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Soy sauce ketone extract and application thereof

A technology of soy sauce ketone and extract, applied in the field of soy sauce ketone extract and its application, can solve the problems of difficult storage and transportation, environmental pollution, soil salinization, etc., and achieve the effect of stable active ingredients, convenient use and low dosage

Inactive Publication Date: 2019-02-19
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its large output and high water content, it is not easy to store and transport. If it is not handled in time, it will soon stink and deteriorate, causing environmental pollution.
If it is directly used as feed, it will easily cause animal poisoning, if it is used as fertilizer or directly buried, it will cause soil salinization

Method used

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  • Soy sauce ketone extract and application thereof
  • Soy sauce ketone extract and application thereof
  • Soy sauce ketone extract and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A food attractant compounded by soy sauce ketone extract and a preparation method thereof, comprising the following steps:

[0037] S1: Preparation of soy sauce ketone extract:

[0038] Weigh 1 kg of soy sauce residue, add 40% ethanol solution according to the ratio of material to liquid at 1:10, stir evenly, soak for 10 hours, centrifuge at 1000 rpm for 5 minutes, take the supernatant and concentrate to obtain soy sauce ketone extract, and the content of soy sauce ketone is 120 ppm. Wherein the concentration temperature is 40°C;

[0039] S2: Measure 1000mL of water, add 200g of magnesium sulfate, 200g of potassium sulfate and 100g of sodium chloride respectively to prepare a mixed solution;

[0040] S3: 240g of the soy sauce ketone extract in step S1, after adding 160g of zeolite powder, mixed with the mixed solution in step S2 by 1:1, stirred evenly and placed in a high-pressure homogenizer with a pressure of 5Mpa, homogenized 3 times, each 5 minutes each time, and ...

Embodiment 2

[0043] A food attractant compounded by soy sauce ketone extract and a preparation method thereof, comprising the following steps:

[0044] S1: Preparation of soy sauce ketone extract:

[0045] Weigh 1 kg of soy sauce residue, add 20% ethanol solution according to the ratio of material to liquid at 1:8, stir evenly, soak for 5 hours, centrifuge at 2000 rpm for 5 minutes, take the supernatant and concentrate to obtain the soy sauce ketone extract, and the soy sauce ketone content is 224 ppm. Wherein the concentration temperature is 40°C;

[0046] S2: Measure 1000mL of water, add 180g of magnesium sulfate, 220g of potassium sulfate and 80g of sodium chloride respectively to prepare a mixed solution;

[0047] S3: 220g of soy sauce ketone extract in step S1, after adding 180g of zeolite powder, mix with the mixed solution in step S2 by 1:1, stir evenly and place in a high-pressure homogenizer with a pressure of 5Mpa, homogenize 3 times, each 5 minutes each time, and then dried un...

experiment example 1

[0050] Study on Extraction Conditions of Crude Extract of Soy Sauce Ketone

[0051] After the soy sauce residue was extracted 3 times with different solvents (according to the ratio of solid to liquid 1:10), the 3 times of extracts were combined, and then the same amount was taken in a glass petri dish to naturally volatilize the solvent for direct sensory and olfactory evaluation:

[0052] Table 1 Sensory evaluation of soy sauce ketone bold substance with different extraction methods

[0053]

[0054] The results showed that: pure water, 20% ethanol, and 40% ethanol extracts contained more flavor substances, and after sensory judgment, the taste of sauce-flavor substances extracted by 20% ethanol was the strongest.

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PUM

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Abstract

The invention discloses a soy sauce ketone extract and application of the soy sauce ketone extract in preparation of a phagostimulant. The new application of soy sauce ketone in the field of a feed additive is opened. According to the soy sauce ketone extract, soy sauce residues are used as the basis, the soy sauce ketone extract is acquired through methods such as extraction and concentration, and a livestock phagostimulant beneficial to the health is prepared from, 20-35% of the soy sauce ketone extract, 15-25% of zeolite powder, 15-20% of magnesium sulfate, 20-25% of potassium sulfate, 5-15% of sodium chloride and 10-15% of sodium bicarbonate. The soy sauce ketone extract has the advantages that the effective components of the phagostimulant are stable, the application amount is reduced, the phagostimulant is convenient to use, and the eating rate of livestock can be obviously increased; the extract is free of toxic and side effect, low in cost, environmentally friendly and capableof promoting resource utilization; the preparation method is simple, easy to operate and suitable for large-scale popularization.

Description

technical field [0001] The invention belongs to the technical field of feed additives, and more specifically relates to a soy sauce ketone extract and its application. Background technique [0002] Soy sauce ketone (chemical name 2-methyl-5-ethyl-4-hydroxy-furan-3-one or 2-ethyl-5-methyl-4-hydroxy-furan-3-one), also known as cyclo High furanone, mainly exists in soy sauce in nature, so it is called soy sauce ketone. It is a light yellow or yellow transparent liquid with high-intensity sweet caramel aroma, natural sweet and fruity aroma of sauce aroma, and also has Slight baked goods aroma. The aroma intensity of soy sauce ketone is 3 to 9 times that of furanone, and it is an important raw material for blending flavors and a good flavor enhancer. At present, it is widely used in foods and beverages such as fruit, coffee, bread, maple juice, and tobacco. It is a safe edible flavor approved by the American Edible Manufacturers Association (FEMA). Recent studies by Japanese s...

Claims

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Application Information

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IPC IPC(8): A23K20/121A23K20/28
CPCA23K20/121A23K20/28
Inventor 曹庸陈运娇戴伟杰林春秀黄早成刘放杜洁郑仲沐
Owner SOUTH CHINA AGRI UNIV
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