CN101099561A - Method for biologically transforming emulsion type milky spice with butter as material - Google Patents
Method for biologically transforming emulsion type milky spice with butter as material Download PDFInfo
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Abstract
The present invention discloses a method for preparing natural emulsified milk essence by using butter as raw material, utilizing enzyme source provided by said invention and adopting biological conversion process. The milk essence obtained by adopting the invented method can be used in the milk product, ice-cream or biscuit, and has good solubility and dispersivity, and can obviously raise milk spicery and improve milk taste.
Description
Technical field
The present invention relates to a kind of bio-transformation and produce the method for oil-in-water type milk spices, be specifically related to a kind of with cream the method for raw material biologically transforming emulsion type milk spices.
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 set up factories in China and carry out a mouthful localization mouth operation and seize the general marketplace of China to reduce production costs, the small-sized essence and flavoring agent of numerous domestic company then must not constantly adopt a mouthful homogeneity, the harmful competition means of bin are carried out market competition at a low price, 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.
Biotransformation method is to produce one of fragrance material three big methods, and than natural extraction and chemical synthesis, biotransformation method has special advantages---technology is simple, mild condition, environmentally friendly.Therefore, how to use bioconversion method to obtain colory milk spices efficiently and become the current research focus.
At present, the oil-in-water type milk essence of selling on the market mainly is to utilize the artificial synthetic emulsifier of outer interpolation to make, therefore, although the milk spices that uses is to utilize bioanalysis to make, have natural sex, but because the adding of artificial synthetic emulsifier, so can not regard it as natural goods.In addition, the water ratio of this emulsification system is higher, therefore, does not calculate very much on effect and cost.As everyone knows, middle LCFA sodium or sylvite have weak emulsibility, and how utilizing the lipase hydrolysis triglycerides to make All Pure Nature oil-in-water type milk essence base-material is the main purpose that we study.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, provide a kind of with cream the method for raw material biologically transforming emulsion type milk spices.
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 part triglycerides in the cream change into the aroma constituent of milk, and the natural emulsified salt of generation in bio-transformation and under the condition that leaves standstill, after simple shear treatment, generate stable oil-in-water type milk essence base-material, it is applied to milk as milk spices, in ice cream or the biscuit, have good dissolubility and dispersiveness, and can obviously strengthen milk fragrance, improve milk flavour richness and mellow and full property, thereby improve milk greatly, the quality of ice cream or biscuit.
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 fermentation 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, Lipomod691P/5, Lipomod 229P, Lipomod 034P, Lipomod 041P, Lipomod 338P, Lipomod309P, Lipomod 224P, Lipomod 187P, Lipomod 29P, the lipase Palatase of Denmark NOV0 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 post-processing approach etc., more intactly having formed a kind of at last is the method for raw material biologically transforming emulsion type spices with cream, and this method changes into the milk flavoured type fragrance matter by above-mentioned lipase with the triglycerides material in the cream, specifically comprises 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 (being a kind of of 5～30wt% dipotassium hydrogen phosphate, sodium hydrogen phosphate, citric acid tri potassium and citric acid three sodium solution or their mixed liquor) 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 is cooled to 35～50 ℃ behind the enzyme that goes out, contain zymolyte with plastic bottle, places in 15～25 ℃ of (preferred 18～22 ℃) environment more than at least 1 day; (3) the product limit heating edge in 50～80 ℃ of water-baths that earlier step (2) is contained in the plastic bottle shakes up, and after the dissolving, at 10000～20000rpm speed down cut, 1～5min, obtains oil-in-water type milk essence base-material fully;
The ratio of the mixture of wherein said cream and water is: cream 70.0～95.0wt%, water 5～30wt%, comprise the water oil mixture that natural cream, non-natural cream are mixed with, wherein 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;
Said 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.
The oil-in-water type milk spices of method manufacturing of the present invention has following characteristics:
1, proterties: appearance milky white, slightly yellow, pH is 5.2～5.5 emulsification shape material;
2, fragrance: have strong natural sour milk 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%, by the milk spices of the bio-transformation gained of lipase Lipomod 691P/1, flavor component wherein accounts for 5～10%, and the relative percentage of each component is shown in Table 1; Wherein triglycerides, monoglyceride composition account for 60～90%, by table 1 as seen, have 87 kinds of fragrance matters, and undoubtedly the existence of these flavor components is regulated the important effect of bringing into play to the fragrance of milk.By table 2 as seen, wherein in the solid content, main component is triglycerides (relative mass percentage is 70%), monoglyceride (relative mass percentage is 7%), and monoglyceride only accounts for 3%.Because triglycerides is become diglyceride and monoglyceride and aliphatic acid by enzymolysis earlier, therefore become the component of fragrance matter from bio-transformation, should preferentially select the reactant that contains natural cream, but other milk oils material also can produce milk fragrance, so can not definitely attach undue importance to one thing to the neglect of the other.Branch of industry can according to method provided by the invention, organize the production line of oneself according to the resources advantage of oneself.
Table 1 enzyme Lipomod 691P/1 hydrolysis New Zealand cream gained fatty acid analysis result
| Numbering | Title | Relative 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 | The sad n-nonanoic acid capric acid of butyric acid caproic acid benzoic acid 4-decylenic acid undecanoic acid dodecoic acid 10-methyl-dodecoic acid tridecanoic acid palmitoleic acid 12-methyl-tridecanoic acid tetradecylic acid tetradecylic acid isomer 11,13-dimethyl-12-14-1-alcohol acetic ester 11-tetradecenoic acid 11-tetradecenoic acid isomer 11-tetradecenoic acid isomer pentadecanoic acid 12-methyl-tetradecylic acid is anti--2-gaidic acid pentadecanoic acid isomer 14-pentadecylenic acid 4-octadecenic acid 14-pentadecylenic acid isomer 14-methyl-pentadecanoic acid 3-hydroxyl dodecanoic acid | 0.041 0.122 0.289 0.017 1.997 0.077 0.093 0.058 0.388 0.011 0.089 0.011 0.091 10.304 0.002 0.001 0.007 0.011 1.451 0.334 0.419 0.009 1.369 0.012 0.04 0.021 0.208 0.007 |
| 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 59 60 61 62 63 64 65 66 67 68 69 70 71 72 | Hexadecylic acid 11-gaidic acid is suitable-and palmitoleic acid 11-gaidic acid isomer 11-gaidic acid isomer 11-gaidic acid isomer is suitable-and palmitoleic acid isomer heptadecanoic acid is suitable-palmitoleic acid isomer heptadecanoic acid isomer 9,12-16 dienoic acid heptadecanoic acid isomer 2-hexyl-cyclopropyl n-nonanoic acid 2-hexyls-cyclopropyl n-nonanoic acid isomer 16-methyl-heptadecanoic acid stearic acid 9,12-16 dienoic acid isomers are suitable-and the 9-octadecenic acid is anti--and 9-octadecenic acid 11-octadecenic acid 12-octadecenic acid 11-octadecenic acid isomer is suitable-11-octadecenic acid 10,13-18 dienoic acids are anti--and the 9-octadecenic acid is suitable, suitable-9,12-18 dienoic acids 8,11-18 dienoic acids 11,14-18 dienoic acids 10,13-18 dienoic acid isomer nonadecanoic acids 12,15-octadecenic acid 10-nonadecenoic acid is suitable, suitable, suitable-9,12,15-18 trienic acid isomers are suitable, suitable, suitable-9,12,15-18 trienic acids are suitable, suitable-9,12-18 dienoic acids are anti-, instead-9,11-18 dienoic acids are suitable, suitable-9,12-18 dienoic acids 11,14-18 dienoic acid isomers are suitable, suitable-9,20 acid 11 of 12-18 dienoic acid isomers, 14-18 dienoic acid isomers 8,11-18 dienoic acid 11-eicosenoic acid 10-hydroxy-palmitic acids | 30.856 0.142 2.496 0.057 0.042 0.032 0.008 0.469 0.202 0.406 0.01 0.595 0.043 0.354 0.052 12.295 0.028 24.11 1.776 1.073 0.374 0.078 0.496 0.103 0.12 1.325 0.013 0.039 0.729 0.109 0.026 0.121 0.014 1.094 1.026 0.031 0.075 0.042 0.067 0.158 0.024 0.892 0.015 0.038 |
| 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 | 9,12,13-trimethoxy-stearic acid 6,9,12-18 trienic acids 2 '-hexyl-[1,1 ' bicyclo-propyl]-nonyl-the cyclopropyl n-nonanoic acid is all-cis-5 for 2-n-nonanoic acid heneicosoic acid 2-, 8,11,14-nervonic acid suitable-5,11,14,17-nervonic acid isomer suitable-5,11,14,17-nervonic acid 5,8,11,14,17-pentacosa alkene acid behenic acid 6,9,12-18 trienic acid isomer 9-octadecenic acid tricosanic acid 22-tricosenoic acids all-cis-4,7,10,13,16,19-22 pentaene acid | 0.085 0.026 0.007 0.054 0.037 0.043 0.023 0.04 0.057 0.061 0.017 0.019 4.1 11.5 7.9 |
The glyceride type of table 2 oil-in-water type milk spices is formed
| The material title | Degree (%) |
| Triglycerides diglyceride monoglyceride | 70 7 3 |
4, dissolubility and dispersiveness: with water is solvent, adds the oil-in-water type milk essence base-material that is not higher than 2% concentration, has good dispersiveness and dissolubility, no oil slick phenomenon.
5, perfuming effect: with the said oil-in-water type of the present invention milk spices, add, contrast not add simultaneously as blank with the amount of 0.01～0.2wt% of milk wt.Make the sensory evaluation technical staff (more than each 8 people) that milk liquid please specialty and estimate, make the comparison objective appraisal, consistently think that above-mentioned milk spices can obviously strengthen milk, improve milk flavour richness and mellow and full property, flavour is more even, being as good as assorted flavor.
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.Zymolyte by the bio-transformation gained is represented with B through the product of gained after the emulsification treatment again.
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, beginning reaction back 0.5～24h with even 10% dipotassium hydrogen phosphate that drips of 0.18ml/min, enzymolysis carries out 24h, obtains zymolyte 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 35 ℃ after, in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(1)～C
18(1).With products C
1(1)～C
18(1) is dissolved in (the essence addition of milk beverage generally is not higher than 0.2%) in 30～40 ℃ of water not to be higher than 2% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.With the said oil-in-water type of the present invention milk spices, add with the amount of the 0.5wt% of milk wt, contrast not add simultaneously as blank.Make the sensory evaluation technical staff (more than each 8 people) that milk liquid please specialty and estimate, make the comparison objective appraisal, consistently think that above-mentioned milk spices can obviously strengthen milk, improve milk flavour richness and mellow and full property, flavour is more even, being as good as assorted flavor.
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% sodium hydrogen phosphate with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(2)～B
18(2), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture.In addition, reduce the enzyme use amount and finally also can obtain same emulsifying effectiveness, saved production cost; Use sodium hydrogen phosphate to replace dipotassium hydrogen phosphate finally also can obtain same emulsifying effectiveness, can select to be fit to the salt kind of this technology according to the variation of cost of material.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 0.5～2min
1(2)～C
18(2).With products C
1(2)～C
18(2) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.With the said oil-in-water type of the present invention milk spices, add with the amount of the 0.5wt% of milk wt, contrast not add simultaneously as blank.Make the sensory evaluation technical staff (more than each 8 people) that milk liquid please specialty and estimate, make the comparison objective appraisal, consistently think that above-mentioned milk spices can obviously strengthen milk, improve milk flavour richness and mellow and full property, flavour is more even, being as good as assorted flavor.
Embodiment 3
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% trisodium citrate with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(3)～B
18(3), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture; Use trisodium citrate to replace dipotassium hydrogen phosphate finally also can obtain same emulsifying effectiveness, can select to be fit to the salt kind of this technology according to the variation of cost of material.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(3)～C
18(3).With products C
1(3)～C
18(3) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(4)～B
18(4), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture.In addition, the use amount that reduces enzyme also can obtain same effect, has saved production cost.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 0.5～2min
1(4)～C
18(4).With products C
1(4)～C
18(4) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(5)～B
18(5), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural goat milk cream 95wt% and water 5.0wt% mixture, can select suitable cream raw material according to product needed.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(5)～C
18(5).With products C
1(5)～C
18(5) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(6)～B
18(6), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are margarine 95wt% and the water 5.0wt% mixture that natural soybean oil is made, and can select suitable cream raw material according to product needed.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(6)～C
18(6).With products C
1(6)～C
18(6) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(8)～B
18(8), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are margarine 95wt% and the water 5.0wt% mixture that natural rapeseed oil is made, and can select suitable cream raw material according to product needed.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 0.5～2min
1(7)～C
18(7).With products C
1(7)～C
18(7) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(8)～B
18(8), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are margarine 95wt% and the water 5.0wt% mixture that natural peanut oil is made, and can select suitable cream raw material according to product needed.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(8)～C
18(8).With products C
1(8)～C
18(8) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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, carry out enzymolysis on 45 ℃ and 400rpm, at the uniform velocity drip 10% dipotassium hydrogen phosphate solution beginning reaction back 0.5～24h, enzymolysis carries out 24h, obtains zymolyte B
1(9)～B
18(9), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are margarine 95wt% and the water 5.0wt% mixture that natural corn oil is made, and can select suitable cream raw material according to product needed.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 0.5～2min
1(9)～C
18(9).With products C
1(9)～C
18(9) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution with 0.18ml/min after beginning reaction, and enzymolysis carries out 24h, obtains zymolyte B
1(10)～B
18(10), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 70wt% and water 30.0wt% mixture, reduce the cream consumption and finally also can obtain same emulsifying effectiveness, can select suitable cream consumption according to the needs of product, for example be used to prepare rare butter essence product.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(10)～C
18(10).With products C
1(10)～C
18(10) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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 40 ℃ 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, obtains zymolyte B
1(11)～B
18(11), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture; Reduce hydrolysis temperature and finally also can obtain same product effect, can select suitable reaction temperature as required.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(11)～C
18(11).With products C
1(11)～C
18(11) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
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% dipotassium hydrogen phosphate solution 250ml with 0.18ml/min after beginning reaction, and enzymolysis carries out 36h, obtains zymolyte B
1(12)～B
18(12), in the plastic sample bottle of packing into, sample is stored in leaves standstill 1 day (for next step use) in 15～23 ℃ of environment at least again.Above-mentioned said cream and aqueous mixtures are natural milk cream 95wt% and water 5.0wt% mixture.In addition, prolong enzymolysis time to 36 h and finally also can obtain same product effect, therefore, can select suitable enzymolysis time according to producing concrete needs, this helps the control of product and reduces labour intensity.
2. with the sample of above-mentioned gained, melt under 50～70 ℃ of temperature and 100rpm speed of agitator, the sample after will melting then obtains oil-in-water type milk spices products C of the present invention at 10000～20000rpm speed down cut, 1～2min
1(12)～C
18(12).With products C
1(12)～C
18(12) be dissolved in 30～40 ℃ of water not to be higher than 2.0% concentration, has good dispersiveness, whole system becomes milky, both overcome cream and directly added the shortcoming that can occur oil slick in the water to, also solved and just can make enzyme hydrolysis cream obtain homodisperse effect by outer interpolation emulsifying agent, thereby enlarged the scope of application of product and saved use cost.
Claims (4)
1, a kind of with cream for the method for raw material biologically transforming emulsion type milk spices, 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, 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 24 h 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 is cooled to 35～50 ℃ behind the enzyme that goes out, contain zymolyte with plastic bottle, places in 15～25 ℃ of environment more than at least 1 day;
(3) the product limit heating edge in 50～80 ℃ of water-baths that earlier step (2) is contained in the plastic bottle shakes up, and after the dissolving, at 10000～20000rpm speed down cut, 1～5min, obtains oil-in-water type milk essence base-material fully; The ratio of the mixture of wherein 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,
Alkalescence buffer solution is a kind of in citric acid tri potassium, trisodium citrate, sodium hydrogen phosphate and the dipotassium hydrogen phosphate solution or their mixture.
2, be the method for raw material biologically transforming emulsion type milk spices according to claim 1 with cream, it is characterized in that, said natural cream is to be selected from grease and the aqueous mixtures that milk separates, grease and aqueous mixtures that goat milk separates, or a kind of in the commercialization cream; Said non-natural cream is meant with the salad oil, and to be raw material transform the margarine of making by lipase, and being specially and being selected from peanut oil, rapeseed oil, soybean oil, corn oil is a kind of in the margarine made of raw material.
3, according to claim 1 with cream for the method for raw material biologically transforming emulsion type milk spices, it is characterized in that the concentration of the described alkalescence buffer solution of step (1) is 5～30wt%.
4, according to claim 1 with cream for the method for raw material biologically transforming emulsion type milk spices, it is characterized in that the described storage temperature of step (2) is 18-22 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100439875A CN101099561A (en) | 2007-07-19 | 2007-07-19 | Method for biologically transforming emulsion type milky spice with butter as material |
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| CNA2007100439875A CN101099561A (en) | 2007-07-19 | 2007-07-19 | Method for biologically transforming emulsion type milky spice with butter as material |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642233A (en) * | 2009-08-24 | 2010-02-10 | 广州百花香料股份有限公司 | Milky liquid essence |
| CN102178199A (en) * | 2011-04-11 | 2011-09-14 | 天宁香料（江苏）有限公司 | Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor |
| CN101744211B (en) * | 2010-01-28 | 2012-06-27 | 广州市美益香料有限公司 | Method for preparing milk base by utilizing cream |
| CN101632439B (en) * | 2009-06-02 | 2012-07-18 | 华宝食用香精香料（上海）有限公司 | High-strength cheese flavor reinforcing agent and preparation method and application thereof |
| CN102948489A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Lipase enzymolysis product, milk, their preparation methods and application |
| CN103404828A (en) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | Preparation method of natural milk flavor essence |
| CN105746722A (en) * | 2016-03-04 | 2016-07-13 | 广州市恒裕香料有限公司 | Natural enzyme hydrolyzed cream and preparation method thereof |
| CN106509804A (en) * | 2016-08-31 | 2017-03-22 | 浙江安赛生物科技股份有限公司 | Emulsified extra-concentrated milk essence and preparation technology thereof |
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2007
- 2007-07-19 CN CNA2007100439875A patent/CN101099561A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632439B (en) * | 2009-06-02 | 2012-07-18 | 华宝食用香精香料（上海）有限公司 | High-strength cheese flavor reinforcing agent and preparation method and application thereof |
| CN101642233A (en) * | 2009-08-24 | 2010-02-10 | 广州百花香料股份有限公司 | Milky liquid essence |
| CN101744211B (en) * | 2010-01-28 | 2012-06-27 | 广州市美益香料有限公司 | Method for preparing milk base by utilizing cream |
| CN102178199A (en) * | 2011-04-11 | 2011-09-14 | 天宁香料（江苏）有限公司 | Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor |
| CN102178199B (en) * | 2011-04-11 | 2012-10-17 | 天宁香料（江苏）有限公司 | Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor |
| CN102948489A (en) * | 2011-08-16 | 2013-03-06 | 光明乳业股份有限公司 | Lipase enzymolysis product, milk, their preparation methods and application |
| CN103404828A (en) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | Preparation method of natural milk flavor essence |
| CN105746722A (en) * | 2016-03-04 | 2016-07-13 | 广州市恒裕香料有限公司 | Natural enzyme hydrolyzed cream and preparation method thereof |
| CN106509804A (en) * | 2016-08-31 | 2017-03-22 | 浙江安赛生物科技股份有限公司 | Emulsified extra-concentrated milk essence and preparation technology thereof |
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