Cheese-flavored essence and preparation method thereof

A cheese and flavor technology, applied in the field of cheese flavor essence and preparation thereof, can solve the problems of lack of natural aroma and real taste of taste, insufficient aroma intensity, weakened aroma intensity, etc., and achieve easy process control, easy preservation, enhanced flavor and top fragrance effect

Inactive Publication Date: 2018-05-15
浙江杭曼食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing cheese flavors exist in the form of synthetic flavor raw materials, which have problems such as lac

Method used

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  • Cheese-flavored essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cheese flavor flavor, the raw materials of which include 90 parts cheese flavor, 2.5 parts cheese flavor base, 15 parts maltodextrin and 1.5 parts gum arabic in parts by weight;

[0025] [The cheese flavor base is mainly prepared from the following raw materials in parts by weight:

[0026] 0.3 parts of diacetyl, 2 parts of caprylic acid, 0.3 parts of ethyl caprate, 0.25 parts of 2-heptanone, 0.3 parts of 2-nonanone, 0.45 parts of 2-undecone, 0.8 parts of butydecanoic acid, dodecanoic acid 0.25 parts of ethyl ester, 0.5 parts of butyl laurolactone, 0.5 parts of capric acid, 3 parts of butyric acid, 3.5 parts of caproic acid, 87.85 parts of caprylic acid glyceride;

[0027] The cheese flavor is prepared by the following sequence of steps:

[0028] (1) Mix whole milk powder, whey protein powder, New Zealand cream and water in a ratio of 10:10:15:65 by weight, and cut by a high-speed shear at room temperature to obtain a mixed emulsion;

[0029] (2) Heat the above-mentioned mixed...

Embodiment 2

[0037] A cheese flavor flavor, the raw materials of which include 80 parts cheese flavor, 1 part cheese flavor base, 17.5 parts maltodextrin and 2 parts gum arabic by weight;

[0038] The cheese flavor base is mainly prepared from the following raw materials in parts by weight ratio:

[0039] 0.8 part of diketone, 0.2 part of caprylic acid, 0.8 part of ethyl caprate, 0.5 part of 2-heptanone, 0.2 part of 2-nonanone, 0.6 part of 2-undecone, 0.6 part of butydecanoic acid, dodecanoic acid 0.1 part of ethyl ester, 1.5 parts of butyl laurolactone, 0.3 part of capric acid, 1 part of butyric acid, 5 parts of caproic acid, 95 parts of glyceryl caprylate;

[0040] The cheese flavor is prepared by the following sequence of steps:

[0041] (1) Mix whole milk powder, whey protein powder, New Zealand cream and water in a ratio of 10:10:15:65 by weight, and cut by a high-speed shear at room temperature to obtain a mixed emulsion;

[0042] (2) Heat the above-mentioned mixed emulsion to 80-82℃, and hea...

Embodiment 3

[0050] A cheese flavor flavor, the raw materials of which include 85 parts by weight of cheese flavor, 2.5 parts of cheese flavor base, 11 parts of maltodextrin and 1.5 parts of gum arabic;

[0051] The cheese flavor base is mainly prepared from the following raw materials in parts by weight ratio:

[0052] 0.6 parts of diacetyl, 4 parts of octanoic acid, 0.5 parts of ethyl decanoate, 0.1 parts of 2-heptanone, 0.5 parts of 2-nonanone, 0.2 parts of 2-undecone, 1.5 parts of butydecanoic acid, dodecanoic acid 0.4 part of ethyl ester, 1 part of butyl laurolactone, 1 part of capric acid, 5 parts of butyric acid, 0.5 part of caproic acid, 65 parts of glyceryl caprylate;

[0053] The cheese flavor is prepared by the following sequence of steps:

[0054] (1) Mix whole milk powder, whey protein powder, New Zealand cream and water in a ratio of 10:10:15:65 by weight, and cut by a high-speed shear at room temperature to obtain a mixed emulsion;

[0055] (2) Heat the above mixed emulsion to 81-83°...

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Abstract

The invention relates to the field of essence and spices and especially relates to cheese-flavored essence and a preparation method thereof. The cheese-flavored essence comprises the following components: a cheese-flavored substance, cheese base, maltodextrin, arabic gum and the like. The preparation method of the cheese-flavored essence comprises the following steps: weighing the cheese-flavoredsubstance, the maltodextrin and the arabic gum, performing uniform mixing, performing shearing by using a high-speed shearing machine at room temperature, adding the cheese base, performing shearing by using the high-speed shearing machine at room temperature, and finally performing homogenization by using a high-pressure homogenizer to obtain a uniform paste-like substance, namely the product ofthe cheese-flavored essence. The cheese-flavored substance is prepared by a series of enzymolysis and fermentation steps and has natural cheese fragrance and fermentation smell, the addition of a small amount of cheese base further enhances flavor without affecting the original natural sense of fragrance, and the addition of the maltodextrin and the arabic gum enables the product to have easily-preserved fragrance and flavor and better mouthfeel. The preparation method of the cheese-flavored essence provided by the invention is simple, strong in operability and easy for industrial large-scaleproduction.

Description

Technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a cheese flavor flavor and a preparation method thereof. Background technique [0002] In recent years, my country's dairy industry has developed rapidly, and the product structure has undergone tremendous changes. The output of cream and cheese has been increasing, and the import of cheese has been on the rise. At present, our country mainly imports cheese from France, Australia and New Zealand. With the continuous strengthening of my country's foreign exchanges, Western food culture has gradually penetrated into the food culture of our people, and cheese is being accepted by more and more people. At present, the cheese market in my country is occupied by imported products, with few varieties and high prices. Therefore, the research of domestic cheese will have broad development and application prospects in my country's food industry. [0003] At present, the existing cheese fl...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/206
Inventor 朱美笑胡卫红高晓冬黄助国
Owner 浙江杭曼食品科技有限公司
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