Condensed milk essence

Abstract

The invention relates to a condensed milk essence, which is composed of the following components in parts by weight: 0.1-100 parts of incense base, 0-99.9 parts of solvent, 0-20 parts of surfactant, 0-20 parts of cosurfactant, and 0-99.9 parts of carrier; wherein, the incense base is composed of the following components in parts by weight: 10-40 parts of ethyl maltol, 10-40 parts of capric acid, 5-20 parts of 5-decanolide, and 10-30 parts of delta-dodecalactone. The essence provided by the invention has natural condensed milk aroma and low cost, and beverages and other foods added with the condensed milk essence have aroma and taste of natural condensed milk.

Description

technical field [0001] The present invention is a food additive, more specifically, relates to a condensed milk essence. Background technique [0002] Condensed milk is an indispensable raw material in food production and processing. In the production of various milk beverages, milk tea, plant milk beverages and other products on the market, it is often necessary to add condensed milk, which not only reflects the nutritional function of condensed milk, but also enhances the natural, smooth and rich taste of milk beverages. Taste. However, since the production process of most milk beverages requires high temperature and ultra-high temperature sterilization, most of the rich aroma compounds contained in condensed milk will be lost in the process. The Maillard reaction occurs during this process, producing a large amount of nitrogen-containing and sulfur-containing compounds, resulting in an unpleasant aroma that is very different from the flavor of fresh condensed milk. In ...

AI Technical Summary

Problems solved by technology

[0003] Due to the addition of a large amount of raw materials such as vanillin and ethyl vanillin, the traditional condensed milk flavor is difficult to produce a realistic condensed milk aroma. The aroma lacks the natural feeling of condensed milk, which affects the addition of this condensed milk flavor The natural flavor of milk drinks, milk tea, vegetable protein drinks and other products

The final product has a single flavor, lacks the natural flavor of natural condensed milk, and lacks characteristic aroma

In addition, the traditional formula is complicated, the cost is high, and the production and processing are difficult. The main aroma raw materials are often prone to produce chemical gas, which leads to bad flavor and is not welcomed by consumers.