CN107028148A - A kind of preparation method of the natural flavouring base of buffalo butterfat - Google Patents
A kind of preparation method of the natural flavouring base of buffalo butterfat Download PDFInfo
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- CN107028148A CN107028148A CN201611230765.XA CN201611230765A CN107028148A CN 107028148 A CN107028148 A CN 107028148A CN 201611230765 A CN201611230765 A CN 201611230765A CN 107028148 A CN107028148 A CN 107028148A
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Abstract
The present invention provides a kind of preparation method of the natural flavouring base of buffalo butterfat, belong to food processing technology field, it is the dilute cream obtained through degreasing using unboiled water cow's milk or unboiled water cow's milk as enzymolysis substrate, after pasteurize, digested successively using flavor protease and lipase, obtain the natural flavouring base of uniform semi-solid buffalo butterfat.The preparation method operational sequence is simple, and reaction system is uniform；Product flavouring base is with rich flavor full, rich in small-molecular peptides, amino acid and aliphatic acid, without bad flavors such as bitter tastes, stay in grade, it can be applied as overall, take butterfat to be mutually used alone after can also centrifuging, be widely used, it is adaptable to dairy products and the other kinds healthy food for needing to strengthen frankincense local flavor.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of preparation side of the natural flavouring base of buffalo butterfat
Method.
【Background technology】
The abundant fat content of buffalo's milk, is that it has the major reason of strong frankincense local flavor, but too high fat, can increase
Plus greasy feeling is drunk, also it is unfavorable for healthy.In production, ungrease treatment, especially partially skimmed often are carried out and de- to lactogenesis
Fat breast, the fragrance and flavour of its product greatly reduce the brand of buffalo's milk far away from the ecosystem buffalo's milk without degreasing
Characteristic.Buffalo butterfat flavouring thing is prepared, a kind of efficient food local flavor product can be obtained.However, local flavor material composition and knot in breast
Structure is extremely complex, and chemical synthesis is difficult to.External last century begin one's study appropriateness enzymolysis butterfat prepare fat source property flavor substance,
To simulate natural frankincense local flavor, but it is domestic many in the scientific research stage, and commercially produced product is few, and domestic enterprise is generally import production
Product agent, newborn source is Holstein cow.Buffalo milk fat content is more than 2 times of Holstein cow breast, and butterfat flavor systems
It is variant, by zymolysis technique, a kind of natural flavouring thing of buffalo's milk is prepared, using the flavouring thing, pure flavor can be produced, low
Fat, safety, more healthy novel dairy product, and some other healthy food for possessing frankincense local flavor.
Existing zymolysis technique prepares being mainly characterized in that for natural milk-taste flavor base material production technology：
1st, lipase enzymolysis is used alone and prepares milk taste flavor base material.
It is mainly characterized by：Substrate is milk, dilute cream or butter, reaction system addition water, buffer solution or organic molten
Agent.Main deficiency is：
(1) when substrate is milk or dilute cream, lipase is only used alone and is digested, is produced in enzymolysis process
Acid, declines the pH of enzymatic hydrolysis system.If during pH value of reaction system is adjusted, substantial amounts of alkali certainly will be introduced,
The bad flavors such as alkali taste (soapy flavor) and saline taste are introduced in reaction product.If during do not adjust pH value, fat enzymolysis is caused
Sour environment, can be impacted to the protein in enzymatic hydrolysis system, especially casein, when pH be less than 5.30 after, casein by
Block (curdled milk of similar cheese making process) is gradually condensed into, is cotton-shaped after stirring, casein denaturation can influence fatty further
Enzyme digestion reaction, also influences local flavor product following process, and in different batches dilute cream, fatty degree of hydrolysis can be because of protein content
Difference, there is larger fluctuation.
(2) when substrate be butter when, the solubility of oil-water system hydrophobic substrate it is all relatively low, it is necessary to be sufficiently stirred for,
Emulsification, to ensure the uniformity and stability of reaction system, which increase reaction process, and emulsifying effectiveness directly affects reaction production
The stability of article matter；Compared with oil-water amboceptor system, oil-organic solvent can moderately increase the solubility of hydrophobic substrate, carry
High reaction efficiency, makes product milk taste strong, but the taste of organic solvent, such as ethanol can not be eliminated thoroughly, in isolation technics
Acquire a certain degree of difficulty, and oil-acetone and other organic solvent system then adds food safety risk.
2nd, synchronously enzymolysis prepares flavor base material to a variety of enzymes such as compound lipases, protease.
Principal character：By milk of substrate, dilute cream, cream+skimmed milk powder etc..The main deficiency of prior art is：
(1) enzymatic hydrolysis condition, enzymolysis time needed for two kinds of enzymes of protease and lipase is variant, existing synchronous enzymolysis skill
Art, often enzymolysis time is longer, and fat or proteolysis time are long, can produce the bad flavors such as bitter taste.
(2) synchronous enzymolysis process, acidity fall in protease or lipase enzymolysis, product is carried out relative to independent
Larger, unfavorable to the enzymolysis of albumen and fat, if now adding alkali regulation pH value, enzymolysis product can introduce a large amount of alkali taste (soap
Taste) and saline taste, if not adjusting pH value, alkalescence or neutral proteinase, the enzyme digestion reaction of lipase can be influenceed.
3rd, albumen is individually subjected to the technology that enzymolysis is remixed with fat
Lactoprotein and butter oil are respectively adopted after protease and lipase enzymolysis, two kinds of enzymolysis liquids are mixed.This
Method adds lactoprotein and separated with butter oil, and enzymolysis liquid mixed processes, and mixing redissolution acquires a certain degree of difficulty.
4th, fat enzymolysis is first completed, then carries out the technology of proteolysis
Prior art is present with mixed substrates such as butter+whey powder+water (or buffer solution), first adds lipase and enters
After row enzymolysis, then protease is used to be digested.This method increase butter and whey, water, emulsification, the process, reaction such as mix
The stability of system is not so good as freshly prepared dilute cream.And because fat content is far above protein in reactant, first addition is fatty
Enzyme adds the reactions steps of protease again, relative to the reactions steps that first addition protease adds lipase again, reaction system warp
Substantial amounts of aliphatic acid is produced after crossing lipase enzymolysis, initial pH decrease speeds are greatly increased, and are unfavorable for the enzymolysis of late protein.
【The content of the invention】
In view of the above-mentioned problems, should the invention provides a kind of preparation method of the natural flavouring base of buffalo butterfat
Preparation method operational sequence is simple, and obtained flavouring base is with rich flavor full, without the bad flavors such as bitter taste, enzymolysis liquid
Uniformly, it is not stratified, without separating lipid phase and aqueous phase, carried out without further being added other albumen or butterfat enzymolysis product
Reconcile, can be applied as overall, take butterfat to be mutually used alone after can also centrifuging.
In order to realize the above object the technical scheme that the present invention takes is：
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) unboiled water cow's milk is taken, ungrease treatment is then carried out, fats portion therein is taken, obtains dilute cream, as enzymolysis substrate,
Determine the protein content and fat content of the enzymolysis substrate；
2) by step 1) obtained by enzymolysis substrate carry out pasteurize, be cooled to 50-55 DEG C, then adjust pH to 7.0, then
By every gram of addition 6000-12000U of protein content of enzymolysis substrate flavor protease, 20- is digested under the conditions of 50-55 DEG C
60min, until pH is reduced to 6.00-6.20, then go out enzyme 5-15min under the conditions of 85-95 DEG C, obtains protease hydrolyzed product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 45-50 DEG C, then contain by the fat of the enzymolysis substrate
Every gram of addition 500-1500U of amount lipase, digests 2-4h, until pH is 4.60-4.90；Then gone out under the conditions of 80-90 DEG C
Enzyme 10-20min, gets product the natural flavouring base of buffalo butterfat.
Preferably, in step 1) in, the fat content for controlling the enzymolysis substrate is that 40-60g/100g, protein content are
0.8-2.0g/100g。
Preferably, in step 2) in, the sterilization temperature of the pasteurize is 72 DEG C, and sterilizing time is 15s.
Preferably, in step 2) in, it is described to go out enzyme for the enzyme 10min that gone out under the conditions of 90 DEG C.
Further, since rich in fat in buffalo's milk, in order to save process, step 1) in can be directly using undressed
Unboiled water cow's milk is used as enzymolysis substrate, it is preferable that protein content >=3.8g/100g of the unboiled water cow's milk, fat content >=5.5g/
100g, then according to step 2) and step 3) digested successively using flavor protease and lipase, wherein, flavor protease
Enzymolysis endpoint pH is 6.00-6.10, and lipase enzymolysis endpoint pH is 5.10-5.40, is processed according to the operating procedure
The natural flavouring base of buffalo butterfat is prepared, obtained flavouring base can equally meet required product index requirement, and eliminate
Degreasing process, it is cost-effective.
Using the natural flavouring base of product water butter fat made from preparation method of the present invention, taste strong flavor is full, uniformly
It is not stratified, can integrated straight scoop out use, the exclusive use of upper strata lipid phase can also be centrifuged, be such as added to degreasing, partially skimmed water
In cow's milk and acidified milk, flavouring buffalo dairy products are prepared；Natural milk-taste essence is alternatively arranged as, in cheese, milk beverage, milk taste cake
Application is added in dry, bread etc..
The preparation method for the natural flavouring base of buffalo butterfat that the present invention is provided, relative to prior art, has with following
Beneficial effect：
1st, there is provided a kind of reaction system is uniform, product with stable quality, without byproduct, the simpler buffalo's milk of operational sequence
Flavor base material technology of preparing.
Lactoprotein and butter oil of the present invention are evenly distributed, stably in enzymatic hydrolysis system, and reaction system is more in enzymolysis process
Uniformly, enzymolysis product quality characteristic is stable, and product is rich in small-molecular peptides, amino acid and aliphatic acid, and whole enzymolysis product can be with
Directly using addition, no coupling product in dairy products.The present invention is carried out to the accessory substance fat in buffalo liquid milk production
Comprehensive utilization, opens a new butter oil processing and utilization approach, the natural flavour mountaineous flavoring substances of preparation are widely used, and is applicable
In buffalo dairy products and the other kinds healthy food for needing to strengthen frankincense local flavor, with huge market potential.
2nd, there is provided a kind of local flavor is more rich, full, buffalo's milk flavor base material without bad flavor preparation method.
The present invention carries out proteolysis using flavor protease first, has the advantage that：1) flavor protease enzymolysis is anti-
Reply enzymatic hydrolysis system acid-base value influence value is relatively low, and 0.8-1.0 only drops in pH value in reaction, and the enzyme digestion reaction of follow-up lipase is influenceed
It is smaller, fat splitting degree ＞ 23%.2) flavor protease is to the enzymolysis product of lactoprotein, without bitter taste, overall better flavor.
After flavor protease enzymolysis, then the fatty enzyme digestion reaction of lipase progress is added, and the present invention is during the course of the reaction,
The pH value of reaction system is adjusted without using alkali, so that during avoiding because of lipase hydrolysis butterfat, hydrolysate fat
Acid and OH reaction generation aliphatic salts, cause soapy flavor and saline taste.In addition, passing through the control of a series of technological parameter, the present invention
The degree of hydrolysis of fat is higher, can reach more than 23%, can not illustrate pH value, still can reach required fat splitting degree.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) unboiled water cow's milk is taken, ungrease treatment is then carried out, fats portion therein is taken, obtains dilute cream, as enzymolysis substrate,
And it is that 40-60g/100g, protein content are 0.8-2.0g/100g to control the fat content of the enzymolysis substrate；Measure the enzyme
The fat content of solution substrate is that 60.0g/100g, protein content are 0.80g/100g；
2) by step 1) processing after enzymolysis substrate carry out pasteurize, sterilization temperature be 72 DEG C, sterilizing time is 15s；
50-55 DEG C is cooled to, pH is then adjusted to 7.0, then by the local flavor albumen for the every gram of addition 6000U of protein content for digesting substrate
Enzyme, 60min is digested under the conditions of 55 DEG C, until pH is reduced to 6.00-6.20, then go out enzyme 5min under the conditions of 95 DEG C, obtains egg
White enzyme enzymolysis product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 50 DEG C, it is then every by the fat content of the enzymolysis substrate
Gram add 500U substrate fatties lipase, digest 4h, until pH be 4.60-4.90；Then go out enzyme under the conditions of 80 DEG C
20min, gets product the natural flavouring base of buffalo butterfat.
Embodiment 2
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) unboiled water cow's milk is taken, ungrease treatment is then carried out, fats portion therein is taken, obtains dilute cream, enzymolysis substrate is used as；
And it is that 40-60g/100g, protein content are 0.8-2.0g/100g to control the fat content of the enzymolysis substrate；Measure the enzyme
The fat content of solution substrate is that 50.0g/100g, protein content are 1.5g/100g；
2) by step 1) processing after enzymolysis substrate carry out pasteurize, sterilization temperature be 72 DEG C, sterilizing time is 15s；
50-55 DEG C is cooled to, pH is then adjusted to 7.0, then by the local flavor albumen for the every gram of addition 12000U of protein content for digesting substrate
Enzyme, 20min is digested under the conditions of 54 DEG C, until pH is reduced to 6.00-6.20, then go out enzyme 10min under the conditions of 90 DEG C, obtains egg
White enzyme enzymolysis product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 45 DEG C, it is then every by the fat content of the enzymolysis substrate
Gram add 1500U lipase, digest 2h, until pH be 4.60-4.90；Then go out enzyme 10min under the conditions of 90 DEG C, produces into
The natural flavouring base of product buffalo butterfat.
Embodiment 3
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) unboiled water cow's milk is taken, ungrease treatment is then carried out, fats portion therein is taken, obtains dilute cream, enzymolysis substrate is used as；
And it is that 40-60g/100g, protein content are 0.8-2.0g/100g to control the fat content of the enzymolysis substrate；Measure the enzyme
The fat content of solution substrate is that 40.0g/100g, protein content are 2.0g/100g；
2) by step 1) processing after enzymolysis substrate carry out pasteurize, sterilization temperature be 72 DEG C, sterilizing time is 15s；
50-55 DEG C is cooled to, pH is then adjusted to 7.0, then by the local flavor albumen for the every gram of addition 10000U of protein content for digesting substrate
Enzyme, 40min is digested under the conditions of 50 DEG C, until pH is reduced to 6.00-6.20, then go out enzyme 15min under the conditions of 85 DEG C, obtains egg
White enzyme enzymolysis product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 48 DEG C, it is then every by the fat content of the enzymolysis substrate
1000U lipase gram is added, 3h is digested, until pH is reduced to 4.60-4.90；Then go out enzyme 15min under the conditions of 85 DEG C, produces
The natural flavouring base of product water butter fat.
Embodiment 4
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) unboiled water cow's milk is taken, as enzymolysis substrate, the protein content and fat content of the enzymolysis substrate is determined；
2) by step 1) obtained by enzymolysis substrate carry out pasteurize, sterilization temperature be 72 DEG C, sterilizing time is 15s；It is cold
But to 50-55 DEG C, pH is then adjusted to 7.0, then by the wind for the every gram of addition 12000U substrate protein of protein content for digesting substrate
Taste protease, digests to pH under the conditions of 55 DEG C and is reduced to 6.00-6.10, and then go out enzyme 5min under the conditions of 95 DEG C, obtains albumen
Enzyme enzymolysis product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 50 DEG C, it is then every by the fat content of the enzymolysis substrate
500U lipase gram is added, 4h is digested, until pH is reduced to 5.10-5.40；Then go out enzyme 10min under the conditions of 90 DEG C, produces
The natural flavouring base of product water butter fat.
Embodiment 5
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) protein content >=3.8g/100g, fat content >=5.5g/100g unboiled water cow's milk are taken, as enzymolysis substrate, is surveyed
The protein content and fat content of the fixed enzymolysis substrate；
2) by step 1) the enzymolysis substrate that is taken carries out pasteurize, and sterilization temperature is 72 DEG C, and sterilizing time is 15s；It is cold
But to 50-55 DEG C, pH is then adjusted to 7.0, then by the flavor protease for the every gram of addition 10000U of protein content for digesting substrate,
Digested under the conditions of 53 DEG C to pH and be reduced to 6.00-6.10, then go out enzyme 10min under the conditions of 90 DEG C, obtain protease hydrolyzed production
Thing；
3) by step 2) obtained by protease hydrolyzed product be cooled to 47 DEG C, it is then every by the fat content of the enzymolysis substrate
Gram add 1000U lipase, digest 3h, until pH be 5.10-5.40；Then go out enzyme 15min under the conditions of 85 DEG C, produces into
The natural flavouring base of product buffalo butterfat.
Embodiment 6
A kind of preparation method of the natural flavouring base of buffalo butterfat, comprises the following steps：
1) protein content >=3.8g/100g, fat content >=5.5g/100g unboiled water cow's milk are taken, as enzymolysis substrate, is surveyed
The protein content and fat content of the fixed enzymolysis substrate；
2) by step 1) the enzymolysis substrate that is taken carries out pasteurize, and sterilization temperature is 72 DEG C, and sterilizing time is 15s；It is cold
But to 50-55 DEG C, pH is then adjusted to 7.0, then by the flavor protease for the every gram of addition 6000U of protein content for digesting substrate,
Digested under the conditions of 50 DEG C to pH and be reduced to 6.00-6.10, then go out enzyme 15min under the conditions of 85 DEG C, obtain protease hydrolyzed production
Thing；
3) by step 2) obtained by protease hydrolyzed product be cooled to 45 DEG C, it is then every by the fat content of the enzymolysis substrate
1500U lipase gram is added, 2h is digested, until pH is reduced to 5.10-5.40；Then go out enzyme 20min under the conditions of 80 DEG C, produces
The natural flavouring base of product water butter fat.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (10)
1. a kind of preparation method of the natural flavouring base of buffalo butterfat, it is characterised in that the preparation method comprises the following steps：
1) unboiled water cow's milk is taken, ungrease treatment is then carried out, fats portion therein is taken, obtains dilute cream, as enzymolysis substrate, is determined
The protein content and fat content of the enzymolysis substrate；
2) by step 1) obtained by enzymolysis substrate carry out pasteurize, be cooled to 50-55 DEG C, pH then adjusted to 7.0, then by enzyme
Every gram of addition 6000-12000U of protein content of substrate flavor protease is solved, 20-60min is digested under the conditions of 50-55 DEG C,
Until pH is reduced to 6.00-6.20, then go out enzyme 5-15min under the conditions of 85-95 DEG C, obtains protease hydrolyzed product；
3) by step 2) obtained by protease hydrolyzed product be cooled to 45-50 DEG C, it is then every by the fat content of the enzymolysis substrate
500-1500U lipase gram is added, 2-4h is digested, until pH is reduced to 4.60-4.90；Then go out enzyme under the conditions of 80-90 DEG C
10-20min, gets product the natural flavouring base of buffalo butterfat.
2. the preparation method of the natural flavouring base of buffalo butterfat as claimed in claim 1, it is characterised in that：In step 1) in,
The fat content for controlling the enzymolysis substrate is that 40-60g/100g, protein content are 0.8-2.0g/100g.
3. the preparation method of the natural flavouring base of buffalo butterfat as claimed in claim 1, it is characterised in that：In step 2) in,
The sterilization temperature of the pasteurize is 72 DEG C, and sterilizing time is 15s.
4. the preparation method of the natural flavouring base of buffalo butterfat as claimed in claim 1, it is characterised in that：In step 2) in,
It is described to go out enzyme for the enzyme 10min that gone out under the conditions of 90 DEG C.
5. the preparation method of the natural flavouring base of buffalo butterfat as described in claim 1-4 any one, it is characterised in that：Step
It is rapid 1) in, directly using unboiled water cow's milk replace the dilute cream as enzymolysis substrate, and step 2) in local flavor protease hydrolyzed terminal
PH value is 6.00-6.10, step 3) in lipase enzymolysis endpoint pH be 5.10-5.40.
6. the preparation method of the natural flavouring base of buffalo butterfat as claimed in claim 5, it is characterised in that：With protein content >=
3.8g/100g, fat content >=5.5g/100g unboiled water cow's milk are used as enzymolysis substrate.
7. a kind of natural flavouring base of buffalo butterfat, it is that the preparation method as described in claim 1-6 any one is made.
8. application of the buffalo's milk flavouring base in frankincense local flavor dairy products or food is prepared described in claim 7.
9. application as claimed in claim 8, it is characterised in that：The buffalo's milk flavouring base is newborn as preparation is applied integrally to
In Flavor dairy products or food.
10. application as claimed in claim 8, it is characterised in that：The buffalo's milk flavouring base takes butterfat corresponding after centrifugation
For preparing in frankincense local flavor dairy products or food.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107485006A (en) * | 2017-08-16 | 2017-12-19 | 仲恺农业工程学院 | Preparation method of low-cost milk candy flavored milk flavor base material |
| CN112293715A (en) * | 2019-11-29 | 2021-02-02 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk-flavor, enzymatic flavored milk fat and product and preparation method thereof |
| CN112450406A (en) * | 2020-10-23 | 2021-03-09 | 浙江大好大食品有限公司 | Method for making melon seeds with cream flavor |
| 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 |
-
2016
- 2016-12-28 CN CN201611230765.XA patent/CN107028148A/en active Pending
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| 王孟辉等: "双酶法制备奶味香精的研究", 《食品工业科技》 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107485006A (en) * | 2017-08-16 | 2017-12-19 | 仲恺农业工程学院 | Preparation method of low-cost milk candy flavored milk flavor base material |
| CN112293715A (en) * | 2019-11-29 | 2021-02-02 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk-flavor, enzymatic flavored milk fat and product and preparation method thereof |
| CN112293715B (en) * | 2019-11-29 | 2023-12-05 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk flavor, enzymolysis aroma-enhancing milk fat and product and preparation method thereof |
| CN112450406A (en) * | 2020-10-23 | 2021-03-09 | 浙江大好大食品有限公司 | Method for making melon seeds with cream flavor |
| CN112450406B (en) * | 2020-10-23 | 2023-11-14 | 浙江大好大食品有限公司 | Making method of creamy melon seeds |
| 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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