Cream and milk fat products enhanced by double enzyme method and preparation method thereof

A technology of milk fat and double enzyme method, which is applied in dairy products, other dairy products, applications, etc., can solve the problem of unsatisfactory milk flavor of lipase hydrolyzed cream, achieve strong emulsifying properties and enhance the taste

Active Publication Date: 2020-02-28
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the inventors have found that lipase hydrolyzed cream is unsatisfactory in frankincense

Method used

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  • Cream and milk fat products enhanced by double enzyme method and preparation method thereof
  • Cream and milk fat products enhanced by double enzyme method and preparation method thereof
  • Cream and milk fat products enhanced by double enzyme method and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Lipase Piccantase A and phospholipase Maxapal A2: DSM (China) Co., Ltd.

[0064] Cream: Commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200bar, and the fat content is 35%.

[0065] The process steps are as follows:

[0066] 1) Cream sterilization: the fat content is 35%, the sterilization temperature is 95°C, the sterilization time is 5min, and the temperature is lowered to 30°C.

[0067] 2) Dilute the lipase 5 times with deionized water and add it to the cream together with the phospholipase, wherein the amount of the lipase Piccantase A is 1% of the cream, and the amount of the 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 effect of different enzyme hydrolyzed butter on free fatty acids

[0069] ...

Embodiment 2

[0080] Lipase Piccantase A and phospholipase Maxapal A2: DSM (China) Co., Ltd.

[0081] Cream: Commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200bar, and the fat content is 35%.

[0082] The process steps are as follows:

[0083] 1) Cream sterilization: the fat content is 35%, the sterilization temperature is 95°C, the sterilization time is 5min, and the temperature is lowered to 30°C.

[0084] 2) Dilute the lipase 5 times with deionized water and add it to the cream together with the phospholipase, wherein the amount of the lipase Piccantase A is 1% of the cream, and the amount of the phospholipase Maxapal A2 is 0.5% of the cream.

[0085] 3) Enzymolysis: Stir for about 1 hour at 30°C, and the pH at the end point is 5.40.

[0086] 4) Enzyme inactivation: heat up the above-mentioned enzymolyzed cream to 95° C., keep it warm for 5 minutes, and inactivate the enzyme.

[0087] 5) The lipolysis product is mixed with the pretr...

Embodiment 3

[0091] Lipase Piccantase A and phospholipase Maxapal A2: DSM (China) Co., Ltd.

[0092] Cream: Commercially available butter is mixed with water, homogenized by a homogenizer under a pressure of 200bar, and the fat content is 35%.

[0093] The process steps are as follows:

[0094] 1) Cream sterilization: the fat content is 35%, the sterilization temperature is 95°C, the sterilization time is 5min, and the temperature is lowered to 30°C.

[0095] 2) Dilute the lipase 5 times with deionized water and add it to the cream together with the phospholipase, wherein the amount of the lipase Piccantase A is 1% of the cream, and the amount of the phospholipase Maxapal A2 is 0.5% of the cream.

[0096] 3) Enzymolysis: Stir for about 1 hour at 30°C, and the pH at the end point is 5.40.

[0097] 4) Enzyme inactivation: heat up the above-mentioned enzymolyzed cream to 95° C., keep it warm for 5 minutes, and inactivate the enzyme.

[0098] 5) The enzymatic lipolysis product is mixed with...

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Abstract

The invention relates to a cream and milk fat product flavoured by a two-enzyme method and a preparation method thereof. The method comprises the following steps: 1) centrifuging liquid state dairy product to obtain cream with degreasing milk and fat content being 5-85%, or using butter and a proper amount of water for complex formulation to obtain cream with appropriate concentration, or directly using dairy products such as milk, cheese, ice-cream, milk shake, raw cream and coffee mate; 2) heating the cream or other dairy products in the step 1) or precooling to 4-60 DEG C, adding 0.001-2 parts of lipase and 0.0005-1 part of phosphatidase based on 100 parts of raw material, performing enzymatic hydrolysis for 5 minutes to 4 hours, then heating to 70-121 DEG C for killing enzyme for 1-20 minutes to obtain the flavoured milk fat enzymatic hydrolysate or flavoured dairy product through enzymatic hydrolysis. The invention also provides an application of the milk fat enzymatic hydrolysate in baked food and dairy product such as milk, cream and ice-cream. According to the invention, the product fragrance and rich mouthfeel can be enhanced under condition that no food essence is added in the milk fat enzymatic hydrolysate.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to simultaneous treatment of butter or other dairy products or their raw materials and semi-finished products with lipase and phospholipase to obtain enzymatic hydrolysis products, preparation methods and applications. Background technique [0002] Milk is widely accepted as an important nutritional product, and more and more people are choosing low-fat or zero-fat milk for health and other reasons. However, low-fat or zero-fat milk has a thin taste and lack of flavor, which cannot meet consumers’ demand for taste. At the same time, in order to achieve the purpose of clean label, natural enzymatic cream or enzyme preparation as a processing aid to directly process dairy products has become one of the reasonable solutions. one. [0003] There have been some studies trying to use milk fat hydrolyzate to flavor dairy products. [0004] Chinese patent application 201010590181.X (publishe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C23/00
Inventor 牛传朋赵少华徐雅琴梅佩洁潘玉付亚敏
Owner DSM IP ASSETS BV
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