Cream and milk fat product flavoured by two-enzyme method and preparation method thereof
A dairy product, double-enzyme technology, applied in dairy products, other dairy products, applications, etc., can solve the problem of unsatisfactory flavor of lipase hydrolyzed cream and milk, and achieve strong emulsifying properties and improve the effect of taste.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0062] Example 1
[0063] Lipase Piccantase A and Phospholipase Maxapal A2: DSM (China) Co., Ltd.
[0064] Butter: The commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200 bar, and the fat content is 35%.
[0065] The process steps are as follows:
[0066] 1) Cream sterilization: fat content is 35%, sterilization temperature is 95°C, sterilization time is 5min, and the temperature is lowered to 30°C.
[0067] 2) The lipase is diluted 5 times with deionized water and added to the cream together with the phospholipase, wherein the amount of lipase Piccantase A is 1% of the cream, and the amount of phospholipase Maxapal A2 is 0.5% of the cream. In order to better analyze the reasons for the differences in the effects of different lipases, the role of phospholipase A2. The specific scheme design is shown in Table 1.
[0068] Table 1 Test plan for the influence of different enzyme hydrolyzed butter on free fatty acid
[0069]
[0070] ...
Example Embodiment
[0079] Example 2
[0080] Lipase Piccantase A and Phospholipase Maxapal A2: DSM (China) Co., Ltd.
[0081] Butter: The commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200 bar, and the fat content is 35%.
[0082] The process steps are as follows:
[0083] 1) Cream sterilization: fat content is 35%, sterilization temperature is 95°C, sterilization time is 5min, and the temperature is lowered to 30°C.
[0084] 2) The lipase is diluted 5 times with deionized water and added to the cream together with the phospholipase, wherein the amount of lipase Piccantase A is 1% of the cream, and the amount of phospholipase Maxapal A2 is 0.5% of the cream.
[0085] 3) Enzymatic hydrolysis: 30°C, stirring for enzymatic hydrolysis for about 1 hour, the final pH is 5.40.
[0086] 4) Enzyme inactivation: heat the above enzymatically hydrolyzed butter to 95°C and keep it for 5 minutes to inactivate the enzyme.
[0087] 5) The lipase hydrolysis product is mix...
Example Embodiment
[0090] Example 3
[0091] Lipase Piccantase A and Phospholipase Maxapal A2: DSM (China) Co., Ltd.
[0092] Butter: The commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200 bar, and the fat content is 35%.
[0093] The process steps are as follows:
[0094] 1) Cream sterilization: fat content is 35%, sterilization temperature is 95°C, sterilization time is 5min, and the temperature is lowered to 30°C.
[0095] 2) The lipase is diluted 5 times with deionized water and added to the cream together with the phospholipase, wherein the amount of lipase Piccantase A is 1% of the cream, and the amount of phospholipase Maxapal A2 is 0.5% of the cream.
[0096] 3) Enzymatic hydrolysis: 30°C, stirring for enzymatic hydrolysis for about 1 hour, the final pH is 5.40.
[0097] 4) Enzyme inactivation: heat the above enzymatically hydrolyzed butter to 95°C and keep it for 5 minutes to inactivate the enzyme.
[0098] 5) The lipase hydrolysis product is mix...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap