Mung bean essence and preparation method thereof

A technology for essence and mung bean, which is applied in the field of food essence, can solve the problems that the aroma characteristics are not obvious enough, the aroma of mung bean is not strong, and the production and promotion of mung bean products are affected, and the effects of simple preparation raw materials, simple preparation process and low preparation cost are achieved.

Active Publication Date: 2018-11-09
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mung bean essence is relatively rare in the market. The main reason is that the aroma of mung bean itself is not strong, and the aroma characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0085] The present invention further provides a method for preparing mung bean essence, the method for preparing mung bean essence is used to prepare the above-mentioned mung bean essence, which comprises the following steps:

[0086] S1. Combine the 2-acetylpyrazine, melon aldehyde, ethylturkone, thiothiazole, 2,5-dimethylpyrazine, vanillin, ethyl maltol, methyl anthranilate, guaia Quencol, tea ketone, 2-methoxy-3-sec-butylpyrazine and methylheptenone added to propylene glycol;

[0087] S2. Add the 2-acetylpyrazine, melon aldehyde, ethylturkone, thiothiazole, 2,5-dimethylpyrazine, vanillin, ethyl maltol, methyl anthranilate , guaiacol, tea aroma ketone, 2-methoxy-3-sec-butylpyrazine and propylene glycol of methyl heptenone are stirred and mixed evenly to obtain mung bean essence.

[0088] The beneficial effects of the mung bean essence preparation method of the present invention:

[0089] The preparation method of mung bean essence of the present invention is by adding said...

Embodiment 1

[0092] The components of the mung bean essence of the present embodiment carry out proportioning by following weight percentage:

[0093] 2-Acetylpyrazine 0.01%

[0094] Melonal 0.02%

[0095] Ethyl Turkone 0.01%

[0096] Thiazole 0.2%

[0097] 2,5-Dimethylpyrazine 0.01%

[0098] Vanillin 0.5%

[0099] Ethyl maltol 0.5%

[0100] Methyl anthranilate 0.02%

[0101] Guaiacol 0.01%

[0102] Tea aroma ketone 0.05%

[0103] 2-Methoxy-3-sec-butylpyrazine 0.01%

[0104] Methylheptenone 0.01%

[0105] Propylene Glycol 98.65%.

[0106] The sensory evaluation of the mung bean essence of this embodiment is close to the natural mung bean aroma, and its fragrance is harmonious, stable and characteristic.

[0107] The mung bean essence of the present invention is also subjected to sensory evaluation of aroma according to GBT14454.2-2008 "Method for Evaluation of Fragrance Aroma". The sensory evaluation score of the mung bean essence in this embodiment is 8.5 points.

[0108] The ...

Embodiment 2

[0110] The components of the mung bean essence of the present embodiment carry out proportioning by following weight percentage:

[0111] 2-Acetylpyrazine 0.05%

[0112] Melonal 0.1%

[0113] Ethyl Turkone 0.05%

[0114] Thiazole 1%

[0115] 2,5-Dimethylpyrazine 0.05%

[0116] Vanillin 2%

[0117] Ethyl Maltol 1.3%

[0118] Methyl anthranilate 0.2%

[0119] Guaiacol 0.05%

[0120] Tea aroma ketone 0.2%

[0121] 2-Methoxy-3-sec-butylpyrazine 0.05%

[0122] Methylheptenone 0.05%

[0123] Propylene Glycol 95%.

[0124] The sensory evaluation score of the mung bean essence of the present embodiment is 8.6 points.

[0125] The sensory evaluation of the mung bean essence of this embodiment is close to the natural mung bean aroma, and its fragrance is harmonious, stable and characteristic.

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Abstract

The invention relates to a mung bean essence and a preparation method thereof. A mung bean flavor comprising the following components: 2-acetylpyrazine, melonal, Damacscone Beta, 4-Methyl-5-beta-hydroxyethyl thiazole, 2,5-dimethylpyrazine, vanillin, ethyl maltol, methyl ortho-aminobenzoate, guaiacol, 4-oxoisophorone, 2-methoxy-3-sec-butyl pyrazine, methyl heptenone and propylene glycol. The preparation method of the mung bean essence comprises the following steps of: adding 2-acetylpyrazine, melonal, Damacscone Beta, 4-Methyl-5-beta-hydroxyethyl thiazole, 2,5-dimethylpyrazine, vanillin, ethylmaltol, methyl ortho-aminobenzoate, guaiacol, 4-oxoisophorone, 2-methoxy-3-sec-butyl pyrazine and methyl heptenone into propylene glycol and stirring and uniformly mixing so as to prepare the mung bean essence. The mung bean essence has natural aroma, stable quality, high fidelity and strong characteristics; the raw materials are simple and easily available; and the preparation of the mung bean essence is convenient and low-cost, and the economic benefit is improved.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a mung bean flavor and a preparation method thereof. Background technique [0002] With the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for color, aroma, taste and image quality. Essence is a commonly used food additive. [0003] Mung bean products and mung bean-flavored leisure products have increasingly entered people's lives. However, mung bean essence is still relatively rare in the market. The main reason is that the aroma of mung bean itself is not strong, and the aroma characteristics are not obvious enough. Few manufacturers develop and produce mung bean essence, which also affects the production and promotion of mung bean related products. [0004] Therefore, more and more need a kind of mung bean flavor and preparation method thereof. Contents of the invention [0005] Based on th...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 黄金顺关宇龙
Owner 广州馨杰添加剂有限公司
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