Concentrated natural cream flavoring agent preparation method

Abstract

The present invention discloses a concentrated natural cream flavoring agent preparation method which comprises the following steps that the following main raw materials in parts by weight are taken: 50-70 parts of milk fat, 10-25 parts of buffer, 1-10 parts of egg white, 1-10 parts of sugar, 1-3 parts of lipase, and 1-3 parts of protease; then 0.5-1 part of yeast is complemented, and the mixture is subjected to hydrolyzation, alcoholization, esterification, etc.; and after completion of reaction, the reaction product is further incubated for 1-3 h and the product, i.e., oil phrase substance, is obtained by layered extraction. The preparation method is simple, and the prepared product is richer, sweeter and moister in aroma, is natural and gentle in nature, and has flavoring characteristics of being fresh, sweet, and rich.

Description

technical field [0001] The invention relates to a preparation method of concentrated natural cream flavoring agent, which belongs to the field of food processing. Background technique [0002] Natural butter flavor is a kind of food flavor with milky aroma. It is divided into two categories: natural and synthetic. It corresponds to the variety of dairy products and can be subdivided into fresh milk, condensed milk, cream, butter cheese, yogurt, etc. Fragrance type. At present, the methods for preparing the product include chemical and biological methods. The chemical method is mainly based on the confirmed aroma components in milk, and adopts chemical synthesis method to prepare monomer aroma raw materials. The flavor agent made by this method is composed of some chemically synthesized monomer substances, solvents or carriers and some The mixture of food additives with a certain fragrance has the advantages of simple process, low raw material price, relatively mature proce...

AI Technical Summary

Problems solved by technology

According to the current reports, there are more enzymatically hydrolyzed milk fat with a single enzyme preparation. The enzymatically hydrolyzed milk fat in this enzymatic hydrolysis process is mainly medium and short chain fatty acids. Esters, ketones, amino acids and other characteristic flavors, moreover, it is easy to have rancid taste after improper selection of enzymes or deviation of control

For this reason, many technicians have recently added organic solvents such as ethanol and acetone and continued to perform cracking or esterification reactions to further modify the enzymatic hydrolysis product. However, due to the addition of organic solvents or the appearance of high temperature conditions in this method, the product Increased separation difficulty and more complex operation requirements will also have an impact on the product's "natural" feature positioning