Mung bean type edible essence containing isophorone oxide

A technology for oxidizing isophorone and food flavors, applied in food science, food ingredients as odor improvers, etc., can solve the problems of insufficient bean flavor, unrealistic taste, lack of authenticity of mung bean paste, etc., and improve the taste of mung bean paste , Full-bodied and rich effect

Pending Publication Date: 2021-03-30
苏州禾田香料有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many mung bean-flavored flavors and fragrances on the market, but the flavors of these flavors and fragrances are not rea...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mung bean type edible essence containing isophorone oxide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention is described below in conjunction with embodiment.

[0008] A mung bean food flavor containing oxidized isophorone according to the present invention comprises 0.1-0.3% of 2-acetylthiazole, 1-2% of methylcyclopentenolone, 0.4-0.6% of oxidized isophorone %, ethyl maltol 5-6%, mercaptan 1-3%, butyryl lactate 0.05-0.15%, methyl anthranilate 0.05-0.15%, vanillin 4-6%, dihydrogen Soybean 0.05-0.15%, vanillin propylene glycol acetal 0.4-0.6%, eugenol 0.05-0.15%, propylene glycol 80.9-87.9%.

[0009] The sum of the above-mentioned components is 100%, and three specific implementations of the distribution ratio of each component are shown in the table below:

[0010]

[0011] The above-mentioned embodiments are only to illustrate the technical conception and characteristics of the present invention. Substantial equivalent changes or modifications shall fall within the protection scope of the present invention.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses mung bean type edible essence containing isophorone oxide. The mung bean type edible essence comprises 0.1-0.3% of 2-acetyl thiazole, 1-2% of methyl cyclopentenolone, 0.4-0.6%of isophorone oxide, 5-6% of ethyl maltol, 1-3% of mercaptan, 0.05-0.15% of butyl butyryl lactate, 0.05-0.15% of methyl anthranilate, 4-6% of vanillin, 0.05-0.15% of dihydrocoumarin, 0.4-0.6% of vanillin propylene glycol acetal, 0.05-0.15% of eugenol and 80.9-87.9% of propylene glycol. According to the invention, the formula and the proportion are optimized, and the isophorone oxide and other components are added, so that the bean fragrance of the essence is increased, and the mung bean paste feeling of the fragrance is improved; after being added into the food, the flavor of the food is fuller and richer.

Description

technical field [0001] The invention relates to a mung bean-type food flavor containing oxidized isophorone, which belongs to the technical field of food flavors and fragrances. Background technique [0002] There are many mung bean-flavored flavors and fragrances on the market, but the flavors of these flavors and fragrances are not realistic enough, lack the authenticity of mung bean paste, and the bean flavor is insufficient, which cannot give consumers a more realistic eating experience. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a mung bean food flavor containing oxidized isophorone. [0004] The technical solution of the present invention is achieved in this way: a kind of mung bean food essence containing oxidized isophorone, comprising 2-acetylthiazole 0.1-0.3%, methylcyclopentenolone 1-2%, oxidized isophorone Phorne 0.4-0.6%, ethyl maltol 5-6%, mercaptan 1-3%, butyryl lac...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/20
CPCA23L27/2056A23L27/203A23L27/2052A23L27/2022A23L27/2028A23L27/204A23L27/2026A23V2002/00A23V2200/15
Inventor 孙翔
Owner 苏州禾田香料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap