CN105341861A

CN105341861A - Essence with taste of butter

Info

Publication number: CN105341861A
Application number: CN201510717303.XA
Authority: CN
Inventors: 周静龙; 徐光明
Original assignee: Ningbo Weilong Flavor & Fragrance Co Ltd
Current assignee: Ningbo Weilong Flavor & Fragrance Co Ltd
Priority date: 2015-10-29
Filing date: 2015-10-29
Publication date: 2016-02-24

Abstract

The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.

Description

A kind of butter taste essence

Technical field

The invention belongs to essence field, particularly a kind of butter taste essence.

Background technology

Butter (Butter) processes with milk, after fresh milk is stirred upper strata thick object elimination portion of water after product, be mainly used as flavouring.The butter flavor product preparing of existing market with vanillic aldehyde, Ethyl vanillin, then some acids of arranging in pairs or groups, lactone allotment make, fragrance entirety is thiner, and coarse pungent, milk taste is pure not, and on products application, temperature tolerance is inadequate, the sense of milk interest lacks exquisiteness, mellow and full, smooth, feels without after milk taste.Therefore need to develop a kind of new butter taste essence.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of butter taste essence, this essence with New Zealand's import anhydrous butter oil through enzymolysis for base-material, select with acid, ketone, ester, aldehyde, the different perfume material allotment such as lactone forms, and products application is given prominence to the performance of itself more, and in mouthfeel, fragrance is mellow and full, strong, comfortable elegant, the pure nature of milk taste, rear sense is full abundant, heat resistance is lasting, and resistance to temperature reaches 240 degree of-260 degree.

A kind of butter taste essence of the present invention, component comprises: by mass fraction,

Butter zymolyte 50-70 part;

Ethyl maltol 1-1.5 part;

Third undecalactone 0.4-0.6 part;

Third nonalactone 0.8-1 part;

5.6-decylenic acid 0.1-0.3 part;

Dimethyl sulfide 0.05-0.1 part;

Ethyl caprilate 0.7-1 part;

Methyl heptenone 0.2-0.4 part;

Butyric acid butyl lactate 1-1.5 part;

Fourth position decalactone 3-4 part;

Fourth position dodecalactone 4-6 part;

Fourth position tetradecalactone 0.1-0.3 part;

Cis-4-heptenal 0.05-0.15 part;

Capric acid 3-4 part;

Ethyl butyrate 0.5-0.6 part;

Palmitic acid 3-4 part;

2-acetyl group pyrazine 0.01-0.03 part;

Vanillic aldehyde 0.5-1 part;

All the other are salad oil, amount to 100 parts.

Preferably, component comprises: by mass fraction, butter zymolyte 70 parts;

Ethyl maltol 1.5 parts;

Third undecalactone 0.6 part;

Third nonalactone 0.9 part;

5.6-decylenic acid 0.21 part;

Dimethyl sulfide 0.08 part;

Ethyl caprilate 0.85 part;

Methyl heptenone 0.27 part;

Butyric acid butyl lactate 1.5 parts;

Fourth position decalactone 3.8 parts;

Fourth position dodecalactone 5.8 parts;

Fourth position tetradecalactone 0.2 part;

Cis-4-heptenal 0.1 part;

Capric acid 3.7 parts;

Ethyl butyrate 0.6 part;

Palmitic acid 3.5 parts;

2-acetyl group pyrazine 0.03 part;

Vanillic aldehyde 0.7 part;

All the other are salad oil, amount to 100 parts.

Preferably, component comprises: by mass fraction,

Butter zymolyte 50 parts;

Ethyl maltol 1.0 parts;

Third undecalactone 0.4 part;

Third nonalactone 0.8 part;

5.6-decylenic acid 0.1 part;

Dimethyl sulfide 0.05 part;

Ethyl caprilate 0.7 part;

Methyl heptenone 0.2 part;

Butyric acid butyl lactate 1.0 parts;

Fourth position decalactone 3.0 parts;

Fourth position dodecalactone 4.5 parts;

Fourth position tetradecalactone 0.1 part;

Cis-4-heptenal 0.05 part;

Capric acid 3.0 parts;

Ethyl butyrate 0.5 part;

Palmitic acid 3.0 parts;

2-acetyl group pyrazine 0.01 part;

Vanillic aldehyde 0.5 part;

All the other are salad oil, amount to 100 parts.

beneficial effect

The present invention with New Zealand's import anhydrous butter oil through enzymolysis for base-material, select with acid, ketone, ester, aldehyde, the different perfume material allotment such as lactone forms, products application is given prominence to the performance of itself more, in mouthfeel, fragrance is mellow and full, strong, comfortable elegant, the pure nature of milk taste, rear sense is full abundant, and heat resistance is lasting, and resistance to temperature reaches 240 degree of-260 degree.

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)

Title	Quantity (KG)	Title	Quantity (KG)	Remarks
					Flour	100	Flour	100
White sugar	38	White sugar	38
					Salt	0.6	Salt	0.6
Starch	6	Starch	8
					Sodium bicarbonate	0.18	Sodium bicarbonate	0.18
Shortening	24	Shortening	24
					Milk powder	6	Milk powder	6
Starch syrup	4.8	Starch syrup	4.8
					Lecithin	1.2	Lecithin	1.2
Water	In right amount	Water	In right amount
					No. 1 butter taste essence	200 grams	No. 2 butter taste essence	200 grams

Effect test and appraisal (test and appraisal personnel are 18 people)

Conclusion:

Butter zymolyte obviously can promote pure to products taste milk taste in lasting effect in butter taste essence, wherein No. 1 butter taste essence better effects if.

Claims

1. a butter taste essence, is characterized in that: component comprises: by mass fraction,

Butter zymolyte 50-70 part;

Ethyl maltol 1-1.5 part;

Third undecalactone 0.4-0.6 part;

Third nonalactone 0.8-1 part;

5.6-decylenic acid 0.1-0.3 part;

Dimethyl sulfide 0.05-0.1 part;

Ethyl caprilate 0.7-1 part;

Methyl heptenone 0.2-0.4 part;

Butyric acid butyl lactate 1-1.5 part;

Fourth position decalactone 3-4 part;

Fourth position dodecalactone 4-6 part;

Fourth position tetradecalactone 0.1-0.3 part;

Cis-4-heptenal 0.05-0.15 part;

Capric acid 3-4 part;

Ethyl butyrate 0.5-0.6 part;

Palmitic acid 3-4 part;

2-acetyl group pyrazine 0.01-0.03 part;

Vanillic aldehyde 0.5-1 part;

All the other are salad oil, amount to 100 parts.

2. a kind of butter taste essence according to claim 1, is characterized in that: component comprises: by mass fraction,

Butter zymolyte 70 parts;

Ethyl maltol 1.5 parts;

Third undecalactone 0.6 part;

Third nonalactone 0.9 part;

5.6-decylenic acid 0.21 part;

Dimethyl sulfide 0.08 part;

Ethyl caprilate 0.85 part;

Methyl heptenone 0.27 part;

Butyric acid butyl lactate 1.5 parts;

Fourth position decalactone 3.8 parts;

Fourth position dodecalactone 5.8 parts;

Fourth position tetradecalactone 0.2 part;

Cis-4-heptenal 0.1 part;

Capric acid 3.7 parts;

Ethyl butyrate 0.6 part;

Palmitic acid 3.5 parts;

2-acetyl group pyrazine 0.03 part;

Vanillic aldehyde 0.7 part;

All the other are salad oil, amount to 100 parts.

3. a kind of butter taste essence according to claim 1, is characterized in that: component comprises: by mass fraction,

Butter zymolyte 50 parts;

Ethyl maltol 1.0 parts;

Third undecalactone 0.4 part;

Third nonalactone 0.8 part;

5.6-decylenic acid 0.1 part;

Dimethyl sulfide 0.05 part;

Ethyl caprilate 0.7 part;

Methyl heptenone 0.2 part;

Butyric acid butyl lactate 1.0 parts;

Fourth position decalactone 3.0 parts;

Fourth position dodecalactone 4.5 parts;

Fourth position tetradecalactone 0.1 part;

Cis-4-heptenal 0.05 part;

Capric acid 3.0 parts;

Ethyl butyrate 0.5 part;

Palmitic acid 3.0 parts;

2-acetyl group pyrazine 0.01 part;

Vanillic aldehyde 0.5 part;

All the other are salad oil, amount to 100 parts.