Method for preparing milk-flavor base material through butter enzymolysis product

A technology of butter enzymatic hydrolyzate and milk aroma base, which is applied in the field of food additives, can solve the problems of insufficient aroma intensity and achieve the effects of increased aroma intensity, wide application and stable products

Active Publication Date: 2014-12-10
上海华宝孔雀香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of milk protein enzymatic hydrolysis method produces polypeptides and amino acid substances, which is helpful to

Method used

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  • Method for preparing milk-flavor base material through butter enzymolysis product
  • Method for preparing milk-flavor base material through butter enzymolysis product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: the preparation of milk fragrance base material of the present invention

[0056] The steps of this embodiment are as follows:

[0057] (1) Configure buffer solution

[0058] Prepare a buffer solution with 0.8 parts of disodium hydrogen phosphate, 0.2 parts of potassium dihydrogen phosphate and 24 parts of sterile water.

[0059] (2) emulsification

[0060] Heat and melt 100 parts of butter at 50°C, continue heating to 85°C, sterilize for 15 minutes, then cool to 50°C, then add 24 parts by weight of the buffer solution obtained in step (1), and perform mechanical emulsification of the obtained mixed solution, The speed was 10000 rpm for 5 minutes to obtain an emulsion.

[0061] (3) Enzymolysis reaction

[0062] In the emulsion that step (2) obtains, add 1 weight part compound enzyme solution, described compound enzyme solution is made up of 0.2 part lipase TL 100L, 0.2 part lipase Palatase 20000L, 0.05 part protease MSD and 1 weight part buffer, Where...

Embodiment 2

[0067] Embodiment 2: the preparation of milk fragrance base material of the present invention

[0068] The steps of this embodiment are as follows:

[0069] (1) Configure buffer solution

[0070] Prepare a buffer solution with 0.5 parts of disodium hydrogen phosphate, 0.5 parts of potassium dihydrogen phosphate and 24 parts of sterile water;

[0071] (2) emulsification

[0072] Heat and melt 100 parts by weight of butter at 40°C, continue heating to 90°C, sterilize for 20 minutes, then cool to 40°C, then add 24 parts by weight of the buffer solution obtained in step (1), and perform mechanical emulsification of the obtained mixed solution, Speed ​​is 12000rpm, lasts 0.5 minutes, thereby obtains emulsion;

[0073] (3) Enzymolysis reaction

[0074] In the emulsion that step (2) obtains, add 1 weight part compound enzyme solution, described compound enzyme solution is made of 0.2 part lipase AY30, 0.2 part lipase MER, 0.2 part lipase 12K, 0.05 part protease AX and 1 weight pa...

Embodiment 3

[0078] Embodiment 3: the preparation of milk fragrance base material of the present invention

[0079] The steps of this embodiment are as follows:

[0080] (1) Configure buffer solution

[0081] Prepare a buffer solution with 1 part of disodium hydrogen phosphate, 0.1 part of potassium dihydrogen phosphate and 24 parts of sterile water;

[0082] (2) emulsification

[0083] Heat and melt 100 parts of butter at 60°C, continue heating to 80°C, sterilize for 30 minutes, then cool to 60°C, then add 24 parts by weight of the buffer solution obtained in step (1), and perform mechanical emulsification of the obtained mixture, Speed ​​is 8000rpm, continues 3 minutes, thereby obtains emulsion;

[0084] (3) Enzymolysis reaction

[0085] In the emulsion that step (2) obtains, add 1 weight part compound enzyme solution, described compound enzyme solution is made of 0.2 part lipase Palatase 20000L, 0.2 part lipase MER, 0.05 part protease AX, 0.05 part protease MSD and 1 weight part Th...

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Abstract

The invention relates to a method for preparing a milk-flavor base material through a butter enzymolysis product and relates to the milk-flavor base material prepared through the method. The milk-flavor base material is prepared through market-available lipase and protease. Raw materials are easy to obtain. The milk-flavor base material is high in hydrolysis degree, is stable and is suitable for industrially large-scale production. Compared with the butter enzymolysis product, the milk-flavor base material prepared through the method is significantly improved in fragrance intensity and is significantly improved in flavor. The milk-flavor base material is free of a common acidic odor in the butter enzymolysis product, is mellow and thick in fragrance and has a strong aftertaste. The milk-flavor base material has wide applications, not only can be applied in preparation of milk-fragrance essences but also can be directly applied in baked foods, cold drinks and the like. The milk-flavor base material has a quite wide market prospect.

Description

【Technical field】 [0001] The invention belongs to the field of food additives. More specifically, the present invention relates to a method for preparing a milk-flavored base material by using butter hydrolyzate, and also relates to the milk-flavored base material obtained according to the preparation method. 【Background technique】 [0002] Milk flavor is one of the most widely used flavors in the food industry, and it plays an increasingly important role in foods such as baked foods, milk drinks, ice cream, ice cream, and soy milk. There are two main types of milk flavors: chemical type and natural type. The chemically synthesized milk-flavored flavor has a single, unnatural aroma, which is far behind the natural milk-flavored aroma. In addition, the chemical synthesis method will use a large amount of organic solvents in the process of preparing milk flavor, which not only brings a burden to the environment, but also greatly reduces the safety of food. In contrast, natu...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23V2002/00A23V2300/28
Inventor 李维虎赵吉顺
Owner 上海华宝孔雀香精有限公司
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