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Method for preparing milk-flavor essence

A milk-flavored essence and edible alcohol technology, which is applied in the preparation of tobacco, essential oil/spice, and fat production, can solve the problems of limited application scope, poor flavor stability, dark color, etc. Long-lasting fragrance and enhanced fragrance strength

Inactive Publication Date: 2018-12-25
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, thermal reaction is also a more and more widely used flavor preparation technology. Although thermal reaction technology can improve the natural properties of flavors, there are three problems in the preparation of flavors by thermal reaction: (1) The color is dark, and the application The range is limited; (2) The strength of the flavor produced by a single thermal reaction is low; (3) The flavor stability is poor
[0003] Milk flavor is a kind of flavor that is widely used, such as scenting tobacco, cosmetic emulsion, food and beverage, etc. At present, some companies use thermal reaction to prepare milk flavor flavor, but there is also thermal reaction Fragrances generally have problems with strength and stability

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] Prepare pervaporation membranes as follows:

[0024] A. Preparation of casting solution: Xylene is added as a solvent in a reactor equipped with nitrogen protection, mechanical stirring and condensing reflux, and hydroxyl-terminated polybutadiene, aminopropyl-terminated polydimethylsiloxane and toluene- 2,4-Diisocyanate is mixed into a mixture, then dissolved in xylene solvent, and the catalyst dibutyltin dilaurate is added, stirred evenly, reacted at 65°C for 2 hours, and then cooled to room temperature to synthesize a prepolymer; The molar ratio of butadiene to diphenylmethanediamine is 1:1. Diphenylmethanediamine is weighed and added dropwise to the prepolymer, and the temperature is raised to 50°C for 1 hour to obtain the polyurethane casting solution; among them, The average molecular weight of hydroxyl-terminated polybutadiene is 2000; the average molecular weight of aminopropyl polydimethylsiloxane is 2200; the molar ratio of aminopropyl polydimethylsiloxane and ...

Embodiment 2

[0027] Carry out pervaporation with the pervaporation membrane of embodiment 1, milky essence is prepared by the following method:

[0028] (1) Dissolve whole milk powder in water, control the protein content in the solution to 3wt%, pasteurize, cool to below 45°C, add lactic acid bacteria and lipase, stir evenly, and ferment and enzymatically hydrolyze to pH4 under the condition of standing at 37°C .89 to obtain a fermented enzymatic hydrolyzate;

[0029] (2) Add isomaltulose, secondary water, fermentation enzymolysis solution, compound amino acid and glycerin into the reaction kettle, stir and mix evenly below 60°C, heat up to 95°C, and react in a closed manner until the pH of the material liquid in the reaction kettle drops to 4.5; isomaltulose accounts for 2wt% of the reaction feed liquid, fermentation enzymolysis liquid accounts for 5wt% of the reaction feed liquid, and compound amino acids account for 0.5wt% of the reaction feed liquid; the compound amino acids are L-pro...

Embodiment 3

[0034] Carry out pervaporation with the pervaporation membrane of embodiment 1, milky essence is prepared by the following method:

[0035] (1) Dissolve whole milk powder in water, control the protein content in the solution to 10wt%, pasteurize, cool to below 45°C, add lactic acid bacteria and lipase, stir well, ferment and enzymolyze at 43°C to pH 4.70 to obtain fermentation enzyme Solution;

[0036] (2) Add fructose syrup, secondary water, fermentation enzymatic solution, compound amino acid and glycerin into the reaction kettle, stir and mix evenly below 60°C, heat up to 100°C, and react in a closed manner until the pH of the material liquid in the reaction kettle drops to 4.5; fructose syrup accounts for 5wt% of the reaction feed liquid, fermentation enzymolysis liquid accounts for 2wt% of the reaction feed liquid, and compound amino acids account for 1wt% of the reaction feed liquid; wherein, the compound amino acids are L-proline and L-alanine Acid, L-arginine, glycine...

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Abstract

The invention relates to a method for preparing milk-flavor essence. According to the preparing method, a thermal reaction is combined with a pervaporation process, the colorless and transparent milk-flavor essence with high strength and stability is prepared through technological innovation, and the problems that traditional milk-flavor essence products prepared by thermal reactions have dark color and poor storage stability are solved. The milk-flavor essence obtained by means of the method has high applicability and can be used in tobacco, cosmetics and food industries.

Description

technical field [0001] The invention relates to the field of fine chemicals, in particular to a method for preparing milk flavor essence. Background technique [0002] Essence is an indispensable additive in the process of industrial production and processing. For example, it is used in the tobacco industry to improve smoke and improve the quality of inhalation. In the cosmetics industry, it is used to cover up bad flavors and create a transcendent atmosphere. In the food industry, it is used to improve taste and ensure quality. Stability, etc., all of which require the use of flavors. At present, in the fragrance industry, fragrances are still mainly blended with synthetic fragrance raw materials, and they are displayed in the form of liquid, paste and powder. With the existing technology, although synthetic fragrance raw materials can be used to prepare a very realistic fragrance, it still contains chemical gas. In order to improve this situation, perfumers often add some...

Claims

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Application Information

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IPC IPC(8): A24B3/12A24B15/18C11B9/00A23L27/24
CPCA24B3/12A24B15/18A23L27/25C11B9/00C11B9/0007C11B9/0015
Inventor 王婧婧
Owner 王婧婧
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