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A kind of salted egg yolk essence

A technology of salted egg yolk and essence, applied in the field of salted egg yolk essence, can solve the problems of heavy egg smell, weak flavor, short fragrance retention time, etc., and achieve the effects of pure and full fragrance, transparent fragrance, and good fragrance retention.

Active Publication Date: 2021-07-27
GUANGZHOU HUABAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are few salted egg yolk flavors on the market, and the flavor is weak and the fragrance lasts for a short time. The eggy smell is heavy, which cannot reflect its true flavor and is not liked by consumers.

Method used

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  • A kind of salted egg yolk essence
  • A kind of salted egg yolk essence
  • A kind of salted egg yolk essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 A kind of salted egg yolk essence

[0015] The formula of producing 102.44g salted egg yolk flavor is as shown in table 1.

[0016] The formula of table 1 embodiment 1 salted egg yolk essence

[0017]

[0018]

[0019] Accurately weigh the above raw materials at room temperature and stir evenly to obtain 100g of salted egg yolk essence.

[0020] The prepared salted egg yolk essence has pure and full aroma, long-lasting fragrance, penetrating aroma, and has the characteristics of fresh and fragrant salted egg yolk, and can be used as a food additive in the production of baking, beverages and other foods.

Embodiment 2

[0021] Embodiment 2 A kind of salted egg yolk essence

[0022] Example 2 On the basis of Example 1, furfural, 5-methylfurfural and methyl 3-methylthiopropionate are reduced, and the oily greenness is slightly prominent. The formula of producing 99.44g salted egg yolk essence is as shown in table 2.

[0023] The formula of table 2 embodiment 2 salted egg yolk essence

[0024]

[0025]

[0026] Accurately weigh the above raw materials at room temperature and stir evenly to obtain 100g of salted egg yolk essence.

[0027] The prepared salted egg yolk essence has a pure aroma, fuller than that of Example 1, has a good lasting fragrance, and has a penetrating aroma. It can be used as a food additive in the production of baking, beverages and other foods.

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PUM

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Abstract

The invention discloses a salted egg yolk essence, which is composed of the following components: caprylic acid glyceride, dimethyl sulfide, 3-hydroxy-2-butanone, dimethyl disulfide, 1-octene-3 -Alcohol, furfural, 5-methylfurfural, 3-methylthiopropanal, 2-acetylpyridine, 3-methylthiopropionate, 2-acetylthiazole, methyl (2-methyl-3 -furyl) disulfide, isovaleric acid, 2,4-decadienal, ethyl maltol, 3-methylthiopropanol, octanoic acid, 2,4-dimethyl-5-acetylthiazole, Jasmine aldehyde, vanillin, capric acid, 2-pentylfuran, isovaleral, furanone, 2-acetylpyrazine. The salted egg yolk essence of the invention has a vivid and full aroma, low cost, good fragrance retention, and penetrating fragrance, has the characteristics of salted egg yolk fresh fragrant sand oil, and can be used as a food additive in the production of foods such as baking and beverages.

Description

technical field [0001] The invention relates to the technical field of food flavor as a food additive, in particular salted egg yolk flavor. Background technique [0002] The nutritional value of salted egg yolk is similar to that of fresh egg yolk. It contains high-quality protein, lecithin, vitamins and minerals. During the ripening process of salted egg yolk, the absolute content of fat remains unchanged, but the loss of water makes the relative fat content of salted egg yolk gradually increase. As the curing progresses, the salt content and oil yield increase, the oil becomes brighter in color, thicker in viscosity and develops a characteristic texture and flavour. Salted egg yolk pine sand is delicious and rich in aroma, and has six characteristics of fresh and tender pine sand oil, which is deeply loved by consumers. [0003] However, the cholesterol in duck egg yolk is extremely high. Eating too much will easily lead to excessive cholesterol intake, which will increa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 艾斌孙铭英
Owner GUANGZHOU HUABAO FOOD CO LTD
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