Condensed milk essence as well as preparation method and application thereof

A flavor and condensed milk technology, which is applied in the field of flavor, can solve the problems of lack of natural flavor of condensed milk, easy loss of aroma components, and single flavor of the product, and achieve the effect of obvious characteristics, long-lasting fragrance, and increased sweetness

Inactive Publication Date: 2020-10-09
广州和泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, many condensed milk essences obtained by artificial blending are not very natural, resulting in a single flavor of the final product, lacking the natural flavor of natural condensed milk, and insufficient characteristic aroma
In addition, due to the complex composition, the aroma components are easily lost and the original flavor is lost.

Method used

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Examples

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Effect test

preparation example Construction

[0079] The second aspect of the present invention provides a method for preparing the condensed milk essence, which at least includes the following steps: mixing the components uniformly to obtain the product.

[0080] In a preferred embodiment, the preparation method of the condensed milk essence at least includes the following steps: by weight, ethyl maltol, vanillin, peach aldehyde, butyl lactone, milk lactone, acetyl Add methyl carboxyl alcohol, sulfide, gamma lactone and ethyl myristate into the solvent, mix well, then add acid fragrance, stir well to get the product.

[0081] The third aspect of the present invention provides an application of condensed milk essence, which is applied in dairy baking, dairy products and ice products.

Embodiment 1

[0085] Embodiment 1 of the present invention provides a condensed milk essence. The preparation raw materials include 0.65 parts of ethyl maltol, 0.2 parts of vanillin, 0.8 parts of sour fragrance, 0.02 parts of peach aldehyde, and 1 part of butyl aldehyde in parts by weight. Esters, 0.02 parts milk lactone, 0.3 parts acetyl methyl alcohol, 0.25 parts sulfide, 96.5 parts solvent.

[0086] The sour aroma includes capric acid, dodecanoic acid and octanoic acid; the mass ratio of the capric acid, dodecanoic acid and octanoic acid is 5:1:2.

[0087] The butyl lactone includes butyl decanolide and butyl laurolactone; the mass ratio of butyl decalactone to butyl laurolactone is 3:2.

[0088] In parts by weight, the sulfide includes 0.1 part of thioacetate, 0.13 part of mercaptan and 0.001 part of methyl thiobutyrate.

[0089] The preparation raw material also includes gamma lactone; the gamma lactone is γ-decalactone; the mass ratio of the gamma lactone to milk lactone is 1:2.

[...

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PUM

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Abstract

The invention relates to the technical field of essence, and particularly provides condensed milk essence as well as a preparation method and an application thereof. The invention provides the condensed milk essence, the preparation raw materials at least comprise 0.6 to 0.7 part of ethyl maltitol, 0.1 to 0.3 part of vanillin, 0.7 to 0.9 part of acid note, 0.01 to 0.03 part of peach aldehyde, 0.8to 1.2 parts of delta-lactone, 0.01 to 0.03 part of milk lactone, 0.2 to 0.4 part of acetyl methyl original alcohol, 0.15 to 0.35 part of sulfide and 96 to 97 parts of a solvent.

Description

technical field [0001] The invention relates to the technical field of essence, more specifically, the invention provides a condensed milk essence and its preparation method and application. Background technique [0002] Condensed milk is an indispensable raw material in food production and processing. In the production of various milk drinks, milk tea, plant milk drinks and other products on the market, it is often necessary to add condensed milk. In addition to reflecting the nutritional function of condensed milk, it can also improve the natural, smooth and rich taste of milk drinks. Taste. However, since the production process of most milk beverages requires high temperature and ultra-high temperature sterilization, most of the rich aroma compounds contained in condensed milk will be lost in the process. In addition, milk beverage products added with condensed milk During this process, a Maillard reaction occurs, which produces a large amount of nitrogen-containing and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/29
CPCA23L27/20A23L27/206A23L27/29
Inventor 范超崧
Owner 广州和泉食品有限公司
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