Preparation method for natural cream flavour

A cream essence and natural technology, applied in the field of preparation of cream essence, can solve the problems that the effect of cream has not been exerted to the greatest extent, is not effective, etc., and achieve the effect of round aroma, high aroma coordination, and improved utilization rate

Active Publication Date: 2012-01-11
SHANGHAI AIPU VEGETABLE TECH +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In view of the problems existing in the above different methods, existing relevant documents and patents (Chinese invention patent application publication CN101099560A) have reported the method of combining enzymolysis and oxidative cracking to prepare milk flavor essence with cream as raw material, but in these methods, The enzyme preparation does not act on all cream ingredients, and the effects of each component in the cream have not been brought into full play

Method used

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  • Preparation method for natural cream flavour
  • Preparation method for natural cream flavour

Examples

Experimental program
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Effect test

Embodiment 1

[0021] 1) Fractionation of butter: dissolve the butter at 60°C, keep it at 60°C for 3h, and quickly cool down to 50°C under stirring conditions (stirring speed ≥200rpm, cooling time 0.5h). Under the stirring condition, the temperature is continued to be lowered to 30°C, and the stirring speed is 32 rpm during the further cooling under this stirring condition, and the cooling speed is controlled at 5°C / h. When the temperature drops to 30°C, stop stirring, keep it warm for 20 hours, centrifuge, take the liquid phase, store the solid phase 1, and refrigerate below 4°C. Under stirring conditions, the liquid phase was continuously cooled to 22°C. During this process, the stirring speed was 32 rpm, and the cooling rate was controlled at 4°C / h. When the temperature drops to 22°C, stop stirring, keep for 4 hours, centrifuge, take the liquid phase as component A, and store the solid phase 2. Mix solid phase 1 and solid phase 2 to obtain component B, and refrigerate below 4°C.

[0022] 2...

Embodiment 2

[0025] The difference is the same as the first embodiment: Step (1) shortens the holding time, dissolving the cream at 60°C, and holding it at 60°C for 1 hour. Quickly cool down to 50℃ under stirring conditions (stirring speed ≥200rpm, cooling time 0.5h). Shortening the holding time can achieve the same effect, and at the same time can reduce the production cost.

Embodiment 3

[0027] The same as the second embodiment, the difference is: step (3) the type of enzyme preparation is changed and the dosage is reduced. Valley lipase and lipase MER are added to the reaction tanks of cream and buffer at 0.1%, respectively. Decompose for 16h, inactivate the enzyme at 85℃ for 20min, and separate the oil and water to obtain the oily cream flavor. Changing the types of enzyme preparations and reducing the amount of enzyme preparations can achieve the same effect, while reducing production costs.

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Abstract

The invention discloses a preparation method for a natural cream flavour, which is a method for preparing the cream flavour by way of the dry fractionation of cream in combination with the oxidative pyrolysis technology and the enzymatic hydrolysis technology. The preparation method includes the following steps: cream is adopted as material, and the cream is divided into a component A and a component B within different melting point ranges according to the melting point of each component in the cream or the different intersolubilities of the cream under different temperatures, and therefore is separated; the air is then added under the stirring condition, so that the component A can be heated and oxidated, and thereby oxide C is produced; the component B and the oxide C are mixed and enzymatically hydrolyzed, and thereby the cream flavour is prepared. The method fractionates the different components of the cream, and pertinently carries out oxidation and oxidative pyrolysis, the cost can be greatly saved, the high-yield and high-efficiency cream flavour can be obtained, the technique for preparing the cream flavour by utilizing the technique provided by the invention and enzyme source is simple, and is suitable for industrialized production, the product has the advantages of both zymolyte and oxide, and the aroma is mellow, rich, strong and natural.

Description

Technical field [0001] The invention relates to a method for preparing butter flavor, in particular to a method for preparing natural butter flavor by using butter dry fractionation technology combined with oxidative thermal cracking and enzymatic hydrolysis technology. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, and it runs through almost all categories of the food industry, whether from puffed foods to confectionery and roasted food, from cold drinks to beverages, or from dairy products to non-dairy products. . Corresponding to the varieties of dairy products, milk flavors are divided into flavor types such as fresh milk, condensed milk, cream, butter cheese, and yogurt. There is no big difference in the variety of flavor components contained in these dairy products, but different flavors are formed due to the number and proportion of flavor components. China is the most populous country in the world and consumes a hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 姚敏李美高海燕许丽萍杨晋
Owner SHANGHAI AIPU VEGETABLE TECH
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