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Xiangnaiwang essence and preparation method thereof

A flavor and cream technology, which is applied in the formulation and preparation of Fragrant Milk King Flavor, can solve the problem of insufficient aroma of confectionary and food, and achieve the effect of unique milk flavor, full-bodied milk flavor and natural aroma

Inactive Publication Date: 2017-02-15
GUANGZHOU HENGYU SPICES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a high-temperature-resistant, long-lasting, full-bodied Fragrant Milk Essence and a method for preparing Fragrant Milk Essence, so as to solve the defect of insufficient aroma in the production of baked and candy foods

Method used

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  • Xiangnaiwang essence and preparation method thereof
  • Xiangnaiwang essence and preparation method thereof
  • Xiangnaiwang essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] The method for preparing Fragrant Milk King Essence is as follows:

[0100] 1. Weigh 1kg of vanillin, 2kg of ethyl vanillin, 4kg of ethyl maltol, and 27kg of soybean oil, stir until completely dissolved at a constant temperature of 50 degrees, and set aside.

[0101] 2. Weigh 6 kg of mercaptan, 4 kg of butyl decanolactone, 1 kg of butyl laurolactone, 1 kg of diacetyl, 1 kg of thioacetate, 20 kg of homemade natural enzymatic butter and remaining soybean oil.

[0102] Add the above 2 raw materials into the 1 raw material to be used, stir evenly, take a sample and pass the inspection, and pack it into the warehouse.

[0103] Wherein, the preparation method of self-made enzymolysis cream is:

[0104] A. Weigh 30kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0105] B. Weigh 53.13kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0106] C. Weigh 1kg of lipase and 15.87kg of distilled ...

Embodiment 2

[0112] The method for preparing Fragrant Milk King Essence is as follows:

[0113] 1. Weigh 2kg of vanillin, 0.5kg of ethyl vanillin, 1kg of ethyl maltol, and 31kg of soybean oil, stir until completely dissolved at a constant temperature of 50 degrees, and set aside.

[0114] 2. Weigh 3kg of mercaptan, 5kg of butyl decalactone, 2kg of butyl laurolactone, 2kg of diacetyl, 0.5kg of thioacetate, 22kg of homemade natural enzymatic butter and remaining soybean oil.

[0115] Add the above 2 raw materials into the 1 raw material to be used, stir evenly, take a sample and pass the inspection, and pack it into the warehouse.

[0116] Wherein, the preparation method of self-made enzymolysis cream is:

[0117] A. Weigh 50kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0118] B. Weigh 41.417kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0119] C. Weigh 0.1kg of lipase and 8.483kg of distilled w...

Embodiment 3

[0125] The method for preparing Fragrant Milk King Essence is as follows:

[0126] 1. Weigh 1 kg of vanillin, 0.7 kg of ethyl vanillin, 1.6 kg of ethyl maltol, and 28.8 kg of soybean oil, stir until completely dissolved at a constant temperature of 50 degrees, and set aside.

[0127] 2. Weigh 3 kg of mercaptan, 4 kg of butyl decalactone, 1 kg of butyl laurolactone, 3 kg of diacetyl, 0.7 kg of thioacetate, 25 kg of homemade natural enzymatic butter and remaining soybean oil.

[0128] Add the above 2 raw materials into the 1 raw material to be used, stir evenly, take a sample and pass the inspection, and pack it into the warehouse.

[0129] Wherein, the preparation method of self-made enzymolysis cream is:

[0130] A. Weigh 50kg of anhydrous butter and put it into the enzymolysis tank, and heat it to 50 degrees.

[0131] B. Weigh 39.69kg of distilled water, put it into the enzymolysis tank, and set the temperature to 50 degrees.

[0132] C. Weigh 1kg of lipase and 9.31kg of d...

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Abstract

The invention relates to Xiangnaiwang essence and a preparation method thereof. The Xiangnaiwang essence is prepared from vanillin, ethyl vanillin, ethyl maltol, mercaptan, 5-decanolide, delta-dodecalactone, butanedione, 4-methyl-5-thiozoleethanol acetate, self-made enzymolysis cream and soybean oil, wherein the self-made enzymolysis cream is prepared from anhydrous cream, distilled water and lipidase. The preparation method of the Xiangnaiwang essence comprises the following steps: 1, weighing the vanillin, the ethyl vanillin, the ethyl maltol and the soybean oil, and stirring the weighed vanillin, the weighed ethyl vanillin, the weighed ethyl maltol and the weighed soybean oil under the state of constant temperature being 50 DEG C until the vanillin, the ethyl vanillin, the ethyl maltol and the soybean oil are completely dissolved for standby application; and 2, weighing the mercaptan, the 5-decanolide, the delta-dodecalactone, the butanedione, the 4-methyl-5-thiozoleethanol acetate, the self-made natural enzymolysis cream and surplus soybean oil, adding the raw materials in the step 2 to the raw materials for standby application in the step 1, performing uniform stirring, performing sampling, performing inspection, after products are qualified, packaging the qualified products, and performing warehousing. The invention aims to provide the Xiangnaiwang essence which is resistant to high temperature, permanent in fragrance remaining and rich in milk fragrance, and the method for preparing the Xiangnaiwang essence, so that the defect of insufficient fragrance during baking and in the production of candy foods can be overcome.

Description

technical field [0001] The invention relates to a formula and preparation method of Fragrant Milk King Essence, which relates to the technical field of edible essence and is used as a food additive. Background technique [0002] Milky flavor is an indispensable raw material in baking and confectionary food processing. In the production of bakery, candy and other products in the market, milk flavor is basically added, but in the production process of bakery and candy products, high temperature is required, especially for baked products, the temperature is high and the time is long, resulting in the traditional milk flavor Most of the aroma compounds in the essence are lost in this process, so that the aroma of the product is not pure, the milk taste is not enough and has miscellaneous taste, which is not easy for consumers to accept. [0003] A preparation method of a new type of natural butter essence base material is disclosed in the patent literature with the application ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2200/15A23V2250/18A23V2250/30
Inventor 邓伟战赖文华
Owner GUANGZHOU HENGYU SPICES CO LTD
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