CN104957580B - 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
- Publication number
- CN104957580B CN104957580B CN201510421121.8A CN201510421121A CN104957580B CN 104957580 B CN104957580 B CN 104957580B CN 201510421121 A CN201510421121 A CN 201510421121A CN 104957580 B CN104957580 B CN 104957580B
- Authority
- CN
- China
- Prior art keywords
- milk powder
- zymolyte
- milk
- parts
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 45
- 239000008267 milk Substances 0.000 title claims abstract description 45
- 210000004080 milk Anatomy 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 title abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 9
- 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 Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 8
- 238000005119 centrifugation Methods 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
- 239000007788 liquid Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 230000002779 inactivation Effects 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 235000013618 yogurt Nutrition 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
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 5
- 239000000413 hydrolysate Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 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
- 230000005070 ripening Effects 0.000 description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 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
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 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
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 2
- 235000012141 vanillin Nutrition 0.000 description 2
- 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
- 244000131522 Citrus pyriformis Species 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
- 239000002253 acid Substances 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
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000013399 edible fruits 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
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 1
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 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
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000001556 precipitation Methods 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
- 235000013599 spices Nutrition 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 additive field, the preparation method and prepared product of specifically a kind of milk powder zymolyte
Application.
Technical background
Milk flavor application in the market is quite varied, but milk essence is formed with compound allotment, shadow
Ring the quality of essence.
The content of the invention
For the problem for overcoming prior art to exist, it is an object of the invention to provide a kind of preparation method of milk powder zymolyte
And the application of prepared product, the method obtains the soft full milk feature zymolyte of clear using zymolysis technique, muddy
Turbid liquid Jing zymolysis techniques obtain again yoghourt feature zymolyte, for essence in, greatly improve the quality of essence, reduce
Production cost.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of milk powder zymolyte, it is characterised in that：The method is isolated with milk powder as raw material by enzymolysis
Effective component, then the visible solid content of Jing centrifuges removal, obtains the soft full milk feature of clear
Zymolyte A, turbid solution digests obtain yoghourt feature zymolyte B again, specific as follows：
1）Select whole milk powder；A portion whole milk powder is taken, is 1 by material water g/mL ratios:3---1：10 ratio adds distilled water,
PH6.0---6.5 is adjusted with the NaOH solution of 1mol/L, heat up inactivation, 85 DEG C of bath temperature -- 95 DEG C, 10-30 points of time
Clock；
2）Milk powder Jing enzymolysis processings, then be centrifuged, clear liquor is taken, obtain milk feature zymolyte A；Enzymatic hydrolysis condition
For：0.3 part of papain, at 50 DEG C -65 DEG C, the response time is in 3---6 hours, intensification enzyme denaturing, water-bath temperature for reaction temperature
95 DEG C of degree -- 98 DEG C, the discharging centrifugation of 20-30 minutes time, centrifuge speed is at 1000-3000 rev/min；
3）Above-mentioned dirty solution, by solid-liquid ratio 1：1 adds propylene glycol solvent, adds distilled water to adjust pH7.0 while stirring；
Heat up inactivation, 95 DEG C of bath temperature -- and 100 DEG C, 10-20 minutes time；Enzymolysis processing again, then be centrifuged, take clarification
Liquid, obtains yoghourt feature zymolyte B；Enzymatic hydrolysis condition is：0.1 part of flavor protease, reaction temperature at 50 DEG C -55 DEG C, instead
In 4---8 hours between seasonable, intensification enzyme denaturing, 95 DEG C of bath temperature -- 100 DEG C, 10-20 minutes time, discharging centrifugation, centrifuge
Rotating speed is at 3000-5000 rev/min.
In the present invention, milk powder is New Zealand's whole milk powder, and material-water ratio is 1：3, PH is 6.5,95 DEG C of bath temperature, the time 30
Minute.
A kind of preparation method of milk powder zymolyte obtains application of the product in terms of sweet taste essence is prepared, and the product for obtaining is protected
Stay original fruit head fragrant, for essence in, greatly improve the quality of essence.
During milk powder Jing enzymolysis processings；Milk powder can be digested according to the condition of different enzymolysis, different enzymatic hydrolysate are entered
Row precipitation experiments, record time and well-illuminated degree, and the first evaluation of product fragrance, are determined optimal by optimal combination condition
Hydrolase.Optimum enzymolysis condition is：For the first time enzymolysis selects 0.3 part of papain, reaction temperature at 57 DEG C, the response time
At 4 hours, intensification enzyme denaturing, 95 DEG C of bath temperature, 30 minutes time discharging was centrifuged, and centrifuge speed is at 3000 revs/min；Now
Clear liquor is optimal；Second enzymolysis selects 0.1 part of flavor protease, and reaction temperature at 55 DEG C, at 4 hours, heat up by the response time
Enzyme denaturing, 95 DEG C of bath temperature, 20 minutes time, discharging centrifugation, centrifuge speed at 5000 revs/min, now most preferably.
The present invention isolates effective component with milk powder as raw material by enzymolysis, and then Jing centrifuges remove visible
Solid content, obtain the soft full milk feature zymolyte A of clear, turbid solution digests obtain yoghourt feature again
Zymolyte B.The milk powder zymolyte that the present invention is prepared using enzyme process has fragrance mouthfeel true to nature good, while remaining the head of itself
Perfume (or spice), greatly improves the quality of milk essence.
Specific embodiment
With reference to specific embodiment, the present invention is described in detail.
Embodiment 1
Product embodiments
1）50 portions of New Zealand's whole milk powders are weighed, is 1 by material water g/mL ratios:3 ratio adds distilled water, NaOH solution
(1mol/L) pH6.5 is adjusted, heat up inactivation, 95 DEG C of bath temperature, 30 minutes time, is cooled to 57 DEG C, add papain
0.3 part, the response time, intensification enzyme denaturing, 95 DEG C of bath temperature, 30 minutes time, discharging centrifugation, centrifuge speed existed at 4 hours
3000 revs/min；Obtain 80 parts of supernatant and be milk powder zymolyte A.
2）Dirty solution presses solid-liquid ratio（1：1）Propylene glycol solvent is added, adds distilled water to adjust pH7.0 or so while stirring.
Heat up inactivation, 98 DEG C of bath temperature, 20 minutes time；Turbid solution enzymolysis processing again, then be centrifuged, obtain clear liquor；
Enzymatic hydrolysis condition is：0.1 part of flavor protease, reaction temperature at 55 DEG C, the response time at 4 hours, intensification enzyme denaturing, bath temperature
95 DEG C, 20 minutes time, discharging centrifugation, centrifuge speed is at 5000 revs/min；Obtain 20 parts of supernatant and be zymolyte B.
Application Example
Application of the milk powder zymolyte in water solublity milk-taste essence：4 parts of 2-heptanone, 2 parts of methyl n-heptyl ketone, 8 parts of diacetyl, butanoic acid 1
Part, 25 parts of milk powder zymolyte A, 2 parts of butyl acetate, 3 parts of acetoin part, 50 parts of ethanol, 5 parts of distilled water.Firmly shake up, place
Ripening, obtains condensed milk fragrance essence.
Embodiment 2
The preparation method of milk powder zymolyte is same as Example 1.
Application of the milk powder zymolyte in oil-soluble milk-taste essence：5 parts of arbricolin, 2 parts of vanillin, 0.1 part of octanal, diacetyl
0.05 part, 0.1 part of butanoic acid, 0.1 part of maltol, 0.2 part of fourth position dodecalactone, 0.2 part of second position dodecalactone, 55 parts of vegetable oil,
37.25 parts of milk powder zymolyte B.Firmly shake up, place ripening, obtain coconut palm milk-taste essence.
Embodiment 3
The preparation method of milk powder zymolyte is same as Example 2.
Application of the milk powder zymolyte in Water/oil dual-purpose milk-taste essence：4 parts of ethyl n-butyrate., 2 parts of capric acid, fourth position dodecalactone
5 parts, 3 parts of vanillin, 5 parts of isopropylformic acid., 2 parts of mannitol, 7 parts of butanoic acid, 5 parts of diacetyl, 10 parts of milk powder zymolyte A, milk powder enzyme
3 parts of solution thing B, 47 parts of Propylene Glycol firmly shakes up, and places ripening, obtains milk-taste essence.
Embodiment 4
The preparation method of milk powder zymolyte is identical with embodiment 3
Application of the milk powder zymolyte in emulsifying essence：Foreign minister's liquid；6 parts of glyceryl monostearate, 1 part of sodium benzoate, lemon
Lemon acid is appropriate, 58 parts of distilled water.Interior phase liquid；14 parts of milk powder zymolyte A, 0.8 part of 2-heptanone, 0.5 part of phenol of butyl butyryl lactate
1 part, 10 parts of methyl n-heptyl ketone, 1 part of 1-OCOL, 7 parts of butanoic acid, 0.7 part of methyl cinnamate.Stirring and dissolving, homogenizing places ripening.
Obtain cheese taste essence.
The milk powder zymolyte that the various embodiments described above preparation method is obtained is added in food flavor, enhances the fresh of essence
Sense, at utmost remains the original fragrance of milk taste, and the quality to improving food flavor plays positive role.
Claims (2)
1. a kind of preparation method of milk powder zymolyte, it is characterised in that：The method has been isolated with milk powder as raw material by enzymolysis
The component of effect, then the visible solid content of Jing centrifuges removal, obtains the soft full milk feature enzyme of clear
Solution thing A, turbid solution digests obtain yoghourt feature zymolyte B again, specific as follows：
1）50 portions of New Zealand's whole milk powders are weighed, is 1 by material water g/mL ratios:3 ratio adds distilled water, with 1mol/L's
NaOH solution adjusts pH6.5, and heat up inactivation, 95 DEG C of bath temperature, 30 minutes time, is cooled to 57 DEG C, adds papain
0.3 part, the response time, intensification enzyme denaturing, 95 DEG C of bath temperature, 30 minutes time, discharging centrifugation, centrifuge speed existed at 4 hours
3000 revs/min；Obtain 80 parts of supernatant and be milk powder zymolyte A；
2）Dirty solution after centrifugation presses solid-liquid ratio 1：1 adds propylene glycol solvent, adds distilled water to adjust pH7.0 while stirring；Rise
Temperature inactivation, 98 DEG C of bath temperature, 20 minutes time；Turbid solution enzymolysis processing again, then be centrifuged, obtain clear liquor；Enzyme
Solution condition is：0.1 part of flavor protease, reaction temperature at 55 DEG C, the response time at 4 hours, intensification enzyme denaturing, bath temperature 95
DEG C, 20 minutes time, discharging centrifugation, centrifuge speed is at 5000 revs/min；Obtain 20 parts of supernatant and be zymolyte B.
2. the preparation method of milk powder zymolyte described in a kind of claim 1 obtains application of the product in terms of sweet taste essence is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421121.8A CN104957580B (en) | 2015-07-17 | 2015-07-17 | Preparation method for milk powder enzymatic hydrolysates and application of prepared products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421121.8A CN104957580B (en) | 2015-07-17 | 2015-07-17 | Preparation method for milk powder enzymatic hydrolysates and application of prepared products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104957580A CN104957580A (en) | 2015-10-07 |
| CN104957580B true CN104957580B (en) | 2017-05-03 |
Family
ID=54211812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510421121.8A Active CN104957580B (en) | 2015-07-17 | 2015-07-17 | Preparation method for milk powder enzymatic hydrolysates and application of prepared products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957580B (en) |
Families Citing this family (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 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3054079B2 (en) * | 1996-07-03 | 2000-06-19 | 常盤薬品工業株式会社 | Method for producing sesame extract mainly containing water-soluble protein containing trace metals in high concentration |
| CN102106502B (en) * | 2011-02-01 | 2013-10-16 | 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 |
| CN103549357B (en) * | 2013-10-24 | 2015-03-04 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| CN104957580A (en) | 2015-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI353219B (en) | Method of preparing tea extract and tea flavor | |
| WO2003024243B1 (en) | System and method for producing concentrated food products with fractionation concentration | |
| CN103749799A (en) | Processing method of alcohol taste tea concentrated solution | |
| CN104957580B (en) | Preparation method for milk powder enzymatic hydrolysates and application of prepared products | |
| CN104172073A (en) | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution | |
| CN114098011A (en) | Efficient livestock bone enzymolysis process | |
| CN109576331B (en) | Extraction method of wheat germ peptide | |
| EP3976808A1 (en) | Trehalose-rich yeast extract | |
| CN104920929A (en) | Jelly made by using okra residues as raw materials and preparation method of jelly | |
| CN108740953A (en) | A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring | |
| RU2471367C1 (en) | Method for production of pectin food extract | |
| CN114868806A (en) | Flavor grease and preparation method thereof | |
| JP3124745B2 (en) | Papaya fruit vinegar and its brewing method | |
| CN105124515B (en) | A kind of preparation method of grape extract | |
| CN111418687A (en) | Preparation method of coffee-flavored solid beverage | |
| JP6713636B2 (en) | Awamori Moromi vinegar fermented beverage manufacturing method | |
| CN114868808B (en) | Preparation method of strong-flavor beef tallow and product thereof | |
| JP2001017116A (en) | Production of ume extract | |
| EP1448067B1 (en) | Method for extracting juice from food products | |
| JP3656218B2 (en) | Vinegar and method for producing the same | |
| CN110541049B (en) | Method for removing soluble starch in crude sucrose | |
| CN107242511A (en) | A kind of tasty melon seeds of Siberian solomonseal rhizome polysaccharide and preparation method thereof | |
| CN107319464A (en) | A kind of wonderful taste Chinese chestnut of Siberian solomonseal rhizome polysaccharide and preparation method thereof | |
| CN106616618A (en) | Litchi lozenges and preparation method thereof | |
| US10980248B2 (en) | Natural flavor base and process for its preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |