Cream enzymolysis composition and preparation method thereof

Abstract

The invention discloses a cream enzymolysis composition. The composition is characterized by comprising, by weight, 0.3-0.8 part of acetic acid, 4-6 parts of butyric acid, 2-3 parts of caprylic acid, 6-8 parts of decylic acid, 4-7 parts of dodecanoic acid, 3-5 parts of myristic acid, 6-8 parts of palmitic acid, 0.1-0.2 part of s-methyl butyrate, 1-2 parts of ethyl lactate, 0.3-0.6 part of ethyl caprate, 1-3 parts of ethyl laurate, 1-3 parts of gamma-decalactone, 1-2.4 parts of gamma-onalactone, 6-8 parts of delta-decalactone, 1-3 parts of gamma-unsecalactone, 0.3-1 part of butanedione, 1-2 parts of butanone alcohol, 6-8 parts of MHT, 3-4 parts of methyl-5-thiazoleethanol acetate, 2-3 parts of vanillin, 1-2 parts of ethyl vanillin and 20-50 parts of propylene glycol. According to the composition and a preparation method thereof, an alternative solution is provided for equipment and conditions required by producing natural enzymolysis cream products, the problem of unstable aroma of the natural enzymolysis cream products is solved, the production process is simple, the raw materials are easy to acquire, batch production can be achieved, requirements for mass production are satisfied, and the applicability is high.

Description

technical field

[0001] The invention relates to the field of food flavors and fragrances, in particular to a formulation and preparation method of a cream enzymatic hydrolysis composition. Background technique

[0002] Milk and dairy products occupy an important position in the food and feed industries, not only have high nutritional value, but also have a very pleasing taste and aroma. Dairy flavor is one of the most active flavors in the field of flavors and fragrances. The dairy flavors in the prior art are generally prepared by enzymolysis of cream flavoring technology, which is widely used because of its rich flavor and natural milky aroma. However, the preparation of butter enzymatic hydrolyzate requires a large amount of natural cream and investment in equipment, and the aroma stability of the produced product is also poor, and is greatly affected by the place of origin of cream, lipase and enzymolysis conditions; these defects all This restricts the development of ...