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Liquid essence with yellow wine flavor

A rice wine and flavor technology, applied in the field of flavors, can solve the problems that consumers cannot meet the requirements of food color, aroma, taste and authenticity of food, and achieve the effect of rich aroma

Pending Publication Date: 2022-07-29
无锡市锡梅食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings in the prior art that the traditional yellow rice wine flavor liquid essence can no longer meet the requirements of consumers on the color, aroma, taste and image authenticity of food, and propose a kind of yellow rice wine flavor liquid essence

Method used

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  • Liquid essence with yellow wine flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A rice wine-flavored liquid essence, comprising the following raw materials by weight: 410‰ edible alcohol, 370‰ rice wine, 80‰ ethyl acetate, 60‰ ethyl lactate, 0.1‰ ethyl maltol, and 0.1% 3-methylthiopropanol ‰, 5-methylfurfural 0.5‰, 3-methylthiopropanal 0.1‰, 10-20% soy ketone 0.01‰; the rest are glacial acetic acid;

[0025] Its preparation method comprises the following steps:

[0026] S1: Combine edible alcohol, rice wine, ethyl acetate, ethyl lactate, ethyl maltol, 3-methylthiopropanol, 5-methylfurfural, 3-methylthiopropanal, 20% soy ketone and glacial acetic acid into the reactor;

[0027] S2: Mix at 32r / min for 11min at 44°C;

[0028] S3: After mixing evenly, react at 33°C for 15min;

[0029] S4: after the reaction is completed, cool to room temperature, filter and filter the residue with gauze, and obtain a yellow rice wine flavor liquid essence.

[0030] Implementation two

[0031] A rice wine-flavored liquid essence, comprising the following raw materi...

Embodiment 3

[0038] A yellow rice wine-flavored liquid essence, comprising the following raw materials by weight: 418‰ edible alcohol, 378‰ rice wine, 88‰ ethyl acetate, 68‰ ethyl lactate, 0.5‰ ethyl maltol, and 0.3% 3-methylthiopropanol ‰, 5-methylfurfural 0.9‰, 3-methylthiopropanal 0.3‰, 10-20% soy ketone 0.04‰; the rest are glacial acetic acid;

[0039] Its preparation method comprises the following steps:

[0040] S1: Combine edible alcohol, rice wine, ethyl acetate, ethyl lactate, ethyl maltol, 3-methylthiopropanol, 5-methylfurfural, 3-methylthiopropanal, 20% soy ketone and glacial acetic acid into the reactor;

[0041] S2: Mix at 35r / min for 15min at 47℃;

[0042] S3: After mixing evenly, react at 37°C for 17min;

[0043] S4: after the reaction is completed, cool to room temperature, filter and filter the residue with gauze, and obtain a yellow rice wine flavor liquid essence.

Embodiment 4

[0045] A yellow rice wine-flavored liquid essence, comprising the following raw materials by weight: 415‰ edible alcohol, 375‰ rice wine, 85‰ ethyl acetate, 65‰ ethyl lactate, 0.3‰ ethyl maltol, and 0.2% 3-methylthiopropanol ‰, 5-methylfurfural 0.8‰, 3-methylthiopropanal 0.2‰, 10-20% soy ketone 0.03‰; the rest are glacial acetic acid;

[0046] Its preparation method comprises the following steps:

[0047] S1: Combine edible alcohol, rice wine, ethyl acetate, ethyl lactate, ethyl maltol, 3-methylthiopropanol, 5-methylfurfural, 3-methylthiopropanal, 20% soy ketone and glacial acetic acid into the reactor;

[0048] S2: Mix at 34r / min for 14min at 46°C;

[0049] S3: After mixing evenly, react at 35°C for 16min;

[0050] S4: after the reaction is completed, cool to room temperature, filter and filter the residue with gauze, and obtain a yellow rice wine flavor liquid essence.

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Abstract

The invention belongs to the field of essence, particularly relates to yellow wine flavor liquid essence, and provides the following scheme aiming at the problem that the existing traditional yellow wine flavor liquid essence cannot meet the requirements of consumers on color, fragrance, taste and truth degree in food. The yellow wine comprises the following raw materials in permillage by weight: 410-420 permillage of edible alcohol, 370-380 permillage of yellow wine, 80-90 permillage of ethyl acetate, 60-70 permillage of ethyl lactate, 0.1-0.6 permillage of ethyl maltol, 0.1-0.4 permillage of 3-methylthio propyl alcohol, 0.5-1 permillage of 5-methylfurfural, 0.1-0.4 permillage of 3-methylthio propionaldehyde and 0.01-0.05 permillage of 10-20% soy ketones. The food preservative is rich in fragrance, and can meet the requirements of consumers on color, fragrance, taste and truth degree of food.

Description

technical field [0001] The invention relates to the technical field of flavors, in particular to a yellow rice wine-flavored liquid flavor. Background technique [0002] With the improvement of living standards, people pay more and more attention to healthy diet. In terms of diet, people not only hope to have a reasonable nutritional mix, but also hope that the food can have a variety of tastes. Rice wine-flavored liquid essence is a food additive with the taste of rice wine. With the advancement of science and technology, traditional rice wine-flavored liquid essence can no longer meet consumers' requirements for color, aroma, taste and authenticity in food. [0003] Therefore, we propose a rice wine-flavored liquid essence to solve the above problems. SUMMARY OF THE INVENTION [0004] The object of the present invention is to solve the shortcoming that traditional yellow rice wine flavor liquid essence in the prior art can not satisfy consumers' requirements for color,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/20A23V2002/00A23V2200/15A23V2250/022A23V2250/082
Inventor 杨涛
Owner 无锡市锡梅食品科技有限公司
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