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Burnt reaction type milk essence and preparation method thereof

A milk-flavored, reactive technology applied in the field of food additives

Inactive Publication Date: 2012-09-19
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there is no application in high-end confectionery and baked goods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A kind of coke-flavor reaction type milk flavor, the flavor is obtained by caramelization reaction and Maillard reaction with the following weight components of raw materials. The raw materials are composed of: 30 parts of concentrated coconut milk, 15 parts of Nestle condensed milk, and New Zealand whole milk powder 5 Parts, 20 parts of caramel, 1 part of xylose, 0.6 parts of aspartic acid, 0.2 parts of glutamic acid, 0.6 parts of proline, 37.9 parts of propylene glycol; the color of the obtained essence is burnt brown, with pure and strong burnt toffee Sugar aroma, the taste presents a full and soft toasted coconut toffee flavor.

[0015] The specific implementation steps are as follows:

[0016] (1) Determine the composition of reaction materials. By trying to match different materials, a number of reaction schemes were designed and reacted under the same conditions, and the aroma and fragrance of the corresponding reaction products were evaluated. The final composition ...

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Abstract

The invention discloses burnt reaction type milk essence and a preparation method of the burnt reaction type milk essence. The burnt reaction type milk essence is acquired by the following materials in parts by weight through a caramelization reaction and a Maillard reaction: 30 parts of concentrated coconut, 15 parts of nestle condensed milk, 5 parts of New Zealand whole milk powder, 20 parts of maltose, 1 part of xylose, 0.6 part of aspartic acid, 0.2 part of glutamic acid, 0.6 part of proline and 37.9 parts of propylene glycol. The acquired essence is burnt-brown in colour, provided with pure and thick burnt toffee incense, and soft and full in burnt coconut toffee style. The acquired essence is provided with thick and unique burnt coconut toffee style, and can be applied in preparing a plurality of types of burnt milk essences.

Description

Technical field [0001] The invention belongs to the field of food additives, and relates to a method for preparing special-flavored milk flavors through burnt aroma reaction and Maillard reaction technology, in particular to a burnt aroma reaction type milk flavor and a preparation method thereof. Background technique [0002] With the vigorous development of the food flavor industry, competition in the reactive flavor industry, which is an important part of food flavors, is becoming increasingly fierce. At the same time, it presents unprecedented market potential and development prospects, which will provide another good development path for my country's food flavors and fragrances. . At present, the production and sales of reactive flavors account for about 10-20% of the total flavors, showing an upward trend year by year. With the development of the food industry, the market for reactive flavors will become larger and larger. However, the research on the preparation of milk fl...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 冯麒麟张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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