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Yogurt flavored food additive and preparation method and application thereof

A technology of food additives and flavors, which is applied in the field of food additives with yogurt flavor and its preparation, which can solve the problems of single flavor and flavor, unresembling appearance, lack of natural feeling, etc., and achieve rich aroma, realistic and natural aroma, and good taste Effect

Active Publication Date: 2015-11-18
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many yogurt-flavored foods on the market often have defects in appearance and spirit. This is because the added yogurt essence is purely formulated from synthetic chemical raw materials and some of them also contain high levels of trans fatty acids.
This kind of simple blending flavor is relatively single, and the lack of natural feeling also brings certain safety hazards

Method used

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  • Yogurt flavored food additive and preparation method and application thereof
  • Yogurt flavored food additive and preparation method and application thereof
  • Yogurt flavored food additive and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 5kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 91.374kg.

[0027] The production process is as follows: 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 45.687kg of soybean oil are added to a jacketed tank under heat preservation at 80°C±5°C, stirred until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 5kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the ...

Embodiment 2

[0029] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 2kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 94.374kg.

[0030] The production process is as follows: add 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 47.187kg of soybean oil into a jacketed tank under heat preservation at 80°C±5°C, stir until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 2kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the tempera...

Embodiment 3

[0032] Ethyl acetate 0.02kg, diacetyl 0.04kg, ethyl butyrate 0.02kg, anhydrous butter hydrolyzate 6kg, limonene 0.075kg, ethyl lactate 0.10kg, acetic acid 0.01kg, ethyl caprate 0.2kg, dibutyl Esters 0.05kg, Benzyl Alcohol 0.015kg, Ethyl Maltol 0.10kg, Ethyl Myristate 1.25kg, Butyl Decalactone 0.15kg, Capric Acid 0.15kg, Mercaptan 0.02kg, Milk Lactone 0.075kg, Butyl Decalactone Lauryl lactone 1.25kg, ethyl vanillin 0.025kg, vanillin 0.075kg, butyric acid 0.001kg, soybean oil 90.374kg.

[0033] The production process is as follows: add 0.025kg of ethyl vanillin, 0.075kg of vanillin, 0.10kg of ethyl maltol and 45.187kg of soybean oil into a jacketed tank under heat preservation at 80°C±5°C, stir until completely dissolved Stop heating; keep warm when the temperature of the interlayer tank drops to 40°C, add 6kg of anhydrous butter enzymatic hydrolyzate and 0.15kg capric acid and stir until completely dissolved, turn off the heat preservation and continue cooling; when the tempera...

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Abstract

The present invention discloses a yogurt flavored food additive and a preparation method and an application thereof. By adding anhydrous butter hydrolysates, the yogurt flavored food additive is more full-bodied and delicate in aroma. By adding the food additive in the food production process, the obtained product has a lifelike and natural yogurt aroma, and the mouthfeel is excellent. The additive contains zero trans fatty acids and at the same time can meet the dual demands of people 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 yoghurt flavor, a preparation method and application thereof. Background technique [0002] In recent years, with the transformation of dietary concepts and the infiltration of Western culture, yogurt has been favored by Chinese people for its unique flavor and rich nutrition, and yogurt-flavored foods are very popular. However, many yogurt-flavored foods on the market often have the defect that the appearance is not the same as the spirit. This is because the added yogurt essence is purely formulated from synthetic chemical raw materials and some of them also contain high levels of trans fatty acids. This simple deployment of essence flavor is relatively single, and the lack of natural feeling has also brought certain safety hazards. Contents of the invention [0003] The object of the present invention is to provide a food additive with yogurt flavor that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 康林芝
Owner GUANGZHOU AOJIAN PERFUME
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