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Blood orange flavored yoghurt essence and preparation method and application thereof

A technology of orange flavor and blood orange, which is applied in the fields of application, milk preparations, dairy products, etc., can solve the problems of lack of literature reports on the preparation method and application of blood orange flavored yogurt flavor, facilitate large-scale production, and enhance the sense of fermentation , the effect of convenient operation

Inactive Publication Date: 2018-11-30
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no literature report about blood orange flavored yoghurt essence and its preparation method and application

Method used

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  • Blood orange flavored yoghurt essence and preparation method and application thereof
  • Blood orange flavored yoghurt essence and preparation method and application thereof
  • Blood orange flavored yoghurt essence and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A blood orange-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0031]

[0032]

[0033] Above-mentioned blood orange essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0034]

[0035]

[0036] The preparation method of above-mentioned a kind of blood orange essence, step is as follows:

[0037] According to the composition and content of raw materials used in the preparation of blood orange essence, the total raw materials are calculated as 100.00g, 9.00g sweet orange oil, 5.00g citronellyl acetate, 3.20g styroyl acetate, 2.40g terpineol, 2.30g neryl acetate , 1.00g nonanal, 1.50g linalyl acetate, 3.50g mass percent concentration is 10% propionic acid propylene glycol solution, 2.50g mass percent concentration is 1% leaf alcohol propylene glycol solution and 69.60g propylene glycol in agitated vessel Mix...

Embodiment 2

[0046] A blood orange-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0047]

[0048]

[0049] Above-mentioned blood orange essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0050]

[0051] The preparation method of above-mentioned a kind of blood orange essence, step is as follows:

[0052] According to the composition and content of raw materials used in the preparation of blood orange essence, the total raw materials are calculated as 100.00g, that is, 6.00g sweet orange oil, 3.00g citronellyl acetate, 1.90g styryl acetate, 1.00g terpineol, 1.00g neryl acetate , 0.30g nonanal, 0.80g linalyl acetate, 2.00g mass percent concentration is the propylene glycol solution of 10% propionic acid, 1.00g mass percent concentration is the propylene glycol solution of 1% leaf alcohol and 83.00g propylene glycol mix and stir ev...

Embodiment 3

[0061] A blood orange-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0062]

[0063]

[0064] Above-mentioned blood orange essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0065]

[0066]

[0067] The preparation method of above-mentioned a kind of blood orange essence, step is as follows:

[0068] According to the composition and content of raw materials used in the preparation of blood orange essence, the total raw materials are calculated as 100.0g, 8.00g sweet orange oil, 4.00g citronellyl acetate, 2.60g styryl acetate, 1.70g terpineol, 1.70g neryl acetate , 0.70g nonanal, 1.20g linalyl acetate, 2.80g mass percent concentration is the propylene glycol solution of 10% propionic acid, 1.80g mass percent concentration is the propylene glycol solution of 1% leaf alcohol and 75.50g propylene glycol mixes and s...

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Abstract

The invention discloses blood orange flavored yoghurt essence and a preparation method and application thereof. The blood orange flavored yoghurt essence is prepared from blood orange essence, butyl azlactone, butyl octanolactone, butyl undecalactone, butyl dodecalactone, caproic acid, octanoic acid, dodecanoic acid, vanillin, ethyl vanillin, caproic acid, acetaldehyde, furfural, dodecanal, heptaldehyde, ethyl acetate, ethyl butyrate, propyl dodecalactone, propyl caprylolactone, gamma-heptanolide, lactic acid, 2-methylhexanoic acid and 3-hydroxy-2-butanone according to a certain mass percentage through mixing and uniform stirring. The blood orange flavored yoghurt essence utilizes raw materials with a wide source and has a vivid characteristic aroma, a strong natural feeling and long-lasting stability. The blood orange flavored yoghurt essence as a food additive, has a fresh blood orange flavor, improves the fermented feeling of the final product of fermented milk and fermented milk beverage and brings a natural taste.

Description

technical field [0001] The invention relates to an edible essence, in particular to a blood orange flavored yoghurt essence and its preparation method and application, belonging to the field of food. Background technique [0002] Blood orange has a unique aroma and flavor. Its aroma mainly includes fruity, sour and green. It smells fresh and is very popular among people. The blood orange-flavored yogurt essence can be used as a food additive, which not only has a fresh blood orange flavor, but also enhances the fermentation feeling of the final product of fermented milk and fermented milk beverage, bringing a natural taste. Therefore, the development of blood orange-flavored yoghurt essence has very important significance. The blood orange-flavored yogurt essence uses convenient sources of raw materials required for the preparation of the aroma, and has a vivid characteristic aroma, strong natural feeling, and long-lasting stability. [0003] At present, there are no liter...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/20A23L27/00A23C9/13
CPCA23C9/13A23L27/00A23L27/13A23L27/20A23L27/206
Inventor 田怀香卢卓彦史雨桦张雅敬
Owner SHANGHAI INST OF TECH
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