Soy sauce essence and preparation method thereof

Abstract

The invention relates to a soy sauce essence and a preparation method thereof. The soy sauce essence is prepared by evenly mixing the following raw materials: 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone (HEMF), phenethyl alcohol, 4-ethylguaiacol, 2-methyltetrahydrofuran-3-ketone, isovaleraldehyde, 5% benzaldehyde, 3-methylthio-propanol, 3-methylthio-propionaldehyde, 2, 3, 5-trimethyl pyrazine, 10% butanedione, 10% n-butyric acid, 1% furfural, ethyl acetate, ethyl lactate, ethanol, acetic acid, 2, 3-butanediol, 2, 6-dimethyl pyrazine, 4-methylvaleric acid, phenylmethyl acetate, 2-acetyl pyrrole, phenol, ethyl palmitate and propylene glycol. The soy sauce essence is formed by blending screened proper spices, is rich in sauce flavor and has an obvious flavoring effect.

Description

technical field [0001] The invention relates to a flavor and a preparation method thereof, in particular to a method for applying modern flavor detection technology to the development of soy sauce flavor. Background technique [0002] At present, in the food flavor market, flavors have begun to develop in a diversified direction. Consumers are no longer satisfied with the traditional flavors of the past, they need more updated flavors to satisfy their increasingly discerning taste buds. Almost all industrialized food products today hope that the aroma of savory flavors is as realistic as possible, as close as possible to the aroma of real dishes and foods. [0003] Soy sauce is a common cooking method in traditional Chinese dishes. It can remove the fishy smell of meat dishes and impart a strong bottom taste and aroma to the dishes. In the field of food processing, when food companies develop various new products, they hope to add the aroma of soy sauce to cover up the odo...

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