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Novel fried wheat essence

A technology of wheat essence and weight percentage, applied in the field of essence, can solve the problems such as the inability to apply miscellaneous grain beverages, and achieve the effect of enhancing the taste

Inactive Publication Date: 2011-07-20
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 multigrain beverages with roasted aroma, and to provide a 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 kind of routine weighing and mixing process, take the present invention of preparing 100g weight as example, its composition is as follows:

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

[0035] Octanoic acid methyl ester 0.003g

[0036] Caprylic acid 0.001g

[0037] Furfural 0.010g

[0038] Bisdisulfide 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-cyclohexen-1-one 0.002g

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

[0046] Fried wheat ketone 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] MCP0.200...

Embodiment 2

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

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

[0062] Octanoic acid methyl ester 0.006g

[0063] Caprylic acid 0.005g

[0064]Furfural 0.030g

[0065] Bisdisulfide 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-cyclohexen-1-one 0.006g

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

[0073] Fried wheat ketone 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] MCP0.400g

[0083] Maltol 0.700g

[0084] Ethyl Maltol 1.200g

[0085] Propylene glycol 95.426g.

Embodiment 3

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

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

[0089] Octanoic acid methyl ester 0.004g

[0090] Caprylic acid 0.003g

[0091] Furfural 0.02g

[0092] Bisdisulfide 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-cyclohexen-1-one 0.004g

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

[0100] Fried wheat ketone 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...

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PUM

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Abstract

The present invention discloses a 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 fried wheat essence provided by the present 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 fried wheat essence provided by the present 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 an essence, in particular to a fried barley essence used in cereal beverages. Background technique [0002] With the improvement of people's quality of life, digestible multigrain foods such as peanut milk beverages and whole grain beverages are becoming more and more popular among consumers. Especially in recent times, due to the impact of the melamine incident on people, more and more people have reported a sense of insecurity towards dairy products, so they have turned their attention to natural green whole grain beverages. It can be said that Multigrain beverages will become the mainstream of the beverage market. As a typical representative of the flavor of multigrain beverages, wheat flavor has been widely used in dairy products. However, these wheat-flavored essences have the aroma of oats or raw wheat when added to multigrain beverages, and cannot be applied to multigrain beverages with roasted aroma. Therefore develo...

Claims

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Application Information

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Patent Type & Authority Patents(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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