Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing dairy flavor spices by using compound lipase

A technology of compound lipase and lipase, applied in the field of dairy flavors and fragrances, can solve the problems of bad smell, less sweetness, roughness, etc., and achieve the effects of rich and natural milk flavor, improved taste, and permeable aroma.

Active Publication Date: 2016-04-06
ARTSCI BIOLOGY TECH ZHEJIANG
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it is also a condition for the formation of bad smell, and the products prepared by it have bad factors such as weak aroma, roughness, and less sweetness
It cannot give the product a beautiful aroma and taste, and even affects the original milky aroma of the product when used

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing dairy flavor spices by using compound lipase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Use natural cream material, dilute with water at a ratio of 2:1, stir and emulsify, then pasteurize, control the temperature at 85℃, sterilize for 30 minutes, cool to 40℃, then add ethanol (30%) and compound lipase preparation For enzymatic hydrolysis, the main components of the compound lipase include pancreatin, Candida lipase, Pseudomonas lipase, phospholipase, and lipase. The weight ratio is pancreatin: Candida lipase: false Single cell bacteria lipase: Phospholipase: Lipase 20000=11:7:5:9:6, the addition amount of the compound lipase preparation is 2.3% of the weight of the raw material; the amount of ethanol added is 20% of the weight of the raw material; keep a constant temperature ( 50°C) 8 hours; the enzyme inactivation temperature is 85-90°C, and the enzyme inactivation time is 30 minutes. Then, after separation and purification, dairy flavor spices are prepared. It can endow the flavored product with natural milk fragrance without affecting the original milk ...

Embodiment 2

[0014] Use natural cream material, dilute with water at a ratio of 2:1, stir and emulsify, then pasteurize, control the temperature at 85℃, sterilize for 30 minutes, cool to 40℃, then add ethanol (95%) and compound lipase preparation For enzymatic hydrolysis, the main components of the compound lipase include pancreatin and Candida lipase, and the weight ratio is pancreatin: Candida lipase: Pseudomonas lipase=13:6:11, compound fat The amount of enzyme preparation added is 3.8% of the weight of the raw material; the amount of ethanol (95%) added is 11% of the weight of the raw material; continue to maintain a constant temperature (40°C) for 11 hours; the enzyme inactivation temperature is 85-90°C, and the enzyme inactivation time is 30 minutes . Then, after separation and purification, dairy flavor spices are prepared. It can endow the flavored product with natural milk fragrance without affecting the original milk fragrance of the product. It is an excellent natural food addi...

Embodiment 3

[0016] Use natural cream material, dilute with water in a ratio of 2:1, stir and emulsify, then pasteurize, control the temperature at 85℃, sterilize for 30 minutes, cool to 45℃, then add ethanol (50%) and compound lipase preparation For enzymatic hydrolysis, the main components of the compound lipase include a mixture of pancreatin, phospholipase, and lipase 20000, and the weight ratio is pancreatin: phospholipase: lipase 20000=9:7:8, and the added amount of the compound lipase preparation It is 2.3% of the weight of the raw material; the amount of ethanol added is 35% of the weight of the raw material; keep a constant temperature (45°C) for 6 hours; the enzyme inactivation temperature is 85-90°C, and the enzyme inactivation time is 30 minutes. Then, after separation and purification, dairy flavor spices are prepared. It can endow the flavored product with natural milk fragrance without affecting the original milk fragrance of the product. It is an excellent natural food addi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing milk-flavor spice by utilizing a compound lipase preparation. The method comprises the steps as follows: adding water to dilute natural butter used as a raw material, stirring for emulsification, pasteurizing, cooling, performing enzymolysis, esterfying, performing enzyme deactivation, separating and purifying, so that the milk-flavor spice is prepared. The prepared milk-flavor spice is permeable in fragrance, sweet, thick in grease, soft, rich in milk flavor and natural, can significantly improve inner quality and taste of flavored products, and is an excellent natural food additive.

Description

Technical field [0001] The invention relates to a method for preparing a dairy flavor spice, in particular to a method for preparing a dairy flavor spice by using a compound lipase preparation. Background technique [0002] Dairy flavor flavors and fragrances are widely used in the food industry, and are mainly used for flavoring products such as milk beverages, ice cream, candies, biscuits, and chocolates. As a food additive, it plays an important role in improving the taste and intrinsic quality of dairy flavored foods. Dairy foods are also taking up an increasing proportion of consumers’ diets. With the rapid economic development of China, large-scale foreign flavors Fragrance companies have invested one after another to seize the Chinese market, while most domestic flavor and fragrance companies are small and medium-sized enterprises. As a result, domestic flavor and fragrance companies have to adopt the vicious competition method of "homogenization and low prices" to occupy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23L27/25
Inventor 王颖马怀亮
Owner ARTSCI BIOLOGY TECH ZHEJIANG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com