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Preparation method of essence base material for improving milk flavor intensity of dairy product

A dairy product and taste technology is applied in the field of preparation of essence base materials, which can solve the problem of no obvious help in taste, and achieve the effects of improving sensory quality, thickening, and frankincense.

Inactive Publication Date: 2014-01-01
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses milk fat as a raw material, and through lipase hydrolysis, the flavor base product obtained can significantly increase the flavor, and the internal quality of the flavored product is obviously improved and improved, but there is no obvious effect on improving and improving the taste of the product. help
[0006] Most of the existing dairy flavor bases modify the flavor of dairy products from the aspect of volatile flavor components, but there are no reports on flavor bases that improve the sensory quality of dairy products

Method used

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Effect test

preparation example Construction

[0021] The present invention is implemented through the following technical solutions: a method for preparing a flavor base material for improving the taste intensity of dairy products, comprising the following steps:

[0022] (1) Milk protein solution obtained by removing fat from cream raw materials;

[0023] Heat the cream ingredients to 85°C. After the cream is completely melted, separate the upper layer of milk fat first, and then use refrigerated centrifugation to centrifuge the remaining ingredients at 4°C and 4000rpm. After centrifugation, remove the upper layer of coagulated milk fat to obtain milk protein solution. The milk protein solution obtained by separating from cream is substantially free of milk fat, and the milk fat content is less than 2%.

[0024] The present invention selects cream as a raw material, and uses the protein component in the cream as the substrate of the enzymolysis reaction, wherein the main component is casein, which accounts for about 90%...

Embodiment 1

[0046] Preparation method of essence base material for improving milk taste intensity of dairy products:

[0047] (1) Cream ingredients to remove fat

[0048] Select the cream raw material, heat it to 85°C, and after the cream is completely melted, first separate the upper layer of milk fat, and then use refrigerated centrifugation to centrifuge the remaining raw materials at 4°C and 4000rpm, remove the solidified milk fat in the upper layer after centrifugation, and obtain milk protein solution. The milk protein solution obtained by separating from cream is substantially free of milk fat, and the milk fat content is less than 2%.

[0049] (2) Preparation of enzyme reaction substrate

[0050] The milk protein solution obtained in step (1) is freeze-dried, and the freeze-dried milk protein powder is stored in a desiccator. The protein content in the freeze-dried milk protein powder is greater than or equal to 98%.

[0051] (3) Milk protein reaction system preparation

[00...

Embodiment 2

[0062] Application in heat-reactive meat flavors:

[0063] Add the freeze-dried powder of the enzymatic hydrolysis product to the powdered heat-reactive pork essence at a ratio of 1:20 to obtain an improved heat-reactive pork essence, which was purchased from Tianjin Chunfa Biotechnology Co., Ltd. The soup was used as a taste reference sample, and the sensory quality of the bone broth with 0.5% of the original heat reaction pork flavor added with the mass ratio and the improved heat reaction pork flavor with the addition of 0.5% was carried out for sensory evaluation analysis of the flavor profile. The analysis results showed that the added The heat-reactive pork flavor of the enzymatic hydrolysis product has a strong sense of taste when tasting and the continuous strength of food taste is significantly improved, and the depth and breadth of taste of the improved flavor and flavored sample are also increased, and the overall taste of the food is more Coordinated and plump, so ...

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Abstract

The invention relates to a preparation method of an essence base material for improving milk flavor intensity of a dairy product. The method comprises the following steps: (1) removing fat of cream raw materials; (2) preparing an enzyme oligomer; (3) preparing a lactoprotein reaction system; (4) carrying out an enzymolysis technology of lactoprotein; (5) carrying out enzyme inactivation of enzymatic hydrolysate; (6) separating water extraction components of the enzymatic hydrolysate; (7) freeze-drying water extraction components of the enzymatic hydrolysate. By adopting the essence base material of the dairy product prepared by the method, a strong sense when kinds of dairy products are tasted can be significantly improved, so that the essence base material is strong in milk flavor and long in aftertaste; meanwhile, a few of bad tastes in the dairy product can also be properly concealed. Thus, the flavor quality of the product is greatly improved.

Description

technical field [0001] The invention relates to a preparation method of an essence base material, in particular to a preparation method of an essence base material for improving the taste intensity of dairy products, and belongs to the technical field of dairy product processing. Background technique [0002] Various milk flavor bases currently available in the market generally have the following preparation methods: artificially blending monomer flavor raw materials; using natural extracts to blend flower and color flavors, and using enzyme hydrolyzed cream to prepare various milk flavor bases material. Flavors and components of flavor bases obtained by different preparation methods are quite different. Among them, the flavor base prepared by enzymatic hydrolysis can endow the product with a natural milky taste, thereby significantly improving and improving the quality of flavored products, so it has attracted the attention of flavor and fragrance manufacturers at home and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/201
Inventor 王蓓马艳丽曹雁平郑福平
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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