CN105029338B - A kind of food additives with milk fragrant smell and its preparation method and application - Google Patents
A kind of food additives with milk fragrant smell and its preparation method and application Download PDFInfo
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- CN105029338B CN105029338B CN201510481864.4A CN201510481864A CN105029338B CN 105029338 B CN105029338 B CN 105029338B CN 201510481864 A CN201510481864 A CN 201510481864A CN 105029338 B CN105029338 B CN 105029338B
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- Prior art keywords
- milk
- food additives
- fragrant smell
- zymolyte
- decalactone
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- 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
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 33
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims abstract description 26
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000002596 lactones Chemical class 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
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims abstract description 13
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims abstract description 13
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 13
- 239000003549 soybean oil Substances 0.000 claims abstract description 13
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- JTBSSXWFYSSVJP-UHFFFAOYSA-N [S].C1=CSC=N1 Chemical compound [S].C1=CSC=N1 JTBSSXWFYSSVJP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 238000009413 insulation Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- WRSAYLZFQLMHKQ-UHFFFAOYSA-N o-methyl butanethioate Chemical class CCCC(=S)OC WRSAYLZFQLMHKQ-UHFFFAOYSA-N 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- JGFBQFKZKSSODQ-UHFFFAOYSA-N Isothiocyanatocyclopropane Chemical compound S=C=NC1CC1 JGFBQFKZKSSODQ-UHFFFAOYSA-N 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
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 239000005864 Sulphur Substances 0.000 claims description 2
- PWLNAUNEAKQYLH-UHFFFAOYSA-N butyric acid octyl ester Natural products CCCCCCCCOC(=O)CCC PWLNAUNEAKQYLH-UHFFFAOYSA-N 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- UUIQMZJEGPQKFD-UHFFFAOYSA-N n-butyric acid methyl ester Natural products CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- CTHOOOKAIUXSSM-UHFFFAOYSA-N [S].S1C=CC=C1.N1C=CC=C1 Chemical class [S].S1C=CC=C1.N1C=CC=C1 CTHOOOKAIUXSSM-UHFFFAOYSA-N 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- GRLJIIJNZJVMGP-UHFFFAOYSA-N S-Methyl butanethioate Chemical compound CCCC(=O)SC GRLJIIJNZJVMGP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000035943 smell Effects 0.000 description 17
- 235000015895 biscuits Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 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
- 150000004702 methyl esters Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000000446 sulfanediyl group Chemical group *S* 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 kind of food additives with milk fragrant smell and its preparation method and application.Food additives of the present invention with milk fragrant smell are made up of the component as follows according to mass percentage：Ethylmaltol 0.1~0.7%, anhydrous butter oil zymolyte 1~5%, capric acid 0.5~3%, 0.1% methyl thiobutyrate 0.1~1%, 1% dimethyl sulfide 0.1~1%, thiazole sulfur 0.1~1%, fourth position dodecalactone 1~3%, delta-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%.Food additives of the present invention with milk fragrant smell are by with the addition of anhydrous butter oil zymolyte, and fragrance is more rich, exquisiteness, is added in food product making process, and products obtained therefrom milk fragrance is true to nature naturally, mouthfeel is excellent.Additive of the present invention is trans-fatty acid-free, and people can be met simultaneously 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 milk fragrant smell
Methods and applications.
Background technology
Recently as the transformation of Diet concept, milk is with its unique local flavor and green grass or young crops of the abundant nutrition by compatriots
Look at, the food of milk local flavor is popular.And many milk typical local food on the market, often it is tangible it is godlike not as defect, be
Because its milk flavour added is simple by synthesis industrial chemicals is allocated.This simple preparing essence local flavor is relatively simple,
Lack natural sense.
The content of the invention
It can increase food there is provided one kind it is an object of the invention to the above mentioned problem existed according to existing milk flavour
Local flavor, enhancing mouthfeel, the food additives with milk fragrant smell for lifting health diet idea.
Another object of the present invention is the preparation method for providing the above-mentioned food additives with milk fragrant smell.
It is also an object of the present invention to provide the application of the above-mentioned food additives with milk fragrant smell.
Above-mentioned purpose of the present invention is achieved by the following technical programs：
A kind of food additives with milk fragrant smell, are made up of the component as follows according to mass percentage：Ethyl wheat
Bud phenol 0.1~0.7%, anhydrous butter oil zymolyte 1~5%, capric acid 0.5~3%, 0.1wt% methyl thiobutyrates 0.1~1%,
1wt% dimethyl sulfides 0.1~1%, thiazole sulfur 0.1~1%, fourth position dodecalactone 1~3%, delta-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 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) 0.2wt% cheese flavors lipase, stirring enzymolysis 48h are added；
(3) 80 DEG C are warming up to, maintains 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.
As optimum implementation, the above-mentioned food additives with milk fragrant smell are by as follows according to mass percentage
Component is constituted：Ethylmaltol 0.44%, anhydrous butter oil zymolyte 2.66%, capric acid 1.87%, 0.1% methyl thiobutyrate
0.49%th, 1% dimethyl sulfide 0.18%, thiazole sulfur 0.60%, fourth position dodecalactone 1.78%, delta-decalactone 0.41%,
Butyl butyryl lactate 0.18%, gamma decalactone 0.44%, milk lactone 0.36%, soybean oil 90.59%.
The preparation method of food additives of the present invention with milk fragrant smell comprises the following steps：
(1) ethylmaltol and soybean oil are added in the Sandwich pot under 75~85 DEG C of states, stirring is to being completely dissolved
Stop insulation afterwards；
(2) Sandwich pot temperature drop to 40 DEG C when be incubated, add anhydrous butter oil zymolyte and stir to being completely dissolved, stop protecting
Temperature；
(3) when Sandwich pot temperature drop is to 35 DEG C, by anhydrous butter oil zymolyte, capric acid, 0.1% methyl thiobutyrate, 1%
It is dimethyl sulfide, thiazole sulfur, fourth position dodecalactone, delta-decalactone, butyl butyryl lactate, gamma decalactone, milk lactone, big
Soya-bean oil is added in Sandwich pot, is stirred 2h, is obtained the food additives with milk fragrant smell.
Food additives of the present invention with milk fragrant smell can apply to any required food for obtaining milk local 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 the food that making is obtained is more healthy,
Consumer is met simultaneously to delicious and health double requirements；
(2) present invention is by adding anhydrous butter oil zymolyte, the component for coordinating other to be constituted according to special ratios, and fragrance is more
Strong, exquisiteness；
(3) food additives of the present invention with milk fragrant smell are added in food production, the milk fragrance of gained food
It is true to nature naturally, mouthfeel is excellent.
Embodiment
Further is made to the present invention with the production process of the food additives of production 100kg milk fragrant smells of the present invention below
Describe, but embodiment is not limited in any form to the present invention：
Embodiment 1
Ethylmaltol 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, delta-decalactone
0.41kg, butyl butyryl lactate 0.18kg, gamma decalactone 0.44kg, milk lactone 0.36kg, soybean oil 90.59kg.
Its production process is：Ethylmaltol 0.44kg, soybean oil 90.59kg are added under 80 DEG C of ± 5 DEG C of keeping warm modes
Sandwich pot in, stirring to after being completely dissolved stop heating；It is incubated when temperature drop is to 40 DEG C, adds anhydrous butter oil enzymolysis
2.66kg is stirred to being completely dissolved, and is closed insulation and is continued to cool down；When temperature drop is to 35 DEG C, by capric acid 1.87kg, 0.1wt%
Methyl thiobutyrate 0.49kg, 1wt% dimethyl sulfide 0.18kg, thiazole sulfur 0.60kg, fourth position dodecalactone 1.78kg, Ding Wei
Decalactone 0.41kg, butyl butyryl lactate 0.18kg, gamma decalactone 0.44kg, milk lactone 0.36kg are added in Sandwich pot
Stirring 2 hours.After the completion of sample examination, it is qualified after packing storage.
Embodiment 2
Anhydrous butter oil zymolyte 1kg, ethylmaltol 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, delta-decalactone 0.63kg,
Butyl butyryl lactate 0.20kg, gamma decalactone 0.35kg, milk lactone 0.48kg, soybean oil 91.11kg.
Its production process is：Ethylmaltol 0.52kg, soybean oil 91.11kg are added under 80 DEG C of ± 5 DEG C of keeping warm modes
Sandwich pot in, stirring to after being completely dissolved stop heating；It is incubated when temperature drop is to 40 DEG C, adds anhydrous butter oil enzymolysis
1kg is stirred to being completely dissolved, and is closed insulation and is continued to cool down；When temperature drop is to 35 DEG C, by capric acid 1.98kg, 0.1wt% sulphur
For methyl butyrate 0.65kg, 1wt% dimethyl sulfide 0.23kg, thiazole sulfur 0.72kg, fourth position dodecalactone 2.13kg, Ding Weigui
Lactone 0.63kg, butyl butyryl lactate 0.20kg, gamma decalactone 0.35kg, milk lactone 0.48kg are added in Sandwich pot and stirred
Mix 2 hours.After the completion of sample examination, it is qualified after packing storage.
Embodiment 3
Anhydrous butter oil zymolyte 5kg, ethylmaltol 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, delta-decalactone
0.53kg, butyl butyryl lactate 0.56kg, gamma decalactone 0.48kg, milk lactone 0.73kg, soybean oil 85.82kg.
Its production process is：Ethylmaltol 0.1kg, soybean oil 85.82kg are added under 80 DEG C of ± 5 DEG C of keeping warm modes
In Sandwich pot, stirring stops heating to after being completely dissolved；It is incubated when temperature drop is to 40 DEG C, adds anhydrous butter oil enzymolysis 1kg
Stirring closes insulation and continues to cool down to being completely dissolved；When temperature drop is to 35 DEG C, by the thio fourth of capric acid 3.0kg, 0.1wt%
Sour methyl esters 0.68kg, 1wt% dimethyl sulfide 0.72kg, thiazole sulfur 0.83kg, fourth position dodecalactone 1.55kg, delta-decalactone
0.53kg, butyl butyryl lactate 0.56kg, gamma decalactone 0.48kg, milk lactone 0.73kg are added in Sandwich pot and stir 2
Hour.After the completion of sample examination, it is qualified after packing storage.
Experimental example 1
Conventionally make milk biscuits.Experiment is divided into three groups, and one group for conventional milk biscuits, (control group is free of
The food additives of milk fragrant smell of the present invention)；Second group with the addition of milk fragrant smell of the present invention food additives, addition is
0.1wt%；3rd group with the addition of milk fragrant smell of the present invention food additives, addition is 0.3wt%.As a result it is as shown in table 1.
Table 1
Experimental example 2
The milk biscuits that the food additives that with the addition of milk fragrant smell of the present invention are made and market like product ratio
Compared with being divided into four groups：Experimental group 1 (Jia Shili milk flavors breakfast biscuits), experimental group 2 (excellent hat milk delicious and crisp biscuit), experimental group 3
(imperial taste milk flavor stick biscuit), experimental group 4 (conventionally makes milk biscuits, wherein with the addition of the present invention has
The food additives of milk fragrant smell, addition is 0.3wt%, and and is not used existing milk flavour or similar essence).
Please 15 specialties participate in evaluation and electing personnel for aforementioned four group biscuit carry out Blind Test, as a result as shown in table 2.
Table 2
Claims (4)
1. a kind of food additives with milk fragrant smell, it is characterised in that by as follows according to the component group of mass percentage
Into：Ethylmaltol 0.1~0.7%, anhydrous butter oil zymolyte 1~5%, capric acid 0.5~3%, 0.1wt% methyl thiobutyrates
0.1~1%, 1wt% dimethyl sulfides 0.1~1%, thiazole sulfur 0.1~1%, fourth position dodecalactone 1~3%, delta-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 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) 0.2wt% cheese flavors lipase, stirring enzymolysis 48h are added；
(3) 80 DEG C are warming up to, maintains 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 milk fragrant smell according to claim 1, it is characterised in that by as follows according to matter
Measure the component composition of percentage meter：Ethylmaltol 0.44%, anhydrous butter oil zymolyte 2.66%, capric acid 1.87%, 0.1% sulphur
For methyl butyrate 0.49%, 1% dimethyl sulfide 0.18%, thiazole sulfur 0.60%, fourth position dodecalactone 1.78%, fourth position the last of the ten Heavenly stems in
Ester 0.41%, butyl butyryl lactate 0.18%, gamma decalactone 0.44%, milk lactone 0.36%, soybean oil 90.59%.
3. the preparation method of the food additives with milk fragrant smell described in claim 1 or 2, it is characterised in that including following step
Suddenly：
(1) ethylmaltol and soybean oil are added in the Sandwich pot under 75~85 DEG C of states, stirring stops to after being completely dissolved
Only it is incubated；
(2) Sandwich pot temperature drop to 40 DEG C when be incubated, add anhydrous butter oil zymolyte and stir to being completely dissolved, stop insulation；
(3) when Sandwich pot temperature drop is to 35 DEG C, by capric acid, 0.1wt% methyl thiobutyrates, 1wt% dimethyl sulfides, sulphur thiophene
Azoles, fourth position dodecalactone, delta-decalactone, butyl butyryl lactate, gamma decalactone, milk lactone are added in Sandwich pot, are stirred
2h is mixed, the food additives with milk fragrant smell are obtained.
4. the answering in the food with milk local flavor is prepared of the food additives with milk fragrant smell described in claim 1 or 2
With.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262654B (en) * | 2016-08-11 | 2019-07-16 | 广州市名花香料有限公司 | Cheese powdered flavor and preparation method thereof |
| CN106722758A (en) * | 2016-12-20 | 2017-05-31 | 深圳昱朋科技有限公司 | Milk flavour |
| 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 |
| CN107334135B (en) * | 2017-08-16 | 2021-05-28 | 仲恺农业工程学院 | Preparation method of milk candy flavored milk flavor base material |
| 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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