Egg-milk powder essence composition and preparation method thereof

A technology of powder essence and composition, which is applied in the field of food flavor, can solve problems such as unsatisfactory fluidity and solubility, custard powder essence flavor stimulation, and poor thermal stability, etc., to overcome flavor stimulation, excellent high temperature stability, flow good sex effect

Active Publication Date: 2014-12-10
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently commercially available custard powder flavors mostly use custard flavor base, carrier and anticaking agent as raw materials for mixing. Large loss of medium aroma, easy to agglomerate
In addition, the traditional method of embedding essence is spray drying method. Since the powder essence particles prepared by spray drying are relatively fine, it is easy to form agglomerates when used, and the fluidity and solubility are not ideal.

Method used

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  • Egg-milk powder essence composition and preparation method thereof
  • Egg-milk powder essence composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In this embodiment, a custard powder essence composition comprises the following components in parts by weight:

[0030] 38.0 parts of enzymatic hydrolysis solution, 44.0 parts of maltodextrin, 6.0 parts of sodium starch octenyl succinate, 1.0 parts of glucose powder, 0.2 parts of sodium alginate, 0.3 parts of sodium carboxymethylcellulose, 6.0 parts of custard base, palm 3.5 parts of oil;

[0031] Wherein, the enzymolysis solution is prepared by the following steps:

[0032] Mix buffalo milk and chicken whole egg liquid with a mass ratio of 1:1, add 200U / g protease and 300U / g phospholipase, heat the resulting mixture at 45-55°C, and detect the presence of Ammonia nitrogen, when the mass concentration of ammonia nitrogen is 1.5g / 100g dry basis, the enzymatic hydrolysis solution is obtained.

[0033] The preparation method of above-mentioned custard powder essence composition, comprises the steps:

[0034] (1) take the enzymolysis solution in the clean stainless steel...

Embodiment 2

[0040] In this embodiment, a custard powder essence composition comprises the following components in parts by weight:

[0041] 50.0 parts of enzymatic hydrolysis solution, 37.0 parts of maltodextrin, 4.0 parts of sodium starch octenyl succinate, 3.0 parts of glucose powder, 0.4 parts of sodium alginate, 0.1 parts of sodium carboxymethyl cellulose, 4.0 parts of custard base, palm 1.5 parts oil;

[0042] Wherein, the enzymolysis solution is prepared by the following steps:

[0043] Mix buffalo milk and duck whole egg liquid with a mass ratio of 1:2, add 210U / g protease and 310U / g phospholipase, heat the resulting mixture at 45-55°C, and detect ammoniacal nitrogen, when the mass concentration of ammoniacal nitrogen is 1.4g / 100g dry basis, the enzymatic hydrolysis solution is obtained.

[0044] The preparation method of above-mentioned custard powder essence composition, comprises the steps:

[0045] (1) take the enzymolysis solution in the clean stainless steel tank 1 by the ...

Embodiment 3

[0051] In this embodiment, a custard powder essence composition comprises the following components in parts by weight:

[0052] 44.0 parts of enzymatic hydrolysis solution, 41.0 parts of maltodextrin, 5.0 parts of sodium starch octenyl succinate, 1.5 parts of glucose powder, 0.3 parts of sodium alginate, 0.2 parts of sodium carboxymethylcellulose, 5.0 parts of custard base, palm 2.5 parts of oil;

[0053] Wherein, the enzymolysis solution is prepared by the following steps:

[0054] Mix buffalo milk and goose whole egg liquid with a mass ratio of 1:1, add 190U / g protease and 290U / g phospholipase, heat the resulting mixture at 45-55°C for reaction, and detect the presence in the reaction solution at this temperature ammoniacal nitrogen, when the mass concentration of ammoniacal nitrogen is 1.2g / 100g dry basis, the enzymatic hydrolysis solution is obtained.

[0055] The preparation method of above-mentioned custard powder essence composition, comprises the steps:

[0056] (1) t...

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Abstract

The invention discloses an egg-milk powder essence composition and a preparation method thereof. The egg-milk powder essence composition comprises the following components in parts by weight: 35-50 parts of enzymatic hydrolysate, 35-44 parts of maltodextrin, 4-6 parts of starch sodium octenylsuccinate, 1-3 parts of glucose powder, 0.2-0.4 part of sodium alginate, 0.1-0.3 part of sodium carboxymethylcellulose, 4-6 parts of an egg-milk essence base and 1.5-3.5 parts of palm oil, wherein the enzymatic hydrolysate is mainly prepared by the step of carrying out heating and enzymolysis on raw materials, wherein milk and egg pulp are used as the raw materials, and protease and phospholipase are used as catalysts. According to the egg-milk powder essence composition, flavors of the milk, egg white and egg yolk are naturally and realistically integrated; meanwhile, the egg-milk powder essence composition has excellent high temperature resistance and can be used for directly perfuming baking foods, candies, milk products and leisure foods so as to enable the baking foods, candies, milk products and leisure foods to have the egg-milk flavor.

Description

technical field [0001] The invention relates to the field of food flavor, in particular to an egg milk powder essence composition and a preparation method thereof. Background technique [0002] Milk is rich in minerals, including calcium, phosphorus, iron, zinc, copper, manganese, and molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. [0003] Eggs are rich in nutrition, cheap, and can be made into a variety of delicacies, so they have been regarded as the best source of nutritional supplements since ancient times. [0004] Due to its high nutritional value and good flavor and taste, custard flavor is one of the traditional mainstream flavors that have always been popular, and is widely used in baked goods, sandwiches, dairy products and snack foods. However, currently commercially available custard powder flavors mostly u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/215A23L27/74
Inventor 鲁玉侠李香莉杨家俊
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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