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Powdered cream essence and preparation method thereof

A technology of cream powder flavor and cream powder, which is applied in the field of flavors and fragrances, can solve the problems of weakened aroma intensity, insufficient flavor aroma, poor stability, etc., and achieve the effects of reducing aroma, good adsorption and dissolution, and improving temperature resistance

Inactive Publication Date: 2018-06-08
浙江杭曼食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing cream powder flavors exist in the form of synthetic fragrance raw materials. This kind of flavor has problems such as insufficient aroma intensity, easy to weaken aroma intensity with time, and poor stability.

Method used

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  • Powdered cream essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A cream powder essence, its raw material comprises by weight: 100 parts of butter enzyme hydrolyzate, 1.5 parts of cream base, 15 parts of maltodextrin and 3 parts of octenyl succinic acid starch;

[0028] The cream fragrance base is composed of the following components in parts by weight: 1 part of diacetyl, 0.41 parts of ethyl acetate, 0.2 parts of 2-heptanone, 0.3 parts of butyl decanolactone, 0.7 parts of gamma caprylactone, 0.05 parts of ethyl ester, 0.2 parts of caprylic acid, 0.3 parts of capric acid, 0.35 parts of ethyl myristate, 0.8 parts of vanillin, 50 parts of caprylic acid glyceride;

[0029] Described cream hydrolyzate is prepared by the steps of following order:

[0030] (1) Mix anhydrous cream and purified water in a ratio of 80:20 by weight, and stir evenly at room temperature to obtain a homogeneous cream mixture;

[0031] (2) Heat the above-mentioned homogeneous cream mixture to 68-70°C, keep it for 30 minutes, then rapidly cool it to 4-5°C for ster...

Embodiment 2

[0038] A cream powder essence, its raw material comprises by weight: 85 parts of cream enzyme hydrolyzate, 3 parts of cream base, 20 parts of maltodextrin and 2.5 parts of octenyl succinic acid starch;

[0039] The cream fragrance base is composed of the following components in parts by weight: 1 part of diacetyl, 0.3 parts of ethyl acetate, 0.2 parts of 2-heptanone, 0.8 parts of butyl decanolactone, 0.7 parts of gamma caprylactone, 0.15 parts of ethyl ester, 0.2 parts of caprylic acid, 0.3 parts of capric acid, 0.35 parts of ethyl myristate, 0.8 parts of vanillin, 50 parts of caprylic acid glyceride;

[0040] Described cream hydrolyzate is prepared by the steps of following order:

[0041] (1) Mix anhydrous cream and purified water in a ratio of 80:20 by weight, and stir evenly at room temperature to obtain a homogeneous cream mixture;

[0042] (2) Heat the above-mentioned homogeneous cream mixture to 68-70°C, keep it for 30 minutes, then rapidly cool it to 4-5°C for sterili...

Embodiment 3

[0049] A cream powder essence, its raw material comprises by weight: 80 parts of cream enzyme hydrolyzate, 3 parts of cream base, 15 parts of maltodextrin and 2.5 parts of octenyl succinic acid starch;

[0050] The cream fragrance base is composed of the following components in parts by weight: 1 part of diacetyl, 0.41 parts of ethyl acetate, 0.2 parts of 2-heptanone, 0.3 parts of butyl decanolactone, 0.7 parts of gamma caprylactone, 0.05 parts of ethyl ester, 0.2 parts of caprylic acid, 0.3 parts of capric acid, 0.35 parts of ethyl myristate, 0.8 parts of vanillin, 50 parts of caprylic acid glyceride;

[0051]Described cream hydrolyzate is prepared by the steps of following order:

[0052] (1) Mix anhydrous cream and purified water in a ratio of 80:20 by weight, and stir evenly at room temperature to obtain a homogeneous cream mixture;

[0053] (2) Heat the above-mentioned homogeneous cream mixture to 68-70°C, keep it for 30 minutes, then rapidly cool it to 4-5°C for sterili...

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Abstract

The invention relates to the field of essence spice, in particular to powdered cream essence and a preparation method thereof. The powdered cream essence is prepared from the following ingredients including cream zymolytes, cream essence substrates, maltodextrin, starch octenyl succinate and the like. The preparation method of the powdered cream essence comprises the following steps of weighing the cream zymolytes, the cream essence substrates, the maltodextrin and the starch octenyl succinate; performing uniform mixing; after the shearing by a high-speed shearing machine at the room temperature, performing shearing by the high-speed shearing machine to obtain lotion; performing spray drying on the lotion to obtain a product of the powdered cream essence. The powdered cream essence provided by the invention uses powdered cream zymolytes as major ingredients; the cream zymolytes are prepared through a series of steps such as enzymolysis; the cream essence exists in a form of microcapsules; the temperature resistance of the powdered cream essence, the use convenience and the fragrance durability can be obviously improved.

Description

technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a cream powder flavor and a preparation method thereof. Background technique [0002] Milk aroma has always been a favorite aroma of consumers and is one of the most widely used aromas in the food industry. However, in the process of food processing, the aroma of milk is easily affected by heat treatment and microorganisms, which makes the finished product produce bad aroma or aftertaste and intensity that cannot meet the requirements. At present, the industry generally improves the fragrance and taste of such products by adding milk flavor enhancers. Cream powder flavor can be used in candy, beverage, cold drink, bakery and snack food as a kind of milk flavor product. [0003] At present, most of the existing cream powder essences exist in the form of synthetic fragrance raw materials, which have problems such as insufficient aroma concentration, easy to weaken aroma inte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/206
Inventor 朱美笑胡卫红高晓冬缪海云聂亚洁
Owner 浙江杭曼食品科技有限公司
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