Water-boiling-resistant essence and preparation method thereof

A technology that is resistant to boiling and flavoring flavors, applied in the field of flavors, can solve the problems of structural damage of wall materials, failure to achieve the expected effect in the field of cooking applications, and easy volatilization, so as to achieve the effect of ensuring continuous emission

Pending Publication Date: 2020-01-07
宁夏春升源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after this type of microcapsule flavor product is dissolved in water, the structure of the wall material is destroyed, and the essence core material is released quickly in water. Since most of the essence core materials are low-boiling monomer spices, they are extremely volatile during the cooking process. Therefore, in some cooking applications, the expected effect cannot be achieved.

Method used

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  • Water-boiling-resistant essence and preparation method thereof
  • Water-boiling-resistant essence and preparation method thereof
  • Water-boiling-resistant essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A boiling-resistant flavor, which is made of the following raw materials in parts by weight: 5 parts of peppery meat flavor base, 20 parts of sucrose, 35 parts of tapioca starch, 29.9 parts of water, 10 parts of maltodextrin, sucrose fatty acid ester 0.1 part.

[0025] The peppery meat flavor base includes the following components: green pepper oleoresin 1%; 2-mercapto-3-butanol: 0.2%; 2-methyl-3-mercaptotetrahydrofuran: 0.2%; 2-methyl-3 -Mercaptofuran: 0.2%; 3-Mercapto-2-butanone: 0.2%; 4-methyl-5-hydroxyethylthiazole: 0.1%; Mercaptofuran acetate: 0.1%; Cinnamon oil: 0.6%; Fennel Oil: 0.5%; Ginger Oil: 0.5%; Furfural: 0.2%; Furanone: 0.1%; 2-Acetylpyrazine: 0.1%; Salad Oil: 96%.

[0026] The preparation method of described boil-resistant type essence, comprises the steps:

[0027] (1) Mix the peppery meat flavor base with tapioca starch and maltodextrin evenly;

[0028] (2) Add sucrose into water, after all of it is dissolved, heat and boil, then pour the material p...

Embodiment 2

[0033] A boiling-resistant flavor, which is made of the following raw materials in parts by weight: 6 parts of trimethylthiopropionaldehyde, 20 parts of microcrystalline cellulose, 40 parts of tapioca starch, 20 parts of sucrose, 13.8 parts of water, sucrose fatty acid glyceride 0.2 parts.

[0034] The preparation method of described boil-resistant type essence, comprises the steps:

[0035] (1) Trimethylthiopropionaldehyde is mixed with tapioca starch and microcrystalline cellulose;

[0036] (2) Add sucrose into water, after all of it is dissolved, heat and boil, then pour the material prepared in step (1), add sucrose fat monoglyceride, stir and mix for 10-15min to obtain soft material;

[0037] (3) Send the soft material into the extruder, then send the extruded material into the tumbling plate for spheronizing and drying, seal it with a bag immediately after granulation, and place it in a refrigerator at -4°C Save, the specific setting parameters are shown in Table 2.

...

Embodiment 2

[0058] Embodiment 2 and comparative example 2 are carried out the physicochemical determination of resistance to cooking:

[0059] Physical and chemical detection method:

[0060] (1) Extraction of 3-methylthiopropanal

[0061] Accurately draw 1mL of the cooking solution containing 3-methylthiopropanal, put it in a 5mL centrifuge tube, add 2mL of ether, shake it in a vortex shaker for 30s, let it stand for stratification, absorb 1mL of the supernatant, And add 0.5g of anhydrous sodium sulfate to shake, and pass through the membrane (0.22um organic filter membrane), which is the solution to be tested;

[0062] (2) GC-MS detection of 3-methylthiopropanal

[0063] Put the liquid to be tested in step (1) in a dry headspace bottle, tighten the sealing cap, and preheat at the set sampling temperature for 10 minutes, then absorb and sample the extraction head, the sampling temperature is 100°C, and the sampling time is 51 minutes. Then injected into GC-MS for detection, analysis f...

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Abstract

The invention provides a water-boiling-resistant essence and a preparation method thereof. The water-boiling-resistant essence is prepared from raw materials including the following parts by weight: 1-10 parts of perfume fragrance base, 30-50 parts of wall material, 5-20 parts of sugar, 0-1 part of sucrose fatty acid ester and 10-30 parts of water. The edible wall material selected by the boiling-resistant essence of the invention has the characteristics that it is not immediately released when exposed to water, but can slowly dissolve when boiled for a long time, so as to meet the boiling-resistant requirement of essence products.

Description

technical field [0001] The invention belongs to the field of essence, and in particular relates to a boiling-resistant essence and a preparation method thereof. Background technique [0002] Microcapsules use natural or synthetic polymer materials to wrap solids, liquids, or even gases into microcapsules with walls and particles that retain or retain other substances, so as to achieve protection and controlled release. In the process of food processing, in order to improve the flavor of products, flavors are widely used as flavoring agents, but the flavor components in flavors are prone to change under the action of light, heat and oxygen, which will lead to deterioration of food flavor and ultimately affect product quality . Microencapsulating the essence can better solve the problem of the stability of the essence during use and expand the application field of the essence in food processing. [0003] There are many methods of microencapsulation, mainly including spray dr...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/20A23P10/30A23P10/25
CPCA23L27/00A23L27/20A23P10/30A23P10/25
Inventor 周涛
Owner 宁夏春升源生物科技有限公司
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