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Method for preparing natural milk essence

A milk flavor, natural technology, applied in the field of natural flavor processing, can solve the problems of strong aroma, monotonous aroma, oily rancidity, etc.

Inactive Publication Date: 2013-02-06
NANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the milk flavor prepared by enzymatic method mostly uses short- and medium-chain free fatty acids as the main aroma components, the aroma intensity is strong, but the aroma is monotonous, and it is prone to oily and rancid flavors

Method used

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  • Method for preparing natural milk essence

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Embodiment Construction

[0016] The method for preparing natural milk essence by enzymatically hydrolyzing butter with lipase is prepared according to the following steps: 1. mix the cream and whey powder in a ratio of 5:1 to 11:1 by mass; 2. then add 95% ethanol, Stir to dissolve, the amount of ethanol added is just enough to dissolve the cream and whey powder; 3. Then sterilize at 85°C for 5 minutes, and cool down to 40-60°C; 4. Add cream lipase, the added lipase is 0.2% of the mass of cream %~0.4%, react at pH 6~8, 40~60°C for 3~5h to obtain the enzymolysis solution; 5. Add the following volume percentage substances to the enzymolysis solution: lysine 0.15-0.3%, glucose 0.25-0.3%, 0.1-0.2% monoglyceride, 0.1-0.2% glycine, 0.2-0.4% fructose, 0.05-0.15% L-alanine, emulsified with an emulsifying mixer, and carried out under the condition of 85 ℃ Rad reacted for 90 minutes to make a finished product.

[0017] As a further optimization, in the step 1, the mass percentage of cream and whey powder is 6:1...

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Abstract

The invention discloses a method for preparing a natural milk essence. The preparation method is characterized by comprises the following steps: 1, mixing butter with whey powder according to the mass percentage of 5:1 to 11:1; 2, adding 95% ethanol, stirring and dissolving, wherein the adding amount of the ethanol conforms to the requirement of just dissolving the butter and the whey powder; 3, sterilizing for 5min at the temperature of 85 DEG C, cooling to 40 DEG C to 60 DEG C; 4 and adding butter lipase, wherein the added lipase is 0.2 to 0.4% of the mass of the butter, and carrying out a reaction for 3h to 5h at the temperature of 40 DEG C to 60 DEG C with pH (potential of hydrogen) of 6 to 8 so as to obtain a hydrolysate; 5, adding a reactant to the hydrolysate, emulsifying by using an emulsifying stirrer and carrying out a Maillard reaction for 90min under the condition of 85 DEG C; and finally, obtaining a finished product. The milk essence prepared by the method has a natural, delicate and realistic flavor, so that the internal quality of a flavored product is enhanced and improved obviously. Therefore, the flavored product has a natural milk flavor.

Description

technical field [0001] The invention belongs to the technical field of natural flavor processing, and in particular relates to a method for preparing natural milk flavor by enzymolyzing cream with lipase. Background technique [0002] With the improvement of living standards, people's requirements for food are not only to solve the problem of food and clothing, but also have higher requirements for the nutritional value and natural degree of food. Milk flavor is one of the most widely used flavors in the food industry, not only for flavoring cold food, candies, beverages, etc., but also for flavoring feed. [0003] At present, there are roughly the following methods for preparing milk flavor flavors: using monomer flavor raw materials for artificial deployment; using relevant microorganisms to hydrolyze cream, and then modifying and blending to form milk flavor flavors; using natural extracts for blending; enzymatically hydrolyzing cream to prepare milk flavors. flavor esse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 侯振建李静王丽君
Owner NANYANG INST OF TECH
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