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Chive oil essence

A technology of shallot oil and shallot, which is applied in the field of shallot oil essence and its preparation, can solve the problems of large aroma loss, large dosage, low cost performance, etc., and achieve strong aroma, good stability, smooth and natural aroma Effect

Active Publication Date: 2016-06-15
LUOHE LEJIA FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the onion aroma in most products on the market is mainly reflected by natural onion powder or natural shallot essential oil. However, there are many unstable factors in natural products, which are greatly affected by various natural factors that are difficult to control, such as region and climate. It is difficult to contr

Method used

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  • Chive oil essence

Examples

Experimental program
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Effect test

Embodiment 1

[0013] A shallot oil essence, mainly prepared from the following raw materials in parts by weight: 60-95 parts of shallot oil, 0.01-0.2 parts of shallot alcohol with a concentration of 10%, 0.1-0.5 parts of 3-methylthiopropanal 0.05-0.15 parts of 2-mercapto-3-butanol, 0.03-0.3 parts of diisopropyl disulfide, 0.02-0.1 parts of diallyl sulfide, 5-40 parts of first-grade soybean salad oil; Scallion oil is prepared by the following steps: Wash shallots and cut them into 1-5cm pieces, add soybean salad oil and shallots into the reaction kettle at a weight ratio of 1:1-3:1, and heat up to 40 -80°C, soak for 16-36h, filter the scallions, get shallot oil-water mixture, stand and separate to get shallot oil; 10% scallion oil as solvent is soybean salad oil, 10% scallion Oleyl alcohol; the remaining raw materials are natural or synthetic products equivalent to natural.

[0014] Scallion oil has rich onion fragrance, high temperature resistance and long-lasting aroma; 3-methylthiopropio...

Embodiment 2

[0016] Wash the fresh shallots and cut them into small pieces of about 2cm for later use. Add an appropriate amount of soybean salad oil into the reaction kettle, add the shallots in a ratio of 1:1 by weight, raise the temperature to 60°C, soak for 24 hours, and filter the shallots. Segment, to obtain shallot oil-water mixture, stand to separate, obtain shallot oil; then take shallot oil 90g, concentration 10% shallot alcohol 0.1g, 3-methylthiopropanal 0.2g, 2-mercapto -3-butanol 0.1g, diisopropyl disulfide 0.2g, diallyl sulfide 0.05g, methyl propyl trisulfide 0.08g, allyl propyl disulfide 0.03g, primary 9.24 g of soybean salad oil; the rest are the same as in Example 1; the shallot oil essence prepared by the above-mentioned method has a vivid, strong flavor and good stability, and is applicable to various snack food seasonings.

Embodiment 3

[0018] Wash the fresh shallots and cut them into small pieces of about 3cm for later use. Add an appropriate amount of soybean salad oil into the reaction kettle, add the shallots in a ratio of 2:1 by weight, raise the temperature to 70°C, soak for 30 hours, and filter the shallots. Segment, to obtain shallot oil-water mixture, stand to separate, obtain shallot oil; then take shallot oil 92g, concentration 10% shallot alcohol 0.15g, 3-methylthiopropanal 0.3g, 2-mercapto -3-butanol 0.08g, diisopropyl disulfide 0.1g, diallyl sulfide 0.06g, methyl propyl trisulfide 0.1g, allyl propyl disulfide 0.02g, primary 7.19g of soybean salad oil; the rest are the same as in Example 1; the shallot oil essence prepared according to the above method and formula has stable flavor and strong and attractive onion flavor.

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Abstract

The invention discloses a chive oil essence.The chive oil essence is prepared from, by weight, 60-95 parts of chive oil, 0.01-0.2 part of chive oleic alcohol with the concentration being 10%, 0.1-0.5 part of 3-methylthiopropanal, 0.05-0.15 part of 2-mercapto-3-butanol, 0.03-0.3 part of diisopropyl disulfide, 0.02-0.1 part of diallyl sulfide and 5-40 parts of soybean salad oil.On the basis of natural products, the chive oleic alcohol, the 3-methylthiopropanal, the diisopropyl disulfide and the diallyl sulfide are reasonably added by mild processing means to increase integral chive flavor, the added 2-mercapto-3-butanol which has an auxiliary aroma has no chive flavor intrinsically but can play a role in bridging to enable smooth and natural aroma, and the finally obtained chive oil essence is rich and real in aroma and high in stability and is suitable for flavoring of various snack foods.

Description

technical field [0001] The invention belongs to a preparation method of food essence, in particular to a chive oil essence and a preparation method thereof. Background technique [0002] China's salty flavor industry was born in the 1980s. In the first ten years, it was mainly used in instant noodle seasoning. In the following ten years, it gradually developed into meat products, chicken essence, and puffed food. Today, almost all industrialized Edible salty flavors are used in food products. At present, in the food flavor market, flavor types have begun to develop in a diversified direction. Consumers are no longer satisfied with the traditional flavors in the past, and they need more and newer flavors to satisfy their increasingly discerning taste buds. The requirements of food companies for salty flavors are becoming more and more detailed. From the early years, only the flavors are required to reflect the main body of food flavors, that is, the demand for salty flavors...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 陈能飞丁鹏飞孙爱芝
Owner LUOHE LEJIA FOOD TECH CO LTD
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