A method for synthesizing butyric ester flavor

Abstract

The present invention discloses a method for synthesizing butyric ester fragrance, which relates to the technical field of fragrance synthesis. The present invention uses cream or butter, strong acid, and edible alcohol as raw materials for synthesizing butyric ester. By means of dehydration and exchange processes, the long-chain fat structure in the cream is changed, and higher alcohols such as glycerol and propylene glycol in the cream are replaced. Not only is the reaction time short, there are no by-products, and the raw material utilization rate is high, but also subsequent purification only requires vacuum distillation, which is easy to purify. By one-time purification, the aroma of the original cream can be changed, the unique milk fragrance and light oil ester aroma in the cream are retained, at the same time, the burst intensity of the milk fragrance is increased, the wax smell and soapy smell in the cream are removed, and a faint fruity aroma is added.

Description

Technical Field:

[0001] The present invention relates to the technical field of spice synthesis, and particularly relates to a method for synthesizing buttery esters. Background Art:

[0002] Milk flavor bases are food additives with a milk flavor and have been widely used in various food industries, such as dairy products, biscuits, beverages, and baked goods. Milk flavor bases are mainly some acids, esters, ketones, aldehydes, and lactones, which change the waxy and soapy flavors of long-chain fats.

[0003] As a natural flavoring, buttery esters are used in the preparation of food flavors and daily chemical flavors, mainly in coconut, caramel, milk, butterscotch, cream, and fats. It retains the original sweet aroma and oily flavor of cream, making it better compounded with other flavors. Through chemical exchange methods, it replaces functional groups in long-chain and short-chain fats, removes unpleasant components, changes the aroma flavor, and meets the requirements of milk flavor bases.

[0004] Buttery esters are only introduced by name in the "GB 29938-2013 National Food Safety Standard General Rules for Food Flavors", and no synthesis method is provided. The existing technology has not disclosed its synthesis process either. Summary of the Invention:

[0005] The technical problem to be solved by the present invention is to provide a method for synthesizing buttery ester spices, which can not only change the waxy and soapy flavors of cream, retain the original milk aroma of cream, but also improve the explosiveness of the milk aroma, bring a faint fruity aroma, and be more suitable for the requirements of milk flavor bases.

[0006] The technical problem to be solved by the present invention is achieved by adopting the following technical solutions:

[0007] A method for synthesizing buttery ester spices includes the following steps:

[0008] (1) Rinse and dry the reaction kettle;

[0009] (2) Add cream or butter into the reaction kettle, heat to melt it, and then raise the temperature for dehydration;

[0010] (3) Cool, filter to remove milk residues, and take the filtrate;

[0011] (4) Sequentially add edible alcohol and strong acid to the filtrate, and heat to the reflux state for heat preservation reaction;

[0012] (5) After the reaction is completed, add water to the material liquid, stir, stand, and release the lower aqueous phase;

[0013] (6) Repeat step (5) until the pH value of the lower aqueous phase released is 5.5 to 7.5 and the acid value of the oil phase is less than or equal to 17;

[0014] (7) The oil phase is distilled under reduced pressure to obtain white ester.

[0015] The temperature in the kettle during dehydration in step (2) is 70-120° C. Cream or butter is used as raw material, and dehydration starts at 70° C. The temperature at the end of dehydration is 120° C. If the temperature is higher than this, the milk flavor will have a burnt smell, and the subsequent finished product yield is low; if the temperature is lower than this, the dehydration is poor, which is not conducive to the subsequent ethanol exchange and has no fruity flavor.

[0016] The cooling temperature in step (3) is 60-90°C, and the filtration is performed using a 300-500 mesh filter. The filtrate is clear and transparent when the temperature is lowered to 60-90°C, and the milk residue is filtered after solidification. This way, the filtration is thorough, does not affect the subsequent reaction, and ensures that the aroma of milk is sufficient.

[0017] The strong acid in step (4) is concentrated sulfuric acid or phosphoric acid, and the dripping speed is controlled at 5-10 mL / min. If the strong acid is poured in at once, the local temperature is easily too high, causing carbonization of the cream, affecting the aroma, and the operation is dangerous.

[0018] The temperature of the heat preservation reaction in step (4) is 80-85°C. The reflux temperature should not be too high. If it is too high, the butter ester will have a strong grease smell, covering up the original milk fragrance. Edible alcohol must be used to ensure that the transesterification proceeds smoothly and the fragrance can be released. The strong acid must be added after the alcohol. The acid has strong oxidizing properties and the butter is a protein that is easily dehydrated and carbonized. In this way, low temperature is conducive to the preservation of the fragrance and will not cause a burnt smell.

[0019] The temperature of the water in step (5) is 20-30° C. Low-temperature water can stimulate the free fatty acids in the liquid to return to the oil phase, maintaining the original milky aroma; high-temperature water will dissolve some of the free fatty acids into the water, resulting in poor aroma.

[0020] The vacuum degree of the reduced pressure distillation in step (7) is controlled at -0.08MPa to -0.1MPa, and the temperature is controlled at 110 to 160°C.

[0021] The beneficial effects of the present invention are:

[0022] 1. The present invention uses cream or butter, strong acid, and edible alcohol as raw materials for synthesizing butyric ester. By means of dehydration and exchange processes, the long-chain fat structure in the cream is changed, and the higher alcohols such as glycerol and propylene glycol in the cream are replaced. Not only is the reaction time short, there are no by-products, and the raw material utilization rate is high, but also subsequent purification only requires vacuum distillation, which is easy to purify. By one-time purification, the aroma of the original cream can be changed, the unique milk aroma and light oil ester aroma in the cream are retained, at the same time, the burst intensity of the milk aroma is increased, the wax smell and soap smell in the cream are removed, and a faint fruity aroma is added.

[0023] 2. The present invention uses edible alcohol as an exchange solvent, retains the natural flavor of the cream, reduces the fat components that cause people to gain weight in the cream, and can be more widely used in milk-flavored foods to meet the requirements of food applications; moreover, the by-product of the method for synthesizing butyric ester flavor of the present invention is only milk residue, which can be used as animal feed; at the same time, vacuum distillation purification makes the solvent residue-free, improving the environmental protection and safety of the butyric ester flavor. BRIEF DESCRIPTION OF THE DRAWINGS:

[0024] Figure 1 It is the gas chromatogram of the butyric ester product prepared in Example 1 of the present invention;

[0025] Figure 2 It is the gas chromatogram of the butyric ester standard sample. DETAILED DESCRIPTION OF THE INVENTION:

[0026] In order to make the technical means, creative features, achieved purposes and effects of the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments and illustrations.

[0027] The calculation formula for the yield of the butyric ester product in the following examples is as follows:

[0028] Yield = (mass of butyric ester / mass of cream) × 100%.

[0029] Example 1

[0030] First, weigh 100 g of cream into a three-necked flask, start heating to make the temperature in the kettle reach 54 °C until the cream melts; then continue heating, and water droplets will continuously evaporate. Keep heating until the temperature reaches 120 °C and 14.3 g of water is distilled out, then stop heating; wait until the temperature in the kettle drops to 80 °C, filter out the milk residue through a 500-mesh filter screen to obtain 82.7 g of clarified filtrate; directly return the filtrate to the three-necked flask, then add 100 g of edible alcohol to it, start stirring, and add 10 g of concentrated sulfuric acid dropwise to it, keeping the dropping rate at 5 mL / min. The solution in the kettle will immediately become turbid, then start heating to control the temperature in the kettle at 82 °C and reflux for 20 h; after the reflux ends, add 100 g of water to the kettle, with the water temperature being 27 °C; after stirring for 30 min, cool the liquid in the kettle to 50 °C, stop stirring, and let it stand for 30 min; then drain the lower water layer, measure its pH value to be 1, add another 77 g of water, with the water temperature being 27 °C, stir for 30 min, let it stand for 30 min, and drain the lower water layer. Repeat this step until the measured pH value is 7.3; perform vacuum distillation, control the vacuum degree at -0.01 MPa and the internal temperature at 153 °C to remove water, and distill out 80.1 g of butyric ester. The product is light yellow, with a unique milk fragrance, a light oil ester aroma, and a faint fruity aroma, and the yield is 80.1%. From Figure 1 and Figure 2 It can be seen that the obtained product is butyric ester.

[0031] Example 2

[0032] First, weigh 100 g of cream into a three-necked flask, start heating to make the temperature in the kettle reach 55 °C until the cream melts; then continue heating, and water droplets will continuously evaporate. Keep heating until the temperature reaches 117 °C and 12.1 g of water is distilled out, then stop heating; wait until the temperature in the kettle drops to 90 °C, filter out the milk residue through a 300-mesh filter screen to obtain 83.1 g of clarified filtrate; directly return the filtrate to the three-necked flask, then add 100 g of edible alcohol to it, start stirring, and add 15 g of concentrated sulfuric acid dropwise to it, keeping the dropping rate at 10 mL / min. The solution in the kettle will immediately become turbid, then start heating to control the temperature in the kettle at 84 °C and reflux for 25 h; after the reflux ends, add 100 g of water to the kettle, with the water temperature being 23 °C; after stirring for 30 min, cool the liquid in the kettle to 47 °C, stop stirring, and let it stand for 30 min; then drain the lower water layer, measure its pH value to be 1, add another 80 g of water, with the water temperature being 23 °C, stir for 30 min, let it stand for 30 min, and drain the lower water layer. Repeat this step until the measured pH value is 5.9; perform vacuum distillation, control the vacuum degree at -0.01 MPa and the internal temperature at 158 °C to remove water, and distill out 80.9 g of butyric ester. The product is light yellow, with a unique milk fragrance, a light oil ester aroma, and a faint fruity aroma, and the yield is 80.9%.

[0033] Example 3

[0034] First, weigh 100 g of cream into a three-necked flask, start heating to make the temperature in the kettle reach 55 °C, and the cream melts; then continue heating, and water droplets will continuously evaporate. Stop heating until 10.7 g of water has evaporated when heated to 110 °C; wait until the temperature in the kettle drops to 90 °C, filter out the milk residue through a 500-mesh filter screen to obtain 85.1 g of clarified filtrate; directly return the filtrate to the three-necked flask, then add 100 g of edible alcohol to it, start stirring, add 15 g of concentrated sulfuric acid dropwise to it, keep the dropping rate at 6 mL / min, and the solution in the kettle will immediately become turbid. Then start heating to control the temperature in the kettle at 80 °C and reflux for 20 h; after the reflux is completed, add 100 g of water to the kettle, and the water temperature is 26 °C; after stirring for 30 min, cool the liquid in the kettle to 50 °C, stop stirring, and let it stand for 30 min; then drain the lower water layer, measure its pH value to be 1, add another 85 g of water, the water temperature is 26 °C, stir for 30 min, let it stand for 30 min, drain the lower water layer, and repeat this step until its pH value is measured to be 6.9; carry out vacuum distillation, control the vacuum degree at -0.01 MPa, and control the internal temperature at 156 °C to remove water, and distill out 82.3 g of butyric ester. The product is light yellow, has a unique milk fragrance, a light oil ester smell, and a weak fruity aroma, and the yield is 82.3%.

[0035] Example 4

[0036] First, weigh 100 g of cream into a three-necked flask, start heating to make the temperature in the kettle reach 53 °C, and the cream melts; then continue heating, and water droplets will continuously evaporate. Stop heating until 11.7 g of water has evaporated when heated to 115 °C; wait until the temperature in the kettle drops to 90 °C, filter out the milk residue through a 500-mesh filter screen to obtain 84.1 g of clarified filtrate; directly return the filtrate to the three-necked flask, then add 100 g of edible alcohol to it, start stirring, add 10 g of concentrated sulfuric acid dropwise to it, keep the dropping rate at 8 mL / min, and the solution in the kettle will immediately become turbid. Then start heating to control the temperature in the kettle at 85 °C and reflux for 15 h; after the reflux is completed, add 100 g of water to the kettle, and the water temperature is 27 °C; after stirring for 30 min, cool the liquid in the kettle to 51 °C, stop stirring, and let it stand for 30 min; then drain the lower water layer, measure its pH value to be 1, add another 83 g of water, the water temperature is 27 °C, stir for 30 min, let it stand for 30 min, drain the lower water layer, and repeat this step until its pH value is measured to be 6.2; carry out vacuum distillation, control the vacuum degree at -0.01 MPa, and control the internal temperature at 167 °C to remove water, and distill out 81.9 g of butyric ester. The product is light yellow, has a unique milk fragrance, a light oil ester smell, and a weak fruity aroma, and the yield is 81.9%.

[0037] The foregoing has shown and described the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments, and what is described in the above embodiments and the specification is only to illustrate the principle of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements fall within the scope of the present invention claimed. The scope of the present invention claimed is defined by the appended claims and their equivalents.

Claims

1. A method for synthesizing butyric ester flavor, characterized in that: It includes the following steps: (1) Rinse and dry the reaction kettle; (2) Add cream or butter into the reaction kettle, heat to melt it, and then raise the temperature for dehydration; (3) Cool, filter to remove milk dregs, and take the filtrate; (4) Add edible alcohol to the filtrate, then add strong acid, and heat to the reflux state for heat preservation reaction; (5) After the reaction is completed, add water to the material liquid, stir, stand still, and release the lower aqueous phase; (6) Repeat step (5) until the pH value of the released lower aqueous phase is 5.5 - 7.5 and the acid value of the oil phase is less than or equal to 17; (7) Distill the oil phase under reduced pressure to obtain butyric ester; The temperature of the heat preservation reaction in step (4) is 80 - 85 °C.

2. The synthesis method according to claim 1, characterized in that: The temperature in the kettle during dehydration in step (2) is 70 - 120 °C.

3. The synthesis method according to claim 1, characterized in that: The temperature of cooling in step (3) is 60 - 90 °C, and the filtration uses a 300 - 500 mesh filter screen.

4. The synthesis method according to claim 1, characterized in that: The strong acid in step (4) is concentrated sulfuric acid or phosphoric acid, and the dropping rate is controlled at 5 - 10 mL / min.

5. The synthesis method according to claim 1, characterized in that: The temperature of water in step (5) is 20 - 30 °C.

6. The synthesis method according to claim 1, characterized in that: The vacuum degree of the reduced pressure distillation in step (7) is controlled at -0.08 MPa to -0.1 MPa, and the temperature is controlled at 110 - 160 °C.

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