Folium sargentodoxae flavored oily essence and preparation method thereof

Abstract

The invention discloses a hedyotis diffusa flavored oily essence and a preparation method thereof. Comprising acetic acid, n-butyric acid, isovaleric acid, decanoic acid, isovaleraldehyde, (E)-2-decenal, trans-2, trans-2, 4-nonadienal, trans-2, trans-2, 4-decadienal, 2-tridecanone, ethyl butyrate, ethyl hexanoate, ethyl fenugreek lactone, 2-methyl-3-mercaptofuran, bis (2-methyl-3-furyl) disulfide, difurfuryl disulfide, 2, 2, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol and the like. The hot pot essential oil is prepared from the following raw materials: 4, 5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethyl thiazole, 4, 5-dimethyl-2-isobutyl-3-thiazoline, 2-acetylpyrazine, ethyl maltol, litsea cubeba essential oil, zanthoxylum armatum essential oil, capsicum oleoresin, hot pot essential oil, vitamin E and salad oil. The essence disclosed by the invention has the fresh fragrance and fat fragrance of meat such as duck blood and pork intestines, and is rich in fragrance, good in cooking feeling, moderate in composite spicy flavor and spicy taste, good in fragrance harmony and resistant to high temperature.

Description

Technical Field

[0001] The invention relates to the field of edible flavors, in particular to a Maoxuewang flavor oily flavor and a preparation method thereof. Background Art

[0002] Maoxuewang originated in Chongqing and is popular in the southwest region. It is a famous traditional Sichuan dish. It uses duck blood as the main ingredient and is cooked mainly by boiling. It has a spicy taste. It has rich ingredients and a unique aroma. It tastes spicy, numbing, fresh and fragrant, and is loved by countless diners.

[0003] At present, there are few flavors with maoxuewang flavor on the market. Most of the red oils used in snack foods such as spicy strips and konjac are spicy-flavored blends. Their aroma and fragrance are very unstable due to the influence of natural essential oil resins, and the fragrance lasts for a short time. The effect in flavored products is not obvious. Therefore, developing a maoxuewang flavor essence with "numbing, spicy, fresh and fragrant" and long-lasting fragrance and good heat resistance can not only enrich the flavor of snack foods, but also make up for the shortcomings of poor flavor stability of existing ones. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a Maoxuewang flavor oily flavor and a preparation method thereof, which has a rich and realistic Maoxuewang flavor, delicious taste, rich fragrance, mellow and harmonious aroma, high temperature resistance, and good aroma stability. It can not only enrich the flavor of snack foods, but also make up for the shortcomings of poor flavor stability of existing foods.

[0005] The present invention adopts the following technical solution:

[0006] The invention provides a Maoxuewang flavor oily essence, which comprises, by weight percentage, acetic acid 0.02-0.1%, n-butyric acid 0.02-0.1%, isovaleric acid 0.002-0.01%, capric acid 0.01-0.05%, isovaleraldehyde 0.002-0.01%, (E)-2-decenal 0.002-0.02%, trans, trans-2,4-nonadienal 0.01-0.03%, trans, trans-2,4-decadienal 0.002-0.02%, 2-tridecanone 0.002-0.01%, ethyl butyrate 0.002-0.02%, ethyl hexanoate 0.002-0.02%, ethyl fenugreek lactone 0.1-0. 5%, 2-methyl-3-mercaptofuran 0.1-0.3%, bis(2-methyl-3-furyl) disulfide 0.02-0.18%, difurfuryl disulfide 0.01-0.07%, 2,5-dimethylpyrazine 0.01-0.03%, 2-acetylthiazole 0.1-0.3%, 4-methyl-5-hydroxyethylthiazole 0.1-0.3%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.02-0.1%, 2-acetylpyrazine 0.65-0.85%, ethyl maltol 0.6-0.8%, Litsea cubeba essential oil 0.01-0.12%, Sichuan pepper essential oil 0.5-3%, capsicum oleoresin 0.2-1%, hot pot essential oil 9-20%, vitamin E 0.2% and salad oil: balance.

[0007] The aroma composition of the Maoxuewang flavor oily essence of the present invention is: mainly a mixed aroma of spicy, fat, meat and the like, supplemented by roasted aroma, burnt sweet aroma and green aroma; wherein the combination of acetic acid, n-butyric acid, isovaleric acid, capric acid, isovaleraldehyde, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal, 2-tridecanone, ethyl butyrate, ethyl caproate and ethyl fenugreek lactone can present a complex fresh aroma of fermented fat, and the addition of litsea cubeba essential oil, vine pepper essential oil, capsicum oleoresin and hot pot essential oil can not only highlight the spicy taste of the Maoxuewang, but also make the overall aroma more natural, and reduce the chemical sense and peculiar smell; the addition of acetic acid, butyric acid and isovaleric acid can improve the overall strength on the one hand, and enhance the fermentation taste on the other hand; Adding decanoic acid, isovaleraldehyde, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal and 2-tridecanone helps to modify and enrich the fat flavor of the product, making the fat flavor more mellow. (E)-2-decenal has a fresh coriander aroma that can enhance the overall freshness. Ethyl butyrate, ethyl caproate and ethyl fenugreek lactone have wine and sauce aromas, and can be combined with the meaty aroma of 2-methyl-3-mercaptofuran and bis(2-methyl-3-furanyl) disulfide to improve the cooking experience. Furfuryl disulfide, 2,5-dimethylpyrazine, 2-acetylthiazole and 4-methyl-5-hydroxyethylthiazole form a broth flavor with a slightly burnt aroma, especially 2-acetylthiazole, which can provide a good soup feel. 4,5-Dimethyl-2-isobutyl-3-thiazoline has the aroma of burnt peppers, which can enhance the aroma of fried peppers in the product and improve the overall aroma; 2-acetylpyrazine and ethyl maltol can both fix the aroma and enhance the sweet and burnt taste of the aftertaste and reduce the chemical taste.

[0008] Preferably, the Maoxuewang flavor oily essence comprises, by weight percentage: acetic acid 0.06-0.1%, n-butyric acid 0.06-0.1%, isovaleric acid 0.006-0.01%, capric acid 0.03-0.05%, isovaleraldehyde 0.006-0.01%, (E)-2-decenal 0.01-0.02%, trans, trans-2,4-nonadienal 0.01-0.03%, trans, trans-2,4-decadienal 0.01-0.02%, 2-tridecanone 0.005-0.01%, ethyl butyrate 0.01-0.02%, ethyl hexanoate 0.01-0.02%, ethyl fenugreek lactone 0.3-0.5%, 2-methyl- 3-Mercaptofuran 0.2-0.3%, bis(2-methyl-3-furyl) disulfide 0.1-0.18%, difurfuryl disulfide 0.04-0.07%, 2,5-dimethylpyrazine 0.02-0.03%, 2-acetylthiazole 0.2-0.3%, 4-methyl-5-hydroxyethylthiazole 0.2-0.3%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08-0.1%, 2-acetylpyrazine 0.75-0.85%, ethyl maltol 0.7-0.8%, essential oil of Litsea cubeba 0.1-0.12%, essential oil of Sichuan pepper 1.5-3%, capsicum oleoresin 0.6-1%, hot pot essential oil 13-17%, vitamin E 0.2% and salad oil: balance.

[0009] More preferably, the Maoxuewang flavor oily essence comprises, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, Bis(2-methyl-3-furyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0010] The present invention also provides a method for preparing the above-mentioned Maoxuewang flavor oily essence, comprising the following steps: firstly heating salad oil to 30-50°C, adding 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, and then adding other raw materials, stirring evenly to obtain the Maoxuewang flavor oily essence.

[0011] Preferably, the heating temperature of the salad oil is 40°C.

[0012] The invention also provides the use of the Maoxuewang flavor oily essence as a food additive in the preparation of leisure foods.

[0013] Furthermore, the snack food is konjac jjigae or spicy strips.

[0014] Furthermore, the added amount of the Maoxuewang flavor oily aroma is 0.1-0.5%.

[0015] Preferably, the added amount of the Maoxuewang flavor oily essence is 0.3%.

[0016] The present invention has the following advantages and beneficial effects:

[0017] (1) The Maoxuewang flavor oily essence of the present invention has spicy aroma, fresh aroma of meat such as duck blood and pig intestines, and fat aroma, and has a strong aroma, a moderate broth feeling, and a complex spicy flavor. The product has good aroma harmony, high temperature resistance, and good stability.

[0018] (2) The method and process for preparing the Maoxuewang flavor oily essence of the present invention are simple and easy to implement, and the required raw materials are simple and easy to obtain, and the production cost is low, which fills the gap of the lack of such a method and process for preparing flavor essences, and is suitable for the promotion and application of the preparation of Maoxuewang flavor oily essence. DETAILED DESCRIPTION

[0019] 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] Sensory evaluation

[0025] In order to scientifically verify the effects of the Maoxuewang flavor oily flavors of the examples and comparative examples, a sensory evaluation method was used. 10 people (5 men and 5 women, aged 25-30 years old) with relevant working experience were selected, and the Maoxuewang flavor oily flavors of Examples 1-5 and Comparative Examples 1-16 were provided to the sensory evaluation personnel, and the flavor oily flavors were processed into evaluation strips dipped in equal amounts of flavors for the sensory evaluation personnel to smell. The sensory evaluation personnel were asked to score each flavor and take the average value. The scoring criteria are shown in Table 1:

[0026] Table 1 Sensory evaluation methods

[0027]

[0028] Example 1

[0029] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.02%, n-butyric acid 0.02%, isovaleric acid 0.002%, capric acid 0.01%, isovaleraldehyde 0.002%, (E)-2-decenal 0.002%, trans, trans-2,4-nonadienal 0.01%, trans, trans-2,4-decadienal 0.002%, 2-tridecanone 0.002%, ethyl butyrate 0.002%, ethyl hexanoate 0.002%, ethyl fenugreek lactone 0.1%, 2-methyl-3-mercaptofuran 0.1%, Bis(2-methyl-3-furyl) disulfide 0.02%, difurfuryl disulfide 0.01%, 2,5-dimethylpyrazine 0.01%, 2-acetylthiazole 0.1%, 4-methyl-5-hydroxyethylthiazole 0.1%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.02%, 2-acetylpyrazine 0.65%, ethyl maltol 0.6%, Litsea cubeba essential oil 0.01%, Sichuan pepper essential oil 0.5%, capsicum oleoresin 0.2%, hot pot essential oil 9%, vitamin E 0.2% and salad oil 88.306%.

[0030] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0031] Example 2

[0032] A Maoxuewang flavor oily essence, comprising, by weight percentage: 0.1% acetic acid, 0.1% n-butyric acid, 0.01% isovaleric acid, 0.05% decanoic acid, 0.01% isovaleraldehyde, 0.018% (E)-2-decenal, 0.03% trans, trans-2,4-nonadienal, 0.018% trans, trans-2,4-decadienal, 0.01% 2-tridecanone, 0.018% ethyl butyrate, 0.018% ethyl hexanoate, 0.5% ethyl fenugreek lactone, 2-methyl-3-thiophene Furan 0.3%, bis(2-methyl-3-furyl) disulfide 0.18%, difurfuryl disulfide 0.07%, 2,5-dimethylpyrazine 0.03%, 2-acetylthiazole 0.3%, 4-methyl-5-hydroxyethylthiazole 0.3%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.1%, 2-acetylpyrazine 0.85%, ethyl maltol 0.8%, Litsea cubeba essential oil 0.12%, Sichuan pepper essential oil 3%, capsicum oleoresin 1%, hot pot essential oil 17%, vitamin E 0.2% and salad oil 74.868%.

[0033] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0034] Example 3

[0035] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.04%, n-butyric acid 0.04%, isovaleric acid 0.004%, capric acid 0.02%, isovaleraldehyde 0.004%, (E)-2-decenal 0.006%, trans, trans-2,4-nonadienal 0.015%, trans, trans-2,4-decadienal 0.006%, 2-tridecanone 0.004%, ethyl butyrate 0.006%, ethyl hexanoate 0.006%, ethyl fenugreek lactone 0.2%, 2-methyl-3-mercaptofuran 0.15%, Bis(2-methyl-3-furyl) disulfide 0.06%, difurfuryl disulfide 0.025%, 2,5-dimethylpyrazine 0.015%, 2-acetylthiazole 0.15%, 4-methyl-5-hydroxyethylthiazole 0.15%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.04%, 2-acetylpyrazine 0.7%, ethyl maltol 0.65%, Litsea cubeba essential oil 0.04%, Sichuan pepper essential oil 1%, capsicum oleoresin 0.4%, hot pot essential oil 11%, vitamin E 0.2% and salad oil 85.069%.

[0036] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0037] Example 4

[0038] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.08%, n-butyric acid 0.08%, isovaleric acid 0.008%, capric acid 0.04%, isovaleraldehyde 0.008%, (E)-2-decenal 0.014%, trans, trans-2,4-nonadienal 0.025%, trans, trans-2,4-decadienal 0.014%, 2-tridecanone 0.008%, ethyl butyrate 0.014%, ethyl hexanoate 0.014%, ethyl fenugreek lactone 0.4%, 2-methyl-3-mercaptofuran 0.25%, dimethicone 0.014%, 1,2-dimethoxy-1,2-di ... (2-methyl-3-furanyl) disulfide 0.14%, difurfuryl disulfide 0.055%, 2,5-dimethylpyrazine 0.025%, 2-acetylthiazole 0.25%, 4-methyl-5-hydroxyethylthiazole 0.25%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.8%, ethyl maltol 0.75%, Litsea cubeba essential oil 0.1%, Sichuan pepper essential oil 2.5%, capsicum oleoresin 0.8%, hot pot essential oil 15%, vitamin E 0.2% and salad oil 78.095%.

[0039] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0040] Example 5

[0041] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, di( 2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0042] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0043] The formula of the Maoxuewang flavor oily flavor of Examples 1-5 is shown in Table 2. The sensory evaluation results are shown in Table 3. It can be seen from Table 3 that the Maoxuewang flavor oily flavor of Examples 1-5 has the fresh aroma of meat, the fat aroma of meat, and a strong aroma, a good soup feeling, a complex spicy flavor, a pleasant fresh numbing taste, a moderate spicy taste of chili, and good overall harmony. The Maoxuewang flavor oily flavor of Example 5 has the highest score, and its Maoxuewang flavor is the best.

[0044] Table 2 Flavor formula of Examples 1-5

[0045]

[0046]

[0047] Table 3 Sensory evaluation results of flavors of Examples 1-5

[0048]

[0049] Comparative Example 1

[0050] A Maoxuewang flavor oily essence, comprising, by weight percentage: 0.006% of isovaleraldehyde, 0.01% of (E)-2-decenal, 0.02% of trans, trans-2,4-nonadienal, 0.01% of trans, trans-2,4-decadienal, 0.006% of 2-tridecanone, 0.01% of ethyl butyrate, 0.01% of ethyl hexanoate, 0.3% of ethyl fenugreek lactone, 0.2% of 2-methyl-3-mercaptofuran, 0.2% of bis(2-methyl-3-furan) 0.1% of 2,5-dimethylpyrazine, 0.04% of furfuryl disulfide, 0.02% of 2,5-dimethylpyrazine, 0.2% of 2-acetylthiazole, 0.2% of 4-methyl-5-hydroxyethylthiazole, 0.08% of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.75% of 2-acetylpyrazine, 0.7% of ethyl maltol, 0.07% of Litsea cubeba essential oil, 1.5% of Sichuan pepper essential oil, 0.6% of capsicum oleoresin, 13% of hot pot essential oil, 0.2% of vitamin E and 81.968% of salad oil.

[0051] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0052] The formula of the Maoxuewang flavor oily flavor of Comparative Example 1 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 1 lacks sour taste due to the removal of acetic acid, n-butyric acid, isovaleric acid and capric acid, and the intensity of other characteristic aromas except the spicy taste is reduced, especially the characteristic taste of meat.

[0053] Comparative Example 2

[0054] A Maoxuewang flavor oily essence, comprising, by weight percentage: 0.06% acetic acid, 0.06% n-butyric acid, 0.006% isovaleric acid, 0.03% capric acid, 0.01% ethyl butyrate, 0.01% ethyl hexanoate, 0.3% ethyl fenugreek lactone, 0.2% 2-methyl-3-mercaptofuran, 0.1% bis(2-methyl-3-furanyl) disulfide, 0.0 4%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.864%.

[0055] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0056] The formula of the Maoxuewang flavor oily flavor of Comparative Example 2 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 2 has no meat fat aroma and the broth feeling is reduced due to the removal of isovaleraldehyde, (E)-2-decenal, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal and 2-tridecanone.

[0057] Comparative Example 3

[0058] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, 2-methyl-3-mercaptofuran 0.2%, bis(2-methyl-3-furan) The content of the ingredients in this sample was 0.1% for furfuryl) disulfide, 0.1% for furfuryl disulfide, 0.04% for difurfuryl disulfide, 0.02% for 2,5-dimethylpyrazine, 0.2% for 2-acetylthiazole, 0.2% for 4-methyl-5-hydroxyethylthiazole, 0.08% for 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.75% for 2-acetylpyrazine, 0.7% for ethyl maltol, 0.07% for essential oil of Litsea cubeba, 1.5% for essential oil of Sichuan pepper, 0.6% for capsicum oleoresin, 13% for hot pot essential oil, 0.2% for vitamin E and 82.132% for salad oil.

[0059] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0060] The formula of the Maoxuewang flavor oily flavor of Comparative Example 3 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 3 has no sauce flavor and fermentation flavor due to the removal of ethyl butyrate, ethyl caproate and ethyl fenugreek lactone, thereby reducing the fresh flavor and fat taste of the meat, and slightly reducing the broth feeling.

[0061] Comparative Example 4

[0062] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl cucurbitacin 0.3% of follicular lactone, 0.04% of furfuryl disulfide, 0.02% of 2,5-dimethylpyrazine, 0.2% of 2-acetylthiazole, 0.2% of 4-methyl-5-hydroxyethylthiazole, 0.08% of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.75% of 2-acetylpyrazine, 0.7% of ethyl maltol, 0.07% of essential oil of Litsea cubeba, 1.5% of essential oil of Prickly ash, 0.6% of capsicum oleoresin, 13% of hot pot essential oil, 0.2% of vitamin E and 82.112% of salad oil.

[0063] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0064] The formula of the Maoxuewang flavor oily flavor of Comparative Example 4 is shown in Table 4. The sensory evaluation results are shown in Table 5. As can be seen from Table 5, the Maoxuewang flavor oily flavor of Comparative Example 4 greatly reduces the meaty taste of the product because 2-methyl-3-mercaptofuran and bis(2-methyl-3-furyl) disulfide, which are the main sources of meaty taste, are removed.

[0065] Comparative Example 5

[0066] A Maoxuewang flavor oily essence, comprising, by weight percentage: 0.06% acetic acid, 0.06% n-butyric acid, 0.006% isovaleric acid, 0.03% capric acid, 0.006% isovaleraldehyde, 0.01% (E)-2-decenal, 0.02% trans, trans-2,4-nonadienal, 0.01% trans, trans-2,4-decadienal, 0.006% 2-tridecanone, 0.01% ethyl butyrate, 0.01% ethyl hexanoate, 0.01% ethyl fenugreek lactone .3%, 2-methyl-3-mercaptofuran 0.2%, bis(2-methyl-3-furyl) disulfide 0.1%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.872%.

[0067] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0068] The formula of the Maoxuewang flavor oily flavor of Comparative Example 5 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 5 has reduced meat flavor and broth feeling due to the removal of difurfuryl disulfide and 2,5-dimethylpyrazine, which mainly provide roasted aroma and are used to modify the meat aroma.

[0069] Comparative Example 6

[0070] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, bis(2-methyl-3-furyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 82.212%.

[0071] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0072] The formula of the Maoxuewang flavor oily flavor of Comparative Example 6 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 6 removes 2-acetylthiazole and 4-methyl-5-hydroxyethylthiazole, which mainly provide earthy aroma and are used to modify the meat and soup texture, thereby reducing the harmony of the meat and soup textures.

[0073] Comparative Example 7

[0074] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl cucurbitacin 0.3% of follicular lactone, 0.2% of 2-methyl-3-mercaptofuran, 0.1% of bis(2-methyl-3-furyl) disulfide, 0.04% of difurfuryl disulfide, 0.02% of 2,5-dimethylpyrazine, 0.2% of 2-acetylthiazole, 0.2% of 4-methyl-5-hydroxyethylthiazole, 0.7% of ethyl maltol, 0.07% of Litsea cubeba essential oil, 1.5% of Sichuan pepper essential oil, 0.6% of capsicum oleoresin, 13% of hot pot essential oil, 0.2% of vitamin E and 82.642% of salad oil.

[0075] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0076] The formula of the Maoxuewang flavor oily flavor of Comparative Example 7 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 7 has reduced the intensity of the chili flavor and the complex spicy flavor due to the removal of 4,5-dimethyl-2-isobutyl-3-thiazoline and 2-acetylpyrazine, which are mainly used to enhance the aroma of fried chili peppers. At the same time, 2-acetylpyrazine also has a popcorn aroma, and the removal of 2-acetylpyrazine also affects the performance of the soup feeling.

[0077] Comparative Example 8

[0078] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl- 3-Mercaptofuran 0.2%, bis(2-methyl-3-furyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 82.512%.

[0079] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0080] The formula of the Maoxuewang flavor oily flavor of Comparative Example 8 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 8 has removed ethyl maltol, which is the main source of the burnt sweet aroma and has a certain modification and enhancement effect on the meat flavor, thereby reducing the overall meatiness.

[0081] Comparative Example 9

[0082] A Maoxuewang flavor oily essence, comprising, by weight percentage: 0.06% acetic acid, 0.06% n-butyric acid, 0.006% isovaleric acid, 0.03% decanoic acid, 0.006% isovaleraldehyde, 0.01% (E)-2-decenal, 0.02% trans, trans-2,4-nonadienal, 0.01% trans, trans-2,4-decadienal, 0.006% 2-tridecanone, 0.01% ethyl butyrate, 0.01% ethyl hexanoate, 0.3% ethyl fenugreek lactone, 2-Methyl-3-mercaptofuran 0.2%, bis(2-methyl-3-furyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 83.382%.

[0083] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0084] The formula of the Maoxuewang flavor oily flavor of Comparative Example 9 is shown in Table 4. The sensory evaluation results are shown in Table 5. As can be seen from Table 5, the Maoxuewang flavor oily flavor of Comparative Example 9 reduces the pleasant and refreshing numbing taste due to the removal of Litsea cubeba essential oil and Sichuan pepper essential oil.

[0085] Comparative Example 10

[0086] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl caproate 0.01%, ethyl fenugreek lactone 0.3%, 2 -Methyl-3-mercaptofuran 0.2%, bis(2-methyl-3-furyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, pepper essential oil 1.5%, vitamin E 0.2% and salad oil 95.412%.

[0087] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0088] The formula of the Maoxuewang flavor oily flavor of Comparative Example 10 is shown in Table 4. The sensory evaluation results are shown in Table 5. It can be seen from Table 5 that the Maoxuewang flavor oily flavor of Comparative Example 10 reduces the spicy taste of the product and the complex spicy flavor is also reduced because the chili oleoresin and hot pot essential oil are removed.

[0089] In summary, by comparing the sensory evaluation results of Example 5 and Comparative Examples 1-10, it can be seen that the flavor prepared in Example 5 has the fresh aroma of meat, the fat aroma of meat, and a strong aroma, a good soup feeling, a complex spicy flavor, a pleasant fresh numbing taste, a moderate spicy taste of pepper, and good overall harmony. However, the flavor prepared in Comparative Examples 1-10 lacks some raw materials compared to Example 5, and its sensory evaluation results are significantly different from those of Example 5. The flavor formula of Comparative Examples 1-10 does not have application prospects.

[0090] Table 4 Flavor formula of Example 1 and Comparative Examples 1-10

[0091]

[0092]

[0093] Table 5 Sensory evaluation results of flavors of Example 1 and Comparative Examples 1-10

[0094]

[0095] Comparative Example 11

[0096] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, decanoic acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-hexadienal 0.02%, trans, trans-2,4-heptadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, di( 2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0097] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0098] The formula of the Maoxuewang flavor oily flavor of Comparative Example 11 is shown in Table 6. The sensory evaluation results are shown in Table 7. It can be seen from Table 7 that compared with Example 5, the Maoxuewang flavor oily flavor of Comparative Example 11 replaces trans, trans-2,4-nonadienal with trans, trans-2,4-hexadienal and trans, trans-2,4-decadienal with trans, trans-2,4-heptadienal, which changes the fat aroma of the product into a fruity aroma, making the overall aroma disharmonious.

[0099] Comparative Example 12

[0100] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, methyl (2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0101] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0102] The formula of the Maoxuewang flavor oily flavor of Comparative Example 12 is shown in Table 6. The sensory evaluation results are shown in Table 7. It can be seen from Table 7 that compared with Example 5, the Maoxuewang flavor oily flavor of Comparative Example 12 mainly affects the performance of meatiness due to the replacement of bis(2-methyl-3-furanyl) disulfide with methyl(2-methyl-3-furanyl) disulfide, and the lean meat feeling of methyl(2-methyl-3-furanyl) disulfide is better than that of bis(2-methyl-3-furanyl) disulfide, and the bloody smell of bis(2-methyl-3-furanyl) disulfide is better than that of methyl(2-methyl-3-furanyl) disulfide, so bis(2-methyl-3-furanyl) disulfide is more in line with the expression of Maoxuewang flavor.

[0103] Comparative Example 13

[0104] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, di( 2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,6-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0105] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0106] The formula of the Maoxuewang flavor oily flavor of Comparative Example 13 is shown in Table 6. The sensory evaluation results are shown in Table 7. It can be seen from Table 7 that compared with Example 5, the Maoxuewang flavor oily flavor of Comparative Example 13 mainly affects the performance of roasted aroma and meatiness due to the replacement of 2,5-dimethylpyrazine with 2,6-dimethylpyrazine. Compared with 2,5-dimethylpyrazine, 2,6-dimethylpyrazine has a heavier bitterness and a deeper aroma, which reduces the harmony of the meatiness of the product.

[0107] Comparative Example 14

[0108] A Maoxuewang flavor oily essence, comprising, by weight percentage: acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran 0.2%, di( 2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrrole 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

[0109] The method for preparing the Maoxuewang flavor oily essence comprises the following steps: firstly heating salad oil to 40 DEG C, adding weighed 2-acetylpyrrole and ethyl maltol, stirring until completely dissolved, stopping heating, adding other raw materials, stirring evenly, and obtaining the Maoxuewang flavor oily essence.

[0110] The formula of the Maoxuewang flavor oily flavor of Comparative Example 14 is shown in Table 6. The sensory evaluation results are shown in Table 7. It can be seen from Table 7 that compared with Example 5, the Maoxuewang flavor oily flavor of Comparative Example 14 mainly affects the performance of the fried chili aroma due to the replacement of 2-acetylpyrazine with 2-acetylpyrrole, 2-acetylpyrazine has a popcorn aroma and a burnt sweet aroma, while 2-acetylpyrrole has the aroma of roasted grains, with a heavier fragrance, and the burnt sweetness is not as good as 2-acetylpyrazine. A strong burnt sweetness can make the aroma of the fried chili more permeable and can also enhance the fragrance retention effect.

[0111] Comparative Example 15

[0112] Comparative Example 15 is the purchased Jiangda Hefeng AI22-2-16B spicy liquid flavor. It can be seen from Table 7 that it tends to have a composite spicy aroma and fried chili aroma.

[0113] Comparative Example 16

[0114] Comparative Example 16 is the 85217 spicy oil flavor produced by Tianjin Chunfa Biotechnology Group Co., Ltd. As can be seen from Table 7, it has a stronger aroma of fried prickly ash and fried chili peppers.

[0115] Table 6 Flavor formula of Example 5 and Comparative Examples 11-14

[0116]

[0117] Table 7 Sensory evaluation results of flavor formulas of Example 5 and Comparative Examples 11-16

[0118]

[0119] Fragrance experiment and stability experiment

[0120] In order to prove the flavoring effect and heat-resistant stability of the Maoxuewang flavor oily essence of the present invention in snack foods, the following test was conducted:

[0121] The best embodiment Example 5 Maoxuewang flavor oily flavor is applied to Konjac Shuang (the amount of Maoxuewang flavor oily flavor added is non-limitingly exemplified as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.), and the basic formula for making Konjac Shuang is as follows:

[0122] Konjac dough: 100 grams; table salt: 2.7 grams; white sugar: 3 grams; MSG: 1.7 grams; garlic powder: 0.2 grams; pepper powder: 0.08 grams; chili oil: 6 grams; chili essence: 0.05 grams; capsanthin: 0.08 grams; citric acid: 0.06 grams.

[0123] Add flavors to the basic formula of Konjac (see Table 8 for the specific corresponding flavoring experiments and flavoring addition amounts), and mix well. Sterilize in the sterilizer at 121°C for 30 minutes, then take out and cool naturally to room temperature to obtain the sample after flavoring and heat stability experiments. Then ask sensory evaluation personnel to score, and the scoring criteria are the same as Table 1.

[0124] Table 8 Comparison table of flavoring examples and flavor addition amounts

[0125] Fragrance experiment name Add flavor name Amount of flavoring (g) Perfuming Example 1 Example 5 Maoxuewang flavor oily essence 0.1 Perfuming Example 2 Example 5 Maoxuewang flavor oily essence 0.2 Perfuming Example 3 Example 5 Maoxuewang flavor oily essence 0.3 Perfuming Example 4 Example 5 Maoxuewang flavor oily essence 0.4 Perfuming Example 5 Example 5 Maoxuewang flavor oily essence 0.5 Fragrance Comparative Example 1 AI22-2-16B Spicy Liquid Flavor 0.5 (known optimum addition amount) Fragrance Comparative Example 2 85217 Spicy Oil Flavor 0.3 (known optimum addition amount)

[0126] Table 4 Sensory evaluation results

[0127]

[0128]

[0129] Result analysis: The flavoring examples 1 to 5 of the konjac shuang flavoring samples have the meaty and fat flavors of the maoxuewang, and the flavors are rich, the broth feeling, the compound spicy flavor and the spicy taste are moderate, the aroma is harmonious, and the aroma is resistant to high temperatures and has good aroma stability. The score of flavoring example 3 is the highest, and its maoxuewang flavor is the best, and the stability is good, and it is the best flavoring example.

[0130] The flavoring sample of flavoring comparative example 1, which is made of the purchased Jiangda Hefeng AI22-2-16B spicy liquid flavor, has a more prominent compound spicy flavor, a strong fried chili flavor, and no meaty feeling.

[0131] Flavoring Comparative Example 2: The flavoring sample of 85217 spicy oil flavor of Tianjin Chunfa Biotechnology Group Co., Ltd. has a more prominent spicy taste and no meaty feel.

[0132] 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 Maoxuewang flavor oily essence, characterized in that: The Maoxuewang flavor oily essence comprises, by weight percentage, acetic acid 0.02-0.1%, n-butyric acid 0.02-0.1%, isovaleric acid 0.002-0.01%, capric acid 0.01-0.05%, isovaleraldehyde 0.002-0.01%, (E)-2-decenal 0.002-0.02%, trans, trans-2,4-nonadienal 0.01-0.03%, trans, trans-2,4-decadienal 0.002-0.02%, 2-tridecanone 0.002-0.01%, ethyl butyrate 0.002-0.02%, ethyl hexanoate 0.002-0.02%, ethyl fenugreek lactone 0.1-0.5%, 2-methyl-3 -Mercaptofuran 0.1-0.3%, bis(2-methyl-3-furyl) disulfide 0.02-0.18%, difurfuryl disulfide 0.01-0.07%, 2,5-dimethylpyrazine 0.01-0.03%, 2-acetylthiazole 0.1-0.3%, 4-methyl-5-hydroxyethylthiazole 0.1-0.3%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.02-0.1%, 2-acetylpyrazine 0.65-0.85%, ethyl maltol 0.6-0.8%, Litsea cubeba essential oil 0.01-0.12%, Sichuan pepper essential oil 0.5-3%, capsicum oleoresin 0.2-1%, hot pot essential oil 9-20%, vitamin E 0.2% and salad oil: balance.

2. The Maoxuewang flavor oily essence according to claim 1, characterized in that: The Maoxuewang flavor oily essence comprises, by weight percentage, acetic acid 0.06-0.1%, n-butyric acid 0.06-0.1%, isovaleric acid 0.006-0.01%, capric acid 0.03-0.05%, isovaleraldehyde 0.006-0.01%, (E)-2-decenal 0.01-0.02%, trans, trans-2,4-nonadienal 0.01-0.03%, trans, trans-2,4-decadienal 0.01-0.02%, 2-tridecanone 0.005-0.01%, ethyl butyrate 0.01-0.02%, ethyl hexanoate 0.01-0.02%, ethyl fenugreek lactone 0.3-0.5%, 2-methyl-3-mercaptofuran 0. 2-0.3%, bis(2-methyl-3-furanyl) disulfide 0.1-0.18%, difurfuryl disulfide 0.04-0.07%, 2,5-dimethylpyrazine 0.02-0.03%, 2-acetylthiazole 0.2-0.3%, 4-methyl-5-hydroxyethylthiazole 0.2-0.3%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08-0.1%, 2-acetylpyrazine 0.75-0.85%, ethyl maltol 0.7-0.8%, essential oil of Litsea cubeba 0.1-0.12%, essential oil of Sichuan pepper 1.5-3%, capsicum oleoresin 0.6-1%, hot pot essential oil 13-17%, vitamin E 0.2% and salad oil: balance.

3. The Maoxuewang flavor oily essence according to claim 2, characterized in that: The Maoxuewang flavor oily essence comprises, by weight percentage, acetic acid 0.06%, n-butyric acid 0.06%, isovaleric acid 0.006%, capric acid 0.03%, isovaleraldehyde 0.006%, (E)-2-decenal 0.01%, trans, trans-2,4-nonadienal 0.02%, trans, trans-2,4-decadienal 0.01%, 2-tridecanone 0.006%, ethyl butyrate 0.01%, ethyl hexanoate 0.01%, ethyl fenugreek lactone 0.3%, 2-methyl-3-mercaptofuran Furan 0.2%, bis(2-methyl-3-furanyl) disulfide 0.1%, difurfuryl disulfide 0.04%, 2,5-dimethylpyrazine 0.02%, 2-acetylthiazole 0.2%, 4-methyl-5-hydroxyethylthiazole 0.2%, 4,5-dimethyl-2-isobutyl-3-thiazoline 0.08%, 2-acetylpyrazine 0.75%, ethyl maltol 0.7%, Litsea cubeba essential oil 0.07%, Sichuan pepper essential oil 1.5%, capsicum oleoresin 0.6%, hot pot essential oil 13%, vitamin E 0.2% and salad oil 81.812%.

4. The method for preparing the Maoxuewang flavor oily essence according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: firstly heating salad oil to 30-50 DEG C, adding 2-acetylpyrazine and ethyl maltol, stirring until completely dissolved, stopping heating, and then adding other raw materials, stirring evenly to obtain the Maoxuewang flavor oily essence.

5. The method for preparing the Maoxuewang flavor oily essence according to claim 4, characterized in that: The heating temperature of the salad oil is 40°C.

6. The use of Maoxuewang flavor oily essence as a food additive in the preparation of snack foods, characterized in that: The Maoxuewang flavor oily essence is the Maoxuewang flavor oily essence described in any one of claims 1 to 3, or the Maoxuewang flavor oily essence prepared by the preparation method described in claim 4 or 5.

7. The use according to claim 6, characterized in that: The leisure food is konjac noodles or spicy strips.

8. The use according to claim 6 or 7, characterized in that: The added amount of the Maoxuewang flavor oily fragrance is 0.1-0.5%.

9. The use according to claim 8, characterized in that: The added amount of the Maoxuewang flavor oily essence is 0.3%.

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