Banana essence for dairy products

A technology for banana essence and dairy products, applied in the direction of food science, can solve problems such as unclean aroma, lack of natural feeling, and blunt aroma, and achieve the effect of enhancing natural feeling.

Inactive Publication Date: 2019-03-12
徐州汇尔康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, banana flavors are all prepared by adding a large amount of isoamyl ester monomers. The aroma is blunt and lacks natural feeling, and it cannot be well integrated with dairy products. The outstanding performance is that the aroma is strong and separated from the main body of the beverage. The market practice is to add sweet orange oil, lemon oil or banana extract to the formula. Although these methods can enhance the natural feeling, they are prone to new problems such as unclean aroma or unstable system, and more importantly, they cannot be well formulated. Realize the natural combination of flavor and dairy products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A banana essence for dairy products, the raw materials in the formula are composed by weight percentage: 1% isoamyl acetate, 1% isoamyl isovalerate, 2% vanillin, 5% isoamyl butyrate, 15 % ethyl caproate, 8% ethyl butyrate, 5% ethyl octanoate, at this time, the banana flavor used for dairy products does not have a strong natural sense.

Embodiment 2

[0010] A kind of banana essence for dairy products, the raw material in the prescription is composed respectively by weight percentage: 5% isoamyl acetate, 5% isoamyl isovalerate, 4% vanillin, 13% isoamyl butyrate, 20% % ethyl caproate, 10% ethyl butyrate, 7% ethyl caprylate, at this time, the banana flavor and flavor used for dairy products can not be well combined with dairy products.

Embodiment 3

[0012] A banana essence for dairy products, the raw materials in the formula are composed by weight percentage: 3% isoamyl acetate, 3% isoamyl isovalerate, 3% vanillin, 9% isoamyl butyrate, 17 % ethyl caproate, 9% ethyl butyrate, 6% ethyl octanoate, at this time, the banana flavor used for dairy products can enhance the natural flavor of banana flavor, and can make the flavor well combined with dairy products.

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PUM

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Abstract

The present invention discloses a banana essence for dairy products. A formula comprises the following raw materials in percentages by weight: 1-5% of isoamyl acetate, 1-5% of isoamyl isovalerate, 2-4% of vanillin, 5-13% of isoamyl butyrate, 15-20% of ethyl hexanoate, 8-10% of ethyl butyrate and 5-7% of ethyl octanoate. The product prepared by the method can enhance natural feeling of the banana essence, enables the banana essence to be better combined with the dairy products, and avoids problems that aroma is dispersed and separated from drink subjects.

Description

technical field [0001] The invention discloses a banana essence for dairy products. Background technique [0002] At present, banana flavors are prepared by adding a large amount of isoamyl ester monomers. The aroma is blunt and lacks natural feeling, and it cannot be well integrated with dairy products. The outstanding performance is that the aroma is strong and separated from the main body of the beverage. The market practice is to add sweet orange oil, lemon oil or banana extract to the formula. Although these methods can enhance the natural feeling, they are prone to new problems such as unclean aroma or unstable system, and more importantly, they cannot be well formulated. Realize the natural combination of flavor and dairy products. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a banana flavor for dairy products, which can enhance the natural feeling of banana flavor on the one han...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 李井峰
Owner 徐州汇尔康食品有限公司
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