摘要：【中文】本发明公开了一种液态脱脂乳及其制备方法，其步骤包括：1）将脂肪酶、醇类物质加入全脂乳中，进行酶解反应，得到酶解牛乳脂肪香基；2）取适量步骤1）中的酶解牛乳脂肪香基，离心分离得上层脂状物；3）将步骤2）中的上层脂状物加入脱脂乳中，经搅拌或均质，得到本发明的液态脱脂乳。本发明的液态脱脂乳及其制备方法选择全脂乳作为酶解底物，进行了全脂乳相关代表性成分的保存、富集并转移至脱脂乳中，使获得的脱脂乳产品在满足脱脂的条件下，同时具有良好的风味感官品质与结构状态品质。 【EN】The invention discloses a liquid skim milk and a preparation method thereof, and the method comprises the following steps: 1) adding lipase and alcohol substances into whole milk, and performing enzymolysis reaction to obtain enzymolysis milk fat essence; 2) taking a proper amount of the enzymolysis cow milk fat flavor base in the step 1), and performing centrifugal separation to obtain an upper-layer grease-like substance; 3) adding the upper-layer lipid substance in the step 2) into the skim milk, and stirring or homogenizing to obtain the liquid skim milk. The liquid skim milk and the preparation method thereof select the whole milk as an enzymolysis substrate, store, enrich and transfer the related representative components of the whole milk into the skim milk, so that the obtained skim milk product has good flavor sensory quality and structural state quality under the condition of meeting the condition of degreasing.

摘要：【中文】本发明公开了一种即时提升液态乳口感与风味品质的方法，具体步骤包括：（1）采用适用于20~40℃反应脂肪酶对液态乳进行第一阶段酶解；（2）取步骤（1）中第一阶段酶解结束后产品进行均质；（3）取步骤（2）均质结束后样品于50~60℃条件下进行第二阶段酶解，采用的脂肪酶适于50~60℃反应；（4）取步骤（3）第二阶段酶解后的产品，再用另外的脂肪酶于50~60℃反应酶解即可。本发明采用含脂乳或脱脂乳直接作为酶解反应的底物，有助于提高反应效率；反应条件温和；反应体系未加任何试剂或加工助剂。本发明产品与现有市售的相同含脂量的产品相比具有较好的喜好、风味组分结果和稳定的组织状态，即时获得风味浓郁，品质稳定，更受消费者喜爱，是具有可观的市场潜在价值的产品。 【EN】The invention discloses a method for instantly improving the taste and flavor quality of liquid milk, which comprises the following specific steps: (1) carrying out first-stage enzymolysis on liquid milk by using lipase suitable for 20-40 ℃; (2) homogenizing the product after the first-stage enzymolysis in the step (1) is finished; (3) taking the sample after the homogenization in the step (2) for second-stage enzymolysis at 50-60 ℃, wherein the adopted lipase is suitable for reaction at 50-60 ℃; (4) and (4) taking the product obtained after the second-stage enzymolysis in the step (3), and then carrying out reaction and enzymolysis at 50-60 ℃ by using additional lipase. The method adopts the fat-containing milk or the skim milk as the substrate of the enzymolysis reaction directly, which is beneficial to improving the reaction efficiency; the reaction condition is mild; no reagent or processing aid is added into the reaction system. Compared with the existing products with the same fat content on the market, the product of the invention has better favor, flavor component result and stable organization state, can instantly obtain the product with rich flavor and stable quality, is more favored by consumers, and has considerable market potential value.