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A cream flavor, fruit and vegetable technology, which is applied in the field of cream flavor processing, can solve the problems of no fruit and vegetable taste, cumbersome operation, etc., and achieve the effect of rich raw materials, moisturizing skin, milky aroma and rich fruit and vegetable aroma
Inactive Publication Date: 2016-10-12
ANHUI JIHONG FOOD
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Abstract
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Problems solved by technology
However, most of the cream flavors currently on the market are mainly milky, and do not contain fruit and vegetable flavors. When using them, other flavors need to be added to enrich the flavor of cream products, and the operation is cumbersome.
Method used
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Embodiment 1
[0015] A natural fruit and vegetable cream flavor, made from the following raw materials in parts by weight: pure fresh milk 65, macadamia nut oil 20, pomegranate seed oil 16, grape seed oil 16, raspberry 10, banana 13, cornstarch 2.2, angelica Aroma yeast 0.4, Lactobacillus germanus 0.4, acetic acid bacteria 0.4, lysozyme 0.03.
[0016] A preparation method of natural fruit and vegetable cream essence, the specific steps comprising:
[0017] (1) Wash the fruits and vegetables, remove impurities, beat them, pass through a 120-mesh sieve, add Angelica aromatizing yeast, Lactobacillus germanus and acetic acid bacteria, mix well, and ferment at a constant temperature of 36°C for 22 hours to enrich nutrition and aroma components , centrifuge at 4°C and 8000 rpm for 10 minutes to obtain the primary precipitate and supernatant A, and freeze-dry the supernatant A at -55°C until there is no moisture to obtain fruit essence. Add 3 times the weight of the primary precipitate to the prim...
Embodiment 2
[0022] A natural fruit and vegetable cream essence, made from the following raw materials in parts by weight: pure fresh milk 68, macadamia nut oil 23, pomegranate seed oil 17, grape seed oil 17, strawberry 14, lotus root 10, cornstarch 2.3, angel fragrance Yeast 0.5, Lactobacillus germanus 0.5, acetic acid bacteria 0.5, lysozyme 0.04.
[0023] Preparation method, with embodiment 1.
Embodiment 3
[0025] A natural fruit and vegetable cream flavor, made of the following raw materials in parts by weight: pure fresh milk 70, macadamia nut oil 25, pomegranate seed oil 18, grape seed oil 18, carrot 16, pepper 9, corn starch 2.4, angel flavor Yeast 0.6, Lactobacillus germanus 0.6, acetic acid bacteria 0.6, lysozyme 0.05.
[0026] Preparation method, with embodiment 1.
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Abstract
The invention discloses natural fruit and vegetable cream essence which is prepared from the following raw materials in parts by weight: 65-70 parts of pure fresh milk, 20-25 parts of macadamia oil, 16-18 parts of pomegranate seed oil, 16-18 parts of grape seed oil, 23-25 parts of fruits and vegetables, 2.2-2.4 parts of corn starch, 0.4-0.6 part of Angel aroma increasing yeast, 0.4-0.6 part of lactobacillus delbrueckii, 0.4-0.6 part of acetic acid bacteria and 0.03-0.05 part of lysozyme. The natural fruit and vegetable cream essence provided by the invention is rich in raw materials, is free of additives, is natural and healthy, has full-bodied milky aroma and fruity aroma, and is mild and full; by virtue of multiple fats and multiple fruits and vegetables, the natural fruit and vegetable cream essence is balanced in nutrition, easy to absorb and capable of moistening skin, improving sleep, enhancing resistance, resisting oxidation and resisting aging; lipase is microbial endoenzyme which is safe and healthy, and the purity reaches 82.3%; after enzymolysis, the aroma is rich, and the quality of the essence is obviously improved; and by virtue of a natural antibacterial nutrient, the nutrition can be increased, and the shelf life can be prolonged.
Description
technical field [0001] The invention mainly relates to the technical field of cream flavor processing, in particular to a natural fruit and vegetable cream flavor. Background technique [0002] Food flavors are mainly used to adjust the flavor of food. It can be a single spice or a combination of complex ingredients. Edible flavorings were mostly extracted from natural raw materials at first, but in the future, the production by synthetic methods has been greatly developed, and the general trend in the past ten years is still to develop natural products. This is caused by consumers considering food from the perspective of "safety". [0003] Cream products need many flavors, not only milk flavor, but also a variety of fruit and vegetable flavors, so as not to appear greasy. However, most of the cream flavors in the current market are mainly milky, and do not contain fruit and vegetable flavors. When using them, other flavors need to be added to enrich the flavor of cream pr...
Claims
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Application Information
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