32results about How to "Round aroma" patented technology

The invention relates to a preparation method of a mixed dairy product enzymolysis product, a blending and modifying method of the enzymolysis product and use of the enzymolysis product. The preparation method comprises the following steps: (1) adding water and adding lipase to well mix after mixing butter with cheese, and carrying out enzymatic hydrolysis under an agitation or constant-temperature oscillation condition; (2) heating the obtained enzymolysis product, inactivating the lipase, carrying out centrifugal separation and taking an upper organic phase; and (3) carrying out blending and modifying on the enzymolysis product. The essence, namely the enzymolysis product prepared by the preparation method can be used for flavoring a feed, and comprises natural flavor substances which are obtained by using a biotechnology, so that the natural and healthy psychology of a consumer is met, and a new use is added for the butter produced in the skimmed milk production process. Meanwhile, stable control on a milk lipase enzymolysis hydrolysis product is another innovation and progress of a dairy product production technology, development of an enzymic preparation industry is promoted, and application of food enzyme in the dairy product processing industry and the feed industry is expanded.

The invention discloses a method for preparing a thermal reaction essence. The method comprises the following steps of: adding sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed vegetal protein, enzymolysis animal protein, carriers and egg powder into a high-pressure reaction kettle according to a certain proportion and sufficiently mixing the components; uniformly rising the temperature of the reaction kettle to 100-120 DEG C with a temperature rising speed of 4-6 DEG C / minute for reacting for 35-80 minutes by controlling the temperature at 100-120 DEG C so as to obtain a reaction essence precursor; getting the following components in pars by weight: 50-70 parts of reaction essence precursor, 15-30 parts of carrier, 2-5 parts of glycerin, 2-4 parts of butter, 2-10 parts of egg powder and 2-4 parts of salt; sufficiently and uniformly mixing the raw materials and then heating an obtained mixture by high heat in a microwave oven for reacting for 2-10 minutes; naturally cooling an obtained reaction product to room temperature; and airing and pulverizing to obtain the powdered thermal reaction essence.

The invention relates to a preparation method for fruit essence. The method is processing method with natural raw materials as main materials and synthetic raw materials as auxiliary materials; the essence comprises, by weight, 12 to 43 parts of fruit perfume base, 10 to 30 parts of fruit inspissated juice, 28 to 45 parts of propylene glycol, 18 to 32 parts of high fructose corn syrup and 3 to 20parts of fruit extractive. The preparation method comprises an extraction process for the fruit extractive and mixing and dissolving of all the above-mentioned raw materials according to a desired ratio; the fruit extractive is prepared from fresh fruits through enzymatic hydrolysis, resin adsorption, solvent desorption and the like and has the advantages of clearness, transparency, rich and natural fragrance, etc.; when the fruit extractive is cooperatedly used with other raw materials, the coordination degree of aroma of an essence product can be increased, original fragrance of fruits can be embodied authentically, and therefore, traits of the product are improved, the quality of the product is enhanced and production cost is reduced.

The invention relates to a natural yoghurt flavor basic charge and a microbiological fermentation method thereof. The method mainly comprises the following steps: lactic acid bacteria freeze starters are prepared, yoghurt fermentation medium is prepared, and the natural yoghurt flavor basic charge is prepared; fermentation treatment is carried out on the yoghurt fermentation medium which takes fresh milk, full cream milk, or nonfat dried milk powder as main basic charge by using the various lactic acid bacteria freeze starters, centrifuging for primary solid-liquid separation; and clear liquid, i.e. the natural yoghurt flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation containsvarious important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which canbe widely applied to various beverages, dairy foods, ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.