Natural cream essence and preparation method thereof

• Main Author: CUI DINGWEI
• Format: Patent
• Language: Chinese; English
• Published: 08.03.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The preparation method comprises the following steps: adding flavourzyme into single cream subjected to ultrahigh pressure treatment, hydrolyzing at 30-45 DEG C for 5-6 hours, and regulating the pH value to 7.0-8.0 after enzyme deactivation; adding absolute ethyl alcohol, water and sodium laurate, heating to 35-45 DEG C, homogenizing and emulsifying, adding lipase, and hydrolyzing for 30-60 minutes; a NaCl solution with the mass 0.2-0.5 time that of the single cream is added, the adding amount of NaCl is 0.1-0.5% of the mass of the single cream, and hydrolysis continues to be conducted for 3-4 h at the temperature of 35-45 DEG C; a CaCl2 solution with the mass 0.2-0.5 time that of the single cream is added and evenly stirred, the adding amount of CaCl2 is 0.2-1.0% of the mass of the single cream, the reaction temperature is reduced to 15-25 DEG C within 20-30 min, the temperature is kept, and hydrolysis continues to be conducted for 1-2 h; and performing enzyme deactivation to obtain the natural milk fat esse