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A kind of preparation method of milk powder enzymatic hydrolyzate and the application of obtained product

A technology of milk powder enzymatic hydrolyzate and characteristic enzymatic hydrolyzate, which is applied in the field of food additives, can solve problems affecting the quality of flavors, and achieve the effect of improving quality

Active Publication Date: 2017-05-03
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, milk flavors on the market are widely used, but milk flavors are all formulated with compounds, which affect the quality of flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Product Example

[0017] 1) Weigh 50 parts of New Zealand whole milk powder, add distilled water according to the ratio of feed water g / mL 1:3, adjust pH to 6.5 with NaOH solution (1mol / L), heat up to inactivate, water bath temperature 95°C, time 30 Minutes, lower the temperature to 57°C, add 0.3 parts of papain, the reaction time is 4 hours, heat up to inactivate the enzyme, the temperature of the water bath is 95°C, the time is 30 minutes, the discharge is centrifuged, and the speed of the centrifuge is 3000 rpm; 80 parts of supernatant are obtained The liquid is milk powder enzymatic hydrolyzate A.

[0018] 2) Add propylene glycol solvent to the turbid liquid according to the ratio of material to liquid (1:1), and add distilled water while stirring to adjust the pH to about 7.0. Heating and inactivation, the water bath temperature is 98°C, and the time is 20 minutes; the turbid liquid is enzymatically treated again, and then centrifuged to obtain a clear liquid; the...

Embodiment 2

[0022] The preparation method of milk powder enzymatic hydrolyzate is identical with embodiment 1.

[0023] Application of milk powder enzymatic hydrolyzate in oil-soluble milk flavor: 5 parts of coconut aldehyde, 2 parts of vanillin, 0.1 part of octanal, 0.05 part of diacetyl, 0.1 part of butyric acid, 0.1 part of maltol, and dioxin 0.2 parts of ester, 0.2 parts of laurolactone, 55 parts of vegetable oil, 37.25 parts of milk powder enzymatic hydrolyzate B. Shake vigorously and let it mature to obtain coconut milk flavor.

Embodiment 3

[0025] The preparation method of milk powder enzymatic hydrolyzate is identical with embodiment 2.

[0026] Application of milk powder enzymatic hydrolyzate in water-oil dual-purpose milk flavor: 4 parts of ethyl butyrate, 2 parts of capric acid, 5 parts of butyl laurolactone, 3 parts of vanillin, 5 parts of isobutyric acid, manna 2 parts of sugar alcohol, 7 parts of butyric acid, 5 parts of diacetyl, 10 parts of milk powder enzymatic hydrolyzate A, 3 parts of milk powder enzymatic hydrolyzate B, 47 parts of propylene glycol, shake vigorously, place and mature to obtain milk flavor essence.

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Abstract

The invention discloses a preparation method for milk powder enzymatic hydrolysates and application of the prepared products. The method comprises the following steps: by taking milk powder as a raw material, separating out effective components through enzymatic hydrolysis, centrifuging through a centrifugal machine to remove visible solid matters to obtain clear, transparent, soft and full milk characteristic enzymatic hydrolysate A, and carrying out enzymatic hydrolysis on turbid solution again to obtain a lactic-acid milk characteristic enzymatic hydrolysate B. The milk powder enzymatic hydrolysates are used in an essence, thus greatly improving the quality of the essence and reducing the production cost.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of milk powder enzymatic hydrolyzate and the application of the obtained product. [0002] technical background [0003] At present, milk flavors on the market are widely used, but milk flavors are all formulated with compounds, which affect the quality of flavors. Contents of the invention [0004] In order to overcome the problems existing in the prior art, the object of the present invention is to provide a method for preparing milk powder enzymatic hydrolyzate and the application of the obtained product. The method utilizes enzymatic hydrolysis technology to obtain a clear, transparent, soft and plump milk characteristic enzymatic hydrolyzate. The turbid liquid is subjected to enzymatic hydrolysis technology to obtain the characteristic enzymatic hydrolyzate of lactic acid milk again, which is used in the essence, which greatly improves the quality of the e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2300/28
Inventor 经晶张贡博张树林易封萍黄梅桂
Owner TIANNING FLAVOR JIANGSU
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