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A kind of compound flavor enhancer and its preparation method and application

A technology of flavor enhancer and solvent, which is applied in the field of compound flavor enhancer and its preparation, which can solve the problems of typical synthetic flavor, poor flavor, and volatile loss, etc., to increase the type and content, to increase the flavor effect, and to increase the peak area Effect

Active Publication Date: 2021-12-31
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, flavors can be divided into natural flavors and synthetic flavors; although natural flavors are highly safe, they have few sources, high cost, and are prone to volatile loss. The flavor is not as typical and prominent as synthetic flavors, and their use in production is limited.
Synthetic flavors have more potential safety hazards, so they are also more restricted.
Fragrance enhancers achieve the aroma-enhancing effect by enhancing people's sense of smell to aroma substances, while aromatic substances achieve the aroma-enhancing effect by increasing the aroma substances in the product; both the aroma enhancer and the aroma substances have a single aroma-enhancing effect and way, so Unable to achieve full flavoring effect

Method used

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  • A kind of compound flavor enhancer and its preparation method and application
  • A kind of compound flavor enhancer and its preparation method and application
  • A kind of compound flavor enhancer and its preparation method and application

Examples

Experimental program
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Effect test

preparation example Construction

[0032] The present invention provides the preparation method of the composite flavor enhancer described in the above scheme, comprising the following steps:

[0033] 1) Inoculate Aspergillus niger CGMCC No.3.316 into a liquid medium, and carry out shaking culture to obtain Aspergillus niger liquid;

[0034] 2) mixing ethyl maltol with a solvent in a ratio of 0.2 to 0.3 g: 100 mL to obtain ethyl maltol solution;

[0035] 3) Mix the Aspergillus niger liquid described in step 1) with the ethyl maltol solution described in step 2) at a volume ratio of 1:2 to 3:1 to obtain a composite flavor enhancer;

[0036] There is no chronological order between steps 1) and 2).

[0037] In the present invention, Aspergillus niger CGMCC No.3.316 is inoculated into the liquid medium, and cultured by shaking to obtain the Aspergillus niger liquid; the inoculation amount of the Aspergillus niger is preferably 0.4-0.6mL initial bacterial liquid / 75mL liquid medium , more preferably 0.5mL bacterium...

Embodiment 1

[0046] Embodiment 1 A kind of preparation method of composite flavor enhancer

[0047] 1) First configure the liquid medium, the liquid medium formula is: bran 3g, ammonium nitrate 0.5g, ferrous sulfate heptahydrate 0.5g, potassium dihydrogen phosphate 0.5g, calcium chloride 0.05g, magnesium sulfate heptahydrate 0.05g and distilled water 100mL;

[0048] 2) Inoculate Aspergillus niger CGMCCNo.3.316 into the liquid medium described in step 1) according to the ratio of 0.5mL / 75mL, and carry out shaking culture for 5 days at 25°C, initial pH 5.5, and 150rpm to obtain Aspergillus niger liquid ;

[0049] 3) Take 0.25g of ethyl maltol and place it in a glass container, add 100mL of water at 25°C to make a 0.25% ethyl maltol solution by volume and mass;

[0050] 4) Mix the Aspergillus niger liquid in step 2) and the ethyl maltol solution in step 3) uniformly at a volume ratio of 1:2 at 0°C to obtain a compound flavor enhancer.

Embodiment 2

[0051] Embodiment 2 A kind of preparation method of composite flavor enhancer

[0052] Referring to the preparation method of Example 1, except that the mixing volume ratio of Aspergillus niger liquid and ethyl maltol solution in step 4) is 1:1, other steps are the same.

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Abstract

The invention provides a composite flavor enhancer, which belongs to the technical field of food flavor enhancers. The composite flavor enhancer includes Aspergillus niger liquid and ethyl maltol solution, the mixture of Aspergillus niger liquid and ethyl maltol solution The volume ratio is 1:2~3:1; the number of viable bacteria in the Aspergillus niger liquid is 4×10 7 ~6×10 7 CFU / mL; the concentration of the ethyl maltol solution is 0.2-0.3g:100mL; the Aspergillus niger is purchased from China General Microorganism Culture Collection and Management Center, and the culture preservation number is CGMCC No.3.316. The compound flavor enhancer of the present invention is used to enhance the flavor of beverages, has low cost, and has a more obvious flavor enhancement effect compared with a single flavor enhancer. The compound flavor enhancer of the present invention is added to freshly squeezed citrus juice for flavor enhancement, and detected by gas chromatography-mass spectrometry to obtain the total ion flow diagram of the aroma components, and the results show that the peak number of aroma components is compared with that of a single flavor enhancer increase and increase the peak area.

Description

technical field [0001] The invention relates to the technical field of food flavor enhancers, in particular to a composite flavor enhancer and its preparation method and application. Background technique [0002] At present, many fruits are processed into fruit wine and fruit juice through secondary processing, which are widely welcomed by people. However, in industrial processing, some processes, such as sterilization, heating, dehydration, freezing, etc., often cause the loss of beverage aroma. [0003] Taking citrus as an example, my country is one of the important origins of citrus, of which Zhejiang Province is the main production area. In 2013, the citrus cultivation area in Zhejiang Province was about 1.34×10 5 hm 2 , the total yield reaches 2.05×10 6 t. Due to the relatively high temperature during the harvest season of citrus, coupled with the failure of storage and processing technology, a large number of citrus are easy to rot and deteriorate, causing huge los...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L2/52C12N1/14C12R1/685
CPCA23L2/52A23L27/00C12N1/14A23V2002/00A23V2200/15
Inventor 蔡妙珍姚瑶刘福褚梦真
Owner ZHEJIANG NORMAL UNIVERSITY
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