A protein-lipid soluble flavor composition and a method for preparing the same

Abstract

This invention provides a protein-fat-soluble flavor compound composition, formed by heating a mixture containing protein, fat-soluble flavor compound, and water. Compared with existing technologies, this invention utilizes protein to adsorb fat-soluble flavor compounds. The protein binds to negative flavor substances irreversibly, selectively adsorbing undesirable flavor compounds and removing them. Furthermore, by controlling the ratio of protein to fat-soluble flavor compounds, the adsorption process can be achieved more precisely. Simultaneously, the heating process alters the protein's structure, increasing its hydrophobicity and expanding its binding sites with flavor compounds, thus more effectively adsorbing undesirable flavor compounds.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, and particularly relates to a protein-fat soluble flavoring composition and its preparation method. Background Technology

[0002] The flavor of dairy products is a key factor influencing their sales, making flavor research a consistently hot topic. Milk fat hydrolysis is a novel, natural biological technology that has emerged and begun commercialization in recent years to enhance flavor. It primarily uses milk fat as a substrate, producing pleasant and rich flavor compounds after enzymatic hydrolysis, such as δ-decanolide and δ-dodecanolactone, which impart a creamy aroma and effectively improve dairy flavor. However, while producing positive flavors, milk fat hydrolysis also generates negative flavor compounds, such as heptanal, which has an earthy taste, and 2-butanone, which has a plastic-like taste. Conventional solutions to undesirable flavors in hydrolysates mainly involve masking them with flavorings, resulting in an unnatural and authentic flavor profile that is difficult to completely resolve. Summary of the Invention

[0003] In view of this, the technical problem to be solved by the present invention is to provide a composition of protein-fat soluble flavoring with good flavor and a method for preparing the same.

[0004] The present invention provides a protein-fat-soluble flavoring composition, which is formed by heating a mixture containing protein, fat-soluble flavoring and water.

[0005] Preferably, the mass ratio of the protein to the fat in the fat-soluble flavoring is 1:(1-5).

[0006] Preferably, the protein has a mass concentration of 3% or greater in the mixture.

[0007] Preferably, the protein content in the protein raw material is greater than or equal to 30%; the fat content of the fat-soluble flavoring is 10% to 100%.

[0008] Preferably, the protein is selected from milk protein, more preferably from one or more of whey protein, casein and milk protein; more preferably whey protein.

[0009] The fat-soluble flavor compound is obtained by enzymatic hydrolysis of dairy raw materials; preferably, the dairy raw materials are selected from one or more of light cream, butter, anhydrous butter and cheese; preferably, the enzymes used for enzymatic hydrolysis are lipase and / or protease.

[0010] Preferably, the mass of the protease is 0.05% to 1% of the protein mass in the milk raw material (based on a protease activity of 600,000 U / g); and / or the mass of the lipase is 0.05% to 3% of the fat mass in the milk raw material (based on a lipase activity of 30,000 U / g).

[0011] Preferably, the heating temperature is 70℃~95℃; the heating time is 15~60min.

[0012] Preferably, the material is sheared after heating; the shearing rate is 2000–8000 r / min; and the shearing time is 2–30 min.

[0013] Preferably, homogenization is performed after shearing; the secondary pressure of homogenization is 20-80 bar; and the primary pressure is 100-400 bar.

[0014] The present invention also provides a food product containing the above-mentioned protein-fat soluble flavoring composition;

[0015] Preferably, the food product includes at least one of beverages, flavored milk, fermented milk, ice cream, processed cheese, cakes, bread, and cereal products.

[0016] This invention provides a protein-fat-soluble flavor compound composition, formed by heating a mixture containing protein, fat-soluble flavor compound, and water. Compared with existing technologies, this invention utilizes protein to adsorb fat-soluble flavor compounds. The protein binds to negative flavor substances irreversibly, selectively adsorbing undesirable flavor compounds and removing them. Furthermore, by controlling the ratio of protein to fat-soluble flavor compounds, the adsorption process can be achieved more precisely. Simultaneously, the heating process alters the protein's structure, increasing its hydrophobicity and expanding its binding sites with flavor compounds, thus more effectively adsorbing undesirable flavor compounds. Attached Figure Description

[0017] Figure 1 The graph shows the content of δ-decanolide in the compositions obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention.

[0018] Figure 2 The graph shows the content of δ-dodecanolide in the compositions obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention;

[0019] Figure 3 The graph shows the content of heptanal in the compositions obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention;

[0020] Figure 4 The graph shows the content of 2-butanone in the compositions obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention;

[0021] Figure 5 The quantitative analysis description QDA diagram is shown for the modified milk prepared from the compositions obtained in Example 1 and Comparative Example 1 of this invention.

[0022] Figure 6The QDA diagram describes the quantitative analysis of the modified milk prepared from the compositions obtained in Example 6 and Comparative Example 6 of this invention. Detailed Implementation

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] The present invention provides a protein-fat-soluble flavoring composition, which is formed by heating a mixture containing protein, fat-soluble flavoring and water.

[0025] Since fat-soluble flavorings may also contain proteins, to avoid ambiguity, unless otherwise specified, the term "protein" in this invention refers to added protein, i.e., protein other than that that may be present in fat-soluble flavorings. This invention does not impose any particular restrictions on the state of the protein source in the mixture; it can be in powder, block, liquid, etc. In this invention, the protein is preferably provided by protein powder; the protein content in the protein raw material is preferably greater than or equal to 30%; in the embodiments provided by this invention, a protein powder with a protein content of 80% is specifically used as an example; the protein is preferably milk protein; more preferably one or more of whey protein, casein, and milk protein; and even more preferably whey protein.

[0026] According to the present invention, since the flavor substances in fat-soluble flavor compounds are also fats, the fat content in the fat-soluble flavor compounds is preferably 10% to 100%, more preferably 25% to 100%, and even more preferably 25% to 80%. In the embodiments provided by the present invention, fat-soluble flavor compounds with fat contents of 40% and 82% are specifically used for illustration. The fat-soluble flavor compounds can be any fat-soluble flavor compounds well-known to those skilled in the art, and there are no special limitations. In the present invention, they are preferably obtained from milk raw materials through enzymatic hydrolysis; the milk raw materials are selected from one or more of light cream, butter, anhydrous butter, and cheese; the enzyme used for enzymatic hydrolysis is preferably lipase and / or protease; the mass of the protease is preferably 0.05% to 1% of the protein mass in the milk raw materials (based on a protease activity of 600,000 U / g), more preferably 0.05% to 0.8%, and even more preferably 0.05% to 0.5%. The content of lipase is preferably 0.05% to 0.3%, even more preferably 0.05% to 0.2%, and most preferably 0.05% to 0.1%; the mass of the lipase is preferably 0.05% to 3% of the fat mass in the milk raw material (based on an enzyme activity of 30,000 U / g), more preferably 0.05% to 2%, even more preferably 0.05% to 1%, even more preferably 0.05% to 0.8%, even more preferably 0.05% to 0.5%, even more preferably 0.05% to 0.3%, and most preferably 0.05% to 0.1%.

[0027] In this invention, the mixture comprises at least protein, fat-soluble flavoring agent, and water; wherein the mass concentration of the protein in the mixture is preferably greater than or equal to 3%, more preferably 3% to 50%, even more preferably 3% to 30%, and most preferably 4% to 20%; the mass ratio of the protein to the fat in the fat-soluble flavoring agent is preferably 1:(1 to 5); in the embodiments provided by this invention, the mass ratio of the protein to the fat in the fat-soluble flavoring agent is specifically 1:1, 1:5, 1:2, 3:4, or 1:4.

[0028] The composition provided by the present invention is formed by heating a mixture containing protein, fat-soluble flavoring agent and water; the heating temperature is preferably 70°C to 95°C; in the embodiments provided by the present invention, the heating temperature is specifically 70°C, 95°C, 80°C or 75°C; the heating time is preferably 15 to 60 min; in the embodiments provided by the present invention, the heating time is specifically 60 min, 15 min, 20 min or 25 min.

[0029] In this invention, heating is followed by shearing; the shearing rate is preferably 2000–8000 r / min; in the embodiments provided by this invention, the shearing rate is specifically 8000 r / min, 2000 r / min, 6000 r / min, 5000 r / min, or 7000 r / min; the shearing time is preferably 2–30 min; in the embodiments provided by this invention, the shearing time is specifically 2 min, 30 min, 5 min, 7 min, or 3 min; to improve the shearing effect, heating is performed simultaneously with shearing; the shearing temperature is preferably 60℃–75℃.

[0030] According to the present invention, homogenization is preferably performed after shearing to improve the uniformity and stability of the system; the secondary pressure for homogenization is preferably 20-80 bar; in the embodiments provided by the present invention, the secondary pressure is specifically 20 bar, 80 bar, 50 bar or 30 bar; the primary pressure is preferably 100-400 bar; in the embodiments provided by the present invention, the primary pressure is specifically 100 bar, 400 bar, 250 bar or 150 bar.

[0031] The present invention does not impose any particular limitation on the form of the composition, which may be in the form of powder or paste, etc. When it is in the form of powder, it may be dried after homogenization. The drying method may be any method known to those skilled in the art and is not particularly limited. In the present invention, it may be one or more of spray drying, vacuum drying and freeze drying. When the composition is in the form of paste, it may be concentrated or otherwise processed after homogenization according to the usage requirements.

[0032] This invention utilizes protein adsorption of fat-soluble flavor compounds. The protein binds to negative flavor substances in an irreversible manner, selectively adsorbing undesirable flavor substances and removing negative flavors. Furthermore, by controlling the ratio of protein to fat-soluble flavor compounds, the adsorption effect can be achieved more precisely. Simultaneously, combined with a heating process, the protein's structure changes upon heating, increasing its hydrophobicity and thus increasing the number of binding sites with flavor compounds, thereby more effectively adsorbing undesirable flavor compounds.

[0033] The present invention also provides a method for preparing the above-mentioned protein-fat-soluble flavor composition, comprising: heating a mixture containing protein, fat-soluble flavor and water to obtain a protein-fat-soluble flavor composition.

[0034] This invention does not impose any special restrictions on the source of any raw materials; they can be commercially available or homemade. The proteins and fat-soluble flavorings mentioned are the same as those described above and will not be repeated here.

[0035] In this invention, preferably, the protein is provided by protein powder, block protein, or protein emulsion, and more preferably, the protein is provided by protein powder; the amount of protein in the mixture is the same as described above, and will not be repeated here.

[0036] In this invention, more preferably, the fat-soluble flavor compound is prepared by the following method: after sterilizing the milk raw material, protease and lipase are added for enzymatic hydrolysis to obtain a fat-soluble enzymatically hydrolyzed flavor compound; the sterilization temperature is preferably 72℃~90℃; the sterilization time is preferably 10~20min; after sterilization, it is preferably cooled to 10℃~50℃, and protease and lipase are added; the amounts of protease and lipase added are the same as described above, and will not be repeated here; the enzymatic hydrolysis temperature is preferably 10℃~50℃; the enzymatic hydrolysis is preferably carried out under stirring conditions; in this invention, it is preferably hydrolyzed to a pH value of 4.4~5.0; after enzymatic hydrolysis, heating is used to terminate the enzymatic hydrolysis reaction to obtain a fat-soluble enzymatically hydrolyzed flavor compound; the heating temperature is preferably 80℃~90℃; the heating time is preferably 20~40min.

[0037] The mixture is heated; the heating is preferably carried out under stirring conditions; the heating temperature is preferably 70℃~95℃; in the embodiments provided by the present invention, the heating temperature is specifically 70℃, 95℃, 80℃ or 75℃; the heating time is preferably 15~60min; in the embodiments provided by the present invention, the heating time is specifically 60min, 15min, 20min or 25min.

[0038] After heating, a shearing process is preferably performed; the shearing rate is preferably 2000–8000 r / min; in the embodiments provided by the present invention, the shearing rate is specifically 8000 r / min, 2000 r / min, 6000 r / min, 5000 r / min or 7000 r / min; the shearing time is preferably 2–30 min; in the embodiments provided by the present invention, the shearing time is specifically 2 min, 30 min, 5 min, 7 min or 3 min; to improve the shearing effect, heating is preferably performed simultaneously with the shearing; the shearing temperature is preferably 60℃–75℃.

[0039] According to the present invention, after shearing, homogenization is preferably performed to obtain a protein-fat-soluble flavor composition; the secondary pressure of homogenization is preferably 20-80 bar; in the embodiments provided by the present invention, the secondary pressure is specifically 20 bar, 80 bar, 50 bar or 30 bar; the primary pressure is preferably 100-400 bar; in the embodiments provided by the present invention, the primary pressure is specifically 100 bar, 400 bar, 250 bar or 150 bar.

[0040] The present invention also provides a food product containing the above-described composition of protein-fat-soluble flavoring agents; preferably, the food product includes at least one of beverages, flavored milk, fermented milk, ice cream, processed cheese, cakes, bread, and cereal products; more preferably, the mass of the protein-fat-soluble flavoring agent is 0.01% to 2% of the mass of the food product.

[0041] Taking the preparation of milk foam using the protein-fat soluble flavoring composition provided by this invention as an example, the formula is shown in the table below:

[0042] raw material Quantity / g Whipping cream 50.0 raw milk 24.0 condensed milk 15.0 white sugar 0.5 table salt 0.6 Composition of protein-fat soluble flavorings 0.1 Secondary water 9.8 total 100

[0043] Taking the preparation of soft-serve ice cream using the protein-fat-soluble flavoring composition provided by this invention as an example, the formulation is shown in the table below:

[0044] raw material Quantity / g Whipping cream 2.6 Refined coconut oil 4.0 white sugar 8.0 skim milk powder 12.0 maltodextrin 3.0 Composition of protein-fat soluble flavorings 0.2 water 70.2 total 100

[0045] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a protein-fat soluble flavoring composition and its preparation method provided by the present invention.

[0046] All reagents used in the following examples are commercially available.

[0047] Preparation of enzymatically hydrolyzed flavor compounds in the examples and control examples:

[0048] Enzymatically hydrolyzed flavor compound a: Heat light cream to 72℃ and keep warm for 20 minutes. Cool down to 50℃ and add 0.05% of the protein mass of the light cream containing protease (enzyme activity of 600,000 U / g) and 0.05% of the fat mass of the light cream containing lipase (enzyme activity of 30,000 U / g). Stir the reaction and wait until the pH drops to 5.0. Then heat to 85℃ and keep warm for 20 minutes to inactivate the enzymes, thus obtaining enzymatically hydrolyzed flavor compound a.

[0049] Enzymatically hydrolyzed flavor compound b: Heat butter to 75℃, keep warm for 15 minutes, cool down to 45℃, add 0.1% of the protein mass of the butter containing protease (enzyme activity of 600,000 U / g) and 0.1% of the fat mass of the butter containing lipase (enzyme activity of 30,000 U / g), stir and react. After the pH drops to 4.8, heat to 85℃ and keep warm for 20 minutes to inactivate the enzymes, thus obtaining enzymatically hydrolyzed flavor compound b.

[0050] Compare with Example 1

[0051] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 25g of WPC80 (80% protein content), and 25g of water.

[0052] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed environment at 96℃ for 70 min, shear at 5000 r / min for 10 min, homogenize, and apply a secondary pressure of 80 bar and a primary pressure of 400 bar to obtain the finished product.

[0053] Compare with Example 2

[0054] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 25g of WPC80 (80% protein content), and 25g of water.

[0055] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 50°C for 10 min, shear at 5000 r / min for 10 min, homogenize, and apply a secondary pressure of 80 bar and a primary pressure of 400 bar to obtain the finished product.

[0056] Compare with Example 3

[0057] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 31.25g of WPC80 (80% protein content), and 18.75g of water.

[0058] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 95°C for 20 min, shear at 5000 r / min for 10 min, homogenize, and apply a secondary pressure of 40 bar and a primary pressure of 200 bar to obtain the finished product.

[0059] Compare with Example 4

[0060] Total weight 100g, enzymatically hydrolyzed flavor compound a 50g (fat content 40%), WPC80 4.16g (protein content 80%), water 45.84g.

[0061] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 70°C for 30 min, shear at 6000 r / min for 10 min, homogenize, and apply a secondary pressure of 50 bar and a primary pressure of 250 bar to obtain the finished product.

[0062] Compare with Example 5

[0063] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 2.5g of WPC80 (80% protein content), and 47.5g of water.

[0064] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 85°C for 15 min, shear at 8000 r / min for 5 min, homogenize, and apply a secondary pressure of 20 bar and a primary pressure of 100 bar to obtain the finished product.

[0065] Compare with Example 6

[0066] Total weight 100g, enzymatically hydrolyzed flavor compound b 20g (fat content 82%), WPC80 2.5g (protein content 80%), water 85.3g.

[0067] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound b, and stir in a sealed environment at 75°C for 20 min, shear at 6000 r / min for 10 min, homogenize, and apply a secondary pressure of 20 bar and a primary pressure of 100 bar to obtain the finished product.

[0068] Example 1

[0069] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 25g of WPC80 (80% protein content), and 25g of water.

[0070] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed environment at 70°C for 60 min, shear at 8000 r / min for 2 min, homogenize, and apply a secondary pressure of 20 bar and a primary pressure of 100 bar to obtain the finished product.

[0071] Example 2

[0072] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 5g of WPC80 (80% protein content), and 45g of water.

[0073] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 95°C for 15 min, shear at 2000 r / min for 30 min, homogenize, and apply a secondary pressure of 80 bar and a primary pressure of 400 bar to obtain the finished product.

[0074] Example 3

[0075] Total weight 100g, enzymatically hydrolyzed flavor compound a 50g (fat content 40%), WPC80 12.5g (protein content 80%), water 37.5g.

[0076] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 80℃ for 20 min, shear at 6000 r / min for 5 min, homogenize, and apply a secondary pressure of 50 bar and a primary pressure of 250 bar to obtain the finished product.

[0077] Example 4

[0078] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 18.75g of WPC80 (80% protein content), and 31.25g of water.

[0079] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed container at 80°C for 20 min, shear at 5000 r / min for 7 min, homogenize, and apply a secondary pressure of 30 bar and a primary pressure of 150 bar to obtain the finished product.

[0080] Example 5

[0081] Total weight 100g, including 50g of enzymatically hydrolyzed flavor compound a (40% fat content), 6.25g of WPC80 (80% protein content), and 43.75g of water.

[0082] Weigh water, WPC80 and enzymatically hydrolyzed flavor compound a, and stir in a sealed environment at 75°C for 25 min, shear at 7000 r / min for 3 min, homogenize, and apply a secondary pressure of 30 bar and a primary pressure of 150 bar to obtain the finished product.

[0083] Example 6

[0084] Total weight 100g, enzymatically hydrolyzed flavor compound b 20g (fat content 82%), WPC80 20.5g (protein content 80%), water 59.5g.

[0085] Weigh water, WPC80, and enzymatically hydrolyzed flavor compound b, and stir in a sealed container at 80°C for 25 minutes, shear at 8000 r / min for 5 minutes, homogenize, and apply a secondary pressure of 40 bar and a primary pressure of 200 bar to obtain the finished product.

[0086] The components of the compositions obtained in Examples 1-5 and Comparative Examples 1-5 were analyzed, and the results are shown in Table 1 and... Figures 1-4 ,in, Figure 1 The graph shows the content of δ-decanolide; Figure 2 The graph shows the content of δ-dodecanolide; Figure 3 The graph shows the content of heptanal; Figure 4 The graph shows the content of 2-butanone.

[0087] Table 1 Flavor substance content in the composition

[0088]

[0089] The flavor compound data show that the contents of positive flavor compounds (δ-decanolide and δ-dodecanolide with creamy aroma) in Control Examples 1-5 and Examples 1-5 are basically similar with slight fluctuations, while the contents of negative flavor compounds in Examples 1-5 are significantly lower than those in Control Examples 1-5. This is mainly because the protein selectively adsorbs negative flavor compounds and has a smaller adsorption effect on positive flavor compounds.

[0090] The above-mentioned methods for detecting flavor substances:

[0091] (1) Preparation of standard samples

[0092] a. Preparation of artificial milk matrix; preparation information is shown in the table below:

[0093]

[0094] b. Preparation of standard samples: Prepare a mixed standard of 1000 ppm flavor substances using ethanol as a solvent;

[0095] c. Preparation of standard curve: Dilute the 1000 ppm mixed standard with ethanol to prepare a 1 ppm mixed standard, which will be used to prepare the matrix-stipulated standard curve series. See the table below for preparation details:

[0096] Mother liquor concentration Preparation method Final concentration of matrix spiking 1ppm 10ml + 9990ml artificial milk base 1ppb 1ppm 100ml + 9900ml artificial milk base 10ppb 1000ppm 1ml + 9999ml artificial milk base 100ppb 1000ppm 10ml + 9990ml artificial milk base 1000ppb 1000ppm 100ml + 9900ml artificial milk base 10000ppb

[0097] (2) Sample preparation

[0098] Add the sample to the artificial milk matrix at a dosage of 2%, disperse it thoroughly, and set aside for use.

[0099] Use a pipette to draw 10 ml of the above solution into a 20 ml headspace vial, add 2 g of analytical grade NaCl and one magnetic stir bar, tighten the cap with a special clamp, place it on a magnetic stirring plate, and stir at medium speed for 10 minutes.

[0100] (3) Instrument conditions and parameters

[0101] Instruments: Agilent 7000C GC / MS, Agilent 7697A Headspace

[0102] Headspace conditions: Oven temperature equilibrates at 85℃ for 45 minutes, metering loop at 105℃, transfer line at 125℃.

[0103] Chromatographic column: DB-WAX 30m×0.25mm×0.25μm;

[0104] GC conditions: Inlet temperature 250℃, split ratio: 20:1, hold at 35℃ for 2 min, increase to 250℃ at 10℃ / min, hold for 2 min;

[0105] MS conditions: Ion source 250℃, transfer line 250℃, EI power supply 70ev, select ion scan mode.

[0106] Modified milk application

[0107] Modified milk formula: 99.0% raw milk, 0.6% anhydrous butter, 0.2% mono- and diglyceride fatty acid esters (Kairui 18-04K), and 0.2% of the composition obtained in Comparative Example 1, Example 1, Comparative Example 6, or Example 6.

[0108] Process: Emulsify at 70℃~75℃ for 30min, homogenize once at 65℃~70℃, homogenization pressure is 40bar (secondary pressure) / 180bar (primary pressure), UHT tubular sterilization, sterilization conditions are 138℃ for 4s.

[0109] Sensory testing of the modified milk: The modified milk prepared using the composition of Control Example 1 or Example 1 was evaluated by a professional sensory team. The QDA diagram was described using quantitative analysis, as shown below. Figure 5 As shown; the QDA plot describes the quantitative analysis of the modified milk prepared using the composition of Comparative Example 6 or Example 6, as shown. Figure 6 As shown.

[0110] Evaluation criteria: N=14 tasters, flavor evaluation uses a 10-point scale, specific criteria: ≤2 points: none; 3-4 points: identifiable, not very strong; 5-6 points: moderately strong; 7-8 points: strong; 9-10 points: very strong.

[0111] Depend on Figure 5 It was observed that, compared to Control Example 1, the sample containing Example 1 had a weaker earthy and plastic taste. Further sensory testing during the shelf life revealed that this trend persisted. This is because the protein in Example 1 effectively and irreversibly adsorbed fat-soluble enzymatically hydrolyzed flavor compounds, weakening undesirable flavors and maintaining stability throughout the shelf life. Furthermore, the positive flavor scores for milk, light cream, and condensed milk containing the sample from Control Example 1 were close to those of Example 1, indicating that the protein primarily selectively adsorbed negative flavor compounds, with a relatively small adsorption effect on positive flavor compounds. This also corresponds to the aforementioned flavor compound detection results.

[0112] Depend on Figure 6 It can be seen that, compared to Control Example 6, the sample containing the composition of Example 6 had a weaker earthy and plastic taste. Further sensory testing was conducted during the shelf life, and this trend was maintained throughout the shelf life. In addition, the positive flavor scores for butter, heavy cream, and condensed milk in the sample containing Control Example 6 were similar to those in Example 6.

[0113] By comparison Figure 6 (Comparative Example 6, Example 6) and Figure 5 (Comparative Example 1 and Example 1) It was found that even if the enzymatically hydrolyzed flavor compounds were different, the protein still had the adsorption effect on their undesirable flavors.

Claims

1. A composition of protein-fat-soluble flavoring agent, characterized in that, It is formed by heating a mixture containing protein, fat-soluble flavorings and water; The protein is selected from whey protein; The mass ratio of the protein to the fat in the fat-soluble flavoring is 1:(1~5). The protein concentration in the mixture is greater than or equal to 3% by mass; The protein content in the protein raw material is greater than or equal to 30%; The fat content of the fat-soluble flavoring agent is 10% to 100%; The fat-soluble flavor compound is obtained from milk raw materials through enzymatic hydrolysis; The enzymes used in the enzymatic hydrolysis are lipase and protease. The heating temperature is 70℃~95℃; the heating time is 15~60 min; After heating, shearing is performed; the shearing rate is 2000~8000 r / min; the shearing time is 2~30 min; After shearing, homogenization is performed; the secondary pressure for homogenization is 20~80 bar; the primary pressure is 100~400 bar.

2. The composition according to claim 1, characterized in that, The dairy ingredients are selected from one or more of light cream, butter, anhydrous butter, and cheese.

3. The composition according to claim 1, characterized in that, Based on a protease activity of 600,000 U / g, the mass of the protease is 0.05% to 1% of the protein mass in the milk raw material; Based on an enzyme activity of 30,000 U / g, the mass of the lipase is 0.05% to 3% of the fat mass in the milk raw material.

4. A food product, characterized in that, The food contains a composition of the protein-fat soluble flavoring as described in any one of claims 1 to 3.

5. The food product according to claim 4, characterized in that, The food products include at least one of beverages, flavored milk, fermented milk, ice cream, processed cheese, and cereal products.

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