CN102987080A - Feed fragrance agent having cream biscuit fragrance, and preparation method thereof - Google Patents
Feed fragrance agent having cream biscuit fragrance, and preparation method thereof Download PDFInfo
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- CN102987080A CN102987080A CN2011102739315A CN201110273931A CN102987080A CN 102987080 A CN102987080 A CN 102987080A CN 2011102739315 A CN2011102739315 A CN 2011102739315A CN 201110273931 A CN201110273931 A CN 201110273931A CN 102987080 A CN102987080 A CN 102987080A
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Abstract
The present invention relates to a feed fragrance agent having cream biscuit fragrance, and a preparation method thereof. The feed fragrance agent comprises the following components, by weight, 30-80 parts of enzymolysis cream, 15-30 parts of butyl butyryl lactate, 0.2-1.5 parts of acetylpyrazine, 8-15 parts of ethyl laurate, 3-8 parts of gamma-octalactone, 8-15 parts of gamma-nonanolactone, 6-15 parts of gamma-decalactone, 6-15 parts of delta-decalactone, 2-10 parts of delta-dodecalactone, 30-80 parts of ethyl vanillin, and 500-900 parts of a carrier. Compared with the feed fragrance agent in the prior art, the feed fragrance agent of the present invention has advantages of pure fragrance, good compatibility with the feed, good palatability, covering of adverse odors caused by feed raw materials and various additives, and the like.
Description
Technical field
The present invention relates to field of feed additive technology, particularly the feedstuff flavouring agent processing technique field specifically refers to a kind of feedstuff flavouring agent and manufacture method thereof with cream biscuit fragrance.
Background technology
Feed comprises the feedstuff of more than ten kinds such as soybean, dregs of beans, corn, fish meal, amino acid, the assorted dregs of rice, additive, whey powder, grease, meat meal tankage, cereal, sugar grass.Adding fish meal, fish oil can cause in the feed fragrance fishy smell highly seasoned, having added the assorted dregs of rice causes having in the feed fragrance assorted dregs of rice badness breath heavy, the medicine that adds, Duo Kuang, antioxidant etc. can produce bad smell, such as the smell of metallic taste, Earthy Taste and medicine itself; Therefore these all can need to cover bad smell raising palatability with flavouring agent with searching for food to exert an influence to the palatability of animal.
But there is following problem in a lot of flavouring agent products on the market now:
1, fragrance is pure not, or even pungent peculiar smell;
2, too emphasize the fragrance concentration of flavouring agent, cause flavouring agent to become feed perfume fully, affect on the contrary palatability and food calling effect;
3, produce chemical reaction between the part material in the flavouring agent and feedstuff, cause the change of smell, affect the result of use of feed;
Also have the feed exterior quality homogeneity of a lot of Feed Enterprise relatively serious, product differentiation is not obvious.Fail to give feed with the local flavor of uniqueness and well identify, therefore restricted effective foundation and the product competitiveness of feed brand.
Summary of the invention
Purpose of the present invention is exactly to provide in order to overcome the defective that above-mentioned prior art exists that a kind of fragrance is purer, good with the feed compatibility, good palatability can be covered feedstuff and the feedstuff flavouring agent preparation method with cream biscuit fragrance of the bad smell that various additive brings.
Purpose of the present invention can be achieved through the following technical solutions: a kind of feedstuff flavouring agent with cream biscuit fragrance is characterized in that this flavouring agent comprises following weight portion prescription: enzymolysis cream 30～80; butyl butyryl lactate 15～30; acetyl group pyrazine 0.2～1.5, ethyl laurate 8～15, γ-octalactone 3～8; nonyl lactone 8～15; γ-decalactone 6～15, δ-decalactone 6～15, δ-dodecalactone 2～10; Ethyl vanillin 30～80, carrier 500～900.
Described flavouring agent comprises following weight portion prescription: enzymolysis cream 45～55; butyl butyryl lactate 25～30; acetyl group pyrazine 0.5～1, ethyl laurate 12～15, γ-octalactone 4～6; nonyl lactone 9～12; γ-decalactone 8～11, δ-decalactone 8～10, δ-dodecalactone 4～6; Ethyl vanillin 45～55, carrier 730～780.
Described carrier is selected from one or more in silica, stone flour, the rice bran.
A kind of preparation method with feedstuff flavouring agent of cream biscuit fragrance is characterized in that, the method comprises following processing step:
(1) first whole spices is prepared burden successively and drop in the liquid aging tank by the prescription requirement, mix, stirred 1.5～2.5 hours, obtain essence;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first with 20～50wt% absorption essence of carrier, in mixer, mixed 1～4 minute;
(4) will remain carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
The described mixing speed that mixes of step (1) is 80 to turn/per minute.
Compared with prior art, the present invention has the following advantages:
(1) purer fragrance
Utilize the food ingredient technology that prescription is designed and screens, optimize prescription.
Utilize the core technology of enzymolysis cream in the prescription, add the aroma component of enzymolysis cream and give feed purer fragrance.
(2) good with the feed compatibility
Interpolation corn cereal etc. causes the fragrant factor, remedies shortage natural flavour mountaineous in the feed, and is good with this flavor of feed compatibility.
(3) the joyful degree of fragrance has well the cream biscuit fragrance of food sample;
1083 can make feed produce the smell of food sample, and the sense of smell and the sense of taste that stimulate pig are improved the food calling effect of feed
(4) good palatability can be covered the bad smell that feedstuff and various additive bring;
Cover the bad smell in the feed, the more economical effective palatability of improving feed improves the feed intake of pig.
(5) unique flavor
Give the local flavor of the cream biscuit of feed uniqueness, mould otherness with the rival at odor type, because the cereal fragrance compatibility that has corn cereal etc. to cause in the fragrant factor and the feed component is good, effectively promote the cereal odor type and give food sample biscuit fragrance.
(6) effective foundation and the product competitiveness of lifting feed brand
Add 1083, can make feed have unique milk and cookie dry sample characteristic odor style, its peculiar flavour can as product labelling, effectively prevent personation, Branding.And animal is after assert the feed of certain local flavor, reload can bring stress, make the rival can't replace product.
The specific embodiment
The present invention is described in detail below in conjunction with specific embodiment.
Embodiment 1
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 45 kilograms in enzymolysis cream, 25 kilograms of butyl butyryl lactates, 0.5 kilogram of acetyl group pyrazine, 12 kilograms of ethyl laurates, 4 kilograms of γ-octalactones, 9 kilograms of nonyl lactones, 8 kilograms of γ-decalactones, 8 kilograms of δ-decalactones, 4 kilograms of δ-dodecalactones, in 45 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 1.5 hours;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 150 kilograms of silica are adsorbed essence by the prescription requirement, in mixer, mixed 1 minute;
(4) will remain 150 kilograms of silica of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Embodiment 2
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 50 kilograms in enzymolysis cream, 28 kilograms of butyl butyryl lactates, 0.8 kilogram of acetyl group pyrazine, 13 kilograms of ethyl laurates, 5 kilograms of γ-octalactones, 10 kilograms of nonyl lactones, 9 kilograms of γ-decalactones, 9 kilograms of δ-decalactones, 5 kilograms of δ-dodecalactones, in 50 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 2 hours;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 200 kilograms of silica are adsorbed essence by the prescription requirement, in mixer, mixed 3 minutes;
(4) will remain 700 kilograms of silica of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Embodiment 3
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 55 kilograms in enzymolysis cream, 30 kilograms of butyl butyryl lactates, 1 kilogram of acetyl group pyrazine, 15 kilograms of ethyl laurates, 6 kilograms of γ-octalactones, 12 kilograms of nonyl lactones, 11 kilograms of γ-decalactones, 10 kilograms of δ-decalactones, 6 kilograms of δ-dodecalactones, in 55 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 2.5 hours;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 250 kilograms of silica are adsorbed essence by the prescription requirement, in mixer, mixed 4 minutes;
(4) will remain 480 kilograms of silica of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Embodiment 4
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 55 kilograms in enzymolysis cream, 30 kilograms of butyl butyryl lactates, 1 kilogram of acetyl group pyrazine, 15 kilograms of ethyl laurates, 6 kilograms of γ-octalactones, 12 kilograms of nonyl lactones, 11 kilograms of γ-decalactones, 10 kilograms of δ-decalactones, 6 kilograms of δ-dodecalactones, in 55 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 2.5 hours;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 250 kilograms of silica are adsorbed essence by the prescription requirement, in mixer, mixed 4 minutes;
(4) will remain 480 kilograms of silica of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Embodiment 5
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 30 kilograms in enzymolysis cream, 15 kilograms of butyl butyryl lactates, 0.2 kilogram of acetyl group pyrazine, 8 kilograms of ethyl laurates, 3 kilograms of γ-octalactones, 8 kilograms of nonyl lactones, 6 kilograms of γ-decalactones, 6 kilograms of δ-decalactones, 2 kilograms of δ-dodecalactones in 30 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 1.5 hours, mixing speed is 80 to turn/per minute;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 100 kilograms of stone flours are adsorbed essence by the prescription requirement, in mixer, mixed 4 minutes;
(4) will remain 400 kilograms of stone flours of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Embodiment 6
A kind of preparation method with feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first with 80 kilograms in enzymolysis cream, 30 kilograms of butyl butyryl lactates, 1.5 kilograms of acetyl group pyrazines, 15 kilograms of ethyl laurates, 8 kilograms of γ-octalactones, 15 kilograms of nonyl lactones, 15 kilograms of γ-decalactones, 15 kilograms of δ-decalactones, 10 kilograms of δ-dodecalactones in 80 kilograms of inputs of Ethyl vanillin liquid aging tank, mix, stirred 2.5 hours, mixing speed is 80 to turn/per minute;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first 390 kilograms of rice brans are adsorbed essence by the prescription requirement, in mixer, mixed 4 minutes;
(4) will remain 390 kilograms of rice brans of carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
Claims (5)
1. the feedstuff flavouring agent with cream biscuit fragrance is characterized in that, this flavouring agent comprises following weight portion prescription: enzymolysis cream 30～80; butyl butyryl lactate 15～30; acetyl group pyrazine 0.2～1.5, ethyl laurate 8～15, γ-octalactone 3～8; nonyl lactone 8～15; γ-decalactone 6～15, δ-decalactone 6～15, δ-dodecalactone 2～10; Ethyl vanillin 30～80, carrier 500～900.
2. a kind of feedstuff flavouring agent with cream biscuit fragrance according to claim 1 is characterized in that, described flavouring agent comprises following weight portion prescription: enzymolysis cream 45～55; butyl butyryl lactate 25～30; acetyl group pyrazine 0.5～1, ethyl laurate 12～15, γ-octalactone 4～6; nonyl lactone 9～12; γ-decalactone 8～11, δ-decalactone 8～10, δ-dodecalactone 4～6; Ethyl vanillin 45～55, carrier 730～780.
3. a kind of feedstuff flavouring agent with cream biscuit fragrance according to claim 1 and 2 is characterized in that described carrier is selected from one or more in silica, stone flour, the rice bran.
4. preparation method with feedstuff flavouring agent of cream biscuit fragrance as claimed in claim 1 is characterized in that the method comprises following processing step:
(1) first whole spices is prepared burden successively and drop in the liquid aging tank by the prescription requirement, mix, stirred 1.5～2.5 hours, obtain essence;
(2) after to be mixed the finishing, with the airtight placement slaking of essence more than 12 hours;
(3) first with 20～50wt% absorption essence of carrier, in mixer, mixed 1～4 minute;
(4) will remain carrier and drop into again mixer and mix after, shut down;
(5) weighing and bagging after sieving.
5. a kind of preparation method with feedstuff flavouring agent of cream biscuit fragrance according to claim 1 is characterized in that, the described mixing speed that mixes of step (1) is 80 to turn/per minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110273931.5A CN102987080B (en) | 2011-09-15 | 2011-09-15 | Feed fragrance agent having cream biscuit fragrance, and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110273931.5A CN102987080B (en) | 2011-09-15 | 2011-09-15 | Feed fragrance agent having cream biscuit fragrance, and preparation method thereof |
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| CN102987080A true CN102987080A (en) | 2013-03-27 |
| CN102987080B CN102987080B (en) | 2014-06-18 |
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| CN201110273931.5A Active CN102987080B (en) | 2011-09-15 | 2011-09-15 | Feed fragrance agent having cream biscuit fragrance, and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105595027A (en) * | 2016-01-27 | 2016-05-25 | 上海美农生物科技股份有限公司 | Preparing method for cream smell pig feed attractant |
| CN110122670A (en) * | 2019-05-10 | 2019-08-16 | 味氏（广东）生物科技股份有限公司 | The preparation method of olibanum type feed addictive |
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| CN1857112A (en) * | 2006-05-25 | 2006-11-08 | 天津市诺奥科技发展有限公司 | Method for preparing milk flavour using composite enzyme preparation |
| CN101336699A (en) * | 2008-08-08 | 2009-01-07 | 四川省畜科饲料有限公司 | Super glucin formulation and use thereof |
| WO2009017081A1 (en) * | 2007-07-31 | 2009-02-05 | Fuji Nihon Seito Corporation | Method for production of creamy inulin composition |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
-
2011
- 2011-09-15 CN CN201110273931.5A patent/CN102987080B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1857112A (en) * | 2006-05-25 | 2006-11-08 | 天津市诺奥科技发展有限公司 | Method for preparing milk flavour using composite enzyme preparation |
| WO2009017081A1 (en) * | 2007-07-31 | 2009-02-05 | Fuji Nihon Seito Corporation | Method for production of creamy inulin composition |
| CN101336699A (en) * | 2008-08-08 | 2009-01-07 | 四川省畜科饲料有限公司 | Super glucin formulation and use thereof |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105595027A (en) * | 2016-01-27 | 2016-05-25 | 上海美农生物科技股份有限公司 | Preparing method for cream smell pig feed attractant |
| CN110122670A (en) * | 2019-05-10 | 2019-08-16 | 味氏（广东）生物科技股份有限公司 | The preparation method of olibanum type feed addictive |
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| Publication number | Publication date |
|---|---|
| CN102987080B (en) | 2014-06-18 |
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