Title: Method for preparing milk flavour using composite enzyme preparation
Application Number: 200610013839 Application Date: 2006.05.25
Publication Number: 1857112 Publication Date: 2006.11.08
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/221,A23C13/00,A23L3/3571
Applicant(s) Name: Nuo'ao Science and Technology Development Co., Ltd Address: 300384
Inventor(s) Name: Liu Minyao, Zhang Jun, Liu Liang
Attorney & Agent: gao meiling
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.
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