A kind of deployment type purple potato essence and preparation method thereof

A purple potato, blending type technology, applied in the field of flavor, can solve the problems of inability to continuously provide purple potato sensory flavor, short duration, large loss of aroma, etc., and achieve the effects of stimulating purchase desire, sweet smell, and strengthening recognition.

Active Publication Date: 2022-01-07
SHANGHAI JIAOTONG 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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  • A kind of deployment type purple potato essence and preparation method thereof
  • A kind of deployment type purple potato essence and preparation method thereof
  • A kind of deployment type purple potato essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A formulated purple potato essence, comprising the following raw materials in parts by weight: 0.01 part of isobutyraldehyde, 0.02 part of isovaleraldehyde, 0.07 part of acetic acid, 0.2 part of furanone, 0.03 part of maltol, 0.2 part of isoamyl alcohol, 0.2 part of hexanal 0.02 part, 0.2 part of 2-heptanone, 0.01 part of heptanal, 0.05 part of 4-ethylphenol, 0.02 part of methyl caproate, 0.1 part of benzaldehyde, 0.02 part of caproic acid, 0.1 part of 2-octanone, ethyl caproate 0.06 part of ester, 0.01 part of p-cymene, 0.02 part of limonene, 0.01 part of octanal, 0.01 part of nonanal, 0.02 part of ethyl octanoate, 0.01 part of decanal, 0.04 part of 2-undecanone, 0.04 part of vanillin ; Liquid auxiliary material (parts by weight): 98.73 parts of glyceryl triacetate.

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

Embodiment 2

[0031] A formulated purple potato flavor, comprising the following raw materials in parts by weight: 0.01 part of isobutyraldehyde, 0.02 part of isovaleraldehyde, 0.07 part of acetic acid, 0.28 part of furanone, 0.0375 part of maltol, 0.2 part of isoamyl alcohol, hexanal 0.02 part, 0.2 part of 2-heptanone, 0.01 part of heptanal, 0.04 part of 4-ethylphenol, 0.02 part of methyl hexanoate, 0.1 part of benzaldehyde, 0.02 part of hexanoic acid, 0.1 part of 2-octanone, 2-pentanone 0.05 parts of 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 octanoate, 0.01 parts of decanal, and 0.04 parts of 2-undecanone parts, 0.044 parts of vanillin, 0.002 parts of dimethyl sulfide; liquid auxiliary materials (parts by weight): 98.5825 parts of triacetin.

[0032] The above raw materials and auxiliary materials are evenly mixed and stirred, and the blended purple potato flavor product can be ...

Embodiment 3

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

[0035] The above raw materials and auxiliary materials are evenly mixed and stirred, and the blended purple potato flavor product can be prepa...

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PUM

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Abstract

The invention discloses a formulated purple potato essence, which 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 isoamyl alcohol, 0.05-2 parts of hexanal, 0.01-5 parts of 2-heptanone, 0.01-5 parts of heptanal, 0.01-0.5 parts of 4-ethylphenol, 0.01-5 parts of methyl hexanoate, 0.01-5 parts of benzaldehyde, 0.01-5 parts of acid, 0.01-5 parts of 2-octanone, 0.01-5 parts of ethyl caproate, 0.01-5 parts of ethyl caprylate, 0.005-2 parts of 2-undecanone, etc., and auxiliary materials. The essence provided by the invention has the characteristic flavor of roasted purple potatoes, and can continuously provide the unique sensory flavor of purple potatoes when added to the heat-processed products of purple potatoes.

Description

technical field [0001] The invention relates to the field of flavors, in particular to a formulated purple potato flavor and a preparation method thereof. Background technique [0002] With the promotion of the potato staple food strategy in our country, the food with potato as the main raw material has been vigorously researched and 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 nutritional and health effects have been developed using purple potatoes as raw materials. Products, such as purple potato bakery products, beverages, staple food products (noodles, steamed buns), etc. [0003] Purple potatoes produced pleasant aroma after thermal processing, but the duration was short, and the characteristic aroma was greatly lost after thermal processing, which could...

Claims

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Application Information

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Patent Type & Authority Patents(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 JIAOTONG UNIV
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