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Mushroom flavor essence formula

A technology of mushroom flavor and essence, applied in the field of essence, can solve the problems of not enough natural fragrance, insufficient fragrance richness, insufficient mushroom fragrance, etc., and achieve the effect of improving the richness of fragrance

Inactive Publication Date: 2019-02-01
双凯食品配料(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a formula of mushroom flavor essence, which solves the problems that the mushroom fragrance of mushroom essence is not enough, the fragrance is not natural enough, and the richness of fragrance is not enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The specific steps of the production method are as follows:

[0026] 1). 2,4,6-triisobutyl-1,3,5-dithiazine 0.40%, dimethyl sulfide 0.60%, dimethyl disulfide 0.40%, 1-octene-3 -Alcohol 1.30%, 2-propionylthiazole 0.50%, butyl lactate 0.80%, oleic acid 0.80%, medium chain triglycerides 93.50%, cis-4-heptenal 0.50%, farnesene 0.2%, hexa Ethyl acetate 1.00% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0027] 2). The stirred liquid is homogenized by a homogenizer, and the processing can be completed after a period of time.

Embodiment 2

[0029] The specific steps of the production method are as follows:

[0030] 1). 2,4,6-triisobutyl-1,3,5-dithiazine 0.30%, dimethyl sulfide 0.50%, dimethyl disulfide 0.30%, 1-octene-3 -Alcohol 1.20%, 2-propionylthiazole 0.40%, butyl lactate 0.70%, oleic acid 0.70%, medium chain triglycerides 93.60%, cis-4-heptenal 0.70%, farnesene 0.4%, hexa Ethyl acetate 1.20% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0031] 2). The stirred liquid is homogenized by a homogenizer, and the processing can be completed after a period of time.

Embodiment 3

[0033] The specific steps of the production method are as follows:

[0034] 1). 2,4,6-triisobutyl-1,3,5-dithiazine 0.20%, dimethyl sulfide 0.40%, dimethyl disulfide 0.20%, 1-octene-3 -Alcohol 1.10%, 2-propionylthiazole 0.30%, butyl lactate 0.60%, oleic acid 0.60%, medium chain triglycerides 94.60%, cis-4-heptenal 0.60%, farnesene 0.3%, hexa Ethyl acetate 1.10% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0035] 2). The stirred liquid is homogenized by a homogenizer, and the processing can be completed after a period of time.

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PUM

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Abstract

The invention discloses a mushroom flavor essence formula. The mushroom flavor essence formula comprises the following components in parts by weight: 0.10-0.40% of 2,4,6-triisobutyl-1,3,5-dithiazide,0.30%-0.60% of dimethyl sulfide, 0.10%-0.40% of dimethyl disulfide, 1.00%-1.30% of 1-octene-3-alcohol, 0.20%-0.50% of 2-propionylthiazole, 0.50%-0.80% of butyl lactate, 0.50%-0.80% of oleic acid, 95.60%-95.90% of medium chain triglyceride, 0.50%-0.80 of cis-4-heptenal, 0.2%-0.5% of farnesene, and 1.00%-1.30% of ethyl hexanoate. The formula adopts cis-4-heptenal, farnesene and ethyl hexanoate, thecis-4-heptenal has grass and oily aroma, and has a creamy aroma after dilution, which increases the mushroom aroma in mushroom essence. The farnesene has fragrant and floral aroma and provides a natural aroma, so that the mushroom aroma of the mushroom essence is more natural, and ethyl hexanoate is naturally present in fruits such as pineapple, and has a pineapple flavor, which enhances the flavor richness of the mushroom flavor.

Description

technical field [0001] The invention relates to the field of essence, in particular to a formula of mushroom flavor essence. Background technique [0002] Flavors can be divided into three categories: daily flavors, food flavors, and other flavors according to their uses. Flavors can be divided into floral, non-floral, fruity, wine, tobacco, and food flavors There are six types of flavor types. Flavors can be divided into two categories: liquid flavors and powder flavors according to their forms. Liquid flavors can be divided into three types: water-soluble flavors, oil-soluble flavors and emulsified flavors. Water-soluble flavors refer to natural flavors, synthetic flavors The fragrance base made of spices is dissolved in ethanol or ethanol aqueous solution, and sometimes other solvents such as glycerin and propylene glycol are added. Water-soluble flavors are mainly used in soft drinks, iced foods and wines. Oil-soluble flavors are natural flavors and flavors. Synthetic f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0007C11B9/0011C11B9/0015C11B9/0019C11B9/0096
Inventor 王炜
Owner 双凯食品配料(昆山)有限公司