CN105146465B - Cream digests the preparation method and applications of base-material - Google Patents
Cream digests the preparation method and applications of base-material Download PDFInfo
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- CN105146465B CN105146465B CN201510505553.7A CN201510505553A CN105146465B CN 105146465 B CN105146465 B CN 105146465B CN 201510505553 A CN201510505553 A CN 201510505553A CN 105146465 B CN105146465 B CN 105146465B
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- 239000000463 material Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000006071 cream Substances 0.000 title claims description 43
- 238000005809 transesterification reaction Methods 0.000 claims abstract description 23
- 108090001060 Lipase Proteins 0.000 claims abstract description 11
- 239000004367 Lipase Substances 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 230000007062 hydrolysis Effects 0.000 claims abstract description 11
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 11
- 235000019421 lipase Nutrition 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 4
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- 235000012041 food component Nutrition 0.000 claims abstract description 3
- 239000005417 food ingredient Substances 0.000 claims abstract description 3
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 8
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 6
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims description 6
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 5
- MVOSYKNQRRHGKX-UHFFFAOYSA-N 11-Undecanolactone Chemical compound O=C1CCCCCCCCCCO1 MVOSYKNQRRHGKX-UHFFFAOYSA-N 0.000 claims description 4
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 4
- 101710098556 Lipase A Proteins 0.000 claims description 4
- 101710099648 Lysosomal acid lipase/cholesteryl ester hydrolase Proteins 0.000 claims description 4
- 102100026001 Lysosomal acid lipase/cholesteryl ester hydrolase Human genes 0.000 claims description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 4
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 claims description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 4
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- ZDPHROOEEOARMN-UHFFFAOYSA-N undecanoic acid Chemical compound CCCCCCCCCCC(O)=O ZDPHROOEEOARMN-UHFFFAOYSA-N 0.000 claims description 4
- 241000228245 Aspergillus niger Species 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- MRABAEUHTLLEML-UHFFFAOYSA-N Butyl lactate Chemical compound CCCCOC(=O)C(C)O MRABAEUHTLLEML-UHFFFAOYSA-N 0.000 claims description 3
- 240000005384 Rhizopus oryzae Species 0.000 claims description 3
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 3
- 239000001191 butyl (2R)-2-hydroxypropanoate Substances 0.000 claims description 3
- 229940073505 ethyl vanillin Drugs 0.000 claims description 3
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims description 3
- 150000002596 lactones Chemical class 0.000 claims description 3
- ZYDGQQTXLBNSGJ-UHFFFAOYSA-N oxonan-2-one Chemical compound O=C1CCCCCCCO1 ZYDGQQTXLBNSGJ-UHFFFAOYSA-N 0.000 claims description 3
- OALYTRUKMRCXNH-UHFFFAOYSA-N (R)- Dihydro-5-pentyl-2(3H)-furanone Natural products CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 claims description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 2
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 101710098554 Lipase B Proteins 0.000 claims description 2
- FTXUQEKXCJSWMO-UHFFFAOYSA-N Nonanolactone Chemical compound O=C1CCCCCCCCO1 FTXUQEKXCJSWMO-UHFFFAOYSA-N 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- JTBSSXWFYSSVJP-UHFFFAOYSA-N [S].C1=CSC=N1 Chemical compound [S].C1=CSC=N1 JTBSSXWFYSSVJP-UHFFFAOYSA-N 0.000 claims description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 2
- 125000005594 diketone group Chemical group 0.000 claims 1
- -1 ethyl caprilate Chemical compound 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 11
- 239000008267 milk Substances 0.000 abstract description 11
- 210000004080 milk Anatomy 0.000 abstract description 11
- 235000019197 fats Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000012046 mixed solvent Substances 0.000 abstract description 3
- 230000000750 progressive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 8
- 229940040461 lipase Drugs 0.000 description 8
- 239000000686 essence Substances 0.000 description 5
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 description 4
- 210000000496 pancreas Anatomy 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- VACCAVUAMIDAGB-UHFFFAOYSA-N sulfamethizole Chemical compound S1C(C)=NN=C1NS(=O)(=O)C1=CC=C(N)C=C1 VACCAVUAMIDAGB-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- 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)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the preparation method and applications that a kind of milk taste digests base-material, wherein preparation method comprises the following steps：Anhydrous butter oil adds excessive natural mixed solvent, and the lipase added from microorganism carries out catalysis transesterification, centrifuging and taking upper strata, add part sterilized water, catalyzing hydrolysis is carried out using the lipase from animal pancreatic, release fat acid produces water-soluble milk taste enzymolysis base-material after concentration.Obtained milk taste enzymolysis base-material can be added in food directly as food ingredient, improve flavour of food products and mouthfeel；Raw material is alternatively arranged as, is applied after allotment obtains milk-taste essence, and obtained milk-taste essence has natural coordination sense, without bad chemical gas, compared with the existing product of in the market, with significant progressive.This preparation method technique is simple, and cost is low, with wide market prospects.
Description
Technical field
The present invention relates to a kind of preparation method and application of food additives, more particularly to a kind of cream digests the system of base-material
Preparation Method and its application.
Background technology
In food industrialization process, food additives have served very important.With the improvement of living standards, disappearing
Demand of the person of expense to natural food health is increasingly strong, therefore, how to be turned into using natural material exploitation natural additive for foodstuff
The research emphasis of each enterprise and universities and colleges.Dairy products are food important components, the food additives kind developed around dairy products
Class is various, and market is also wide.
Lipase is that a class can be with the enzyme preparation of hydrolyzing triglyceride release fat acid, and at this stage, each colleges and universities and enterprise use
Lipase digests anhydrous butter oil, discharges Short-Chain Fatty Acids, strengthens fragrance, natural milk-taste base-material is prepared, in order to further enhance
Fragrance, is commonly incorporated into micro low-carbon alcohols (such as ethanol) and is esterified, it is savory that such as patent CN103734663A discloses a kind of milk
Preparation method of smart base-material and products thereof, it adds water, buffer solution and lipase and digested, then using butter oil as raw material
The 1-15% of grease weight ethanol is added, ultrasonic enzymolysis is carried out, generates Ester, reduce product acid number, make product more
It is stable.But milk taste base-material prepared by such method is oil-soluble, application is restricted, and to be made water miscible, needs
Cream enzymolysis base-material is obtained after Over emulsfication, technique is complex, and stability of emulsion is present in hidden danger, and emulsifying process, makees
The 5%-20% of whole emulsification system is only accounted for for the cream enzymolysis base-material of oil phase, fragrance fragrance is diluted, influence effect.
The content of the invention
To overcome the deficiencies in the prior art, it is an object of the invention to using natural cream as raw material, utilize living things catalysis skill
Natural water-soluble cream enzymolysis base-material is stablized in art exploitation.
To achieve the above object, the technical scheme that the preparation method for the cream enzymolysis base-material that the present invention is developed is used is such as
Under：
(1) it is transesterification：In mass, 10 parts of anhydrous butter oil is taken, 50-100 parts of natural edible alcohol, natural normal propyl alcohol is added
0.5-1 parts, natural n-butanol 0.25-0.5 parts, 0.01-0.1 parts of lipase A is added, under 30-50 DEG C, closed stirring condition
Transesterification 6-18h is catalyzed, go out enzyme, and centrifuging and taking upper strata obtains the transesterification product of cream；
(2) catalyzing hydrolysis：10 parts of the transesterification product of cream is taken, 1-4 parts of sterilized waters are added, 0.005-0.05 parts of fat are added
Enzyme B, under the conditions of 40-60 DEG C, catalyzing hydrolysis 4-8h through the enzyme that goes out, is centrifuged off solid, obtains water-soluble through being concentrated in vacuo 2-4 times
Cream digests base-material；
Wherein, described lipase A derives from aspergillus niger, Rhizopus oryzae, aspergillus oryzae or yeast；
Described lipase B derives from animal pancreatic.
The present invention devises the application that cream digests base-material, cream enzymolysis base-material is added directly in food, enhancing food
Product milk and milk taste.
Meanwhile, the present invention have also been devised the application that cream digests base-material, be to digest base-material as raw material using cream, by adding
Perfume material is deployed into after milk-taste essence and used；Described perfume material is acetic acid, caproic acid, octanoic acid, capric acid, undecanoic acid, lauric acid/dodecanoic acid, ten
Tetracid, hexadecylic acid, third caprylolactone, third nonalactone, gamma decalactone, third undecalactone, third dodecalactone, Ding Weixin
Lactone, fourth position ester, delta-decalactone, fourth position undecalactone, fourth position dodecalactone, ethyl acetate, ethyl butyrate, sad second during the term of office
Ester, ethyl caprate, 3-hydroxy-2-butanone, diacetyl, bytyry butyl lactate, thiazole sulfur, vanillic aldehyde and one kind in Ethyl vanillin or
Two or more combinations.
It is of the invention compared with existing disclosed technology, have the advantage that：
(1) technique for adding a small amount of ethanol esterification enhancing fragrance fragrance after cream hydrolysis from conventional method is different, this hair
The bright mixed solvent for first adding excessive natural edible alcohol, normal propyl alcohol and n-butanol before hydrolysis, is carried out to anhydrous butter oil
Thorough transesterification, lifts cream utilised rate to greatest extent.Meanwhile, the use of natural mixed solvent makes fragrance more enrich and full
It is full.
(2) present invention is by first transesterification increase hydrophilic component, and then moisturize content, by from animal pancreatic
Lipase inversely hydrolyzed, obtained natural cream enzymolysis base-material, compared with tradition first hydrolyzes the technique being esterified afterwards, this hair
Bright obtained natural cream enzymolysis base-material milk taste is pure, no ester taste fragrant and sweet with fruit, and effectively aroma component content is high.Simultaneously
To natural cream enzymolysis base-material be water solubility, without emulsification can be used to water-soluble system, with tradition need emulsify product
Compare, aroma strength is strong, and stable system.
(3) present invention is carried out at enzymatic to natural cream composition stage by stage according to different fatty enzyme viabilities of originating
Reason, obtained milk taste composition is true, coordinate.
(4) the cream enzymolysis base-material that preparation method of the present invention is obtained can be added in food directly as food ingredient,
Improve flavour of food products and mouthfeel；Raw material is alternatively arranged as, is applied after allotment obtains milk-taste essence, and obtained milk-taste essence tool
There is natural coordination sense, without bad chemical gas, compared with the existing product of in the market, with significant progressive.
(5) present invention process is simple, and cost is low.
Embodiment
Technical scheme is described further below in conjunction with instantiation.
Embodiment 1：
Anhydrous butter oil 10g is taken, natural edible alcohol 50g, natural normal propyl alcohol 0.5g, natural n-butanol 0.25g is added, added
From the lipase 0.01g of aspergillus niger, in being catalyzed transesterification 18h under 50 DEG C, closed stirring condition, gone out enzyme, and centrifuging and taking upper strata is obtained
To the transesterification product of cream；The transesterification product 10g of cream is taken, 1g sterilized waters are added, the fat that 0.005g derives from ox pancreas is added
Fat enzyme, under the conditions of 60 DEG C, catalyzing hydrolysis 8h through the enzyme that goes out, is centrifuged off solid, and water-soluble milk is obtained through being concentrated in vacuo 2 times
Oil enzymolysis base-material.
Embodiment 2：
Anhydrous butter oil 10g is taken, natural edible alcohol 80g, natural normal propyl alcohol 0.6g, natural n-butanol 0.3g is added, added
From the lipase 0.04g of aspergillus oryzae, in being catalyzed transesterification 10h under 40 DEG C, closed stirring condition, gone out enzyme, and centrifuging and taking upper strata is obtained
To the transesterification product of cream；The transesterification product 10g of cream is taken, 1.5g sterilized waters are added, the fat that 0.05g derives from ox pancreas is added
Fat enzyme, under the conditions of 40 DEG C, catalyzing hydrolysis 4h through the enzyme that goes out, is centrifuged off solid, and water-soluble milk is obtained through being concentrated in vacuo 3 times
Oil enzymolysis base-material.
Embodiment 3：
Anhydrous butter oil 10g is taken, natural edible alcohol 100g, natural normal propyl alcohol 1g, natural n-butanol 0.25g is added, added
From the lipase 0.1g of Rhizopus oryzae, in being catalyzed transesterification 6h under 30 DEG C, closed stirring condition, gone out enzyme, and centrifuging and taking upper strata is obtained
The transesterification product of cream；The transesterification product 10g of cream is taken, 2g sterilized waters are added, the fat that 0.025g derives from pig pancreas is added
Enzyme, under the conditions of 50 DEG C, catalyzing hydrolysis 6h through the enzyme that goes out, is centrifuged off solid, and water-soluble cream is obtained through being concentrated in vacuo 4 times
Digest base-material.
Embodiment 4：
Anhydrous butter oil 10g is taken, natural edible alcohol 90g, natural normal propyl alcohol 0.9g, natural n-butanol 0.5g is added, added
From the lipase 0.05g of Candida, in being catalyzed transesterification 15h under 35 DEG C, closed stirring condition, go out enzyme, centrifuging and taking upper strata
Obtain the transesterification product of cream；The transesterification product 10g of cream is taken, 1.8g sterilized waters are added, 0.04g is added from pig pancreas
Lipase, under the conditions of 45 DEG C, catalyzing hydrolysis 4h through the enzyme that goes out, is centrifuged off solid, obtains water-soluble through being concentrated in vacuo 4 times
Cream digests base-material.
Embodiment 5：
The cream obtained using embodiment 4 digests base-material as raw material, adds gamma decalactone, delta-decalactone, fourth position 12
Lactone, Ethyl vanillin and bytyry butyl lactate, specific addition are following (in mass)：
Embodiment 1-5 and commercially available a few money milk-taste essences are applied to beverage systems, and from fragrance, mouthfeel and clarity etc.
Aspect carries out sense organ contrast, and comparing result is as shown in table 1.
Several commercially available milk-taste essences of table 1 and the sense organ comparing result that the present invention is embodiment product
Claims (3)
1. cream digests the preparation method of base-material, it is characterised in that comprise the following steps：
(1) it is transesterification：In mass, 10 parts of anhydrous butter oil is taken, 50-100 parts of natural edible alcohol, natural normal propyl alcohol 0.5- is added
1 part, natural n-butanol 0.25-0.5 parts, 0.01-0.1 parts of lipase A is added, in catalysis under 30-50 DEG C, closed stirring condition
Transesterification 6-18h, go out enzyme, and centrifuging and taking upper strata obtains the transesterification product of cream；
(2) catalyzing hydrolysis：10 parts of the transesterification product of cream is taken, 1-4 parts of sterilized waters are added, 0.005-0.05 parts of lipase Bs are added,
Under the conditions of 40-60 DEG C, catalyzing hydrolysis 4-8h through the enzyme that goes out, is centrifuged off solid, obtains water-soluble through being concentrated in vacuo 2-4 times
Cream digests base-material；
Wherein, described lipase A derives from aspergillus niger, Rhizopus oryzae, aspergillus oryzae or yeast；
Described lipase B derives from animal pancreatic.
2. the cream that a kind of preparation method such as cream that claim 1 is told enzymolysis base-material is obtained digests the application of base-material, it is special
Levy and be：Cream is digested into base-material to be added in food as food ingredient, improves the local flavor and mouthfeel of food.
3. the cream that a kind of preparation method such as cream that claim 1 is told enzymolysis base-material is obtained digests the application of base-material, it is special
Levy and be：Base-material is digested as raw material using cream, is deployed into after milk-taste essence by adding perfume material and used；
Described perfume material be acetic acid, caproic acid, octanoic acid, capric acid, undecanoic acid, lauric acid/dodecanoic acid, tetradecylic acid, hexadecylic acid, third caprylolactone,
Third nonalactone, gamma decalactone, third undecalactone, third dodecalactone, fourth position caprylolactone, fourth position ester, Ding Weigui during the term of office
Lactone, fourth position undecalactone, fourth position dodecalactone, ethyl acetate, ethyl butyrate, ethyl caprilate, ethyl caprate, 3-hydroxy-2-butanone, fourth
One or both of diketone, bytyry butyl lactate, thiazole sulfur, vanillic aldehyde and Ethyl vanillin combination of the above.
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| CN201510505553.7A CN105146465B (en) | 2015-08-17 | 2015-08-17 | Cream digests the preparation method and applications of base-material |
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| CN201510505553.7A CN105146465B (en) | 2015-08-17 | 2015-08-17 | Cream digests the preparation method and applications of base-material |
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| CN105146465B true CN105146465B (en) | 2017-09-12 |
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| CN108260820A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of method of vitamin E online-emulsification |
| CN106858703A (en) * | 2017-02-15 | 2017-06-20 | 深圳瀚星翔科技有限公司 | Tobacco juice for electronic smoke and electronic cigarette with milk odor type |
| CN108125199A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of dry cream essence and preparation method thereof |
| CN113046167A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease composition capable of not covering original flavor of vegetables |
| CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907123A (en) * | 2006-07-28 | 2007-02-07 | 华南理工大学 | Process for producing natural milk-taste essence base-material by fatty enzymolysis |
| CN102067977A (en) * | 2009-11-20 | 2011-05-25 | 光明乳业股份有限公司 | Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof |
| CN102907651A (en) * | 2012-07-30 | 2013-02-06 | 南阳理工学院 | Method for preparing natural milk essence |
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2015
- 2015-08-17 CN CN201510505553.7A patent/CN105146465B/en active Active
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|---|---|---|---|---|
| CN1907123A (en) * | 2006-07-28 | 2007-02-07 | 华南理工大学 | Process for producing natural milk-taste essence base-material by fatty enzymolysis |
| CN102067977A (en) * | 2009-11-20 | 2011-05-25 | 光明乳业股份有限公司 | Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof |
| CN102907651A (en) * | 2012-07-30 | 2013-02-06 | 南阳理工学院 | Method for preparing natural milk essence |
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| 不同脂肪酶酶解奶油制备奶味香基的研究;张宁等;《中国油脂》;20150430;第40卷(第4期);第74-78页 * |
| 非水体系脂肪酶催化生成奶味香精的研究;刘晓艳等;《食品添加剂》;20070430;第28卷(第4期);第191-193页 * |
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