Peanut essence and preparation method thereof

A peanut essence and peanut technology, applied in the field of food additives, can solve the problems of low fidelity, poor temperature resistance, etc., and achieve the effect of good aroma coordination, long-lasting fragrance, and strong peanut aroma

Inactive Publication Date: 2017-01-04
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Peanut flavor belongs to a kind of edible flavor, but the peanut flavor in the industry generally adopts monomer raw materials to prepare peanuts for frying, with a sharp top aroma, low fidelity, and poor temperature resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 peanut essence

[0028] The formula of peanut flavor: 50 parts of peanut oil, 1 part of maltol, 1 part of 2-acetylpyridine, 0.2 part of acetylpyrazine, 0.3 part of thiothiazole, 0.5 part of 2.3.5-trimethylpyrazine, 2.4 parts of decadiene 0.05 part of aldehyde, 1 part of vanillin, 50 parts of salad oil, 0.2 part of antioxidant BHA;

[0029] Described peanut oil is prepared by the method comprising the following steps:

[0030] (1) Screening: select red-skinned peanuts, and use a rotary sieve to remove impurities and peanut skins in peanuts;

[0031] (2) Crushing: Use a crusher to break the peanuts into 4~6 petals;

[0032] (3) Frying: Fry at 120°C for 10 minutes, stirring with an electric stirrer during the frying process to prevent scorching;

[0033] (4) Pressing: Put the roasted peanuts into an oil press to press.

[0034] The preparation method of peanut essence comprises the following steps:

[0035] (1) Dissolve the vanillin and...

Embodiment 2

[0040] The preparation of embodiment 2 peanut essence

[0041] The formula of peanut flavor: 30 parts of peanut oil, 1 part of maltol, 0.5 parts of 2-acetylpyridine, acetyl

[0042] 0.1 part of pyrazine, 0.1 part of thiothiazole, 0.2 part of 2.3.5-trimethylpyrazine, 0.02 part of 2.4 decadienal, 0.5 part of vanillin, 40 parts of salad oil, 0.2 part of antioxidant BHA;

[0043] Described peanut oil is prepared by the method comprising the following steps:

[0044] (1) Screening: select red-skinned peanuts, and use a rotary sieve to remove impurities and peanut skins in peanuts;

[0045] (2) Crushing: Use a crusher to break the peanuts into 4~6 petals;

[0046] (3) Frying: fry at 130°C for 8 minutes, and stir with an electric stirrer during the frying process to prevent frying;

[0047] (4) Pressing: Put the roasted peanuts into an oil press to press.

[0048] The preparation method of peanut essence comprises the following steps:

[0049] (1) Dissolve the vanillin and malto...

Embodiment 3

[0054] The preparation of embodiment 3 peanut essence

[0055] The formula of peanut flavor: 50 parts of peanut oil, 1 part of maltol, 1 part of 2-acetylpyridine, 0.1 part of acetylpyrazine, 0.3 part of thiothiazole, 0.2 part of 2.3.5-trimethylpyrazine, 2.4 decyl Dienal 0.02 parts, fragrant

[0056] 1 part of lansu, 40 parts of salad oil, 0.2 part of antioxidant BHA;

[0057] Described peanut oil is prepared by the method comprising the following steps:

[0058] (1) Screening: select red-skinned peanuts, and use a rotary sieve to remove impurities and peanut skins in peanuts;

[0059] (2) Crushing: Use a crusher to break the peanuts into 4~6 petals;

[0060] (3) Frying: Fry at 110°C for 15 minutes, stirring with an electric stirrer during the frying process to prevent scorching;

[0061] (4) Pressing: Put the roasted peanuts into an oil press to press.

[0062] The preparation method of peanut essence comprises the following steps:

[0063] (1) Dissolve the vanillin and ...

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PUM

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Abstract

The invention relates to the technical field of food additives and in particular discloses peanut essence and a preparation method thereof. The peanut essence is prepared from the following raw materials in parts by weight: 20 to 50 parts of peanut oil, 0.5 to 3 parts of maltol, 0.1 to 1 part of 2-acetylpyridine, 0.05 to 0.3 part of acetylpyrazine, 0.05 to 0.5 part of sulfurol, 0.2 to 1 part of 2,3,5-trimethylpyrazine, 0.01 to 0.05 part of 2,4-decadienal, 0.2 to 1 part of vanillin, 30 to 50 parts of salad oil and 0.2 part of an antioxidant BHA (Butylated Hydroxyanisole). The essence provided by the invention has good aroma coordination, can keep the aroma for a long time and can resist high temperature better.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a peanut essence and a preparation method thereof. Background technique [0002] Fragrances are concentrated aromatic oils that are artificially synthesized to mimic the smell of fruits and natural spices. It is an artificial flavor. It is mostly used in the manufacture of food, cosmetics and cigarettes. Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, candied fruit, emulsification and wine and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings Foodstuffs, dairy products, canned food, wine, etc. The dosage forms of edible flavors include liquid, powder, microcapsule, slurry and so on. [0003] Peanut flavor belongs to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20C11B1/06
CPCC11B1/06
Inventor 关宇龙李昕
Owner 广州馨杰添加剂有限公司
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