Egg-milk pulp essence and preparation method thereof

Abstract

The invention discloses egg-milk pulp essence and a preparation method thereof. The egg-milk pulp essence is prepared from the following raw materials in percentage by weight: 10-12% of egg milk essence base, 0.4-0.8% of an oil phase emulsifier, 15-20% of a milk flavour essence base material, 10-15% of an egg milk flavour essence base material, 0.3-0.5% of a thickening agent, 0.1-0.3% of a water phase emulsifier and 50-70% of water, wherein the sum of weight percents of the raw materials is 100%. The prepared egg-milk pulp essence is realistic in flavour, resists to high temperature and has a certain viscosity and excellent liquidity, and the egg-milk pulp essence can be added into food such as baked food, flour products, dairy products and candies as an essence additive, so as to provide a realistic egg-milk flavour.

Description

technical field

[0001] The invention relates to the field of edible spice preparation, in particular to an egg milk syrup essence and a preparation method thereof. Background technique

[0002] Custard flavor is one of the traditional mainstream flavors that have always been popular, and it is widely used in foods such as baked goods, sandwiches, dairy products and snack foods. The commercially available custard flavor is prepared from custard flavor base, water, thickener and emulsifier through stirring, emulsifying, thickening and colloid milling. The paste-like essence prepared by this method has no other flavoring ingredients except the blended fragrance base. In the blended fragrance base, the milk-flavored ingredients are mostly lactones, free fatty acids with medium and low carbon chains, and methyl ketones. , aldehydes, and medium-carbon chain alcohols, and lactones contribute greatly to the milk taste. If the amount of lactones added is too large, the high temperat...

Images