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Cheese powder flavor and preparation method thereof

A powder essence and cheese technology, which is applied in the field of flavor and fragrance, can solve problems such as coordination, poor high temperature stability, high use cost, and aroma loss, and achieve the effects of good fluidity, low preparation temperature, and low moisture content

Active Publication Date: 2017-01-04
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cheese powder flavor is one of the popular mainstream flavors, widely used in dairy products, baked goods, and snack foods, but the mixed type cheese powder flavor contains anti-caking agents, and the spices are adsorbed on the anti-caking agent carrier, the head aroma is irritating , During transportation and storage, the aroma is seriously lost. The particle size of the spray-dried powder essence is 100-200 μm.
Therefore, both the mixing and spray-drying powder flavors contain anti-caking agents, which dissolve in water and present a small amount of floating matter and sedimentation, which limits their application range, and the mixing-type powder flavors are all prepared with a blending base and a carrier. Does not contain natural aroma components, poor coordination and high temperature stability
However, natural fermented cheese powder, cheese paste or cheese blocks have a long preparation cycle, large amounts of addition, high protein content, and need to be refrigerated, etc., and the cost of use is relatively high.

Method used

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  • Cheese powder flavor and preparation method thereof
  • Cheese powder flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of cheese powder essence, by weight, is prepared from the raw material that comprises following components:

[0054] 3 parts by weight of sulfur-containing flavor ester composition, 0.03 parts by weight of glycerol monooleate, 60 parts by weight of casein hydrolyzate, 3 parts by weight of sodium starch octenyl succinate, 2 parts by weight of sodium caseinate, 79.97 parts by weight of maltodextrin parts by weight, 12 parts by weight of water.

[0055] The preparation method comprises the following steps:

[0056] (1) Weigh casein hydrolyzate and water in the clean stainless steel tank 1 by the above-mentioned proportioning;

[0057] (2) Weigh maltodextrin, sodium starch octenyl succinate, and sodium caseinate into the mixer according to the above ratio, mix well, slowly add to stainless steel tank I under stirring, stir at room temperature until completely dissolved, and then Heating to 60-65°C and keeping it warm, it is the water phase;

[0058] (3) Weigh the ...

Embodiment 2

[0062] A kind of cheese powder essence, by weight, is prepared from the raw material that comprises following components:

[0063] 4 parts by weight of sulfur-containing flavor ester composition, 0.04 parts by weight of glycerol monooleate, 55 parts by weight of casein hydrolyzate, 4 parts by weight of sodium starch octenyl succinate, 2.5 parts by weight of sodium caseinate, 78.46 parts by weight of maltodextrin parts by weight, 16 parts by weight of water.

[0064] The preparation steps are the same as in Example 1.

Embodiment 3

[0066] A kind of cheese powder essence, by weight, is prepared from the raw material that comprises following components:

[0067] 5 parts by weight of sulfur-containing flavor ester composition, 0.05 parts by weight of glycerol monooleate, 50 parts by weight of casein hydrolyzate, 5 parts by weight of sodium starch octenyl succinate, 3 parts by weight of sodium caseinate, 76.95 parts by weight of maltodextrin parts by weight, 20 parts by weight of water.

[0068] The preparation steps are the same as in Example 1.

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Abstract

The invention relates to cheese powder flavor and a preparation method thereof. The cheese powder flavor is prepared from the following raw materials in parts by weight: 3-5 parts by weight of a sulfur-containing flavor ester composition, 0.03-0.05 part by weight of glycerol monooleate, 50-60 parts by weight of a casein hydrolysate, 3-5 parts by weight of starch sodium octenylsuccinate, 2-3 parts by weight of sodium caseinate, 75-80 parts by weight of maltodextrin and 12-20 parts by weight of water. The cheese powder flavor is good in fluidity and low in water content, so that an anti-caking agent does not need to be added into the cheese powder flavor; the cheese powder flavor is instantly soluble, and can be widely applied to leisure food, dairy products, bakery products and the like for providing soft and natural cheese flavor.

Description

technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a cheese powder flavor and a preparation method thereof. Background technique [0002] Cheese powder flavor is one of the popular mainstream flavors, widely used in dairy products, baked goods, and snack foods, but the mixed type cheese powder flavor contains anti-caking agents, and the spices are adsorbed on the anti-caking agent carrier, the head aroma is irritating , The aroma is seriously lost during transportation and storage. The particle size of the spray-dried powder essence is 100-200 μm. Therefore, both the mixing type and spray-drying powder flavors contain anti-caking agents, which dissolve in water and present a small amount of floating matter and sedimentation, which limits their application range, and the mixing type powder flavors are all made of blended fragrance bases and supplemented by carriers. Does not contain natural aroma components, poor coordinatio...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23P10/30
CPCA23L27/20A23P10/30A23P10/35A23V2002/00A23V2200/224A23V2200/15A23V2250/192A23V2250/55A23V2250/5114A23V2300/10
Inventor 鲁玉侠李香莉杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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