CN114504095A - Fresh milk flavor powder essence - Google Patents
Fresh milk flavor powder essence Download PDFInfo
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- CN114504095A CN114504095A CN202210260115.9A CN202210260115A CN114504095A CN 114504095 A CN114504095 A CN 114504095A CN 202210260115 A CN202210260115 A CN 202210260115A CN 114504095 A CN114504095 A CN 114504095A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 49
- 239000008267 milk Substances 0.000 title claims abstract description 49
- 210000004080 milk Anatomy 0.000 title claims abstract description 49
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 42
- 235000019634 flavors Nutrition 0.000 title claims abstract description 42
- 239000000843 powder Substances 0.000 title claims abstract description 28
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 claims abstract description 40
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 40
- MMKRHZKQPFCLLS-UHFFFAOYSA-N ethyl myristate Chemical compound CCCCCCCCCCCCCC(=O)OCC MMKRHZKQPFCLLS-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000006071 cream Substances 0.000 claims abstract description 37
- QRPLZGZHJABGRS-UHFFFAOYSA-N xi-5-Dodecanolide Chemical compound CCCCCCCC1CCCC(=O)O1 QRPLZGZHJABGRS-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001697 butter ester Substances 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 claims abstract description 10
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims abstract description 6
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 claims description 40
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 40
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 40
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 40
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 40
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims description 40
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 claims description 40
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 38
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 claims description 27
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims description 20
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 20
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 20
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 20
- 229940093503 ethyl maltol Drugs 0.000 claims description 20
- 229940073505 ethyl vanillin Drugs 0.000 claims description 20
- 235000012239 silicon dioxide Nutrition 0.000 claims description 20
- 239000000377 silicon dioxide Substances 0.000 claims description 20
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 19
- 229960002446 octanoic acid Drugs 0.000 claims description 19
- 150000002596 lactones Chemical class 0.000 claims description 18
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 13
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 12
- 229940117960 vanillin Drugs 0.000 claims description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 12
- 235000012141 vanillin Nutrition 0.000 claims description 12
- AUXGUMVABDCUNR-UHFFFAOYSA-N 3-butyl-oxacyclotridecan-2-one Chemical compound C(CCC)C1C(=O)OCCCCCCCCCC1 AUXGUMVABDCUNR-UHFFFAOYSA-N 0.000 claims description 9
- 229940081310 piperonal Drugs 0.000 claims description 9
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 claims description 8
- 229960001866 silicon dioxide Drugs 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000007795 chemical reaction product Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract description 3
- 244000263375 Vanilla tahitensis Species 0.000 abstract description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 6
- 235000015895 biscuits Nutrition 0.000 description 3
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy 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
- A23L27/204—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
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
-
- 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
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the field of essence, in particular to fresh milk flavor powder essence, which aims at solving the problems that the whole aroma of the fresh cream powder essence sold in the existing market is biased to vanilla aroma, the head aroma and the body aroma of the essence are not completely connected, the fresh cream flavor is not rich enough, the aroma is rough in taste, and the whole characteristic performance of the fresh cream flavor cannot be shown, and the following scheme is proposed, wherein the fresh milk flavor powder essence comprises the following raw materials in parts by weight: 930 per thousand of edible glucose, 15 to 20 per thousand of anhydrous cream, 0.01 to 0.04 per thousand of ethyl caproate, 0.05 to 0.1 per thousand of ethyl caprate, 0.2 to 0.5 per thousand of ethyl myristate, 0.13 to 0.2 per thousand of butter ester, 0.1 to 0.5 per thousand of gamma decalactone, 1.1 to 1.5 per thousand of delta decalactone and 1.2 to 1.5 per thousand of delta dodecalactone. The fresh cream has strong fragrance and delicate fragrance in taste, and can embody the integral characteristic performance of the fresh cream.
Description
Technical Field
The invention relates to the technical field of essence, in particular to a fresh milk flavor powder essence.
Background
The whole aroma of the fresh cream powder essence sold in the market is biased to vanilla aroma, the head aroma and the body aroma of the essence are not completely connected, the aroma of the fresh cream is not rich enough, the aroma of the fresh cream powder essence is rough in taste, and the characteristic performance of the whole fresh cream flavor cannot be shown.
Therefore, we propose a powdered flavor with fresh milk flavor to solve the above problems.
Disclosure of Invention
The invention aims to solve the defects that the whole aroma of the fresh cream powder essence sold in the market is biased to vanilla aroma, the head aroma and the body aroma of the essence are not completely connected, the fresh cream flavor is not strong enough, the taste is rough in taste, and the whole characteristic performance of the fresh cream flavor cannot be shown in the prior art, and provides the fresh milk flavor powder essence.
In order to achieve the purpose, the invention adopts the following technical scheme:
the fresh milk flavor powder essence comprises the following raw materials in parts by weight: 930 per thousand of edible glucose, 15 to 20 per thousand of anhydrous cream, 0.01 to 0.04 per thousand of ethyl caproate, 0.05 to 0.1 per thousand of ethyl caprate, 0.2 to 0.5 per thousand of ethyl myristate, 0.13 to 0.2 per thousand of butter ester, 0.1 to 0.5 per thousand of gamma decalactone, 1.1 to 1.5 per thousand of delta decalactone, 1.2 to 1.5 per thousand of delta dodecalactone, 0.27 to 0.3 per thousand of milk lactone (made by China) and 0.14 to 0.2 per thousand of caprylic acid, 1.3 to 1.8 per mill of capric acid, 1.5 to 2 per mill of dodecanoic acid, 0.25 to 0.4 per mill of piperonal, 0.01 to 0.04 per mill of 2-heptanone, 0.23 to 0.3 per mill of butanedione, 0.07 to 0.1 per mill of furanone, 0.03 to 0.08 per mill of 2-acetylpyrazine, 1 to 3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.6 to 2 per mill of ethyl maltol, 13 to 20 per mill of vanillin and 1 to 5 per mill of ethyl vanillin; the balance being silicon dioxide.
Preferably, the material comprises the following raw materials in parts by weight: 930 per mill of edible glucose 910-, 1.4 to 1.8 per mill of capric acid, 1.6 to 2 per mill of dodecanoic acid, 0.27 to 0.4 per mill of piperonal, 0.03 to 0.04 per mill of 2-heptanone, 0.24 to 0.3 per mill of butanedione, 0.08 to 0.1 per mill of furanone, 0.06 to 0.08 per mill of 2-acetylpyrazine, 2 to 3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.8 to 2 per mill of ethyl maltol, 14 to 20 per mill of vanillin and 3 to 5 per mill of ethyl vanillin; the balance being silicon dioxide.
Preferably, the material comprises the following raw materials in parts by weight: 930 per thousand of edible glucose 920-containing materials, 18 to 20 per thousand of anhydrous cream, 0.03 to 0.04 per thousand of ethyl caproate, 0.08 to 0.1 per thousand of ethyl caprate, 0.4 to 0.5 per thousand of ethyl myristate, 0.19 to 0.2 per thousand of butter ester, 0.4 to 0.5 per thousand of gamma-decalactone, 1.4 to 1.5 per thousand of delta-dodecalactone, 0.29 to 0.3 per thousand of milk lactone (made by China) and 0.18 to 0.2 per thousand of caprylic acid, 1.7-1.8 per mill of capric acid, 1.9-2 per mill of dodecanoic acid, 0.36-0.4 per mill of piperonal, 0.03-0.04 per mill of 2-heptanone, 0.28-0.3 per mill of butanedione, 0.09-0.1 per mill of furanone, 0.07-0.08 per mill of 2-acetylpyrazine, 2-3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.9-2 per mill of ethyl maltol, 19-20 per mill of vanillin and 4-5 per mill of ethyl vanillin; the balance being silicon dioxide.
Preferably, the material comprises the following raw materials in parts by weight: 930 per thousand of edible glucose, 20 per thousand of anhydrous cream, 0.04 per thousand of ethyl caproate, 0.1 per thousand of ethyl caprate, 0.5 per thousand of ethyl myristate, 0.2 per thousand of butter ester, 0.5 per thousand of propyl decalactone, 1.5 per thousand of delta dodecalactone, 0.3 per thousand of milk lactone (made by China), 0.2 per thousand of caprylic acid, 1.8 per thousand of capric acid, 2 per thousand of lauric acid, 0.4 per thousand of marenal, 0.04 per thousand of 2-heptanone, 0.3 per thousand of butanedione, 0.1 per thousand of furanone, 0.08 per thousand of 2-acetylpyrazine, 3 per thousand of 4-methyl-5-hydroxyethyl thiazole, 2 per thousand of ethyl maltol, 20 per thousand of vanillin and 5 per thousand of ethyl vanillin; the balance being silicon dioxide.
Preferably, the preparation method comprises the following steps:
s1: uniformly mixing edible glucose, anhydrous cream, ethyl caproate, ethyl decanoate, ethyl tetradecanoate, cream ester, propyl decalactone, butyl dodecanolactone, milk lactone (made in China), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide, and then putting into a reaction bottle;
s2: reacting at 50-60 deg.C for 30-40 min;
s3: and cooling to room temperature after reaction to obtain the fresh milk flavor powder essence.
Preferably, in S1, edible glucose, anhydrous cream, ethyl caproate, ethyl caprate, ethyl myristate, butter ester, propyl decalactone, butyl dodecanolactone, milk lactone (made by China), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin, and silicon dioxide are mixed at a rotation speed of 20 to 30r/min for 10 to 20min, and the mixture is put into a reaction bottle.
Preferably, in the S2, the reaction is carried out for 32-38min at the temperature of 52-58 ℃.
Preferably, in the step S3, after the reaction, cooling to room temperature, and then passing through a colloid mill, the powdered flavor with fresh milk flavor is obtained.
Compared with the prior art, the invention has the beneficial effects that:
the invention is applied to the food field, and can be used for flavoring various foods, so that the terminal food has a special flavor or the original bad flavor of the food is improved, and people can enjoy the food;
the chemicals related to the invention are food flavors, and have the function of presenting fragrance;
the fresh cream has strong fragrance and delicate fragrance in taste, and can embody the integral characteristic performance of the fresh cream.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
The fresh milk flavor powder essence comprises the following raw materials in parts by weight: 900 per thousand of edible glucose, 15 per thousand of anhydrous cream, 0.01 per thousand of ethyl caproate, 0.05 per thousand of ethyl caprate, 0.2 per thousand of ethyl myristate, 0.13 per thousand of butter ester, 0.1 per thousand of propyl decalactone, 1.1 per thousand of delta decalactone, 1.2 per thousand of delta dodecalactone, 0.27 per thousand of milk lactone (made by China), 0.14 per thousand of caprylic acid, 1.3 per thousand of capric acid, 1.5 per thousand of dodecanoic acid, 0.25 per thousand of piperonal, 0.01 per thousand of 2-heptanone, 0.23 per thousand of butanedione, 0.07 per thousand of furanone, 0.03 per thousand of 2-acetylpyrazine, 1 per thousand of 4-methyl-5-hydroxyethyl thiazole, 1.6 per thousand of ethyl maltol, 13 per thousand of vanillin and 1 per thousand of ethyl vanillin; the balance of silicon dioxide;
the preparation method comprises the following steps:
s1: mixing edible glucose, anhydrous cream, ethyl caproate, ethyl caprate, ethyl myristate, butter ester, propyl decalactone, butyl dodecanolactone, milk lactone (made by China), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide at the rotating speed of 20r/min for 10min, and putting into a reaction bottle after mixing uniformly;
s2: reacting for 30min at 50 ℃;
s3: cooling to room temperature after reaction, and then passing through a colloid mill to obtain the powdered essence with the flavor of fresh milk.
Example two
The fresh milk flavor powder essence comprises the following raw materials in parts by weight: 910 per mill of edible glucose, 16 per mill of anhydrous cream, 0.03 per mill of ethyl caproate, 0.06 per mill of ethyl caprate, 0.3 per mill of ethyl myristate, 0.15 per mill of butter ester, 0.3 per mill of propyl decalactone, 1.2 per mill of butyl decalactone, 1.3 per mill of butyl dodecanolactone, 0.28 per mill of milk lactone (made by China), 0.15 per mill of caprylic acid, 1.4 per mill of capric acid, 1.6 per mill of dodecanoic acid, 0.27 per mill of heliotropin, 0.03 per mill of 2-heptanone, 0.24 per mill of butanedione, 0.08 per mill of furanone, 0.06 per mill of 2-acetylpyrazine, 2 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.8 per mill of ethyl maltol, 14 per mill of vanillin, 3 per mill of ethyl vanillin; the balance of silicon dioxide;
the preparation method comprises the following steps:
s1: mixing edible glucose, anhydrous cream, ethyl caproate, ethyl caprate, ethyl myristate, butter ester, propyl decalactone, butyl dodecanolactone, milk lactone (made by China), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide at the rotating speed of 22r/min for 12min, and putting into a reaction bottle after uniformly mixing;
s2: reacting at 52 ℃ for 32 min;
s3: cooling to room temperature after reaction, and then passing through a colloid mill to obtain the powdered essence with the flavor of fresh milk.
EXAMPLE III
The fresh milk flavor powder essence comprises the following raw materials in parts by weight: 920 per mill of edible glucose, 18 per mill of anhydrous cream, 0.03 per mill of ethyl caproate, 0.08 per mill of ethyl caprate, 0.4 per mill of ethyl myristate, 0.19 per mill of butter ester, 0.4 per mill of propane decalactone, 1.4 per mill of delta dodecalactone, 0.29 per mill of milk lactone (made by China), 0.18 per mill of caprylic acid, 1.7 per mill of capric acid, 1.9 per mill of dodecanoic acid, 0.36 per mill of piperonal, 0.03 per mill of 2-heptanone, 0.28 per mill of butanedione, 0.09 per mill of furanone, 0.07 per mill of 2-acetylpyrazine, 2 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.9 per mill of ethyl maltol, 19 per mill of vanillin, and 4 per mill of ethyl vanillin; the balance of silicon dioxide;
the preparation method comprises the following steps:
s1: mixing edible glucose, anhydrous cream, ethyl caproate, ethyl caprate, ethyl myristate, butter ester, propyl decalactone, butyl dodecanolactone, milk lactone (made by China), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide at the rotating speed of 28r/min for 18min, and putting into a reaction bottle after uniformly mixing;
s2: reacting for 38min at 58 ℃;
s3: cooling to room temperature after reaction, and then passing through a colloid mill to obtain the powdered essence with the flavor of fresh milk.
Example four
The fresh milk flavor powder essence comprises the following raw materials in parts by weight: 930 per thousand of edible glucose, 20 per thousand of anhydrous cream, 0.04 per thousand of ethyl caproate, 0.1 per thousand of ethyl caprate, 0.5 per thousand of ethyl myristate, 0.2 per thousand of butter ester, 0.5 per thousand of propyl decalactone, 1.5 per thousand of delta dodecalactone, 0.3 per thousand of milk lactone (made by China), 0.2 per thousand of caprylic acid, 1.8 per thousand of capric acid, 2 per thousand of lauric acid, 0.4 per thousand of marenal, 0.04 per thousand of 2-heptanone, 0.3 per thousand of butanedione, 0.1 per thousand of furanone, 0.08 per thousand of 2-acetylpyrazine, 3 per thousand of 4-methyl-5-hydroxyethyl thiazole, 2 per thousand of ethyl maltol, 20 per thousand of vanillin and 5 per thousand of ethyl vanillin; the balance of silicon dioxide;
the preparation method comprises the following steps:
s1: mixing edible glucose, anhydrous cream, ethyl caproate, ethyl decanoate, ethyl tetradecanoate, cream ester, propyl decalactone, butyl dodecanolactone, lactonic acid (domestic), caprylic acid, capric acid, dodecanoic acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide at the rotating speed of 30r/min for 20min, and putting into a reaction bottle after mixing uniformly;
s2: reacting at 60 ℃ for 40 min;
s3: cooling to room temperature after reaction, and then passing through a colloid mill to obtain the powdered essence with the flavor of fresh milk.
The fresh milk flavor powder essence prepared in the first embodiment, the second embodiment, the third embodiment and the fourth embodiment is detected, and the detection result is as follows:
| example one | Example two | EXAMPLE III | Example four | |
| Water content ratio | 7.3％ | 6.1％ | 5.7％ | 4.3％ |
Applying the fresh milk flavor powder essence prepared in the first embodiment, the second embodiment, the third embodiment and the fourth embodiment to biscuits, purchasing the fresh milk flavor powder essence on the market, and applying the same to the biscuits to prepare five biscuits, asking 100 evaluators to taste, and selecting the optimal product for voting by the evaluators according to subjective feelings, wherein the voting result is as follows:
| example one | Example two | EXAMPLE III | Example four | Market purchase | |
| Number of votes cast | 10 | 23 | 12 | 52 | 3 |
From the above, it can be seen that: the fourth embodiment is the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The fresh milk flavor powder essence is characterized by comprising the following raw materials in parts by weight: 930 per thousand of edible glucose, 15 to 20 per thousand of anhydrous cream, 0.01 to 0.04 per thousand of ethyl caproate, 0.05 to 0.1 per thousand of ethyl caprate, 0.2 to 0.5 per thousand of ethyl myristate, 0.13 to 0.2 per thousand of butter ester, 0.1 to 0.5 per thousand of gamma decalactone, 1.1 to 1.5 per thousand of delta decalactone, 1.2 to 1.5 per thousand of delta dodecalactone, 0.27 to 0.3 per thousand of milk lactone and 0.14 to 0.2 per thousand of caprylic acid, 1.3 to 1.8 per mill of capric acid, 1.5 to 2 per mill of dodecanoic acid, 0.25 to 0.4 per mill of piperonal, 0.01 to 0.04 per mill of 2-heptanone, 0.23 to 0.3 per mill of butanedione, 0.07 to 0.1 per mill of furanone, 0.03 to 0.08 per mill of 2-acetylpyrazine, 1 to 3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.6 to 2 per mill of ethyl maltol, 13 to 20 per mill of vanillin and 1 to 5 per mill of ethyl vanillin; the balance being silicon dioxide.
2. The fresh milk flavor powder essence according to claim 1, characterized by comprising the following raw materials in parts by weight: 930 per thousand of edible glucose 910, 16 to 20 per thousand of anhydrous cream, 0.03 to 0.04 per thousand of ethyl caproate, 0.06 to 0.1 per thousand of ethyl caprate, 0.3 to 0.5 per thousand of ethyl myristate, 0.15 to 0.2 per thousand of butter ester, 0.3 to 0.5 per thousand of gamma decalactone, 1.2 to 1.5 per thousand of delta decalactone, 1.3 to 1.5 per thousand of delta dodecalactone, 0.28 to 0.3 per thousand of milk lactone and 0.15 to 0.2 per thousand of caprylic acid, 1.4 to 1.8 per mill of capric acid, 1.6 to 2 per mill of dodecanoic acid, 0.27 to 0.4 per mill of piperonal, 0.03 to 0.04 per mill of 2-heptanone, 0.24 to 0.3 per mill of butanedione, 0.08 to 0.1 per mill of furanone, 0.06 to 0.08 per mill of 2-acetylpyrazine, 2 to 3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.8 to 2 per mill of ethyl maltol, 14 to 20 per mill of vanillin and 3 to 5 per mill of ethyl vanillin; the balance being silicon dioxide.
3. The fresh milk flavor powder essence according to claim 1, characterized by comprising the following raw materials in parts by weight: 930 per thousand of edible glucose 920-containing materials, 18 to 20 per thousand of anhydrous cream, 0.03 to 0.04 per thousand of ethyl caproate, 0.08 to 0.1 per thousand of ethyl caprate, 0.4 to 0.5 per thousand of ethyl myristate, 0.19 to 0.2 per thousand of butter ester, 0.4 to 0.5 per thousand of gamma-decalactone, 1.4 to 1.5 per thousand of delta-dodecalactone, 0.29 to 0.3 per thousand of milk lactone and 0.18 to 0.2 per thousand of caprylic acid, 1.7-1.8 per mill of capric acid, 1.9-2 per mill of dodecanoic acid, 0.36-0.4 per mill of piperonal, 0.03-0.04 per mill of 2-heptanone, 0.28-0.3 per mill of butanedione, 0.09-0.1 per mill of furanone, 0.07-0.08 per mill of 2-acetylpyrazine, 2-3 per mill of 4-methyl-5-hydroxyethyl thiazole, 1.9-2 per mill of ethyl maltol, 19-20 per mill of vanillin and 4-5 per mill of ethyl vanillin; the balance being silicon dioxide.
4. The fresh milk flavor powder essence according to claim 1, characterized by comprising the following raw materials in parts by weight: 930 per thousand of edible glucose, 20 per thousand of anhydrous cream, 0.04 per thousand of ethyl caproate, 0.1 per thousand of ethyl decanoate, 0.5 per thousand of ethyl myristate, 0.2 per thousand of butter ester, 0.5 per thousand of propyl decalactone, 1.5 per thousand of delta dodecalactone, 0.3 per thousand of milk lactone, 0.2 per thousand of caprylic acid, 1.8 per thousand of capric acid, 2 per thousand of dodecanoic acid, 0.4 per thousand of piperonal, 0.04 per thousand of 2-heptanone, 0.3 per thousand of butanedione, 0.1 per thousand of furanone, 0.08 per thousand of 2-acetyl pyrazine, 3 per thousand of 4-methyl-5-hydroxyethyl thiazole, 2 per thousand of ethyl maltol, 20 per thousand of vanillin and 5 per thousand of ethyl vanillin; the balance being silicon dioxide.
5. The fresh milk flavor powder essence according to claim 1, wherein the preparation method comprises the following steps:
s1: uniformly mixing edible glucose, anhydrous cream, ethyl caproate, ethyl decanoate, ethyl tetradecanoate, cream ester, propyl decalactone, butyl dodecanolactone, milk lactone, caprylic acid, capric acid, lauric acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide, and putting into a reaction bottle;
s2: reacting at 50-60 deg.C for 30-40 min;
s3: and cooling to room temperature after reaction to obtain the fresh milk flavor powder essence.
6. The powdered flavor with fresh milk flavor of claim 5, wherein in S1, edible glucose, anhydrous cream, ethyl caproate, ethyl caprate, ethyl myristate, butter ester, propyl decalactone, butyl dodecanolactone, milk lactone, caprylic acid, capric acid, lauric acid, heliotropin, 2-heptanone, butanedione, furanone, 2-acetylpyrazine, 4-methyl-5-hydroxyethyl thiazole, ethyl maltol, vanillin, ethyl vanillin and silicon dioxide are mixed at a rotation speed of 20-30r/min for 10-20min, and the mixture is put into a reaction bottle.
7. The fresh milk flavor powder essence according to claim 5, wherein in the S2, the reaction is carried out for 32-38min at 52-58 ℃.
8. The fresh milk flavor powder essence according to claim 5, wherein in S3, the reaction product is cooled to room temperature and then passed through a colloid mill to obtain the fresh milk flavor powder essence.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101411456A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk powder essence |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN104381955A (en) * | 2014-10-27 | 2015-03-04 | 广州市凯虹香精香料有限公司 | Special fresh milk flavor essence for betel nut |
| CN108125199A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of dry cream essence and preparation method thereof |
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| CN101411456A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk powder essence |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN104381955A (en) * | 2014-10-27 | 2015-03-04 | 广州市凯虹香精香料有限公司 | Special fresh milk flavor essence for betel nut |
| CN108125199A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of dry cream essence and preparation method thereof |
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