A preparation of natural milk flavor spice by an enzyme engineering method is provided to hydrolyze a milk product to manufacture a milk flavor spice, which comprises a milk product in combination with a decomposition agent to manufacture the milk flavor spice. In order to provide the decomposition agent, after an active agent is ground, the ground active agent and an enzyme are added into a buffer liquid to perform a stir-mixing step for uniformly scattering the active agent and the enzyme an ultrasound mixing step is performed to increase the coherence between the active agent and the enzyme a standing precipitation step is performed after the ultrasound mixing step a centrifugal dehydration step is performed after standing precipitation step to separate a semi-finished product from the buffer liquid and finally a freeze-drying step is performed to remove water content remained in the semi-finished product, thereby forming a finished product of decomposition agent. Furthermore, the milk product is combined with the decomposition agent to perform a hydrolyzing operation so that a required spice can be produced. As a result, the active agent catalyzes the reaction speed of the enzyme to increase the hydrolyzing rate, so as to save the time of manufacturing spice and thus achieve the purpose of increasing production capacity.一種以酵素工程法製備天然奶香香料,係用於水解乳製品並製成奶味香料,係包含一乳製品搭配一分解劑所製成,其中該分解劑係由一活性劑進行磨碎後並搭配一酵素且加入於一緩衝液內,進行一攪拌混合步驟,而使該活性劑與該酵素均勻分散後;進行一超音波混合步驟,致增加該活性劑與該酵素的結合性;且經超音波混合步驟後再進行一靜置沉澱步驟;並於沉澱後進行一離心脫水步驟,使半成品與該緩衝液分離;最後進行一冷凍乾燥步驟,以清除殘留於半成品之水分,進而形成分解劑之成品;再者,該乳製品係搭配該分解劑進行水解動作,致使產生所需之香料;藉此,該活性劑係催化該酵素反應速度,提高其水解率,進而節省製作香料時間,達到提高產能之目的。1‧‧‧活性劑2‧‧‧酵素3‧‧‧緩衝液4‧‧‧分解劑a‧‧‧攪拌混合步驟b‧‧‧超音波混合步驟c‧‧‧靜置沉澱步驟d‧‧‧離心脫水步驟e‧‧‧冷凍乾燥步驟
