Milk essence and preparation method thereof

A technology of milk essence and mass percentage, applied in the field of chemistry, can solve the problems of product flavor and quality decline, affecting the natural flavor of products, etc., and achieve the effect of improving characteristic aroma and obvious technical effect.

Inactive Publication Date: 2019-03-15
恩格乐香精香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the preparation of traditional milk essence, a large amount of fatty acid raw materials are often added to reflect the aroma of milk, but the aroma of these raw materials is still very different from the aroma of natural milk fat, which affects the natural flavor of the product and eventually leads to Decreased product flavor and quality

Method used

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  • Milk essence and preparation method thereof
  • Milk essence and preparation method thereof
  • Milk essence and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a method for preparing milk essence,

[0027] 1) Take the following reaction raw materials according to mass percentage;

[0028]

[0029]

[0030] The above raw materials and edible propylene glycol are heated in a jacketed tank (below 60 degrees) and stirred until they are completely dissolved and uniform, and the milk essence is obtained.

Embodiment 2

[0032] The essence is used in the preparation of milk beverages, and its composition is shown in Table 1. Compared with the base material without the essence, the sensory evaluation is carried out.

[0033] Table 1 Milk drink ingredients

[0034]

[0035] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 2. The scores of the reference control sample A were 5 points, and the scores of the sample B were evaluated in 9 levels with reference to the strength of each index of the control sample A, that is, from 1 point for the weakest to 9 points for the strongest.

[0036] Table 2

[0037] Sensory evaluation of pure milk-flavored milk beverage

[0038] evaluation item

[0039] The sensory evaluation results show that after the essence of the present invention is added, the vanilla fidelity, natural feeling and characteristic aroma of the pure milk-flavored milk drink are significantly improved, and the fat feeling of p...

Embodiment 3

[0041] The essence is used to prepare baked cakes, and its ingredients are shown in Table 1. Compared with the base material without the essence, the sensory evaluation is carried out.

[0042] Table 1 Cake Ingredients

[0043] Element

[0044] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 2. The scores of the reference control sample A were 5 points, and the scores of the sample B were evaluated in 9 levels with reference to the strength of each index of the control sample A, that is, from 1 point for the weakest to 9 points for the strongest.

[0045] Table 2

[0046] Sensory Evaluation of Pure Milk Cake

[0047] evaluation item

[0048] The sensory evaluation results show that after adding the essence of the invention, the realism, natural feeling and characteristic aroma of the pure milk flavored cake are significantly improved, the fishy smell of eggs in the cake is obviously reduced, and the fat f...

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Abstract

The invention relates to milk essence. The milk essence consists of 2-methyl-3-mercaptofuran, ethyl maltol, maltol, butyric acid, 5-decanolide, delta-dodecalactone, dimethyl sulfide, furaneol, hexylicacid, sulfurol, caprylic acid, oleic acid, 2-methyl-3-furanthio, capric acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, alcohol and propylene glycol. The invention further provides a preparation method of the milk essence. The preparation method comprises the following steps of weighing reaction raw materials in percentage by mass; and heating the raw materials in a sandwich pot, and performing stirring to a complete uniform dissolved state, so as to obtain the milk essence. The essence is added, so that pure milk taste fidelity, natural feeling and characteristic fragrance of foods are notably improved.

Description

technical field [0001] The invention relates to the field of chemistry, in particular to a food essence, in particular to a milk essence and a preparation method thereof. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, high in quality and low in price, and convenient to eat. It is the most "close to perfect food". It is called "white blood" and is the most ideal natural food. The aroma of milk mainly comes from milk fat. Various milk drinks on the market, such as milk tea, plant milk drinks, ice cream, cakes, and biscuits usually use milk powder and cream. At the same time, a little milk essence is used to increase milk fat feeling. [0003] In the preparation of traditional milk essence, a large amount of fatty acid raw materials are often added to reflect the aroma of milk, but the aroma of these raw materials is still very different from the aroma of natural milk fat, which affects the natural flavor of the product and eventually leads...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/206
Inventor 费云华
Owner 恩格乐香精香料(上海)有限公司
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