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Formulated beef oily essence and preparation method thereof

A beef oil, blending type technology is applied in the field of food additives to achieve the effects of good flavoring effect, good stability and good aroma and fragrance

Inactive Publication Date: 2013-05-08
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended beef oil-like essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the problem of the stability of the aroma of beef oil-like essence in spicy noodle vegetarian food

Method used

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  • Formulated beef oily essence and preparation method thereof
  • Formulated beef oily essence and preparation method thereof
  • Formulated beef oily essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw material formula is shown in Table 1:

[0019]

[0020]

[0021] The preparation method of above-mentioned beef oily essence, comprises the steps:

[0022] Dilute the 1st to 24th monomer aroma raw materials in Table 1 except 25 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 1. After the dilution is completed, follow the dilutions described in Table 1. The addition amount of weight percent is combined, and finally use first-grade soybean oil as solvent to make up 100% and make flavor finished product.

[0023] The above-mentioned monomer fragrance raw materials are all commercially available products, and can be purchased directly from the market.

Embodiment 2

[0025] The raw material formula is shown in Table 2:

[0026]

[0027]

[0028] The preparation method of above-mentioned beef oily essence, comprises the steps:

[0029] Dilute the 1-24 single fragrance materials in Table 2 except 25 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 2. After the dilution is completed, follow the dilutions described in Table 2 The addition amount of weight percent is combined, and finally use first-grade soybean oil as solvent to make up 100% and make flavor finished product.

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Abstract

The invention relates to a formulated beef oily essence and a preparation method thereof. The essence comprises the following raw materials: 2-methyl-3-furanethiol, bis (2-methyl-3-furanethiol), 4-ethyloctanoic acid, furanone, octanoic acid, oleic acid, 2,3,5-trimethyl pyrazine, 5-methylfurfural, 3-(methylthio) propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-butanedithiol, 2, 4-dimethyl thiazole, difurfuryl disulfide, eugenol, mace oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, soy fouranone, 3-methylthiopropanol, butanedione, 3-sulfydryl-2-butanol and soybean oil. The prepared essence has an intense beef flavor, the flavoring effect in spicy and hot small foods is good, the stability of the fragrance and the flavor is very good and the fragrance and the flavor of the spicy and hot small foods can be kept to be very good within the quality guarantee period.

Description

technical field [0001] The invention relates to a food additive, in particular to a blended beef oily essence and a preparation method thereof. Background technique [0002] In today's society, people's life rhythm is getting faster and faster, and their living habits are constantly changing. In addition to the daily necessary food, more and more people will eat some leisure food after dinner, such as spicy noodle food. The product is more and more popular with consumers because of its unique taste, low price, and exquisite packaging. Because the current spicy noodle food is changing from traditional production to modern production, it has changed from the previous day's production to today's sales. Models of production, sales for half a year or a year. Due to the extension of the shelf life of these products, in order to keep the aroma and fragrance of these products like the aroma and fragrance of new products during the shelf life, this requires a good beef oil-like esse...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤刘鹏邢海鹏邢福深
Owner TIANJIN CHUNFA BIO TECH GRP
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