CN108967996A - A kind of lemon yoghurt flavours and its preparation method and application - Google Patents
A kind of lemon yoghurt flavours and its preparation method and application Download PDFInfo
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- CN108967996A CN108967996A CN201810596179.XA CN201810596179A CN108967996A CN 108967996 A CN108967996 A CN 108967996A CN 201810596179 A CN201810596179 A CN 201810596179A CN 108967996 A CN108967996 A CN 108967996A
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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
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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
- A23L27/203—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
- A23L27/29—Fruit flavours
Abstract
The present invention discloses a kind of lemon yoghurt flavours and preparation method and application, and the lemon yoghurt flavours press certain mass percentage composition by raw materials such as lemon extract, delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, acetaldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2 methyl caproic acid, 3- hydroxy-2-butanone and lactic acid.Preparation method is to stir evenly after mixing lemon yoghurt flavours preparation raw material used to obtain the final product.The perfume material convenient sources that the lemon yoghurt flavours use, and characteristic perfume is true to nature, natural sense is strong, lasting stability.It is used as food additives, is not only had strong lemon, but also enhance the fermentation sense of acidified milk, leben final products, is brought the mouthfeel of natural lemon taste.
Description
Technical field
The present invention relates to a kind of edible essence, in particular to a kind of lemon yoghurt flavours and its preparation method and application,
Belong to field of food.
Background technique
Lemon has unique fragrance and flavor, and note composition mainly includes green fragrant, fruity and sour, hears up to people
A kind of pure and fresh feeling, it is very popular.And lemon yoghurt flavours can be used as food additives use, not only have dense
Strongly fragrant lemon, and the fermentation sense of acidified milk, leben final products is enhanced, bring natural mouthfeel.Therefore, lemon
The development of the sour milk essence of lemon, has very important significance.The perfume material convenient sources that the lemon yoghurt flavours use, and
Characteristic perfume is true to nature, and natural sense is strong, lasting stability.
Currently without the reported in literature of lemon yoghurt flavours and its preparation method and application.
Summary of the invention
An object of the present invention is to provide for a kind of lemon yoghurt flavours 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 above-mentioned lemon yoghurt flavours, 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 above-mentioned lemon essence.
Technical solution of the present invention
A kind of lemon yoghurt flavours, are calculated by mass percentage, and prepare raw materials used composition and content is as follows:
Above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
A kind of preparation method of above-mentioned lemon yoghurt flavours, specifically comprises the following steps:
(1), the preparation of lemon extract
Raw materials used composition and content are prepared by lemon extract, citral, citronellol, geraniol, terpinol, acetic acid is fragrant
Thatch ester, methyl phenyl carbinyl acetate, n-nonanoic acid, neryl acetate, bergamio, lemon oil, orange oil, irone, eugenol, malt
The propionic acid that propylene glycol solution, the mass percent concentration for the vanillic aldehyde that phenol, carypohyllene, mass percent concentration are 10% are 10%
Propylene glycol solution and mixed with propylene glycol after stir evenly to get lemon extract；
(2), the preparation of lemon yoghurt flavours
Raw materials used composition and content are prepared by lemon yoghurt flavours, it will be in lemon extract, delta-decalactone, Ding Weixin
Ester, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, second
Aldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2- methyl oneself
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that acid, 3- hydroxy-2-butanone, lactic acid, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get lemon yoghurt flavours.
Above-mentioned resulting lemon yoghurt flavours are answered since fragrance is coordinated, soft, natural and aroma quality is stablized persistently
For the flavoring of dairy products, it is especially applied to the flavoring of acidified milk or leben, final resulting product can be enhanced
Lemon and fermentation sense, bring the mouthfeel of natural lemon.
Above-mentioned resulting lemon yoghurt flavours are 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:
Lemon yoghurt flavours are added in acidified milk or leben, the additive amount of lemon yoghurt flavours is
0.07-0.09g lemon yoghurt flavours are added, after shaking up i.e. in 0.07-0.09% that is, in 100g acidified milk or leben
Must have the acidified milk or leben of lemon.
It can be used for the flavoring of the food such as acidified milk, leben.
Advantageous effects of the invention
Lemon yoghurt flavours of the invention are mainly drawn up with delta-decalactone, fourth position caprylolactone and fourth position undecalactone
The milk fragrance of Yoghourt；Acid is drawn up with ethyl acetate, ethyl butyrate, third caprylolactone, third heptalactone and third dodecalactone
The fruity of milk；The sour of Yoghourt is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid；It is quasi- with vanillic aldehyde, Ethyl vanillin and furanone
The caramel note of Yoghourt out；It is fragrant with the aldehyde that capraldehyde, enanthaldehyde and aldehyde C-9 draw up Yoghourt；It is drawn up with 3- hydroxy-2-butanone and diacetyl
The butter note of Yoghourt；The characteristic perfume of lemon is drawn up with citral and lemon oil, then is aided with geraniol, citronellyl acetate, second
Bitter orange flower ester and orange oil draw up the fruity of lemon；It is fragrant with the blueness that citronellol, terpinol draw up lemon；Lemon is drawn up with propionic acid
Sour；Increase the feeling of freshness of lemon with aldehyde C-9；Increase lasting with bergamio and methyl phenyl carbinyl acetate, in the proper ratio will
Above-mentioned raw materials and solvent propylene glycol mixing, obtained lemon yoghurt flavours picture with higher are really spent.
Further, a kind of lemon yoghurt flavours of the invention, fragrance are coordinated, are soft, natural, and dairy products are applied to, special
It is not the flavoring of acidified milk or leben, making final products obtained therefrom not only has strong lemon, but also enhances hair
Ferment sense brings the mouthfeel of natural lemon.
Further, the preparation method of a kind of lemon yoghurt flavours of the invention, preparation process is simple, easy to operate, just
In large-scale production.
Specific embodiment
The present invention is further described below by specific embodiment, but does not limit the present invention.
The subjective appreciation method of lemon yoghurt flavours 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 lemon yoghurt flavours, are calculated by mass percentage, and prepare raw materials used composition and content is as follows:
Above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned lemon extract, steps are as follows:
Prepare raw materials used composition and content by lemon extract, total raw material is calculated with 100.0g, by 1.80g citral,
1.90g citronellol, 1.00g geraniol, 0.20g terpinol, 0.80g citronellyl acetate, 0.90g methyl phenyl carbinyl acetate, 0.20g nonyl
Acid, 1.40g neryl acetate, 0.10g bergamio, 1.30g lemon oil, 1.00g orange oil, 1.30g irone, 0.60g
Eugenol, 0.80g maltol, 0.60g carypohyllene, 0.90g mass percent concentration be 10% vanillic aldehyde propylene glycol solution,
0.90g mass percent concentration be 10% propionic acid propylene glycol solution and 84.30g mixed with propylene glycol after stir evenly to get
Lemon extract；
A kind of preparation method of above-mentioned lemon yoghurt flavours, steps are as follows:
Raw materials used composition and content are prepared by lemon yoghurt flavours, total raw material is calculated with 100.0g, by 4.00g lemon
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%
It stirs evenly with after 53.75g mixed with propylene glycol to get lemon yoghurt flavours.
Above-mentioned resulting lemon yoghurt flavours, are 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, lemon is embodied with geraniol and citronellyl acetate
Fruity, the sour of lemon is drawn up with essence such as acetic acid, then be aided with citral and lemon oil embodies the characteristic perfume of lemon；Again
Increase the feeling of freshness of lemon with aldehyde C-9.Therefore, the lemon yoghurt flavours obtained have the characteristic perfume of lemon and Yoghourt taste,
Fidelity is high, and fragrance is coordinated, and lasting is lasting, and quality is stablized.
Application Example 1
The resulting lemon yoghurt flavours of above-described embodiment 1, since milk sense of taste is strong, lemon 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:
Lemon yoghurt flavours are added in leben, the additive amount of lemon yoghurt flavours is 0.07%, i.e.,
0.07g lemon yoghurt flavours are added in 100g leben, shake up rear up to the leben with lemon flavor；
The leben is Yoghourt.
The above-mentioned resulting leben with lemon flavor, due to the addition of lemon yoghurt flavours, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and lemon characteristic perfume is sufficient.
Embodiment 2
A kind of lemon yoghurt flavours, are calculated by mass percentage, and prepare raw materials used composition and content is as follows:
A kind of above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned lemon extract, steps are as follows:
It is calculated by lemon extract preparation raw material composition used and content, total raw material with 100.0g, i.e., by 4.80g lemon
Aldehyde, 4.90g citronellol, 3.90g geraniol, 2.00g terpinol, 2.00g citronellyl acetate, 3.20g methyl phenyl carbinyl acetate,
2.40g n-nonanoic acid, 3.50g neryl acetate, 2.30g bergamio, 4.50g lemon oil, 3.40g orange oil, 3.50g iris
Ketone, 2.90g eugenol, 1.50g maltol, 1.80g carypohyllene, 2.60g mass percent concentration be 10% vanillic aldehyde third
It is stirred after glycol solution, the propylene glycol solution for the propionic acid that 3.80g mass percent concentration is 10% and 47.00g mixed with propylene glycol
Uniformly to get lemon extract；
A kind of preparation method of above-mentioned lemon yoghurt flavours, steps are as follows:
It is calculated by lemon yoghurt flavours preparation raw material composition used and content, total raw material with 100.0g, i.e., by 5.00g
Lemon extract, 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%
It stirs evenly with after 32.75g mixed with propylene glycol to get lemon yoghurt flavours.
Above-mentioned resulting lemon yoghurt flavours, are 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
It is embodied with 3- hydroxy-2-butanone and diacetyl so that the fragrance of Yoghourt is more mellow and fuller with citronellyl acetate and neryl acetate
The fruity of lemon, then lasting is increased with methyl phenyl carbinyl acetate, therefore, obtained lemon yoghurt flavours have lemon and Yoghourt
The characteristic perfume of taste, fragrance is pure and fresh, and fruity rhythm is slightly heavy, aroma quality lasting stability.
Application Example 2
The resulting lemon yoghurt flavours of above-described embodiment 2, since milk sense of taste is strong, lemon 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:
Lemon yoghurt flavours are added in leben, the additive amount of lemon yoghurt flavours is 0.08%, i.e.,
0.08g lemon yoghurt flavours are added in 100g leben, shake up rear up to the leben with lemon flavor；
The leben is Yoghourt.
The above-mentioned resulting leben with lemon flavor, due to the addition of lemon yoghurt flavours, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and lemon characteristic perfume is sufficient.
Embodiment 3
A kind of lemon yoghurt flavours, are calculated by mass percentage, and prepare raw materials used composition and content is as follows:
Above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
The preparation method of above-mentioned lemon extract, steps are as follows:
Prepare raw materials used composition and content by lemon extract, total raw material is calculated with 100.0g, by 3.30g citral,
3.40g citronellol, 2.45g geraniol, 1.00g terpinol, 1.40g citronellyl acetate, 2.05g methyl phenyl carbinyl acetate, 1.30g nonyl
Acid, 2.45g neryl acetate, 1.20g bergamio, 2.90g lemon oil, 2.20g orange oil, 2.40g irone, 1.75g
Eugenol, 1.15g maltol, 1.20g carypohyllene, 1.75g mass percent concentration be 10% vanillic aldehyde propylene glycol solution,
2.35g mass percent concentration be 10% propionic acid propylene glycol solution and 65.75g mixed with propylene glycol after stir evenly to get
Lemon extract；
A kind of preparation method of above-mentioned lemon yoghurt flavours, steps are as follows:
Raw materials used composition and content are prepared by lemon yoghurt flavours, total raw material is calculated with 100.0g, by 4.50g lemon
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%
It stirs evenly with after 43.25g mixed with propylene glycol to get lemon yoghurt flavours.
Above-mentioned resulting lemon yoghurt flavours, are 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 spy of lemon is embodied with citral and lemon oil
Different fragrance embodies the sour of lemon with propionic acid, increases lasting with methyl phenyl carbinyl acetate.Therefore, the lemon Yoghourt obtained is fragrant
Essence has the characteristic perfume of lemon and Yoghourt taste, and sour rhythm is slightly heavy, aroma quality lasting stability.
Application Example 3
The resulting lemon yoghurt flavours of above-described embodiment 3, since milk sense of taste is strong, lemon characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, after addition lemon yoghurt flavours, makes
Leben has the note mouthfeel of lemon, and specific step is as follows for flavoring process:
Lemon yoghurt flavours are added in leben, the additive amount of lemon yoghurt flavours is 0.09%, i.e.,
0.09g lemon yoghurt flavours are added in 100g leben, shake up rear up to the leben with lemon flavor；
The leben is Yoghourt.
The above-mentioned resulting leben with lemon flavor, due to the addition of lemon yoghurt flavours, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and lemon characteristic perfume is sufficient.
In conclusion a kind of lemon yoghurt flavours of the invention, the note with lemon and Yoghourt taste, note group
At mainly including milk note, fruity rhythm, sour rhythm, caramel note, aldehyde note, butter note and green note, all kinds of essence associations
Same-action forms the essence with strong lemon Yoghourt fragrance, and fragrance is true to nature, and natural sense is strong, lasting stability.Therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of Yoghourt
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 lemon yoghurt flavours, it is characterised in that the lemon yoghurt flavours are calculated by mass percentage, system
Standby raw materials used composition and content are as follows:
Above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
2. lemon yoghurt flavours 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 lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
3. lemon yoghurt flavours 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:
A kind of above-mentioned lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
4. lemon yoghurt flavours 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 lemon extract, is calculated by mass percentage, and prepares raw materials used composition and content is as follows:
5. the preparation method of the lemon yoghurt flavours 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 lemon extract
Raw materials used composition and content are prepared by lemon extract, by citral, citronellol, geraniol, terpinol, acetic acid lemongrass
Ester, methyl phenyl carbinyl acetate, n-nonanoic acid, neryl acetate, bergamio, lemon oil, orange oil, irone, eugenol, malt
The propionic acid that propylene glycol solution, the mass percent concentration for the vanillic aldehyde that phenol, carypohyllene, mass percent concentration are 10% are 10%
Propylene glycol solution and mixed with propylene glycol after stir evenly to get lemon extract；
(2), the preparation of lemon yoghurt flavours
Prepare raw materials used composition and content by lemon yoghurt flavours, by lemon extract, delta-decalactone, fourth position caprylolactone,
Fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, acetaldehyde,
Lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2 methyl caproic acid,
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that 3- hydroxy-2-butanone, lactic acid, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get lemon yoghurt flavours.
6. a kind of lemon yoghurt flavours as described in claim 1,2,3 or 4 are used for the flavoring of acidified milk or leben,
Its dosage is the 0.07-0.09% of acidified milk or leben quality.
Priority Applications (1)
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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 |
| CN109549165A (en) * | 2018-12-19 | 2019-04-02 | 浙江绿晶香精有限公司 | Lemon extract |
| CN110106022A (en) * | 2019-04-04 | 2019-08-09 | 苏州禾田香料有限公司 | A kind of lemon type edible essence containing terpinolene |
| CN110897143A (en) * | 2019-11-28 | 2020-03-24 | 苏州禾田香料有限公司 | Fruit-flavored yoghourt type edible essence containing cold-milled lemon oil |
| CN113397143A (en) * | 2021-05-26 | 2021-09-17 | 杭州耐雀生物科技有限公司 | Yogurt-flavor microcapsule powder essence and preparation method thereof |
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| 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 |
| CN109549165A (en) * | 2018-12-19 | 2019-04-02 | 浙江绿晶香精有限公司 | Lemon extract |
| CN109549165B (en) * | 2018-12-19 | 2022-04-05 | 浙江绿晶生物科技股份有限公司 | Lemon essence |
| CN110106022A (en) * | 2019-04-04 | 2019-08-09 | 苏州禾田香料有限公司 | A kind of lemon type edible essence containing terpinolene |
| CN110897143A (en) * | 2019-11-28 | 2020-03-24 | 苏州禾田香料有限公司 | Fruit-flavored yoghourt type edible essence containing cold-milled lemon oil |
| CN113397143A (en) * | 2021-05-26 | 2021-09-17 | 杭州耐雀生物科技有限公司 | Yogurt-flavor microcapsule powder essence and preparation method thereof |
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Application publication date: 20181211 |