Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material

A sulfur amino acid, amino acid technology, applied in the direction of milk preparations, food preparation, dairy products, etc., can solve the problems of unsatisfactory effect, lack, lack of fidelity, etc., to prolong the fragrance retention ability, improve the fullness and roundness, Taste the elegant effect

Inactive Publication Date: 2008-11-12
HUABAO FLAVOURS & FRAGRANCES CO LTD
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, milk flavors sold on the market are mainly produced by chemical synthesis raw materials or biotransformation methods, but because the flavor components of milk are quite complex, at least more than 400 kinds of compounds can be found through modern analysis methods, many of which contain Sulfur and nitrogen-containing compounds exist in extremely low content in milk. They are difficult to obtain by biological methods or traditional chemical synthesis methods, but they have a "finishing" effect on th

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material
  • Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material
  • Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Cysteine ​​and glucose are dissolved together in a mixed solvent of propylene glycol and water (propylene glycol: water = 5: 1) by mass percentage 10.0% and 5.0%, put in a pressure reactor with a stirring and heating device, at 130 Carry out the Maillard reaction at ℃ and 500rpm, and carry out the reaction for at least 1h to obtain the Maillard reactant, then cool the above reactant to below 100°C, discharge the material, put it in a heat-resistant sealed bottle, and let it stand at room temperature for at least After 1 hour, the upper transparent liquid phase was separated to obtain the milk fragrance flavoring agent of the present invention.

[0031] Add the flavor enhancer of the milk fragrance in the present invention with 0.08wt% of protein milk content in milk products to prepare a kind of milk liquid with 0.08wt% of protein content in milk products added with flavor enhancer. The milk with flavor enhancer was used as blank comparison. Ask professional sensory ev...

Embodiment 2

[0037] The acid hydrolyzate of cysteine ​​and sucrose is mixed and dissolved in the mixture of propylene glycol and water (propylene glycol: water = 5: 1) by mass percentage 15.0% and 10%, to form a 100% homogeneous reaction solution, which is dropped into the belt with stirring and In the pressure reactor of the heating device, carry out the Maillard reaction at 130°C and 500rpm for at least 1 hour to obtain the Maillard reactant, then cool the above reactant to below 100°C, discharge the material, and install it in a heat-resistant Put it in a sealed bottle, let it stand at room temperature for at least 1 hour, separate the upper transparent liquid phase, and obtain the milk fragrance flavoring agent of the present invention.

[0038] Add the above-mentioned milk fragrance flavoring agent with 0.08wt% of the protein milk content in dairy products to prepare a milk with 0.08wt% of the protein content in dairy products with flavoring agent added, while adding no The milk with ...

Embodiment 3

[0041] Methionine and glucose are mixed and dissolved in a mixed solvent of propylene glycol and water (propylene glycol: water = 5: 1) according to the mass percentage of 15.0% and 10%, to form a 100% uniform reaction solution, which is put into a pressure reactor with a stirring and heating device , carry out Maillard reaction at 130°C and 500rpm, and carry out the reaction for at least 1h to obtain the Maillard reactant. Stand still for at least 1 h, separate the upper transparent liquid phase, and obtain the milk flavor flavoring agent of the present invention.

[0042] Add the above-mentioned milk fragrance flavoring agent with 0.08wt% of the protein milk content in dairy products to prepare a milk with 0.08wt% of the protein content in dairy products with flavoring agent added, while adding no The milk with flavor enhancer was used as a blank for comparative evaluation. Ask professional sensory evaluation technicians (more than 8 people each time) to evaluate, and use t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for producing milky perfume fragrance increasing agent using sulfur-containing amino acid and sugar as the raw materials to carry out the Maillard reaction. Not only the method has the advantages of simple operation and low cost, but also the produced milky perfume fragrance increasing agent has good fragrance compatibility, can obviously improve the fullness and wettability of milk flavour and prolong the fragrance retaining time in the oral cavity with significant fragrance increasing effect, consequently the grade of milk product can be significantly enhanced after the milky perfume fragrance increasing agent is added into the milk product.

Description

technical field [0001] The invention relates to a method for producing a milk fragrance flavoring agent by Maillard reaction, in particular to a method for producing a milk flavoring flavoring agent by Maillard reaction using sulfur-containing amino acid and sugar as raw materials. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. As a food additive, it plays an important role in improving the taste and quality of milk and milk-flavored foods. With the continuous development of China's economy and the improvement of people's living standards, dairy products And the related food is taking an increasing proportion in people's food chain (including staple food and leisure food). At the same time, consumers have higher and higher requirements for the quality of food when they choose packaged food. Not only to satisfy the preferences of the taste but also to pay attention to whether it is natural, safe and beneficial to health....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/226A23C9/156A23C9/13A23L27/20
Inventor 黄汉荣陈玉铭史清龙罗昌荣
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap