CN105029327A - Food additive with beef tallow fragrance and preparation method and application thereof - Google Patents
Food additive with beef tallow fragrance and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a food additive with beef tallow fragrance and a preparation method and application thereof. A large amount of anhydrous cream zymolyte is added to the food additive with beef tallow fragrance, fragrance is stronger and finer, the food additive is added to the food making process, and the beef tallow fragrance of obtained products is vivid, natural and excellent in taste. The additive is free of trans-fatty acid and can meet the requirements of people for great tastes and health at the same time.
Description
Technical field
The present invention relates to food additives field, be specifically related to a kind of to there are food additives of butter fragrance and its preparation method and application.
Background technology
In recent years along with the transformation of Diet concept and the infiltration of Western Culture, the food being added with butter local flavor is popular especially.And a lot of butter typical local food on the market, often tangible godlike not like defect, be because its butter essence added is allocated by synthesis industrial chemicals merely.This simple preparing essence local flavor is more single, lacks natural sense.
Summary of the invention
The object of the invention is to the problems referred to above existed according to existing butter essence, a kind of food additives with butter fragrance that can increase flavour of food products, strengthen mouthfeel, promote health diet idea are provided
Another object of the present invention is to provide the above-mentioned preparation method with the food additives of butter fragrance.
A further object of the invention is to provide the above-mentioned application with the food additives of butter fragrance.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of food additives with butter fragrance, be made up of the following component according to mass percentage: anhydrous butter oil zymolyte 10 ~ 15%, diacetyl 0.1 ~ 1%, ethyl oleate 0.1 ~ 0.5%, 2-HEPTANONE 0.01 ~ 0.1%, acetic acid 0.01 ~ 0.1%, ethyl caprilate 0.5 ~ 1%, butyric acid 0.5 ~ 2%, 2-undecyl ketone 0.01 ~ 0.1%, caproic acid 0.2 ~ 0.3%, ethyl laurate 1 ~ 2%, third nonalactone 3 ~ 5%, fourth position dodecalactone 3 ~ 4%, sad 0.1 ~ 0.5%, ethyl pelargonate 1 ~ 2%, capric acid 0.1 ~ 1%, dodecoic acid 0.1 ~ 0.5%, tetradecylic acid 0.1 ~ 0.5%, hexadecylic acid 0.1 ~ 0.5%, vanillic aldehyde 1 ~ 2%, ethyl maltol 0.1 ~ 0.5%, oleic acid 5 ~ 10%, milk lactone 0.1 ~ 0.5%, soybean oil 60 ~ 75%,
Wherein, the preparation method of described anhydrous butter oil zymolyte comprises the steps:
(1) cream and water are placed in retort according to the ratio uniform mixing that mass ratio is 5:1, are heated with stirring to 45 DEG C;
(2) add the cheese flavors lipase (purchased from Novozymes Company, name is called Novi letter lipase Palatase20000L, enzyme activity: 20000LU-MM/g) of 0.2wt%, stir enzymolysis 48h;
(3) be warming up to 80 DEG C, maintain 30min and make enzyme deactivation;
(4) leave standstill 40min, make water and the complete layering of cream zymolyte;
(5) open retort bottom discharge, obtain anhydrous butter oil zymolyte.
As optimum implementation, the above-mentioned food additives with butter fragrance are made up of the following component according to mass percentage: anhydrous butter oil zymolyte 11.2%, diacetyl 0.1%, ethyl oleate 0.4%, 2-HEPTANONE 0.08%, acetic acid 0.06%, ethyl caprilate 1%, butyric acid 1.1%, 2-undecyl ketone 0.06%, caproic acid 0.24%, ethyl laurate 2%, third nonalactone 5%, fourth position dodecalactone 3.22%, sad 0.2%, ethyl pelargonate 1.2%, capric acid 0.6%, dodecoic acid 0.2%, tetradecylic acid 0.1%, hexadecylic acid 0.3%, vanillic aldehyde 2%, ethyl maltol 0.5%, oleic acid 10%, milk lactone 0.2%, soybean oil 60.24%.
The preparation method with the food additives of butter fragrance of the present invention comprises the steps:
(1) vanillic aldehyde and soybean oil are joined in the Sandwich pot under 75 ~ 85 DEG C of keeping warm modes, be stirred to after dissolving completely and stop insulation;
(2) insulation when Sandwich pot temperature drops to 40 DEG C, adds anhydrous butter oil zymolyte and is stirred to and dissolves completely, stop insulation;
(3) when Sandwich pot temperature drops to 35 DEG C, diacetyl, ethyl oleate, 2-HEPTANONE, acetic acid, ethyl caprilate, butyric acid, 2-undecyl ketone, caproic acid, ethyl laurate, third nonalactone, fourth position dodecalactone, sad, ethyl pelargonate, capric acid, dodecoic acid, tetradecylic acid, hexadecylic acid, ethyl maltol, oleic acid, milk lactone are joined in Sandwich pot, stir 2h, obtain the food additives with butter fragrance.
The food additives that the present invention has butter fragrance can be applied to any needs in the making of the food obtaining butter local flavor.
Compared with prior art, the present invention has following beneficial effect:
(1) the anhydrous butter oil zymolyte that the present invention is used not containing trans-fatty acid, makes the food obtained more healthy completely, meets consumer to delicious and healthy double requirements simultaneously;
(2) the present invention is by adding anhydrous butter oil zymolyte, and coordinate other according to the component of special ratios composition, fragrance is stronger, fine and smooth;
(3) food additives that the present invention has butter fragrance join in making food, and the butter fragrance nature true to nature of gained food, mouthfeel is excellent.
Detailed description of the invention
Below by the production process of the food additives producing 100kg butter fragrance of the present invention, the invention will be further described, but embodiment does not limit in any form the present invention:
Embodiment 1
Anhydrous butter oil zymolyte 11.2kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil 63.24kg.
Its production process is: vanillic aldehyde 2kg, soybean oil 63.24kg join in the Sandwich pot under 80 DEG C of keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil zymolyte 11.2kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Embodiment 2
Anhydrous butter oil zymolyte 10kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil 61.44kg.
Its production process is: vanillic aldehyde 2kg, soybean oil 61.44kg join in the Sandwich pot under 80 DEG C of keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil zymolyte 10kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Embodiment 3
Anhydrous butter oil zymolyte 15kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethyl maltol 0.5kg, oleic acid 6.44kg, milk lactone 0.2kg, soybean oil 60kg.
Its production process is: vanillic aldehyde 2kg, soybean oil 60kg join in the Sandwich pot under 80 DEG C of keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil zymolyte 8.2kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-HEPTANONE 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2-undecyl ketone 0.06kg, caproic acid 0.24kg, ethyl laurate 2kg, third nonalactone 5kg, fourth position dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, dodecoic acid 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethyl maltol 0.5kg, oleic acid 6.44kg, milk lactone 0.2kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Experimental example 1
Conventionally make butter cookies.Experiment is divided into three groups, and one group is conventional butter cookies (control group, not containing the food additives of butter fragrance of the present invention); Second group of food additives that with the addition of butter fragrance of the present invention, addition is 0.2wt%; The 3rd group of food additives that with the addition of butter fragrance of the present invention, addition is 0.4wt%.Result is as shown in table 1.
Table 1
Experimental example 2
The butter cookies that the food additives that with the addition of butter fragrance of the present invention are made are compared with market like product, be divided into four groups: experimental group 1 (imperial crown Denmark butter cookies), experimental group 2 (the assorted cookies of these butter of boolean), experimental group 3 (Aji butter taste cookies), experimental group 4 (conventionally makes butter cookies, wherein with the addition of the food additives that the present invention has butter fragrance, addition is 0.4wt%, and does not use existing butter essence or similar essence).
15 specialties personnel that participate in evaluation and electing please carry out Blind Test for the biscuit of above-mentioned four groups, result is as shown in table 2.
Table 2
Claims (4)
1. one kind has the food additives of butter fragrance, it is characterized in that being made up of the following component according to mass percentage: anhydrous butter oil zymolyte 10 ~ 15%, diacetyl 0.1 ~ 1%, ethyl oleate 0.1 ~ 0.5%, 2-HEPTANONE 0.01 ~ 0.1%, acetic acid 0.01 ~ 0.1%, ethyl caprilate 0.5 ~ 1%, butyric acid 0.5 ~ 2%, 2-undecyl ketone 0.01 ~ 0.1%, caproic acid 0.2 ~ 0.3%, ethyl laurate 1 ~ 2%, third nonalactone 3 ~ 5%, fourth position dodecalactone 3 ~ 4%, sad 0.1 ~ 0.5%, ethyl pelargonate 1 ~ 2%, capric acid 0.1 ~ 1%, dodecoic acid 0.1 ~ 0.5%, tetradecylic acid 0.1 ~ 0.5%, hexadecylic acid 0.1 ~ 0.5%, vanillic aldehyde 1 ~ 2%, ethyl maltol 0.1 ~ 0.5%, oleic acid 5 ~ 10%, milk lactone 0.1 ~ 0.5%, soybean oil 60 ~ 75%,
Wherein, the preparation method of described anhydrous butter oil zymolyte comprises the steps:
(1) cream and water are placed in retort according to the ratio uniform mixing that mass ratio is 5:1, are heated with stirring to 45 DEG C;
(2) add the cheese flavors lipase of 0.2wt%, stir enzymolysis 48h;
(3) be warming up to 80 DEG C, maintain 30min and make enzyme deactivation;
(4) leave standstill 40min, make water and the complete layering of cream zymolyte;
(5) open retort bottom discharge, obtain anhydrous butter oil zymolyte.
2. a kind of food additives with butter fragrance according to claim 1, it is characterized in that being made up of the following component according to mass percentage: anhydrous butter oil zymolyte 11.2%, diacetyl 0.1%, ethyl oleate 0.4%, 2-HEPTANONE 0.08%, acetic acid 0.06%, ethyl caprilate 1%, butyric acid 1.1%, 2-undecyl ketone 0.06%, caproic acid 0.24%, ethyl laurate 2%, third nonalactone 5%, fourth position dodecalactone 3.22%, sad 0.2%, ethyl pelargonate 1.2%, capric acid 0.6%, dodecoic acid 0.2%, tetradecylic acid 0.1%, hexadecylic acid 0.3%, vanillic aldehyde 2%, ethyl maltol 0.5%, oleic acid 10%, milk lactone 0.2%, soybean oil 60.24%.
3. there is described in claim 1 or 2 preparation method of the food additives of butter fragrance, it is characterized in that comprising the steps:
(1) vanillic aldehyde and soybean oil are joined in the Sandwich pot under 75 ~ 85 DEG C of keeping warm modes, be stirred to after dissolving completely and stop insulation;
(2) insulation when Sandwich pot temperature drops to 40 DEG C, adds anhydrous butter oil zymolyte and is stirred to and dissolves completely, stop insulation;
(3) when Sandwich pot temperature drops to 35 DEG C, diacetyl, ethyl oleate, 2-HEPTANONE, acetic acid, ethyl caprilate, butyric acid, 2-undecyl ketone, caproic acid, ethyl laurate, third nonalactone, fourth position dodecalactone, sad, ethyl pelargonate, capric acid, dodecoic acid, tetradecylic acid, hexadecylic acid, ethyl maltol, oleic acid, milk lactone are joined in Sandwich pot, stir 2h, obtain the food additives with butter fragrance.
4. there are described in claim 1 food additives of butter fragrance, preparing the application had in the food of butter local flavor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105859A (en) * | 2018-10-24 | 2019-01-01 | 成都馨盛生物科技有限公司 | A kind of butter flavor paste essence and preparation method thereof |
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| CN101411456A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk powder essence |
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| CN109105859A (en) * | 2018-10-24 | 2019-01-01 | 成都馨盛生物科技有限公司 | A kind of butter flavor paste essence and preparation method thereof |
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