Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of food additive with butter fragrance and its preparation method and application

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: 2017-06-27
GUANGZHOU AOJIAN PERFUME
View PDF5 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of food additive with butter fragrance and its preparation method and application
  • A kind of food additive with butter fragrance and its preparation method and application
  • A kind of food additive with butter fragrance and its preparation method and application

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a food additive with butter flavor, its preparation method and application. The food additive with butter flavor of the present invention is added with a large amount of anhydrous butter enzymatic hydrolyzate, the aroma is richer and more delicate, and when added in the food production process, the resulting product has a realistic and natural butter aroma and good taste. The additive of the present invention is zero trans fatty acid, which can satisfy people's dual requirements for delicious taste and health.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26A23L27/00
Inventor 康林芝
Owner GUANGZHOU AOJIAN PERFUME
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com