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Unsalted butter granular essence and preparation method thereof

A technique for whipping cream and granules, which is applied to the field of whipped cream granule essence and its preparation, can solve the problems of thin aroma and harsh storage conditions of whipped cream, and achieve the effects of realistic taste, mellow and rich aroma, and improvement of insufficient aroma.

Inactive Publication Date: 2018-08-31
宝可科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a whipped cream granule essence and its preparation method, which is used to solve the problems of harsh storage conditions and weak aroma of the whipped cream prepared by the method in the prior art.

Method used

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  • Unsalted butter granular essence and preparation method thereof
  • Unsalted butter granular essence and preparation method thereof
  • Unsalted butter granular essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0036] This embodiment mainly analyzes the influence of the enzymolysis temperature on the aroma of the reaction product through experiments.

[0037] The temperature of the enzymolysis reaction was explored through Examples 1-3, and the influence of different reaction temperatures on the aroma of the reaction product was obtained. The specific results are shown in Table 1.

[0038] Table 1 Effects of different enzymatic hydrolysis temperatures on the aroma of the reaction product

[0039] raw material

[0040] It can be seen from Table 1 that when the temperature of the enzymolysis reaction in Example 1 is controlled at 45°C, the light cream granule essence prepared in Example 1 is added to 4wt% of the milk powder aqueous solution, and the addition amount is 1wt% of the milk powder aqueous solution. After tasting, the teacher found that the aroma was relatively pure, but the aroma was weak and the mouthfeel was thin; when the temperature of the enzymolysis reaction ...

Embodiment 4～7

[0042] Examples 4-7 mainly analyze the influence of enzymatic hydrolysis time on the aroma of the reaction product through experiments.

[0043] The enzymatic hydrolysis reaction time was explored, and the influence of different reaction time on the aroma of the reaction product was obtained. The results are shown in Table 2.

[0044] Table 2 Effects of different enzymatic hydrolysis times on the aroma of the reaction product

[0045] raw material

[0046] It can be seen from Table 2 that when the enzymolysis reaction time in Example 4 is controlled at 1 hour, the product is added to 4wt% milk powder aqueous solution, and the addition amount is 1wt% of the milk powder aqueous solution. After tasted by the perfumer, it is found that the aroma is relatively pure , but the aroma is weak, and there is a sense of roughness; when the enzymolysis reaction time is controlled at 2h in Example 5, by tasting, it feels that the aroma and mouthfeel are all improved compared with ...

Embodiment 8～11

[0048] Examples 8-11 analyzed the influence of different lipase dosages on the aroma of the reaction product.

[0049] The amount of lipase was explored, and the effect of different lipase amounts on the aroma of the reaction product was obtained. The results are shown in Table 3.

[0050] The impact of the amount of different lipases in table 3 on the aroma of the reaction product

[0051]

[0052]

[0053] As can be seen from Table 3, the mass ratio of whipping cream and lipase consumption is controlled at about 100:0.5 in embodiment 8, by adding the product in the milk powder aqueous solution of 4wt%, the addition is 1wt% of described milk powder aqueous solution, after adjusting After tasting, the perfumer found that the aroma of milk is not strong enough, the taste is not full enough, and it is slightly grainy; the mass ratio of whipped cream and lipase in formula 9 is controlled at about 100:1. After tasting, the aroma of milk is relatively strong , the fullness and...

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Abstract

The invention provides a preparation method of unsalted butter granular essence. The preparation method comprises the following steps of (1) performing sterilization treatment on unsalted butter; (2)then adding lipase, performing an enzymolysis reaction, and after the enzymolysis reaction, performing enzyme deactivation so as to obtain unsalted butter enzymatic hydrolysate; and (3) then making the granular essence from coating materials and the unsalted butter enzymatic hydrolysate. The application of the invention provides the preparation method of the unsalted butter granular essence and the unsalted butter granular essence. Compared with conventional blending essence and simple enzymatic hydrolysate, the natural unsalted butter granular essence disclosed by the invention is mellower and richer in fragrance, realistic in mouth feel and long in aftertaste, can obviously overcome the defects that the conventional blending essence is insufficient in fragrance, weak in mouth feel and the like, and solves the problem that products in the prior art are inconvenient to store and carry. Therefore, the unsalted butter granular essence prepared by the preparation method disclosed by the invention has broad market prospects.

Description

technical field [0001] The invention relates to the field of food-grade essence, in particular to a light cream granule essence and a preparation method thereof. Background technique [0002] Milk flavor is one of the most widely used flavors in the food industry. It can not only add fragrance to food raw materials, correct bad smell in food, but also supplement the lack of original fragrance in food, stabilize and assist the inherent fragrance in food. From animal feed to dips and condiments, from bakery products to coffee mates, from confectionery to low-fat spreads, dairy flavors can be used to imbue non-dairy products with a mastic flavor, delivering more flavor than is possible with 'real ingredients' stronger overall flavor profile. Milky flavors are generally prepared manually by perfumers using edible spices supplemented with edible solvents or other carriers. This method of production is simple, but the aroma is monotonous and not full enough, while natural milky f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/206
Inventor 杨少丽唐甜
Owner 宝可科技(上海)有限公司
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