Garlic essence and a method for preparing the same

Abstract

The application discloses garlic essence and a preparation method thereof. The garlic essence comprises the following raw materials in mass parts: dimethyl trisulfide 2-5 parts, diallyl trisulfide 1-3 parts, methyl allyl trisulfide 3-6 parts, diallyl sulfide 0.5-2 parts, dicyclohexyl disulfide 1.5-3.5 parts, allyl methyl disulfide 2.5-4.5 parts and 2-methyl-2-butenal 3-5 parts. By adding 2-methyl-2-butenal and / or acetaldehyde diethyl acetal into the garlic essence, the problem of strong irritation of the garlic essence is greatly reduced.

Description

Technical Field

[0001] This invention belongs to the field of food flavoring technology, and particularly relates to a garlic flavoring and its preparation method. Background Technology

[0002] Edible flavorings are a type of food additive made from edible spices and auxiliary materials, used to enhance the flavor of food. Edible flavorings not only improve the quality of food but also enhance its aroma, thereby improving the quality of life and promoting the rapid development of the food industry.

[0003] Garlic flavoring is a type of food flavoring with a strong onion and garlic aroma, which is loved by many consumers. The main components of garlic flavoring are sulfides, such as diallyl trisulfide and allyl methyl disulfide. While existing garlic flavorings have a strong onion and garlic aroma, they also have a strong, pungent odor. How to reduce the pungent odor of garlic flavoring while maintaining its rich onion and garlic aroma is a problem that urgently needs to be solved. Summary of the Invention

[0004] To address the shortcomings of the existing technology, a garlic flavoring is provided by adding 2-methyl-2-butenal and / or acetaldehyde diacetal to the garlic flavoring, thereby solving the problem of high irritation in garlic flavoring.

[0005] The purpose of this invention is to provide a garlic flavoring, which comprises the following raw materials in parts by weight: 2-5 parts of dimethyl trisulfide, 1-3 parts of diallyl trisulfide, 3-6 parts of methyl allyl trisulfide, 0.5-2 parts of diallyl sulfide, 1.5-3.5 parts of dicyclohexyl disulfide, 2.5-4.5 parts of allyl methyl disulfide, and 3-5 parts of 2-methyl-2-butenal.

[0006] In some embodiments of the present invention, the garlic flavoring further includes 5-10 parts of acetaldehyde diethyl acetal.

[0007] Another object of the present invention is to provide a garlic flavoring, the garlic flavoring comprising the following raw materials in parts by weight: 2-5 parts of dimethyl trisulfide, 1-3 parts of diallyl trisulfide, 3-6 parts of methyl allyl trisulfide, 0.5-2 parts of diallyl sulfide, 1.5-3.5 parts of dicyclohexyl disulfide, 2.5-4.5 parts of allyl methyl disulfide, and 5-10 parts of acetaldehyde diacetal.

[0008] In some embodiments of the present invention, the garlic flavoring further includes 3-5 parts of 2-methyl-2-butenal.

[0009] In some embodiments of the present invention, the garlic flavoring further includes 3-7 parts of amylopectin, 1-3 parts of gelatin, and 80-160 parts of water.

[0010] In some embodiments of the present invention, the molecular weight of the amylopectin is 700~1000 g / mol.

[0011] In some embodiments of the present invention, the amylopectin is at least one of corn amylopectin, cassava amylopectin, and wheat amylopectin.

[0012] In some embodiments of the present invention, the relative molecular weight of the gelatin is 50,000 to 60,000.

[0013] In some embodiments of the present invention, the garlic flavoring further includes 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant, and 60-100 parts of propylene glycol.

[0014] In some embodiments of the present invention, the preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, and sorbic acid.

[0015] In some embodiments of the present invention, the antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

[0016] Another object of the present invention is to provide a method for preparing the garlic flavoring, comprising the following steps:

[0017] According to the mass parts, S1. mix 2-5 parts of dimethyl trisulfide, 1-3 parts of diallyl trisulfide, 3-6 parts of methyl allyl trisulfide, 0.5-2 parts of diallyl sulfide, 1.5-3.5 parts of dicyclohexyl disulfide, 2.5-4.5 parts of allyl methyl disulfide, 3-5 parts of 2-methyl-2-butenal, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant and 60-100 parts of propylene glycol to obtain a mixture;

[0018] S2. Mix 3-7 parts of amylopectin, 1-3 parts of gelatin and 80-160 parts of water, heat, add the mixture, and stir evenly to obtain garlic flavoring.

[0019] In some embodiments of the present invention, in S2, the heating temperature is 80~90°C.

[0020] Another object of the present invention is to provide a method for preparing the garlic flavoring, comprising the following steps:

[0021] By weight, S1. Mix 2-5 parts of dimethyl trisulfide, 1-3 parts of diallyl trisulfide, 3-6 parts of methyl allyl trisulfide, 0.5-2 parts of diallyl sulfide, 1.5-3.5 parts of dicyclohexyl disulfide, 2.5-4.5 parts of allyl methyl disulfide, 5-10 parts of acetaldehyde diethyl acetal, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant, and 60-100 parts of propylene glycol to obtain a mixture;

[0022] S2. Mix 3-7 parts of amylopectin, 1-3 parts of gelatin and 80-160 parts of water, heat, add the mixture, and stir evenly to obtain garlic flavoring.

[0023] In some embodiments of the present invention, in S2, the heating temperature is 80~90°C.

[0024] Another object of the present invention is to provide a method for preparing the garlic flavoring, comprising the following steps:

[0025] By weight, S1. Mix 2-5 parts of dimethyl trisulfide, 1-3 parts of diallyl trisulfide, 3-6 parts of methyl allyl trisulfide, 0.5-2 parts of diallyl sulfide, 1.5-3.5 parts of dicyclohexyl disulfide, 2.5-4.5 parts of allyl methyl disulfide, 3-5 parts of 2-methyl-2-butenal, 5-10 parts of acetaldehyde diethyl acetal, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant, and 60-100 parts of propylene glycol to obtain a mixture;

[0026] S2. Mix 3-7 parts of amylopectin, 1-3 parts of gelatin and 80-160 parts of water, heat, add the mixture, and stir evenly to obtain garlic flavoring.

[0027] In some embodiments of the present invention, in S2, the heating temperature is 80~90°C.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] (1) The present invention solves the problem of high irritation in garlic flavoring by adding 2-methyl-2-butenal to garlic flavoring.

[0030] (2) The present invention further reduces the irritation of garlic flavor by adding acetaldehyde diacetal to garlic flavor.

[0031] (3) Consumers can choose to add 2-methyl-2-butenal and / or acetaldehyde diacetal to garlic flavoring according to their different needs for different irritants, so as to meet the needs of different consumers.

[0032] (4) By adding amylopectin and gelatin to garlic flavoring, the present invention provides a large number of hydroxyl groups in amylopectin. The hydroxyl groups in amylopectin have dense hydrogen bond interactions with the hydroxyl, carboxyl, amino and other groups in gelatin. Through hydrogen bond interactions and the penetration of branches, a dense cross-linking network is formed, which enables the garlic flavoring to maintain a rich onion and garlic aroma during long-term storage. Detailed Implementation

[0033] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.

[0034] Example 1

[0035] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0036] According to the mass parts, S1. Mix 5 parts of dimethyl trisulfide, 1 part of diallyl trisulfide, 6 parts of methyl allyl trisulfide, 0.5 parts of diallyl sulfide, 3.5 parts of dicyclohexyl disulfide, 2.5 parts of allyl methyl disulfide, 5 parts of 2-methyl-2-butenal, 0.01 parts of potassium sorbate, 0.5 parts of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain a mixture;

[0037] S2. Mix 7 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1 part of gelatin with a relative molecular weight of 50,000 to 60,000, and 160 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0038] Example 2

[0039] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0040] According to the mass parts, S1. mix 2 parts of dimethyl trisulfide, 3 parts of diallyl trisulfide, 3 parts of methyl allyl trisulfide, 2 parts of diallyl sulfide, 1.5 parts of dicyclohexyl disulfide, 4.5 parts of allyl methyl disulfide, 3 parts of 2-methyl-2-butenal, 0.05 parts of sodium benzoate, 0.1 parts of 2,6-di-tert-butyl-4-methylphenol, and 100 parts of propylene glycol to obtain a mixture;

[0041] S2. Mix 3 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 3 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 80 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0042] Example 3

[0043] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0044] According to the mass parts, S1. Mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 4 parts of methyl allyl trisulfide, 1 part of diallyl sulfide, 2.5 parts of dicyclohexyl disulfide, 3.5 parts of allyl methyl disulfide, 4 parts of 2-methyl-2-butenal, 0.03 parts of sorbic acid, 0.3 parts of 2,6-di-tert-butyl-4-methylphenol and 80 parts of propylene glycol to obtain a mixture;

[0045] S2. Mix 5 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 2 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 120 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0046] Example 4

[0047] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0048] According to the mass parts, S1. mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 5 parts of methyl allyl trisulfide, 1.5 parts of diallyl sulfide, 2 parts of dicyclohexyl disulfide, 4 parts of allyl methyl disulfide, 8 parts of acetaldehyde diethyl acetal, 0.03 parts of potassium sorbate, 0.4 parts of 2,6-di-tert-butyl-4-methylphenol and 90 parts of propylene glycol to obtain a mixture;

[0049] S2. Mix 4.5 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1.8 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 110 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0050] Example 5

[0051] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0052] According to the mass parts, S1. Mix 5 parts of dimethyl trisulfide, 3 parts of diallyl trisulfide, 3 parts of methyl allyl trisulfide, 0.5 parts of diallyl sulfide, 1.5 parts of dicyclohexyl disulfide, 2.5 parts of allyl methyl disulfide, 10 parts of acetaldehyde diethyl acetal, 0.05 parts of preservative, 0.1 parts of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain a mixture;

[0053] S2. Mix 7 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1 part of gelatin with a relative molecular weight of 50,000 to 60,000, and 160 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0054] Example 6

[0055] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0056] According to the mass parts, S1. mix 2 parts of dimethyl trisulfide, 1 part of diallyl trisulfide, 6 parts of methyl allyl trisulfide, 2 parts of diallyl sulfide, 3.5 parts of dicyclohexyl disulfide, 4.5 parts of allyl methyl disulfide, 5 parts of acetaldehyde diethyl acetal, 0.01 parts of preservative, 0.5 parts of 2,6-di-tert-butyl-4-methylphenol and 100 parts of propylene glycol to obtain a mixture;

[0057] S2. Mix 3 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 3 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 80 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0058] Example 7

[0059] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0060] According to the mass parts, S1. Mix 5 parts of dimethyl trisulfide, 1 part of diallyl trisulfide, 6 parts of methyl allyl trisulfide, 0.5 parts of diallyl sulfide, 3.5 parts of dicyclohexyl disulfide, 2.5 parts of allyl methyl disulfide, 5 parts of 2-methyl-2-butenal, 5 parts of acetaldehyde diethyl acetal, 0.01 parts of potassium sorbate, 0.5 parts of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain a mixture;

[0061] S2. Mix 7 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1 part of gelatin with a relative molecular weight of 50,000 to 60,000, and 160 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0062] Example 8

[0063] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0064] According to the mass parts, S1. mix 2 parts of dimethyl trisulfide, 3 parts of diallyl trisulfide, 3 parts of methyl allyl trisulfide, 2 parts of diallyl sulfide, 1.5 parts of dicyclohexyl disulfide, 4.5 parts of allyl methyl disulfide, 3 parts of 2-methyl-2-butenal, 10 parts of acetaldehyde diethyl acetal, 0.05 parts of sodium benzoate, 0.1 parts of 2,6-di-tert-butyl-4-methylphenol and 100 parts of propylene glycol to obtain a mixture;

[0065] S2. Mix 3 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 3 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 80 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0066] Example 9

[0067] This embodiment provides a garlic flavoring, and the specific preparation steps are as follows:

[0068] According to the mass parts, S1. Mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 4 parts of methyl allyl trisulfide, 1 part of diallyl sulfide, 2.5 parts of dicyclohexyl disulfide, 3.5 parts of allyl methyl disulfide, 4 parts of 2-methyl-2-butenal, 8 parts of acetaldehyde diethyl acetal, 0.03 parts of sorbic acid, 0.3 parts of 2,6-di-tert-butyl-4-methylphenol and 80 parts of propylene glycol to obtain a mixture;

[0069] S2. Mix 5 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 2 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 120 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0070] Comparative Example 1

[0071] This comparative example provides a garlic flavoring, which differs from Example 1 only in that it does not contain 2-methyl-2-butenal. The specific preparation steps are as follows:

[0072] According to the mass parts, S1. Mix 5 parts of dimethyl trisulfide, 1 part of diallyl trisulfide, 6 parts of methyl allyl trisulfide, 0.5 parts of diallyl sulfide, 3.5 parts of dicyclohexyl disulfide, 2.5 parts of allyl methyl disulfide, 0.01 parts of potassium sorbate, 0.5 parts of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain a mixture;

[0073] S2. Mix 7 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1 part of gelatin with a relative molecular weight of 50,000 to 60,000, and 160 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0074] Comparative Example 2

[0075] This comparative example provides a garlic flavoring, which differs from Example 4 only in that it does not contain acetaldehyde diacetal. The specific preparation steps are as follows:

[0076] According to the mass parts, S1. Mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 5 parts of methyl allyl trisulfide, 1.5 parts of diallyl sulfide, 2 parts of dicyclohexyl disulfide, 4 parts of allyl methyl disulfide, 0.03 parts of potassium sorbate, 0.4 parts of 2,6-di-tert-butyl-4-methylphenol and 90 parts of propylene glycol to obtain a mixture;

[0077] S2. Mix 4.5 parts of corn amylopectin with a molecular weight of 818.718 g / mol, 1.8 parts of gelatin with a relative molecular weight of 50,000 to 60,000, and 110 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0078] Sensory evaluation:

[0079] Ten sensory evaluators each tasted and evaluated the garlic flavorings prepared in Examples 1-9 and Comparative Examples 1-2. A score of 10 indicates a strong onion and garlic aroma, a score of 0 indicates no onion and garlic aroma, a score of 10 indicates no irritation, and a score of 0 indicates strong irritation. The average value of the evaluation was taken. The time interval between two consecutive evaluations by each person was no less than 30 minutes. The tasting results are shown in Table 1.

[0080] Table 1. Sensory evaluation.

[0081]

[0082] As shown in Table 1, the garlic flavorings prepared in Examples 1-9 of the present invention have a strong onion and garlic aroma and a weak irritant effect, while the garlic flavorings in Comparative Examples 1-2 have a strong onion and garlic aroma but a strong irritant effect.

[0083] Comparative Example 3

[0084] This comparative example provides a garlic flavoring, which differs from Example 4 only in that it does not contain corn amylopectin. The specific preparation steps are as follows:

[0085] According to the mass parts, S1. mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 5 parts of methyl allyl trisulfide, 1.5 parts of diallyl sulfide, 2 parts of dicyclohexyl disulfide, 4 parts of allyl methyl disulfide, 8 parts of acetaldehyde diethyl acetal, 0.03 parts of potassium sorbate, 0.4 parts of 2,6-di-tert-butyl-4-methylphenol and 90 parts of propylene glycol to obtain a mixture;

[0086] S2. Mix 6.3 parts of gelatin with a relative molecular weight of 50,000 to 60,000 and 110 parts of water, heat to 80 to 90°C, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0087] Comparative Example 4

[0088] This comparative example provides a garlic flavoring, which differs from Example 4 only in that it does not contain gelatin. The specific preparation steps are as follows:

[0089] According to the mass parts, S1. mix 4 parts of dimethyl trisulfide, 2 parts of diallyl trisulfide, 5 parts of methyl allyl trisulfide, 1.5 parts of diallyl sulfide, 2 parts of dicyclohexyl disulfide, 4 parts of allyl methyl disulfide, 8 parts of acetaldehyde diethyl acetal, 0.03 parts of potassium sorbate, 0.4 parts of 2,6-di-tert-butyl-4-methylphenol and 90 parts of propylene glycol to obtain a mixture;

[0090] S2. Mix 6.3 parts of corn amylopectin with a molecular weight of 818.718 g / mol and 110 parts of water, heat to 80~90℃, add the mixture, stir evenly, and cool to obtain garlic flavoring.

[0091] The garlic flavorings prepared in Examples 4-6 and Comparative Examples 3-4 were placed at 30±2℃ and 60%±5℃ humidity for 30 days. Ten sensory evaluators were asked to evaluate the flavorings after 0 days and 30 days. A score of 10 indicates a strong garlic and onion aroma, and 0 indicates no garlic and onion aroma. The average value of the evaluation was taken. The time interval between two consecutive evaluations by each person was not less than 30 minutes. The tasting results are shown in Table 2.

[0092] Table 2. Sensory evaluation.

[0093]

[0094] As shown in Table 2, the garlic flavoring prepared in Examples 4-6 of this invention has a strong onion and garlic aroma after being placed at 30±2℃ and 60%±5℃ humidity for 30 days. However, the garlic flavoring in Comparative Examples 3-4 does not contain branched-chain starch and / or gelatin, and the onion and garlic aroma of the garlic flavoring is greatly reduced after being placed at 30±2℃ and 60%±5℃ humidity for 30 days.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that after reading this application specification, they can still modify or make equivalent substitutions to the specific implementation of the present invention, but these modifications or changes do not depart from the protection scope of the pending claims of the present invention.

Claims

1. A garlic flavoring, characterized in that, The raw materials include the following parts by weight: 2-5 parts dimethyl trisulfide, 1-3 parts diallyl trisulfide, 3-6 parts methyl allyl trisulfide, 0.5-2 parts diallyl sulfide, 1.5-3.5 parts dicyclohexyl disulfide, 2.5-4.5 parts allyl methyl disulfide, and 3-5 parts 2-methyl-2-butenal.

2. The garlic flavoring as described in claim 1, characterized in that, It also includes 5-10 parts of acetaldehyde diethyl acetal.

3. The garlic flavoring as described in any one of claims 1 to 2, characterized in that, It also includes 3-7 parts amylopectin, 1-3 parts gelatin and 80-160 parts water.

4. The garlic flavoring as described in claim 3, characterized in that, The molecular weight of the amylopectin is 700~1000 g / mol.

5. The garlic flavoring as described in claim 4, characterized in that, The relative molecular weight of the gelatin is 50,000 to 60,000.

6. The garlic flavoring as described in claim 1, characterized in that, It also includes 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant, and 60-100 parts of propylene glycol.

7. The garlic flavoring as described in claim 6, characterized in that, The preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, and sorbic acid.

8. The garlic flavoring as described in claim 7, characterized in that, The antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

9. A method for preparing garlic flavoring according to any one of claims 1 to 8, characterized in that, Includes the following steps: S1. Mix dimethyl trisulfide, diallyl trisulfide, methyl allyl trisulfide, diallyl sulfide, dicyclohexyl disulfide, allyl methyl disulfide, 2-methyl-2-butenal, acetaldehyde diethyl acetal, preservative, antioxidant and propylene glycol to obtain a mixture; S2. Mix amylopectin, gelatin and water, heat, add the mixture and stir until homogeneous to obtain garlic flavoring.

10. The method for preparing garlic flavoring as described in claim 9, characterized in that, In S2, the heating temperature is 80~90℃.

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