Condensed milk essence

A technology for essence and condensed milk, applied in the field of food additives, can solve the problems of single product flavor, lack of natural flavor of condensed milk, difficult production and processing, etc.

Active Publication Date: 2012-07-11
SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh the raw materials:

[0027] Ethyl maltol 4.00kg,

[0028] Capric acid 3.00kg,

[0029] Butyl decanolide 1.00kg,

[0030] butyldodecalactone 2.00 kg,

[0031] Stir the above raw materials evenly to obtain 10.0kg of fragrant base, add 90kg of edible alcohol to the fragrant base, stir until completely dissolved and evenly, namely obtain 100kg of liquid condensed milk essence.

[0032] The essence is used in the preparation of sweet milk beverages, and its composition table is shown in Table 1 below. Compared with the base material without the essence, sensory evaluation is carried out.

[0033] Table 1

[0034] Sweet Milk Milk Drink Ingredients

[0035] Control A

[0036] The sensory evaluation was participated by 10 tasters. The evaluation items are shown in Table 2. The scores of reference sample A are 5 points, and the scores of sample B are evaluated with reference to the strength of each index of control sample A. The weakest 1 point to the st...

Embodiment 2

[0043] Weigh the raw materials:

[0044] Ethyl maltol 3.00kg,

[0045] Capric acid 4.00kg,

[0046] Butyl decanolide 1.00kg,

[0047] butyldodecalactone 2.00 kg,

[0048] Stir the above raw materials evenly to obtain 10.0kg fragrant base, then add 10kg of silicon dioxide to the fragrant base and mix well, and finally add 80kg of cornstarch and mix until uniform to obtain 100kg of powdered condensed milk essence.

[0049] The essence is used in the preparation of sweet milk beverages, and its ingredient list is shown in Table 3 below. Compared with the base material without the essence, sensory evaluation is carried out.

[0050] table 3

[0051] Sweet Milk Milk Drink Ingredients

[0052] Control A

[0053] The sensory evaluation was participated by 10 tasters. The evaluation items are shown in Table 4. The scores of reference sample A are 5 points, and the scores of sample B are evaluated with reference to the strength of each index of control sample A. The ...

Embodiment 3

[0059] Weigh the raw materials:

[0060] Ethyl maltol 3.00kg,

[0061] Capric acid 3.00kg,

[0062] Butyl decanolide 1.00kg,

[0063] butyldodecalactone 3.00 kg,

[0064] The above raw materials were stirred evenly to obtain 10.0kg fragrant base, then 1kg of glycerol monostearate was added to the fragrant base and stirred until completely dissolved, then slowly added to 80kg of 20% gum arabic aqueous solution, and after 10 minutes of high shearing. Homogenize to obtain 100kg of emulsified condensed milk essence.

[0065] The essence is used in the preparation of sweet milk beverages, and its composition table is shown in Table 5 below. Compared with the base material without the essence, sensory evaluation is carried out.

[0066] table 5

[0067] Sweet Milk Milk Drink Ingredients

[0068] Control A

[0069] The sensory evaluation was participated by 10 judges. The evaluation items are shown in Table 6. The scores of reference sample A are 5 points, and the ...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 周永生
Owner SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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