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Garlic-flavored essence having flavor of natural garlics and preparation method of garlic-flavored essence

A technology of garlic and essence, applied in the field of food, can solve the problems of bad flavor and unnatural flavor of essence, and achieve the effect of not easy precipitation and stratification, and lasting fragrance.

Active Publication Date: 2015-03-04
潮州市顺冠生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main flavor raw materials of traditional garlic flavors are often chemical synthesis products, which makes the flavor of the flavor not natural enough and easy to produce chemical gas, which leads to bad flavor and is not welcomed by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Preparation of fragrance base components:

[0027] Leaf alcohol 0.01 ㎏

[0028] Propanethiol 0.05 ㎏

[0029] Clove oil 0.08 ㎏

[0030] Cold-pressed ginger oil 0.02 ㎏

[0031] Pesto oil 10 ㎏

[0032] Diallyl sulfide 0.13 ㎏

[0033] Allyl disulfide 0.16 ㎏

[0034] Dipropyl disulfide 1 ㎏

[0035] Garlic essential oil 8.55 ㎏

[0036] Then add the fragrant base components into the mixing tank and mix into a mixed solution, use the screw type to stir the mixed solution for 5 minutes, and the rotation speed is 800 rpm; then filter the mixed solution with a 200-mesh filter screen, and transfer it into a standing bucket; then use a microwave for curing The equipment is to microwave the mixed solution in the standing bucket to ripen the fragrance base at a temperature of 50 °C and the time is 30 minutes; after the mixed solution in the static bucket is microwaved, it is frozen to -10 °C within 1 minute to make Fragrance base is ready to use;

[0037] First, tr...

Embodiment 2

[0038] Example 2: The difference from Example 1 is that the process of Example 1 is not used, but the components are mixed and stirred uniformly according to the proportions at room temperature to prepare the essence of Example 2.

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PUM

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Abstract

The invention discloses garlic-flavored essence having the flavor of natural garlics. The garlic-flavored essence is characterized by being prepared from the following components of an essence base and a solvent. The essence disclosed by the invention is characterized in that natural essential oil is used for preparation so as to obtain the flavor of natural garlics, and a certain amount of spice monomers are added for modification so as to regulate the consistency of the flavor and make up deficiency of flavor strength caused in production of the essential oil raw material. The essence base component is added with a proper amount of clove oil to have the effects of harmonizing the spicy flavor of the overall garlics and enhancing the flavor, so that a final essence product is natural, also full and mild in flavor. By being produced by using a special technique, the product is unlikely to be precipitated and layered, and lasting in flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a garlic essence with natural garlic flavor and a preparation method thereof. Background technique [0002] Garlic has the effect of adding flavor and removing fishy smell when cooking food, so it is widely used as an indispensable seasoning in daily life. In the industrial production process of garlic-flavored food, it is often necessary to add condiments extracted from garlic to increase the aroma and fragrance of the product. However, in the production process, processes such as heating and concentration are required, resulting in a large loss of aroma, or the aroma of garlic needs to be enhanced due to the requirements of product characteristics. At this time, in the production of garlic food, it is often necessary to add garlic essence to supplement the aroma, so that consumers can feel the pure flavor of garlic. [0003] Traditional garlic flavors often add a lot of spices to create ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 翁子甯林继娜陈图润
Owner 潮州市顺冠生物科技有限公司
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