Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fishy flavor agent for feed and preparation method of fishy flavor agent

A technology for flavoring agent and fishy fragrance, which is applied to the field of fishy fragrance flavoring agent and its preparation, can solve problems such as resource waste, and achieve the effects of solving waste, easy preservation, and simple and easy preparation process.

Active Publication Date: 2014-09-03
成都大帝汉克生物科技有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned waste of animal waste resources mentioned in the prior art, the fishy flavoring agent for feed provided by the present invention utilizes animal waste to be enzymatically hydrolyzed, then adds reducing sugars to carry out Maillard reaction, and then adds artificial synthetic essence to prepare Prepared, the fishy flavoring agent has a strong fishy smell, strong aroma, natural, and improves the animal's food intake

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fishy flavor agent for feed and preparation method of fishy flavor agent

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The preparation method of above-mentioned fishy flavor flavor agent is:

[0018] A, preparation of fishy smell reactant: a, meat waste (artificially raised animals include pigs, cattle, chickens, fish waste) after colloidal grinding, add hydrolytic protease 0.1% and flavor protease 0.2% by its quality , after enzymatic hydrolysis at 55°C for 4 hours, the temperature was raised to 100°C to inactivate the enzyme for 30 minutes to obtain an enzymatic hydrolysis solution; b. Add 85% of the enzymatic hydrolysis solution, 2% arabinose, and 1 %, 5% of yeast extract, 0.5% of thiamine, 1% of glutamic acid, 0.5% of methionine, 2.5% of arginine and 2.5% of salt, and reacted at 100°C for 2 hours, and obtained a fishy smell reaction product after cooling;

[0019] B. Mix furanone, ethyl maltol and glycerol triacetate in a stainless steel container, stir until completely dissolved, then add other aroma raw materials, and then fully stir to complete the preparation.

[0020] After re...

Embodiment 1

[0022] Betaine 1%; Trimethylamine 1%; 2-Methyl-3-Mercaptofuran 0.1%; Tetrahydropyrrole 0.3%; Hexahydropyridine 0.3%; Phenylethylamine 0.8%; 2-acetylpyridine 0.03%; Furanone 0.4%; ethyl maltol 1%; 2-acetylpyrazine 1.5%; 2,3,5-trimethylpyrazine 1.5%; 3-methylthiopropionaldehyde 0.5%; fishy smell reactant 40%; Triacetin 51.57%.

[0023] The preparation process of the above-mentioned astringent flavoring agent: take pig and chicken waste (including bones, viscera, etc.) Inactivate the enzyme at 100°C for 30 minutes to obtain the enzymatic solution; add 85% of the enzymatic solution, 2% of arabinose, 1% of L-cysteine ​​hydrochloride, 5% of yeast extract, and thiamine to the reaction kettle 0.5%, 1% glutamic acid, 0.5% methionine, 2.5% arginine and 2.5% salt were reacted at 100°C for 2 hours, and the fishy smell reactant was obtained after cooling; furanone, ethyl maltol and Glycerin triacetate is mixed and stirred until it is completely dissolved, then other aroma raw materials a...

Embodiment 2

[0028] Betaine 1.5%; Trimethylamine 3%; 2-Methyl-3-Mercaptofuran 1%; Tetrahydropyrrole 0.5%; Hexahydropyridine 0.5%; Phenylethylamine 1%; 2-acetylpyridine 0.5%; Furanone 0.5%; ethyl maltol 2%; 2-acetylpyrazine 2%; 2,3,5-trimethylpyrazine 2%; 3-methylthiopropanal 1%; fishy smell reactant 50%; Triacetin 34.5%.

[0029] The preparation process of the above-mentioned fishy-flavor flavoring agent: take cattle, fish, chicken waste (including bones, viscera, etc.) Heat up to 100°C to inactivate the enzyme for 30 minutes to obtain the enzymatic hydrolysis solution. Add 85% of enzymatic solution, 2% of arabinose, 1% of L-cysteine ​​hydrochloride, 5% of yeast extract, 0.5% of thiamine, 1% of glutamic acid and 0.5% of methionine into the reaction kettle %, 2.5% arginine, 2.5% salt, react at 100°C for 2 hours, and get a fishy smell reaction product after cooling; first mix furanone, ethyl maltol and glyceryl triacetate in a stainless steel container, and stir until completely dissolved ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

Description

technical field [0001] The invention relates to the technical field of spice preparation, in particular to a fishy flavor flavoring agent for feed prepared by using animal waste and a preparation method thereof. Background technique [0002] With the development of the food industry, in the process of meat production, the edible part of the meat is mainly processed, while the processing and utilization of its leftovers are seldom used. At present, the utilization of waste is limited to being processed as feed or In pet food, because the leftovers are easy to rot, a large amount of leftovers produced are difficult to be fully utilized, and once rotten, they will be discarded, and these animal leftovers (such as bones, internal organs, heads, tails, etc.) contain a lot of protein and fat , calcium and other substances, discarding will inevitably cause a lot of waste of resources. For this reason, a method that can fully utilize animal waste to produce usable resources is part...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/16
Inventor 孔凌刘超包清彬罗春发
Owner 成都大帝汉克生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com