CN107334135A - Preparation method of milk candy flavored milk flavor base material - Google Patents
Preparation method of milk candy flavored milk flavor base material Download PDFInfo
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- CN107334135A CN107334135A CN201710705469.9A CN201710705469A CN107334135A CN 107334135 A CN107334135 A CN 107334135A CN 201710705469 A CN201710705469 A CN 201710705469A CN 107334135 A CN107334135 A CN 107334135A
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- Prior art keywords
- milk
- lipase
- preparation
- candy
- addition
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- 235000013336 milk Nutrition 0.000 title claims abstract description 348
- 239000008267 milk Substances 0.000 title claims abstract description 348
- 210000004080 milk Anatomy 0.000 title claims abstract description 348
- 239000000463 material Substances 0.000 title claims abstract description 181
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 153
- 235000019634 flavors Nutrition 0.000 title claims abstract description 152
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 146
- 238000002360 preparation method Methods 0.000 title claims abstract description 104
- 235000019541 flavored milk drink Nutrition 0.000 title abstract 3
- 239000006071 cream Substances 0.000 claims abstract description 79
- 108091005804 Peptidases Proteins 0.000 claims abstract description 72
- 239000004365 Protease Substances 0.000 claims abstract description 72
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 71
- 102000004190 Enzymes Human genes 0.000 claims abstract description 55
- 108090000790 Enzymes Proteins 0.000 claims abstract description 55
- 239000000758 substrate Substances 0.000 claims abstract description 40
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000009849 deactivation Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000013861 fat-free Nutrition 0.000 claims description 71
- 239000005862 Whey Substances 0.000 claims description 44
- 102000007544 Whey Proteins Human genes 0.000 claims description 44
- 108010046377 Whey Proteins Proteins 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 44
- 101710098556 Lipase A Proteins 0.000 claims description 34
- 101710099648 Lysosomal acid lipase/cholesteryl ester hydrolase Proteins 0.000 claims description 34
- 102100026001 Lysosomal acid lipase/cholesteryl ester hydrolase Human genes 0.000 claims description 34
- 239000003643 water by type Substances 0.000 claims description 8
- -1 is weighed Substances 0.000 claims description 5
- 102000004882 Lipase Human genes 0.000 abstract description 46
- 108090001060 Lipase Proteins 0.000 abstract description 46
- 239000004367 Lipase Substances 0.000 abstract description 35
- 235000019421 lipase Nutrition 0.000 abstract description 35
- 239000000413 hydrolysate Substances 0.000 abstract description 25
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 238000005303 weighing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 125
- 239000003205 fragrance Substances 0.000 description 122
- 239000002585 base Substances 0.000 description 62
- 229940088598 enzyme Drugs 0.000 description 47
- 238000011156 evaluation Methods 0.000 description 39
- 235000015895 biscuits Nutrition 0.000 description 38
- 239000002253 acid Substances 0.000 description 33
- 229940040461 lipase Drugs 0.000 description 33
- 230000001953 sensory effect Effects 0.000 description 33
- 238000004519 manufacturing process Methods 0.000 description 29
- 230000035943 smell Effects 0.000 description 29
- 238000012360 testing method Methods 0.000 description 20
- 235000019640 taste Nutrition 0.000 description 19
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 17
- 235000019605 sweet taste sensations Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 230000007062 hydrolysis Effects 0.000 description 12
- 238000006460 hydrolysis reaction Methods 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 7
- 230000007423 decrease Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 239000008101 lactose Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000005018 casein Substances 0.000 description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
- 235000021240 caseins Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 229940043353 maltol Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 101710180012 Protease 7 Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 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
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of a milk candy flavored milk flavor base material, which comprises the following steps: (1) weighing the degreased cream, adding water, an auxiliary substrate and ethyl maltol, sterilizing, and cooling to 35-45 ℃; (2) adding lipase A12, carrying out enzymolysis for 3-24 h at 35-55 ℃, and carrying out enzyme deactivation treatment to obtain an enzymolysis liquid A; (3) adding protease MSD into the enzymatic hydrolysate A, carrying out enzymolysis for 3-24 h at 35-55 ℃, and then carrying out enzyme deactivation treatment to obtain enzymatic hydrolysate B; (4) and centrifuging the enzymolysis liquid B, and taking the upper oil phase to obtain the milk candy flavored milk flavor base material. The invention selects the degreased cream as a substrate, selects the lipase A12 and the protease MSD, and under the action of the additive ethyl maltol and under a certain enzymolysis condition, the prepared milk-flavor base material has the milk sugar flavor, and the flavor is strong, obvious, soft and natural.
Description
Technical field
The present invention relates to a kind of preparation method of milk base-material, and in particular to a kind of preparation side of milk flavour of candy milk base material
Method.
Background technology
Milk base-material is in current food industry as a kind of food additives with abundant natural milk smell
Using one of essence the most universal.From the point of view of just developing instantly, the milk base-material of chemical synthesis commercially occupies indispensable
One seat.But as the popular life level of consumption has different degrees of raising, natural milk base-material starts to obtain masses
Favor.Therefore, a kind of new, effective method is pursued to produce the milk base-material of natural high quality be that everybody throws oneself into scientific research
The direction that should study intensively energetically of worker.The milk base-material produced using enzyme process has purity height, security is good, flavor is soft
The advantages of natural, while have certain fragrance retention, this be using monomer perfume chemically reacted made of same type milk base
Expect unapproachable effect, therefore have in production application and have big researching value.
By preparing the technology of milk base-material, the type of milk base-material has allotment type milk base-material and compound respectively
Milk base-material.Compound milk base-material is using butterfat product as raw material, adds specific enzyme, under certain condition by hydrolysis system
Into milk base-material, add specific raw material and allocated, its odor characteristic is more conformed to required flavor.This essence
Enriched with fragrance, the characteristics of fragrance nature.Need to go to add suitable base-material according to production technology, food can be effectively improved
In the bad flavor that contains, strengthen the intensity of food aroma, the intrinsic fragrance of Simultaneous Stabilization food itself.
1993, Japanese Hasegawa company worked out heat resistance and the preferable milk of stability using lipase enzymolysis cheese
Type base-material, tested by adding biscuit, discovery has preferable perfuming effect.Silver et al. utilizes lipase, albumen
Enzyme and peptase complex enzyme agent processing albumen, the mixture of fat and acid, it is higher and actual production can be used for obtain intensity
Cheese fragrance precursor material.2008, anhydrous butter oil was hydrolyzed using 5 kinds of lipase by Yu Tiemei et al., is commented with reference to fragrance
It is fixed, it have selected specific most strong, enzymolysis product smell scoring highest enzyme, the optimal soft nature of enzymic hydrolysates milk[4]；
2008, Wang Jianming et al. utilized lipase and protease collective effect hydrolysed milk, and optimal enzyme is determined by experiment of single factor
Solution condition, firm basis is established for research cheese flavor additive；2012, Wang Bei was had found by studying, and was restored in degreasing
Crude milk essence and commodity crude milk essence are made in addition by oneself respectively in breast, and the flavor evaluation of two kinds of dairy products is substantially without obvious poor
Different, the fragrance of dairy products is comparatively pungent after addition synthesis milk flavour in degreasing reconstituted milk；2014, Inner Mongol Mongolia Ox breast
Wang Menghui of industry company et al., the optimal work for preparing natural milk-taste essence is drawn using GC-MS methods and Autoanalysis of free aminoacids
Skill condition[7]；2015, Li Canfeng et al. hydrolyzed anhydrous butter oil by biotechnology, first passes through microbial fermentation, adds fat
Fat enzyme is digested, and obtains the natural milk base-material with more soft natural fragrance；2016, Chen Xiong et al. was with natural full-cream
Milk powder and anhydrous butter oil are raw material, add Lactobacillus helveticus and the natural milk-taste essence of aroma of pure is prepared in lipase.I
State constantly expands the research that natural milk base-material is prepared to enzymolysis butterfat nearly ten years, and carries out on the original basis continuous
Reform and innovation.According to current development trend, researcher of the China in this field must continue more deep
Research.
The content of the invention
A kind of milk flavour of candy milk base material is provided it is an object of the invention to overcome the shortcomings of the prior art part
Preparation method.
To achieve the above object, the technical scheme taken of the present invention is：A kind of preparation method of milk flavour of candy milk base material, bag
Containing following steps：
(1) fat-free cream, is weighed, water, auxiliary substrate and ethylmaltol is added, sterilizing, is cooled to 35~45 DEG C；
(2) lipase lipase A 12, are added, after digesting 3~24h under the conditions of 35~55 DEG C, destroy the enzyme treatment, obtain enzyme
Solve liquid A；
(3) protease MSD, is added into enzymolysis liquid A, after digesting 3~24h under the conditions of 35~55 DEG C, destroy the enzyme treatment, is obtained
Enzymolysis liquid B；
(4), to enzymolysis liquid B centrifugal treatings, upper oil phase is taken, produces the milk flavour of candy milk base material.
Ethylmaltol has following function as a kind of additive：1. strengthen overall flavor characteristics, improvement food
Product flavor, build the flavor of round and smooth mediation；2. possessing sweetened characteristic, increase and improve sweet taste, reach and reduce sugar dosage
Effect；3. desalinating the astringent taste of food, suppress, using rear taste caused by sweetener, to make food that there is the flavor of balance；4. strengthen
The butterfat sense of dairy products, produce the sliding mouthfeel of perfume of similar high-fat foods；5. the overall tart flavour for reducing food improves overall flavor,
Suppress sour pungent taste caused by some food additives, make flavour of food products softer.
The auxiliary substrate can be selected from casein, whey powder and skimmed milk power.These three cosubstrates are containing a certain amount of
Lactose and protein.By the reaction of lactose and protein in hydrolytic process, make the fragrance of hydrolysate more mellow and full rich
Richness, there is stereovision.
Through the multiple experimental study repeatedly of inventor, from there is product give off a strong fragrance, natural, soft fragrant and sweet type milk taste
Lipase lipase A 12, and make the protease MSD of the milk fragrance alcohol of product just, strong.
When being catalyzed using lipase, the action time of enzyme and hydrolysis temperature and the flavor quality of the milk base-material formed
Have a certain impact.If action time is too short, hydrolysis temperature is too low, the hydrolysis degree deficiency of enzyme will be caused, flavor can not fill
Divide and formed.Hydrolysis time is long, hydrolysis temperature is too high, and enzyme reaction is excessive, product is produced pungent sour shy taste, this is hydrolyzed
The result of degree, and time increase cost is expended, do not meet actual process production requirement.Too short protease hydrolyzed time and too low
Temperature can cause reactant enzymolysis incomplete, produce fragrant DeGrain；Long enzymolysis time and too high temperature are easy
Undesirable substance is produced, influences the flavor of product, and expend excessive time, cost of idleness, it is therefore desirable to control suitable albumen
Enzyme enzymolysis time and hydrolysis temperature.
The present invention uses fat-free cream as substrate, in additive ethylmaltol, lipase lipase A 12, albumen
Under enzyme MSD collective effect, under certain enzymatic hydrolysis condition, the milk base-material with milk flavour of candy, and obtained milk base-material is made
Aromatic flavour is obvious, soft nature.
Preferably, the auxiliary substrate is whey powder.
Containing a variety of nutriments such as lactose, lactoglobulins in whey powder, therefore one kind can be used as in bakery
Ideal protein source.By whey product be applied to bakery in, can reach enriched nutritive, improve flavor, it is fresh-keeping,
The multi-effects such as emulsification, and the various supplementary materials of albumen source can be provided during partly or entirely substitute food product is formulated.
Drawn through inventor's test of many times, in the present invention, when auxiliary substrate is whey powder, acid value is 5.27KOH/ (g/
Mg), fragrance scoring highest, milk is more prominent, while Mei Lade may occur in experimentation for the lactose contained in whey powder
Reaction, sweet taste are stronger.The milk base-material for digesting gained is respectively applied in biscuit, when auxiliary substrate is whey powder, the biscuit
Milk is strong, the sweet fragrance with caramel, sensory evaluation score value highest.
Preferably, the addition of the whey powder is the 10~12.5% of the weight percentage of the fat-free cream.
When whey powder uses above-mentioned addition, obtained milk base material milk fragrance is more prominent, fragrant and sweet moderate, harmony compared with
It is good, there is not peculiar smell.When whey powder addition is more than the 12.5% of the weight percentage of the fat-free cream, hydrolysis production
Thing starts peculiar smell occur, and fragrance scoring decreases.
It is highly preferred that the addition of the whey powder is the 12.5% of the weight percentage of the fat-free cream.
Drawn through inventor's test of many times, when the addition of whey powder is the weight percentage of the fat-free cream
When 12.5%, the milk base-material for digesting gained is respectively applied in biscuit, corresponding biscuit sensory evaluation score value highest, milk
Taste is strong, and sweet taste is moderate, and harmony is higher, and fragrance has aftertaste, peculiar smell or the smell of burning does not occur.When whey powder addition is very few
Wait, milk fragrance does not protrude, and is unable to reach best flavor；When whey powder addition is excessive, milk taste is too strong, the smell of burning occurs, easily makes sense organ
Valuation officer feels botheration.
Preferably, the addition of the ethylmaltol is the 0.5~1% of the weight percentage of the fat-free cream.
When ethylmaltol uses above-mentioned addition, the fragrance scoring of obtained milk base-material is higher.
It is highly preferred that the addition of the ethylmaltol is the 0.75% of the weight percentage of the fat-free cream.
Drawn through inventor's test of many times, the addition of ethylmaltol is the weight percentage of the fat-free cream
When 0.75%, the milk base-material for digesting gained is respectively applied in biscuit, corresponding biscuit sensory evaluation score value highest, milk
Taste is strong, and sweet taste is more prominent, and harmony is higher, peculiar smell does not occur.When ethylmaltol addition it is very few when, milk fragrance and
Sweet taste does not protrude, is unable to reach best flavor；When ethylmaltol addition is excessive, milk taste is strong, but sweet taste is too strong, causes
Some harmful effects on flavor.
Preferably, the addition of the lipase lipase A12 is the 0.1 of the weight percentage of the fat-free cream
~0.15%.
Lipase digests the main source that the compound generated during whipped fat is fragrance in hydrolysate.Lipase adds
Amount is formed in experimentation to fragrance to have a significant impact.When the dosage of enzyme is very few, reaction is incomplete, caused flavor substances quality
It is less, it is unable to reach strong fragrance；The dosage of enzyme is excessive, and reaction is too strong, easily causes the generation of other bad smells, to production
The production of product causes negative impact, and increases process costs.The addition of the lipase lipase A12 is above-mentioned content
When, the milk fragrance and sweet fragrance of obtained milk base-material are stronger, without peculiar smell.
It is highly preferred that the addition of the lipase lipase A12 is the weight percentage of the fat-free cream
0.15%.
Drawn through inventor's test of many times, the milk base-material for digesting gained is respectively applied in biscuit, found when fat
When enzyme addition is the 0.15% of fat-free cream quality, corresponding biscuit sensory evaluation score value highest, milk fragrance and sweet fragrance
More prominent, harmony is higher, peculiar smell does not occur.Lipase addition is very few, and milk fragrance and sweet fragrance intensity are general；Lipase adds
When adding excessive, because hydrolysis degree is too strong, there is the shy taste of acid in hydrolysate, and bad shadow is caused to the flavor evaluation of sensory evaluation person
Ring.
Preferably, the addition of the protease MSD for the fat-free cream weight percentage 0.03~
0.04%.
Protease can hydrolyze multiple proteins and produce amino acid, and amino acid and the lactose generation Mei Lade in whey powder are anti-
Should, make the fragrance of hydrolysate stronger abundant.The addition of protease is with the fragrance of milk base-material formed with certain pass
System, while in order to control production cost, it is necessary to select suitable albumen enzyme dosage.Drawn through inventor's test of many times, the egg
When white enzyme MSD is above-mentioned addition, the fragrance evaluation of obtained milk base-material is preferable.
It is highly preferred that the addition of the protease MSD is the 0.04% of the weight percentage of the fat-free cream.
Drawn through inventor's test of many times, the milk base-material for digesting gained is respectively applied in biscuit, found to work as and state egg
When white enzyme MSD addition is the 0.04% of the weight percentage of the fat-free cream, the sensory evaluation score value highest of biscuit,
Milk fragrance and sweet fragrance are more prominent, and harmony is higher, and fragrance is mellow strong, reaches best flavor.
Preferably, in step (2), the enzymolysis time of the lipase lipase A 12 is 5~8h.
Drawn through inventor's test of many times, when lipase lipase A12 enzymolysis time is 5~8h, obtained milk
The milk fragrance and sweet fragrance of perfume base material are stronger, and harmony is preferable.
It is highly preferred that in step (2), the enzymolysis time of the lipase lipase A12 is 5h.
Drawn through inventor's test of many times, when lipase lipase A12 enzymolysis time is 5h, obtained milk
The milk fragrance of base-material is moderate, and sweet fragrance is stronger, and harmony is optimal.
Preferably, in step (3), the enzymolysis time of the protease MSD is 5~10h.
Drawn through inventor's test of many times, when protease MSD enzymolysis time is 5~10h, obtained milk base-material
Milk fragrance it is moderate, sweet fragrance is stronger, and harmony is preferable.
It is highly preferred that in step (3), the enzymolysis time of the protease MSD is 8h.
Drawn through inventor's test of many times, when protease MSD enzymolysis time is 8h, the milk of obtained milk base-material
Fragrance is moderate, and sweet fragrance is stronger, and harmony is optimal.
Preferably, in step (2), the condition of the destroy the enzyme treatment is：Under conditions of 85~95 DEG C of waters bath with thermostatic control, enzyme deactivation
8~15min；In step (3), the condition of the destroy the enzyme treatment is：Under conditions of 85~95 DEG C of waters bath with thermostatic control, enzyme deactivation 8~
15min；In step (4), the condition of the centrifugal treating is：20~30min is centrifuged under the conditions of 4000~5000r/min.
Present invention also offers the milk base-material that a kind of preparation method using above-mentioned milk flavour of candy milk base material is prepared.
The beneficial effects of the present invention are：The invention provides a kind of preparation method of milk flavour of candy milk base material, the present invention
It is substrate from fat-free cream, from lipase lipase A12 and protease MSD, under the effect of additive ethylmaltol,
Under certain enzymatic hydrolysis condition, the milk base-material being prepared has milk flavour of candy, and aromatic flavour is obvious, soft nature.
Embodiment
The experiment material and producer used in the embodiment of the present invention is as follows：
Casein：Long-range food additives Co., Ltd
Whey powder：Guangdong Wincom Flavors ＆ Fragrances Co., ltd.
Skimmed milk power (protein 33.4%, fat 0.8%, mineral matter 7.9%, moisture 3.8%)：New Zealand's perseverance naturally has
Limit company
Ethylmaltol：Guangdong Wincom Flavors ＆ Fragrances Co., ltd.
Lipase lipase A12：Japanese Amano Enzyme Inc.
Protease MSD：Japanese Amano Enzyme Inc.
The experiment reagent used in the embodiment of the present invention is that commercially available analysis is pure.
The major experimental equipment used in the embodiment of the present invention is shown in Table 1.
The major experimental equipment of table 1
The measure of acid value and sensory evaluation standard are as follows in embodiment：
(1) measure of acid value
With reference to《Animal and plant fat acid number and acidity assaying》Standard No. (GB/T 5530-2005)：With neutral alcohol and second
Ether mix reagent dissolves oil sample, then titrates free fatty therein with alkali (potassium hydroxide) standard liquid.Every gram of oil sample disappears
The quality (mg) of consumption potassium hydroxide is the acid value of the sample.
In formula：V --- the potassium hydroxide solution volume mL of titration consumption；
C --- KOH solution concentration mol/L；
M --- style quality g；
56.1 --- KOH molal weight g/mol.
Specifically determination step is：
(1), the configuration of mixed liquor：Ethanol：Ether=2：1；Ethanol is first adjusted to pH=7, adds ether；
(2), the preparation of potassium hydroxide solution：Weigh 0.561g potassium hydroxide, be settled to 200mL (100mL deionized waters+
100mL ethanol), its concentration is 0.05mol/L；
(3), acid value determination：0.5g hydrolysates are weighed, the concussion dissolving of 10mL mixed liquors is added, 1-2 drop phenolphthalein is added dropwise and refers to
Show agent, be titrated in micro- red and 30s and do not faded as terminal with potassium hydroxide solution.Potassium hydroxide solution when record reaches terminal
Volume, and acid value is calculated according to above formula.
(2) sensory evaluation
Randomly select 8 volunteers and form milk base-material fragrance sensory evaluation appraisal group, according to table 2 respectively to hydrolysate
Milk intensity, fragrant and sweet intensity, fragrance harmony and fragrance remaining time scored, appraisal result is 4 sums, total score 10.
Standards of grading are shown in Table 2.
The fragrance standards of grading of table 2
Milk base-material produced by the present invention is applied to biscuit, the fabrication processing of biscuit is as follows：
Dispensing → stirring premixes → modulates dough → roll marks shaping → baking → cooling → finished product → sensory evaluation.
(1) specific method that the biscuit of milk base-material makes is not added：
Water and white granulated sugar are mixed and dissolved, salad oil is added and mixes, by above-mentioned solution add load weighted flour and
In leavening agent, rubbed with hand into softness without sticky dough, the flour cake of about 5mm thickness is rolled into rolling pin, is cut into by knife
Biscuit shape of uniform size, it is put into 160 DEG C of oven cooking cycle 20min.
(2) specific method that the biscuit of milk base-material makes is added：
Water and white granulated sugar are mixed and dissolved, salad oil is added and mixes, by above-mentioned solution add load weighted flour and
In leavening agent.0.25% milk base-material of flour weight percentage composition is added, with hand rubbing into softness without sticky dough,
The flour cake of about 5mm thickness is rolled into rolling pin, is cut into biscuit shape of uniform size by knife, is put into 160 DEG C of oven cooking cycles
20min。
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
Embodiment 1
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) fat-free cream, is weighed, adds water, whey powder and ethylmaltol, in 75 DEG C of waters bath with thermostatic control sterilizing 20min, drop
Temperature is to 35~45 DEG C；
(2) lipase lipase A 12, are added, are placed in water-bath constant temperature oscillator, are 45 DEG C in temperature, rotating speed is
After digesting 5h under conditions of 125r/min, 90 DEG C of water bath with thermostatic control enzyme deactivation 10min, obtain enzymolysis liquid A in thermostat water bath；
(3) protease MSD, is added into enzymolysis liquid A, is placed in water-bath constant temperature oscillator, is 45 DEG C in temperature, rotating speed is
After digesting 8h under conditions of 125r/min, 90 DEG C of water bath with thermostatic control enzyme deactivation 10min, obtain enzymolysis liquid B in thermostat water bath；
(4), is taken by upper oil phase, produces the milk flavour of candy after 20min under the conditions of rotating speed is 4200r/min by enzymolysis liquid B
Milk base-material.
Wherein, the addition of the whey powder is the 12.5% of the weight percentage of fat-free cream；The ethyl malt
The addition of phenol is the 0.75% of the weight percentage of fat-free cream；The addition of the lipase lipase A 12 is de-
The 0.15% of the weight percentage of butter cream；The addition of the protease MSD is the weight percentage of fat-free cream
0.04%.
The milk base-material that the preparation method of milk flavour of candy milk base material described in the present embodiment is prepared has milk flavour of candy.
Embodiment 2
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) fat-free cream, is weighed, adds water, whey powder and ethylmaltol, in 75 DEG C of waters bath with thermostatic control sterilizing 20min, drop
Temperature is to 35~45 DEG C；
(2) lipase lipase A 12, are added, are placed in water-bath constant temperature oscillator, are 35 DEG C in temperature, rotating speed is
After digesting 24h under conditions of 125r/min, 85 DEG C of water bath with thermostatic control enzyme deactivation 15min, obtain enzymolysis liquid A in thermostat water bath；
(3) protease MSD, is added into enzymolysis liquid A, is placed in water-bath constant temperature oscillator, is 35 DEG C in temperature, rotating speed is
After digesting 24h under conditions of 125r/min, 85 DEG C of water bath with thermostatic control enzyme deactivation 15min, obtain enzymolysis liquid B in thermostat water bath；
(4), is taken by upper oil phase, produces the milk flavour of candy after 30min under the conditions of rotating speed is 4000r/min by enzymolysis liquid B
Milk base-material.
Wherein, the addition of the whey powder is the 12.5% of the weight percentage of fat-free cream；The ethyl malt
The addition of phenol is the 0.75% of the weight percentage of fat-free cream；The addition of the lipase lipase A 12 is de-
The 0.2% of the weight percentage of butter cream；The addition of the protease MSD is the weight percentage of fat-free cream
0.03%.
The milk base-material that the preparation method of milk flavour of candy milk base material described in the present embodiment is prepared has milk flavour of candy.
Embodiment 3
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) fat-free cream, is weighed, adds water, whey powder and ethylmaltol, in 75 DEG C of waters bath with thermostatic control sterilizing 20min, drop
Temperature is to 35~45 DEG C；
(2) lipase lipase A 12, are added, are placed in water-bath constant temperature oscillator, are 55 DEG C in temperature, rotating speed is
After digesting 3h under conditions of 125r/min, 95 DEG C of water bath with thermostatic control enzyme deactivation 8min, obtain enzymolysis liquid A in thermostat water bath；
(3) protease MSD, is added into enzymolysis liquid A, is placed in water-bath constant temperature oscillator, is 55 DEG C in temperature, rotating speed is
After digesting 3h under conditions of 125r/min, 95 DEG C of water bath with thermostatic control enzyme deactivation 8min, obtain enzymolysis liquid B in thermostat water bath；
(4), is taken by upper oil phase, produces the milk flavour of candy after 20min under the conditions of rotating speed is 5000r/min by enzymolysis liquid B
Milk base-material.
Wherein, the addition of the whey powder is the 12.5% of the weight percentage of fat-free cream；The ethyl malt
The addition of phenol is the 1% of the weight percentage of fat-free cream；The addition of the lipase lipase A 12 is defatted milk
The 0.15% of the weight percentage of oil；The addition of the protease MSD is the weight percentage of fat-free cream
0.03%.
The milk base-material that the preparation method of milk flavour of candy milk base material described in the present embodiment is prepared has milk flavour of candy.
Embodiment 4
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the species that the difference is that only auxiliary substrate and add of embodiment 1, add in the present embodiment
Auxiliary substrate be casein.
Embodiment 5
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the species that the difference is that only auxiliary substrate and add of embodiment 1, add in the present embodiment
Auxiliary substrate be skimmed milk power.
Embodiment 6
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the addition that the difference is that only whey powder of embodiment 1, whey powder in the present embodiment
Addition for the fat-free cream weight percentage 10%.
Embodiment 7
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the addition that the difference is that only ethylmaltol of embodiment 1, second in the present embodiment
The addition of base maltol is the 0.5% of the weight percentage of the fat-free cream.
Embodiment 8
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the addition that the difference is that only ethylmaltol of embodiment 1, second in the present embodiment
The addition of base maltol is the 1% of the weight percentage of the fat-free cream.
Embodiment 9
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The preparation method of base-material and the difference of the addition that the difference is that only lipase lipase A 12 of embodiment 1, this implementation
Lipase lipase A 12 addition is the 0.1% of the weight percentage of the fat-free cream in example.
Embodiment 10
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The preparation method of base-material and the difference is that only in step (2) for embodiment 1, the enzymolysis of the lipase lipase A 12
The difference of time, in the present embodiment step (2), the enzymolysis time of the lipase lipase A 12 is 3h.
Embodiment 11
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The difference of the preparation method of base-material and the addition that the difference is that only protease MSD of embodiment 1, albumen in the present embodiment
Enzyme MSD addition is the 0.03% of the weight percentage of the fat-free cream.
Embodiment 12
A kind of embodiment of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in the present embodiment
The preparation method of base-material and the difference is that only in step (3) for embodiment 1, the enzymolysis time of the protease MSD is not
Together, in the present embodiment step (3), the enzymolysis time of the protease MSD is 10h.
Comparative example 1
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only auxiliary substrate of embodiment 1, auxiliary substrate is not added with this comparative example.
Comparative example 2
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only whey powder of embodiment 1, ethyl wheat in this comparative example
The addition of bud phenol is the 2.5% of the weight percentage of the fat-free cream.
Comparative example 3
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only whey powder of embodiment 1, ethyl wheat in this comparative example
The addition of bud phenol is the 5% of the weight percentage of the fat-free cream.
Comparative example 4
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only whey powder of embodiment 1, ethyl wheat in this comparative example
The addition of bud phenol is the 7% of the weight percentage of the fat-free cream.
Comparative example 5
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only whey powder of embodiment 1, ethyl wheat in this comparative example
The addition of bud phenol is the 15% of the weight percentage of the fat-free cream.
Comparative example 6
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only ethylmaltol of embodiment 1, in this comparative example not
Add ethylmaltol.
Comparative example 7
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only ethylmaltol of embodiment 1, second in this comparative example
The addition of base maltol is the 1.5% of the weight percentage of the fat-free cream.
Comparative example 8
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference of the addition that the difference is that only lipase lipase A 12 of embodiment 1, this contrast
Lipase lipase A 12 addition is the 0.05% of the weight percentage of the fat-free cream in example.
Comparative example 9
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference of the addition that the difference is that only lipase lipase A 12 of embodiment 1, this contrast
Lipase lipase A 12 addition is the 0.2% of the weight percentage of the fat-free cream in example.
Comparative example 10
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference of the addition that the difference is that only lipase lipase A 12 of embodiment 1, this contrast
Lipase lipase A 12 addition is the 0.25% of the weight percentage of the fat-free cream in example.
Comparative example 11
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (2) for embodiment 1, the enzymolysis of the lipase lipase A 12
The difference of time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 8h.
Comparative example 12
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (2) for embodiment 1, the enzymolysis of the lipase lipase A 12
The difference of time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 10h.
Comparative example 13
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (2) for embodiment 1, the enzymolysis of the lipase lipase A 12
The difference of time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 12h.
Comparative example 14
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only protease MSD of embodiment 1, albumen in this comparative example
Enzyme MSD addition is the 0.01% of the weight percentage of the fat-free cream.
Comparative example 15
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only protease MSD of embodiment 1, albumen in this comparative example
Enzyme MSD addition is the 0.02% of the weight percentage of the fat-free cream.
Comparative example 16
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The difference of the preparation method of base-material and the addition that the difference is that only protease MSD of embodiment 1, albumen in this comparative example
Enzyme MSD addition is the 0.05% of the weight percentage of the fat-free cream.
Comparative example 17
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (3) for embodiment 1, the enzymolysis time of the protease MSD is not
Together, in this comparative example step (3), the enzymolysis time of the protease MSD is 3h.
Comparative example 18
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (3) for embodiment 1, the enzymolysis time of the protease MSD is not
Together, in this comparative example step (3), the enzymolysis time of the protease MSD is 5h.
Comparative example 19
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference is that only in step (3) for embodiment 1, the enzymolysis time of the protease MSD is not
Together, in this comparative example step (3), the enzymolysis time of the protease MSD is 12h.
Comparative example 20
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only lipase of embodiment 1, the fat that substrate is selected in this comparative example
Enzyme is lipase lipase G.
Comparative example 21
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only lipase of embodiment 1, the fat that substrate is selected in this comparative example
Enzyme is lipase lipase R.
Comparative example 22
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only lipase of embodiment 1, the fat that substrate is selected in this comparative example
Enzyme is lipase lipase AY.
Comparative example 23
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only lipase of embodiment 1, the fat that substrate is selected in this comparative example
Enzyme is porcine pancreatic lipase.
Comparative example 24
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is protease A X.
Comparative example 25
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is protease P 6SD.
Comparative example 26
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is protease A 2SD.
Comparative example 27
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is Novozym hydrolysising proteases.
Comparative example 28
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is flavor protease.
Comparative example 29
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is alkali protease.
Comparative example 30
A kind of comparative example of the preparation method of milk flavour of candy milk base material of the present invention, milk flavour of candy milk described in this comparative example
The preparation method of base-material and the difference that the difference is that only protease of embodiment 1, the albumen that substrate is selected in this comparative example
Enzyme is Protamex.
Embodiment 13
The present embodiment investigates the species of auxiliary substrate to the fragrant influence of production, to embodiment 1, embodiment 4, embodiment 5 and contrast
Milk base-material obtained by example 1 carries out acid value determination and sensory evaluation, test result are shown in Table 3.
3 auxiliary substrate of table is to the fragrant influence of production
It can find out from table 3, three kinds of auxiliary substrates in embodiment 1, embodiment 4, embodiment 5 contain protein, addition
Auxiliary substrate can effectively strengthen the fragrance of hydrolysate, but different auxiliary substrates is different to the fragrant influence of production.Auxiliary substrate is casein
When, acid value is 6.73KOH/ (g/mg), and fragrance scoring is 7.0 points, and milk is stronger, but sweet taste does not protrude.Auxiliary substrate is whey powder
When, acid value is 5.27KOH/ (g/mg), and fragrance scoring is 7.6 points, and milk is more prominent, while the lactose contained in whey powder may
Maillard reaction occurs in experimentation, strengthens sweet taste.When auxiliary substrate is skimmed milk power, acid value is 6.17KOH/ (g/mg),
Fragrance scoring is 6.6 points, has stronger milk, but sweet taste does not protrude.
The milk base-material for digesting gained is respectively applied in biscuit, found when not adding auxiliary substrate, corresponding cake
Dry sensory evaluation score value is minimum, and fragrance does not protrude.When auxiliary substrate is casein, the biscuit milk is stronger, but without other wind
Taste.When auxiliary substrate is whey powder, the biscuit milk is strong, the sweet fragrance with caramel, sensory evaluation score value highest.When auxiliary bottom
When thing is skimmed milk power, the biscuit milk is stronger, but harmony is general.Consider, the auxiliary substrate of optimum is whey powder.
Embodiment 14
The present embodiment investigates the addition of whey powder to the fragrant influence of production, to embodiment 1, embodiment 6 and comparative example 2~5
Obtained milk base-material carries out acid value determination and sensory evaluation, test result are shown in Table 4.
The whey powder addition of table 4 is to the fragrant influence of production
It can be obtained from table 4, when whey powder addition increases in gradient, the acid value of its hydrolysate decreases, and its water
The fragrance scoring of solution product increases therewith, when addition is the 10% and 12.5% of the weight percentage of the fat-free cream,
Fragrance is had higher rating, free from extraneous odour.Hydrolysate acid value when addition is the 12.5% of the weight percentage of the fat-free cream
For 5.33KOH/ (g/mg), fragrance scoring reaches best result 8.3 and divided, and it is more prominent that fragrance is evaluated as milk fragrance, fragrant and sweet moderate, coordinates
Property is preferable, peculiar smell does not occur.When whey powder addition 12.5% less than the weight percentage of the fat-free cream,
Hydrolysate acid value raises with the increase of addition；When whey powder addition exceedes the weight percent for the fat-free cream
After the 12.5% of content, acid value bottom out, hydrolysate starts peculiar smell occur, and fragrance scoring decreases.
The milk base-material for digesting gained is respectively applied in biscuit, found when the weight that whey powder addition is fat-free cream
Measure percentage composition 12.5% when, corresponding biscuit sensory evaluation score value highest, milk taste is strong, and sweet taste is moderate, harmony compared with
Height, fragrance have aftertaste, peculiar smell or the smell of burning do not occur.When whey powder addition is very few, milk fragrance does not protrude, and is unable to reach
Best flavor；When whey powder addition is excessive, milk taste is too strong, the smell of burning occurs, easily sensory evaluation person is felt botheration.Consider,
Whey powder addition optimum amount is the 12.5% of the weight percentage of the fat-free cream.
Embodiment 15
The present embodiment investigates the addition of ethylmaltol to the fragrant influence of production, to embodiment 1, embodiment 7, embodiment 8
Acid value determination is carried out with the milk base-material obtained by comparative example 6~7 and sensory evaluation, test result are shown in Table 5.
The ethylmaltol addition of table 5 is to the fragrant influence of production
Table 5 can obtain, and when ethylmaltol addition increases in gradient, acid value and the fragrance scoring of its hydrolysate are therewith
Increase, addition for the weight percentage of fat-free cream 0.75% when fragrance scoring reach best result 6.2 and divide, fragrance evaluation
Stronger for milk, fragrant and sweet relatively strong, harmony is preferable, peculiar smell does not occur.When ethylmaltol addition is less than fat-free cream
Weight percentage 0.75% when, fragrance evaluation be it is weaker, fragrance scoring it is relatively low；Taken off when ethylmaltol addition exceedes
After the 0.75% of the weight percentage of butter cream, fragrance scoring decreases.
The milk base-material for digesting gained is applied in biscuit, found when the weight that ethylmaltol addition is fat-free cream
When measuring the 0.75% of percentage composition, corresponding biscuit sensory evaluation score value highest, milk taste is strong, and sweet taste is more prominent, harmony
It is higher, there is not peculiar smell.When ethylmaltol addition is 0, sweet taste is barely detectable；When ethylmaltol added
When few, milk fragrance and sweet taste do not protrude, are unable to reach best flavor；When ethylmaltol addition is excessive, milk taste is dense
It is strongly fragrant, but sweet taste is too strong, causes some harmful effects on flavor.Consider, ethylmaltol addition optimum amount is institute
State the 0.75% of the weight percentage of fat-free cream.
Embodiment 16
The present embodiment investigates lipase lipase A 12 addition to the fragrant influence of production, to embodiment 1, embodiment 9,
Acid value determination is carried out with the milk base-material obtained by comparative example 8~10 and sensory evaluation, test result are shown in Table 6.
The lipase addition of table 6 is to the fragrant influence of production
It can be obtained from table 6, when lipase addition increases in gradient, acid value and the fragrance scoring of its hydrolysate rise therewith
Height, hydrolysate acid value is minimum when addition reaches the 0.15% of the weight percentage of fat-free cream, is 3.15KOH/ (g/
Mg), fragrance scoring reaches best result 7.2 and divided, and fragrance is evaluated as that milk fragrance is stronger, and sweet fragrance is stronger, and harmony is fine, does not go out
Existing peculiar smell.When lipase addition 0.15% less than the weight percentage of fat-free cream, hydrolysate milk fragrance and sweet tea
The equal unobvious of fragrance；After lipase addition exceedes the 0.15% of the weight percentage of fat-free cream, acid value starts back
Rising, hydrolysate starts peculiar smell occur, and fragrance scoring decreases, when lipase addition reaches maximum 0.25%, water
Solve product and the shy taste of acid occur, influence flavor.
The milk base-material for digesting gained is respectively applied in biscuit, found when the weight that lipase addition is fat-free cream
When measuring the 0.15% of percentage composition, corresponding biscuit sensory evaluation score value highest, milk fragrance and sweet fragrance are more prominent, harmony
It is higher, there is not peculiar smell.When lipase addition is very few, milk fragrance and sweet fragrance intensity are general；Lipase added
When more, because hydrolysis degree is too strong, there is the shy taste of acid in hydrolysate, and the flavor evaluation of sensory evaluation person is had undesirable effect.
Consider, lipase addition optimum amount is the 0.15% of the weight percentage of fat-free cream.
Embodiment 17
The present embodiment is investigated in step (2), and the enzymolysis time of the lipase lipase A 12 is right to the fragrant influence of production
Milk base-material obtained by embodiment 1, embodiment 10 and comparative example 11~13 carries out acid value determination and sensory evaluation, test knot
Fruit is shown in Table 7.
The lipase enzymolysis time of table 7 is to the fragrant influence of production
It can be obtained from table 7, when lipase enzymolysis time reaches 5h, hydrolysate acid value is 3.15KOH/ (g/mg), fragrance
Scoring reaches best result 7.5 and divided, and fragrance is evaluated as that milk fragrance is moderate, and sweet fragrance is stronger, and harmony is fine, peculiar smell does not occur.
When lipase enzymolysis time is 3h, hydrolysate milk fragrance is moderate, and sweet fragrance is weaker；When lipase enzymolysis time is more than 5h
Afterwards, hydrolysate starts peculiar smell occur, and fragrance scoring decreases.
The milk base-material for digesting gained is respectively applied in biscuit, found when lipase enzymolysis time is 5h, institute is right
The biscuit sensory evaluation score value highest answered, milk fragrance and sweet fragrance harmony are higher, peculiar smell do not occur, and strongly fragrant, make
Sensory evaluation person feels pleasant.When lipase enzymolysis time is too short, Degree of Enzymatic Hydrolysis is insufficient, milk fragrance and sweet fragrance intensity
It is weaker；When lipase enzymolysis time is long, the material with bad flavor is easily produced, enzymolysis product the obvious acid smell of urine is occurred
Taste, sensory evaluation person is set not feel well.Consider, the optimum enzymolysis time of lipase is 5h.
Embodiment 18
The present embodiment investigates protease MSD addition to the fragrant influence of production, to embodiment 1, embodiment 11 and comparative example
Milk base-material obtained by 14~16 carries out acid value determination and sensory evaluation, test result are shown in Table 8.
The protease addition of table 8 is to the fragrant influence of production
It can be obtained from table 8, when protease addition increases in gradient, the scoring of its hydrolysate fragrance increases, and adds
When amount reaches the 0.04% of the weight percentage of fat-free cream, hydrolysate acid value is 5.79KOH/ (g/mg), and fragrance scores
Reach best result 8.1 to divide, fragrance is evaluated as milk fragrance and sweet fragrance is stronger, and harmony is fine.When protease addition is less than de-
The weight percentage of butter cream 0.04% when, hydrolysate milk fragrance and sweet fragrance are weaker, unobvious；Work as protease
After addition exceedes the 0.04% of the weight percentage of fat-free cream, hydrolysate starts peculiar smell occur, and fragrance scoring reduces.
The milk base-material for digesting gained is respectively applied in biscuit, found when the weight that protease addition is fat-free cream
When measuring the 0.04% of percentage composition, corresponding biscuit sensory evaluation score value highest, milk fragrance and sweet fragrance are more prominent, harmony
Higher, fragrance is mellow strong, reaches best flavor.When protease addition is very few, milk fragrance and sweet fragrance intensity one
As, sensory evaluation person is tasted stronger flavor；When protease addition is excessive, hydrolysis degree is too strong, hydrolysis production
There is peculiar smell in thing, destroys original flavor.Consider, protease addition optimum amount contains for the weight percent of fat-free cream
The 0.04% of amount.
Embodiment 19
The present embodiment is investigated in step (3), the enzymolysis time of the protease MSD to the fragrant influence of production, to embodiment 1,
Milk base-material obtained by embodiment 12 and comparative example 17~19 carries out acid value determination and sensory evaluation, test result are shown in Table 9.
The protease hydrolyzed time of table 9 is to the fragrant influence of production
It can be obtained from table 9, when the protease hydrolyzed time reaching 8h, hydrolysate acid value is 3.14KOH/ (g/mg), fragrance
Scoring reaches best result 7.9 and divided, and fragrance is evaluated as milk fragrance and sweet fragrance is stronger, and harmony is fine.When the protease hydrolyzed time
During less than 8h, the milk fragrance and sweet fragrance of hydrolysate strengthen with the increase of enzymolysis time；Surpass when the protease hydrolyzed time
After crossing 8h, the harmony of milk fragrance and sweet fragrance reduces, and hydrolysate starts peculiar smell occur, and fragrance scoring decreases.
The milk base-material for digesting gained is respectively applied in biscuit, found when the protease hydrolyzed time is 8h, institute is right
The biscuit sensory evaluation score value highest answered, milk fragrance and sweet fragrance harmony are higher, and fragrance enriches dense.When protease hydrolyzed
Between it is too short when, Degree of Enzymatic Hydrolysis deficiency, milk fragrance and sweet fragrance unobvious；During protease hydrolyzed overlong time, generation carries
The material of bad flavor, enzymolysis product is set obvious peculiar smell occur.Consider, the optimum enzymolysis time of protease is 8h.
Embodiment 20
In order to investigate different lipase to the fragrant influence of production, to the milk base obtained by embodiment 1 and comparative example 20~23
Material carries out sensory evaluation, and test result is shown in Table 10.
The influence fragrant to enzymolysis cream production of 10 different lipase of table
As can be seen from Table 10, milk base-material made from lipase lipase A 12 has and gives off a strong fragrance, be natural, be soft
Fragrant and sweet type milk taste, overall taste good.
Embodiment 21
In order to investigate different protease to the fragrant influence of production, by the milk base obtained by embodiment 1 and comparative example 24~30
Material carries out sensory evaluation, and test result is shown in Table 11.
The influence fragrant to enzymolysis cream production of 11 different protease of table
As can be seen from Table 11, compared with other protease, milk base-material made from protease MSD enzymolysis has alcohol just dense
Strongly fragrant milk fragrance, overall taste good.
Embodiment 22
Milk base-material of the present invention is applied to biscuit, by the baking of certain temperature and time, verify its heat resistance,
Produce fragrant effect and hold fragrance, the results are shown in Table 12.
The biscuit of table 12 has the influence of no added perfume base
As can be seen from Table 12, the shortbread type biscuit of milk base-material of the present invention is with the addition of than no addition savory base of milk
The effect of shortbread type biscuit will get well, and with the addition of the biscuit of milk base-material has a dense, pure, mellow and full milk fragrance, can allow during trial test
Sensory evaluation group member produces pleasant sensation.The fragrance of milk base-material does not disappear after high-temperature baking, illustrates this
Milk base-material has certain heat resistance and persistence.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than the present invention is protected
The limitation of scope is protected, although being explained in detail with reference to preferred embodiment to the present invention, one of ordinary skill in the art should
Understand, technical scheme can be modified or equivalent substitution, without departing from the essence of technical solution of the present invention
And scope.
Claims (10)
1. a kind of preparation method of milk flavour of candy milk base material, it is characterised in that comprise the steps of：
(1) fat-free cream, is weighed, water, auxiliary substrate and ethylmaltol is added, sterilizing, is cooled to 35~45 DEG C；
(2) lipase lipase A 12, are added, after digesting 3~24h under the conditions of 35~55 DEG C, destroy the enzyme treatment, obtain enzymolysis liquid
A；
(3) protease MSD, is added into enzymolysis liquid A, after digesting 3~24h under the conditions of 35~55 DEG C, destroy the enzyme treatment, must be digested
Liquid B；
(4), to enzymolysis liquid B centrifugal treatings, upper oil phase is taken, produces the milk flavour of candy milk base material.
2. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the auxiliary substrate is whey powder.
3. the preparation method of milk flavour of candy milk base material as claimed in claim 2, it is characterised in that the addition of the whey powder is
The 10~12.5% of the weight percentage of the fat-free cream；Preferably, the addition of the whey powder is the defatted milk
The 12.5% of the weight percentage of oil.
4. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the addition of the ethylmaltol
Measure 0.5~1% of the weight percentage for the fat-free cream；Preferably, the addition of the ethylmaltol is described
The 0.75% of the weight percentage of fat-free cream.
5. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the lipase lipase A
12 addition is the 0.1~0.15% of the weight percentage of the fat-free cream；Preferably, the lipase lipase A
12 addition is the 0.15% of the weight percentage of the fat-free cream.
6. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the addition of the protease MSD
Measure 0.03~0.04% of the weight percentage for the fat-free cream；Preferably, the addition of the protease MSD is institute
State the 0.04% of the weight percentage of fat-free cream.
7. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that in step (2), the lipase
Lipase A 12 enzymolysis time is 5~8h；Preferably, step (2), the enzymolysis time of the lipase lipase A 12 are
5h。
8. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that in step (3), the protease
MSD enzymolysis time is 5~10h；Preferably, step (2), the enzymolysis time of the protease MSD is 8h.
9. the preparation method of milk flavour of candy milk base material as claimed in claim 1, it is characterised in that in step (2), at the enzyme deactivation
The condition of reason is：Under conditions of 85~95 DEG C of waters bath with thermostatic control, 8~15min of enzyme deactivation；In step (3), the bar of the destroy the enzyme treatment
Part is：Under conditions of 85~95 DEG C of waters bath with thermostatic control, 8~15min of enzyme deactivation；In step (4), the condition of the centrifugal treating is：
20~30min is centrifuged under the conditions of 4000~5000r/min.
A kind of 10. milk that preparation method using milk flavour of candy milk base material any one of claim 1~9 is prepared
Base-material.
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| CN115251351A (en) * | 2022-07-12 | 2022-11-01 | 仲恺农业工程学院 | Quicksand yolk-flavored natural milk-flavored base material and preparation method thereof |
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Effective date of registration: 20231222 Address after: 510000 2414-2416 of the main building 371, five mountain road, Tianhe District, Guangzhou, Guangdong. Patentee after: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Address before: 510000 Tung Sha Street, Haizhuqu District Textile Road, Guangzhou, Guangdong 24 Patentee before: ZHONGKAI University OF AGRICULTURE AND ENGINEERING Effective date of registration: 20231222 Address after: 510000, 1st Floor, Building D, No. 3 Xingye Road, Mingzhu Industrial Park, Conghua District, Guangzhou City, Guangdong Province, China. Self made 01 and 3rd Floor, Building D Patentee after: GUANGZHOU HUAQI BIOLOGICAL TECHNOLOGY Co.,Ltd. Address before: 510000 2414-2416 of the main building 371, five mountain road, Tianhe District, Guangzhou, Guangdong. Patentee before: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. |