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Novel fried wheat essence

A new type of wheat flavoring technology, applied in the field of flavorings, can solve the problems of being unable to apply miscellaneous grain beverages, and achieve the effect of enhancing the taste

Inactive Publication Date: 2009-12-16
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defect that the current wheat flavor essence cannot be applied to miscellaneous grain beverages with roasted aroma, and to provide a new type of fried wheat flavor essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation of the present invention is a conventional weighing and mixing process. Taking the preparation of the present invention weighing 100 g as an example, the composition is as follows:

[0034] 5-methyl-6,7-dihydrocyclopentylpyrazine 0.010g

[0035] Methyl caprylate 0.003g

[0036] Caprylic acid 0.001g

[0037] Furfural 0.010g

[0038] Disulfide 0.001g

[0039] Furanone 0.020g

[0040] 2-acetylthiophene 0.010g

[0041] 5,6,7,8-tetrahydroquinoxaline 0.010g

[0042] 2,6-Dimethylpyrazine 0.001g

[0043] 2,4,6-triisobutyl-1,3,5-dithiazine 0.001g

[0044] 3-methyl-2-cyclohexene-1-one 0.002g

[0045] 2,3,5-Trimethylpyrazine 0.020g

[0046] Fried mandrone 0.600g

[0047] 2,3-Pentanedione 0.020g

[0048] Methyl furoate 0.080g

[0049] Furfuryl thioacetate 0.002g

[0050] 2-acetylfuran 0.040g

[0051] 2-pentanone 0.002g

[0052] 2-Acetylpyrrole 0.020g

[0053] 2-acetylpyrazine 0.200g

[0054] 2,3,5,6-Tetramethylpyrazine 0.100g

[0055] MCP 0.200g

[0056] Maltol 0.500g

...

Embodiment 2

[0060] When preparing a 100g weight of the present invention, its composition is as follows:

[0061] 5-methyl-6,7-dihydrocyclopentylpyrazine 0.020g

[0062] Methyl caprylate 0.006g

[0063] Caprylic acid 0.005g

[0064] Furfural 0.030g

[0065] Didisulfide 0.002g

[0066] Furanone 0.040g

[0067] 2-acetylthiophene 0.040g

[0068] 5,6,7,8-tetrahydroquinoxaline 0.030g

[0069] 2,6-Dimethylpyrazine 0.005g

[0070] 2,4,6-triisobutyl-1,3,5-dithiazine 0.004g

[0071]3-methyl-2-cyclohexene-1-one 0.006g

[0072] 2,3,5-Trimethylpyrazine 0.050g

[0073] Stir-fried mandrone 1.200g

[0074] 2,3-Pentanedione 0.060g

[0075] Methyl furoate 0.100g

[0076] Furfuryl thioacetate 0.008g

[0077] 2-acetylfuran 0.080g

[0078] 2-pentanone 0.008g

[0079] 2-Acetylpyrrole 0.080g

[0080] 2-acetylpyrazine 0.300g

[0081] 2,3,5,6-Tetramethylpyrazine 0.200g

[0082] MCP 0.400g

[0083] Maltol 0.700g

[0084] Ethyl maltol 1.200g

[0085] Propylene glycol 95.426g.

Embodiment 3

[0087] When preparing a 100g weight of the present invention, its composition is as follows:

[0088] 5-methyl-6,7-dihydrocyclopentylpyrazine 0.015g

[0089] Methyl octanoate 0.004g

[0090] Caprylic acid 0.003g

[0091] Furfural 0.02g

[0092] Didisulfide 0.002g

[0093] Furanone 0.03g

[0094] 2-acetylthiophene 0.035g

[0095] 5,6,7,8-Tetrahydroquinoxaline 0.02g

[0096] 2,6-Dimethylpyrazine 0.003g

[0097] 2,4,6-triisobutyl-1,3,5-dithiazine 0.003g

[0098] 3-methyl-2-cyclohexene-1-one 0.004g

[0099] 2,3,5-Trimethylpyrazine 0.03g

[0100] Stir-fried mandrone 1g

[0101] 2,3-Pentanedione 0.04g

[0102] Methyl furoate 0.09g

[0103] Furfuryl thioacetate 0.006g

[0104] 2-acetylfuran 0.06g

[0105] 2-pentanone 0.007g

[0106] 2-acetylpyrrole 0.05g

[0107] 2-acetylpyrazine 0.25g

[0108] 2,3,5,6-Tetramethylpyrazine 0.15g

[0109] MCP 0.3g

[0110] Maltol 0.6g

[0111] Ethyl maltol 1g

[0112] Propylene glycol 96.278.

[0113] When using the present invention, the general addition ...

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PUM

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Abstract

The invention discloses a novel fried wheat essence, comprising 2-acetylthiophene, furanone, 2,3-pentanedione, 3-methyl-2-cyclohexenyl-1-one, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydrocyclopentylpyrazine, 2-acetylpyrazine, tricin, furfuryl thioacetate, biradical disulfide and propylene glycol. The invention not only has fried wheat fragrance and but also can be used in the coarse grain beverage after baking, in particular to wheat smell milk beverage. Meanwhile, the invention can better enhance the mouthfeel and cover the bilgy odour and musty taste of legume coarse grain in base materials.

Description

Technical field [0001] The invention relates to a flavor, in particular to a new type of roasted wheat flavor used in cereal beverages. Background technique [0002] With the improvement of people's quality of life, easily digestible grain products such as peanut milk beverages and whole grain beverages are becoming more and more popular among consumers. Especially in the recent period, due to the impact of the melamine incident on people, more and more people report extremely insecure about dairy products, so they have set their sights on the natural and green whole grain beverages. Multigrain beverages will become the mainstream of the beverage market. As a typical representative of the aroma of whole grain beverages, wheat flavor has been widely used in dairy products. However, these wheat flavors have the aroma of oats or raw wheat when added to whole grain beverages, and cannot be used in multi-grain beverages with roasted aroma. Therefore, the timely development of a flavor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A23L2/64
Inventor 及晓东
Owner 广州市凯虹香精香料有限公司
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