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Butterfat flavor reinforcing agent and preparation method thereof

A technology of flavor enhancer and milk fat, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients as pH value modifiers, etc. , to achieve the effect of enhancing the taste of fat and enhancing the flavor

Inactive Publication Date: 2019-01-22
上海华宝孔雀香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The essence in the above patent is in powder form and needs to be dissolved in hot water before use, which is inconvenient to use, and the sour taste is obvious when used in dairy products, resulting in poor cream flavor

Method used

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  • Butterfat flavor reinforcing agent and preparation method thereof
  • Butterfat flavor reinforcing agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Example 1: A milk fat flavor enhancer, the components and their corresponding weight percentages are shown in Table 1, and are prepared through the following steps:

[0078] Step 1, weighing each component according to the proportion, mixing and stirring starch octenyl succinate, sodium paraben, trisodium phosphate, and water until dissolved, defoaming overnight to obtain an aqueous phase;

[0079] Step 2, weighing liquid diacetyl tartaric acid mono-diglycerides, anhydrous butter, and cream essence, mixing, heating to 60°C and stirring until dissolved to obtain an oil phase;

[0080] Step 3, the water phase is first centrifuged with a centrifuge, and then emulsified and sheared for 1 hour with a high-shear emulsifier. The particle size of the primary emulsion is less than 5 microns, and the oil phase is linearly added dropwise to the water phase, and after shearing, the obtained For the primary emulsion, a high-pressure homogenizer is used to carry out high-pressure homog...

Embodiment 2-7

[0104] Embodiment 2-7: A milk fat flavor enhancer, the difference from Embodiment 1 is that each component and its corresponding weight percentage are shown in Table 1.

[0105] Each component and weight percent thereof in table 1 embodiment 1-7

[0106]

[0107]

Embodiment 8

[0108] Embodiment 8: A milk fat flavor enhancer, the difference from Embodiment 1 is that the heating temperature in step 2 is 63°C.

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Abstract

The invention discloses a butterfat flavor reinforcing agent and a preparation method thereof, which relate to the technical field of edible essence, and solve the technical problem that the existingessence has obvious sour flavour and leads to poor cream flavor. The butterfat flavor reinforcing agent comprises the following components by weight percentage: 5-10% of anhydrous butter; 0.5-5% of cream essence; 10-50% of DATEM; 1-10% of octenyl succinic anhydride modified starch; 0.1-2% of trisodium phosphate; and 0.001-0.01% of butyl p-hydroxybenzoate sodium; water is supplied to 100%; whereinthe DATEM is Liquid. The preparation method adopts the liquid DATEM to enhance the fat taste of dairy products, and the effect can be enhanced by adding the anhydrous butter, the stable liquid butterfat flavor reinforcing agent is prepared, is easy to use and uses trisodium phosphate to adjust the sour degree to enhance the taste, and the product is more suitable for the dairy products such as icecream, dairy beverage, yogurt and cheese.

Description

technical field [0001] The invention relates to the technical field of food essence, more specifically, it relates to a milk fat flavor enhancer and a preparation method thereof. Background technique [0002] Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, candied fruit, emulsification and wine and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings Foodstuffs, dairy products, canned food, wine, etc. The dosage forms of edible flavors include liquid, powder, microcapsule, slurry and so on. [0003] In the Chinese invention patent with the publication number CN103053990A, a malt cream powder spice is disclosed, which contains the following components in mass percentage: anhydrous butter 21-27%, octenyl aluminum starch sodium...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23L27/20A23L27/2028A23L27/206A23V2200/14A23V2200/06A23V2200/16A23V2250/182A23V2250/1614
Inventor 卢存丰向群江流沈文晶
Owner 上海华宝孔雀香精有限公司
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