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Cheese flavor containing food additive as well as preparation method and application thereof

A technology of food additives and aroma, which is applied in the field of food additives, can solve the problems of similarity, lack of natural feeling, single essence and flavor, etc., and achieve the effect of realistic and natural aroma, good taste and rich aroma of cheese

Active Publication Date: 2015-12-23
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many cheese-flavored foods on the market often have the defect that the appearance is not the same, because the added cheese flavor 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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  • Cheese flavor containing food additive as well as preparation method and application thereof
  • Cheese flavor containing food additive as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 3-Methylthiopropanal 0.3kg, 3-Methylthiopropanol 0.5kg, 2-Undecanone 0.1kg, 2-Heptanone 0.6kg, 2-Nanone 0.1kg, Butyl Decalactone 0.3kg, Ethyl vanillin 0.1kg, butyl butyryl lactate 1.5kg, anhydrous butter hydrolyzate 12kg, butyl laurolactone 0.8kg, ethyl dodecanoate 0.5kg, ethyl acetate 0.02kg, ethyl decanoate Esters 0.2kg, vanillin 1kg, oleic acid 0.5kg, soybean oil 81.48kg.

[0027] The production process is as follows: add 0.1kg of ethyl vanillin, 1kg of vanillin, and 50kg of soybean oil into the interlayer tank under the heat preservation state of 80°C±5°C, stir until completely dissolved and stop heating; wait until the temperature drops to 40°C Keep warm, add 12kg of anhydrous butter enzymatic hydrolyzate and stir until completely dissolved, turn off the heat preservation and continue cooling; when the temperature drops to 35°C, add 0.3kg of 3-methylthiopropanal, 0.5kg of 3-methylthiopropanol 2-undecanone 0.1kg, 2-heptanone 0.6kg, 2-nonanone 0.1kg, butyl decanolac...

Embodiment 2

[0029] 3-Methylthiopropanal 0.3kg, 3-Methylthiopropanol 0.5kg, 2-Undecanone 0.1kg, 2-Heptanone 0.6kg, 2-Nanone 0.1kg, Butyl Decalactone 0.3kg, Ethyl vanillin 0.1kg, butyl butyryl lactate 1.5kg, anhydrous butter hydrolyzate 10kg, butyl laurolactone 0.8kg, ethyl dodecanoate 0.5kg, ethyl acetate 0.02kg, ethyl decanoate Esters 0.2kg, vanillin 1kg, oleic acid 0.5kg, soybean oil 83.48kg.

[0030] The production process is as follows: add 0.1kg of ethyl vanillin, 1kg of vanillin, and 50kg of soybean oil into the interlayer tank under the heat preservation state of 80°C±5°C, stir until completely dissolved and stop heating; wait until the temperature drops to 40°C Keep warm, add 10kg of anhydrous butter enzymatic hydrolyzate and stir until completely dissolved, turn off the heat preservation and continue cooling; when the temperature drops to 35°C, add 0.3kg of 3-methylthiopropanal, 0.5kg of 3-methylthiopropanol 2-undecanone 0.1kg, 2-heptanone 0.6kg, 2-nonanone 0.1kg, butyl decanolac...

Embodiment 3

[0032] 3-Methylthiopropanal 0.3kg, 3-Methylthiopropanol 0.5kg, 2-Undecanone 0.1kg, 2-Heptanone 0.6kg, 2-Nanone 0.1kg, Butyl Decalactone 0.3kg, Ethyl vanillin 0.1kg, butyl butyryl lactate 1.5kg, anhydrous butter hydrolyzate 15kg, butyl laurolactone 0.8kg, ethyl dodecanoate 0.5kg, ethyl acetate 0.02kg, ethyl decanoate Esters 0.2kg, vanillin 1kg, oleic acid 0.5kg, soybean oil 78.48kg.

[0033] The production process is as follows: add 0.1kg of ethyl vanillin, 1kg of vanillin, and 50kg of soybean oil into the interlayer tank under the heat preservation state of 80°C±5°C, stir until completely dissolved and stop heating; wait until the temperature drops to 40°C Keep warm, add 15kg of anhydrous butter enzymatic hydrolyzate and stir until completely dissolved, turn off the heat preservation and continue cooling; when the temperature drops to 35°C, add 0.3kg of 3-methylthiopropanal, 0.5kg of 3-methylthiopropanol 2-undecanone 0.1kg, 2-heptanone 0.6kg, 2-nonanone 0.1kg, butyl decanolac...

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Abstract

The present invention discloses a cheese flavor containing food additive as well as a preparation method and application thereof. The cheese flavor containing food additives comprise the following components in mass percentage: 0.1-0.5% of 3-methylthiopropanal, 0.1-1% of 3-methylthio-propanol, 0.1-0.5% of 2-undecanone, 0.5-1% of 2-heptanone, 0.1-0.5% of 2-nonanone, 10-15% of anhydrous butter hydrolysates, 0.1-1% of ethyl vanillin, 1-2% of vanillin, 0.1-0.5% of delta-decalactone, 1-5% of butyl butyryl lactate, 0.8% of delta-dodecalactone, 0.3-0.6% of ethyl laurate, 0.01-0.1% of ethyl acetate, 0.1-0.5% of ethyl caprate, 0.1-0.5% of oleic acid, and 70-85% of soybean oil. The addition of the anhydrous butter hydrolysates enables the cheese flavor containing food additives to be richer and more delicate in aroma. When the anhydrous butter hydrolysates are added during the food production process, the resulting product is lifelike and natural in cheese fragrance, and is excellent in mouthfeel. The food additives are zero trans-fatty acids which can meet the dual demands of people for delicacy and fitness.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food additive with cheese flavor and its preparation method and application. Background technique [0002] In recent years, with the change of dietary concepts and the infiltration of Western culture, cheese has been favored by Chinese people for its unique flavor and rich nutrition, and cheese-flavored food is very popular. However, many cheese-flavored foods on the market often have the defect that the appearance is not the same as the spirit, because the added cheese flavor is purely prepared 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 food additive with cheese flavor that can increase food flavor, enhance mouthfeel, and improve the concept of healthy eating according to the above-mentioned problems existing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03
Inventor 黄玲
Owner GUANGZHOU AOJIAN PERFUME
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