Essence for pickled Chinese cabbages in old jar and preparation method of essence
The old sauerkraut flavor prepared by using specific proportions of components and sauerkraut extract in foods solves the problem of nitrite produced in traditional sauerkraut fermentation, provides high simulation and stable quality flavors, reduces disease risk and retains traditional flavors.
Patent Information
- Application Number
- CN202510240982.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-03
- Publication Date
- 2025-04-29
AI Technical Summary
Traditional sauerkraut may produce nitrite during fermentation. As a carcinogen, long-term intake may increase the risk of digestive diseases such as gastric cancer, and existing sauerkraut flavors are difficult to provide high simulation and stable quality at the same time.
The preparation method of Laotan sauerkraut essence is adopted. The aroma can be prepared by mixing acetic acid, allyl isothiocyanate, dimethyl trisulfide and other components in a specific mass ratio, and combining sauerkraut extract and glycerol capreate and other ingredients, and mixing them evenly.
The old sauerkraut flavor with full aroma, pure, high simulation and stable quality is achieved, reducing the risk of nitrite, while retaining the flavor characteristics of traditional sauerkraut and reducing the intake of excessive salt.
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of food additives, and in particular, relates to a food flavor, and more particularly, relates to an old-style pickled vegetable flavor and a preparation method thereof. Background Art
[0002] With the development of convenience food industrialization, people have more and more requirements for the flavor and variety of convenience food. Sauerkraut flavor has a wide range of uses in the food field. It is suitable for all kinds of foods that need to add sauerkraut flavor, such as seasonings, marinades, instant noodles, hot pot ingredients, sauces, compound seasonings, puffed foods, and semi-solid products. Traditional sauerkraut may produce a certain amount of nitrite during the fermentation process. This is a potential carcinogen. Long-term intake of high concentrations of nitrite may increase the risk of digestive system diseases such as gastric cancer. The development of sauerkraut flavor not only has a strong sour aroma, but can also significantly improve the taste of food, making it more appetizing and refreshing, while reducing this risk. Summary of the invention
[0003] The purpose of the present invention is to provide a Laotan pickled cabbage flavor with full and pure aroma, high simulation degree and stable quality and a preparation method thereof.
[0004] The present invention adopts the following scheme:
[0005] First,
[0006] The invention provides a Laotan pickled cabbage flavor. The raw materials include the following components: acetic acid, allyl isothiocyanate, dimethyl trisulfide, 2-methyltetrahydrothiophene-3-one, caproic acid, diallyl disulfide, methyl salicylate, distilled ginger oil, ethyl caprylate, linalool, butyric acid, dimethyl sulfide, 2-methoxy-3-isobutylpyrazine, anethole, pickled cabbage extract and caprylic decanoate.
[0007] Furthermore, the Laotan pickled cabbage flavor comprises the following components in parts by mass: acetic acid: 2.5-3 parts, allyl isothiocyanate: 0.8-1.3 parts, dimethyl trisulfide: 0.1-0.4 parts, 2-methyltetrahydrothiophene-3-one: 0.03-0.06 parts, hexanoic acid: 0.2-0.6 parts, diallyl disulfide: 0.1-0.5 parts, methyl salicylate: 0.2-0.6 parts , distilled ginger oil: 0.4-0.8 parts, ethyl caprylate: 0.01-0.05 parts, linalool: 0.2-0.6 parts, butyric acid: 0.8-1.5 parts, dimethyl sulfide: 0.08-0.12 parts, 2-methoxy-3-isobutylpyrazine: 0.001-0.004 parts, anethole: 0.1-0.3 parts, sauerkraut extract 20-40 parts, caprylic / capric glyceride 50-70 parts.
[0008] Preferably, the Laotan pickled cabbage essence comprises the following components in parts by mass: acetic acid: 2.5 parts, allyl isothiocyanate: 1 part, dimethyl trisulfide: 0.2 parts, 2-methyltetrahydrothiophene-3-one: 0.05 parts, hexanoic acid: 0.4 parts, diallyl disulfide: 0.2 parts, methyl salicylate: 0.5 parts, distilled ginger oil: 0.6 parts, ethyl caprylate: 0.02 parts, linalool: 0.4 parts, butyric acid: 1.2 parts, dimethyl sulfide: 0.1 parts, 2-methoxy-3-isobutylpyrazine: 0.002 parts, anethole: 0.2 parts, sauerkraut extract 30 parts, and caprylic decanoate 61 parts.
[0009] In some embodiments, the sauerkraut extract is prepared by the following method:
[0010] (1) washing and removing impurities from commercially available sauerkraut, drying at 60-80° C. to a moisture content of ≤10%, and crushing the sauerkraut into 50-80 meshes using a pulverizer to obtain sauerkraut powder for later use;
[0011] (2) Put the dried sauerkraut powder into a beaker, add 10-30 times of water, mix well, extract in a 90°C boiling water bath for 1-3 hours, 3000-5000 r / min, centrifuge, take the filtrate, repeat the extraction of the filter residue 2-5 times, and combine the filtrate;
[0012] (3) The filtrate was concentrated under reduced pressure and 1-3 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight and centrifuged at 4000-5000 r / min for 10 min. The supernatant was collected as the extract.
[0013] Furthermore, the sauerkraut extract is prepared by the following method:
[0014] (1) washing and removing impurities from commercially available sauerkraut, drying at 80° C. to a moisture content of 4%-6%, and crushing the sauerkraut into 50-80 meshes using a pulverizer to obtain sauerkraut powder for later use;
[0015] (2) Put the dried sauerkraut powder into a beaker, add 25 times of water, mix well, extract in a 90°C boiling water bath for 2 hours, 4000r / min, centrifuge, take the filtrate, repeat the extraction of the residue 3 times, and combine the filtrate;
[0016] (3) The filtrate was concentrated under reduced pressure and 2 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight and centrifuged at 4000 r / min for 10 min. The supernatant was collected as the extract.
[0017] Second,
[0018] The present invention also provides a method for preparing the pickled cabbage flavor essence, comprising the following steps: mixing the components according to mass fractions, and stirring for 2-3 minutes until the mixture is completely uniform, thereby obtaining the old-style pickled cabbage flavor essence.
[0019] Thirdly,
[0020] The invention also provides application of the sauerkraut flavor essence in food.
[0021] In some embodiments, the food is seasoning, marinade, instant noodles, hot pot ingredients, sauces, compound seasonings or puffed food.
[0022] In some embodiments, the amount of the Laotan pickled cabbage flavor added is 0.1-0.5%. Preferably, the amount of the Laotan pickled cabbage flavor added is 0.3%.
[0023] The advantages of the present invention are:
[0024] (1) The traditional pickled cabbage essence of the present invention has a full and pure aroma, a high degree of simulation and stable quality, and not only retains the flavor characteristics of traditional pickled cabbage, but also reduces excessive salt intake and reduces the risk of disease.
[0025] (2) The Laotan Pickled Cabbage Essence of the present invention adopts a method combining pickled cabbage extraction with the preparation of aromatic raw materials. The pickled cabbage extract can provide the taste of real pickled cabbage, the acid compounds provide the fermentation acid aroma, the sulfide compounds provide the garlic aroma and vegetable aroma produced during the pickling process, and the ester compounds provide the sweet aroma and fresh aroma during the fermentation process. The overall aroma is full, the simulation degree is high, and the aroma is natural and harmonious.
[0026] (3) In the present invention, the use of sauerkraut extract can provide the unique sour taste of sauerkraut during the fermentation process while retaining a mellow taste; acetic acid and allyl isothiocyanate can provide a more stimulating sour taste produced during the fermentation process; dimethyl trisulfide and dimethyl sulfide can provide a vegetable aroma with an onion-like aroma; 2-methyltetrahydrothiophene-3-one can provide a fermentation aroma; hexanoic acid, ethyl octanoate and butyric acid provide the sour aroma and fruity aroma of the fermentation process, while integrating the aroma; diallyl disulfide, distilled ginger oil and anethole provide garlic aroma and spicy aroma; methyl salicylate, linalool and 2-methoxy-3-isobutylpyrazine provide the green aroma of vegetables. The synergistic effect between the raw materials makes the characteristic flavor of the old-style sauerkraut prominent, the image is high, the aroma is coordinated and the preference is high, the aroma is pure and natural, and the overall performance is excellent.
[0027] (4) The extraction process of the sauerkraut extract of the present invention not only retains the original nutritional components of the vegetables, but also retains the unique sour taste produced by lactic acid bacteria during the fermentation process of the sauerkraut, which not only provides a real sauerkraut aroma, but also ensures the spicy and mellow taste of the sauerkraut, making the overall aroma of the flavor more natural, harmonious and authentic. DETAILED DESCRIPTION
[0028] Embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.
[0029] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
[0030] Where values are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.
[0031] In this document, in the "first aspect", "second aspect", "third aspect", etc., the terms "first", "second", "third", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.
[0032] In this document, "plurality", "multiple" and the like, unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.
[0033] In this document, references to “preferred”, “more preferred” and “better” are merely intended to describe implementation methods or examples with better effects, and should be understood that they do not limit the scope of protection of the present invention.
[0034] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.
[0035] Example 1
[0036] A method for preparing old-style pickled cabbage essence comprises: uniformly mixing the following raw materials in parts by mass to obtain: 2.5 parts of acetic acid, 1 part of allyl isothiocyanate, 0.2 parts of dimethyl trisulfide, 0.05 parts of 2-methyltetrahydrothiophene-3-one, 0.4 parts of caproic acid, 0.2 parts of diallyl disulfide, 0.5 parts of methyl salicylate, 0.6 parts of distilled ginger oil, 0.02 parts of ethyl caprylate, 0.4 parts of linalool, 1.2 parts of butyric acid, 0.1 parts of dimethyl sulfide, 0.002 parts of 2-methoxy-3-isobutylpyrazine, 0.2 parts of anethole, 30 parts of pickled cabbage extract, and 61 parts of caprylic decanoate.
[0037] The method for preparing the sauerkraut extract comprises the following steps:
[0038] (1) Wash and remove impurities from commercially available sauerkraut, dry at 80° C. to a moisture content of about 6%, and crush into 50-80 meshes using a grinder to obtain sauerkraut powder for later use;
[0039] (2) Put the dried sauerkraut powder into a beaker, add 25 times of water, mix well, extract in a 90°C boiling water bath for 2 hours, 4000r / min, centrifuge, take the filtrate, repeat the extraction of the residue 3 times, and combine the filtrate;
[0040] (3) The filtrate was concentrated under reduced pressure, and 2 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight, and centrifuged at 4000 r / min for 10 min. The supernatant was collected to obtain the sauerkraut extract.
[0041] Example 2
[0042] A method for preparing old-style pickled cabbage essence comprises: uniformly mixing the following raw materials in parts by mass to obtain: 3 parts of acetic acid, 0.8 parts of allyl isothiocyanate, 0.1 parts of dimethyl trisulfide, 0.03 parts of 2-methyltetrahydrothiophene-3-one, 0.2 parts of caproic acid, 0.3 parts of diallyl disulfide, 0.2 parts of methyl salicylate, 0.8 parts of distilled ginger oil, 0.01 parts of ethyl caprylate, 0.6 parts of linalool, 1.5 parts of butyric acid, 0.12 parts of dimethyl sulfide, 0.004 parts of 2-methoxy-3-isobutylpyrazine, 0.3 parts of anethole, 40 parts of pickled cabbage extract, and 52 parts of caprylic decanoate.
[0043] The method for preparing the sauerkraut extract comprises the following steps:
[0044] (1) Wash and remove impurities from commercially available sauerkraut, dry at 80° C. to a moisture content of about 6%, and crush into 50-80 meshes using a grinder to obtain sauerkraut powder for later use;
[0045] (2) Put the dried sauerkraut powder into a beaker, add 25 times of water, mix well, extract in a 90°C boiling water bath for 2 hours, 4000r / min, centrifuge, take the filtrate, repeat the extraction of the residue 3 times, and combine the filtrate;
[0046] (3) The filtrate was concentrated under reduced pressure, and 2 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight, and centrifuged at 4000 r / min for 10 min. The supernatant was collected to obtain the sauerkraut extract.
[0047] Example 3
[0048] A method for preparing old-style pickled cabbage essence comprises: uniformly mixing the following raw materials in parts by mass to obtain: 2.8 parts of acetic acid, 1.3 parts of allyl isothiocyanate, 0.4 parts of dimethyl trisulfide, 0.06 parts of 2-methyltetrahydrothiophene-3-one, 0.6 parts of caproic acid, 0.5 parts of diallyl disulfide, 0.6 parts of methyl salicylate, 0.4 parts of distilled ginger oil, 0.05 parts of ethyl caprylate, 0.2 parts of linalool, 0.8 parts of butyric acid, 0.08 parts of dimethyl sulfide, 0.001 parts of 2-methoxy-3-isobutylpyrazine, 0.1 parts of anethole, 20 parts of pickled cabbage extract, and 73 parts of caprylic decanoate.
[0049] The method for preparing the sauerkraut extract comprises the following steps:
[0050] (1) Wash and remove impurities from commercially available sauerkraut, dry at 80° C. to a moisture content of about 6%, and crush into 50-80 meshes using a grinder to obtain sauerkraut powder for later use;
[0051] (2) Put the dried sauerkraut powder into a beaker, add 25 times of water, mix well, extract in a 90°C boiling water bath for 2 hours, 4000 r / min, centrifuge, take the filtrate, repeat the extraction of the residue 3 times, and combine the filtrate;
[0052] (3) The filtrate was concentrated under reduced pressure, and 2 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight, and centrifuged at 4000 r / min for 10 min. The supernatant was collected to obtain the sauerkraut extract.
[0053] Comparative Example 1:
[0054] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 1 and Example 1 is that allyl isothiocyanate and methyl salicylate are removed from Comparative Example 1, and the remaining amount is supplemented with caprylic decanoate glyceride.
[0055] It can be seen from the sensory evaluation results in Table 3 that the removal of allyl isothiocyanate and methyl salicylate has a great impact on the overall aroma, greatly affecting the fermentation sour aroma, lacking the sour taste produced during the pickling process, and the overall similarity, harmony and palatability are poor, and the odor is obvious.
[0056] Comparative Example 2:
[0057] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 2 and Example 1 is that the distilled ginger oil and anethole are removed from Comparative Example 2, and the remaining amount is supplemented with caprylic and capric acid glyceride.
[0058] From the sensory evaluation results in Table 3, it can be seen that the removal of distilled ginger oil and anethole reduces the spicy aroma, resulting in a poor overall similarity. At the same time, there is an odor, and the overall aroma is not stable enough, erratic, and has a short lasting fragrance.
[0059] Comparative Example 3:
[0060] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 3 and Example 1 is that butyric acid is removed from Comparative Example 3 and the remaining amount is supplemented with caprylic and capric glyceride.
[0061] From the sensory evaluation results in Table 3, it can be seen that removing butyric acid not only reduces the sweet and sour aromas, but also makes the overall aroma less round, more thorny, and less harmonious.
[0062] Comparative Example 4:
[0063] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 4 and Example 1 is that, in Comparative Example 4, diallyl disulfide and linalool are removed, and the remaining amount is supplemented with caprylic decanoate glyceride.
[0064] It can be seen from the sensory evaluation results in Table 3 that the removal of diallyl disulfide and linalool reduces the spicy aroma of onions and garlic and some vegetable aromas, making the overall harmony poor and the odor obvious.
[0065] Comparative Example 5:
[0066] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 5 and Example 1 is that ethyl caprylate and 2-methoxy-3-isobutylpyrazine are removed from Comparative Example 5, and the remaining amount is supplemented with caprylic and capric acid glyceride.
[0067] It can be seen from the sensory evaluation results in Table 3 that the removal of ethyl caprylate and 2-methoxy-3-isobutylpyrazine reduces the fruity sweetness and vegetable freshness produced by fermentation, weakens the overall aroma intensity, makes the flavor slightly worse, and has an odor.
[0068] Comparative Example 6:
[0069] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 6 and Example 1 is that dimethyl trisulfide and 2-methyltetrahydrothiophene-3-one are removed from Comparative Example 6, and the remaining amount is supplemented with caprylic decanoic acid glyceride.
[0070] It can be seen from the sensory evaluation results in Table 3 that dimethyl trisulfide and 2-methyltetrahydrothiophene-3-one reduce the spicy and fermented aroma of onions and garlic, weaken the overall characteristic flavor, have different similarities, and have odors.
[0071] Comparative Example 7
[0072] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 7 and Example 1 is that the raw material mustard oil is used in Comparative Example 7 to replace the allyl isothiocyanate in Example 1.
[0073] It can be seen from the sensory evaluation results in Table 3 that although mustard oil contains allyl isothiocyanate and has a consistent aroma, the aroma contained in mustard oil is relatively rich, making the overall aroma of the essence turbid, not thorough, and less harmonious.
[0074] Comparative Example 8
[0075] The difference between the Laotan Pickled Cabbage Flavor of Comparative Example 8 and Example 1 is that the raw material diallyl trisulfide is used in Comparative Example 8 to replace the diallyl disulfide in Example 1.
[0076] It can be seen from the sensory evaluation results in Table 3 that the garlic aroma of diallyl trisulfide is sweet, but the garlic aroma is not as fresh as that of diallyl disulfide, which makes the overall aroma different, the spicy aroma intensity is weaker, and there is a slight odor.
[0077] Comparative Example 9
[0078] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 9 and Example 1 is that the raw material ethyl hexanoate is used in Comparative Example 9 to replace the ethyl caprylate in Example 1.
[0079] It can be seen from the sensory evaluation results in Table 3 that the sweet aroma of ethyl caproate is slightly weaker and more inclined to the wine aroma, which makes the overall aroma of Comparative Example 9 more prominent, lacking the fruity sweet aroma produced by fermentation, and having poor harmony and preference.
[0080] Comparative Example 10
[0081] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 10 and Example 1 is that 2-methoxy-3-isobutylpyrazine is increased to 0.01 parts, and the rest is the same as Example 1.
[0082] It can be seen from the sensory evaluation results in Table 3 that the increase in the content of 2-methoxy-3-isobutylpyrazine makes the overall vegetable aroma of Comparative Example 10 enhanced, covering up the fermentation aroma and spicy aroma, and the overall taste is sharp, with poor similarity and harmony, and there is also a foreign smell.
[0083] Comparative Example 11
[0084] The difference between the Laotan Pickled Cabbage Essence of Comparative Example 11 and Example 1 is that the extraction process of the pickled cabbage extract is different.
[0085] The extraction process of the sauerkraut extract of Comparative Example 11 is as follows: (1) crushing the solid matter of commercially available sauerkraut and setting it aside; (2) soaking the crushed sauerkraut and soybean oil in a ratio of 1:2 for 24 hours; (3) centrifuging at 4000 r / min for 10 minutes, taking the filtrate, and obtaining the sauerkraut extract.
[0086] It can be seen from the sensory evaluation results in Table 3 that the sauerkraut extract extracted by this process has a weaker characteristic flavor, poorer aroma intensity, poorer overall similarity and harmony, and a shorter lasting fragrance than that of Example 1.
[0087] Comparative Example 12
[0088] The difference between the comparative example 12 and the old pickled cabbage flavor of Example 1 is that the comparative example 12 further includes: 0.01 parts of 2-methylbutyric acid and 0.02 parts of ethyl 2-methylbutyrate.
[0089] It can be seen from the sensory evaluation results in Table 3 that the overall flavor does not change significantly after adding 2-methylbutyric acid and ethyl 2-methylbutyrate (the fermentation aroma, spicy aroma, and vegetable aroma are slightly lower than those in Example 1). From a cost perspective, it is not recommended to add them.
[0090] Comparative Example 13
[0091] The difference between the comparative example 13 and the old pickled cabbage flavor of Example 1 is that the comparative example 13 further includes 0.5 parts of propionic acid and 0.02 parts of isovaleric acid.
[0092] The sensory evaluation results in Table 3 show that after adding propionic acid and isovaleric acid, the overall harmony is poor and the palatability is poor.
[0093] 1. Sensory Evaluation Method
[0094] 1. Perform aroma tests on the Laotan Pickled Cabbage Essence and all comparative examples by means of sensory evaluation. Select 9 professional evaluators to form an evaluation team, and perform sensory evaluation in accordance with GB / T14454.2-2008 "Spice Aroma Evaluation Method". The specific method is as follows: Train the 9 evaluators on the aroma of Laotan Pickled Cabbage so that they can distinguish the aroma differences between pickled cabbage of different degrees. Use direct sniffing method to dip 1cm of the liquid on the scent paper of the Laotan Pickled Cabbage Essence in the embodiment and the comparative example, place them on the scent evaluation rack, and mark them. Ask the sensory evaluators to score each Laotan Pickled Cabbage Essence and take the average value. The evaluation criteria are shown in Table 1:
[0095] Table 1 Sensory evaluation scoring criteria
[0096]
[0097]
[0098] 2. Sensory evaluation results
[0099] The formulas of the embodiments and comparative examples are shown in Table 2, and the sensory evaluation results are shown in Table 3. It can be seen from Table 3 that:
[0100] The characteristic flavor of the Laotan Pickled Cabbage Essence of Examples 1-3 is obvious, the odor is small, and the harmony and preference are both high. Among them, the overall score of Example 1 is high, the characteristic flavor of the Laotan Pickled Cabbage is prominent, the authenticity is high, the aroma is coordinated and the preference is high, the aroma is pure and natural, and the overall performance is excellent.
[0101] Table 2 Flavor formula of embodiment and comparative example
[0102]
[0103] Table 3 Sensory evaluation results
[0104] project Fermented aroma Spicy Vegetable aroma Similarity Harmony Hobbies Odor Example 1 9.5 9.5 9.6 9.8 9.6 9.8 1.0 Example 2 9.5 9.4 9.6 9.2 9.2 9.4 1.0 Example 3 9.4 9.4 9.2 9.0 9.2 9.0 1.0 Comparative Example 1 7.0 8.5 8.5 7.5 7.0 7.5 3.0 Comparative Example 2 9.0 8.0 9.0 8.2 8.5 8.7 2.0 Comparative Example 3 8.2 8.8 8.8 8.8 8.2 8.5 1.0 Comparative Example 4 8.8 8.2 8.2 8.5 7.8 8.4 2.5 Comparative Example 5 8.2 8.5 7.8 8.6 8.8 8.0 1.5 Comparative Example 6 8.0 8.0 8.4 8.2 8.5 8.4 2.0 Comparative Example 7 9.0 9.0 8.8 8.5 7.8 8.4 1.5 Comparative Example 8 8.5 8.0 8.2 9 8 8.5 1.5 Comparative Example 9 8.6 8.2 8.2 8.2 7.5 7.5 1.5 Comparative Example 10 8.0 7.8 8.5 6.5 7.0 8.0 2 Comparative Example 11 8.2 8.2 8.0 7 7.5 8.0 1 Comparative Example 12 9.0 9.2 9.4 9.8 9.6 9.8 1 Comparative Example 13 8.5 8.5 8.2 8.4 7.0 7.0 1.5
[0105] 3. Application evaluation test
[0106] The flavor products of Examples 1-3 are applied to ham sausage at an addition amount of 0.3wt%, and the specific process includes mincing meat → adding seasoning and stirring → marinating → chopping and mixing → sausage stuffing → steaming and sterilizing → finished product. The flavored product has a distinct Laotan pickled cabbage flavor. The finished product is tested for heat resistance: 200g of substrate is taken, divided into two equal parts, and 0.3wt% of Laotan pickled cabbage flavor is added to each part. The first part is boiled at 90℃ for 30min as a standard sample; the second part is sterilized at 121℃ for 20min; the aroma intensity of the standard sample is 10, and the aroma and fragrance residue of the product sterilized at 121℃ for 20min is evaluated, and more than 60% is qualified.
[0107] Table 4 Temperature resistance evaluation results
[0108] project Standard strength Residual Strength Example 1 10 7 Example 2 10 7.5 Example 3 10 7.2
[0109] According to the data in Table 4, it can be seen that Examples 1-3 can all be judged as qualified and meet the product high temperature resistance evaluation requirements, which proves that the present invention can meet product requirements in actual production and has good application prospects.
[0110] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.
Claims
1. A traditional pickled cabbage flavor, characterized in that: The raw materials include the following components: acetic acid, allyl isothiocyanate, dimethyl trisulfide, 2-methyltetrahydrothiophene-3-one, hexanoic acid, diallyl disulfide, methyl salicylate, distilled ginger oil, ethyl caprylate, linalool, butyric acid, dimethyl sulfide, 2-methoxy-3-isobutylpyrazine, anethole, sauerkraut extract, and caprylic and capric glyceride.
2. The traditional pickled cabbage flavor according to claim 1, characterized in that: The Laotan Pickled Cabbage Essence comprises the following components by weight: acetic acid: 2.5-3 parts, allyl isothiocyanate: 0.8-1.3 parts, dimethyl trisulfide: 0.1-0.4 parts, 2-methyltetrahydrothiophene-3-one: 0.03-0.06 parts, hexanoic acid: 0.2-0.6 parts, diallyl disulfide: 0.1-0.5 parts, methyl salicylate: 0.2-0.6 parts, distilled water:
0. Distilled ginger oil: 0.4-0.8 parts, ethyl caprylate: 0.01-0.05 parts, linalool: 0.2-0.6 parts, butyric acid: 0.8-1.5 parts, dimethyl sulfide: 0.08-0.12 parts, 2-methoxy-3-isobutylpyrazine: 0.001-0.004 parts, anethole: 0.1-0.3 parts, sauerkraut extract 20-40 parts, caprylic decanoate 50-70 parts.
3. The Laotan pickled cabbage flavor according to claim 2, characterized in that: The Laotan Pickled Cabbage Essence comprises the following components by weight: acetic acid: 2.5 parts, allyl isothiocyanate: 1 part, dimethyl trisulfide: 0.2 parts, 2-methyltetrahydrothiophene-3-one: 0.05 parts, hexanoic acid: 0.4 parts, diallyl disulfide: 0.2 parts, methyl salicylate: 0.5 parts, distilled ginger oil: 0.6 parts, ethyl caprylate: 0.02 parts, linalool: 0.4 parts, butyric acid: 1.2 parts, dimethyl sulfide: 0.1 parts, 2-methoxy-3-isobutylpyrazine: 0.002 parts, anethole: 0.2 parts, sauerkraut extract: 30 parts, caprylic / capric glyceride: 61 parts.
4. The Laotan Pickled Cabbage Essence according to any one of claims 1 to 3, characterized in that: The sauerkraut extract is prepared by the following method: (1) washing and removing impurities from commercially available sauerkraut, drying at 60-80° C. to a moisture content of ≤10%, and crushing the sauerkraut into 50-80 meshes using a pulverizer to obtain sauerkraut powder for later use; (2) Put the dried sauerkraut powder into a beaker, add 10-30 times of water, mix well, extract in a 90°C boiling water bath for 1-3 hours, 3000-5000 r / min, centrifuge, take the filtrate, repeat the extraction of the filter residue 2-5 times, and combine the filtrate; (3) The filtrate was concentrated under reduced pressure and 1-3 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight and centrifuged at 4000-5000 r / min for 10 min. The supernatant was collected as the extract.
5. The Laotan pickled cabbage flavor according to claim 4, characterized in that: The sauerkraut extract is prepared by the following method: (1) washing and removing impurities from commercially available sauerkraut, drying at 80° C. to a moisture content of 4%-6%, and crushing the sauerkraut into 50-80 meshes using a pulverizer to obtain sauerkraut powder for later use; (2) Put the dried sauerkraut powder into a beaker, add 25 times of water, mix well, extract in a 90°C boiling water bath for 2 hours, 4000r / min, centrifuge, take the filtrate, repeat the extraction of the residue 3 times, and combine the filtrate; (3) The filtrate was concentrated under reduced pressure and 2 volumes of 95% ethanol were added. The mixture was precipitated at 4°C overnight and centrifuged at 4000 r / min for 10 min. The supernatant was collected as the extract.
6. The method for preparing the Laotan Pickled Cabbage Essence according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: mixing the components according to the mass parts and stirring evenly to obtain the old pickled cabbage essence.
7. Use of the old pickled cabbage flavor according to any one of claims 1 to 5 in food.
8. The use according to claim 7, characterized in that: The food is seasoning, pickling material, instant noodles, hot pot material, sauces, compound seasoning or puffed food.
9. The use according to claim 7 or 8, characterized in that: The added amount of the Laotan pickled cabbage essence is 0.1-0.5%.
10. The use according to claim 9, characterized in that: The added amount of the Laotan pickled cabbage essence is 0.3%.