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

Active Publication Date: 2015-11-04
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many butter-flavored foods on the market often have defects such as dissimilarity in appearance and monotonous taste, because the added b

Method used

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  • Food additives with butter aroma and making method and application of food additives
  • Food additives with butter aroma and making method and application of food additives

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses food additives with the butter aroma and a making method and application of the food additives. The food additives with the butter aroma are composed of, by weight, 0.5-1% of ethyl maltol, 1-1.5% of vanillin, 0.01-0.05% of ethyl vanillin, 0.5-1% of dodecanoic acid, 0.5-1% of myristic acid, 5-10% of dehydrated enzyme modified butter, 1-1.5% of dodecalactone, 0.1-0.2% of decanolide, 0.01-0.05% of 3-(methylmercapto)propionaldehyde, 0.1-0.2% of oleic acid, 0.1-0.2% of milk lactone, 0.05-0.1% of 2-tridecanone, 0.01-0.05% of ethyl butyrate, 0.1-0.2% of S-methyl butanethioate and 85-90% of soybean oil. According to the food additives with the butter aroma, due to the fact that a large amount of the dehydrated enzyme modified butter is added, the aroma is more intense, finer and smoother, and when the food additives are added in the food making process, the butter aroma and the taste of obtained products are both excellent. The food additives are zero-trans fatty acids and can meet the dual requirements of people for delicious taste and health.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food additive with butter flavor, a preparation method and application thereof. Background technique [0002] With the improvement of people's living standards and the enhancement of nutrition and health awareness, foods added with butter flavor are very popular. However, many butter-flavored foods on the market often have defects such as similarity in appearance and monotonous taste, because the added butter essence is purely blended from synthetic chemical raw materials. This simple deployment of essence flavor is relatively single, lack of natural feeling. Contents of the invention [0003] The purpose of the present invention is to provide a food additive with butter flavor that can increase food flavor, enhance mouthfeel, and improve the concept of healthy eating according to the above-mentioned problems existing in the existing butter essence. [0004] Another object of ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L29/00
Inventor 王玮
Owner GUANGZHOU AOJIAN PERFUME
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