CN105010907B - A kind of food additives with butter aroma and its preparation method and application - Google Patents
A kind of food additives with butter aroma and its preparation method and application Download PDFInfo
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- CN105010907B CN105010907B CN201510481877.1A CN201510481877A CN105010907B CN 105010907 B CN105010907 B CN 105010907B CN 201510481877 A CN201510481877 A CN 201510481877A CN 105010907 B CN105010907 B CN 105010907B
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Abstract
The invention discloses a kind of food additives with butter aroma and its preparation method and application.Food additives of the present invention with butter aroma are made of the component as follows according to mass percentage：Ethylmaltol 0.5 1%, vanillic aldehyde 1 1.5%, Ethyl vanillin 0.01 0.05%, lauric acid/dodecanoic acid 0.5 1%, tetradecylic acid 0.5 1%, anhydrous butter oil zymolyte 5 10%, fourth position dodecalactone 1 1.5%, delta-decalactone 0.1 0.2%, 3 methylthiopropionaldehydes 0.01 0.05%, oleic acid 0.1 0.2%, milk lactone 0.1 0.2%, 20 triketones 0.05 0.1%, ethyl butyrate 0.01 0.05%, methyl thiobutyrate 0.1 0.2%, soybean oil 85 90%.The present invention has the food additives of butter aroma by being added to a large amount of anhydrous butter oil zymolyte, and fragrance is more rich, fine and smooth, is added in food product making process, and products obtained therefrom butter fragrance mouthfeel is all good.Additive of the present invention is trans-fatty acid-free, can meet people simultaneously to delicious and health double requirements.
Description
Technical field
The present invention relates to food additives fields, and in particular to a kind of food additives and its preparation with butter aroma
Methods and applications.
Background technology
With the enhancing that the raising of living standards of the people and nutrient health are realized, the food added with butter flavor receives greatly vigorously
It meets.And many butter flavor food on the market, it is often tangible godlike not like the defects of, monotonous taste, it is because of the Huang of its addition
Oil essence is allocated merely by synthesis industrial chemicals.This simple preparing essence flavor is relatively simple, lacks natural sense.
Invention content
It is an object of the invention to the above problems according to existing for existing butter flavor, and food can be increased by providing one kind
Flavor, enhancing mouthfeel, the food additives with butter aroma for promoting healthy diet idea
Another object of the present invention is to provide the preparation method of the above-mentioned food additives with butter aroma.
It is also an object of the present invention to provide the applications of the above-mentioned food additives with butter aroma.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of food additives with butter aroma, are made of the component as follows according to mass percentage：Ethyl wheat
Bud phenol 0.5-1%, vanillic aldehyde 1-1.5%, Ethyl vanillin 0.01-0.05%, lauric acid/dodecanoic acid 0.5-1%, tetradecylic acid 0.5-1%,
Anhydrous butter oil zymolyte 5-10%, fourth position dodecalactone 1-1.5%, delta-decalactone 0.1-0.2%, 3- methylthiopropionaldehyde
0.01-0.05%, oleic acid 0.1-0.2%, ten triketone 0.05-0.1% of milk lactone 0.1-0.2%, 2-, ethyl butyrate 0.01-
0.05%th, methyl thiobutyrate 0.1-0.2%, soybean oil 85-90%；Wherein, the preparation method of the anhydrous butter oil zymolyte
Include the following steps：
(1) it is 5 according to mass ratio by cream and water：1 ratio uniform mixing is placed in retort, is heated with stirring to 45
℃；
(2) the cheese flavors lipase for adding in 0.2wt% (is purchased from Novozymes Company, entitled Novi believes lipase
Palatase 20000L, enzyme activity：20000LU-MM/g), stirring enzymolysis 48h；
(3) 80 DEG C are warming up to, 30min is maintained to inactivate enzyme；
(4) 40min is stood, water and cream zymolyte is made to be layered completely；
(5) retort bottom discharge is opened, obtains anhydrous butter oil zymolyte.
As optimum implementation, the above-mentioned food additives with butter aroma are by as follows according to mass percentage
Component forms：Ethylmaltol 0.81%, vanillic aldehyde 1.03%, Ethyl vanillin 0.02%, lauric acid/dodecanoic acid 0.91%, tetradecylic acid
0.73%th, anhydrous butter oil zymolyte 5.99%, fourth position dodecalactone 1.15%, delta-decalactone 0.16%, 3- methylthiopropionaldehydes
0.02%th, oleic acid 0.14%, milk lactone 0.13%, ten triketones 0.07% of 2-, ethyl butyrate 0.04%, methyl thiobutyrate
0.17%th, soybean oil 88.62%.
The preparation method of food additives of the present invention with butter aroma includes the following steps：
(1) vanillic aldehyde and soybean oil are added in the Sandwich pot under 75~85 DEG C of keeping warm modes, stirring is to being completely dissolved
Stop heat preservation afterwards；
(2) it is kept the temperature when Sandwich pot temperature drops to 40 DEG C, adds in anhydrous butter oil zymolyte and stir to being completely dissolved, stop protecting
Temperature；
(3) when Sandwich pot temperature drops to 35 DEG C, ethylmaltol, Ethyl vanillin, lauric acid/dodecanoic acid, tetradecylic acid, Ding Weishi
Dilactone, delta-decalactone, 3- methylthiopropionaldehydes, oleic acid, milk lactone, ten triketones of 2-, ethyl butyrate, methyl thiobutyrate add
Enter into Sandwich pot, stir 2h, obtain the food additives with butter aroma.
There are the present invention food additives of butter aroma can be applied to any required food for obtaining butter flavor
In making.
Compared with prior art, the present invention has the advantages that：
(1) the anhydrous butter oil zymolyte used in the present invention is entirely free of trans-fatty acid, and prepared food is healthier,
Consumer is met simultaneously to delicious and health double requirements；
(2) present invention is by adding in anhydrous butter oil zymolyte, and the component that other is coordinated to be formed according to special ratios, fragrance is more
It is strong, fine and smooth；
(3) food additives that the present invention has butter aroma are added in food production, the butter fragrance of gained food
It is true to nature naturally, mouthfeel is excellent.
Specific embodiment
The present invention is made with the production process of the food additives of production 100kg butter aromas of the present invention below further
Description, but embodiment does not limit in any form the present invention：
Embodiment 1
Ethylmaltol 0.81kg, vanillic aldehyde 1.03kg, Ethyl vanillin 0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid
0.73kg, anhydrous butter oil zymolyte 5.99kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methylthiopropionaldehyde
0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, methyl thiobutyrate
0.17kg, soybean oil 88.62kg.
Its production process is：Vanillic aldehyde 1.03kg and soybean oil 88.62kg is added to the Sandwich pot under 80 DEG C of keeping warm modes
In, stirring stops to after being completely dissolved, and is kept the temperature when Sandwich pot temperature drops to 40 DEG C, adds in anhydrous butter oil zymolyte 5.99kg
Stirring stops heat preservation to being completely dissolved.When Sandwich pot temperature drops to 35 DEG C, by ethylmaltol 0.81kg, Ethyl vanillin
0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid 0.73kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methyl mercapto
Propionic aldehyde 0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, Thiobutyric acid first
Ester 0.17kg is added in Sandwich pot and stirs 2 hours.Sample examination after the completion dispenses storage after qualified.
Embodiment 2
Ethylmaltol 0.81kg, vanillic aldehyde 1.03kg, Ethyl vanillin 0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid
0.73kg, anhydrous butter oil zymolyte 5kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methylthiopropionaldehyde
0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, methyl thiobutyrate
0.17kg, soybean oil 89.61kg.
Its production process is：Vanillic aldehyde 1.03kg and soybean oil 89.61kg is added to the Sandwich pot under 80 DEG C of keeping warm modes
In, stirring stops to after being completely dissolved, and is kept the temperature when Sandwich pot temperature drops to 40 DEG C, adds in anhydrous butter oil zymolyte 5kg and stirs
It mixes to being completely dissolved, stops heat preservation.When Sandwich pot temperature drops to 35 DEG C, by ethylmaltol 0.81kg, Ethyl vanillin
0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid 0.73kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methyl mercapto
Propionic aldehyde 0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, Thiobutyric acid first
Ester 0.17kg is added in Sandwich pot and stirs 2 hours.Sample examination after the completion dispenses storage after qualified.
Embodiment 3
Ethylmaltol 0.5kg, vanillic aldehyde 1.03kg, Ethyl vanillin 0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid
0.65kg, anhydrous butter oil zymolyte 10kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methylthiopropionaldehyde
0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, methyl thiobutyrate
0.17kg, soybean oil 85kg.
Its production process is：Vanillic aldehyde 1.03kg and soybean oil 85kg is added in the Sandwich pot under 80 DEG C of keeping warm modes,
Stirring stops to after being completely dissolved, and is kept the temperature when Sandwich pot temperature drops to 40 DEG C, adds in anhydrous butter oil zymolyte 10kg stirrings
To being completely dissolved, stop heat preservation.When Sandwich pot temperature drops to 35 DEG C, by ethylmaltol 0.5kg, Ethyl vanillin
0.02kg, lauric acid/dodecanoic acid 0.91kg, tetradecylic acid 0.65kg, fourth position dodecalactone 1.15kg, delta-decalactone 0.16kg, 3- methyl mercapto
Propionic aldehyde 0.02kg, oleic acid 0.14kg, ten triketone 0.07kg of milk lactone 0.13kg, 2-, ethyl butyrate 0.04kg, Thiobutyric acid first
Ester 0.17kg is added in Sandwich pot and stirs 2 hours.Sample examination after the completion dispenses storage after qualified.
Experimental example 1
Conventionally make butter biscuit.Experiment is divided into three groups, and one group for conventional butter biscuit, (control group is free of
The food additives of butter aroma of the present invention)；Second group of food additives for being added to butter aroma of the present invention, additive amount are
0.2wt%；Third group is added to the food additives of butter aroma of the present invention, additive amount 0.4wt%.The results are shown in Table 1.
Table 1
Experimental example 2
The butter biscuit that the food additives for being added to butter aroma of the present invention are made and market similar product ratio
Compared with being divided into four groups：Experimental group 1 (imperial crown Denmark butter cookies), experimental group 2 (hundred careless taste butter biscuits), 3 (day of experimental group
This three vertical butter biscuit), experimental group 4 (conventionally makes butter biscuit, wherein being added to the present invention has butter aroma
Food additives, additive amount 0.4wt%, and and be not used existing butter flavor or similar essence).
Please 15 professions participate in evaluation and electing personnel for aforementioned four group biscuit carry out Blind Test, the results are shown in Table 2.
Table 2
Claims (4)
1. a kind of food additives with butter aroma, it is characterised in that by as follows according to the component group of mass percentage
Into：Ethylmaltol 0.5-1%, vanillic aldehyde 1-1.5%, Ethyl vanillin 0.01-0.05%, lauric acid/dodecanoic acid 0.5-1%, tetradecylic acid
0.5-1%, anhydrous butter oil zymolyte 5-10%, fourth position dodecalactone 1-1.5%, delta-decalactone 0.1-0.2%, 3- methyl mercapto
Propionic aldehyde 0.01-0.05%, oleic acid 0.1-0.2%, ten triketone 0.05-0.1% of milk lactone 0.1-0.2%, 2-, ethyl butyrate
0.01-0.05%, methyl thiobutyrate 0.1-0.2%, soybean oil 85-90%；
Wherein, the preparation method of the anhydrous butter oil zymolyte includes the following steps：
(1) it is 5 according to mass ratio by cream and water：1 ratio uniform mixing is placed in retort, is heated with stirring to 45 DEG C；
(2) the cheese flavors lipase of 0.2wt%, stirring enzymolysis 48h are added in；
(3) 80 DEG C are warming up to, 30min is maintained to inactivate enzyme；
(4) 40min is stood, water and cream zymolyte is made to be layered completely；
(5) retort bottom discharge is opened, obtains anhydrous butter oil zymolyte.
2. a kind of food additives with butter aroma according to claim 1, it is characterised in that by as follows according to matter
Measure the component composition of percentage meter：Ethylmaltol 0.81%, vanillic aldehyde 1.03%, Ethyl vanillin 0.02%, lauric acid/dodecanoic acid
0.91%th, tetradecylic acid 0.73%, anhydrous butter oil zymolyte 5.99%, fourth position dodecalactone 1.15%, delta-decalactone 0.16%,
3- methylthiopropionaldehydes 0.02%, oleic acid 0.14%, milk lactone 0.13%, ten triketones 0.07% of 2-, ethyl butyrate 0.04%, sulphur
For methyl butyrate 0.17%, soybean oil 88.62%.
3. the preparation method of the food additives with butter aroma described in claims 1 or 2, it is characterised in that including walking as follows
Suddenly：
(1) vanillic aldehyde and soybean oil are added in the Sandwich pot under 75~85 DEG C of keeping warm modes, stirring stops to after being completely dissolved
Only keep the temperature；
(2) it is kept the temperature when Sandwich pot temperature drops to 40 DEG C, adds in anhydrous butter oil zymolyte and stir to being completely dissolved, stop heat preservation；
(3) when Sandwich pot temperature drops to 35 DEG C, ethylmaltol, Ethyl vanillin, lauric acid/dodecanoic acid, tetradecylic acid, in fourth position 12
Ester, delta-decalactone, 3- methylthiopropionaldehydes, oleic acid, milk lactone, ten triketones of 2-, ethyl butyrate, methyl thiobutyrate are added to
In Sandwich pot, 2h is stirred, obtains the food additives with butter aroma.
4. there are the food additives of butter aroma, answering in the food with butter flavor is prepared described in claims 1 or 2
With.
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| CN109567131A (en) * | 2018-11-07 | 2019-04-05 | 沈昌亮 | A kind of natural milk group and preparation method thereof |
| CN114831299A (en) * | 2022-03-30 | 2022-08-02 | 浙江澳杰生物技术有限公司 | Butter essence and production process thereof |
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| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
| 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 |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
| CN104256490A (en) * | 2014-07-11 | 2015-01-07 | 杭州艾菲曼普香精香料有限公司 | Condensed milk essence containing natural cream enzymatic hydrolysate |
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2015
- 2015-08-07 CN CN201510481877.1A patent/CN105010907B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
| 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 |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN104256490A (en) * | 2014-07-11 | 2015-01-07 | 杭州艾菲曼普香精香料有限公司 | Condensed milk essence containing natural cream enzymatic hydrolysate |
| CN104187534A (en) * | 2014-07-22 | 2014-12-10 | 上海华宝孔雀香精香料有限公司 | Method for preparing milk-flavor base material through butter enzymolysis product |
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| Title |
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| 黄油乳脂香精的研制;艾萍等;《食品工业》;20071231(第06期);第31-33页 * |
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Address after: 510760 Guangdong city of Guangzhou Province Economic and Technological Development Zone East Wang Ming Road No. 139 Applicant after: Guangzhou Alchem Biotechnology Co., Ltd. Address before: 510760 Guangdong city of Guangzhou Province Economic and Technological Development Zone East Wang Ming Road No. 139 Applicant before: Guangzhou Aojian Fengze Biological Technology Co.,Ltd. |
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