CN102640797B - Butter fat enzymolysis product and preparation method and application thereof - Google Patents
Butter fat enzymolysis product and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a butter fat enzymolysis product and a preparation method and application thereof. The preparation method comprises the following steps: (1) sterilizing single cream, adding lipase into the sterilized single cream to be evenly mixed to form a mixture, performing enzymolysis under the stirring or oscillating condition, or adding an emulsifying agent into the single cream to perform emulsification and then perform sterilization, adding the lipase into the mixture to be evenly mixed, and performing the enzymolysis under the standing condition or under the stirring or oscillating condition, and (2) heating the enzymolysis product obtained by means of the step (1) to kill the lipase. The invention further provides the application of the butter fat enzymolysis product in food preparation, and the butter fat enzymolysis product can be applied to foods including milk-flavored food, cream-flavored food, cured food and dairy products with related flavor and the like. The butter fat enzymolysis product can have the effects of enhancing product characteristic aromas and sensory characteristics of different production batches of standardized products under the condition that any food additive is not added.
Description
Technical field
The invention belongs to field of food, particularly a kind of preparation method of butter oil enzymolysis product, butter oil enzymolysis product of this preparation method's gained and uses thereof.
Background technology
The aesthetic quality of food is promoting food consumption, however the today being more and more concerned in food health, and consumer pursues more and more higher to sense organ, but repels the interpolation of non-natural substances.Therefore, utilize the methods such as biotechnology to obtain the natural flavour mountaineous material trend that is inevitable.The milk-taste essence of chemical synthesis is still difficult to butterfat fragrance to carry out meticulous simulation, and natural milk-taste essence shows superior many on fragrance, especially in the field of curing.The milk-taste essence that utilizes related microorganisms, enzyme hydrolysis milk wet goods animal nutrition to make through modification allotment again has natural, the soft feature of fragrance.But, the shortcomings such as cost is high, complicated operation that these means are prepared milk-taste essence except having, in rules, be still regarded as food additives, cannot accomplish real " without adding " food.Therefore, butter oil enzymolysis product is directly used in to the hot fields that food flavouring becomes research, but owing to obtaining stable enzymolysis local flavor and the practical application of production technology, be two large difficult points, therefore, also do not utilize so far the relevant report of the direct flavouring of butter oil zymolyte.
Summary of the invention
Therefore, the technical problem to be solved in the present invention is exactly comparatively to limit to for the rare cream byproduct purposes producing in existing Dairy Production technique, consumer is to defect and problem that in dairy products, external chemical addition agent acceptance level reduces day by day, provide a kind of new butter oil enzymolysis product preparation method, the butter oil enzymolysis product of this preparation method's gained and the purposes of this product in preparing food.
The inventor is by large quantity research and repeatedly test pleasantly surprised discovery in the enzymolysis process of butter oil, difference along with the restriction enzyme site of lipase, can obtain the natural origin flavor substance of the different flavor directions such as creamy taste, cheesy, milk taste, fragrant and sweet taste, nut taste, can be applied to respectively in the food processing technologies such as bakery, dairy products, to reach, increase product feature fragrance, the different production batch product sensory of standardization characteristic texts, thereby completed the present invention.
For solving the problems of the technologies described above, one of technical scheme provided by the invention is: a kind of preparation method of butter oil enzymolysis product, and wherein said method comprises the following steps:
(1) will after rare cream sterilizing, add lipase to mix, form mixture, under stirring or oscillating condition, carry out enzyme digestion reaction, or rare cream is added to sterilizing after emulsifying agent emulsification, add again lipase to mix, under standing condition or under stirring or oscillating condition, carry out enzyme digestion reaction;
(2) by the enzymolysis product heating of step (1) gained, by lipase deactivation.
Wherein the described rare cream of step (1) is the product being obtained through centrifuge separation by raw milk.The fat content of described rare cream is preferably in 36～40% (mass percents), and pH value is preferably 6.5～7.5.Rare cream described in the present invention is isolated rare cream while producing defatted milk best.Wherein said raw milk is the conventional raw milk of using in this area, preferably can be one or more of rich milk, reconstituted milk, Fresh Milk, goat dairy and sheep Ruzhong, be Fresh Milk best, described Fresh Milk refers to the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, only through supercooling, may be through filtration, but not sterilization, heating, breast only, particularly do not pass through pasteurize, can be described as again raw milk, Fresh Milk or raw milk.Described sterilizing is the conventional sterilization technology of this area, and sterilising temp is preferably 95～137 ℃, and sterilization time is preferably 4～900 seconds.
Wherein the described lipase of step (1) be to fatty Short-Chain Fatty Acids have more specific, through safety evaluation and commercial lipase, the enzyme activity of described lipase is 250～80000LU/g; Described lipase is any in lipase 1～5 preferably.Described lipase 1～5 is respectively: lipase 1, Validase Lipase MJ (trade name), restriction enzyme site is sn-1, sn-3 (part sn-2), and the Essential hypertension of enzymolysis product is M > S=L (M: medium chain fatty acid; S: SCFA; L: LCFA); Lipase 2, Validase Lipase AN (trade name), restriction enzyme site is sn-1, sn-3, the Essential hypertension of enzymolysis product is L > M > S; Lipase 3, Fungal LipaseRO (trade name), restriction enzyme site is sn-1, sn-3, the Essential hypertension of enzymolysis product is S > M > > > L; Lipase 4, Pancreatic Lipase 250 (trade name), restriction enzyme site is sn-1, sn-3, the Essential hypertension of enzymolysis product is S > L; Lipase 5, Dietrenz Lipase CR (trade name), restriction enzyme site is sn-1, sn-2, sn-3; The addition of described lipase is 0.1%～1.0% (mass percent) of mixture total weight amount preferably.
Wherein the described mixing of step (1) be take lipase and in rare cream, is uniformly dispersed as object, and this step can adopt the method for this area routine to carry out.
Wherein the described emulsifying agent of step (1) is the conventional food emulsifying agent using in this area.Food emulsifying agent belongs to surfactant, generally in the majority with non-ionic surface active agent and anionic, and it consists of hydrophilic and hydrophobic grouping, owing to having hydrophilic and amphiphilic nature oleophylic, can reduce water and oil surface tension, and water and oil are dissolved each other.This area general food emulsifying agent comprises list, bi-tristearin and derivative thereof, lecithin and derivative thereof, sucrose fatty ester and methyl glycol fatty acid ester etc., emulsifying agent of the present invention is more preferably selected from one or more in glycerin monostearate, lecithin, Tween 80 and sucrose fatty ester.Described emulsifying agent preferably use amount is mass percent 0.1～0.5%.
Wherein described standing of step (1) is the rare cream of sterilizing for emulsifying agent emulsification treatment, without the rare cream of sterilizing of emulsification treatment need to stir or oscillating condition under carry out enzymolysis.Wherein said stirring is this area routine techniques, and described mixing speed is preferably 60～900r/min, is more preferably 60～650r/min, is 350～650r/min best; The speed of described vibration is preferably 60～250r/min.
The wherein said enzyme digestion reaction time, is the complete required time of enzyme digestion reaction, and described enzymolysis time is preferably 2.5～24h; The temperature of described enzymolysis is the enzymatic activity optimum temperature of lipase, is preferably 8～50 ℃, and when described enzyme digestion reaction stops, the pH value of enzymolysis product is preferably 5.0～6.5.
Wherein the described heat treatment of step (2) enzyme that goes out is the ordinary skill in the art, and preferably enzyme-deactivating condition is to be incubated 5～30min at 80～95 ℃; More preferably deactivation condition is to be incubated 5～15min at 90～95 ℃.
For solving the problems of the technologies described above, two of technical scheme provided by the invention is: by the butter oil enzymolysis product of above-mentioned preparation method's gained.
Wherein said butter oil enzymolysis product, because fatty acid triglycercide in butter oil etc. is become flavor substance and the flavor substance precursors such as saturated and unrighted acid, ketone acid by enzymolysis, and along with the difference of restriction enzyme site, can obtain the natural origin flavor substance of different flavor direction: the enzymolysis product of wherein said lipase 1 has buttermilk and butter aroma; The enzymolysis product of lipase 2 has ripe Cheddar local flavor, soap taste slightly; The enzymolysis product of lipase 3 has strong butter aroma; The enzymolysis product cheese taste of lipase 4 is strong; The enzymolysis product milk of lipase 5 is strong.Described butter oil enzymolysis product is through being cooled to 7 ℃ of following preservations, can be used on the same day and the many batches of productions of next day.
For solving the problems of the technologies described above, three of technical scheme provided by the invention is: the purposes of butter oil enzymolysis product of the present invention in preparing food.
Butter oil enzymolysis product of the present invention, after enzyme-deactivating is processed, can directly be used, without any other processing.
Purposes of the present invention is preferably the purposes of described butter oil enzymolysis product in preparing acidified milk (comprising full-cream, degreasing and partially skimmed acidified milk).Described acidified milk preferably refers to that take raw milk or milk powder is raw material, the product of the pH value reduction of making after sterilization, fermentation.Described raw milk is Fresh Milk best, described Fresh Milk refers to the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, only through supercooling, may be through filtering, but not sterilization, heating, only newborn, particularly do not pass through pasteurize, can be described as again raw milk, Fresh Milk or raw milk.The described method of preparing acidified milk is this area common process, and butter oil enzymolysis product is joined in raw milk and completes batching, and then homogeneous, sterilization, cooling, inoculation fermentation, cooling, filling, obtain.The addition of described butter oil enzymolysis product is preferably 0.05%～1.0% (v/v).
Wherein said purposes is the purposes of described butter oil enzymolysis product in preparing cheese or processed cheese preferably.Described cheese, preferably refer to ripe or immature soft, semi-rigid, hard or ultrahard matter, can cated dairy products, wherein lactalbumin/caseic ratio is no more than the corresponding proportion in milk.The described method of preparing cheese is this area common process, described butter oil enzymolysis product is joined in raw milk, then homogeneous, sterilization, cooling, inoculation fermentation, add renin, cutting, stirring intensification, discharging whey, salt adding, pile up, compressing, ripe, obtain.
Wherein said processed cheese, preferably refers to that take cheese (ratio is greater than 15%) is primary raw material, adds emulsification salt, adds or do not add other raw material, the product of making through techniques such as heating, stirring, emulsifications.The described method of preparing processed cheese is this area conventional method, by natural cheese, butter stripping and slicing, add all the other batchings, heat up to stir, add butter oil enzymolysis product, emulsification, homogeneous, sterilization, cooling and get final product.The addition of wherein said butter oil enzymolysis product is preferably 0.05%～1.0% (v/v).
Wherein said purposes is the purposes of described butter oil enzymolysis product in preparing bakery preferably.Described bakery preferably refers to take flour, yeast, salt, granulated sugar and water as base stock, adds appropriate grease, dairy products, egg, additive etc., through the process means of series of complex, cures the instant food forming.The described method of preparing bakery is the conventional preparation method in this area, and butter oil enzymolysis product is added in butter, is made into oil sample, adds all the other batchings in oil sample, dismisses; Put into 180 ℃ of baking boxs, baking 15min.The addition of wherein said butter oil enzymolysis product is preferably 0.05%～1.0% (v/v).
The raw material that the present invention is used or reagent except special instruction, equal commercially available obtaining.
Than prior art, beneficial effect of the present invention is as follows: along with the difference of lipase restriction enzyme site, rare cream, with after lipase hydrolysis, can be obtained to the natural origin flavor substance of different flavor direction: the enzymolysis product of lipase 1 has buttermilk and butter aroma; The enzymolysis product of lipase 2 has ripe Cheddar local flavor, soap taste slightly; The enzymolysis product of lipase 3 has strong butter aroma; The enzymolysis product cheese taste of lipase 4 is strong; The enzymolysis product milk of lipase 5 is strong.
Above-mentioned butter oil enzymolysis product can be applied to respectively in the food such as bakery product, dairy products, to reach, increases product feature fragrance, the different production batch product sensory of standardization characteristic texts.This product does not add any food additives, utilizes biotechnology to obtain natural flavour mountaineous material, has both catered to the psychology that consumer health and taste are laid equal stress on, and has increased new purposes again for producing the rare cream producing in skimmed milk process.The increase of the rare cream link of enzymolysis simultaneously, the control of stable butter oil enzymolysis hydrolysate, is another innovation and the progress of Dairy Production technique, has promoted the development of enzyme preparation industry, has expanded food application in Dairy Processing with enzyme.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, feature of the present invention and beneficial effect are described.
Fig. 1 is the gas chromatogram of rare cream.
Fig. 2 is the gas chromatogram of rare cream enzymolysis product.
Fig. 3 is rare cream free fatty acid content comparison diagram before and after butter oil enzyme hydrolysis.
Fig. 4 is butter oil enzymolysis product preparation technology flow chart.
The specific embodiment
With embodiment, further illustrate the present invention below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.Wherein said percentage unless otherwise noted, is mass percent.Products material in embodiment comprises:
Lipase: lipase 1, Validase Lipase MJ (trade name); Lipase 2, Validase LipaseAN (trade name); Lipase 3, Fungal Lipase RO (trade name); Lipase 4, Pancreatic Lipase 250 (trade name); Lipase 5, Dietrenz Lipase CR (trade name); Supplier: DSM (China) Co., Ltd.
Milk: commercially available bright fresh milk.
Fermented bacterium Y-100: lactobacillus bulgaricus, streptococcus thermophilus.Danisco (China) Co., Ltd.
White granulated sugar: Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
Converted starch: Jia Ji Asia-Pacific (China) Co., Ltd.
Thickener: hydroxypropyl PASELLI EASYGEL 50%, pectin 30%, gelatin 20%.Upper sea blue Dao Jiahua Food Co., Ltd.
Acidified milk formula:
| Raw material | Addition (%) |
| Milk | 92.3 |
| Fermented |
2 |
| White granulated sugar | 7.0 |
| Converted starch | 0.3 |
| Thickener | 0.2 |
| Rare cream zymolyte | 0.2(V/V) |
Preparation technology: the preparation technology of butter oil enzymolysis product as shown in Figure 4.
1, rare cream sterilizing: rare cream fat content 40%, 137 ℃ of sterilising temps, sterilization time 4s, pH7.50, is cooled to 40 ℃.
2, the lipase 1 that enzyme activity is 15000LU/g mixes with the rare cream of sterilizing of step 1 gained, and constant temperature stirs 20min, makes it to mix, and wherein lipase 1 accounts for 0.2% of mixture quality.
3, vibration hydrolysis: 40 ℃, hunting speed 60rpm, reaction time 4.5h, terminal pH5.40.
4, the deactivation of enzyme: be incubated 15min at 90 ℃.
5, butter oil enzymolysis product and raw material milk constant temperature stir 15min, make it to mix mixing, and wherein butter oil enzymolysis product accounts for 0.2% of finished product volume.
6, enter in acidified milk processing technology: standardized raw material milk (add enzymolysis product, the mode that adds is that routine feeds intake) → batching → homogeneous → sterilization → cooling → inoculation fermentation → turn over cylinder is cooling → filling.
The final products that obtain are thus without adding any essence and flavoring agent, and milk is strong, milk strong oil feel.
Cheddar formula:
| Raw material | Addition (%) |
| Milk | 99.0 |
| Rare cream zymolyte | 1.0(V/V) |
| Leavening | 2 |
| Renin | 0.003 |
Preparation technology:
1, rare cream sterilizing: rare cream fat content 36%, 95 ℃ of sterilising temps, sterilization time 900s, pH6.50, is cooled to 50 ℃.
2, the lipase 2 that enzyme activity is 80000LU/g mixes with the rare cream of sterilizing of step 1 gained, and wherein lipase 2 accounts for 0.1% of mixture quality.
3, stir hydrolysis, 50 ℃, mixing speed 900rpm, reaction time 2.5h, terminal pH5.0.
4, the deactivation of enzyme: be incubated 30min at 80 ℃.
5, enter in Cheddar processing technology: milk → add 1.0% (v/v) enzymolysis product → homogeneous → pasteurize → cooling → add leavening → add renin → cutting → stirring intensification → discharging whey → salt adding → pile up → compressing → maturation.
After the final products short-term maturation obtaining thus, obtain strong Cheddar characteristic flavor on basis, thereby obtain maturity period Cheddar product short and with rich flavor.
Embodiment 3
Cream cheese formula:
| Raw material | Addition (%) |
| Milk | 89.73 |
| Rare cream | 9.97 |
| Rare cream zymolyte | 0.3(V/V) |
| Leavening | 1.5 |
| Renin | 0.003 |
Preparation technology:
1, rare cream emulsification, sterilizing: rare cream fat content 36%, the compound emulsifying agent (60% glycerin monostearate, 40% the Tween 80 that add 0.3% (mass percent), Danisco (China) Co., Ltd), stirring, homogeneous, sterilization treatment, 120 ℃ of temperature, sterilization time 15s, pH6.74, is cooled to 8 ℃.
2, the lipase 3 that enzyme activity is 8000LU/g mixes with the rare cream of sterilizing of step 1 gained, and wherein lipase 3 accounts for 1.0% of mixture quality.
3, vibration hydrolysis: 8 ℃, hunting speed 250rpm, reaction time 24h, terminal pH5.50.
4, the deactivation of enzyme: be incubated 5min at 95 ℃.
5, butter oil enzymolysis product mixes with the milk after pasteurize, rare cream, and wherein butter oil enzymolysis product accounts for 0.3% of volume of mixture.
6, enter in cream cheese processing technology: the mixture → homogeneous of step 5 → add leavening → add renin → cutting → blanching → moulding → upset discharging whey → salt adding → post processing, packing.
The cream cheese milk that obtains is thus strong, milk strong oil feel, and aftertaste is long.
Embodiment 4
Reproduced cheese formula:
Preparation technology:
1, rare cream sterilizing: rare cream fat content 36%, the compound emulsifying agent (50% sucrose fatty ester, 50% the lecithin that under high-speed stirred, add 0.2% (mass percent), Danisco (China) Co., Ltd), homogeneous, sterilizing.98 ℃ of sterilising temps, sterilization time 900s, pH6.60, is cooled to 45 ℃.
2, the lipase 4 that enzyme activity is 15000LU/g fully mixes with the rare cream of sterilizing of step 1 gained, and wherein lipase 4 accounts for 0.15% of mixture quality.
3,45 ℃ of standing hydrolysis, hydrolysis time 24h, terminal pH5.38.
4, the deactivation of enzyme: be incubated 5min at 95 ℃.
5, butter oil enzymolysis product adds in the processed cheese premix after intensification, and wherein butter oil enzymolysis product accounts for 0.05% of volume of mixture.
6, enter processed cheese processing technology: all the other batchings of natural cheese, butter stripping and slicing → add → heat up stir → add butter oil enzymolysis product → emulsification → homogeneous → sterilization → cooling.
The processed cheese obtaining thus possesses strong natural cheese characteristic flavor on basis.
Embodiment 5
Cookies formula:
| Raw material | Addition (%) |
| Butter | 29 |
| Rare cream zymolyte | 1.0(V/V) |
| Granulated sugar | 11.6 |
| Grease | 20.7 |
| Flour | 29 |
| Egg | 8.7 |
Preparation technology:
1, rare cream sterilizing: rare cream fat content 39%, 135 ℃ of sterilising temps, sterilization time 4s, pH7.0, is cooled to 40 ℃.
2, the lipase 5 that enzyme activity is 250LU/g mixes with the rare cream of sterilizing of step 1 gained, and wherein lipase 5 accounts for 1% (mass percent) of mixture quality.
3, stir hydrolysis, 35 ℃, mixing speed 60rpm, reaction time 4h, terminal pH6.5.
4, the deactivation of enzyme: be incubated 30min at 80 ℃.
5, butter oil enzymolysis product is added in butter, and addition is 1.0% (V/V), is made into oil sample.
6, in oil sample, add all the other batchings, dismiss.Put into 180 ℃ of baking boxs, baking 15min.
The cookies milk that obtains is thus strong, flavour, smell are all better than the cookies that does not add butter oil enzymolysis product.
To in embodiment 1～5, add not interpolation butter oil enzymolysis product that the finished product of hydrolysate and same recipe and technique makes in contrast product according to GB/T 4454.2-2008, carry out sensory test, evaluation of odors is fraction representation (full marks are 40 minutes) for result, select pure (39.1 minutes～40.0 minutes), purer (36.0 minutes～39.0 minutes), can (32.0 minutes～35.9 minutes), still can (28.0 minutes～31.9 minutes), pass (24.0 minutes～27.9 minutes) and fail (24.0 minutes following) explains.Evaluation result shows, adds the mark that the finished product of hydrolysate obtains to be all not less than 39.1 minutes (referring to table 1).Add the finished product of butter oil enzymolysis product through sensory evaluation, its result shows the interpolation of butter oil zymolyte, and finished product is compared with reference product, and characteristic flavor on basis significantly strengthens, aftertaste is true and long.
The contrast of table 1 subjective appreciation mark
| Sample | Acidified milk | Cheddar | Cream cheese | Reproduced cheese | Cookies |
| Reference product | 37.8 | 36.5 | 38.8 | 37.5 | 37.0 |
| Embodiment product | 39.1 | 39.9 | 39.5 | 39.2 | 39.8 |
From above data, can find out, the prepared rare cream enzymolysis product of the present invention is except can be used for that bar kills and pasteurized milk (full-cream, partially skimmed, degreasing) strengthens milk Flavor, also can be used for other dairy products: in the food such as acidified milk, cheese, cream cheese, processed cheese and bakery product, from Analyses Methods for Sensory Evaluation Results, in the range of application of this technology, add butter oil enzymolysis product remarkable to the flavour of finished product and smell improvement effect.
Middle short chain in butter oil and part LCFA are the important fragrance sources of milk food.Therefore, take lipase 3 as example, lipase 3 is added to the access amount of 1.0% (w/w) in the rare cream of sterilizing of 40 ℃, vibration hydrolysis, 250rpm, reaction time 5h, terminal pH5.25, is incubated the 5min enzyme that goes out at 95 ℃, obtains rare cream enzymolysis product.By chromatography of gases, analyze, measured volatile flavor substance and the Essential hypertension of rare cream and rare cream enzymolysis product.This result shows, rare cream enzymolysis product free fatty acid amount growth nearly 10%, wherein, middle short chain and part LCFA have remarkable increase, Fig. 1, Fig. 2 are respectively the gas chromatogram of rare cream and rare whipped fat enzymolysis product, and Fig. 3 is for part increases significant free fatty acid content comparing result.
By the visible rare cream of above-mentioned data after lipase enzymolysis, (for example there is newborn category feature local flavor fragrance, milk taste, creamy taste, cheese taste, buttermilk taste etc.) composition, in the free fatty of the hydrolysate of rare cream milk fat fat enzyme, SCFA (C
2～C
6) lay particular stress on cheese taste, medium chain fatty acid (C
8～C
16) lay particular stress on creamy taste, LCFA (> C
18) lay particular stress on soapy flavor.The obvious increase of free fatty composition, has explained the phenomenon of butterfat enzymolysis technological improvement Related product local flavor in theory.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (7)
1. a preparation method for butter oil enzymolysis product, is characterized in that, described preparation method comprises the following steps:
(1) rare cream is added to sterilizing after emulsifying agent emulsification, the addition of described emulsifying agent is mass percent 0.1～0.5%, add again lipase to mix, under standing condition, carry out enzyme digestion reaction, described lipase is selected from Validase Lipase MJ, Validase Lipase AN, Fungal Lipase RO, a kind of in Pancreatic Lipase250 and Dietrenz Lipase CR, the enzyme activity of described lipase is 250～80000LU/g, lipase addition is 0.1%～1.0% of mixture total weight amount, described percentage is mass percent, wherein said enzymolysis time is 2.5～24 hours, the temperature of described enzymolysis is 8～50 ℃, when described enzyme digestion reaction stops, the pH value of enzymolysis product is 5.0～6.5,
(2) by the enzymolysis product heating of step (1) gained, lipase deactivation is obtained to butter oil enzymolysis product, and the wherein said lipase adding is that the enzymolysis product of Validase Lipase MJ gained is the butter oil enzymolysis product with buttermilk and butter aroma local flavor; The described lipase adding is that the enzymolysis product of Validase Lipase AN gained is to have ripe Cheddar local flavor, the butter oil enzymolysis product of soap taste slightly; The described lipase adding is that the enzymolysis product of Fungal Lipase RO gained is the butter oil enzymolysis product with butter aroma; The described lipase adding is that the enzymolysis product of Pancreatic Lipase250 gained is the butter oil enzymolysis product with cheese flavor; The described lipase adding is that the enzymolysis product of Dietrenz Lipase CR gained is the butter oil enzymolysis product with milk Flavor.
2. the preparation method of butter oil enzymolysis product as claimed in claim 1, it is characterized in that, the fat content of the described rare cream of step (1) is 36～40%, described percentage is the mass percent that described fat accounts for described rare cream, pH value is 6.5～7.5, described sterilising temp is 95～137 ℃, and sterilization time is 4～900 seconds.
3. the preparation method of butter oil enzymolysis product as claimed in claim 1, is characterized in that, the described emulsifying agent of step (1) comprises one or more in glycerin monostearate, lecithin, Tween 80 and sucrose fatty ester.
4. the preparation method of butter oil enzymolysis product as claimed in claim 1, is characterized in that: the described enzymolysis product heating-up temperature of step (2) is 90～95 ℃, and temperature retention time is 5～30 minutes.
5. the butter oil enzymolysis product of preparation method's gained as described in claim 1～4 any one.
6. the purposes of butter oil enzymolysis product as claimed in claim 5 in preparing food.
7. purposes as claimed in claim 6, is characterized in that, described butter oil enzymolysis product is for the preparation of acidified milk, cheese, processed cheese or bakery.
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| US20220061347A1 (en) * | 2020-08-25 | 2022-03-03 | Darifair Foods, LLC | Lipase-treated food products |
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| WO2024113231A1 (en) * | 2022-11-30 | 2024-06-06 | Cargill, Incorporated | A Flavor Enhancer, Methods of Producing the Same and Food Comprising the Same |
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| 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 |
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| CN1857112A (en) * | 2006-05-25 | 2006-11-08 | 天津市诺奥科技发展有限公司 | Method for preparing milk flavour using composite enzyme preparation |
| 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 |
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