Soysauce-like essence

Abstract

The invention provides a preparation method of a soysauce-like essence. The soysauce-like essence comprises faint scent spice, fruity spice, sweet spice, acid spice, baking spice, soysauce-like spice and solvents, wherein the faint scent spice comprises hexanal, nonanal and benzaldehyde; the fruity spice comprises ethyl acetate, isoamyl acetate, ethyl isovalerate and the like; the fruity spice comoprises 2-undecanone, eugenol and 3-hydroxy-2-butanone; the acid spice comprises acetic acid and valeric acid; the baking spice comprises methyl pyrazine, furfuryl alcohol and the like; the soysauce-like spice comprises 3-methylthiopropanal, 3-methylthio propanol and the like; and the solvents are propylene glycol and HVP fluid.

Description

technical field

[0001] The invention relates to an essence for food, more specifically a sauce-flavored essence used for seasoning or flavoring dishes. Background technique

[0002] With the increase in the variety of compound sauces and the improvement of people's living standards, the aroma of sauces is becoming more and more popular, such as noodles with sauce, mutton with sauce, diced chicken with sauce, etc., but affected by the processing technology, the aroma of sauce in these foods All have different degrees of loss, resulting in a decline in its flavor quality. Therefore, to keep the sauce-flavor flavor of these foods, they must be regulated and controlled, and the research and development of sauce-flavor essence has become an urgent problem to be solved. At present, the focus of people's research is mainly on the analysis of the volatile aroma components in various sauces, but the research on sauce-flavored essences has not been reported in the literature in China...

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