Preparation method of natural milk flavor essence

A milk-flavored flavor and natural technology, applied in the field of preparation of natural milk-flavored flavor, can solve the problems of inconsistent aroma, unstable aroma, weak strength, etc., and achieve the effect of pure aroma, reduced impact, and good pleasure

Inactive Publication Date: 2013-11-27
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, the aroma of dairy flavors is unstable in the raw materials and processing process. Due to the large loss of aroma in the industrial production process, and the influence of d

Method used

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  • Preparation method of natural milk flavor essence
  • Preparation method of natural milk flavor essence
  • Preparation method of natural milk flavor essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A preparation method of natural milk flavor essence, specifically comprises the following steps:

[0044] (1), homogeneous emulsification

[0045] Add 0.15g of emulsifier to 6 parts of 10g of cream respectively, mix them in a warm water bath, then add 40mL of deionized water respectively, after mixing, control the speed of 10000r / min on a high-speed homogeneous shearing machine for homogenization Emulsified for about 10 minutes to obtain 6 parts of emulsion;

[0046] Described cream, emulsifier and deionized water are calculated by mass ratio, that is, cream: emulsifier: deionized water is 10:0.15:40;

[0047] Described emulsifier is glyceryl monostearate;

[0048] (2), pasteurization

[0049] Put the 6 parts of the emulsion obtained in step (1) into an enzymatic hydrolysis tank, connect the super constant temperature water bath to the magnetic stirrer device, control the temperature of the super constant temperature water bath to 85°C, and pasteurize the 6 parts...

Embodiment 2

[0056] A preparation method of natural milk flavor essence, specifically comprises the following steps:

[0057] (1), homogeneous emulsification

[0058] Add 0.15g of emulsifier to 10g, 20g, 25g, 30g, 40g, and 50g of cream respectively, mix them in a warm water bath, and then add 40g, 30g, 25g, 20g, 10g, and 0g of deionized water respectively to control The total mass of cream and deionized water is 50g, and the concentration of cream, that is, the percentage of cream in the total mass of cream and deionized water is 20%, 40%, 60%, 80%, 100% respectively, and mix well After that, carry out homogeneous emulsification on a high-speed homogeneous shearing machine with a control speed of 10000r / min for about 10 minutes, and obtain 6 parts of emulsions respectively corresponding to different cream contents;

[0059] Described emulsifier is glyceryl monostearate;

[0060] (2), pasteurization

[0061] Put the 6 parts of emulsion corresponding to different cream contents obtained i...

Embodiment 3

[0069] A preparation method of natural milk flavor essence, specifically comprises the following steps:

[0070] (1), homogeneous emulsification

[0071] Add 0.15g of emulsifier to 7 parts of 10g of cream, mix them in a warm water bath, then add 40mL of deionized water, mix well, and then control the speed of 10000r / min on a high-speed homogeneous shearing machine for homogeneous emulsification About 10min, get 7 parts of emulsion;

[0072] Described cream, emulsifier and deionized water are all calculated by mass ratio, that is, cream: emulsifier: deionized water is 10:0.15:40;

[0073] Described emulsifier is glyceryl monostearate;

[0074] (2), pasteurization

[0075] Put the 7 parts of the emulsion obtained in step (1) in an enzymatic hydrolysis tank, and connect the super constant temperature water bath to the magnetic stirrer device, and control the temperature of the super constant temperature water bath to 85 °C, and pasteurize the 7 parts of the emulsion Sterilize...

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Abstract

The invention discloses a preparation method of natural milk flavor essence. The preparation method takes single cream as a starting raw material, and comprises the following steps: adding an emulsifying agent and mixing with water; homogenizing and emulsifying by using a high-speed homogenizing shearing machine; pasteurizing and cooling; adjusting the pH (Potential of Hydrogen) of the system to be 7.2-8.4; adding 20,000L of lipase Palataste which accounts for 0.5-2.0% of the mass of the single cream, controlling the temperature to be 40 DEG C-70 DEG C, and carrying out enzymolysis for 2.5-5.0 hours; then controlling the temperature to be 85 DEG C, carrying out enzyme deactivation and cooling to obtain the natural milk flavor essence. The natural milk flavor essence prepared by the preparation method disclosed by the invention has the advantages of natural and soft aroma and long aroma keeping time, which cannot be realized by same-type milk essence prepared from a single spice. The preparation method of the natural milk flavor essence disclosed by the invention has the characteristics of low production cost, no pollution in a production process, great economic benefits, high product purity, good safety and the like.

Description

technical field [0001] The invention relates to a preparation method of natural milk flavor essence. Background technique [0002] China is the most populous country in the world, and consumes a huge amount of milk flavor every year. Milk flavor is one of the most widely used flavors in the food industry. It is widely used in the processing of baked food, candy, beverages, etc., directly Affect the grade of the product. The milk flavor can also be used to flavor the feed, which can significantly improve the palatability of the feed and increase the feed intake of animals. It also has a promotional application value in the feed industry. Therefore, the development of milk flavor series products has broad market prospects. [0003] At present, although chemically synthesized milk flavors occupy an important position in the market, with the improvement of people's living standards and concerns about nature and health, natural milk flavors will become more and more popular. ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 田怀香李凤华年赞文
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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