CN104957579A - Preparation method of natural milk-flavor base material - Google Patents
Preparation method of natural milk-flavor base material Download PDFInfo
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- CN104957579A CN104957579A CN201510291448.8A CN201510291448A CN104957579A CN 104957579 A CN104957579 A CN 104957579A CN 201510291448 A CN201510291448 A CN 201510291448A CN 104957579 A CN104957579 A CN 104957579A
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- 239000000463 material Substances 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 72
- 239000008267 milk Substances 0.000 claims abstract description 72
- 210000004080 milk Anatomy 0.000 claims abstract description 72
- 235000014121 butter Nutrition 0.000 claims abstract description 63
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 29
- 239000008101 lactose Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000005862 Whey Substances 0.000 claims abstract description 24
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 24
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 102000004882 Lipase Human genes 0.000 claims abstract description 20
- 239000004367 Lipase Substances 0.000 claims abstract description 20
- 108090001060 Lipase Proteins 0.000 claims abstract description 20
- 235000019421 lipase Nutrition 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 239000004365 Protease Substances 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims description 44
- 108090000790 Enzymes Proteins 0.000 claims description 44
- 238000006243 chemical reaction Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 23
- 239000002253 acid Substances 0.000 abstract description 16
- 235000015895 biscuits Nutrition 0.000 abstract description 12
- 235000019197 fats Nutrition 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014510 cooky Nutrition 0.000 abstract description 3
- 239000000413 hydrolysate Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 101001091385 Homo sapiens Kallikrein-6 Proteins 0.000 description 1
- 102100034866 Kallikrein-6 Human genes 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a natural milk flavor base material, and relates to the field of edible essence preparation. The method takes butter as a raw material, adds water and whey powder, and prepares enzymatic hydrolysate after the respective enzymatic hydrolysis treatment by lipase and protease; and adding lactose into the enzymolysis liquid, uniformly mixing, and reacting at 80-90 ℃ for 20-35 min to obtain the natural milk flavor base material. The natural milk-flavor base material prepared by the invention has the advantages of fragrant, thick, smooth and harmonious and mellow sweet taste, the highest score can reach 86-89 minutes, and the acid value of the produced milk-flavor base material is 1.0-2.2 mgKOH/g fat. The biscuit made from the milk flavor base material has milk flavor similar to cookies and good taste. After the biscuit is placed for one month, the package is opened, and the biscuit still has milk fragrance. The milk flavor base material has good heat resistance and flavor retention property, and can be used for producing and preparing baked food.
Description
Technical field
The present invention relates to flavoring essence preparation field, be specifically related to a kind of preparation method of natural milk base-material.
Background technology
Milk-taste essence is Applications in Food Industry one of essence the most widely, plays more and more important effect, directly affect the quality of food in the food such as bakery, milk beverage, ice cream, ice cream, soymilk.Milk-taste essence has chemical type and natural type two kinds, the milk-taste essence of chemical synthesis is still difficult to carry out meticulous simulation to butterfat fragrance, natural milk-taste essence is then more advantageous in fragrance performance, and especially in the field of curing, natural milk-taste essence can accurately retain butterfat fragrance.Although the milk-taste essence of chemical synthesis commercially still occupies critical role, along with the raising of people's living standard and the enhancing of health perception, the demand of people to pure natural healthy food is increasing.Therefore, essence developers seek a kind of new method one after another to produce natural high-quality milk-taste essence.
Current enzyme process is one of main method of natural production milk-taste essence, the method first with rare cream or cream for raw material, obtain enzymolysis cream by lipase hydrolysis effect, then with enzymolysis cream for the in addition suitable modification of base-material, need to be deployed into various milk-taste essence according to difference.The milk-taste essence adopting the method to produce can overcome the thin shortcoming of chemical synthesis milk-taste essence mouthfeel, but in milk intensity, still there is obvious deficiency, generally in margarine, add butter oil hydrolysate, need the amount of adding nearly more than 2% just can receive effect, and, direct interpolation hydrolysate can cause the acid value of product to raise, so be necessary that exploitation addresses these problems further.
Summary of the invention
The object of the invention is to the shortcoming existed for prior art, a kind of preparation method of natural milk base-material is provided.
The technical solution used in the present invention is:
A preparation method for natural milk base-material, comprises the following steps:
1) take appropriate butter, add water and whey powder, 70 ~ 80 DEG C of pre-sterilizing 16 ~ 24min, are cooled to room temperature;
2) add appropriate lipase to mix, enzymolysis 3 ~ 5h at 40 ~ 47 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C;
3) add appropriate protease to mix, enzymolysis 3 ~ 8h at 40 ~ 55 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains enzymolysis liquid a;
4) add appropriate lactose to mix, after 80 ~ 90 DEG C of reaction 20 ~ 35min, prepare natural milk base-material.
As the further improvement of above-mentioned preparation method, in step 1), amount of water is 35 ~ 60% of butter quality, and the addition of whey powder is 23 ~ 28% of butter quality; 75 DEG C of pre-sterilizing 20min.
As the further improvement of above-mentioned preparation method, step 2) in the addition of lipase be 0.12 ~ 0.18% of butter quality, lipase hydrolysis temperature is 45 DEG C, and enzymolysis time is 5 h.
As the further improvement of above-mentioned preparation method, in step 3), the addition of protease is 0.02 ~ 0.03% of butter quality, and protease hydrolyzed temperature is 45 DEG C, and enzymolysis time is 8h.
As the further improvement of above-mentioned preparation method, in step 4), the addition of lactose is 6 ~ 9% of enzymolysis liquid a quality, and reaction temperature is 90 DEG C, and the reaction time is 30min.
A preparation method for natural milk base-material, comprises the following steps:
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reaction 30min, prepares natural milk base-material.
The invention has the beneficial effects as follows:
1. obtain natural milk base-material prepared by the present invention, milk taste is aromatic, abundant, round and smooth, and have harmonious mellow sweet taste, scoring is up to 86 ~ 89 points, and the acid value now recording given milk perfume base material is 1.0 ~ 2.2 mgKOH/g fat.
2.utilize milk base-material of the present invention to make biscuit, experimental result shows: the biscuit taste not adding milk base-material is dull, with light burnt odor taste; Add the biscuit of milk base-material, not only can smell the milk fragrance of obvious similar cookies, also can taste obvious sweet milk taste, taste good.Place and open packaging after one month, biscuit is still with milk fragrance.Visible, the heat resistance of milk base-material of the present invention and to hold fragrance better, can be used for the production and preparation of bakery product.
Detailed description of the invention
material:
Butter is the salt-free butter of commercially available how U.S. fresh board; Albumen whey powder is provided by Guangzhou market day cutting edge of a knife or a sword herding Co., Ltd; Lipase G " Amano " 50 and Protease M " Amano " SD provides by A Manuo amano enzyme preparation commerce and trade (Shanghai) Co., Ltd..
acid value determination:
Assay method is with reference to " animal and plant fat acid number and acidity assaying " (GB/T 5530-2005).
sensory evaluation:
Evaluated the aroma strength of enzymolysis gained milk base-material, fragrance purity and fragrance remaining time 3 aspects by 5 sensory evaluation members, concrete standards of grading are in table 1.
Table 1 fragrance standards of grading
Below in conjunction with specific embodiment, the present invention is further illustrated, but be not limited thereto.
embodiment 1
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material is sweet milk flavoured type, milk is soft, coordination, and sensory evaluation scores is higher, is 89 points, and measured acid value is 1.8mgKOH/g fat, and has good heat resistance and hold fragrance, is applicable to being applied to bakery product.
embodiment 2
1) take appropriate butter, add water and whey powder, wherein amount of water is 40 ~ 60% of butter quality, and the addition of whey powder is 25% of butter quality, and 70 ~ 80 DEG C of pre-sterilizing 16 ~ 24min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material is sweet milk flavoured type, milk is soft, coordination, and sensory evaluation scores is higher, is 85 ~ 86 points, and measured acid value is 1.7 ~ 2.2mgKOH/g fat.Different amount of water produces fragrant impact to enzymolysis butter and there is notable difference.When amount of water is less, butter concentration is comparatively large, and the mobility of reactant is poor, is unfavorable for the enzymolysis of lipase, and along with the increase of amount of water, enzymolysis speed is accelerated, and enzymolysis product is more and more abundanter, and the aroma strength produced also increases thereupon.40% is best, when amount of water higher than 40% time, along with the increase of amount of water, the flavor strength of the milk base-material obtained is thin out to some extent, and sweet taste declines to some extent.
embodiment 3
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 6 ~ 9% of enzymolysis liquid a quality, after 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material is sweet milk flavoured type, milk is soft, coordination, and sensory evaluation scores is higher, is 75 ~ 79 points, and measured acid value is 1.0 ~ 1.1mgKOH/g fat.Lactose has material impact to the color of dairy products and local flavor, and browning reaction and the rear flavor formation of fermentation all be unable to do without the effect of lactose.Should select suitable lactose yield, lactose very little, fully can not react with the amino-compound in sample; When lactose is too many, one is cause waste, and two is affect sample flow to be unfavorable for that reaction is carried out.Along with the increase of lactose yield, sweet taste and the round and smooth degree of fragrance are obviously strengthened, and the acid value of sample is in rising trend, and when addition is 8%, fragrance is best, merging of dense milk and sweet taste harmony, but strongly give people agreeably sweet sensation.
embodiment 4
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 8 ~ 15min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 3 ~ 8h at 45 DEG C, go out at 90 DEG C enzyme 8 ~ 15min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reactions are 20 ~ 35min, prepares natural milk base-material.
Conclusion: gained milk base-material milk is soft, coordination, and sensory evaluation scores is higher, is 78 ~ 89 points, measured acid value is 0.8 ~ 1.1mgKOH/g fat.When enzymolysis time is less than 8 h, along with the prolongation of enzymolysis time, the aroma strength of gained milk base-material just strengthens thereupon, and acid value declines thereupon, and the level of fragrance becomes obvious gradually.When enzymolysis time is 8 h, produces fragrant effect and reach best, gained milk base-material fragrance presents strong sweet milk fragrance, and fragrance remaining time is long.The acid value now recording given milk perfume base material is 0.8mgKOH/g fat.
embodiment 5
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 80 ~ 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material is sweet milk flavoured type, milk is soft, coordination, and sensory evaluation scores is higher, is 79 ~ 84 points, and measured acid value is 1.0 ~ 1.1 mgKOH/g fat, and has good heat resistance and hold fragrance, is applicable to being applied to bakery product.When reaction temperature is lower than 90 DEG C, along with the rising of temperature, fragrance scoring score value raises, the color of product from pale yellow become deep yellow; When temperature is 90 DEG C, milk base-material sweet taste obtains sufficient supplementing, and milk is strong abundant, and the acid value of institute's perfume base material of giving milk is that 1.1mgKOH/g is fatty.
comparative example 1
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.25%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material sensory evaluation scores is 70 points, measured acid value is 1.1mgKOH/g fat, starts to occur shy taste in gained milk base-material.Lipase enzymolysis butter can generate multiple SCFA, produces abundant smell, for the flavouring of dairy products and butter, but comparative example 1 finds, when enzyme concentration is too large, start in gained enzymolysis product to occur shy taste, and along with the increase of enzyme concentration, shy taste is more and more obvious.
comparative example 2
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.05%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reactions are for 30min, prepares natural milk base-material.
Conclusion: gained milk base-material sensory evaluation scores is 66 points, measured acid value is 1.4mgKOH/g fat, starts to occur shy taste in gained milk base-material.This may be because when protease consumption is too much, enzymolysis creates caused by the flavor substance of a large amount of generation peculiar smell.
the preparation (application of milk base-material) of milk biscuit
The natural milk base-material that embodiment 1 prepares is added, to verify its heat resistance and to hold fragrance in the preparation process of biscuit.
Experimental result shows: the biscuit taste not adding milk base-material is dull, with light burnt odor taste.Add the biscuit of milk base-material, not only can smell the milk fragrance of obvious similar cookies, also can taste obvious sweet milk taste, taste good.Place and open packaging after one month, biscuit is still with milk fragrance.Visible, the heat resistance of milk base-material of the present invention and to hold fragrance better, can be used for the production and preparation of bakery product.
Claims (6)
1. a preparation method for natural milk base-material, comprises the following steps:
1) take appropriate butter, add water and whey powder, 70 ~ 80 DEG C of pre-sterilizing 16 ~ 24min, are cooled to room temperature;
2) add appropriate lipase to mix, enzymolysis 3 ~ 5h at 40 ~ 47 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C;
3) add appropriate protease to mix, enzymolysis 3 ~ 8h at 40 ~ 55 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains enzymolysis liquid a;
4) add appropriate lactose to mix, after 80 ~ 90 DEG C of reaction 20 ~ 35min, prepare natural milk base-material.
2. preparation method according to claim 1, is characterized in that: in step 1), amount of water is 35 ~ 60% of butter quality, and the addition of whey powder is 23 ~ 28% of butter quality; 75 DEG C of pre-sterilizing 20min.
3. preparation method according to claim 1, is characterized in that: step 2) in the addition of lipase be 0.12 ~ 0.18% of butter quality, lipase hydrolysis temperature is 45 DEG C, and enzymolysis time is 5 h.
4. preparation method according to claim 1, is characterized in that: in step 3), the addition of protease is 0.02 ~ 0.03% of butter quality, and protease hydrolyzed temperature is 45 DEG C, and enzymolysis time is 8h.
5. preparation method according to claim 1, is characterized in that: in step 4), the addition of lactose is 6 ~ 9% of enzymolysis liquid a quality, and reaction temperature is 90 DEG C, and the reaction time is 30min.
6. a preparation method for natural milk base-material, comprises the following steps:
1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;
2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;
3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;
4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reaction 30min, prepares natural milk base-material.
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| CN106381313A (en) * | 2016-08-26 | 2017-02-08 | 仲恺农业工程学院 | Preparation method of milk-flavor base material |
| CN106417513A (en) * | 2016-08-26 | 2017-02-22 | 仲恺农业工程学院 | Preparation method of biscuit |
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| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material |
| CN110477350A (en) * | 2019-09-09 | 2019-11-22 | 上海宝开生物科技有限公司 | A kind of butter powdered flavor and preparation method thereof |
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| CN115039864A (en) * | 2022-06-16 | 2022-09-13 | 仲恺农业工程学院 | Cookie flavor base and preparation method and application thereof |
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| 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 |
| CN117598369A (en) * | 2023-12-14 | 2024-02-27 | 东莞市华井生物科技有限公司 | Natural yellow oil embedding powder and preparation method thereof |
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| CN106381313A (en) * | 2016-08-26 | 2017-02-08 | 仲恺农业工程学院 | Preparation method of milk-flavor base material |
| CN106417513A (en) * | 2016-08-26 | 2017-02-22 | 仲恺农业工程学院 | Preparation method of biscuit |
| CN106417513B (en) * | 2016-08-26 | 2019-08-06 | 仲恺农业工程学院 | Preparation method of biscuit |
| CN107373595A (en) * | 2017-08-16 | 2017-11-24 | 仲恺农业工程学院 | Preparation method of low-cost roasted fragrant milk base material |
| CN107518371A (en) * | 2017-08-16 | 2017-12-29 | 仲恺农业工程学院 | Preparation method of roasted fragrant milk-flavor base material |
| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material |
| CN110477350A (en) * | 2019-09-09 | 2019-11-22 | 上海宝开生物科技有限公司 | A kind of butter powdered flavor and preparation method thereof |
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| CN115039864A (en) * | 2022-06-16 | 2022-09-13 | 仲恺农业工程学院 | Cookie flavor base and preparation method and application thereof |
| CN115644247A (en) * | 2022-12-06 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | High-protein low-fat liquid dairy product 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 |
| CN117598369A (en) * | 2023-12-14 | 2024-02-27 | 东莞市华井生物科技有限公司 | Natural yellow oil embedding powder and preparation method thereof |
| CN117598369B (en) * | 2023-12-14 | 2024-07-09 | 东莞市华井生物科技有限公司 | Natural yellow oil embedding powder and preparation method thereof |
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