Two-section type process for preparing natural essence with milk flavor

A milk-flavored essence and two-stage technology, which is applied in the field of two-stage preparation of natural milk-flavored essence, can solve the problems of poor pleasantness, thin aroma, weak flavor, etc., and achieves improved high temperature resistance, improved fragrance retention period, The effect of incense raw material safety

Inactive Publication Date: 2012-01-18
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the milk flavor produced by the existing natural milk flavor preparat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 1000g of natural cream, add vanillin, octadecanoic acid, and butyl decalactone at a ratio of 50:1, heat to dissolve, and extract at an ultrasonic frequency of 1kHz for 10 minutes, then add a mixture of lipase and protease at a mass ratio of 2:1 Enzyme, the amount of mixed enzyme is 5%, the enzymolysis temperature is 35°C, and the enzymolysis is 7h; the enzymolysis solution is heated up to 90°C, slowly add 3% methanol solution according to the weight of the substrate, and act for 2h, after natural sedimentation, filter, Get natural milk flavor.

[0023] The above-mentioned natural milk flavor essence was used for sensory evaluation, and the milk flavor was good, natural and long-lasting.

Embodiment 2

[0025] Take 1000g of natural cream, add vanillin at a ratio of 100:1, heat to dissolve, extract at an ultrasonic frequency of 5kHz for 15 minutes, add a mixed enzyme with a mass ratio of lipase and protease of 5:1, the amount of mixed enzyme is 15%, and the enzymolysis Enzymolysis at 55°C for 22 hours; heat the enzymolysis solution to 95°C, slowly add 10% methanol solution by weight of the substrate dropwise, act for 4 hours, settle naturally, and filter to obtain natural milk flavor essence.

[0026] The above-mentioned natural milk flavor essence was used for sensory evaluation. The milk flavor is strong, natural, and lasts for a long time.

Embodiment 3

[0028] Take 1000g of natural cream, add vanillin, coconut aldehyde, butyl decanolide, octadecanoic acid, palmitic acid, dodecanoic acid, milk lactone, gamma decanolide mixture, butyl decanolide at 80:1 Esters were heated to dissolve, the ultrasonic frequency was 3kHz, extracted for 13 minutes, a mixed enzyme with a mass ratio of lipase and protease of 3:1 was added, the amount of mixed enzyme was 10%, the enzymatic hydrolysis temperature was 40°C, and the enzymatic hydrolysis was performed for 10 hours; Raise the temperature to 93°C, slowly add 5% methanol solution based on the weight of the substrate dropwise, act for 3 hours, after natural sedimentation, filter to obtain natural milk flavor essence.

[0029] The above-mentioned natural milk flavor was used for sensory evaluation. The milk flavor is strong, the creamy fragrance is good, the fragrance is natural, and the fragrance lasts for a long time.

[0030] In summary, the natural milk flavor prepared by the two-stage pro...

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PUM

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Abstract

The invention discloses a two-section type process for preparing natural essence with milk flavor, which comprises the following steps of: A, gentle flavor-producing enzymolysis: cream is put into a reaction vessel and is heated to the temperature of 90-95 DEG C, and the temperature is lowered to 35-60 DEG C after the temperature of 90-95 DEG C is kept for 10-15 min; the Ph is 6-8, and the cream is extracted for 10min-15min through ultrasound; then milk-flavor raw materials and/or milk-flavor essence base are added, are uniformly stirred and mixed, and then are sterilized; according to 5%-15% of the weight of the mixed substrate, lipase and protease are added; and enzymolysis is conducted for 7-22h at the temperature of 35-60 DEG C; B, high-temperature flavor-incensing reaction: after the enzymolysis is finished, the temperature of enzymolysis reaction liquid is raised to 90-95 DEG C, an organic solvent is slowly dropped into the liquid according to 3-10% of the weight of the substrate, and the mixed liquid reacts for 2-4h, after the liquid is cooled, the liquid is filtered and separated after natural settling; and the essence with milk flavor is obtained. The essence with milk flavor, prepared by the process, can simulate milk-flavor taste and has strong taste of natural milk fat, and soft flavor, can improve the mouth feeling and the flavor-staying ability, and is suitable for mass production and application.

Description

technical field [0001] The invention relates to the technical field of milk-flavored essence preparation, in particular to a two-stage process for preparing natural milk-flavored essence. Background technique [0002] It is difficult for chemical flavors to retain the creamy aroma. Natural milk flavors have rich, round, thick, coordinated and natural aromas. Matching with synthetic flavors, they can cover up the stimulation of chemical flavors, prolong the fragrance retention period and high temperature resistance. The product has better Fragrance and mouthfeel, so the development of natural milk flavor has strong practical significance. Milk flavor is one of the most consumed flavors in feed flavors, which can significantly improve feed palatability and increase animal feed intake, and has application value for promotion. [0003] At present, the milk flavor produced by the existing natural milk flavor preparation process has the disadvantages of thin, erratic, weak flavo...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23K1/16A23K10/14A23K20/00A23L27/10
Inventor 孔凌刘超李松柏
Owner 成都大帝汉克生物科技有限公司
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