CN1907123B - Process for producing natural milk-taste essence base-material by fatty enzymolysis - Google Patents
Process for producing natural milk-taste essence base-material by fatty enzymolysis Download PDFInfo
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- CN1907123B CN1907123B CN2006100368004A CN200610036800A CN1907123B CN 1907123 B CN1907123 B CN 1907123B CN 2006100368004 A CN2006100368004 A CN 2006100368004A CN 200610036800 A CN200610036800 A CN 200610036800A CN 1907123 B CN1907123 B CN 1907123B
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Abstract
The invention discloses a manufacturing method of natural milk-tasted essential base through enzymolyzing grease, which is characterized by the following: adding alcohol in the hydrolyzed product; testing hydrolytic activity through emulsifying method of olive oil; obtaining grease enzyme activity corresponding to grease per g more than 50IU; recycling grease from reacting product as natural milk-tasted essential base.
Description
Technical field
The present invention relates to a kind of preparation method of natural milk-taste essence base-material, particularly a kind of method of producing natural milk-taste essence base-material by fatty enzymolysis.
Background technology
Milk essence is Applications in Food Industry one of essence the most widely, is bringing into play more and more important effect in food such as bakery product, milky-drinks, ice-creams, ice cream, soymilk, directly affects the class of food.Milk essence has two kinds of chemotype and natural types, the milk essence of chemosynthesis still is difficult to butterfat fragrance is carried out meticulous simulation, natural milk-taste essence is then superior many in fragrance performance, and especially in the field of curing, chemical essence is difficult to accurately keep butterfat fragrance.Though the milk essence of chemosynthesis still occupies critical role on market, along with the raising of people's living standard and the enhancing of health perception, people begin the milk essence of synthetic is more and more resisted.Therefore, the essence developers seek a kind of new method one after another and produce natural high-quality milk essence.
Enzyme process is one of main method of producing natural milk-taste essence at present, this method is a raw material with rare cream or cream earlier, obtaining enzymolysis cream by the lipase hydrolysis effect, is the suitable in addition modification of base-material with enzymolysis cream again, is deployed into various milk essences according to different needs.The milk essence that adopts this method to produce can overcome the thin shortcoming of chemosynthesis milk essence mouthfeel, but still has tangible deficiency aspect the milk intensity, generally in oleomargarine, add the dairy fats hydrolysate, need to add the amount that reaches more than 2% and just can receive effect, and, directly add hydrolysate and can cause the acid value of product to raise, so, have further to develop to address these problems.In addition, because enterprise for technical know-how, rarely has report for enzymatic hydrolysis manufactured milk essence technology.
Summary of the invention
The objective of the invention is to shortcoming at the prior art existence, a kind of method of producing natural milk-taste essence base-material by fatty enzymolysis is provided, increase substantially the fragrance performance of reaction product, and control the odor type that different reaction conditionss can obtain different-style, make the richer variation of product style, described base-material can be used to dispose natural milk-taste essence, also can be directly used in food-processing.
The method of producing natural milk-taste essence base-material by fatty enzymolysis of the present invention may further comprise the steps:
(1) with lipase the grease that comprises dairy fats is hydrolyzed, greasy acid value is 30～120 after the control hydrolysis, gets hydrolysate;
(2) alcohols of adding grease weight 2～10% in hydrolysate, reaction is more than 0.5 hour down at 40～65 ℃, and in the hydrolysis vigor that the sweet oil emulsion process is measured, the lipase activity of every gram grease correspondence is higher than 50IU in the reaction system;
(3) oil substances in the reaction product that obtains of recycling step (2) is natural milk-taste essence base-material.
Lipase described in step (1), (2) is to derive from animal, Rhizopus, Aspergillus, Mucor, Penicillium, bacterium or saccharomycetic one or more mixture; Alcohols described in the step (2) is methyl alcohol, ethanol, propyl alcohol or their mixture, preferred alcohol.
In the step (1), hydrolysising reacting temperature is generally 35～60 ℃, is preferably 35～45 ℃; It is 30～120 can obtain the product of excellent flavor that percent hydrolysis is controlled to be acid value, and the control acid value is preferably 50～100, more preferably 60～80.
For promoting the generation of hydrolysis reaction better, can also in reaction system, add tensio-active agent.
In the step (2), in hydrolysate, add alcohol and carry out subsequent reactions, can increase substantially fragrance and improve odor type, reduce the acid number in the product, can receive beyond thought effect.The add-on of described alcohol is preferably 3～8% of grease weight, preferable reaction temperature is 45～60 ℃, the preferred reaction time is more than 3 hours, and the activity of lipase is preferably lipase activity that every gram comprises the grease correspondence of dairy fats and is higher than 100IU (the hydrolysis vigor of measuring in the sweet oil emulsion process).
In the step (3), reaction product may comprise a large amount of moisture, also may only contain micro-moisture.If contain a large amount of moisture, also must carry out oily water separation and reclaim, can adopt the method for natural layering or centrifugation usually, under 70～90 ℃, separate.
Among the present invention, owing to comprise that the greasy main component of dairy fats is a glyceryl ester, the glyceryl ester molecule is to almost not contribution of fragrance, and the hydrolytic action by enzyme, small molecules lipid acid in the glyceryl ester is discharged, lipid acid can be used as the precursor substance of multiple flavor compound, can be through the oxidation of nature, fracture, reaction such as lactonize produces a series of flavour substancess, and low-molecular-weight fatty acid itself has contribution to fragrance, thereby hydrolysis reaction is to make one of the most basic reaction of natural milk-taste essence, hydrolysate comprises free fatty acids, mono-glycerides, two sweet esters, the micro-small-molecule substance that triglyceride and kind are various, as aldehyde, ketone, materials such as ester class, these micro-small-molecule substances have just been given the fragrance of hydrolysate complexity just.
Compared with prior art, the present invention can increase substantially the fragrance performance of reaction product, and controls the odor type that different reaction conditionss can obtain different-style, makes the richer variation of product style.
Embodiment
The following examples will be further explained the present invention, but the present invention is not limited only to these embodiment, the scope that these embodiment do not limit the present invention in any way.
Embodiment 1
Get 1000 gram anhydrous butter oils in the 5L stirred reactor, add 1000 gram water, add lipase Lipase AY Amano 30 (Amano company products, derive from Candida rugosa) 3 grams (about 90000IU), reaction is hydrolyzed under the agitation condition, temperature of reaction is 40 ℃, and acid value is 120 after the control hydrolysis, gets hydrolysate.Hydrolysate is through adding 20 gram ethanol and 200 gram water after the oily water separation, add the porcine pancreatic lipase of about 50000IU again, add the back water intaking and measure lipase activity (in the hydrolysis vigor of sweet oil emulsion process mensuration) mutually, the lipase activity of every gram dairy fats correspondence is about 50IU, and control reaction temperature is 60 ℃, after 2 hours reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, and heating makes reactant be warming up to 80 ℃, centrifugation then, get oil phase, get product 1.
Embodiment 2
Get 1000 and restrain anhydrous butter oils in the 5L stirred reactor, add 300 gram water, add Lipase AYAmano 30 lipase 1 gram (about 30000IU), the reaction that is hydrolyzed under the agitation condition, temperature of reaction is 35 ℃, acid value is 30 after the control hydrolysis, gets hydrolysate.Hydrolysate is without oily water separation, directly add ethanol 20 grams, add the porcine pancreatic lipase of about 100000IU again, add the back water intaking and measure lipase activity (in the hydrolysis vigor of sweet oil emulsion process mensuration) mutually, the lipase activity of every gram dairy fats correspondence is about 110IU, control reaction temperature is 55 ℃, and after 0.5 hour reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, heating makes reactant be warming up to 80 ℃ then, oil phase is got in centrifugation, gets product 2.
Embodiment 3
Get 1000 gram anhydrous butter oils in the 5L stirred reactor, add 200 gram water, add Palatase20000L (Novozymes company product, gene source is in Rhizomucor miehei) lipase 3 grams (about 60000IU), reaction is hydrolyzed under the agitation condition, temperature of reaction is 45 ℃, and acid value is 50 after the control hydrolysis, gets hydrolysate.The centrifugal oily water separation of hydrolysate heating elevated temperature to 75 ℃ process, it is even to add ethanol 30 gram thorough mixing then, add the immobilized lipase (Novozymes company product) of about 10 gram Lipozyme RM IM again, measure before using and know that this batch Lipozyme RM IM hydrolysis vigor is about 25000IU/g, control reaction temperature is 65 ℃, after 2 hours reaction times, remove by filter immobilized lipase, get product 3.
Embodiment 4
Get 1000 gram anhydrous butter oils in the 5L stirred reactor, adding 500 gram water add hair enzyme lipase 10 grams (about 50000IU), the reaction that is hydrolyzed under the agitation condition, and temperature of reaction is 45 ℃, acid value is 80 after the control hydrolysis, gets hydrolysate.Hydrolysate is without oily water separation, directly add ethanol 50 grams, add the Palatase 20000L lipase of about 100000IU again, control reaction temperature is 50 ℃, and after 1 hour reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, heating makes reactant be warming up to 80 ℃ then, oil phase is got in centrifugation, gets product 4.
Embodiment 5
Get 1000 and restrain anhydrous butter oils in the 5L stirred reactor, add 300 gram water, add Lipase AYAmano 30 lipase 5 grams (about 150000IU), the reaction that is hydrolyzed under the agitation condition, temperature of reaction is 40 ℃, acid value is 100 after the control hydrolysis, gets hydrolysate.Hydrolysate is without oily water separation, directly add ethanol 60 grams, no longer add lipase, utilize the residual lipase activity of hydrolysis reaction to react, control reaction temperature is 50 ℃, after 3 hours reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, and heating makes reactant be warming up to 80 ℃, centrifugation then, get oil phase, get product 5.
Embodiment 6
Get 1000 gram anhydrous butter oils in the 5L stirred reactor, add 300 gram water, add each 5 gram of Lipase AYAmano 30 and Palatase 20000L lipase, reaction is hydrolyzed under the agitation condition, temperature of reaction is 45 ℃, and acid value is 70 after the control hydrolysis, gets hydrolysate.Hydrolysate is without oily water separation, directly add ethanol 55 grams, no longer add lipase, utilize the residual lipase activity of hydrolysis reaction to react, control reaction temperature is 50 ℃, after 3 hours reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, and heating makes reactant be warming up to 80 ℃, centrifugation then, get oil phase, get product 6.
Embodiment 7
Getting 800 gram anhydrous butter oils and Oleum Cocois 200 restrains in the 5L stirred reactor, add 300 gram water, add each 5 gram of Lipase AY Amano 30 and Palatase 20000L lipase, reaction is hydrolyzed under the agitation condition, temperature of reaction is 45 ℃, acid value is 70 after the control hydrolysis, and directly the water layer in the centrifugation reactive system reclaims lipase and is used for secondary response down, gather in the crops hydrolysate.Hydrolysate is added ethanol 50 grams, and Novozym 435 immobilized lipases that add 100000IU again carry out esterification, and control reaction temperature is 40 ℃, and after 5 hours reaction times, the filtering separation immobilized lipase gets product 7.
Embodiment 8
Get 1000 and restrain anhydrous butter oils in the 5L stirred reactor, add 100 gram water, add NovozymCALB lipase 30 grams, the reaction that is hydrolyzed under the agitation condition, temperature of reaction is 40 ℃, acid value is 70 after the control hydrolysis, gets hydrolysate.Hydrolysate is without oily water separation, directly add ethanol 30 grams, no longer add lipase, utilize the residual lipase activity of hydrolysis reaction to react, control reaction temperature is 50 ℃, after 3 hours reaction times, at first natural subsidence reclaims part moisture and the lipase in the reaction product, and heating makes reactant be warming up to 80 ℃, centrifugation then, get oil phase, get product 8.
Product fragrance evaluation experimental
Get plam oil and palm-kernel oil and be basic material at 80: 20, adopting the chemosynthesis butter flavour is fragrance additive preparation oleomargarine, in this oleomargarine, add 1% product 1～8 (embodiment 1～8 preparation) respectively, get sample 1～8, carry out the cookies baking test, not add product in contrast, carry out comprehensive grading according to aroma strength, fragrance Harmony, lasting, full marks are in 100 (tables 1), and 10 people (5 male 5 woman) carry out blind commenting, and the result is as shown in table 2.
Table 1
| Project | Score value |
| Aroma strength | 20 |
| Fragrance Harmony | 50 |
| Lasting | 30 |
Table 2
| Sample | The ensemble average branch |
| Do not add product | 65 |
| Sample 1 | 85 |
| Sample 2 | 87 |
| Sample 3 | 91 |
| Sample 4 | 88 |
| Sample 5 | 92 |
| Sample 6 | 86 |
| Sample 7 | 83 |
| Sample 8 | 89 |
Claims (7)
1. the method for a producing natural milk-taste essence base-material by fatty enzymolysis is characterized in that comprising step:
(1) with lipase the grease that comprises dairy fats is hydrolyzed under 35～60 ℃, greasy acid value is 30～120 after the control hydrolysis, gets hydrolysate;
(2) alcohols of adding grease weight 2～10% in hydrolysate, reaction is more than 0.5 hour down at 40～65 ℃, and in the hydrolysis vigor that the sweet oil emulsion process is measured, the lipase activity of every gram grease correspondence is higher than 50IU in the reaction system;
(3) oil substances in the reaction product that obtains of recycling step (2) is natural milk-taste essence base-material.
2. method according to claim 1 is characterized in that described lipase is to derive from animal, Rhizopus, Aspergillus, Mucor, Penicillium, bacterium or saccharomycetic one or more mixture.
3. method according to claim 1 and 2 is characterized in that described alcohols is methyl alcohol, ethanol, propyl alcohol or their mixture.
4. method according to claim 3 is characterized in that in the step (1), hydrolysising reacting temperature is 35～45 ℃; Greasy acid value is 60～80 after the control hydrolysis.
5. method according to claim 4 is characterized in that the add-on of alcohol described in the step (2) is 3～8% of a grease weight, reacts more than 3 hours down for 45～60 ℃ in temperature.
6. method according to claim 5 is characterized in that in the step (2), and in the hydrolysis vigor that the sweet oil emulsion process is measured, the lipase activity of every gram grease correspondence is higher than 100IU in the reaction system.
7. method according to claim 6 is characterized in that also adding tensio-active agent in the step (1).
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102067977B (en) * | 2009-11-20 | 2013-04-10 | 光明乳业股份有限公司 | Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof |
| CN102273609B (en) * | 2011-08-26 | 2012-11-14 | 广东汇香源生物科技股份有限公司 | Method for preparing composite strain fermented milk flavor essence |
| CN103734663B (en) * | 2013-12-31 | 2015-11-18 | 丽华（广州）香精有限公司 | Preparation method of a kind of milk-taste essence base-material and products thereof |
| CN104187565B (en) * | 2014-07-21 | 2015-09-09 | 广州市名花香料有限公司 | Resistant to elevated temperatures local flavor ester composition and preparation method thereof and fruity fixastive |
| CN105146465B (en) * | 2015-08-17 | 2017-09-12 | 恒枫食品科技有限公司 | Cream digests the preparation method and applications of base-material |
| CN106509145A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of enzymatically digested butter product |
| CN105707825B (en) * | 2016-02-01 | 2019-01-01 | 广州市名花香料有限公司 | Milk-taste essence base-material and preparation method thereof |
| CN112617165A (en) * | 2020-12-15 | 2021-04-09 | 恒枫食品科技有限公司 | Preparation method of milk-flavor enzymolysis base material and application of base material |
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Assignee: Baer Flavors & fragrances (Shanghai) Co., Ltd. Assignor: South China University of Technology Contract record no.: 2011310000164 Denomination of invention: Process for producing natural milk-taste essence base-material by fatty enzymolysis Granted publication date: 20100811 License type: Exclusive License Open date: 20070207 Record date: 20110831 |