Egg yolk type edible essence and production process thereof
A food flavor and egg yolk type technology, which is applied in the field of flavors and fragrances, can solve problems such as unrealistic taste, unreasonable technological process, and affect product perception, and achieve the effects of optimizing ingredients and proportioning, increasing aroma intensity, and improving fidelity
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0009] The present invention is described below in conjunction with embodiment.
[0010] A kind of egg yolk type edible flavor described in the present invention comprises main material and auxiliary material, and the proportioning of described main material is egg yolk powder 5-20%, furanone 1-5%, glucose 2-10%, D-xylose 2-10%, methionine 1-5%, ethyl maltol 2-8%, propylene glycol 32-77%; the proportion of the auxiliary materials is 0.1-1% of 2-acetylthiazole, 0.1-1% of mercaptan, Jasmonal 0.05-0.5%, pineapple aldehyde 0.01-0.08%, diacetyl 0.1-1%, vanillin 0.5-5%, propylene glycol 9.14-1.42%; the total of main ingredients and auxiliary materials is 100%.
[0011] Three specific implementations of the main material and auxiliary material ratio are shown in the table below.
[0012] raw material name Matching ratio 1 Matching 2 Matching ratio 3 egg yolk powder 10 8 15 Furanone 3 2 3.5 glucose 5 4 6 D-xylose 5 4 6 Methionine 2...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com