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Natural enzyme hydrolyzed cream and preparation method thereof

A natural enzyme and cream technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of many raw materials, high flavor intensity of enzymatic hydrolysis products, low threshold, etc., and achieve internal quality improvement and unique milky flavor , the effect of natural aroma

Inactive Publication Date: 2016-07-13
GUANGZHOU HENGYU SPICES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of this invention is to solve the problem that the cream enzymolysis flavor currently used in the market is mainly obtained by directly decomposing milk fat with lipase. The threshold value of fatty acid compounds in the chain is very low, the overall flavor intensity of the enzymatic hydrolysis product is too large, not soft enough, and the quality of the enzymatic hydrolysis cream flavor obtained by the direct enzymatic hydrolysis method is not high, etc.
Although this method has produced many advantages, it uses relatively many raw materials and relatively complicated process.

Method used

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  • Natural enzyme hydrolyzed cream and preparation method thereof
  • Natural enzyme hydrolyzed cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of natural enzymatic cream is as follows:

[0040] A. Weigh 30kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0041] B. Weigh 53.13kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0042] C. Weigh 1kg of lipase and 15.87kg of distilled water, mix and stir evenly before use.

[0043] D. When the solution temperature of the enzymolysis tank in step B is 50 degrees, add the lipase solution of step C, and set the temperature at 50 degrees.

[0044] E. Record the start time of the reaction. The process reaction is controlled within 4-5 hours. After 3 hours of reaction, sampling is performed every half hour, and the temperature is raised after passing the test.

[0045] F. Set the temperature at 95 degrees. When the temperature of the solution rises to 95 degrees, keep the temperature for 30 minutes and stop the reaction.

[0046] G. Stand still and take the enz...

Embodiment 2

[0048] The preparation method of natural enzymatic cream is as follows:

[0049] A. Weigh 50kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0050] B. Weigh 41.417kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0051] C. Weigh 0.1kg of lipase and 8.483kg of distilled water, mix and stir evenly and set aside.

[0052] D. When the solution temperature of the enzymolysis tank in step B is 50 degrees, add the lipase solution of step C, and set the temperature at 50 degrees.

[0053] E. Record the start time of the reaction. The process reaction is controlled within 4-5 hours. After 3 hours of reaction, sampling is performed every half hour, and the temperature is raised after passing the test.

[0054] F. Set the temperature at 95 degrees. When the temperature of the solution rises to 95 degrees, keep the temperature for 30 minutes and stop the reaction.

[0055] G. Stand still and take t...

Embodiment 3

[0057] The preparation method of natural enzymatic cream is as follows:

[0058] A. Weigh 50kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0059] B. Weigh 39.69kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0060] C. Weigh 1kg of lipase and 9.31kg of distilled water, mix and stir evenly before use.

[0061] D. When the solution temperature of the enzymolysis tank in step B is 50 degrees, add the lipase solution of step C, and set the temperature at 50 degrees.

[0062] E. Record the start time of the reaction. The process reaction is controlled within 4-5 hours. After 3 hours of reaction, sampling is performed every half hour, and the temperature is raised after passing the test.

[0063] F. Set the temperature at 95 degrees. When the temperature of the solution rises to 95 degrees, keep the temperature for 30 minutes and stop the reaction.

[0064] G. Stand still and take the enzy...

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Abstract

The invention discloses a natural enzyme hydrolyzed cream and a preparation method thereof. The natural enzyme hydrolyzed cream is prepared from the following raw materials: 30%-50% of anhydrous cream, 49%-69% of distilled water and 0.1%-1% of lipase. The preparation method comprises the following steps: A, weighing the anhydrous cream and putting the anhydrous cream into an enzyme hydrolysis tank; B, weighing part of the distilled water and adding into the enzyme hydrolysis tank; C, weighing the lipase and the residual distilled water; D, when the temperature of the solution in the enzyme hydrolysis tank of the step B is 50 DEG C, adding the lipase solution in the step C; E, sampling and detecting; and F, setting the temperature to 95 DEG C, stopping reaction after the temperature of the solution is raised to 95 DEG C and the temperature is kept for 30min. The invention aims at providing the natural enzyme hydrolyzed cream and the method for preparing the natural enzyme hydrolyzed cream; after the natural enzyme hydrolyzed cream is hydrolyzed, middle-chain and short-chain fatty acids are further decomposed and rearranged to generate lactones milk flavored substances so that the product has a unique and intensive milk flavor; and the raw materials are few and the process is relatively simple.

Description

technical field [0001] The invention relates to the technical field of food essence, especially a kind of natural enzymolysis butter as a food additive. Background technique [0002] The aroma of milky flavors formulated with synthetic ingredients is difficult to compare with the natural milky aroma, especially in the field of confectionery and baking, where the milky aroma is difficult to retain after high temperature. The aroma of anhydrous creamy milk is not rich and unique. [0003] A preparation method of a new type of natural butter essence base material is disclosed in the patent literature with the application date of 2014.4.14 and the publication date of 2014.7.2 in China Patent Application No. 201410147077.1. The method includes: (1) anhydrous cream raw material Enzymolysis; Weigh anhydrous butter, add to 0.2mol / L phosphate buffer solution with pH 8.3, until the substrate concentration is 90%-95%, stir for 20-40min, then add lipase, react for 1-3h; ( 2) High-temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/16
CPCA23C13/16
Inventor 邓伟战赖文华
Owner GUANGZHOU HENGYU SPICES CO LTD
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