CN112715911A - Natural milk flavor essence and preparation method thereof - Google Patents
Natural milk flavor essence and preparation method thereof Download PDFInfo
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- CN112715911A CN112715911A CN202011580660.3A CN202011580660A CN112715911A CN 112715911 A CN112715911 A CN 112715911A CN 202011580660 A CN202011580660 A CN 202011580660A CN 112715911 A CN112715911 A CN 112715911A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 62
- 235000019634 flavors Nutrition 0.000 title claims abstract description 59
- 235000013336 milk Nutrition 0.000 title claims abstract description 36
- 239000008267 milk Substances 0.000 title claims abstract description 36
- 210000004080 milk Anatomy 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000006071 cream Substances 0.000 claims abstract description 93
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 108090001060 Lipase Proteins 0.000 claims abstract description 20
- 239000004367 Lipase Substances 0.000 claims abstract description 20
- 102000004882 Lipase Human genes 0.000 claims abstract description 20
- 235000019421 lipase Nutrition 0.000 claims abstract description 20
- 238000005886 esterification reaction Methods 0.000 claims abstract description 19
- 230000032050 esterification Effects 0.000 claims abstract description 17
- 239000000376 reactant Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims description 18
- 238000001704 evaporation Methods 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 12
- 238000002390 rotary evaporation Methods 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 241000228245 Aspergillus niger Species 0.000 claims description 6
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 240000005384 Rhizopus oryzae Species 0.000 claims description 5
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000686 essence Substances 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 6
- 235000015895 biscuits Nutrition 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 101000966369 Rhizopus oryzae Lipase Proteins 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000344 soap Substances 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
- 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
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of natural milk flavor essence, which comprises the following steps: mixing 50.0-75.0 parts of cream and 25.0-50.0 parts of ethanol according to the mass ratio at the constant temperature of 40-60 ℃, stirring and mixing, leaching for 6-24 hours, standing and layering; respectively removing ethanol from the obtained upper alcohol-soluble cream component and lower alcohol-insoluble cream component to obtain cream component A and cream component B; mixing 50.0-80.0 parts of cream component B and 20.0-50.0 parts of distilled water according to the mass ratio, adding 0.05-0.5 part of lipase, and stirring at the constant temperature of 40-50 ℃ for 6-24 hours to obtain the enzymolysis esterification cream; stirring the enzymolysis esterification cream at the constant temperature of 105-120 ℃ for 1-6 hours, quickly cooling to 60-80 ℃, and obtaining the cream reactant after layering. Mixing 95.0-99.5 parts by mass of cream reactant and 0.5-5.0 parts by mass of cream component A, and homogenizing under 30MPa to obtain the natural milk flavor essence. The natural milk flavor prepared by the method has layering, unique flavor and fragrance, and high temperature resistance.
Description
Technical Field
The invention belongs to the technical field of edible essence, and particularly relates to natural milk-flavor essence and a preparation method thereof.
Background
The milk flavor essence is one of the most widely applied essences in the food industry, and is mainly used for enhancing the flavor of baking, dairy products, cold drinks and the like. As the quality of life of people increases, consumers' desire for natural perfumes increases and there is a desire for perfume products with better quality and performance. The existing enzyme method is a common method for producing natural milk flavor, but the milk flavor prepared by the enzyme method mostly takes medium-short chain free fatty acid as a main aroma component, has high aroma intensity, but has monotonous and pungent aroma, and has limited content of temperature-resistant aroma-producing substances, so that soap flavor and rancid flavor are easy to appear. Although the ester aroma of the essence can be obviously increased by the method of enzymolysis and esterification, the temperature resistance is still not good; the water-soluble essence prepared by the preparation method combining dry extraction and enzymolysis with alcohol extraction has low yield, low large-scale production efficiency and difficult popularization; the preparation method of dry extraction and oxidation combined with enzymolysis has high requirements on equipment and operation, long production period and expensive price of the obtained essence.
Disclosure of Invention
The purpose of the invention is as follows: the preparation method of the natural milk flavor is provided, so that the prepared flavor is high temperature resistant and has layered integral flavor.
The technical scheme of the invention is as follows:
a preparation method of natural milk flavor essence comprises the following steps:
step one, alcohol extraction and separation:
weighing 50.0-75.0 parts by mass of cream and 25.0-50.0 parts by mass of ethanol, stirring and mixing at constant temperature of 40-60 ℃, leaching for 6-24 hours, standing and layering; separating the obtained upper layer alcohol soluble cream component, and vacuum rotary evaporating at constant temperature of 45-65 deg.C to remove ethanol to obtain cream component A; separating the lower alcohol-insoluble cream component, and vacuum rotary evaporating at 45-65 deg.C to remove ethanol to obtain cream component B;
step two, enzymolysis and esterification:
weighing 50.0-80.0 parts by mass of the cream component B and 20.0-50.0 parts by mass of distilled water, mixing, adding 0.05-0.5 part by mass of lipase, and stirring at the constant temperature of 40-50 ℃ for 6-24 hours to obtain enzymolysis esterified cream;
step three, thermal reaction:
stirring the enzymolysis esterification cream at the constant temperature of 105-120 ℃ for 1-6 hours, rapidly cooling to 60-80 ℃, standing for layering, and collecting an oil layer to obtain a cream reactant;
step four, backfilling and homogenizing:
weighing 95.0-99.5 parts by mass of the cream reactant and 0.5-5.0 parts by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
Preferably, the cream in step one is anhydrous cream or fat in butter.
Preferably, the lipase is derived from at least one of candida, rhizopus oryzae, and aspergillus niger.
Preferably, the ethanol is removed by vacuum rotary evaporation in the step one, and the ethanol is evaporated for 30 minutes after the vacuum rotary evaporation is carried out until no liquid drops.
The invention also provides a natural milk flavor essence which is prepared by the method.
The invention has the beneficial effects that:
according to the preparation method of the natural milk flavor essence, in the step one, the alcohol-soluble cream component and the alcohol-insoluble cream component of the cream are separated by alcohol extraction and then are treated in a targeted manner, so that the flavor of the obtained natural milk flavor essence has a hierarchical sense. In addition, trace ethanol residues still exist in the cream component A and the cream component B after alcohol extraction, and the trace ethanol residues and fatty acid generated in the enzymolysis process of the lipase in the step two are subjected to esterification reaction; meanwhile, the esterification reaction can reduce the acidity of the product and moderately change the odor type, so that the prepared natural milk flavor has unique flavor and odor type. In the thermal reaction process of the third step, under the constant temperature condition of 105-120 ℃, the oxygen in the water and the enzymolysis esterification cream have oxidation reaction, thereby generating the fragrance which can not be obtained under the normal temperature condition. In the backfilling process of the step four, the cream component A after the alcohol removal and the cream reactant generated by the thermal reaction are mixed and homogenized, so that the finally obtained natural milk flavor essence has unique and rich fragrance and layering. In the process of preparing the cream essence, the alcohol-soluble cream component and the alcohol-insoluble cream component are separated by alcohol extraction, and only the insoluble cream component is subjected to enzymolysis, esterification and thermal reaction, so that the temperature-resistant aroma-producing substance content in the prepared cream essence is high.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1
The preparation method of the natural milk flavor essence comprises the following steps:
step one, alcohol extraction and separation:
weighing 50.0 parts by mass of anhydrous cream and 25.0 parts by mass of ethanol, stirring and mixing at constant temperature of 40 ℃, leaching for 6 hours, standing and layering; carrying out vacuum rotary evaporation on the separated upper layer alcohol-soluble cream component at the constant temperature of 45 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component A; carrying out vacuum rotary evaporation on the separated lower alcohol-insoluble cream component at the constant temperature of 45 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component B;
step two, enzymolysis and esterification:
weighing 50.0 parts by mass of the cream component B and 20.0 parts by mass of distilled water, mixing, adding 0.05 part by mass of lipase, and stirring at the constant temperature of 40 ℃ for 6 hours to obtain enzymolysis esterified cream; wherein the lipase is derived from Candida.
Step three, thermal reaction:
stirring the obtained enzymolysis esterification cream at 105 ℃ for 1 hour at constant temperature, rapidly cooling to 60 ℃, standing for layering, and collecting an oil layer to obtain a cream reactant;
step four, backfilling and homogenizing:
weighing 99.5 parts by mass of the cream reactant and 0.5 part by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
The natural milk flavor prepared in this example had a butter-flavored milk-flavored aroma due to the use of candida lipase.
Example 2
The preparation method of the natural milk flavor essence comprises the following steps:
step one, alcohol extraction and separation:
weighing 75.0 parts by mass of fat and 25.0 parts by mass of ethanol in the butter, stirring and mixing at a constant temperature of 50 ℃, leaching for 24 hours, and standing for layering; carrying out vacuum rotary evaporation on the separated upper layer alcohol-soluble cream component at the constant temperature of 65 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component A; carrying out vacuum rotary evaporation on the separated lower alcohol-insoluble cream component at the constant temperature of 65 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component B;
step two, enzymolysis and esterification:
weighing 60.0 parts by mass of the cream component B and 50.0 parts by mass of distilled water, mixing, adding 0.5 part by mass of lipase, and stirring at the constant temperature of 50 ℃ for 10 hours to obtain enzymolysis esterified cream; wherein the lipase is derived from Rhizopus oryzae.
Step three, thermal reaction:
stirring the obtained enzymolysis esterification cream at 120 deg.C for 6 hr, rapidly cooling to 80 deg.C, standing for layering, and collecting oil layer to obtain cream reactant;
step four, backfilling and homogenizing:
weighing 95.0 parts by mass of the cream reactant and 5.0 parts by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
The natural milk flavor prepared in this example had a cheese flavor due to the use of rhizopus oryzae lipase.
Example 3
The preparation method of the natural milk flavor essence comprises the following steps:
step one, alcohol extraction and separation:
weighing 50.0 parts by mass of anhydrous cream and 40.0 parts by mass of ethanol, stirring and mixing at a constant temperature of 60 ℃, leaching for 20 hours, standing and layering; separating the obtained upper layer alcohol soluble cream component, and vacuum rotary evaporating at 60 deg.C until no liquid drops to obtain cream component A; separating the lower alcohol-insoluble cream component at 60 deg.C, vacuum rotary evaporating to obtain cream component B;
step two, enzymolysis and esterification:
weighing 70.0 parts by mass of the cream component B and 50.0 parts by mass of distilled water, mixing, adding 0.10 part by mass of lipase, and stirring at the constant temperature of 45 ℃ for 15 hours to obtain enzymolysis esterified cream; wherein the lipase is derived from Aspergillus niger.
Step three, thermal reaction:
stirring the enzymolysis esterification cream at the constant temperature of 115 ℃ for 4 hours, quickly cooling to 75 ℃, standing for layering, and collecting an oil layer to obtain a cream reactant;
step four, backfilling and homogenizing:
weighing 98.0 parts by mass of the cream reactant and 4.0 parts by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
The natural milk-flavored essence prepared in this example has a milk-flavored aroma with a partial cheese flavor due to the use of lipase from aspergillus niger.
Example 4
The preparation method of the natural milk flavor essence comprises the following steps:
step one, alcohol extraction and separation:
weighing 75.0 parts by mass of fat and 50.0 parts by mass of ethanol in the butter, stirring and mixing at a constant temperature of 45 ℃, leaching for 15 hours, standing and layering; carrying out vacuum rotary evaporation on the separated upper layer alcohol-soluble cream component at the constant temperature of 50 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component A; carrying out vacuum rotary evaporation on the separated lower alcohol-insoluble cream component at the constant temperature of 50 ℃ until no liquid drips, and then evaporating for 30 minutes to obtain a cream component B;
step two, enzymolysis and esterification:
weighing 80.0 parts by mass of the cream component B and 30.0 parts by mass of distilled water, mixing, adding 0.3 part by mass of lipase, and stirring at constant temperature of 40 ℃ for 24 hours to obtain enzymolysis esterified cream; wherein the lipase is derived from 0.1 part by mass of each of candida, rhizopus oryzae and aspergillus niger.
Step three, thermal reaction:
stirring the enzymolysis esterification cream at a constant temperature of 110 ℃ for 5 hours, quickly cooling to 70 ℃, standing for layering, and collecting an oil layer to obtain a cream reactant;
step four, backfilling and homogenizing:
weighing 99.0 parts by mass of the cream reactant and 1.0 part by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
The natural milk-flavored essence prepared in this example had a milk-flavored aroma with a mixed flavor of butter flavor and cheese flavor due to the use of lipase derived from candida, rhizopus oryzae and aspergillus niger.
Sensory evaluation:
1. evaluation of aroma and taste
The aroma and flavor of the natural milk flavor prepared in examples 1 to 4 and the commercially available milk flavor were evaluated by 10 sensory food evaluators, respectively, according to the method of GB 30616.
Evaluation criteria for aroma: the fragrance is strong, pure and natural, and no bad smell (full score is 10) exists;
evaluation criteria for flavor: the taste is mellow and pure, the aftertaste is good, and no bad taste exists (the full score is 10);
evaluation criteria for aroma gradation: the various flavors lasted or jumped without unpleasant taste (full score 10).
The average of the scores of 10 sensory evaluators was used as the final result, and the evaluation results are shown in table 1.
TABLE 1
2. Evaluation of temperature resistance
The natural milk flavor essence and the commercially available milk flavor essence in the examples 1 to 4 are applied to biscuits to examine the temperature resistance of the biscuits, the adding amount of each essence in the biscuits is 0.3 percent of the weight of flour, the prepared biscuits are subjected to sensory evaluation, 10 sensory evaluators score the aroma, the retention degree of the aroma and the taste of the natural milk flavor essence prepared by the invention by tasting the biscuits, each full score is 10, the higher the score is, the better the retention degree of the aroma and the rich and smooth degree of the taste are, the average value of the scores of the 10 sensory evaluators is taken as the final result, and the result is shown in table 2.
TABLE 2
As can be seen from tables 1 and 2, the natural milk flavor prepared by the embodiments of the invention has good flavor retention effect, can still maintain good aroma, flavor and flavor layering after high-temperature processing, and does not have any undesirable smell or taste.
It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features related to the embodiments of the present invention described above may be combined with each other as long as they do not conflict with each other. In addition, the above embodiments are only some embodiments of the present invention, not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work based on the embodiments of the present invention belong to the protection scope of the present invention. For example, regarding the sources of lipase, the flavors of cream flavors hydrolyzed by lipases from different sources are different, and the lipases from multiple sources will generate flavors with mixed flavors, and the above only provides a specific example.
Claims (5)
1. A preparation method of natural milk flavor essence is characterized by comprising the following steps:
step one, alcohol extraction and separation:
weighing 50.0-75.0 parts by mass of cream and 25.0-50.0 parts by mass of ethanol, stirring and mixing at constant temperature of 40-60 ℃, leaching for 6-24 hours, standing and layering; separating the obtained upper layer alcohol soluble cream component, and vacuum rotary evaporating at constant temperature of 45-65 deg.C to remove ethanol to obtain cream component A; separating the lower alcohol-insoluble cream component, and vacuum rotary evaporating at 45-65 deg.C to remove ethanol to obtain cream component B;
step two, enzymolysis and esterification:
weighing 50.0-80.0 parts by mass of the cream component B and 20.0-50.0 parts by mass of distilled water, mixing, adding 0.05-0.5 part by mass of lipase, and stirring at the constant temperature of 40-50 ℃ for 6-24 hours to obtain enzymolysis esterified cream;
step three, thermal reaction:
stirring the enzymolysis esterification cream at the constant temperature of 105-120 ℃ for 1-6 hours, rapidly cooling to 60-80 ℃, standing for layering, and collecting an oil layer to obtain a cream reactant;
step four, backfilling and homogenizing:
weighing 95.0-99.5 parts by mass of the cream reactant and 0.5-5.0 parts by mass of the cream component A, uniformly mixing, and homogenizing at 30MPa for one time to obtain the natural milk flavor essence.
2. The method for preparing natural milk-flavor essence according to claim 1, wherein the cream in the first step is anhydrous cream or fat in butter.
3. The method of claim 1, wherein the lipase is derived from at least one of candida, rhizopus oryzae, and aspergillus niger.
4. The method for preparing natural milk-flavor essence according to claim 1, wherein the ethanol removal by vacuum rotary evaporation in the step one is vacuum rotary evaporation until no liquid drops, and then evaporation is carried out for 30 minutes.
5. A natural milk flavor, characterized in that the natural milk flavor is prepared by the method of any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202011580660.3A CN112715911A (en) | 2020-12-28 | 2020-12-28 | Natural milk flavor essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011580660.3A CN112715911A (en) | 2020-12-28 | 2020-12-28 | Natural milk flavor essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223875A (en) * | 2021-12-20 | 2022-03-25 | 上海华宝孔雀香精有限公司 | Paste milk essence and preparation method thereof |
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|---|---|---|---|---|
| CN101099560A (en) * | 2007-07-19 | 2008-01-09 | 华顺香料(上海)有限公司 | Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material |
| CN102308969A (en) * | 2010-07-02 | 2012-01-11 | 上海爱普植物科技有限公司 | Preparation method for natural cream flavour |
| CN103734663A (en) * | 2013-12-31 | 2014-04-23 | 丽华（广州）香精有限公司 | Method for preparing milk-flavor essence base material and product thereof |
| CN104780779A (en) * | 2012-11-14 | 2015-07-15 | J-制油株式会社 | Sweetness and/or milk flavor enhancer |
| CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
-
2020
- 2020-12-28 CN CN202011580660.3A patent/CN112715911A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099560A (en) * | 2007-07-19 | 2008-01-09 | 华顺香料(上海)有限公司 | Method for oxidation thermal cracking flavored type milky spice with enzyme hydrolyzing butter as material |
| CN102308969A (en) * | 2010-07-02 | 2012-01-11 | 上海爱普植物科技有限公司 | Preparation method for natural cream flavour |
| CN104780779A (en) * | 2012-11-14 | 2015-07-15 | J-制油株式会社 | Sweetness and/or milk flavor enhancer |
| CN103734663A (en) * | 2013-12-31 | 2014-04-23 | 丽华（广州）香精有限公司 | Method for preparing milk-flavor essence base material and product thereof |
| CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223875A (en) * | 2021-12-20 | 2022-03-25 | 上海华宝孔雀香精有限公司 | Paste milk essence and preparation method thereof |
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Application publication date: 20210430 |