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Custard essence and preparation method thereof

A technology of egg custard flavor base material and egg custard flavor base is applied in the directions of food ingredients as emulsifiers, food ingredients as odor modifiers, food ingredients as thickeners, etc. and other problems, to achieve the effect of good viscosity, realistic custard flavor and good fluidity

Active Publication Date: 2019-01-01
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on this, it is necessary to address the above-mentioned problems and provide a custard flavor with strong flavor, mellow and good fluidity and a preparation method thereof, so as to solve the problems of flavor stimulation and poor high-temperature stability of the blended custard flavor

Method used

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  • Custard essence and preparation method thereof

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preparation example Construction

[0041] The preparation of the milk flavor essence base material used in the embodiment is as follows:

[0042] Milk flavor base material is prepared from reaction substrate and immobilized lipase, add 100U immobilized lipase SY-E100 per gram of reaction substrate;

[0043] The reaction substrate includes the following raw materials in weight percentage: 20% of anhydrous milk fat, 10% of δ-laurolactone, 3% of 95wt% ethanol solution, 6% of deionized water, and 61% of propylene glycol.

[0044] The preparation method comprises the following steps:

[0045] Heat the anhydrous milk fat to 50°C, after the anhydrous milk fat is completely dissolved, add lactone, 95wt% ethanol solution, deionized water and propylene glycol, stir for 15 minutes to mix evenly, add immobilized lipase SY-E100, and stir at a constant temperature of 50°C React for 48 hours, filter with a 100-mesh filter cloth, and the filtrate is the milk flavor base material.

[0046] The preparation of the custard essen...

Embodiment 1

[0051] A custard essence prepared from the following raw materials in percentage by weight:

[0052] Custard flavor base 12%, mono- and diglycerin oleate 0.3%, propylene glycol fatty acid ester 0.5%, milk flavor base material 20%, egg milk flavor base material 10%, sodium carboxymethylcellulose 0.3%, sucrose Fatty acid ester (HLB=15) 0.3%, water 56.6%.

[0053] The preparation method comprises the following steps:

[0054] 1) Weigh the custard base, mono- and diglycerin oleate, and propylene glycol fatty acid ester into a clean stainless steel tank according to the proportion, mix, stir and heat to 65-70°C to keep warm, and it becomes the oil phase;

[0055] 2) Weigh the milk flavor base material, egg milk flavor base material, water, sucrose fatty acid ester and thickener according to the proportion, mix, stir and heat to 65-70°C and keep it warm to form the water phase;

[0056] 3) While stirring, slowly pour the oil phase into the water phase, and then emulsify at 6000 rp...

Embodiment 2

[0058] A custard essence prepared from the following raw materials in percentage by weight:

[0059] Custard flavor base 11%, mono- and diglycerin oleate 0.3%, propylene glycol fatty acid ester 0.5%, milk flavor base material 17.5%, egg milk flavor base material 12.5%, sodium carboxymethylcellulose 0.4%, sucrose Fatty acid ester (HLB=15) 0.2%, water 57.6%.

[0060] The preparation method is the same as in Example 1.

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Abstract

The invention discloses egg-milk pulp essence and a preparation method thereof. The egg-milk pulp essence is prepared from the following raw materials in percentage by weight: 10-12% of egg milk essence base, 0.4-0.8% of an oil phase emulsifier, 15-20% of a milk flavour essence base material, 10-15% of an egg milk flavour essence base material, 0.3-0.5% of a thickening agent, 0.1-0.3% of a water phase emulsifier and 50-70% of water, wherein the sum of weight percents of the raw materials is 100%. The prepared egg-milk pulp essence is realistic in flavour, resists to high temperature and has a certain viscosity and excellent liquidity, and the egg-milk pulp essence can be added into food such as baked food, flour products, dairy products and candies as an essence additive, so as to provide a realistic egg-milk flavour.

Description

technical field [0001] The invention relates to the field of edible spice preparation, in particular to an egg milk syrup essence and a preparation method thereof. Background technique [0002] Custard flavor is one of the traditional mainstream flavors that have always been popular, and it is widely used in foods such as baked goods, sandwiches, dairy products and snack foods. The commercially available custard flavor is prepared from custard flavor base, water, thickener and emulsifier through stirring, emulsifying, thickening and colloid milling. The paste-like essence prepared by this method has no other flavoring ingredients except the blended fragrance base. In the blended fragrance base, the milk-flavored ingredients are mostly lactones, free fatty acids with medium and low carbon chains, and methyl ketones. , aldehydes, and medium-carbon chain alcohols, and lactones contribute greatly to the milk taste. If the amount of lactones added is too large, the high temperat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2200/15A23V2200/242A23V2200/222
Inventor 鲁玉侠李香莉杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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