Yogurt flavor and method for preparing the same

Abstract

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

Description

Technical Field

[0001] This application relates to the field of food flavoring technology, and in particular to a yogurt flavoring and its preparation method. Background Technology

[0002] As consumers' demands for food taste and flavor continue to rise, yogurt and related products have become widely popular due to their unique sweet and sour balance and rich flavor. To meet this market demand, the food industry often uses yogurt flavorings to simulate the unique flavor of yogurt and applies them to various foods and beverages.

[0003] While existing yogurt flavorings can mimic the basic flavor of yogurt to some extent, several key issues remain. For example, current yogurt flavorings often fail to fully replicate the complex and subtle flavor profile of natural yogurt, resulting in a relatively monotonous flavor in the final product, lacking the rich and delicate texture of authentic yogurt. Furthermore, some products may have a slight chemical odor, affecting consumer acceptance. In addition, when used in food processing involving high temperatures, some components of certain yogurt flavorings are prone to volatilization or decomposition, affecting the consistency and persistence of the finished product's flavor and reducing product quality. Even under non-extreme storage conditions, traditional yogurt flavorings will experience varying degrees of flavor degradation over time, limiting their application scope.

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

[0005] In order to solve at least one of the above-mentioned technical problems and to develop a yogurt flavor that is closer to real yogurt in flavor, has good thermal stability and good flavor persistence, this application provides a yogurt flavor and its preparation method.

[0006] On the one hand, the yogurt flavoring provided in this application, by weight, comprises the following raw materials: 1-1.4 parts ethyl maltol, 2-4 parts vanillin, 0.015-0.035 parts butanedione, 0.4-0.6 parts acetic acid, 0.02-0.04 parts ethyl acetate, 0.04-0.06 parts propionic acid, 0.01-0.03 parts 2,3-pentanedione, 0.6-1.0 parts 3-hydroxy-2-butanone, 0.15-0.35 parts butyric acid, 0.05-0.15 parts ethyl butyrate, 0.002-0.004 parts isoamyl acetate, 0.02-0.04 parts methyl thiobutyrate, 0.2-0.4 parts hexanoic acid, 0.04-0.06 parts ethyl hexanoate, 0.4-0.8 parts 10% furanone, and 0.004 parts isoamyl butyrate. 0.02–0.06 parts, ethyl levulinate 0.01–0.03 parts, linalool 0.04–0.06 parts, methylterpineol 0.02–0.04 parts, 4-terpinenol 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, geraniol 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, this application uses specific raw materials and formulas to produce a yogurt flavor that more closely resembles real yogurt, exhibiting good heat stability and flavor persistence. The combination of multiple ingredients in this application can simulate the complex flavor layers of natural yogurt, reduce chemical odors, and provide a more natural taste experience.

[0008] This application incorporates ethyl maltol, which provides a sweet caramel aroma and enhances the overall flavor; vanillin provides a vanilla-like sweetness, an important component of yogurt flavor; dimethyl ethyl ketone provides a creamy and buttery aroma, increasing the creaminess; acetic acid provides a slight acidity, balancing the sweetness; ethyl acetate, ethyl butyrate, ethyl hexanoate, and isoamyl butyrate provide fruity and wine-like aromas; propionic acid, butyric acid, and hexanoic acid provide a slight cheese flavor; and 2,3-pentanedione, 3-hydroxy-2-butanone, and ethyl acetylacetonate provide creamy and buttery notes. Aroma; isoamyl acetate provides aromas of banana and pear; methyl thiobutyrate provides aromas of cheese and fermented foods; 10% furanone provides aromas of strawberry and caramel; linalool provides floral and woody aromas; methylterpineol and 4-terpinenol provide fresh pine and citrus aromas; nerol, geraniol, neryl acetate, and geraniol acetate provide floral aromas; citral and D-limonene provide aromas of lemon and citrus; lemon oil and distilled white lemon oil provide fresh lemon aromas; sweet orange oil provides sweet orange aromas.

[0009] This application incorporates rosemary extract, rich in various active ingredients, which effectively protect the flavor components in yogurt flavorings, improve the product's thermal stability and flavor persistence, reduce the volatilization and decomposition of flavor substances during high-temperature processing, and prevent flavor degradation during storage. Components in rosemary extract, such as caryopic acid and caryopicrin, have strong free radical scavenging capabilities, protecting fats and oils in food from oxidation, thereby extending shelf life and maintaining flavor. Rosmarinic acid, a polyphenol compound, also protects flavor components in food from oxidative damage and helps maintain the food's flavor.

[0010] This application incorporates bitter melon extract, further enhancing the thermal stability and flavor persistence of the yogurt flavoring. Bitter melon extract contains various flavonoids, such as quercetin and kaempferol, which possess strong antioxidant capabilities, protecting flavor components in food from free radical damage and thus improving flavor persistence. The saponins in bitter melon extract also contribute to maintaining flavor stability.

[0011] Optionally, by weight, the raw material composition includes: 1.2 parts ethyl maltol, 3 parts vanillin, 0.025 parts butanedione, 0.5 parts acetic acid, 0.03 parts ethyl acetate, 0.05 parts propionic acid, 0.02 parts 2,3-pentanedione, 0.8 parts 3-hydroxy-2-butanone, 0.25 parts butyric acid, 0.1 parts ethyl butyrate, 0.003 parts isoamyl acetate, 0.03 parts methyl thiobutyrate, 0.3 parts hexanoic acid, 0.05 parts ethyl hexanoate, 0.6 parts 10% furanone, and 0.0 parts isoamyl butyrate. 4 parts, ethyl levulinate 0.02 parts, linalool 0.05 parts, methylterpineol 0.03 parts, 4-terpinenol 0.014 parts, nerol 0.03 parts, citral 0.4 parts, geraniol 0.0015 parts, neryl acetate 0.02 parts, geraniol 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 to 1.4.

[0013] By employing the above-mentioned technical solution, the combined action of rosemary extract and bitter melon extract significantly improves the thermal stability and flavor persistence of yogurt flavoring. Both rosemary and bitter melon extracts also possess broad-spectrum antibacterial activity, inhibiting the growth of various bacteria and fungi, thereby enhancing product safety and extending shelf life. The specific weight ratio of rosemary and bitter melon extracts ensures antioxidant capacity while avoiding the introduction of unwanted bitterness or other unpleasant flavors.

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

[0015] Optionally, it may also include 0.002 to 0.004 parts of curcumin.

[0016] By adopting the above technical solution, this application also incorporates curcumin, which can work synergistically with other flavor components to reduce the chemical odor that may be caused by certain synthetic ingredients, making the overall flavor more natural. It also increases the complexity and layering of the flavor, making it closer to the flavor of natural yogurt. During high-temperature processing, curcumin can also protect other flavor components from oxidative damage, thereby improving the thermal stability of the yogurt flavor and prolonging its persistence.

[0017] Optionally, it also includes 0.003 parts of curcumin.

[0018] Secondly, this application provides a method for preparing the above-mentioned yogurt flavoring, including the following steps:

[0019] S1. Add the ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath, stir to dissolve, cool, and obtain a premix.

[0020] S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the yogurt flavor.

[0021] By adopting the above technical solution, the preparation method used in this application is simple in process and convenient in operation. Stepwise dissolution and mixing ensure that all components are uniformly dispersed and fully dissolved in the solvent. This method can improve the solubility and stability of the components, ensuring the homogeneity and quality of the final product. Water bath heating allows for better temperature control, preventing high temperatures from damaging certain sensitive components.

[0022] Optionally, in step S1, the water bath is heated to 60°C to 70°C.

[0023] By adopting the above technical solution, the water bath heating temperature of this application can accelerate the dissolution rate of poorly soluble components such as ethyl maltol and vanillin in triacetin, which can effectively promote dissolution and protect the chemical structure and flavor characteristics of the components to the greatest extent.

[0024] Optionally, in step S2, the stirring speed is 85-90 r / min.

[0025] By adopting the above technical solution, the stirring speed of this application can ensure that all added components are fully dispersed and mixed, avoiding excessively high or low local concentrations. Furthermore, it is a relatively gentle stirring speed that will not generate excessive shear force on sensitive components, thereby preventing their decomposition or volatilization.

[0026] Optionally, in step S2, after adding all the raw materials, continue stirring for 20 to 40 minutes.

[0027] By adopting the above technical solution, this application helps to form a homogeneous solution and improve the consistency of product quality by extending the stirring time to 20-40 minutes. It also helps to remove air bubbles generated during the mixing process, reducing residual air bubbles in the finished product and improving the physical stability of the product.

[0028] In summary, the present invention has at least one of the following beneficial technical effects:

[0029] 1. This application uses specific raw materials and formulas to produce a yogurt flavor that is closer to real yogurt, with good heat stability and good flavor persistence.

[0030] 2. The combination of various ingredients in this application can simulate the complex flavor layers of natural yogurt, reduce chemical odors, and provide a more natural taste experience.

[0031] 3. This application incorporates rosemary extract and bitter melon extract, which are rich in various active ingredients and can effectively protect the flavor components in yogurt flavoring, improve the product's thermal stability and flavor persistence.

[0032] 4. The preparation method used in this application is simple and easy to operate. Stepwise dissolution and mixing ensure that all components are uniformly dispersed and fully dissolved in the solvent. Detailed Implementation

[0033] The present application will be further described in detail below with reference to the embodiments.

[0034] This application designs a yogurt flavoring, which, by weight, comprises the following raw materials: 1-1.4 parts ethyl maltol, 2-4 parts vanillin, 0.015-0.035 parts butanedione, 0.4-0.6 parts acetic acid, 0.02-0.04 parts ethyl acetate, 0.04-0.06 parts propionic acid, 0.01-0.03 parts 2,3-pentanedione, 0.6-1.0 parts 3-hydroxy-2-butanone, 0.15-0.35 parts butyric acid, 0.05-0.15 parts ethyl butyrate, 0.002-0.004 parts isoamyl acetate, 0.02-0.04 parts methyl thiobutyrate, 0.2-0.4 parts hexanoic acid, 0.04-0.06 parts ethyl hexanoate, 0.4-0.8 parts 10% furanone, and 0.0 parts isoamyl butyrate. 2–0.06 parts, ethyl levulinate 0.01–0.03 parts, linalool 0.04–0.06 parts, methylterpineol 0.02–0.04 parts, 4-terpinenol 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, geraniol 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.

[0035] The yogurt flavoring of this application is prepared by the following method, including the following steps:

[0036] S1. Add the ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath, stir to dissolve, cool, and obtain a premix.

[0037] S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the yogurt flavor.

[0038] The applicant has designed the technical solution of this application to address the problems of existing yogurt flavors being monotonous, lacking naturalness, having poor thermal stability, and poor flavor persistence.

[0039] The raw materials used in this application are as follows: Ethyl maltol: CAS: 4940-11-8.

[0040] Vanillin: CAS: 121-33-5.

[0041] Butanedione: CAS: 431-03-8.

[0042] Acetic acid: CAS: 64-19-7.

[0043] Ethyl acetate: CAS: 141-78-6.

[0044] Propionic acid: CAS: 79-09-4.

[0045] 2,3-Pentanedione: CAS: 600-14-6.

[0046] 3-Hydroxy-2-Butanone: CAS: 513-86-0.

[0047] Butyric acid: CAS: 107-92-6.

[0048] Ethyl butyrate: CAS: 105-54-4.

[0049] Isoamyl acetate: CAS: 123-92-2.

[0050] Methyl thiobutyrate: CAS: 2432-51-1.

[0051] Hexanoic acid: CAS: 142-62-1.

[0052] Ethyl hexanoate: CAS: 123-66-0.

[0053] Isoamyl butyrate: CAS: 51115-64-1.

[0054] Ethyl levulinate: CAS: 539-88-8.

[0055] Linalool: CAS: 78-70-6.

[0056] Methylterpineol: CAS: 98-55-5.

[0057] 4-Terpinenol: CAS: 562-74-3.

[0058] Neroliol: CAS: 106-25-2.

[0059] Citral: CAS: 5392-40-5.

[0060] Geraniol: CAS: 106-24-1.

[0061] Neryl acetate: CAS: 141-12-8.

[0062] Geranyl acetate: CAS: 105-87-3.

[0063] D-Limonene: CAS: 7705-14-8.

[0064] Lemon oil: CAS: 8008-56-8.

[0065] Distilled white lemon oil: CAS: 8008-26-2.

[0066] Sweet orange oil: CAS: 8008-57-9.

[0067] Triacetin: CAS: 102-76-1.

[0068] Rosemary extract: Shaanxi Wanzhiyuan Biotechnology Co., Ltd., product number: WZY0314.

[0069] Bitter melon extract: Xi'an Ruierli Biotechnology Co., Ltd., Product No.: REL0882.

[0070] Curcumin: CAS: 458-37-7.

[0071] 10% furanone: Brand: Firmenich, pure furanone content is 10%. Specific Implementation

[0073] Examples 1-3

[0074] Example 1

[0075] This embodiment provides a yogurt flavoring, which, by weight, comprises the following raw materials: 1.4 parts ethyl maltol, 4 parts vanillin, 0.015 parts butanedione, 0.4 parts acetic acid, 0.02 parts ethyl acetate, 0.04 parts propionic acid, 0.01 parts 2,3-pentanedione, 1.0 part 3-hydroxy-2-butanone, 0.15 parts butyric acid, 0.05 parts ethyl butyrate, 0.002 parts isoamyl acetate, 0.04 parts methyl thiobutyrate, 0.4 parts hexanoic acid, 0.04 parts ethyl hexanoate, and 0.8 parts 10% furanone. Amyl butyrate 0.02 parts, Ethyl levulinate 0.01 parts, Linalool 0.04 parts, M-terpineol 0.02 parts, 4-terpinenol 0.01 parts, Nerol 0.02 parts, Citral 0.5 parts, Geraniol 0.001 parts, Neryl acetate 0.01 parts, Geraniol acetate 0.01 parts, D-Limonene 0.65 parts, Lemon oil 0.7 parts, Distilled white lemon oil 0.5 parts, Sweet orange oil 0.3 parts, Triacetin 87.3 parts, Rosemary extract 0.02 parts, Bitter melon extract 0.02 parts.

[0076] The preparation method includes the following steps:

[0077] S1. Add ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0078] S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 30 minutes to obtain yogurt flavoring.

[0079] Example 2

[0080] This embodiment provides a yogurt flavoring, which, by weight, comprises the following raw materials: 1.2 parts ethyl maltol, 3 parts vanillin, 0.025 parts butanedione, 0.5 parts acetic acid, 0.03 parts ethyl acetate, 0.05 parts propionic acid, 0.02 parts 2,3-pentanedione, 0.8 parts 3-hydroxy-2-butanone, 0.25 parts butyric acid, 0.1 parts ethyl butyrate, 0.003 parts isoamyl acetate, 0.03 parts methyl thiobutyrate, 0.3 parts hexanoic acid, 0.05 parts ethyl hexanoate, 0.6 parts 10% furanone, and isobutyric acid... 0.04 parts of pentyl ester, 0.02 parts of ethyl levulinate, 0.05 parts of linalool, 0.03 parts of methyl terpineol, 0.014 parts of 4-terpinenol, 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 geraniol 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.

[0081] The preparation method includes the following steps:

[0082] S1. Add ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0083] S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 30 minutes to obtain yogurt flavoring.

[0084] Example 3

[0085] This embodiment provides a yogurt flavoring, which, by weight, comprises the following raw materials: 1 part ethyl maltol, 2 parts vanillin, 0.035 parts butanedione, 0.6 parts acetic acid, 0.04 parts ethyl acetate, 0.06 parts propionic acid, 0.03 parts 2,3-pentanedione, 0.6 parts 3-hydroxy-2-butanone, 0.35 parts butyric acid, 0.15 parts ethyl butyrate, 0.004 parts isoamyl acetate, 0.02 parts methyl thiobutyrate, 0.2 parts hexanoic acid, 0.06 parts ethyl hexanoate, 0.4 parts 10% furanone, and butyric acid. Isoamyl ester 0.06 parts, Ethyl levulinate 0.03 parts, Linalool 0.06 parts, Methylterpineol 0.04 parts, 4-terpinenol 0.018 parts, Nerol 0.04 parts, Citral 0.3 parts, Geraniol 0.002 parts, Neryl acetate 0.03 parts, Geraniol acetate 0.03 parts, D-Limonene 0.85 parts, Lemon oil 0.5 parts, Distilled white lemon oil 0.2 parts, Sweet orange oil 0.5 parts, Triacetin 93.3 parts, Rosemary extract 0.05 parts, Bitter melon extract 0.05 parts.

[0086] The preparation method includes the following steps:

[0087] S1. Add ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0088] S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 30 minutes to obtain yogurt flavoring.

[0089] Comparative Examples 1-3

[0090] Comparative Example 1

[0091] The difference between Comparative Example 1 and Example 2 is that Comparative Example 1 did not include rosemary extract.

[0092] Comparative Example 2

[0093] The difference between Comparative Example 2 and Example 2 is that Comparative Example 2 did not include bitter melon extract.

[0094] Comparative Example 3

[0095] The difference between Comparative Example 3 and Example 2 is that Comparative Example 3 did not include rosemary extract and bitter melon extract.

[0096] Experimental testing

[0097] Testing items and testing methods

[0098] Sensory evaluation of the natural flavor of yogurt: According to GB / T 14454.2-2008 "Method for Evaluation of Aroma of Flavor", 10 evaluators were selected to conduct sensory evaluation and give scores;

[0099] The specific method is as follows: Ten sensory evaluators were selected to conduct a preliminary simulated evaluation, demonstrating that these evaluators could distinguish the differences between yogurt aroma samples of varying degrees. Simultaneously, all sensory evaluators were provided with commercially available yogurt and asked to score the aroma of the sample from the example and comparative examples based on its similarity to the aroma of yogurt (maximum score 40 points). Higher scores were awarded for closer similarity to yogurt aroma, while lower scores were awarded for off-flavors, sharp aromas, or bland aromas. Finally, the evaluation scores of the same example or comparative examples from the 10 sensory evaluators were statistically analyzed, outliers were analyzed and removed using the Q-test, and the average score was taken as the initial sensory evaluation score.

[0100] Thermal stability: The fragrance identification paper dipped in fragrance was placed in an accelerated degradation test at 60℃ and left to stand for 2 hours. The scores were re-evaluated, and the highest and lowest scores were removed. The average score was recorded as the score after 2 hours. The fragrance degradation rate was calculated as follows: Fragrance degradation rate = (Initial sensory evaluation score - Score after 2 hours) / Initial sensory evaluation score × 100%.

[0101] Flavor persistence: Place the fragrance-soaked identification paper at room temperature and let it stand for 12 hours. Re-score the paper, remove the highest and lowest scores, and take the average value as the score after 12 hours. Calculate the aroma decay rate; Aroma decay rate = (Initial sensory evaluation score - Score after 12 hours) / Initial sensory evaluation score × 100%.

[0102] The yogurt flavorings prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to sensory evaluation of natural yogurt flavor, thermal stability test, and flavor persistence test. The test results are shown in Table 1.

[0103] Table 1

[0104]

[0105] As can be seen from the test results in Table 1, the yogurt flavorings prepared in Examples 1 to 3 are closer to the flavor of real yogurt, with high sensory evaluation scores, low aroma degradation, good thermal stability, and good flavor persistence.

[0106] In Comparative Example 1, without the addition of rosemary extract, the heat stability and flavor persistence of the resulting yogurt flavor were reduced.

[0107] Comparative Example 2, which did not include bitter melon extract, showed reduced thermal stability and flavor persistence in the resulting yogurt flavor.

[0108] Comparative Example 3, which did not include rosemary extract and bitter melon extract, showed a significant decrease in the thermal stability and flavor persistence of the resulting yogurt flavor.

[0109] Examples 4-10

[0110] Example 4

[0111] 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.

[0112] Example 5

[0113] 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.

[0114] Example 6

[0115] The difference between Example 6 and Example 2 is that in Example 6, the raw material composition of the yogurt flavoring also includes 0.002 parts of curcumin.

[0116] Example 7

[0117] The difference between Example 7 and Example 6 is that in Example 7, the amount of curcumin is 0.003 parts.

[0118] Example 8

[0119] The difference between Example 8 and Example 6 is that in Example 8, the amount of curcumin is 0.004 parts.

[0120] Example 9

[0121] The difference between Example 9 and Example 2 is that in step S2 of Example 9, after adding other raw materials in sequence, the mixture is stirred and mixed for 20 minutes.

[0122] Example 10

[0123] The difference between Example 10 and Example 2 is that in step S2 of Example 10, after adding other raw materials in sequence, the mixture is stirred and mixed for 40 minutes.

[0124] The yogurt flavorings 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.

[0125] Table 2

[0126]

[0127]

[0128] As can be seen from the test results in Table 2, the difference between Examples 4 and 5 and Example 2 is that the weight ratio of rosemary extract and bitter melon extract is different. Among them, the yogurt flavoring prepared in Example 2 is closest to real yogurt, has the highest sensory evaluation score, and the best thermal stability and flavor persistence.

[0129] Example 6 also added curcumin, which significantly improved the thermal stability and flavor persistence of the resulting yogurt flavor.

[0130] The difference between Examples 7 and 8 and Example 6 is that the amount of curcumin used is different. Among them, the yogurt flavoring prepared in Example 7 has the highest sensory evaluation score and the best thermal stability and flavor persistence.

[0131] The difference between Examples 9 and 10 and Example 2 is that the stirring time in step S2 is different. The yogurt flavoring prepared in Example 2 has good thermal stability, good flavor persistence, and high production efficiency.

[0132] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A method for preparing a yogurt flavoring, characterized in that, The product, by weight, is made from the following raw materials: 1-1.4 parts ethyl maltol, 2-4 parts vanillin, 0.015-0.035 parts butanedione, 0.4-0.6 parts acetic acid, 0.02-0.04 parts ethyl acetate, 0.04-0.06 parts propionic acid, 0.01-0.03 parts 2,3-pentanedione, 0.6-1.0 parts 3-hydroxy-2-butanone, 0.15-0.35 parts butyric acid, 0.05-0.15 parts ethyl butyrate, 0.002-0.004 parts isoamyl acetate, 0.02-0.04 parts methyl thiobutyrate, 0.2-0.4 parts hexanoic acid, 0.04-0.06 parts ethyl hexanoate, 0.4-0.8 parts 10% furanone, 0.02-0.06 parts isoamyl butyrate, and 0.02-0.06 parts ethyl levulinate. 0.01~0.03 parts, linalool 0.04~0.06 parts, methylterpineol 0.02~0.04 parts, 4-terpinenol 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, geraniol 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; curcumin 0.002~0.004 parts; The weight ratio of rosemary extract to bitter melon extract is 1:0.6~1.4; The method for preparing the yogurt flavoring includes the following steps: S1. Add the ethyl maltol and vanillin to 40% of the formula amount of triacetin, heat in a water bath, stir to dissolve, cool, and obtain a premix. S2. Clean the preparation container and pipes with 10% of the formula amount of triacetin, add the remaining triacetin, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the yogurt flavor.

2. The method for preparing yogurt flavoring according to claim 1, characterized in that, The weight ratio of the rosemary extract to the bitter melon extract is 1:

1.

3. The method for preparing yogurt flavoring according to claim 1, characterized in that, The curcumin content was 0.003 parts.

4. The method for preparing yogurt flavoring according to claim 1, characterized in that, In step S1, the water bath is heated to 60°C~70°C.

5. The method for preparing yogurt flavoring according to claim 1, characterized in that, In step S2, the stirring speed is 85~90 r / min.

6. The method for preparing yogurt flavoring according to claim 1, characterized in that, In step S2, after adding all the raw materials, continue stirring for 20-40 minutes.

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