Milk flavor formula

A technology of milk essence and formula, which is applied in the field of food flavor, can solve the problems of insufficient natural feeling, limited application fields, poor aroma stability, etc., and achieve the effect of high aroma quality and stability

Active Publication Date: 2014-04-16
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] At present, the raw materials for the production of traditional milk flavors are mainly some artificially synthesized monomer flavor materials. Although the milk flavor produced by using these flavor materials has a certain milk flavor, the use of synthetic flavor materials affects the natural flavor of milk in food. Compared with the aroma of real milk, it has the disadvantages of insufficient natural feeling and poor aroma stability, and the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell, which is not natural, resulting in poor aroma and fragrance effect , is not favored by consumers, and is subject to certain restrictions in the application field of the product

Method used

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Embodiment Construction

[0008] Take the production of 100KG milk essence as an example below to further describe the present invention:

[0009] The ratio of producing 100KG milk essence is:

[0010]

[0011]

[0012] The production process is: propylene glycol 82.4KG, butyric acid 1.0KG, caprylic acid 0.1KG, capric acid 0.8KG, ethyl lactate 0.1KG, vanillin 2.5KG, maltol 0.5KG, butyl decanolactone 2.0KG, butyl lactone Add 3.0KG of laurolactone, 1.0KG of laurolactone, 0.5KG of ethyl butyrate, 0.6KG of diacetyl, 0.5KG of 2-heptanone, and 5.0KG of milk-flavored reactants. Stir in the interlayer tank under the heat preservation state at 5°C until it is completely dissolved, and fill it into the warehouse after sampling and testing pass the test. The milky reactant is prepared from natural source milk powder, reducing sugar and amino acid by Maillard reaction.

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Abstract

The invention discloses a milk flavor formula. The milk flavor formula mainly comprises the components of propylene glycol, butyric acid, octanoic acid, capric acid, ethyl lactate, vanillin, maltol, delta-decalactone, delta-dodecalactone, gamma-dodecalactone, ethyl butyrate, butanedione, 2-heptanone, a milk-favor reactant and the like. Compared with other milk flavor, the milk flavor prepared by the milk flavor formula has a more natural taste and remarkably increased aroma and smell, enables the stability and the aroma quality to be higher than those of similar domestic flavor, is used as a food additive, is used for increasing taste of end products of foods and beverages, moreover, can bring more natural milk aroma and taste to a product, endows the product with natural taste, and can enable the heat resistance, the aroma quality and the stability of the product to be higher than those other similar domestic products at the same time.

Description

technical field [0001] The invention relates to a formula of milk essence, which relates to the technical field of fine chemicals, in particular to the technical field of edible essence, and is used as a food additive. Background technique [0002] At present, the raw materials for the production of traditional milk flavors are mainly some artificially synthesized monomer flavor materials. Although the milk flavor produced by using these flavor materials has a certain milk flavor, the use of synthetic flavor materials affects the natural flavor of milk in food. Compared with the aroma of real milk, it has the disadvantages of insufficient natural feeling and poor aroma stability, and the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell, which is not natural, resulting in poor aroma and fragrance effect , is not favored by consumers, and is subject to certain restrictions in the application fiel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2200/08
Inventor 陈荣荣吴燕沈国
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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