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A kind of food additive with milk fragrance and its preparation method and application

A technology of food additives and milk, which is applied in the direction of food ingredients as odor improvers, food science, etc. It can solve the problems of appearance, flavor and flavor, lack of natural feeling, etc., and achieve strong aroma, good taste, and milk aroma Realistic and natural effect

Active Publication Date: 2017-08-29
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many milk-flavored foods on the market often have defects in appearance and spirit, because the added milk essence is purely prepared from synthetic chemical raw materials.
This purely blended essence has a single flavor and lacks a natural feeling

Method used

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  • A kind of food additive with milk fragrance and its preparation method and application
  • A kind of food additive with milk fragrance and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Ethyl maltol 0.44kg, anhydrous butter hydrolyzate 2.66kg, capric acid 1.87kg, 0.1wt% methyl thiobutyrate 0.49kg, 1wt% dimethyl sulfide 0.18kg, thiothiazole 0.60kg, butyl Lauryl lactone 1.78kg, butyl-decalactone 0.41kg, butyl butyryl lactate 0.18kg, gamma-decalactone 0.44kg, milk lactone 0.36kg, soybean oil 90.59kg.

[0027] The production process is as follows: add 0.44kg of ethyl maltol and 90.59kg of soybean oil into the interlayer tank under heat preservation at 80°C±5°C, stir until completely dissolved and then stop heating; when the temperature drops to 40°C Enzymatic hydrolysis of 2.66kg of water cream and stir until completely dissolved, turn off the heat preservation and continue to cool; when the temperature drops to 35°C, add capric acid 1.87kg, 0.1wt% methyl thiobutyrate 0.49kg, 1wt% dimethyl sulfide 0.18 kg, thiothiazole 0.60kg, butyl dodecalactone 1.78kg, butyl decanolactone 0.41kg, butyl butyryl lactate 0.18kg, gamma decanolactone 0.44kg, milk lactone 0.36...

Embodiment 2

[0029] Anhydrous butter hydrolyzate 1kg, ethyl maltol 0.52kg, capric acid 1.98kg, 0.1wt% methyl thiobutyrate 0.65kg, 1% dimethyl sulfide 0.23kg, thiothiazole 0.72kg, butyric acid 2.13kg of dilactone, 0.63kg of butyl-decalactone, 0.20kg of butyl butyrolactone, 0.35kg of gamma-decalactone, 0.48kg of milk lactone, and 91.11kg of soybean oil.

[0030] The production process is as follows: add 0.52kg of ethyl maltol and 91.11kg of soybean oil into the interlayer tank under the heat preservation state of 80°C±5°C, stir until completely dissolved and stop heating; when the temperature drops to 40°C, keep the heat, add Enzymolyze 1kg of water cream and stir until completely dissolved, turn off the heat preservation and continue to cool; when the temperature drops to 35°C, add capric acid 1.98kg, 0.1wt% methyl thiobutyrate 0.65kg, 1wt% dimethyl sulfide 0.23kg , thiothiazole 0.72kg, butyl laurolactone 2.13kg, butyl decanolactone 0.63kg, butyl butyryl lactate 0.20kg, gamma decanolactone ...

Embodiment 3

[0032] Anhydrous butter hydrolyzate 5kg, ethyl maltol 0.1kg, capric acid 3.0kg, 0.1wt% methyl thiobutyrate 0.68kg, 1wt% dimethyl sulfide 0.72kg, thiothiazole 0.83kg, butyric acid Dilactone 1.55kg, butyl-decalactone 0.53kg, butyryl lactone 0.56kg, gamma-decalactone 0.48kg, milk lactone 0.73kg, soybean oil 85.82kg.

[0033] The production process is as follows: add 0.1kg of ethyl maltol and 85.82kg of soybean oil into the interlayer tank under heat preservation at 80°C±5°C, stir until completely dissolved and then stop heating; when the temperature drops to 40°C Enzymolyze 1kg of water cream and stir until completely dissolved, turn off the heat preservation and continue to cool; when the temperature drops to 35°C, add capric acid 3.0kg, 0.1wt% methyl thiobutyrate 0.68kg, 1wt% dimethyl sulfide 0.72kg , thiothiazole 0.83kg, butyl laurolactone 1.55kg, butyl decanolactone 0.53kg, butyl butyryl lactate 0.56kg, gamma decanolactone 0.48kg, milk lactone 0.73kg are added in the interlay...

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Abstract

The invention discloses a food additive with a milk fragrance and a preparation method thereof and application. The food additive with the milk fragrance comprises, by mass percentage, 0.1-0.7% of ethyl maltol, 1-5% of anhydrous cream zymolyte, 0.5-3% of decanoic acid, 0.1-1% of 0.1% sulfo-methyl butyrate, 0.1-1% of 1% dimethyl sulfide, 0.1-1% of sulfurol, 1-3% of dodecalactone, 0.1-1% of decanolide, 0.1-0.7% of butyl butyryllactate, 0.3-0.7% of decalactone, 0.2-0.8% of milk lactone and 85-95% of soybean oil. According to the food additive with the milk fragrance, by adding the anhydrous cream zymolyte, the fragrance is stronger and finer; and in the food manufacturing process of adding the anhydrous cream zymolyte, the milk fragrance of obtained products is real and natural and good in taste. The additive is free of trans-fatty acids and can simultaneously meet users' dual requirements for delicacy and health.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food additive with milk flavor and its preparation method and application. Background technique [0002] In recent years, with the change of dietary concepts, milk has been favored by Chinese people for its unique flavor and rich nutrition, and milk-flavored foods are very popular. However, many milk-flavored foods on the market often have the defect of being similar in appearance but not in spirit, because the added milk essence is purely formulated from synthetic chemical raw materials. This simple deployment of essence flavor is relatively single, lack of natural feeling. Contents of the invention [0003] The object of the present invention is to provide a milk-flavored food additive that can increase food flavor, enhance mouthfeel, and enhance the concept of healthy eating according to the above-mentioned problems existing in the existing milk essence. [0004] Another ob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2200/15
Inventor 王娜
Owner GUANGZHOU AOJIAN PERFUME
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