Condensed milk base, condensed milk essence and preparation method thereof

Abstract

The invention discloses a condensed milk base. The formula comprises the following components in parts by weight: 20 to 40 parts of vanillin, 20 to 35 parts of ethyl vanillin, 50 to 80 parts of ethylmaltol, 10 to 20 parts of capric acid, 20 to 30 parts of lauric acid, 7 to 14 parts of decalactone, 10 to 20 parts of oleic acid, 10 to 15 parts of butyl decanolate, 15 to 22 parts of cconut aldehyde,30 to 50 parts of dodecalactone, 15 to 20 parts of butyl butyl lactate, 20 to 30 parts of milk fat, 3 to 6 parts of 3-methylthiopropanal, 15 to 25 parts of butanedione, 2 to 10 parts of 3-methylthiopropanol, 10 to 20 parts of sulfurol, 20 to 30 parts of ethyl myristate, 500 to 600 parts of digestion butter and 1 to 2 parts of tert-butyl hydroquinone. The invention discloses condensed milk essenceprepared from the condensed milk base.

Description

technical field [0001] The invention relates to the technical field of food flavor in food additives, in particular to a condensed milk flavor base and a condensed milk flavor prepared by the condensed milk flavor base, and also relates to a preparation method of the condensed milk flavor base and the condensed milk flavor. Background technique [0002] At present, in the production of various milk drinks, milk tea, plant milk drinks and other products on the market, it is often necessary to add condensed milk. In addition to reflecting its nutritional function, its most important role is to enhance the flavor and taste of the product. Due to the high temperature in the production process, the final product cannot meet the ideal requirements. On the one hand, the nutrition of condensed milk is destroyed, and on the other hand, most of its rich aroma compounds are lost during the sterilization process. This not only leads to the loss of condensed milk nutrition in the product...

AI Technical Summary

Problems solved by technology

[0002] At present, in the production of all kinds of milk drinks, milk tea, plant milk drinks and other products on the market, it is often necessary to add condensed milk. In addition to reflecting its nutritional function, its main function is to enhance the flavor and taste of the product. Due to the high temperature in the production process, the final product cannot meet the ideal requirements. On the one hand, the nutrition of condensed milk is destroyed, and on the other hand, most of its rich aroma compounds are lost during the sterilization process.

This not only leads to the loss of condensed milk nutrition in the product, but also may produce a large amount of unpleasant aroma in the process of product preparation, which is very different from the flavor of fresh condensed milk. Therefore, it is often necessary to add condensed milk essence to Only by supplementing and correcting the aroma and flavor of condensed milk can consumers feel the rich flavor of condensed milk

However, due to the addition of a large amount of vanillin, ethyl vanillin and other raw materials in the current condensed milk essence, it is difficult to adjust the aroma of condensed milk, and even the aroma that is adjusted lacks the natural feeling of condensed milk, which affects the addition of this condensed milk flavor. The natural flavor of dairy beverages, milk tea, vegetable protein beverages and other products with milk flavor, and the cost of their preparation is also greatly increased

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