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A kind of mushroom essence and preparation method thereof

The technology of shiitake mushroom essence and shiitake powder is applied in the directions of food ingredients as odor modifiers, food science, food ingredients, etc., which can solve the problems of inconspicuous flavor, unstable flavor, and difficult dehydration of shiitake mushrooms, so as to achieve a round and smooth aroma and lingering fragrance. The effect of long time and simple process

Active Publication Date: 2021-05-25
河南创新研霖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difficulty in cleaning, dehydrating, and temperature control of shiitake mushrooms in industrial production, it is difficult to standardize the fillings, and because the taste and flavor of shiitake mushrooms are easily lost during quick-frozen storage and transportation, with the extension of the shelf life, The aroma and aroma of shiitake mushrooms will become weaker. In order to improve the standardized production of this flavored quick-frozen food and the overall flavor during storage and transportation, shiitake mushroom essence is often added to the stuffing to increase the stability of the aroma. The existing shiitake mushroom essence has aroma Inconsistent and pure, the flavor is unstable, the flavor of the shiitake mushroom is not outstanding, and the commerciality is poor, etc.

Method used

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  • A kind of mushroom essence and preparation method thereof
  • A kind of mushroom essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A mushroom essence, which is composed of the following raw materials in parts by weight: 60 parts of mushroom powder, 0.1 part of 1-octen-3-ol, 0.02 part of 3-octanol, 0.02 part of 3-octanone, 0.1 part of isopropanol, furfural 0.01 part, 0.02 part of 4-ethylguaiacol, 0.04 part of 2-acetylfuran, 0.01 part of anisaldehyde, 0.5 part of 2,5-dimethyl-4-methoxy-3 (2H) furanone , 0.02 parts of dimethyl disulfide, 0.03 parts of dimethyl trisulfide, 0.05 parts of 2,3-dimethylpyrazine, 0.03 parts of acetylpyrazine, 0.14 parts of 4-methyl-5-hydroxyethylthiazole 10 parts of HVP powder, 10 parts of monosodium glutamate, 2.4 parts of I+G, 10 parts of table salt, 0.5 parts of silicon dioxide, 16 parts of corn starch, and 2.5 parts of propylene glycol.

[0027] The preparation method of above-mentioned shiitake mushroom essence, comprises the following steps:

[0028] (1) Crush dried shiitake mushrooms and pass through a 60-mesh sieve to obtain shiitake mushroom powder, set aside.

...

Embodiment 2

[0034] A mushroom essence, which is composed of the following raw materials in parts by weight: 65 parts of mushroom powder, 0.15 parts of 1-octen-3-ol, 0.01 part of 3-octanol, 0.01 part of 3-octanone, 0.12 parts of isopropanol, furfural 0.015 parts, 0.01 parts of 4-ethylguaiacol, 0.05 parts of 2-acetylfuran, 0.015 parts of anisaldehyde, 0.4 parts of 2,5-dimethyl-4-methoxy-3(2H)furanone , 0.01 part of dimethyl disulfide, 0.02 part of dimethyl trisulfide, 0.04 part of 2,3-dimethylpyrazine, 0.02 part of acetylpyrazine, 0.1 part of 4-methyl-5-hydroxyethylthiazole 8 parts of HVP powder, 11 parts of monosodium glutamate, 2 parts of I+G, 10 parts of table salt, 0.3 parts of silicon dioxide, 15 parts of corn starch, and 2 parts of propylene glycol.

[0035] The preparation method of above-mentioned mushroom essence is with embodiment 1.

Embodiment 3

[0037] A mushroom essence, which is composed of the following raw materials in parts by weight: 70 parts of mushroom powder, 0.2 part of 1-octen-3-ol, 0.03 part of 3-octanol, 0.03 part of 3-octanone, 0.15 part of isopropanol, furfural 0.02 parts, 0.03 parts of 4-ethylguaiacol, 0.06 parts of 2-acetylfuran, 0.018 parts of anisaldehyde, 0.6 parts of 2,5-dimethyl-4-methoxy-3 (2H) furanone , 0.03 parts of dimethyl disulfide, 0.05 parts of dimethyl trisulfide, 0.06 parts of 2,3-dimethylpyrazine, 0.05 parts of acetylpyrazine, 0.2 parts of 4-methyl-5-hydroxyethylthiazole 9 parts of HVP powder, 12 parts of monosodium glutamate, 3 parts of I+G, 10 parts of table salt, 0.4 parts of silicon dioxide, 18 parts of corn starch, and 3 parts of propylene glycol.

[0038] The preparation method of above-mentioned mushroom essence is with embodiment 1.

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Abstract

The invention discloses a shiitake mushroom essence, which comprises sauce-flavored spices, and the sauce-flavored spices are furfural, 4-ethylguaiacol and 2-acetylfuran. The present invention subdivides the aroma of shiitake mushrooms into clear fragrance, soil fragrance, sauce fragrance and sweet fragrance, wherein the sauce fragrance adopts the combination of furfural, 4-ethylguaiacol and 2-acetylfuran as the sauce fragrance, The three components synergistically play the role of sauce aroma, use 2-acetylfuran to increase the texture of mushroom essence, and modify the harsh aroma of furfural and 4-ethylguaiacol, so that the flavor of mushroom essence is rich and stable. The fragrance lasts longer, and the overall fragrance of the mushroom essence is round and smooth. The invention also provides a preparation method of the above-mentioned mushroom essence, which has simple process, convenient operation and is suitable for large-scale and standardized production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a mushroom essence and a preparation method thereof. Background technique [0002] At present, with the acceleration of the pace of life, people's living habits are also constantly changing. In addition to traditional foods, more and more people choose quick-frozen foods, and quick-frozen foods such as mushroom-flavored dumplings and buns are loved by everyone. Due to the difficulty in cleaning, dehydrating, and temperature control of shiitake mushrooms in industrial production, it is difficult to standardize the fillings, and because the taste and flavor of shiitake mushrooms are easily lost during quick-frozen storage and transportation, with the extension of the shelf life, The aroma and aroma of shiitake mushrooms will become weaker. In order to improve the standardized production of this flavored quick-frozen food and the overall flavor during storage and transportation, shiit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23L27/14
CPCA23V2002/00A23L27/14A23L27/20A23L27/2022A23L27/2026A23L27/204A23L27/2052A23L27/2054A23V2200/16A23V2200/15A23V2250/5118A23V2250/1628
Inventor 周航周可颂董亚
Owner 河南创新研霖食品科技有限公司