Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent

A technology of milk flavor and fragrance, which is applied in the preparation method of milk flavor, milk flavor prepared therefrom, and the field of feed flavor, which can solve the irritation, strong chemical smell, natural aroma and fragrance retention of milk flavor Time difference and other problems, to achieve the effect of enhancing the sense of richness, soft fragrance and long-lasting fragrance, and improving the ability of fragrance retention

Inactive Publication Date: 2011-02-09
上海美农生物科技股份有限公司
View PDF3 Cites 26 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The milk flavor formulated in this way often has some shortcomings such as irri

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 preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent
  • Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent
  • Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1:

[0021] Dilute with water at a ratio of 1:1 in 1000g of natural cream, stir and emulsify, then pasteurize at 85°C for 5 minutes, after sterilization, cool to 40°C, add 1.5% lipase enzyme Dissolve for 4 hours, then heat up to 85°C, keep for 30 minutes to inactivate the enzyme, and then dry and concentrate to make a milk flavor, and perform sensory evaluation. The result is a rich, long lasting milk fragrance and rich fragrance.

[0022] Combine the milk flavor prepared above with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolide, butyl laurolactone, propyl nonanolactone, propyl decanolide, 2-nonanone , 2-Undecone, and acetoin are mixed, in which the addition ratio of milk flavor is 20%, and the addition ratio of spices is 80%. Among them, ethyl vanillin 35%, decanoic acid 10%, dodecanoic acid 8%, butyl decanolide 5%, butyl laurolactone 5%, propyl nonanolactone 5%, propyl decanolide 8%, 2-nonanone 0.5%, 2-undecone 0.5%, acetoin 3%, and then aged for ...

Example Embodiment

[0023] Example 2:

[0024] Dilute with ethanol at a ratio of 1:1 to 1000g of natural cream, stir and emulsify, then pasteurize, the temperature is 85℃, time is 5 minutes, after sterilization, the temperature is reduced to 50℃, and 0.2% lipase enzyme is added After decomposing for 10 hours, the temperature is increased to 85°C for 30 minutes to inactivate the enzyme, and then it is distilled and concentrated to make a milk-flavored essence. The sensory evaluation results show that the milk-flavor is rich, long-lasting and rich in fragrance.

[0025] Combine the milk flavor prepared above with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolide, butyl laurolactone, propyl nonanolactone, propyl decanolide, 2-nonanone , 2-Undecone, acetoin, the addition ratio of milk flavor is 30%, and the addition ratio of spices is 70%. Among them, ethyl vanillin 30%, capric acid 8%, dodecanoic acid 5%, butyl decanolide 8%, butyl laurolactone 5%, propyl nonanolactone 5%, propyl decanolact...

Example Embodiment

[0026] Example 3:

[0027] Dilute with water at a ratio of 1:1 in 1000g of natural cream, stir and emulsify, then pasteurize, the temperature is 85℃, time is 5 minutes, after the sterilization, the temperature is reduced to 60℃, and 10% lipase enzyme is added. Dissolve for 16 hours, then heat to 85°C, keep for 30 minutes to inactivate the enzyme, and then dry and concentrate to make a milk-flavored essence. After sensory evaluation, the milk-flavor is rich, long-lasting and rich in fragrance.

[0028] Combine the milk flavor prepared above with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolide, butyl laurolactone, propyl nonanolactone, propyl decanolide, 2-nonanone , 2-Undecone, acetoin, in which the milk flavor flavor is added at 40%, and the flavor is added at 60%. Among them, ethyl vanillin 20%, decanoic acid 8%, dodecanoic acid 6%, butyl decanolide 6%, butyl laurolactone 5%, propyl nonanolactone 5%, propyl decanoic acid 6% 6%, 2-nonanone 0.5%, 2-undecone 0.5%, ac...

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 method for preparing a milk flavor essence. The method comprises the following steps of: emulsifying, namely adding water or a nonaqueous solvent into a natural cream serving as a raw material and stirring preferably; performing pasteurization at the temperature of 85 DEG C for 5 minutes; performing enzymolysis by using 0.2 to 10 weight percent of lipase at the temperature of between 40 and 60 DEG C for 4 to 16 hours; and performing enzyme destruction at the temperature of 85 DEG C for 30 minutes. The invention also provides the milk flavor essence and a feed flavoring agent prepared from the milk flavor essence. The method for preparing the milk flavor essence has an ingenious design, and is easy and convenient to operate; the milk flavor essence prepared by the method can simulate the natural flavor of a dairy product; the flavor is authentic and natural; and the milk flavor essence has soft flavor and lasting smell; and the smell lasting capacity of the product is suitable, and the method is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the technical field of flavor, in particular to the technical field of milk flavor, and specifically refers to a method for preparing milk flavor, milk flavor prepared by the method and related feed flavor. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, mainly used for flavoring cold food, candies, beverages, etc. The milk flavor can also be used to flavor the feed, which can attract food and can significantly improve the palatability of the feed and increase the feed intake of animals. It has a good prospect for promotion and application in the feed industry. Therefore, the development of milk flavor series products has broad market prospects. [0003] But at present, the milk flavor commonly used in feed is mostly made of synthetic monomer raw materials such as vanillin, ethyl vanillin, butyrolactone, etc. . The preparation method is mainly the method of flavoring, th...

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): A23L1/221A23K1/16A23K20/10A23L27/10
Inventor 汤仲毅黄明辉
Owner 上海美农生物科技股份有限公司
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