The Research Of Natural Fermented Milk Feed Scenting

flavoring agents are feed additives which are used to improve flavor of fodder and enhance animal appetite, and the feed flavoring agents with the flavor milk fragrance are the most widely used. At present, the feed flavoring agents with flavor milk fragrance sold on the market are modulated manually by chemosynthetic short chain fatty acid, vanillin and other monomer perfume materials, this kind of feed flavoring agents with flavor milk fragrance modulated fully by synthetic perfume generally have intense aroma strength and heavy fragrance, while have some insurmountable defects, strong irritation, short of fragrance enjoyment, short of fragrance holding time, bad taste and others.Consequently, it shall be the developing and improving direction of feed flavoring agents with the flavor milk fragrance in the future to develop natural feed flavoring agents with the flavor milk fragrance, improve the natural sense of feed flavoring agents with the flavor milk fragrance, and then improve the quality of feed. At present, there are two ways to get natural milk flavor [1], one is to use the fermentation process of microbiological method, this method can produce the superior feed flavoring agents with the flavor milk fragrance, but the cost of production is high and the craft is relatively complex, and it is not used in practice; another is to use lipase enzymolysis cream to produce natural milk flavor, the natural milk flavor produced in this way has heavy flavor milk fragrance, and soft fragrance [2], and the craft is relatively easy, which is a relatively appropriate approach.This paper produces natural milk flavor by enzymolysis cream, inspects and tests it from acid value, sensory evaluation, gaseous phase- mass spectrum combination(GC/MS) and other indexes, discusses the feasibility to produce natural feed flavoring agents with the flavor milk fragrance by enzymolysis cream in different conditions of different biological enzymes,through feed processing application and feeding test of piglet to verify the actual effect of produced natural feed flavoring agents with the flavor milk fragrance. Meanwhile, discuss the storage character of produced natural feed flavoring agents with the flavor milk fragrance to offer reference to the sales and storage process. Then, discuss a kind of brand new embedding craft, embed the natural feed flavoring agents with the flavor milk fragrance, which is aimed to form a kind of embedding product of natural feed flavoring agents with the flavor milk fragrance that has stable structure, high embedding rate and nice slow release performance.Through the single factor experiment to inspect the effect of all notable factors to thenatural feed flavoring agents with the flavor milk fragrance produced by lipase enzymolysis cream, the suitable technological parameters of enzymolysis obtained by response surface analysis are: enzymolysis time 5.5h, p H6.5, temperature 55 ?, cream concentration 80,enzyme concentration 3.5%, the natural feed flavoring agents with the flavor milk fragrance produced by enzymolysis has heavy and natural flavor milk fragrance, and soft fragrance.Through the analysis of gaseous phase- mass spectrum combination(GC/MS) shows that there are 19 kinds of aroma components, which mainly are short chain fatty acid and esters.To investigate and verify the improvement effect for feed quality and food calling effect for suckling piglet of preparative natural milk flavor, combine natural milk flavor and synthetic milk flavor, by blending and comparison of the professional perfumer, combine with cost calculations, mix natural milk flavor with 20% and 30%two proportion with synthetic milk flavor. The application test that pure synthetic milk flavor and blank control group do feed processing and piglet feeding shows that compared with the pure synthetic feed flavoring agents, feed flavoring agents with natural milk flavor can improve sensory quality of fodder well, make the flavor of the fodder more pleasant, the fragrance depositing effect better, and have a bigger food calling effect on piglet. For Group A which added 20% natural milk flavor and Group B added 30% natural milk flavor, average food consumption of food consumption(14 days) increases by 6.9% and 6% respectively, compared with Group C without natural milk flavor.By discussing inactivation time and inactivation temperature, the sensory quality and change conditions of total bacterial count of samples of feed flavoring agents with the flavor of natural milk fragrance in different storage time are analyzed. It is found by the research that:feed flavoring agents with the flavor of milk fragrance has 10 min enzyme deactivation in bain-marie with a temperature of 80?, its fragrance is strong and normal, and its security is high in storage period of 2 months.For the flavoring agents, the embedding can reduce evaporation, prolong storage life and achieve sustained release. Embedding methods are varied, but according to the unique characteristics of natural feed flavoring agents with the flavor milk fragrance, the common method embedding cannot reach expected requirements. Therefore, this paper explores a new embedding method, namely, first, use adsorbing material to absorb, then, use embedding material to embed, the test get that its suitable technological process and technological parameter are: mix dextrin and natural feed flavoring agents with the flavor milk fragranceaccording to 1:1 mass ratio?stir materials to make the dextrin fully absorb core materials?add monoglyceride with the equal quality? homogenizing 10 min in bain-marie with a temperature a 90~100??take out mixing materials from water bath and put them in air to gain natural cooling?smash?sifting?embed finished product. The better slow-release effect of embedding flavoring agent is gained by comparison validation.