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Liquid flavor aging time shortened feed fragrance agent preparation method

A flavor and liquid technology, applied in animal feed, animal feed, application, etc., can solve the problems of needing more than 12 hours, shortening the aging time of flavors, etc., achieving less loss of aroma, shortening aging time, and unique and ingenious design. Effect

Inactive Publication Date: 2013-03-27
上海美农生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] like figure 1 As shown, natural flavors and synthetic flavors are weighed and mixed according to the proportion of the formula, then aged to form a liquid flavor, and then adsorbed and mixed with a carrier to form a finished product. Put it in a closed tank for a period of time to let it age naturally to make the aroma round and comfortable, but the aging time usually needs to be more than 12 hours. Due to the requirements of modern production, the aging time of essence needs to be greatly shortened

Method used

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  • Liquid flavor aging time shortened feed fragrance agent preparation method
  • Liquid flavor aging time shortened feed fragrance agent preparation method
  • Liquid flavor aging time shortened feed fragrance agent preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Natural fragrance: 200 kg of enzymatic cream + synthetic fragrance: 500 kg of ethyl vanillin, 30 kg of ethyl lactate, 50 kg of dibutyl ester, 75 kg of 3-hydroxy-2-butanone, 15 kg of ethyl butyrate , 600 kg of coconut aldehyde, 200 kg of ethyl dodecanoate, 30 kg of butyl decalactone, and 300 kg of flavoring agent. The 2000L magnetic stirrer produced by Machinery Co., Ltd. stirs at room temperature for 5 to 6 hours to obtain a good fragrance base, and the aroma loss is about 1 kg. The sensory evaluation shows that the milky fragrance is rich, round, natural and coordinated, the fragrance is mellow, and the milky fragrance is rich and long-lasting.

Embodiment 2

[0021] Natural fragrance: 200 kg of enzymatic cream + synthetic fragrance: 500 kg of ethyl vanillin, 30 kg of ethyl lactate, 50 kg of dibutyl ester, 75 kg of 3-hydroxy-2-butanone, 15 kg of ethyl butyrate , 600 kg of coconut aldehyde, 200 kg of ethyl dodecanoate, 30 kg of butyl decalactone, and 300 kg of flavoring agent. The 2000L magnetic stirrer produced by Machinery Co., Ltd. stirs at room temperature for 3 to 4 hours to obtain a good fragrance base, and the aroma loss is about 0.5 kg. A sensory evaluation was conducted, and the result was that the milky fragrance was hard and unnatural, with a single fragrance of synthetic fragrance raw materials, and the fragrance was not round and harmonious.

Embodiment 3

[0023] Natural fragrance: 200 kg of enzymatic cream + synthetic fragrance: 500 kg of ethyl vanillin, 30 kg of ethyl lactate, 50 kg of dibutyl ester, 75 kg of 3-hydroxy-2-butanone, 15 kg of ethyl butyrate , 600 kg of coconut aldehyde, 200 kg of ethyl dodecanoate, 30 kg of butyl decalactone, and 300 kg of flavoring agent. The 2000L magnetic stirrer produced by Machinery Co., Ltd. stirs at room temperature for 7 to 8 hours to obtain a good fragrance base, and the aroma loss is about 2 kg. The sensory evaluation shows that the milky fragrance is rich, round, natural and coordinated, the fragrance is mellow, and the milky fragrance is rich and long-lasting.

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Abstract

The present invention relates to a liquid flavor aging time shortened feed fragrance agent preparation method, which comprises the following steps: mixing a nature perfume and a synthetic perfume to obtain a liquid flavor, aging the liquid flavor in a sealed environment, concurrently carrying out mechanical stirring on the liquid flavor to obtain a flavoring base, and carrying out adsorption and mixing on the flavoring base by using a carrier to obtain the finished product. Compared with the preparation method in the prior art, the preparation method of the present invention has the following advantages that: it is ensured that fragrance achieves gentle and comfortable state, a liquid flavor aging time can be shortened so as to accelerate feed fragrance agent preparation and improve production efficiency, fragrance loss is low, the method is applicable for large-scale promotion application, and the like.

Description

technical field [0001] The invention relates to the technical field of feed additives, in particular to the technical field of processing feed flavoring agents, in particular to a preparation method of a feed flavoring agent which shortens the aging time of a liquid flavoring agent and a related feed flavoring agent. Background technique [0002] In addition to the solvent, the main components of the essence also include even-carbon fatty acids, aldehydes, ketones and lactones. During the process, since each molecule is in constant motion and collision, chemical reactions may occur in each collision to produce new molecules, such as acid-base neutralization, acid-alcohol esterification, ester and acid, alcohol, ester exchange, aldol Aldehyde condensation, aldehyde and amine condensation, molecular rearrangement, polymerization reaction, cracking reaction, disproportionation reaction, catalytic chain reaction, terpene cyclization and ring opening reaction, etc., these aging r...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K1/175A23K1/14
Inventor 汤仲毅
Owner 上海美农生物科技股份有限公司
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