate and 24 parts of sterile water, and put it into the reaction tank. The purpose of configuring the buffer solution is to make the change of the pH value of the enzymolysis system less drastic and to prolong the effective action time of the enzyme. Continue to raise the temperature of the material in the reaction tank to 85° C., and maintain this temperature for 15 minutes to carry out sterilization treatment before enzymatic hydrolysis. The material temperature in the reaction tank was cooled to 40° C. and maintained at this temperature. Dissolve 0.12 parts of Japanese name sugar lipase in steriliz...

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PUM

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Abstract

The invention discloses a preparation method of enzyme-hydrolyzed butter with a high flavor intensity and use thereof in essence with a milk flavor. In the method, a neutral system prepared by mixing butter and water is used as a screening module, and one or a mixture of several of a group of screened lipases is subjected to enzymolysis reaction to form a group of corresponding enzyme-hydrolyzed butter products; the group of products are treated by an acid value and gas value combined analysis method under the same process conditions to determine the flavor materials of the enzyme-hydrolyzed butter; and the final preparation method is determined when final products of the same acid value and flavor components under the same process. In the invention, the flavor intensity of the enzyme-hydrolyzed butter is improved by screening and evaluating lipase and controlling an enzymolysis process. The final products can be used as raw materials for preparing the milk-flavor essence with improved mellow taste and long-lasting fragrance and can be applied to baked products.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to the preparation of enzymatically hydrolyzed butter with high flavor intensity and its application in milk flavor essence. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, mainly used for flavoring cold food, candies, beverages, etc. The milk flavor can also be used to flavor the feed, which can significantly improve the palatability of the feed and increase the feed intake of animals. It has a good prospect for promotion and application in the feed industry. Therefore, the development of milk flavor series products has broad market prospects. At present, there are roughly the following types of milk flavor preparations: using monomeric fragrance raw materials for artificial deployment; using relevant microorganisms to hydrolyze butter, and then modifying and blending to form milk flavor flavors; taking natural extracts to blend ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23K1/16A23K10/14A23K20/158A23K20/189A23K40/00A23L27/10
Inventor 徐正萍张树林
Owner TIANNING FLAVOR JIANGSU
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