Strong-flavor flavoring liquid as well as preparation method and application thereof

A strong-flavored and liquid-flavored technology, which is applied in the field of condiments, can solve problems such as unfavorable product label cleaning and health, poor implementability and economy, and complicated product ingredient list, so as to increase added value and have a strong and fresh taste. The effect of increasing the sweetness, aroma and texture of the mouthfeel

Pending Publication Date: 2022-03-25
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, monomeric amino acids and vitamins do not belong to conventional food raw materials, and are generally labeled as food flavors, which belong to the category of food additives, resulting in complex product ingredient lists, which is not conducive to clean and healthy product labels
In addition, this method needs to be combined with enzymatic hydrolysis reaction when using thermal reaction technology to produce meat flavor. In the prior art, some even need to combine high-pressure and high-temperature thermal reaction, resulting in a long production process, high cost, and high equipment matching. , the practicality and economy of actual production are poor

Method used

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  • Strong-flavor flavoring liquid as well as preparation method and application thereof
  • Strong-flavor flavoring liquid as well as preparation method and application thereof
  • Strong-flavor flavoring liquid as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Prepare the taste liquid, the steps are as follows:

[0033] (1) Fully mix 40 parts by weight of soybean fermented liquid, 20 parts by weight of rice fermented liquid and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40wt%) to obtain a mixture;

[0034] (2) by adding lactic acid, the pH value of the mixture is adjusted to 5.4 to obtain a thermal reaction preparation;

[0035] (3) React the thermal reaction preparatory material at 80° C. for 4 hours under normal pressure, and rapidly cool to normal temperature after the reaction to obtain a strong-flavor flavor liquid.

[0036] Compared with the mixture before the reaction, the taste liquid prepared in Example 1 has a mellow mouthfeel, and the richness of aroma is obviously enhanced. After detection, the kinds of volatile products (content ≥ 2wt%) such as aldehydes, ketones and esters in the taste liquid increased by 10 kinds compared with those before the reaction. The sensory evaluation...

Embodiment 2

[0040] 1. Prepare the taste liquid, the steps are as follows:

[0041] (1) 35 parts by weight of moromi, 30 parts by weight of distiller's grains and 9 parts by weight of fructose syrup (the dry matter content of fructose is 76wt%) are fully mixed to obtain a mixture;

[0042] (2) by adding acetic acid, the pH value of the mixture is adjusted to 5.0 to obtain a thermal reaction preparation;

[0043] (3) React the thermal reaction preparatory material at 95° C. for 3 hours under normal pressure, and cool down to normal temperature rapidly after the reaction to obtain a strong-flavored taste liquid.

[0044] Compared with the mixture before the reaction, the taste liquid prepared in Example 2 has a mellow mouthfeel, and the richness of aroma is obviously enhanced. After detection, the kinds of volatile products (content ≥ 2wt%) such as aldehydes, ketones and esters in the taste liquid increased by 15 kinds compared with those before the reaction. The results of sensory evaluatio...

Embodiment 3

[0050] 1. Prepare the taste liquid, the steps are as follows:

[0051] (1) In parts by weight, fully mix 45 parts of moromi, 30 parts of distiller's grains and 18.6 parts of fructose syrup (the dry matter content of fructose is 60wt%) to obtain a mixture;

[0052] (2) by adding acetic acid, the pH value of the mixture is adjusted to 5.6 to obtain a thermal reaction preparation;

[0053] (3) React the thermal reaction preparatory material at 105° C. for 2 hours under normal pressure, and cool it down to normal temperature after the reaction to obtain a strong-flavor flavor liquid.

[0054] Compared with the mixture before the reaction, the taste liquid prepared in Example 3 has a mellow mouthfeel, and the richness of aroma is obviously enhanced. After detection, the kinds of volatile products (content ≥ 2wt%) such as aldehydes, ketones and esters in the taste liquid increased by 12 kinds compared with those before the reaction. The results of sensory evaluation show that the ...

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Abstract

The invention discloses strong-flavor flavoring liquid as well as a preparation method and application thereof, and belongs to the technical field of condiments. The preparation method of the strong-flavor flavoring liquid comprises the following steps: uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and carbohydrates according to a mass ratio of (10-70): (10-30): (1-20), then adjusting the pH value to 4-6 by using grain fermentation vinegar, then carrying out normal pressure reaction at 80-105 DEG C for 1-5 hours, and cooling to normal temperature after the reaction is completed. Soybean fermentation byproducts, wine fermentation byproducts and carbohydrates are used as base materials for thermal reaction, and a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction can be carried out, so that the types of volatile aroma components in the flavoring liquid are remarkably increased, the aroma and the taste concentration are remarkably improved, and the flavoring liquid is red and bright in color and luster and has a good taste. And by using the by-products, the production cost is reduced, and the added value of the food fermentation by-products is comprehensively improved.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a strong-flavor flavor liquid and its preparation method and application. Background technique [0002] Grain raw materials such as soybeans are the main raw materials for the production of condiments, and more by-products will be produced during the fermentation process of grain raw materials. At present, these by-products are seldom processed and refined. They are generally used as feed or discharged as waste, resulting in a large waste of by-product resources and environmental pollution. The improvement and application of the comprehensive utilization technology of food fermentation by-products is the sustainable development trend of the food fermentation industry, but the comprehensive development and utilization of food fermentation by-products is still in the basic stage. [0003] Thermal reaction technology is a mature and economical technology that can eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L27/23
CPCA23L27/215A23L27/23A23L27/201A23V2002/00A23V2250/042A23V2250/616A23V2250/606A23V2250/61A23V2250/022
Inventor 赵品贞刘云花畅新薷夏培浩桂军强
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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