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Blended roast chicken meat oil essence and making method thereof

A chicken oil, blending technology, applied in the direction of food ingredients as odor improver, food science, etc., to achieve the effect of good aroma, fragrance and good stability

Inactive Publication Date: 2018-03-23
宁夏春升源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended grilled chicken oil-like flavor with authentic flavor, round aroma and long-lasting fragrance and its preparation method, which can solve the problem of the stability of the aroma and fragrance of grilled chicken oil-like flavor in soybean products sexual problems

Method used

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  • Blended roast chicken meat oil essence and making method thereof
  • Blended roast chicken meat oil essence and making method thereof
  • Blended roast chicken meat oil essence and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of grilled chicken oily essence, the raw material formula is shown in Table 1:

[0017]

[0018] The preparation method of above-mentioned grilled chicken oily flavor comprises the steps:

[0019] Dilute the monomer raw materials of items 1-23 in Table 1 except 24 first-grade soybean oils to the corresponding mass concentrations in Table 1 with first-grade soybean oil. The additions in weight percentages are combined, and finally the first-grade soybean oil is used as a solvent to make up 100% to obtain a finished flavor product.

Embodiment 2

[0021] A kind of grilled chicken oily essence, the raw material formula is shown in Table 2:

[0022]

[0023] The preparation method of above-mentioned grilled chicken oily flavor comprises the steps:

[0024] Dilute the monomer raw materials of items 1-23 in Table 2 except for 24 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 2. The additions in weight percentages are combined, and finally the first-grade soybean oil is used as a solvent to make up 100% to obtain a finished flavor product.

[0025] Preparation method of sensory evaluation samples

[0026] Add the prepared essence into the semi-finished soybean protein blank (except for the essence, other auxiliary materials such as salt, sugar, and monosodium glutamate have been added to the blank) according to the addition amount of 0.2%, stir evenly, sterilize, pack, and evaluate.

[0027] Sensory Evaluation Method

[0028] Sensory evaluation items: aroma chara...

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Abstract

The invention relates to blended roast chicken meat oil essence and a making method thereof. The blended roast chicken meat oil essence consists of the following components of 2-ethyl-3-methylpyrazine, acetylpyrazine, 1-Octen-3-ol, 1-Octen-3-ketone, ethyl maltol, furaneol, dual(2-Methyl-3-furanthiol), 4-Methyl-5-thiazoleethanol, distilled ginger oil, semen myristicae oil, 4-guaethol, gamma-amylbutyrolactone, trans, trans-2.4-nonadienal, Cocal, 5-Methylfurfural, 4-mercapto-4-methylpentan-2-one, 4-Methylthio-2-butanone, furfurylmercaptan, 2,3,5-Trimethylpyrazine, difurfurylsulfide, difurfuryldisulfide, dimethyltrisulfide, 2-Mercapto-3-butanol, and first-class soybean oil. The finally-made essence has rich roast chicken meat flavor, and has good fragrance stability.

Description

technical field [0001] The invention relates to a food additive, in particular to a blended roasted chicken oily essence and a preparation method thereof. Background technique [0002] In today's society, people's living standards are getting higher and higher, and eating habits are constantly changing. In addition to meals, many people like to eat a variety of leisure foods, especially leisure soybean protein products, and soybean products Especially the flavor of soybean protein products is also increasing. Bean products are a traditional delicacy in our country. There are many kinds of traditional bean products, especially the advantages of delicious taste and low price are important factors that cannot be ignored in product development. Now soybean protein products such as individually packaged products are becoming more and more popular with consumers because of their unique taste, exquisite packaging and low price. Since the current soybean protein products are shifti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/26
CPCA23L27/20A23L27/26A23V2002/00A23V2200/15
Inventor 张俊杰邵春凤
Owner 宁夏春升源生物科技有限公司
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