Natural milk fat flavor and method for preparing the same

Abstract

The application discloses a kind of natural cream essence and preparation method, the method is added flavour protease 30~45 ℃ in the whipped cream treated by ultra-high pressure and hydrolyzed for 5~6h, after enzyme inactivation, pH value is adjusted to 7.0~8.0;Add anhydrous ethanol, water and sodium laurate, heat to 35~45 ℃, after homogenization emulsification, add lipase and hydrolyze for 30~60 minutes;Add NaCl solution of 0.2~0.5 times of the mass of whipped cream, and the amount of NaCl added is 0.1~0.5% of the mass of whipped cream, continue to hydrolyze for 3~4h at 35~45 ℃;Add CaCl2 solution of 0.2~0.5 times of the mass of whipped cream, stir evenly, and the amount of CaCl2 added is 0.2~1.0% of the mass of whipped cream, the reaction temperature is reduced to 15~25 ℃ within 20~30 minutes, keep the temperature and continue to hydrolyze for 1~2h;Inactivate enzyme, and obtain natural cream essence.The natural cream essence prepared by the application has no sour taste, and the fragrance intensity is sufficient.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of natural essence, and particularly relates to a natural cream essence and a preparation method thereof. BACKGROUND

[0002] Essence is one of the most important and widely used additives in modern food industry, which can supplement the deficiency of original aroma in food and stabilize inherent aroma in food. Whipped cream is a kind of cream fat, and special aroma can be produced by enzymatic hydrolysis of whipped cream under the action of enzyme, which is deeply loved by people. However, enzyme hydrolysis of whipped cream is prone to over-hydrolysis, which produces sour smell and insufficient aroma intensity. Since the current use of enzyme-hydrolyzed whipped cream is mainly to add it into baked foods such as bread and cakes, the acidic substances contained in the enzyme-hydrolyzed whipped cream can be removed by high-temperature baking, so it does not have a great impact on the current practical application. However, the natural cream essence prepared by enzyme-hydrolyzed whipped cream has insufficient aroma intensity and heavy sour smell, and more addition is required to achieve the effect of adding aroma when applied to food, and the sour smell affects the taste. SUMMARY

[0003] The purpose of the present application is to provide a natural cream essence without sour smell and with sufficient aroma intensity.

[0004] The technical solution of the present application is as follows:

[0005] A preparation method of a natural cream essence, comprising the following steps:

[0006] Step one, treating the whipped cream at 15-25 DEG C. under 300-600 MPa ultra-high pressure for 10-30 minutes;

[0007] Step two, adding flavor protease to the whipped cream treated by ultra-high pressure, and hydrolyzing at 30-45 DEG C. for 5-6 hours under stirring state, and then inactivating the enzyme; wherein the added amount of the flavor protease is 0.01-0.1% of the mass of the whipped cream;

[0008] Step three, lipase enzymatic hydrolysis

[0009] a. adjusting the pH value of the obtained enzymatic hydrolysate to 7.0-8.0;

[0010] b. adding anhydrous ethanol, water and sodium laurate, heating to 35-45 DEG C., homogenizing and emulsifying, adding lipase, and hydrolyzing for 30-60 minutes under stirring; wherein the added amount of the anhydrous ethanol, water and sodium laurate is 5-10%, 1-2% and 0.1-0.2% of the mass of the whipped cream respectively, and the added amount of the lipase is 0.01-0.1% of the mass of the whipped cream;

[0011] c. Add 0.2-0.5 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.1-0.5% of the mass of the cream, and continue hydrolysis at 35-45°C for 3-4 hours;

[0012] d. Add 0.2-0.5 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.2-1.0% of the mass of the cream. While stirring, reduce the reaction temperature to 15-25°C within 20-30 minutes, maintain the temperature and continue hydrolysis for 1-2 hours; inactivate the enzyme to obtain natural cream flavor.

[0013] In the preparation method of the natural cream flavor of the present invention, the structure of the protein and fat in the cream is first changed by ultrahigh pressure, thereby exposing more enzyme binding sites, which is beneficial to the following reactions: 1. In step 2, the endo- and exo-enzymes in the flavor protease act on the interior and ends of the polypeptide, respectively, rapidly hydrolyzing peptide bonds, removing bitterness, and enhancing flavor. 2. The ultrahigh pressure treatment of the cream and the hydrolysis by the protease in step 2 separate the fat in the cream from the protein, which is beneficial for sufficient contact with the lipase in step 3, thereby accelerating the overall enzymatic hydrolysis rate of the lipase, reducing the overall enzymatic hydrolysis time of the lipase, and reducing the uneven lipolysis reaction caused by the partial enzymatic hydrolysis of the protein, resulting in side reactions and the generation of short-chain fatty acids that cause a sour and rancid taste. 3. In step b of step 3 of the present invention, in the presence of anhydrous ethanol and a small amount of water, the cream is homogenized and emulsified under the action of sodium laurate, creating more oil-water interfaces while retaining an appropriate organic phase. This facilitates lipase hydrolysis at the oil-water interface, and at the optimal pH, an appropriate amount of transesterification occurs within the organic phase, producing flavoring substances. 4. In steps c and d, appropriate amounts of NaCl and CaCl2 solutions are added sequentially, and the hydrolysis temperature is controlled in stages, such that the lipase accelerates the reaction rate in step c at 35-45°C in the early stage of the reaction, rapidly hydrolyzing long-chain fatty acids. In step d, the CaCl2 solution is added in a timely manner to control and reduce the reaction rate in the late stage of the reaction, inhibiting excessive decomposition of fatty acids in the late stage of the reaction, which can lead to the production of short-chain fatty acids with an unpleasant rancid taste, thereby resulting in a higher concentration of medium- and long-chain fatty acids with a mellow flavor.

[0014] Preferably, 10-30 kHz ultrasonic stirring is performed during the entire enzymatic hydrolysis process of step 2 and step 3. Low-frequency ultrasonic stirring of 10-30 kHz facilitates full contact between the enzyme and the protein and fat in the cream, reduces the amount of enzyme used, and shortens the reaction time.

[0015] Preferably, in step 3, vitamin E is added before adding lipase, with the amount added being 0.5-1.0% of the weight of the cream. Vitamin E has an antioxidant effect and can prevent the product from oxidizing to generate acid with a rancid taste.

[0016] Preferably, the pH value of the reaction solution before adding flavor protease in step 2 is 6.0-6.6.

[0017] Preferably, after step 1, the flavor protease is first dissolved in a citric acid-sodium citrate buffer solution with a pH value of 6.0-6.6, and then added to the cream for hydrolysis in step 2; the mass of the citric acid-sodium citrate buffer solution is 0.2-0.5% of the cream.

[0018] The lipase is Amano Lipase AY lipase; the flavor protease is Novozymes flavor protease.

[0019] The present invention also provides a natural cream flavor prepared by the above method.

[0020] The beneficial effects of the present invention are:

[0021] The method for preparing the natural milk fat flavor of the present invention comprises the following steps: ultra-high pressure treatment followed by step-by-step enzymatic hydrolysis. On the basis of ultra-high pressure changing the structure of protein and fat in the cream, protease hydrolysis is enabled to produce a strong flavor without bitterness. The sufficient enzymatic hydrolysis of the protein enables lipase to fully contact with the fat in the cream, which is conducive to a rapid reaction to produce flavoring substances and effectively prevents local over-hydrolysis. Furthermore, the method of the present invention effectively controls the reaction speed of each stage of lipase enzymatic hydrolysis, reduces side reactions such as short-chain fatty acids that produce a sour and rancid smell, and ensures that the prepared natural milk fat flavor has no sour and rancid smell and has sufficient flavor and aroma intensity. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a gas chromatogram of the natural cream flavor prepared in Example 1.

[0023] Figure 2 This is the gas chromatogram of the natural cream flavor prepared in Comparative Example 1.

[0024] Figure 3 This is the gas chromatogram of the natural cream flavor prepared in Comparative Example 3. DETAILED DESCRIPTION

[0025] The present invention is described in detail below with reference to the embodiments.

[0026] Example 1

[0027] Prepare a natural cream flavor as follows:

[0028] Step 1: Treat the cream with a pH value of 6.0 under ultra-high pressure conditions of 15° C. and 300 MPa for 10 minutes.

[0029] Step 2: Dissolve Novozymes Flavor Protease in a citric acid-sodium citrate buffer solution at a pH of 6.0-6.6, then add it to the ultra-high pressure treated cream. The amount of Novozymes Flavor Protease added is 0.01% by weight of the cream, and the amount of citric acid-sodium citrate buffer solution is 0.5% by weight of the cream. Hydrolyze the mixture at a temperature of 30-35°C for 5 hours while stirring, and then inactivate the enzyme at 85°C for 15 minutes.

[0030] Step 3: Lipase hydrolysis

[0031] a. Adjust the pH value of the enzymatic hydrolysate obtained above to 7.0;

[0032] b. Add anhydrous ethanol, water, and sodium laurate, heat to 35°C, and homogenize to emulsify; add Amano Lipase AY lipase, and hydrolyze for 30 minutes with stirring; wherein the amount of anhydrous ethanol added is 5% by weight of the cream, the amount of water is 1% by weight of the cream, the amount of sodium laurate is 0.1% by weight of the cream, and the amount of lipase added is 0.05% by weight of the cream;

[0033] c. Add 0.2 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.1% of the mass of the cream, and continue hydrolysis at 35-40°C for 3 hours;

[0034] d. Add 0.2 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.2% of the mass of the cream. While stirring, reduce the reaction temperature to 15°C within 20 minutes, maintain the temperature and continue hydrolysis for 1 hour; inactivate the enzyme at 85°C for 15 minutes to obtain the natural cream flavor.

[0035] Product testing:

[0036] The natural cream flavor prepared in this example was subjected to gas chromatography-mass spectrometry analysis using a headspace-based gas chromatography-mass spectrometry analysis method:

[0037] Detection instruments: Agilent 7693A automatic headspace sampler; Agilent GC / MS 8890 / 5976B combined instrument.

[0038] Headspace conditions: equilibrium temperature 150°C; equilibrium time 20 min; quantitative tube temperature 180°C; transfer line temperature 200°C; carrier gas He; sample pressure 18.9 Pa; pressurization time 0.1 min; injection time 1 min.

[0039] Chromatographic conditions: chromatographic column; carrier gas He; flow rate 1.1 mL / min; constant pressure column temperature: initial temperature 35°C, 5°C / min to 240°C and hold for 10 min; injection port temperature 200°C; split ratio 20:1; transfer line temperature 280°C.

[0040] Figure 1 This is the gas chromatogram of the natural cream flavor prepared in this example. Figure 1 It can be seen that the natural cream flavor prepared in this embodiment has more volatile components, and the chromatographic peaks mainly appear in the middle and late stages, indicating that the natural cream flavor has no or fewer short-chain fatty acids, but more medium- and long-chain fatty acids with a mellow taste.

[0041] Example 2

[0042] Prepare a natural cream flavor as follows:

[0043] Step 1: Treat the cream with a pH value of 6.6 at 25° C. and 600 MPa ultrahigh pressure for 30 minutes.

[0044] Step 2: Add Novozymes Flavor Protease to the ultrahigh-pressure treated cream at a concentration of 0.1% by weight. Hydrolyze at 40-45°C for 6 hours. Mechanical stirring is performed during the hydrolysis, supplemented by 10kHz, 500W ultrasonic agitation. The enzyme is inactivated at 85°C for 15 minutes.

[0045] Step 3: Lipase hydrolysis

[0046] a. Adjust the pH value of the enzymatic hydrolysate obtained above to 8.0;

[0047] b. Add anhydrous ethanol, water, sodium laurate, and vitamin E, heat to 45°C, and homogenize and emulsify; add Amano Lipase AY lipase, and hydrolyze for 60 minutes with stirring; wherein the amount of anhydrous ethanol added is 10% of the weight of the cream, the amount of water is 2% of the weight of the cream, the amount of sodium laurate is 0.2% of the weight of the cream, the amount of lipase added is 0.01% of the weight of the cream, and the amount of vitamin E added is 0.5% of the weight of the cream.

[0048] c. Add 0.5 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.5% of the mass of the cream, and continue hydrolysis at 40-45°C for 4 hours.

[0049] d. Add 0.5 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 1.0% of the mass of the cream. While stirring, reduce the reaction temperature to 25°C within 30 minutes, maintain the temperature and continue hydrolysis for 2 hours; inactivate the enzyme at 85°C for 15 minutes to obtain the natural cream flavor.

[0050] The same method as in Example 1 was used to test the obtained natural cream flavor. Similarly, it can be seen that the chromatographic peaks on the gas chromatogram mainly appear in the middle and late stages, indicating that the natural cream flavor contains no or few short-chain fatty acids, but more medium- and long-chain fatty acids with a mellow taste.

[0051] Example 3

[0052] Prepare a natural cream flavor as follows:

[0053] Step 1: Treat the cream with a pH value of 6.4 under ultra-high pressure conditions of 20° C. and 500 MPa for 20 minutes.

[0054] Step 2: Dissolve Novozymes Flavor Protease in a citric acid-sodium citrate buffer solution at a pH of 6.0-6.6 and then add it to the ultrahigh-pressure treated cream. The amount of Novozymes Flavor Protease added is 0.05% by weight of the cream, and the amount of citric acid-sodium citrate buffer solution is 0.2% by weight of the cream. Hydrolysis is carried out under stirring at a temperature of 40-45°C for 6 hours. Mechanical stirring is performed during the enzymatic hydrolysis, supplemented by 30kHz, 500W ultrasonic agitation. The enzyme is inactivated at 85°C for 15 minutes.

[0055] Step 3: Lipase hydrolysis

[0056] a. Adjust the pH value of the enzymatic hydrolysate obtained above to 7.5;

[0057] b. Add anhydrous ethanol, water, sodium laurate, and vitamin E, heat to 40°C, and homogenize to emulsify; add Amano Lipase AY lipase, and hydrolyze for 50 minutes with stirring; wherein the amount of anhydrous ethanol added is 8% by weight of the cream, the amount of water is 1.5% by weight of the cream, the amount of sodium laurate is 0.2% by weight of the cream, the amount of lipase added is 0.1% by weight of the cream, and the amount of vitamin E added is 1.0% by weight of the cream;

[0058] c. Add 0.3 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.3% of the mass of the cream, and continue hydrolysis at 40-45°C for 3 hours;

[0059] d. Add 0.3 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.5% of the mass of the cream. While stirring, reduce the reaction temperature to 25°C within 20 minutes, maintain the temperature and continue hydrolysis for 2 hours; inactivate the enzyme at 85°C for 15 minutes to obtain the natural cream flavor.

[0060] The same method as in Example 1 was used to test the obtained natural cream flavor. Similarly, it can be seen that the chromatographic peaks on the gas chromatogram mainly appear in the middle and late stages, indicating that the natural cream flavor contains no or few short-chain fatty acids, but more medium- and long-chain fatty acids with a mellow taste.

[0061] Comparative Example 1

[0062] Prepare a natural cream flavor as follows:

[0063] Step 1: Treat the cream with a pH value of 6.0 under ultra-high pressure conditions of 15° C. and 300 MPa for 10 minutes.

[0064] Step 2: Dissolve Novozymes flavor protease and Amano Lipase AY lipase in a citric acid-sodium citrate buffer solution at a pH of 6.0-6.6, then add to the ultra-high pressure treated cream. The Novozymes flavor protease is added in an amount of 0.01% by weight of the cream, the lipase is added in an amount of 0.05% by weight of the cream, and the citric acid-sodium citrate buffer solution is added in an amount of 0.5% by weight of the cream. Then, add a 0.2 times by weight NaCl solution and a 0.2 times by weight CaCl2 solution, stirring evenly. The NaCl amount is 0.1% by weight of the cream, and the CaCl2 amount is 0.2% by weight of the cream. Hydrolysis is performed at 35-40°C for 5 hours while stirring, and the enzymes are inactivated at 85°C for 15 minutes to produce a natural cream flavor.

[0065] The prepared natural cream flavor was subjected to gas chromatography detection using the same method as in Example 1. Figure 2 This is the gas chromatogram of the natural cream flavor prepared in this comparative example. Figure 2 It can be seen that the natural milk fat flavor prepared in this comparative example has a large number of volatile components, and the chromatographic peaks mainly appear in the front and middle sections, indicating that the natural milk fat flavor prepared in this comparative example has more short carbon chain fatty acids and fewer medium and long chain fatty acids. It can be seen that during the enzymatic hydrolysis process in this comparative example, the fat enzymatic hydrolysis reaction was uncontrolled, resulting in the production of short carbon chain fatty acids with a sour and rancid taste.

[0066] Comparative Example 2

[0067] A natural cream flavor is prepared.

[0068] The difference between the preparation method and Example 1 is in step 3. Step 3 of this comparative example is as follows:

[0069] Step 3: Lipase hydrolysis

[0070] a. Adjust the pH of the enzymatic hydrolysate obtained in step 2 to 7.0;

[0071] b. Heat to 35°C and homogenize to emulsify; add Amano Lipase AY lipase at a rate of 0.05% of the weight of the cream and hydrolyze for 30 minutes under stirring;

[0072] c. Add 0.2 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.1% of the mass of the cream, and continue hydrolysis at 35-40°C for 3 hours;

[0073] d. Add 0.2 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.2% of the mass of the cream. While stirring, reduce the reaction temperature to 15°C within 20 minutes, maintain the temperature and continue hydrolysis for 1 hour; inactivate the enzyme at 85°C for 15 minutes to obtain the natural cream flavor.

[0074] The same method as in Example 1 was used to test the obtained natural cream flavor. It can be seen that the chromatographic peaks on the gas chromatogram mainly appear in the middle and late sections, indicating that the natural cream flavor contains no or few short-chain fatty acids, but more medium- and long-chain fatty acids with a mellow taste.

[0075] Comparative Example 3

[0076] A natural cream flavor is prepared.

[0077] The difference between the preparation method and the embodiment is in step three. Step three of this comparative example is as follows:

[0078] Step 3: Lipase hydrolysis

[0079] a. Adjust the pH of the enzymatic hydrolysate obtained in step 2 to 7.0;

[0080] b. Add anhydrous ethanol, water, and sodium laurate, heat to 35°C, and homogenize to emulsify; add Amano Lipase AY lipase at a rate of 0.05% by weight of the cream, and hydrolyze for 30 minutes with stirring; wherein the amount of anhydrous ethanol added is 5% by weight of the cream, the amount of water is 1% by weight of the cream, and the amount of sodium laurate is 0.1% by weight of the cream;

[0081] c. Add 0.2 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.2% of the mass of the cream. While stirring, reduce the reaction temperature to 15°C within 20 minutes, maintain the temperature and continue hydrolysis for 4 hours; inactivate the enzyme at 85°C for 15 minutes to obtain natural cream flavor.

[0082] The same method as in Example 1 was used to test the obtained natural cream flavor. Figure 3 This is the gas chromatogram of the natural cream flavor prepared in this comparative example. Figure 3It can also be seen that the chromatographic peaks on the gas chromatogram mainly appear in the middle and later stages, but the number of peaks is relatively small, indicating that although the natural cream flavor prepared in this comparative example contains fewer short-chain fatty acids with a sour and rancid taste, it also contains fewer medium- and long-chain fatty acids with a mellow taste.

[0083] Comparative Example 4

[0084] A natural cream flavor is prepared.

[0085] The difference between the preparation method and the embodiment is in step three. Step three of this comparative example is as follows:

[0086] Step 3: Lipase hydrolysis

[0087] a. Adjust the pH of the enzymatic hydrolysate obtained in step 2 to 7.0;

[0088] b. Add anhydrous ethanol, water, and sodium laurate, heat to 35°C, and homogenize to emulsify; add Amano Lipase AY lipase at a rate of 0.05% by weight of the cream, and hydrolyze for 30 minutes with stirring; wherein the amount of anhydrous ethanol added is 5% by weight of the cream, the amount of water is 1% by weight of the cream, and the amount of sodium laurate is 0.1% by weight of the cream;

[0089] c. Add 0.2 times the mass of the cream NaCl solution and stir evenly, wherein the amount of NaCl added is 0.1% of the mass of the cream. Maintain 35-40 ° C and continue hydrolysis for 4 hours and 20 minutes; inactivate the enzyme at 85 ° C for 15 minutes to obtain natural cream flavor.

[0090] The same method as in Example 1 was used to test the obtained natural milk fat flavor. It can be seen that the chromatographic peaks on the gas chromatogram mainly appear in the front and back sections, indicating that the natural milk fat flavor prepared in this comparative example contains more short-chain fatty acids with a sour and rancid taste, and relatively fewer medium- and long-chain fatty acids with a mellow taste.

[0091] Sensory evaluation:

[0092] Prepare a 0.2% solution of the flavor to be evaluated in 25°C water. Smell the aroma first and then evaluate its taste based on the following aspects: 1. Overall taste upon entry; 2. Length of lingering sensation in the mouth; 3. Aftertaste lingering in the mouth after swallowing.

[0093] A sensory evaluation panel of 10 people evaluated the natural milk fat flavors prepared in each example and comparative example. The evaluation was conducted indoors at room temperature at 25°C, with milk aroma, flavor, and rancidity evaluated. The scoring method was as follows: a strong, mellow, and rich aroma was assigned 10 points, while a weak aroma was assigned 0 points; a strong, mellow, and rich flavor was assigned 10 points, while a weak flavor was assigned 0 points; no rancidity was assigned 10 points, while a noticeable rancidity was assigned 0 points. The specific evaluation results are shown in Table 1.

[0094] Table 1

[0095]

[0096]

[0097] The sensory evaluation results in Table 1 show that the natural cream flavors prepared by the methods of the present invention in each example achieved higher overall scores than the natural cream flavors in each comparative example, all scoring above 29.0. The overall scores for each comparative example were all below 23. In the method for preparing the natural cream flavor in Comparative Example 1, flavor protease and lipase were added to the cream directly after ultrahigh pressure treatment. NaCl and CaCl2 solutions were then added, followed by direct enzymatic hydrolysis for 5 hours. This method failed to control the enzymatic hydrolysis of the cream. Consequently, the lipase was present throughout the hydrolysis process and catalyzed the hydrolysis of the cream for a prolonged period, causing some fat to be overly hydrolyzed and producing a rancid flavor. Furthermore, the presence of protein trapped some fat, hindering its enzymatic hydrolysis and preventing the effective release of aroma and flavor. Furthermore, Comparative Example 1 did not perform step 3, where anhydrous ethanol and sodium laurate were involved in forming an oil-water interface and an appropriate organic phase. Therefore, transesterification could not proceed, resulting in a lack of aroma compounds formed by transesterification and a lack of aroma. The natural milk fat flavor prepared in Comparative Example 2 uses a step-by-step enzymatic hydrolysis process. However, in step 3 (b), anhydrous ethanol and sodium laurate are not used, and a sufficient oil-water interface and an appropriate organic phase are not formed. Therefore, the aroma and flavor substances produced by the transesterification are also lacking. However, the step-by-step lipolysis allows for controlled lipolysis, preventing excessive lipolysis from producing short-chain fatty acids and avoiding the generation of a rancid smell. The natural milk fat flavor prepared in Comparative Example 3 also uses a step-by-step lipolysis process. However, in step 3, the NaCl solution is not added before the CaCl2 solution is added, resulting in improper control of the lipolysis process. Although the rancid smell is not strong, the aroma and fragrance are not very strong. The natural milk fat flavor prepared in Comparative Example 4 also uses a step-by-step lipolysis process. However, in step 3, the CaCl2 solution is not added at the appropriate time after the NaCl solution is added, which also results in improper control of the lipolysis process and the generation of a rancid smell.

[0098] From the above product test results and sensory evaluation, it can be seen that the natural milk fat flavor prepared by the method of the present invention, after ultra-high pressure treatment and step-by-step enzymatic hydrolysis, not only increases the aroma and fragrance, but also has no sour and rancid taste.

[0099] It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing a natural cream flavor, characterized in that: The following steps are involved: Step 1: treating the cream at 15-25° C. and 300-600 MPa ultrahigh pressure for 10-30 minutes; Step 2: adding flavor protease to the ultrahigh pressure treated cream, and hydrolyzing the cream at 30-45° C. for 5-6 hours under 10-30 kHz ultrasonic stirring to inactivate the enzyme; wherein the amount of flavor protease added is 0.01-0.1% by weight of the cream; Step 3: Lipase hydrolysis a. Adjust the pH of the enzymatic hydrolysate obtained above to 7.0-8.0; b. Add anhydrous ethanol, water, sodium laurate, and vitamin E, heat to 35-45° C., and homogenize and emulsify; add lipase, and hydrolyze for 30-60 minutes under 10-30 kHz ultrasonic stirring; wherein the amount of anhydrous ethanol added is 5-10% by weight of the cream, the amount of water added is 1-2% by weight of the cream, the amount of sodium laurate added is 0.1-0.2% by weight of the cream, the amount of lipase added is 0.01-0.1% by weight of the cream, and the amount of vitamin E added is 0.5-1.0% by weight of the cream; c. Add 0.2-0.5 times the mass of the cream with NaCl solution and stir evenly, wherein the amount of NaCl added is 0.1-0.5% of the mass of the cream, maintain 10-30kHz ultrasonic stirring and 35-45°C temperature to continue hydrolysis for 3-4 hours; d. Add 0.2-0.5 times the mass of the cream CaCl2 solution and stir evenly, wherein the amount of CaCl2 added is 0.2-1.0% of the mass of the cream. Maintain 10-30 kHz ultrasonic stirring to reduce the reaction temperature to 15-25 ° C within 20-30 minutes. Maintain the temperature and 10-30 kHz ultrasonic stirring and continue hydrolysis for 1-2 hours; inactivate the enzyme to obtain natural cream flavor.

2. The method for preparing the natural cream flavor according to claim 1, wherein In the step 2, the pH value of the reaction solution before adding the flavor protease is 6.0-6.

6.

3. The method for preparing the natural cream flavor according to claim 2, wherein: After step 1, the flavor protease is first dissolved in a citric acid-sodium citrate buffer solution with a pH value of 6.0-6.6, and then added to the cream for hydrolysis in step 2; the mass of the citric acid-sodium citrate buffer solution is 0.2-0.5% of the cream.

4. The method for preparing the natural cream flavor according to any one of claims 1 to 3, characterized in that: The lipase is Amano Lipase AY lipase; the flavor protease is Novozymes flavor protease.

5. A natural cream flavor, characterized in that: Prepared by the method according to any one of claims 1 to 4.

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