CN101099560A - Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material - Google Patents
Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material Download PDFInfo
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Abstract
The present invention relates to a flavoured milk essence. Said flavoured milk essence is made up by using butter as raw material and making it undergo two reaction processes of biological conversion and autothermic cracking. Said invention also provides the concrete operation steps of said two reaction processes.
Description
Technical field
The present invention relates to a kind of method that the oxygen thermal cracking is produced milk spices that contains, being specifically related to a kind of is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream.
Background technology
Milk-taste essence is Applications in Food Industry one of essence the most widely, it plays important effect as food additives for improving breast and breast flavor food mouthfeel and quality, raising along with China's economy development and people's living standard, dairy products and relevant therewith food (comprise staple food and leisure food) in people's food chain proportion is increasing, consumer's requirement to the quality of food when selecting packaged food simultaneously is more and more higher, and whether they satisfy the hobby of mouthfeel and more note natural, safety, with make for good health.Each essence and flavoring agent big powers of the whole world attach great importance to the variation in the market of China, they occupy in high-end market also not stint one after another under the situation of advantage and drop into huge fund and manage and seize Chinese general marketplace to reduce production costs in China's implementations " localization " of setting up factories, the small-sized essence and flavoring agent of numerous domestic company then must not constantly adopt the harmful competition means of " homogeneity; low price " to carry out market competition, make that traditional essence market profit is more and more thinner even do not have profit and can talk, therefore use new technology, it is that we enlarge occupation rate of market that new raw material is made the new product with core technology, improving the important channel of product profit rate, also is the meaning that we carry out this type of research.
The oxidation thermal cracking method is to produce one of fragrance material important method, adds edible oil in the daily cooking life of people and fries in shallow oil, fries, explodes, and except that utilizing Maillard reaction to produce the perfume (or spice), it is fragrant also to have utilized oxidation thermal cracking to produce mostly.Than bioconversion method, the oxidation thermal cracking method has special advantages---and technology is simple, and cost is lower.Therefore, how to use the oxidation thermal cracking method to obtain colory milk spices efficiently and become the current research focus.
At present, the shortcoming of the milk essence of the lipase hydrolysis method preparation of selling on the market is that fragrance harmony is relatively poor, and style characteristic is not distinct.Analysis result shows that main cause is that lipase hydrolysis produces olefine aldehydr class material hardly, and these materials are important component of milk.In theory, lyases also can produce olefine aldehydr class material by directed cracking unrighted acid, but the lyases source is also very limited, and price is more expensive, therefore, because the lipase hydrolysis product lacks the necessary composition of some milks, so fragrance is true to nature inadequately.
Summary of the invention
The objective of the invention is to overcome the shortcoming of biological enzyme hydrolysis technology, providing a kind of is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream.
Design of the present invention is such:
The inventor is on the basis of a large amount of experiments, with cream is raw material, utilizing preferred lipase to carry out bio-transformation under given conditions makes in the cream part triglyceride hydrolysis go on a tour from aliphatic acid, carry out the oxidation thermal cracking reaction with enzyme hydrolysis cream product as reactant then, make the flavored type milk essence base-material of high-quality.
The present invention is achieved in that according to above-mentioned design
At first the inventor is on the basis of in the past being engaged in living things catalysis work, from commercial lipase, with cream is substrate, in conjunction with milk perfuming test evaluation result, through primary election, final election, finally obtain ten kinds of lipase of bio-transformation cream one-tenth milk spices well, they are respectively the commercialization lipase Lipomod 691P/1 available from Britain biocatalyst company, Lipomod 691P/2, Lipomod 691P/3, Lipomod 691P/4, Lipomod 691P/5, Lipomod 229P, Lipomod 034P, Lipomod 041P, Lipomod 338P, Lipomod 309P, Lipomod 224P, Lipomod 187P, Lipomod 29P, the lipase Palatase of Denmark NOVO company 20,000L, Lecitase 10L and available from the commercialization lipase Lipase M " Amano " 10 of Japanese Amano Enzyme Inc., Lipase MER " Amano ", Lipase AY " Amano " 30G a kind of or their mixture.Then, further study specified conditions or this optimal conditions of biotransformation, the suitable concentration that comprises the bio-transformation substrate, the consumption of enzyme, the kind of buffer solution, the addition of buffer solution, the bio-transformation temperature, transformation time, and the oxidation thermal cracking processing method etc., more intactly having formed a kind of at last is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream, this method is gone on a tour the triglyceride hydrolysis in the cream from aliphatic acid by specific lipase, then LCFA in the part is carried out the oxidation thermal cracking reaction, finally makes flavored type milk spices, specifically comprise following three steps:
(1) at first 0.05～the 1.0wt% of lipase according to cream content dropped in the mixture of cream and water, finish the inoculation of bio-transformation, the retort that places band to stir, then under 30～60 ℃ of temperature, between 0.5～24h, at the uniform velocity drip alkalescence buffer solution with 0.05～0.2ml/min, at least enzymolysis 24h in retort, the pH that makes zymolyte is at least below 5.4
(2) zymolyte of step (1) is gone out under 75～85 ℃ condition enzyme 10～30min, standing separation goes out upper oil phase behind the enzyme that goes out;
(3) elder generation changes the oil phase of step (2) gained in the reactor of band condensation reflux unit over to, is warming up to 150～300 ℃ (preferred 180～250 ℃.), feed the ventilation in 40: 1～200: 1 of oxygen-containing gas volume ratio with material and per minute, react 0.5h at least, promptly get flavored type milk spices.
The ratio of the mixture that wherein said cream, water are formed is: cream 70.0～95.0wt%, and water 5～30wt% comprises the water oil mixture that natural cream, non-natural cream are mixed with; Said natural cream is that milk separates grease and aqueous mixtures, goat milk separates grease and aqueous mixtures, commercialization cream, said non-natural cream is meant with the salad oil to be that raw material changes into margarine by lipase earlier, specifically comprise peanut oil, rapeseed oil, soybean oil, corn oil are the margarine that raw material is made;
Described cushioning liquid is that concentration is dipotassium hydrogen phosphate, sodium hydrogen phosphate, citric acid tri potassium and citric acid three sodium solution a kind of of 5～30wt% or their mixed liquor,
Said oxygen-containing gas is selected from a kind of in the mixture of the mixture of oxygen, air, oxygen and nitrogen or oxygen and carbon dioxide.
Above-mentioned lipase comprises commercialization lipase Lipomod 691P/1, Lipomod 691P/2, Lipomod 691P/3, Lipomod 691P/4, Lipomod 691P/5, Lipomod 229P, Lipomod034P, Lipomod 041P, Lipomod 338P, Lipomod 309P, Lipomod 224P, Lipomod187P, Lipomod 29P, Palatase 20 at least, and 000L, Lecitase 10L, Lipase M " Amano " 10, Lipase MER " Amano ", Lipase AY " Amano " 30G's is a kind of.
Have following characteristics according to the prepared flavored type milk of method of the present invention spices:
1, proterties: fusing back outward appearance is a golden transparent grease, solidifies the back and is the milk yellow material;
2, fragrance: have strong natural sour milk breath and salted cake fried in sesame oil breath, have strong natural milk breath after the water dilution;
3, fragrance component and relative ratio of components: fragrance component accounts for 1～10% of milk essence base-material (in the quality butt), and its flavor component detects through gas chromatograph-mass spectrometer, obtains the relative percentage composition of each component.Table 1 is for being the milk oils material of representative with the natural cream, wherein cream content is 70.0～95.0wt%, milk spices by the bio-transformation gained of lipase Lipomod 691P/1, flavor component wherein accounts for 1～10%, the relative percentage of each component is shown in Table 1, by table as seen, have 58 kinds of fragrance matters, undoubtedly the existence of these flavor components is regulated the important effect of bringing into play to the fragrance of milk.
Table 1 flavored type milk spices breath composition and relative percentage
| Numbering | Chinese | Percentage (%) |
| 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 | 2-methacrylaldehyde butyraldehyde ethyl acetate 2-butanone ethanol 2-ethyl-furans valeral ethyl butyrate Trans-2-butene aldehyde hexanal is anti--and 2-pentenals 4-pentenals 1-POL 2-HEPTANONE enanthaldehyde citrene is anti--2-hexenoic aldehyde 2-amyl furan n-amyl alcohol 4-hydroxyl-3-propyl group-methyl-n-butyl ketone octanal is anti--2-(2-pentenyl)-furans 1-hydroxyl-2-acetone is suitable-and the 2-amylene-1-ol is suitable-2-heptenal hexanol methyl n-heptyl ketone aldehyde C-9 | 0.97 0.54 0.45 0.16 1.70 1.01 2.02 4.89 2.01 3.14 0.92 0.57 0.62 0.86 4.36 8.22 0.99 0.16 0.57 0.05 0.62 0.06 0.08 0.14 0.45 0.49 0.84 1.54 |
| 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 | Instead-2-octenal ethyl caprilate enanthol acetic acid is anti-; Instead-2; The 4-heptadienal is anti-; Instead-2; 4-heptadienal isomer benzaldehyde is anti--2-nonenyl aldehyde propionic acid n-octyl alcohol (S)-(+)-1; 2-propane diols 2-undecyl ketone butyric acid butyrolactone ethyl caprate is anti--2-decenal 2, and decalactone capric acid 4-methyl-5-thiazole ethanol fourth position, nonalactone fourth position, third caprolactone valeric acid of 6-diethyl cyclohexanone ethyl benzoate caproic acid benzyl carbinol enanthic acid third sad fourth of nonalactone position dodecalactone | 0.27 0.79 0.66 0.76 0.27 0.68 0.46 0.25 0.18 0.16 0.69 0.36 29.66 0.07 0.20 0.14 0.07 0.11 0.09 0.39 15.94 0.95 0.26 2.62 3.02 0.32 0.95 0.35 0.22 0.70 |
4, perfuming effect: with the said milk spices of the present invention, add with the amount of 0.01～0.5wt% of milk wt, the enzyme hydrolysis cream with the not oxidised thermal cracking of adding same amount contrasts as blank simultaneously.Making milk liquid please professional sensory evaluation technical staff (more than each 8 people) estimate, make the comparison objective appraisal, consistent think above-mentioned milk spices more not the enzyme hydrolysis cream of hot cracked processing can show and strengthen milk fragrance intensity, it is rich and improve the harmony of fragrant flavour to improve the milk flavour.
The specific embodiment
Further illustrate content of the present invention below in conjunction with embodiment, its purpose is to be convenient for people to understand content of the present invention better, and unrestricted protection scope of the present invention.
In order to compose a piece of writing more for simplicity, below the said lipase of the present invention is represented with code name A respectively, wherein A
1Represent Lipomod 691P/1, A
2Represent Lipomod 691P/2, A
3Represent Lipomod 691P/3, A
4Represent Lipomod 691P/4, A
5Represent Lipomod 691P/5, A
6Represent Lipomod 229P, A
7Represent Lipomod 034P, A
8Represent Lipomod 041P, A
9Represent Lipomod 309P, A
10Represent Lipomod 338P, A
11Represent Lipomod 224P, A
12Represent Lipomod 187P, A
13Represent Lipomod29P, A
14Represent Palatase 20,000L, A
15Represent Lecitase 10L, A
16Represent Lipase M " Amano " 10, A
17Represent Lipase MER " Amano ", A
18Represent Lipase AY " Amano " 30G.Enzymic hydrolysates by the bio-transformation gained is represented with B, handles the product that obtains through oxidation thermal cracking and represents with C.
Embodiment 1
1. at first with enzyme A
1～A
180.5% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(1)～B
18(1), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃,, react 1h at least, obtain flavored type milk spices products C of the present invention with 0.2L/min flow velocity aerating oxygen
1(1)～C
18(1).Products C
1(1)～C
18(1) and the lipase hydrolysis cream B that handles of not oxidised thermal cracking
1(1)～B
18(1) be applied in the 1.0% protein content milk with same amount, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter, shows that oxidation thermal cracking brought into play important effect.
Embodiment 2
1. at first with enzyme A
1～A
180.1% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(2)～B
18(2), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.In addition, the use amount that reduces enzyme finally also can obtain same product effect, has saved production cost.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(2)～C
18(2).Products C
1(2)～C
18(2) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(2)～B
18(2) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 3
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(3)～B
18(3), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.In addition, the use amount that reduces enzyme finally also can obtain same product effect, has saved production cost.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(3)～C
18(3).Products C
1(3)～C
18(3) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(3)～B
18(3) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 4
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% citric acid three sodium solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(4)～B
18(4), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.In addition, utilize trisodium citrate to replace dipotassium hydrogen phosphate finally also can obtain same product effect, can use which kind of buffer salt according to the cost determination of raw material.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(4)～C
18(4).Products C
1(4)～C
18(4) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(4)～B
18(4) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 5
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(5)～B
18(5), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.In addition, utilize sodium hydrogen phosphate to replace dipotassium hydrogen phosphate finally also can obtain same product effect, can use which kind of buffer salt according to the cost determination of raw material.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(5)～C
18(5).Products C
1(5)～C
18(5) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(4)～B
18(4) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 6
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(6)～B
18(6), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.。
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 2h obtains flavored type milk spices products C of the present invention
1(6)～C
18(6).Products C
1(6)～C
18(6) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(6)～B
18(6) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.In addition, prolong the thermal cracking time to 2h, the product that obtains is slightly stronger than 1h aspect effect, can determine the concrete reaction time according to concrete production requirement.
Embodiment 7
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(7)～B
18(7), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 95wt% and the mixture of water 5.0wt%.。
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 250 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(7)～C
18(7).Products C
1(7)～C
18(7) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(7)～B
18(7) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.In addition, improve temperature to 250 ℃, the product that obtains is stronger than 200 ℃ of summaries aspect effect, can determine concrete reaction temperature according to concrete production requirement.
Embodiment 8
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(8)～B
18(8), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are natural goat milk cream 95wt% and the mixture of water 5.0wt%.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 2h obtains flavored type milk spices products C of the present invention
1(8)～C
18(8).Products C
1(8)～C
18(8) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(8)～B
18(8) be applied in the 1.0% protein content goat milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 9
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(9)～B
18(9), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are for peanut oil being the margarine 95wt% that makes of raw material and the mixture of water 5.0wt%.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 1h obtains flavored type milk spices products C of the present invention
1(9)～C
18(9).Products C
1(9)～C
18(9) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(9)～B
18(9) be applied in the 1.0% protein content soymilk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.。
Embodiment 10
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(10)～B
18(10), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.5kg upper oil phase (for next step use).Cream and aqueous mixtures are for corn oil being the margarine 95wt% that makes of raw material and the mixture of water 5.0wt%.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 2h obtains flavored type milk spices products C of the present invention
1(10)～C
18(10).Products C
1(10)～C
18(10) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(10)～B
18(10) be applied in the 1.0% protein content soymilk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 11
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(11)～B
18(11), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.1kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 70wt% and the mixture of water 30wt%.In addition, the ratio that changes cream and water finally also can obtain close product effect, can design the suitable cream and the ratio of water according to product needed.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.2L/min flow velocity aerating oxygen, reaction 2h obtains flavored type milk spices products C of the present invention
1(11)～C
18(11).Products C
1(11)～C
18(11) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(11)～B
18(11) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Embodiment 12
1. at first with enzyme A
1～A
180.05% be added into respectively in the cream and aqueous mixtures of retort 1800ml by mass percentage, on 45 ℃ and 400rpm, carry out enzymolysis, 0.5～24h at the uniform velocity drips 10% disodium phosphate soln with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h at least, obtains enzymic hydrolysates B
1(12)～B
18(12), then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least, be cooled to 50～70 ℃ after, tell 1.1kg upper oil phase (for next step use).Cream and aqueous mixtures are natural milk cream 70wt% and the mixture of water 30wt%.In addition, the ratio that changes cream and water finally also can obtain close product effect, can design the suitable cream and the ratio of water according to product needed.
2. take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃, with 0.4L/min flow velocity bubbling air, reaction 1h obtains flavored type milk spices products C of the present invention
1(12)～C
18(12).The result shows that the air with the 0.4L/min flow velocity replaces oxygen finally also can obtain same product effect.Products C
1(12)～C
18(12) and the lipase hydrolysis whipping prods B that handles of not oxidised thermal cracking
1(12)～B
18(12) be applied in the 1.0% protein content milk with same amount 0.06%, the former will obviously be better than the latter by aroma strength, and fragrance richness and mellow and full property are also good than the latter.
Claims (4)
1, a kind of is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream, it is characterized in that,
Described method comprises the steps:
(1) at first 0.05～the 1.0wt% of lipase according to cream content dropped in the mixture of cream and water, finish the inoculation of bio-transformation, the retort that places band to stir, then under 30～60 ℃ of temperature, between 0.5～24h, at the uniform velocity drip alkalescence buffer solution with 0.05～0.2ml/min, at least enzymolysis 24h in retort, the pH that makes zymolyte is at least below 5.4
(2) zymolyte of step (1) is gone out under 75～85 ℃ condition enzyme 10～30min, standing separation goes out upper oil phase behind the enzyme that goes out;
(3) elder generation changes the oil phase of step (2) gained in the reactor of band condensation reflux unit over to, is warming up to 150～300 ℃, feeds the ventilation in 40: 1～200: 1 of oxygen-containing gas volume ratio with material and per minute, reacts 0.5h at least, promptly gets flavored type milk spices;
Wherein, the ratio of the mixture of said cream and water is: cream 70.0～95.0wt%, and water 5～30wt% comprises the water oil mixture that natural cream or non-natural cream are mixed with;
Said cushioning liquid is that concentration is a kind of in dipotassium hydrogen phosphate, sodium hydrogen phosphate, citric acid tri potassium and the citric acid three sodium solution of 5～30wt% or their mixed liquor.
2, as claimed in claim 1 is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream, it is characterized in that the reaction temperature in the described step (3) is 180～250 ℃.
3, as claimed in claim 1 is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream, it is characterized in that said oxygen-containing gas is to be selected from a kind of in the mixture of the mixture of oxygen, air, oxygen and nitrogen or oxygen and carbon dioxide.
4, as claimed in claim 1 is the method that the feed oxygen heat-transmission is cracked into flavored type milk spices with enzyme hydrolysis cream, it is characterized in that, said natural cream is to be selected from milk to separate grease and separate a kind of in grease and aqueous mixtures or the commercialization cream with aqueous mixtures, goat milk, said non-natural cream is peanut oil, rapeseed oil, soybean oil, corn oil are a kind of in the margarine made of raw material.
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| CNA2007100439860A CN101099560A (en) | 2007-07-19 | 2007-07-19 | Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material |
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