CN105029327B - A kind of food additives with butter fragrance and its preparation method and application - Google Patents
A kind of food additives with butter fragrance and its preparation method and application Download PDFInfo
- Publication number
- CN105029327B CN105029327B CN201510482334.1A CN201510482334A CN105029327B CN 105029327 B CN105029327 B CN 105029327B CN 201510482334 A CN201510482334 A CN 201510482334A CN 105029327 B CN105029327 B CN 105029327B
- Authority
- CN
- China
- Prior art keywords
- acid
- butter
- ethyl
- fragrance
- food additives
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Fats And Perfumes (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of food additives with butter fragrance and its preparation method and application., by with the addition of substantial amounts of anhydrous butter oil zymolyte, fragrance is more rich, exquisiteness, is added in food product making process for food additives with butter fragrance of the present invention, and products obtained therefrom butter fragrance nature true to nature, mouthfeel is excellent.Additive of the present invention is trans-fatty acid-free, can simultaneously meet people to delicious and health double requirements.
Description
Technical field
The present invention relates to food additives field, and in particular to a kind of food additives and its preparation with butter fragrance
Methods and applications.
Background technology
The infiltration of transformation and Western Culture recently as Diet concept, the food for being added with butter local flavor is even more and receives greatly
Welcome.And many butter typical local food on the market, often it is tangible it is godlike not as defect because the butter essence list of its addition
It is pure to be allocated by synthesizing industrial chemicals.This simple preparing essence local flavor is relatively simple, lacks natural sense.
The content of the invention
It is an object of the invention to the above mentioned problem existed according to existing butter essence, there is provided one kind can increase food
Local flavor, enhancing mouthfeel, the food additives with butter fragrance of lifting health diet idea
Another object of the present invention is the preparation method for providing the above-mentioned food additives with butter fragrance.
It is also an object of the present invention to provide the application of the above-mentioned food additives with butter fragrance.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of food additives with butter fragrance, are made up of the component as follows according to mass percentage：Anhydrous milk
Oily 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 ketones 0.01~0.1%, caproic acid 0.2~0.3%, 12
1~2%, third nonalactone 3~5%, fourth position dodecalactone 3~4% of acetoacetic ester, octanoic acid 0.1~0.5%, ethyl pelargonate 1~
2%th, capric acid 0.1~1%, lauric acid/dodecanoic acid 0.1~0.5%, tetradecylic acid 0.1~0.5%, hexadecylic acid 0.1~0.5%, vanillic aldehyde 1~
2%th, ethylmaltol 0.1~0.5%, oleic acid 5~10%, milk lactone 0.1~0.5%, soybean oil 60~75%；
Wherein, the preparation method of the anhydrous butter oil zymolyte comprises 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 of 0.2wt% is added (to be 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, maintain 30min to inactivate enzyme；
(4) 40min is stood, water and cream zymolyte is layered completely；
(5) retort bottom discharge is opened, anhydrous butter oil zymolyte is obtained.
Used as optimum implementation, the above-mentioned food additives with butter fragrance are by as follows according to mass percentage
Component is constituted：Anhydrous butter oil zymolyte 11.2%, diacetyl 0.1%, ethyl oleate 0.4%, 2-HEPTANONE 0.08%, acetic acid
0.06%th, in ethyl caprilate 1%, butyric acid 1.1%, 2- undecyl ketones 0.06%, caproic acid 0.24%, 2%, third nonyl of ethyl laurate
Ester 5%, fourth position dodecalactone 3.22%, octanoic acid 0.2%, ethyl pelargonate 1.2%, capric acid 0.6%, lauric acid/dodecanoic acid 0.2%, tetradecylic acid
0.1%th, hexadecylic acid 0.3%, vanillic aldehyde 2%, ethylmaltol 0.5%, oleic acid 10%, milk lactone 0.2%, soybean oil
60.24%.
The preparation method of the food additives with butter fragrance of the present invention comprises 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 insulation afterwards；
(2) Sandwich pot temperature drop is incubated at 40 DEG C, adds anhydrous butter oil zymolyte to stir to being completely dissolved, and stops protecting
Temperature；
(3) when Sandwich pot temperature drop is to 35 DEG C, by diacetyl, ethyl oleate, 2-HEPTANONE, acetic acid, ethyl caprilate, fourth
Acid, 2- undecyl ketones, caproic acid, ethyl laurate, third nonalactone, fourth position dodecalactone, octanoic acid, ethyl pelargonate, capric acid, 12
Acid, tetradecylic acid, hexadecylic acid, ethylmaltol, oleic acid, milk lactone are added in Sandwich pot, stir 2h, obtain fragrant with butter
The food additives of taste.
Food additives of the present invention with butter fragrance can apply to any required food for obtaining butter local flavor
In making.
Compared with prior art, the present invention has the advantages that：
(1) the anhydrous butter oil zymolyte used by the present invention is entirely free of trans-fatty acid, and the food that making is obtained is more healthy,
Consumer is met simultaneously to delicious and health double requirements；
(2) present invention coordinates other according to the component of special ratios composition by adding anhydrous butter oil zymolyte, and fragrance is more
Strong, exquisiteness；
(3) food additives of the present invention with butter fragrance are added in food production, the butter fragrance of gained food
Nature true to nature, mouthfeel is excellent.
Specific embodiment
Further below is made to the present invention with the production process of the food additives of production 100kg butter fragrance of the present invention
Describe, but embodiment is not limited in any form to 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, in third nonyl
Ester 5kg, fourth dodecalactone 3.22kg, sad 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, lauric acid/dodecanoic acid 0.2kg, tetradecylic acid
0.1kg, hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethylmaltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil
63.24kg。
Its production process is：Vanillic aldehyde 2kg, soybean oil 63.24kg are added in the Sandwich pot under 80 DEG C of keeping warm modes, are stirred
Mix to after being completely dissolved and stop heating；When temperature drop is to 40 DEG C be incubated, add anhydrous butter oil zymolyte 11.2kg stir to
It is completely dissolved, closes insulation and continue to cool down；When temperature drop is to 35 DEG C, by diacetyl 0.1kg, ethyl oleate 0.4kg, 2- heptan
Ketone 0.08kg, acetic acid 0.06kg, ethyl caprilate 1kg, butyric acid 1.1kg, 2- undecyl ketone 0.06kg, caproic acid 0.24kg, lauric acid/dodecanoic acid second
Ester 2kg, third nonalactone 5kg, fourth dodecalactone 3.22kg, octanoic acid 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, 12
Sour 0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethylmaltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg are added to
Stirred 2 hours in Sandwich pot.After the completion of sample examination, it is qualified after packing storage.
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, lauric acid/dodecanoic acid 0.2kg, tetradecylic acid 0.1kg,
Hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethylmaltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil 61.44kg.
Its production process is：Vanillic aldehyde 2kg, soybean oil 61.44kg are added in the Sandwich pot under 80 DEG C of keeping warm modes, are stirred
Mix to after being completely dissolved and stop heating；It is incubated when temperature drop is to 40 DEG C, adds anhydrous butter oil zymolyte 10kg to stir to complete
CL, closes insulation and continues to cool down；When temperature drop is to 35 DEG C, by 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 dodecalactone 3.22kg, octanoic acid 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, lauric acid/dodecanoic acid
0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethylmaltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg are added to folder
Stirred 2 hours in layer tank.After the completion of sample examination, it is qualified after packing storage.
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, lauric acid/dodecanoic acid 0.2kg, tetradecylic acid 0.1kg,
Hexadecylic acid 0.3kg, vanillic aldehyde 2kg, ethylmaltol 0.5kg, oleic acid 6.44kg, milk lactone 0.2kg, soybean oil 60kg.
Its production process is：Vanillic aldehyde 2kg, soybean oil 60kg are added in the Sandwich pot under 80 DEG C of keeping warm modes, stirring
Stop heating to after being completely dissolved；It is incubated when temperature drop is to 40 DEG C, adds anhydrous butter oil zymolyte 8.2kg to stir to complete
Dissolving, closes insulation and continues to cool down；When temperature drop is to 35 DEG C, by 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 dodecalactone 3.22kg, octanoic acid 0.2kg, ethyl pelargonate 1.2kg, capric acid 0.6kg, lauric acid/dodecanoic acid
0.2kg, tetradecylic acid 0.1kg, hexadecylic acid 0.3kg, ethylmaltol 0.5kg, oleic acid 6.44kg, milk lactone 0.2kg are added to
Stirred 2 hours in Sandwich pot.After the completion of sample examination, it is qualified after packing storage.
Experimental example 1
Conventionally make butter cookies.Experiment is divided into three groups, and one group is conventional butter cookies (control
Group, the food additives without butter fragrance of the present invention)；Second group of food additives that with the addition of butter fragrance of the present invention, adds
Dosage 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 such as table
Shown in 1.
Table 1
Experimental example 2
Butter cookies and market like product ratio that the food additives of butter fragrance of the present invention are made will be with the addition of
Compared with being divided into four groups：Experimental group 1 (imperial crown Denmark butter cookies), experimental group 2 (the assorted cookies of this butter of boolean) is real
3 (Aji butter tastes cookies) of group are tested, experimental group 4 (conventionally makes butter cookies, wherein with the addition of this hair
The bright food additives with butter fragrance, addition is 0.4wt%, and existing butter essence or similar perfume (or spice) is simultaneously not used
Essence).
Please 15 specialties personnel that participate in evaluation and electing carry out Blind Test for the biscuit of aforementioned four group, as a result as shown in table 2.
Table 2
Claims (4)
1. a kind of food additives with butter fragrance, it is characterised in that by as follows according to the component group of mass percentage
Into：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 ketones 0.01 ~ 0.1%, caproic acid 0.2 ~ 0.3%, ethyl laurate
1 ~ 2%, third nonalactone 3 ~ 5%, fourth position dodecalactone 3 ~ 4%, octanoic acid 0.1 ~ 0.5%, ethyl pelargonate 1 ~ 2%, capric acid 0.1 ~ 1%, ten
Diacid 0.1 ~ 0.5%, tetradecylic acid 0.1 ~ 0.5%, hexadecylic acid 0.1 ~ 0.5%, vanillic aldehyde 1 ~ 2%, ethylmaltol 0.1 ~ 0.5%, oil
Acid 5 ~ 10%, milk lactone 0.1 ~ 0.5%, soybean oil 60 ~ 75%；
Wherein, the preparation method of the anhydrous butter oil zymolyte comprises 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）Add the cheese flavors lipase of 0.2wt%, stirring enzymolysis 48h；
（3）80 DEG C are warming up to, maintain 30min to inactivate enzyme；
（4）40min is stood, water and cream zymolyte is layered completely；
（5）Retort bottom discharge is opened, anhydrous butter oil zymolyte is obtained.
2. a kind of food additives with butter fragrance according to claim 1, it is characterised in that by as follows according to matter
Measure the component composition of percentage meter：Anhydrous butter oil zymolyte 11.2%, diacetyl 0.1%, ethyl oleate 0.4%, 2-HEPTANONE 0.08%,
In acetic acid 0.06%, ethyl caprilate 1%, butyric acid 1.1%, 2- undecyl ketones 0.06%, caproic acid 0.24%, 2%, third nonyl of ethyl laurate
Ester 5%, fourth position dodecalactone 3.22%, octanoic acid 0.2%, ethyl pelargonate 1.2%, capric acid 0.6%, lauric acid/dodecanoic acid 0.2%, tetradecylic acid 0.1%,
Hexadecylic acid 0.3%, vanillic aldehyde 2%, ethylmaltol 0.5%, oleic acid 10%, milk lactone 0.2%, soybean oil 60.24%.
3. there is the preparation method of the food additives of butter fragrance, it is characterised in that including following step described in claim 1 or 2
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
Insulation；
（2）Sandwich pot temperature drop is incubated at 40 DEG C, adds anhydrous butter oil zymolyte to stir to being completely dissolved, and stops insulation；
（3）When Sandwich pot temperature drop is to 35 DEG C, by diacetyl, ethyl oleate, 2-HEPTANONE, acetic acid, ethyl caprilate, butyric acid, 2-
Undecyl ketone, caproic acid, ethyl laurate, third nonalactone, fourth position dodecalactone, octanoic acid, ethyl pelargonate, capric acid, lauric acid/dodecanoic acid, 14
Acid, hexadecylic acid, ethylmaltol, oleic acid, milk lactone are added in Sandwich pot, stir 2h, obtain the food with butter fragrance
Product additive.
4. the food additives with butter fragrance described in claim 1, are preparing the application having in the food of butter local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482334.1A CN105029327B (en) | 2015-08-07 | 2015-08-07 | A kind of food additives with butter fragrance and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482334.1A CN105029327B (en) | 2015-08-07 | 2015-08-07 | A kind of food additives with butter fragrance and its preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105029327A CN105029327A (en) | 2015-11-11 |
| CN105029327B true CN105029327B (en) | 2017-06-27 |
Family
ID=54436777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510482334.1A Active CN105029327B (en) | 2015-08-07 | 2015-08-07 | A kind of food additives with butter fragrance and its preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029327B (en) |
Families Citing this family (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 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411456B (en) * | 2008-11-17 | 2012-06-13 | 广州市名花香料有限公司 | Milk powder essence |
| CN101411457B (en) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | Cream essence |
| CN102406149B (en) * | 2011-12-01 | 2013-06-05 | 天津市春晖生物科技有限公司 | Cream condiment and preparation method thereof |
| CN102423057A (en) * | 2011-12-01 | 2012-04-25 | 天津市春晖生物科技有限公司 | Milky essence and preparation method thereof |
| CN104256490B (en) * | 2014-07-11 | 2016-08-24 | 杭州艾菲曼普香精香料有限公司 | Condensed milk essence containing natural cream zymolyte |
-
2015
- 2015-08-07 CN CN201510482334.1A patent/CN105029327B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN105029327A (en) | 2015-11-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102273576B (en) | Black currant jam for bread with long quality guarantee period and preparation method thereof | |
| CN104256490B (en) | Condensed milk essence containing natural cream zymolyte | |
| CN103283789B (en) | Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof | |
| CN105166604B (en) | A kind of food additives and its preparation method and application with cheese's fragrance | |
| CN105029338B (en) | A kind of food additives with milk fragrant smell and its preparation method and application | |
| CN101411457A (en) | Cream essence | |
| CN106689420A (en) | High-ductility baking grease applicable to automatic equipment and processing method of high-ductility baking grease | |
| CN104877858A (en) | Fruit glutinous rice wine | |
| CN102919799B (en) | Cream enzymolysis composition and preparation method thereof | |
| CN105053198B (en) | A kind of food additives with yoghourt-flavored and its preparation method and application | |
| CN109527507A (en) | Mango composition of fermenting and its production method | |
| CN105029327B (en) | A kind of food additives with butter fragrance and its preparation method and application | |
| CN105919014B (en) | Preparation method of soymilk essence | |
| CN106259900A (en) | A kind of anthocyanin health care yoghourt and preparation method thereof | |
| CN101919480A (en) | Baking-type Sachima and production method thereof | |
| CN103082035A (en) | Formula for preparing novel functional non-dairy creamer by taking rice fructose syrup and rice protein peptide as wall materials to micro-gelatinize and cover and production method thereof | |
| CN101396109A (en) | Original flavor yoghourt perfume formulation | |
| CN105010907B (en) | A kind of food additives with butter aroma and its preparation method and application | |
| CN105248548A (en) | Preparation process for yam and vegetable biscuit | |
| CN112640959A (en) | Butter and preparation method thereof | |
| JP6775284B2 (en) | Fermented milk with Western liquor | |
| CN104982840A (en) | Sauce for fermented meat product and production method thereof | |
| CN114680192A (en) | Butter-flavor mixed grease and preparation method thereof | |
| CN106387834A (en) | Xiangnaiwang essence and preparation method thereof | |
| CN108065013B (en) | Functional composition with moisture barrier function and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
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. |
|
| CB02 | Change of applicant information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |