Preparation method for natural cream flavour

A cream essence, natural technology, applied in the field of cream essence preparation, can solve problems such as non-functioning, cream function is not fully exerted, etc., and achieves the effects of high aroma coordination, rounded aroma, and improved utilization rate

Active Publication Date: 2013-02-13
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 cream: dissolve the cream at 60°C, keep it warm at 60°C for 3 hours, and quickly cool down to 50°C under stirring conditions (stirring speed ≥ 200rpm, cooling time is 0.5h). Continue to cool down to 30° C. under stirring conditions, and the stirring speed is 32 rpm in the process of continuing to cool down under this stirring condition, and the cooling rate is controlled at 5° C. / h. When the temperature drops to 30°C, stop stirring, keep warm for 20 hours, centrifuge, take the liquid phase, save the solid phase 1, and refrigerate below 4°C. The temperature of the liquid phase was continuously lowered to 22° C. under the condition of stirring. During this process, the stirring speed was 32 rpm, and the cooling rate was controlled at 4° C. / h. When the temperature dropped to 22°C, stop stirring, keep warm for 4 hours, centrifuge, take the liquid phase as component A, and save the solid phase 2. Mix solid phase 1 and solid phase 2 to obtain component B,...

Embodiment 2

[0025] The same as Example 1, except that: step (1) shortens the heat preservation time, dissolves the cream at 60° C., and heats it at 60° C. for 1 hour. Rapidly cool down to 50°C under stirring conditions (stirring speed ≥ 200rpm, cooling time is 0.5h). Shortening the holding time can achieve the same effect, while reducing production costs.

Embodiment 3

[0027] Same as Example two, the difference is: the kind of step (3) enzyme preparation is changed and the consumption is reduced, Valley lipase and lipase MER are added respectively in the reaction tank of cream and buffer solution by 0.1% addition, enzyme Decompose for 16 hours, inactivate the enzyme at 85°C for 20 minutes, and separate the oil and water to obtain the oil layer, which is the cream essence. Changing the type of enzyme preparation and reducing the amount of enzyme preparation can achieve the same effect and reduce 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 essence, in particular to a method for preparing natural butter essence by using cream dry fractionation technology combined with oxidative thermal cracking and enzymatic hydrolysis techniques. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. It runs through almost all food industry categories, whether it is from puffed food to candy and roasted seeds and nuts, from cold drinks to beverages, or from dairy products to non-dairy products. . Corresponding to the variety of dairy products, milk flavors are divided into flavor types such as fresh milk, condensed milk, butter, butter cheese, and yogurt. There is no big difference in the types of aroma components contained in these dairy products, but different aromas are formed due to the difference in the number and proportion of the aroma components. China is the most populous country in the world...

Claims

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Application Information

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Patent Type & Authority Patents(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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