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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

Inactive Publication Date: 2019-07-26
苏州禾田香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the egg yolk essence in the market is basically made of synthetic spices. The ingredients and proportioning are relatively primitive, and the preparation process is not reasonable enough, which leads to the rough aroma of the product, and the taste is not realistic enough, which directly affects people's perception of the product.

Method used

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Examples

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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...

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PUM

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Abstract

The invention discloses egg yolk type edible essence and a production process thereof. The egg yolk type edible essence comprises main materials and auxiliary materials. The main materials comprise egg yolk powder, furanone, glucose, D-xylose, methionine, ethyl maltol and propylene glycol. The auxiliary materials comprise 2-acetylthiazole, thiol, heliotropin, pineapple aldehyde, diacetyl, vanillinand propylene glycol. The ingredients, the ratio and the preparation process are optimized. The aroma strength is improved by means of mutual tuning with synthetic spices through Maillard reaction, and the fidelity of the aroma is improved.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances, in particular to an egg yolk-type edible flavor and a production process thereof. Background technique [0002] At present, egg yolk flavors on the market are basically formulated with synthetic spices. The ingredients and proportioning are relatively primitive, and the preparation process is not reasonable enough, resulting in rough aroma and unreal taste of the product, which directly affects people's perception of the product. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose an egg yolk-type food flavor and its production process. [0004] The technical solution of the present invention is realized like this: a kind of egg yolk food essence, comprises main material and auxiliary material, and described main material comprises egg yolk powder, furanone, glucose, D-xylose, methionine, ethyl ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/21A23L27/20
CPCA23V2002/00A23L27/10A23L27/202A23L27/2026A23L27/204A23L27/2052A23L27/2056A23L27/215A23V2250/0632A23V2250/61A23V2250/638
Inventor 孙翔
Owner 苏州禾田香料有限公司
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