Flavor additive and using method thereof

A technology of flavor additive, palmitolenic acid, applied in the direction of food ingredients as odor modifier, application, food ingredients as anti-microbial preservation, etc., can solve problems such as short storage period, improve product flavor, and enhance the mellowness of product meat. Effect

Active Publication Date: 2014-09-03
YANTAI XIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Commonly used flavor additives have a short shelf life, especially cooked foods such as meat products. How can we create a new flavor additive that can increase the flavor of food and the mellowness of meat products and prolong the shelf life of the product and its use method? , which is one of the important research and development topics at present

Method used

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Effect test

Embodiment Construction

[0015] The invention provides a flavor additive, including small molecular amino acids: histidine, arginine, leucine; small molecular fatty acids: palmitoleic acid, α-linolenic acid; small molecular nucleotides: inosinic acid, hypoxanthin purines; and bacteriostatic agent: gluco-delta-lactone.

[0016] Wherein, the weight ratio of each component of the flavor additive is histidine 8%-12%, arginine 8%-12%, leucine 8%-12%, palmitoleic acid 4%-5% , α-linolenic acid 4%-5%, inosinic acid 18%-25%, hypoxanthine 15%-18%, glucose-δ-lactone 25%-28%.

[0017] The palmitoleic acid is hexadecenoic acid, namely palmitoleic acid (C16:1).

[0018] The α-linolenic acid is octadecatrienoic acid, namely α-linolenic acid (C18:3).

[0019] Preferably, the weight ratio of each component of the flavor additive is histidine 10%, arginine 10%, leucine 10%, palmitoleic acid 4%, α-linolenic acid 4%, inosine Acid 20%, Hypoxanthine 16%, Glucose-δ-Lactone 26%.

[0020] The present invention also provid...

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Abstract

The invention relates to a flavor additive and a using method thereof. The flavor additive comprises the following components: micromolecule amino acids including histidine, arginine and leucine, micromolecule fatty acids including palmitelaidic acid methyl ester and alpha-linolenic acid, micromolecule nucleotides including inosinic acid and 6-hydroxypurine, and bacteriostatic agents including glucose-sigma-lactone. The method comprises the following steps: accurately weighing palmitelaidic acid methyl ester and alpha-linolenic acid, uniformly mixing, and adding into soup stock; placing in food materials and cooking, and keeping a boiling state for 1-3 hours; weighing histidine, arginine, leucine, inosinic acid, 6-hydroxypurine and glucose-sigma-lactone, dissolving with a little soup stock, and adding into soaking liquor after uniformly mixing; and adding the food materials cooked in the soup stock into the soaking liquor, stewing for 3-4 hours, taking out and draining off. The flavor additive disclosed by the invention can effectively improve product flavor, so that the product meat mellow feeling is strengthened; moreover, the flavor additive is good in antibacterial effect and capable of prolonging good shelf life by about 3-4 days in a storage environment of 0-10 DEG C.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a flavor additive and an application method thereof. Background technique [0002] Food additives are usually used in food processing. Flavor additives are one of the commonly used food additives. They are mainly used to improve the taste of food, increase the fragrance or delicateness of ingredients, etc. Commonly used flavor additives have a short shelf life, especially cooked foods such as meat products. How can we create a new flavor additive that can increase the flavor of food and the mellowness of meat products and prolong the shelf life of the product and its use method? , is one of the most important research and development topics at present. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a flavor additive and its use method, which can increase the flavor of food and the mellow feeling of meat products, and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/03A23L1/30A23L27/00A23L29/00
CPCA23L27/88A23V2002/00A23V2250/0624A23V2250/0606A23V2250/0628A23V2250/1874A23V2250/186A23V2200/10A23V2200/15
Inventor 赵瑞连徐世明郭光平张建梅邹德卿厉建军王光杰宋玉洁孙晓红
Owner YANTAI XIWANG FOOD
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