A kind of preparation method and application of enzymolysis butter

An enzymatic hydrolysis and butter technology, which is applied in the application and extraction of butter, dairy products, etc., can solve the problems of weak flavor and weak taste of the final product, and achieve the effects of enhancing flavor, increasing value, and saving costs

Active Publication Date: 2017-01-25
KERISOM STAPLE FOOD IND JIANGSU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, more and more of the butter ingredient has been replaced by cheap alternatives, resulting in a final product that is bland and flavorless

Method used

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  • A kind of preparation method and application of enzymolysis butter
  • A kind of preparation method and application of enzymolysis butter
  • A kind of preparation method and application of enzymolysis butter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] combined with figure 1 , enzymolysis butter is prepared according to the following steps:

[0030] (1) Heat 3kg of anhydrous butter to 33°C, stir to melt it completely, use 0.1mol / L NaOH solution and 0.1mol / L HCl solution to adjust the pH to 7.30, take out 100g of melted anhydrous butter at 40°C Water bath insulation spare;

[0031] (2) Weigh 1g Lipase AY.30 and 4g Lipase R, add it to 100g liquid anhydrous cream for standby heating in a water bath, stir until the lipase is completely dissolved, and then add it to the base material;

[0032] (3) Heat anhydrous butter to 46°C, stir at a low speed of 20r / min, enzymatically hydrolyze for 5 hours, heat to 80°C for 20 minutes after the reaction, add lactic acid to adjust the pH to 3.5, then cool and pack to obtain the finished product.

Embodiment 2

[0034] combined with figure 1 , enzymolysis butter is prepared according to the following steps:

[0035] (1) Heat 3kg of anhydrous butter to 43°C, stir to melt it completely, use 0.1mol / L NaOH solution and 0.1mol / L HCl solution to adjust the pH to 7.30, take out 100g of melted anhydrous butter at 40°C Water bath insulation spare;

[0036] (2) Weigh 12g Lipase AY.30 and 3g Lipase R, add to 100g liquid anhydrous cream for standby heating in a water bath, stir until the lipase is completely dissolved, then add to the base material;

[0037] (3) Heat anhydrous butter to 45°C, stir at a low speed of 30r / min, enzymatically hydrolyze for 30 hours, heat to 85°C for 20 minutes after the reaction, add lactic acid to adjust the pH to 3.5, then cool and pack to obtain the finished product.

Embodiment 3

[0039] combined with figure 1 , enzymolysis butter is prepared according to the following steps:

[0040] (1) Heat 3kg of anhydrous butter to 38°C, stir to melt it completely, use 0.1mol / L NaOH solution and 0.1mol / L HCl solution to adjust the pH to 7.30, take out 100g of melted anhydrous butter at 40°C Water bath insulation spare;

[0041] (2) Weigh 15g Lipase AY.30 and 10g Lipase R, add it to 100g liquid anhydrous butter for standby heating in a water bath, stir until the lipase is completely dissolved, and then add it to the base material;

[0042] (3) Heat anhydrous butter to 46°C, stir at a low speed of 40r / min, enzymatically hydrolyze for 72 hours, heat to 82°C for 20 minutes after the reaction, add lactic acid to adjust the pH to 3.5, then cool and pack to obtain the finished product.

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Abstract

The invention discloses a preparation method and an application of zymolytic butter. The preparation method comprises the following steps: heating natural dehydrated butter until melting, regulating the pH to 7.30 by use of NaOH solution and HCl solution, and adding a lipase for enzymolysis under the conditions of the temperature ranging from 45 to 46 DEG C and the stirring speed in the range of 20-40r / min for 5-72 hours; after the reaction is ended, heating to the range of 80-85 DEG C and keeping the temperature for 20 minutes to achieve the purpose of pasteurization, adding lactic acid to regulate the pH to 3.5, and then cooling and packaging to obtain the finished product. The zymolytic butter shows homogeneous golden yellow, and is even in texture, smooth in surface, soft, voidless, water-free, free from mildew and impurities and excellent in spreading property and ductility; besides, the butter has rich roasted butter flavor, natural, mellow and normal aroma and soft, mellow and full taste.

Description

technical field [0001] The invention relates to the field of edible oils and fats, in particular to a butter product with strong butter flavor prepared by an enzymatic hydrolysis process. Background technique [0002] Consumers mainly consider four factors when choosing food: taste, value, health and naturalness. 76% of consumers believe that taste is an important consideration when choosing food. Although health is a potential reason for attracting consumers, taste is always the main driving force for repeated purchases. Consumers are gravitating toward cheaper, more convenient food, especially in times of global economic crisis. Due to the promotion of professionals and the restrictions of local regulations, consumers have reduced their intake of high saturated fat. Due to consumers' recognition of natural food, they are more inclined to accept natural food, and positioning products in this field can be recognized by consumers. [0003] Butter is also called milk fat an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L7/10
CPCA23C15/123
Inventor 王伟强
Owner KERISOM STAPLE FOOD IND JIANGSU CO LTD
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