Preparation method of buffalo milk fat natural flavoring base material

Abstract

The invention provides a preparation method of a buffalo milk fat natural flavoring base material, and belongs to the technical field of food processing. The preparation method comprises the following steps of using raw buffalo milk or buffalo milk fat obtained through degreasing the raw buffalo milk as an enzymolysis substrate, performing pasteurization, and performing enzymolysis sequentially through flavored protease and lipase so as to obtain uniform semi-solid buffalo milk fat natural flavoring base material. The preparation method is simple in operating sequences and uniform in reaction systems; the product namely the flavoring base material is rich and full in flavor, rich in micromolecular peptide, amino acids and fatty acid, free from bad flavor of bitter taste and the like, and stable in quality; and the flavoring base material can be wholly applied, can also be used in a manner that after the flavoring base material is centrifuged, milk fat phases are taken to be independently used, and the flavoring base material is widely applied, and is suitable for dairy products and other various healthy foods of which the milk fragrance flavor needs to be improved.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a preparation method of a natural flavor-enhancing base material for buffalo milk fat. [0003] 【Background technique】 [0004] The rich fat content of buffalo milk is an important reason for its strong frankincense flavor, but too much fat will increase the greasy feeling of drinking and is not good for health. In production, raw milk is often skimmed, especially partially skimmed and skimmed milk. The aroma and taste of the product is far inferior to that of unskimmed raw buffalo milk, which greatly reduces the brand characteristics of buffalo milk. A high-efficiency food flavor product can be obtained by preparing buffalo milk fat flavoring product. However, the composition and structure of flavor substances in milk are very complex, and chemical synthesis is difficult to achieve. In the last century, foreign countries began to study the preparation of fat-de...

AI Technical Summary

Problems solved by technology

If the pH value is not adjusted during the process, the acidic environment caused by lipolysis will affect the protein in the enzymolysis system, especially casein. When the pH is lower than 5.30, the casein will gradually coagulate into lumps (similar to cheese preparation) curd in the process), it becomes flocculent after stirring, the denaturation of casein will affect the further enzymatic hydrolysis reaction of fat, and also affect the subsequent processing of flavor products, and in different batches of cream, the degree of hydrolysis of fat will appear due to the difference in protein content large fluctuations

[0009] (2) When the substrate is butter, the solubility of the hydrophobic substrate in the oil-water system is low, and full stirring and emulsification are required to ensure the uniformity and stability of the reaction system, which increases the reaction process and emulsification The effect directly affects the stability of the quality of the reaction product; compared with the oil-water system, the oil-organic solvent can moderately increase the solubility of the hydrophobic substrate, improve the reaction efficiency, and make the product milky, but organic solvents, such as ethanol The taste cannot be completely eliminated, and there are certain difficulties in separation technology, while organic solvent systems such as oil-acetone increase food safety risks

This method increases butter and whey, water, emulsification, mixing and other processes, and the stability of the reaction system is not as good as that of freshly prepared cream

And because the fat content in the reactant is much higher than that of protein, the reaction step of adding lipase first and then adding protease, compared with the reaction step of adding protease first and then adding lipase, the reaction system produces a large amount of fatty acids after enzymatic hydrolysis by lipase. The pH drop rate is greatly increased, which is not conducive to the enzymatic hydrolysis of proteins in the later stage