CN102907651A

CN102907651A - Method for preparing natural milk essence

Info

Publication number: CN102907651A
Application number: CN2012102642348A
Authority: CN
Inventors: 侯振建; 李静; 王丽君
Original assignee: Nanyang Institute of Technology
Current assignee: Nanyang Institute of Technology
Priority date: 2012-07-30
Filing date: 2012-07-30
Publication date: 2013-02-06

Abstract

The invention discloses a method for preparing a natural milk essence. The preparation method is characterized by comprises the following steps: 1, mixing butter with whey powder according to the mass percentage of 5:1 to 11:1; 2, adding 95% ethanol, stirring and dissolving, wherein the adding amount of the ethanol conforms to the requirement of just dissolving the butter and the whey powder; 3, sterilizing for 5min at the temperature of 85 DEG C, cooling to 40 DEG C to 60 DEG C; 4 and adding butter lipase, wherein the added lipase is 0.2 to 0.4% of the mass of the butter, and carrying out a reaction for 3h to 5h at the temperature of 40 DEG C to 60 DEG C with pH (potential of hydrogen) of 6 to 8 so as to obtain a hydrolysate; 5, adding a reactant to the hydrolysate, emulsifying by using an emulsifying stirrer and carrying out a Maillard reaction for 90min under the condition of 85 DEG C; and finally, obtaining a finished product. The milk essence prepared by the method has a natural, delicate and realistic flavor, so that the internal quality of a flavored product is enhanced and improved obviously. Therefore, the flavored product has a natural milk flavor.

Description

A kind of method for preparing natural milk essence

Technical field

The invention belongs to the natural essence processing technique field, be specifically related to the method that a kind of lipase enzymolysis cream prepares natural milk essence.

Background technology

Along with growth in the living standard, people have not been only solving the basic living problems to the requirement of food, but nutritive value of food and natural degree have been had higher requirement.Milk-taste essence is the most widely one of essence of Applications in Food Industry, not only is used for the flavouring of cold food, candy, beverage etc., also can be used for the perfuming of feed.

The preparation method of milk-taste essence roughly has following several at present: manually allocate with the monomer perfume material; Utilize related microorganisms hydrolysis cream, modified allotment forms milk-taste essence again; Take natural extract allotment; Enzymatic hydrolysis cream prepares milk-taste essence.Enzyme process is the common method of producing natural milk-taste essence at present.Japan has carried out relevant research as far back as the 80s and 90s in last century to enzyme process flavouring technology, and multinomial patent is arranged.The lipase hydrolysis cow's milk that discloses with penicillium chrysogenum source such as Japanese patent application publication No. 05091815A applying date 1993-04-16 prepares butter essence.Publication number 55061780A discloses and has utilized lipase and the LOX enzymolysis fat preparation butter essence that combines.Its main technical points concentrates in the selection of lipase and raw material.China is late to the research of natural milk-taste essence, and tremendous development is also arranged in recent years.Although the foreign scholar has carried out comparatively deep research to the production technology of cream enzymolysis product, the enzymatic hydrolysis condition of its gained is irregular to differ, not a unified result.And, when the cream zymolyte is carried out sensory evaluation scores, just its fragrance, fragrant strong and lasting are estimated, its mouthfeel is not made description.According to investigations, present stage most people when judging food, except the fragrance to food has the requirement, the more important thing is the mouthfeel of paying attention to food, whether popular saying namely is fond of eating.On the other hand, on production technology, the method that usually adopts is microbial fermentation and two kinds of methods of enzymolysis, or the combination of these two kinds of methods, does not attempt adopting other method.Because the milk-taste essence of enzyme process preparation is the key odorant composition mainly with middle short-chain free fatty acid, aroma strength is large, but odor type is dull, oil flavor and tapinoma-odour occur easily.

Summary of the invention

The defects that exists in order to overcome prior art, the object of the present invention is to provide a kind of method for preparing natural milk essence, the milk essence fragrance of the method preparation is natural, soft, true to nature, improve significantly and improve adding the incense products inherent quality, give and add the natural milk taste of incense products, its whole process produces without the three wastes, and environmentally safe meets environmental requirement.

For achieving the above object, the technical solution used in the present invention: the method that this prepares natural milk essence is characterized in that preparing in the steps below: 1. both are mixed with the ratio of whey powder mass percent 5:1 ~ 11:1 in cream; 2. then add 95% ethanol, stirring and dissolving, the amount that ethanol adds just make cream and whey powder dissolving; 3. sterilization 5min under 85 ℃ of temperature then is cooled to 40 ~ 60 ℃; 4. add the whipped fat enzyme, the lipase of adding is 0.2% ~ 0.4% of butter quality, reacts 3 ~ 5h under 6 ~ 8,40～60 ℃ of temperature of pH value, obtains enzymolysis liquid; 5. the material that adds following percent by volume in the enzymolysis liquid: lysine 0.15-0.3%, glucose 0.25-0.3%, monoglyceride 0.1-0.2%, glycine 0.1-0.2%, fructose 0.2-0.4%, ALANINE 0.05-0.15%, carry out emulsification with emulsifying agitator, under 85 ℃ condition, carry out Maillard reaction 90min and make finished product.

Cream and whey powder mass percent 6:1 in the described step 1; The lipase addition is 0.2% of butter quality, hydrolysis temperature is 45 ℃, enzymolysis time is 3.5h, adds the material of following percent by volume in the described step 5 in the enzymolysis liquid: lysine 0.2%, glucose 0.28%, monoglyceride 0.15%, glycine 0.15%, fructose 0.3%, ALANINE 0.1%.

Adopt the beneficial effect of technique scheme: the reaction mechanism that enzyme process prepares milk-taste essence is, lipase is acted on aliphatic acid (saturated and undersaturated), ketone acid and hydroxy acid in the cream, gives the local flavor of dairy produce uniqueness.The short carbon chain aliphatic acid that discharges in the aliphatic acid makes product have the strong milk local flavor of a kind of uniqueness, and the medium-chain fatty acid that discharges makes product have local flavor like the soap, and wherein especially the aliphatic acid of even carbon is larger to the fragrance contribution.In addition, because aliphatic acid participates in the process that is similar to microbial reaction, thereby increased the formation of some new flavor substances, such as methyl ketone, local flavor ester class and butterfat class.The formation reason of these new flavor substances mainly comprises: the further cyclodehydration of hydroxy acid generate different carbon numbers third, fourth butyrolactone, especially even carbon fourth butyrolactone, though the few fragrance contribution of its content is very large; Ketone acid further takes off CO ₂, generate methyl ketone compounds, play the flavouring effect.They are natural perfume materials, and fragrance is natural, soft, true to nature, improve significantly and improve adding the incense products inherent quality, give 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.Adopted Maillard reaction in the technique, make milk essence local flavor more coordinate, soft.Its whole process produces without the three wastes, and environmentally safe meets environmental requirement.

Below by test the effect of the milk-taste essence of the inventive method preparation is verified.

The subjective appreciation of milk-taste essence

Adopt point system, respectively the essence sample of enzymatic hydrolysis is estimated, full marks 100 minutes are by 5 sensory evaluation member composition groups, according to separately hobby the fragrance of fermentation gained milk-taste essence is carried out the evaluation of aroma strength, fragrance purity, 3 aspects of mouthfeel, concrete standards of grading see Table 1.

Table 1 milk essence standards of grading

Figure DEST_PATH_680641DEST_PATH_IMAGE001

Analyses Methods for Sensory Evaluation Results is as shown in table 2 below:

Analyses Methods for Sensory Evaluation Results table behind table 2 Maillard reaction

?	Fragrant strong	Fragrant pure	Lasting	Mouthfeel
					The valuation officer 1	17	37	19	19
The valuation officer 2	18	36	19	19
					The valuation officer 3	18	35	18	20
The valuation officer 4	19	38	20	19
					The valuation officer 5	18	39	19	18
Amount to	90	185	95	95
					Mean value	18	37	19	19

As shown in Table 2: average fragrant strong 18 minutes, fragrant pure 37 minutes, lasting 19 minutes, mouthfeel 19 minutes, total points are 93 minutes.Mellow and full, the coordination of milk essence fragrance through Maillard reaction, and the structural state state is good.Surveying its flavor strength through dilution test is 175 times of pure milk.

The specific embodiment

This lipase enzymolysis cream prepares the method for natural milk essence, in the steps below preparation: 1 mixes both with the ratio of whey powder mass percent 5:1 ~ 11:1 in cream; 2. then add 95% ethanol, stirring and dissolving, the amount that ethanol adds just make cream and whey powder dissolving; 3. sterilization 5min under 85 ℃ of temperature then is cooled to 40 ~ 60 ℃; 4. add the whipped fat enzyme, the lipase of adding is 0.2% ~ 0.4% of butter quality, reacts 3 ~ 5h under 6 ~ 8,40～60 ℃ of temperature of pH value, obtains enzymolysis liquid; 5. the material that adds following percent by volume in the enzymolysis liquid: lysine 0.15-0.3%, glucose 0.25-0.3%, monoglyceride 0.1-0.2%, glycine 0.1-0.2%, fructose 0.2-0.4%, ALANINE 0.05-0.15%, carry out emulsification with emulsifying agitator, under 85 ℃ condition, carry out Maillard reaction 90min and make finished product.

As further optimization, cream and whey powder mass percent 6:1 in the described step 1; The lipase addition is 0.2% of butter quality, and hydrolysis temperature is 45 ℃, and enzymolysis time is 3.5h.Mellow and full, the coordination of milk essence fragrance, and structural state is good.The sensory evaluation total points is 93 minutes, and surveying its flavor strength through dilution test is 175 times of pure milk.The material that adds following percent by volume in the described step 5 in the enzymolysis liquid: lysine 0.2%, glucose 0.28%, monoglyceride 0.15%, glycine 0.15%, fructose 0.3%, ALANINE 0.1%.

Add the material that specifically enters following percent by volume in the described step 5 in the enzymolysis liquid: lysine 0.3%, glucose 0.3%, monoglyceride 0.2%, glycine 0.2%, fructose 0.4%, ALANINE 0.15%.

The material that adds percent by volume specific as follows in the described step 5 in the enzymolysis liquid: lysine 0.15%, glucose 0.25%, monoglyceride 0.1%, glycine 0.1%, fructose 0.2%, ALANINE 0.05%.

Claims

1. method for preparing natural milk essence is characterized in that preparing in the steps below:

(1). both are mixed with the ratio of whey powder mass percent 5:1 ~ 11:1 in cream;

(2). then add 95% ethanol, stirring and dissolving, the amount that ethanol adds just make cream and whey powder dissolving;

(3). sterilization 5min under 85 ℃ of temperature then is cooled to 40 ~ 60 ℃;

(4). add the whipped fat enzyme, the lipase of adding is 0.2% ~ 0.4% of butter quality, reacts 3 ~ 5h under 6 ~ 8,40～60 ℃ of temperature of pH value, obtains enzymolysis liquid;

(5). add the material of following percent by volume in the enzymolysis liquid: lysine 0.15-0.3%, glucose 0.25-0.3%, monoglyceride 0.1-0.2%, glycine 0.1-0.2%, fructose 0.2-0.4%, ALANINE 0.05-0.15%, carry out emulsification with emulsifying agitator, under 85 ℃ condition, carry out Maillard reaction 90min and make finished product.

2. the method for the natural milk essence of preparation as claimed in claim 1 is characterized in that: cream and whey powder mass percent 6:1 in the described step 1; The lipase addition is 0.2% of butter quality, and hydrolysis temperature is 45 ℃, and enzymolysis time is 3.5h; The material that adds following percent by volume in the described step 5 in the enzymolysis liquid: lysine 0.2%, glucose 0.28%, monoglyceride 0.15%, glycine 0.15%, fructose 0.3%, ALANINE 0.1%.