Banana essence formula for dairy product

A technology for banana essence and dairy products, applied in the field of food additives, can solve the problems of floating aroma and insufficient natural banana essence, and achieve the effects of thick aroma, rich fruit aroma and enhanced taste.

Inactive Publication Date: 2015-05-27
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a banana flavor formula added with butter esters, which overcomes the shortcomings of banana flavor not being natural enough, fragrance floating and combining with dairy products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Below with preparing 100g banana essence as example, the present invention is further described:

[0020] The formula ratio is:

[0021] Isoamyl acetate 4%

[0022] Butter ester 16%

[0023] Isoamyl Isovalerate 0.3%

[0024] Vanillin 0.5%

[0025] Isoamyl Butyrate 0.3%

[0026] Ethyl caproate 0.08%

[0027] Ethyl butyrate 0.05%

[0028] Ethyl octanoate 0.06%

[0029] Citral 0.2%

[0030] Jasmonal 0.3%

[0031] Propylene Glycol 35%

[0032] Glycerin 43.21%.

[0033] Stir and mix the flavor materials used in the container according to the above mass ratio to obtain the banana flavor for dairy products of the present invention.

[0034] The cream esterified product is prepared by the following method: anhydrous cream and isoamyl alcohol are mixed at a weight ratio of 100:0.5, and 0.1% of the weight of anhydrous cream is added to transesterase to transesterify, and then prepared according to a conventional water washing process.

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PUM

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Abstract

The invention discloses a banana essence formula for a dairy product. The banana essence is mainly prepared from the following components: cream esterified esters, isoamyl acetate, isoamyl isovalerate, vanillin, isoamyl butyrate, ethyl caproate, ethyl butyrate, ethyl caprylate, citral and heliotropin. The banana essence prepared by the formula has the obvious advantages that by utilizing the cream esterified esters which are natural and have strong binding capability with the dairy product as a raw material, on one hand, the natural feeling of the banana essence can be strengthened, and on the other hand, the banana essence can be well bonded with the dairy product, so that the problem that fragrance is wafted to be separated from the theme of a beverage is solved.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a formula of banana essence for dairy products. Background technique [0002] At present, banana flavors are all prepared by adding a large amount of isoamyl ester monomers. The aroma is blunt and lacks natural feeling, and it cannot be well integrated with dairy products. The outstanding performance is that the aroma is strong and separated from the main body of the beverage. The current general market practice is to add sweet orange oil, lemon oil or banana extract to the formula. Although these methods can enhance the natural feeling, they are prone to new problems such as unclean aroma or unstable system. Good realization of the natural combination of flavor and dairy products. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a banana flavor formula added with butter esters, which overcomes the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 王婧婧
Owner 王婧婧
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