Milk flavor

A technology of milk essence and aroma, applied in the field of essence, can solve the problems of weak natural feeling and short duration of aroma of milk essence, and achieve the effect of long-lasting aroma, strong natural feeling and increasing natural feeling

Inactive Publication Date: 2017-05-31
深圳昱朋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing milk flavors have short aroma persistence and weak natural feeling, which lead to the existing milk flavors not meeting the needs of the food industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Please refer to Table 1, the formula of the milk essence is:

[0041] Table 1 the formula of the milk essence of the first embodiment of the present invention

[0042] components Mass percentage content / % ethyl myristate 0.3 ethyl maltol 1.65 Vanillin 0.3 Vanillin Propylene Glycol Acetal 0.6 Isobutyric acid 0.015 butyric acid 0.25 N-octanoic acid 0.06 capric acid 0.75 Dodecanoic acid 0.05 Glacial acetic acid 0.004 propionic acid 0.001 butyl laurolactone 2.74 ethyl lactate 0.03 Butyryl Lactate 0.12 butyl nonanolide 0.1 Butydecalactone 0.36 butyl undecalactone 0.1 Acetyl methyl alcohol 0.06 Thiol 0.1 Thioacetate 0.1 Methyl Thiobutyrate 0.008 diacetyl 0.04 2-Heptanone 0.01 2-nonanone 0.01 Propylene Glycol 92.242

Embodiment 2

[0044] Please refer to Table 2, the formula of the milk essence is:

[0045] The formula of the milk essence of the second embodiment of the present invention of table two

[0046] components Mass percentage content / % Hexanal 0.05 nonanal 0.1 Furanone 0.5 maltol 0.8 Vanillin 0.5 Isobutyric acid 0.01 butyric acid 0.2 N-octanoic acid 0.08 capric acid 0.3 Dodecanoic acid 0.8 Glacial acetic acid 0.008 palmitic acid 1.52 Propylene Glycol 91.12 butyl undecalactone 1.2 ethyl lactate 0.05 Butyryl Lactate 0.15 butyl laurolactone 0.9 butyl nonanolide 0.5 butyl myristalactone 1 Acetyl methyl alcohol 0.004 Thiol 0.05 Thioacetate 0.05 Methyl Thiobutyrate 0.008 diacetyl 0.06 2-Heptanone 0.02 2-nonanone 0.02

Embodiment 3

[0048] Please refer to Table 3, the formula of the milk essence is:

[0049] The formula of the milk essence of the third embodiment of the present invention of table three

[0050] components Mass percentage content / % Decyl aldehyde 0.12 Dodecanal 0.03 Furanone 0.46 maltol 0.6 Vanillin 0.6 N-octanoic acid 0.02 butyric acid 0.22 capric acid 0.21 Glacial acetic acid 0.007 palmitic acid 1.32 Propylene Glycol 93.13 butyl undecalactone 0.66 ethyl lactate 0.152 Butyryl Lactate 0.22 butyl laurolactone 0.48 butyl nonanolide 0.62 butyl myristalactone 0.81 Acetyl methyl alcohol 0.006 Thiol 0.07 Thioacetate 0.06 Methyl Thiobutyrate 0.055 diacetyl 0.02 2-Heptanone 0.1 2-nonanone 0.03

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PUM

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Abstract

The invention provides a milk flavor. The milk flavor contains, by mass, 3%-6% of a milk note, 0.5%-4% of an acid note, 0.05%-0.2% of a sulfide note and 80%-96% of a solvent. The milk flavor is lasting in aroma and high in natural sense.

Description

technical field [0001] The invention relates to the field of essence technology, in particular to a milk essence. Background technique [0002] At present, the food industry requires a large amount of milk essence. However, the existing milk flavors have short aroma persistence and weak natural feeling, which lead to the existing milk flavors not being able to meet the needs of the food industry. Contents of the invention [0003] The main purpose of the present invention is to provide a milk essence, aiming at providing a milk essence with long-lasting aroma and strong natural feeling. [0004] In order to achieve the above object, the milk essence provided by the present invention contains 3-6% of milk flavor, 0.5-4% of sour flavor, and 0.05-0.2% of sulfide flavor. rhyme, and a solvent with a mass percent content of 80-96%. [0005] Preferably, the milk fragrance contains 2.8-3.5% by mass of butyrolactone, 0.02-0.1% by mass of ethyl lactate, and 0.12-0.3% by mass of b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
Inventor 李淼钟巧霞
Owner 深圳昱朋科技有限公司
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