CN104957580A - Preparation method for milk powder enzymatic hydrolysates and application of prepared products - Google Patents
Preparation method for milk powder enzymatic hydrolysates and application of prepared products Download PDFInfo
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- CN104957580A CN104957580A CN201510421121.8A CN201510421121A CN104957580A CN 104957580 A CN104957580 A CN 104957580A CN 201510421121 A CN201510421121 A CN 201510421121A CN 104957580 A CN104957580 A CN 104957580A
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- milk powder
- zymolyte
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- milk
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- 235000013336 milk Nutrition 0.000 title claims abstract description 57
- 239000008267 milk Substances 0.000 title claims abstract description 57
- 210000004080 milk Anatomy 0.000 title claims abstract description 57
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000002255 enzymatic effect Effects 0.000 title abstract 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 230000035484 reaction time Effects 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 235000019419 proteases Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 238000001976 enzyme digestion Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 229960000448 lactic acid Drugs 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 4
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 2
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- SPRJWMSXOLZOIO-UHFFFAOYSA-N 2-hydroxypropanoyl octanoate Chemical compound CCCCCCCC(=O)OC(=O)C(C)O SPRJWMSXOLZOIO-UHFFFAOYSA-N 0.000 description 1
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical group CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- CCRCUPLGCSFEDV-BQYQJAHWSA-N methyl trans-cinnamate Chemical compound COC(=O)\C=C\C1=CC=CC=C1 CCRCUPLGCSFEDV-BQYQJAHWSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method for milk powder enzymatic hydrolysates and application of the prepared products. The method comprises the following steps: by taking milk powder as a raw material, separating out effective components through enzymatic hydrolysis, centrifuging through a centrifugal machine to remove visible solid matters to obtain clear, transparent, soft and full milk characteristic enzymatic hydrolysate A, and carrying out enzymatic hydrolysis on turbid solution again to obtain a lactic-acid milk characteristic enzymatic hydrolysate B. The milk powder enzymatic hydrolysates are used in an essence, thus greatly improving the quality of the essence and reducing the production cost.
Description
Technical field
The invention belongs to food additives field, specifically a kind of preparation method of milk powder zymolyte and the application of obtained product.
Technical background
Milk flavor application is in the market very extensive, but milk essence is all form with compound allotment, affects the quality of essence.
Summary of the invention
In order to overcome prior art Problems existing, the object of this invention is to provide a kind of preparation method of milk powder zymolyte and the application of obtained product, the method utilizes zymolysis technique to obtain the soft full milk feature zymolyte of clear, turbid solution obtains lactate milk feature zymolyte again through zymolysis technique, for in essence, improve the quality of essence greatly, reduce production cost.
The object of the invention is to be achieved through the following technical solutions:
A kind of preparation method of milk powder zymolyte, it is characterized in that: the method take milk powder as raw material, effective component is isolated by enzymolysis, then visible solid content is removed through centrifuge, obtain the soft full milk feature zymolyte A of clear, turbid solution again enzymolysis obtains lactate milk feature zymolyte B, specific as follows:
1) whole milk powder is selected; Get a portion whole milk powder, add distilled water in material water g/mL than the ratio for 1:3---1:10, regulate pH6.0---6.5, intensification deactivation, bath temperature 85 DEG C by the NaOH solution of 1mol/L--95 DEG C, 10-30 minutes time;
2) milk powder is through enzymolysis processing, then through centrifugation, gets clarified solution, obtains milk feature zymolyte A; Enzymatic hydrolysis condition is: papain 0.3 part, and reaction temperature is at 50 DEG C-65 DEG C, and the reaction time, heated up the enzyme that goes out, and bath temperature 95 DEG C--98 DEG C, the discharging of 20-30 minutes time is centrifugal, and centrifuge speed is at 1000-3000 rev/min at 3---6 hour;
3) above-mentioned dirty solution, adds propylene glycol solvent by solid-liquid ratio 1:1, adds distilled water while stirring and regulates pH7.0; Intensification deactivation, bath temperature 95 DEG C--100 DEG C, 10-20 minutes time; Enzymolysis processing again, then through centrifugation, get clarified solution, obtain lactate milk feature zymolyte B; Enzymatic hydrolysis condition is: flavor protease 0.1 part, and reaction temperature is at 50 DEG C-55 DEG C, and the reaction time, heated up the enzyme that goes out, and bath temperature 95 DEG C--100 DEG C, 10-20 minutes time, discharging is centrifugal, and centrifuge speed is at 3000-5000 rev/min at 4---8 hour.
In the present invention, milk powder is New Zealand's whole milk powder, and material-water ratio is 1:3, PH is 6.5, bath temperature 95 DEG C, 30 minutes time.
The preparation method of milk powder zymolyte obtains product and is preparing the application in sweet taste essence, and it is fragrant that the product obtained retains original fruit head, in essence, improves the quality of essence greatly.
Milk powder is when enzymolysis processing; Enzymolysis can be carried out according to the condition of different enzymolysis to milk powder, precipitation experiments is carried out to different enzymolysis product, writing time and well-illuminated degree, and the first evaluation of product fragrance, determine best hydrolase by the combination condition of the best.Optimum enzymolysis condition is: first time enzymolysis selection papain 0.3 part, and reaction temperature is at 57 DEG C, and the reaction time, heated up the enzyme that goes out, bath temperature 95 DEG C, and the discharging of 30 minutes time is centrifugal, and centrifuge speed is at 3000 revs/min at 4 hours; Clarified solution is now best; Second time enzymolysis selects flavor protease 0.1 part, and reaction temperature is at 55 DEG C, and the reaction time, heated up the enzyme that goes out, bath temperature 95 DEG C, and 20 minutes time, discharging is centrifugal at 4 hours, and centrifuge speed is at 5000 revs/min, now best.
The present invention take milk powder as raw material, isolates effective component by enzymolysis, then removes visible solid content through centrifuge, and obtain the soft full milk feature zymolyte A of clear, turbid solution again enzymolysis obtains lactate milk feature zymolyte B.It is good that the milk powder zymolyte that the present invention utilizes enzyme process to prepare has fragrance mouthfeel true to nature, and the head simultaneously remaining itself is fragrant, greatly improves the quality of milk essence.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Product embodiments
1) take 50 portions of New Zealand's whole milk powders, add distilled water in material water g/mL than the ratio for 1:3, NaOH solution (1mol/L) regulates pH6.5, intensification deactivation, bath temperature 95 DEG C, 30 minutes time, be cooled to 57 DEG C, add papain 0.3 part, the reaction time, heated up the enzyme that goes out at 4 hours, bath temperature 95 DEG C, 30 minutes time, discharging is centrifugal, and centrifuge speed is at 3000 revs/min; Obtain 80 portions of supernatants and be milk powder zymolyte A.
2) dirty solution adds propylene glycol solvent by solid-liquid ratio (1:1), adds distilled water while stirring and regulates about pH7.0.Intensification deactivation, bath temperature 98 DEG C, 20 minutes time; Turbid solution is enzymolysis processing again, then through centrifugation, obtains clarified solution; Enzymatic hydrolysis condition is: flavor protease 0.1 part, and reaction temperature is at 55 DEG C, and the reaction time, heated up the enzyme that goes out, bath temperature 95 DEG C, and 20 minutes time, discharging is centrifugal, and centrifuge speed is at 5000 revs/min at 4 hours; Obtain 20 portions of supernatants and be zymolyte B.
Application Example
Milk powder zymolyte is in the application of water-soluble milk-taste essence: 2-HEPTANONE 4 parts, methyl n-heptyl ketone 2 parts, diacetyl 8 parts, butyric acid 1 part, milk powder zymolyte A 25 parts, butyl acetate 2 parts, 3-hydroxy-2-butanone part 3 parts, ethanol 50 parts, distilled water 5 parts.Firmly shake up, place slaking, obtain condensed milk fragrance essence.
Embodiment 2
The preparation method of milk powder zymolyte is identical with embodiment 1.
Milk powder zymolyte is in the application of oil-soluble milk-taste essence: arbricolin 5 parts, vanillic aldehyde 2 parts, octanal 0.1 part, diacetyl 0.05 part, butyric acid 0.1 part, maltol 0.1 part, fourth position dodecalactone 0.2 part, second position dodecalactone 0.2 part, vegetable oil 55 parts, milk powder zymolyte B 37.25 parts.Firmly shake up, place slaking, obtain coconut palm milk-taste essence.
Embodiment 3
The preparation method of milk powder zymolyte is identical with embodiment 2.
Milk powder zymolyte is in the application of Water/oil dual-purpose milk-taste essence: ethyl butyrate 4 parts, capric acid 2 parts, fourth position dodecalactone 5 parts, vanillic aldehyde 3 parts, isobutyric acid 5 parts, mannitol 2 parts, butyric acid 7 parts, diacetyl 5 parts, milk powder zymolyte A 10 parts, milk powder zymolyte B 3 parts, propane diols 47 parts, firmly shake up, place slaking, obtain milk-taste essence.
Embodiment 4
The preparation method of milk powder zymolyte is identical with embodiment 3
The application of milk powder zymolyte in emulsifying essence: foreign minister's liquid; Glycerin monostearate 6 parts, Sodium Benzoate 1 part, citric acid is appropriate, distilled water 58 parts.Interior phase liquid; Milk powder zymolyte A 14 parts, 2-HEPTANONE 0.8 part, butyl butyryl lactate 0.5 part of phenol 1 part, methyl n-heptyl ketone 10 parts, 1-OCOL 1 part, butyric acid 7 parts, methyl cinnamate 0.7 part.Stirring and dissolving, homogeneous, places slaking.Obtain cheese taste essence.
The milk powder zymolyte that the various embodiments described above preparation method obtains adds in food flavor, enhances the feeling of freshness of essence, at utmost remains the original fragrance of milk taste, plays positive role to the quality improving food flavor.
Claims (6)
1. the preparation method of a milk powder zymolyte, it is characterized in that: the method take milk powder as raw material, effective component is isolated by enzymolysis, then visible solid content is removed through centrifuge, obtain the soft full milk feature zymolyte A of clear, turbid solution again enzymolysis obtains lactate milk feature zymolyte B, specific as follows:
1) whole milk powder is selected; Get a portion whole milk powder, add distilled water in material water g/mL than the ratio for 1:3---1:10, regulate pH6.0---6.5, intensification deactivation, bath temperature 85 DEG C by the NaOH solution of 1mol/L--95 DEG C, 10-30 minutes time;
2) milk powder is through enzymolysis processing, then through centrifugation, gets clarified solution, obtains milk feature zymolyte A; Enzymatic hydrolysis condition is: papain 0.3 part, and reaction temperature is at 50 DEG C-65 DEG C, and the reaction time, heated up the enzyme that goes out, and bath temperature 95 DEG C--98 DEG C, the discharging of 20-30 minutes time is centrifugal, and centrifuge speed is at 1000-3000 rev/min at 3---6 hour;
3) above-mentioned dirty solution, adds propylene glycol solvent by solid-liquid ratio 1:1, adds distilled water while stirring and regulates pH7.0; Intensification deactivation, bath temperature 95 DEG C--100 DEG C, 10-20 minutes time; Enzymolysis processing again, then through centrifugation, get clarified solution, obtain lactate milk feature zymolyte B; Enzymatic hydrolysis condition is: flavor protease 0.1 part, and reaction temperature is at 50 DEG C-55 DEG C, and the reaction time, heated up the enzyme that goes out, and bath temperature 95 DEG C--100 DEG C, 10-20 minutes time, discharging is centrifugal, and centrifuge speed is at 3000-5000 rev/min at 4---8 hour.
2. the preparation method of milk powder zymolyte according to claim 1, is characterized in that: in step 1), and milk powder is New Zealand's whole milk powder, and material-water ratio is 1:3, pH is 6.5, bath temperature 95 DEG C, 30 minutes time.
3. the preparation method of milk powder zymolyte according to claim 1, is characterized in that: step 2) in, reaction temperature at 57 DEG C, 4 hours time, enzyme-removal temperature 95 DEG C, 30 minutes time, centrifugal rotational speed 3000 revs/min, 15 minutes time.
4. the preparation method of milk powder zymolyte according to claim 1, is characterized in that: in step 3), bath temperature 98 DEG C, 20 minutes time.
5. the preparation method of milk powder zymolyte according to claim 1, is characterized in that: in step 3), enzyme digestion reaction temperature 55 DEG C, 4 hours reaction time, and go out enzyme bath temperature 95 DEG C, 20 minutes time, centrifuge speed 5000 revs/min.
6. the preparation method of milk powder zymolyte described in claim 1 obtains product and is preparing the application in sweet taste essence, and it is fragrant that the product obtained retains original fruit head, in essence, improves the quality of essence greatly.
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| CN201510421121.8A CN104957580B (en) | 2015-07-17 | 2015-07-17 | Preparation method for milk powder enzymatic hydrolysates and application of prepared products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510421121.8A CN104957580B (en) | 2015-07-17 | 2015-07-17 | Preparation method for milk powder enzymatic hydrolysates and application of prepared products |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112816440A (en) * | 2021-02-23 | 2021-05-18 | 南昌大学 | Method for detecting content of sodium carboxymethylcellulose in dairy product based on resonance scattering spectrometry |
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|---|---|---|---|---|
| JPH1014526A (en) * | 1996-07-03 | 1998-01-20 | Tokiwa Yakuhin Kogyo Kk | Production of sesame extract mainly comprising water-soluble protein including concentrated trace metals |
| CN102106502A (en) * | 2011-02-01 | 2011-06-29 | 完美（中国）有限公司 | Health-care food with functions of improving skin moisture and reinforcing immunity |
| CN102657356A (en) * | 2012-05-30 | 2012-09-12 | 李奇峰 | Gingko protein source beverage manufacturing method and beverage manufactured by method |
| CN103478668A (en) * | 2013-09-09 | 2014-01-01 | 北京工商大学 | Preparation method of essence base material for improving milk flavor intensity of dairy product |
| CN103549357A (en) * | 2013-10-24 | 2014-02-05 | 广州市名花香料有限公司 | High-temperature-resistant milky essence composition and preparation method thereof |
| CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
-
2015
- 2015-07-17 CN CN201510421121.8A patent/CN104957580B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1014526A (en) * | 1996-07-03 | 1998-01-20 | Tokiwa Yakuhin Kogyo Kk | Production of sesame extract mainly comprising water-soluble protein including concentrated trace metals |
| CN102106502A (en) * | 2011-02-01 | 2011-06-29 | 完美（中国）有限公司 | Health-care food with functions of improving skin moisture and reinforcing immunity |
| CN102657356A (en) * | 2012-05-30 | 2012-09-12 | 李奇峰 | Gingko protein source beverage manufacturing method and beverage manufactured by method |
| CN103478668A (en) * | 2013-09-09 | 2014-01-01 | 北京工商大学 | Preparation method of essence base material for improving milk flavor intensity of dairy product |
| CN103549357A (en) * | 2013-10-24 | 2014-02-05 | 广州市名花香料有限公司 | High-temperature-resistant milky essence composition and preparation method thereof |
| CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112816440A (en) * | 2021-02-23 | 2021-05-18 | 南昌大学 | Method for detecting content of sodium carboxymethylcellulose in dairy product based on resonance scattering spectrometry |
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| CN104957580B (en) | 2017-05-03 |
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