High-temperature-resistant milky essence composition and preparation method thereof

A milk-flavored essence and composition technology, applied in the field of food flavor, can solve problems such as poor stability, and achieve the effects of good high temperature stability and strong operability

Active Publication Date: 2014-02-05
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, commercially available milk flavors are mainly prepared by manual blending, which generates liquid flavors or powder flavors by adding liquid solvents, maltodextrin, anti-caking agents and other carriers. sex problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The high-temperature-resistant milk flavor composition described in this embodiment consists of the following components by weight percentage:

[0022] Starch Sodium Octenyl Succinate 1.0%, Sodium Carboxymethyl Cellulose 0.3%, Gelatin 0.5%, Maltodextrin 5.0%, Sorbitol 0.1%, Potassium Sorbate 0.003%, Whole Milk Powder Enzymatic Hydrolyzate 4.0%, None Water cream hydrolyzate 5.0%, glyceryl caprylate 0.3%, butyl decanolactone 0.5%, butyl laurolactone 0.5%, Peruvian extract 0.02%, 4-ethyl caprylic acid 0.001%, ethyl incense Lansu 0.1%, deionized water 82.676%.

[0023] The acid value of the anhydrous butter enzymatic hydrolyzate is 15.0 mgKOH / g oil, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0024] The ammoniacal nitrogen of the enzymatic hydrolyzate of whole milk powder is 1.2g / 100g, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0025] The DE value of the maltodextrin is 10.0, purchased from Qinhuangdao Lihua Starch Co., Ltd.

[0026] Th...

Embodiment 2

[0034] The high-temperature-resistant milk flavor composition described in this embodiment consists of the following components by weight percentage:

[0035] Starch sodium octenyl succinate 1.75%, sodium carboxymethylcellulose 0.2%, gelatin 0.3%, maltodextrin 3.0%, sorbitol 0.3%, potassium sorbate 0.006%, whole milk powder enzymatic hydrolyzate 5.5%, no Water cream hydrolyzate 3.0%, glyceryl caprylate 0.2%, butyl decanolactone 0.3%, butyl laurolactone 0.3%, Peruvian extract 0.06%, 4-ethyl caprylic acid 0.002%, ethyl incense Lansu 0.2%, deionized water 84.882%.

[0036] The acid value of the anhydrous butter enzymatic hydrolyzate is 17.5 mgKOH / g oil, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0037] The ammoniacal nitrogen of the enzymatic hydrolyzate of whole milk powder is 1.0 g / 100 g, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0038] The DE value of the maltodextrin is 15.0, purchased from Qinhuangdao Lihua Starch Co., Ltd.

[0039] Ac...

Embodiment 3

[0042] The high-temperature-resistant milk flavor composition described in this embodiment consists of the following components by weight percentage:

[0043] Starch Sodium Octenyl Succinate 2.5%, Sodium Carboxymethyl Cellulose 0.1%, Gelatin 0.1%, Maltodextrin 1.0%, Sorbitol 0.5%, Potassium Sorbate 0.009%, Whole Milk Powder Enzymatic Hydrolyzate 7.0%, None Water cream enzymatic hydrolyzate 1.0%, caprylic capric acid glyceride 0.1%, butyl decanolactone 0.1%, butyl laurolactone 0.1%, Peruvian extract 0.1%, 4-ethyl caprylic acid 0.003%, ethyl perfume Lansu 0.3%, deionized water 87.088%.

[0044] The acid value of the anhydrous butter enzymatic hydrolyzate is 20.0 mgKOH / g oil, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0045] The ammoniacal nitrogen of the enzymatic hydrolyzate of whole milk powder is 0.8g / 100g, purchased from Guangzhou Yahe Food Raw Materials Co., Ltd.

[0046] The DE value of the maltodextrin is 20.0, purchased from Qinhuangdao Lihua Starch C...

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PUM

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Abstract

The invention provides a high-temperature-resistant milky essence composition and a preparation method thereof. The high-temperature-resistant milky essence composition comprises the following components according to weight percent: 1.0%-2.5% of sodium starch octenyl succinate, 0.1%-0.3% of sodium carboxymethylcellulose, 0.1%-0.5% of gelatin, 1.0%-5.0% of maltodextrin, 0.1%-0.5% of sorbitol, 0.003%-0.009% of potassium sorbate, 4.0%-7.0% of whole milk powder zymolyte, 1.0%-5.0% of anhydrous cream zymolyte, 0.1%-0.3% of caprylic capric triglycerride, 0.1%-0.5% of delta-Decalactone, 0.1%-0.5% of delta-Dodecalactone, 0.02%-0.1% of Peru extract, 0.001%-0.003% of 4-ethlycoctanoate, 0.1%-0.3% of ethyl vanillin and the balance being de-ionized water. The high-temperature-resistant milky essence composition prepared by the preparation method has good high temperature stability; furthermore, Maillard reaction occurs in a baking process to produce flavor substances, so that a dual aroma enhancement effect is achieved.

Description

technical field [0001] The invention belongs to the field of food flavor, and in particular relates to a high-temperature resistant milk flavor composition and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, milk has almost become a necessity of life, and the flavor of milk is also loved by more and more people. Milk flavor is loved by people in baked goods, candies, melon seeds, snacks and other foods, and milk flavor is also widely used. At present, commercially available milk flavors are mainly prepared by manual blending, which generates liquid flavors or powder flavors by adding liquid solvents, maltodextrin, anti-caking agents and other carriers. problem of poor sex. Contents of the invention [0003] The purpose of the present invention is to provide a high temperature resistant milk flavor composition. [0004] The technical scheme for realizing the above object is as follows. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/206
Inventor 鲁玉侠冯家礼杨家俊李香莉
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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