Condensed milk essence containing natural cream enzymatic hydrolysate

Abstract

The invention discloses a condensed milk essence containing natural cream enzymatic hydrolysate. The condensed milk essence is characterized by mainly comprising alcohol, delta-decalactone, delta-dodecalactone, 4-methyl-5-beta-hydroxyethyl thiazole (sulfurol), furanone, vanillin, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, ethyl butyrate, ethyl acetate and cream enzymatic hydrolysate. By using the natural cream enzymatic hydrolysate as a main component, the condensed milk essence has fuller mouthfeel and softer, more realistic and more natural fragrance and flavor in comparison with other condensed milk essences. The stability and fragrance quality of the condensed milk essence is superior to that of domestic similar essence products. As a food additive, the prepared condensed milk essence is used for enhancing flavor of final products such as foods and beverages, endows the products with natural tastes, and can obviously improve and increase inherent quality of flavored products.

Description

technical field [0001] The invention relates to a condensed milk essence containing natural butter enzymatic hydrolyzate, which relates to the technical field of fine chemicals, in particular to the technical field of edible essence, and is used as a food additive. Background technique [0002] At present, the raw materials for the production of traditional condensed milk flavors are mainly some artificially synthesized monomeric fragrance materials. Although the condensed milk flavors produced by using these fragrance materials have a certain condensed milk flavor, the use of synthetic flavor materials affects the natural flavor of condensed milk in the essence. Compared with the aroma of real condensed milk, it has the disadvantages of insufficient natural feeling and poor aroma stability, and the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell, which is not natural, resulting in poor aroma a...

AI Technical Summary

Problems solved by technology

[0002] At present, the raw materials for the production of traditional condensed milk flavors are mainly some artificially synthesized monomeric aroma materials. Although the condensed milk flavors produced by using these aroma materials have a certain condensed milk flavor, the use of synthetic flavor materials affects the natural flavor of condensed milk in the essence. Compared with the aroma of real condensed milk, it has the disadvantages of insufficient natural feeling and poor aroma stability, and the main aroma raw materials traditionally used are often chemically synthesized products, which will produce a certain chemical smell, which is not natural, resulting in poor aroma and fragrance effect , is not popular with consumers, and is subject to certain restrictions in the application field of the product