Pickled pod pepper flavor essence and production method of same

A technology of Chaotian pepper pickling and production methods, which is applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve problems such as patent publications that have not been found, and achieve enhanced natural Aroma and taste, reduce production cost, good sales effect

Active Publication Date: 2017-07-04
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Pickled pod pepper flavor essence and production method of same
  • Pickled pod pepper flavor essence and production method of same
  • Pickled pod pepper flavor essence and production method of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of Chaotian pepper pickled pepper flavor essence, its composition and parts by weight are as follows:

[0024] 50 parts of propylene glycol, 0.2 parts of α-pinene, 0.7 parts of butyl caproate, 5 parts of pickled pepper extract, 0.2 parts of β-pinene, 0.2 parts of hexyl butyrate, 0.2 parts of acetic acid, 1-octene-3- 0.02 parts of alcohol, 0.02 parts of ethyl acetate, 0.1 parts of valeraldehyde, 0.03 parts of 3-methylthiopropanol, 0.02 parts of α-terpineol, 0.04 parts of isoamyl alcohol, 0.1 parts of ethyl caproate, methyl salicylate 0.1 part, 0.02 part of 2-methylbutanol, 0.1 part of hexyl acetate, 0.5 part of 2-methylhexyl butyrate, 0.01 part of ethyl 2-methylbutyrate, 0.07 part of linalool, 0.02 part of anisaldehyde 0.05 part of allyl isothiocyanate, 0.1 part of isoamyl isovalerate, 0.1 part of mercaptan, 0.06 part of 2-methylbutyric acid, 0.01 part of 2-methoxy-3-isobutylpyrazine , 0.03 parts of 3-methylthiopropionaldehyde.

[0025] The preparation steps of ...

Embodiment 2

[0032] A kind of Chaotian pepper pickled pepper flavor essence, its composition and parts by weight are as follows:

[0033] 70 parts of propylene glycol, 1 part of α-pinene, 3 parts of butyl caproate, 10 parts of pickled pepper extract, 1 part of β-pinene, 1 part of hexyl butyrate, 2 parts of acetic acid, 1-octene-3- 0.1 part of alcohol, 0.1 part of ethyl acetate, 0.3 part of valeraldehyde, 0.15 part of 3-methylthiopropanol, 0.1 part of α-terpineol, 0.1 part of isoamyl alcohol, 0.5 part of ethyl caproate, methyl salicylate 0.5 part, 0.1 part of 2-methylbutanol, 0.5 part of hexyl acetate, 2 parts of 2-methylhexyl butyrate, 0.05 part of ethyl 2-methylbutyrate, 0.3 part of linalool, 0.1 part of anisaldehyde 0.3 part of allyl isothiocyanate, 0.5 part of isoamyl isovalerate, 0.5 part of mercaptan, 0.3 part of 2-methylbutyric acid, 0.05 part of 2-methoxy-3-isobutylpyrazine , 0.2 parts of 3-methylthiopropanal.

[0034] The preparation steps of the pickled pepper extract are as fol...

Embodiment 3

[0041] A kind of Chaotian pepper pickled pepper flavor essence, its composition and parts by weight are as follows:

[0042] 90 parts of propylene glycol, 2 parts of α-pinene, 7 parts of butyl caproate, 20 parts of pickled pepper extract, 2 parts of β-pinene, 2 parts of hexyl butyrate, 5 parts of acetic acid, 1-octene-3- 0.2 parts of alcohol, 0.2 parts of ethyl acetate, 0.5 parts of valeraldehyde, 0.3 parts of 3-methylthiopropanol, 0.2 parts of α-terpineol, 0.2 parts of isoamyl alcohol, 1 part of ethyl caproate, methyl salicylate 1 part, 0.2 part of 2-methylbutanol, 1 part of hexyl acetate, 5 parts of 2-methylhexyl butyrate, 0.1 part of ethyl 2-methylbutyrate, 0.7 part of linalool, 0.2 part of anisaldehyde 0.5 part of allyl isothiocyanate, 1 part of isoamyl isovalerate, 1 part of mercaptan, 0.6 part of 2-methylbutyric acid, 0.1 part of 2-methoxy-3-isobutylpyrazine , 0.3 parts of 3-methylthiopropionaldehyde.

[0043] The preparation steps of the pickled pepper extract are as ...

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PUM

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Abstract

The invention relates to a pickled pod pepper flavor essence, including: propylene glycol, alpha-pinene, butyl caproate, a pod pepper extract, beta-pinene, hexyl butyrate, acetic acid, 1-octene-3-ol, ethyl acetate, pentanal, 3-methylmercapto-propyl alcohol, alpha-terpineol, isopentyl alcohol, ethyl caproate, methyl salicylate, 2-methyl butanol, hexyl acetate, hexyl 2-methylbutyrate, ethyl 2-methylbutyrate, linalool, anisic aldehyde, allyl isothiocyanide, isopentyl isovalerate, mercaptan, 2-methyl butyric acid, 2-methoxy-3-isobutyl pyrazine and 3-methylthio propylaldehyde. The pickled pod pepper flavor essence has strong fermented sense and has a full and durable fragrance, is stable in quality and has pure and natural fragrance, which is approximate to the fragrance of naturally fermented pickled Capsicum frutescens (pod pepper). The pickled pod pepper flavor essence has better effects than other pod pepper flavor essences in meat products and spices, and is well received among customers in practical application and market promotion.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a Chaotian pepper pickled pepper flavor essence and a preparation method thereof. Background technique [0002] Pickled peppers are pickled chili peppers, commonly known as "fish peppers" by Sichuan people. Pickled peppers are tender and crisp, which can increase appetite and help digestion and absorption. Its unique flavor characteristics are also loved by people and are applied to various foods. [0003] At present, there are some pickled pepper essences with pickled pepper flavor on the market, but the aroma of common pickled pepper essences on the market is not natural enough, and the natural fermentation feeling is insufficient, which cannot meet the consumption needs of consumers. [0004] Therefore, there is an urgent need to develop a new pickled pepper essence with pickled pepper flavor. [0005] Through searching, no patent publications related to the patent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/20
CPCA23V2002/00A23V2200/14A23V2200/15A23V2250/21
Inventor 侯驰宇李秉业李洪久张伟伟
Owner SHANDONG TIANBO FOOD INGREDIENTS
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