A kind of essence preparation method containing hypoallergenic yoghurt extract

An extract and hypoallergenic technology, which is applied in the field of flavor processing, can solve the problems of allergies, yogurt flavor preparation method is single, and the inherent aroma is not fully utilized, so as to overcome the monotonous flavor type, good solubility and dispersion properties, and aroma High quality and stable effect

Active Publication Date: 2020-08-28
南昌馨朵美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The domestic preparation method of yogurt essence is too single, does not make full use of the various inherent aromas in the raw materials, and may also have certain potential allergenic risks to some people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing essence containing hypoallergenic yoghurt extract, comprising the following steps.

[0015] 1) Preparation of yogurt liquid flavor base: by weight, weigh 85 parts of 1,2-propanediol, 0.2 parts of vanillin, 0.1 part of dodecanoic acid, 0.02 parts of ethyl acetate, 0.3 parts of acetic acid, acetyl methyl ortho 0.2 parts of alcohol, 0.2 parts of propionic acid, 0.05 parts of ethyl butyrate, 0.10 parts of butyric acid, 0.5 parts of lactic acid, 0.2 parts of caproic acid, 0.1 parts of caprylic acid, 0.2 parts of capric acid, 0.02 parts of ethyl caprate, butyl decanide 0.20 part of ester, 0.04 part of butyl laurolactone, 8 parts of ethanol, now add part of ethanol to the solid raw material vanillin and lauric acid, stir at room temperature until completely dissolved, then add all the liquid raw materials and mix and stir for 30 minutes, and prepare Obtain the yogurt liquid flavor base.

[0016] 2) Preparation of hypoallergenic plain yogurt protein ferm...

Embodiment 2

[0019] A method for preparing essence containing hypoallergenic yoghurt extract, comprising the following steps.

[0020] 1) Preparation of yogurt liquid flavor base: by weight, weigh 87 parts of 1,2-propanediol, 0.3 parts of vanillin, 0.15 parts of dodecanoic acid, 0.03 parts of ethyl acetate, 0.4 parts of acetic acid, acetylmethyl ortho 0.3 parts of alcohol, 0.25 parts of propionic acid, 0.06 parts of ethyl butyrate, 0.13 parts of butyric acid, 0.7 parts of lactic acid, 0.25 parts of hexanoic acid, 0.2 parts of octanoic acid, 0.3 parts of capric acid, 0.03 parts of ethyl caprate, butyl decanide 0.27 parts of ester, 0.05 parts of butyl laurolactone, and 10 parts of ethanol. Now add part of the ethanol to the solid raw materials vanillin and lauric acid, stir at room temperature until completely dissolved, then add all the liquid raw materials and mix and stir for 30 minutes to prepare Obtain the yogurt liquid flavor base.

[0021] 2) Preparation of hypoallergenic plain yogur...

Embodiment 3

[0024] A method for preparing essence containing hypoallergenic yoghurt extract, comprising the following steps.

[0025] 1) Preparation of yogurt liquid flavor base: by weight, weigh 90 parts of 1,2-propanediol, 0.4 parts of vanillin, 0.2 parts of dodecanoic acid, 0.04 parts of ethyl acetate, 0.5 parts of acetic acid, 0.4 parts of alcohol, 0.3 parts of propionic acid, 0.08 parts of ethyl butyrate, 0.15 parts of butyric acid, 0.8 parts of lactic acid, 0.3 parts of hexanoic acid, 0.3 parts of caprylic acid, 0.4 parts of capric acid, 0.04 parts of ethyl caprate, butyl decanide 0.35 parts of ester, 0.06 parts of butyl laurolactone, and 12 parts of ethanol. Now add part of the ethanol to the solid raw material vanillin and lauric acid, stir at room temperature until completely dissolved, then add all the liquid raw materials and mix and stir for 30 minutes to prepare Obtain the yogurt liquid flavor base.

[0026] 2) Preparation of hypoallergenic plain yogurt protein fermentation ...

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PUM

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Abstract

The invention relates to a preparation method of an essence containing hypo-allergenic yoghourt extract. The preparation method comprises the steps: preparation of a yoghourt essence base material, and preparation of the hypo-allergenic primary taste yoghourt essence by blending the hypo-allergenic yoghourt extract (a fermentation solution) and the yoghourt essence base material. According to thepreparation method, fermentation treatment is carried out on hydrolyzed whey powder by using compound lactobacillus, the supernatant liquid obtained by separation contains abundant milk-flavor components such as acids, alcohols and lactones, and then the essence containing the hypo-allergenic yoghourt extract is prepared by mixing the supernatant liquid and the yoghourt essence base material. Theyoghourt essence prepared by the preparation method provided by the invention adopts a lactobacillus mixed fermentation process, and can effectively overcome the defects of single flavor type, poor natural sense, short fragrance lasting time, easy sensitization and the like of a traditional milk-flavor essence; and the product has low sensitization, natural yoghourt fragrance, mellow mouthfeel, rich fragrance and realistic fragrance, has good solubility and dispersity in a water phase, and can be widely used for preparing various beverages, daily foods, baked foods, candies and the like.

Description

technical field [0001] The invention belongs to the technical field of essence processing. Background technique [0002] In recent years, with the improvement of living standards, people have higher requirements for the flavor, nutritional value and natural degree of food. Milky aroma is one of the favorite aromas of people, but the aroma components are inevitably destroyed in the process of dairy processing. On the other hand, milk flavor can be widely used in various beverages, dairy products, ice cream, baked goods and candies. Therefore, milk flavor is one of the most promising flavors in the food industry. [0003] At present, there are mainly the following methods for preparing milk flavor essence: blending with monomer spices, blending with natural extracts, and preparing milk flavor essence by enzymatically hydrolyzing cream. The essence flavor and components obtained by different preparation methods are quite different. Traditional monomeric fragrance raw materi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L27/20
Inventor 丁泉水郭开宇余惠萍陈锋
Owner 南昌馨朵美生物科技有限公司
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