Blending-type purple potato essence and preparation method thereof

A purple potato and blending technology, applied in the field of flavors, can solve the problems of large aroma loss, short duration, and inability to continuously provide the sensory flavor of purple potatoes, etc., to achieve the effect of strengthening recognition, smelling sweet, and stimulating the desire to buy

Active Publication Date: 2018-11-30
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is to provide a roasted flavored purple potato essence, so as to solve the problem that the aroma of purple potatoes is greatly lost and lasts for a short time after thermal processing, which cannot be sustained. Provide the unique sensory flavor problem of purple potato

Method used

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  • Blending-type purple potato essence and preparation method thereof
  • Blending-type purple potato essence and preparation method thereof
  • Blending-type purple potato essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A blended purple potato flavor, comprising the following raw materials in parts by weight: 0.01 parts of isobutyraldehyde, 0.02 parts of isovaleraldehyde, 0.07 parts of acetic acid, 0.2 parts of furanone, 0.03 parts of maltol, 0.2 parts of isoamyl alcohol, and hexanal 0.02 parts, 2-heptanone 0.2 parts, heptanaldehyde 0.01 parts, 4-ethylphenol 0.05 parts, methyl caproate 0.02 parts, benzaldehyde 0.1 part, caproic acid 0.02 parts, 2-octanone 0.1 part, ethyl hexanoate 0.06 part of ester, 0.01 part of p-cymene, 0.02 part of limonene, 0.01 part of caprylic aldehyde, 0.01 part of nonanal, 0.02 part of ethyl caprylate, 0.01 part of decanal, 0.04 part of 2-undecone, 0.04 part of vanillin ; Liquid excipients (parts by weight): 98.73 parts of triacetin.

[0029] After the above raw materials and auxiliary materials are uniformly mixed and stirred, a blended purple potato flavor product can be prepared.

Embodiment 2

[0031] A blended purple potato flavor, comprising the following raw materials in parts by weight: 0.01 parts of isobutyraldehyde, 0.02 parts of isovaleraldehyde, 0.07 parts of acetic acid, 0.28 parts of furanone, 0.0375 parts of maltol, 0.2 parts of isoamyl alcohol, and hexanal 0.02 parts, 2-heptanone 0.2 parts, heptanal 0.01 parts, 4-ethylphenol 0.04 parts, methyl caproate 0.02 parts, benzaldehyde 0.1 parts, hexanoic acid 0.02 parts, 2-octanone 0.1 parts, 2-pentanone 0.05 parts of methyl furan, 0.06 parts of ethyl caproate, 0.008 parts of p-cymene; 0.05 parts of limonene, 0.008 parts of octanal, 0.008 parts of nonanal, 0.01 parts of ethyl caprylate, 0.01 parts of decanal, 0.04 parts of 2-undecone Parts, 0.044 parts of vanillin, 0.002 parts of dimethyl sulfide; liquid auxiliary material (parts by weight): 98.5825 parts of triacetin.

[0032] After the above raw materials and auxiliary materials are uniformly mixed and stirred, a blended purple potato flavor product can be prepare...

Embodiment 3

[0034] A blended purple potato flavor, comprising the following raw materials in parts by weight: 0.01 parts of isobutyraldehyde, 0.02 parts of isovaleraldehyde, 0.075 parts of acetic acid, 0.4 parts of furanone, 0.0375 parts of maltol, 0.2 parts of isoamyl alcohol, and hexanal 0.02 parts, 2-heptanone 0.2 parts, heptanal 0.01 parts, 4-ethylphenol 0.04 parts, methyl caproate 0.02 parts, benzaldehyde 0.1 parts, hexanoic acid 0.02 parts, 2-octanone 0.05 parts, 2-pentanone 0.05 parts of methyl furan, 0.02 parts of ethyl caproate, 0.005 parts of caprylic aldehyde, 0.005 parts of nonanal, 0.01 parts of ethyl octanoate, 0.005 parts of decanal, 0.04 parts of 2-undecone, 0.08 parts of vanillin, 0.015 parts of phenethyl alcohol , 0.004 parts of dimethyl sulfide; liquid auxiliary materials (parts by weight): 98.5635 parts of triacetin.

[0035] After the above raw materials and auxiliary materials are uniformly mixed and stirred, a blended purple potato flavor product can be prepared.

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Abstract

The present invention discloses a blending-type purple potato essence. The blending-type purple potato essence comprises the following raw materials in parts by weight: 0.01-2 parts of isobutyraldehyde, 0.01-2 parts of isovaleraldehyde, 0.01-2 parts of acetic acid, 0.1-5 parts of isoamylol, 0.05-2 parts of hexanal, 0.01-5 parts of 2-heptanone, 0.01-5 parts of heptaldehyde, 0.01-0.5 part of 4-ethylphenol, 0.01-5 parts of methyl hexanoate, 0.01-5 parts of benzaldehyde, 0.01-5 parts of hexanoic acid, 0.01-5 parts of 2-octanone, 0.01-5 parts of ethyl hexanoate, 0.01-5 parts of ethyl octanoate, 0.005-2 parts of 2-undecanone, and accessory materials. The provided essence has a characteristic flavor of baked purple potatoes, is added to the hot processed product of the purple potatoes, and can continuously provide the unique sensory flavor for the purple potatoes.

Description

Technical field [0001] The invention relates to the field of flavors, in particular to a blended purple potato flavor and a preparation method thereof. Background technique [0002] With the promotion of my country's potato staple food strategy, foods with potato as the main raw material have been vigorously developed. Compared with ordinary potatoes, purple potatoes contain more anthocyanins with anti-oxidation and anti-cancer effects, and the color of the processed products is natural purple-red. Therefore, in recent years, a series of deep processing potatoes with nutrition and health effects have been developed using purple potatoes as raw materials. Products, such as purple potato bakery products, drinks, staple food products (noodles, steamed bread), etc. [0003] Purple potato will produce a pleasant aroma after thermal processing, but the duration is short, and the characteristic aroma loss is greater after thermal processing, which cannot continue to provide the unique se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/202A23L27/2022A23L27/2024A23L27/2026A23L27/2028
Inventor 吴金鸿虞圣达金泉吴乔羽王正武兰小红罗静龚盛祥
Owner SHANGHAI JIAO TONG UNIV
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