CN101632439B - High-strength cheese flavor reinforcing agent and preparation method and application thereof - Google Patents
High-strength cheese flavor reinforcing agent and preparation method and application thereof Download PDFInfo
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- CN101632439B CN101632439B CN2009100523361A CN200910052336A CN101632439B CN 101632439 B CN101632439 B CN 101632439B CN 2009100523361 A CN2009100523361 A CN 2009100523361A CN 200910052336 A CN200910052336 A CN 200910052336A CN 101632439 B CN101632439 B CN 101632439B
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Abstract
The invention relates to a method for preparing a high-strength cheese flavor reinforcing agent by using the compound bioenzyme enzymolysis and an application of the reinforcing agent. The invention adopts natural cream and whey protein as substrate and uses high effective lipase and protease to prepare the high-strength cheese flavor reinforcing agent of the invention by selecting the conditions of biotransformation. Compared with cheese essences and other cheese flavoring agents, the high-strength cheese flavor reinforcing agent has very obvious effect for increasing smell and taste, the smell is more intense and full, and the mouth feel is more mellow and rich.
Description
[technical field]
The invention belongs to biological spices preparing technical field.More specifically, the present invention relates to high-strength cheese flavor reinforcing agent, also relate to the method for utilizing the compound biological enzyme enzymolysis to prepare said high-strength cheese flavor reinforcing agent and their purposes.
[background technology]
Cheese essence is Applications in Food Industry one of essence more widely, be mainly used in bake, cold drink, candy, beverage etc.This year is rapid and western diet is cultural deepens continuously along with China's dairy products market development; Cheese has become the generally good dairy products of people in the industry, and cheese is to be accepted by the consumer as western-style food batching or reproduced cheese in the main consumption pattern of China at present.Because the maturity period of cheese is long, and short cheese of maturity period exists local flavor deficiency or the high shortcoming of insufficient strength, in order to address these problems, adopts the method for adding the cheese flavor agent to strengthen the breath and the local flavor of cheese or cheese product usually.Imported product is perhaps used in the cheese flavor agent of domestic present use or formed by raw material monomer allotment.
It is to be raw material with cream or rare cream that enzymatic hydrolysis prepares milk-taste essence, utilizes biological enzymolysis technology that it is carried out the enzymolysis flavouring under certain condition, produces the compound with milk characteristic.Because it is natural food additives, so its fragrance is natural, soft, quality and the breath that adds incense products improved significantly and improves, this be the similar milk-taste essence that forms by the monomer perfume allotment inaccessible.
Utilize cheese flavor reinforcing agent that biological enzymolysis makes because intensity and richness height, long shelf-life, advantage easy to use can be applicable to the seasoning and seasoning of products such as preparing various kinds baking goods, puffed leisure food.Along with the continuous infiltration of western-style food and western diet custom, China cheese market constantly increases, and high-strength cheese flavor reinforcing agent is certain to produce stronger economic benefit and social benefit.Therefore, the present invention has been made in a large amount of experimental studies of inventor result finally.
[summary of the invention]
[technical problem that will solve]
The purpose of this invention is to provide a kind of method of utilizing the compound biological enzyme enzymolysis to prepare high-strength cheese flavor reinforcing agent.
Another object of the present invention provides said high-strength cheese flavor reinforcing agent.
Another object of the present invention provides the purposes of said high-strength cheese flavor reinforcing agent.
[technical scheme]
Because maturity period of cheese is long, and short cheese of maturity period exists local flavor deficiency or the high shortcoming of insufficient strength, in order to address this problem, adopts the breath and the local flavor that add synthetic perfume or strengthen cheese through the method for enzymolysis usually.And the flavor substance of cheese mainly is divided into two big types: non-volatile flavor substance and volatile materials.Non-volatile flavor substance mainly comprises free amino acid, polypeptide, partial fatty acid, organic acid etc., and these materials mainly contribute aspect flavour; Volatile materials mainly contains free aliphatic acid etc., SCFA especially, and they are important component parts of cheese breath.Be to improve or strengthen the breath of cheese characteristic owing to add the synthetic perfume significant feature, and the method through enzymolysis not only can play a role aspect fragrant growing, and aspect flavour, important contribution is arranged also.
The inventor is a substrate with natural cream and lactalbumin, through primary election, final election, finally from the lipase of shiploads of merchandiseization and protease, has obtained the high efficiency lipase and the protease of the present invention's use.Then, through to comprising bio-transformation substrate suitable concentration, enzyme dosage, the buffer solution kind, the buffer solution addition, the bio-transformation temperature, transformation times etc. are optimized selection in interior many conditions, have finally accomplished the present invention.
The present invention realizes through following technical proposals.
The present invention relates to a kind of method of utilizing the compound biological enzyme enzymolysis to prepare high-strength cheese flavor reinforcing agent.This method comprises the steps:
(1) natural cream heats in 65-80 ℃ of water-bath and is added in the bioreactor after dissolving, and adds water again and stirs into uniform system, when the temperature of treating said system is reduced to 45-50 ℃; Add skimmed milk power according to natural cream and 10: 1 to 15: 1 ratio of skimmed milk power weight ratio then; Keep this temperature simultaneously, add in natural cream weight 0.05-0.1 weight % lipase with in skimmed milk power weight 0.05-0.1 weight % protease in the back that stirs; When carrying out enzyme digestion reaction 20-30 minute; Add buffer solution in 10: 1 to 15: 1 according to natural cream and buffer solution weight ratio, enzymolysis 40-48 hour again, heat the enzyme that goes out then; Let described system static layering, separate obtaining enzymolysis cream oil phase and enzymolysis cream water;
(2) in other bioreactor, add deionized water; When under agitation letting its temperature be increased to 43-47 ℃; Added lactalbumin in 5: 1 to 10: 1 according to the weight ratio of deionized water and lactalbumin again, remain on 43-47 ℃ in the temperature of the said lactoalbumin soln of relief that stirs; Under agitation add 0.05-0.1 weight % protease then in lactalbumin weight, enzymolysis 40-48 hour again, heat the enzyme that goes out then, obtain the whey enzymolysis liquid;
(3) the enzymolysis cream water that step (1) is obtained mixes with the whey enzymolysis liquid that step (2) obtains, and stirs, and carries out homogeneous, sends into the drying tower that dusts then and dusts, and obtains a kind of powder;
(4) the enzymolysis margarine oil that the powder that obtains step (3), breading carrier and step (1) obtain is added in the breading cylinder, obtains described cheese flavor reinforcing agent after the mixing and stirring.
A preferred embodiment of the invention, described lipase are that one or more are selected from the Lipopan 50BG lipase of Novi's letter production or the pancreatic lipase that outstanding person's ability section produces; Described protease is that one or more are selected from the pepsin of Novi's letter production or the papain that outstanding person's ability section produces.
According to another kind of preferred implementation of the present invention, described buffer solution is that concentration expressed in percentage by weight is sodium hydrogen phosphate or the trisodium citrate aqueous solution of 10%-15%.
According to another kind of preferred implementation of the present invention, described breading carrier is maltodextrin or converted starch and silica.
In the present invention, the enzyme-removal temperature in step (1) during the natural cream enzymolysis is 80-85 ℃, and heating rate is 10-15 ℃/minute, and the enzyme time of going out is 15-20 minute.
In the present invention, the enzyme-removal temperature in step (2) during the lactalbumin enzymolysis is 60-65 ℃, and heating rate is 5-10 ℃/minute, and the enzyme time of going out is 30-35 minute.
In the present invention, the stir speed (S.S.) of agitator is 150-300 rev/min during enzyme digestion reaction in step (1) and (2), and enzymolysis time is 40-48 hour.
In the present invention, homogenization pressure is 15-20Mpa during homogeneous in step (3), and EAT is 180-190 ℃ when dusting drying, and leaving air temp is 85-95 ℃.
The invention still further relates to and adopt the resulting high-strength cheese flavor reinforcing agent of the inventive method.This product detects through SPME/gas chromatography mass spectrometry confirms to contain butyric acid, valeric acid, benzaldehyde, 2-heptanone, caproic acid, methyl n-heptyl ketone, enanthic acid, sad, glycerine-butyrate, n-nonanoic acid, butyric acid-2-methyl propyl ester, capric acid, 2-undecyl ketone, 2-ten triketones, dodecoic acid, lauric aldehyde, 2-15 ketone and these volatile ingredients of tetradecylic acid, also contains asparatate, serine, glutamic acid, histidine, glycine, threonine, arginine, alanine, tyrosine, valine, methionine, phenylalanine, isoleucine, lysine, leucine and proline.
The invention still further relates to the purposes of described high-strength cheese flavor reinforcing agent in producing cheese or cheese product.
Below the present invention will be described in more detail.
The present invention adopts the compound biological enzyme enzymolysis to prepare the method for high-strength cheese flavor reinforcing agent.This method comprises the steps:
(1) natural cream heats in 65-80 ℃ of water-bath and is added in the bioreactor after dissolving, and adds water again and stirs into uniform system, when the temperature of treating said system is reduced to 45-50 ℃; Add skimmed milk power according to natural cream and 10: 1 to 15: 1 ratio of skimmed milk power weight ratio then; Keep this temperature simultaneously, add in natural cream weight 0.05-0.1 weight % lipase with in skimmed milk power weight 0.05-0.1 weight % protease in the back that stirs; When carrying out enzyme digestion reaction 20-30 minute; Add buffer solution in 10: 1 to 15: 1 according to natural cream and buffer solution weight ratio, enzymolysis 40-48 hour again, heat the enzyme that goes out then; Let described system static layering, separate obtaining enzymolysis cream oil phase and enzymolysis cream water.
Enzyme is a kind of reactive protein, and therefore, all influence the activity of enzyme to the influential factor of protein active, and the activity of enzyme-to-substrate effect receives the influence of many factors such as activator or inhibitor of temperature, pH value, enzyme liquid concentration, concentration of substrate, enzyme.
Lipase, i.e. triacylglycerol Acyl-hydrolase, its catalysis natural substrate grease hydrolysis generates aliphatic acid, glycerine and monoglyceride or diester.The lipase of separate sources has different catalysis characteristics and catalysis activity.In the present invention, described lipase is one or more pancreatic lipases that are selected from Lipopan 50BG lipase or the production of outstanding person's ability section.Certainly, people will be appreciated that any lipase that can realize lipase function according to the invention and reach its effect all is operable, and therefore, these lipase also all are in protection scope of the present invention.
Protease is the general name of the class of enzymes of aminosal peptide bond.The kind of the enzyme of catalytic proteins hydrolysis is a lot, and pepsin, trypsase, cathepsin etc. are wherein arranged.Protease has strict selectivity to the reaction substrate that is acted on, and a kind of protease only can act on peptide bond certain in the protein molecule.In industry, mainly utilize microbial fermentations such as hay bacillus, aspergillus terricola to prepare protease preparation.In the present invention, described protease is that one or more are selected from the pepsin of Novi's letter production or the papain that outstanding person's ability section produces.Certainly, people will be appreciated that any protease that can realize protease function according to the invention and reach its effect all is operable, and therefore, these protease also all are in protection scope of the present invention.
Described buffer solution should be appreciated that it is a kind of stable solution of pH that can keep its enzymatic reaction system.In the present invention, described buffer solution is that concentration expressed in percentage by weight is sodium hydrogen phosphate or the trisodium citrate aqueous solution of 10%-15%.Certainly, it all is operable can keeping the pH of its enzymatic reaction system any buffer solution stable and don't that influence its enzyme reaction, and therefore, these buffer solutions also all are in protection scope of the present invention.
Described bioreactor is the normally used bioreactor of the technical staff in present technique field, the bioreactor of for example being sold with trade name wave belt bio-reaction system by U.S. wave company, the bioreactor of being sold with trade name Bellco Glass bioreactor by Shanghai Si Baiming instrument and equipment Co., Ltd, the bioreactor of being sold with trade name RV-620 vacuum reactor by company of Shanghai Yarong Biochemical Instrument Plant.
In the present invention, described natural cream and skimmed milk power are the various brand natural creams and the skimmed milk powers of existing market mass selling.
(2) in other bioreactor, add deionized water; When under agitation letting its temperature be increased to 43-47 ℃; Added lactalbumin in 5: 1 to 10: 1 according to the weight ratio of deionized water and lactalbumin again, remain on 43-47 ℃ in the temperature of the said lactoalbumin soln of relief that stirs; Under agitation add 0.05-0.1 weight % protease then in lactalbumin weight, enzymolysis 40-48 hour again, heat the enzyme that goes out then, obtain the whey enzymolysis liquid.
Deionized water is meant has removed the pure water that is behind the ionic species impurity.The method of using running water to prepare deionized water is: let tap water filter remove coarse granule impurity earlier; Remove deionization through the yin, yang ion exchange column in succession again; Reverse osmosis membrane is passed through in pressurization then; Also to pass through ultraviolet-sterilization as last to remove the microorganism in anhydrating; Can carry out primary ions exchange and reverse osmosis process in case of necessity again.In the present invention, the deionized water of use is the deionized water of National standard GB/T11446.1-1997.
The bioreactor that this step is used is identical with the bioreactor that step (1) is used.
In the present invention, the lactalbumin of use is the existing market product sold.
(3) the enzymolysis cream water that step (1) is obtained mixes with the whey enzymolysis liquid that step (2) obtains, and stirs, and carries out homogeneous, sends into the drying tower that dusts then and dusts, and obtains a kind of powder.
In the present invention, the described drying tower that dusts is the spray dryer of for example being run quickly the drying tower that dusts that Science and Technology Ltd. of section sells with spray drying tower with trade name DF/500 type laboratory, being sold with trade name WPG-220 laboratory series spray dryer by Shandong Ao Nuo Energy Science Co., Ltd by Tianjin.
(4) the enzymolysis margarine oil that the powder that obtains step (3), breading carrier and step (1) obtain is added in the breading cylinder, obtains described cheese flavor reinforcing agent after the mixing and stirring.
On meaning of the present invention, described breading carrier should be appreciated that it is that this breading carrier can play adsorbing material when the powder that step (3) obtains was mixed with described breading carrier.
According to another kind of preferred implementation of the present invention, described breading carrier is maltodextrin or converted starch and silica.
Maltodextrin is also referred to as water-soluble dextrin or enzyme process dextrin.It is by all kinds of starch materials, adopts enzymatic hydrolysis to transform, again through purify, the dry and product that obtains.Its raw material can be corn, rice etc., also can be cornstarch, wheaten starch, tapioca etc.It is the inserts and the thickening agents of varieties of food items.
In the present invention; Described maltodextrin is the product that can obtain in the market, the maltodextrin of for example being sold with the trade name maltodextrin by the green source of Jiangxi gold Industrial Co., Ltd., by east, the Zhucheng maltodextrin that bio tech ltd is sold with the trade name maltodextrin dawn etc.
Converted starch can be a physically denatured starch, and for example starch, humid heat treatment starch etc. are handled in gelatinization (α-change) starch, mechanical lapping in advance; Chemically modified starch, for example acidified starch, oxidized starch, bake the little starch of dextrin equimolecular quantity; Perhaps for example crosslinked starch, starch that the esterification starch equimolecular quantity is high; Bio-modification starch, for example α, β, cyclooctaamylose etc.; Composite modified starch, the converted starch that adopts two or more processing methods to obtain, for example oxidative crosslinked starch, cross-linked esterification starch etc.
In the present invention, the converted starch that to be suitable for converted starch that the present invention implements be the converted starch for example sold with trade name 1773 type converted starches by national starch chemistry trade (Shanghai) Co., Ltd., sold with trade name 2000 type converted starches by company of national starch chemistry trade (Shanghai) Co., Ltd., the converted starch sold with trade name both sexes converted starch by Shouguang JinYuanDong modified starch Co., Ltd etc.
In the present invention, the silica of be suitable for silica that silica that the present invention implements for example sold with trade name silica by Anhui Shanhe Medical Accessary Material Co., Ltd., the silica of selling with trade name A150 hydrophilic silica by Guangzhou Hua Lisen silica Co., Ltd, selling by Guangzhou Hua Lisen silica Co., Ltd with trade name A200 hydrophilic silica etc.
In the present invention, the enzyme-removal temperature in above-mentioned steps (1) during the natural cream enzymolysis is 80-85 ℃, and heating rate is 10-15 ℃/minute, and the enzyme time of going out is 15-20 minute.
In the present invention, the enzyme-removal temperature in above-mentioned steps (2) during the lactalbumin enzymolysis is 60-65 ℃, and heating rate is 5-10 ℃/minute, and the enzyme time of going out is 30-35 minute.
In the present invention, the stir speed (S.S.) of agitator is 150-300 rev/min during enzyme digestion reaction in step (1) and (2), and enzymolysis time is 40-48 hour.
In the present invention, homogenization pressure is 15-20Mpa during homogeneous in step (3), and EAT is 180-190 ℃ when dusting drying, and leaving air temp is 85-95 ℃.
The invention still further relates to and adopt the resulting high-strength cheese flavor reinforcing agent of the inventive method.This product detects through SPME/gas chromatography mass spectrometry confirms to contain butyric acid, valeric acid, benzaldehyde, 2-heptanone, acid, methyl n-heptyl ketone, enanthic acid, sad, glycerine-butyrate, n-nonanoic acid, butyric acid-2-methyl propyl ester, capric acid, 2-undecyl ketone, 2-ten triketones, dodecoic acid, lauric aldehyde, 2-15 ketone and these volatile ingredients of tetradecylic acid, also contains asparatate, serine, glutamic acid, histidine, glycine, threonine, arginine, alanine, tyrosine, valine, methionine, phenylalanine, isoleucine, lysine, leucine and proline.
Described SPME is to use inserts the SPE probe in the airtight extraction flask that quantitative cheese fumet dilute solution is housed, simultaneously extraction flask is being heated in 60 ℃ of water-baths, and the extraction time is 10-12 hour.
Described gas chromatography mass spectrometry detects and is to use LTQ liquid chromatograph-mass spectrometer equipment under liquid-phase condition, to carry out: chromatographic column: Zorbax Eclipse XDB-C8 (4.6mm * 150mm, 5 μ m); Flowing phase is methyl alcohol (pH3.6), flow velocity 0.8ml/min; Sampling volume 1 μ l.Mass spectrum condition: adopt atmospheric pressure ionization chemical source (APCI) positive ion mode; Dry gas is a helium, and collision gas is argon gas; Select ion scan (SIM); Detecting ion is [M+H]
+, the detection ion of amino acid and label is respectively nucleocytoplasmic ratio (m/z) 369 and 371; Sheath gas N
2Be 30arb, auxiliary gas is 10arb; 350 ℃ of capillary temperatures; 400 ℃ of APCI source temperatures; Capillary voltage 20V; Lens voltage 60V.
The invention still further relates to the purposes of described high-strength cheese flavor reinforcing agent in producing cheese or cheese product.
[beneficial effect]
The present invention carries out degree of depth enzymolysis to natural cream and obtains a large amount of SCFAs and middle LCFA through compound bio enzymolysis technology, has also obtained part ketone and aldehydes simultaneously, and these all are the important component parts of cheese flavor material; Lactalbumin is carried out degree of depth enzymolysis obtained rich in amino acid and polypeptide, these materials have important contribution to the flavour aspect of adding product.Through the application in reproduced cheese and biscuit, compare with cheese essence and other cheese flavor agent, this product effect aspect taste perfume and flavour is very obvious, and its breath is full more strongly, and mouthfeel is more mellow and fuller, and is abundanter.Through the stability experiment checking, the shelf-life of this product is long, and it is water-soluble also relatively good simultaneously.
[specific embodiment]
To illustrate in greater detail the present invention through following non-limiting example, but these embodiment do not limit protection scope of the present invention.
Embodiment 1:
Prepare high-strength cheese flavor reinforcing agent of the present invention:
(1) takes by weighing the 2000g natural cream, in 70 ℃ of water-baths, be added in the bioreactor after the heating and melting.Add the 450g deionized water, turn on agitator stirs with 200 rev/mins speed, when treating that temperature is reduced to 45-50 ℃, slowly adds the 200g skimmed milk power, continues to stir about 20 minutes.Maintain the temperature between 43-47 ℃, add lipase that 2g sells with trade name Lipopan 50BG lipase by Novozymes Company and 0.2g by the protease of Novozymes Company with the sale of trade name pepsin, mixing speed is controlled at 300 rev/mins.Reacted 30 minutes, and slowly added the 150g mass percentage concentration and be 10% sodium hydrogen phosphate buffer solution, under same temperature, carry out enzymolysis 45h and reach home.This enzymolysis heats the enzyme that goes out to this reaction system after accomplishing, and enzyme-removal temperature is 80 ℃, and 20 minutes time, mixing speed is controlled at 200 rev/mins.After the enzyme that goes out finishes, stop to stir, let alone static layering, separate obtaining enzymolysis cream oil phase and enzymolysis cream water like this.
(2) take by weighing the 2500g deionized water and be added in the wave belt bioreactor of U.S. wave company sale, turn on agitator stirs with 150 rev/mins speed.When treating that temperature is heated to 43-47 ℃, add the 500g lactalbumin, continue to stir 15 minutes.Maintain the temperature between 43-47 ℃, add the protease that 0.5g is sold with the trade name papain by company of outstanding person's ability section, control rate is at 200 rev/mins.The 48h afterreaction is reached home, and enzymolysis is accomplished.Then this reaction system is heated the enzyme that goes out, enzyme-removal temperature is controlled at 65 ℃, 30 minutes time.
(3) go out after enzyme finishes; Be added in the whey enzymolysis liquid that enzymolysis cream water that step (1) obtains and step (2) obtain; Carry out homogeneous after stirring, homogenization pressure is controlled at 20Mpa, sends into spray tower after homogeneous is accomplished and dusts; The dry EAT that dusts is 180-190 ℃, 85 ℃-95 ℃ of leaving air temps.
(4) dust and powder is put into the breading cylinder after finishing, add 1800g maltodextrin and 100g silica, after stirring, slowly add enzymolysis cream oil phase, the limit edged stirs, and extremely to mixing, obtains described high-strength cheese flavor reinforcing agent.
This product adopts volatile ingredient that SPME/gas chromatography mass spectrometry detection method of explaining in this specification confirms that it contains and amino acid and content thereof following:
Volatile component content
Amino acid content
Embodiment 2:
Prepare high-strength cheese flavor reinforcing agent of the present invention:
(1) takes by weighing the 2000g natural cream, in 70 ℃ of water-baths, insert in the bioreactor after the heating and melting.Add the 450g deionized water, turn on agitator stirs with 150 rev/mins speed, when treating that temperature is reduced to 45-50 ℃, slowly adds the 135g skimmed milk power, continues to stir about 20 minutes.Maintain the temperature between 43-47 ℃, the papain that lipase that company of the outstanding ability of adding 1.5g section produces and company of the outstanding ability of 0.1g section produce, mixing speed is controlled at 300 rev/mins.Reacted about about 25 minutes, and slowly added the 150g mass concentration and be 15% buffer solution (solute is a trisodium citrate), reach home behind the reaction 48h, enzymolysis is accomplished.Enzymolysis heats the enzyme that goes out to system after accomplishing, and enzyme-removal temperature is about 85 ℃, and about 20 minutes time, mixing speed is controlled at 200 rev/mins.The enzyme that goes out stops to stir static layering after finishing, and separates to obtain enzymolysis cream oil phase and water.
(2) take by weighing the wave belt bioreactor that the 2500g deionized water places U.S. wave company to sell, turn on agitator stirs with 150 rev/mins speed.When treating that temperature is heated to 43-47 ℃, add the 250g lactalbumin, continue to stir 15 minutes.Maintain the temperature between 43-47 ℃, add the pepsin that 0.5g Novozymes Company produces, control rate is at 200 rev/mins.Reach home after the reaction 48, enzymolysis is accomplished.Enzymolysis heats the enzyme that goes out to system after accomplishing, and enzyme-removal temperature is controlled at about 65 ℃, about 30 minutes time.
(3) go out after enzyme finishes, add the deionized water of 2.5 times of enzymolysis cream water and enzymolysis cream waters.Carry out homogeneous after stirring, homogenization pressure is controlled at 20Mpa, sends into spray tower after homogeneous is accomplished and dusts, and the dry EAT that dusts is 180-190 ℃, 85 ℃-95 ℃ of leaving air temps.
(4) dust and powder is put into the breading cylinder after finishing, add the 1800g maltodextrin, 100g silica after stirring, slowly adds enzymolysis cream oil phase, and the limit edged stirs, and to mixing, obtains described high-strength cheese flavor reinforcing agent.
Embodiment 3:
Prepare high-strength cheese flavor reinforcing agent of the present invention:
(1) takes by weighing the 2000g natural cream, in 70 ℃ of water-baths, insert in the bioreactor after the heating and melting.Add the 450g deionized water, turn on agitator stirs with 200 rev/mins speed, when treating that temperature is reduced to 45-50 ℃, slowly adds the 150g skimmed milk power, continues to stir about 20 minutes.Maintain the temperature between 43-47 ℃, add the Lipopan 50BG lipase of 1.5g Novozymes Company production and the pepsin that 0.1g Novozymes Company produces, mixing speed is controlled at 300 rev/mins.Reacted about 30 minutes, and slowly added the 150g mass concentration and be 15% buffer solution (solute is a trisodium citrate), reach home behind the enzymolysis 47h.Enzymolysis heats the enzyme that goes out to system after accomplishing, and enzyme-removal temperature is about 80 ℃, and about 20 minutes time, mixing speed is controlled at 200 rev/mins.The enzyme that goes out stops to stir static layering after finishing, and separates to obtain enzymolysis cream oil phase and water.
(2) take by weighing the wave belt bioreactor that the 2500g deionized water places U.S. wave company to sell, turn on agitator stirs with 200 rev/mins speed.When treating that temperature is heated to 43-47 ℃, add the 400g lactalbumin, continue to stir about 15 minutes.Maintain the temperature between 43-47 ℃, add the papain that company of the outstanding ability of 0.4g section produces, control rate is at 200 rev/mins.Reaction 48h reaches home, and enzymolysis is accomplished.Enzymolysis heats the enzyme that goes out to system after accomplishing, and enzyme-removal temperature is controlled at about 65 ℃, about 30 minutes time.
(3) go out after enzyme finishes, add the deionized water of 2.5 times of enzymolysis cream water and enzymolysis cream waters.Carry out homogeneous after stirring, homogenization pressure is controlled at 18Mpa, sends into spray tower after homogeneous is accomplished and dusts, and the dry EAT that dusts is 180-190 ℃, 85 ℃-95 ℃ of leaving air temps.
(4) dust and powder is put into the breading cylinder after finishing, add the 1800g converted starch, 100g silica after stirring, slowly adds enzymolysis cream oil phase, and the limit edged stirs, and up to mixing, obtains high-strength cheese flavor reinforcing agent.
Claims (9)
1. a method of utilizing compound biological enzyme to prepare high-strength cheese flavor reinforcing agent is characterized in that this method comprises the steps:
(1) natural cream heats in 65-80 ℃ of water-bath and is added in the bioreactor after dissolving, and adds water again and stirs into uniform system, when the temperature of treating said system is reduced to 45-50 ℃; Add skimmed milk power according to natural cream and 10: 1 to 15: 1 ratio of skimmed milk power weight ratio then; Keep this temperature simultaneously, add in natural cream weight 0.05-0.1 weight % lipase with in skimmed milk power weight 0.05-0.1 weight % protease in the back that stirs; When carrying out enzyme digestion reaction 20-30 minute; Add buffer solution in 10: 1 to 15: 1 according to natural cream and buffer solution weight ratio, enzymolysis 40-48 hour again, heat the enzyme that goes out then; Let described system static layering, separate obtaining enzymolysis cream oil phase and enzymolysis cream water;
(2) in other bioreactor, add deionized water; When under agitation letting its temperature be increased to 43-47 ℃; Added lactalbumin in 5: 1 to 10: 1 according to the weight ratio of deionized water and lactalbumin again, remain on 43-47 ℃ in the temperature of the said lactoalbumin soln of relief that stirs; Under agitation add 0.05-0.1 weight % protease then in lactalbumin weight, enzymolysis 40-48 hour again, heat the enzyme that goes out then, obtain the whey enzymolysis liquid;
(3) the enzymolysis cream water that step (1) is obtained mixes with the whey enzymolysis liquid that step (2) obtains, and stirs, and carries out homogeneous, sends into the drying tower that dusts then and dusts, and obtains a kind of powder;
(4) the enzymolysis margarine oil that the powder that obtains step (3), breading carrier and step (1) obtain is added in the breading cylinder, obtains described cheese flavor reinforcing agent after the mixing and stirring; Described breading carrier is maltodextrin or converted starch and silica.
2. method according to claim 1 is characterized in that described lipase is that one or more are selected from the Lipopan 50BG lipase of Novi's letter production or the pancreatic lipase that outstanding person's ability section produces; Described protease is that one or more are selected from the pepsin of Novi's letter production or the papain that outstanding person's ability section produces.
3. method according to claim 1 is characterized in that described buffer solution is that concentration expressed in percentage by weight is sodium hydrogen phosphate or the trisodium citrate aqueous solution of 10%-15%.
4. method according to claim 1, the enzyme-removal temperature when it is characterized in that in step (1) natural cream enzymolysis is 80-85 ℃, and heating rate is 10-15 ℃/minute, and the enzyme time of going out is 15-20 minute.
5. method according to claim 1, the enzyme-removal temperature when it is characterized in that in step (2) lactalbumin enzymolysis is 60-65 ℃, and heating rate is 5-10 ℃/minute, and the enzyme time of going out is 30-35 minute.
6. method according to claim 1, the stir speed (S.S.) of agitator is 150-300 rev/min when it is characterized in that in step (1) and (2) enzyme digestion reaction, enzymolysis time is 40-48 hour.
7. method according to claim 1, homogenization pressure is 15-20MPa when it is characterized in that in step (3) homogeneous, and EAT is 180-190 ℃ when dusting drying, and leaving air temp is 85-95 ℃.
8. the high-strength cheese flavor reinforcing agent that obtains according to the said method of arbitrary claim among the claim 1-7; It is characterized in that it contains butyric acid, valeric acid, benzaldehyde, 2-heptanone, caproic acid, methyl n-heptyl ketone, enanthic acid, sad, glycerine-butyrate, n-nonanoic acid, butyric acid-2-methyl propyl ester, capric acid, 2-undecyl ketone, 2-ten triketones, dodecoic acid, lauric aldehyde, 2-15 ketone and these volatile ingredients of tetradecylic acid, its characteristic is that also it contains asparatate, serine, glutamic acid, histidine, glycine, threonine, arginine, alanine, tyrosine, valine, methionine, phenylalanine, isoleucine, lysine, leucine and proline.
9. the purposes of high-strength cheese flavor reinforcing agent according to claim 8 in producing cheese or cheese product.
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| 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 |
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| CN102987329B (en) * | 2012-10-17 | 2014-05-21 | 天津北洋百川生物技术有限公司 | Cheese flavor enhancer as well as preparation method and application thereof |
| CN103610017B (en) * | 2013-11-25 | 2015-09-09 | 上海美农生物科技股份有限公司 | A kind of Preparation method and use mixing dairy products enzymolysis product |
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| CN108464484A (en) * | 2018-03-19 | 2018-08-31 | 宝可科技（上海）有限公司 | Whipping cream granule essence and preparation method thereof |
| CN114568676B (en) * | 2020-11-30 | 2024-04-09 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with tyrant flavor, and preparation method and application thereof |
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