Method for preparing egg and milk essence substrate
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A technology of egg milk essence base material and beverage, which is applied in food preparation, animal feed forming or processing, animal feed, etc. It can solve the problem of light flavor and achieve the effect of increasing appetite, high safety and good fragrance retention
Active Publication Date: 2011-11-09
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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Egg yolk has excellent nutrients and good plasticity. The lecithin in egg yolk can release choline after being digested by the human body. Choline reaches the brain through the blood, which can prevent mental decline and enhance memory; It is the nemesis of senile dementia; the lecithin in egg yolk can promote the regeneration of liver cells, increase the content of human plasma protein, promote the metabolism of the body, and enhance immunity. Therefore, it is widely used in various foods, but the content of egg yolk The flavor is relatively light, and it is often replaced by other flavoring agents in food. The unique flavor of egg yolk is often ignored by people.
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Embodiment 1
[0015] Step 1: Weigh 1,000 grams of milk fat, add 200 grams of water, heat to 50°C to dissolve the milk fat, homogenize, add 5 grams of lipase, and perform enzymatic hydrolysis reaction at 50°C for 4 hours.
[0016] The second step: put 5000 grams of egg yolk powder into water, make a suspension containing 30% mass concentration of egg yolk powder, homogenize, use protease as a catalyst, the amount of protease is 0.1% of the mass of egg yolk powder, and stir at 50 ° C for enzymolysis 4h.
[0017] Step 3: Mix milk fat hydrolyzate and egg yolk powder enzymatic hydrolyzate at a ratio of 1:5, mix homogeneously, add 60 grams of xylose and 30 grams of methionine, stir evenly, slowly heat to 105°C for 2 hours, cool to room temperature, It is the base material of custard essence. Example 2:
Embodiment 2
[0018] Step 1: Weigh 500 grams of milk fat, add 100 grams of water, heat to 60°C to dissolve the milk fat, homogenize, add 2 grams of lipase, and perform enzymatic hydrolysis reaction at 60°C for 3 hours.
[0019] The second step: put 5000 grams of egg yolk powder into water, make a suspension containing 20% mass concentration of egg yolk powder, homogenize, use protease as a catalyst, the amount of protease is 0.5% of the mass of egg yolk powder, and stir at 50 ° C for enzymolysis 3h.
[0020] Step 3: Mix milk fat hydrolyzate and egg yolk powder enzymatic hydrolyzate at a ratio of 1:10, mix evenly, add 100g xylose and 50g methionine, stir evenly, slowly heat to 110°C for 1.5h, cool down to room temperature , which is the custard essence base material.
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Abstract
The invention relates to the technology in the field of food and beverage processing, in particular to preparation of an egg and milk essence substrate by using a dual enzymatic method in cooperation with the mailard reaction; and the prepared egg and milk essence substrate can be widely applied to various food industries. The method comprises the following steps of: hydrolyzing natural cream by using lipase and subjecting dried egg yolk to enzymolysis by using protease; mixing a hydrolysis product and an enzymolysis product based on a certain ratio, homogenizing by a homogenizer, and obtain a homogenous emulsification system by using the monoglyceride and lecithin in a mixture per se as emulsifiers; then adding reducing sugar-xylose and amino acid-methionine for producing the egg characteristic flavor, mixing to reach a uniform state, directly heating to 105-110 DEG C, reacting for 1-3 hours; and performing the mailard reaction and enzyme deactivation at the same time. A final product has the flavor mixture of free fatty acid, lactone, methyl ketone, alcohol, aldehyde, black-like essence with antioxidant activity and the like, wherein the free fatty acid is obtained through hydrolyzing the fat, the lactone, methyl ketone, alcohol and aldehyde are obtained through heating the fat, and the black-like essence is generated by the mailard reaction; and thus, the product has an intense egg and milk flavor.
Description
technical field [0001] The invention relates to the technology in the field of food and beverage processing, in particular to the preparation of egg-milk flavor base material by a double-enzyme method in cooperation with Maillard reaction, and the prepared egg-milk flavor base material can be widely used in various food fields. Background technique [0002] Egg yolk and milk are nutritious and unique food. Egg yolk has excellent nutrients and good plasticity. The lecithin in egg yolk can release choline after being digested by the human body. Choline reaches the brain through the blood, which can prevent mental decline and enhance memory; It is the nemesis of senile dementia; the lecithin in egg yolk can promote the regeneration of liver cells, increase the content of human plasma protein, promote the metabolism of the body, and enhance immunity. Therefore, it is widely used in various foods, but the content of egg yolk The flavor is relatively light, and it is often replac...
Claims
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