DDC technology day cream enzyme hydrolysate water free butter to prepare natural milk flavor
Milk flavor is one of the most widely used food flavors. It has been widely used in food and feed industry. At present, the most commonly used milk flavor is mainly made up of synthetic materials such as vanillin, ethyl vanillin, lactone and so on. It often has some disadvantages such as irritation, lack of natural feeling, poor pleasure and short fragrance retention time. , therefore, developing natural and safe milk flavor is a topic that people have been working on. Natural milk aroma components generally include alcohols, aldehydes, acids, ketones, esters, lactones, sulfides and so on. Their aroma sources are natural aroma components in fresh milk and aroma components formed in dairy processing, mainly including diacetyl (2,3-butanedione), ethyl-conjugate, butyl decanolide, butyl dodecanolactone and milk lactone . In recent years, many studies have shown that enzymatic hydrolysis of cream (or cream) is an effective way to prepare natural milk flavors. Enzymatic hydrolysis of cream to produce compounds with milk flavor characteristics under certain conditions can increase the enzyme substrate by 150~250 times .
According to the enzymolysis butter products produced by different manufacturers in the market, the quality and aroma of the products are quite different due to their different enzymes and different processing conditions. Some of them are partial to the taste of milk fat, some of them prefer the cream flavor, others have more fermented milk flavor. Therefore, the technology and conditions of producing natural milk flavors by enzymatic butter are still necessary for further research based on the demand of products.
This research focuses on developing a natural milk flavor with cream flavor and a certain flavor of fermented milk.
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