CN1857112A - Method for preparing milk flavour using composite enzyme preparation - Google Patents
Method for preparing milk flavour using composite enzyme preparation Download PDFInfo
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- CN1857112A CN1857112A CNA2006100138394A CN200610013839A CN1857112A CN 1857112 A CN1857112 A CN 1857112A CN A2006100138394 A CNA2006100138394 A CN A2006100138394A CN 200610013839 A CN200610013839 A CN 200610013839A CN 1857112 A CN1857112 A CN 1857112A
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- complex enzyme
- enzyme formulation
- lipase
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Abstract
The present invention relates to a preparation process of milky essence. Natural butter as main material is prepared into the milky essence through diluting with water, stirring to emulsify, pasteurizing, cooling, enzymolysis, killing enzyme and concentrating. The preparation process features the enzymolysis with composite enzyme preparation comprising lipase as main component as well as one or several of proteinase, grape oxidase, hydrogen peroxidase and lactase and in the added amount of 0.2-10 wt% of main material, at 35-55 deg.c for 4-16 hr. The milky essence of the present invention has natural and mild fragrance and obviously improved quality compared with traditional product, and is used as ideal natural food additive.
Description
(1) technical field
The present invention relates to a kind of method for preparing milk-taste essence, particularly a kind of method of utilizing complex enzyme formulation to prepare milk-taste essence.
(2) background technology
Milk-taste essence is Applications in Food Industry one of essence the most widely, is mainly used in the flavouring of cold food, candy, milk beverage etc.; The perfuming that also can be used for feed can significantly improve the palatability of feed, improves the animal getting fat effect of searching for food.The preparation method of milk-taste essence mainly contains following several: manually allocate with the monomer perfume material; Take natural extract allotment pattern essence; Utilize enzyme preparation hydrolysis cream (or rare cream), modified again allotment forms milk-taste essence.Utilizing the enzyme preparation hydrolysis to prepare milk-taste essence is to be raw material with natural cream (or rare cream), utilize zymolysis technique that natural cream is hydrolyzed under certain condition and make, its technological process is: cream (or rare cream), thin up, stirring and emulsifying, pasteurize, cooling, enzymolysis, the enzyme that goes out, concentrate.In enzymolysis process, adopt the enzyme preparation of single variety at present, there is the fragrance dullness in the milk-taste essence of its preparation, moves swiftly, shortcoming such as impractical, thorn larynx, influences properties of product and application more.
(3) summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming, a kind of method of utilizing complex enzyme formulation to prepare milk-taste essence is provided.
Technical scheme of the present invention
A kind of method of utilizing complex enzyme formulation to prepare milk-taste essence, with the natural cream is raw material, through thin up, stirring and emulsifying, pasteurize, cooling, enzymolysis, the enzyme that goes out, concentrate and make, it is characterized in that: in enzymolysis process, adopt complex enzyme formulation, complex enzyme formulation is main component with lipase, other compositions also comprise in protease, oenoxydase, catalase and the lactase a kind of, two kinds, three kinds or four kinds; The addition of complex enzyme formulation is counted 0.2%-10% with raw material weight; Hydrolysis temperature is 35-55 ℃, and enzymolysis time is 4-16 hour; Enzyme-removal temperature is 85 ℃, and the enzyme time of going out is 30 minutes.
The milk-taste essence of the present invention's preparation, fragrance is natural, soft, owing to produce compound in the enzyme digestion reaction with milk feature, compare with the product of traditional handicraft preparation, but 150～250 times of flavourings, the inherent quality that adds incense products is improved significantly and improves, and is a kind of desirable natural additive for foodstuff.
(4) specific embodiment
Embodiment 1:
With the natural cream is raw material, ratio thin up in 1: 1, stirring and emulsifying, carry out pasteurize then, its control temperature is 85 ℃, time is 20 minutes, be cooled to 45 ℃ again, adopt complex enzyme formulation to carry out enzymolysis then, complex enzyme formulation is mixed by lipase, protease, oenoxydase, catalase and lactase and forms, its weight ratio is a lipase: protease: oenoxydase: catalase: lactase=10: 5: 2: 2: 5, the addition of complex enzyme formulation was 1.5% of a natural cream raw material gross weight; Hydrolysis temperature is 45 ℃, and enzymolysis time is 6 hours; Enzyme-removal temperature is 85 ℃, and the enzyme time of going out is 30 minutes, after the concentrated milk-taste essence that makes.This product aromatic flavour, full, the long times of aftertaste of milk flavor can be given and add the natural milk taste of incense products, are a kind of desirable natural additive for foodstuffs.
Embodiment 2:
With the natural cream is raw material, ratio thin up in 1: 1, stirring and emulsifying is carried out pasteurize then, and its control temperature is 85 ℃, time is 20 minutes, be cooled to 45 ℃ again, adopt complex enzyme formulation to carry out enzymolysis then, complex enzyme formulation is mixed by lipase, protease and catalase and forms, its weight ratio is a lipase: protease: catalase=15: 5: 2, the addition of complex enzyme formulation are 3% of natural cream raw material gross weight; Hydrolysis temperature is 45 ℃, and enzymolysis time is 12 hours; Enzyme-removal temperature is 85 ℃, and the enzyme time of going out is 30 minutes, after the concentrated milk-taste essence that makes.This product aromatic flavour, full, the long times of aftertaste of milk flavor can be given and add the natural milk taste of incense products, are a kind of desirable natural additive for foodstuffs.
Embodiment 3:
With the natural cream is raw material, ratio thin up in 1: 1, stirring and emulsifying is carried out pasteurize then, and its control temperature is 85 ℃, time is 20 minutes, be cooled to 45 ℃ again, adopt complex enzyme formulation to carry out enzymolysis then, complex enzyme formulation is mixed by lipase, protease, catalase and lactase and forms, its weight ratio is a lipase: protease: catalase: lactase=10: 5: 2: 5, and the addition of complex enzyme formulation is 1.5% of a natural cream raw material gross weight; Hydrolysis temperature is 45 ℃, and enzymolysis time is 12 hours; Enzyme-removal temperature is 85 ℃, and the enzyme time of going out is 30 minutes, after the concentrated milk-taste essence that makes.This product aromatic flavour, full, the long times of aftertaste of milk flavor can be given and add the natural milk taste of incense products, are a kind of desirable natural additive for foodstuffs.
Claims (4)
1. method of utilizing complex enzyme formulation to prepare milk-taste essence, with the natural cream is raw material, through thin up, stirring and emulsifying, pasteurize, cooling, enzymolysis, the enzyme that goes out, concentrate and make, it is characterized in that: in enzymolysis process, adopt complex enzyme formulation, complex enzyme formulation is main component with lipase, other compositions also comprise in protease, oenoxydase, catalase and the lactase a kind of, two kinds, three kinds or four kinds; The addition of complex enzyme formulation is counted 0.2%-10% with raw material weight; Hydrolysis temperature is 35-55 ℃, and enzymolysis time is 4-16 hour; Enzyme-removal temperature is 85 ℃, and the enzyme time of going out is 30 minutes.
2. a kind of method of utilizing complex enzyme formulation to prepare milk-taste essence according to claim 1, it is characterized in that: complex enzyme formulation is mixed by lipase, protease, oenoxydase, catalase and lactase and forms, and its weight ratio is a lipase: protease: oenoxydase: catalase: lactase=10: 5: 2: 2: 5.
3. a kind of method of utilizing complex enzyme formulation to prepare milk-taste essence according to claim 1, it is characterized in that: complex enzyme formulation is mixed by lipase, protease and catalase and forms, and its weight ratio is a lipase: protease: catalase=15: 5: 2.
4. a kind of method of utilizing complex enzyme formulation to prepare milk-taste essence according to claim 1, it is characterized in that: complex enzyme formulation is mixed by lipase, protease, catalase and lactase and forms, and its weight ratio is a lipase: protease: catalase: lactase=10: 5: 2: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100138394A CN1857112A (en) | 2006-05-25 | 2006-05-25 | Method for preparing milk flavour using composite enzyme preparation |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100138394A CN1857112A (en) | 2006-05-25 | 2006-05-25 | Method for preparing milk flavour using composite enzyme preparation |
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| CN1857112A true CN1857112A (en) | 2006-11-08 |
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| CNA2006100138394A Pending CN1857112A (en) | 2006-05-25 | 2006-05-25 | Method for preparing milk flavour using composite enzyme preparation |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124979B (en) * | 2007-08-31 | 2010-08-04 | 张之涤 | Natural dairy spice and preparation method thereof |
| CN101904481A (en) * | 2009-06-05 | 2010-12-08 | 广州市名花香料有限公司 | Technique for preparing fresh milk material with base flavor by using enzymic method |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
| CN101283773B (en) * | 2008-05-06 | 2011-08-31 | 方理明 | Essence prepared by dried whey and its preparation method |
| CN102308969A (en) * | 2010-07-02 | 2012-01-11 | 上海爱普植物科技有限公司 | Preparation method for natural cream flavour |
| CN102318809A (en) * | 2011-06-08 | 2012-01-18 | 成都大帝汉克生物科技有限公司 | Two-section type process for preparing natural essence with milk flavor |
| CN101632439B (en) * | 2009-06-02 | 2012-07-18 | 华宝食用香精香料（上海）有限公司 | High-strength cheese flavor reinforcing agent and preparation method and application thereof |
| CN102640797A (en) * | 2012-05-09 | 2012-08-22 | 光明乳业股份有限公司 | Butter fat enzymolysis product and preparation method and application thereof |
| CN102742816A (en) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | Method for preparation of natural cheese essence with whey powder |
| CN102987080A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent having cream biscuit fragrance, and preparation method thereof |
| CN103404828A (en) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | Preparation method of natural milk flavor essence |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN105029338A (en) * | 2015-08-07 | 2015-11-11 | 广州市澳键丰泽生物科技有限公司 | Food additive with milk fragrance and preparation method thereof and application |
-
2006
- 2006-05-25 CN CNA2006100138394A patent/CN1857112A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124979B (en) * | 2007-08-31 | 2010-08-04 | 张之涤 | Natural dairy spice and preparation method thereof |
| CN101283773B (en) * | 2008-05-06 | 2011-08-31 | 方理明 | Essence prepared by dried whey and its preparation method |
| CN101632439B (en) * | 2009-06-02 | 2012-07-18 | 华宝食用香精香料（上海）有限公司 | High-strength cheese flavor reinforcing agent and preparation method and application thereof |
| CN101904481A (en) * | 2009-06-05 | 2010-12-08 | 广州市名花香料有限公司 | Technique for preparing fresh milk material with base flavor by using enzymic method |
| CN101904481B (en) * | 2009-06-05 | 2013-04-03 | 广州市名花香料有限公司 | Technique for preparing fresh milk material with base flavor by using enzymic method |
| CN102308969A (en) * | 2010-07-02 | 2012-01-11 | 上海爱普植物科技有限公司 | Preparation method for natural cream flavour |
| CN102308969B (en) * | 2010-07-02 | 2013-02-13 | 上海爱普植物科技有限公司 | Preparation method for natural cream flavour |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
| CN102742816A (en) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | Method for preparation of natural cheese essence with whey powder |
| CN102318809A (en) * | 2011-06-08 | 2012-01-18 | 成都大帝汉克生物科技有限公司 | Two-section type process for preparing natural essence with milk flavor |
| CN102987080A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent having cream biscuit fragrance, and preparation method thereof |
| CN102640797A (en) * | 2012-05-09 | 2012-08-22 | 光明乳业股份有限公司 | Butter fat enzymolysis product and preparation method and application thereof |
| CN102640797B (en) * | 2012-05-09 | 2014-03-19 | 光明乳业股份有限公司 | Butter fat enzymolysis product and preparation method and application thereof |
| CN103404828A (en) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | Preparation method of natural milk flavor essence |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN104187534B (en) * | 2014-07-22 | 2015-11-18 | 上海华宝孔雀香精香料有限公司 | A kind of method utilizing butter zymolyte to prepare milk base-material |
| CN105029338A (en) * | 2015-08-07 | 2015-11-11 | 广州市澳键丰泽生物科技有限公司 | Food additive with milk fragrance and preparation method thereof and application |
| CN105029338B (en) * | 2015-08-07 | 2017-08-29 | 广州市澳键丰泽生物科技股份有限公司 | A kind of food additives with milk fragrant smell and its preparation method and application |
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