Essence with taste of butter

Abstract

The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.

Description

technical field [0001] The invention belongs to the field of essence, in particular to a buttery essence. Background technique [0002] Butter (Butter) is processed from milk. After the fresh milk is stirred, the thick object in the upper layer is filtered to remove part of the water. It is mainly used as a condiment. The butter flavor products currently on the market are blended with vanillin, ethyl vanillin, and some acids and lactones. The overall aroma is relatively thin, rough and pungent, and the milk flavor is not pure enough. The temperature is not enough, and the milky taste lacks delicateness, roundness, smoothness, and no milky aftertaste. Therefore need to develop a kind of new butter flavor essence. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a butter-flavored essence, which uses anhydrous butter imported from New Zealand as a base material through enzymolysis, and is formulated with different ...

AI Technical Summary

Problems solved by technology

At present, the butter flavor products in the market are blended with vanillin, ethyl vanillin, and some acids and lactones. The overall aroma is relatively thin, rough and pungent, and the milk flavor is not pure enough. The temperature is not enough, the milky taste lacks delicateness, roundness, smoothness, and no milky aftertaste

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