Corn essence for food and preparation method thereof
A corn essence and vanillin technology is applied in the directions of food ingredients containing organic compounds, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., to achieve the effects of mellow aroma, rich corn aroma and long-lasting fragrance
Inactive Publication Date: 2016-10-12
TIANJIN CHUNYU FOOD INGREDIENTS
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Problems solved by technology
[0003] The technical problem to be solved by the present invention is to provide a blended corn essence with rich aroma and long-lasting fragrance, and at the same time solve the problems of the fragrance stability and heat resistance of corn essence in food
Method used
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Embodiment 1
[0017] A kind of corn essence, this corn essence is prepared by the raw material of following percentage by weight:
[0018]
[0019] The preparation method of the above-mentioned corn essence comprises the following steps: first, add vanillin, 2-acetylpyrazine, and ethyl maltol according to the weight percentage of raw materials, and heat and dissolve with part of propylene glycol, then make up the propylene glycol, and then add the remaining The raw materials are mixed according to the weight percentage of the raw materials to prepare the corn essence.
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The present invention relates to a corn essence for food and a preparation method thereof. The corn essence is prepared from the following raw materials: vanillin, ethyl maltol, 2-acetyl pyrazine, dimethyl sulfide, 2-acetyl thiazole, 2-acetylpyridine, tetrahydroquinoxaline, 4-methyl-5-hydroxyethylthiazole, butanedione, and propylene glycol. The corn essence has rich corn aroma, and is mellow in flavor and long in fragrance lasting.
Description
technical field [0001] The invention relates to a condiment, in particular to a corn essence for food and a preparation method thereof. Background technique [0002] Corn food has always been loved by people. Especially widely used in ham sausage and leisure food. In order to keep the aroma and fragrance of these products like new products during the shelf life, this requires a good corn essence to enhance the aroma and taste, and solve the problem of the aroma stability of the essence used in food. The inventor of the present invention attempts to prepare a kind of corn flavor suitable for use in food through repeated deployment of monomer raw materials, so as to endow the food with certain corn flavor characteristics. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a blended corn essence with strong aroma and long-lasting fragrance, and at the same time solve the problems of the fragrance stability and heat r...
Claims
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Login to View More IPC IPC(8): A23L27/20A23L27/29
CPCA23V2002/00A23V2200/15A23V2200/16A23V2250/30
Inventor 徐克宝
Owner TIANJIN CHUNYU FOOD INGREDIENTS