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A kind of 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: 2021-10-08
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 enhance the flavor of potatoes, but it is prone to flavor or flavor components that are not resistant to high temperatures and have poor flavor persistence And other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment one potato essence base material

[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 flour 3%, propylene glycol 74%.

[0030] The preparation method of potato flavor base material comprises the steps of: adding DL-methionine, L-glutamic acid, yeast extract, hydrolyzed vegetable protein, glucose, fructose syrup, D-xylose, D-ribose, spices to propylene glycol Lanlin, ethyl vanillin, ethyl maltol and whole potato powder were slowly heated to 122°C at a heating rate of 30°C / 10min in a stirring state (stirring speed was 60r / min), and at this temperature After reacting for 1.5 hours, the temperature was quickly lowered to room temperature to obtain the potato essence base material.

Embodiment 2

[0031]Embodiment two potato essence base material

[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 powder 3%, propylene glycol 72%.

[0033] The preparation method of potato essence base material is similar to embodiment one.

Embodiment 3

[0034] Embodiment three potato essence base material

[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 flour 4%, propylene glycol 73%.

[0036] The preparation method of potato essence base material is similar to embodiment one.

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Abstract

The invention provides a modified potato base, which comprises the following components and their mass percentages: 1.0%-5.0% of DL-methionine, 0.1%-0.5% of L-glutamic acid, 0.5%-4.0% of yeast extract, hydrolyzed Vegetable protein 0.2%‑3.0%, glucose 5%‑15.0%, fructose syrup 2.0%‑5.0%, D‑xylose 0.1%‑2.0%, D‑ribose 0.2%‑1.0%, vanillin 0.3%‑2.0 %, ethyl vanillin 0.1%‑0.5%, ethyl maltol 0.2%‑3.0%, potato flour 2%‑6%, propylene glycol 53%‑88%. The invention belongs to the technical field of food flavors. The potato flavor base material provided is high-temperature-resistant, can meet the requirements of frying, baking and other treatments, and has a potato flavor; the potato flavor provided has good overall coordination, strong and pure flavor, and is close to natural potatoes. fragrance.

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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Patent Type & Authority Patents(China)
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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