Micro capsule of nano beef essence and its preparation method
A technology of nano-microcapsules and beef flavor, applied in food preparation, application, food science, etc., to achieve uniform particle size distribution, good particle size distribution, and stable aroma
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[0019] The present invention also provides a preparation method of the above-mentioned nano-microcapsule beef essence, comprising the following steps:
[0020] a. Using propylene glycol as a solvent, 10% cold-pressed ginger oil of 1%-5% by weight, 10% furanone of 3%-5% by weight, 5% ethyl maltol of 2%-5% by weight, 15% -20% by weight of 1% 3-mercapto-2-butanol, 2%-5% by weight of 1% 2-methyl-3-methylthiofuran, 15%-20% by weight of 1% methylthio levulinate Propyl ester, 1% 5-methylfurfural of 1%-3% by weight, 1% Sri Lanka cinnamon oil of 2%-5% by weight, 1% 3-methylthiopropanal of 1%-5% by weight, 3 %-5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 1%-2% by weight of 1% 2,3,5 trimethylpyrazine, 1%-5% by weight of 1% 2- Methyltetrahydrothiophene, 1%-3-methylthiopropanal of 1%-5% by weight, 1% 4-ethylguaiacol of 2%-8% by weight, 1%-2% by weight of 1 % bromelain methyl ester, 5%-10% by weight of 10% butyric acid, 2%-5% by weight of 10% acetic acid, 1%-8% by weight of 1% 2-ac...
Embodiment 1
[0024] Embodiment 1 prepares the beef flavor that is used for nano microcapsule flavor
[0025] In the beaker, add successively 10% cold-pressed ginger oil of 5% weight, 10% furanone of 5% weight, 1% 3-mercapto-2-butanol of 15% weight, 1% 2-methyl of 2% weight -3-Methylthiofuran, 1% 2-methyltetrahydrofuran-3-mercaptan 3% by weight, 1% methylthiopropyl levulinate 15% by weight, 1% Sri Lankan cinnamon oil by weight 2%, 1% 2-methyltetrahydrothiophene of 1% by weight, 1% 3-methylthiopropanal of 5% by weight, 10% pyruvic acid of 2% by weight, 1% 4-ethylguaiac of 2% by weight Wood phenol and 1% butyric acid of 10% by weight are evenly mixed to obtain a uniform and stable beef essence. The head aroma of the obtained beef flavor has a strong spicy taste, the aroma is not soft, the beef flavor in the body aroma is not prominent enough, and the overall aroma is not very harmonious.
Embodiment 2
[0026] Embodiment 2 prepares the beef flavor that is used for nano microcapsule flavor
[0027] Add successively 10% cold-pressed ginger oil of 1% weight, 10% furanone of 3% weight, 1% 3-mercapto-2-butanol of 20% weight, 1% 2-methyl -3-Methylthiofuran, 5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 20% by weight of 1% methylthiopropyl levulinate, 5% by weight of 1% Sri Lankan cinnamon oil, 5% by weight of 1% 2-methyltetrahydrothiophene, 1% by weight of 1% 3-methylthiopropionaldehyde, 5% by weight of 10% pyruvic acid, 8% by weight of 1% 4-ethylguaiac Wood phenol and 5% by weight of 1% butyric acid are evenly mixed to obtain a uniform and stable beef essence. The obtained beef essence has a slightly pungent aroma, imparts a fresh meat aroma, the beef flavor is thick, and the aroma lasts for a long time.
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