Yogurt flavored food additive and preparation method and application thereof
A technology of food additives and flavors, which is applied in the field of food additives with yogurt flavor and its preparation, which can solve the problems of single flavor and flavor, unresembling appearance, lack of natural feeling, etc., and achieve rich aroma, realistic and natural aroma, and good taste Effect
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Embodiment 1
[0026] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 5kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 91.374kg.
[0027] The production process is as follows: 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 45.687kg of soybean oil are added to a jacketed tank under heat preservation at 80°C±5°C, stirred until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 5kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the ...
Embodiment 2
[0029] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 2kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 94.374kg.
[0030] The production process is as follows: add 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 47.187kg of soybean oil into a jacketed tank under heat preservation at 80°C±5°C, stir until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 2kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the tempera...
Embodiment 3
[0032] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 6kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 90.374kg.
[0033] The production process is as follows: add 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 45.187kg of soybean oil into a jacketed tank under heat preservation at 80°C±5°C, stir until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 6kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the tempera...
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