CN1589681A - Emulsified cream essence formula - Google Patents
Emulsified cream essence formula Download PDFInfo
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- CN1589681A CN1589681A CN 03150850 CN03150850A CN1589681A CN 1589681 A CN1589681 A CN 1589681A CN 03150850 CN03150850 CN 03150850 CN 03150850 A CN03150850 A CN 03150850A CN 1589681 A CN1589681 A CN 1589681A
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- Prior art keywords
- butter
- acid
- emulsifying
- ethyl
- pectin
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- Edible Oils And Fats (AREA)
Abstract
An emulsifier butter essence is prepared from purified water, sodium benzoate, citric acid, gelatin or pectin, solution of sorbic acid in alcohol, anhydrous butter, monoglyceride stearate, ethyl lactate and ethyl dodecate.
Description
One. technical field:
Emulsifying butter composition of the present invention, what relate to is the fine chemical technology field, particularly flavoring essence technical field is as food additives.
Two. background technology:
Traditional emulsifying butter essence tends on using because its proportion and the proportion of ultimate food (beverage) do not match, and influences the stability of beverage, occurs oil slick, lamination easily.Cause final food quality defective, oil slick, lamination take place in beverage especially easily.And the emulsifying agent that tradition is used is the chemical industry sintetics often, lacks natural sex, is easy to generate chemical gas, causes local flavor bad, does not get consumer reception.
Three. summary of the invention:
The purpose of emulsifying butter composition of the present invention is to overcome the defective that exists in the above-mentioned traditional emulsifying butter composition, adopts proportioning of the present invention can reach the emulsifying butter essence of constant product quality.It is characterized in that: prescription (by 100 parts of calculating) is:
Pure water 70～85
Sodium Benzoate 0.05～0.1
Citric acid 0.01～0.2
Stabilizing agent 0.5～5
10% sorbic acid ethanol liquid 1～3
Anhydrous butter 10～20
Glycerin monostearate 0.4～1
Ethyl lactate 0.01～0.3
Ethyl laurate 0.1～0.4
Fourth position decalactone 0.3～1.0
Butter ester 0.2～0.5
Butyric acid 0.25～0.4
Sad 0.3～0.8
Capric acid 0.8～2.1
Acetyl group methyl carbinol 0.1～0.3
Vanillic aldehyde 0.3～0.6
Dodecoic acid 0.2～0.4
Ethyl maltol 0.1～0.2
Salad oil 0.3～0.5
Above raw material is commercially available, and stabilizing agent can be gelatin and pectin.
The obvious advantage that adopts the proportioning of above-mentioned prescription to produce emulsifying butter essence is: utilizing has the gelatin, pectin of the natural component of stronger compatibility as emulsion stabilizer to dairy produce, food, beverage adopt the cream emulsifying essence to use as additive, thereby strengthened the stability of the final products of food, beverage, and, make the hear resistance of product, the level that aroma quality is higher than domestic similar essence simultaneously for product brings natural fragrance and mouthfeel.
Four: the specific embodiment:
Below the invention will be further described with the production process of producing 100KG emulsifying butter essence:
Producing 100KG emulsifying butter essence proportioning is:
Pure water 75KG
Sodium Benzoate 0.1KG
Citric acid 0.5KG
Pectin 3KG
10% sorbic acid ethanol liquid 3KG
Anhydrous butter 13KG
Glycerin monostearate 0.4KG
Ethyl lactate 0.05KG
Ethyl laurate 0.1KG
Fourth position decalactone 1.0KG
Butter ester 0.5KG
Butyric acid 0.25KG
Sad 0.8KG
Capric acid 0.8KG
Acetyl group methyl carbinol 0.3KG
Vanillic aldehyde 0.3KG
Dodecoic acid 0.2KG
Ethyl maltol 0.2KG
Salad oil 0.5KG
Its production process is: Sodium Benzoate 0.1KG, citric acid 0.5KG, pectin 3KG, pure water 75KG, 10% sorbic acid ethanol liquid 1KG, glycerin monostearate 0.4KG, ethyl lactate 0.05KG, ethyl laurate 0.1KG, fourth position decalactone 1.0KG, butter ester 0.5KG, butyric acid 0.25KG, sad 0.8KG, capric acid 0.8KG, acetyl group methyl carbinol 0.3KG, vanillic aldehyde 0.3KG, dodecoic acid 0.2KG, ethyl maltol 0.2KG, salad oil 0.5KG are joined respectively in 40 ℃ of Sandwich pots under positive and negative 5 ℃ of keeping warm modes, and be stirred to dissolving fully; The anhydrous butter 13KG that will melt again adds in the Sandwich pot, stirs 10 minutes; After finishing, above mixture is entered homogenizer by pipeline under pressure 2500PSI, carry out homogeneous; After reaching granularity and being less than or equal to 2 microns, after sample examination is qualified, the packing warehouse-in.
Claims (2)
1. emulsifying butter composition of the present invention is characterized in that: proportioning (commercially available, by 100 parts of calculating) is:
Pure water 70～85
Sodium Benzoate 0.05～0.1
Citric acid 0.01～0.2
Stabilizing agent 0.5～5
10% sorbic acid ethanol liquid 1～3
Anhydrous butter 10～20
Glycerin monostearate 0.4～1
Ethyl lactate 0.01～0.3
Ethyl laurate 0.1～0.4
Fourth position decalactone 0.3～1.0
Butter ester 0.2～0.5
Butyric acid 0.25～0.4
Sad 0.3～0.8
Capric acid 0.8～2.1
Acetyl group methyl carbinol 0.1～0.3
Vanillic aldehyde 0.3～0.6
Dodecoic acid 0.2～0.4
Ethyl maltol 0.1～0.2
Salad oil 0.3～0.5
2. according to the described emulsifying butter composition of claim 1, it is characterized in that: stabilizing agent can be gelatin and pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03150850 CN1589681A (en) | 2003-09-05 | 2003-09-05 | Emulsified cream essence formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03150850 CN1589681A (en) | 2003-09-05 | 2003-09-05 | Emulsified cream essence formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1589681A true CN1589681A (en) | 2005-03-09 |
Family
ID=34597704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03150850 Pending CN1589681A (en) | 2003-09-05 | 2003-09-05 | Emulsified cream essence formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1589681A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161084B (en) * | 2007-11-23 | 2010-12-15 | 华南理工大学 | A method of producing ordinary temperature preservative establish grease butter |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
| CN101411458B (en) * | 2008-11-17 | 2012-06-13 | 广州市名花香料有限公司 | Peanut oil essence |
| CN101411457B (en) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | Cream essence |
| CN105310047A (en) * | 2015-10-29 | 2016-02-10 | 宁波威龙香精香料有限公司 | Whipped cream powder essence |
| CN105341861A (en) * | 2015-10-29 | 2016-02-24 | 宁波威龙香精香料有限公司 | Essence with taste of butter |
| CN106962971A (en) * | 2017-04-11 | 2017-07-21 | 深圳瀚星翔科技有限公司 | Electronic cigarette tobacco tar and preparation method thereof |
| 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 |
| CN108618095A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of condensed milk perfume base, condensed milk essence and preparation method thereof |
-
2003
- 2003-09-05 CN CN 03150850 patent/CN1589681A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161084B (en) * | 2007-11-23 | 2010-12-15 | 华南理工大学 | A method of producing ordinary temperature preservative establish grease butter |
| CN101411458B (en) * | 2008-11-17 | 2012-06-13 | 广州市名花香料有限公司 | Peanut oil essence |
| CN101411457B (en) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | Cream essence |
| CN101965964A (en) * | 2010-09-25 | 2011-02-09 | 上海美农饲料有限公司 | Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent |
| CN105310047A (en) * | 2015-10-29 | 2016-02-10 | 宁波威龙香精香料有限公司 | Whipped cream powder essence |
| CN105341861A (en) * | 2015-10-29 | 2016-02-24 | 宁波威龙香精香料有限公司 | Essence with taste of butter |
| CN108618095A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of condensed milk perfume base, condensed milk essence and preparation method thereof |
| CN106962971A (en) * | 2017-04-11 | 2017-07-21 | 深圳瀚星翔科技有限公司 | Electronic cigarette tobacco tar and preparation method thereof |
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |