Preparation method for single cream hydrolysate, dairy product with single cream hydrolysate and preparation method for dairy product

A technology of cream and hydrolyzate, which is applied in the field of dairy products and the preparation of dairy products, can solve the problems of low enzymatic hydrolysis efficiency and achieve the effects of increasing enzymatic hydrolysis speed, high output efficiency, and rich milk flavor

Active Publication Date: 2015-07-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, only lipase is used for the enzymatic hydrolysis of cream, and the enzymatic hydrolysis efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation of cream hydrolyzate.

[0027] Raw materials: 100 kg of cream (fat content 36%), 10 kg of lipase (commercially purchased) (enzyme activity is 2.3×10 7 BGE), phospholipase (commercially purchased) 5 kg (enzyme activity is 5.25×10 7 CPU) and water.

[0028] Preparation:

[0029] 1. Homogenize the cream, the temperature of homogenization is 60-80°C, the total pressure of homogenization is 150bar-170bar, of which the first-stage homogenization pressure is 120bar-150bar, and the second-stage homogenization pressure is 30bar-40bar to obtain homogeneous after cream

[0030] 2. Sterilize the homogenized cream, the sterilization temperature is 78-82°C, and the sterilization time is 5 seconds to obtain the sterilized cream;

[0031] 3. Dissolve lipase and phospholipase in water at 25°C, the amount of water used is 3.5 times the total weight of lipase and phospholipase to obtain an enzyme solution;

[0032] 4. After adjusting the temperature of...

Embodiment 2

[0035] Embodiment 2: the preparation of cream hydrolyzate.

[0036] Raw materials: 100 kg of cream (fat content 36%), 1 kg of lipase (commercially purchased) (enzyme activity is 2.3×10 6 BGE), phospholipase (commercially purchased) 0.5 kg (enzyme activity is 5.25×10 6 CPU) and water.

[0037] Preparation:

[0038] 1. Homogenize the cream, the temperature of homogenization is 60-80°C, the total pressure of homogenization is 100bar-120bar, of which the first-stage homogenization pressure is 80bar-90bar, and the second-stage homogenization pressure is 10bar-20bar to obtain homogeneous after cream

[0039] 2. Sterilize the homogenized cream, the sterilization temperature is 78-82°C, and the sterilization time is 5 seconds to obtain the sterilized cream;

[0040] 3. Dissolve lipase and phospholipase in water at 25°C, the amount of water used is 3.5 times the total weight of lipase and phospholipase to obtain an enzyme solution;

[0041] 4. After adjusting the temperature of...

Embodiment 3

[0044] Embodiment 3: the preparation of cream hydrolyzate.

[0045] Raw materials: 100 kg of cream (fat content 38%), 2 kg of lipase (commercially purchased) (enzyme activity is 4.6×10 6 BGE), phospholipase (commercially purchased) 2 kg (enzyme activity is 2.1×10 7 CPU) and water.

[0046] Preparation:

[0047] 1. Homogenize the cream, the temperature of homogenization is 60-80°C, the total pressure of homogenization is 100bar-120bar, of which the first-stage homogenization pressure is 80bar-90bar, and the second-stage homogenization pressure is 10bar-20bar to obtain homogeneous after cream

[0048] 2. Sterilize the homogenized cream, the sterilization temperature is 78-82°C, and the sterilization time is 5 seconds to obtain the sterilized cream;

[0049] 3. Dissolve lipase and phospholipase in water at 25°C, the amount of water used is 3.5 times the total weight of lipase and phospholipase to obtain an enzyme solution;

[0050] 4. After adjusting the temperature of the ...

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PUM

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Abstract

The invention provides a preparation method for single cream hydrolysate. The preparation method comprise a step of subjecting homogenized single cream to enzymatic hydrolysis, wherein hydrolase for enzymatic hydrolysis comprises lipase and phosphatidase, and the activity units of lipase and phosphatidase for hydrolysis of each 100 kg of the single cream are 2.3 * 10<5> to 2.3 * 10<7>, and 5.25 * 10<5> to 5.25 * 10<7>, respectively. Through combined action of lipase and phosphatidase, an enzymatic hydrolysis speed is increased, and output efficiency of flavor components is high. The invention further provides a dairy product prepared from the single cream hydrolysate and a preparation method thereof.

Description

technical field [0001] The invention relates to a method for preparing a cream hydrolyzate, in particular to a method for preparing a cream hydrolyzate capable of producing aroma efficiently, a dairy product added thereto, and a method for preparing a dairy product. Background technique [0002] The aroma of milk products is affected by heat treatment during processing and the composition of milk components, which greatly reduces the aroma, aftertaste and freshness of milk, especially skimmed and partly skimmed milk, due to the reduction of fat, the taste is thinner, Not enough milk flavor. The difference in the taste of different milks is firstly caused by the difference in the content of aroma substances. In liquid milk products, the adsorption of aroma compounds by fat is the main mechanism of aroma retention. [0003] Through the enzymatic hydrolysis of lipase, the triglyceride in milk fat can be enzymatically hydrolyzed. Saturated and unsaturated fatty acids, keto aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/16A23C9/154A23C9/152
Inventor 胡鹏丽钱文涛王斌李洪亮母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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