Food additives with butter aroma and making method and application of food additives
A technology for food additives and butter, applied in the field of food additives, can solve the problems of single flavor and flavor, similar in appearance, lack of natural feeling, etc., and achieve the effect of rich aroma, satisfying taste and health, and good taste
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Embodiment 1
[0025] Ethyl maltol 0.81kg, vanillin 1.03kg, ethyl vanillin 0.02kg, lauric acid 0.91kg, myristic acid 0.73kg, anhydrous butter hydrolyzate 5.99kg, butyl laurolactone 1.15kg , butyl decanolactone 0.16kg, 3-methylthiopropionaldehyde 0.02kg, oleic acid 0.14kg, milk lactone 0.13kg, 2-tridecanone 0.07kg, ethyl butyrate 0.04kg, methyl thiobutyrate 0.17kg of ester, 88.62kg of soybean oil.
[0026] The production process is as follows: add 1.03kg of vanillin and 88.62kg of soybean oil into the interlayer tank under the heat preservation state of 80°C, stir until it is completely dissolved and stop, keep warm when the temperature of the interlayer tank drops to 40°C, and add anhydrous butterase 5.99kg of the solution was stirred until completely dissolved, and the heat preservation was stopped. When the temperature of the interlayer tank drops to 35°C, add 0.81kg of ethyl maltol, 0.02kg of ethyl vanillin, 0.91kg of dodecanoic acid, 0.73kg of myristic acid, 1.15kg of butyl laurolactone...
Embodiment 2
[0028] Ethyl maltol 0.81kg, vanillin 1.03kg, ethyl vanillin 0.02kg, lauric acid 0.91kg, myristic acid 0.73kg, anhydrous butter hydrolyzate 5kg, butyl laurolactone 1.15kg, Butydecalactone 0.16kg, 3-methylthiopropionaldehyde 0.02kg, oleic acid 0.14kg, milk lactone 0.13kg, 2-tridecanone 0.07kg, ethyl butyrate 0.04kg, methyl thiobutyrate 0.17kg, soybean oil 89.61kg.
[0029] The production process is as follows: 1.03kg of vanillin and 89.61kg of soybean oil are added to the interlayer tank under the heat preservation state of 80°C, stirred until completely dissolved and then stopped, and kept warm when the temperature of the interlayer tank drops to 40°C, adding anhydrous butterase Stir 5kg of the solution until completely dissolved, and stop the heat preservation. When the temperature of the interlayer tank drops to 35°C, add 0.81kg of ethyl maltol, 0.02kg of ethyl vanillin, 0.91kg of dodecanoic acid, 0.73kg of myristic acid, 1.15kg of butyl laurolactone, and 1.15kg of butyl dec...
Embodiment 3
[0031] Ethyl maltol 0.5kg, vanillin 1.03kg, ethyl vanillin 0.02kg, lauric acid 0.91kg, myristic acid 0.65kg, anhydrous butter hydrolyzate 10kg, butyl laurolactone 1.15kg, Butydecalactone 0.16kg, 3-methylthiopropionaldehyde 0.02kg, oleic acid 0.14kg, milk lactone 0.13kg, 2-tridecanone 0.07kg, ethyl butyrate 0.04kg, methyl thiobutyrate 0.17kg, soybean oil 85kg.
[0032] The production process is as follows: add 1.03kg of vanillin and 85kg of soybean oil into the interlayer tank under heat preservation at 80°C, stir until completely dissolved and stop, keep warm when the temperature of the interlayer tank drops to 40°C, add anhydrous butter for enzymatic hydrolysis 10kg of the mixture was stirred until completely dissolved, and the heat preservation was stopped. When the temperature of the interlayer tank drops to 35°C, add 0.5kg of ethyl maltol, 0.02kg of ethyl vanillin, 0.91kg of dodecanoic acid, 0.65kg of myristic acid, 1.15kg of butyl laurolactone, and 1.15kg of butyl decano...
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