Preparation method for natural cream flavour

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...

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