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
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[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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