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Method for continuously preparing butter acid by using immobilized enzyme bioreactor

A reactor, butter sour technology for food flavor chemistry and biology

Inactive Publication Date: 2012-09-26
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the preparation of butter sour by chemical method is complicated, and the pressure on environmental protection is great.
Batch enzyme-catalyzed preparation of butyric acid avoids the disadvantages of chemical methods, but due to the complexity of enzyme recovery in batch reactions, reaction costs and labor costs are increased

Method used

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  • Method for continuously preparing butter acid by using immobilized enzyme bioreactor
  • Method for continuously preparing butter acid by using immobilized enzyme bioreactor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The immobilized lipase was soaked in a pH5 buffer solution for 10 h overnight for activation, 100 g of the immobilized enzyme was filled into the immobilized enzyme reactor, and then the temperature of the jacket was heated to 55°C. Get 2kg of natural milk fat and heat it to 55 ° C, add 2% deionized water to it, under high-speed emulsification, pump the liquid natural milk fat into the immobilized enzyme reactor with a constant flow pump, the flow rate is 10mL / min, and the hydrolyzate passes through. The stainless steel interlayer tube with a diameter of 0.8cm and a length of 100cm is used for enzyme inactivation. The temperature of the oil bath in the interlayer is 100°C, and then cooled to room temperature, which is the finished product.

Embodiment 2

[0016] Immobilized lipase was soaked in pH6 buffer solution for 12h overnight activation, 70g of immobilized enzyme was filled into the immobilized enzyme reactor, then the temperature of the jacket was heated to 50°C, and 2kg of natural milk fat was heated to 50°C, Add 2% deionized water to it, and under high-speed emulsification, the enzymolysis substrate is pumped into the immobilized enzyme reactor with a constant flow pump, the flow rate is 8mL / min, and the hydrolyzate passes through a stainless steel with a diameter of 1cm and a length of 70m. The interlayer tube is deactivated, and the temperature of the oil bath in the interlayer is 90°C, and then cooled to room temperature, which is the finished product.

Embodiment 3

[0018] Immobilized lipase was soaked in pH7 buffer solution for 15h overnight activation, 50g of immobilized enzyme was filled into the immobilized enzyme reactor, then the temperature of the jacket was heated to 45°C, and 2kg of natural milk fat was heated to 45°C, Add 2% deionized water to it, under the high-speed emulsification state, pump the liquid natural milk fat into the immobilized enzyme reactor with a constant flow pump, the flow rate is 5mL / min, and the hydrolyzate passes through a diameter of 0.8cm and a length of 90cm. The stainless steel interlayer tube is used to inactivate the enzyme. The temperature of the oil bath in the interlayer is 85°C, and then cooled to normal temperature, which is the finished product.

[0019] Sensory evaluation and physical and chemical indicators are shown in the following table:

[0020]

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Abstract

Provided is a method for continuously preparing butter acid by using an immobilized enzyme bioreactor, pertaining to a field of food flavor chemistry and biotechnology. According to the invention, the continuously feeding and discharging immobilized enzyme bioreactor is used to hydrolyze milk fat for the butter acid continuous preparation, high temperature resistant natural milk flavor substance is obtained and an optimal production condition is determined. The main steps comprise that immobilized lipase is soaked in a buffer solution overnight for activation, the immobilized lipase is then filled into the immobilized enzyme bioreactor, a jacket is heated to certain temperature, appropriate amount of natural cream is taken to be heated to certain temperature, liquid natural cream is pumped into the immobilized enzyme bioreactor by a constant flow pump, and enzyme deactivation is carried out on hydrolysate by oil bath and the hydrolysate is cooled to room temperature. Flavor evaluation is carried out on butter acid products and is applied to baked goods. GC-MS is used to analyze flavor components of the acid cream, and acid value and moisture content are simultaneously tested. With the method of the invention, industrial production can easily be realized and the method of the invention has the advantages of safety and high efficiency and environmental protection.

Description

technical field [0001] The invention introduces a method for continuously preparing butter sour, which belongs to the field of food flavor chemistry and biotechnology. The buttery acid produced continuously through the immobilized enzyme bioreactor has a pure and strong aroma, and can be widely used in baking, dairy products, candy, beverages, feed and other industries. Background technique [0002] With the improvement of living standards and the enhancement of health awareness, people are more and more yearning for healthy natural food. "Back to nature, back to basics" has become a fashion in people's food consumption today. The dairy product market is vast, and the development of natural flavors will be an inevitable development trend of the food additive industry. [0003] Butyric acid refers to the general term for mixed fatty acids mainly composed of acetic acid, butyric acid, caproic acid, octanoic acid, capric acid, dodecanoic acid and myristic acid obtained by cat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 鲁玉侠李香莉杨珍杨梅妹杨伟权
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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