Nano pork essence and preparation method thereof

A kind of pork flavor and nano technology, which is applied in the field of nano pork flavor and its preparation, which can solve the problems of product flavor variation, quality impact, and volatile olfactory substances, and achieve the effects of stable aroma, clear solution, and strong strength

Inactive Publication Date: 2009-02-11
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pork flavor prepared at present has the following problems in the application of flavoring products: one, the smelling substances are all volatile, and will be lost at high temperatures to make the flavor of the product unstable; two, under the coexistence of organic matter Pork flavor is prone to change; 3. Meat products are rich in various amin

Method used

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  • Nano pork essence and preparation method thereof
  • Nano pork essence and preparation method thereof
  • Nano pork essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of above-mentioned nano-pork essence, comprises the following steps:

[0029]a. use the concentration of 75~85 parts by weight to be 100% propylene glycol as the solvent to make the concentration of 0.5~1.0 parts by weight be 1% 3-mercapto-2-butanol, the concentration of 0.2~1.0 parts by weight to be 1 % of 3-mercapto-2-butanone, 0.5 to 1.5 parts by weight of 1% methylthiopropyl levulinate, 0.2 to 1.0 parts by weight of 1% diisovaleral, The concentration of 0.2~1.0 parts by weight is 1% 2-methyltetrahydrothiophene, the concentration of 0.4~1.0 parts by weight is 1% 4-methyl-5-acetoxyethylthiazole, 0.2~0.5 parts by weight The concentration of parts is 1% of 2-methyltetrahydrofuran-3-thiol, the concentration of 0.5~1 parts by weight is 1% of 2-methyl-3-furanthiol, the concentration of 0.2~1.0 parts by weight 10% pyruvic acid, 0.5-1.0 parts by weight of 1% 4-methyl-4-furfuryl-pentanone-2, 0.2-1.0 parts by weight of 1% tetrahydrothiophene -3-ketone,...

Embodiment 1

[0033] Example 1 Deploying Pork Essence for Preparation of Nano Essence

[0034] In the beaker, add successively the 3-mercapto-2-butanol (concentration is 1%) of 0.9 parts by weight, the 3-mercapto-2-butanone (concentration is 1%) of 0.46 parts by weight, 1.3 parts by weight Methylthiopropyl levulinate (concentration is 1%), bisisovaleral (concentration is 1%) of 0.54 parts by weight, 2-methyltetrahydrothiophene (concentration is 1%) of 0.4 parts by weight %), 0.5 parts by weight of 4-methyl-5-acetoxyethylthiazole (concentration is 1%), 0.38 parts by weight of 2-methyltetrahydrofuran-3-thiol (concentration is 1%), 0.7 Parts by weight of 2-methyl-3-furanthiol (concentration is 1%), pyruvic acid (concentration is 10%) of 0.46 parts by weight, 4-methyl-4-furfurylthiol of 0.64 parts by weight -pentanone-2 (concentration is 1%), tetrahydrothiophene-3-one (concentration is 1%) of 0.5 parts by weight, 4-methyl-5-hydroxyethylthiazole (concentration is 1%) of 0.96 parts by weight 10...

Embodiment 2

[0035] Example 2 Deploying Pork Flavor for Preparation of Nano Flavor

[0036] In the beaker, add successively the 3-mercapto-2-butanol (concentration is 1%) of 0.8 parts by weight, the 3-mercapto-2-butanone (concentration is 1%) of 0.56 parts by weight, 0.9 parts by weight Methylthiopropyl levulinate (concentration is 1%), 0.5 parts by weight of diisovaleral (concentration is 1%), 0.5 parts by weight 2-methyltetrahydrothiophene (concentration is 1%) ), 0.54 parts by weight of 4-methyl-5-acetoxyethylthiazole (concentration is 1%), 0.48 parts by weight of 2-methyltetrahydrofuran-3-thiol (concentration is 1%), 0.7 parts by weight Parts of 2-methyl-3-furanthiol (concentration is 1%), 0.58 parts by weight of pyruvic acid (concentration is 10%), 4-methyl-4-furfurylthiol of 0.65 parts by weight- Pentanone-2 (concentration is 1%), tetrahydrothiophene-3-one (concentration is 1%) of 0.5 parts by weight, 4-methyl-5-hydroxyethylthiazole of 0.85 parts by weight (concentration is 10 %), ...

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Abstract

The invention discloses a nano pork essence and a corresponding preparation method thereof. The nano pork essence consists of the following components by weight portion: 1 to 15 portions of pork essence, 0.1 to 1 portion of chitosan, 0.025 to 0.75 portion of STPP, 0.15 to 3 portions of glacial acetic acid and rest portions of deionized water. The nano pork essence prepared by the invention can obtain the clear solution and a stable-existing system. The particle size distribution of the nano pork essence is even through the test by a laser particle analyzer and a TEM and the particle size is about 150nm; the thermal sensitivity and slow-release analysis to the nano pork essence by an odor fingerprint analyzer demonstrates that the aroma of the prepared pork essence is stable and dramatically stronger than the common essence solution after the nano pork essence is respectively preserved under the temperature of 120 DEG C for 45 to 60 minutes and preserved under the indoor temperature for 3 to 7 days.

Description

technical field [0001] The invention relates to a flavor enhancer or condiment used in food, in particular to a nano-pork essence and a preparation method thereof. Background technique [0002] Pork flavor is one of the meat flavors, its quality and consumption are of great significance in the domestic and foreign food flavor markets. Various pork-flavored meat products, condiments, and puffed snack foods are also deeply loved by consumers and occupy a considerable proportion in similar products. However, the pork flavor prepared at present has the following problems in the application of flavoring products: one, the smelling substances are all volatile, and will be lost at high temperatures to make the flavor of the product unstable; two, under the coexistence of organic matter Pork flavor is prone to change; 3. Meat products are rich in various amino acids, sugars, vitamins, and fatty acids. Even at room temperature, the olfactory substances added will change slowly, maki...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 肖作兵叶琳沈洁
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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