CN101411459A - Milk fat element - Google Patents
Milk fat element Download PDFInfo
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- CN101411459A CN101411459A CNA2008102191402A CN200810219140A CN101411459A CN 101411459 A CN101411459 A CN 101411459A CN A2008102191402 A CNA2008102191402 A CN A2008102191402A CN 200810219140 A CN200810219140 A CN 200810219140A CN 101411459 A CN101411459 A CN 101411459A
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Abstract
The invention relates to milk fat spermine, which mainly comprises New Zealand milk powder, lactose powder and other additives. The milk fat spermine is a novel dairy food accessory, has the advantages of intense natural New Zealand milk fragrance, persistent flavor, smooth and fine mouth feel, high temperature resistance, pure taste and the like, can be widely applied to products such as dairy products, baked food, puffed food, candy, beverage and the like, and reduces production cost of the products.
Description
Technical field
The present invention relates to a kind of butterfat element, relate in particular to a kind of butterfat element, belong to the food additives field with strong natural New Zealand milk fragrance.
Background technology
Along with progress of science and technology, people's living standard improves constantly, requirement to food is also more and more higher, not only the requirement of health aspect has improved, and to the look of food, fragrant, flavor has had more and more higher requirement, this has just promoted the continuous development of food desired additives, the how mouthfeel and the fragrance of fortified milk goods, all be the constantly direction of research of dairy husbandry, the butterfat element is as a kind of novel dairy ingredients, because of its excellent performance all the time, obtain more and more widely application at field of food, it is the taste lubrication exquisiteness not only, and milk is lasting, is the preferred raw materials that food adds.
Summary of the invention
The object of the present invention is to provide a kind of butterfat element with strong natural New Zealand milk fragrance.
Technical scheme of the present invention is as follows:
The percentage by weight of each component is:
Propane diols 0.1～0.2, butyl lactate 0.05～0.07, sad 0.1～0.2, ethyl maltol 0.7～0.9,5-ethoxy-4-methylthiazol 0.1～0.2, butyl butyryl lactate 0.08～0.1, capric acid 0.08～0.1, vanillic aldehyde 0.06～0.08, fourth position decalactone 0.06～0.08, dodecoic acid 0.04～0.06, fourth position caprylolactone 0.7～0.9, ethyl myristate 0.4～0.6, New Zealand's milk powder 35～52, lactose powder 44～64.
Its preparation technology's flow process comprises the steps:
The raw material of passed examination is good according to the accurate weighing of part by weight, cross 120 mesh sieves, add the silica of ormal weight then, the various raw materials that sieve are mixed, stirred 20～30 minutes, mixing speed is that per minute 20～30 changes, stir finish after, mixture is packed in the packaging bag through the uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
The disinfecting time of described packaging bag uviol lamp sterilization is 20～30 minutes.。
The present invention has the milk fragrance of natural strong, and it is long to have fragrance remaining time, high temperature resistant, the advantage that sense of taste is pure.
The specific embodiment
Below by specific embodiment the present invention is further described, these embodiment only are used to illustrate the present invention, are not limited to scope of the present invention.
Embodiment 1
With percentage by weight is propane diols 0.1, butyl lactate 0.05, sad 0.15, ethyl maltol 0.7,5-ethoxy-4-methylthiazol 0.1, butyl butyryl lactate 0.08, capric acid 0.1, vanillic aldehyde 0.08, fourth position decalactone 0.08, dodecoic acid 0.06, fourth position caprylolactone 0.9, ethyl myristate 0.6, New Zealand's milk powder 35,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 62, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 20 minutes, mixing speed is that per minute 20 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Embodiment 2
With percentage by weight is propane diols 0.2, butyl lactate 0.06, sad 0.2, ethyl maltol 0.9,5-ethoxy-4-methylthiazol 0.2, butyl butyryl lactate 0.1, capric acid 0.08, vanillic aldehyde 0.06, fourth position decalactone 0.06, dodecoic acid 0.04, fourth position caprylolactone 0.7, ethyl myristate 0.4, New Zealand's milk powder 52,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 45, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 30 minutes, mixing speed is that per minute 30 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Embodiment 3
With percentage by weight is propane diols 0.17, butyl lactate 0.06, sad 0.15, ethyl maltol 0.8,5-ethoxy-4-methylthiazol 0.15, butyl butyryl lactate 0.09, capric acid 0.09, vanillic aldehyde 0.07, fourth position decalactone 0.07, dodecoic acid 0.05, fourth position caprylolactone 0.8, ethyl myristate 0.5, New Zealand's milk powder 45,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 52, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 25 minutes, mixing speed is that per minute 25 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Embodiment 4
With percentage by weight is propane diols 0.2, butyl lactate 0.06, sad 0.15, ethyl maltol 0.8,5-ethoxy-4-methylthiazol 0.1, butyl butyryl lactate 0.1, capric acid 0.09, vanillic aldehyde 0.08, fourth position decalactone 0.07, dodecoic acid 0.05, fourth position caprylolactone 0.8, ethyl myristate 0.5, New Zealand's milk powder 40,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 57, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 20 minutes, mixing speed is that per minute 30 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Embodiment 5
With percentage by weight is propane diols 0.15, butyl lactate 0.06, sad 0.15, ethyl maltol 0.8,5-ethoxy-4-methylthiazol 0.15, butyl butyryl lactate 0.09, capric acid 0.1, vanillic aldehyde 0.07, fourth position decalactone 0.08, dodecoic acid 0.05, fourth position caprylolactone 0.7, ethyl myristate 0.6, New Zealand's milk powder 52,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 45, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 30 minutes, mixing speed is that per minute 20 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Embodiment 6
With percentage by weight is propane diols 0.2, butyl lactate 0.07, sad 0.2, ethyl maltol 0.9,5-ethoxy-4-methylthiazol 0.2, butyl butyryl lactate 0.1, capric acid 0.1, vanillic aldehyde 0.08, fourth position decalactone 0.08, dodecoic acid 0.06, fourth position caprylolactone 0.81, ethyl myristate 0.6, New Zealand's milk powder 36.6,120 mesh sieves are crossed in the accurate weighing of each component of lactose powder 60, the silica that adds ormal weight then, the various raw materials that sieve are mixed, stirred 30 minutes, mixing speed is that per minute 25 changes, after stirring end, mixture is packed in the packaging bag through uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
Claims (3)
1. butterfat element is characterized in that the percentage by weight of each component is:
Propane diols 0.1～0.2, butyl lactate 0.05～0.07, sad 0.1～0.2, ethyl maltol 0.7～0.9,5-ethoxy-4-methylthiazol 0.1～0.2, butyl butyryl lactate 0.08～0.1, capric acid 0.08～0.1, vanillic aldehyde 0.06～0.08, fourth position decalactone 0.06～0.08, dodecoic acid 0.04～0.06, fourth position caprylolactone 0.7～0.9, ethyl myristate 0.4～0.6, New Zealand's milk powder 35～52, lactose powder 44～64.
2. the preparation method of a butterfat element is characterized in that preparation technology's flow process comprises the steps:
The raw material of passed examination is good according to the accurate weighing of part by weight, cross 120 mesh sieves, add the silica of ormal weight then, the various raw materials that sieve are mixed, stirred 20～30 minutes, mixing speed is that per minute 20～30 changes, stir finish after, mixture is packed in the packaging bag through the uviol lamp sterilization, quantitatively, seal with automatic sealing, check sealing, packing.
3. the preparation method of butterfat element as claimed in claim 2 is characterized in that the disinfecting time of described packaging bag uviol lamp sterilization is 20～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102191402A CN101411459A (en) | 2008-11-17 | 2008-11-17 | Milk fat element |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102191402A CN101411459A (en) | 2008-11-17 | 2008-11-17 | Milk fat element |
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| Publication Number | Publication Date |
|---|---|
| CN101411459A true CN101411459A (en) | 2009-04-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102191402A Pending CN101411459A (en) | 2008-11-17 | 2008-11-17 | Milk fat element |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803635A (en) * | 2010-03-21 | 2010-08-18 | 谢技 | Milk powder special raw material produced by air-stream spraying baking process and preparation method thereof |
| CN101904480A (en) * | 2009-06-05 | 2010-12-08 | 广州市名花香精香料有限公司 | Method for preparing micro-emulsified essence |
| CN101602983B (en) * | 2009-05-18 | 2011-07-20 | 广州市凯虹香精香料有限公司 | Novel fried wheat essence |
| CN103315073A (en) * | 2013-06-25 | 2013-09-25 | 广州市雅禾食品原料有限公司 | Butter essence and preparation method thereof |
| CN103636944A (en) * | 2013-12-03 | 2014-03-19 | 上海美农生物科技股份有限公司 | Toffee-flavored flavoring agent and preparation method thereof |
| CN107771936A (en) * | 2016-08-29 | 2018-03-09 | 本溪木兰花乳业有限责任公司 | A kind of Pasteur's treasure yoghurt and its preparation technology |
-
2008
- 2008-11-17 CN CNA2008102191402A patent/CN101411459A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602983B (en) * | 2009-05-18 | 2011-07-20 | 广州市凯虹香精香料有限公司 | Novel fried wheat essence |
| CN101904480A (en) * | 2009-06-05 | 2010-12-08 | 广州市名花香精香料有限公司 | Method for preparing micro-emulsified essence |
| CN101904480B (en) * | 2009-06-05 | 2013-11-06 | 广州市名花香料有限公司 | Method for preparing micro-emulsified essence |
| CN101803635A (en) * | 2010-03-21 | 2010-08-18 | 谢技 | Milk powder special raw material produced by air-stream spraying baking process and preparation method thereof |
| CN101803635B (en) * | 2010-03-21 | 2012-08-29 | 谢技 | Milk powder special raw material produced by air-stream spraying baking process and preparation method thereof |
| CN103315073A (en) * | 2013-06-25 | 2013-09-25 | 广州市雅禾食品原料有限公司 | Butter essence and preparation method thereof |
| CN103636944A (en) * | 2013-12-03 | 2014-03-19 | 上海美农生物科技股份有限公司 | Toffee-flavored flavoring agent and preparation method thereof |
| CN103636944B (en) * | 2013-12-03 | 2016-03-23 | 上海美农生物科技股份有限公司 | Flavouring agent of a kind of toffee local flavor and preparation method thereof |
| CN107771936A (en) * | 2016-08-29 | 2018-03-09 | 本溪木兰花乳业有限责任公司 | A kind of Pasteur's treasure yoghurt and its preparation technology |
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Application publication date: 20090422 |