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Black soybean milk flavor and preparation method and application thereof

A black soybean milk essence and a technology for black soybean milk are applied in application, food preparation, food science and other directions, and can solve the problems of unseen black soybean milk essence preparation method, complicated processing technology, loss of aroma, etc., and achieve soft aroma and high fidelity. , the effect of enhancing the taste

Inactive Publication Date: 2013-09-04
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

However, the processing technology of black bean beverage is complicated, and a little carelessness will cause a change in flavor, and the aroma will be lost during the heating process, so there is an urgent need for essence to enhance the aroma and coordinate the taste
But do not see the relevant report of black soybean milk essence preparation method at present both at home and abroad

Method used

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  • Black soybean milk flavor and preparation method and application thereof
  • Black soybean milk flavor and preparation method and application thereof
  • Black soybean milk flavor and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 0.01g of isovaleraldehyde, 0.001g of primary alcohol, 0.001g of isoamyl alcohol, 0.1g of hexanal, 0.001g of 2-methylpyrazine, 0.0015g of furfural, 0.007g of trans-2-hexenal, 0.001g of furfuryl alcohol, Hexanol 0.02g, 2-heptanone 0.006g, heptanal 0.004g, 2-acetylfuran 0.001g, 2,5-dimethylpyrazine 0.001g, 2,3-dimethylpyrazine 0.001g, trans -2-Heptenal 0.002g, 5-Methylfurfural 0.002g, Benzaldehyde 0.001g, Heptanol 0.001g, 1-Octen-3-ol 0.001g, 2-Pentylfuran 0.01g, Octanal 0.001g , 2-acetylthiazole 0.001g, trans-2-octenal 0.002g, octanol 0.001g, nonanal 0.01g, decanal 0.001g, trans, trans-2,4-nonadienal 0.001g, trans -2-decenal 0.002g, 2-undecenone 0.001g, trans, trans-2,4-decadienal 0.02g, trans-2-undecenal 0.001g, propylene glycol 99.6g, mix and stir evenly, Put it into a sealed tank and leave it to stand for aging for 15 days, then pack it separately to obtain the black soybean milk essence.

Embodiment 2

[0017] 0.02g of isovaleraldehyde, 0.005g of primary alcohol, 0.004g of isoamyl alcohol, 0.6g of hexanal, 0.003g of 2-methylpyrazine, 0.004g of furfural, 0.01g of trans-2-hexenal, 0.004g of furfuryl alcohol, Hexanol 0.06g, 2-heptanone 0.01g, heptanal 0.01g, 2-acetylfuran 0.003g, 2,5-dimethylpyrazine 0.004g, 2,3-dimethylpyrazine 0.004g, trans -2-Heptenal 0.008g, 5-Methylfurfural 0.006g, Benzaldehyde 0.003g, Heptanol 0.003g, 1-Octen-3-ol 0.003g, 2-Pentylfuran 0.004g, Octanal 0.003g , 2-acetylthiazole 0.003g, trans-2-octenal 0.006g, octanol 0.006g, nonanal 0.04g, decanal 0.003g, trans, trans-2,4-nonadienal 0.003g, trans -2-decenal 0.006g, 2-undecenone 0.003g, trans, trans-2,4-decadienal 0.04g, trans-2-undecenal 0.003g, propylene glycol 99.2g, mix and stir evenly, Put it into a sealed tank and leave it to stand for aging for 15 days, then pack it separately to obtain the black soybean milk essence.

Embodiment 3

[0019] 0.01g of isovaleraldehyde, 0.003g of primary alcohol, 0.002g of isoamyl alcohol, 0.2g of hexanal, 0.002g of 2-methylpyrazine, 0.0025g of furfural, 0.009g of trans-2-hexenal, 0.003g of furfuryl alcohol, Hexanol 0.05g, 2-heptanone 0.008g, heptanal 0.008g, 2-acetylfuran 0.002g, 2,5-dimethylpyrazine 0.001g, 2,3-dimethylpyrazine 0.004g, trans -2-Heptenal 0.005g, 5-Methylfurfural 0.004g, Benzaldehyde 0.002g, Heptanol 0.003g, 1-Octen-3-ol 0.002g, 2-Pentylfuran 0.006g, Octanal 0.002g , 2-acetylthiazole 0.002g, trans-2-octenal 0.005g, octanol 0.004g, nonanal 0.03g, decanal 0.002g, trans, trans-2,4-nonadienal 0.002g, trans -2-decenal 0.004g, 2-undecenone 0.002g, trans, trans-2,4-decadienal 0.03g, trans-2-undecenal 0.002g, propylene glycol 99.4g, mix and stir evenly, Put it into a sealed tank and leave it to stand for aging for 15 days, then pack it separately to obtain the black soybean milk essence.

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Abstract

The invention discloses a black soybean milk flavor and a preparation method and an application thereof. The flavor comprises isovaleric aldehyde, methyl alcohol, isopentyl alcohol, hexanal, 2-methylpyrazine, furfural, trans-2-hexenal, furfuryl alcohol, hexyl alcohol, 2-heptanone, heptanal, 2-acetylfuran, 2, 5-methylpyrazine, 2, 3-dimethyl pyrazine, trans-2-heptenal, 5-methyl-furfural, benzaldehyde, heptanol, 1-octen-3-alcohol, 2-pentyl-furan, caprylaldehyde, 2-acetyl thiazole, trans-2-octenyl aldehyde, octanol, nonanal, capraldehyde, trans,trans-2,4-nonadienal, trans-2-decenal, 2-undecanone,trans,trans-2,4-heptadienal, trans-2-undecenal and propylene glycol. The method comprises the following steps: evenly mixing the above constituents, stewing and curing for 15 days, subpackaging to obtain the black soybean milk flavor. The flavor has convenient raw materials sources, mild fragrance and high naturalness, and is applied to preparing the beans products, is especially used for preparing black soybean milk beverage, not only can enhance mouthfeel, but also can better cover soil mildewed flavor brought by beans in basic materials.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a black soybean milk essence and a preparation method and application thereof. Background technique [0002] Black soybeans are rich in nutrition, rich in protein, potassium, magnesium, calcium, B vitamins and other nutrients, as well as soluble dietary fiber and isoflavone health substances. Anti-aging and anti-aging, deeply loved by people. Black soybean milk has the characteristics of high protein and low calorie. Its protein content is as high as 36-40%, rich in 18 kinds of amino acids, 19 kinds of oils, unsaturated fatty acid content of 80%, and absorption rate of over 95%. In addition to the demand for fat, it also has the effect of lowering blood cholesterol. Because black beans basically do not contain cholesterol, only contain phytosterols, and phytosterols are not absorbed and utilized by the human body, but they can inhibit the body from absorbing cholesterol and redu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 及晓东许彩虹
Owner 广州市凯虹香精香料有限公司
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