Milk aroma increasing method

Abstract

The invention relates to the technical filed of dairy products, and specifically relates to a milk aroma increasing method. The milk aroma increasing method comprises the following steps of: selecting milk of which the fat content is 3.6-3.8%; inoculating bromelin so as to carry out enzymatic hydrolysis; filtering the enzymatic hydrolyzate with a filter film of which the molecular weight is 4000Da so as to remove impurities; inoculating cheese mildews into the filtrate so as to form clots; treating the clots at 36-38 DEG C under a pressure of 8-10MPa for 80-85 minutes; spray-drying the treated clots so as to obtain an aroma improving agent; and then, adding the aroma improving agent into the milk at a ratio of 2-3%, and carrying out mixing by shearing and stirring. By adding the aroma improving agent prepared by the method disclosed by the invention into the milk at a ratio of 2-3%, the aroma of the milk can be increased by 260-280 times and retained for 9-10 months after sealing; moreover, contents of necessary amino acids and n-6 polyunsaturated fatty acids can be obviously increased.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a milk flavoring method. Background technique [0002] Milk is one of the oldest natural beverages. It is known as "white blood". Its nutritional value is high, and its mineral types are also very rich. In addition to the calcium we know, phosphorus, iron, zinc, copper, manganese The content of molybdenum and molybdenum is very large. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least 100 kinds of complex types, and the main components are water, fat and phospholipids , protein, lactose, inorganic salts, etc.; with the progress of society and the improvement of people's living standards, people's requirements for food nutrition and hygiene are increasing day by day, but food flavor is still an important factor for p...

AI Technical Summary

Problems solved by technology

[0002] Milk is one of the oldest natural beverages. It is known as "white blood". Its nutritional value is high, and its mineral types are also very rich. In addition to the calcium we know, phosphorus, iron, zinc, copper, manganese The content of molybdenum and molybdenum is very large. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least more than 100 kinds of complex types. , protein, lactose, inorganic salts, etc.; With the progress of society and the improvement of people's living standards, people's requirements for food nutrition and hygiene are increasing day by day, but food flavor is still an important factor for people to choose food. Milk flavor is a part of milk flavor. It is very important to the sensory effect of milk. At present, in order to improve the milk flavor, the general merchants add chemical milk flavor essence to the milk to enhance the flavor. From the perspective of food safety, the method of adding chemical milk flavor essence is used to enhance the flavor of milk. , is obviously detrimental to human health