CN107485006A - Preparation method of low-cost milk candy flavored milk flavor base material - Google Patents
Preparation method of low-cost milk candy flavored milk flavor base material Download PDFInfo
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- CN107485006A CN107485006A CN201710705595.4A CN201710705595A CN107485006A CN 107485006 A CN107485006 A CN 107485006A CN 201710705595 A CN201710705595 A CN 201710705595A CN 107485006 A CN107485006 A CN 107485006A
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- base material
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- 235000013336 milk Nutrition 0.000 title claims abstract description 377
- 239000008267 milk Substances 0.000 title claims abstract description 377
- 210000004080 milk Anatomy 0.000 title claims abstract description 377
- 239000000463 material Substances 0.000 title claims abstract description 195
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 178
- 235000019634 flavors Nutrition 0.000 title claims abstract description 177
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 160
- 238000002360 preparation method Methods 0.000 title claims abstract description 113
- 235000019541 flavored milk drink Nutrition 0.000 title abstract 3
- 239000000758 substrate Substances 0.000 claims abstract description 120
- 108091005804 Peptidases Proteins 0.000 claims abstract description 74
- 239000004365 Protease Substances 0.000 claims abstract description 74
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 73
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 41
- 239000002540 palm oil Substances 0.000 claims abstract description 41
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 230000009849 deactivation Effects 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 63
- 239000005862 Whey Substances 0.000 claims description 49
- 102000007544 Whey Proteins Human genes 0.000 claims description 49
- 108010046377 Whey Proteins Proteins 0.000 claims description 49
- 235000020183 skimmed milk Nutrition 0.000 claims description 45
- 235000013312 flour Nutrition 0.000 claims description 38
- 101710098556 Lipase A Proteins 0.000 claims description 35
- 101710099648 Lysosomal acid lipase/cholesteryl ester hydrolase Proteins 0.000 claims description 35
- 102100026001 Lysosomal acid lipase/cholesteryl ester hydrolase Human genes 0.000 claims description 35
- 239000003643 water by type Substances 0.000 claims description 8
- -1 is weighed Substances 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 88
- 102000004882 Lipase Human genes 0.000 abstract description 38
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- 239000004367 Lipase Substances 0.000 abstract description 24
- 235000019421 lipase Nutrition 0.000 abstract description 24
- 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
- 239000000413 hydrolysate Substances 0.000 abstract description 6
- 235000014121 butter Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000014759 maintenance of location Effects 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 122
- 239000002585 base Substances 0.000 description 113
- 229940088598 enzyme Drugs 0.000 description 30
- 235000015895 biscuits Nutrition 0.000 description 28
- 229940040461 lipase Drugs 0.000 description 23
- 235000019640 taste Nutrition 0.000 description 23
- 238000004519 manufacturing process Methods 0.000 description 22
- 238000011156 evaluation Methods 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 20
- 238000000034 method Methods 0.000 description 19
- 239000000047 product Substances 0.000 description 19
- 239000002253 acid Substances 0.000 description 18
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 17
- 238000012360 testing method Methods 0.000 description 17
- 235000019605 sweet taste sensations Nutrition 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000005018 casein Substances 0.000 description 8
- 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 8
- 235000021240 caseins Nutrition 0.000 description 8
- 230000007062 hydrolysis Effects 0.000 description 8
- 238000006460 hydrolysis reaction Methods 0.000 description 8
- 235000005135 Micromeria juliana Nutrition 0.000 description 7
- 241000246354 Satureja Species 0.000 description 7
- 235000007315 Satureja hortensis Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000002304 perfume Substances 0.000 description 7
- 235000008476 powdered milk Nutrition 0.000 description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 235000015149 toffees Nutrition 0.000 description 4
- 235000003717 Boswellia sacra Nutrition 0.000 description 3
- 240000007551 Boswellia serrata Species 0.000 description 3
- 235000012035 Boswellia serrata Nutrition 0.000 description 3
- 239000004863 Frankincense Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000001976 enzyme digestion Methods 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 101710180012 Protease 7 Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 230000000050 nutritive 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
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 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
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000007728 cost analysis Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000003912 environmental pollution 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
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007493 shaping process 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
- 239000013589 supplement Substances 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
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of a low-cost milk candy flavored milk flavor base material, which comprises the following steps: (1) weighing a substrate, 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) centrifuging the enzymolysis liquid B, and taking the upper oil phase to obtain the milk candy flavored milk flavor base material; wherein the substrate is a mixture of butter and palm oil. The milk flavor base material with the milk sugar flavor is prepared by adopting the cream and the palm oil as the substrates, the obtained milk flavor base material has strong and vivid fragrance, long fragrance retention time, obvious milk sugar flavor and sweet flavor, higher yield compared with pure cream as the substrate, and lower cost.
Description
Technical field
The present invention relates to a kind of preparation method of milk base-material, and in particular to a kind of system of inexpensive milk flavour of candy milk base material
Preparation Method.
Background technology
Milk-taste essence, also referred to as frankincense flavouring agent.It can be used for the milk fragrance for strengthening beverage, candy, bakery product etc., reach
Improve the purpose of flavor and mouthfeel.It is a kind of to possess milk fragrance, the essence of widespread adoption in the food industry.Milk
Savory essence accounting in food ingredient is relatively small, but contribute on flavour of food products it is huge, it have supplement, stably, it is fixed, change
Therefore the effect of kind fragrance, these influences of effect to the selling market of product are greatly simultaneously increasingly taken seriously.Dairy products institute
The fragrance ingredient kind contained has no big difference, simply forms different perfume (or spice) because of the difference in the quantity and ratio of flavor component
Taste.Mainly have three kinds of the production technology of frankincense essence：Method, blending method, fermentation method and the blending that enzyme process and blending are combined
The method being combined.
Enzyme process, it is to produce milk-taste essence with main raw material(s)s such as dilute cream, milk, passes through lipase disaggregating milk fat fat.From
And obtain strengthening nearly 200 times of frankincense raw material.This mode is one of ideal selection of the savory gas flavouring of milk.With this side
The milk-taste essence fragrance that preparation is adjusted in formula is pure, stronger than milder.The maximum benefit of this mode is exactly, because enzyme is special
One property can have to substrate and its single-minded recognition capability, it is desirable to which the product for generating diverse fragrant flavour can be by changing reaction condition
To be prepared, the product fragrance of different-style becomes therefrom, product aroma of pure, soft, strong, overcomes traditional chemical conjunction
Into milk-taste essence mouthfeel it is dull, single the characteristics of.
Enzyme process prepares natural milk-taste essence, it is possible to reduce the caused material that can cause environmental pollution in production process, and
Raw material availability is high, and Product Safety is also higher.
In terms of production cost, the milk base-material cost developed in the past using chemical synthesis is relatively low, but its maximum
Shortcoming is exactly that fragrance remaining time is not lasting.Grown with the product fragrance remaining time of biological enzyme development, but cost consumption is but on the contrary with it.
The content of the invention
A kind of inexpensive milk flavour of candy milk is provided it is an object of the invention to overcome the shortcomings of the prior art part
The preparation method of base-material.
To achieve the above object, the technical scheme taken of the present invention is：A kind of preparation of inexpensive milk flavour of candy milk base material
Method, comprise the steps of：
(1) substrate, is weighed, water, auxiliary substrate, vanillic aldehyde 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；
Wherein, the substrate is the mixture of cream and palm oil.
Palm oil is a vegetable oil, also referred to as saturation grease.Containing 50% saturated fat, can partly substitute other
Vegetable oil and animal oil.The price of palm oil is floated with the migration of the general grease price in the world.Human body disappears to palm oil
Change and absorptivity is more than 97%.Palm oil does not contain cholesterol in itself, is a kind of edible plant for complying fully with health needs
Thing oil.
The purpose of the present invention be on the premise of flavor is not changed optimize technique to reduce cost.Natural milk-taste perfume base spices
Usually developed only with butter or cream.The production cost of cream is higher, and therefore, the present invention adds suitable in cream
The palm oil of amount.Palm oil not only has abundant nutritive value, and does not contain cholesterol in itself, economical, uses it to
Instead of partially creamed milk, make cream and palm oil turn into mixed substrates to optimize screening, its caused savory base of milk is existed
Cost is reduced on the premise of not changing flavor.
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 enzymolysis product that there is the protease MSD of milk fragrance alcohol 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 fat
The enzymolysis time and hydrolysis temperature of enzyme, protease.
The present invention uses cream and palm oil as substrate, in additive ethylmaltol and lipase lipase A
Under 12 and protease MSD collective effect, under certain enzymatic hydrolysis condition, the milk base-material with milk flavour of candy is made, it is resulting
Milk base-material gives off a strong fragrance, is true to nature, and fragrance remaining time length, milk flavour of candy and sweet fragrance are obvious, and cost is bottom compared to pure cream
Thing is low.
Preferably, the auxiliary substrate is the mixture of whey powder, casoid flour and skimmed milk power；The whey powder, junket egg
The weight ratio of white powder and skimmed milk power is：Whey powder：Casoid flour：Skimmed milk power=2：3：1.
Because palm oil is vegetable fat, after being added into substrate, the fragrance of product has certain deficiency, therefore selects
Abundant auxiliary substrate is selected to be made up.Containing a variety of nutriments such as lactose, lactoglobulins in whey powder, therefore in bakery
In can be as a kind of ideal protein source.By whey product be applied to bakery in, can reach enriched nutritive,
Improve the multi-effect such as flavor, fresh-keeping, emulsification, and the various of albumen source can be provided during partly or entirely substitute food product is formulated
Supplementary material.Casoid flour price is less than whey powder, and the addition of casoid flour can increase milk flavour of candy, whey powder, casoid flour
Auxiliary substrate is used as with three kinds of mixing of skimmed milk power, the harmony of the fragrant and sweet and milk of obtained milk base-material is relatively more preferable, and
Fragrance remaining time is relatively long.
When the weight ratio of whey powder, casoid flour and skimmed milk power is：Whey powder：Casoid flour：Skimmed milk power=2：
3：When 1, the milk base-material for digesting gained is respectively applied in shortbread type biscuit, the biscuit sensory evaluation score value highest.Overall wind
Taste is preferable, and milk fragrance is plump, and sweet taste is coordinated, and also improves the retention time of fragrance.
Preferably, weight percentage of the palm oil in substrate is 20~40%.Palm is added in cream
After oil, although relative more lightly seasoned as the milk of the milk base-material of substrate using pure cream, sweet taste, milk flavour of candy are more prominent.With
The increase of palm oil mass ratio, milk fragrance is somewhat thin out, but milk fragrance and the comprehensive coordination of milk flavour of candy gradually strengthen.Work as palm
When weight percentage of the oil in substrate is 20~40%, milk flavour of candy and sweet fragrance are moderate, and fragrance scoring is higher.
It is highly preferred that weight percentage of the palm oil in substrate is 30%.The milk base-material of gained will be digested
It is respectively applied in biscuit, the milk base-material sensory evaluation scores highest now obtained.
Preferably, the addition of the ethylmaltol is the 0.5~1% of the weight percentage of the substrate.
The milk base-material for digesting gained is respectively applied in biscuit, when ethylmaltol uses above-mentioned addition, obtained
The fragrance scoring of the milk base-material arrived is higher.
It is highly preferred that the addition of the ethylmaltol is the 0.75% of the weight percentage of the substrate.Now
Obtained milk base-material sensory evaluation scores highest.
Preferably, the addition of the lipase lipase A12 for the substrate weight percentage 0.15~
0.2%.
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.With the increase of lipase addition, substrate is reacted more complete, fragrant
Gas concentration and milk flavour of candy are more sufficient, but when lipase addition exceedes certain limit, can produce substantial amounts of flavor substances
It matter, can also cause the generation of other bad phenomenons, produce acid smell etc., the production to product causes negative impact, and increases
Process costs.When the addition of the lipase lipase A12 is above-mentioned content, the milk flavour of candy and sweet tea of obtained milk base-material
Fragrance is stronger, occurs without miscellaneous taste peculiar smell.
It is highly preferred that the addition of the lipase lipase A12 is the weight percentage of the substrate
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 butter quality, milk fragrance is strong, and sweet fragrance is abundant, the fragrance of biscuit technique and flavour synthesis side
Face is very high.
Preferably, the addition of the protease MSD is the 0.03~0.04% of the weight percentage of the substrate.
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 0.03% of the weight percentage of the substrate.
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 0.03% of the weight percentage of the substrate, milk fragrance is most pure full.
Preferably, in step (2), the enzymolysis time of the lipase lipase A12 is 5~8h.
Drawn through inventor's test of many times, when lipase lipase A12 enzymolysis time is 5~8h, obtained milk
The milk flavour of candy milk 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 sweet fragrance of base-material is more prominent, and the mouthfeel of biscuit is optimal.
Preferably, in step (3), the enzymolysis time of the protease MSD is 8~10h.
Drawn through inventor's test of many times, when protease MSD enzymolysis time is 8~10h, obtained milk base-material
Milk flavour of candy milk 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 10h.
Drawn through inventor's test of many times, when protease MSD enzymolysis time is 10h, obtained milk base-material
Milk fragrance and milk flavour of candy are the most plump.
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 that a kind of preparation method using above-mentioned inexpensive milk flavour of candy milk base material is prepared
Perfume base material.
The beneficial effects of the present invention are：The invention provides a kind of preparation method of inexpensive milk flavour of candy milk base material,
The present invention uses cream and palm oil as substrate, in additive ethylmaltol and lipase lipase A 12 and albumen
Under enzyme MSD collective effect, under certain enzymatic hydrolysis condition, the milk base-material with milk flavour of candy, resulting milk base-material is made
Give off a strong fragrance, be true to nature, fragrance remaining time length, milk flavour of candy and sweet fragrance are obvious, yield compared to pure cream be substrate it is higher, form
This is lower.
Embodiment
The major experimental equipment used in 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 the present invention：
(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 zymolyte
Milk intensity, fragrant and sweet intensity, fragrance harmony and fragrance remaining time scored, appraisal result is 4 sums, and total score is
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 inexpensive milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) cream and palm oil, are weighed, adds water, auxiliary substrate and ethylmaltol, is sterilized in 75 DEG C of waters bath with thermostatic control
20min, it is cooled 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 8h 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 10h 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, weight percentage of the palm oil in substrate is 30%；The auxiliary substrate is whey powder, casein
The mixture of powder and skimmed milk power；The weight ratio of the whey powder, casoid flour and skimmed milk power is：Whey powder：Casein
Powder：Skimmed milk power=2：3：1；The addition of the auxiliary substrate is the 15% of the weight percentage of substrate；The ethyl malt
The addition of phenol is the 0.75% of the weight percentage of substrate；The addition of the lipase lipase A 12 is substrate
The 0.2% of weight percentage；The addition of the protease MSD is the 0.04% of the weight percentage of substrate.
The milk base-material that the preparation method of inexpensive milk flavour of candy milk base material described in the present embodiment is prepared has toffee
Taste.
Embodiment 2
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) cream and palm oil, are weighed, adds water, auxiliary substrate and ethylmaltol, is sterilized in 75 DEG C of waters bath with thermostatic control
20min, it is cooled 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, weight percentage of the palm oil in substrate is 20%；The auxiliary substrate is whey powder, casein
The mixture of powder and skimmed milk power；The weight ratio of the whey powder, casoid flour and skimmed milk power is：Whey powder：Casein
Powder：Skimmed milk power=1：1：1；The addition of the auxiliary substrate is the 15% of the weight percentage of substrate；The ethyl malt
The addition of phenol is the 0.5% of the weight percentage of substrate；The addition of the lipase lipase A 12 is the weight of substrate
Measure the 0.15% of percentage composition；The addition of the protease MSD is the 0.03% of the weight percentage of substrate.
The milk base-material that the preparation method of inexpensive milk flavour of candy milk base material described in the present embodiment is prepared has toffee
Taste.
Embodiment 3
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, is comprised the steps of：
(1) cream and palm oil, are weighed, adds water, auxiliary substrate and ethylmaltol, is sterilized in 75 DEG C of waters bath with thermostatic control
20min, it is cooled 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, weight percentage of the palm oil in substrate is 40%；The auxiliary substrate is whey powder, casein
The mixture of powder and skimmed milk power；The weight ratio of the whey powder, casoid flour and skimmed milk power is：Whey powder：Casein
Powder：Skimmed milk power=3：2：1；The addition of the auxiliary substrate is the 15% of the weight percentage of substrate；The ethyl malt
The addition of phenol is the 1% of the weight percentage of substrate；The addition of the lipase lipase A 12 is the weight of substrate
The 0.2% of percentage composition；The addition of the protease MSD is the 0.04% of the weight percentage of substrate.
The milk base-material that the preparation method of inexpensive milk flavour of candy milk base material described in the present embodiment is prepared has toffee
Taste.
Embodiment 4
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only the content of palm oil in substrate of embodiment 1,
Weight percentage of the palm oil described in the present embodiment in substrate is 20%.
Embodiment 5
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only the content of palm oil in substrate of embodiment 1,
Weight percentage of the palm oil described in the present embodiment in substrate is 30%.
Embodiment 6
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The difference of the preparation method of this milk flavour of candy milk base material and the species that the difference is that only auxiliary substrate and add of embodiment 1, this
The auxiliary substrate added in embodiment is whey powder.
Embodiment 7
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The difference of the preparation method of this milk flavour of candy milk base material and the species that the difference is that only auxiliary substrate and add of embodiment 1, this
The auxiliary substrate added in embodiment is the mixture of whey powder and casoid flour, the weight ratio of the whey powder and casoid flour
For：Whey powder：Casoid flour=2：3.
Embodiment 8
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The difference of the preparation method of this milk flavour of candy milk base material and the species that the difference is that only auxiliary substrate and add of embodiment 1, this
The auxiliary substrate added in embodiment is the mixture of whey powder and skimmed milk power, the weight ratio of the whey powder and skimmed milk power
For：Whey powder：Skimmed milk power=2：1.
Embodiment 9
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The weight that the difference is that only casoid flour and skimmed milk power of the preparation method of this milk flavour of candy milk base material and embodiment 1 it
Than difference, the weight ratio of casoid flour and skimmed milk power is in the present embodiment：Casoid flour：Skimmed milk power=3：1.
Embodiment 10
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material the difference is that only whey powder, casoid flour and skimmed milk power with embodiment 1
Weight ratio it is different, the weight ratio of whey powder described in the present embodiment, casoid flour and skimmed milk power is：Whey powder：Junket
Albumen powder：Skimmed milk power=2：1：3.
Embodiment 11
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material the difference is that only whey powder, casoid flour and skimmed milk power with embodiment 1
Weight ratio it is different, the weight ratio of whey powder described in the present embodiment, casoid flour and skimmed milk power is：Whey powder：Junket
Albumen powder：Skimmed milk power=2：5：5.
Embodiment 12
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material the difference is that only whey powder, casoid flour and skimmed milk power with embodiment 1
Weight ratio it is different, the weight ratio of whey powder described in the present embodiment, casoid flour and skimmed milk power is：Whey powder：Junket
Albumen powder：Skimmed milk power=1：4：1.
Embodiment 13
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material the difference is that only whey powder, casoid flour and skimmed milk power with embodiment 1
Weight ratio it is different, the weight ratio of whey powder described in the present embodiment, casoid flour and skimmed milk power is：Whey powder：Junket
Albumen powder：Skimmed milk power=1：1：4.
Embodiment 14
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only ethylmaltol of embodiment 1,
The addition of ethylmaltol is the 0.5% of the weight percentage of the substrate in the present embodiment.
Embodiment 15
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only ethylmaltol of embodiment 1,
The addition of ethylmaltol is the 1% of the weight percentage of the substrate in the present embodiment.
Embodiment 16
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the addition that the difference is that only lipase lipase A 12 of embodiment 1
Difference, lipase lipase A 12 addition is the 0.2% of the weight percentage of the substrate in the present embodiment.
Embodiment 17
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (2) for embodiment 1, the lipase lipase
The difference of A 12 enzymolysis time, in the present embodiment step (2), the enzymolysis time of the lipase lipase A 12 is 8h.
Embodiment 18
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only protease MSD of embodiment 1, this
Protease MSD addition is the 0.03% of the weight percentage of the substrate in embodiment.
Embodiment 19
A kind of embodiment of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in the present embodiment it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (3) for embodiment 1, the protease MSD's
The difference of enzymolysis time, in the present embodiment step (3), the enzymolysis time of the protease MSD is 8h.
Comparative example 1
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only the content of palm oil in substrate of comparative example 1,
Weight percentage of the palm oil described in this comparative example in substrate is 50%.
Comparative example 2
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only the content of palm oil in substrate of comparative example 1,
Weight percentage of the palm oil described in this comparative example in substrate is 60%.
Comparative example 3
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only ethylmaltol of comparative example 1,
Ethylmaltol is not added with this comparative example.
Comparative example 4
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only ethylmaltol of comparative example 1,
The addition of ethylmaltol is the 1.5% of the weight percentage of the substrate in this comparative example.
Comparative example 5
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the addition that the difference is that only lipase lipase A 12 of comparative example 1
Difference, lipase lipase A 12 addition is the 0.05% of the weight percentage of the substrate in this comparative example.
Comparative example 6
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the addition that the difference is that only lipase lipase A 12 of comparative example 1
Difference, lipase lipase A 12 addition is the 0.1% of the weight percentage of the substrate in this comparative example.
Comparative example 7
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the addition that the difference is that only lipase lipase A 12 of embodiment 1
Difference, lipase lipase A 12 addition is the 0.25% of the weight percentage of the substrate in this comparative example.
Comparative example 8
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (2) for embodiment 1, the lipase lipase
The difference of A 12 enzymolysis time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 3h.
Comparative example 9
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (2) for embodiment 1, the lipase lipase
The difference of A 12 enzymolysis time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 10h.
Comparative example 10
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (2) for embodiment 1, the lipase lipase
The difference of A 12 enzymolysis time, in this comparative example step (2), the enzymolysis time of the lipase lipase A 12 is 12h.
Comparative example 11
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only protease MSD of embodiment 1, this
Protease MSD addition is the 0.01% of the weight percentage of the substrate in comparative example.
Comparative example 12
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only protease MSD of embodiment 1, this
Protease MSD addition is the 0.02% of the weight percentage of the substrate in comparative example.
Comparative example 13
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference of the addition that the difference is that only protease MSD of embodiment 1, this
Protease MSD addition is the 0.05% of the weight percentage of the substrate in comparative example.
Comparative example 14
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (3) for embodiment 1, the protease MSD's
The difference of enzymolysis time, in this comparative example step (3), the enzymolysis time of the protease MSD is 3h.
Comparative example 15
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (3) for embodiment 1, the protease MSD's
The difference of enzymolysis time, in this comparative example step (3), the enzymolysis time of the protease MSD is 5h.
Comparative example 16
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference is that only in step (3) for embodiment 1, the protease MSD's
The difference of enzymolysis time, in this comparative example step (3), the enzymolysis time of the protease MSD is 12h.
Comparative example 17
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only lipase of embodiment 1, this comparative example midsole
The lipase that thing is selected is lipase lipase G.
Comparative example 18
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only lipase of embodiment 1, this comparative example midsole
The lipase that thing is selected is lipase lipase R.
Comparative example 19
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only lipase of embodiment 1, this comparative example midsole
The lipase that thing is selected is lipase lipase AY.
Comparative example 20
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only lipase of embodiment 1, this comparative example midsole
The lipase that thing is selected is porcine pancreatic lipase.
Comparative example 21
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is protease A X.
Comparative example 22
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is protease P 6SD.
Comparative example 23
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is protease A 2SD.
Comparative example 24
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is Novozym hydrolysising proteases.
Comparative example 25
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is flavor protease.
Comparative example 26
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is alkali protease.
Comparative example 27
A kind of comparative example of the preparation method of inexpensive milk flavour of candy milk base material of the present invention, described in this comparative example it is low into
The preparation method of this milk flavour of candy milk base material and the difference that the difference is that only protease of embodiment 1, this comparative example midsole
The protease that thing is selected is Protamex.
Embodiment 20
The present embodiment investigates the palm oil content influence fragrant to production, to the embodiment 4 of embodiment 1, embodiment 5 and comparative example 1,
Milk base-material obtained by 2 carries out acid value determination and sensory evaluation, test result are shown in Fig. 1.
It will be seen from figure 1 that acid value is on a declining curve, sensory evaluation is all relatively higher.Palm oil accounts for the weight of substrate
Highest scoring when percentage is 30%, it is the most comfortable that now obtained milk base-material, which is used for mouthfeel in biscuit technique, sweet taste
Also highlight, and milk fragrance is also very pure natural.Cream is only added to be prepared, although giving off a strong fragrance, cost
It is higher.With the increase of palm oil mass ratio, milk fragrance is somewhat thin out, but milk fragrance and the comprehensive coordination of milk flavour of candy gradually increase
By force.Palm oil contributes milk fragrance few compared with cream after digesting in itself, increases palm oil content, have passed through enzyme digestion reaction, add milk
The harmony of flavour of candy and milk fragrance.Consider, most suitable palm oil content ratio is 30%.
Embodiment 21
The present embodiment investigates the species of auxiliary substrate to the fragrant influence of production, to the milk obtained by embodiment 1, embodiment 6~9
Base-material carries out acid value determination and sensory evaluation, test result are shown in Fig. 2.
Figure it is seen that score is most when three kinds of auxiliary substrate selection whey powder, casoid flour and skimmed milk power collocation
It is high.Auxiliary substrate selection whey powder in the past, whey powder, sweet fragrance deficiency, with burnt odor taste are added merely.Whey powder is not added with, is only added
Add casoid flour and skimmed milk power, then almost there is no milk fragrance, only strong sweet taste, biscuit, mouthfeel and taste are fabricated to it
Road does not all have the taste of milk fragrance, only raw material.Add skimmed milk power sample, then be that flavor is not enough coordinated, lasting soon, band
There is the taste of a little burnt odor but have shy taste.It can thus be concluded that other two kinds of auxiliary substrates in addition to whey powder, itself flavor are exactly
Milk and sweet taste, three kinds of material mixings are enriched as milk base material milk fragrance made from the scheme of auxiliary substrate, exist a little bad
Flavor, but biscuit technique is fragrant and sweet and the harmony of milk is relatively more preferable, and also fragrance remaining time is relatively long.Considering cost,
Most suitable auxiliary substrate kind is three kinds of whey powder, casoid flour and skimmed milk power material collocation uses.
Embodiment 22
The weight that the present embodiment investigates whey powder, casoid flour and skimmed milk power compares the fragrant influence of production, to the He of embodiment 1
Milk base-material obtained by embodiment 10~13 carries out acid value determination and sensory evaluation, test result are as shown in Figure 3.
From figure 3, it can be seen that the weight ratio of the whey powder, casoid flour and skimmed milk power is：Whey powder：Casein
Powder：Skimmed milk power=2：3：Sensory evaluation scores highest when 1, and the content proportion of skimmed milk power is relatively small, illustrates to reduce degreasing
The addition of milk powder can allow fragrance purer.Consider, the addition of three is optimal when being above-mentioned ratio.
Embodiment 23
The present embodiment investigates the addition of ethylmaltol to the fragrant influence of production, to embodiment 1,14,15 and comparative example 3,4
Obtained milk base-material carries out acid value determination and sensory evaluation, test result are as shown in Figure 4.
From fig. 4, it can be seen that ethylmaltol addition is 0.75% scoring highest of substrate weight percentage, this
When obtained milk base material milk fragrance it is plump, sweet taste coordinate.When the addition of ethylmaltol is less than substrate weight percentage
0.75%, the aroma strength of milk base-material strengthens with the increase of the addition of ethylmaltol.And work as ethylmaltol
Addition be more than substrate weight percentage 0.75% when, the fragrance flavor coordination of milk base-material can reduce, and work as ethyl
Bad flavor occurs when being more than the 1% of substrate weight percentage in the addition of maltol.Find, do not add under comparison
Ethylmaltol can not make milk base-material volatilize the unique perfume of itself.It thereby it is assumed that, appropriate addition ethyl wheat
Bud phenol, the fragrance presentation for strengthening milk fragrance and sweet fragrance can be played；But excessive addition ethylmaltol then occurs instead
Effect, the sweet taste of ethylmaltol can cover the milk fragrance that milk base-material gives out in itself, can form bad pungent flavor.It is comprehensive
Close and consider to understand, most suitable ethylmaltol addition is the 0.75% of substrate weight percentage.
Embodiment 24
The present embodiment investigates lipase lipase A 12 addition to the fragrant influence of production, to embodiment 1, embodiment 16,
Acid value determination is carried out with the milk base-material obtained by comparative example 5~7 and sensory evaluation, test result are as shown in Figure 5.
From fig. 5, it can be seen that when lipase lipase A 12 addition is the 0.2% of substrate weight percentage
Score highest, and the milk base material milk aromatic flavour now prepared, sweet fragrance is abundant, in terms of the fragrance and flavour synthesis of biscuit technique
It is very high.When the addition of lipase is less than the 0.15% of substrate weight percentage, with the increase of the addition of lipase,
Enzymolysis also strengthens therewith, and the milk fragrance of milk base-material, milk flavour of candy are more abundant, and the degrees of coordination of each side fragrance also strengthens；
When the addition of lipase is more than the 0.15% of substrate weight percentage, with the increase of the addition of lipase, milk
The fragrance scoring of base-material has declined, and when the addition of lipase is more than the 0.2% of substrate weight percentage, occurs bad
Smell.Reason is probably that can play a part of promotion in the case where addition is appropriate, but when adding excessive lipase, can
It can be digested during enzyme digestion reaction and produce a large amount of flavor components, bad smell is mingled in milk fragrance, sweet taste, milk flavour of candy
Together, cause flavor mixed and disorderly.Consider and understand, the addition of most suitable lipase is the 0.2% of substrate weight percentage.
Embodiment 25
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 17 and comparative example 17~19 carries out acid value determination and sensory evaluation, test knot
Fruit is as shown in Figure 6.
From fig. 6, it can be seen that lipase lipase A 12 enzymolysis time is in 5~8h, acid value change is gentle, it is seen that
Enzyme digestion reaction degree is similar, and enzymolysis time is 5h sensory evaluation scores highest, and the sweet fragrance of milk base-material is more prominent, biscuit
Mouthfeel it is more excellent.When lipase lipase A 12 enzymolysis time is less than 8h, with the extension of enzymolysis time, milk base-material
Flavor it is more strong, it is fragrant and sweet；When the enzymolysis time of lipase A 12 is more than 8h, with the growth of enzymolysis time, milk base-material
Sense organ comment fragrant fraction to be gradually reduced, or even in enzymolysis time be 12h, resulting milk base-material, which occurs, substantially makes people displeased
Fast peculiar smell.In summary, enzymolysis time is too short, and reaction is insufficient, and sample can be caused not discharge also with tempting fragrance
Unrighted acid；And enzymolysis time is long, then bad flavor material can be caused also to increase, so as to have impact on overall milk fragrant breeze
Taste.Consider production cost, most suitable lipase lipase A 12 enzymolysis time is 5h.
Embodiment 26
The present embodiment investigates protease MSD addition to the fragrant influence of production, to embodiment 1, embodiment 18 and comparative example
Milk base-material obtained by 11~13 carries out acid value determination and sensory evaluation, test result are as shown in Figure 7.
From figure 7 it can be seen that the addition of protease is 0.04% highest scoring of substrate weight percentage.Work as egg
When white enzyme MSD addition is less than the 0.04% of substrate weight percentage, with the increase of protease MSD addition, institute
The fragrance of obtained enzymolysis product is more soft, honest strong.It is substrate weight percentage in protease MSD addition
The milk taste of the milk base-material prepared under conditions of 0.04% is full, and milk flavour of candy enriches, and both harmony is also high.Work as egg
When white enzyme MSD addition is more than the 0.04% of substrate weight percentage, the fragrance scoring of milk base-material is slightly reduced, smell
Slightly dull, the shortcomings of moving swiftly and be impractical.When protease MSD addition is more than the 0.04% of substrate weight percentage
When, there is peculiar smell in product.Reason is probably that protease MSD addition is excessive, enzyme saturation and substrate is insufficient, continue increase enzyme it is dense
Degree influences less on enzymolysis speed, and can make excessive hydrolysis, hydrolysate is become sour, causes the generation of bad flavor.It is comprehensive
Consider, most suitable protease MSD addition is the 0.04% of substrate weight percentage.
Embodiment 27
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 19 and comparative example 14~16 carries out acid value determination and sensory evaluation, test result such as Fig. 8 institutes
Show.
From figure 8, it is seen that protease MSD enzymolysis time is 10h highest scoring.When enzymolysis time is less than 8h,
The fragrance variation of milk base-material, plumpness strengthen with the increase of enzymolysis time.When enzymolysis time is 8~10h, although sour
Valency has decline by a small margin, and especially when enzymolysis time is 10h, obtained milk base material milk fragrance is relatively more abundant, cake
Dry technique is also relatively excellent, has milk flavour of candy.When enzymolysis time is more than 10h, the fragrance scoring of milk base-material also declines therewith.
It can to sum up obtain, in suitable enzymolysis time, protease hydrolyzes the protein in cream, produces small-molecular peptides and polypeptide
Taste compound so that the more soft nature of the taste of product；And excessive hydrolysis can then make product souring, become product mouthfeel
Obtain bad flavor that is thin, or even producing thorn larynx.Consider, most suitable protease MSD enzymolysis times are 10h.
Embodiment 28
In order to investigate different lipase to the fragrant influence of production, to the milk base obtained by embodiment 1 and comparative example 17~20
Material carries out sensory evaluation, and test result is shown in Table 3.
The influence fragrant to enzymolysis cream production of 3 different lipase of table
Give off a strong fragrance from table 3 it can be seen that milk base-material made from lipase lipase A 12 has, be natural, be soft
Fragrant and sweet type milk taste, overall taste good.
Embodiment 29
In order to investigate different protease to the fragrant influence of production, by the milk base obtained by embodiment 1 and comparative example 21~27
Material carries out sensory evaluation, and test result is shown in Table 4.
The influence fragrant to enzymolysis cream production of 4 different protease of table
From table 4, it can be seen that compared with other protease, milk base-material made from protease MSD enzymolysis has alcohol just dense
Strongly fragrant milk fragrance, overall taste good.
Embodiment 30
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 5.
The biscuit of table 5 has the influence of no added perfume base
As can be seen from Table 5, the biscuit for not adding the savory base of milk bakes the biscuit surface come and has a gauffer, and color is a little partially brown
Color.Mouthfeel is stiff, without what fragrance, is exactly the taste of only gelatinized flour, there is a little sweet taste and burnt odor taste.Taste list
Adjust, it is boring.The biscuit of milk base-material is added, milk fragrance is just given out during baking box bakees.Baked biscuit color and luster ratio
Be added without milk base-material biscuit become clear it is more tempting.After in wedging mouth, strong milk fragrance, and obvious toffee are discharged
Sweet fragrance.
In summary, the experience added on the biscuit sense organ of the savory base of milk is really richer than being added without the biscuit of the savory base of milk
It is rich various.And after high temperature baking, the milk fragrance of the savory base of milk still exists with sweet fragrance, and this illustrates that it still has necessarily
Heat resistance, application is very high.
Embodiment 31
In order to study the yield of the production cost of different substrates and milk base-material, the present embodiment is produced into different substrates
Originally the yield with milk base-material is probed into, and the results are shown in Table 6.
The cost analysis table of the milk base-material of table 6
It can be obtained by table 6, add palm oil as mixed substrates, and different auxiliary substrate of arranging in pairs or groups, resulting milk
Base-material cost reduces nearly 1/3rd, and yield is also higher, and its milk fragrance is strong, and milk fragrance is coordinated with milk flavour of candy, be plump,
With tempting milk flavour of candy.It can thus be concluded that the substrate mixed with palm oil and cream, can substitute pure cream substrate, reduce
Produce the cost of the natural milk base-material of milk flavour of candy.
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 inexpensive milk flavour of candy milk base material, it is characterised in that comprise the steps of：
(1) substrate, 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；
Wherein, the substrate is the mixture of cream and palm oil.
2. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the auxiliary substrate is breast
The mixture of clear powder, casoid flour and skimmed milk power；The weight ratio of the whey powder, casoid flour and skimmed milk power is：Breast
Clear powder：Casoid flour：Skimmed milk power=2：3：1.
3. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the palm oil is the bottom of at
Weight percentage in thing is 20~40%；Preferably, weight percentage of the palm oil in substrate is 30%.
4. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the ethylmaltol
Addition for the substrate weight percentage 0.5~1%；Preferably, the addition of the ethylmaltol is institute
State the 0.75% of the weight percentage of substrate.
5. the preparation method of inexpensive 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 0.15~0.2% of the weight percentage of the substrate；Preferably, the lipase
Lipase A 12 addition is the 0.2% of the weight percentage of the substrate.
6. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that the protease MSD
Addition for the substrate weight percentage 0.03~0.04%；Preferably, the addition of the protease MSD is
The 0.04% of the weight percentage of the substrate.
7. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that described in step (2)
Lipase lipase A 12 enzymolysis time is 5~8h；Preferably, in step (2), the enzyme of the lipase lipase A 12
The solution time is 5h.
8. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that described in step (3)
Protease MSD enzymolysis time is 8~10h；Preferably, in step (3), the enzymolysis time of the protease MSD is 10h.
9. the preparation method of inexpensive milk flavour of candy milk base material as claimed in claim 1, it is characterised in that described in step (2)
The condition of destroy the enzyme treatment is：Under conditions of 85~95 DEG C of waters bath with thermostatic control, 8~15min of enzyme deactivation；In step (3), 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 (4), the bar of the centrifugal treating
Part is：20~30min is centrifuged under the conditions of 4000~5000r/min.
10. a kind of preparation method using inexpensive milk flavour of candy milk base material any one of claim 1~9 is prepared
Milk base-material.
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