Fermented soybean essence and preparation method thereof

The technology of tempeh flavor and spice is applied in the directions of food ingredients as smell modifiers, food ingredients as taste modifiers, food ingredients containing organic compounds, etc., and can solve the problems of flavor loss of tempeh flavor, loss of tempeh flavor, non-persistent flavor and the like, To achieve the effect of prominent flavor of tempeh, long-lasting fragrance, and rounded aroma

Active Publication Date: 2018-09-14
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

The flavor of fermented soya bean flavor has an important impact on the quality of food. During the food processing process, the flavor of fermented soya bean flavor will be lost and weakened, resulting in serious loss of fermented soya bean flavor and not lasting fragrance

Method used

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  • Fermented soybean essence and preparation method thereof
  • Fermented soybean essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fermented soya bean essence is composed of the following raw materials in parts by weight: 0.8 part of 4-methyl-5-hydroxyethylthiazole, 0.4 part of ethyl butyrate, 0.1 part of hexanoic acid, 0.02 part of phenylethyl alcohol, 0.1 part of eugenol, 0.015 part of maltol, 0.1 part of furanone, 0.03 part of fenugreek lactone, 0.002 part of 5-methylfurfural, 0.005 part of guaiacol, 0.1 part of 2-methyl-3-mercaptofuran, 0.1 part of 3-mercapto-2 -Butanol 0.15 parts, 3-methylthiopropanol 0.08 parts, 3-methylthiopropanal 0.1 part, 3-methylthiobutanal 0.1 part, clove bud essential oil 0.12 parts, nutmeg essential oil 0.1 part, cinnamon essential oil 0.05 parts, 92 parts of propylene glycol, 5.7 parts of edible alcohol.

[0026] The preparation method of the above-mentioned tempeh essence: (1) first accurately weigh the solvent propylene glycol and edible alcohol, and mix them for subsequent use;

[0027] (2) Furanone and ethyl maltol are fully dissolved in propylene glycol and e...

Embodiment 2

[0031] A fermented soya bean essence is composed of the following raw materials in parts by weight: 0.7 parts of 4-methyl-5-hydroxyethylthiazole, 0.3 parts of ethyl butyrate, 0.12 parts of hexanoic acid, 0.01 parts of phenylethyl alcohol, 0.12 parts of eugenol, 0.01 part of maltol, 0.12 part of furanone, 0.02 part of fenugreek lactone, 0.001 part of 5-methylfurfural, 0.006 part of guaiacol, 0.13 part of 2-methyl-3-mercaptofuran, 0.13 part of 3-mercapto-2 -Butanol 0.13 parts, 3-methylthiopropanol 0.05 parts, 3-methylthiopropanal 0.12 parts, 3-methylthiobutyraldehyde 0.13 parts, clove bud essential oil 0.1 part, nutmeg essential oil 0.13 parts, cinnamon essential oil 0.06 parts, 92 parts of propylene glycol, 5.5 parts of edible alcohol.

[0032] The preparation method of this tempeh essence is with embodiment 1.

Embodiment 3

[0034] A fermented soya bean essence is composed of the following raw materials in parts by weight: 0.9 parts of 4-methyl-5-hydroxyethylthiazole, 0.5 parts of ethyl butyrate, 0.15 parts of hexanoic acid, 0.03 parts of phenylethyl alcohol, 0.15 parts of eugenol, 0.018 parts of maltol, 0.15 parts of furanone, 0.05 parts of fenugreek lactone, 0.003 parts of 5-methylfurfural, 0.007 parts of guaiacol, 0.15 parts of 2-methyl-3-mercaptofuran, 0.15 parts of 3-mercapto-2 -Butanol 0.15 parts, 3-methylthiopropanol 0.1 parts, 3-methylthiopropanal 0.15 parts, 3-methylthiobutanal 0.15 parts, clove bud essential oil 0.15 parts, nutmeg essential oil 0.15 parts, cinnamon essential oil 0.07 parts, 93 parts of propylene glycol, and 6 parts of edible alcohol.

[0035] The preparation method of this tempeh essence is with embodiment 1.

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Abstract

The invention discloses fermented soybean essence. The fermented soybean essence is prepared from fermented soybean aromatic substances, and the fermented soybean aromatic substances are composed of 4-hydroxy-2,3-dimethyl-2H-furan-5-one, 5-methyl furfural and guaiacol. The fermented soybean aromatic substances including the 5-methyl furfural, the 4-hydroxy-2,3-dimethyl-2H-furan-5-one and the guaiacol are used for expressing a fermented soybean aroma, and as an important aroma composition of the fermented soybean aroma, the fermented soybean aroma can influence the fermented soybean flavor andretention time of the fermented soybean essence in food. By synergic combination of the three components for exerting the fermented soybean aroma, the fermented soybean essence is strong in flavor, the fermented soybean flavor is outstanding, the aroma retention time is longer and the fermented soybean essence has mellow and smooth integral aroma. The invention also provides a preparation method of the fermented soybean essence, and the preparation method is simple in process, convenient in operation and suitable for industrialized mass production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a tempeh essence and a preparation method thereof. Background technique [0002] Douchi is a traditional soybean fermented product. It is a traditional fermented food made from soybeans through microbial fermentation. It has a special status in the world's food culture because of its rich and unique nutrition. Increase appetite and promote absorption, so fermented soya bean essence is often used as a food additive to provide fermented soya flavor and applied to various fermented soya flavored foods. The flavor of fermented soya bean essence has an important influence on the quality of food. During the food processing process, the flavor of fermented soya bean essence will be lost and weakened, resulting in serious loss of fermented soya bean flavor and not lasting fragrance. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, one of the obje...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L11/00A23L27/24A23L11/50
CPCA23L27/20A23L27/24A23V2002/00A23L11/50A23V2200/15A23V2200/16A23V2250/30
Inventor 周航周可颂董亚
Owner 河南创新研霖食品科技有限公司
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