Yoghourt essence and preparation method thereof

Abstract

The invention relates to the technical field of edible essence. The invention discloses yoghourt essence and a preparation method thereof. The yoghourt essence is prepared from the following raw materials: ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2, 3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thiobutyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, alpha terpilenol, 4-terpinenol, nerol and citral. The invention relates to a natural plant essential oil which is prepared from geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, a rosemary extract and a bitter gourd extract. The flavor of the yoghurt essence prepared by the invention is closer to that of real yoghurt, and the yoghurt essence is good in thermal stability and good in flavor durability.

Description

Technical Field

[0001] The present application relates to the technical field of edible flavors, and in particular to a yogurt flavor and a preparation method thereof. Background Art

[0002] As consumers' requirements for food taste and flavor continue to increase, yogurt and its related products are widely welcomed for their unique sweet-sour balance and rich taste. In order to meet this market demand, yogurt flavors are often used in the food industry to simulate the unique flavor of yogurt and are applied to various foods and beverages.

[0003] Although existing yogurt flavors can imitate the basic flavor of yogurt to a certain extent, there are still some key problems. For example, existing yogurt flavors are often difficult to completely replicate the complex and subtle flavor levels of natural yogurt, which results in a relatively monotonous flavor of the final product and lacks the rich and delicate feeling of real yogurt. In addition, some products may also have a slight chemical smell, which affects consumer acceptance. Some yogurt flavors are prone to volatilization or decomposition when used in food processing that requires high-temperature treatment, which in turn affects the taste consistency and durability of the finished product and reduces product quality. Even when stored under non-extreme conditions, traditional yogurt flavors will experience varying degrees of flavor decay over time, limiting their scope of application.

[0004] Therefore, there is an urgent need to develop a yogurt flavor that has a flavor closer to real yogurt, good thermal stability, and good flavor persistence. Summary of the invention

[0005] In order to solve at least one of the above technical problems, a yogurt flavor is developed with a flavor closer to real yogurt, good thermal stability and good flavor persistence. The present application provides a yogurt flavor and a preparation method thereof.

[0006] On the one hand, the present application provides a yogurt flavor, whose raw material composition includes, by weight: 1-1.4 parts of ethyl maltol, 2-4 parts of vanillin, 0.015-0.035 parts of diacetyl, 0.4-0.6 parts of acetic acid, 0.02-0.04 parts of ethyl acetate, 0.04-0.06 parts of propionic acid, 0.01-0.03 parts of 2,3-pentanedione, 0.6-1.0 parts of 3-hydroxy-2-butanone, 0.15-0.35 parts of butyric acid, 0.05-0.15 parts of ethyl butyrate, 0.002-0.004 parts of isopentyl acetate, 0.02-0.04 parts of methyl thiobutyrate, 0.2-0.4 parts of caproic acid, 0.04-0.06 parts of ethyl caproate, 0.4-0.8 parts of 10% furanone, and 0. .02-0.06 parts, ethyl levulinate 0.01-0.03 parts, linalool 0.04-0.06 parts, alpha-terpineol 0.02-0.04 parts, 4-terpineol 0.01-0.018 parts, nerol 0.02-0.04 parts, citral 0.3-0.5 parts, geraniol 0.001-0.002 parts, neryl acetate 0.01-0.03 parts, geranyl acetate 0.01-0.03 parts, D-limonene 0.65-0.85 parts, lemon oil 0.5-0.7 parts, distilled white lemon oil 0.2-0.5 parts, sweet orange oil 0.3-0.5 parts, triacetin 87.3-93.3 parts, rosemary extract 0.02-0.05 parts, bitter melon extract 0.02-0.05 parts.

[0007] By adopting the above technical solution, the present application adopts specific raw materials and formulas to produce a yogurt flavor that is closer to real yogurt, has good thermal stability, and has good flavor persistence. The combination of multiple ingredients in the present application can simulate the complex flavor levels of natural yogurt, reduce chemical odors, and provide a more natural taste experience.

[0008] The present invention adds ethyl maltol, which can provide a sweet caramel aroma and enhance the overall flavor; vanillin can provide a vanilla-like sweet aroma, which is an important component of the yogurt flavor; diacetyl can provide the aroma of cream and butter and increase the creaminess; acetic acid can provide a slight sour taste and balance the sweetness; ethyl acetate, ethyl butyrate, ethyl hexanoate and isoamyl butyrate can provide the aroma of fruit and fruit wine; propionic acid, butyric acid and hexanoic acid can provide a slight cheese flavor; 2,3-pentanedione, 3-hydroxy-2-butanone and ethyl levulinate can provide the aroma of cream and butter. Aroma: Isoamyl acetate can provide the aroma of banana and pear; methyl thiobutyrate can provide the aroma of cheese and fermented foods; 10% furanone can provide the aroma of strawberry and caramel; linalool can provide floral and woody aromas; terpineol and 4-terpineol can provide fresh pine and citrus aromas; nerol, geraniol, neryl acetate and geranyl acetate can provide floral aromas; citral and D-limonene can provide lemon and citrus aromas; lemon oil and distilled white lime oil can provide fresh lemon aromas; sweet orange oil can provide sweet orange aromas.

[0009] The present application adds rosemary extract, which is rich in a variety of active ingredients and can effectively protect the flavor components in yogurt flavor, improve the thermal stability and flavor persistence of the product, reduce the volatilization and decomposition of flavor substances during high-temperature treatment, and also prevent flavor decay during storage. The ingredients in rosemary extract, such as carnosic acid and carnosin, have strong free radical scavenging ability and can protect fats and oils in food from oxidation, thereby extending the shelf life of food and maintaining its flavor. There is also rosmarinic acid, a polyphenol compound that can protect the flavor components in food from oxidative damage and help maintain the flavor of food.

[0010] The present application adds bitter melon extract to further enhance the thermal stability and flavor persistence of yogurt flavor. Bitter melon extract contains a variety of flavonoids, such as quercetin and kaempferol, which have strong antioxidant capacity and can protect the flavor components in food from damage by free radicals, thereby improving the flavor persistence. Saponins in bitter melon extract also help maintain the stability of flavor.

[0011] Optionally, the raw material composition includes, by weight: 1.2 parts of ethyl maltol, 3 parts of vanillin, 0.025 parts of diacetyl, 0.5 parts of acetic acid, 0.03 parts of ethyl acetate, 0.05 parts of propionic acid, 0.02 parts of 2,3-pentanedione, 0.8 parts of 3-hydroxy-2-butanone, 0.25 parts of butyric acid, 0.1 parts of ethyl butyrate, 0.003 parts of isopentyl acetate, 0.03 parts of methyl thiobutyrate, 0.3 parts of caproic acid, 0.05 parts of ethyl caproate, 0.6 parts of 10% furanone, 0.0 4 parts, ethyl levulinate 0.02 parts, linalool 0.05 parts, terpineol alpha 0.03 parts, 4-terpineol 0.014 parts, nerol 0.03 parts, citral 0.4 parts, geraniol 0.0015 parts, neryl acetate 0.02 parts, geranyl acetate 0.02 parts, D-limonene 0.75 parts, lemon oil 0.6 parts, distilled white lemon oil 0.35 parts, sweet orange oil 0.4 parts, triacetin 90.3 parts, rosemary extract 0.035 parts, bitter melon extract 0.035 parts.

[0012] Optionally, the weight ratio of the rosemary extract to the bitter melon extract is 1:0.6-1.4.

[0013] By adopting the above technical solution, rosemary extract and bitter melon extract work together to significantly improve the thermal stability and flavor persistence of yogurt flavor. Rosemary extract and bitter melon extract also have broad-spectrum antibacterial activity and can inhibit the growth of a variety of bacteria and fungi, thereby improving product safety and extending shelf life. The specific weight ratio of rosemary extract and bitter melon extract can ensure antioxidant capacity while avoiding the introduction of unnecessary bitterness or other undesirable flavors.

[0014] Optionally, the weight ratio of the rosemary extract to the bitter melon extract is 1:1.

[0015] Optionally, 0.002 to 0.004 parts of curcumin are also included.

[0016] By adopting the above technical solution, the present application also adds curcumin, which can work together with other flavor ingredients to reduce the chemical smell that may be brought by certain artificial synthetic ingredients, making the overall flavor more natural. It can also increase the complexity and layering of the flavor, making it closer to the flavor of natural yogurt. During high-temperature treatment, curcumin can also protect other flavor ingredients from oxidative damage, thereby improving the thermal stability of yogurt flavor and prolonging the persistence of flavor.

[0017] Optionally, 0.003 parts of curcumin are also included.

[0018] In a second aspect, the present application provides a method for preparing the above-mentioned yogurt flavor, comprising the following steps: S1, adding the ethyl maltol and vanillin to 40% of triacetin, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring, add other raw materials in sequence, stir and mix, and prepare the yogurt flavor.

[0019] By adopting the above technical scheme, the preparation method adopted in this application has a simple process and is easy to operate. By dissolving and mixing in steps, it is ensured that all ingredients are evenly dispersed and fully dissolved in the solvent. This method can improve the solubility and stability of the ingredients and ensure the uniformity and quality of the final product. Water bath heating can better control the temperature and prevent high temperature from damaging certain sensitive ingredients.

[0020] Optionally, in step S1, the water bath is heated to 60°C to 70°C.

[0021] By adopting the above technical scheme, the water bath heating temperature of the present application can accelerate the dissolution rate of insoluble ingredients such as ethyl maltol and vanillin in triacetin, which can not only effectively promote dissolution, but also maximize the protection of the chemical structure and flavor characteristics of the ingredients.

[0022] Optionally, in step S2, the stirring speed is 85 to 90 r / min.

[0023] By adopting the above technical solution, the stirring speed of the present application can ensure that all added ingredients are fully dispersed and mixed, avoiding local concentrations that are too high or too low. It is also a relatively mild stirring speed that will not produce excessive shear force on sensitive ingredients, thereby avoiding the decomposition or volatilization of these ingredients.

[0024] Optionally, in step S2, after all raw materials are added, stirring is continued for 20 to 40 minutes.

[0025] By adopting the above technical solution, the present application helps to form a uniform solution by extending the stirring time to 20 to 40 minutes, thereby improving the quality consistency of the product. It also helps to remove bubbles generated during the mixing process, reduce bubble residues in the finished product, and improve the physical stability of the product.

[0026] In summary, the present invention includes at least one of the following beneficial technical effects: 1. The present application adopts specific raw materials and formulas, and the yogurt flavor produced is closer to real yogurt, has good thermal stability and good flavor persistence.

[0027] 2. The combination of multiple ingredients in the present application can simulate the complex flavor levels of natural yogurt, reduce chemical odor, and provide a more natural taste experience.

[0028] 3. The present application adds rosemary extract and bitter melon extract, which are rich in various active ingredients, can effectively protect the flavor components in yogurt flavor and improve the thermal stability and flavor persistence of the product.

[0029] 4. The preparation method adopted in this application has a simple process and is easy to operate. Through step-by-step dissolution and mixing, all ingredients are ensured to be evenly dispersed and fully dissolved in the solvent. DETAILED DESCRIPTION

[0030] The present application is further described in detail below with reference to the embodiments.

[0031] The present application designs a yogurt flavor, and its raw material composition includes, by weight: 1-1.4 parts of ethyl maltol, 2-4 parts of vanillin, 0.015-0.035 parts of diacetyl, 0.4-0.6 parts of acetic acid, 0.02-0.04 parts of ethyl acetate, 0.04-0.06 parts of propionic acid, 0.01-0.03 parts of 2,3-pentanedione, 0.6-1.0 parts of 3-hydroxy-2-butanone, 0.15-0.35 parts of butyric acid, 0.05-0.15 parts of ethyl butyrate, 0.002-0.004 parts of isopentyl acetate, 0.02-0.04 parts of methyl thiobutyrate, 0.2-0.4 parts of caproic acid, 0.04-0.06 parts of ethyl caproate, 0.4-0.8 parts of 10% furanone, and 0.0 2-0.06 parts, ethyl levulinate 0.01-0.03 parts, linalool 0.04-0.06 parts, terpineol alpha 0.02-0.04 parts, 4-terpineol 0.01-0.018 parts, nerol 0.02-0.04 parts, citral 0.3-0.5 parts, geraniol 0.001-0.002 parts, neryl acetate 0.01-0.03 parts, geranyl acetate 0.01-0.03 parts, D-limonene 0.65-0.85 parts, lemon oil 0.5-0.7 parts, distilled white lemon oil 0.2-0.5 parts, sweet orange oil 0.3-0.5 parts, triacetin 87.3-93.3 parts, rosemary extract 0.02-0.05 parts, bitter melon extract 0.02-0.05 parts.

[0032] The yogurt flavor of the present application is prepared by the following method, comprising the following steps: S1, adding the ethyl maltol and vanillin to 40% of triacetin, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring, add other raw materials in sequence, stir and mix, and prepare the yogurt flavor.

[0033] The applicant has designed the technical solution of the present application to address the problems of existing yogurt flavors that are monotonous in flavor, lack naturalness, have poor thermal stability, and have poor flavor persistence.

[0034] The raw materials used in this application are specifically as follows: Ethyl maltol: CAS: 4940-11-8.

[0035] Vanillin: CAS: 121-33-5.

[0036] Diacetyl: CAS: 431-03-8.

[0037] Acetic acid: CAS: 64-19-7.

[0038] Ethyl acetate: CAS: 141-78-6.

[0039] Propionic acid: CAS: 79-09-4.

[0040] 2,3-Pentanedione: CAS: 600-14-6.

[0041] 3-Hydroxy-2-butanone: CAS: 513-86-0.

[0042] Butyric acid: CAS: 107-92-6.

[0043] Ethyl butyrate: CAS: 105-54-4.

[0044] Isoamyl acetate: CAS: 123-92-2.

[0045] Methyl thiobutyrate: CAS: 2432-51-1.

[0046] Hexanoic acid: CAS: 142-62-1.

[0047] Ethyl hexanoate: CAS: 123-66-0.

[0048] Isoamyl butyrate: CAS: 51115-64-1.

[0049] Ethyl levulinate: CAS: 539-88-8.

[0050] Linalool: CAS: 78-70-6.

[0051] Terpineol alpha: CAS: 98-55-5.

[0052] 4-Terpineol: CAS: 562-74-3.

[0053] Nerolidol: CAS: 106-25-2.

[0054] Citral: CAS: 5392-40-5.

[0055] Geraniol: CAS: 106-24-1.

[0056] Neryl acetate: CAS: 141-12-8.

[0057] Geranyl acetate: CAS: 105-87-3.

[0058] D-Limonene: CAS: 7705-14-8.

[0059] Lemon oil: CAS: 8008-56-8.

[0060] Distilled lemon oil: CAS: 8008-26-2.

[0061] Sweet orange oil: CAS: 8008-57-9.

[0062] Triacetin: CAS: 102-76-1.

[0063] Rosemary extract: Shaanxi Wanzhiyuan Biotechnology Co., Ltd., product number: WZY0314.

[0064] Bitter melon extract: Xi'an Ruierli Bioengineering Co., Ltd., product number: REL0882.

[0065] Curcumin: CAS: 458-37-7.

[0066] 10% Furanone: Brand: Firmenich, pure furanone content is 10%. Specific embodiments

[0067] Examples 1 to 3 Example 1 The present embodiment provides a yogurt flavor, and its raw material composition includes, by weight: 1.4 parts of ethyl maltol, 4 parts of vanillin, 0.015 parts of diacetyl, 0.4 parts of acetic acid, 0.02 parts of ethyl acetate, 0.04 parts of propionic acid, 0.01 parts of 2,3-pentanedione, 1.0 parts of 3-hydroxy-2-butanone, 0.15 parts of butyric acid, 0.05 parts of ethyl butyrate, 0.002 parts of isopentyl acetate, 0.04 parts of methyl thiobutyrate, 0.4 parts of caproic acid, 0.04 parts of ethyl caproate, 0.8 parts of 10% furanone, 0.02 parts of isoamyl butyrate, 0.01 parts of ethyl levulinate, 0.04 parts of linalool, 0.02 parts of terpineol alpha, 0.01 parts of 4-terpineol, 0.02 parts of nerol, 0.5 parts of citral, 0.001 parts of geraniol, 0.01 parts of neryl acetate, 0.01 parts of geranyl acetate, 0.65 parts of D-limonene, 0.7 parts of lemon oil, 0.5 parts of distilled white lemon oil, 0.3 parts of sweet orange oil, 87.3 parts of triacetin, 0.02 parts of rosemary extract, and 0.02 parts of bitter melon extract.

[0068] The preparation method comprises the following steps: S1. Add ethyl maltol and vanillin to 40% of triacetin in a water bath, heat to 65° C., stir to dissolve, and cool to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring at a stirring speed of 87r / min, add other raw materials in sequence, continue stirring and mixing for 30 minutes, and prepare yogurt flavor.

[0069] Example 2 The present embodiment provides a yogurt flavor, and its raw material composition includes, by weight: 1.2 parts of ethyl maltol, 3 parts of vanillin, 0.025 parts of diacetyl, 0.5 parts of acetic acid, 0.03 parts of ethyl acetate, 0.05 parts of propionic acid, 0.02 parts of 2,3-pentanedione, 0.8 parts of 3-hydroxy-2-butanone, 0.25 parts of butyric acid, 0.1 parts of ethyl butyrate, 0.003 parts of isopentyl acetate, 0.03 parts of methyl thiobutyrate, 0.3 parts of caproic acid, 0.05 parts of ethyl caproate, 0.6 parts of 10% furanone, and 0.6 parts of isobutyric acid. 0.04 parts of amyl ester, 0.02 parts of ethyl levulinate, 0.05 parts of linalool, 0.03 parts of terpineol alpha, 0.014 parts of 4-terpineol, 0.03 parts of nerol, 0.4 parts of citral, 0.0015 parts of geraniol, 0.02 parts of neryl acetate, 0.02 parts of geranyl acetate, 0.75 parts of D-limonene, 0.6 parts of lemon oil, 0.35 parts of distilled white lemon oil, 0.4 parts of sweet orange oil, 90.3 parts of triacetin, 0.035 parts of rosemary extract, and 0.035 parts of bitter melon extract.

[0070] The preparation method comprises the following steps: S1. Add ethyl maltol and vanillin to 40% of triacetin in a water bath, heat to 65° C., stir to dissolve, and cool to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring at a stirring speed of 87r / min, add other raw materials in sequence, continue stirring and mixing for 30 minutes, and prepare yogurt flavor.

[0071] Example 3 The present embodiment provides a yogurt flavor, and its raw material composition includes, by weight: 1 part of ethyl maltol, 2 parts of vanillin, 0.035 parts of diacetyl, 0.6 parts of acetic acid, 0.04 parts of ethyl acetate, 0.06 parts of propionic acid, 0.03 parts of 2,3-pentanedione, 0.6 parts of 3-hydroxy-2-butanone, 0.35 parts of butyric acid, 0.15 parts of ethyl butyrate, 0.004 parts of isopentyl acetate, 0.02 parts of methyl thiobutyrate, 0.2 parts of caproic acid, 0.06 parts of ethyl caproate, 0.4 parts of 10% furanone, and 0.03 parts of 2,3-pentanedione. 0.06 parts of isopentyl ester, 0.03 parts of ethyl levulinate, 0.06 parts of linalool, 0.04 parts of terpineol alpha, 0.018 parts of 4-terpineol, 0.04 parts of nerol, 0.3 parts of citral, 0.002 parts of geraniol, 0.03 parts of neryl acetate, 0.03 parts of geranyl acetate, 0.85 parts of D-limonene, 0.5 parts of lemon oil, 0.2 parts of distilled white lemon oil, 0.5 parts of sweet orange oil, 93.3 parts of triacetin, 0.05 parts of rosemary extract, and 0.05 parts of bitter melon extract.

[0072] The preparation method comprises the following steps: S1. Add ethyl maltol and vanillin to 40% of triacetin in a water bath, heat to 65° C., stir to dissolve, and cool to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring at a stirring speed of 87r / min, add other raw materials in sequence, continue stirring and mixing for 30 minutes, and prepare yogurt flavor.

[0073] Comparative Examples 1 to 3 Comparative Example 1 The difference between Comparative Example 1 and Example 2 is that no rosemary extract is added in Comparative Example 1.

[0074] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that no bitter melon extract is added in Comparative Example 2.

[0075] Comparative Example 3 The difference between Comparative Example 3 and Example 2 is that, in Comparative Example 3, rosemary extract and bitter melon extract are not added.

[0076] Experimental testing Test items and test methods Sensory evaluation of natural flavor of yogurt: According to GB / T 14454.2-2008 “Evaluation Method for Flavor Aroma”, 10 evaluators were selected to conduct sensory evaluation and give scores; The specific method is: select 10 sensory evaluators, conduct simulated evaluation in the early stage, and show that these sensory evaluators can distinguish the differences between yogurt aroma samples of different degrees. At the same time, provide all sensory evaluators with real yogurt on the market, and ask the sensory evaluators to score according to the degree of closeness between the aroma of the embodiment and the comparative sample and the real yogurt aroma (the full score is 40 points); the closer to the real yogurt aroma, the higher the score, and the lower the score if there is a peculiar smell, sharp aroma or bland aroma. Finally, the evaluation scores of the same embodiment or comparative sample given by the 10 sensory evaluators are statistically analyzed, and the outliers are analyzed and eliminated by the Q test method, and the evaluation scores are averaged to obtain the initial sensory evaluation score.

[0077] Thermal stability: Place the fragrance identification paper dipped in essence at 60℃ for accelerated destruction test, let it stand for 2 hours, re-score, remove the highest and lowest scores and take the average value, record it as the score after 2 hours, and calculate the aroma reduction degree; Aroma reduction degree = (initial sensory evaluation score - score after 2 hours) / initial sensory evaluation score × 100%.

[0078] Flavor persistence: Place the scent paper dipped in essence at room temperature for 12 hours, re-score, remove the highest and lowest scores and take the average value, record it as the score after 12 hours, and calculate the aroma decline; Aroma decline = (initial sensory evaluation score - score after 12 hours) / initial sensory evaluation score × 100%.

[0079] The yogurt flavors prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to sensory evaluation of natural yogurt flavor, thermal stability test, and flavor persistence test. The test results are shown in Table 1.

[0080] Table 1 From the test results in Table 1, it can be seen that the yogurt flavors prepared in Examples 1 to 3 are closer to real yogurt, have high sensory evaluation scores, low aroma decline, good thermal stability, and good flavor persistence.

[0081] In Comparative Example 1, no rosemary extract was added, and the thermal stability and flavor persistence of the prepared yogurt flavor were reduced.

[0082] In Comparative Example 2, no bitter melon extract was added, and the thermal stability and flavor persistence of the obtained yogurt flavor were reduced.

[0083] In Comparative Example 3, no rosemary extract and bitter melon extract were added, and the thermal stability and flavor persistence of the obtained yogurt flavor were significantly reduced.

[0084] Embodiments 4 to 10 Example 4 The difference between Example 4 and Example 2 is that in Example 4, the weight ratio of rosemary extract to bitter melon extract is 1:0.6, and the total weight of rosemary extract and bitter melon extract is 0.07.

[0085] Example 5 The difference between Example 5 and Example 2 is that in Example 5, the weight ratio of rosemary extract to bitter melon extract is 1:1.4, and the total weight of rosemary extract and bitter melon extract is 0.07.

[0086] Example 6 The difference between Example 6 and Example 2 is that in Example 6, the raw material composition of the yogurt flavor also includes 0.002 parts of curcumin.

[0087] Example 7 The difference between Example 7 and Example 6 is that in Example 7, the amount of curcumin is 0.003 parts.

[0088] Example 8 The difference between Example 8 and Example 6 is that in Example 8, the amount of curcumin is 0.004 parts.

[0089] Example 9 The difference between Example 9 and Example 2 is that in step S2 of Example 9, after adding other raw materials in sequence, stirring and mixing are continued for 20 minutes.

[0090] Example 10 The difference between Example 10 and Example 2 is that in step S2 of Example 10, after adding other raw materials in sequence, stirring and mixing are continued for 40 minutes.

[0091] The yogurt flavors prepared in Examples 4 to 10 were subjected to sensory evaluation of natural yogurt flavor, thermal stability test, and flavor persistence test. The test results are shown in Table 2.

[0092] Table 2 From the test results in Table 2, it can be seen that the difference between Example 4 and Example 5 and Example 2 is that the weight ratios of rosemary extract and bitter melon extract are different. Among them, the yogurt flavor prepared in Example 2 is closest to real yogurt, has the highest sensory evaluation score, and has the best thermal stability and flavor persistence.

[0093] In Example 6, curcumin was also added, and the thermal stability and flavor persistence of the prepared yogurt flavor were significantly improved.

[0094] The difference between Example 7 and Example 8 and Example 6 is that the dosage of curcumin is different. Among them, the yogurt flavor prepared in Example 7 has the highest sensory evaluation score, and the best thermal stability and flavor persistence.

[0095] The difference between Example 9 and Example 10 and Example 2 is that the stirring time in step S2 is different. Among them, the yogurt flavor prepared in Example 2 has good thermal stability, good flavor persistence and high production efficiency.

[0096] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A yogurt flavor, characterized in that: The raw material composition includes, by weight: 1-1.4 parts of ethyl maltol, 2-4 parts of vanillin, 0.015-0.035 parts of diacetyl, 0.4-0.6 parts of acetic acid, 0.02-0.04 parts of ethyl acetate, 0.04-0.06 parts of propionic acid, 0.01-0.03 parts of 2,3-pentanedione, 0.6-1.0 parts of 3-hydroxy-2-butanone, 0.15-0.35 parts of butyric acid, 0.05-0.15 parts of ethyl butyrate, 0.002-0.004 parts of isopentyl acetate, 0.02-0.04 parts of methyl thiobutyrate, 0.2-0.4 parts of caproic acid, 0.04-0.06 parts of ethyl caproate, 0.4-0.8 parts of 10% furanone, and 0.02-0.06 parts of isopentyl butyrate. , 0.01~0.03 parts of ethyl levulinate, 0.04~0.06 parts of linalool, 0.02~0.04 parts of terpineol, 0.01~0.018 parts of 4-terpineol, 0.02~0.04 parts of nerol, 0.3~0.5 parts of citral, 0.001~0.002 parts of geraniol, 0.01~0.03 parts of neryl acetate, 0.01~0.03 parts of geranyl acetate, 0.65~0.85 parts of D-limonene, 0.5~0.7 parts of lemon oil, 0.2~0.5 parts of distilled white lemon oil, 0.3~0.5 parts of sweet orange oil, 87.3~93.3 parts of triacetin, 0.02~0.05 parts of rosemary extract, and 0.02~0.05 parts of bitter melon extract.

2. The yogurt flavor according to claim 1, characterized in that The raw material composition includes, by weight: 1.2 parts of ethyl maltol, 3 parts of vanillin, 0.025 parts of diacetyl, 0.5 parts of acetic acid, 0.03 parts of ethyl acetate, 0.05 parts of propionic acid, 0.02 parts of 2,3-pentanedione, 0.8 parts of 3-hydroxy-2-butanone, 0.25 parts of butyric acid, 0.1 parts of ethyl butyrate, 0.003 parts of isopentyl acetate, 0.03 parts of methyl thiobutyrate, 0.3 parts of caproic acid, 0.05 parts of ethyl caproate, 0.6 parts of 10% furanone, and 0.04 parts of isopentyl butyrate. , 0.02 parts of ethyl levulinate, 0.05 parts of linalool, 0.03 parts of terpineol alpha, 0.014 parts of 4-terpineol, 0.03 parts of nerol, 0.4 parts of citral, 0.0015 parts of geraniol, 0.02 parts of neryl acetate, 0.02 parts of geranyl acetate, 0.75 parts of D-limonene, 0.6 parts of lemon oil, 0.35 parts of distilled white lemon oil, 0.4 parts of sweet orange oil, 90.3 parts of triacetin, 0.035 parts of rosemary extract, and 0.035 parts of bitter melon extract.

3. The yogurt flavor according to claim 1, characterized in that The weight ratio of the rosemary extract to the bitter melon extract is 1:0.6-1.

4.

4. The yogurt flavor according to claim 1, characterized in that The weight ratio of the rosemary extract to the bitter melon extract is 1:

1.

5. The yogurt flavor according to claim 1, characterized in that It also includes 0.002 to 0.004 parts of curcumin.

6. The yogurt flavor according to claim 1, characterized in that: Also includes 0.003 parts of curcumin.

7. A method for preparing the yogurt flavor according to claim 1, characterized in that: The following steps are involved: S1, adding the ethyl maltol and vanillin to 40% of triacetin, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Use 10% of the formula amount of triacetin to clean the preparation container and pipeline, add the remaining triacetin, add the premix while stirring, add other raw materials in sequence, stir and mix, and prepare the yogurt flavor.

8. The method for preparing yogurt flavor according to claim 7, characterized in that: In the step S1, the water bath is heated to 60°C-70°C.

9. The method for preparing yogurt flavor according to claim 7, characterized in that: In step S2, the stirring speed is 85-90 r / min.

10. The method for preparing yogurt flavor according to claim 7, characterized in that: In step S2, after all the raw materials are added, stirring is continued for 20 to 40 minutes.

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