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 deact...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	WANG WEI, WANG JING, HUANG QITING, FANG JIAQING, LI NA, CHEN JIAOMIN, YANG JUAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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