Oatmeal essence

Abstract

The invention discloses an oatmeal essence. The oatmeal essence is prepared from the following components: acesulfame potassium, 2-methoxy-4-methylphenol, hexanal, palmitic acid, 4-vinyl-2-metoxyphenol, 3, 5, 5-trimethyl-cyclohexanol, 2-hydroxynonenal, 2-amylfuran, ethyl oleate, oleic acid, linoleic acid, 3, 4-xylenol, isoamylol, 2, 3-butanedione, hyacinthin, nonanal, stevioside, dibutyl phthalate, n-undecane, 2-ethylpyrazine, n-decane and 1, 2-propylene glycol. The oatmeal essence disclosed by the invention has stable quality and natural flavor.

Description

technical field [0001] The invention relates to the technical field of edible essence as a food additive, in particular to oatmeal essence. Background technique [0002] Oatmeal is favored by manufacturers and consumers for its high nutrition and high dietary fiber. However, the product added with oatmeal is not obvious because of oatmeal flavor, no obvious oatmeal aroma characteristics, and flat taste, so it is difficult to form a marketed product. Therefore, there is an urgent need for a food flavor of baked oatmeal flavor in the current market. my country's annual oatmeal production is increasing. In order to improve the product quality and sales volume of oatmeal products and increase economic income, oatmeal essence can be added to modify and make up for it, and further improve the quality of deep-processed products. [0003] At present, a total of 72 volatile compounds have been identified from the volatile aroma components of oatmeal, including 17 aldehydes, 6 keton...

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional oatmeal flavors often have unrealistic flavor and weak natural feeling during the application process, which affects the flavor quality of oatmeal products and is not liked by consumers.

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