Natural meaty essence and preparation method thereof
A meat-flavored and natural technology is applied in the field of preparation of natural meat-flavored essences, which can solve the problems of insufficiently realistic fragrance, short fragrance retention time, and inconspicuous aroma and fragrance characteristics, and achieves long fragrance retention time, obvious fragrance characteristics and natural characteristics. strong effect
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Embodiment 1
[0066] A kind of natural meat flavor essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and the addition amount are as follows:
[0067] The raw materials and quality of the main fragrance are as follows:
[0068]
[0069] The raw materials and quality of top fragrance agent are as follows:
[0070]
[0071] The raw materials and quality of auxiliary agents are as follows:
[0072]
[0073]
[0074] The fixative is to dissolve xanthan gum in water at a temperature of 30° C. to make a viscous body with a mass percentage concentration of 10%, and its addition amount is 0.4 g;
[0075] The preparation method of above-mentioned natural meat essence, comprises the steps:
[0076] 1) Mix all the raw materials in the main fragrance together, and perform a Maillard reaction at 100°C for 3 hours to obtain the main fragrance;
[0077] 2) After mixing the raw materials in the top fragrance agent, add it to the main ...
Embodiment 2
[0081] A kind of natural meat flavor essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and the addition amount are as follows:
[0082] The raw materials and quality of the main fragrance are as follows:
[0083]
[0084]
[0085] Put the above raw materials together at 150°C for 3 hours for Maillard reaction to obtain the main fragrance;
[0086] The raw materials and quality of top fragrance agent are as follows:
[0087]
[0088] The raw materials and quality of auxiliary agents are as follows:
[0089]
[0090] The fixative is to dissolve carrageenan in water at a temperature of 22° C. to make a viscous body with a mass percentage concentration of 9%, and its addition amount is 3 g;
[0091] The preparation method of above-mentioned natural meat essence, comprises the steps:
[0092] 1) Mix all the raw materials in the main fragrance agent together, and perform a Maillard reaction at 150° C. for 3 ...
Embodiment 3
[0097] A kind of natural meat essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and addition are as follows:
[0098] The raw materials and quality of the main fragrance are as follows:
[0099]
[0100] The raw materials and quality of top fragrance agent are as follows:
[0101]
[0102] The raw materials and quality of auxiliary agents are as follows:
[0103]
[0104]
[0105] The fixative is to dissolve guar gum in water at a temperature of 37°C to make a viscous body with a concentration of 11% by mass, and the added amount is 1g
[0106] The preparation method of above-mentioned natural meat essence, comprises the steps:
[0107] 1) Mix all the raw materials in the main fragrance together, and perform a Maillard reaction at 130°C for 3 hours to obtain the main fragrance;
[0108] 2) After mixing the raw materials in the top fragrance agent, add it to the main fragrance agent to obtain a mixture;...
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