CN108967995A - A kind of sour milk essence of yellow peach and its preparation method and application - Google Patents
A kind of sour milk essence of yellow peach and its preparation method and application Download PDFInfo
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- CN108967995A CN108967995A CN201810595568.0A CN201810595568A CN108967995A CN 108967995 A CN108967995 A CN 108967995A CN 201810595568 A CN201810595568 A CN 201810595568A CN 108967995 A CN108967995 A CN 108967995A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- 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
- A23L27/20—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
- A23L27/203—Alicyclic compounds
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- 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
- A23L27/204—Aromatic compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/29—Fruit flavours
Abstract
The present invention discloses a kind of sour milk essence of yellow peach and preparation method and application, and the sour milk essence of yellow peach is by raw materials such as yellow peach essence, delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2 methyl caproic acid, 3- hydroxy-2-butanones by being uniformly mixing to obtain after certain mass percent mixing.Perfume material convenient sources needed for the sour milk essence preparation of the yellow peach, and characteristic perfume is true to nature, natural sense is strong, lasting stability.It is used as food additives, is not only had strong yellow peach taste, but also enhance the fermentation sense of acidified milk, leben final products, is brought the mouthfeel of natural yellow peach taste.
Description
Technical field
The present invention relates to a kind of edible essence, in particular to a kind of sour milk essence of yellow peach and its preparation method and application,
Belong to field of food.
Background technique
Yellow peach has unique fragrance and flavor, has the characteristics that soft color, thin skin succulence and sour-sweet tasty and refreshing, note
Composition includes mainly fruity, the fragrant and sweet, fragrance of a flower, is quite liked by people.And the sour milk essence of yellow peach can be used as food additives and make
With not only there is strong yellow peach taste, but also enhance the fermentation sense of acidified milk, leben final products, bring natural
Mouthfeel.Therefore, the development of the sour milk essence of yellow peach, has very important significance.The perfume (or spice) that the sour milk essence of the yellow peach uses
Convenient sources needed for preparation, and characteristic perfume is true to nature, natural sense is strong, lasting stability.
Currently without the reported in literature about the sour milk essence of yellow peach and its preparation method and application.
Summary of the invention
An object of the present invention is to provide for a kind of sour milk essence of the yellow peach that fidelity is high, fragrance harmony
It is good, and have the characteristics that it is soft, natural, therefore with very wide application prospect.
The second object of the present invention is to provide a kind of preparation method of sour milk essence of above-mentioned yellow peach, the preparation method by
It is simple in preparation process, it is easy to operate, it is convenient for large-scale production.
The third object of the present invention is to provide a kind of application method of the above-mentioned sour milk essence of yellow peach.
Technical solution of the present invention
A kind of sour milk essence of yellow peach, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
A kind of preparation method of the above-mentioned sour milk essence of yellow peach, specifically comprises the following steps:
(1), the preparation of yellow peach essence
Raw materials used composition and content are prepared by yellow peach essence, by peach aldehyde, vanillic aldehyde, caryophyllus oil, ethyl butyrate, enanthic acid second
Ester, ethyl acetate, isoamyl acetate, geranyl acetate, arbricolin, benzyl alcohol, the benzaldehyde that mass percent concentration is 1%
Propylene glycol solution, the mass percent concentration for the bergamot oil that propylene glycol solution, mass percent concentration are 10% are 10%
The propylene glycol solution of petit grain oil, the propylene glycol solution for the 2- isopropyl-4-methyl thiazole that mass percent concentration is 1% and the third two
Alcohol is mixed and stirred for uniformly to get yellow peach essence；
(2), the preparation of the sour milk essence of yellow peach
Raw materials used composition and content are prepared by the sour milk essence of yellow peach, it will be in yellow peach essence, delta-decalactone, Ding Weixin
Ester, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, the last of the ten Heavenly stems
Aldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- first
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that base caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution of the diacetyl that mass percent concentration is 1%, 10% furanone
Propylene glycol solution, mass percent concentration be 10% acetic acid propylene glycol solution and mixed with propylene glycol and stir evenly to get
The sour milk essence of yellow peach.
The sour milk essence of above-mentioned yellow peach, since the sour milk fragrance of yellow peach is coordinated, soft, natural and aroma quality stabilization is held
Long, applied to the flavoring of dairy products, it is especially applied to the flavoring of acidified milk or leben, can be enhanced final resulting
The yellow peach taste of product and fermentation sense, bring the mouthfeel of natural yellow peach.
The above-mentioned sour milk essence of resulting yellow peach is especially applied to acidified milk or fermentation applied to the flavoring of dairy products
The flavoring of milk beverage, specific step is as follows for flavoring process:
The sour milk essence of yellow peach is added in acidified milk or leben, the additive amount of the sour milk essence of yellow peach is hair
0.06-0.08g is added in 100g acidified milk or leben in the 0.06-0.08% of kefir milk or leben quality
The sour milk essence of yellow peach shakes up rear up to acidified milk or leben with yellow peach taste.
Advantageous effects of the invention
The sour milk essence of a kind of yellow peach of the invention, mainly with delta-decalactone, fourth position caprylolactone and fourth position undecalactone
Draw up the milk fragrance of Yoghourt；It is quasi- with ethyl acetate, ethyl butyrate, third caprylolactone, third heptalactone and third dodecalactone
The fruity of Yoghourt out；The sour of Yoghourt is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid；With vanillic aldehyde, Ethyl vanillin and furans
Ketone draws up the caramel note of Yoghourt；It is fragrant with the aldehyde that capraldehyde, enanthaldehyde and aldehyde C-9 draw up Yoghourt；With 3- hydroxy-2-butanone and diacetyl
Draw up the butter note of Yoghourt；Yellow peach is drawn up with peach aldehyde, petit grain oil, ethyl butyrate, ethyl acetate, isoamyl acetate and arbricolin
Fruity；The fragrant and sweet of yellow peach is drawn up with vanillic aldehyde；The fragrance of a flower of yellow peach is drawn up with benzyl alcohol；Again with 2- isopropyl-4-methyl thiazole
It is mellow and full entirety fragrance, the note of plentiful yellow peach, in the proper ratio by it is above-mentioned prepare various notes needed for raw material and solvent third
Glycol mixing, the sour milk essence of obtained yellow peach picture with higher are really spent.
Further, the sour milk essence of a kind of yellow peach of the invention, due to the synergistic effect of all kinds of notes, fragrance association
It adjusts, is soft, natural, being applied to the flavoring of dairy products, especially acidified milk or leben, have final products obtained therefrom not only
There is strong yellow peach taste, and enhance fermentation sense, brings the mouthfeel of natural yellow peach.
Further, the preparation method of the sour milk essence of a kind of yellow peach of the invention, preparation process is simple, easy to operate,
Convenient for large-scale production.
The present invention is further described below by specific embodiment, but does not limit the present invention.
The subjective appreciation method of the sour milk essence of yellow peach in various embodiments of the present invention, referring to " one kind has red bean fragrant
Essence of gas and preparation method thereof " red bean fragrance described in (Patent No. 201610903162.5) essence evaluation side
Method.
Raw materials can be commercially available from public commercial source in various embodiments of the present invention.
Embodiment 1
A kind of sour milk essence of yellow peach, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned yellow peach essence, steps are as follows:
Raw materials used composition and content are prepared by yellow peach essence, total raw material is calculated with 100.0g, by 1.20g peach aldehyde, 0.10g
Vanillic aldehyde, 0.20g caryophyllus oil, 0.20g ethyl butyrate, 0.20g cognac oil, 0.20g ethyl acetate, 0.30g isoamyl acetate,
0.20g geranyl acetate, 0.30g arbricolin, 0.20g benzyl alcohol, 0.70g mass percent concentration be 1% benzaldehyde third
Propylene glycol solution, the 0.10g mass percent concentration of glycol solution, the bergamot oil that 0.20g mass percent concentration is 10%
The third of the 2- isopropyl-4-methyl thiazole that propylene glycol solution, 0.40g mass percent concentration for 10% petit grain oil are 1%
Glycol solution and 95.50g mixed with propylene glycol simultaneously stir evenly to get yellow peach essence；
A kind of preparation method of the above-mentioned sour milk essence of yellow peach, steps are as follows:
Raw materials used composition and content are prepared by the sour milk essence of yellow peach, total raw material is calculated with 100.0g, by 3.90g yellow peach
Essence, 2.00g delta-decalactone, 4.10g fourth position caprylolactone, 2.70g fourth position undecalactone, 0.05g fourth position dodecalactone,
0.30g capric acid, 1.90g octanoic acid, 3.00g lauric acid/dodecanoic acid, 2.50g vanillic aldehyde, 2.30g Ethyl vanillin, 1.10g caproic acid, 0.30g second
Aldehyde, 0.10g capraldehyde, 0.20g lauric aldehyde, 0.30g enanthaldehyde, 0.20g ethyl acetate, 1.00g ethyl butyrate, 1.90g third 12
Lactone, third caprylolactone of 2.30g, third heptalactone of 2.00g, 3.20g lactic acid, 0.40g 2 methyl caproic acid, 1.80g 3- hydroxyl-
Propylene glycol solution, the 0.90g mass percent concentration for the aldehyde C-9 that 2- butanone, 0.70g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 3.10g mass percent concentration is 1% propylene glycol solution, 1.90g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 2.00g mass percent concentration for the furanone that specific concentration is 10% are 10%
With 53.85g mixed with propylene glycol and stir evenly to get the sour milk essence of yellow peach.
The above-mentioned sour milk essence of resulting yellow peach, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the fragrant and sweet of yellow peach is drawn up with vanillic aldehyde；With benzene first
Alcohol draws up the fragrance of a flower of yellow peach；Again with the mellow and full whole fragrance of 2- isopropyl-4-methyl thiazole, therefore the note of plentiful yellow peach obtains
The sour milk essence of yellow peach there is the characteristic perfume of yellow peach taste and Yoghourt taste, fidelity is high, and fragrance is coordinated, and lasting is lasting, matter
Amount is stablized.
Application Example 1
The 1 sour milk essence of resulting yellow peach of above-described embodiment, since milk sense of taste is strong, yellow peach characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, after the addition sour milk essence of yellow peach, makes
Leben has the note mouthfeel of yellow peach, and specific step is as follows for flavoring process:
The sour milk essence of yellow peach is added in leben, the additive amount of the sour milk essence of yellow peach is leben
The sour milk essence of 0.06g yellow peach is added in the 0.06% of quality that is, in 100g leben, has yellow peach wind after shaking up
The leben of taste.
The above-mentioned resulting leben with yellow peach flavor, due to the addition of the sour milk essence of yellow peach, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and yellow peach characteristic perfume is sufficient.
Embodiment 2
A kind of sour milk essence of yellow peach, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned yellow peach essence, steps are as follows:
Raw materials used composition and content are prepared by yellow peach essence, total raw material is calculated with 100.0g, by 1.70g peach aldehyde, 0.20g
Vanillic aldehyde, 0.40g caryophyllus oil, 0.40g ethyl butyrate, 0.40g cognac oil, 0.40g ethyl acetate, 0.50g isoamyl acetate,
0.40g geranyl acetate, 0.50g arbricolin, 0.40g benzyl alcohol, 0.90g mass percent concentration be 1% benzaldehyde third
Propylene glycol solution, the 0.30g mass percent concentration of glycol solution, the bergamot oil that 0.40g mass percent concentration is 10%
The third of the 2- isopropyl-4-methyl thiazole that propylene glycol solution, 0.60g mass percent concentration for 10% petit grain oil are 1%
Glycol solution and 92.50g mixed with propylene glycol simultaneously stir evenly to get yellow peach essence.
A kind of preparation method of the above-mentioned sour milk essence of yellow peach, steps are as follows:
Raw materials used composition and content are prepared by the sour milk essence of yellow peach, total raw material is calculated with 100.0g, by 4.80g yellow peach
Essence, 3.00g delta-decalactone, 5.10g fourth position caprylolactone, 3.70g fourth position undecalactone, 0.15g fourth position dodecalactone,
0.80g capric acid, 2.90g octanoic acid, 3.80g lauric acid/dodecanoic acid, 3.50g vanillic aldehyde, 3.20g Ethyl vanillin, 1.60g caproic acid, 1.50g second
Aldehyde, 0.50g capraldehyde, 0.50g lauric aldehyde, 0.90g enanthaldehyde, 1.00g ethyl acetate, 1.50g ethyl butyrate, 2.50g third 12
Lactone, third caprylolactone of 3.00g, third heptalactone of 2.80g, 3.90g lactic acid, 1.20g 2 methyl caproic acid, 2.50g 3- hydroxyl-
Propylene glycol solution, the 1.50g mass percent concentration for the aldehyde C-9 that 2- butanone, 1.30g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 4.00g mass percent concentration is 1% propylene glycol solution, 2.60g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 3.00g mass percent concentration for the furanone that specific concentration is 10% are 10%
With 32.95g mixed with propylene glycol and stir evenly to get the sour milk essence of yellow peach.
The above-mentioned sour milk essence of resulting yellow peach, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the fragrant and sweet of yellow peach is embodied with vanillic aldehyde；With second
Acetoacetic ester and ethyl butyrate embody the fruity of yellow peach, and the fragrance of a flower of yellow peach is embodied with benzyl alcohol；Again with 2- isopropyl-4-methyl
The mellow and full whole fragrance of thiazole, the note of plentiful yellow peach, therefore, the sour milk essence of obtained yellow peach have the spy of yellow peach and Yoghourt taste
Fragrance is levied, is given off a strong fragrance, fruity rhythm is slightly heavy, aroma quality lasting stability.
Application Example 2
The 2 sour milk essence of resulting yellow peach of above-described embodiment, since milk sense of taste is strong, yellow peach characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, after the addition sour milk essence of yellow peach, makes
Leben has the note mouthfeel of yellow peach, and specific step is as follows for flavoring process:
The sour milk essence of yellow peach is added in leben, the additive amount of the sour milk essence of yellow peach is leben
The sour milk essence of 0.07g yellow peach is added in the 0.07% of quality that is, in 100g leben, has yellow peach wind after shaking up
The leben of taste.
The above-mentioned resulting leben with yellow peach flavor, due to the addition of the sour milk essence of yellow peach, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and yellow peach characteristic perfume is sufficient.
Embodiment 3
A kind of sour milk essence of yellow peach, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned yellow peach essence, steps are as follows:
Raw materials used composition and content are prepared by yellow peach essence, total raw material is calculated with 100.0g, by 1.45g peach aldehyde, 0.15g
Vanillic aldehyde, 0.30g caryophyllus oil, 0.30g ethyl butyrate, 0.30g cognac oil, 0.30g ethyl acetate, 0.40g isoamyl acetate,
0.30g geranyl acetate, 0.40g arbricolin, 0.30g benzyl alcohol, 0.80g mass percent concentration be 1% benzaldehyde third
Propylene glycol solution, the 0.20g mass percent concentration of glycol solution, the bergamot oil that 0.30g mass percent concentration is 10%
The third of the 2- isopropyl-4-methyl thiazole that propylene glycol solution, 0.50g mass percent concentration for 10% petit grain oil are 1%
Glycol solution and 94.00g mixed with propylene glycol stir evenly to get yellow peach essence.
A kind of preparation method of the above-mentioned sour milk essence of yellow peach, steps are as follows:
Raw materials used composition and content are prepared by the sour milk essence of yellow peach, total raw material is calculated with 100.0g, by 4.40g yellow peach
Essence, 2.50g delta-decalactone, 4.60g fourth position caprylolactone, 3.20g fourth position undecalactone, 0.10g fourth position dodecalactone,
0.55g capric acid, 2.40g octanoic acid, 3.40g lauric acid/dodecanoic acid, 3.00g vanillic aldehyde, 2.75g Ethyl vanillin, 1.35g caproic acid, 0.90g second
Aldehyde, 0.30g capraldehyde, 0.50g lauric aldehyde, 0.60g enanthaldehyde, 0.60g ethyl acetate, 1.25g ethyl butyrate, 2.20g third 12
Lactone, third caprylolactone of 2.65g, third heptalactone of 2.40g, 3.55g lactic acid, 0.80g 2 methyl caproic acid, 2.15g 3- hydroxyl-
Propylene glycol solution, the 1.20g mass percent concentration for the aldehyde C-9 that 2- butanone, 1.00g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 3.55g mass percent concentration is 1% propylene glycol solution, 2.25g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 2.50g mass percent concentration for the furanone that specific concentration is 10% are 10%
With 43.35g mixed with propylene glycol and stir evenly to get the sour milk essence of yellow peach.
The above-mentioned sour milk essence of resulting yellow peach, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the fragrant and sweet of yellow peach is embodied with vanillic aldehyde；With benzene
Methanol embodies the fragrance of a flower of yellow peach；Again with the mellow and full whole fragrance of 2- isopropyl-4-methyl thiazole, the note of plentiful yellow peach, therefore,
The sour milk essence of obtained yellow peach has the characteristic perfume of yellow peach taste and Yoghourt taste, and fragrant and sweet rhythm is slightly heavy, and aroma quality is persistently steady
It is fixed.
Application Example 3
The 1 sour milk essence of resulting yellow peach of above-described embodiment, since milk sense of taste is strong, yellow peach characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, after the addition sour milk essence of yellow peach, makes
Leben has the note mouthfeel of yellow peach, and specific step is as follows for flavoring process:
The sour milk essence of yellow peach is added in leben, the additive amount of the sour milk essence of yellow peach is leben
The sour milk essence of 0.08g yellow peach is added in the 0.08% of quality that is, in 100g leben, has yellow peach wind after shaking up
The leben of taste.
The above-mentioned resulting leben with yellow peach flavor, due to the addition of the sour milk essence of yellow peach, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and yellow peach characteristic perfume is sufficient.
In conclusion the sour milk essence of a kind of yellow peach of the invention, the note with yellow peach taste and Yoghourt taste, note group
It is all kinds of at main including milk note, fruity rhythm, sour rhythm, caramel note, aldehyde note, butter note, fragrant and sweet rhythm and fragrance of a flower rhythm
Note synergistic effect, forms the essence with the sour milk fragrance of strong yellow peach, and fragrance is true to nature, and natural sense is strong, lasting stability,
The flavoring that can be used for dairy products is especially applied to the flavoring of acidified milk or leben.
Above content is only the basic explanation under present inventive concept, and any etc. made by technical solution according to the present invention
Effect transformation, is within the scope of protection of the invention.
Claims (6)
1. a kind of sour milk essence of yellow peach, it is characterised in that the sour milk essence of the yellow peach is calculated by mass percentage, system
Standby raw materials used composition and content are as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
2. the sour milk essence of yellow peach as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
3. the sour milk essence of yellow peach as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and it is as follows to prepare raw materials used composition and content:
4. the sour milk essence of yellow peach as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows:
Above-mentioned yellow peach essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
5. the preparation method of the sour milk essence of yellow peach as described in claim 1,2,3 or 4 any claims, it is characterised in that
Specifically comprise the following steps:
(1), the preparation of yellow peach essence
Prepare raw materials used composition and content by yellow peach essence, by peach aldehyde, vanillic aldehyde, caryophyllus oil, ethyl butyrate, cognac oil,
Ethyl acetate, isoamyl acetate, geranyl acetate, arbricolin, benzyl alcohol, mass percent concentration be 1% benzaldehyde third
The orange that propylene glycol solution, the mass percent concentration for the bergamot oil that glycol solution, mass percent concentration are 10% are 10%
The propylene glycol solution and propylene glycol of the propylene glycol solution of leaf oil, the 2- isopropyl-4-methyl thiazole that mass percent concentration is 1%
It is mixed and stirred for uniformly to get yellow peach essence；
(2), the preparation of the sour milk essence of yellow peach
Prepare raw materials used composition and content by the sour milk essence of yellow peach, by yellow peach essence, delta-decalactone, fourth position caprylolactone,
Fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde,
Lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- methyl
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution of the diacetyl that mass percent concentration is 1%, 10% furanone
Propylene glycol solution, mass percent concentration be 10% acetic acid propylene glycol solution and mixed with propylene glycol and stir evenly to get
The sour milk essence of yellow peach.
6. the sour milk essence of a kind of yellow peach as described in claim 1,2,3 or 4 is used for the flavoring of acidified milk or leben,
Its dosage is the 0.06-0.08% of acidified milk or leben quality.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430806A (en) * | 2018-12-15 | 2019-03-08 | 陆智 | A kind of sour milk essence of blackcurrant and its preparation method and application |
| CN110897139A (en) * | 2019-11-29 | 2020-03-24 | 苏州禾田香料有限公司 | Fermented yogurt type edible essence containing methyl thiobutyrate |
| CN111034985A (en) * | 2019-11-04 | 2020-04-21 | 上海普若味可生物科技有限公司 | Peach essence applied to fruit-flavored beverage and preparation method thereof |
| CN113667537A (en) * | 2021-08-17 | 2021-11-19 | 上海应用技术大学 | Fengxian golden yellow peach essence and preparation method thereof |
| EP3897553A4 (en) * | 2018-12-19 | 2022-10-12 | Craft Packaging, LLC | Micellar extended release nanostructures |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430806A (en) * | 2018-12-15 | 2019-03-08 | 陆智 | A kind of sour milk essence of blackcurrant and its preparation method and application |
| EP3897553A4 (en) * | 2018-12-19 | 2022-10-12 | Craft Packaging, LLC | Micellar extended release nanostructures |
| CN111034985A (en) * | 2019-11-04 | 2020-04-21 | 上海普若味可生物科技有限公司 | Peach essence applied to fruit-flavored beverage and preparation method thereof |
| CN110897139A (en) * | 2019-11-29 | 2020-03-24 | 苏州禾田香料有限公司 | Fermented yogurt type edible essence containing methyl thiobutyrate |
| CN113667537A (en) * | 2021-08-17 | 2021-11-19 | 上海应用技术大学 | Fengxian golden yellow peach essence and preparation method thereof |
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