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Lactic acid bacterium essence

A technology of essence and bitter acid, applied in the direction of essential oil/spice, fat generation, etc., can solve the problems of affecting Yakult's flavor, not being liked by consumers, unrealistic flavor, etc., and achieving the effect of increasing sales volume, soft aroma and stable quality

Active Publication Date: 2016-06-08
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional Yakult essence often has unrealistic flavor and weak natural feeling in the application process, which affects the flavor of Yakult and reduces its quality, which is not liked by consumers.

Method used

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  • Lactic acid bacterium essence
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  • Lactic acid bacterium essence

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0019] Example 1. The formula for producing 100Kg Yakult flavor is shown in Table 2:

[0020] Table 2

[0021]

[0022]

[0023] The production process is as follows: add the above-mentioned raw materials as described in Table 2 to a sandwich tank at room temperature (10-30°C) and conventionally stir until uniformly mixed in a sealed state; after sampling and testing are qualified, they are divided into storage.

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PUM

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Abstract

The invention discloses a lactic acid bacterium essence. The lactic acid bacterium essence comprises ethyl acetate, caprylic acid, furfuryl alcohol, ethyl butyrate, succinylated monoglyceride, methyl thiobutyrate, dimethyl disulfide, ethyl octanoate, lauric acid, octanol, hexadecanoic acid, sorbitol, caproic acid, acetic acid, capric acid, lactic acid, cochineal, beta-pinene, pelargonaldehyde, citral, lauraldehyde, camphene, octanal and ethanol. The lactic acid bacterium essence has the characteristics of stable quality and natural flavor.

Description

Technical field [0001] The invention relates to the technical field of edible flavors as food additives, especially Yakult flavors. Background technique [0002] Yakult’s sweet and sour flavor is favored by consumers, but due to the differences in processing technology, strains and raw materials, or due to the post-acidification of the lactic acid bacteria starter, the flavor substances are lost and changed, causing the flavor to become thin , No mellow feeling, it will affect the taste and flavor of the product in severe cases. Therefore, the addition of Yakult flavors can not only make the characteristic flavor more pronounced, increase the intensity of the aroma, and make the aroma full and mellow, and play a finishing touch on improving and enhancing the quality of food. In order to improve the quality and sales volume of Yakult products, Yakult flavors can be added for modification. [0003] The main aroma substances of Yakult's scent are acids, ketones, lactones and other a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0011C11B9/0015C11B9/0038C11B9/0076
Inventor 牟慧莉韩海玲
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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