Original flavor yoghourt perfume formulation

Abstract

The invention discloses a formula of a plain yogurt essence, which mainly comprises ingredients of propanediol, lactic acid, butanedione, stabilizing agent, maltol, vanilline, acetyl methyl carbinol, ethyl lactate, ethyl laurate, and the like. The formula takes the yogurt zymotic fluid and the yogurt muscone that have a strong affinity to milk products and are natural ingredients as stabilizing agent. In the invention, the plain yogurt essence is used an additive, thus enhancing the fermentation of final products of acidified milk and acidified milk drinks and providing natural flavor. Heat resisting property and fragrance quality are higher than the other domestic essence products of the same kind.

Description

1. Technical field: [0001] The original yoghurt essence formula of the present invention relates to the technical field of fine chemicals, in particular to the technical field of edible essence, and is used as a food additive. 2. Background technology: [0002] The traditional yogurt essence often affects the natural flavor of fermented milk due to the addition of a large amount of ethyl vanillin, ethyl maltol, lemon oil, various low-carb esters and other spices in the application. The quality of the fermented flavor of the final fermented milk is reduced, the flavor is single, lacks the natural flavor of natural fermented yoghurt, and the shortcoming of insufficient fermented sense is particularly likely to occur in fermented milk. Moreover, the traditionally used main fragrance raw materials are often chemical synthetic products, which lack naturalness and are prone to produce chemical gas, resulting in bad flavor and not being welcomed by consumers. 3. Contents of the i...

AI Technical Summary

Problems solved by technology

[0002] The application of traditional yogurt flavors often affects the natural flavor of fermented milk due to the addition of a large amount of ethyl vanillin, ethyl maltol, lemon oil, various low-carb esters and other spices

The quality of the fermented flavor of the final fermented milk is reduced, the flavor is single, and it lacks the natural flavor of natural fermented yoghurt. The shortcoming of insufficient fermented sense is particularly easy to occur in fermented milk

Moreover, the traditionally used main fragrance raw materials are often chemical synthetic products, which lack naturalness and are prone to produce chemical gas, resulting in bad flavor and not being welcomed by consumers.