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Lemon flavored yogurt essence, as well as preparation method and application thereof

A technology of lemon flavor and lemon, which is applied in the application, milk preparations, dairy products and other directions, can solve the problems of preparation method and application of yogurt flavor without lemon flavor, and achieve the effects of convenient large-scale production, coordination of aroma and simple preparation process

Inactive Publication Date: 2018-12-11
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no bibliographical report on lemon-flavored yoghurt essence and its preparation method and application at present

Method used

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  • Lemon flavored yogurt essence, as well as preparation method and application thereof
  • Lemon flavored yogurt essence, as well as preparation method and application thereof
  • Lemon flavored yogurt essence, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A lemon-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0032]

[0033] Above-mentioned lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0034]

[0035] The preparation method of above-mentioned lemon essence, step is as follows:

[0036] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, 1.80g citral, 1.90g citronellol, 1.00g geraniol, 0.20g terpineol, 0.80g citronellyl acetate, 0.90g Styroyl acetate, 0.20g nonanoic acid, 1.40g neryl acetate, 0.10g linalyl acetate, 1.30g lemon oil, 1.00g sweet orange oil, 1.30g ironone, 0.60g eugenol, 0.80g maltol, 0.60 g caryophyllene, 0.90g mass percent concentration of 10% vanillin in propylene glycol solution, 0.90g mass percent concentration of 10% propionic acid in...

Embodiment 2

[0046] A lemon-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0047]

[0048]

[0049] Above-mentioned a kind of lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0050]

[0051] The preparation method of above-mentioned lemon essence, step is as follows:

[0052] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, that is, 4.80g citral, 4.90g citronellol, 3.90g geraniol, 2.00g terpineol, 2.00g citronellyl acetate, 3.20g g styroyl acetate, 2.40g nonanoic acid, 3.50g neryl acetate, 2.30g linalyl acetate, 4.50g lemon oil, 3.40g sweet orange oil, 3.50g ironone, 2.90g eugenol, 1.50g maltol, 1.80g caryophyllene, 2.60g mass percent concentration of 10% vanillin propylene glycol solution, 3.80g mass percent concentrati...

Embodiment 3

[0062] A lemon-flavored yogurt essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0063]

[0064]

[0065] Above-mentioned lemon essence, calculated by mass percentage, its preparation raw material composition and content are as follows:

[0066]

[0067]

[0068] The preparation method of above-mentioned lemon essence, step is as follows:

[0069] According to the composition and content of raw materials used in the preparation of lemon essence, the total raw materials are calculated as 100.0g, 3.30g citral, 3.40g citronellol, 2.45g geraniol, 1.00g terpineol, 1.40g citronellyl acetate, 2.05g Styroyl acetate, 1.30g nonanoic acid, 2.45g neryl acetate, 1.20g linalyl acetate, 2.90g lemon oil, 2.20g sweet orange oil, 2.40g ironone, 1.75g ​​eugenol, 1.15g maltol, 1.20 1g caryophyllene, 1.75g ​​mass percentage concentration is the propylene glycol solution of 10% vanillin, 2.35g mass percentage...

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Abstract

The invention discloses a lemon flavored yogurt essence, as well as a preparation method and application thereof. The lemon flavored yogurt essence is prepared from the following raw materials in certain mass percentage: lemon essence, delta-decanolactone, delta-octanolactone, undecanoic delta-lactone, delta-dodecalactone, decanoic acid, caprylic acid, lauric acid, vanillin, ethyl vanillin, decylaldehyde, hexanoic acid, acetaldehyde, dodecyl aldehyde, heptanal, ethyl acetate, ethyl butyrate, gamma-dodecalactone, gamma-octanoic lactone, heptanolide, 2-methylhexanoic acid, 3-hydroxyl-2-butanone, lactic acid and the like. The preparation method comprises the steps of mixing raw materials for preparing the lemon flavored yogurt essence and uniformly stirring. The lemon flavored yogurt essenceis convenient in raw material source, has vivid featured fragrance and strong natural sense, and is durable and stable. The lemon flavored yogurt essence can be used as a food additive, has a rich lemon flavor, can be used for reinforcing the fermentation sense of fermented milk, fermented milk drink finished products, and brings a natural lemon-flavored taste.

Description

technical field [0001] The invention relates to an edible essence, in particular to a lemon-flavored yoghurt essence and its preparation method and application, belonging to the field of food. Background technique [0002] Lemon has a unique aroma and flavor. Its aroma mainly includes green, fruity and sour aromas. It smells fresh and is deeply loved by people. The lemon-flavored yogurt essence can be used as a food additive, which not only has a strong lemon flavor, but also enhances the fermentation feeling of the final product of fermented milk and fermented milk beverage, bringing a natural taste. Therefore, the development of lemon-flavored yoghurt essence has very important significance. The lemon-flavored yogurt essence uses a convenient source of flavoring raw materials, and has a vivid characteristic aroma, a strong natural feeling, and long-lasting stability. [0003] There are no literature reports on lemon-flavored yoghurt essence and its preparation method and...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/29A23L27/20A23L27/00A23C9/13
CPCA23C9/1307A23L27/00A23L27/12A23L27/20A23L27/203A23L27/29
Inventor 田怀香史雨桦卢卓彦张雅敬
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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