A snail rice noodle flavoring oil and its preparation method

Abstract

This invention relates to the field of edible flavorings, and particularly to a snail rice noodle flavored oily flavoring and its preparation method. The flavoring comprises the following components: acetic acid, lactic acid, hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethylthiazole, 4-methylphenol, indole, capsicum oleoresin, thirteen-spice essential oil, antioxidants, and salad oil. The snail rice noodle flavored oily flavoring of this invention possesses the fresh aroma of snails and pickled bamboo shoots, the fatty aroma of fried peanuts and dried bean curd, and a rich fragrance. It has a broth-like flavor, a complex spicy aroma, and a moderately balanced sour and spicy taste. The product exhibits good aroma harmony, high temperature resistance, and good stability.

Description

Technical Field

[0001] This invention relates to the field of food flavorings, and in particular to a snail rice noodle flavoring oily flavoring and its preparation method. Background Technology

[0002] Luosifen, a famous snack from Liuzhou, Guangxi, my country, is known for its rich ingredients and unique aroma, making it a favorite among many diners. Luosifen is made from rice, along with ingredients such as pickled bamboo shoots, wood ear mushrooms, peanuts, fried tofu skin, daylily buds, and fresh green vegetables, all seasoned with a rich, spicy and sour broth made from river snails. The deliciousness of Luosifen primarily stems from its unique broth.

[0003] Currently, most snail flavorings are made from snail meat through enzymatic hydrolysis followed by Maillard reaction, resulting in a paste-like flavoring. This production process is cumbersome, with significant flavor loss during processing, and the product's state and aroma are highly unstable. For example:

[0004] Patent application number 201910563173 discloses a snail paste flavoring and its preparation method. The snail paste flavoring is obtained by enzymatically hydrolyzing snail meat, mixing it with animal fats, spices and other raw materials, carrying out Maillard reaction, and finally gelatinizing, thickening and flavoring.

[0005] Patent application number 202011434640 discloses a method for preparing snail meat flavoring by fermentation. The method involves first fermenting snail meat to make snail meat sauce, then enzymatically hydrolyzing the snail meat sauce, and then mixing it with raw materials such as pork bone hydrolysate, spices, sesame oil, red bean paste, and pickled bamboo shoots, and then carrying out Maillard reaction to obtain snail meat flavoring.

[0006] The two methods for obtaining snail flavoring mentioned above involve many steps and are time-consuming. The snail meat undergoes enzymatic hydrolysis and Maillard reaction, resulting in significant flavor loss. Furthermore, the product's state and flavor are affected by the stability of various raw materials. In addition, the control of temperature and time during the production process also greatly affects the product's stability. Summary of the Invention

[0007] The present invention aims to at least partially solve one of the technical problems existing in the related art. To this end, the present invention provides a snail rice noodle flavoring oil and its preparation method.

[0008] The present invention adopts the following technical solution:

[0009] First aspect:

[0010] This invention provides a snail rice noodle flavoring oil, comprising the following components: acetic acid, lactic acid, hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethylthiazole, 4-methylphenol, indole, capsicum oleoresin, thirteen-spice essential oil, antioxidant, and salad oil.

[0011] More preferably, by weight percentage, it comprises: 0.1%-1% acetic acid, 0.2%-2% lactic acid, 0.05%-0.5% hexanal, 0.01%-0.1% isovaleraldehyde, 0.01%-0.05% trans, trans-2,4-decadienal, 0.01%-0.05% 1-octen-3-ol, 0.01%-0.1% dimethyl trisulfide, and 0.01% difurfuryl disulfide. 0.01%-0.1%, 2,5-dimethylpyrazine 0.01%-0.1%, 2-acetylthiazole 0.05%-0.5%, 4-methyl-5-hydroxyethylthiazole 0.05%-0.5%, 4-methylphenol 0.5%-5%, indole 0.01%-0.1%, capsicum oleoresin 0.5%-5%, thirteen-spice essential oil 0.5%-5%, antioxidant 0.2% and salad oil: balance.

[0012] More preferably, by weight percentage, it comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0013] In some embodiments, the antioxidant is vitamin E.

[0014] The snail rice noodle flavoring of the present invention has the fresh aroma of snails and pickled bamboo shoots, the fatty aroma of fried peanuts and dried bean curd, and a rich aroma. It has a meat broth flavor, a complex spicy aroma, and a moderate sour and spicy taste. The product has good aroma harmony, high temperature resistance, and good stability.

[0015] Secondly,

[0016] The present invention further provides a method for preparing the above-mentioned snail rice noodle flavored oily flavoring, comprising the following steps: first, heating salad oil to 40°C, adding weighed 4-methylphenol and indole, stirring until completely dissolved, stopping heating, then adding weighed acetic acid, lactic acid, hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethylthiazole, capsicum oleoresin, thirteen-spice essential oil, and antioxidant, stirring evenly to obtain snail rice noodle flavored oily flavoring.

[0017] The method and process for preparing the snail rice noodle flavoring oil of the present invention is simple and easy to implement, and the required raw materials are simple and readily available, resulting in low production costs. The preparation process does not require high-temperature heating, which can preserve the aroma components to the greatest extent and avoid aroma loss. It is suitable for the promotion and application of snail rice noodle flavoring preparation.

[0018] Thirdly,

[0019] This invention also provides the application of snail rice noodle flavoring oil in the food processing field.

[0020] In some embodiments, the snail rice noodle flavoring oil is used in the preparation of snail sauce, snail rice noodle soup packets, or snail-based snack foods.

[0021] The snail-like food prepared by this invention has a rich and realistic flavor, delicious taste, strong aroma, mellow and harmonious fragrance, and is resistant to high temperature and has good aroma stability. It has broad application prospects in the food processing field.

[0022] The present invention has the following advantages and beneficial effects:

[0023] The aroma composition of the snail rice noodle flavoring of this invention is as follows: a main aroma of spicy, snail, and pickled bamboo shoot aromas, supplemented by roasted, caramelized, and meaty aromas. This invention creatively selects the raw materials in the formula and further optimizes their dosage. The combination of 4-methylphenol, dimethyl trisulfide, and indole presents a complex umami aroma of snails and pickled bamboo shoots. The addition of thirteen-spice essential oil and chili oil resin not only highlights the spicy aroma of snail rice noodles but also makes the overall aroma more natural, reducing chemical tastes and off-flavors. The addition of acetic acid and lactic acid enhances the overall strength and fermented flavor. The addition of hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, and 1-octene- 3-Alcohols help modify and enrich the fatty flavor of the product. Hexanal has a green aroma, isovaleral has a nutty aroma, trans, trans-2,4-decadienal has a fried fatty aroma, and 1-octen-3-ol has a soil aroma. As an indispensable flavoring component for the flavor of snail rice noodles, the inventors paid special attention to the fact that the odor thresholds of the other flavoring ingredients, except for hexanal, are low. The optimal addition amount should not exceed 0.1%, otherwise it will overpower the main flavor and distort the overall aroma. Difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, and 4-methyl-5-hydroxyethylthiazole make up a slightly caramelized broth flavor. In particular, 2-acetylthiazole can provide a good soupy texture. Detailed Implementation

[0024] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0025] Unless otherwise stated, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0026] When a value is described as a range, it should be understood that such disclosure includes disclosure of all possible subranges within that range, as well as the specific numerical value falling within that range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0027] This invention provides a snail rice noodle flavoring oil, comprising, by weight percentage:

[0028] Acetic acid 0.1%-1% (non-limiting examples include 0.1%, 0.3%, 0.5%, 0.7%, 1%, etc.),

[0029] Lactic acid 0.2%-2% (non-limiting examples such as 0.2%, 0.5%, 1%, 1.5%, 2%, etc.),

[0030] Hexanal 0.05%-0.5% (non-limiting examples include 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.),

[0031] Isovalerol 0.01%-0.1% (non-limiting examples include 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),

[0032] trans, trans-2,4-decadienal 0.01%-0.05% (non-limiting examples such as 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, etc.),

[0033] 1-Octen-3-ol 0.01%-0.05% (non-limiting examples such as 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, etc.),

[0034] Dimethyl trisulfide 0.01%-0.1% (non-limiting examples include 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),

[0035] Difurfuryl disulfide 0.01%-0.1% (non-limiting examples include 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),

[0036] 2,5-Dimethylpyrazine 0.01%-0.1% (non-limiting examples include 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),

[0037] 2-Acetylthiazole 0.05%-0.5% (non-limiting examples such as 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.),

[0038] 4-Methyl-5-hydroxyethylthiazole 0.05%-0.5% (non-limiting examples include 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, etc.),

[0039] 4-Methylphenol 0.5%-5% (non-limiting examples include 0.5%, 1%, 1.5%, 2.5%, 5%, etc.),

[0040] Indole 0.01%-0.1% (non-limiting examples include 0.01%, 0.03%, 0.05%, 0.07%, 0.1%, etc.),

[0041] Capsicum oleoresin 0.5%-5% (non-limiting examples such as 0.5%, 1%, 1.5%, 2.5%, 5%, etc.),

[0042] Thirteen-spice essential oil: 0.5%-5% (non-limiting examples such as 0.5%, 1%, 1.5%, 2.5%, 5%, etc.).

[0043] Antioxidant Vitamin E 0.2%,

[0044] Salad oil: Balance.

[0045] The following are specific embodiments of the present invention. The antioxidant in Embodiments 1-5 and Comparative Examples 1-12 of the present invention is vitamin E.

[0046] Example 1

[0047] The snail rice noodle flavoring oil of Example 1 comprises, by weight percentage: 0.1% acetic acid, 0.2% lactic acid, 0.05% hexanal, 0.01% isovaleraldehyde, 0.01% trans, trans-2,4-decadienal, 0.01% 1-octen-3-ol, 0.01% dimethyl trisulfide, 0.01% difurfuryl disulfide, 0.01% 2,5-dimethylpyrazine, 0.05% 2-acetylthiazole, 0.05% 4-methyl-5-hydroxyethylthiazole, 0.5% 4-methylphenol, 0.01% indole, 0.5% capsicum oleoresin, 0.5% thirteen-spice essential oil, 0.2% antioxidant, and 97.78% salad oil.

[0048] The method for preparing the snail rice noodle flavor oil flavoring includes the following steps: First, heat the salad oil to 40°C, add the weighed 4-methylphenol and indole, stir until completely dissolved, stop heating, then add the weighed acetic acid, lactic acid, hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethylthiazole, capsicum oleoresin, thirteen-spice essential oil, and antioxidant, and stir evenly to obtain the snail rice noodle flavor oil flavoring.

[0049] Example 2

[0050] The snail rice noodle flavoring oil of Example 2 comprises, by weight percentage: 1% acetic acid, 2% lactic acid, 0.5% hexanal, 0.1% isovaleraldehyde, 0.05% trans, trans-2,4-decadienal, 0.05% 1-octen-3-ol, 0.1% dimethyl trisulfide, 0.1% difurfuryl disulfide, 0.1% 2,5-dimethylpyrazine, 0.5% 2-acetylthiazole, 0.5% 4-methyl-5-hydroxyethylthiazole, 5% 4-methylphenol, 0.1% indole, 5% capsicum oleoresin, 5% thirteen-spice essential oil, 0.2% antioxidant, and 79.7% salad oil.

[0051] Example 3

[0052] The snail rice noodle flavoring oil of Example 3 comprises, by weight percentage: 0.3% acetic acid, 0.7% lactic acid, 0.07% hexanal, 0.07% isovaleraldehyde, 0.05% trans, trans-2,4-decadienal, 0.05% 1-octen-3-ol, 0.08% dimethyl trisulfide, 0.05% difurfuryl disulfide, 0.04% 2,5-dimethylpyrazine, 0.5% 2-acetylthiazole, 0.3% 4-methyl-5-hydroxyethylthiazole, 1% 4-methylphenol, 0.08% indole, 2% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 90.51% salad oil.

[0053] Example 4

[0054] The snail rice noodle flavoring oil of Example 4 comprises, by weight percentage: 0.1% acetic acid, 1.5% lactic acid, 0.1% hexanal, 0.03% isovaleraldehyde, 0.03% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.04% dimethyl trisulfide, 0.03% difurfuryl disulfide, 0.06% 2,5-dimethylpyrazine, 0.3% 2-acetylthiazole, 0.4% 4-methyl-5-hydroxyethylthiazole, 4% 4-methylphenol, 0.05% indole, 3% capsicum oleoresin, 2% thirteen-spice essential oil, 0.2% antioxidant, and 88.13% salad oil.

[0055] Example 5

[0056] The snail rice noodle flavoring oil of Example 5 comprises, by weight percentage: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0057] Comparative Example 1

[0058] The snail rice noodle flavoring oil of Comparative Example 1, by weight percentage, comprises: 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 88.5% salad oil.

[0059] Comparative Example 2

[0060] The snail rice noodle flavoring oil of Comparative Example 2, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87.17% salad oil.

[0061] Comparative Example 3

[0062] The snail rice noodle flavoring oil of Comparative Example 3, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87.05% salad oil.

[0063] Comparative Example 4

[0064] The snail rice noodle flavoring oil of Comparative Example 4, by weight percentage, includes: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87.16% salad oil.

[0065] Comparative Example 5

[0066] The snail rice noodle flavoring oil of Comparative Example 5, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87.4% salad oil.

[0067] Comparative Example 6

[0068] The snail rice noodle flavoring oil of Comparative Example 6, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 4% chili oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 89.52% salad oil.

[0069] Comparative Example 7

[0070] The snail rice noodle flavoring oil of Comparative Example 7, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 0.2% antioxidant, and 95% salad oil.

[0071] Comparative Example 8

[0072] The snail rice noodle flavoring oil of Comparative Example 8, by weight percentage, comprises: butyric acid 0.5%, propionic acid 1%, hexanal 0.1%, isovaleraldehyde 0.05%, trans, trans-2,4-decadienal 0.02%, 1-octen-3-ol 0.03%, dimethyl trisulfide 0.02%, difurfuryl disulfide 0.08%, 2,5-dimethylpyrazine 0.08%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4-methylphenol 2.5%, indole 0.02%, capsicum oleoresin 4%, thirteen-spice essential oil 4%, antioxidant 0.2%, and salad oil 87%.

[0073] Comparative Example 9

[0074] The snail rice noodle flavoring oil of Comparative Example 9, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% pentanal, 0.02% trans, trans-2,4-nonadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0075] Comparative Example 10

[0076] The oily flavoring of snail rice noodles (Comparative Example 10), by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl disulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-ethylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0077] Comparative Example 11

[0078] The snail rice noodle flavoring oil of Comparative Example 11, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl sulfide, 0.08% 2,6-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0079] Comparative Example 12

[0080] The snail rice noodle flavoring oil of Comparative Example 12, by weight percentage, comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylpyrazine, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% capsicum oleoresin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

[0081] Comparative Example 13

[0082] Comparative Example 13 was purchased Givaudan's CF1061 Snail Powder Flavor (river snail rice noodle flavoring).

[0083] Comparative Example 14

[0084] Comparative Example 14 was PR-2358 stir-fried snail flavoring purchased from Hasegawa Flavors (Shanghai) Co., Ltd.

[0085] The snail rice noodle flavoring oily flavorings of Examples 2-5 and Comparative Examples 1-12 can be prepared by referring to the preparation method of Example 1. The removed components can be left unadded, and the replaced components can be replaced or added.

[0086] Sensory evaluation

[0087] To scientifically verify the effectiveness of the snail rice noodle flavoring oil-based flavoring of this invention, a sensory evaluation method was employed. Ten individuals with relevant professional experience (5 males and 5 females, aged 25-30 years) were selected. The snail rice noodle flavoring oil-based flavorings from Examples 1-5 and Comparative Examples 1-14 were provided to the sensory evaluators. These were processed into evaluation strips coated with equal amounts of flavoring for the sensory evaluators to smell. The sensory evaluators scored each flavoring, and the average score was taken. The scoring criteria are shown in Table 1.

[0088] Table 1 Sensory evaluation methods

[0089]

[0090] Heat resistance stability

[0091] To demonstrate the heat resistance stability of the snail rice noodle flavoring oil of the present invention, the following tests were conducted:

[0092] Seal 30g of the sample in a PE bottle and store it in a constant temperature drying oven at 70℃ for 22 hours. Then remove it and allow it to cool naturally to room temperature to obtain the sample after the heat resistance stability test. Next, have sensory evaluation personnel score the sample using the same criteria as above.

[0093] Table 2 Sensory evaluation results

[0094]

[0095]

[0096] Results Analysis: The snail rice noodle oil flavorings from Examples 1 to 5, and those tested in the heat stability experiment, possess the fresh aroma of snails and pickled bamboo shoots, the rich and fatty aroma of fried peanuts and dried bean curd, a moderate balance of broth flavor, complex spicy aroma, and sour and spicy taste, good aroma harmony, and excellent heat resistance and aroma stability. Example 5 received the highest score for its snail rice noodle flavoring, exhibiting the best snail rice noodle flavor and good stability, making it the optimal example.

[0097] The oily flavoring of snail rice noodles in Comparative Example 1 lacked the fermented sourness due to the removal of acetic acid and lactic acid. In addition to the spiciness, the intensity of other characteristic aromas was reduced, especially the characteristic flavor of pickled bamboo shoots.

[0098] The oily flavoring of snail rice noodles in Comparative Example 2, due to the removal of hexanal, isovaleraldehyde, and trans, trans-2,4-decadienaldehyde, lacks the fatty aroma of fried peanuts and tofu skin, and the broth-like taste is also reduced.

[0099] The snail rice noodle flavoring in Comparative Example 3 lacked the fresh aroma of snails because 1-octen-3-ol and dimethyl trisulfide were removed.

[0100] The oily flavoring of snail rice noodles in Comparative Example 4 reduced the harmony between the fresh aroma of snails and the fried fat flavor due to the removal of difurfuryl disulfide and 2,5-dimethylpyrazine.

[0101] The oily flavoring of snail rice noodles in Comparative Example 5 reduced the harmony of the broth flavor due to the removal of 2-acetylthiazole and 4-methyl-5-hydroxyethylthiazole.

[0102] The oily flavoring of snail rice noodles in Comparative Example 6 lacked the fresh aroma of pickled bamboo shoots due to the removal of 4-methylphenol and indole, and also reduced the harmony of the broth flavor.

[0103] The oily flavoring of snail rice noodles in Comparative Example 7 lacked the complex spicy and spiciness due to the removal of chili oil resin and thirteen-spice essential oil, thus reducing the fresh aroma of snails and pickled bamboo shoots.

[0104] The oily flavoring of snail rice noodles in Comparative Example 8, by replacing acetic acid with butyric acid and lactic acid with propionic acid, not only reduced the overall strength of the product but also weakened the fermented flavor.

[0105] The oily flavoring of snail rice noodles in Comparative Example 9, due to the replacement of isovaleraldehyde with pentanal and trans,trans-2,4-decadienal with trans,trans-2,4-nonadienal, weakened the aroma of nuts and fried fat, and the product developed an off-flavor. Pentanal added a green aroma.

[0106] The oily flavoring of snail rice noodles in Comparative Example 10 significantly reduced the fresh aroma of snails and pickled bamboo shoots by replacing dimethyl trisulfide with dimethyl disulfide and 4-methylphenol with 4-ethylphenol. Dimethyl trisulfide has a fishy taste, while dimethyl disulfide fully expresses the aroma of vegetables. Moreover, 4-ethylphenol has a stronger smoky taste than 4-methylphenol, which affects the overall aroma.

[0107] The oily flavoring of snail rice noodles in Comparative Example 11, by replacing difurfuryl disulfide with difurfuryl sulfide and 2,5-dimethylpyrazine with 2,6-dimethylpyrazine, weakened the fried fat flavor and broth flavor. The main difference is that 2,5-dimethylpyrazine has a slight shrimp shell aroma, which can help modify the fat flavor of aquatic products, while 2,6-dimethylpyrazine has a stronger nutty aroma, like roasted peanuts and hazelnuts. Meanwhile, difurfuryl sulfide has a stronger meat flavor, while the fried and roasted aroma is weaker than that of difurfuryl disulfide.

[0108] The oily flavoring of snail rice noodles in Comparative Example 12 mainly affected the broth flavor by replacing 2-acetylthiazole with 2-acetylpyrazine. The caramel flavor of 2-acetylpyrazine was stronger than that of 2-acetylthiazole, while the broth flavor of 2-acetylthiazole was better than that of 2-acetylpyrazine.

[0109] Comparative Example 13: The purchased Givaudan CF1061 Snail powder FLAVOR (snail rice noodle flavoring) has a prominent sour aroma and the unique fresh aroma of snails, but the spicy aroma is very weak, the harmony is poor, and there is no fried fat taste, spiciness, or broth flavor.

[0110] Comparative Example 14: PR-2358 stir-fried snail flavoring purchased from Hasegawa Flavors (Shanghai) Co., Ltd. has a strong meaty and charred aroma, which is quite different from the characteristic fresh and savory aroma of snail rice noodles.

[0111] In summary, the snail rice noodle flavoring oil of the present invention has the fresh aroma of snails and pickled bamboo shoots, the fatty aroma of fried peanuts and dried bean curd, and a rich aroma. It has a moderate meat broth flavor, a complex spicy aroma, and a moderate sour and spicy flavor. It has good aroma harmony, is heat resistant, and has good aroma stability.

[0112] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A snail rice noodle flavoring oil, characterized in that, By weight percentage, the flavoring oil of the snail rice noodles comprises: 0.5% acetic acid, 1% lactic acid, 0.1% hexanal, 0.05% isovaleraldehyde, 0.02% trans, trans-2,4-decadienal, 0.03% 1-octen-3-ol, 0.02% dimethyl trisulfide, 0.08% difurfuryl disulfide, 0.08% 2,5-dimethylpyrazine, 0.2% 2-acetylthiazole, 0.2% 4-methyl-5-hydroxyethylthiazole, 2.5% 4-methylphenol, 0.02% indole, 4% chili oil resin, 4% thirteen-spice essential oil, 0.2% antioxidant, and 87% salad oil.

2. The snail rice noodle flavoring oil-based flavoring according to claim 1, characterized in that, The antioxidant is vitamin E.

3. The method for preparing the snail rice noodle flavoring oily essence according to claim 1 or 2, characterized in that, The process includes the following steps: First, heat the salad oil to 40°C, add the weighed 4-methylphenol and indole, stir until completely dissolved, stop heating, then add the weighed acetic acid, lactic acid, hexanal, isovaleraldehyde, trans, trans-2,4-decadienal, 1-octen-3-ol, dimethyl trisulfide, difurfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethylthiazole, chili oil resin, thirteen-spice essential oil, and antioxidants, and stir evenly to obtain the snail rice noodle flavor oil flavoring.

4. The application of the snail rice noodle flavoring oil as described in claim 1 or 2 in the food processing field.

5. The application according to claim 4, characterized in that, The snail rice noodle flavoring oil is used in the preparation of snail sauce, snail rice noodle soup packets, or snail-based snack foods.

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