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Food additive with beef tallow fragrance and preparation method and application thereof

A technology for food additives and fragrance, applied in the field of food additives, can solve the problems of dissimilarity, lack of natural feeling, single flavor and flavor, etc., and achieve the effects of realistic and natural aroma of butter, good taste and rich aroma.

Active Publication Date: 2015-11-11
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many butter-flavored foods on the market often have the defect of being similar in appearance and not in spirit, because the added butter flavor is purely prepared from synthetic chemical raw materials.
This purely blended essence has a single flavor and lacks a natural feeling

Method used

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  • Food additive with beef tallow fragrance and preparation method and application thereof
  • Food additive with beef tallow fragrance and preparation method and application thereof
  • Food additive with beef tallow fragrance and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Anhydrous butter hydrolyzate 11.2kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-heptanone 0.08kg, acetic acid 0.06kg, ethyl caprylate 1kg, butyric acid 1.1kg, 2-undecanone 0.06kg , 0.24kg caproic acid, 2kg ethyl dodecanoate, 5kg gamma nonalactone, 3.22kg butyl lauryl lactone, 0.2kg octanoic acid, 1.2kg ethyl pelargonate, 0.6kg decanoic acid, 0.2kg dodecanoic acid , myristic acid 0.1kg, palmitic acid 0.3kg, vanillin 2kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil 63.24kg.

[0027] The production process is as follows: add 2kg of vanillin and 63.24kg of soybean oil into the interlayer tank under heat preservation at 80°C, stir until completely dissolved and then stop heating; keep warm when the temperature drops to 40°C, and add anhydrous butter enzymatic hydrolyzate 11.2kg was stirred until completely dissolved, and the insulation was turned off to continue cooling; when the temperature dropped to 35°C, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-heptanone...

Embodiment 2

[0029] Anhydrous butter hydrolyzate 10kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-heptanone 0.08kg, acetic acid 0.06kg, ethyl caprylate 1kg, butyric acid 1.1kg, 2-undecone 0.06kg, Caproic acid 0.24kg, ethyl dodecanoate 2kg, gamma nonalactone 5kg, butyl laurolactone 3.22kg, caprylic acid 0.2kg, ethyl pelargonate 1.2kg, decanoic acid 0.6kg, dodecanoic acid 0.2kg, Myristic acid 0.1kg, palmitic acid 0.3kg, vanillin 2kg, ethyl maltol 0.5kg, oleic acid 10kg, milk lactone 0.2kg, soybean oil 61.44kg.

[0030] The production process is as follows: add 2kg of vanillin and 61.44kg of soybean oil into a jacketed tank under heat preservation at 80°C, stir until completely dissolved, then stop heating; keep warm when the temperature drops to 40°C, and add anhydrous butter enzymatic hydrolyzate Stir 10kg until completely dissolved, turn off the heat preservation and continue to cool; when the temperature drops to 35°C, add 0.1kg of diacetyl, 0.4kg of ethyl oleate, 0.08kg of 2-heptanone, 0.06kg...

Embodiment 3

[0032] Anhydrous butter hydrolyzate 15kg, diacetyl 0.1kg, ethyl oleate 0.4kg, 2-heptanone 0.08kg, acetic acid 0.06kg, ethyl caprylate 1kg, butyric acid 1.1kg, 2-undecone 0.06kg, Caproic acid 0.24kg, ethyl dodecanoate 2kg, gamma nonalactone 5kg, butyl laurolactone 3.22kg, caprylic acid 0.2kg, ethyl pelargonate 1.2kg, decanoic acid 0.6kg, dodecanoic acid 0.2kg, Myristic acid 0.1kg, palmitic acid 0.3kg, vanillin 2kg, ethyl maltol 0.5kg, oleic acid 6.44kg, milk lactone 0.2kg, soybean oil 60kg.

[0033] The production process is as follows: add 2kg of vanillin and 60kg of soybean oil into a jacketed tank under heat preservation at 80°C, stir until completely dissolved, then stop heating; keep warm when the temperature drops to 40°C, and add anhydrous butter enzymatic hydrolyzate 8.2 kg and stir until completely dissolved, turn off the insulation and continue to cool; when the temperature drops to 35°C, add 0.1kg of diacetyl, 0.4kg of ethyl oleate, 0.08kg of 2-heptanone, 0.06kg of a...

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Abstract

The invention discloses a food additive with beef tallow fragrance and a preparation method and application thereof. A large amount of anhydrous cream zymolyte is added to the food additive with beef tallow fragrance, fragrance is stronger and finer, the food additive is added to the food making process, and the beef tallow fragrance of obtained products is vivid, natural and excellent in taste. The additive is free of trans-fatty acid and can meet the requirements of people for great tastes and health at the same time.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food additive with a buttery flavor and a preparation method and application thereof. Background technique [0002] In recent years, with the change of diet concepts and the infiltration of Western culture, foods with butter flavor are becoming more and more popular. However, many butter-flavored foods on the market often have the defect of being similar in appearance but not in spirit, because the added butter flavor is purely blended from synthetic chemical raw materials. This simple deployment of essence flavor is relatively single, lack of natural feeling. Contents of the invention [0003] The object of the present invention is to provide a food additive with butter flavor that can increase food flavor, enhance mouthfeel, and improve the concept of healthy eating according to the above-mentioned problems existing in the existing butter essence. [0004] Another object of ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 康林芝
Owner GUANGZHOU AOJIAN PERFUME
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