A red sour soup flavor and application thereof

Abstract

The present application belongs to the technical field of essence, and particularly relates to a red sour soup essence and application thereof, wherein the red sour soup essence comprises fermented jar spices, cooked tomato spices and chili spices, and further comprises propionic acid, hexanoic acid, octanoic acid, ethyl propionate, litsea cubeba essential oil, garlic essential oil, isovaleric acid, ethyl decanoate, decanal and octyl decanoate glyceride; the fermented jar spices comprise butyric acid, ethyl lactate, guaiacol and benzaldehyde. The red sour soup essence of the present application can be widely applied to red sour soup hot pot, Yunnan-Guizhou-Sichuan-Hunan cuisine and pre-prepared dishes as a food additive, and can be used for enhancing the aroma of products, introducing the unique aroma of red sour soup into other products as an innovation point, producing products with unique flavor and excellent quality, obviously reducing production cost, shortening production process, not being limited by the fermentation time of red sour soup, and ensuring product quality.

Description

Technical Field

[0001] This invention belongs to the field of flavoring technology, specifically relating to a red sour soup flavoring and its application. Background Technology

[0002] Red sour soup is a traditional food of the Miao people in the Yunnan-Guizhou region, with a history of over a thousand years. Its unique color (bright red), aroma (fragrant), and taste (sour with a sweet aftertaste) are known to stimulate the appetite. Red sour soup is made by fermenting tomatoes with ginger, garlic, chili peppers, and white wine. In South China and the Yunnan-Guizhou region, it is commonly used to make dishes such as sour soup fish and sour soup beef. Now, it is also increasingly popular as a hot pot broth. In 2015, Kaili red sour soup was officially included in the "China Geographical Indication Products Directory," and the Kaili Miao sour soup fish making technique has long been listed as a provincial-level intangible cultural heritage of Guizhou Province.

[0003] Kaili red sour soup boasts a rich, fermented aroma, a tangy fragrance, and a delicate, refreshing scent, resulting in a particularly robust flavor and distinctive characteristics. In South China and the Yunnan-Guizhou region, it's commonly used to prepare various delicious dishes and as a hot pot broth, offering a strong sour, fruity aroma and a robust spiciness. However, red sour soup requires a long fermentation time, and its flavor is significantly limited by raw material quality and processing methods during large-scale production. Industrial production would necessitate consideration of supplier capacity and operating costs. Furthermore, the current popularity of red sour soup is primarily concentrated in a few regions like South China and Yunnan-Guizhou, limiting its reach and thus highlighting its potential for innovation. Currently, this flavor is increasingly widely used in the food industry, and its unique taste promises a huge market potential. Summary of the Invention

[0004] To address the issues of limited production capacity and high costs in the industrial production of red sour soup due to its long growth time, as well as the difficulty in guaranteeing its flavor and quality, this paper proposes a red sour soup flavoring and its application.

[0005] The technical problem solved by this invention is achieved by the following technical solution:

[0006] The purpose of this invention is to provide a red sour soup flavoring, comprising fermented jar flavoring, cooked tomato flavoring, and chili flavoring, and further comprising propionic acid, hexanoic acid, caprylic acid, ethyl propionate, litsea cubeba essential oil, garlic essential oil, isovaleric acid, ethyl decanoate, decanal, and caprylic / decanoic acid glycerides; wherein the fermented jar flavoring comprises butyric acid, ethyl lactate, guaiacol, and benzaldehyde.

[0007] Through the above technical solution, the fermented jar spices, ripe tomato spices, and chili spices are combined and work synergistically to ensure that the fermented jar aroma, tomato aroma, and chili aroma of the prepared red sour soup flavoring are harmonious, forming the main aroma of red sour soup. This also enriches the flavoring's content, closely resembling the aroma of authentic red sour soup. It is unaffected by the slow growth and raw material supply in red sour soup industrial production, has low cost, can be mass-produced, and guarantees the quality of the red sour soup aroma. Furthermore, the added various acids, esters, and spice essential oils supplement the unique spicy and sour aromas, making the combination of the fermented jar aroma, ripe tomato aroma, and chili aroma of the prepared red sour soup flavoring perfectly harmonious. The synergistic effect of the various raw materials in the red sour soup flavoring not only ensures the main flavors of the fermented jar aroma, ripe tomato aroma, and chili aroma, but also provides unique spicy and sour aromas, unaffected by the raw material supply in red sour soup industrial production, and guarantees the quality of the red sour soup aroma.

[0008] Furthermore, the mass ratio of the fermented jar spices, cooked tomato spices, and chili spices is 1:1:1.

[0009] Furthermore, the fermented jar flavoring includes the following raw materials in parts by weight: 0.5-1.5 parts butyric acid, 1.0-2.0 parts ethyl lactate, 0.01-0.03 parts guaiacol, and 0.02-0.04 parts benzaldehyde.

[0010] Through the above technical solutions, substances such as butyric acid, ethyl lactate, guaiacol, and benzaldehyde form the aroma of fermented jars, making the sour and fermented aromas in the main aroma of red sour soup flavoring more harmonious, and making the aroma more rounded and closer to the real red sour soup.

[0011] Furthermore, the cooked tomato flavoring comprises the following ingredients in parts by weight: 3-5 parts glacial acetic acid, 0.3-0.6 parts ethyl octanoate, 0.1-0.2 parts phenethyl acetate, 0.2-0.4 parts phenylethanol, 0.2-0.4 parts 6-methyl-5-hepten-2-one, 0.1-0.2 parts eugenol, and 0.2-0.4 parts 2-isobutylthiazole.

[0012] Through the above technical solutions, mature tomato flavorings are prepared using substances such as glacial acetic acid, esters, phenylethanol, 6-methyl-5-hepten-2-one, eugenol, and 2-isobutylthiazole. These flavorings are then combined with fermented jar flavorings and chili flavorings to enhance the tomato aroma of the red sour soup, making the flavorings closer to the flavor of the red sour soup and restoring its aroma.

[0013] Furthermore, the chili flavoring includes the following ingredients in parts by weight: 2-4 parts chili essential oil and 0.01-0.03 parts linalool.

[0014] Using the above technical solutions, chili essential oil and linalool are used to make chili spices, which are combined with the aroma of fermented jars and ripe tomatoes to form a unique and complete red sour soup aroma.

[0015] Furthermore, a red sour soup flavoring comprises the following ingredients in parts by weight:

[0016] Butyric acid 0.5–1.5 parts, ethyl lactate 1.0–2.0 parts, guaiacol 0.01–0.03 parts, benzaldehyde 0.02–0.04 parts, glacial acetic acid 3–5 parts, ethyl octanoate 0.3–0.6 parts, phenethyl acetate 0.1–0.2 parts, phenethyl alcohol 0.2–0.4 parts, 6-methyl-5-hepten-2-one 0.2–0.4 parts, eugenol 0.1–0.2 parts, 2-isobutylthiazole 0.2–0.4 parts, capsicum 2-4 parts essential oil, 0.01-0.03 parts linalool, 2-4 parts propionic acid, 0.5-1.5 parts hexanoic acid, 0.5-1.0 parts caprylic acid, 0.2-0.4 parts ethyl propionate, 0.2-0.4 parts litsea cubeba essential oil, 0.1-0.3 parts garlic essential oil, 0.1-0.2 parts isovaleric acid, 0.02-0.04 parts ethyl decanoate, 0.003-0.007 parts decanal, and 77.993-88.737 parts caprylic / capric triglyceride.

[0017] By combining all 23 raw materials in a specific ratio using the above technical solution, the flavorings work synergistically to create a better aroma combination, resulting in a rich red sour soup aroma, a harmonious blend of fermented jar aroma, cooked tomato aroma, and chili aroma, which enhances appetite.

[0018] Furthermore, a red sour soup flavoring comprises the following ingredients in parts by weight:

[0019] Butyric acid 0.8 parts, ethyl lactate 1.5 parts, guaiacol 0.01 parts, benzaldehyde 0.02 parts, glacial acetic acid 4.8 parts, ethyl octanoate 0.45 parts, phenethyl acetate 0.1 parts, phenethyl alcohol 0.3 parts, 6-methyl-5-hepten-2-one 0.34 parts, eugenol 0.1 parts, 2-isobutylthiazole 0.38 parts, capsicum oil 3 parts, linalool 0.02 parts, propionic acid 2.6 parts, hexanoic acid 0.9 parts, octanoic acid 0.88 parts, ethyl propionate 0.3 parts, litsea cubeba oil 0.3 parts, garlic oil 0.2 parts, isovaleric acid 0.1 parts, ethyl decanoate 0.02 parts, decanal 0.005 parts, caprylic / capric triglyceride 83.205 parts.

[0020] Through the above technical solutions, all 23 raw materials are combined in a specific ratio and work together to create a more ideal flavor combination. The flavor has the original flavor of fermented red sour soup, ripe tomato, and chili, as well as the unique spicy and sour aroma of red sour soup. The raw materials complement each other to achieve an excellent state.

[0021] A method for preparing red sour soup flavoring involves weighing the raw materials of red sour soup flavoring according to a certain ratio, adding all the raw materials to a sealed container at a temperature of 10-30℃ and mixing and stirring evenly to obtain red sour soup flavoring.

[0022] The above technical solutions provide a simple preparation method for red sour soup flavoring, requiring minimal preparation conditions. They also fully utilize the effective components of each raw material, are suitable for mass production, have high processing efficiency, and produce flavorings that retain the aroma of red sour soup with a pure and unique flavor.

[0023] Application of a red sour soup flavoring in the preparation of food additives.

[0024] Through the above technical solutions, red sour soup flavoring, as a food additive, can be widely used in red sour soup hot pot, red sour soup flavored food, Yunnan, Guizhou, Sichuan and Hunan cuisine, and ready-made dishes. It can be used to enhance the aroma of products, and the unique aroma of red sour soup can be introduced into other products as an innovation point to produce products with unique flavor and excellent quality.

[0025] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0026] This invention utilizes butyric acid, ethyl lactate, guaiacol, benzaldehyde, and other substances to form a fermented aroma, acetic acid, esters, phenylethanol, 6-methyl-5-hepten-2-one, eugenol, and 2-isobutylthiazole to form a mature tomato aroma, and chili oil to form a chili aroma. These components combine to form the main aromas of fermented aroma, tomato aroma, and chili aroma in the red sour soup. At the same time, the addition of acid, ester, and spice essential oils creates a unique spicy and sour aroma. Therefore, it not only ensures that the fermented aroma and tomato aroma of the red sour soup are rich and pungent, but also that the chili and spicy aromas are well-coordinated and stimulate appetite. Moreover, the aroma of the red sour soup closely resembles that of authentic Kaili red sour soup.

[0027] Compared to red sour soup flavoring without added fermentation jar spices, the red sour soup flavoring without added fermentation jar spices has a strong spicy and sour aroma, lacks the mellow fermented aroma and organic acids of natural red sour soup, and loses the original flavor of natural red sour soup.

[0028] This invention uses fewer raw materials for its flavoring. Red sour soup has a complex composition of volatile substances, with a wide variety of components. However, through extensive experimentation and formula optimization, this invention uses only 23 common, permitted essential oils and chemical raw materials to create a red sour soup flavoring. This significantly reduces production costs, shortens the production process, and is not limited by the production capacity of red sour soup. The flavoring of this invention possesses the inherent flavors of red sour soup, including the fermented aroma of jars, ripe tomato aroma, and chili aroma, as well as the unique spicy and sour aroma of red sour soup.

[0029] The flavoring of this invention, as a food additive, can be widely used in products such as red sour soup hot pot, red sour soup flavored food, Yunnan, Guizhou, Sichuan and Hunan cuisine, and pre-cooked dishes. It can be used to enhance the aroma of products, and can also introduce the unique aroma of red sour soup into other products as an innovation point to produce products with unique flavor and excellent quality.

[0030] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, and to make the above contents, objectives, features and advantages of the present invention more obvious and understandable, specific embodiments of the present invention are described below. Detailed Implementation

[0031] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of protection of the present invention. All technologies implemented based on the above content of the present invention are covered within the scope of protection intended by the present invention.

[0032] In addition, unless otherwise specified, all raw materials, reagents, instruments and equipment used in this invention can be obtained by purchasing them from the market or prepared by existing methods.

[0033] A red sour soup flavoring, comprising the following ingredients in parts by weight:

[0034] Butyric acid 0.5–1.5 parts, ethyl lactate 1.0–2.0 parts, guaiacol 0.01–0.03 parts, benzaldehyde 0.02–0.04 parts, glacial acetic acid 3–5 parts, ethyl octanoate 0.3–0.6 parts, phenethyl acetate 0.1–0.2 parts, phenethyl alcohol 0.2–0.4 parts, 6-methyl-5-hepten-2-one 0.2–0.4 parts, eugenol 0.1–0.2 parts, 2-isobutylthiazole 0.2–0.4 parts, capsicum 2-4 parts essential oil, 0.01-0.03 parts linalool, 2-4 parts propionic acid, 0.5-1.5 parts hexanoic acid, 0.5-1.0 parts caprylic acid, 0.2-0.4 parts ethyl propionate, 0.2-0.4 parts litsea cubeba essential oil, 0.1-0.3 parts garlic essential oil, 0.1-0.2 parts isovaleric acid, 0.02-0.04 parts ethyl decanoate, 0.003-0.007 parts decanal, and 77.993-88.737 parts caprylic / capric triglyceride.

[0035] Weigh the raw materials according to the above proportions, add all the raw materials to a sealed container and mix them evenly at a temperature of 10-30℃ to obtain red sour soup flavoring.

[0036] Example 1

[0037] This embodiment uses 100g of red sour soup flavoring as an example for illustration. The preparation of this invention is achieved through a conventional weighing and mixing process. First, each raw material component is weighed as follows:

[0038] Butyric acid 0.5 parts, ethyl lactate 1 part, guaiacol 0.01 parts, benzaldehyde 0.02 parts, glacial acetic acid 3 parts, ethyl octanoate 0.3 parts, phenethyl acetate 0.1 parts, phenethyl alcohol 0.2 parts, 6-methyl-5-hepten-2-one 0.2 parts, eugenol 0.1 parts, 2-isobutylthiazole 0.2 parts, capsicum oil 2 parts, linalool 0.01 parts, propionic acid 2 parts, hexanoic acid 0.5 parts, octanoic acid 0.88 parts, ethyl propionate 0.2 parts, litsea cubeba oil 0.2 parts, garlic oil 0.1 parts, isovaleric acid 0.1 parts, ethyl decanoate 0.02 parts, decanal 0.003 parts, caprylic / capric triglyceride 88.737 parts.

[0039] Weigh the raw materials according to the above weight ratio, add all the raw materials into a sealed container and mix them evenly at a temperature of 10-30℃.

[0040] Example 2

[0041] This embodiment uses 100g of red sour soup flavoring as an example for illustration. The preparation of this invention is achieved through a conventional weighing and mixing process. First, each raw material component is weighed as follows:

[0042] Butyric acid 1.3 parts, ethyl lactate 2 parts, guaiacol 0.02 parts, benzaldehyde 0.03 parts, glacial acetic acid 5 parts, ethyl octanoate 0.5 parts, phenethyl acetate 0.2 parts, phenethyl alcohol 0.4 parts, 6-methyl-5-hepten-2-one 0.4 parts, eugenol 0.2 parts, 2-isobutylthiazole 0.3 parts, capsicum oil 4 parts, linalool 0.02 parts, propionic acid 4 parts, hexanoic acid 1.3 parts, octanoic acid 1 part, ethyl propionate 0.4 parts, litsea cubeba oil 0.4 parts, garlic oil 0.3 parts, isovaleric acid 0.2 parts, ethyl decanoate 0.03 parts, decanal 0.007 parts, caprylic / capric triglyceride 77.993 parts.

[0043] Weigh the raw materials according to the above weight ratio, add all the raw materials into a sealed container and mix them evenly at a temperature of 10-30℃.

[0044] Example 3

[0045] This embodiment uses 100g of red sour soup flavoring as an example for illustration. The preparation of this invention is achieved through a conventional weighing and mixing process. First, each raw material component is weighed as follows:

[0046] Butyric acid 0.8 parts, ethyl lactate 1.5 parts, guaiacol 0.01 parts, benzaldehyde 0.02 parts, glacial acetic acid 4.8 parts, ethyl octanoate 0.45 parts, phenethyl acetate 0.1 parts, phenethyl alcohol 0.3 parts, 6-methyl-5-hepten-2-one 0.34 parts, eugenol 0.1 parts, 2-isobutylthiazole 0.38 parts, capsicum oil 3 parts, linalool 0.02 parts, propionic acid 2.6 parts, hexanoic acid 0.9 parts, octanoic acid 0.88 parts, ethyl propionate 0.3 parts, litsea cubeba oil 0.3 parts, garlic oil 0.2 parts, isovaleric acid 0.1 parts, ethyl decanoate 0.02 parts, decanal 0.005 parts, caprylic / capric triglyceride 83.205 parts.

[0047] Weigh the raw materials according to the above weight ratio, add all the raw materials into a sealed container and mix them evenly at a temperature of 10-30℃.

[0048] Comparative Example 1

[0049] Unlike Example 3, Comparative Example 1 does not contain Litsea cubeba oil or garlic oil.

[0050] The components of each raw material are as follows:

[0051] Butyric acid 0.8 parts, ethyl lactate 1.5 parts, guaiacol 0.01 parts, benzaldehyde 0.02 parts, glacial acetic acid 4.8 parts, ethyl octanoate 0.45 parts, phenethyl acetate 0.1 parts, phenethyl alcohol 0.3 parts, 6-methyl-5-hepten-2-one 0.34 parts, eugenol 0.1 parts, 2-isobutylthiazole 0.38 parts, capsicum oil 3 parts, linalool 0.02 parts, propionic acid 2.6 parts, hexanoic acid 0.9 parts, octanoic acid 0.88 parts, ethyl propionate 0.3 parts, isovaleric acid 0.1 parts, ethyl decanoate 0.02 parts, decanal 0.005 parts, caprylic / capric glyceride 83.205 parts.

[0052] Observing the flavor changes of Comparative Example 1 and Example 3, Example 3 possesses the main aromas of fermented red soup, including fermented jar aroma, tomato aroma, and chili aroma. It also incorporates acidic, esteric, and spice essential oils to create unique spicy and sour aromas, thus reproducing the aroma of red soup. Comparative Example 1, after removing Litsea cubeba essential oil and garlic essential oil, while still possessing fermented jar aroma, tomato aroma, and chili aroma, has an overemphasis on fermentation and lacks distinctive spicy and sour aromas, resulting in a certain deficiency compared to the flavor of red soup. In this invention, Litsea cubeba essential oil, garlic essential oil, and acidic and esteric substances combine to create spicy and sour aromas, which, along with the fermented jar aroma, tomato aroma, and chili aroma, form a unique and complete red soup aroma.

[0053] Comparative Example 2

[0054] Unlike Example 3, Comparative Example 2 does not contain butyric acid, ethyl lactate, guaiacol, or benzaldehyde.

[0055] The proportions of each raw material are as follows:

[0056] 4.8 parts glacial acetic acid, 0.45 parts ethyl octanoate, 0.1 parts phenethyl acetate, 0.3 parts phenylethanol, 0.34 parts 6-methyl-5-hepten-2-one, 0.1 parts eugenol, 0.38 parts 2-isobutylthiazole, 3 parts capsicum oil, 0.02 parts linalool, 2.6 parts propionic acid, 0.9 parts hexanoic acid, 0.88 parts octanoic acid, 0.3 parts ethyl propionate, 0.3 parts litsea cubeba oil, 0.2 parts garlic oil, 0.1 parts isovaleric acid, 0.02 parts ethyl decanoate, 0.005 parts decanal, and 83.205 parts caprylic / capric triglyceride.

[0057] Weigh the raw materials according to the above weight ratio, add all the raw materials into a sealed container and mix them evenly at a temperature of 10-30℃.

[0058] Experimental Example

[0059] Sensory evaluations were conducted on the red sour soup flavorings prepared in Examples 1-3 and Comparative Examples 1 and 2. The sensory evaluations were performed by a panel of 7 sensory evaluation experts, using a blind sensory evaluation method according to GB / T14454.2-2008 "Methods for Evaluating the Aroma of Fragrances". Scores were given in the range of 1 to 5 points. The evaluation results are shown in Tables 1 and 2 below:

[0060] Table 1 Evaluation Results

[0061] Product Number Expert 1 Expert 2 Expert 3 Expert 4 Expert 5 Expert 6 Expert 7 Average score Example 1 4.0 4.2 3.6 4.2 3.9 3.9 4.0 3.97 Example 2 4.2 4.0 3.6 4.0 4.0 4.0 4.1 3.99 Example 3 4.2 4.0 3.8 4.5 4.0 4.2 4.2 4.13 Comparative Example 1 3.8 3.9 3.5 4.0 3.5 3.6 3.8 3.76 Comparative Example 2 4.0 4.5 3.2 3.8 3.5 3.5 4.0 3.86

[0062] Referring to Table 1, which shows the expert sensory evaluation results of Examples 1-3, Comparative Example 1, and Comparative Example 2 of the present invention, it can be seen that Examples 1-3 of the present invention have obvious flavor characteristics of red sour soup flavoring and have the highest sensory evaluation value. After slightly changing the components of Example 3, the original flavor of the red sour soup flavoring of each comparative example is seriously lost and the sensory evaluation is low.

[0063] The flavor profiles of Comparative Example 1 and Example 3 were evaluated by experts, and the flavor changes between the two examples were observed. Comparative Example 1, after removing Litsea cubeba oil and garlic oil, still possessed aromas of fermentation, tomato, and chili, but the fermentation aroma was overpowering, lacking a distinctive spicy and sour aroma, resulting in a noticeable deficiency compared to the flavor of red sour soup. Example 3, on the other hand, retained the main aromas of fermentation, tomato, and chili from red sour soup, while adding acidic, esteric, and spice oils to create unique spicy and sour aromas, thus recreating the aroma of red sour soup. In this invention, Litsea cubeba oil, garlic oil, and acidic and ester substances combine to form spicy and sour aromas, which, along with the fermentation, tomato, and chili aromas, create a unique and complete aroma of red sour soup.

[0064] Referring to Table 2, which is a comparison of the sensory evaluations of Example 3 and Comparative Example 2 by experts, it can be seen that the flavoring of Example 3 of the present invention is stronger than that of Comparative Example 2 in terms of fermentation aroma and overall harmony, and has a higher sensory evaluation value. After removing butyric acid, ethyl lactate, guaiacol, and benzaldehyde from the flavoring of Example 2 of the present invention, the fermentation aroma and harmony in the main aroma of red sour soup flavoring will be lost. At the same time, the evaluation shows that the fermentation aroma obtained by the present invention is consistent with the flavor of fermented tomatoes and peppers. The fermentation aroma can be combined with the aroma of ripe tomatoes and sourness to make the aroma more rounded and closer to the real red sour soup. The flavor of fermentation aroma combined with pepper aroma can enhance the stimulation of fermentation aroma, and the combination of spicy and sour aroma can enhance the realism of red sour soup. The combination of various aromas constitutes a rounded red sour soup aroma as a whole, which can effectively promote appetite in the product. In contrast, Comparative Example 2, after removing the aroma of fermented jars, although Litsea cubeba oil, garlic oil, and esters were added to enhance the spiciness and sourness, the lack of the harmonizing effect of the fermented jar aroma resulted in a thin fragrance and an overly abrupt sourness, failing to capture the natural flavor of red sour soup. The flavoring of this invention, by selecting the raw materials of fermented jar spices—butyric acid, ethyl lactate, guaiacol, and benzaldehyde—results in a natural flavor that more closely resembles the authentic flavor of red sour soup.

[0065] As can be seen, this invention uses butyric acid, ethyl lactate, guaiacol, benzaldehyde, and other substances to form the fermented aroma of the jar; acetic acid, esters, phenylethyl alcohol, 6-methyl-5-hepten-2-one, eugenol, and 2-isobutylthiazole to form the aroma of ripe tomatoes; and chili oil to form the aroma of chili peppers. These components combine to form the main aromas of fermented jar, tomato, and chili peppers in the red sour soup. Furthermore, the addition of acidic, ester, and spice essential oils creates a unique spicy and sour aroma. The addition of these fermented jar spices not only imbues the flavoring with a fermented jar aroma but also harmonizes the sour and spicy aromas, resulting in a more harmonious and rounded fragrance. The flavoring of this invention not only ensures a rich and pungent fermented jar and tomato aroma for the red sour soup, but also that the chili and spicy aromas harmonize and stimulate appetite. Moreover, the aroma of the red sour soup closely resembles that of authentic Kaili red sour soup.

[0066] Table 2 Sensory Evaluation Results

[0067]

[0068] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0069] The embodiments of the present invention have been described above, but the present invention is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of the present invention without departing from the spirit and scope of the claims, and all of these are within the protection scope of the present invention.

Claims

1. A red sour soup flavoring, characterized in that, The red sour soup flavoring comprises the following raw materials in parts by weight: Butyric acid 0.5-1.5 parts, ethyl lactate 1.0-2.0 parts, guaiacol 0.01-0.03 parts, benzaldehyde 0.02-0.04 parts, glacial acetic acid 3-5 parts, ethyl octanoate 0.3-0.6 parts, phenethyl acetate 0.1-0.2 parts, phenethyl alcohol 0.2-0.4 parts, 6-methyl-5-hepten-2-one 0.2-0.4 parts, eugenol 0.1-0.2 parts, 2-isobutylthiazole 0.2-0.4 parts, capsicum 2-4 parts essential oil, 0.01-0.03 parts linalool, 2-4 parts propionic acid, 0.5-1.5 parts hexanoic acid, 0.5-1.0 parts caprylic acid, 0.2-0.4 parts ethyl propionate, 0.2-0.4 parts litsea cubeba essential oil, 0.1-0.3 parts garlic essential oil, 0.1-0.2 parts isovaleric acid, 0.02-0.04 parts ethyl decanoate, 0.003-0.007 parts decanal, and 77.993-88.737 parts caprylic / capric glyceride.

2. The application of the red sour soup flavoring according to claim 1 in the preparation of food additives.

Images