Milk aroma increasing method

A technology of milk and flavor enhancer, which is applied in the field of dairy products, can solve problems such as unfavorable human health, and achieve the effect of good fragrance and thickness

Inactive Publication Date: 2017-07-14
BENGBU HEPING DAIRY
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 so

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of milk flavoring method,

[0021] (1) Select milk with a fat content of 3.6%, and add high-temperature-resistant bromelain to the milk at a ratio of 0.5% for preliminary enzymolysis. The enzymolysis temperature is 52°C, the enzymolysis pH is 7.3, and the enzymolysis time is 18 hours. After the enzymatic hydrolysis, high temperature inactivates the enzyme;

[0022] (2) Pass the enzymatic solution through a filter membrane with a molecular weight of 4000Da to filter out impurities;

[0023] (3) Inoculate the cheese mold into the filtrate, and cultivate it in a culture room at 18°C ​​and a relative humidity of 80% until the filtrate forms a clot;

[0024] (4) Treat the clot at a temperature of 36°C and a pressure of 8 MPa for 80 minutes;

[0025] (5) Spray-dry the curd to obtain a flavor enhancer;

[0026] (6) Add the flavor enhancer to the milk at a ratio of 2%, and shear and stir for 15 seconds at a pressure of 22MPa and a shear rate of 2000rpm. ...

Embodiment 2

[0027] Embodiment 2: a kind of milk flavoring method,

[0028] (1) Select milk with a fat content of 3.8%, and add high-temperature-resistant bromelain to the milk at a ratio of 0.6% for preliminary enzymolysis. The enzymolysis temperature is 55°C, the enzymolysis pH is 7.5, and the enzymolysis time is 20 hours. After the enzymatic hydrolysis, high temperature inactivates the enzyme;

[0029] (2) Pass the enzymatic solution through a filter membrane with a molecular weight of 4000Da to filter out impurities;

[0030] (3) Inoculate the cheese mold into the filtrate, and cultivate it in a culture room at 20°C and a relative humidity of 82% until the filtrate forms a clot;

[0031] (4) Treat the clot at a temperature of 38°C and a pressure of 10MPa for 85 minutes;

[0032] (5) Spray-dry the curd to obtain a flavor enhancer;

[0033] (6) Add the flavor enhancer to the milk at a ratio of 3%, and shear and stir for 20 seconds at a pressure of 25MPa and a shear rate of 2200rpm.

Embodiment 3

[0034] Embodiment 3: a kind of milk flavoring method,

[0035] (1) Select milk with a fat content of 3.5%, and add high-temperature-resistant bromelain to the milk at a ratio of 0.55% for preliminary enzymolysis. The enzymolysis temperature is 54°C, the enzymolysis pH is 7.4, and the enzymolysis time is 19 hours. After the enzymatic hydrolysis, high temperature inactivates the enzyme;

[0036] (2) Pass the enzymatic solution through a filter membrane with a molecular weight of 4000Da to filter out impurities;

[0037] (3) Inoculate the cheese mold into the filtrate, and cultivate it in a culture room at 19°C and a relative humidity of 81% until the filtrate forms a clot;

[0038] (4) Treat the clot at a temperature of 37°C and a pressure of 9 MPa for 82 minutes;

[0039] (5) Spray-dry the curd to obtain a flavor enhancer;

[0040] (6) Add the flavor enhancer in the proportion of 2.4% to the milk, and shear and mix for 17 seconds under the pressure of 24MPa and the shear rat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/152
CPCA23C9/152A23C9/1522
Inventor 刘东伟房宇张根成赵健李堃李正张芸
Owner BENGBU HEPING DAIRY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap