CN105310047A - Whipped cream powder essence - Google Patents
Whipped cream powder essence Download PDFInfo
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- CN105310047A CN105310047A CN201510717302.5A CN201510717302A CN105310047A CN 105310047 A CN105310047 A CN 105310047A CN 201510717302 A CN201510717302 A CN 201510717302A CN 105310047 A CN105310047 A CN 105310047A
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- aldehyde
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Abstract
The invention relates to whipped cream powder essence. The whipped cream powder essence comprises the following components in parts by weight: 0.1-0.3 part of butyric acid, 0.1-0.2 part of ethyl butyrate, 0.4-0.5 part of coconut aldehyde, 0.5-0.7 parts of gamma-unsecalactone, 1-1.5 parts of ethyl maltol, 0.03-0.06 part of nonanal, 0.05-0.1 part of methyl heptyl ketone, 0.1-0.15 part of diacetyl, 0.6-0.8 part of decanoic acid, 1-1.5 parts of delta-dodecalactone, 0.5-0.6 part of ethyl lactate, 0.3-0.4 part of lactic acid, 0.7-0.8 part of vanillin, 0.5-0.6 part of p gamma-decalactone, 0.03-0.05 part of propanol, 0.05-0.1 part of delta-nonalactone, 0.02-0.03 part of decanol, 0.3-0.4 part of dodecanoic acid, 0.5-2 parts of an anti-tackiness agent, and the balance of glucose, wherein the total part number is 100. The whole flavor balance of acid, ester, aldehyde, lactone and the like of the essence is taken into consideration seriously, so that the aroma of whipped cream can be more coordinated and perfect, the flavor is very rich, and the taste is smooth and delicious.
Description
Technical field
The invention belongs to essence field, particularly a kind of whipping cream powdered flavor.
Background technology
The overall fragrance of whipping cream powdered flavor that market is sold is partial to vanilla flavors, does not make that the head of essence is fragrant and body note is complete links up, and whipping cream taste fragrance is strong not, and in mouthfeel, fragrance is more coarse, can not embody the characteristic performance of whipping cream taste entirety.Component comprises: vanillic aldehyde, Ethyl vanillin, dihydrocoumarin, sad, ethyl maltol, heliotropin, capraldehyde, isobutyric acid, butyl butyrate, acid, cornstarch, glucose, anticaking agent, diacetyl.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of whipping cream powdered flavor, and the flavor balance such as acid, ester, aldehyde, lactone of essence entirety paid attention to by this essence, and reaching whipping cream fragrance coordinates perfect more, and fragrance mouthfeel is very strong, smooth comfortable.
A kind of whipping cream powdered flavor of the present invention, component comprises: by mass fraction,
Butyric acid 0.1-0.3 part;
Ethyl butyrate 0.1-0.2 part;
Arbricolin 0.4-0.5 part;
Third undecalactone 0.5-0.7 part;
Ethyl maltol 1-1.5 part;
Aldehyde C-9 0.03-0.06 part;
Methyl heptyl ketone 0.05-0.1 part;
Diacetyl 0.1-0.15 part;
Capric acid 0.6-0.8 part;
Fourth position dodecalactone 1-1.5 part;
Ethyl lactate 0.5-0.6 part;
Lactic acid 0.3-0.4 part;
Vanillic aldehyde 0.7-0.8 part;
Gamma decalactone 0.5-0.6 part;
Propyl alcohol 0.03-0.05 part;
Fourth position nonalactone 0.05-0.1 part;
Decyl alcohol 0.02-0.03 part;
Dodecoic acid 0.3-0.4 part;
Anticaking agent 0.5-2 part;
All the other are glucose, amount to 100 parts.
Preferably, component comprises: by mass fraction,
Butyric acid 0.2 part;
Ethyl butyrate 0.15 part;
Arbricolin 0.5 part;
Third undecalactone 0.65 part;
Ethyl maltol 1.5 parts;
Aldehyde C-9 0.05 part;
Methyl heptyl ketone 0.05 part;
Diacetyl 0.15 part;
Capric acid 0.8 part;
Fourth position dodecalactone 1.45 parts;
Ethyl lactate 0.5 part;
Lactic acid 0.3 part;
Vanillic aldehyde 0.8 part;
Gamma decalactone 0.57 part;
Propyl alcohol 0.035 part;
Fourth position nonalactone 0.1 part;
Decyl alcohol 0.02 part;
Dodecoic acid 0.4 part;
Anticaking agent 2 parts;
All the other are glucose, amount to 100 parts.
Preferably, component comprises: by mass fraction,
Butyric acid 0.1 part;
Ethyl butyrate 0.1 part;
Arbricolin 0.4 part;
Third undecalactone 0.5 part;
Ethyl maltol 1 part;
Aldehyde C-9 0.03 part;
Methyl heptyl ketone 0.05 part;
Diacetyl 0.1 part;
Capric acid 0.6 part;
Fourth position dodecalactone 1 part;
Ethyl lactate 0.5 part;
Lactic acid 0.3 part;
Vanillic aldehyde 0.7 part;
Gamma decalactone 0.5 part;
Propyl alcohol 0.03 part;
Fourth position nonalactone 0.05 part;
Decyl alcohol 0.02 part;
Dodecoic acid 0.3 part;
Anticaking agent 2 parts;
All the other are glucose, amount to 100 parts.
beneficial effect
The present invention payes attention to the flavor balance such as acid, ester, aldehyde, lactone of essence entirety, and reaching whipping cream fragrance coordinates perfect more, and fragrance mouthfeel is very strong, smooth comfortable.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.In addition should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the application's appended claims limited range equally after the content of having read the present invention's instruction.
Embodiment 1-2
Application example (biscuit)
Effect test and appraisal (test and appraisal personnel are 20 people)
Conclusion:
No. 1, whipping cream taste powdered flavor more can the mouthfeel of improving product and lasting effect in biscuit application product.
Claims (3)
1. a whipping cream powdered flavor, is characterized in that: component comprises: by mass fraction,
Butyric acid 0.1-0.3 part;
Ethyl butyrate 0.1-0.2 part;
Arbricolin 0.4-0.5 part;
Third undecalactone 0.5-0.7 part;
Ethyl maltol 1-1.5 part;
Aldehyde C-9 0.03-0.06 part;
Methyl heptyl ketone 0.05-0.1 part;
Diacetyl 0.1-0.15 part;
Capric acid 0.6-0.8 part;
Fourth position dodecalactone 1-1.5 part;
Ethyl lactate 0.5-0.6 part;
Lactic acid 0.3-0.4 part;
Vanillic aldehyde 0.7-0.8 part;
Gamma decalactone 0.5-0.6 part;
Propyl alcohol 0.03-0.05 part;
Fourth position nonalactone 0.05-0.1 part;
Decyl alcohol 0.02-0.03 part;
Dodecoic acid 0.3-0.4 part;
Anticaking agent 0.5-2 part;
All the other are glucose, amount to 100 parts.
2. a kind of whipping cream powdered flavor according to claim 1, is characterized in that: component comprises: by mass fraction,
Butyric acid 0.2 part;
Ethyl butyrate 0.15 part;
Arbricolin 0.5 part;
Third undecalactone 0.65 part;
Ethyl maltol 1.5 parts;
Aldehyde C-9 0.05 part;
Methyl heptyl ketone 0.05 part;
Diacetyl 0.15 part;
Capric acid 0.8 part;
Fourth position dodecalactone 1.45 parts;
Ethyl lactate 0.5 part;
Lactic acid 0.3 part;
Vanillic aldehyde 0.8 part;
Gamma decalactone 0.57 part;
Propyl alcohol 0.035 part;
Fourth position nonalactone 0.1 part;
Decyl alcohol 0.02 part;
Dodecoic acid 0.4 part;
Anticaking agent 2 parts;
All the other are glucose, amount to 100 parts.
3. a kind of whipping cream powdered flavor according to claim 1, is characterized in that: component comprises: by mass fraction,
Butyric acid 0.1 part;
Ethyl butyrate 0.1 part;
Arbricolin 0.4 part;
Third undecalactone 0.5 part;
Ethyl maltol 1 part;
Aldehyde C-9 0.03 part;
Methyl heptyl ketone 0.05 part;
Diacetyl 0.1 part;
Capric acid 0.6 part;
Fourth position dodecalactone 1 part;
Ethyl lactate 0.5 part;
Lactic acid 0.3 part;
Vanillic aldehyde 0.7 part;
Gamma decalactone 0.5 part;
Propyl alcohol 0.03 part;
Fourth position nonalactone 0.05 part;
Decyl alcohol 0.02 part;
Dodecoic acid 0.3 part;
Anticaking agent 2 parts;
All the other are glucose, amount to 100 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510717302.5A CN105310047A (en) | 2015-10-29 | 2015-10-29 | Whipped cream powder essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510717302.5A CN105310047A (en) | 2015-10-29 | 2015-10-29 | Whipped cream powder essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105310047A true CN105310047A (en) | 2016-02-10 |
Family
ID=55239142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510717302.5A Pending CN105310047A (en) | 2015-10-29 | 2015-10-29 | Whipped cream powder essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105310047A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387834A (en) * | 2016-03-04 | 2017-02-15 | 广州市恒裕香料有限公司 | Xiangnaiwang essence and preparation method thereof |
| CN108740954A (en) * | 2018-06-11 | 2018-11-06 | 上海应用技术大学 | A kind of coconut milk essence and its preparation method and application |
| CN113367309A (en) * | 2021-05-07 | 2021-09-10 | 云南中烟工业有限责任公司 | Method for improving sweet taste of 2,3,4,5, 6-pentahydroxyhexanal solution by adding gamma-decalactone |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589681A (en) * | 2003-09-05 | 2005-03-09 | 上海百润香精香料有限公司 | Emulsified cream essence formula |
| CN101411457A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Cream essence |
| CN102406149A (en) * | 2011-12-01 | 2012-04-11 | 天津市春晖生物科技有限公司 | Cream condiment and preparation method thereof |
-
2015
- 2015-10-29 CN CN201510717302.5A patent/CN105310047A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589681A (en) * | 2003-09-05 | 2005-03-09 | 上海百润香精香料有限公司 | Emulsified cream essence formula |
| CN101411457A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Cream essence |
| CN102406149A (en) * | 2011-12-01 | 2012-04-11 | 天津市春晖生物科技有限公司 | Cream condiment and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄文等: "《食品添加剂》", 30 November 2006, 中国计量出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387834A (en) * | 2016-03-04 | 2017-02-15 | 广州市恒裕香料有限公司 | Xiangnaiwang essence and preparation method thereof |
| CN108740954A (en) * | 2018-06-11 | 2018-11-06 | 上海应用技术大学 | A kind of coconut milk essence and its preparation method and application |
| CN113367309A (en) * | 2021-05-07 | 2021-09-10 | 云南中烟工业有限责任公司 | Method for improving sweet taste of 2,3,4,5, 6-pentahydroxyhexanal solution by adding gamma-decalactone |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160210 |
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| RJ01 | Rejection of invention patent application after publication |