CN106942382A

CN106942382A - A kind of milk flavouring method

Info

Publication number: CN106942382A
Application number: CN201710267636.6A
Authority: CN
Inventors: 刘东伟; 房宇; 张根成; 赵健; 李堃; 李正; 张芸
Original assignee: BENGBU HEPING DAIRY Co Ltd
Current assignee: BENGBU HEPING DAIRY Co Ltd
Priority date: 2017-04-21
Filing date: 2017-04-21
Publication date: 2017-07-14

Abstract

The present invention relates to dairy technology field, specifically related to a kind of milk flavouring method, select the milk that fat content is 3.6 3.8%, it is inoculated with bromelain enzymolysis, enzymolysis liquid is crossed into the filter membrane that molecular weight is 4000Da and filters impurity, cheese mycotic culture formation grumeleuse shape is inoculated with into filtrate, by grumeleuse temperature be 36 38 DEG C, handled 80 85 minutes under 8 10MPa pressure, grumeleuse is spray-dried, obtain fumet, fumet is made an addition into shear agitation in milk in 2 3% ratio to mix, fumet obtained by being prepared using the inventive method is made an addition in milk in 2 3% ratio, can 260 280 times of flavouring, persistence was up to 9 10 months after encapsulation, and necessary amino acid in milk can be significantly improved, and the content of polyunsaturated fatty acid of n 6.

Description

A kind of milk flavouring method

Technical field

The present invention relates to dairy technology field, and in particular to a kind of milk flavouring method.

Background technology

Milk is one of most ancient natural drink, is described as " white blood ", its nutritive value is higher, mineral therein Matter species also very enrich, in addition to the calcium known to us, phosphorus, iron, zinc, copper, manganese, molybdenum content it is all a lot, be most difficult to , milk is the best source of human calcium, and calcium phosphorus ration is very appropriate, beneficial to the absorption of calcium, and species is complicated, at least Kind more than 100, Main Ingredients and Appearance has water, fat, phosphatide, protein, lactose, inorganic salts etc.；Progress and people's life with society The improvement of level, people are growing for the requirement of food nutrition health, but flavour of food products is still people's selection food Key factor, milk fragrant smell is as one kind of milk local flavor, and the organoleptic effects to milk are extremely crucial, fragrant to improve milk at present Taste, general businessman is more to add chemical milk-taste essence progress allotment flavouring in milk, considers from food security angle, using addition Chemical milk-taste essence mode carries out flavouring to milk, it is clear that be unfavorable for health.

The content of the invention

It is an object of the invention to provide a kind of milk flavouring method.

The technical solution adopted by the present invention is that a kind of milk flavouring method, specific flavouring step is as follows：

（1）The milk that fat content is 3.6-3.8% is selected, high temperature resistant pineapple egg is added in 0.5-0.6% ratio into milk White enzyme is tentatively digested, and hydrolysis temperature is 52-55 DEG C, and enzymolysis pH is 7.3-7.5, and enzymolysis time is 18-20 hours, enzymolysis knot Shu Hou, high temperature goes out enzyme；

（2）Enzymolysis liquid is crossed into the filter membrane that molecular weight is 4000Da and filters impurity；

（3）Cheese mould is inoculated with into filtrate, cultivates to filtrate and is formed in 18-20 DEG C, relative humidity 80-82% culturing room Grumeleuse shape；

（4）Grumeleuse is 36-38 DEG C, handled 80-85 minutes under 8-10MPa pressure in temperature；

（5）Grumeleuse is spray-dried, fumet is obtained；

（6）Fumet is made an addition in milk in 2-3% ratio, is 22-25MPa, 2000-2200rpm shearing speed in pressure Rate down cut stirring mixing 15-20 seconds, when shear agitation was mixed to 5-7 seconds, phosphorus is added into milk in 2-2.2 ‰ ratio Sour trisodium.

It is preferred that, the milk that selection fat content is 3.7% adds high temperature resistant pineapple egg into milk in 0.52% ratio White enzyme is tentatively digested, and hydrolysis temperature is 55 DEG C, and enzymolysis pH is 7.4, and enzymolysis time is 19 hours, after enzymolysis terminates, high temperature Go out enzyme；

It is preferred that, cheese mould is inoculated with into filtrate, is cultivated in 19 DEG C, the culturing room of relative humidity 81% to filtrate and forms solidifying It is block；

It is preferred that, cheese mould inoculation part by weight is 0.1-0.15%；

It is preferred that, fumet is made an addition in milk in 2.7% ratio, in the case where pressure is 24MPa, 2100rpm shear rate Shear agitation is mixed 18 seconds；

Beneficial effect of the present invention is that milk of the present invention using fat content as 3.6-3.8% is that former material prepares fumet, is being adopted It is resulting compared to fat content for the milk in other regions under the premise of making obtained fumet with same process Fumet fragrance alcohol thickness is more preferable；

Grumeleuse is 36-38 DEG C, handled 80-85 minute under 8-10MPa pressure in temperature, to improve the dispersiveness of fumet with Dissolubility has notable help；

Preparation-obtained fumet mouthfeel micro sour and slightly sweet, fragrance are dense, without any side effects to human body；

Using the inventive method prepare obtained by fumet made an addition in 2-3% ratio in milk, can 260-280 times of flavouring, Persistence is up to 9-10 months after encapsulation, and can significantly improve in milk must amino acid and n-6 polyunsaturated fatty acids contain Amount；

It is 22-25MPa, 2000-2200rpm shear rate down cut stirring mixing in pressure when fumet is mixed with milk 15-20 seconds, fumet can be made preferably to be mixed with milk, improve milk bin stability, shear agitation was mixed to 5-7 seconds When, tertiary sodium phosphate is added in 2-2.2 ‰ ratio into milk, milk delicate mouthfeel degree can be improved.

Embodiment

Embodiment 1：A kind of milk flavouring method,

（1）The milk that fat content is 3.6% is selected, adding high temperature resistant bromelain in 0.5% ratio into milk is carried out Preliminary enzymolysis, hydrolysis temperature is 52 DEG C, and enzymolysis pH is 7.3, and enzymolysis time is 18 hours, after enzymolysis terminates, and high temperature goes out enzyme；

（3）Cheese mould is inoculated with into filtrate, is cultivated in 18 DEG C, the culturing room of relative humidity 80% to filtrate and forms grumeleuse shape；

（4）Grumeleuse is 36 DEG C, handled 80 minutes under 8MPa pressure in temperature；

（5）Grumeleuse is spray-dried, fumet is obtained；

（6）Fumet is made an addition in milk in 2% ratio, is 22MPa in pressure, 2000rpm shear rate down cut is stirred Mix mixing 15 seconds.

Embodiment 2：A kind of milk flavouring method,

（1）The milk that fat content is 3.8% is selected, adding high temperature resistant bromelain in 0.6% ratio into milk is carried out Preliminary enzymolysis, hydrolysis temperature is 55 DEG C, and enzymolysis pH is 7.5, and enzymolysis time is 20 hours, after enzymolysis terminates, and high temperature goes out enzyme；

（3）Cheese mould is inoculated with into filtrate, is cultivated in 20 DEG C, the culturing room of relative humidity 82% to filtrate and forms grumeleuse shape；

（4）Grumeleuse is 38 DEG C, handled 85 minutes under 10MPa pressure in temperature；

（5）Grumeleuse is spray-dried, fumet is obtained；

（6）Fumet is made an addition in milk in 3% ratio, is 25MPa in pressure, 2200rpm shear rate down cut is stirred Mix mixing 20 seconds.

Embodiment 3：A kind of milk flavouring method,

（1）The milk that fat content is 3.5% is selected, adding high temperature resistant bromelain in 0.55% ratio into milk is carried out Preliminary enzymolysis, hydrolysis temperature is 54 DEG C, and enzymolysis pH is 7.4, and enzymolysis time is 19 hours, after enzymolysis terminates, and high temperature goes out enzyme；

（3）Cheese mould is inoculated with into filtrate, is cultivated in 19 DEG C, the culturing room of relative humidity 81% to filtrate and forms grumeleuse shape；

（4）Grumeleuse is 37 DEG C, handled 82 minutes under 9MPa pressure in temperature；

（5）Grumeleuse is spray-dried, fumet is obtained；

（6）Fumet is made an addition in milk in 2.4% ratio, is 24MPa, 2100rpm shear rate down cut in pressure Stirring mixing 17 seconds.

Claims

1. a kind of milk flavouring method, it is characterised in that specific flavouring step is as follows：

（5）Grumeleuse is spray-dried, fumet is obtained；

（6）Fumet is made an addition in milk in 2-3% ratio, is 22-25MPa, 2000-2200rpm shearing speed in pressure Rate down cut stirring mixing 15-20 seconds.

2. a kind of milk flavouring method according to claim 1, it is characterised in that

The milk that fat content is 3.7% is selected, adding high temperature resistant bromelain in 0.52% ratio into milk is carried out just Step enzymolysis, hydrolysis temperature is 55 DEG C, and enzymolysis pH is 7.4, and enzymolysis time is 19 hours, and after enzymolysis terminates, high temperature goes out enzyme.

3. a kind of milk flavouring method according to claim 1, it is characterised in that

Cheese mould is inoculated with into filtrate, is cultivated in 19 DEG C, the culturing room of relative humidity 81% to filtrate and forms grumeleuse shape.

4. a kind of milk flavouring method according to claim 1 or 3, it is characterised in that

Cheese mould inoculation part by weight is 0.1-0.15%.

5. a kind of milk flavouring method according to claim 1, it is characterised in that

Fumet is made an addition in milk in 2.7% ratio, is 24MPa in pressure, 2100rpm shear rate down cut is stirred Mix mixing 18 seconds.

6. a kind of milk flavouring method according to claim 1 or 5, it is characterised in that

When shear agitation was mixed to 5-7 seconds, tertiary sodium phosphate is added in 2-2.2 ‰ ratio into milk.