Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Essence containing 4-methyl-5-(betahydroxyethyl)-thiazole and preparation method thereof

A technology of hydroxyethyl and methyl, which is applied in the field of essence containing 4-methyl-5-thiazole and its preparation, can solve the problems that various spices are easy to interact with each other, and it is difficult to increase fragrance, so as to improve flavor and increase fragrance. Fragrance effect

Inactive Publication Date: 2018-12-11
枣庄九星生物科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, people's requirements for the flavor of food are getting higher and higher, and now many food flavors are added with milky spices to increase the flavor, the mixing of various spices is easy to interact with each other, and it is difficult to increase the flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A flavor containing 4-methyl-5-(β-hydroxyethyl)-thiazole, comprising the following raw materials in parts by weight: 10 parts of propylene glycol, 2 parts of modified starch, 0.4 parts of heptanal with a concentration of 1%, and a concentration of 1%. 0.2 parts of decanal, 1 part of 4-methyl-5-(β-hydroxyethyl)-thiazole, 0.2 parts of 3-methylthiopropanal with a concentration of 1%, 0.5 parts of hexanal with a concentration of 1%, and a concentration of 1% 0.3 parts of heptanal, 0.1 parts of garlic oil with a concentration of 1%, 0.1 parts of clove oleoresin with a concentration of 1%, 0.1 parts of thyme oil with a concentration of 1%, 1.2 parts of hawthorn core smoke flavor with a concentration of 1%, and 2 parts of furanone .

[0018] Said concentration refers to the mass concentration of diluting the monomer aroma material with soybean oil.

[0019] A kind of preparation method that contains the essence of 4-methyl-5-(beta hydroxyethyl)-thiazole, its steps are as foll...

Embodiment 2

[0025] A flavor containing 4-methyl-5-(β-hydroxyethyl)-thiazole, comprising the following raw materials in parts by weight: 15 parts of propylene glycol, 2.3 parts of modified starch, 0.5 parts of heptanal with a concentration of 1%, and a concentration of 1%. 0.4 parts of decanal, 2 parts of 4-methyl-5-(β-hydroxyethyl)-thiazole, 0.3 parts of 3-methylthiopropanal with a concentration of 1%, 0.8 parts of hexanal with a concentration of 1%, and a concentration of 1% 0.4 parts of heptanal, 0.2 parts of garlic oil with a concentration of 1%, 0.2 parts of clove oleoresin with a concentration of 1%, 0.2 parts of thyme oil with a concentration of 1%, 1.4 parts of hawthorn core smoke flavor with a concentration of 1%, and 3 parts of furanone .

[0026] Said concentration refers to the mass concentration of diluting the monomer aroma material with soybean oil.

[0027] A kind of preparation method that contains the essence of 4-methyl-5-(beta hydroxyethyl)-thiazole, its steps are as f...

Embodiment 3

[0033] A flavor containing 4-methyl-5-(β-hydroxyethyl)-thiazole, comprising the following raw materials in parts by weight: 20 parts of propylene glycol, 2.5 parts of modified starch, 0.6 parts of heptanal with a concentration of 1%, and a concentration of 1%. 0.6 parts of decanal, 3.5 parts of 4-methyl-5-(β-hydroxyethyl)-thiazole, 0.4 parts of 3-methylthiopropanal with a concentration of 1%, 1.0 parts of hexanal with a concentration of 1%, and a concentration of 1% 0.5 parts of heptanal, 0.3 parts of garlic oil with a concentration of 1%, 0.3 parts of clove oleoresin with a concentration of 1%, 0.3 parts of thyme oil with a concentration of 1%, 1.5 parts of hawthorn core smoke flavor with a concentration of 1%, and 5 parts of furanone .

[0034] As a further solution of the present invention: the concentration refers to the mass concentration of the monomer aroma raw material diluted with soybean oil.

[0035] A kind of preparation method that contains the essence of 4-methy...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses essence containing 4-methyl-5-(betahydroxyethyl)-thiazole and a preparation method thereof. The essence is prepared from the following raw materials in parts by weight: 10 to 30 parts of propylene glycol, 2 to 3 parts of modified starch, 0.4 to 0.8 part of heptanal with the concentration of 1 percent, 0.2 to 1 part of decanal with the concentration of 1 percent, 1 to 6 parts of the 4-methyl-5-(betahydroxyethyl)-thiazole, 0.2 to 0.6 part of 3-methylthiopropanal with the concentration of 1 percent, 0.5 to 1.5 parts of hexanal with the concentration of 1 percent, 0.3 to 0.7 part of heptanal with the concentration of 1 percent, 0.1 to 0.5 part of garlic oil with the concentration of 1 percent, 0.1 to 0.5 part of caryophyllus oil resin with the concentration of 1 percent, 0.1 to 0.5 part of thyme oil with the concentration of 1 percent, 1.2 to 1.8 parts of hawthorn fruit kernel fumigation spice and 2 to 8 parts of furanone. According to the essence disclosed by the invention, the propylene glycol and the modified starch have special physicochemical properties; after the propylene glycol and the modified starch are added into a food formula, a food has better performance when being processed or eaten and various spices are mixed better, so that the flavor is improved; and various aroma s including a milk aroma, a smoking aroma, an oil aroma and the like are mixed to increase the aroma.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a flavor containing 4-methyl-5-(β-hydroxyethyl)-thiazole and a preparation method thereof. Background technique [0002] 4-Methyl-5-(β-hydroxyethyl)-thiazole is a precious spice with a strong milky aroma. It is also an important intermediate for the synthesis of vitamin B1 and is widely used. Our country has a long history of applying natural spices. Natural spices have been used in food as far back as BC. Our country is rich in aromatic plant resources and has a wide variety. The production of natural spices occupies an important position in the world. The products enjoy a good reputation in the international market. Among these spices, except for a few spices such as orange oil, vanillin, etc., most of the spices cannot be used alone because of their monotonous aroma. Only when it is properly prepared can it emit an attractive aroma and increase the taste of food. With the cont...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 孙彦
Owner 枣庄九星生物科技有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com