CN102178199A - Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor - Google Patents
Preparation method of enzyme-hydrolyzed butter with high flavor intensity and use thereof in essence with milk flavor Download PDFInfo
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- CN102178199A CN102178199A CN2011100890654A CN201110089065A CN102178199A CN 102178199 A CN102178199 A CN 102178199A CN 2011100890654 A CN2011100890654 A CN 2011100890654A CN 201110089065 A CN201110089065 A CN 201110089065A CN 102178199 A CN102178199 A CN 102178199A
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Abstract
The invention discloses a preparation method of enzyme-hydrolyzed butter with a high flavor intensity and use thereof in essence with a milk flavor. In the method, a neutral system prepared by mixing butter and water is used as a screening module, and one or a mixture of several of a group of screened lipases is subjected to enzymolysis reaction to form a group of corresponding enzyme-hydrolyzed butter products; the group of products are treated by an acid value and gas value combined analysis method under the same process conditions to determine the flavor materials of the enzyme-hydrolyzed butter; and the final preparation method is determined when final products of the same acid value and flavor components under the same process. In the invention, the flavor intensity of the enzyme-hydrolyzed butter is improved by screening and evaluating lipase and controlling an enzymolysis process. The final products can be used as raw materials for preparing the milk-flavor essence with improved mellow taste and long-lasting fragrance and can be applied to baked products.
Description
Technical field
The invention belongs to the food additives field, specifically a kind of preparation of high power flavor intensity enzymolysis butter and the application in milk-taste essence.
Background technology
Milk-taste essence is Applications in Food Industry one of essence the most widely, is mainly used in the flavouring of cold food, candy, beverage etc.Milk-taste essence also can be used for the perfuming of feed, can significantly improve the palatability of feed, improves animal and searches for food, and has good popularization and application prospect at feedstuff industry.Therefore, the exploitation of milk-taste essence series of products has vast market prospect.The preparation of milk-taste essence at present roughly has following several: manually allocate with the monomer perfume material; Utilize related microorganisms hydrolysis cream, modified again allotment forms milk-taste essence; Take natural extract allotment pattern essence.It is to do raw material with butter that enzymatic hydrolysis prepares milk-taste essence, utilizes zymolysis technique that butter is hydrolyzed with 150～250 times of flavourings under certain condition, produces the compound with milk feature.It is natural food additives, and fragrance is natural, soft, improves significantly and improves adding the incense products inherent quality, gives adding the natural milk taste of incense products, and this is that the similar milk-taste essence institute that forms of monomer perfume allotment is inaccessible.
China is the country of world population maximum, and annual consumption to milk essence is very huge.High power flavor intensity enzymolysis butter has fragrance and the mouthfeel that increases application product, cover the little taste of accepting in sensation that compound essence stimulates and the product, make product more mellow and fuller, still preserve strong milk flavor during a small amount of the interpolation, the consumption of other milk series products capable of reducing using, thus reduce cost greatly.In addition, this product stores convenient, need not refrigeration, and therefore, utilizing biology enzyme processing natural cream to produce natural milk essence base-material is the current research focus.Utilize the natural butter production of biological enzymolysis high power flavor intensity enzymolysis butter to have the operating condition gentleness, the product preservation condition is less demanding, product aroma strength big (than the strong hundred times of natural cream even thousands of times), the application addition is little, product fragrance is natural true to nature, good stability is contributed fairly obvious to using product (as low protein content milk beverage, ice cream, biscuit etc.) figure.Although there are many companies (as the Bert Bi Si of the U.S., the Ai Ersen spices Co., Ltd of Tianjin etc.) to produce natural milk essence base-material at present both at home and abroad, it is still very meaningful to carry out this type of research.
At present, domestic enzymolysis butter intensity generally about 200 times, can not satisfy the requirement of emerging food technology to essence concentration.Along with the raising of people's living standard, the consumer will be more and more higher to the requirement of the quality of milk essence, and superfine product and elaboration milk essence will be more and more welcome.Therefore, the exploitation of high strength milk-taste essence series of products has vast market prospect.
Summary of the invention
The purpose of this invention is to provide a kind of preparation of high power flavor intensity enzymolysis butter and the application in milk-taste essence, the present invention prepares the big product of butter flavor intensity by the screening of enzyme with corresponding enzymolysis process, and enzymolysis time is short, enzymolysis efficiency is high, the product aroma strength big, the milk-taste essence of configuration has tangible local flavor humidification.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of high power flavor intensity enzymolysis butter is characterized in that: this method to the control of enzymolysis process, obtains high power flavor intensity enzymolysis butter by screening and evaluation to one group of lipase; Concrete steps are as follows:
1) separate one group of lipase, adopt the mixed neutral system that gets of butter and water as screening model, wherein the ratio of butter and water is butter 60-100 part, water 10-50 part; 80 parts of butter are put in the retort, and heat fused, temperature are controlled at 40-60 ℃; Be configured to cushioning liquid with 0.5-1 part sodium hydrogen phosphate and 0.1-0.5 part potassium dihydrogen phosphate and 24 parts of sterilized waters, and put in the retort.
2) carry out enzyme digestion reaction respectively with the one or more combination in the one group of lipase that filters out, obtain one group of corresponding enzymolysis butter product; The process conditions of enzyme digestion reaction are specially: with butter and water heating, be warming up to 70-90 ℃, and kept this temperature 10-20 minute, carry out the preceding sterilization treatment of enzymolysis, be cooled to the 30-45 degree then, add the lipase that filters out, insulation reaction 7-10 hour; This set product is carried out technical indicator evaluation and sensory evaluation, after final oil phase acid number is stable, stop reaction, emit water, the oil phase in the retort is product; The process conditions of enzyme digestion reaction are preferably: with butter and water heating, be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis, be cooled to 40 degree then, add the lipase that filters out, insulation reaction 8 hours.
3) adopt identical process conditions that the one group of corresponding enzymolysis butter product utilization acid number and the gas chromatography mass spectrometry analytic approach that obtain are determined enzymolysis butter flavor substance; Obtain the acid number final products identical under same process, and be defined as final preparation method with flavor components.
The present invention is when separation screening class biology enzyme, and the screening model that chooses is very important.Many biology enzymes only just show under suitable reaction system has vigor preferably.Good screening model should have following three characteristics: 1) quick: as to handle the sample that sets out in a large number in the short period of time; 2) efficient: as in the process of estimating, to use quick simple analysis method, eliminate unwanted enzyme source, select to have required bioactive enzyme source, and can avoid the leakage sieve and the mistake sieve in target enzyme source to greatest extent; 3) economy: should as far as possible avoid using expensive reagent in the screening process.The selection of screening reaction condition is very important, and can it not only is related to sift out the organized enzyme source, but also can influence the workload of screening.Because most of lipase have showed fine activity in the inclined to one side subacidity system of neutrality, so the neutral system that employing butter and mixes with small amount of water make in the screening is as screening model.
Determining of the screening of enzyme and enzymolysis process: biological lipase can be aliphatic acid, diglyceride, monoglyceride and glycerine in the following hydrolyzing triglyceride efficiently of certain reaction system (temperature, pH, water activity), but because different enzymes has different selectivitys, so selecting suitable lipase is key of the present invention.The lipase that is screened among the present invention is selected for use: Lipozyme TL 100 L lipase (Novi's letter), Novozym 435 lipase (Novi's letter), lipase ay 30 (amano pharmaceutical), lipase M10 (amano pharmaceutical), lipase OF(name sugar).
The above-mentioned enzymolysis process preparation method of a kind of process obtains the application of high power flavor intensity enzymolysis butter in milk-taste essence is produced.The high power flavor intensity enzymolysis butter that the present invention is prepared can be used as raw material and is applied to dispose the milk-taste essence with the pure savoury of lifting and lasting, also can be applied to baked product.
The present invention is by to the screening and the evaluation of different lipase, and to the control of enzymolysis process, improves the flavor intensity of enzymolysis butter.
The method for preparing the enzymolysis butter with routine is compared, and enzymolysis time of the present invention is short, enzymolysis efficiency is high, technology controlling and process is easy, and product aroma strength milk-taste essence big, configuration has tangible local flavor humidification.
The specific embodiment
Embodiment 1
A kind of preparation method of high power flavor intensity enzymolysis butter adopts 0.15 part of lipase ay 30 and 0.15 part of lipase M10.Concrete steps are as follows:
1) separation screening lipase adopts the mixed neutral system that gets of butter and water as screening model.New Zealand's anhydrous butter oil is put in the retort, and heat fused, temperature are controlled at about 50 ℃.Be configured to cushioning liquid with 0.8 part of sodium hydrogen phosphate and 0.2 part of potassium dihydrogen phosphate and 24 parts of sterilized waters, and put in the retort.Configuration cushioning liquid is not too fierce for enzymatic hydrolysis system pH value is changed, and obtains the effective acting time of enzyme prolonging.
2) carry out enzyme digestion reaction with the enzyme that filters out, obtain one group of corresponding enzymolysis butter product; The process conditions of enzyme digestion reaction are specially: material in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Then material temperature in the retort is cooled to 40 ℃, and keeps this temperature.Add the lipase that filters out, 0.15 part of lipase ay 30 and 0.15 part of lipase M10 are dissolved in the aqua sterilisa, and drop in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, insulation reaction is taken a sample after 8 hours and is detected oil phase acid number (stopping to stir and getting upper oil phase during sampling), every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 50 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is product.
Embodiment 2
The preparation method of another high power flavor intensity enzymolysis butter adopts 0.12 part of Lipozyme TL 100L lipase and 0.12 part of Novozym 435 lipase.
New Zealand's anhydrous butter oil is put in the retort, and heat fused, temperature are controlled at about 50 ℃.Be configured to cushioning liquid with 0.8 part of sodium hydrogen phosphate and 0.2 part of potassium dihydrogen phosphate and 24 parts of sterilized waters, and put in the retort.Configuration cushioning liquid is not too fierce for enzymatic hydrolysis system pH value is changed, and obtains the effective acting time of enzyme prolonging.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.0.12 part of Novozym 435 lipase of 0.12 part of Lipozyme TL 100L lipase are dissolved in the aqua sterilisa, and drop in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 6 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 60 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
Embodiment 3
The preparation method of another high power flavor intensity enzymolysis butter, adopt 0.12 part day real name glycolipid fat enzyme.
New Zealand's anhydrous butter oil is put in the retort, and heat fused, temperature are controlled at about 50 ℃.Be configured to cushioning liquid with 0.8 part of sodium hydrogen phosphate and 0.2 part of potassium dihydrogen phosphate and 24 parts of sterilized waters, and put in the retort.Configuration cushioning liquid is not too fierce for enzymatic hydrolysis system pH value is changed, and obtains the effective acting time of enzyme prolonging.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.With 0.12 part day real name glycolipid fat enzyme be dissolved in the aqua sterilisa, and drop in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 4 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 100 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
Embodiment 4
The preparation method of another high power flavor intensity enzymolysis butter, adopt 0.12 part day real name glycolipid fat enzyme.
New Zealand's anhydrous butter oil is put in the retort, and heat fused, temperature are controlled at about 50 ℃.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.With 0.12 part day real name glycolipid fat enzyme be dissolved in the aqua sterilisa, and drop in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 4 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 95 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
The resulting product of above-mentioned a series of embodiments added in the butter essence with 10% ratio bake and bank up with earth application test.
The subjective appreciation of different zymolyte application products
| ? | Fragrance is estimated | Mouthfeel is estimated |
| Embodiment 1 | Have and give birth to blue or green flavor, tart flavour is stronger | Limited to the milk contribution, mouthfeel is thin |
| Embodiment 2 | Grease and fatty breath are strong | Grease gas is heavy, slightly peculiar smell |
| Embodiment 3 | The enzymolysis butter aroma is outstanding, and whole style is mellow and full | Milk is abundant full |
| Embodiment 4 | Similar to embodiment 3 styles | Similar to embodiment 3 styles |
By the preparation of the foregoing description and application result as seen, it is simple relatively that embodiment 4 schemes have technological requirement, enzymolysis acid number height, and aroma strength is big, the characteristics of raciness.Therefore carry out replica test at embodiment 4 schemes.
Embodiment 5
The preparation method of another high power flavor intensity enzymolysis butter puts into New Zealand's anhydrous butter oil in the retort, and heat fused, temperature are controlled at about 50 ℃.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.With 0.12 part day real name glycolipid fat enzyme be dissolved in the aqua sterilisa, and drop in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 4 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 96 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
Embodiment 6
The preparation method of another high power flavor intensity enzymolysis butter puts into New Zealand's anhydrous butter oil in the retort, and heat fused, temperature are controlled at about 50 ℃.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.0.12 part of day real name glycolipid fat enzyme OF is dissolved in the aqua sterilisa, and drops in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 4 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 93 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
Embodiment 7
The preparation method of another high power flavor intensity enzymolysis butter puts into New Zealand's anhydrous butter oil in the retort, and heat fused, temperature are controlled at about 50 ℃.Material temperature in the retort is continued to be warming up to 85 ℃, and kept this temperature 15 minutes, carry out the preceding sterilization treatment of enzymolysis.Material temperature in the retort is cooled to 40 ℃, and keeps this temperature.0.12 part of day real name glycolipid fat enzyme OF is dissolved in the aqua sterilisa, and drops in the retort.The temperature control of retort material is carried out enzyme digestion reaction 40 ± 2 ℃ of stirrings, sampling detects oil phase acid number (stopping to stir and getting upper oil phase during sampling) after 4 hours, every afterwards interval 1 hour sampling detects, and final oil phase acid number is stabilized in 98 ± 2 the scope, stops reaction.Be warming up to 85 ℃ and kept 15 minutes, carry out deactivation.Be cooled to 40 ℃ then and left standstill at least 4 hours, emit water from the retort bottom then; Continue to be warming up to 70 ℃, left standstill at least 2 hours, emit water once more, the oil phase in the retort is final products.
According to above-mentioned repeated test, the process conditions of embodiment 4 are basicly stable, and the acid number of being surveyed is stabilized in about 95, good process repeatability.
With the high power flavor intensity enzymolysis butter of the foregoing description gained, be applied to the production of milk-taste essence as raw material, to improve the intensity and the local flavor of milk-taste essence.Also can be applied to baked product.
Claims (5)
1. the preparation method of a high power flavor intensity enzymolysis butter is characterized in that: this method to the control of enzymolysis process, obtains high power flavor intensity enzymolysis butter by screening and evaluation to one group of lipase; Concrete steps are as follows:
1) separate one group of lipase, adopt the mixed neutral system that gets of butter and water as screening model, wherein the ratio of butter and water is butter 60-100 part, water 10-50 part;
2) carry out enzyme digestion reaction respectively with the one or more combination in the one group of lipase that filters out, obtain one group of corresponding enzymolysis butter product; The process conditions of enzyme digestion reaction are specially: with butter and water heating, be warming up to 70-90 ℃, and kept this temperature 10-20 minute, carry out the preceding sterilization treatment of enzymolysis, be cooled to the 30-45 degree then, add the lipase that filters out, insulation reaction 7-10 hour; This set product is carried out technical indicator evaluation and sensory evaluation, after final oil phase acid number is stable, stop reaction, emit water, the oil phase in the retort is product;
3) adopt identical process conditions that the one group of corresponding enzymolysis butter product utilization acid number and the gas chromatography mass spectrometry analytic approach that obtain are determined enzymolysis butter flavor substance; Obtain the acid number final products identical under same process, and be defined as final preparation method with flavor components.
2. the preparation method of high power flavor intensity enzymolysis butter according to claim 1 is characterized in that: described one group of lipase is: Lipozyme TL 100 L lipase, Novozym 435 lipase, lipase ay 30, lipase M10 or lipase OF.
3. the preparation method of high power flavor intensity enzymolysis butter according to claim 1 is characterized in that: in step 1), 80 parts of butter are put in the retort, heat fused, temperature are controlled at 40-60 ℃; Be configured to cushioning liquid with 0.5-1 part sodium hydrogen phosphate and 0.1-0.5 part potassium dihydrogen phosphate and 24 parts of sterilized waters.
4. the preparation method of high power flavor intensity enzymolysis butter according to claim 1, it is characterized in that: step 2) in, the process conditions of enzyme digestion reaction are specially: with butter and water heating, be warming up to 85 ℃, and kept this temperature 15 minutes, and carry out the preceding sterilization treatment of enzymolysis, be cooled to 40 degree then, add the lipase that filters out, insulation reaction 8 hours.
5. the application of high power flavor intensity enzymolysis butter in milk-taste essence that obtain of the preparation method of the described high power flavor intensity of claim 1 an enzymolysis butter.
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| CN103266094A (en) * | 2013-05-23 | 2013-08-28 | 天宁香料（江苏）有限公司 | Compound lipase and application thereof |
| CN103371348A (en) * | 2012-04-20 | 2013-10-30 | 贝尔香精香料（上海）有限公司 | Taste modifying and sweet inhibitor composition and application thereof |
| CN103610017A (en) * | 2013-11-25 | 2014-03-05 | 上海美农生物科技股份有限公司 | Preparation method and use of mixed dairy product enzymolysis product |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN114668135A (en) * | 2020-12-24 | 2022-06-28 | 广州百花香料股份有限公司 | Natural flavor mastic and preparation method thereof |
| CN115251172A (en) * | 2022-08-07 | 2022-11-01 | 青岛可颂食品有限公司 | Butter-flavored whipped cream and preparation method thereof |
| CN115644254A (en) * | 2022-11-30 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | Butter base material suitable for improving bread texture and preparation method thereof |
| CN115777857A (en) * | 2022-11-15 | 2023-03-14 | 厦门惠尔康食品有限公司 | Secondary low-temperature fermentation liquid bread nutritional beverage capable of replacing bread and preparation method |
| CN115843886A (en) * | 2022-12-12 | 2023-03-28 | 伽力森食品生物科技(江苏)有限公司 | Preparation method of high-flavor-intensity enzymatic hydrolysis butter |
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| CN103371348A (en) * | 2012-04-20 | 2013-10-30 | 贝尔香精香料（上海）有限公司 | Taste modifying and sweet inhibitor composition and application thereof |
| CN103266094A (en) * | 2013-05-23 | 2013-08-28 | 天宁香料（江苏）有限公司 | Compound lipase and application thereof |
| CN103266094B (en) * | 2013-05-23 | 2015-02-25 | 天宁香料（江苏）有限公司 | Compound lipase and application thereof |
| CN103610017A (en) * | 2013-11-25 | 2014-03-05 | 上海美农生物科技股份有限公司 | Preparation method and use of mixed dairy product enzymolysis product |
| 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 |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN104187534B (en) * | 2014-07-22 | 2015-11-18 | 上海华宝孔雀香精香料有限公司 | A kind of method utilizing butter zymolyte to prepare milk base-material |
| CN114668135A (en) * | 2020-12-24 | 2022-06-28 | 广州百花香料股份有限公司 | Natural flavor mastic and preparation method thereof |
| CN115251172A (en) * | 2022-08-07 | 2022-11-01 | 青岛可颂食品有限公司 | Butter-flavored whipped cream and preparation method thereof |
| CN115777857A (en) * | 2022-11-15 | 2023-03-14 | 厦门惠尔康食品有限公司 | Secondary low-temperature fermentation liquid bread nutritional beverage capable of replacing bread and preparation method |
| CN115644254A (en) * | 2022-11-30 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | Butter base material suitable for improving bread texture and preparation method thereof |
| CN115843886A (en) * | 2022-12-12 | 2023-03-28 | 伽力森食品生物科技(江苏)有限公司 | Preparation method of high-flavor-intensity enzymatic hydrolysis butter |
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| CN102178199B (en) | 2012-10-17 |
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