A recipe for milk essence

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

1. 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 food essence, and is used as a food additive. 2. Background 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 applicati...

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

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