A kind of durian flavor essence and preparation method thereof

A technology of durian and essence, which is applied in the field of food processing, can solve the problems of unstable quality and flavor, obvious difference between batches, etc., and achieve the effects of insignificant difference between batches, enhanced natural feeling, and natural and rich flavor and fragrance
CN109757700BActive Publication Date: 2022-07-08SHANDONG TIANBO FOOD INGREDIENTS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANDONG TIANBO FOOD INGREDIENTS
Publication Date
2022-07-08

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Abstract

The invention relates to a durian flavor essence, which is composed of the following components: propanethiol; 3-hydroxy-2-butanone; hexadecanoic acid; octadecanoic acid; 2-methyl-ethyl butyrate; 2-methyl-butyric acid methyl butyrate; ethyl propionate; ethyl acetate; ethyl butyrate; propyl caproate; ethyl heptanoate; ethyl octanoate; -1,2,4-Trithiolane; Methyl 3-Methylthiopropionate; Diethyldisulfide; Propyl Trisulfide; Diallyl Sulfide; Ethanethiol; Propylene Glycol; Durian Extract. Durian flavor essence has a natural, rich and non-irritating durian flavor, which satisfies people's pursuit of flavor and expands the use range of durian; at the same time, the product is resistant to high temperature and can effectively supplement the loss of durian flavor during thermal processing, thereby enhancing the food's quality. Durian characteristic flavor.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, in particular to a durian flavor and a preparation method thereof. Background technique

[0002] Durian is one of the very popular fruits in the market. The nutritional value is extremely high. Regular consumption can strengthen the body, strengthen the spleen and qi, invigorate the kidney and strengthen the yang, and warm the body. It is a nourishing and beneficial fruit.

[0003] However, the application of durian in the current technology is mainly for direct processing and consumption or preparation of extracts. However, due to the harsh growth environment of durian and the difficulty of preservation after maturity, the rot loss rate during storage, transportation and sales is as high as 40% to 50%. Therefore, direct processing and consumption inevitably face the disadvantages of short storage period and easy deterioration of raw materials. However, because of the lack of ingredient...

Claims

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