Old oil flavor essence and preparation method thereof

A technology of flavor and essence, which is applied in the field of old oil flavor essence and its preparation, can solve the problems affecting the storage and use of essence, strong hygroscopicity, and flavor fading, and achieve good flavor stability, strong aroma and long-lasting fragrance Effect

Active Publication Date: 2018-06-22
北京味食源食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing all kinds of powdery compound flavor essences mainly have the following deficiencies: (1) strong hygroscopicity: when placed in the air for a long time, they are very easy to absorb moisture and become damp, thereby affecting the normal storage and use of essence; (2) ) Flavor: When placed in the air for a long time, it is easy to change color and the flavor becomes weak

Method used

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  • Old oil flavor essence and preparation method thereof
  • Old oil flavor essence and preparation method thereof
  • Old oil flavor essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0036]

[0037]

[0038] Step 1, using first-grade soybean oil as a solvent, prepare butyric acid with a concentration of 1%, acetic acid with a concentration of 1%, 2-methyl-3-mercaptofuran with a concentration of 1% and furan with a concentration of 1%. Ketoacetate;

[0039] Step 2, adding concentration is 1% butyric acid, concentration is 1% acetic acid, concentration is 1% 2-methyl-3-mercaptofuran, concentration is 1% furanone B Esters, Cumin essential oil at 100%, Capsicum essential oil at 100%, Coriander essential oil at 100%, Nutmeg oil at 100%, Pepper essential oil at 100%, Pepper essential oil at 100% Anise oil, cinnamon oil with a concentration of 100%, clove oil with a concentration of 100%, and first-grade soybean oil with a concentration of 100% are stirred evenly and passed through a 100-mesh sieve to obtain a liquid old oil flavor essence;

[0040] Step 3: Add 400 parts of drinking water to another stainless steel blending tank, then add 160 parts of sodi...

preparation Embodiment 2

[0049]

[0050] Step 1, using first-grade soybean oil as a solvent, respectively prepare butyric acid with a concentration of 1%, acetic acid with a concentration of 1%, 2-methyl-3-mercaptofuran with a concentration of 1%, and furan with a concentration of 1%. Ketoacetate;

[0051] Step 2, adding concentration is 1% butyric acid, concentration is 1% acetic acid, concentration is 1% 2-methyl-3-mercaptofuran, concentration is 1% furanone B Esters, Cumin essential oil at 100%, Capsicum essential oil at 100%, Coriander essential oil at 100%, Nutmeg oil at 100%, Pepper essential oil at 100%, Pepper essential oil at 100% Anise oil, cinnamon oil with a concentration of 100%, clove oil with a concentration of 100%, and first-grade soybean oil with a concentration of 100% are stirred evenly and passed through a 100-mesh sieve to obtain a liquid old oil flavor essence;

[0052] Step 3: Add 400 parts of drinking water to another stainless steel blending tank, then add 160 parts of so...

preparation Embodiment 3

[0061]

[0062] Step 1, using first-grade soybean oil as a solvent, respectively prepare butyric acid with a concentration of 1%, acetic acid with a concentration of 1%, 2-methyl-3-mercaptofuran with a concentration of 1%, and furan with a concentration of 1%. Ketoacetate;

[0063] Step 2, adding concentration is 1% butyric acid, concentration is 1% acetic acid, concentration is 1% 2-methyl-3-mercaptofuran, concentration is 1% furanone B Esters, Cumin essential oil at 100%, Capsicum essential oil at 100%, Coriander essential oil at 100%, Nutmeg oil at 100%, Pepper essential oil at 100%, Pepper essential oil at 100% Anise oil, cinnamon oil with a concentration of 100%, clove oil with a concentration of 100%, and first-grade soybean oil with a concentration of 100% are stirred evenly and passed through a 100-mesh sieve to obtain a liquid old oil flavor essence;

[0064] Step 3: Add 400 parts of drinking water to another stainless steel blending tank, then add 160 parts of so...

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Abstract

The invention provides old-oil-flavor flavoring essence and a preparation method thereof. The old-oil-flavor flavoring essence contains butyric acid with the concentration of 1%, acetic acid with the concentration of 1%, 2-methyl-3-mercaptofuran with the concentration of 1%, furanone acetate with the concentration of 1%, cumin essential oil with the concentration of 100%, capsicum essential oil with the concentration of 100%, coriander essential oil with the concentration of 100%, myristica oil with the concentration of 100%, pericarpium zanthoxyli essential oil with the concentration of 100%, star anise oil with the concentration of 100%, cinnamon bark oil with the concentration of 100%, clove oil with the concentration of 100%, first-grade soybean oil with the concentration of 100%, starch sodium octenyl succinate and maltodextrin. The old-oil-flavor flavoring essence and the preparation method thereof have the advantages that the flavoring essence is rich in fragrance and high in characteristics and can endow hot pots with an old oil flavor, and the used raw materials are readily available and are low in cost, so that the flavoring essence can be extensively applied to the fields of fast food, leisure food, instant noodles and the like; moisture absorption is not easy, and the stability is good, so that the flavoring essence can be effectively preserved for a long term; the flavor stability is good, the controllable release of fragrance can be achieved, and the fragrance retention is durable.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to an old oil flavor essence and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life and the improvement of living standards, people's demand for compound-flavored convenience foods is increasing, and it is urgent to develop corresponding compound-flavored essences. [0003] Existing all kinds of powdery compound flavor essences mainly have the following deficiencies: (1) strong hygroscopicity: when placed in the air for a long time, they are very easy to absorb moisture and become damp, thus affecting the normal storage and use of essence; (2) ) Flavor: When placed in the air for a long time, it is easy to change color and the flavor becomes weak. Contents of the invention [0004] Aiming at the defects in the prior art, the present invention provides an old oil flavor essence and a preparation method thereof...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 刘滨苗志伟严江王晓杰
Owner 北京味食源食品科技有限责任公司
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