Mung bean essence and preparation method thereof

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...

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 are not obvious enough. Few manufacturers develop and produce mung bean essence, which also affects the production and promotion of mung bean related products.