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A kind of mixing type meat flavor essence and preparation method thereof

A meat flavor and meat flavor technology, which is applied in the field of mixing meat flavor and its preparation, can solve problems such as unsatisfactory effect of flavor enhancement, volatile fragrance retention time, and temperature sensitivity of flavor, so as to achieve stability and retention Improved fragrance, good compatibility, improved stability and fragrance retention

Active Publication Date: 2016-04-13
LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Edible flavors are very important additives in the food industry, among which powder flavors are the most convenient to use, but the quality of powder flavors is not all satisfactory, especially the mixing powder that directly mixes liquid flavor base and powder carrier Body flavors are prominently shown in that the flavors are sensitive to temperature, volatile and have a short fragrance retention time, and the consumption is large but the effect of increasing flavor and flavor is not ideal. Therefore, this type of powder flavor is mainly used for storage of low-temperature meat products, frozen foods, etc. In foods with low temperature and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Meat flavor base: 2.1 parts by weight of furanone, 0.2 parts by weight of 2-acetylpyrazine, 3 parts by weight of ethyl maltol, 0.8 parts by weight of 5-hydroxyethyl-4-methylthiazole, 1.2 parts by weight Concentration is 1% 2-methyl-3-furanthiol, 0.1 weight part concentration is 1% 2-methyl-3-methylthiofuran, 0.6 weight part concentration is 1% 3-methylthiopropane Aldehyde, 1 weight part concentration is 1% 3-mercapto-2-butanol, 1.5 weight part concentration is 1% ginger essential oil, 0.25 weight part concentration is 1% 2-methyltetrahydrofuran-3-thiol, 1 Concentration by weight is 1% cinnamon essential oil, 2.1 parts by weight is 1% bis(2-methyl-3-furyl) disulfide, 1.8 parts by weight is 1% acetic acid, 1.9 parts by weight is 1% % butyric acid, 2 parts by weight of 1% 3-methylthiopropanol, 0.15 parts by weight of 1% 2,4-decadienal, 0.15 parts by weight of 1% 3-methyl -2-butanethiol, and 50 parts by weight of glyceryl caprylate. The prepared meat-flavored base meat ha...

Embodiment 2

[0025] Meat flavor base: 2.3 parts by weight of furanone, 2 parts by weight of ethyl maltol, 0.15 parts by weight of 2-acetyl pyrazine, 1.8 parts by weight of 5-hydroxyethyl-4-methylthiazole, 1.2 parts by weight Concentration is 1% 2-methyl-3-furanthiol, 0.1 weight part concentration is 1% 2-methyl-3-methylthiofuran, 0.8 weight part concentration is 1% 3-methylthiopropane Aldehyde, 1.2 parts by weight concentration is 1% 3-mercapto-2-butanol, 1.1 parts by weight concentration is 1% ginger essential oil, 0.3 parts by weight concentration is 1% 2-methyltetrahydrofuran-3-thiol, 1.2 Concentration by weight is 1% cinnamon essential oil, 0.5 parts by weight is 1% bis(2-methyl-3-furyl) disulfide, 2.2 parts by weight is 1% acetic acid, 3 parts by weight is 1% % butyric acid, 1.8 parts by weight of 1% 3-methylthiopropanol, 0.15 parts by weight of 1% 2,4-decadienal, 0.5 parts by weight of 1% 3-methyl -2-Butanethiol and 60 parts by weight of caprylic glyceride. The prepared meat-flavor...

Embodiment 3

[0035] Meat flavor base: 3 parts by weight of furanone, 5 parts by weight of ethyl maltol, 0.1 parts by weight of 2-acetylpyrazine, 2 parts by weight of 5-hydroxyethyl-4-methylthiazole, 2 parts by weight of 2-methyl-3-furanthiol at a concentration of 1%, 2-methyl-3-methylthiofuran at a concentration of 0.4 parts by weight, 3-methylthiopropane at a concentration of 1.5 parts by weight Aldehyde, 1.1 parts by weight concentration of 1% 3-mercapto-2-butanol, 5 parts by weight of ginger essential oil, 1 part by weight of 1% 2-methyltetrahydrofuran-3-thiol, 2 Concentration by weight is 1% cinnamon essential oil, 0.5 parts by weight is 1% bis(2-methyl-3-furyl) disulfide, 1.2 parts by weight is 1% acetic acid, 4 parts by weight is 1% % butyric acid, 2.5 parts by weight of 1% 3-methylthiopropanol, 0.02 parts by weight of 1% 2,4-decadienal, 0.8 parts by weight of 1% 3-methyl -2-Butanethiol and 80 parts by weight of caprylic glyceride.

[0036] Meaty powder essence: 10 parts by weight ...

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PUM

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Abstract

The invention discloses a blended meat flavor and a preparation method thereof. The flavor consists of microcapsule type powder essence, maltodextrin, monosodium glutamate, I+G, edible corn starch and silica. The production process adopts a mode of combining a spray drying technology and a blending process, and comprises the following steps: fusing essence with strong volatility and short aroma retention time into concentrated flavor base, homogenizing and performing spray drying to obtain microcapsule type powder meat essence with stable quality and slow aroma release, and mixing to prepare the blended meat flavor. According to the method, the defects that the traditional blended powder flavor is excessively fast in volatilization and short in flavor retention time and the effects of increasing aroma and taste are not ideal and the like can be effectively overcome, so that the stability and aroma retention of the flavor are greatly improved. The flavor has the solubility of over 95 percent in water, is convenient to use, is high in compatibility with other powder or liquid materials and is wide in application in high / low-temperature meat products, frozen foods or other foods at present.

Description

technical field [0001] The invention relates to an edible flavor, in particular to a mixing type meat flavor and a preparation method thereof. Background technique [0002] Edible flavors are very important additives in the food industry, among which powder flavors are the most convenient to use, but the quality of powder flavors is not all satisfactory, especially the mixing powder that directly mixes liquid flavor base and powder carrier Body flavors, especially in the fact that the flavors are sensitive to temperature, volatile and have a short fragrance retention time, and the consumption is large but the effect of increasing flavor and flavor is not ideal. Therefore, this type of powder flavor is mainly used for storage of low-temperature meat products, frozen foods, etc. In foods with low temperature and short shelf life. At the same time, the microcapsule powder essence and some carriers are mixed and used in a very wide range of powder essence, because this kind of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26
CPCA23L27/26A23V2002/00A23V2250/5118A23V2250/5028
Inventor 王玉芬谢华汪晨辉翟俊营赵光辉张留安张军
Owner LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO