Preparation method for special flavor natural milk aroma base material and natural milk aroma base material

A milk-flavored, natural technology, applied in the field of natural milk-flavored base material and the preparation of flavored natural milk-flavored base material, can solve the problems of high aroma intensity and low general application ability, and achieve the effect of improving aroma

Pending Publication Date: 2019-07-02
ZHONGKAI UNIV OF AGRI & ENG
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the methods used to prepare natural milk flavor base materials are the use of microbial fermentation or enzyme method. When the microbial fermentation method is used to produce food flavors, the aroma produced is relatively soft and rich, but the aroma intensity is lower than that of milk prepared by enzymatic method. Fragrance essence has many deficiencies
When food milk flavor essence is prepared by enzymatic method, it produces strong aroma, mainly short- and medium-chain free fatty acids as aroma components, which makes use of the specificity of enzyme to make the prepared milk flavor base more rich in aroma Diverse, mellow and strong taste, but the current enzymatic preparation method of essence is relatively targeted, and the general application ability is low

Method used

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  • Preparation method for special flavor natural milk aroma base material and natural milk aroma base material
  • Preparation method for special flavor natural milk aroma base material and natural milk aroma base material
  • Preparation method for special flavor natural milk aroma base material and natural milk aroma base material

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preparation example Construction

[0030] A method for preparing a flavor natural milk flavor base, the preparation method comprising the following steps:

[0031] 1) Put the substrate of the milk flavor base and the auxiliary substrate in a glass container in sequence, and stir evenly to make a mixed liquid after mixing;

[0032] 2) Sterilize the mixture at a temperature of 75°C for 15-25min;

[0033] 3) After sterilization, cool the mixture to 35°C-45°C, add lipase, then place it in a shaking incubator, and perform enzymatic hydrolysis at 44°C-46°C, 120-130r / min , The time is 5-12h;

[0034] 4) Put the enzymolysis product after enzymolysis in a constant temperature water bath at 90℃ to inactivate the enzyme for 8-12min;

[0035] 5) After cooling the inactivated product to 35-45℃, add protease, place it in a shaking incubator, and carry out enzymolysis at 44℃-46℃, 120-130r / min, time is 5 -12h;

[0036] 6) Put the enzymolysis product after enzymolysis in a constant temperature water bath at 90℃ to inactivate the enzyme ...

Embodiment 1

[0041] A natural milk flavor base prepared by a method for preparing a flavored natural milk flavor base. The natural milk flavor base is prepared as a light cheese flavor natural milk flavor base by the following raw material components: unsalted butter, skimmed milk powder, Lipase MER, protease AX, ethyl maltol, vanillin;

[0042] The specific steps include:

[0043] A1. Select the mass ratio of raw material components:

[0044] Unsalted butter: Based on 100 parts of unsalted butter, the unsalted butter is preferred as Dumeixian unsalted butter;

[0045] Skimmed milk powder: The mass ratio of skimmed milk powder to unsalted butter is 2:5;

[0046] Lipase MER: The mass ratio of lipase MER to unsalted butter is 21:100;

[0047] Protease AX: The mass ratio of protease AX to unsalted butter is 0.3:100;

[0048] Ethyl maltol: The mass ratio of ethyl maltol to unsalted butter is 0.75:100;

[0049] Vanillin: The mass ratio of vanillin to unsalted butter is 0.75:100;

[0050] A2. Take Duomei Fre...

Embodiment 2

[0055] For example, a natural milk flavor base prepared by a method for preparing a flavored natural milk flavor base, the natural milk flavor base is prepared as a mozzarella cheese flavor natural milk flavor base by the following raw material components: anhydrous cream, whey Powder, casein, ethyl maltol, lipase A12, protease MSD;

[0056] The specific steps include:

[0057] B1. Select the mass ratio of raw material components:

[0058] Anhydrous butter: based on 100 parts of anhydrous butter, anhydrous butter is preferred to Nestle anhydrous butter;

[0059] Whey powder and casein: whey powder and casein are mixed at a mass ratio of 4:1, and the mass ratio of mixed with anhydrous cream is 12.5:100;

[0060] Lipase A12: The mass ratio of lipase A12 to anhydrous cream is 0.75:100;

[0061] Protease MSD: The mass ratio of protease MSD to anhydrous cream is 0.03:100;

[0062] Ethyl maltol: The mass ratio of ethyl maltol to anhydrous cream is 0.75:100;

[0063] B2. Use Nestle anhydrous cre...

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PUM

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Abstract

The invention relates to the technical field of a series special flavor natural milk aroma base material and a preparation method, and especially relates to the preparation method for a special flavornatural milk aroma base material capable of simultaneously preparing a variety of flavors such as a light cheese flavor, mozzarella cheese, cheddar cheese and cream cheese, and a natural milk aroma base material; the preparation method includes the following steps: 1) sterilizing a preparation material; 2) adding lipase after cooling for performing enzymatic hydrolysis; 3) adding protease after enzyme deactivation for performing the enzymatic hydrolysis; and 4) absorbing an upper layer oil phase by centrifugation after the enzyme deactivation to obtain a final product; The product obtained bya two-step enzymatic hydrolysis method has the characteristics of tenderness and smoothness, fineness, richness, purity, and aroma improvement, and satisfies people's increasing demand for flavor andmouthfeel of foods.

Description

Technical field [0001] The invention relates to the technical field of a series of flavor milk flavor base materials and preparation methods, in particular to a preparation method of a flavor natural milk flavor base material capable of simultaneously preparing light cheese flavor, mozzarella cheese, cheddar cheese and cream cheese with multiple flavors and Natural milk flavor base. Background technique [0002] At present, people's living standards continue to improve with the development of society, and the requirements for green health are getting higher and higher, and people's requirements for food have become more rigorous and sophisticated. Dairy products are playing an increasingly important role in people’s daily dietary life. They are recognized as high nutritional value and also very delicious and delicious foods; however, dairy products are difficult to preserve and are easily exposed to light, heat, oxygen and Under the influence of microorganisms, it produces undes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/206A23L27/10
Inventor 汪薇白卫东任文彬陈潇潇黄煜燃王振谭倩欣
Owner ZHONGKAI UNIV OF AGRI & ENG
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