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Milk flavor essence and preparation method thereof

A technology of flavor and essence, applied in the field of milk flavor essence and its preparation, can solve the problems of poor aroma and fragrance effect, poor aroma stability, and limitations in application fields, so as to improve milk flavor and be suitable for large-scale popularization and application. The effect of high-quality finished products

Inactive Publication Date: 2020-07-14
广州昆特臣香精香料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the raw materials for the production of traditional milk flavors are mainly some artificially synthesized monomer flavoring materials. Although the milk flavors produced by using these flavoring materials have a certain milk flavor, the use of synthetic flavoring materials affects the natural flavor of milk in food. Compared with the aroma of real milk, it has the disadvantages of insufficient natural feeling, poor aroma stability, and poor aroma persistence. Moreover, the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell and have no natural feeling. As a result, the effect of aroma and fragrance is not good, which is not favored by consumers, and is subject to certain restrictions in the application field of products

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Provided is a milk-flavored essence. In parts by weight, the preparation raw materials include: 2 parts of a fragrance coordinating agent, 5 parts of a lactone compound, 14 parts of a flavoring agent, 6 parts of a flavor synergist, 0.5 parts of a methyl ketone compound, 1.2 parts of organic acid, 70 parts of solvent.

[0060] The fragrance coordination agent is methyl vanillin.

[0061] The lactone compound is a combination of γ-decalactone and butyl-laurolactone, wherein the mass ratio of γ-decalactone and butyl-laurolactone is 1:5.

[0062] The flavoring agent is 4-methylthiazole.

[0063] The fragrance synergist is ethyl maltol.

[0064] The methyl ketone compound is 2,3-butanedione.

[0065] The organic acid is octanoic acid.

[0066] The solvent is small molecule alcohol.

[0067] The small molecule alcohol is propylene glycol.

[0068] The preparation method of the milk flavor essence comprises the following steps: uniformly mixing a fragrance coordinating a...

Embodiment 2

[0070] Provided is a milk-flavored essence. In parts by weight, the preparation raw materials include: 1 part of a fragrance coordinating agent, 2 parts of a lactone compound, 10 parts of a flavoring agent, 3 parts of a flavor synergist, 0.1 part of a methyl ketone compound, 0.5 parts of organic acid, 55 parts of solvent.

[0071] The fragrance coordination agent is methyl vanillin.

[0072] The lactone compound is a combination of γ-decalactone and butyl-laurolactone, wherein the mass ratio of γ-decalactone and butyl-laurolactone is 1:5.

[0073] The flavoring agent is 4-methylthiazole.

[0074] The fragrance synergist is ethyl maltol.

[0075] The methyl ketone compound is 2,3-butanedione.

[0076] The organic acid is octanoic acid.

[0077] The solvent is small molecule alcohol.

[0078] The small molecule alcohol is propylene glycol.

[0079] The preparation method of the milk flavor essence comprises the following steps: uniformly mixing a fragrance coordinating age...

Embodiment 3

[0081] Provided is a milk-flavored essence. In parts by weight, the preparation raw materials include: 3 parts of a fragrance coordinating agent, 8 parts of a lactone compound, 18 parts of a flavoring agent, 10 parts of a flavor synergist, 1 part of a methyl ketone compound, 2 parts of organic acid, 85 parts of solvent.

[0082] The fragrance coordination agent is methyl vanillin.

[0083] The lactone compound is a combination of γ-decalactone and butyl-laurolactone, wherein the mass ratio of γ-decalactone and butyl-laurolactone is 1:5.

[0084] The flavoring agent is 4-methylthiazole.

[0085] The fragrance synergist is ethyl maltol.

[0086] The methyl ketone compound is 2,3-butanedione.

[0087] The organic acid is octanoic acid.

[0088] The solvent is small molecule alcohol.

[0089] The small molecule alcohol is propylene glycol.

[0090] The preparation method of the milk flavor essence comprises the following steps: uniformly mixing a fragrance coordinating agent...

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Abstract

The invention relates to the technical field of food additives, in particular to a milk flavor essence and a preparation method thereof. The milk flavor essence is at least prepared from the raw material in parts by weight: 1-3 parts of a fragrance coordinating agent, 2-8 parts of lactone compound, 10-18 parts of a flavoring agent, 3-10 parts of a fragrance synergist, 0.1-1 part of methyl ketone compound, 0.5-2 parts of organic acid and 55-85 parts of a solvent. The milk flavor essence prepared by the preparation method is more realistic in fragrance, more natural, soft in aroma and long in fragrance lasting. The milk flavor essence has the advantages of high finished product quality, good thermal stability and simple preparation process, is an ideal milk flavor essence and natural food additive, and can be widely used in the aroma enhancement of food industry products such as cold food, candy, and beverages.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a milk flavor essence and a preparation method thereof. Background technique [0002] At present, the raw materials for the production of traditional milk flavors are mainly some artificially synthesized monomer flavor materials. Although the milk flavor produced by using these flavor materials has a certain milk flavor, the use of synthetic flavor materials affects the natural flavor of milk in food. Compared with the aroma of real milk, it has the disadvantages of insufficient natural feeling, poor aroma stability, and poor aroma persistence, and the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell and have no natural feeling. Cause fragrance fragrance effect is not good, is not subject to liking of consumer, is subjected to certain restriction on the application field of product. Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23L27/2056A23L27/206A23V2002/00A23V2200/16A23V2250/032A23V2250/186A23V2250/6412
Inventor 李栋陈丽芳
Owner 广州昆特臣香精香料科技有限公司
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