CN106509804A - Emulsified extra-concentrated milk essence and preparation technology thereof - Google Patents
Emulsified extra-concentrated milk essence and preparation technology thereof Download PDFInfo
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- CN106509804A CN106509804A CN201610793308.5A CN201610793308A CN106509804A CN 106509804 A CN106509804 A CN 106509804A CN 201610793308 A CN201610793308 A CN 201610793308A CN 106509804 A CN106509804 A CN 106509804A
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- emulsified
- essence
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- preparation technology
- concentrated milk
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Abstract
The present invention discloses a preparation method of an emulsified extra-concentrated milk essence. The emulsified extra-concentrated milk essence is mainly composed of distilled water, cream hydrolyzate, potassium hydroxide, a stabilizer, BHA and a milk essence base. The product breaks the traditional emulsified essence preparation concepts and the emulsified essence with the whole-new concept. The potassium hydroxide and cream hydrolyzate in the preparation of the products are reacted to enable the essence to have an own emulsification ability. The emulsified extra-concentrated milk essence is stable in product system, can be used as a food additive, enhances the stability of the final products, is softer and more natural in aroma, and has heat resistance, stability and aroma higher than those of the domestic traditional emulsified essence.
Description
Technical field
The present invention relates to technical field of fine, is specifically related to a kind of special dense milk flavour of emulsification and its prepares work
Skill.
Background technology
Traditional emulsifying essence is in preparation firstly the need of adjustment oil phase proportion；Often due to the proportion of essence in application
Mismatch with final beverage proportion, affect beverage stability, the phenomenons such as oil slick, layering or precipitation easily occur.Cause to produce
Quality is unqualified, and the production of conventional emulsification essence prepares loaded down with trivial details technological requirement complexity, needs through shearing, high pressure average etc.
Operation；The present invention is greatly reduced essence preparation technology and device therefor, simple to operation.And Product Status are stable.
The content of the invention
Emulsifying essence purpose of the present invention is to change defect present in traditional emulsifying essence preparation, using the system of the present invention
It is stable that Preparation Method reaches can product quality.It is characterized in that：Fill a prescription (calculate by 100 parts) and be：
Above raw material is commercially available, and stabilizer is xanthans, and perfume base is marketable material.
Advantage is：It is not required to adjust oil phase proportion；It is not required to through high shear；It is not required to emulsify through high pressure average.Product fragrance
It is natural true to nature.
The invention discloses a kind of preparation method of emulsifying milk essence, mainly has distilled water, cream zymolyte, hydroxide
Potassium, stabilizer, BHA, milk perfume base.This product has been broken traditional emulsifying essence and has prepared theory.In the present invention potassium hydroxide and
The reaction of cream zymolyte makes its own possess emulsifying capacity, stable prod system.Use as food additives, not only strengthen eventually
The stability of product, and the softer nature of fragrance.The heat resistance of product, stability, fragrance fragrance are above domestic tradition
Emulsifying essence.
Specific embodiment
The specific embodiment of the present invention is described in detail below in conjunction with technical scheme
Embodiment 1：
Hereinafter with the production process of the special dense milk flavour of 100KG novel emulsions, the invention will be further described：
Producing the special dense milk flavour proportioning of 100KG novel emulsions is：
Pure water 80.67
Cream zymolyte 15, enzyme used are lipase 20000L；Novi believes
Potassium hydroxide 1
Xanthans 0.3
BHA 0.03
Milk perfume base 3
Its production process is：First pure water 80.67KG is put in container；Secondly xanthans of input 0.3KG stir to
It is completely dissolved；Then potassium hydroxide 1KG is put into again；Again BHA0.03KG is dissolved in cream zymolyte 15KG, is put in the lump；
Milk perfume base 3KG is put into finally；Sample examination after stirring 20 minutes；It is filling after qualified.
If preferable two samples are selected in the advanced row contrast of the dry-eye disease to collecting on market；Respectively：Emulsification condensed milk is fragrant
Smart (No. 1) and emulsification toffee essence (No. 2), is emulsifying essence and the invention belongs to similar-type products and then and sample of the invention
Product carry out blind commenting.
The above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, on the premise of without departing from principle of the present invention, some improvements and modifications can also be made, these improvements and modifications
Should be regarded as protection scope of the present invention.
Claims (6)
1. special dense milk flavor formula is emulsified, it is characterized in that the raw material comprising following weight portion：
2. the special dense milk flavour of emulsification according to claim 1, is characterized in that：Its stabilizer is xanthans and/or pectin
Etc. various emulsifying agents, preferably xanthans.
3. the special dense milk flavour of emulsification according to claim 1, is characterized in that：Its alkali is potassium hydroxide and/or hydroxide
Sodium.
4. the special dense milk flavour of emulsification according to claim 1-3 any one, it is characterised in that said components sum is
100%.
5. the preparation technology of the special dense milk flavour of emulsification described in claim 4, it is characterised in that comprise the steps：First will be pure
In water purification input container；Secondly input stabilizer is stirred to being completely dissolved；Then alkali is put into again；BHA is dissolved into into cream enzyme again
In solution thing, container is put in the lump；Milk perfume base is put into finally；Stirring.
6. preparation technology according to claim 5, it is characterised in that be not required to adjust oil phase proportion, be not required to through high shear
And/or be not required to emulsify through high pressure average.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610793308.5A CN106509804A (en) | 2016-08-31 | 2016-08-31 | Emulsified extra-concentrated milk essence and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610793308.5A CN106509804A (en) | 2016-08-31 | 2016-08-31 | Emulsified extra-concentrated milk essence and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509804A true CN106509804A (en) | 2017-03-22 |
Family
ID=58343734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610793308.5A Pending CN106509804A (en) | 2016-08-31 | 2016-08-31 | Emulsified extra-concentrated milk essence and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509804A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099561A (en) * | 2007-07-19 | 2008-01-09 | 华顺香料(上海)有限公司 | Method for biologically transforming emulsion type milky spice with butter as material |
| CN101301009A (en) * | 2008-06-26 | 2008-11-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN101313718A (en) * | 2008-06-26 | 2008-12-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN101411456A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk powder essence |
| CN102318809A (en) * | 2011-06-08 | 2012-01-18 | 成都大帝汉克生物科技有限公司 | Two-section type process for preparing natural essence with milk flavor |
| CN104921050A (en) * | 2015-07-17 | 2015-09-23 | 天宁香料（江苏）有限公司 | Coconut milk essence preparing method and application of prepared product |
-
2016
- 2016-08-31 CN CN201610793308.5A patent/CN106509804A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099561A (en) * | 2007-07-19 | 2008-01-09 | 华顺香料(上海)有限公司 | Method for biologically transforming emulsion type milky spice with butter as material |
| CN101301009A (en) * | 2008-06-26 | 2008-11-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN101313718A (en) * | 2008-06-26 | 2008-12-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN101411456A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk powder essence |
| CN102318809A (en) * | 2011-06-08 | 2012-01-18 | 成都大帝汉克生物科技有限公司 | Two-section type process for preparing natural essence with milk flavor |
| CN104921050A (en) * | 2015-07-17 | 2015-09-23 | 天宁香料（江苏）有限公司 | Coconut milk essence preparing method and application of prepared product |
Non-Patent Citations (1)
| Title |
|---|
| 胡德亮，陈丽花，黄恺: "《食品乳化剂》", 31 August 2011 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 311201 No. 18 Chunchao Road, Qiaonan District, Xiaoshan Economic Development Zone, Hangzhou City, Zhejiang Province Applicant after: Hangzhou Ansai Biotechnology Co., Ltd. Address before: 311201 No. 18 Chunchao Road, Qiaonan District, Xiaoshan Economic Development Zone, Hangzhou City, Zhejiang Province Applicant before: Zhejiang bio Polytron Technologies Inc |
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| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |
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| RJ01 | Rejection of invention patent application after publication |