Boswellia butter with natural flavor and preparation method thereof

Abstract

The natural flavor mastic fat is generated through enzymolysis reaction of reaction substrates and lipase, the mass ratio of the reaction substrates to the lipase is 1: (0.05-0.2), the reaction substrates comprise butter or cream, a buffer solution and caprylic capric triglyceride, and the mass ratio of the caprylic capric triglyceride is 5-10%. A certain amount of caprylic / capric triglyceride (O.D.O) is added into the enzymolysis anhydrous butter, so that the contents of caprylic acid and capric acid of the final enzymolysis product frankincense fat can be changed, and the enzymolysis product oil smell and baking fragrance retention performance are more excellent. Moreover, proper amounts of short-chain and medium-and-long-chain fatty acids are obtained through proper enzymolysis, and ketones, aldehydes and lactones which do not exist in the raw materials are obtained at the same time, so that the aroma of the mastic fat is enhanced after enzymolysis. After enzymolysis, a part of triglyceride in the butter is still reserved, and meanwhile, high-carbon fatty acid is not generated, so that the milk flavor is more prominent.

Description

technical field

[0001] The invention relates to the technical field of spices, and more particularly, to a natural flavor mastic and a preparation method thereof. Background technique

[0002] Milk flavor is one of the traditional mainstream flavors that has always been popular, and is widely used in baked goods, sandwiches, dairy products and snack foods.

[0003] Milk fat contains four types of fatty acid triglycerides: saturated fatty acid triglyceride, unsaturated fatty acid triglyceride, keto acid triglyceride and hydroxy acid triglyceride. 43%, the latter two triglyceride content is lower, both accounting for about 1%. Enzymatic preparation of characteristic flavor mastic refers to milk fat, whey powder, coconut oil, etc. as the main raw materials, and the triglycerides of fatty acids (saturated and unsaturated), triglycerides, keto acids and hydroxy acids are converted by the action of lipase. Enzymatic hydrolysis into saturated and unsaturated fatty acids, keto aci...

Examples

Embodiment 1

[0015] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 10g of O.D.O was added, the mixture was placed in a conical flask, and 0.1g of Newlase F3G lipase was added at 45°C under shaking conditions of 190r / min. The enzymatic hydrolysis reaction was carried out for 3 hours. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 °C for 20 minutes. The water was separated from the separatory funnel to obtain 192 g of frankincense with characteristic flavor, with an acid value of 62 (KOH) / (mg / g).

Embodiment 2

[0017] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 20g of O.D.O was added, the mixture was placed in a conical flask, and 0.4g of RM-IM lipase was added at 45°C, shaking at 190r / min. The enzymatic hydrolysis reaction was carried out for 1 h. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 ° C for 20 min. The water was separated from the separatory funnel to obtain 188 g of frankincense with characteristic flavor, with an acid value of 79 (KOH) / (mg / g).

Embodiment 3

[0019] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 10g of O.D.O was added, the mixture was placed in a conical flask, and 0.1g of Lipase A12 lipase was added. The enzymatic hydrolysis reaction was carried out for 4 hours. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 °C for 20 minutes. The water was separated from the separatory funnel to obtain 192 g of frankincense with characteristic flavor, with an acid value of 70 (KOH) / (mg / g).

technical field

[0001] The invention relates to the technical field of spices, and more particularly, to a natural flavor mastic and a preparation method thereof. Background technique

[0002] Milk flavor is one of the traditional mainstream flavors that has always been popular, and is widely used in baked goods, sandwiches, dairy products and snack foods.

[0003] Milk fat contains four types of fatty acid triglycerides: saturated fatty acid triglyceride, unsaturated fatty acid triglyceride, keto acid triglyceride and hydroxy acid triglyceride. 43%, the latter two triglyceride content is lower, both accounting for about 1%. Enzymatic preparation of characteristic flavor mastic refers to milk fat, whey powder, coconut oil, etc. as the main raw materials, and the triglycerides of fatty acids (saturated and unsaturated), triglycerides, keto acids and hydroxy acids are converted by the action of lipase. Enzymatic hydrolysis into saturated and unsaturated fatty acids, keto aci...

Examples

Embodiment 1

[0015] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 10g of O.D.O was added, the mixture was placed in a conical flask, and 0.1g of Newlase F3G lipase was added at 45°C under shaking conditions of 190r / min. The enzymatic hydrolysis reaction was carried out for 3 hours. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 °C for 20 minutes. The water was separated from the separatory funnel to obtain 192 g of frankincense with characteristic flavor, with an acid value of 62 (KOH) / (mg / g).

Embodiment 2

[0017] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 20g of O.D.O was added, the mixture was placed in a conical flask, and 0.4g of RM-IM lipase was added at 45°C, shaking at 190r / min. The enzymatic hydrolysis reaction was carried out for 1 h. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 ° C for 20 min. The water was separated from the separatory funnel to obtain 188 g of frankincense with characteristic flavor, with an acid value of 79 (KOH) / (mg / g).

Embodiment 3

[0019] 200g of anhydrous cream was added to 20g of 0.2mol / L dipotassium hydrogen phosphate buffer, 10g of O.D.O was added, the mixture was placed in a conical flask, and 0.1g of Lipase A12 lipase was added. The enzymatic hydrolysis reaction was carried out for 4 hours. After the enzymatic hydrolysis was completed, the temperature was rapidly heated to 90 °C for 20 minutes. The water was separated from the separatory funnel to obtain 192 g of frankincense with characteristic flavor, with an acid value of 70 (KOH) / (mg / g).

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