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Wheat fragrance type creamy essence and preparation method thereof

A technology of whey and essence, applied in food ingredients as odor modifiers, food ingredients containing natural extracts, food science and other directions, can solve the problems of no wheat flavor, small use range, and unnatural aroma.

Inactive Publication Date: 2018-10-09
广州四季风食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing wheat flavor essences are mainly in liquid and powder form, and the scope of use is relatively small, the aroma is not natural enough, the background is not mellow enough, the fragrance retention is not good, and there is no rich wheat flavor

Method used

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  • Wheat fragrance type creamy essence and preparation method thereof
  • Wheat fragrance type creamy essence and preparation method thereof
  • Wheat fragrance type creamy essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation method of the wheat fragrance reaction fragrance base is as follows:

[0031] Add maltose syrup 86°F, xylose, DL-methionine, partially distilled water, baking soda (add if necessary) to tank A, mix well, stir and heat to 60°C to dissolve; heat to 85°C, stir at constant temperature for 1.5 hour; add methylcyclopentenolone (add if there is), ethyl maltol (add if there is), propylene glycol raw materials in tank B, heat to 50°C and stir to dissolve; add cornstarch and remaining distilled water into tank C, Stir well and evenly; add the raw materials of tanks B and C to tank A in sequence, stir at a constant temperature of 85°C for 5 minutes, and cool to room temperature to obtain the finished product of wheat fragrance reaction fragrance base.

[0032] The Maixiang base is described according to the following ratio:

[0033]

[0034]

[0035] Note: "-" means no such substance

[0036] The preparation method of wheat fragrance base is as follows:

...

Embodiment 1

[0041] In Example 13, the wheat aroma reaction base of Example 1 and the wheat aroma base of Example 7 are used for mixing, just to illustrate that this is a kind of mixing method, but the wheat aroma reaction aroma base of Example 1 is not limited here. The base can only be mixed with the malt fragrance base of Example 7, and it can be mixed with the malt fragrance base of any one of Examples 7-12.

[0042] Wheat flavor milk paste essence of the present invention is based on the above-mentioned substances mixed, and its specific preparation method is as follows: weigh xanthan gum, sodium carboxymethyl cellulose, and distilled water in proportion, mix, heat, and stir until completely dissolved , the heating temperature does not exceed 40°C, then add glucose solution and sodium benzoate, stir until completely dissolved, add wheat fragrance reaction fragrance base and wheat fragrance base, stir evenly, and homogenize under the condition of 10MPa to obtain wheat fragrant milk Pas...

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Abstract

The invention discloses a wheat fragrance type creamy essence. The wheat fragrance type creamy essence is characterized in that a formula comprises the following components in parts by weight: 2-5 parts of xanthan gum, 1-3 parts of sodium carboxymethylcellulose, 300-400 parts of distilled water, 1-3 parts of sodium benzoate, 150-200 parts of glucose liquid 42 Fahrenheit, 250-300 parts of wheat fragrance reaction base, and 200-280 parts of wheat fragrance base. The invention also discloses a preparation method of the wheat fragrance type creamy essence. The method is characterized in that the wheat fragrance base and the wheat fragrance reaction base are mixed to prepare the wheat fragrance type creamy essence, so that the base fragrance can be increased, and the wheat fragrance is increased; in addition, other additives support to enable stable, natural and full fragrance of the essence; the wheat fragrance type creamy essence is of a creamy type and can be mixed with a plurality of foods or drinks, so that the applicable scope is expanded; and the cost of adding to other products can be decreased.

Description

technical field [0001] The invention relates to the technical field of food flavors in food additives, in particular to a barley flavored creamy flavor and a preparation method thereof. Background technique [0002] Barley is sweet in taste, neutral in nature, and has the functions of removing diet to treat swelling, eliminating accumulated food, calming the stomach and quenching thirst, relieving heat and heat, tonifying deficiency, strengthening blood vessels, benefiting color, strengthening five internal organs, and transforming grains. And barley itself also has good health effects. It contains 17 kinds of trace elements and more than 19 kinds of amino acids needed by the human body. It is rich in multivitamins, unsaturated fatty acids, protein and dietary fiber. It also meets people's needs for health. Simultaneously, the peculiar fragrance of barley is also more and more subject to liking of people, therefore, it has also become a conventional method to add barley esse...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L33/105
CPCA23V2002/00A23V2200/15A23V2250/21
Inventor 吴飞浪
Owner 广州四季风食品科技有限公司
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