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Preparation method and use of mixed dairy product enzymolysis product

A technology of enzymatic hydrolysis products and dairy products, which is applied in food preparation, application, food science, etc., can solve the problems of thin aroma, low yield of single enzymatic cheese cheese, and unnaturalness, so as to achieve enhanced milk aroma, rich aroma, and improved The effect of fullness and roundness

Active Publication Date: 2014-03-05
上海美农生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for preparing the enzymatic hydrolysis product of mixed dairy products (butter and cheese mixture) in view of the weak, unnatural aroma and low yield of single enzymatic hydrolysis cheese of the current blended essence, which can Make the aroma characteristics more prominent, round and harmonious, rich in body fragrance, and realistic in fragrance

Method used

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  • Preparation method and use of mixed dairy product enzymolysis product
  • Preparation method and use of mixed dairy product enzymolysis product
  • Preparation method and use of mixed dairy product enzymolysis product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Butter and cheese sterilization: the mass ratio of butter (fat content 85%) and cheese (fat content 25%) is fully mixed at 1:1, the mass ratio of butter and cheese to water is 1:1, and the pH is adjusted to 7.50, Sterilize at 85°C, sterilize for 15 minutes, and cool to 40°C.

[0031] 2. Lipase 1 with an enzyme activity of 10000 LU / g and the mixture of sterilized butter and cheese obtained in step 1 are mixed and stirred for 10 minutes to make them evenly mixed. Among them, lipase 1 accounts for 0.5% of the mass of the mixture.

[0032] 3. Shaking hydrolysis: 40℃, shaking speed 180r / min, reaction time 3h, end pH 6.50.

[0033] 4. Enzyme inactivation: boil at 100° for 5 minutes.

[0034] 5. Centrifugal separation: Separate the water phase and the oil phase, and take the upper organic phase (the obtained organic phase, hereinafter referred to as the enzymatic hydrolysis product).

[0035] 6. According to 2.0 parts of diacetyl, 0.01 part of 2-nonanedione, 1.0 part of 2,3,5-trimet...

Embodiment 2

[0037] 1. Sterilization of butter and cheese: the mass ratio of butter (fat content 70%) and cheese (fat content 20%) is fully mixed at 10:1, the mass ratio of butter and cheese to water is 8:1, and the pH is adjusted to 7.00, Sterilize at 85°C, sterilize for 15 minutes, and cool to 35°C.

[0038] 2. Lipase 1 with an enzyme activity of 10000 LU / g and the mixture of sterilized butter and cheese obtained in step 1 are mixed and stirred for 10 minutes to make them evenly mixed. Among them, lipase 1 accounts for 2.0% of the mass of the mixture.

[0039] 3. Shaking hydrolysis: 35℃, shaking speed 100r / min, reaction time 5h, end pH 4.50.

[0040] 4. Enzyme inactivation: boil at 100°C for 5 minutes.

[0041] 5. Centrifugal separation: Separate the water phase and the oil phase to obtain the upper organic phase (the obtained organic phase, hereinafter referred to as the enzymatic hydrolysis product).

[0042] 6. According to 0.8 part of diacetyl, 0.05 part of 2-nonanedione, 0.06 part of 2,3,5-t...

Embodiment 3

[0044] 1. Butter and cheese sterilization: the mass ratio of butter (fat content 60%) and cheese (fat content 30%) is fully mixed at 8:1, the mass ratio of butter and cheese to water is 5:1, and the pH is adjusted to 7.80, Sterilize at 85°C, sterilize for 15 minutes, and cool to 50°C.

[0045] 2. Lipase 1 with an enzyme activity of 10000 LU / g and the mixture of sterilized butter and cheese obtained in step 1 are mixed and stirred for 10 minutes to make them evenly mixed. Among them, lipase 1 accounts for 1.5% of the mass of the mixture.

[0046] 3. Shaking hydrolysis: 50℃, shaking speed 300r / min, reaction time 2h, end pH 6.90.

[0047] 4. Enzyme inactivation: boil at 100°C for 5 minutes.

[0048] 5. Centrifugal separation: Separate the water phase and the oil phase to obtain the upper organic phase (the obtained organic phase, hereinafter referred to as the enzymatic hydrolysis product).

[0049] 6. According to 0.7 parts of diacetyl, 0.04 parts of 2-nonanedione, 0.03 parts of 2,3,5-tr...

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Abstract

The invention relates to a preparation method of a mixed dairy product enzymolysis product, a blending and modifying method of the enzymolysis product and use of the enzymolysis product. The preparation method comprises the following steps: (1) adding water and adding lipase to well mix after mixing butter with cheese, and carrying out enzymatic hydrolysis under an agitation or constant-temperature oscillation condition; (2) heating the obtained enzymolysis product, inactivating the lipase, carrying out centrifugal separation and taking an upper organic phase; and (3) carrying out blending and modifying on the enzymolysis product. The essence, namely the enzymolysis product prepared by the preparation method can be used for flavoring a feed, and comprises natural flavor substances which are obtained by using a biotechnology, so that the natural and healthy psychology of a consumer is met, and a new use is added for the butter produced in the skimmed milk production process. Meanwhile, stable control on a milk lipase enzymolysis hydrolysis product is another innovation and progress of a dairy product production technology, development of an enzymic preparation industry is promoted, and application of food enzyme in the dairy product processing industry and the feed industry is expanded.

Description

Technical field [0001] The invention relates to a preparation method of a mixed dairy product enzymatic hydrolysis product and a preparation modification method of the enzymatic hydrolysis product. The formulated flavor can be used to enhance the flavor of feed or enhance the flavor of food. Background technique [0002] Milk and dairy products occupy an important position in the feed industry. They not only have high nutritional value, but the taste and aroma are also very popular. According to the different flavors of dairy products, they can be divided into flavors such as cream, cheese, yogurt, fresh milk, and condensed milk. These dairy products have little difference in the types of flavor substances, and the different proportions of different flavor substances significantly affect the overall flavor of dairy products. China's dairy consumption is gradually expanding, and dairy flavors have gradually become one of the most active flavors in the field. With the continuous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23K1/16A23L27/20
CPCA23K20/10A23L27/206A23V2002/00A23V2200/15
Inventor 张慧云黄霄霄汤仲毅其他发明人请求不公开姓名
Owner 上海美农生物科技股份有限公司
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