Preparation method of natural milk-flavored base material

A milk-based, natural technology, applied in food preparation, dough processing, baking, etc., can solve the problems of high acid value, thin taste, etc., and achieve good taste, good heat resistance and fragrance, milk Fragrant effect

Inactive Publication Date: 2015-10-07
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The milk flavor produced by this method can overcome the shortcoming of chemically synthesized milk flavor, but it still has obvious shortcomings in the strength of milk flavor. Generally, milk fat hydrolyzate is added to margarine, and it needs to be added as much as 2%. The amount will be effective, and the direct addition of hydrolyzate will lead to an increase in the acid value of the product, so it is necessary to further develop and solve these problems

Method used

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  • Preparation method of natural milk-flavored base material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

[0034] 2) Add lipase and mix evenly, wherein the amount of enzyme added is 0.15% of the mass of butter, enzymolyze at 45°C for 5 hours, and inactivate the enzyme at 90°C for 10 minutes;

[0035] 3) Add protease and mix evenly, wherein the amount of enzyme added is 0.03% of the mass of butter, enzymatically hydrolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

[0036] 4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

[0037] Conclusion: The obtained milk-flavored base material is sweet and milk-flavored, with a s...

Embodiment 2

[0039] 1) Weigh an appropriate amount of butter, add water and whey powder, the amount of water added is 40-60% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilize at 70-80°C for 16-24min, and cool down to room temperature;

[0040] 2) Add lipase and mix evenly, wherein the amount of enzyme added is 0.15% of the mass of butter, enzymolyze at 45°C for 5 hours, and inactivate the enzyme at 90°C for 10 minutes;

[0041] 3) Add protease and mix evenly, wherein the amount of enzyme added is 0.03% of the mass of butter, enzymatically hydrolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

[0042] 4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

[0043] Conclusion: The obtained milk-flavored base material is sweet and milky-flavored, with a s...

Embodiment 3

[0045] 1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

[0046] 2) Add lipase and mix evenly, wherein the amount of enzyme added is 0.15% of the mass of butter, enzymolyze at 45°C for 5 hours, and inactivate the enzyme at 90°C for 10 minutes;

[0047] 3) Add protease and mix evenly, wherein the amount of enzyme added is 0.03% of the mass of butter, enzymatically hydrolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

[0048] 4) Add lactose and mix evenly. The amount of lactose added is 6-9% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

[0049] Conclusion: The obtained milk-flavored base material is sweet and milky-flavored, with ...

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Abstract

The invention discloses a preparation method of a natural milk-flavord base material, and relates to the field of preparation of edible essence. The preparation method disclosed by the invention comprises the following steps: using butter as a raw material, adding water and whey powder, and performing enzymolysis treatment through lipase and protease so as to obtain enzymatic hydrolysate; and adding lactose to the obtained enzymatic hydrolysate, uniformly mixing the enzymatic hydrolysate and the lactose, and performing a reaction for 20-35 minutes at the temperature of 80-90 DEG C so as to obtain the natural milk-flavored base material. The natural milk-flavored base material prepared by the preparation method disclosed by the invention is fragrant, strong, rich and smooth in milk fragrance, and is harmonious and mellow in sweetness, the highest mark of the natural milk-flavored base material when being marked is 86-89, and at the time, the acid value of the tested natural milk-flavored base material corresponds to a manner that each gram of fat contains 1.0-2.2 mg of KOH. The milk-flavored base material disclosed by the invention is used for making biscuits; the biscuits have milk fragrance similar to cookies, and the biscuits good better in mouth feel; even the biscuits after being placed for a month are unpacked, the biscuits still have the milk fragrance. The milk-flavored base material prepared by the preparation method disclosed by the invention is good in heat resistance and fragrance-holding property, and can be used for producing and preparing bakery products.

Description

technical field [0001] The invention relates to the field of edible flavor preparation, in particular to a preparation method of a natural milk flavor base material. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. It plays an increasingly important role in baked goods, milk drinks, ice cream, ice cream, soybean milk and other foods, directly affecting the quality of food. There are two types of milk flavors: chemical type and natural type. It is difficult for chemically synthesized milk flavors to simulate the creamy aroma in detail, while natural milk flavors are much superior in aroma performance, especially in the field of baking. Natural milk flavor Fragrance preserves the creamy aroma precisely. Although chemically synthesized milk flavors still occupy an important position in the market, with the improvement of people's living standards and the enhancement of health awareness, people's demand for pure natural heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A21D2/18
CPCA21D2/18A23V2002/00A23V2200/16
Inventor 汪薇任文彬白卫东何洛强赵文红
Owner ZHONGKAI UNIV OF AGRI & ENG
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