Natural salty milk flavor base material prepared by hydrolyzing butter with compound enzyme

The invention discloses a natural salty milk flavor base material prepared by hydrolyzing butter with compound enzyme. The scheme includes the following preparation steps: S1, mixing butter, whey powder and water, and performing sterilizing; adding lipase for enzymolysis, and performing enzyme deactivation to obtain enzymatic hydrolysate A; adding protease for enzymolysis, and performing enzyme deactivation to obtain enzymatic hydrolysate B; s2, centrifuging the enzymatic hydrolysate B, taking an upper-layer oil phase, adding an emulsifier, table salt, 2-acetylpyrazine, methyl cyclopentenolone, vanillin and ethyl maltol, and performing stirring to obtain a mixed solution A; s3, homogenizing the mixed solution A in the step S2 to obtain a mixed solution B; and S4, adding glutamine transaminase into the mixed solution B, adjusting the pH value, performing stirring, and performing freeze-drying to obtain the natural salty milk flavor base material. The natural salty milk flavor base material prepared by the prep