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Preparation method of cream flavor matter used for water soluble essence

A technology for water-soluble flavor and cream flavor, applied in the field of cream flavor of natural water-soluble flavor, can solve the problems of single aroma of milk flavor, lack of natural coordination, affecting product quality, etc., and achieves high aroma intensity, cost saving, overcoming Unstable effects

Active Publication Date: 2013-07-10
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the liquid milk flavors on the market are basically blended. This kind of pure blended milk flavor has a single aroma, is not natural and harmonious, and has a poor taste. Compared with the natural milk flavor, there is still a big gap; through Natural milk flavors can be prepared by biotechnology methods such as enzymatic hydrolysis and microorganisms. Such milk flavors have a natural and harmonious aroma and a thick taste, but the state of liquid flavors is unstable after being made into liquid flavors, and phenomena such as turbidity, stratification, and solidification often occur , affecting product quality

Method used

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  • Preparation method of cream flavor matter used for water soluble essence
  • Preparation method of cream flavor matter used for water soluble essence
  • Preparation method of cream flavor matter used for water soluble essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Fractionation of cream: dissolve the cream at 60°C, keep it warm at 60°C for 3 hours, and quickly cool down to 50°C under stirring conditions (stirring speed ≥ 200rpm, cooling time is 0.5h). Continue to cool down to 30°C under stirring conditions, the stirring speed is 32rpm during this stirring condition, and the cooling rate is controlled at 5°C / h. When the temperature drops to 30°C, stop stirring, keep warm for 20 hours, centrifuge, take the liquid phase, save the solid phase 1, and refrigerate below 4°C. Continue to cool the liquid phase to 22°C under stirring. During this process, the stirring speed is 32rpm, and the cooling rate is controlled at 4°C / h. When the temperature drops to 22°C, stop stirring, keep warm for 4h, centrifuge, and save the solid phase 2. Mix solid phase 1 and solid phase 2 to obtain component A, and refrigerate below 4°C.

[0026] 2) Enzymolysis of component A: Mix the product component A of step (1) with pH 7.0 citric acid-disodium hydro...

Embodiment 2

[0029] The same as Example 1, except that the heat preservation time is shortened in step (1), the cream is dissolved at 60° C., and the heat preservation is carried out at 60° C. for 2 hours. Rapidly cool down to 50°C under stirring conditions (stirring speed ≥ 200rpm, cooling time is 0.5h), while step (2) the type of enzyme preparation is changed and the dosage is reduced. Valley lipase and lipase MER are respectively added in an amount of 0.1%. Add to the reaction tank of cream and buffer solution, enzymatically hydrolyze for 16h, inactivate the enzyme at 85°C for 20min, and separate oil from water to obtain oil layer B. Shortening the incubation time and changing the type of enzyme preparation and reducing the amount of enzyme preparation can achieve the same effect, while reducing production costs.

Embodiment 3

[0031] Same as Example 2, the difference is that step (3) shortens the leaching time, component B and absolute ethanol are mixed in a ratio of 1:3 by weight, stirred and leached in a water bath at 50°C for 15h, and left to stand Layering, changing the ratio of leaching time and organic solvent can achieve the same effect.

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Abstract

The invention discloses a preparation method of a cream flavor matter used for a water soluble essence, and a use of the cream flavor matter, and concretely relates to a method for extracting a natural cream essence from an enzymatic hydrolysate of a cream extract through utilizing a solvent extraction and concentration combined technology. The method comprises the following steps: dividing a raw material cream into different melting ranges of components having different melting points or having different intersolubilities at different temperatures to obtain a primary aroma component A in cream; and carrying out enzymatic hydrolysis of the component A through utilizing an enzyme, leaching the enzymolytic component A through utilizing an organic solvent to obtain a natural cream leachate, and concentrating the leachate through utilizing a rotating cone membrane concentrator to obtain t he natural cream flavor matter used for preparing the water soluble essence. The cream flavor matter prepared through the method can be directly supplied to essence companies as an essence to develop natural water-soluble milk essence having a mouthfeel, and can also be directly used in dairy products, ice products, cakes or baked foods as an essence to increase the mouthfeel of the foods and make the aroma mellow, rich and natural. The method has the advantages of simple technology, low cost, easy industrialization, use convenience and the like when the method is utilized to prepare the natural essence.

Description

technical field [0001] A method for preparing cream flavors for water-soluble flavors, in particular to a method for extracting cream flavors for natural water-soluble flavors from cream using cream fractionation technology combined with enzymatic hydrolysis, solvent extraction and concentration techniques Background technique [0002] With the improvement of people's living standards and the change of consumption awareness, natural, safe and healthy food is more and more popular, which affects food flavors and tends to be "natural food flavors". Statistics show that the market (especially North America and Europe) tends to have a greater demand for natural food flavors. For example, in recent years, about 60% of the food flavors consumed in Europe are natural food flavors, about 40% in North America, and about 10% in Japan. In other countries, only 5% are natural food flavors. The industries with the highest demand for natural food flavors are soft drink industry, confecti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 姚敏李美高海燕孙建忠胡洁杨晋
Owner SHANGHAI AIPU VEGETABLE TECH