Burnt reaction type milk essence and preparation method thereof

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...

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