A color-flavor safe three-effect food smoking liquid and its preparation method

A smoke liquid and food technology, applied in the field of food additives, can solve problems such as hygiene and safety problems that cannot be ignored, endanger human health, poor coloring, etc., achieve overall sensory score and browning degree improvement, alleviate irritating odor, preparation method simple effect

Active Publication Date: 2011-12-28
郭秀云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a long history and is still widely used at present, but the health and safety problems caused by this method cannot be ignored, especially a series of carcinogenic, teratogenic and mutagenic substances such as polycyclic aromatic hydrocarbons, formaldehyde and heterocyclic amines, which are harmful to the human body healthy
Although the development and application of ordinary smoked liquids have solved the main defects of traditional smoking methods, these smoked liquids generally have deficiencies in the production of smoked color, either cannot make food smoked, or the color is poor

Method used

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  • A color-flavor safe three-effect food smoking liquid and its preparation method
  • A color-flavor safe three-effect food smoking liquid and its preparation method
  • A color-flavor safe three-effect food smoking liquid and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The dosage of each component of the smoke liquid: 6kg of ribose, 5kg of glycine, 5kg of vitamin B1, 0.5kg of sodium erythorbate, 35kg of water, 5kg of guaiacol, 9.5kg of furfural, 12kg of acetic acid, 10kg of Ethyl acetate, 2 kg of ethanol, 8 kg of Tween 65, 2 kg of sodium polyacrylate.

[0056] Preparation method: mix ribose, glycine, vitamin B1, sodium erythorbate and water for 5-10 minutes, keep the reaction at 30°C for 20 minutes, and then emulsify with guaiacol, furfural, acetic acid, ethyl acetate, ethanol, Agent Tween 65 and sodium polyacrylate were mixed evenly.

Embodiment 2

[0058] The dosage of each component of the smoke liquid: 5kg of glucose, 1kg of alanine, 1kg of vitamin B1, 1kg of sodium erythorbate, 35kg of water, 7kg of eugenol, 10kg of 5-methylfurfural, 18kg of formic acid , 10kg of methyl propionate, 2kg of ethanol, 8kg of Span 60, and 2kg of sodium polyacrylate. Taking the weight of the above components as 100%, add tea tree extract in an amount of 10% by weight of the above components.

[0059] Preparation method: mix glucose, alanine, vitamin B1, sodium erythorbate and water for 5-10 minutes, keep at 20°C for 30 minutes, then mix with eugenol, 5-methylfurfural, formic acid and methyl propionate , ethanol, Span 60 and sodium polyacrylate were mixed evenly, and after 5 minutes, 10% of the tea tree extract by weight was added and mixed evenly.

[0060] The preparation method of the tea tree extract: soak the wood sawdust of the tea tree in distilled water 3 times the weight of the sawdust, vibrate and extract at 60° C. for 3 hours, fil...

Embodiment 3

[0062] The dosage of each component of the smoke liquid: 2kg of xylose, 5kg of arginine, 6kg of vitamin B1, 2kg of sodium erythorbate, 43kg of water, 7kg of 4-methylguaiacol, 6kg of 2-acetyl Furan, 15kg of propionic acid, 2kg of propyl gallate, 2kg of ethanol, 8kg of Span 80 and 2kg of sodium polyacrylate are mixed, and the weight of the above components is 100%, and then 5% of the weight of the above components is added beech wood extract, 5% cypress branch extract.

[0063] Preparation method: mix xylose, arginine, vitamin B1, sodium erythorbate and water for 5-10 minutes, keep at 25°C for 25 minutes, then mix with 4-methylguaiacol, acetylfuran, propionic acid , propyl gallate, ethanol, Span 80 and sodium polyacrylate were mixed evenly, and after 6 minutes, beech wood extract and cypress branch extract were added and mixed evenly.

[0064] The extract was prepared as follows:

[0065] The beech wood sawdust was soaked in distilled water 3 times the weight of the sawdust, s...

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PUM

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Abstract

The invention discloses a color, flavor and safety three-effect food fumeol and its preparation method. The fumeol provided by the invention contains the following main components of: a phenol substance, a carbonyl compound, an organic acid substance, an ester matter, ethanol, reducing sugar, amino acid, an emulsifier, sodium polyacrylat, B vitamins, sodium erythorbate and water. In addition, oneor more components selected from a group consisting of a tea tree extract product, a beech extract product, a cypress branch extract product and a fruit tree extract product can also be added. The preparation method of the fumeol is simple, is easy to operate in batch production, and has good repeatability; the preparation process requires no smoke, is safe and protects the environment; and smoked products prepared by the use of the fumeol has a good local flavor as well as good color. Therefore, the food fumeol provided by the invention has an extensive application prospect.

Description

technical field [0001] The invention belongs to the technical field of food additives, and relates to a color-flavor-safe three-effect food smoking liquid and a preparation method thereof. Background technique [0002] In view of the attractive color and good flavor of smoked food, it has certain preferences all over the country. The traditional food smoking method is to heat smoky materials such as wood and wood chips with electricity or charcoal fire to the point where the smoke is burned to generate a large amount of dense smoke for smoking. This method has a long history and is still widely used at present, but the health and safety problems caused by this method cannot be ignored, especially a series of carcinogenic, teratogenic and mutagenic substances such as polycyclic aromatic hydrocarbons, formaldehyde and heterocyclic amines, which are harmful to the human body healthy. Although the development and application of ordinary smoked liquids have solved the main defe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3409
Inventor 彭增起朱易沈明霞
Owner 郭秀云
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