CN116530577A

CN116530577A - Truffle-flavor cow milk and preparation method thereof

Info

Publication number: CN116530577A
Application number: CN202310647838.9A
Authority: CN
Inventors: 钱建瑛; 杨晓航; 宗浩; 卢金福生; 于晨恒; 叶铖阳; 史劲松; 李恒
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2023-06-02
Filing date: 2023-06-02
Publication date: 2023-08-04

Abstract

The invention relates to truffle-flavor cow milk and a preparation method thereof, and belongs to the technical field of food processing. S1, sequentially adding dry truffle powder and flavourzyme into cow milk, and stirring for reaction to obtain a protease enzymolysis product; s2, adding lipase into the protease enzymolysis product of the S1, and stirring for reaction to obtain a lipase enzymolysis product; and S3, inactivating enzyme and filtering the lipase enzymolysis product in the step S2 to obtain the truffle-flavored cow milk. The truffle-flavored cow milk disclosed by the invention is completely prepared from food raw materials, is all natural, is free from chemical reagents, and has mellow and rich flavor, high fusion degree of two flavors (truffle flavor and milk flavor), long duration and unique flavor.

Description

Truffle-flavor cow milk and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to truffle-flavored cow milk and a preparation method thereof.

Background

Milk industry is an indispensable industry for health China and strengthening the nations, and the milk contains rich nutrients such as protein, fat, vitamins, minerals and the like, has comprehensive nutrition and is easy to be absorbed by human bodies. The flavour of dairy products is an important factor affecting their quality, milk fat has a major effect on the flavour development of dairy products, but as consumers have an increased awareness of health, they are more inclined to purchase low fat or skim dairy products, reducing the health risks associated with the intake of excess milk fat. However, skim milk has the disadvantages of not having thick taste and not having prominent flavor. In order to improve the taste of the skim milk, a manufacturing enterprise can add milk flavor essence into the skim milk to supplement the original fragrance of the skim milk. The milk flavor essence prepared by adopting the chemical synthesis method is mainly compounded of synthetic monomer flavor substances. The general milk flavor monomer essence has the flavor components of lactone substances, medium and short chain fatty acids, esters, thiazoles, ethyl vanillin, acetoin, diacetyl and other compounds. However, the essence prepared by the method has single fragrance and unnatural fragrance, and has a certain difference from natural milk fragrance. In addition, after the 2008 Sanlu milk powder event, consumers pay great attention to the quality safety of the dairy products, and the quality safety level becomes an important factor affecting the consumption of the dairy products. The reasonable addition of the food essence in the food does not pose a threat to human health, however, consumers prefer to purchase goods with the words of pure nature, no chemical addition and the like.

Truffle (Tuberspp.) is an ascomycete symbiotic fungus that can produce strong and attractive fragrance, and is called as a three delicacies in the world together with goose liver and caviar. Many scientific researchers at home and abroad research truffles and volatile components thereof, so far, more than 200 volatile organic compounds are found from truffles of different varieties. Description of truffle aroma by food flavor researchers is sexy, attractive, earthy, musky, spicy and unique garlic. The content proportion of the volatile flavor is greater and is eight carbon compounds, and the eight carbon compounds mainly comprise 1-octen-3 alcohol, 3-octanol, 2-octen-1-alcohol, 1-octen-3-ketone, 3-octanone and the like; some sulfur-containing compounds, although small in content, play a major role in the flavor contribution of truffles, such as dimethyl disulfide, dimethyl trisulfide, 1,2, 4-trithiolane, thiophene derivatives, and the like, are considered to be characteristic flavors of truffles. Freshly picked truffle has the faint scent of soil, light and pleasant smell, and dry truffle powder has strong fragrance and long lasting fragrance. Since truffles have unique flavors and are widely used in food processing such as development of truffle biscuits (and can be, etc. black truffle rose shortbread biscuits modern foods, 2022, (2) 81-84), black truffle egg rolls (application number 202210610075.6), walnut black truffle sauce (application number 202210576688.2), black truffle cheese beef balls (application number 202111651503.1), black truffle beer (application number 202110935153.5), truffle bacon butter shortbread (application number 202110586161.3) and the like, although the application range is wide, the addition of truffles is limited to direct addition of truffle/dry truffle powder or simple truffle water extract, so that truffle foods with more complex and fused flavors are difficult to obtain.

Disclosure of Invention

In order to solve the technical problems, the invention provides truffle-flavored cow milk and a preparation method thereof. Extracting truffle with cow's milk, lipase and flavourzyme, and performing enzyme reaction to prepare the natural cow's milk product with mellow truffle flavour.

The first object of the invention is to provide a preparation method of truffle-flavored cow milk, which comprises the following steps,

s1, sequentially adding dry truffle powder and flavourzyme into cow milk, and stirring for reaction to obtain a protease enzymolysis product;

s2, adding lipase into the protease enzymolysis product of the S1, and stirring for reaction to obtain a lipase enzymolysis product;

and S3, inactivating enzyme and filtering the lipase enzymolysis product in the step S2 to obtain the truffle-flavored cow milk.

In one embodiment of the present invention, in S1, the flavor protease is selected from the group consisting of Norwestin flavor proteases500MG. Norwesterns flavor protease->500MG is a protease/peptidase from the fungus aspergillus oryzae comprising both endo-and exo-enzyme activities, useful for hydrolyzing proteins under neutral or slightly acidic conditions, for removing the bitter taste of protein hydrolysates, and for thoroughly hydrolyzing proteins, useful for processing meats, soy sauce, seasoned dishes and salty snacks.

In one embodiment of the invention, in S1, the cow milk is selected from one or more of fresh cow milk, UHT cow milk, and pasteurized cow milk; the milk fat content of the cow milk is more than or equal to 1.5 percent.

In one embodiment of the present invention, in S1, the mass-to-volume ratio of the dry truffle powder, the flavourzyme and the cow' S milk is 0.1g-3.0g:0.1g-0.3g:100ml.

In one embodiment of the present invention, in S1, the temperature of the stirring reaction is 35-50 ℃, the rotating speed is 100-150 rpm, and the time is 1-2 h.

In one embodiment of the present invention, in S1, the mesh number of the dry truffle powder is 10 mesh-30 mesh.

In one embodiment of the invention, in S2, the lipase is selected from Novozym 435 lipase. Novozym 435 is an immobilized lipase from Candida Antarctica B and is prepared by submerged fermentation of a genetically modified Aspergillus oryzae (Aspergillus oryzae) microorganism and adsorption onto macroporous acrylic resin. The particle size is 0.3mm-0.9mm, and the bulk density is 430kg/m ³ The water content is 1% -2%. The immobilized enzyme has high activity at 70-80 deg.c and proper catalysis temperature of 40-60 deg.c. Is especially suitable for the synthesis of esters and amine compounds. It has broad substrate properties and can promote the reaction between a wide range of primary and secondary alcohols and carboxylic acids and the hydrolysis of carboxylic esters. Milk contains milk fat, and dry truffle contains ester essential oil, which can be used as substrate to react with lipase, andhas the effect of adding fragrance.

In one embodiment of the invention, in S2, the mass to volume ratio of the lipase to the cow milk is 0.05g-0.2g:100mL.

In one embodiment of the present invention, in S2, the stirring reaction is performed at a temperature of 35℃to 50℃and a rotation speed of 100rpm to 150rpm for a period of 0.5h to 1.5h.

In one embodiment of the invention, in S3, the enzyme deactivation temperature is 85-90 ℃ and the enzyme deactivation time is 10-15 min.

The second purpose of the invention is to provide the truffle-flavored cow milk prepared by the method.

Compared with the prior art, the technical scheme of the invention has the following advantages:

(1) Compared with the addition of truffle essence, the truffle-flavored cow milk disclosed by the invention completely uses food raw materials, is full-natural, is free from chemical reagents, and has mellow and rich flavor, high fusion degree of two flavors (truffle flavor and milk flavor), long duration and unique flavor.

(2) Compared with the addition of truffle powder or truffle extract, the truffle flavor of the truffle-flavor cow milk disclosed by the invention has higher fusion degree with the natural milk flavor of milk, and the truffle flavor is coordinated, soft and rich in flavor, and is a compound flavor formed by the truffle flavor and the natural milk flavor under the reaction of food enzymes.

(3) The truffle-flavored cow milk can be directly drunk, can be used in foods needing milk such as desserts and baked foods such as bread, biscuits, cakes and puddings, and can increase the intense flavor.

Drawings

In order that the invention may be more readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings, in which:

FIG. 1 is a graph of the flavor radars of the samples prepared in example 1 and comparative examples 1-3 in test example 2 of the present invention.

FIG. 2 is a graph of the flavor radars of the samples prepared in example 1 and comparative examples 4-5 of test example 2 according to the present invention.

FIG. 3 is a graph of the flavor radars of samples prepared from dry and fresh truffles according to test example 4 of the present invention.

Detailed Description

The present invention will be further described with reference to the accompanying drawings and specific examples, which are not intended to be limiting, so that those skilled in the art will better understand the invention and practice it.

Example 1

The invention relates to truffle-flavored cow milk and a preparation method thereof, and specifically comprises the following steps:

s1, selecting dry truffle slices as raw materials, crushing the raw materials by a crusher, and sieving the crushed raw materials by a 20-mesh screen.

S2, adopting pasteurized cow milk with the milk fat content of 3.5% as a raw material.

S3, adding the dry truffle powder into the cow milk, wherein the mass volume ratio of the dry truffle powder to the cow milk is 0.1 g/100 mL, and stirring and mixing the mixture uniformly.

S4, adding Norwestin flavor protease into the cow milk mixed with the dry truffle powder500MG, the mass volume ratio of the flavourzyme to the cow milk is 0.1g to 100mL; the reaction was stirred at 100rpm at 40℃for 1h.

S5, adding Novozym 435 lipase, wherein the mass-volume ratio of the lipase to the cow milk is 0.05 g/100 mL; the reaction was stirred at 100rpm at 40℃for 1h.

S6, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample a.

Comparative example 1 essentially the same as example 1, except that no flavourzyme and lipase were added

S4, stirring the cow milk mixed with the dry truffle powder at 40 ℃ at a speed of 100rpm for 2 hours.

S5, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample B.

Comparative example 2 essentially the same as example 1, except that no truffle was added

S1, adopting pasteurized cow milk with the milk fat content of 3.5% as a raw material.

S2, adding Norwestin flavor protease into cow milk500MG, the mass volume ratio of the flavourzyme to the cow milk is 0.1g to 100mL; the reaction was stirred at 100rpm at 40℃for 1h.

S3, adding Novozym 435 lipase, wherein the mass-volume ratio of the lipase to the cow milk is 0.05 g/100 mL; the reaction was stirred at 100rpm at 40℃for 1h.

S4, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample C.

Comparative example 3 essentially the same as example 1, except that purified water was used instead of cow's milk

S2, adopting purified water as a raw material.

S3, adding the dry truffle powder into purified water, wherein the mass volume ratio of the dry truffle powder to the purified water is 0.1 g/100 mL, and stirring and mixing uniformly.

S4, adding Norwestine flavor protease into purified water mixed with dry truffle powder500MG, the mass volume ratio of the flavourzyme and the purified water is 0.1g to 100mL; the reaction was stirred at 100rpm at 40℃for 1h.

S5, adding Novozym 435 lipase, wherein the mass-volume ratio of the lipase to the purified water is 0.05 g/100 mL; the reaction was stirred at 100rpm at 40℃for 1h.

S6, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample D.

Comparative example 4 essentially the same as example 1, except that only flavourzyme was used, no lipase was used

S4, adding Norwestin flavor protease into the cow milk mixed with the dry truffle powder500MG, the mass volume ratio of the flavourzyme to the cow milk is 0.1g to 100mL; the reaction was stirred at 100rpm at 40℃for 2h.

S5, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample E.

Comparative example 5 is essentially the same as example 1, except that only lipase is used, no flavourzyme is used

S4, adding Novozym 435 lipase, wherein the mass-volume ratio of the lipase to the cow milk is 0.05 g/100 mL; the reaction was stirred at 100rpm at 40℃for 2h.

S5, heating the reaction system to 85 ℃, and maintaining for 15min to inactivate enzyme. After the reaction was completed, the precipitate was removed by filtration to obtain a sample labeled sample F.

Test example 1 detection of volatile Components

The samples prepared in example 1 and comparative examples 1 to 3 were subjected to volatile component detection by headspace solid-phase microextraction-GC-MS: accurately weighing 2.0g of sample, placing into a 20mL headspace solid-phase microextraction bottle, adding 2 mu L of sec-octanol with the concentration of 1.6g/L as an internal standard, balancing at 45+/-1 ℃ for 30min, performing headspace extraction for 30min by using an aged solid-phase microextraction fiber head (DVB/CAR/PDMS), inserting the fiber extraction head into a GC-MS sample, and desorbing for 5min at 250 ℃ without split flow. GC-MS conditions: the chromatographic column was HP-INNOWAX (60 m. Times.0.25 mm. Times.0.25 μm) and the carrier gas was N ₂ The flow is 1.8mL/min, the sample injection mode is not split, and the sample is kept for 5min. The temperature of the sample inlet is 250 ℃, and the temperature rise program is as follows: 50 ℃ for 3min; heating to 100deg.C at 10deg.C/min, and maintaining for 5min; heating to 140 ℃ at 3 ℃/min, and keeping for 10min; then the temperature is increased to 200 ℃ at 2 ℃/min and kept for 5min. The EI ion source has an ionization voltage of 70eV, an ion source temperature of 230 ℃, an interface temperature of 250 ℃, and a mass scanning range of m/Z=20-350 in a full scanning mode.

The volatile matter content (C) is calculated according to the following formula: c= (C ₀ ×V ₀ ×A)÷(M×A ₀ )；

Wherein C is ₀ Is the concentration of an internal standard substance, mol/L; v (V) ₀ Volume of internal standard, μl; a is the peak area of the volatile material; m is the mass of the sample, g; a is that ₀ Is the internal standard peak area. Average of 3 experiments was taken.

The volatile components of four samples detected by headspace solid-phase microextraction-GC-MS are analyzed, and the substance types and contents are shown in table 1:

TABLE 1

	Sample A	Sample B	Sample C	Sample D
					Type (kind) of volatile substance	22	23	30	30
Content of volatile Material (mg/L)	0.14	0.25	0.39	0.36

As can be seen from Table 1, the samples prepared by the milk+enzyme reaction alone and the truffle+enzyme reaction alone, i.e., samples C and D, contained more volatile substances than samples A and B, and in particular, the volatile substances were significantly reduced after the enzyme reaction.

The volatile components in the four samples were analyzed in detail according to the material classification.

(1) The types and contents of the alcohols in the samples are shown in table 2:

TABLE 2

	Sample A	Sample B	Sample C	Sample D
					Content mg/L	0.0147	0.0090	0.0003	0.0028
Species of type	2	2	1	2

As can be seen from Table 2, the alcohol content of sample A (enzyme reaction) is significantly increased, and particularly, the benzyl alcohol and phenethyl alcohol therein can show a sweet taste, and the increase in the content can make the overall flavor of the sample better. The mushroom alcohol contained in sample D has the fragrance of mushrooms, lavender, roses and hay; n-octanol has a strong greasy smell and citrus smell, which are not detected in sample a after the enzyme reaction, and is one of the causes of higher degree of fusion of the whole flavor of sample a, namely, a component that is particularly irritating to the flavor, and is decomposed in the enzyme reaction.

(2) The types and contents of aromatic compounds in the samples are shown in table 3:

TABLE 3 Table 3

As can be seen from Table 3, the types and amounts of aromatic compounds were also reduced, especially the amount, and the total amount of aromatic compounds in sample A was significantly lower than B, C, D, wherein several of the components had a specific irritating alkylphenol smell, which was reduced after the enzyme reaction, and was one of the reasons for the higher degree of flavor fusion of sample A as a whole.

(3) In addition, a certain amount of dimethyl disulfide and methyl ethyl disulfide are detected from samples B and D, the two sulfides have strong meat-like fragrance, the special strong smell of truffle is reflected, the truffle is not detected in sample A, the truffle is decomposed in the enzyme reaction process, the truffle can still be detected in sample B obtained by simple mixed heating, the truffle and the milk play a key role in the mixed heating process, some pungent smell components are weakened, some characteristic components of the two substances are reserved and even improved, and better coordination is obtained.

(4) The types and contents of aromatic compounds in the samples are shown in table 4:

TABLE 4 Table 4

From table 4, the content and variety of volatile components of sample D are significantly highest, indicating that the enzyme plays a key role in the mixing and heating process of truffle and milk, so that some pungent odor components are weakened, some characteristic components of the two substances are retained and even improved, and better coordination is obtained.

(5) The types and contents of acids in the samples are shown in table 5:

TABLE 5

As can be seen from Table 5, sample A, although not too rich in acids, is much higher than sample D, especially butyric acid representing strong creamy, cheesy and creamy taste, even higher than sample B, C, caproic acid with cheesy, creamy and fruity flavor, also higher than sample B, D, 2-methylhexanoic acid being the lowest of the four samples, again indicating that the enzyme plays a key role in the mixing and heating process of both truffle and milk, rather than simply summing the two; some pungent odor components are weakened due to enzyme reaction, and certain characteristic components of the two substances are reserved and even improved, so that better coordination is obtained.

(6) The types and contents of ketones in the samples are shown in Table 6:

TABLE 6

As can be seen from Table 6, the types and contents of ketones in sample A were much higher than those in the other samples. Such as pear-like fruit flavor 2-heptanone, with a content of 2 times B, C and 3 times D; has mould fragrance and ketone fragrance, and has the smell of milk, cheese, and mushroom, and the content of the secondary octanone is 6-8 times of B, C, D; the oil has the smell of grease, has special fragrance like rutin, and has 2-undecanone with fragrance like peach when the concentration is low, which is about 3 times of B, C; in addition, 2- (5H) -furanones with a burnt, sweet and greasy smell are produced. Again, it is illustrated that the enzyme plays a key role in the mixing and heating process of the truffle and the milk, rather than simply adding the truffle and the milk; some characteristic components of both substances are retained or even improved, and in addition, new flavor compounds are produced, thus achieving better coordination.

(7) The types and amounts of esters in the samples are shown in table 7:

TABLE 7

As can be seen from Table 7, the fragrance of the koji and pineapple type in sample A has a higher content of ethyl caproate with pleasant fragrance, and the pineapple fragrance and the content of ethyl 3-methylpentanoate naturally present in tomato and melon are also higher, which is one of the reasons for the better overall flavor of sample A.

Test example 2 sensory evaluation

The method comprises the following steps: the four enzyme-hydrolyzed products of example 1 and comparative examples 1 to 3 were evaluated for 6 aspects of truffle flavor, milk flavor, sustained feel, body taste, off-flavor, and overall acceptability by 10 persons forming a sensory panel according to their own tastes, 10 full scores, and specific scoring criteria are shown in table 8. Sensory flavor analysis, as shown in figure 1.

TABLE 8

As can be seen from fig. 1, the overall acceptance of sample a (enzyme reaction) is highest, and although the variety and content of volatile substances is less than that of sample B, C, D, the truffle, milk flavor, sustained sensation and body taste of sample a are all more intense, and the sensation of off-flavor is significantly lower than that of sample B, indicating that the truffle fungus flavor and milk flavor are unified through the enzyme reaction, rather than a simple physical mixture, and the balance and coordination of flavors are achieved. The sensory evaluation sample a was higher in score and the results of the types and amounts of volatile components were not consistent, one reason being that the correlation of mouthfeel and volatile components was not so strong, and the other reason being that the relative amounts of components representing truffle and milk-note were increased though the overall types and amounts were reduced by the enzyme reaction.

Sensory flavor analysis of the samples of example 1 and comparative examples 4-5, as shown in fig. 2. As can be seen from fig. 2, sample a was prepared by stepwise enzymolysis using flavourzyme and lipase, sample E was prepared using only flavourzyme, and sample F was prepared using only lipase. As can be seen from the flavor analysis radar chart, the sample A prepared by step-by-step enzymolysis of the two enzymes has higher overall flavor acceptance and better flavor; sample E was relatively heavy in odor and several panelists indicated bitter taste; sample F was tasted with several panelists indicating sourness. The method shows that the truffle-flavored milk with good taste and unique flavor can be obtained by adopting the flavor protease and the lipase to carry out the enzymolysis step by step.

Test example 3

Based on example 1, the effect of the enzymatic hydrolysis time of flavourzyme and lipase on the flavour of the product was investigated: respectively adjusting enzymolysis time of the flavourzyme to 0.5, 1, 1.5, 2, 2.5 and 3 hours; the enzymolysis time of the lipase is 0.5, 1, 1.5, 2, 2.5 and 3 hours, corresponding to sample G, H, I, J, K, L, M, N, O, P, Q, R.

The flavor evaluation of samples G-R was compared, and the results are shown in table 9, with total score = truffle + milk flavor + lingering feel + body taste-off-flavor + overall acceptability:

TABLE 9

	Truffle incense	Milk flavor	Feeling of persistence	Mellow taste	Peculiar smell	Overall acceptance of	Total score
								Sample G	5	3	5	6	5	7	21
Sample H	8	8	7	8	2	10	39
								Sample I	7	7	8	8	3	9	36
Sample J	8	8	8	8	2	10	40
								Sample K	4	5	4	5	6	7	19
Sample L	4	6	5	6	7	8	22
								Sample M	7	8	9	7	3	8	36
Sample N	8	8	7	8	2	10	39
								Sample O	8	9	7	9	4	8	37
Sample P	3	4	5	5	5	7	19
								Sample Q	4	4	4	6	6	7	19
Sample R	5	4	5	6	7	8	21

It can be seen from Table 9 that only specific enzyme and specific enzymolysis time combination can obtain the truffle milk with unique and delicious flavor.

Test example 4

Based on example 1, flavor comparisons were made with truffle flavored milk prepared from commercially available dry truffle pieces and fresh truffles, and the results are shown in fig. 3. As can be seen from fig. 3, the dried truffle is used as a raw material, and the sample obtained after the enzyme reaction with cow's milk has stronger overall flavor, truffle fragrance and milk fragrance and longer duration, and the taste is not very coordinated after the reaction of fresh truffle and cow's milk, and has a strange green and astringent taste, so that the dried truffle tablet is selected as the raw material.

It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art in light of the foregoing description. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.

Claims

1. A preparation method of truffle-flavored cow milk is characterized by comprising the following steps of,

2. The method for producing truffle-flavored milk according to claim 1, wherein in S1, said flavor protease is selected from the group consisting of novelin flavor proteases500MG。

3. The method of preparing truffle-type milk according to claim 1, wherein in S1, said milk is selected from one or more of fresh milk, UHT milk and pasteurized milk; the milk fat content of the cow milk is more than or equal to 1.5 percent.

4. The preparation method of truffle-flavored cow milk according to claim 1, wherein in the step S1, the mass-volume ratio of the dry truffle powder to the flavourzyme to the cow milk is 0.1-3.0 g/0.1-0.3 g/100 mL.

5. The method for preparing truffle-type milk according to claim 1, wherein in S1, the stirring reaction is carried out at a temperature of 35-50 ℃ and a rotation speed of 100-150 rpm for 1-2 h.

6. The method for producing truffle-type milk according to claim 1, wherein in S2, said lipase is selected from the group consisting of Novozym 435 lipase.

7. The method for preparing truffle-type cow 'S milk according to claim 1, wherein in S2, the mass-to-volume ratio of lipase to cow' S milk is 0.05g-0.2g:100ml.

8. The method for preparing truffle-type milk according to claim 1, wherein in S2, the stirring reaction is performed at a temperature of 35-50 ℃ and a rotation speed of 100-150 rpm for 0.5-1.5 h.

9. The method for preparing truffle-type cow' S milk according to claim 1, wherein in S3, the enzyme deactivation temperature is 85-90 ℃ for 10-15 min.

10. A truffle-type cow milk made by the method of any of claims 1-9.