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Essence with fragrance of thick broad-bean sauce and preparation method of essence

A technology for the aroma and essence of bean paste, which is applied in food preparation, application, food science and other directions, can solve the problems of short aroma retention period and instability, and achieve the effect of strong aroma, long-lasting and comfortable aroma

Active Publication Date: 2013-01-30
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people will be affected by many factors such as equipment, environment and technology in the process of operation, and the obtained fragrance has a short and unstable fragrance retention period; It is still blank in this industry

Method used

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  • Essence with fragrance of thick broad-bean sauce and preparation method of essence
  • Essence with fragrance of thick broad-bean sauce and preparation method of essence
  • Essence with fragrance of thick broad-bean sauce and preparation method of essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The present invention will be further described with the production process of producing 100kg with the essence of bean paste sauce fragrance below:

[0014] Producing 100kg of flavor with bean paste flavor ratio:

[0015]

[0016]

[0017] The production process is as follows: first add 0.2kg of furanone, 0.5kg of methylcyclopentenolone, 8.0kg of ethyl vanillin, 6.0kg of ethyl maltol and 55.0kg of propylene glycol into the stainless steel electric mixing tank, cover Start the mixer with a good cylinder head, stir the solid fragrance raw materials until they are completely dissolved, let stand for 5 minutes, then add 0.5kg of 2-acetylpyrrole, 0.5kg of butyric acid, 1.5kg of anisaldehyde, 4-methyl-5 -Hydroxyethylthiazole (bean fragrance) 4.0kg, 4-methyl-5-acetoxyethylthiazole 2.0kg, ethyl myristate 5.0kg, phenylethyl phenylacetate 2.0kg, 4-ethyl guaiac wood 2.0kg of phenol, 2.0kg of 2-acetylfuran, 2.0kg of 3-methylthiopropanol, 3.0kg of lactic acid, 0.1kg of 2-met...

Embodiment 2

[0020] The present invention will be further described with the production process of producing this bean paste essence of 100kg below:

[0021] The ratio of producing 100kg of this bean paste essence is:

[0022]

[0023]

[0024] The production process is as follows: first add 0.15kg of furanone, 0.45kg of methylcyclopentenolone, 6.0kg of ethyl vanillin, 5.5kg of ethyl maltol and 55.0kg of propylene glycol into the stainless steel electric mixing tank, cover Start the mixer with a good cylinder head, stir the solid fragrance raw materials until they are completely dissolved, let stand for 5 minutes, then add 0.5kg of 2-acetylpyrrole, 0.5kg of butyric acid, 1.5kg of anisaldehyde, 4-methyl-5 -Hydroxyethylthiazole (bean fragrance) 4.5kg, 4-methyl-5-acetoxyethylthiazole 2.2kg, ethyl myristate 5.2kg, phenylethyl phenylacetate 2.2kg, 4-ethyl guaiac 2.5kg of phenol, 2.0kg of 2-acetylfuran, 2.0kg of 3-methylthiopropanol, 3.0kg of lactic acid, 0.1kg of 2-methylpyrazine, 0.2kg ...

Embodiment 3

[0027] The present invention will be further described with the production process of producing this bean paste essence of 100kg below:

[0028] The ratio of producing 100kg of this bean paste essence is:

[0029]

[0030]

[0031] The production process is: first add 0.2kg of furanone, 0.3kg of methylcyclopentenolone, 6.5kg of ethyl vanillin, 5.3kg of ethyl maltol and 55.4kg of propylene glycol into the stainless steel electric mixing tank, cover Start the mixer with a good cylinder head. After the solid fragrance raw materials are stirred vigorously until they are completely dissolved, let stand for 5 minutes, and then add 0.5kg of 2-acetylpyrrole, 0.8kg of butyric acid, 2.0kg of anisaldehyde, 4-methyl-5 -Hydroxyethylthiazole (bean fragrance) 3.0kg, 4-methyl-5-acetoxyethylthiazole 2.0kg, ethyl myristate 5.5kg, phenylethyl phenylacetate 2.5kg, 4-ethyl guaiac wood Phenol 2.8kg, 2-acetylfuran 2.0kg, 3-methylthiopropanol 1.5kg, lactic acid 4.0kg, 2-methylpyrazine 0.1kg, 2...

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Abstract

The invention relates to essence with the fragrance of thick broad-bean sauce and a preparation method of the essence. The essence is prepared from furanone, methyl cyclopentenolone, ethyl vanillin, ethyl maltol, propanediol, 2-acetyl pyrrole, butyric acid, anisic aldehyde, 4-methyl-5-ethoxyl-thiazole, 4-methyl-5-acetoxy ethyl thiazole, ethyl myristate, phenylethyl phenylacetate, 4-guaethol, 2-acetyl furan, 3-methylmercapto-propanol, lactic acid, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl thiazole, 3-methylmercapto-propanal, ethyl butyrate and glacial acetic acid. According to the essence, the specific property of the fragrance of the thick broad-bean sauce is ensured, and the essence has the joyful sour and sweet sauce fragrance, is lasting, comfortable, strong and stable in fragrance, and has the note which is the same as that of the characteristic fragrance of the thick broad-bean sauce. In addition, the heat resistance of the essence is higher than that of the fragrance of the thick broad-bean sauce, and the fragrance retention period is also longer than that of the fragrance of the thick broad-bean sauce. The method for preparing the essence is simple and is suitable for large-scale production, and the essence is easy to produce in a large scale.

Description

technical field [0001] The invention belongs to the technical field of food auxiliary materials and food auxiliary material processing, and in particular relates to an essence with bean paste aroma and a preparation method thereof. Background technique [0002] Douban sauce aroma, human beings adopted a traditional method earlier, after marinating watercress with condiments, it is an aroma produced by microbial fermentation and enzymatic degradation of sugar molecules. However, people will be affected by many factors such as equipment, environment and technology in the process of operation, and the obtained fragrance has a short and unstable fragrance retention period; It is still blank in this industry. Contents of the invention [0003] The object of the present invention is to address the above-mentioned deficiencies in the prior art, and provide a flavor with a bean paste aroma; using food additives that are allowed to eat and several flavoring materials that meet saf...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 张元宇李松柏赵华修
Owner 成都大帝汉克生物科技有限公司
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