Beef oily essence

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

Inactive Publication Date: 2012-02-29
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 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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The raw material formula is shown in Table 1:

[0020]

[0021] 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.

[0022] The monomer fragrance raw materials are all commercially available products, and can be purchased directly from the market.

Embodiment 2

[0024] The raw material formula is shown in Table 2:

[0025]

[0026]

[0027] 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.

[0028] The monomer fragrance raw materials are all commercially available products, and can be purchased directly from the market.

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PUM

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Abstract

The invention relates to a beef oily essence, which is made from beef note (mainly a mixed flavor of lean beef and beef fat) + cream aroma + coke aroma+ spice aroma + green aroma+ nut aroma +scallion garlic aroma notes. The finally prepared essence has a strong beef flavor, has a good flavoring effect in spicy foodstuff, has good fragrance stability, and can be used to make spicy food to maintain good fragrance within shelf-life.

Description

technical field [0001] The invention relates to a food additive, in particular to a beef oil-like essence. 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 essence to enhance the aroma and taste, a...

Claims

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Application Information

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Patent Type & Authority Applications(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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