http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107373595-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-206 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107373595-B |
| titleOfInvention | Preparation method of low-cost roasted fragrant milk base material |
| abstract | The invention discloses a preparation method of a low-cost roasted fragrant milk base material, which comprises the following steps: (1) weighing a substrate, adding water, an auxiliary substrate, vanillin and ethyl maltol, sterilizing, and cooling to 35-45 ℃; (2) adding lipase A12, carrying out enzymolysis for 3-24 h at 35-55 ℃, and carrying out enzyme deactivation treatment to obtain an enzymolysis liquid A; (3) adding protease MSD into the enzymatic hydrolysate A, carrying out enzymolysis for 3-24 h at 35-55 ℃, and then carrying out enzyme deactivation treatment to obtain enzymatic hydrolysate B; (4) centrifuging the enzymolysis liquid B, and taking the upper oil phase to obtain the roasted fragrant milk flavor base material; wherein the substrate is salt-free butter and palm oil. The method adopts the salt-free butter and the palm oil as the substrates to prepare the milk-flavor base material with the roasted flavor, the obtained milk-flavor base material has strong and vivid flavor, long flavor retention time, obvious roasted flavor and sweet flavor, and the cost is lower than that of pure butter as the substrate. |
| priorityDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.