Roasted-seaweed-flavor essence and preparation method thereof

A technology of roasted seaweed and flavor, applied in the direction of food ingredients as odor improvers, food science, sugar-containing food ingredients, etc., to achieve the effect of round and full aroma, round aroma and wide application range

Pending Publication Date: 2019-01-04
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its flavor is far from that of natural roasted seaweed. For example, it cannot compare with natural roasted seaweed in terms of aroma fidelity, coordination and naturalness.
Therefore, the roasted seaweed flavor essence with realistic, natural and harmonious aroma has not yet appeared on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A roasted seaweed flavor essence is prepared from the following raw materials in parts by weight:

[0023] Dry laver 40kg, cellulase 0.7kg, compound protease 0.4kg, papain 0.32kg, glucose 15kg, xylose 8kg, glycine 3.0kg, alanine 4.5kg, water, roasted seaweed flavor base.

[0024] The above-mentioned roasted seaweed flavor fragrance base is prepared from the following raw materials in parts by weight:

[0025] 10% Ethionone 300g; 10% Isovaleraldehyde 67.5g; 10% Thiazole 375g; 10% 1-octen-3-ol 22.5g; Methylcyclopentenolone 6g; Furanone 75g; 10% 60g of damascenone; 120g of 10% ethyl keturone; 60g of 10% 2,3,5-trimethylpyrazine; 52.5g of 10% tea aroma ketone; 60g of 10% 2-methylpyrazine; 10% 2 , 3-dimethylpyrazine 45g; 10% leaf alcohol 150g; 10% methyl heptenone 60g; propylene glycol 14.25kg;

[0026] Wherein, the above-mentioned diluted raw materials are obtained by diluting with propylene glycol.

[0027] The preparation method of the above-mentioned roasted seaweed fl...

Embodiment 2

[0033] A roasted seaweed flavor essence is characterized in that it is prepared from the following raw materials in parts by weight:

[0034] Dried seaweed 45kg, cellulase 0.6kg, compound protease 0.6kg, papain 0.4kg, glucose 10kg, xylose 8kg, proline 2kg, arginine 2kg, threonine 3kg, water and roasted seaweed flavor base.

[0035] Preferably, the above-mentioned roasted seaweed flavor base is prepared from the following raw materials in parts by weight:

[0036] 10% B-ionone 450g; 10% isovaleraldehyde 54g; 10% thiothiazole 360g; 10% 1-octen-3-ol 36g; methylcyclopentenolone 9g; furanone 72g; 10% large Maserone 54g; 10% B-Turkone 234g; 10% 2,3,5-trimethylpyrazine 90g; 10% tea aroma ketone 72g; 10% 2-methylpyrazine 45g; 10% 2, 3-dimethylpyrazine 45g; 10% leaf alcohol 144g; 10% methyl heptenone 54g; propylene glycol 16.2kg;

[0037] Wherein, the above-mentioned diluted raw materials are obtained by diluting with propylene glycol.

[0038] The preparation method of the above-m...

Embodiment 3

[0044] A roasted seaweed flavor essence is characterized in that it is prepared from the following raw materials in parts by weight:

[0045] Dried seaweed 50kg, cellulase 0.75kg, compound protease 0.32kg, papain 0.6kg, glucose 8kg, xylose 12kg, glycine 2kg, alanine 1kg, proline 1kg, arginine 2kg, threonine 2kg, water and roasted seaweed flavor base.

[0046] Preferably, the above-mentioned roasted seaweed flavor base is prepared from the following raw materials in parts by weight:

[0047] 10% ethyl ionone 1080g; 10% isovaleraldehyde 144g; 10% thiothiazole 360g; 10% 1-octen-3-ol 108g; methylcyclopentenolone 10.8g; furanone 108g; 10% 180g of damascenone; 180g of 10% ethyl keturone; 90g of 10% 2,3,5-trimethylpyrazine; 198g of 10% tea aroma ketone; 180g of 10% 2-methylpyrazine; 10% 2 , 3-dimethylpyrazine 72g; 10% leaf alcohol 180g; 10% methyl heptenone 72g; propylene glycol 28.8kg;

[0048] Wherein, the above-mentioned diluted raw materials are obtained by diluting with propyle...

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PUM

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Abstract

The invention provides roasted-seaweed-flavor essence which is prepared from, by weight, 40-50 parts of dried porphyra yezoensis, 0.6-0.75 part of cellulase, 0.32-0.6 part of compound protease, 0.32-0.6 part of papain, 8-15 parts of glucose, 8-15 parts of xylose, 7-8 parts of amino acid, water and roasted-seaweed-flavor base. The invention further provides a preparation method of the roasted-seaweed-flavor essence. On the basis of own fragrance and flavor of seaweed, a process combining enzymolysis technology, Maillard reaction technology and flavor blending technology is used to constantly modify basic fragrance and flavor, so that roasted seaweed fragrance is more and more full and mellow and closer to natural roasted seaweed fragrance. The roasted-seaweed-flavor essence belongs to water-quality essence, has wider application range, can be applied in industrial food flavoring and can serve as a seasoner to be applied in food cooking.

Description

technical field [0001] The invention belongs to the field of food flavors, in particular to a roasted seaweed flavor flavor and a preparation method thereof. Background technique [0002] Aroma is an important indicator of food flavor and has an important impact on food quality. The processing of modern food will lead to the loss of food aroma components, so that the aroma of processed food will be weakened or changed. In order to improve the flavor of food and improve the quality of food, it is necessary to supplement and enhance the aroma components of processed food, which requires the addition of food flavors in the process of food processing. [0003] Roasted seaweed is Porphyra variegata, which is processed through a series of processes and then added with certain seasonings. It is very popular among consumers because of its crispy and delicious taste, and the natural aroma of seaweed and roasted. At the same time, roasted seaweed-flavored products gradually appeared...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/20
CPCA23L27/215A23L27/2024A23L27/2026A23L27/2052A23L27/2054A23L27/2056A23V2002/00A23V2200/15A23V2250/0604A23V2250/0622A23V2250/61A23V2250/638A23V2250/0648A23V2250/064A23V2250/0606
Inventor 曲广辉张甲贵李娟
Owner LIAOCHENG XINHENGJI BIOTECH
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