CN109953311A - Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material - Google Patents
Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material Download PDFInfo
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- CN109953311A CN109953311A CN201910194553.8A CN201910194553A CN109953311A CN 109953311 A CN109953311 A CN 109953311A CN 201910194553 A CN201910194553 A CN 201910194553A CN 109953311 A CN109953311 A CN 109953311A
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- Prior art keywords
- flavor
- milk base
- lipase
- fragrance
- natural milk
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 155
- 239000000463 material Substances 0.000 title claims abstract description 129
- 238000002360 preparation method Methods 0.000 title claims abstract description 56
- 235000013336 milk Nutrition 0.000 claims abstract description 195
- 239000008267 milk Substances 0.000 claims abstract description 195
- 210000004080 milk Anatomy 0.000 claims abstract description 195
- 239000003205 fragrance Substances 0.000 claims abstract description 174
- 235000019634 flavors Nutrition 0.000 claims abstract description 151
- 235000013351 cheese Nutrition 0.000 claims abstract description 109
- 108090001060 Lipase Proteins 0.000 claims abstract description 103
- 102000004882 Lipase Human genes 0.000 claims abstract description 103
- 239000004367 Lipase Substances 0.000 claims abstract description 103
- 235000019421 lipase Nutrition 0.000 claims abstract description 103
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- 230000009849 deactivation Effects 0.000 claims abstract description 22
- 235000014121 butter Nutrition 0.000 claims description 102
- 239000000758 substrate Substances 0.000 claims description 82
- 239000002304 perfume Substances 0.000 claims description 67
- 239000002253 acid Substances 0.000 claims description 61
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
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- 231100000021 irritant Toxicity 0.000 description 1
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- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a series of flavor milk flavor base stocks and the technical field of preparation methods, in particular to a preparation method of a flavor natural milk flavor base stock and a natural milk flavor base stock, which can simultaneously prepare light cheese flavor, mozzarella cheese, cheddar cheese and cream cheese flavor; the preparation method comprises the following steps: 1) sterilizing the preparation material; 2) cooling, and adding lipase for enzymolysis; 3) after enzyme deactivation, adding protease for enzymolysis; 4) after enzyme deactivation, centrifugally absorbing the final product of the upper oil phase; the product obtained by the two-step enzymolysis method has the characteristics of tenderness, fineness, richness, purity and improved fragrance, and meets the increasing demand of people on the flavor and taste of food.
Description
Technical field
The present invention relates to a kind of series flavor milk base-material and preparation method technical fields, can espespecially prepare light cheese simultaneously
Flavor, cuts a kind of natural milk base preparation method for material of flavor and day up to cheese and cream cheese multi-flavour at horse Soviet Union lira cheese
Right milk base-material.
Background technique
Currently, people's lives level is constantly improved with the development of society, it is higher and higher to green and healthy requirement,
Requirement of the people to diet also becomes more rigorous fine therewith.Dairy products play more next in for the life of people's ordinary meal
More important role is nutritive value height recognised by people, and is also very appetizing food；But dairy products have
Have it is not easy to maintain, under the influence of Yi Guang, heat, oxygen and microorganism generate bad flavor substance, the flavor of itself is also weaker,
Even it is not processed just almost without taste the shortcomings that.Apparently with this, natural milk-taste essence food additives exploitation and grind
Study carefully and occupies indispensable status in field.
As a kind of food additives milk base-material with natural milk smell abundant, answered in current food industry
With extensive, from the point of view of development trend, chemically synthesized milk base-material occupies indispensable status on the market.It is given birth to using enzyme process
The milk base-material of production has the advantages that purity is high, safety is good, flavor is soft, and has certain fragrance retention, this is using single
Body note material chemically reacted made from the unapproachable effect of milk base-material.
Flavors and fragrances originates from developed country, and the flavors and fragrances in China is in developing stage at present, due to milk taste in recent years
The development temperature of essence, the speed for having driven it to develop, technology content everyway have obtained good raising, are preparing
Milk base-material it is technical, specific auxiliary substrate and enzyme are added by raw material of butterfat product, by enzymatic hydrolysis system under setting condition
At milk base-material, adds specific raw material and deployed, milk Flavor required for being more in line with its odor characteristic.It is this
Essence, which has, to give off a strong fragrance, and fragrance is naturally comfortable, the long feature of fragrance remaining time, while the intrinsic fragrance of stabilizing food itself.It is logical
The method that natural milk base-material is used to prepare in normal situation has using microbe fermentation method or enzyme process, raw using microbe fermentation method
When producing food flavor, the fragrance of generation is more soft abundant, but aroma strength has compared to milk-taste essence prepared by enzyme process
There is more deficiency.When food milk-taste essence is prepared with enzyme process, generation aroma strength is big, mainly middle short-chain free fatty acid
As in fragrant ingredient, here it is the specificities that enzyme is utilized, and keep prepared milk base-material fragrance more rich and varied, taste alcohol
It is thick strong, but current enzyme process prepares the method more specific aim of essence use, general operational capability is lower.
Bibliography:
[1] Yao Zhengxiao enzyme process prepares the Guangxi research [D] of crude milk flavor base material and milk flavour: Guangxi science and technology is big
It learns, 2013,2-4..
[2] Zhang Yahong, Yue Chun, Liu Yujie, the status and development trend [M] of Xiao Zhenming edible essence fragrance are summarized and are stated
It comments, 2008,11 (9): 3-4..
[3] application [M] China of Wang Wei, Bai Weidong, Zhao Wenhong the biotechnology in natural essence production of flavor makes,
2009,9(210):7-1.。
[4] application [J] the Food Additives Used in China of Luo Wenling, Wang Zhao, Zheng Jian equal enzymatic forever in flavors and fragrances,
2008 (5): 140~143..
Summary of the invention
The present invention is directed to disclose a kind of series flavor milk base-material and preparation method technical field, can espespecially prepare simultaneously light
Cheese, cuts a kind of natural milk base preparation method for material of flavor and day up to cheese and cream cheese multi-flavour at horse Soviet Union lira cheese
Right milk base-material.
To achieve the above object, the technical solution adopted by the present invention are as follows:
A kind of natural milk base preparation method for material of flavor, which is characterized in that the preparation method comprises the following steps:
1) substrate of milk base-material and auxiliary substrate are sequentially placed into glass container, are stirred evenly after mixing mixing is made
Liquid；
2) mixed liquor is placed under the conditions of 75 DEG C of temperature and is sterilized, time 15-25min；
3) after sterilized, mixed liquor is cooled to 35 DEG C -45 DEG C, then add lipase, is subsequently placed in shaken cultivation case,
And it is digested under conditions of 44 DEG C -46 DEG C, 120-130r/min, time 5-12h；
4) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
5) after the product after enzyme deactivation being cooled to 35-45 DEG C, protease is added, is placed in shaken cultivation case, and in 44
It DEG C -46 DEG C, is digested under conditions of 120-130r/min, time 5-12h；
6) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
7) product after enzyme deactivation is drawn into upper oil phase after 4000-4500r/min is centrifuged 13-17min, is obtained most
Final product is the natural milk base-material of flavor.
Preferably, the step 3) is controlling acid value between 2-9 after enzymatic hydrolysis；C4 short chain fatty acids within the scope of the acid value
Content reaches 4-5 μm of ol/g, and the content of C6 short chain fatty acids reaches 2.5-4 μm of ol/g.
Preferably, the substrate is salt-free butter, butter or anhydrous butter oil.
Preferably, the auxiliary substrate is one of skimmed milk power, whey powder, casein, lecithin or any several
Mixing.
Preferably, the lipase is one of lipase MER, lipase A 12, lipase 20000L, lipase ay
Or any several mixing.
Preferably, the protease is protease MSD, protease A X or protease P 6SD.
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as the natural milk base-material of light cheese's flavor: salt-free butter, skimmed milk power, fat by following raw material components
Enzyme MER, protease A X, ethylmaltol, vanillic aldehyde.
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as the horse Soviet Union natural milk base-material of lira cheese flavor by following raw material components: anhydrous butter oil, whey powder,
Casein, ethylmaltol, lipase A 12, protease MSD.
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as cutting up to the natural milk base-material of cheese flavor by following raw material components: salt-free butter, whey powder, ethyl
Maltol, lipase 20000L, protease MSD.
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as the natural milk base-material of cream cheese flavor: salt-free butter, whey powder, perfume (or spice) by following raw material components
Material, lipase MER, protease MSD, vanillic aldehyde, ethylmaltol.
The beneficial effects of the present invention are: the present invention by two step enzymatic isolation methods obtain product have it is soft, fine and smooth, strong,
It is pure, improve fragrance the characteristics of, meet people to the increasing demand of flavour of food products mouthfeel, while providing windy interest
Taste selection, and the preparation method by being closer to completes the quick preparation process of each flavor.
Specific embodiment
A kind of natural milk base preparation method for material of flavor, the preparation method comprises the following steps:
1) substrate of milk base-material and auxiliary substrate are sequentially placed into glass container, are stirred evenly after mixing mixing is made
Liquid；
2) mixed liquor is placed under the conditions of 75 DEG C of temperature and is sterilized, time 15-25min；
3) after sterilized, mixed liquor is cooled to 35 DEG C -45 DEG C, then add lipase, is subsequently placed in shaken cultivation case,
And it is digested under conditions of 44 DEG C -46 DEG C, 120-130r/min, time 5-12h；
4) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
5) after the product after enzyme deactivation being cooled to 35-45 DEG C, protease is added, is placed in shaken cultivation case, and in 44
It DEG C -46 DEG C, is digested under conditions of 120-130r/min, time 5-12h；
6) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
7) product after enzyme deactivation is drawn into upper oil phase after 4000-4500r/min is centrifuged 13-17min, is obtained most
Final product is the natural milk base-material of flavor.
Further, the step 3) is controlling acid value between 2-9 after enzymatic hydrolysis；C4 short chain fatty acids within the scope of the acid value
Content reach 4-5 μm of ol/g, the content of C6 short chain fatty acids reaches 2.5-4 μm of ol/g.
Further, the substrate is salt-free butter, butter or anhydrous butter oil；The auxiliary substrate is skimmed milk power, whey
One of powder, casein, lecithin or any several mixing；The lipase be lipase MER, lipase A 12, fat
One of enzyme 20000L, lipase ay or any several mixing；The protease is protease MSD, protease A X or egg
White enzyme P6SD.
Embodiment one:
Using a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, the natural milk base-material
The natural milk base-material of light cheese's flavor: salt-free butter, skimmed milk power, lipase MER, albumen is prepared as by following raw material components
Enzyme AX, ethylmaltol, vanillic aldehyde；
Specific steps include:
A1, the quality proportioning for choosing raw material components:
Salt-free butter: using 100 parts of salt-free butter as radix, salt-free butter is preferentially selected as more fresh salt-free butter of U.S.；
Skimmed milk power: the mass ratio of skimmed milk power and salt-free butter is 2:5；
Lipase MER: lipase MER with the mass ratio of salt-free butter is 21:100；
Protease A X: protease A X with the mass ratio of salt-free butter is 0.3:100；
Ethylmaltol: the mass ratio of ethylmaltol and salt-free butter is 0.75:100；
Vanillic aldehyde: the mass ratio of vanillic aldehyde and salt-free butter is 0.75:100；
A2, using more fresh salt-free butter of U.S. as substrate, substrate supplemented by skimmed milk power, and add in substrate ethylmaltol and
Vanillic aldehyde；
A3, addition lipase MER, and digest 10h；
Protease A X is added after A4, enzyme deactivation, and digests 6h；
Final product is obtained after A5, enzyme deactivation.
Embodiment two:
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, the natural milk base-material leads to
It crosses following raw material components and is prepared as the horse Soviet Union natural milk base-material of lira cheese flavor: anhydrous butter oil, whey powder, casein, ethyl
Maltol, lipase A 12, protease MSD；
Specific steps include:
B1, the quality proportioning for choosing raw material components:
Anhydrous butter oil: using 100 parts of anhydrous butter oils as radix, anhydrous butter oil is preferentially selected as nest's anhydrous butter oil；
Whey powder, casein: whey powder is mixed with casein with 4:1 mass ratio, after mixing with the mass ratio of anhydrous butter oil
For 12.5:100；
Lipase A 12: the mass ratio of lipase A 12 and anhydrous butter oil is 0.75:100；
Protease MSD: the mass ratio of protease MSD and anhydrous butter oil is 0.03:100；
Ethylmaltol: the mass ratio of ethylmaltol and anhydrous butter oil is 0.75:100；
B2, using nest's anhydrous butter oil as substrate, substrate supplemented by whey powder and casein, and in substrate add ethyl malt
Phenol；
B3, addition lipase A 12, and digest 8h；
Protease MSD is added after B4, enzyme deactivation, and digests 8h；
Final product is obtained after B5, enzyme deactivation.
Embodiment three:
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as cutting up to the natural milk base-material of cheese flavor by following raw material components: salt-free butter, whey powder, ethyl
Maltol, lipase 20000L, protease MSD；
Specific steps include:
C1, the quality proportioning for choosing raw material components:
Salt-free butter: using 100 parts of salt-free butter as radix, salt-free butter is preferentially selected as more fresh salt-free butter of U.S.；
Whey powder: the mass ratio of whey powder and salt-free butter is 3:20；
Lipase 20000L: lipase 20000L with the mass ratio of salt-free butter is 0.4:100；
Protease MSD: protease MSD with the mass ratio of salt-free butter is 0.04:100；
Ethylmaltol: the mass ratio of ethylmaltol and salt-free butter is 0.5:100；
C2, using more fresh salt-free butter of U.S. as substrate, substrate supplemented by whey powder, and ethylmaltol is added in substrate；
C3, addition lipase 20000L, and digest 10h；
Protease MSD is added after C4, enzyme deactivation, and digests 10h；
Final product is obtained after C5, enzyme deactivation.
Example IV:
Such as a kind of natural milk base-material of the natural milk base preparation method for material preparation of flavor, which is characterized in that the day
Right milk base-material is prepared as the natural milk base-material of cream cheese flavor: salt-free butter, whey powder, perfume (or spice) by following raw material components
Material, lipase MER, protease MSD, vanillic aldehyde, ethylmaltol；
Specific steps include:
D1, the quality proportioning for choosing raw material components:
Salt-free butter: using 100 parts of salt-free butter as radix, salt-free butter is preferentially selected as more fresh salt-free butter of U.S.；
Whey powder: the mass ratio of whey powder and salt-free butter is 12.5:100；
Lipase MER: lipase MER with the mass ratio of salt-free butter is 0.6:100；
Protease MSD: protease MSD with the mass ratio of salt-free butter is 0.04:100；
Ethylmaltol: the mass ratio of ethylmaltol and salt-free butter is 0.75:100；
Vanillic aldehyde: vanillic aldehyde is 0.75:100 with the mass ratio with salt-free butter；
D2, using more fresh salt-free butter of U.S. as substrate, substrate supplemented by whey powder, and add in substrate ethylmaltol and fragrant
Lan Su；Adjusting pH value by buffer is 6.5；
D3, addition lipase MER, and digest 6h；
Protease MSD is added after D4, enzyme deactivation, and digests 8h；
Final product is obtained after D5, enzyme deactivation.
In example 1, to each condition the considerations of:
1) influence of the different auxiliary substrate to perfume is produced:
Whey powder is respectively adopted in this experiment, substrate supplemented by casein and skimmed milk power, these three cosubstrates contain one
Quantitative lactose and protein.By the reaction of lactose and protein in hydrolytic process, keep the fragrance of hydrolysate more round
Profit is abundant, has stereovision.
Influence of the 1 different auxiliary substrate of table to perfume is produced
As shown in Table 1, the more a height of acid 7.8 points, surveyed at this time of scoring of milk base-material prepared by skimmed milk power is added
Valence is 2.48mg KOH/g fat, and cheese taste is stronger, and milk is relatively strong more strong.And freshen whey powder and casein is obtained
The cheese taste and milk fragrance of milk base-material are not ideal enough, and harmony is also not as good as skimmed milk power.
Resulting milk base-material after enzymatic hydrolysis is respectively applied in whipping cream, discovery is when auxiliary substrate is skimmed milk power, institute
Corresponding whipping cream applicable cases sensory evaluation score value highest, cheese taste and milk fragrance are more prominent, and harmony is higher, do not occur
Peculiar smell, in good taste, the lingering fragrance time is long.When auxiliary substrate is whey powder and casein, cheese taste and milk fragrance intensity are general, mouthfeel
Poor, the lingering fragrance time is too short.
Comprehensively considering can obtain, and optimum auxiliary substrate is skimmed milk power.
2) influence of the skimmed milk power additive amount to perfume is produced
Herein mainly using skimmed milk power as auxiliary substrate, to improve the fragrance of product, and improve its mouthfeel.Due to auxiliary bottom
The protein content of object is higher, and some amino acid or peptide matters must be contained in the enzymolysis product after protease hydrolyzed,
They have modification to the flavor of milk base-material, so that the fragrance of milk base-material is more abundant, it is strong, it is soft, to improve
The organoleptic properties of food.
Skimmed milk power is one kind using cream as raw material, adds or does not add food enrichment, through degreasing, concentration, drying
Manufactured, protein is not less than the 34% of non-fat solid, and fat is not higher than 2.0% powdery product.
Influence of the 2 skimmed milk power additive amount of table to perfume is produced
It is scored by table 2 it is found that the acid value of hydrolysate decreases when skimmed milk power additive amount increases in gradient,
And the fragrance scoring of its hydrolysate increases therewith.When the additive amount of skimmed milk power≤substrate quality 40%, with degreasing
Milk powder additive amount is continuously increased, and light cheese's taste milk fragrance intensity gradually increases, and harmony also tends to preferable state.
When skimmed milk power additive amount is 4g (the 10% of substrate quality), the acid value of the enzymatic hydrolysis final product measured at this time is
2.56 mgKOH/g fat, fragrance scoring reach best result 7.8 and divide, and fragrance is evaluated as that milk fragrance is more prominent, and cheese taste is stronger, association
Tonality is preferable, peculiar smell does not occur.
When skimmed milk power additive amount is higher than the 50% of substrate quality, enzymolysis product acid value rises with the increase of additive amount
Height, after skimmed milk power additive amount is more than the 50% of substrate quality, acid value continues to increase, and hydrolysate starts peculiar smell occur, fragrant
Gas scoring decreases, it may be possible to which, because substrate and auxiliary substrate ratios are excessive, enzyme digestion reaction is insufficient to cause fragrance uncoordinated very
To there is peculiar smell.
Resulting milk base-material after enzymatic hydrolysis is respectively applied in whipping cream, discovery is substrate when the additive amount of skimmed milk power
Quality 40% when, corresponding whipping cream application sensory evaluation score value highest, cheese taste is strong, and milk fragrance is moderate, harmony
Higher, good in taste, fragrance remaining time is long, peculiar smell or pungent taste does not occur.When skimmed milk power addition is very few, milk
Junket taste milk fragrance does not protrude, and is unable to reach best flavor；When skimmed milk power addition is excessive, milk taste is too strong or even peculiar smell occurs, out
Existing excitement, Yi Shi sensory evaluation appraisal group member feel botheration.
Comprehensively consider, the additive amount optimum amount of skimmed milk power evaluates highest when being the 40% of substrate quality.
3) influence of the additive amount of lipase MER to perfume is produced
Lipase be one kind can oil-water interfaces be catalyzed triacylglyceride be hydrolyzed to glycerol and fatty acid or not exclusively
It is hydrolyzed to the enzyme of intermediate product Gan You Unit ester, diglyceride.Glycerol ester hydrolysis, the reactions such as esterification, transesterification and transesterification all may be used
To be catalyzed by its effect.Have many advantages, such as that specificity, tolerance, catalytic activity are high and side reaction is few.
Lipase digests the main source that the compound generated when more U.S. cadmium yellow oil and fats is fragrance in enzymolysis product.In rouge
Under the hydrolysis of fat enzyme, butter can resolve into fatty acid.After further hydrolysis, these fatty acid can generate some flavors
Matter, so that product be made to generate a kind of unique and strong milk fragrance.It is generated when the enzyme for preparing the addition of milk base-material is very few
Flavor substance is with regard to relatively fewer, to generate thin milk fragrance；If the enzyme added during the preparation process is excessive, in addition to that can produce
Raw a large amount of flavor substance, can also generate leads to generate other miscellaneous tastes, rancid disturbs taste such as generated.
Influence of the 3 lipase MER additive amount of table to perfume is produced
As shown in Table 3, when the additive amount of lipase≤substrate quality 0.21%, with the increasing of the additive amount of lipase
Add, acid value also constantly increases, and enzymolysis also enhances therewith, and the aroma strength of milk base-material increases, and is in enzyme additive amount
After 0.21%, continue the additive amount for increasing enzyme, acid value variation is gentle, illustrates that enzyme digestion reaction is thorough, continues what addition was played
It acts on also little.
When the additive amount of lipase is the 0.21% of substrate quality, the acid value measured is 3.03mgKOH/g fat, at this time
Sensory evaluation scores be it is highest, be 8.1.In terms of sensory evaluation, when comparison can obtain additive amount lower than 0.21%, the milk of preparation
Base-material milk fragrance is weak, and fragrance is insufficient, and harmony is general, it may be possible to and the additive amount of lipase is too low, and the hydrolysis of substrate is not thorough,
Therefore without sufficiently discharging flavor substance.
When lipase additive amount >=butter quality 0.21%, with the increase of lipase additive amount, fragrance scoring is anti-
And it is lower, and there are the penetrating odors such as miscellaneous taste and micro acid smell.The reason of causing these phenomenons may be, with fat
The increase of enzyme additive amount, substrate are reacted more complete, and fragrance level and cheese taste are sufficient, but when lipase additive amount is more than
When certain limit, a large amount of flavor substance can be produced, generates acid smell penetrating odor etc..
Resulting milk base-material after enzymatic hydrolysis is respectively applied in whipping cream, discovery is butter quality when lipase additive amount
0.21% when, corresponding whipping cream applicable cases sensory evaluation score value highest, cheese taste and milk fragrance are more prominent, harmony
It is higher, there is not peculiar smell, in good taste, the lingering fragrance time is long.When lipase addition is very few, cheese taste and milk fragrance intensity
General mouthfeel is poor, and the lingering fragrance time is too short；When lipase addition is excessive, since hydrolysis degree is too strong, there is the acid smell of urine in hydrolysate
Taste causes adverse effect to the flavor evaluation of sensory evaluation.
Comprehensively considering can obtain, and the additive amount optimum amount of lipase MER is the 0.21% of butter quality.
4) influence of the lipase MER enzymolysis time to perfume is produced
Effect of the lipase in this experiment is mainly butterfat hydrolysis, acts on butterfat and generates fatty acid, makes dairy produce
Generate distinctive flavor.Original bad flavor can be improved using lipase enzymatic hydrolysis dairy products, promote the generation of new flavor, and
The nutritive value of dairy products can be improved.
It is of crucial importance to control influence of the enzymolysis time of lipase to Degree of Enzymatic Hydrolysis.Under normal circumstances, with enzymolysis time
Growth, enzyme digestion reaction can be more thorough, and sufficiently, the effect of enzymatic hydrolysis can also become better and better.But if enzymolysis time is too long,
Also other additional adverse reactions can be generated while sufficiently enzymatic hydrolysis, the impurity of bad flavor is generated, to influence hydrolysis result.Cause
This, high-quality finished product can not only can be obtained in the controlled enzymatic hydrolysis time, can also economize on resources.
As shown in Table 4, on a declining curve after acid value is in rising trend before this with the extension of lipase enzymolysis time, but
Entire change is little.As enzymolysis time≤10h, acid value amplitude of variation is big.In sensory evaluation, it may be possible to when too short enzymatic hydrolysis
Between, so that enzyme digestion reaction is insufficient, enough aroma-producing substances are not released, cause the milk fragrance of milk base-material thin, by cheese
Taste covering；And enzymatic hydrolysis appropriate, then it can greatly enable milk base-material increase milk fragrance.When enzymolysis time is 10h, acid value is
2.97 mgKOH/g fat, the highest of fragrance scoring at this time, i.e. score value are 8.4, and the harmony highest of cheese taste, milk fragrance is fragrant
Sweet tea is tempting, and cheese taste and milk fragrance are the strongest.
Influence of the 4 lipase MER enzymolysis time of table to perfume is produced
Enzymolysis time is too long, and the organoleptic evaluation points of milk base-material are gradually reduced, and fragrance dies down, and is 12h in enzymolysis time,
Obtained milk base-material generates penetrating odor.The reason of causing this result, which may be that enzymolysis time is too long, to cause to digest
Degree, and bad flavor substance is formed to influence aroma effect.
It is respectively applied in whipping cream resulting milk base-material is digested, discovery is when lipase enzymolysis time is 10h, institute
Corresponding whipping cream applicable cases sensory evaluation score value highest, cheese taste and milk fragrance harmony are higher, peculiar smell do not occur, and
It is strongly fragrant.When lipase enzymolysis time is too short, Degree of Enzymatic Hydrolysis is insufficient, and cheese taste and milk fragrance intensity are weaker；Fat
When enzyme enzymolysis time is too long, it is easy to produce the substance with bad flavor, enzymolysis product is made the shy taste of apparent acid occur.
Comprehensively considering can obtain, and the optimum enzymolysis time of lipase MER is 10h.
5) influence of the additive amount of protease A X to perfume is produced
Protease is the general name that protein can be made to be hydrolyzed into peptide and amino acid, and protein hydrolysis can strengthen protein function,
It is improved the yield of protein.By the influence generated to enzyme digestion reaction factor to hydrolysis rate of protein, select optimal
Enzymatic hydrolysis condition.
Its specificity and high efficiency are excellent properties possessed by protease, and protease has exopeptidase and endopeptidase, outside
Peptase has effect to the C-terminal of substrate or the peptide bond of N-terminal, and endopeptidase then hydrolyzes the peptide bond inside high molecular weight protein, is really to anticipate
Protease in justice.The additive amount of protease and the fragrance of milk base-material are formed with certain relationship, while in order to control production
Cost needs to select suitable albumen enzyme dosage.
Influence of the additive amount of 5 protease A X of table to perfume is produced
As shown in Table 5, when the additive amount of protease A X≤substrate quality 0.3%, with the additive amount of protease A X
Increase, acid value gradually increases, and the cheese taste of obtained enzymolysis product and milk aroma strength gradually increase.Work as protease
When additive amount is the 0.3% of substrate quality, measured acid value is 2.76mgKOH/g fat, and sensory evaluation scores are also highest, are
8.6, the milk base-material prepared under this condition is light cheese's taste, and taste is the strongest, is occurred without miscellaneous taste peculiar smell.It illustrates at this time
Hydrolysis degree reached peak value, suitable enzyme concentration is conducive to be catalyzed enzyme digestion reaction, effectively increases milk smell.
When protease additive amount >=substrate quality 0.3%, with the increase of protease additive amount, fragrance scores instead
It is lower, there are the penetrating odors such as miscellaneous taste and micro acid smell.It may be with the increase of protease additive amount, enzyme digestion reaction
More complete enzyme reaches saturated concentration, generate a large amount of flavor substance and acid smell etc..Demonstrate the additive amount mistake of protease A X
In the case where more, making enzymatic hydrolysis, excessively there is peculiar smell in enzymolysis product, affects whole flavor.
Resulting milk base-material after enzymatic hydrolysis is respectively applied in whipping cream, discovery is substrate quality when protease additive amount
0.3% when, corresponding whipping cream applicable cases sensory evaluation score value highest, light cheese's taste and milk fragrance are more prominent, coordinate
Property is higher, peculiar smell does not occur, in good taste, the lingering fragrance time is long.When protease addition is very few, light cheese's taste and milk fragrance
The general mouthfeel of intensity is poor, and the lingering fragrance time is too short；When protease addition is excessive, since hydrolysis degree is too strong, hydrolysate occurs
Sour smell of urine taste, causes adverse effect to the flavor evaluation of sensory evaluation.
Comprehensively considering can obtain, and the most suitable additive amount of protease A X is the 0.3% of substrate quality.
6) influence of the protease A X enzymolysis time to perfume is produced
Protease plays the role of enhancing during prepared by natural milk base-material and highlights fragrance, in order to obtain more preferably
The suitable control of enzymolysis product, enzymolysis time is very important.Enzymolysis time is too short, and enzyme digestion reaction can be made incomplete, produces fragrant
Effect is unobvious；Enzymolysis time is too long to be easy to produce undesirable substance, influences the flavor of product.
Influence of the 6 protease A X enzymolysis time of table to perfume is produced
As shown in Table 6, with the extension of protease hydrolyzed time, acid value is in rising trend, but general morphologictrend is relatively flat
It is slow, it is not in situation fluctuated.As enzymolysis time≤6h, as enzymolysis time increases, fragrance scoring is higher；Work as enzyme
When solving time >=6h, as enzymolysis time increases, fragrance scoring is lower and lower instead, and peculiar smell occurs, has micro acid smell raw
At influencing aroma effect.It may be that excessive enzymatic hydrolysis can make product be easy to generate bad flavor.
When enzymolysis time is 6h, when acid value is 2.89mgKOH/g, fragrance scoring at this time up to 8.9.The enzymolysis time
The light cheese's taste and milk fragrance of lower milk base-material obtained are stronger, hear just being flooded with light cheese's flavor, it may be possible to
In suitable enzymolysis time, the protein in skimmed milk power is digested solution by protease completely, generates small-molecular peptides and polypeptide
Aroma-producing substance so that the taste of product is more strong.
It is respectively applied in whipping cream resulting milk base-material is digested, discovery is when the protease hydrolyzed time is 6h, institute
Corresponding whipping cream applicable cases sensory evaluation score value highest, light cheese's taste and milk fragrance harmony are higher, peculiar smell do not occur,
And it is strongly fragrant.When the protease hydrolyzed time is too short, Degree of Enzymatic Hydrolysis is insufficient, and light cheese's taste and milk fragrance intensity are weaker；
When protease hydrolyzed overlong time, it is easy to produce the substance with bad flavor, so that enzymolysis product apparent irritation is occurred different
Taste.
Comprehensively considering can obtain, and the best enzymolysis time of protease A X is 6h, and resulting enzymatic hydrolysis final product is applied to light at this time
Mouthfeel is best when in cream, lingering fragrance time longest, and people is allowed to be easier to receive.
7) influence of the ethylmaltol additive amount to perfume is produced
Ethylmaltol is a kind of White crystal powder for having aromatic fragrance and people as a kind of fragrance modifying agent
The food additives that recognized one kind is safe and reliable, dosage is few, effect is good, dosage is few.Be tobacco, food, beverage, essence,
The good fragrance synergist such as fruit wine, daily cosmetics, improving fragrance and enhancing to food have remarkable result, and can extend
The food storing phase.By organoleptic analysis, feels the fruit flavor that ethylmaltol itself is distributed, played a little in milk base-material
Sew the effect of synergy, mainly enhances original fragrant and sweet taste in enzymolysis product, enable the toffee fragrance of milk base-material more significant.
It can be obtained by table 7, with being continuously increased for ethylmaltol additive amount, acid value is also in rising trend, the later period
With a large amount of additions of ethylmaltol, acid value ascendant trend tends towards stability.Ethylmaltol additive amount is substrate quality
Scoring highest when 0.75%, the acid value value measured at this time are 3.01mgKOH/g fat.When additive amount≤bottom of ethylmaltol
The aroma strength of the 0.75% of amount of substance, milk base-material enhances with the increase of the additive amount of ethylmaltol.And work as ethyl
The additive amount > substrate quality of maltol 0.75% when, the fragrance flavor coordination of milk base-material can reduce, or even will appear
Bad flavor.
It thereby it is assumed that, suitable addition ethylmaltol can make light cheese's taste and milk fragrance be easier to present；So
And excessive addition ethylmaltol then will appear reaction, the sweet taste of ethylmaltol can cover milk base-material itself and give out
Milk fragrance, formed penetrating odor.
Influence of the additive amount of 7 ethylmaltol of table to perfume is produced
It is applied in whipping cream resulting milk base-material is digested, discovery is substrate quality when ethylmaltol additive amount
When 0.75%, corresponding whipping cream applicable cases sensory evaluation score value is up to 8.5, and light cheese's taste is strong, and milk is more prominent,
Harmony is higher, peculiar smell does not occur, and mouthfeel at this time is best, and the lingering fragrance time is.When ethylmaltol addition is very few,
Light cheese's taste and milk fragrance do not protrude, are unable to reach best flavor；When ethylmaltol addition is excessive, light cheese is strong,
But milk even sweet taste is too strong, causes some adverse effects on flavor.
Comprehensively considering can obtain, and most suitable ethylmaltol additive amount is the 0.75% of substrate quality.
8) influence of the additive amount of vanillic aldehyde to perfume is produced
Vanillic aldehyde also known as vanillic aldehyde are the first mankind's compound essences, white or pale yellow needles or crystalline powder.
It is a kind of edible flavors and fragrances largely used, there is strong milk breath.The various food for needing to increase milk, can make
With vanillic aldehyde, such as coffee, cold drink, chocolate, candy.
By table 8 it can be seen that, with being continuously increased for vanillic aldehyde additive amount, acid value also in rising trend, the later period with
A large amount of additions of vanillic aldehyde, acid value ascendant trend tend towards stability.Vanillic aldehyde additive amount is the scoring of substrate quality 0.75%
Highest, the acid value value measured at this time are 2.84mgKOH/g fat.When the additive amount of vanillic aldehyde≤substrate quality 0.75%,
The aroma strength of milk base-material enhances with the increase of the additive amount of vanillic aldehyde.And work as the additive amount > substrate quality of vanillic aldehyde
0.75% when, milk base-material harmony reduce, there is pungent sweet taste.It thereby it is assumed that, suitable addition vanillic aldehyde, meeting
The flavor of perfume base is set greatly to be volatilized；And excessive addition vanillic aldehyde then will appear reaction, the taste of vanillic aldehyde
The milk fragrance and sweet fragrance that milk base-material itself gives out can be covered, and generates penetrating odor.
Influence of the additive amount of 8 vanillic aldehyde of table to perfume is produced
It is applied in whipping cream resulting milk base-material is digested, discovery is substrate quality when the additive amount of vanillic aldehyde
When 0.75%, corresponding whipping cream applicable cases sensory evaluation score value is up to 8.1, and light cheese's taste is strong at this time, milk compared with
Prominent, harmony is higher, peculiar smell does not occur, and mouthfeel at this time is best, and the lingering fragrance time is.When vanillic aldehyde adds it is very few when
It waits, light cheese's taste and milk fragrance do not protrude, are unable to reach best flavor；When vanillic aldehyde addition is excessive, light cheese is strong, but
Milk even sweet taste is too strong, keeps light cheese's flavor rotten.
Comprehensively considering can obtain, and the most suitable additive amount of vanillic aldehyde is the 0.75% of substrate quality.
In example 2, to each condition the considerations of:
1) influence of the auxiliary substrate kind to perfume is produced
Butter (Butter) is a kind of solid grease processed with milk, be after fresh milk is stirred on
The thick object of layer filters off the product after partial moisture.It is mainly used as flavouring, full of nutrition but fat content is very high, so
It not eat excessively.Butter vegetal pole horn of plenty is the hat of dairy produce.Because five, 60 jin of Yoghourts just can extract two jin or so
Butter, reflect that its preciousness, taste aroma of pure are rich in protein abundant, amino acid is also various rich in vitamin A etc.
Minerals and vitamins, but fat content is higher, so intake must be controlled.Whey powder refers generally to high protein whey powder.Contain
There are 60%~70% lactose and about 15% crude protein；Low, middle albumen whey powder generally contains 70%~80% lactose and about 3%
Crude protein.
A kind of whey resulting natural byproduct when being dairy enterprises using milk production cheese, it is liquid, will
Whey has just obtained whey powder after directly drying, the lactalbumin in whey powder is extremely low, and generally more than ten percent, it is no more than hundred
/ tri- ten.Normal its color of whey powder is rendered as white to light yellow, there is milk fragrance.Its main ingredient has lactose, whey
Albumen, minerals etc., have very high nutritive value.
Casein is the highest protein of content in cream, containing about 3% in milk, accounts for about the 80% of milk protein；Generally
Protein containing 90% or more and the lactose less than 1%.
Skimmed milk power is that fresh milk is sloughed to fatty re-dry to form, and in addition to fat can be reduced to 1% or so, protein is not
Lower than the 34% of non-fat solid, other variations less, have mild olibanum and with sweet taste.
This experiment is single using skimmed milk power, casein, whey powder etc. or compounding is used as auxiliary substrate, to enrich product
Fragrance, and improve its mouthfeel.Since the protein of auxiliary substrate and the content of fatty acid are higher, the auxiliary substrate of raw material passes through protease
And fatty acid enzyme, after carrying out enzyme digestion reaction, some amino acid or peptide matters and rouge must be contained in obtained enzymolysis product
Fat acid or Ester, they have promotion and modification to the flavor of cheese perfume base, so that the fragrance of cheese perfume base is more
It is abundant, it is strong, it is soft, to improve the organoleptic properties of food, it is therefore desirable to add auxiliary substrate to improve band cheese base-material flavor matter
Amount.
It is scored as following table it is found that the scoring for adding cheese perfume base prepared by whey powder is higher, cheese fragrance is relatively strong more
It is strong, may in whey powder containing high level lactose and lactalbumin it is related.And add the obtained milk of skimmed milk power
The milk and sugariness of junket perfume base are not ideal enough, and addition casein then brings micro irritating peculiar smell.In conclusion choosing
Taking whey powder is best auxiliary substrate.
Influence of the auxiliary substrate kind of table 9 to perfume is produced
2) influence of the additive amount of whey powder to perfume is produced
By following table it is found that when whey powder additive amount is less than butter quality 15%, with the increase of whey powder additive amount, milk
Junket taste gradually increases, fragrant and sweet to gradually increase, so that fragrance scoring is also higher and higher；When whey powder additive amount is greater than butter quality
When 15%, with the increase of whey powder additive amount, gradually increased in cheese taste, it is fragrant and sweet peculiar smell occur while gradually increase,
Fragrance scoring is begun to decline；When 15% that whey powder additive amount is butter quality, when acid value determination is 8.58, production perfume (or spice) sense at this time
Official's scoring highest, fragrance is the strongest, and pure, cheese taste is the most obvious.The reason of causing result above, it may be possible to whey
The addition of powder, generated enzymolysis product modifier is more, and flavor, fragrance is also denseer, fragrant strongly fragrant, but working as is more than centainly to add
When dosage, concentration of substrate is too high, and mobility is deteriorated, and influences contact of the substrate with enzyme and causes to contact defective tightness, causes to digest
It is insufficient.In conclusion the most suitable additive amount of whey powder is the 15% of butter quality.
Influence of the additive amount of 10 whey powder of table to perfume is produced
3) influence of the 20000L cheese flavors lipase additive amount to perfume is produced
Under the hydrolysis of lipase, butter can resolve into fatty acid, wherein fatty acid more than 16 carbon of hydrolysate
With soap stink, so we should reduce its generation to the greatest extent during the preparation of milk base-material.By further water
After solution is decomposed, these fatty acid can generate some flavor substances to modify substrate, so that it is a kind of unique and strong to generate product
Milk fragrance.In addition, lipase also plays crucial effect in the metabolism of some other reaction such as microorganisms, can decompose
Other some flavor substances out, lipase, which digests different short chain fatty acids, can produce various smells abundant, in enzyme
When catalysis generates milk base-material, influence of the usage amount to the flavor for ultimately forming perfume base of lipase addition or very big.
If the enzyme that adds is less when preparation, the flavor substance generated with regard to less, so, prepare caused by milk
Taste is comparatively also just thin；But if during the preparation process added by enzyme it is excessive when, in addition to a large amount of flavor can be generated
Therefore substance, other bad phenomenon adverse reactions can also give birth to, can generate a variety of miscellaneous tastes, such as generate acid and disturb taste.
By following table it is found that when 20000L cheese flavors lipase additive amount is less than the 0.4% of butter quality, with fat
The increase of enzyme additive amount, fragrance scoring is higher, and the fragrance level of generated cheese is stronger, and flavor is soft；When lipase adds
When dosage is greater than the 0.4% of butter quality, with the increase of the lipase additive amount, fragrance scoring is lower instead, and sample starts
There are the penetrating odors such as miscellaneous taste.When 0.4% that the lipase additive amount is butter quality, when acid value is 8.51mgKOH/g, this
When sample caused by fragrance it is the strongest pure, cheese flavor is most sufficient, without miscellaneous taste peculiar smell occur.Reason caused by above
It may be that with the increase of the lipase additive amount, substrate is reacted more complete, and fragrance level and cheese flavor are more sufficient, but
It is that can produce a large amount of flavor substance when lipase additive amount is more than certain limit, can also cause other bad phenomenons
Generation, generate miscellaneous taste etc..In conclusion the most suitable additive amount of 20000L cheese flavors lipase is the 0.4% of butter quality.
Influence of the 11 20000L cheese flavors lipase additive amount of table to perfume is produced
4) influence of the 20000L cheese flavors lipase enzymolysis time to perfume is produced
Influence of the control of lipase enzymolysis time to Degree of Enzymatic Hydrolysis is of crucial importance, with the growth of enzymolysis time, enzymatic hydrolysis
Reaction can be more thorough, and sufficiently, hydrolysis result can also become better and better.But if enzymolysis time is too long, what is sufficiently digested
Other additional adverse reactions can be also generated simultaneously, the impurity of bad flavor is generated, to influence hydrolysis result.Therefore, it is necessary to right
Enzymolysis time is controlled, and high-quality finished product not only can be obtained, but also can economize on resources.
By following table it is found that when enzymolysis time is less than 10h, as enzymolysis time increases, fragrance scoring is higher, and sample fragrance is got over
Strong cheese flavor is more sufficient；When enzymolysis time is greater than 10h, as enzymolysis time increases, fragrance scoring is lower instead, and sample is opened
There is peculiar smell in beginning, has micro miscellaneous taste to generate, influences product effect.When enzymolysis time is 12h, acid value is the 5.5mgKOH/g news commentary
Divide highest.The reason of causing result above may be, and as enzymolysis time increases, react more abundant so that the more sufficient milk of fragrance
Junket flavor is denseer, but when enzymolysis time is too long, may generate along with other adverse reactions, forms bad flavor object
Matter influences product effect.In conclusion the peak enzymolysis-ability time of 20000L cheese flavors lipase is 10h.
Influence of the 12 20000L cheese flavors lipase enzymolysis time of table to perfume is produced
5) influence of the additive amount of protease MSD to perfume is produced
Protease and lipase seemingly, all have specificity and high efficiency, it can play sufficiently cheese flavor perfume base
Effect, protease is similar with the functional characteristic of lipase, protease be catalytic proteins hydrolysis class of enzymes, can be albumen
Matter resolves into the amino acid and glucide of a variety of flavors.
As seen from the above table, when protease MSD enzyme additive amount is less than the 0.04% of butter quality, with protease MSD enzyme
Addition
Influence of the additive amount of 13 protease of table to perfume is produced
The increase of amount, fragrance scoring is higher, and generated fragrance level is stronger, and cheese flavor is more sufficient；When lipase adds
When dosage is greater than the 0.04% of butter quality, with the increase of protease MSD enzyme additive amount, lower instead, the sample of fragrance scoring
Start the penetrating odors such as micro miscellaneous taste occur.When 0.04% that protease MSD enzyme dosage is butter quality, acid value is
When 9.34mgKOH/g, fragrance caused by sample is the strongest pure at this time, and cheese flavor is most sufficient, occurs without miscellaneous taste peculiar smell.
The reason of causing the acid value of protease MSD enzyme 0.05% persistently to increase may be, with the increase of protease MSD enzyme additive amount,
Substrate is reacted more complete, and fragrance level and cheese flavor are more sufficient, but when protease MSD enzyme additive amount is more than certain limit
When, a large amount of flavor substance can be produced, the generation of other bad phenomenons can be also caused, generates miscellaneous taste etc..
In conclusion the most suitable additive amount of protease MSD is the 0.04% of butter quality.
6) influence of the protease MSD enzymolysis time to perfume is produced.
Influence of the 14 protease MSD enzymolysis time of table to perfume is produced
As seen from the above table, when enzymolysis time is less than 10h, as enzymolysis time increases, fragrance scoring is higher, and sample fragrance is got over
Strong cheese flavor is more sufficient；When enzymolysis time is greater than 10h, as enzymolysis time increases, fragrance scoring is lower instead, and sample is opened
There is peculiar smell in beginning, has micro miscellaneous taste to generate, influences product effect.When enzymolysis time is 10h, when acid value is 8.67mgKOH/g
Score highest.The reason of causing result above may be, and as enzymolysis time increases, react more abundant so that fragrance is more sufficient
Cheese flavor is denseer, but when enzymolysis time is too long, may generate along with other adverse reactions, forms bad flavor
Substance influences product effect.
In conclusion protease MSD most suitable enzymolysis time is 10h.
7) influence of the additive amount of ethylmaltol to perfume is produced
Ethylmaltol is a kind of ultimate food additive safe and non-toxic, purposes is wide, effect is good, dosage is few, with sweet smell
Aroma, white crystalline powder are the good fragrance synergy such as tobacco, food, beverage, essence, fruit wine, daily cosmetics
Agent, improving fragrance and enhancing to food have remarkable result, and can extend the food storing phase.
Influence of the additive amount of 15 ethylmaltol of table to perfume is produced
By table, it can be seen that, ethylmaltol additive amount is 0.5% scoring highest of substrate quality, the acid value measured at this time
Value is 7.4 mgKOH/g fat.When the additive amount of ethylmaltol is less than the 0.5% of substrate quality, the fragrance of cheese flavor is strong
Degree enhances with the increase of the additive amount of ethylmaltol.And 0.5% of the additive amount > substrate quality when ethylmaltol
When, the fragrance flavor coordination of cheese flavor can reduce, or even will appear bad flavor.It is found under comparison, does not add second
Base maltol can not make cheese flavor volatilize itself unique perfume.It thereby it is assumed that, suitable addition ethyl malt
Phenol can play the fragrance presentation for reinforcing cheese flavor and sweet fragrance；However excessive addition ethylmaltol then will appear instead
Effect, the sweet taste of ethylmaltol can cover the milk fragrance that cheese flavor itself gives out, will form undesirable pungent flavor.It is comprehensive
It closes and considers it is found that most suitable ethylmaltol additive amount is the 0.5% of substrate quality.
8) influence of the additive amount of vanillic aldehyde to perfume is produced
Vanillic aldehyde also known as citronellal are the first mankind's compound essences, white or pale yellow needles or crystalline powder.
It is a kind of edible flavors and fragrances largely used, there is strong milk breath.The various food for needing to increase milk, can make
With vanillic aldehyde, such as coffee, cold drink, chocolate, candy.
Influence of the additive amount of 16 vanillic aldehyde of table to perfume is produced
By table, it can be seen that, vanillic aldehyde additive amount is to occur difference within the scope of the addition of substrate quality 0.25%~1.25%
The uncoordinated flavor of degree, so the cheese flavor essence is not suitable for using vanillic aldehyde.
In example IV, the considerations of to each condition:
1) influence of the pH value to perfume is produced
This experiment generates fatty acid so that produced milk base-material has the acid of cheese mainly by lipase enzymatic hydrolysis butter
Taste.In view of different pH value can have an impact the hydrolysis of lipase to influence the modification to cheese taste milk base-material flavor
Effect, so seeking so that milk base-material fragrance is more abundant, strong, soft pH value, so that the cheese taste perfume base of output
There are better organoleptic properties to experience.
Influence of 17 pH value of table to perfume is produced
Scored by upper table it is found that with pH value raising, cheese taste becomes strong, and sensory evaluation scores also increase.Work as pH
Value scores highest when being 6.5, and acid value also highest, cheese taste is strong, and sweet taste is sufficient, may contain in hydrolysis under the concentration
The fatty acid of high level is related.Continue to increase with pH value, sensory evaluation scores decline therewith, the smelly fragrance of acid of milk base-material and
Sugariness declines, and acid value also declines therewith.
In conclusion choosing 6.5 as best enzymatic hydrolysis pH value.
2) influence of the additive amount of whey powder to perfume is produced
Whey powder belongs to a kind of full price albumen, and the amino acid contained by it is quite abundant, especially its processing characteristics, and
Its is excellent, the lactose and protein that contain and its abundant, so that enzymatic hydrolysis substrate is more abundant, soft, has modification milk
The effect of perfume base material flavor keeps the roasting fragrance taste of gained milk base-material denseer, thus the addition of whey powder, is milk base-material
Increase more ornamental equivalents.
Influence of the additive amount of 18 whey powder of table to perfume is produced
As seen from the above table, when whey powder additive amount≤butter quality 12.5%, with the increase of whey powder additive amount, milk
Junket taste milk fragrance concentration gradually increases, fragrant and sweet gradually to thicken, so that fragrance scoring is also higher and higher；When whey powder additive amount >=Huang
When oil quality 12.5%, with the increase of whey powder additive amount, have instead in cheese taste milk fragrance concentration without bigger increasing
Point decline, and fragrant and sweet flavor concentration remains unchanged, fragrance scoring slightly declines；When whey powder additive amount is butter quality
12.5%, when acid value determination is 7.33mgKOH/g, production perfume (or spice) sensory evaluation scores highest at this time, fragrance is the strongest, pure, cheese
Fragrance is the most obvious.The reason of causing result above, it may be possible to the addition of whey powder, generated enzymolysis product modifier
More, flavor, fragrance is also denseer, fragrant strongly fragrant, but when being more than certain additive amount, concentration of substrate is too high, and mobility is deteriorated,
Acid value also declines therewith, influences contact of the substrate with enzyme and causes to contact defective tightness, causes to digest insufficient.
In conclusion the most suitable additive amount of whey powder is the 12.5% of butter quality.
3) influence of the additive amount of vanillic aldehyde to perfume is produced
Vanillic aldehyde have vanilla beans perfume (or spice) and strong milk, be used as spice additive, he the characteristics of be only need to be in work
It is added on a small quantity in skill preparation process, a large amount of fragrance and flavor can be generated.Due to its micro convenient feature, usually make
For in the food productions technique such as biscuit.
Influence of the 19 vanillic aldehyde additive amount of table to perfume is produced
As seen from the above table, when vanillic aldehyde additive amount≤butter quality 0.75%, with the increase of vanillic aldehyde additive amount, milk
Junket taste milk fragrance gradually increases, fragrant and sweet to gradually increase, and fragrance scoring is also higher and higher；When 0.75% ﹤ vanillic aldehyde of butter quality adds
When dosage≤butter quality 1.25%, with the increase of vanillic aldehyde additive amount, in cheese taste milk fragrance and fragrant and sweet no too big change
Change, be exactly somewhat penetrating odor, so that fragrance scoring is declined；When additive amount is more than that 1.25% cheese taste is insufficient, comment
Divide and just declines clearly when 0.75% that vanillic aldehyde additive amount is butter quality, when acid value determination is 7.11mgKOH/g, acid value
Highest, production perfume (or spice) sensory evaluation scores highest at this time, fragrance is the strongest, and pure, cheese fragrance is the most obvious.Cause result above
Reason, it may be possible to which, since vanillic aldehyde has powerful production Xiang Gong energy, with the increase of vanillic aldehyde additive amount, fragrance is also more and more denseer
Strongly fragrant, cheese fragrance is more sufficient, but when vanillic aldehyde additive amount is more than certain limit, it is fragrant excessive due to producing, it can produce irritant
Smell, harmony reduces, acid value also therewith decline to influencing to produce fragrant effect.
In conclusion the most suitable additive amount of vanillic aldehyde is the 0.75% of butter quality.
4) influence of the additive amount of ethylmaltol to perfume is produced
Ethylmaltol is a kind of ultimate food additive safe and non-toxic, purposes is wide, effect is good, dosage is few, be tobacco,
The good fragrance synergist such as food, beverage, essence, fruit wine, daily cosmetics, improving fragrance and enhancing to food have aobvious
Effect is write, and the food storing phase can be extended.
Influence of the additive amount of 20 ethylmaltol of table to perfume is produced
As seen from the above table, when ethylmaltol additive amount≤butter quality 0.75%, with ethylmaltol additive amount
Increase, cheese taste milk fragrance gradually thickens, fragrant and sweet to gradually increase, and fragrance scoring is also higher and higher；When ethylmaltol adds
When amount >=butter quality 0.75%, with the increase of ethylmaltol additive amount, cheese taste milk fragrance is gradually faded away, fragrant and sweet not have
What variation, fragrance scoring are declined；When 0.75% that ethylmaltol additive amount is butter quality, acid value determination is
When 7.42mgKOH/g, acid value is highest, and production perfume (or spice) sensory evaluation scores highest at this time, fragrance is the strongest, and pure, cheese fragrance is most
It is obvious.The reason of causing result above, it may be possible to since ethylmaltol has powerful production Xiang Gong energy, only need micro
The strong fragrance of output, with the increase of ethylmaltol additive amount, fragrance is also more and more stronger, and it is more sufficient to bake fragrance, but works as second
Base maltol excessive addition can then generate the caramel for making us not liking, while acid value declines, and influence to produce fragrant.
In conclusion the most suitable additive amount of ethylmaltol is the 0.75% of butter quality.
5) influence of the additive amount of lipase MER to perfume is produced
Under the hydrolysis of lipase, butter can resolve into fatty acid, wherein fatty acid more than 16 carbon of hydrolysate
With cheese taste, so we should increase its generation as far as possible during the preparation of milk base-material.By further water
After solution is decomposed, these fatty acid can generate some flavor substances to modify substrate, so that it is a kind of unique and strong to generate product
Milk fragrance.In addition, lipase also plays crucial effect in the metabolism of some other reaction such as microorganisms, can decompose
Other some flavor substances out, lipase, which digests different short chain fatty acids, can produce various smells abundant, in enzyme
When catalysis generates milk base-material, influence of the usage amount to the flavor for ultimately forming perfume base of lipase addition or very big.
If the enzyme that adds is less when preparation, the flavor substance generated with regard to less, so, prepare caused by milk
Taste is comparatively also just thin；But if during the preparation process added by enzyme it is excessive when, in addition to a large amount of flavor can be generated
Therefore substance, other bad phenomenon adverse reactions can also give birth to, can generate a variety of miscellaneous tastes, such as generate acid and disturb taste.Therefore it wants
Control the additive amount of lipase.
Influence of the 21 lipase additive amount of table to perfume is produced
As seen from the above table, when lipase additive amount≤butter quality 0.7%, with the increase of lipase additive amount,
Fragrance scoring is higher, and generated fragrance level is stronger, and the smelly fragrance of acid is more sufficient；When lipase additive amount >=butter quality
When 0.7%, with the increase of lipase additive amount, fragrance scoring is lower instead, and sample starts the penetrating odors such as miscellaneous taste occur.
When 0.6% that lipase additive amount is butter quality, when acid value is 6.60mgKOH/g, fragrance caused by sample is the most at this time
Strong pure, cheese fragrance is most sufficient, occurs without miscellaneous taste peculiar smell.Reason caused by above may be, as lipase adds
The increase of amount, substrate are reacted more complete, and fragrance level and cheese fragrance are more sufficient, but when lipase additive amount is more than certain
When limit, a large amount of flavor substance can be produced, can also cause the sensory experience of sensory evaluation poor etc..
In conclusion the most suitable additive amount of lipase MER is the 0.6% of butter quality.
6) influence of the lipase MER enzymolysis time to perfume is produced
Influence of the control of lipase enzymolysis time to Degree of Enzymatic Hydrolysis is of crucial importance, with the growth of enzymolysis time, enzymatic hydrolysis
Reaction can be more thorough, and sufficiently, hydrolysis result can also become better and better.But if enzymolysis time is too long, what is sufficiently digested
Other additional adverse reactions can be also generated simultaneously, the impurity of bad flavor is generated, to influence hydrolysis result.Therefore, it is necessary to right
Enzymolysis time is controlled, and high-quality finished product not only can be obtained, but also can economize on resources.
Influence of the 22 lipase enzymolysis time of table to perfume is produced
As seen from the above table, when enzymolysis time≤8h, as enzymolysis time increases, fragrance scoring is higher, and sample fragrance is denseer
Strongly fragrant cheese fragrance is more sufficient；As enzymolysis time >=8h, as enzymolysis time increases, fragrance scoring is lower instead, and sample starts
Existing miscellaneous taste, influences product effect.When enzymolysis time is 8h, acid value is the highest that scores when 6.33mgKOH/g.Cause result above
The reason of may be, as enzymolysis time increases, react it is more abundant so that the sour more sufficient cheese fragrance of smelly fragrance is denseer, still
It when enzymolysis time is too long, may be generated along with other adverse reactions, forming bad flavor substance influences product effect.
Although scoring when enzymolysis time 8h and 9h is close, in view of time cost still selects 8h as best enzymolysis time.
In conclusion the peak enzymolysis-ability time of lipase MER is 8h.
7) influence of the additive amount of protease MSD to perfume is produced
Protease and lipase seemingly, all have specificity and high efficiency, it can play sufficient work to milk base-material
With protease is similar with the functional characteristic of lipase, and protease is the class of enzymes of catalytic proteins hydrolysis, can be protein point
Solution at a variety of flavors amino acid and glucide.
Influence of the 23 protease additive amount of table to perfume is produced
As seen from the above table, when protease MSD enzyme additive amount≤butter quality 0.04%, with lipase additive amount
Increase, fragrance scoring is higher, and generated fragrance level is stronger, and it is more sufficient to bake fragrance；When lipase additive amount >=butter quality
0.04% when, with the increase of lipase additive amount, fragrance scoring reduces slight instead, and sample starts miscellaneous taste occur.When
Protease additive amount is the 0.04% of butter quality, and when acid value is 7.99mgKOH/g, fragrance caused by sample is the denseest at this time
Yu Chunzheng, cheese fragrance is most sufficient, occurs without miscellaneous taste peculiar smell.Reason caused by above may be, with lipase additive amount
Increase, substrate reacted more complete, and the smelly fragrance level of acid and cheese fragrance are more sufficient, but when protease additive amount is more than one
When fixed limit is spent, a large amount of flavor substance can be produced, causes uncomfortable production of sensory experience etc..
In conclusion the most suitable additive amount of protease MSD is the 0.04% of butter quality.
8) influence of the protease MSD enzymolysis time to perfume is produced
Influence of the control of protease hydrolyzed time to Degree of Enzymatic Hydrolysis is of crucial importance, with the growth of enzymolysis time, enzymatic hydrolysis
Reaction can be more thorough, and sufficiently, hydrolysis result can also become better and better.But if enzymolysis time is too long, what is sufficiently digested
Other additional adverse reactions can be also generated simultaneously, the impurity of bad flavor is generated, to influence hydrolysis result.Therefore, it is necessary to right
Enzymolysis time is controlled, and high-quality finished product not only can be obtained, but also can economize on resources.
Influence of the 24 protease hydrolyzed time of table to perfume is produced
As seen from the above table, when enzymolysis time≤8h, as enzymolysis time increases, fragrance scoring is higher, and sample fragrance is denseer
Strongly fragrant cheese fragrance is more sufficient；As enzymolysis time >=8h, as enzymolysis time increases, fragrance scoring is lower instead, and the miscellaneous taste of sample is more
It is more, influence product effect.When enzymolysis time is 8h, acid value is the highest that scores when 7.00mgKOH/g.Cause the original of result above
Because may be, as enzymolysis time increases, react more abundant so that the sour more sufficient cheese fragrance of smelly fragrance is denseer, but digests
It when overlong time, may be generated along with other adverse reactions, forming bad flavor substance influences product effect.
In conclusion protease MSD most suitable enzymolysis time is 8h.
The above is only presently preferred embodiments of the present invention, is not intended to limit the scope of the present invention, current row
The technical staff of industry can make some deformations and modification, all technologies according to the present invention under the inspiration of the technical program
Essence still falls within the range of technical solution of the present invention to any modification, equivalent variations and modification made by above embodiment
It is interior.
Claims (10)
1. a kind of natural milk base preparation method for material of flavor, which is characterized in that the preparation method comprises the following steps:
1) substrate of milk base-material and auxiliary substrate are sequentially placed into glass container, are stirred evenly after mixing mixed liquor is made；
2) mixed liquor is placed under the conditions of 75 DEG C of temperature and is sterilized, time 15-25min；
3) after sterilized, mixed liquor is cooled to 35 DEG C -45 DEG C, then add lipase, be subsequently placed in shaken cultivation case, and in
It 44 DEG C -46 DEG C, is digested under conditions of 120-130r/min, time 5-12h；
4) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
5) after the product after enzyme deactivation being cooled to 35-45 DEG C, protease is added, is placed in shaken cultivation case, and in 44 DEG C -46
DEG C, it is digested under conditions of 120-130r/min, time 5-12h；
6) enzymolysis product after enzymatic hydrolysis is placed in 90 DEG C of waters bath with thermostatic control and carries out enzyme deactivation, time 8-12min；
7) product after enzyme deactivation is drawn into upper oil phase after 4000-4500r/min is centrifuged 13-17min, the final production obtained
Object is the natural milk base-material of flavor.
2. the natural milk base preparation method for material of a kind of flavor according to claim 1, which is characterized in that the step 3) exists
Acid value is controlled after enzymatic hydrolysis between 2-9.
3. the natural milk base preparation method for material of a kind of flavor according to claim 1, which is characterized in that the substrate is nothing
Salt butter, butter or anhydrous butter oil.
4. the natural milk base preparation method for material of a kind of flavor according to claim 1, which is characterized in that the auxiliary substrate is
One of skimmed milk power, whey powder, casein, lecithin or any several mixing.
5. the natural milk base preparation method for material of a kind of flavor according to claim 1, which is characterized in that the lipase is
One of lipase MER, lipase A 12, lipase 20000L, lipase ay or any several mixing.
6. the natural milk base preparation method for material of a kind of flavor according to claim 1, which is characterized in that the protease is
Protease MSD, protease A X or protease P 6SD.
7. a kind of natural milk base of the natural milk base preparation method for material preparation of flavor as claimed in any one of claims 1 to 6
Material, which is characterized in that the natural milk base-material is prepared as the natural milk base-material of light cheese's flavor by following raw material components:
Salt-free butter, skimmed milk power, lipase MER, protease A X, ethylmaltol, vanillic aldehyde.
8. a kind of natural milk base of the natural milk base preparation method for material preparation of flavor as claimed in any one of claims 1 to 6
Material, which is characterized in that the natural milk base-material is prepared as the horse Soviet Union natural milk of lira cheese flavor by following raw material components
Perfume base material: anhydrous butter oil, whey powder, casein, ethylmaltol, lipase A 12, protease MSD.
9. a kind of natural milk base of the natural milk base preparation method for material preparation of flavor as claimed in any one of claims 1 to 6
Material, which is characterized in that the natural milk base-material is prepared as cutting up to the natural milk base of cheese flavor by following raw material components
Material: salt-free butter, whey powder, ethylmaltol, lipase 20000L, protease MSD.
10. a kind of natural milk base of the natural milk base preparation method for material preparation of flavor as claimed in any one of claims 1 to 6
Material, which is characterized in that the natural milk base-material is prepared as the natural milk base of cream cheese flavor by following raw material components
Material: salt-free butter, whey powder, fragrance, lipase MER, protease MSD, vanillic aldehyde, ethylmaltol.
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| CN115644247A (en) * | 2022-12-06 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | High-protein low-fat liquid dairy product and preparation method thereof |
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