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Composition for endowing food with milk flavor, milk fat and product for enhancing aroma through enzymolysis and preparation method of milk fat and product

A composition and product technology, applied in dairy products, cream preparations, food science, etc., can solve the problems of frankincense flavor not being soft enough, flavor not suitable for Chinese consumers, and single flavor type

Pending Publication Date: 2021-02-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing milk fat enzymatic hydrolysis products usually have the defects of thin and unnatural frankincense, the flavor of frankincense is not soft enough, and the fragrance type is relatively simple. The flavor used alone is often not suitable for the preferences of Chinese consumers

Method used

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  • Composition for endowing food with milk flavor, milk fat and product for enhancing aroma through enzymolysis and preparation method of milk fat and product
  • Composition for endowing food with milk flavor, milk fat and product for enhancing aroma through enzymolysis and preparation method of milk fat and product
  • Composition for endowing food with milk flavor, milk fat and product for enhancing aroma through enzymolysis and preparation method of milk fat and product

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preparation example Construction

[0093] The present invention also provides a method for preparing an enzymolyzed product with a certain proportion of structurally characteristic aroma components and its products. The preparation method includes the following steps:

[0094] Step (1): Heat the milk fat to 72-90°C, keep it warm for 10-20 minutes, and cool down to 30-50°C for later use;

[0095] Step (2): Add lipase to the material in step (1), stir, and after the pH drops to 5.3-5.4, keep warm at 20-50°C until the pH reaches 4.7-4.8;

[0096] Step (3): Add protease to the material in step (2), stir, and keep warm at 20-50°C until the pH reaches 4.3;

[0097] Step (4): After the reaction is completed, heat the material in step (3) to 80-90°C for 20-40 minutes, then cool and pack to obtain the finished product.

[0098] In some specific embodiments, the milk fat is one or more combinations of cream, cream, and anhydrous cream extracted from cow's milk by centrifugation, with or without homogenization process. ...

Embodiment 1

[0138] 1. Heat 6% natural cream and 10% anhydrous cream to 85°C, keep warm for 10 minutes, then cool down to 45°C for later use.

[0139] 2. Add lipase to the substance in 1, and stir at 70-80rpm / min. After the pH drops to 5.3-5.4, continue to incubate for about 12 hours until the pH reaches 4.7-4.8.

[0140] 3. Add protease to the substance in 2 and stir for about 12 hours until the pH reaches 4.3.

[0141] 4. After the reaction is completed, heat the substance in 3 to 85°C for 20 minutes, then rapidly cool to 45°C within 10 minutes and pack to obtain the finished product.

[0142] The product prepared by the invention is a uniform milky white or milky yellow solid, has a strong smell and taste of natural butter, has no peculiar smell and hala taste, is fine and smooth, and has no visible foreign impurities with normal eyesight.

[0143] According to the detection method of flavor substances mentioned above, the indicators of flavor substances contained in this product are s...

Embodiment 2

[0148] 1. Heat the natural cream to 85°C, keep it warm for 10 minutes, then cool down to 45°C for later use.

[0149] 2. Add lipase to the substance in 1, and stir at 70-80rpm / min. After the pH drops to 5.3-5.4, continue to incubate for about 12 hours until the pH reaches 4.7-4.8.

[0150] 3. Add protease to the substance in 2 and stir for about 12 hours until the pH reaches 4.3.

[0151] 4. After the reaction is completed, heat the substance in 3 to 85°C for 20 minutes, then rapidly cool to 45°C within 10 minutes and pack to obtain the finished product.

[0152] The product prepared by the invention is a uniform milky white or milky yellow solid, has a strong smell and taste of natural butter, has no peculiar smell and hala taste, is fine and smooth, and has no visible foreign impurities with normal eyesight.

[0153] According to the detection method of flavor substances mentioned above, the indicators of flavor substances contained in this product are shown in Table 5 belo...

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Abstract

The invention relates to milk fat and a product for enhancing aroma through enzymolysis and a preparation method of the milk fat and the product, and particularly provides a composition, a milk fat zymolyte or a product of the milk fat zymolyte, which have strong milk aroma flavor and do not have peculiar smells such as bitter taste and oxidation taste, and the milk fat zymolyte and the product ofthe milk fat zymolyte are used as natural aroma additives to be applied to foods. The natural milk flavor is outstanding and mellow in characteristic flavor, and the purposes of enhancing the characteristic milk fat aroma of the product, replacing part of natural milk fat, reducing the product cost and the like are achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular, the invention relates to a composition for imparting milky flavor to food, an enzymatically hydrolyzed and flavored milk fat and its products and a preparation method thereof. Background technique [0002] Milk and dairy products occupy an important position in the food industry. They not only have high nutritional value, but also have a very pleasant taste and aroma. The technology of using natural enzymatic treatment to enhance the flavor of milk fat can not only produce a more complex flavor system, but also enable a wide range of dairy products to achieve a richer milk flavor at a lower fat content, thereby helping products to achieve healthier upgrades. In principle, the natural enzymatically hydrolyzed milk fat releases free fatty acids under the action of enzymes, thereby producing a series of flavor substances, especially including volatile fatty acids with less than 14 carbo...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/20A23C13/16
CPCA23L27/10A23L27/2024A23L27/2052A23C13/16
Inventor 何剑孙敬陈瑶徐军吉日更
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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