Dairy products are the general name of the products after milk, including the products of the raw materials, including alcohol, milk powder, butter, cheese, ice cream, fermented milk, lactic acid bacteria beverages, dairy beverages and artificial butter.
Because people are influenced by Western culture in terms of diet, they are increasingly tended to westernization, advanced and green food, and dairy products as an important source of protein and habitual foods, which are increasing year by year in my country. Because ice cream, fermented milk, lactic acid bacteria beverages, milk beverage and other products have been introduced in the previous few sections, the fragrances used in common can be referred to each other. The following will introduce cheese and the fragrance and fragrance of the products of artificial butter that is closely related to the fragrance of milk.
1. Types of flavors applicable to dairy products
The fragrance used in dairy products is the primary condition that does not damage the inherent aroma of dairy, and is in harmony with the harmony of dairy aroma. From the nature of dairy products, the fragrance required to be added is natural flavor. The following is introduced by the fragrance commonly used for dairy products.
Vanilla (fragrant) incense
Vanilla beans are one of the raw materials for making vanilla sesame. In the preparation of dairy vanilla fragrances, in addition to using natural vanilla spices such as vanilla beans and oil -containing resin, in order to achieve the purpose of changing tone and increase strength Phenol ring glycerin and so on.
Coffee flavor
The aroma of coffee is a thermal decomposition reaction of coffee beans during roasting, and the Marada response is generated. Therefore, the roasting process is very important for the production of coffee aroma. The aroma and taste of Arabic varieties are good. The coffee flavor of the Robasa species is not good, but it has the characteristics of strong bitterness. When perfume, you must choose the appropriate variety and roasting degree according to the purpose, and sometimes use coffee soakery. If coffee immersion can be used as fragrant, and then bran -based sulfuritol, pyrazine (adding orad reaction aroma), fatty acids, t, maltophenol, cyclopin and other single spices The enhancement and change of aroma are made into coffee flavor.
Citrus fragrance
Citrus fragrance is not only widely used for cool drinks, but also one of the important flavors for dairy products.
It mainly includes lemon. Orange. Grapefruit, lime and other types. From the perspective of the raw material, the essential oil obtained by the squeezing method, the distillation method, and the water -soluble essential oil or recovered essential oil distilled when the juice concentrate. In actual use, these essential oils are first extracted with an a water -containing ethanol (for the purpose of removing) to make the flavors rich in water -soluble ingredients in essential oils before using it. The fragrance requirements used by dairy products have a certain strength and natural sense of performance. In order to meet these requirements, basically use distillation or solvent extraction method at the same time to mix the fragrance -free oil -free oil and synthesis oil. Recently, molecular distillation technology has been used to produce high -quality oil -free oil. Some types are made of other citrus oil, which can meet the different needs of aroma. From the perspective of the changing trend of incense type, it has gradually changed from peel to juice.
Fruit fragrance
Fruit flavors suitable for dairy products are headed by strawberries, as well as many varieties such as pineapple, grapes, peaches, and apples. The characteristics of this kind of flavor -natural sense. In order to be suitable for the natural charm of dairy products itself, the fruit flavors used in such products must also have a strong natural sense. In addition, due to the large increase in milk products using fruit juice and pulp, the harmony of the fruit with fruit juice and flesh and the flavor that emphasizes natural sense has become an inevitable trend.
Strawberry fragrance
It is divided into two categories: natural and jam type.
The majority of natural strawberry fragrances used in dairy products. From the perspective of component characteristics, leafyl, alcohol, ghanathe, and maltol in natural ingredients are used as the main aroma, and the aroma of fatty acids is cleverly combined with the aroma of fatty acids. In dairy drinks, use lobe alcohol to emphasize the aroma and enhance the use of lactone
The type of milk is more in line with the hobbies.
Pineapple
The cooked fragrance type with fruit juice in pineapple is the mainstream. The main aroma is composed of sulfate, maltol, and citrus oil centered on hypalide. Sometimes it also uses fruit juice and natural spices. The future development trend is fresh fruit perfume.
Peach fragrance
It is mainly yellow peach type. Recently, white peaches that have emphasized Qingxiang and freshness, and cooked fragrance -like flavors are similar to yellow peaches, but they are more emphasized.
Grape fragrance
There are many types of the top fragrance in grape fragrance consisting of a sweet ethyl ester -like compound and adjacent amino benzoate. Recently, a "giant peak" grape fragrance made of fresh grapes and strong hobbies.
The key to modulating grape flavor is how to inhibit the green smell of fresh grapes and enhance the strength and sweetness of the aroma.
Butter fragrance and enzyme fragrance
In order to make the products such as artificial butter closer to natural foods, the butter flavor of the butter used in these artificial foods has a strong natural flavor. The butter fragrance that can be widely used in family and industry is enzyme spices. This spice is a butter -like spice obtained by dairy components after lipase treatment. It has a unique fatty acid tissue and has a significant taste effect. Compared with home butter flavors, the heat resistance of butter flavor used in the industry is more important. In order to improve thermal resistance, it uses a high -boiling laidone and its precursor substance in the raw materials. Therefore Composition is different.
Second, sour cheese
Auspicious cheese is a long -established dairy product. It is traditional food in Europe and the United States. Their products are strong, do not add flavor, and have unique fermentation odor. Such foods are still in the budding period in most provinces and cities in my country, but it is more difficult to find such foods in other regions in remote areas such as Inner Mongolia, Xinjiang, Qinghai, and Tibet. The sour cheese is divided into two types: hard and soft.
Hard sour cheese
In Europe and the United States and the above -mentioned parts of my country, there are no fragrances. Now more and more products are added to the flavor to satisfy the tastes of most people. Orange, lemon and other citrus fragrances are used in the form of essential oils and vanilla flavors. There are also assorted fruits and honey products. The aroma of flavors is consistent with the aroma of fermented milk and has the effect of uncharacteristic smell. The incense rate is generally about 0.1%.
Soft sour cheese
It has all kinds of products that emphasize natural flavors such as flesh. Natural spices are used together with flavors. Natural spices can be reinforced with fragrances with citrus recycling aroma, fruit immersion, and flesh. The applicable natural things include orange, strawberries, peach, pineapple, etc., which effectively uses the sour characteristics of sour cheese. Natural spices can achieve a natural effect from 0.2%-1%; and the flavors are generally used in flavors with stronger essential oils, with a fragrance rate of 0.1%-0.2%.
Third, artificial butter
Definition: After adding water such as water to the edible oil, plasticized substances or fluid substances made by rapid cooling and stirring. It is generally divided into two categories: household and food industry.
Family artificial cheese
After the milk or milk powder is coordinated with refined edible oil, the butter is delicious, that is, the flavor is added during emulsification. The incense rate varies from 0.01%to 0.1%due to the concentration of flavors. If 0.2%-1%of fermented spices are added at the same time, it can also improve the taste. Due to the existence of emulsifiers, water flavor, oil flavors and emulsion flavors can be used.
Industrial artificial butter
Industrial artificial butter is mainly used to make foods, bread and other foods. The focus of improvement is in terms of hardness and ductility. The artificial butter used in such foods must go through the heating process. What is important to the flavor is its heat resistance and the quality of the aroma after heating. The butter beaten by inert gas is now popular in the Chinese market, and the butter is used in the butter, which uses chocolate, sweet lemon, peanuts and other types of flavors. And there are also products that add plant fat to milk fat, so that all fat content is close to half of natural butter or artificial butter, and is specially used for baking of high -protein and low -calorie bread.
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