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Flavor-releasing agent and preparation method thereof

A technology of releasing agent and flavor, applied in the field of flavor releasing agent and its preparation, can solve the problems such as the release time needs to be improved, the flavor load is small, and the taste is lost, and the effect of increasing the degree, long releasing time, and promoting adsorption can be achieved.

Inactive Publication Date: 2017-12-26
兰溪市捷喜食品加工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, introducing flavoring agents into foods can be problematic, for example, because many flavoring agents are highly volatile
For example, during storage and handling, this results in flavors easily evaporating from the product, thereby losing its flavor
In addition, flavoring agents can break down chemically due to handling of food during preparation and cooking, such as heating, which can also lead to loss of flavor
Alternatively, the flavoring agent can react with other components included, which also results in a loss or change in taste
[0003] The prior art such as the Chinese invention patent with the authorized announcement number CN 101431904 B discloses a flavor releasing substance and its application in different foods. The load is small, and the release time needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A flavor release agent, which comprises the following components: 5 parts of glycyrrhizic acid, 7 parts of sodium saccharin, 7 parts of chitosan quaternary ammonium salt, and 1 part of sodium tripolyphosphate. The preparation method comprises:

[0015] 1) Extraction of glycyrrhizic acid: Take licorice root, crush it, pass through a 50-mesh sieve, mix 10 parts of licorice coarse powder with 60 parts of deionized water, add 2 parts of cellulase and 0.1 part of active polypeptide, and enzymatically hydrolyze at 40°C 2h, heat up to 48°C to inactivate the enzyme, then add 140 parts of a mixed solution of ammonia water and absolute ethanol, wherein the concentration of ammonia water is 20%, the ratio of ammonia water to ethanol is 1 / 100, and extract at 35°C for 1.2h, Centrifuge at 6000r / min for 15min, concentrate under reduced pressure to 1 / 5 of the volume of the extract, and the amino acid sequence of the active polypeptide is: HSHACASYSCRCRRCGYYVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR...

Embodiment 2

[0019] A flavor releasing agent, the flavor releasing agent comprises the following components: 8 parts of glycyrrhizic acid, 9 parts of sodium saccharin, 10 parts of chitosan quaternary ammonium salt, 2 parts of sodium tripolyphosphate, and the preparation method comprises: firstly, glycyrrhizic acid Extraction: Take licorice root, crush it, pass through a 60-mesh sieve, mix 15 parts of licorice coarse powder with 90 parts of deionized water, add 3 parts of cellulase and 0.2 part of active polypeptide, enzymatically hydrolyze at 45°C for 2.5 hours, and heat up to Inactivate enzyme activity at 48°C, then add 200 parts of a mixed solution of ammonia water and absolute ethanol, wherein the concentration of ammonia water is 20%, the ratio of ammonia water to ethanol is 1.5 / 100, extract at 40°C for 1.5h, centrifuge, reduce Concentration under pressure; followed by the purification of glycyrrhizic acid: put the concentrated solution of glycyrrhizic acid on HP-30 macroporous resin co...

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PUM

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Abstract

The invention discloses a flavor-releasing agent and a preparation method thereof. The flavor-releasing agent includes the following constituents: 5-8 parts of glycyrrhizic acid, 7-9 parts of sodium saccharin, 7-10 parts chitosan quaternary ammonium salt and 1-2 parts of sodium tripolyphosphate. The invention also discloses the preparation method of the flavor-releasing agent. The beneficial effects are as follows: according to the invention, through adopting the glycyrrhizic acid and the sodium saccharin as core materials and adopting the chitosan quaternary ammonium salt and the sodium tripolyphosphate as wall materials, the flavor-releasing agent has high flavor-loading capacity, a long releasing time and good thermal stability and does not react with other substances; and the added active polypeptides and cellulase work together to promote the attachment of the cellulase to cell walls, strengthen the invasion of the cellulase into the amorphous region of cellulose of the cell walls and increase the splitting degree of the cellulose so that the cellulose is split into oligosaccharides of different length and cell wall ruptures are realized so as to reduce the obstruction of extraction.

Description

technical field [0001] The invention relates to a flavor releasing agent and a preparation method thereof. Background technique [0002] Aromatics and flavorings are added to foods to create desired flavor profiles. However, incorporation of flavoring agents into foods can be problematic, for example, because many flavoring agents are highly volatile. For example, during storage and handling, this results in flavors easily evaporating from the product, thereby losing its taste. In addition, flavoring agents can break down chemically due to handling of food during preparation and cooking, such as heating, which can also lead to loss of flavor. Alternatively, flavoring agents may react with other components included, which also result in a loss or change in taste. [0003] The prior art such as the Chinese invention patent with the authorized announcement number CN 101431904 B discloses a flavor releasing substance and its application in different foods. The load is small,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/00
CPCA23L27/20A23L27/70
Inventor 张庆吉
Owner 兰溪市捷喜食品加工技术有限公司
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