Lemon flavored yogurt essence, as well as preparation method and application thereof
A technology of lemon flavor and lemon, which is applied in the application, milk preparations, dairy products and other directions, can solve the problems of preparation method and application of yogurt flavor without lemon flavor, and achieve the effects of convenient large-scale production, coordination of aroma and simple preparation process
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Embodiment 1
[0031] A lemon-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:
[0032]
[0033] Above-mentioned lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:
[0034]
[0035] The preparation method of above-mentioned lemon essence, step is as follows:
[0036] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, 1.80g citral, 1.90g citronellol, 1.00g geraniol, 0.20g terpineol, 0.80g citronellyl acetate, 0.90g Styroyl acetate, 0.20g nonanoic acid, 1.40g neryl acetate, 0.10g linalyl acetate, 1.30g lemon oil, 1.00g sweet orange oil, 1.30g ironone, 0.60g eugenol, 0.80g maltol, 0.60 g caryophyllene, 0.90g mass percent concentration of 10% vanillin in propylene glycol solution, 0.90g mass percent concentration of 10% propionic acid in...
Embodiment 2
[0046] A lemon-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 a kind of lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:
[0050]
[0051] The preparation method of above-mentioned lemon essence, step is as follows:
[0052] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, that is, 4.80g citral, 4.90g citronellol, 3.90g geraniol, 2.00g terpineol, 2.00g citronellyl acetate, 3.20g g styroyl acetate, 2.40g nonanoic acid, 3.50g neryl acetate, 2.30g linalyl acetate, 4.50g lemon oil, 3.40g sweet orange oil, 3.50g ironone, 2.90g eugenol, 1.50g maltol, 1.80g caryophyllene, 2.60g mass percent concentration of 10% vanillin propylene glycol solution, 3.80g mass percent concentrati...
Embodiment 3
[0062] A lemon-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:
[0063]
[0064]
[0065] Above-mentioned lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:
[0066]
[0067]
[0068] The preparation method of above-mentioned lemon essence, step is as follows:
[0069] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, 3.30g citral, 3.40g citronellol, 2.45g geraniol, 1.00g terpineol, 1.40g citronellyl acetate, 2.05g Styroyl acetate, 1.30g nonanoic acid, 2.45g neryl acetate, 1.20g linalyl acetate, 2.90g lemon oil, 2.20g sweet orange oil, 2.40g ironone, 1.75g eugenol, 1.15g maltol, 1.20 1g caryophyllene, 1.75g mass percentage concentration is the propylene glycol solution of 10% vanillin, 2.35g mass percentage...
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Abstract
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