Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material

Abstract

The invention discloses a method for producing milky perfume fragrance increasing agent using sulfur-containing amino acid and sugar as the raw materials to carry out the Maillard reaction. Not only the method has the advantages of simple operation and low cost, but also the produced milky perfume fragrance increasing agent has good fragrance compatibility, can obviously improve the fullness and wettability of milk flavour and prolong the fragrance retaining time in the oral cavity with significant fragrance increasing effect, consequently the grade of milk product can be significantly enhanced after the milky perfume fragrance increasing agent is added into the milk product.

Description

technical field [0001] The invention relates to a method for producing a milk fragrance flavoring agent by Maillard reaction, in particular to a method for producing a milk flavoring flavoring agent by Maillard reaction using sulfur-containing amino acid and sugar as raw materials. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. As a food additive, it plays an important role in improving the taste and quality of milk and milk-flavored foods. With the continuous development of China's economy and the improvement of people's living standards, dairy products And the related food is taking an increasing proportion in people's food chain (including staple food and leisure food). At the same time, consumers have higher and higher requirements for the quality of food when they choose packaged food. Not only to satisfy the preferences of the taste but also to pay attention to whether it is natural, safe and beneficial to health....

AI Technical Summary

Problems solved by technology

[0003] At present, milk flavors sold on the market are mainly produced by chemical synthesis raw materials or biotransformation methods, but because the flavor components of milk are quite complex, at least more than 400 kinds of compounds can be found through modern analysis methods, many of which contain Sulfur and nitrogen-containing compounds exist in extremely low content in milk. They are difficult to obtain by biological methods or traditional chemical synthesis methods, but they have a "finishing" effect on the grade of milk products. From what we can currently obtain Judging from the application effect of some milk flavors in milk fat, although some high-quality products have better application effects, they always feel that there is something missing, and the natural fidelity is insufficient. In addition, adding sulfur-containing and nitrogen-containing compounds directly to milk flavors The effect is not ideal. It can be seen that the simple addition method is not feasible, so independent innovation is the only way out

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