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Prepared meat-flavor oily essence and preparation method thereof

A blended, meat-flavored technology, applied in the field of food flavors, to achieve good flavoring effects, good stability, and good aroma and fragrance effects

Active Publication Date: 2012-08-08
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 meat-flavored oily essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the problem of the aroma retention and stability of the meaty oily essence in leisure bean products. heat resistance problem

Method used

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  • Prepared meat-flavor oily essence and preparation method thereof
  • Prepared meat-flavor oily essence and preparation method thereof
  • Prepared meat-flavor oily essence and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

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

[0020]

[0021]

[0022] The preparation method of the above-mentioned meat-flavored oily essence comprises the following steps:

[0023] Dilute the 1st to 22th item monomer fragrance raw materials in Table 1 except 23 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.

Embodiment 2

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

[0026]

[0027] The preparation method of the above-mentioned meat-flavored oily essence comprises the following steps:

[0028] Dilute the 1-22 single fragrance raw materials in Table 2 except 23 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 prepared meat-flavor oily essence and a preparation method thereof. The prepared meat-flavor oily essence is prepared through the following method that: monomer fragrance raw materials such as 2-methyl-3-furathiol, dual (2-methyl-3-furathiol), trans, trans-2, 4-decadienal, 4-hydroxy-2,5-dimethyl 3(2H)-furanone, trans, trans-2,4-heptadiene aldehyde, trans, trans-2,4-nonadienal, 2,3,5-trimethyl pyrazine, 5-methyl-furfural, diallyl disulfide ether, 4-methyl-5-thiazoleethanol, 2,3-dimethyl pyrazine, difurfuryldisulfide, distilled ginger oil, green Chinese onion oil, onion oil, 2-acetyl-furan, 3-mercapto-2-butanol, cassia oil, star anise oil, 3-methylthio propyl alcohol, butanedione and soy fouranone are respectively diluted by soybean oil to a stipulated concentration, then the diluted fluid is uniformly mixed, finally the soybean oil is used as a solvent to supply the 100 percent, and an essence finished product is prepared. Note of the essence consists of meat note, butter note, burnt odor, spice, delicate green note, nut note and onion and ginger note.

Description

technical field [0001] The invention relates to an essence for food, in particular to a blended meaty 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 daily life, more and more people will buy daily necessities and food online. Consumption power is increasing day by day, and they are increasingly pursuing nutrition in addition to focusing on delicious food, such as leisure bean products, which are more and more popular among consumers for their unique taste, exquisite packaging, and good nutritional value. Because the current leisure bean products are shifting from traditional production to modern production, from the previous production on the same day, sales on the same day to production today, and sales in half a year or a year. Due to the extension of the shelf life of these products, in order to keep the arom...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤
Owner TIANJIN CHUNFA BIO TECH GRP
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