Enzymolysis cream emulsified essence base as well as preparation method and application thereof

Abstract

The invention relates to the technical field of essence, in particular to an enzymolysis cream emulsified essence base as well as a preparation method and application thereof. The preparation method of the enzymolysis cream emulsified essence base comprises the following steps: mixing, stirring and dissolving milk powder, whey ferment powder and water to obtain milk liquid; then mixing and heating the anhydrous cream and the milk liquid; adding lipase into the mixture A, sealing and carrying out enzymolysis reaction; carrying out enzyme deactivation treatment after the enzymolysis is finished; and cooling the cream zymolyte, adding the sophorolipid solution while stirring, and uniformly mixing to obtain the enzymolysis cream emulsified essence base. The prepared enzymolysis cream emulsified essence base has the natural milk fragrance of butter and the flavor and taste of cheese, has good flavor complexity, stability and fragrance intensity, and when the enzymolysis cream emulsified essence base serves as a food additive, the fragrance intensity is higher, and more natural fragrance can be brought. The preparation method of the enzymolysis cream emulsified essence base is simple in process, convenient to operate, high in production efficiency, low in production cost and beneficial to industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of flavors, and in particular to an enzymatically hydrolyzed cream emulsified flavor base and a preparation method and application thereof. Background Art

[0002] As an important food additive, edible flavors have been widely used in a variety of foods such as bread, candy, convenience foods and beverages. The main types of edible flavor products include liquid flavors, emulsified flavors, paste flavors, mixed solid flavors, capsule solid flavors, etc. Milk flavor bases have an aroma that consumers like and are widely used in the food industry. However, in the prior art, cream flavor bases are often prepared in the form of synthetic aroma raw materials, which have problems such as insufficient aroma richness, aroma intensity that is easily weakened over time, and easy to produce unpleasant odors. In addition, in order to increase the aroma intensity, a large amount is often added to food, which increases the cost and needs further improvement. Summary of the invention

[0003] In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide an enzymatically hydrolyzed cream emulsified aroma base and a preparation method thereof, wherein the enzymatically hydrolyzed cream emulsified aroma base has the natural milky aroma and cheese flavor and taste of butter and has good flavor complexity, stability and aroma intensity, and when used as a food additive, the intensity is higher and can bring a more natural aroma. The preparation method of the enzymatically hydrolyzed cream emulsified aroma base has a simple process, is easy to operate, and has high production efficiency.

[0004] The purpose of the present invention is achieved by the following technical scheme: A method for preparing enzymatically hydrolyzed cream emulsified aroma base, comprising the following steps: (1) Mixing milk powder, whey fermentation powder and water, stirring and dissolving to obtain milk liquid; then mixing anhydrous butter with the milk liquid and heating to obtain a mixture A; (2) adding lipase to mixture A and sealing the mixture to allow enzymatic hydrolysis to occur; after the enzymatic hydrolysis is completed, inactivating the enzyme to obtain a cream enzymatic hydrolysate; (3) Cooling the cream enzymatic hydrolysate, then adding the sophorolipid solution while stirring, and mixing evenly to obtain the enzymatically hydrolyzed cream emulsified aroma base.

[0005] Furthermore, in step (1), milk powder, whey fermentation powder and water are stirred and dissolved at a temperature of 50-75° C. The milk powder is whole milk powder.

[0006] Furthermore, in step (1), the weight ratio of water, whole milk powder and whey fermentation powder is 1:0.2-0.52:0.04-0.07, and the weight ratio of anhydrous butter to milk is 1:0.3-1.65.

[0007] Furthermore, in step (2), the enzymatic hydrolysis reaction temperature is 30-55°C, the enzymatic hydrolysis time is 16-60h, and the amount of lipase added is 0.08-0.15% of the weight of the cream.

[0008] Furthermore, in step (2), the enzyme inactivation temperature is 70-95°C, and the enzyme inactivation time is 20 min-50 min.

[0009] Furthermore, in step (2), the lipase is at least one of lipase OF-360, lipase AY and lipase palatase 20000L.

[0010] The preparation method of the enzymatically hydrolyzed cream emulsified aroma base of the present invention can catalyze the hydrolysis of anhydrous cream and milk fat to produce short-chain, medium-chain and long-chain fatty acids by using lipase, and the produced fatty acids are the main aroma substances in cream and milk liquid, and the sealing prevents the fatty acids from being oxidized to produce bad smells, and the whey fermentation powder can inhibit the propagation of molds during the enzymatic hydrolysis process, and adjust the acidity to the optimal enzymatic hydrolysis pH of lipase. After the enzymatic hydrolysis is completed, the enzyme is inactivated, and then the next step of treatment is carried out, and the aroma base prepared by the present invention is an enzymatically hydrolyzed antibacterial cream aroma base.

[0011] Furthermore, in step (3), the cream hydrolysate is cooled to 0-30°C, the sophorolipid solution is added at room temperature and stirred, the temperature is controlled at 0-30°C, stirred for 20-60 minutes, and then sheared at a speed of 4000-10000 rpm for 5-15 minutes.

[0012] Furthermore, in step (3), the content of sophorolipid in the sophorolipid solution is 1-4wt%, and the weight ratio of cream hydrolysate to sophorolipid is 1:0.005-0.01.

[0013] The preparation method of the enzymatic emulsified cream flavor base of the present invention adopts anhydrous butter, distilled water, whole milk powder, whey fermentation powder, lipase and sophora biosurfactant. The preparation method of the enzymatic emulsified cream flavor base simplifies the preparation process of traditional emulsified flavors, uses a new emulsification method in the emulsification process, and the flavor and antibacterial effect of the product are enhanced. In the preparation method of the enzymatic emulsified cream flavor base, sophora biosurfactant solution is used to increase the viscosity of the milk, and low temperature reduces the fluidity of fat, so that the product system is more stable. When this product is used as an additive, the aroma intensity is higher and can bring a more natural aroma. The flavor complexity, stability and aroma intensity of the product are higher than those of traditional domestic cream emulsified flavors. The preparation method of the enzymatic emulsified cream flavor base is simple in process, easy to operate, high in production efficiency, low in production cost, and conducive to industrial production.

[0014] The present invention also provides an enzymatically hydrolyzed cream emulsified aroma base, which is prepared by the preparation method of the enzymatically hydrolyzed cream emulsified aroma base. The present invention prepares the cream emulsified aroma base by the above method, so that it has the natural milky aroma and cheese flavor and taste of butter, and has a good overall antibacterial effect and a long shelf life. When it is used as a food additive, the stability of the product is increased, the antibacterial effect is enhanced, the intensity of the aroma is stronger, and the product state can still be kept stable after adding different flavors. The heat resistance and acid and alkali resistance of the product are better than those of traditional domestic emulsified aroma bases.

[0015] The present invention also provides the application of the enzymatically hydrolyzed cream emulsified aroma base, which can be applied to foods such as biscuits, cakes, and bread, and the added amount of the enzymatically hydrolyzed cream emulsified aroma base in the biscuits, cakes, and bread is 1-10%.

[0016] The beneficial effects of the present invention are as follows: the preparation method of the enzymatic cream emulsified aroma base of the present invention adopts anhydrous butter, water, whole milk powder, whey fermentation powder, lipase and sophorolipids and other raw materials to cooperate, wherein lipase is used to catalyze the hydrolysis of anhydrous butter and milk fat to produce short-chain, medium-chain and long-chain fatty acids, and the produced fatty acids are the main aroma substances in butter and milk, and the sealing prevents the oxidation of fatty acids and produces bad smells, and the whey fermentation powder can inhibit the propagation of molds during the enzymatic hydrolysis process, and adjust the acidity to the optimal enzymatic hydrolysis pH of lipase. The enzymatic cream emulsified aroma base prepared by the present invention has the natural milky aroma and cheese flavor and mouthfeel of butter and has good flavor complexity, stability and aroma intensity. When it is used as a food additive, the aroma intensity is higher and can bring a more natural aroma. The preparation method of the enzymatic cream emulsified aroma base is simple in process, easy to operate, and has high production efficiency. The production cost is low, which is conducive to industrial production. DETAILED DESCRIPTION

[0017] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0018] In an embodiment of the present invention, a method for preparing an enzymatically hydrolyzed cream emulsified aroma base comprises the following steps: (1) Mixing milk powder, whey fermentation powder and water, stirring and dissolving to obtain milk liquid; then mixing anhydrous butter with the milk liquid and heating to obtain a mixture A; (2) adding lipase to mixture A and sealing the mixture to allow enzymatic hydrolysis to occur; after the enzymatic hydrolysis is completed, inactivating the enzyme to obtain a cream enzymatic hydrolysate; (3) Cool the cream hydrolysate, then add the sophorolipid solution while stirring, and mix well to obtain the enzymatically hydrolyzed cream emulsified aroma base.

[0019] In some embodiments of the present invention, in step (1), milk powder, whey fermentation powder and water are stirred and dissolved at a temperature of 50-75°C.

[0020] In some embodiments of the present invention, in step (1), the weight ratio of water, whole milk powder and whey fermentation powder is 1:0.2-0.52:0.04-0.07, and the weight ratio of anhydrous butter to milk is 1:0.3-1.65.

[0021] In some embodiments of the present invention, in step (2), the enzymatic hydrolysis reaction temperature is 30-55° C., the enzymatic hydrolysis time is 16-60 h, and the amount of lipase added is 0.08-0.15% of the weight of the cream.

[0022] In some embodiments of the present invention, in step (2), the enzyme inactivation temperature is 70-95° C., and the enzyme inactivation time is 20 min-50 min.

[0023] In some embodiments of the present invention, in step (2), the lipase is at least one of lipase OF-360, lipase AY and lipase palatase 20000L.

[0024] In some embodiments of the present invention, in step (3), the cream hydrolysate is cooled to 0-30°C, the sophorolipid solution is added at room temperature and stirred, the temperature is controlled at 0-30°C, stirred for 20-60 minutes, and then sheared at a speed of 4000-10000 rpm for 5-15 minutes.

[0025] In some embodiments of the present invention, in step (3), the content of sophorolipid in the sophorolipid solution is 1-4wt%, and the weight ratio of cream hydrolysate to sophorolipid is 1:0.005-0.01.

[0026] Example 1 In this embodiment, a method for preparing an enzymatically hydrolyzed cream emulsified aroma base comprises the following steps: (1) Mixing raw materials: 17 g of whole milk powder, 6 g of whey fermentation powder and 83 g of deionized water were mixed and heated at 70°C to dissolve to obtain a mixed milk liquid; 90 g of anhydrous butter was mixed and heated with 100 g of milk liquid to melt to obtain a mixture A; (2) Enzymatic hydrolysis and aroma production: After cooling the mixture A, add 0.072 g of lipase palatase 20000 L to the mixture A and seal it. Perform enzymatic hydrolysis at 37 °C for 20 h. After the enzymatic hydrolysis is completed, heat at 85 °C for 40 min to inactivate the enzyme and obtain a cream enzymatic hydrolysate. (3) Preparation of emulsified aroma base by shearing method: Cool the enzymatic hydrolysate of cream to 20°C in a refrigerator, weigh out 0.93g of deionized water and mix with 0.02g of sophora biosurfactant, prepare 0.95g of sophora biosurfactant solution, put it into the mixing tank, stir while adding, control the temperature at 20°C, stir at high speed for 20min, and then shear at 5000rpm for 15min to obtain the enzymatic hydrolyzed cream emulsified aroma base.

[0027] Example 2 In this embodiment, a method for preparing an enzymatically hydrolyzed cream emulsified aroma base comprises the following steps: (1) Mixing raw materials: 20 g of whole milk powder, 6 g of whey fermentation powder and 80 g of deionized water are mixed and heated at 60° C. to dissolve to obtain a mixed milk liquid; 90 g of anhydrous butter is mixed and heated with 100 g of milk liquid to melt to obtain a mixture A; (2) Enzymatic hydrolysis and aroma production: After cooling the mixture A, add 0.09 g of lipase palatase 20000 L to the mixture A and seal it. Perform enzymatic hydrolysis at 37 °C for 20 h. After the enzymatic hydrolysis is completed, heat at 85 °C for 40 min to inactivate the enzyme and obtain a cream enzymatic hydrolysate. (3) Preparation of emulsified aroma base by shearing method: Cool the enzymatic hydrolysate of cream to 25°C in a refrigerator, weigh out 0.9g of deionized water and mix with 0.05g of sophora biosurfactant, prepare 0.95g of sophora biosurfactant solution, put it into the mixing tank, stir while adding, control the temperature at 22°C, stir at high speed for 30min, and then shear at 6000rpm for 14min to obtain the enzymatic hydrolyzed cream emulsified aroma base.

[0028] Example 3 In this embodiment, a method for preparing an enzymatically hydrolyzed cream emulsified aroma base comprises the following steps: (1) Mixing raw materials: 21 g of whole milk powder, 5 g of whey fermentation powder and 80 g of deionized water were mixed and heated at 65°C to dissolve to obtain a mixed milk liquid; 90 g of anhydrous butter was mixed with 100 g of milk liquid and heated to melt to obtain a mixture A; (2) Enzymatic hydrolysis and aroma production: After cooling the mixture A, add 0.108 g of lipase palatase 20000 L to the mixture A and seal it. Perform enzymatic hydrolysis at 37 °C for 20 h. After the enzymatic hydrolysis is completed, heat at 85 °C for 40 min to inactivate the enzyme and obtain a cream enzymatic hydrolysate. (3) Preparation of emulsified aroma base by shearing method: Cool the enzymatic hydrolysate of cream to 20°C in a refrigerator, weigh out 0.92g of deionized water and mix with 0.03g of sophora biosurfactant, prepare 0.95g of sophora biosurfactant solution, put it into the mixing tank, stir while adding, control the temperature at 15°C, stir at high speed for 40min, and then shear at 8000rpm for 12min to obtain the enzymatic hydrolyzed cream emulsified aroma base.

[0029] The cream enzymatic hydrolysate emulsified aroma base in Example 1 was added to biscuits, cakes, and bread, respectively, and the added mass percentages of the cream enzymatic hydrolysate emulsified aroma base were 8%, 6.6%, and 2%, respectively, as application examples 1-3. Take two portions of biscuits, add 40% of cream by mass and do not add flavoring fats, respectively, and record application examples 1 and 2, respectively. Take two portions of cakes, add 33% of cream by mass and do not add flavoring fats, respectively, and record application examples 3 and 4, respectively. Take two portions of bread, add 10% of cream by mass and do not add flavoring fats, respectively, and record application examples 5 and 6, respectively.

[0030] Arrange perfumers to conduct sensory evaluation tests on the foods of Example 1-3 and Comparative Example 1-6, in which the scores for taste (including hardness and fluffiness) and aroma (including flavor characteristics and aroma richness) were scored using a 10-point value, with the highest intensity being 10 points. The results are shown in the following table:

[0031] As shown in the table above, it can be seen that adding 2% of the cream enzymatic hydrolyzate emulsified aroma base can achieve the effect of adding 10% cream, thereby reducing the use of cream in the product and reducing costs. The enzymatic hydrolyzed cream emulsified aroma base prepared by the present invention has the natural milky aroma and cheese flavor and taste of butter and has good flavor complexity, stability and aroma intensity. When used as a food additive, the aroma intensity is higher and can bring a more natural aroma.

[0032] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A method for preparing an enzymatically hydrolyzed cream emulsified aroma base, characterized in that: The steps include: (1) Mixing milk powder, whey fermentation powder and water, stirring and dissolving to obtain milk liquid; then mixing anhydrous butter with the milk liquid and heating to obtain a mixture A; (2) adding lipase to mixture A and sealing the mixture to allow enzymatic hydrolysis to occur; after the enzymatic hydrolysis is completed, inactivating the enzyme to obtain a cream enzymatic hydrolysate; (3) Cool the cream hydrolysate, then add the sophorolipid solution while stirring, and mix well to obtain the enzymatically hydrolyzed cream emulsified aroma base.

2. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (1), milk powder, whey fermentation powder and water are stirred and dissolved at a temperature of 50-75°C.

3. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (1), the weight ratio of water, milk powder and whey fermentation powder is 1:0.2-0.52:0.04-0.07, and the weight ratio of anhydrous butter to milk liquid is 1:0.3-1.

65.

4. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (2), the enzymatic reaction temperature is 30-55°C, the enzymatic reaction time is 16-60h, and the amount of lipase added is 0.08-0.15% of the weight of the cream.

5. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (2), the enzyme inactivation temperature is 70-95°C and the enzyme inactivation time is 20 min-50 min.

6. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (2), the lipase is at least one of lipase OF-360, lipase AY and lipase palatase 20000L.

7. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (3), the cream hydrolysate is cooled to 0-30°C, the sophorolipid solution is added at room temperature and stirred, the temperature is controlled at 0-30°C, stirred for 20-60 minutes, and then sheared at a speed of 4000-10000 rpm for 5-15 minutes.

8. The method for preparing the enzymatically hydrolyzed cream emulsified aroma base according to claim 1, characterized in that: In step (3), the content of sophorolipid in the sophorolipid solution is 1-4wt%, and the weight ratio of cream hydrolysate to sophorolipid is 1:0.005-0.

01.

9. An enzymatically hydrolyzed cream emulsified aroma base, characterized in that: The invention is prepared by the preparation method of the enzymatically hydrolyzed cream emulsified aroma base according to any one of claims 1 to 8.

10. The use of the enzymatically hydrolyzed cream emulsified aroma base as claimed in claim 9, characterized in that: The enzymatically hydrolyzed cream emulsified flavor base is applied to food.

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