Compound lipase and application thereof

A compound lipase and lipase technology, which is applied in application, hydrolase, animal feed, etc., can solve the problems of low enzymatic hydrolysis efficiency, small action range, and insufficient product components, so as to improve the degree of enzymatic hydrolysis and shorten the time of enzymatic hydrolysis. Effect of time, enrichment flavor components

Inactive Publication Date: 2013-08-28
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional enzymatic hydrolysis mostly uses a single enzyme, which has a small range of action, low enzymatic hydrolysis efficiency, and insufficient product components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Compound lipase: Novozym 435 lipase, Candida lipase, Amano DF15 lipase in a mass ratio of 4:6:3.

[0020] Weigh a certain amount of anhydrous butter, add water 1.5 times the weight of anhydrous butter, stir evenly, and then pasteurize at 85° C. for 10 seconds. Cool down to room temperature and emulsify in a high-speed homogenizer for 10 minutes. Then adjust the reaction temperature to 45°C in the heating and stirring reflux device, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 6.3. Add 0.8% compound lipase, react for 150 minutes, then raise the temperature to 90°C to deactivate the enzyme treatment for 10 seconds. Finally, cool down to room temperature, stand still for 3 hours, separate the liquid, and the upper oil phase is the butter enzymatic hydrolyzate. The butter enzymatic hydrolyzate has strong aroma, mellow, sour aroma, moderate oily smell, and very harmonious milky aroma and fat aroma. The measured li...

Embodiment 2

[0023] Compound lipase: Novozym 435 lipase, Candida lipase, Amano DF15 lipase in a mass ratio of 6:5:2.

[0024] Weigh a certain amount of anhydrous butter, add water of 1 times the weight of anhydrous butter, stir evenly, and then pasteurize at 80° C. for 15 seconds. Cool down to room temperature and emulsify in a high-speed homogenizer for 8 minutes. Then adjust the reaction temperature to 48°C in the heating and stirring reflux device, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 6.5. Add 1% compound lipase, react for 180 minutes, then raise the temperature to 85°C to deactivate the enzyme treatment for 15 seconds. Finally, cool down to room temperature, stand still for 3 hours, separate the liquid, and the upper oil phase is the butter enzymatic hydrolyzate. The butter enzymatic hydrolyzate has strong aroma, mellow, sour aroma, moderate oily smell, and very harmonious milky aroma and fat aroma. The measured lipo...

Embodiment 3

[0027] Compound lipase: Novozym 435 lipase, Candida lipase, Amano DF15 lipase in a mass ratio of 5:8:2.

[0028] Weigh a certain amount of anhydrous butter, add 2 times the water of anhydrous butter, stir evenly, and then pasteurize at 83° C. for 15 seconds. Cool down to room temperature and emulsify in a high-speed homogenizer for 6 minutes. Then adjust the reaction temperature to 42°C in the heating and stirring reflux device, add 0.2mol / L Na 2 HPO 4 solution and 0.2mol / L NaH 2 PO 4 The pH of the solution was adjusted to 6.0. Add 1% compound lipase, react for 170 minutes and then raise the temperature to 85°C to deactivate the enzyme treatment for 15 seconds. Finally, cool down to room temperature, stand still for 3 hours, separate the liquid, and the upper oil phase is the butter enzymatic hydrolyzate. The butter enzymatic hydrolyzate has strong aroma, mellow, sour aroma, moderate oily smell, and very harmonious milky aroma and fat aroma. The lipolysis rate was m...

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PUM

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Abstract

The invention discloses compound lipase and application thereof. The compound lipase comprises Novozym435 lipase, candida rugosa lipase and wild DF15 lipase according to the mass ratio of (4-6):(5-8):(2-3). The Novozym435 lipase, the candida rugosa lipase and the wild DF15 lipase are mixed, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the flavor components of zymolyte are enriched. Butter zymolyte prepared from the compound lipase is more mellow and richer in fragrance, the sour and greasy smell is proper, the milk fragrance and the fat fragrance are extremely harmonized, and the compound lipase has an obvious effect on milk type essences such as flavoring butter essences.

Description

technical field [0001] The invention relates to a compound lipase, in particular to a compound lipase for preparing butter hydrolyzate. Background technique [0002] Milk-flavored foods are very popular among people, but many products are prone to loss of aroma during processing, which brings people a lack of flavor in sense of smell and taste. Therefore, milk flavors have always been concerned by food practitioners. Milk flavor has a wide range of uses, not only for dairy products, beverages, bakery products, candies, ice cream, etc., but also for flavoring feed, which can significantly improve the palatability of feed and increase animal feed intake. Therefore, the development of milk flavor flavor products has broad market prospects. [0003] The preparation methods of milk flavors are generally as follows: artificially blended by using monomer flavor raw materials; processed by biotechnological means such as hydrolyzing milk fat with relevant microbial enzymes, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/20A23L1/226A23K1/16A23L27/20
Inventor 张翠翠张贡博张树林周春飞何静梅
Owner TIANNING FLAVOR JIANGSU
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