A kind of baked potato essence and preparation method thereof

A technology for roasting potatoes and essence, applied in the field of food processing, can solve the problems of undiscovered patent publications, difficulties and the like, and achieve the effects of enhancing the characteristic flavor of potatoes, supplementing losses, and stabilizing quality

Active Publication Date: 2022-02-08
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, more than 40 kinds of ingredients have been found in the analysis of aroma components of baked potatoes, some of which are not allowed to be used in national standards, such as geranyl acetone, 2,4-di-tert-butylphenol, 1- Pyrrolidine-1-cyclohexene, furaltadone, salt-based Sophora japonica, etc. Therefore, it is very difficult to make imitation aroma blending of baked potatoes based on component analysis
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • A kind of baked potato essence and preparation method thereof
  • A kind of baked potato essence and preparation method thereof
  • A kind of baked potato essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of baked potato essence, the formula of producing 100kg baked potato essence is as shown in table 1:

[0025] Table 1 Recipe table

[0026]

[0027]

[0028] Wherein, the preparation method of described reaction solution is:

[0029] 1 part of xylose, 1 part of glucose, 1.5 parts of arginine, 0.5 part of methionine, 0.5 part of proline, 50 parts of water, 50 parts of soybean oil, wherein the total mass of reducing sugar is equal to the total mass of amino acids, and the raw materials are weighed according to the formula Finally, the Maillard reaction is carried out at a temperature of 100-150° C. for 1-3 hours. After the reaction is completed, the water layer is discarded and the oil layer is collected, which is the reaction liquid.

[0030] Wherein, the preparation method of described baked potato leaching oil is:

[0031] Slice the potatoes, soak them in clean water for 10-30 minutes, wrap them in tin foil and put them in the oven at 180-250°C for 30-80...

Embodiment 2

[0035] A roasted potato essence, its composition and parts by weight are:

[0036]

[0037] Preferably, the preparation method of the reaction solution is:

[0038] 1-3 parts of xylose, 1-3 parts of glucose, 0.5-2 parts of arginine, 0.5-2 parts of methionine, 0.5-2 parts of proline, 50-80 parts of water, 50-80 parts of soybean oil, among which The total mass of sugar is equal to the total mass of amino acids. After weighing and mixing the raw materials according to the formula, carry out Maillard reaction at a temperature of 100-150°C for 1-3 hours. After the reaction is completed, discard the water layer and collect the oil layer. is the reaction solution.

[0039] Preferably, the preparation method of the roasted potato leaching oil is:

[0040] Slice the potatoes, soak them in clean water for 10-30 minutes, wrap them in tin foil and put them in the oven at 180-250°C for 30-80 minutes, then take them out and soak the potato slices in soybean oil for 8-24 hours. Soybean...

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PUM

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Abstract

The invention relates to a baked potato essence, which is composed of: 2,3,5-trimethylpyrazine; 2,3-dimethylpyrazine; 2-ethyl-3,5-dimethylpyrazine ;Phenylacetaldehyde;2,4-Decadienal;2-Methylpyrazine;2-Acetylpyrazine;2,3,5,6-Tetramethylpyrazine; 2‑acetylfuran; isovaleraldehyde; 3‑methylthiopropanal; vanillin; furfural; 2,3‑diethyl‑5‑methylpyrazine; hexanal; trans‑2‑ Heptenal; trans-2-decenal; trans-2-octenal; 2-isobutyl-3-methylpyrazine; heptanal; 2,3-diethylpyrazine; reaction solution; baking Potatoes soaked in oil. The flavor has a natural aroma, high fidelity, full-bodied and mellow, stable quality, close to the natural aroma of baked potatoes, and high temperature resistance, which can effectively supplement the loss of potato flavor during thermal processing, thereby enhancing the characteristic flavor of potatoes in food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a baked potato essence and a preparation method thereof. Background technique [0002] Leisure puffed food is the main food for people's daily leisure and entertainment, with various processing forms and raw materials, such as common potato chips, French fries, bad rice rolls, egg rolls, shrimp crackers, etc. Among them, potato chips and French fries based on roasted potato flavor are deeply favored by consumers, so developing a roasted potato flavor is of great significance for the food industry. [0003] At present, more than 40 kinds of ingredients have been found in the analysis of aroma components of baked potatoes, some of which are not allowed to be used in national standards, such as geranyl acetone, 2,4-di-tert-butylphenol, 1- Pyrrolidine-1-cyclohexene, furaltadone, salt-based Sophora japonica, etc. Therefore, it is very difficult to blend the imitation aroma of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 李明增李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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