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A kind of purple sweet potato essence and preparation method thereof

A technology of purple sweet potato and flavor, applied in the field of food processing, can solve the problems of undiscovered patent publications, loss of purple sweet potato flavor, etc., achieve good market prospects, stable quality, and increase sales

Active Publication Date: 2020-06-19
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of food processing, because of some processes such as high-temperature baking or steaming, the flavor of purple sweet potatoes will be lost to varying degrees.
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • A kind of purple sweet potato essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of purple sweet potato essence, its composition and parts by weight are as follows:

[0046] Purple sweet potato flavor reactant: 20 parts;

[0047] Vanillin: 0.5 parts;

[0048] Butyl laurolactone: 0.01 parts;

[0049] 0.01 parts of butyl undecalactone;

[0050] Geranium oil: 0.01 part;

[0051] 3-Methylthiopropanol: 0.01 parts;

[0052] Benzyl alcohol: 0.01 parts;

[0053] Acetoin: 0.01 part;

[0054] Guaiacol: 0.01 part;

[0055] 5-Methylfurfural: 0.01 parts;

[0056] 2-Acetylfuran: 0.01 parts;

[0057] 2-acetylthiazole: 0.01 parts;

[0058] 1,2-propanediol: 10 parts.

[0059] The constituents and parts by weight of the purple sweet potato taste reactant are as follows:

[0060] Threonine 0.01 part;

[0061] Proline 0.01 part;

[0062] Methionine 0.01 parts;

[0063] Cysteine ​​0.01 part;

[0064] Serine 0.01 part;

[0065] Leucine 0.01 parts;

[0066] D-xylose: 0.1 part;

[0067] Arabinose: 0.1 parts;

[0068] Vitamin C: 0.1 parts;

[0069...

Embodiment 2

[0075] A kind of purple sweet potato essence, its composition and parts by weight are as follows:

[0076] Purple sweet potato flavor reactant: 40 parts;

[0077] Vanillin: 3 parts;

[0078] Butyl laurolactone: 1 part;

[0079] 0.5 part of butyl undecalactone;

[0080] Geranium oil: 1 part;

[0081] 3-methylthiopropanol: 0.5 parts;

[0082] Benzyl alcohol: 0.5 parts;

[0083] Acetoin: 0.5 parts;

[0084] Guaiacol: 0.5 parts;

[0085] 5-Methylfurfural: 0.5 parts;

[0086] 2-acetylfuran: 0.3 parts;

[0087] 2-acetylthiazole: 0.3 parts;

[0088] 1,2-propanediol: 40 parts.

[0089] The constituents and parts by weight of the purple sweet potato taste reactant are as follows:

[0090] Threonine 1.5 parts;

[0091]Proline 1.5 parts;

[0092] Methionine 1.5 parts;

[0093] Cysteine ​​1.5 parts;

[0094] Serine 1.5 parts;

[0095] 1.5 parts of leucine;

[0096] D-xylose: 3 parts;

[0097] Arabinose: 3 parts;

[0098] Vitamin C: 2 parts;

[0099] 1,2-propanediol: 60...

Embodiment 3

[0105] A kind of purple sweet potato essence, its composition and parts by weight are as follows:

[0106] Purple sweet potato flavor reactant: 50 parts;

[0107] Vanillin: 6 parts;

[0108] Butyl laurolactone: 2 parts;

[0109] 1 part of butyl undecalactone;

[0110] Geranium oil: 1.5 parts;

[0111] 3-Methylthiopropanol: 1 part;

[0112] Benzyl alcohol: 1 part;

[0113] Acetomar: 1 part;

[0114] Guaiacol: 1 part;

[0115] 5-Methylfurfural: 1 part;

[0116] 2-acetylfuran: 0.5 parts;

[0117] 2-acetylthiazole: 0.5 parts;

[0118] 1,2-propanediol: 80 parts.

[0119] The constituents and parts by weight of the purple sweet potato taste reactant are as follows:

[0120] Threonine 3 parts;

[0121] 3 parts of proline;

[0122] 3 parts of methionine;

[0123] 3 parts of cysteine;

[0124] Serine 3 parts;

[0125] 3 parts of leucine;

[0126] 5 parts of D-xylose;

[0127] 5 parts of arabinose;

[0128] Vitamin C 3 parts;

[0129] 90 parts of 1,2-propanediol;

...

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Abstract

The present invention relates to purple sweet potato essence. The purple sweet potato essence comprises the following components: a purple sweet potato flavor reactant; vanillin; delta-dodecalactone; delta-undecalactone; geranium oil; 3-methylthiopropanol; benzyl alcohol; acetoin; guaiacol; 5-methylfurfural; 2-acetylfuran; 2-acetylthiazole; and 1,2-propanediol. The essence has a cooked purple sweet potato flavor, is prepared by using natural spices and synthetic spices, has the characteristics of being strong in aroma simulation, elegant, and long in fragrance keeping, is natural in fragrance, mellow and full, and stable in quality, has a natural flavor close to the cooked purple sweet potatoes, and is suitable for baked cakes, fillings, candy and other food. The method is simple, and easy to operate and improves work efficiency.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a purple sweet potato essence and a preparation method thereof. Background technique [0002] Purple sweet potato is one of the very popular foods in the market in recent years. Purple sweet potato is rich in nutrition, rich in protein, starch, pectin, cellulose, amino acid, vitamins and various minerals. The protein and amino acid contained in it are easily digested and absorbed by the human body; Iron and other elements and anthocyanin, anthocyanin is a natural and powerful free radical scavenger, with special health functions of anti-cancer, liver protection, and immunity improvement; at the same time, purple sweet potato contains very low calories, and is also a good diet food. [0003] In addition to home cooking, purple sweet potatoes are processed into powder after peeling, drying, and crushing. Because of their rich nutrition and attractive color, they are often ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21
Inventor 孙宇晓李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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