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Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent

A technology of milk flavor and fragrance, which is applied in the preparation method of milk flavor, milk flavor prepared therefrom, and the field of feed flavor, which can solve the irritation, strong chemical smell, natural aroma and fragrance retention of milk flavor Time difference and other problems, to achieve the effect of enhancing the sense of richness, soft fragrance and long-lasting fragrance, and improving the ability of fragrance retention

Inactive Publication Date: 2011-02-09
上海美农生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The milk flavor formulated in this way often has some shortcomings such as irritating, strong chemical smell, natural aroma and poor fragrance retention time.

Method used

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  • Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent
  • Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent
  • Method for preparing milk flavor essence, prepared milk flavor essence thereof and related feed flavoring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dilute with water in a ratio of 1:1 to 1000g of natural cream, stir and emulsify, then pasteurize at 85°C for 5 minutes, cool down to 40°C after sterilization, add 1.5% lipase Decompose for 4 hours, then raise the temperature to 85°C, keep for 30 minutes to inactivate the enzyme, then dry and concentrate to make a milk flavor essence, and perform sensory evaluation.

[0022] The milk flavor essence prepared above was mixed with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolactone, butyl laurolactone, gamma nonalactone, gamma decanolactone, 2-nonanone , 2-undecanone, and acetoin are mixed, wherein the addition ratio of milk flavor essence is 20%, and the addition ratio of spices is 80%. 35% of ethyl vanillin, 10% of capric acid, 8% of dodecanoic acid, 5% of butyl decanolide, 5% of butyl laurolactone, 5% of gamma nonalactone, 5% of gamma decanolactone 8%, 0.5% of 2-nonanone, 0.5% of 2-undecanone, and 3% of acetoin, and then aging for 12 hours to obtain a fra...

Embodiment 2

[0024] Add ethanol to 1000g of natural cream to dilute at a ratio of 1:1, stir and emulsify, then pasteurize at 85°C for 5 minutes, cool down to 50°C after sterilization, add 0.2% lipase Decompose for 10 hours, then raise the temperature to 85°C, keep for 30 minutes to inactivate the enzyme, then distill and concentrate to make a milk flavor essence, and conduct sensory evaluation.

[0025] The milk flavor essence prepared above was mixed with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolactone, butyl laurolactone, gamma nonalactone, gamma decanolactone, 2-nonanone , 2-undecanone and acetoin, wherein the addition ratio of milk flavor essence is 30%, and the addition ratio of spices is 70%. Among them, ethyl vanillin 30%, capric acid 8%, dodecanoic acid 5%, butyl decanolactone 8%, butyl laurolactone 5%, gamma nonalactone 5%, gamma decanolactone 5%, 0.5% of 2-nonanone, 0.5% of 2-undecanone, and 3% of acetoin, and then aged for 12 hours to obtain a fragrance base, ...

Embodiment 3

[0027] Dilute with water in a ratio of 1:1 to 1000g of natural cream, stir and emulsify, then pasteurize at 85°C for 5 minutes, cool down to 60°C after sterilization, add 10% lipase Decompose for 16 hours, then raise the temperature to 85°C, keep for 30 minutes to inactivate the enzyme, then dry and concentrate to make a milk flavor essence, and perform sensory evaluation.

[0028] The milk flavor essence prepared above was mixed with ethyl vanillin, capric acid, dodecanoic acid, butyl decanolactone, butyl laurolactone, gamma nonalactone, gamma decanolactone, 2-nonanone , 2-undecanone and acetoin, wherein the addition ratio of milk flavor essence is 40%, and the addition ratio of spices is 60%. Among them, 20% ethyl vanillin, 8% capric acid, 6% dodecanoic acid, 6% butyl decanolactone, 5% butyl dodecalactone, 5% propyl nonanolide, 5% propyl decalactone 6%, 0.5% of 2-nonanone, 0.5% of 2-undecanone, and 3% of acetoin, and then aged for 12 hours to obtain a fragrance base, which ...

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Abstract

The invention relates to a method for preparing a milk flavor essence. The method comprises the following steps of: emulsifying, namely adding water or a nonaqueous solvent into a natural cream serving as a raw material and stirring preferably; performing pasteurization at the temperature of 85 DEG C for 5 minutes; performing enzymolysis by using 0.2 to 10 weight percent of lipase at the temperature of between 40 and 60 DEG C for 4 to 16 hours; and performing enzyme destruction at the temperature of 85 DEG C for 30 minutes. The invention also provides the milk flavor essence and a feed flavoring agent prepared from the milk flavor essence. The method for preparing the milk flavor essence has an ingenious design, and is easy and convenient to operate; the milk flavor essence prepared by the method can simulate the natural flavor of a dairy product; the flavor is authentic and natural; and the milk flavor essence has soft flavor and lasting smell; and the smell lasting capacity of the product is suitable, and the method is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to the technical field of flavor, in particular to the technical field of milk flavor, and specifically refers to a method for preparing milk flavor, milk flavor prepared by the method and related feed flavor. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry, mainly used for flavoring cold food, candies, beverages, etc. The milk flavor can also be used to flavor the feed, which can attract food and can significantly improve the palatability of the feed and increase the feed intake of animals. It has a good prospect for promotion and application in the feed industry. Therefore, the development of milk flavor series products has broad market prospects. [0003] But at present, the milk flavor commonly used in feed is mostly made of synthetic monomer raw materials such as vanillin, ethyl vanillin, butyrolactone, etc. . The preparation method is mainly the method of flavoring, th...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23K1/16A23K20/10A23L27/10
Inventor 汤仲毅黄明辉
Owner 上海美农生物科技股份有限公司
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