CN102987080B - 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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- CN102987080B CN102987080B CN201110273931.5A CN201110273931A CN102987080B CN 102987080 B CN102987080 B CN 102987080B CN 201110273931 A CN201110273931 A CN 201110273931A CN 102987080 B CN102987080 B CN 102987080B
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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 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 feed fragrance fishy smell highly seasoned, add the assorted dregs of rice and caused in feed fragrance, there is assorted dregs of rice badness breath weight, the medicines, Duo Kuang, antioxidant that add etc. can produce bad smell, such as the smell of metallic taste, Earthy Taste and medicine itself; Therefore these all can and search for food to the palatability of animal to exert an influence needs to cover bad smell raising palatability with flavouring agent.
But on market there is following problem in a lot of flavouring agent products 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 completely, affect on the contrary palatability and food calling effect;
3, between the part material in flavouring agent and feedstuff, produce chemical reaction, 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.Could not give feed with unique local flavor and well identify, therefore restrict effective foundation and the product competitiveness of feed brand.
Summary of the invention
Object of the present invention is exactly to provide in order to overcome the defect that above-mentioned prior art exists that a kind of fragrance is purer, good with 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.
Object of the present invention can be achieved through the following technical solutions: a kind of feedstuff flavouring agent with cream biscuit fragrance, it is characterized in that, and this flavouring agent comprises following weight portion formula: 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 formula: 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, rice bran.
A preparation method with the feedstuff flavouring agent of cream biscuit fragrance, is characterized in that, the method comprises following processing step:
(1) first whole spices prepared burden successively and drop in liquid aging tank by formula requirement, being uniformly mixed, stirring 1.5～2.5 hours, obtaining essence;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first by 20～50wt% absorption essence of carrier, in mixer, mix 1～4 minute;
(4), after residue carrier being dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
The described mixing speed being uniformly mixed of step (1) be 80 turn/per minute.
Compared with prior art, the present invention has the following advantages:
(1) purer fragrance
Utilize food ingredient technology that formula is designed and screened, optimize formula.
In formula, utilize the core technology of enzymolysis cream, add the aroma component of enzymolysis cream and give feed purer fragrance.
(2) good with feed compatibility
Interpolation corn cereal etc. causes the fragrant factor, makes up shortage natural flavour mountaineous in feed, good with this taste 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 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, on odor type, mould and rival's otherness, good because there being corn cereal etc. to cause cereal fragrance compatibility in the fragrant factor and feed component, effectively promote 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 be served as product labelling, effectively prevents personation, Branding.And animal assert after the feed of certain local flavor, reload can bring stress, make rival cannot replace product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 45 kilograms, 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 input liquid aging tanks of Ethyl vanillin, be uniformly mixed, stir 1.5 hours;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 150 kilograms of silica are adsorbed to essence by formula requirement, in mixer, mix 1 minute;
(4), after 150 kilograms of silica of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Embodiment 2
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 50 kilograms, 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 input liquid aging tanks of Ethyl vanillin, be uniformly mixed, stir 2 hours;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 200 kilograms of silica are adsorbed to essence by formula requirement, in mixer, mix 3 minutes;
(4), after 700 kilograms of silica of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Embodiment 3
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 55 kilograms, 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 input liquid aging tanks of Ethyl vanillin, be uniformly mixed, stir 2.5 hours;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 250 kilograms of silica are adsorbed to essence by formula requirement, in mixer, mix 4 minutes;
(4), after 480 kilograms of silica of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Embodiment 4
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 55 kilograms, 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 input liquid aging tanks of Ethyl vanillin, be uniformly mixed, stir 2.5 hours;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 250 kilograms of silica are adsorbed to essence by formula requirement, in mixer, mix 4 minutes;
(4), after 480 kilograms of silica of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Embodiment 5
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 30 kilograms, 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 input liquid aging tanks of Ethyl vanillin, are uniformly mixed, stir 1.5 hours, mixing speed be 80 turn/per minute;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 100 kilograms of stone flours are adsorbed to essence by formula requirement, in mixer, mix 4 minutes;
(4), after 400 kilograms of stone flours of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Embodiment 6
A preparation method with the feedstuff flavouring agent cream biscuit perfume (or spice) 1083 of unique odor type, the method comprises following processing step:
(1) first by 80 kilograms, 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 input liquid aging tanks of Ethyl vanillin, are uniformly mixed, stir 2.5 hours, mixing speed be 80 turn/per minute;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first 390 kilograms of rice brans are adsorbed to essence by formula requirement, in mixer, mix 4 minutes;
(4), after 390 kilograms of rice brans of residue carrier are dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
Claims (5)
1. a feedstuff flavouring agent with cream biscuit fragrance, is characterized in that, the weight portion formula of this flavouring agent is: 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 makes by the following method:
(1) first whole spices prepared burden successively and drop in liquid aging tank by formula requirement, being uniformly mixed, stirring 1.5～2.5 hours, obtaining essence;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first by 20～50wt% absorption essence of carrier, in mixer, mix 1～4 minute;
(4), after residue carrier being dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
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 formula: 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, rice bran.
4. a preparation method for the feedstuff flavouring agent with cream biscuit fragrance as claimed in claim 1, is characterized in that, the method comprises following processing step:
(1) first whole spices prepared burden successively and drop in liquid aging tank by formula requirement, being uniformly mixed, stirring 1.5～2.5 hours, obtaining essence;
(2) after to be mixed completing, by airtight essence placement slaking more than 12 hours;
(3) first by 20～50wt% absorption essence of carrier, in mixer, mix 1～4 minute;
(4), after residue carrier being dropped into mixer again and mixing, shut down;
(5) weighing and bagging after sieving.
5. the preparation method of a kind of feedstuff flavouring agent with cream biscuit fragrance according to claim 4, is characterized in that, the described mixing speed being uniformly mixed of step (1) be 80 turn/per minute.
Priority Applications (1)
| 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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| 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 CN102987080A (en) | 2013-03-27 |
| CN102987080B true 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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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| 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 |
| JP4278691B2 (en) * | 2007-07-31 | 2009-06-17 | フジ日本精糖株式会社 | Method for producing 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 |
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