Preparation method for heat resisting milk essence and application of obtained product

A technology with milk flavor and high temperature resistance, which is applied in the field of food additives to achieve the effect of simple operation process, comfortable taste and low cost

Active 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

Then it is concluded that the mixing ratio of high and low boiling point spices in the high temperature resistant milk flavor has the best temperature resistance effect

Method used

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  • Preparation method for heat resisting milk essence and application of obtained product
  • Preparation method for heat resisting milk essence and application of obtained product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of a blended high-temperature resistant milk flavor essence,

[0023] serial number raw material name Dosage / serving 1 ethyl acetate 0.003 2 diacetyl 0.200 3 Butyryl Lactate 0.120 4 Acetoin 0.050 5 butyric acid 0.200 6 Benzaldehyde 0.080 7 Furanone 0.100 8 2-nonanone 0.015 9 Nonalactone 0.200 10 Butydecalactone 0.150 11 capric acid 0.080 12 Vanillin 0.300 13 Ethyl vanillin 0.130 14 Gamma undecalactone 0.180 15 ethyl maltol 0.150 16 butyl laurolactone 0.280 17 tetradecanoic acid 0.200 18 Vanillin Propylene Glycol Acetal 0.280 19 salad oil 97.282 20 total 100.000

[0024] In the milk flavor prepared according to the above ratio, the mass ratio of the low-boiling point flavor (boiling point<250°C) to the high-boiling point flavor (boiling point≥250°C) is about 30%.

[0025] An application of the above-menti...

Embodiment 2

[0027] Preparation of another blended high temperature resistant milk flavor essence,

[0028] serial number raw material name Dosage / serving 1 diacetyl 0.240 2 Acetic acid 0.006 3 ethyl butyrate 0.300 4 2-Heptanone 0.036 5 Benzaldehyde 0.090 6 2-nonanone 0.018 7 Dodecanoic acid 0.650 8 gamma caprolactone 0.036 9 Gamma laurolactone 0.120 10 Butydecalactone 0.200 11 Thioacetate 0.080 12 ethyl dodecanoate 0.018 13 Gamma Decalactone 0.018 14 Vanillin 0.960 15 Ethyl vanillin 0.200 16 ethyl maltol 0.180 17 butyl laurolactone 0.420 18 tetradecanoic acid 0.240 19 salad oil 96.188 20 total 100．000

[0029] In the milk flavor prepared according to the above ratio, the mass ratio of the low-boiling point flavor (boiling point<250°C) to the high-boiling point flavor (boiling point≥250°C) is about 30%.

[0030] An application of the a...

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Abstract

The invention discloses a preparation method for heat resisting milk essence and application of an obtained product. The preparation method comprises the following steps of: selecting relevant materials and solvent to prepare a milk essence; applying the milk essence to bakery food to obtain the bakery food with the milk essence; judging the fragrance difference of the essence before and after baking through senses, and whether attractive fragrance and comfortable mouth-feel are formed in the baked food to sum up the thermal endurance of the essence; and determining the final formula of the heat resisting milk essence. The operation process is simple, the cost is low and the efficiency is high, thus the heat resisting milk essence is suitable for large-scale production by the enterprise.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of high-temperature-resistant milk flavor essence and the application of the obtained product. Background technique [0002] At present, the following three methods can be used to prepare high-temperature-resistant milk-flavored flavors at home and abroad: 1. Obtain a high-temperature-resistant milky-flavored reaction liquid through reactions such as Maillard reaction or enzymatic hydrolysis reaction, and then add artificially prepared milky-flavored flavors to form a resistant High temperature milk flavor. 2. Using the artificial blending of monomer spices, by selecting relevant high and low boiling point spices and solvents to form a milky flavor, when the high and low boiling point spices are mixed in an appropriate proportion, it can reduce the volatilization of low boiling point spices and enhance the temperature resistance of the flavor sex. 3. Wrap the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 张翠翠张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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