DDC Technology Day | Study on Preparation of Natural Milk Flavor Feed Flavor Substrate by Enzymatic Hydrolysis
Abstract: The natural milky substrate was prepared by enzymatic hydrolysis of milk, and the optimum conditions were as follows: the temperature was 55 ° C, the hydrolysis time was 6 h, the pH was 6.5, and the enzyme addition amount was 0.1%. The flavor of the milky substrate prepared by this process condition is closer to that of pig milk, and 40% is added to the milky fragrance base to make the product softer, natural simulation, enhanced palatability and promoted feeding.
Key words: enzymatic hydrolysis, sensory score, acidity, milky flavor, flavoring
The milk flavor is mainly composed of monomer, and the enzymatic hydrolysis of natural milk flavor is very complicated. Compared with the milk flavor of the blending method, the milk aroma is more natural, soft, full and true, and gives the flavor and natural flavor of the flavored product. Milky fragrance is more consistent. In the food or feed industry, natural milk fragrance is the main development trend . Natural milk is most common in enzymatic and fermentation methods. Enzymatic preparation of natural milky substrate is based on milk, butter, etc., and the fat is decomposed by the action of lipase, so that the fragrance is 150-200 times. Frankincense substrate. Wang Jianming et al  used cheese flavor lipase and complex protease to hydrolyze milk to obtain a rich cheese flavor additive, so that people can taste the flavor of cheese at the price of milk. Japan's Hasegawa Company uses lipase to treat oil and fat to produce milk flavor. Kanisawa et al.  reported that microbial lipase showed high activity against palmitic acid and octadecenoic acid, important constituents in milk flavor.
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