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Preparation method of compound chicken flavor

A chicken essence and compound technology, which is applied in the field of preparation of compound chicken essence, can solve the problems that consumers cannot meet the requirements of color, aroma, taste and image authenticity, and achieve outstanding top aroma and image authenticity High, meaty effect

Inactive Publication Date: 2015-12-02
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, meat flavors have been widely used in the food field. With the rapid development of the food industry, traditional meat flavors can no longer meet consumers' requirements for color, aroma, taste and image quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1) Preparation of top incense: 15 parts by weight of hexanal; 4 parts by weight of heptanal; 0.5 parts by weight of benzaldehyde; 8 parts by weight of octanal; 0.1 parts by weight of 2-methylundecanal; 1 part by weight of alkenal; 25 parts by weight of nonanal; 0.5 parts by weight of 2-nonenal; 2 parts by weight of decanal; 0.7 parts by weight of 2,4-decadienal; 0.5 parts by weight of 2-heptanone Parts; 0.25 parts by weight of 2-nonanone; 0.8 parts by weight of 1-octen-3-ol; 0.6 parts by weight of (E)-2-octenol; 2 parts by weight of octanol; 0.35 parts by weight of benzoic acid Parts: 0.5 parts by weight of capric acid; 38.2 parts by weight of propylene glycol.

[0010] 2) Preparation of base fragrance: 75 parts by weight of chicken enzymatic solution, 1.2 parts by weight of cysteine, 2.5 parts by weight of thiamine, 1.2 parts by weight of alanine, 8.4 parts by weight of glucose, 2.1 parts by weight of xylose Parts by weight, hydrolyzed vegetable protein liquid 3.2 par...

Embodiment 2

[0014] 1) Preparation of top incense: 20 parts by weight of hexanal; 2 parts by weight of heptanal; 0.3 parts by weight of benzaldehyde; 5 parts by weight of octanal; 0.05 parts by weight of 2-methylundecanal; 0.8 parts by weight of enal; 20 parts by weight of nonanal; 1 part by weight of 2-nonenal; 3 parts by weight of decanal; 1 part by weight of 2,4-decadienal; 0.3 parts by weight of 2-heptanone Parts; 0.35 parts by weight of 2-nonanone; 1 part by weight of 1-octen-3-ol; 0.5 parts by weight of (E)-2-octenol; 3 parts by weight of octanol; 0.5 parts by weight of benzoic acid Parts; 0.3 parts by weight of capric acid; 35 parts by weight of propylene glycol.

[0015] 2) Preparation of base fragrance: 70 parts by weight of chicken enzymatic solution, 1.5 parts by weight of cysteine, 3 parts by weight of thiamine, 1.5 parts by weight of alanine, 10 parts by weight of glucose, 1.5 parts by weight of xylose Parts by weight, hydrolyzed vegetable protein liquid 2 parts by weight, ch...

Embodiment 3

[0019] 1) Preparation of top incense: 17 parts by weight of hexanal; 3 parts by weight of heptanal; 0.4 parts by weight of benzaldehyde; 7 parts by weight of octanal; 0.08 parts by weight of 2-methylundecanal; 0.9 parts by weight of alkenal; 23 parts by weight of nonanal; 0.8 parts by weight of 2-nonenal; 2.5 parts by weight of decanal; 0.8 parts by weight of 2,4-decadienal; 0.4 parts by weight of 2-heptanone Parts; 0.3 parts by weight of 2-nonanone; 0.9 parts by weight of 1-octen-3-ol; 0.5 parts by weight of (E)-2-octenol; 2.5 parts by weight of octanol; 0.4 parts by weight of benzoic acid Parts; 0.4 parts by weight of capric acid; 37 parts by weight of propylene glycol.

[0020] 2) Preparation of base fragrance: 73 parts by weight of chicken enzymatic solution, 1.3 parts by weight of cysteine, 2.8 parts by weight of thiamine, 1.3 parts by weight of alanine, 9 parts by weight of glucose, 1.8 parts by weight of xylose Parts by weight, hydrolyzed vegetable protein liquid 2.8 p...

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PUM

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Abstract

The invention discloses a preparation method of compound chicken flavor. The preparation method includes: utilizing hexanal, heptanal, benzaldehyde, octanal, 2-methyl-undecanal, 2-octenal, nonanal, 2-hydroxynonenal, decanal, 2, 4-decadienal, 2-heptanone, 2-nonanone, 1-octylene-3-alcohol, 2-octylene alcohol, octanol, benzoic acid, capric acid and propylene glycol to prepare top note of the chicken essence; utilizing chicken zymolyte, chicken oil, cysteine, thiamine, alanine, glucose, xylose and hydrolyzed vegetable protein to prepare base note with a Maillard reaction product to be the chicken essence; compounding the top note and the base note. The compound chicken essence is strong in top note and high in real degree.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a preparation method of compound chicken essence. Background technique [0002] In recent years, meat flavors have been widely used in the food field. With the rapid development of the food industry, traditional meat flavors can no longer meet consumers' requirements for color, aroma, taste, and authenticity. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing a compound chicken essence, which can produce a compound chicken essence with rich head aroma, outstanding characteristic aroma and high authenticity through flavoring technology and Maillard reaction. [0004] The object of the present invention is achieved through the following technical solutions: [0005] A method for preparing compound chicken essence, characterized in that: the weight parts of the top aroma are as follows: 15-20 parts of hexanal; 2-4 parts of hepta...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 易封萍肖作兵张贡博牛云蔚吴旻玲
Owner TIANNING FLAVOR JIANGSU
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