CN105029338A - Food additive with milk fragrance and preparation method thereof and application - Google Patents
Food additive with milk fragrance and preparation method thereof and application Download PDFInfo
- Publication number
- CN105029338A CN105029338A CN201510481864.4A CN201510481864A CN105029338A CN 105029338 A CN105029338 A CN 105029338A CN 201510481864 A CN201510481864 A CN 201510481864A CN 105029338 A CN105029338 A CN 105029338A
- Authority
- CN
- China
- Prior art keywords
- milk
- zymolyte
- decalactone
- food additives
- fragrant smell
- 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.)
- Granted
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 239000002778 food additive Substances 0.000 title claims abstract description 27
- 235000013373 food additive Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000003205 fragrance Substances 0.000 title abstract description 8
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 39
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 15
- 239000003549 soybean oil Substances 0.000 claims abstract description 15
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 14
- SPRJWMSXOLZOIO-UHFFFAOYSA-N 2-hydroxypropanoyl octanoate Chemical compound CCCCCCCC(=O)OC(=O)C(C)O SPRJWMSXOLZOIO-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000002596 lactones Chemical class 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 7
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims description 24
- 235000014121 butter Nutrition 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 12
- GRLJIIJNZJVMGP-UHFFFAOYSA-N S-Methyl butanethioate Chemical compound CCCC(=O)SC GRLJIIJNZJVMGP-UHFFFAOYSA-N 0.000 claims description 12
- JTBSSXWFYSSVJP-UHFFFAOYSA-N [S].C1=CSC=N1 Chemical compound [S].C1=CSC=N1 JTBSSXWFYSSVJP-UHFFFAOYSA-N 0.000 claims description 12
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004882 Lipase Human genes 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 claims description 2
- 239000004367 Lipase Substances 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- -1 zymolyte Chemical compound 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 2
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 abstract 1
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- CYDCPVLOHOBBSR-UHFFFAOYSA-N butanoyloxymethanesulfonic acid Chemical compound CCCC(=O)OCS(O)(=O)=O CYDCPVLOHOBBSR-UHFFFAOYSA-N 0.000 abstract 1
- 230000009977 dual effect Effects 0.000 abstract 1
- GHZRKQCHJFHJPX-UHFFFAOYSA-N oxacycloundecan-2-one Chemical compound O=C1CCCCCCCCCO1 GHZRKQCHJFHJPX-UHFFFAOYSA-N 0.000 abstract 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a food additive with a milk fragrance and a preparation method thereof and application. The food additive with the milk fragrance comprises, by mass percentage, 0.1-0.7% of ethyl maltol, 1-5% of anhydrous cream zymolyte, 0.5-3% of decanoic acid, 0.1-1% of 0.1% sulfo-methyl butyrate, 0.1-1% of 1% dimethyl sulfide, 0.1-1% of sulfurol, 1-3% of dodecalactone, 0.1-1% of decanolide, 0.1-0.7% of butyl butyryllactate, 0.3-0.7% of decalactone, 0.2-0.8% of milk lactone and 85-95% of soybean oil. According to the food additive with the milk fragrance, by adding the anhydrous cream zymolyte, the fragrance is stronger and finer; and in the food manufacturing process of adding the anhydrous cream zymolyte, the milk fragrance of obtained products is real and natural and good in taste. The additive is free of trans-fatty acids and can simultaneously meet users' dual requirements for delicacy and health.
Description
Technical field
The present invention relates to food additives field, be specifically related to a kind of food additives with milk fragrant smell and its preparation method and application.
Background technology
In recent years along with the transformation of Diet concept, milk is subject to the favor of compatriots with the local flavor of its uniqueness and abundant nutrition, and the food of milk local flavor is popular.And a lot of milk typical local food on the market, often tangible godlike not like defect, be because its milk flavour 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 milk flavour, a kind of food additives with milk fragrant smell 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 milk fragrant smell.
A further object of the invention is to provide the above-mentioned application with the food additives of milk fragrant smell.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
There are food additives for milk fragrant smell, be made up of the following component according to mass percentage: ethyl maltol 0.1 ~ 0.7%, anhydrous butter oil zymolyte 1 ~ 5%, capric acid 0.5 ~ 3%, 0.1wt% methyl thiobutyrate 0.1 ~ 1%, 1wt% dimethyl sulfide 0.1 ~ 1%, thiazole sulfur 0.1 ~ 1%, fourth position dodecalactone 1 ~ 3%, fourth position decalactone 0.1 ~ 1%, butyl butyryl lactate 0.1 ~ 0.7%, gamma decalactone 0.3 ~ 0.7%, milk lactone 0.2 ~ 0.8%, soybean oil 85 ~ 95%;
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.
As optimum implementation, the above-mentioned food additives with milk fragrant smell are made up of the following component according to mass percentage: ethyl maltol 0.44%, anhydrous butter oil zymolyte 2.66%, capric acid 1.87%, 0.1% methyl thiobutyrate 0.49%, 1% dimethyl sulfide 0.18%, thiazole sulfur 0.60%, fourth position dodecalactone 1.78%, fourth position decalactone 0.41%, butyl butyryl lactate 0.18%, gamma decalactone 0.44%, milk lactone 0.36%, soybean oil 90.59%.
The preparation method with the food additives of milk fragrant smell of the present invention comprises the steps:
(1) ethyl maltol and soybean oil are joined in the Sandwich pot under 75 ~ 85 DEG C of states, 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, anhydrous butter oil zymolyte, capric acid, 0.1% methyl thiobutyrate, 1% dimethyl sulfide, thiazole sulfur, fourth position dodecalactone, fourth position decalactone, butyl butyryl lactate, gamma decalactone, milk lactone, soybean oil are joined in Sandwich pot, stir 2h, obtain the food additives with milk fragrant smell.
The food additives that the present invention has milk fragrant smell can be applied to any needs in the making of the food obtaining milk 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 a milk fragrant smell join in making food, and the milk 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 milk fragrant smell of the present invention, the invention will be further described, but embodiment does not limit in any form the present invention:
Embodiment 1
Ethyl maltol 0.44kg, anhydrous butter oil zymolyte 2.66kg, capric acid 1.87kg, 0.1wt% methyl thiobutyrate 0.49kg, 1wt% dimethyl sulfide 0.18kg, thiazole sulfur 0.60kg, fourth position dodecalactone 1.78kg, fourth position decalactone 0.41kg, butyl butyryl lactate 0.18kg, gamma decalactone 0.44kg, milk lactone 0.36kg, soybean oil 90.59kg.
Its production process is: ethyl maltol 0.44kg, soybean oil 90.59kg join in the Sandwich pot under 80 DEG C ± 5 DEG C keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil enzymolysis 2.66kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, capric acid 1.87kg, 0.1wt% methyl thiobutyrate 0.49kg, 1wt% dimethyl sulfide 0.18kg, thiazole sulfur 0.60kg, fourth position dodecalactone 1.78kg, fourth position decalactone 0.41kg, butyl butyryl lactate 0.18kg, gamma decalactone 0.44kg, milk lactone 0.36kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Embodiment 2
Anhydrous butter oil zymolyte 1kg, ethyl maltol 0.52kg, capric acid 1.98kg, 0.1wt% methyl thiobutyrate 0.65kg, 1% dimethyl sulfide 0.23kg, thiazole sulfur 0.72kg, fourth position dodecalactone 2.13kg, fourth position decalactone 0.63kg, butyl butyryl lactate 0.20kg, gamma decalactone 0.35kg, milk lactone 0.48kg, soybean oil 91.11kg.
Its production process is: ethyl maltol 0.52kg, soybean oil 91.11kg join in the Sandwich pot under 80 DEG C ± 5 DEG C keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil enzymolysis 1kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, capric acid 1.98kg, 0.1wt% methyl thiobutyrate 0.65kg, 1wt% dimethyl sulfide 0.23kg, thiazole sulfur 0.72kg, fourth position dodecalactone 2.13kg, fourth position decalactone 0.63kg, butyl butyryl lactate 0.20kg, gamma decalactone 0.35kg, milk lactone 0.48kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Embodiment 3
Anhydrous butter oil zymolyte 5kg, ethyl maltol 0.1kg, capric acid 3.0kg, 0.1wt% methyl thiobutyrate 0.68kg, 1wt% dimethyl sulfide 0.72kg, thiazole sulfur 0.83kg, fourth position dodecalactone 1.55kg, fourth position decalactone 0.53kg, butyl butyryl lactate 0.56kg, gamma decalactone 0.48kg, milk lactone 0.73kg, soybean oil 85.82kg.
Its production process is: ethyl maltol 0.1kg, soybean oil 85.82kg join in the Sandwich pot under 80 DEG C ± 5 DEG C keeping warm modes, is stirred to after dissolving completely and stops heating; Insulation when temperature drops to 40 DEG C, adds anhydrous butter oil enzymolysis 1kg and is stirred to and dissolves completely, close insulation and continue cooling; When temperature drops to 35 DEG C, capric acid 3.0kg, 0.1wt% methyl thiobutyrate 0.68kg, 1wt% dimethyl sulfide 0.72kg, thiazole sulfur 0.83kg, fourth position dodecalactone 1.55kg, fourth position decalactone 0.53kg, butyl butyryl lactate 0.56kg, gamma decalactone 0.48kg, milk lactone 0.73kg are joined in Sandwich pot and stir 2 hours.Sample examination after completing, qualified rear packing warehouse-in.
Experimental example 1
Conventionally make milk biscuits.Experiment is divided into three groups, and one group is conventional milk biscuits (control group, not containing the food additives of milk fragrant smell of the present invention); Second group of food additives that with the addition of milk fragrant smell of the present invention, addition is 0.1wt%; The 3rd group of food additives that with the addition of milk fragrant smell of the present invention, addition is 0.3wt%.Result is as shown in table 1.
Table 1
Experimental example 2
The milk biscuits be made by the food additives that with the addition of milk fragrant smell of the present invention compares with market like product, be divided into four groups: experimental group 1 (Jia Shili milk flavor breakfast biscuits), experimental group 2 (excellent hat milk delicious and crisp biscuit), experimental group 3 (imperial taste milk flavor rod stick candy), experimental group 4 (conventionally makes milk biscuits, wherein with the addition of the food additives that the present invention has milk fragrant smell, addition is 0.3wt%, and does not use existing milk flavour 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. there are food additives for milk fragrant smell, it is characterized in that being made up of the following component according to mass percentage: ethyl maltol 0.1 ~ 0.7%, anhydrous butter oil zymolyte 1 ~ 5%, capric acid 0.5 ~ 3%, 0.1wt% methyl thiobutyrate 0.1 ~ 1%, 1wt% dimethyl sulfide 0.1 ~ 1%, thiazole sulfur 0.1 ~ 1%, fourth position dodecalactone 1 ~ 3%, fourth position decalactone 0.1 ~ 1%, butyl butyryl lactate 0.1 ~ 0.7%, gamma decalactone 0.3 ~ 0.7%, milk lactone 0.2 ~ 0.8%, soybean oil 85 ~ 95%;
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 milk fragrant smell according to claim 1, is characterized in that being made up of the following component according to mass percentage: ethyl maltol 0.44%, anhydrous butter oil zymolyte 2.66%, capric acid 1.87%, 0.1% methyl thiobutyrate 0.49%, 1% dimethyl sulfide 0.18%, thiazole sulfur 0.60%, fourth position dodecalactone 1.78%, fourth position decalactone 0.41%, butyl butyryl lactate 0.18%, gamma decalactone 0.44%, milk lactone 0.36%, soybean oil 90.59%.
3. there is described in claim 1 or 2 preparation method of the food additives of milk fragrant smell, it is characterized in that comprising the steps:
(1) ethyl maltol and soybean oil are joined in the Sandwich pot under 75 ~ 85 DEG C of states, 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, ethyl maltol, zymolyte, capric acid, 0.1wt% methyl thiobutyrate, 1wt% dimethyl sulfide, thiazole sulfur, fourth position dodecalactone, fourth position decalactone, butyl butyryl lactate, gamma decalactone, milk lactone, soybean oil are joined in Sandwich pot, stir 2h, obtain the food additives with milk fragrant smell.
4. there are described in claim 1 or 2 food additives of milk fragrant smell, preparing the application had in the food of milk local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510481864.4A CN105029338B (en) | 2015-08-07 | 2015-08-07 | A kind of food additives with milk fragrant smell and its preparation method and application |
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| CN107334135A (en) * | 2017-08-16 | 2017-11-10 | 仲恺农业工程学院 | A kind of preparation method of milk flavour of candy milk base material |
| WO2018028081A1 (en) * | 2016-08-11 | 2018-02-15 | 广州市名花香料有限公司 | Cheese powder flavor and preparation method therefor |
| CN108618095A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of condensed milk perfume base, condensed milk essence and preparation method thereof |
| CN109567131A (en) * | 2018-11-07 | 2019-04-05 | 沈昌亮 | A kind of natural milk group and preparation method thereof |
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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 |
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| Publication number | Publication date |
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| CN105029338B (en) | 2017-08-29 |
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