A kind of preparation method and use of mixed dairy 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 low yield, weak aroma and unnatural aroma of single enzymatic cheese, achieve rich aroma, enhance milk aroma, improve The effect of fullness and roundness

Active Publication Date: 2015-09-09
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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  • A kind of preparation method and use of mixed dairy enzymolysis product
  • A kind of preparation method and use of mixed dairy enzymolysis product
  • A kind of preparation method and use of mixed dairy enzymolysis product

Examples

Experimental program
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Effect test

Embodiment 1

[0030] 1. Butter and cheese sterilization: Butter (fat content 85%) and cheese (fat content 25%) are fully mixed at a mass ratio of 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 for 15 minutes and cool down to 40°C.

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

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

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

[0034] 5. Centrifugal separation: separate the water phase from 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 parts of 2-nonanedione, 1.0 pa...

Embodiment 2

[0037]1. Butter and cheese sterilization: butter (fat content 70%) and cheese (fat content 20%) are fully mixed at a mass ratio of 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 for 15 minutes and cool down to 35°C.

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

[0039] 3. Oscillation hydrolysis: 35°C, oscillation speed 100r / min, reaction time 5h, end point 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 parts of diacetyl, 0.05 parts of 2-nonanedione, 0....

Embodiment 3

[0044] 1. Butter and cheese sterilization: butter (fat content 60%) and cheese (fat content 30%) are fully mixed at a mass ratio of 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 for 15 minutes and cool down to 50°C.

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

[0046] 3. Oscillation hydrolysis: 50°C, oscillation speed 300r / min, reaction time 2h, end point 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....

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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 method for preparing an enzymatic hydrolyzate of mixed dairy products and a method for compounding and modifying the enzymatic hydrolyzate. The prepared essence can be used to enhance the flavor of feed or food. Background technique [0002] Milk and dairy products play an important role in the feed industry. They not only have high nutritional value, but also have a very pleasing taste and aroma. According to the flavor of dairy products, it can be divided into cream, cheese, yogurt, fresh milk, condensed milk and other flavors. These dairy products have little difference in the types of flavor substances, but the overall flavor of dairy products is significantly affected by the different proportions of different flavor substances. The consumption of dairy products in China is gradually expanding, and dairy flavors have gradually become one of the most active research and development flavors in the field. With the continuo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23K1/16A23L27/20
CPCA23K20/10A23L27/206A23V2002/00A23V2200/15
Inventor 胡卓东黄霄霄汤仲毅
Owner 上海美农生物科技股份有限公司
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