CN108450890A - A kind of dairy products essence and preparation method thereof - Google Patents
A kind of dairy products essence and preparation method thereof Download PDFInfo
- Publication number
- CN108450890A CN108450890A CN201810335955.0A CN201810335955A CN108450890A CN 108450890 A CN108450890 A CN 108450890A CN 201810335955 A CN201810335955 A CN 201810335955A CN 108450890 A CN108450890 A CN 108450890A
- Authority
- CN
- China
- Prior art keywords
- parts
- dairy products
- fruit
- essence
- preparation
- 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.)
- Pending
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 34
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 22
- 235000019441 ethanol Nutrition 0.000 claims abstract description 21
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 6
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 6
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000019717 geranium oil Nutrition 0.000 claims abstract description 5
- 239000010648 geranium oil Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 15
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 229940043353 maltol Drugs 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 244000189799 Asimina triloba Species 0.000 claims description 2
- 235000006264 Asimina triloba Nutrition 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims 1
- 241000220225 Malus Species 0.000 claims 1
- 240000007228 Mangifera indica Species 0.000 claims 1
- 235000014826 Mangifera indica Nutrition 0.000 claims 1
- 235000009184 Spondias indica Nutrition 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of dairy products essence and preparation method thereof, including 20 35 parts of perfume base, 0.5 1.2 parts of maltols, 0.8 1 parts of ethyl acetate, 13 parts of geranium oil, 30 45 parts of propylene glycol, 23 parts of vanillic aldehyde, 20 30 parts of glycerine, 20 25 parts of grape slurry, 0.05 0.1 parts of sodium benzoate, distilled water, ethyl alcohol, fresh fruit；Then fresh fruit is handled to obtain fruit extract, fruit extract is mixed with supplies, finally obtains dairy products essence.Not only full aroma is mellow with essence for dairy products of the present invention, and stay in grade can closely be merged with dairy products, and preparation method is simple with essence for dairy products, saves the preparation cost, improves economic benefit.
Description
Technical field
The present invention relates to food flavor field, especially a kind of dairy products essence and preparation method thereof.
Background technology
With the fast development of society and the continuous improvement of people's economic level, people's health consciousness is also gradually adding
By force, the healthcare function of the dairy products such as Yoghourt and sour milk beverage is also widely recognized.China's dairy market has very big in recent years
Potentiality, especially possess the Yoghourt dairy beverage of high added value, many producers take milk to be compounded with various fruits and same
When dairy products essence be added make the dairy products for meeting Chinese taste.
Dairy products are a kind of food additives concentrated by high power influencing dairy products taste and flavor with essence, can
To make up the natural flavor that dairy products lose in the process in processing and manufacturing.The quality of dairy products essence plays the processing of dairy products
Very important effect, is dairy products flavoring " soul ", although the usage amount of dairy products essence is seldom, it but determines
Determine the flavor of dairy products, so dairy products are the essential food additives of dairy products processing industry with essence.
Currently, dairy products essence is allocated by the way that a large amount of isoamyl esters monomer is added, not only fragrance lacks day
So sense, is also difficult to merge well with dairy products, and then influences the flavor quality of dairy products, it is difficult to meet consumer demand.
Invention content
In order to overcome in the prior art dairy products be difficult to essence to lack with dairy products NATIVE FUSION, fragrance in use
Weary natural sense, the defects of mouthfeel is not mellow, the present invention provide a kind of dairy products essence and preparation method thereof.
The technical solution adopted by the present invention to solve the technical problems is：A kind of dairy products essence is single with parts by weight
Position, is made of following raw material
Distilled water, ethyl alcohol, fresh fruit；
The preparation method of dairy products essence is：
Fresh fruit is removed impurity by step 1, is cleaned up and then is drained, will treated fresh water using pulverizer
Fruit powder is broken into fritter, the distilled water of quality such as is added, pulpous state is broken into beater, after homogenate, by be spray-dried fruit is thin
Powder will obtain fruit fine powder and be placed in ethyl alcohol, 55-60 DEG C, refluxing extraction 2-2.5h is heated to, by obtained phegma through over-subtraction
Pressure distillation processing removes solvent, obtains fruit extract；
Step 2,10-15 parts of the fruit extract that step 1 is obtained, 20-35 parts of perfume base, 0.5-1.2 parts of maltol are fragrant
1-3 parts of leaf oil, 0.8-1 parts of ethyl acetate, 2-3 parts of vanillic aldehyde, 30-45 parts of propylene glycol, 20-30 parts of glycerine, sodium benzoate
0.05-0.1 parts, glucose starches 20-25 parts of mixing, is then uniformly mixed by mechanical treatment 20-40min, then will be uniformly mixed
Solution be heated to 40-45 DEG C, keep the temperature 3-5h, obtain fruit essence.
Above-mentioned a kind of dairy products essence and preparation method thereof, the fresh fruit are honey peach, cherry, strawberry, awns
One kind in fruit, banana, lemon, apple and pawpaw.
Above-mentioned a kind of dairy products essence and preparation method thereof, a kind of ethyl alcohol used of the step is food-grade anhydrous second
Alcohol.
Above-mentioned a kind of dairy products essence and preparation method thereof, it is in cold air drying that fresh fruit, which drains, in the step 1
It is drained in dry machine.
Above-mentioned a kind of dairy products essence and preparation method thereof, mechanical treatment in the step 2 be shearing, mill,
One kind in glue mill and ultrasonic grind processing.
The present invention has the following advantages and high-lighting effect compared with prior art：
The invention has the advantages that dairy products prepared by the present invention effectively eliminate traditional dairy products perfume with essence
Essence is difficult to lack the defect that naturally sense, mouthfeel be not soft with dairy products NATIVE FUSION, fragrance in use.Breast system of the invention
Not only full aroma is mellow with essence for product, and stay in grade can closely be merged with dairy products, and essence preparation method is simply easy
Row, saves the preparation cost, improves economic benefit.
Specific implementation mode
In order to illustrate more clearly of concrete structure of the invention, the content of operation principle, the present invention is done further below
Explanation, but following embodiment is merely to illustrate the present invention, is not limited to the scope of the present invention.For the common of this field
For technical staff, without creative efforts, other embodiments is obtained according to embodiment, belong to this hair
Bright protection domain.
【Embodiment 1】
A kind of dairy products essence is made of following raw material as unit of parts by weight
Distilled water, ethyl alcohol, fresh fruit；
The preparation method of dairy products essence is：
Fresh fruit is removed impurity by step 1, is cleaned up and then is drained, will treated fresh water using pulverizer
Fruit powder is broken into fritter, the distilled water of quality such as is added, pulpous state is broken into beater, after homogenate, by be spray-dried fruit is thin
Powder will obtain fruit fine powder and be placed in ethyl alcohol, be heated to 55 DEG C, refluxing extraction 2.5h, and obtained phegma is steamed by decompression
It evaporates processing and removes solvent, obtain fruit extract；
Step 2,10 parts of the fruit extract that step 1 is obtained, 20 parts of perfume base, 0.5 part of maltol, 1 part of geranium oil, second
0.8 part of acetoacetic ester, 2 parts of vanillic aldehyde, 30 parts of propylene glycol, 20 parts of glycerine, 0.05 part of sodium benzoate, glucose starch 20 parts of mixing, so
It is uniformly mixed afterwards by mechanical treatment 20min, uniformly mixed solution is then heated to 40 DEG C, keep the temperature 5h, it is fragrant to obtain fruit
Essence.
The fresh fruit is honey peach；A kind of ethyl alcohol used of the step is food-grade anhydrous ethyl alcohol；The step 1
Middle fresh fruit is drained to be drained in cold wind drier；Mechanical treatment in the step 2 is shear treatment.
【Embodiment 2】
A kind of dairy products essence is made of following raw material as unit of parts by weight
Distilled water, ethyl alcohol, fresh fruit；
The preparation method of dairy products essence is：
Fresh fruit is removed impurity by step 1, is cleaned up and then is drained, will treated fresh water using pulverizer
Fruit powder is broken into fritter, the distilled water of quality such as is added, pulpous state is broken into beater, after homogenate, by be spray-dried fruit is thin
Powder will obtain fruit fine powder and be placed in ethyl alcohol, be heated to 60 DEG C, refluxing extraction 2h, by obtained phegma by being evaporated under reduced pressure
Processing removes solvent, obtains fruit extract；
Step 2,15 parts of the fruit extract that step 1 is obtained, 35 parts of perfume base, 1.2 parts of maltol, 3 parts of geranium oil, second
1 part of acetoacetic ester, 3 parts of vanillic aldehyde, 45 parts of propylene glycol, 30 parts of glycerine, 0.1 part of sodium benzoate, glucose are starched 25 parts of mixing, are then led to
It crosses mechanical treatment 40min to be uniformly mixed, uniformly mixed solution is then heated to 45 DEG C, keep the temperature 3h, obtain fruit essence.
The fresh fruit is cherry；A kind of ethyl alcohol used of the step is food-grade anhydrous ethyl alcohol；In the step 1
Fresh fruit is drained to be drained in cold wind drier；Mechanical treatment in the step 2 is mill processing.
【Embodiment 3】
A kind of dairy products essence is made of following raw material as unit of parts by weight
Distilled water, ethyl alcohol, fresh fruit；
The preparation method of dairy products essence is：
Fresh fruit is removed impurity by step 1, is cleaned up and then is drained, will treated fresh water using pulverizer
Fruit powder is broken into fritter, the distilled water of quality such as is added, pulpous state is broken into beater, after homogenate, by be spray-dried fruit is thin
Powder will obtain fruit fine powder and be placed in ethyl alcohol, be heated to 58 DEG C, refluxing extraction 2.2h, and obtained phegma is steamed by decompression
It evaporates processing and removes solvent, obtain fruit extract；
Step 2,12 parts of the fruit extract that step 1 is obtained, 25 parts of perfume base, 0.8 part of maltol, 2 parts of geranium oil, second
0.9 part of acetoacetic ester, 2.5 parts of vanillic aldehyde, 35 parts of propylene glycol, 25 parts of glycerine, 0.08 part of sodium benzoate, glucose starch 22 parts of mixing,
Then it is uniformly mixed by mechanical treatment 30min, uniformly mixed solution is then heated to 43 DEG C, keep the temperature 4h, obtain fruit
Essence.
The fresh fruit is strawberry；A kind of ethyl alcohol used of the step is food-grade anhydrous ethyl alcohol；In the step 1
Fresh fruit is drained to be drained in cold wind drier；Mechanical treatment in the step 2 is mill processing.
Above example is only exemplary embodiment of the present invention, is not used in the limitation present invention, protection scope of the present invention
It is defined by the claims.Those skilled in the art can within the spirit and scope of the present invention make respectively the present invention
Kind modification or equivalent replacement, this modification or equivalent replacement also should be regarded as being within the scope of the present invention.
Claims (5)
1. a kind of dairy products essence, it is characterised in that：As unit of parts by weight, it is made of following raw material
Distilled water, ethyl alcohol, fresh fruit；
The preparation method of dairy products essence is：
Fresh fruit is removed impurity by step 1, is cleaned up and then is drained, will treated fresh water fruit powder using pulverizer
It is broken into fritter, the distilled water of the quality such as addition breaks into pulpous state with beater,, will by being spray-dried to obtain fruit fine powder after homogenate
It obtains fruit fine powder to be placed in ethyl alcohol, is heated to 55-60 DEG C, refluxing extraction 2-2.5h, obtained phegma is steamed by decompression
It evaporates processing and removes solvent, obtain fruit extract；
Step 2,10-15 parts of the fruit extract that step 1 is obtained, 20-35 parts of perfume base, 0.5-1.2 parts of maltol, geranium oil
1-3 parts, 0.8-1 parts of ethyl acetate, 2-3 parts of vanillic aldehyde, 30-45 parts of propylene glycol, 20-30 parts of glycerine, sodium benzoate 0.05-
0.1 part, glucose starches 20-25 parts of mixing, is then uniformly mixed by mechanical treatment 20-40min, then by uniformly mixed solution
It is heated to 40-45 DEG C, keeps the temperature 3-5h, obtains fruit essence.
2. a kind of dairy products essence according to claim 1 and preparation method thereof, which is characterized in that the fresh fruit
For one kind in honey peach, cherry, strawberry, mango, banana, lemon, apple and pawpaw.
3. a kind of dairy products essence according to claim 1 and preparation method thereof, which is characterized in that the step is a kind of
Ethyl alcohol used is food-grade anhydrous ethyl alcohol.
4. a kind of dairy products essence according to claim 1 and preparation method thereof, which is characterized in that in the step 1
Fresh fruit is drained to be drained in cold wind drier.
5. a kind of dairy products essence according to claim 1 and preparation method thereof, which is characterized in that in the step 2
Mechanical treatment be shearing, mill, glue mill and ultrasonic grind processing in one kind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810335955.0A CN108450890A (en) | 2018-04-16 | 2018-04-16 | A kind of dairy products essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810335955.0A CN108450890A (en) | 2018-04-16 | 2018-04-16 | A kind of dairy products essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450890A true CN108450890A (en) | 2018-08-28 |
Family
ID=63235506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810335955.0A Pending CN108450890A (en) | 2018-04-16 | 2018-04-16 | A kind of dairy products essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450890A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602388A (en) * | 2023-05-16 | 2023-08-18 | 上海东利油脂食品有限公司 | Butter essence and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05111365A (en) * | 1991-03-15 | 1993-05-07 | Masashi Matsunaga | Preparation of taste-regulating agent |
| KR100627618B1 (en) * | 2004-08-23 | 2006-09-25 | 최성애 | Extraction process of functional materials using grains and seeds |
| CN101040702A (en) * | 2007-04-26 | 2007-09-26 | 陕西天裕农业高新技术有限公司 | Method for extracting natural flavor from pawpaw |
| CN102123613A (en) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | Flavor improving agent |
| CN102465055A (en) * | 2010-11-08 | 2012-05-23 | 上海爱普植物科技有限公司 | Preparation method for fruit essence |
| CN104531354A (en) * | 2014-12-25 | 2015-04-22 | 鹰潭华宝香精香料有限公司 | Fig type compound essence and extraction method thereof |
| CN105533607A (en) * | 2015-12-08 | 2016-05-04 | 浙江绿晶香精有限公司 | Natural green kumquat flavor and preparation method thereof |
| CN106165875A (en) * | 2016-07-15 | 2016-11-30 | 天宁香料（江苏）有限公司 | The preparation method of a kind of Passifolra edulis extract and the application of prepared product |
-
2018
- 2018-04-16 CN CN201810335955.0A patent/CN108450890A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05111365A (en) * | 1991-03-15 | 1993-05-07 | Masashi Matsunaga | Preparation of taste-regulating agent |
| KR100627618B1 (en) * | 2004-08-23 | 2006-09-25 | 최성애 | Extraction process of functional materials using grains and seeds |
| CN101040702A (en) * | 2007-04-26 | 2007-09-26 | 陕西天裕农业高新技术有限公司 | Method for extracting natural flavor from pawpaw |
| CN102123613A (en) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | Flavor improving agent |
| CN102465055A (en) * | 2010-11-08 | 2012-05-23 | 上海爱普植物科技有限公司 | Preparation method for fruit essence |
| CN104531354A (en) * | 2014-12-25 | 2015-04-22 | 鹰潭华宝香精香料有限公司 | Fig type compound essence and extraction method thereof |
| CN105533607A (en) * | 2015-12-08 | 2016-05-04 | 浙江绿晶香精有限公司 | Natural green kumquat flavor and preparation method thereof |
| CN106165875A (en) * | 2016-07-15 | 2016-11-30 | 天宁香料（江苏）有限公司 | The preparation method of a kind of Passifolra edulis extract and the application of prepared product |
Non-Patent Citations (2)
| Title |
|---|
| 张玲 等: "菠萝蜜芳香浸膏提取工艺及挥发性成分分析", 《食品研究与开发》 * |
| 彭珊珊 等: "《食品添加剂》", 31 January 2009, 北京：中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602388A (en) * | 2023-05-16 | 2023-08-18 | 上海东利油脂食品有限公司 | Butter essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103947973A (en) | Preparation method of face-beautifying weight-reducing fruit enzyme | |
| CN103555542B (en) | Method for preparing mixing-type air-dry red dates wine | |
| CN105695283A (en) | Health-care type passion fruit vinegar and preparation method thereof | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| CN104921050A (en) | Coconut milk essence preparing method and application of prepared product | |
| CN108185073A (en) | A kind of Coffee pulp tea and preparation method thereof | |
| Singla et al. | Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta | |
| CN103598658A (en) | Method for preparing clear lotus root juice through composite enzymatic hydrolysis process | |
| CN103238902A (en) | Juice powder and preparation method thereof | |
| CN106579186A (en) | Preparing method for artichoke pickled vegetables | |
| CN108450890A (en) | A kind of dairy products essence and preparation method thereof | |
| CN102936550A (en) | Making method of gingko wine | |
| CN103005565A (en) | Mulberry and litchi compound juice beverage and preparation method thereof | |
| John et al. | Processing and evaluation of carbonated beverage from jackfruit waste (Artocarpus heterophyllus) | |
| CN107125372A (en) | The preparation method of Ilex Latifolia Thunb leaf of Moringa composite instant tea powder | |
| WO2014133140A1 (en) | Flavoursome fermented alcoholic beverage characterized by muscat-like flavour, and production method therefor | |
| CN103330254A (en) | Processing method of Piteguo juice | |
| KR101491683B1 (en) | Manufacturing method of juice using black garlic and black garlic juice thereby | |
| CN106234994B (en) | Fish-stuffed citrus rice dumpling and preparation method thereof | |
| CN105010637A (en) | Kelp tea and preparation method thereof | |
| CN109793260A (en) | A kind of spirit distiller grain oil and its preparation method and application | |
| CN106173996B (en) | Preserved meat stuffing orange rice dumpling and preparation method thereof | |
| CN105733871A (en) | Processing method of floral-scent-type tea fermented wine | |
| CN101586064A (en) | Method for preparing nutritional wine brewed by fruit and millet | |
| CN106754070A (en) | A kind of preserved fruit type white wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180828 |
|
| RJ01 | Rejection of invention patent application after publication |