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Blended chicken aqueous essence and preparation method thereof

A blending and flavoring technology, which is applied in the field of food flavorings, to achieve good aroma, good flavoring effect, and good aroma and flavor stability

Inactive Publication Date: 2012-10-03
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 chicken water-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 and fragrance retention of chicken water-like essence in leisure bean products. heat resistance problem

Method used

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  • Blended chicken aqueous essence and preparation method thereof
  • Blended chicken aqueous essence and preparation method thereof
  • Blended chicken aqueous essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw material formula is shown in Table 1:

[0023]

[0024]

[0025] The preparation method of above-mentioned chicken water-like flavor, comprises the steps:

[0026] Dilute the 1-22 monomer raw materials in Table 1 except 23 propylene glycol to the respective mass concentrations in Table 1 with propylene glycol. After the dilution is completed, proceed according to the weight percentage of each diluent described in Table 1. Combination, finally use propylene glycol as a solvent to make up 100% of the fragrance finished product.

Embodiment 2

[0028] The raw material formula is shown in Table 2:

[0029]

[0030]

[0031] The preparation method of above-mentioned chicken water-like flavor, comprises the steps:

[0032] Dilute the 1-22 monomer raw materials in Table 2 except 23 propylene glycol to the respective mass concentrations in Table 2 with propylene glycol, and after the dilution is completed, proceed according to the weight percentage of each diluent described in Table 2. Combination, finally use propylene glycol as a solvent to make up 100% of the fragrance finished product.

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PUM

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Abstract

The invention relates to a blended chicken aqueous essence and a preparation method thereof. The preparation method of the essence comprises the following steps of diluting 2-methyl-3-furathiol, bi (2-methyl-3-furathiol), trans, trans-2,4-decadienal, furanone, trans, trans-2,4-heptadienal, trans, trans-2,4-nonadienaldehyde, 2,3,5-trimethylpyrazine, 1-octylene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl-thiazole, 2,3-dimethylpyrazine, cold-compacting ginger oil, distilled ginger oil, anise oil, cinnamon oil, geranium oil, 3-sulfydryl-2-butanol, myristica oil, 2-acetylthiazole, ethyl maltol, methyl cyclopentene alcohol ketone and soy fouranone to be stipulated mass concentration through propylene glycol; mixing; and finally, using propylene glycol to be as solvent to be proportioned to 100 percent so as to prepare an essence finished product. The blended chicken aqueous essence has lifelike flavor and mellow aroma and can keep fragrance lasting.

Description

technical field [0001] The invention relates to an essence for food, in particular to a formulated chicken aqueous 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 have a strong interest in products other than normal diet. The consumption power of consumers is increasing day by day, and they are more and more pursuing nutrition in addition to paying attention to delicious food, such as leisure soy products, which are more and more popular in consumption due to their unique taste, exquisite packaging and good nutritional value. Because the current leisure bean products are shifting from traditional production to modern production, with the extension of the shelf life of these products, in order to keep the aroma and fragrance of these products like new products during the shelf life, it r...

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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