Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Milk powder essence

A technology of powder essence and milk, which is applied in the field of food additives, can solve the problems of short fragrance retention time, high temperature resistance of fragrance, and influence on the application of fragrance, etc., and achieve the effect of long fragrance retention time and pure taste

Active Publication Date: 2009-04-22
广东雅和生物科技有限公司
View PDF0 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The rapid development of the food industry has promoted the continuous development of the food additive industry. As a branch of food additives, flavors are also developing rapidly. At present, the fragrance retention time of domestic flavors is relatively short, and some flavors are not resistant to high temperatures. The application of flavors, so prolonging the fragrance retention time of flavors and improving the high temperature resistance of flavors has become a problem that is expected to be solved at home and abroad

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The weight percentages of each component of the milk powder essence are:

[0014] Propylene glycol 0.09, butyric acid 0.05, ethyl butyrate 0.03, ethyl lactate 0.01, ethyl caproate 0.03, gamma enantholactone 0.1, caprylic acid 0.04, ethyl caprylate 0.2, ethyl maltol 2.5, 5-hydroxyethyl -4-methylthiazole 0.2, propyl nonanolide 1.0, butyl nonanolide 0.02, vanillin 0.6, ethyl vanillin 0.08, butyl decanolactone 0.2, 6-methylcoumarin 0.04, butyl Lauryl lactone 0.8, ethyl caprate 0.01, ethyl palmitate 0.05, linoleic acid 0.05, glucose powder 93.9; accurately weigh the qualified raw materials according to the above weight percentage, pass through a 120 mesh sieve, and then add For the specified amount of silicon dioxide, mix the sieved raw materials and stir for 20 minutes at a stirring speed of 20 revolutions per minute. The sealing machine seals, checks the tightness, and packs.

Embodiment 2

[0016] The weight percent of each component of milk powder essence is:

[0017] Propylene glycol 0.1, butyric acid 0.07, ethyl butyrate 0.05, ethyl lactate 0.03, ethyl caproate 0.05, gamma enantholactone 0.2, caprylic acid 0.06, ethyl caprylate 0.4, ethyl maltol 4.0, 5-hydroxyethyl -4-methylthiazole 0.4, propyl nonanolide 2.0, butyl nonanolide 0.04, vanillin 1.0, ethyl vanillin 0.2, butyl decalactone 0.4, 6-methylcoumarin 0.07, butyl Lauryl lactone 1.2, ethyl caprate 0.03, ethyl palmitate 0.07, linoleic acid 0.08, glucose powder 89.55; accurately weigh the qualified raw materials according to the above weight percentage, pass through a 120 mesh sieve, and then add For the specified amount of silicon dioxide, mix the sieved raw materials and stir for 30 minutes at a stirring speed of 30 revolutions per minute. The sealing machine seals, checks the tightness, and packs.

Embodiment 3

[0019] The weight percent of each component of milk powder essence is:

[0020] Propylene glycol 0.09, butyric acid 0.06, ethyl butyrate 0.04, ethyl lactate 0.02, ethyl caproate 0.04, gamma enantholactone 0.15, caprylic acid 0.05, ethyl caprylate 0.3, ethyl maltol 2.8, 5-hydroxyethyl -4-methylthiazole 0.3, propyl nonanolide 1.5, butyl nonanolide 0.03, vanillin 0.8, ethyl vanillin 0.1, butyl decalactone 0.3, 6-methylcoumarin 0.06, butyl Lauryl lactone 1.0, ethyl caprate 0.02, ethyl palmitate 0.06, linoleic acid 0.06, glucose powder 92.22; accurately weigh the qualified raw materials according to the above weight percentage, pass through a 120 mesh sieve, and then add For the specified amount of silicon dioxide, mix the sieved various raw materials, stir for 25 minutes, and the stirring speed is 25 rpm. The sealing machine seals, checks the tightness, and packs.

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 relates to a formulation for milk pulverous flavor and a preparation method thereof. The flavor mainly comprises powdered glucose, ethyl maltol, gamma-Nonanolactone, delta dodecalactone, vanillin, ethyl vanillin, ethyl caprylate, gamma-Heptalactone and other components, and has sterling full-bodied roast powdered milk aroma, delicious mouthfeel and pure flavor. In addition, the flavor has the advantages of high temperature resistance, long flavor lasting time and so on. The formulation and the preparation method are widely applied to food industry, and ensure that products keep sterling natural milk flavor.

Description

technical field [0001] The invention relates to a milk powder essence, in particular to an essence with pure and strong aroma of roasted milk powder, which belongs to the field of food additives. Background technique [0002] The rapid development of the food industry has promoted the continuous development of the food additive industry. As a branch of food additives, flavors are also developing rapidly. At present, the fragrance retention time of domestic flavors is relatively short, and some flavors are not resistant to high temperatures. The application of essence, so prolonging the fragrance retention time of essence and improving the high temperature resistance of essence has become a problem that is expected to be solved at home and abroad. Contents of the invention [0003] The object of the present invention is to provide an essence with pure and strong aroma of roasted milk powder, which is resistant to high temperature and has a long fragrance retention time. ...

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): A23L1/226A23L27/20
Inventor 杨家俊
Owner 广东雅和生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com