Potato essence base material and potato essence

A potato and flavor technology, applied in sugary food ingredients, food ingredients as odor modifiers, food science and other directions, can solve the problems of weak flavor, high temperature resistance of flavor or flavor ingredients, poor flavor persistence, etc. The effect of pure potato flavor and simple preparation method

Active Publication Date: 2018-12-25
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the flavor of potatoes after frying or baking is relatively light, in order to obtain a better flavor, it is necessary to add flavor or flavor components that can en

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1 Potato flavor base

[0029] Potato flavor base material, including the following components and their mass percentages: DL-methionine 2.5%, L-glutamic acid 0.4%, yeast extract 2.2%, hydrolyzed vegetable protein HVP-AK 1.8%, glucose 8%, fruit grape Syrup 3.2%, D-xylose 1%, D-ribose 0.8%, vanillin 1.2%, ethyl vanillin 0.4%, ethyl maltol 1.5%, potato whole powder 3%, propylene glycol 74%.

[0030] The preparation method of potato flavor base material comprises the following steps: adding DL-methionine, L-glutamic acid, yeast extract, hydrolyzed vegetable protein, glucose, fructose syrup, D-xylose, D-ribose, fragrance Lansu, ethyl vanillin, ethyl maltol and whole potato powder were slowly heated to 122°C at a heating rate of 30°C / 10min under stirring (stirring speed was 60r / min), and at this temperature The reaction was carried out for 1.5 h, and then rapidly cooled to room temperature to obtain a potato flavor base material.

Example Embodiment

[0031] Example 2 Potato flavor base

[0032] Potato flavor base material, including the following components and their mass percentages: DL-methionine 3.2%, L-glutamic acid 0.3%, yeast extract 2.5%, hydrolyzed vegetable protein HVP-AK 2.5%, glucose 9%, fruit grape Syrup 3.5%, D-xylose 1.2%, D-ribose 0.6%, vanillin 1%, ethyl vanillin 0.4%, ethyl maltol 1.2%, potato whole powder 3%, propylene glycol 72%.

[0033] The preparation method of the potato flavor base material is similar to that of Example 1.

Example Embodiment

[0034] Example 3 Potato flavor base

[0035] Potato flavor base material, including the following components and their mass percentages: DL-methionine 4%, L-glutamic acid 0.5%, yeast extract 2%, hydrolyzed vegetable protein HVP-AK 1.2%, glucose 6%, fruit grape Syrup 4%, D-xylose 1.5%, D-ribose 0.5%, vanillin 1.5%, ethyl vanillin 0.3%, ethyl maltol 1.5%, potato whole powder 4%, propylene glycol 73%.

[0036] The preparation method of the potato flavor base material is similar to that of Example 1.

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Abstract

The invention provides a potato modified essence base material. The potato modified essence base material comprises the following components in percentages by mass: 1.0-5.0% of DL-methionine, 0.1-0.5%of L-glutamic acid, 0.5-4.0% of a yeast extract, 0.2-3.0% of hydrolyzed vegetable protein, 5-15.0% of glucose, 2.0-5.0% of high fructose syrup, 0.1-2.0% of D-xylose, 0.2-1.0% of D-ribose, 0.3-2.0% ofvanillin, 0.1-0.5% of ethyl vanillin, 0.2-3.0% of ethyl maltol, 2-6% of whole potato flour and 53-88% of propanediol. The invention belongs to the technical field of edible essence, the provided potato essence base material resists high temperature, can meet the requirement of processing such as deep-frying and roasting, and has the flavor of potatoes; and the provided potato essence is good in whole harmonization, is full-bodied and pure in flavor, and is close to the scent of natural potatoes.

Description

technical field [0001] The invention belongs to the technical field of food flavors, in particular to a potato flavor base material and potato flavors. Background technique [0002] With the continuous improvement of people's living standards, consumers have higher and higher requirements for flavor and taste. Essence has been more and more widely used in the fields of food, daily chemical and medicine. Classified by use, flavors are divided into three categories: daily flavors, food flavors and other flavors. [0003] Food flavor is an essential food additive in the modern food industry. Although the amount used in food is very low, it may play a key role in improving product quality and taste. Potato chips refer to casual snacks made of potatoes. The production method is to cut the potatoes into thin slices, and then fry or bake them until they are crispy and seasoned. Since the flavor of potatoes after frying or baking is relatively light, in order to obtain a better f...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/21
CPCA23V2002/00A23L27/2024A23L27/203A23L27/215A23V2200/15A23V2250/0632A23V2250/0618A23V2250/218A23V2250/548A23V2250/61A23V2250/606A23V2250/638A23V2250/626
Inventor 王延平许瑞德孙寒潮陈锦国
Owner ZENGCHENG HANDYWARE SEASONING
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