CN104957579A - Preparation method of natural milk-flavor base material - Google Patents

Abstract

The invention discloses a preparation method of a natural milk fragrance base material, and relates to the field of preparation of food essence. In the present invention, butter is used as raw material, water and whey powder are added, and enzymolysis liquid is prepared by lipase and protease enzymolysis respectively; lactose is added to the enzymolysis liquid and mixed evenly, and reacted at 80-90° C. After 35 minutes, the natural milk flavor base material was prepared. The natural milk-flavored base material prepared by the present invention has a rich, rich and smooth milky flavor, with a harmonious and mellow sweet taste, and the highest score is 86-89 points. The acid value of the produced milk-flavored base material is measured at 1.0-2.2 mgKOH/g fat. The biscuit is made by using the milk flavor base material of the invention, and the biscuit has a milk flavor similar to that of a cookie and has a better taste. After opening the package after one month, the biscuits still have a milk flavor. The milk fragrance base material of the invention has good heat resistance and fragrance persistence, and can be used in the production and preparation of baked food.

Description

A kind of preparation method of natural milk fragrance base material

technical field

The invention relates to the field of edible flavor preparation, in particular to a preparation method of a natural milk flavor base material.

Background technique

Milk flavor is one of the most widely used flavors in the food industry. It plays an increasingly important role in baked goods, milk drinks, ice cream, ice cream, soybean milk and other foods, directly affecting the quality of food. There are two types of milk flavors: chemical type and natural type. It is difficult for chemically synthesized milk flavors to simulate the creamy aroma in detail, while natural milk flavors are much superior in aroma performance, especially in the field of baking. Natural milk flavor Fragrance preserves the creamy aroma precisely. Although chemically synthesized milk flavors still occupy an important position in the market, with the improvement of people's living standards and the enhancement of health awareness, people's demand for pure natural healthy food is increasing. Therefore, flavor developers are seeking a new method to produce natural high-quality milk flavor.

At present, the enzymatic method is one of the main methods for naturally producing milk flavors. In this method, cream or cream is used as raw material, and enzymatic cream is obtained through lipase hydrolysis, and then the enzymatic cream is used as the base material to be appropriately modified. Different needs are deployed into various milk flavors. The milk flavor produced by this method can overcome the shortcoming of chemically synthesized milk flavor, but it still has obvious shortcomings in the strength of milk flavor. Generally, milk fat hydrolyzate is added to margarine, and it needs to be added as much as 2%. The amount will be effective, and the direct addition of hydrolyzate will lead to an increase in the acid value of the product, so it is necessary to further develop and solve these problems.

Contents of the invention

The object of the present invention is to provide a method for preparing a natural milk flavor base material aiming at the shortcomings of the prior art.

The technical scheme that the present invention takes is:

A preparation method of natural milk flavor base material, comprises the following steps:

1) Weigh an appropriate amount of butter, add water and whey powder, pre-sterilize at 70-80°C for 16-24 minutes, and cool down to room temperature;

2) Add an appropriate amount of lipase and mix evenly, enzymolyze at 40-47°C for 3-5 hours, and inactivate the enzyme at 90-100°C for 8-15 minutes;

3) Add an appropriate amount of protease and mix evenly, enzymolyze at 40-55°C for 3-8 hours, and inactivate the enzyme at 90-100°C for 8-15 minutes to obtain enzymatic hydrolyzate a;

4) Add an appropriate amount of lactose, mix well, and react at 80-90°C for 20-35 minutes to prepare a natural milk flavor base.

As a further improvement of the above preparation method, the amount of water added in step 1) is 35-60% of the mass of butter, and the amount of whey powder added is 23-28% of the mass of butter; pre-sterilized at 75°C for 20 minutes.

As a further improvement of the above preparation method, the amount of lipase added in step 2) was 0.12-0.18% of the mass of butter, the enzymatic hydrolysis temperature of lipase was 45°C, and the enzymatic hydrolysis time was 5 h.

As a further improvement of the above preparation method, the amount of protease added in step 3) is 0.02-0.03% of the mass of butter, the enzymatic hydrolysis temperature of protease is 45°C, and the enzymatic hydrolysis time is 8h.

As a further improvement of the above preparation method, the amount of lactose added in step 4) is 6-9% of the mass of the enzymatic solution a, the reaction temperature is 90°C, and the reaction time is 30 minutes.

A preparation method of natural milk flavor base material, comprises the following steps:

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymolysis solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

The beneficial effects of the present invention are:

1. The natural milk-flavored base material prepared by the present invention has a strong, rich, and smooth milky flavor, with a harmonious and mellow sweet taste, and the highest score is 86-89 points. At this time, the acidity of the produced milk-flavored base material The price is 1.0～2.2 mgKOH/g fat.

2. Utilize the milk-flavored base material of the present invention to make biscuits, the experimental results show that: the taste of the biscuits without the milk-flavored base material is monotonous, with a faint burnt aroma; The milk flavor of the cookies, but also the obvious sweet milk flavor, the taste is better. After opening the package after one month, the biscuits still have a milk flavor. It can be seen that the milk fragrance base material of the present invention has good heat resistance and fragrance retention, and can be used in the production and preparation of baked food.

Detailed ways

Material:

Butter is commercially available Duomei Xian brand unsalted butter; protein whey powder is provided by Guangzhou Rifeng Animal Husbandry Co., Ltd.; Lipase G “Amano” 50 and Protease M “Amano” SD are both provided by Amano Enzyme Trading (Shanghai ) Limited offer.

Determination of acid value:

For the determination method, refer to "Determination of Acid Value and Acidity of Animal and Vegetable Oils and Fats" (GB/T 5530-2005).

Sensory evaluation:

Five sensory evaluation members evaluated the three aspects of aroma intensity, aroma purity and fragrance retention time of the milk flavor base material obtained by enzymatic hydrolysis. The specific scoring standards are shown in Table 1.

Table 1 Aroma scoring criteria

The present invention will be further described below in conjunction with specific examples, but not limited thereto.

Example 1

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The obtained milk-flavored base material is sweet and milk-flavored, with a soft and harmonious milky aroma, and a high sensory score of 89 points. The measured acid value is 1.8mgKOH/g fat, and it has good heat resistance and durability. Fragrant, suitable for use in baked goods.

Example 2

1) Weigh an appropriate amount of butter, add water and whey powder, the amount of water added is 40-60% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 70-80°C for 16-24 minutes, and then cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The obtained milk-flavored base material is sweet and milky-flavored, with a soft and harmonious milky aroma. The sensory score is 85-86 points, and the measured acid value is 1.7-2.2 mgKOH/g fat. There are significant differences in the effects of different water additions on the aroma production of enzymatic butter. When the amount of water added is small, the concentration of butter is high, and the fluidity of the reactant is poor, which is not conducive to the enzymolysis of lipase. Aroma intensity also increases. 40% is the best, when the amount of water added is higher than 40%, as the amount of water added increases, the intensity of the aroma of the obtained milk flavor base material becomes lighter and the sweetness decreases.

Example 3

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 6-9% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The obtained milk-flavored base material is sweet and milky-flavored, with a soft and harmonious milky aroma. The sensory score is 75-79 points, and the measured acid value is 1.0-1.1 mgKOH/g fat. Lactose has an important influence on the color and flavor of dairy products, and the browning reaction and the formation of flavor after fermentation are inseparable from the role of lactose. The appropriate amount of lactose should be selected. If there is too little lactose, it cannot fully react with the amino compounds in the sample; if there is too much lactose, it will cause waste and affect the fluidity of the sample, which is not conducive to the reaction. As the amount of lactose increases, the sweetness and smoothness of the aroma are significantly enhanced, and the acid value of the sample is on the rise. When the amount of lactose is added at 8%, the aroma is the best, and the thick milky aroma and sweetness are harmoniously blended together, rich But it feels sweet but not greasy.

Example 4

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolyze at 45°C for 5 hours, and inactivate the enzyme at 90°C for 8-15 minutes;

3) Add protease and mix evenly, wherein the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 3-8 hours, and inactivate the enzyme at 90°C for 8-15min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymolysis solution a. After reacting at 90°C for 20-35 minutes, the natural milk flavor base is prepared.

Conclusion: The obtained milk flavor base material has soft and harmonious milk flavor, and the sensory score is high, ranging from 78 to 89 points, and the measured acid value is 0.8 to 1.1 mgKOH/g fat. When the enzymatic hydrolysis time was less than 8 h, with the prolongation of the enzymatic hydrolysis time, the aroma intensity of the obtained milk flavor base material increased, the acid value decreased, and the aroma levels gradually became obvious. When the enzymatic hydrolysis time was 8 hours, the aroma production effect was the best, and the aroma of the obtained milk flavor base material showed a strong sweet milk aroma, and the fragrance lasted for a long time. At this moment, the acid value of the produced milk flavor base material was measured to be 0.8 mgKOH/g fat.

Example 5

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 80-90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The obtained milk-flavored base material is sweet and milk-flavored, with a soft and harmonious milky aroma. The sensory score is 79-84 points. The measured acid value is 1.0-1.1 mgKOH/g fat, and it has good tolerance Hot and fragrant, suitable for baked food. When the reaction temperature is lower than 90°C, as the temperature rises, the aroma score increases, and the color of the product changes from light yellow to dark yellow; when the temperature is 90°C, the sweetness of the milk flavor base is fully supplemented , the milk flavor is rich and rich, and the acid value of the produced milk flavor base material is 1.1mgKOH/g fat.

Comparative example 1

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.25% of the mass of butter, enzymolyze at 45°C for 5 hours, and inactivate the enzyme at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.03% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The sensory score of the obtained milk flavor base material is 70 points, the measured acid value is 1.1 mgKOH/g fat, and the smell of foul smell begins to appear in the obtained milk flavor base material. Lipase enzymatically hydrolyzes butter to produce a variety of short-chain fatty acids, which produce rich odors and are used for flavoring dairy products and butter. However, in Comparative Example 1, it was found that when the amount of enzyme added was too large, the resulting enzymatic hydrolysis products began to appear odorous. smell, and with the increase of the enzyme amount, the foul smell became more and more obvious.

Comparative example 2

1) Weigh an appropriate amount of butter, add water and whey powder, wherein the amount of water added is 40% of the mass of butter, and the amount of whey powder added is 25% of the mass of butter, pre-sterilized at 75°C for 20 minutes, and cooled to room temperature;

2) Add lipase and mix evenly, the amount of enzyme added is 0.15% of the mass of butter, enzymolysis at 45°C for 5 hours, and enzyme inactivation at 90°C for 10 minutes;

3) Add protease and mix evenly, the amount of enzyme added is 0.05% of the mass of butter, enzymolyze at 45°C for 8 hours, and inactivate the enzyme at 90°C for 10min to obtain enzymatic hydrolyzate a;

4) Add lactose and mix evenly. The amount of lactose added is 8% of the mass of the enzymatic solution a. After reacting at 90°C for 30 minutes, the natural milk flavor base is prepared.

Conclusion: The sensory score of the obtained milk flavor base material is 66 points, the measured acid value is 1.4mgKOH/g fat, and the smell of foul smell begins to appear in the obtained milk flavor base material. This may be because when the amount of protease is too much, enzymatic hydrolysis produces a large amount of flavor substances that produce peculiar smell.

Preparation of milk-flavored biscuits (application of milk-flavored base material)

During the biscuit preparation process, the natural milk flavor base material prepared in Example 1 was added to verify its heat resistance and flavor retention.

The experimental results showed that the biscuits without milk flavor base tasted monotonous, with a slight burnt aroma. The biscuits with milk flavor base can not only smell more obvious milk flavor similar to cookies, but also taste obvious sweet milk flavor, and the taste is better. After opening the package after one month, the biscuits still have a milk flavor. It can be seen that the milk flavor base material of the present invention has better heat resistance and flavor retention, and can be used in the production and preparation of baked foods.

Claims (6)

1. a preparation method for natural milk base-material, comprises the following steps:

1) take appropriate butter, add water and whey powder, 70 ~ 80 DEG C of pre-sterilizing 16 ~ 24min, are cooled to room temperature;

2) add appropriate lipase to mix, enzymolysis 3 ~ 5h at 40 ~ 47 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C;

3) add appropriate protease to mix, enzymolysis 3 ~ 8h at 40 ~ 55 DEG C, go out enzyme 8 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains enzymolysis liquid a;

4) add appropriate lactose to mix, after 80 ~ 90 DEG C of reaction 20 ~ 35min, prepare natural milk base-material.

2. preparation method according to claim 1, is characterized in that: in step 1), amount of water is 35 ~ 60% of butter quality, and the addition of whey powder is 23 ~ 28% of butter quality; 75 DEG C of pre-sterilizing 20min.

3. preparation method according to claim 1, is characterized in that: step 2) in the addition of lipase be 0.12 ~ 0.18% of butter quality, lipase hydrolysis temperature is 45 DEG C, and enzymolysis time is 5 h.

4. preparation method according to claim 1, is characterized in that: in step 3), the addition of protease is 0.02 ~ 0.03% of butter quality, and protease hydrolyzed temperature is 45 DEG C, and enzymolysis time is 8h.

5. preparation method according to claim 1, is characterized in that: in step 4), the addition of lactose is 6 ~ 9% of enzymolysis liquid a quality, and reaction temperature is 90 DEG C, and the reaction time is 30min.

6. a preparation method for natural milk base-material, comprises the following steps:

1) take appropriate butter, add water and whey powder, wherein amount of water is 40% of butter quality, and the addition of whey powder is 25% of butter quality, and 75 DEG C of pre-sterilizing 20min, are cooled to room temperature;

2) add lipase to mix, wherein add that enzyme amount is butter quality 0.15%, enzymolysis 5h at 45 DEG C, go out at 90 DEG C enzyme 10min;

3) add protease to mix, wherein add that enzyme amount is butter quality 0.03%, enzymolysis 8h at 45 DEG C, go out at 90 DEG C enzyme 10min, obtains enzymolysis liquid a;

4) add lactose to mix, wherein the addition of lactose is 8% of enzymolysis liquid a quality, after 90 DEG C of reaction 30min, prepares natural milk base-material.