A kind of lard crisp flavor and its preparation method and application

Abstract

The invention belongs to the field of flavor technology, and specifically relates to a lard crisp flavor and a preparation method and application thereof, wherein the lard crisp flavor includes fried meat flavor, fat flavor, mushroom flavor, etc. The preparation method of the lard crisp flavor is to weigh the raw materials of the lard crisp flavor, stir and dissolve all the solid materials and caprylic decanoic acid glyceride in a mass ratio of 1:10 by heating in a water bath, and then cool to a temperature of 10 to 30° C. at room temperature, add the mixed solution and the remaining raw materials into a closed container and mix and stir evenly to obtain the lard crisp flavor. The lard crisp flavor of the present invention can be widely used in Chinese dishes such as snacks and fast food and related products as a food additive, and can be used to enhance the aroma of the product to increase appetite, and can also introduce the unique aroma of the lard crisp into other products as an innovation point, so as to produce products with unique flavor and excellent quality.

Description

Technical Field

[0001] The invention belongs to the technical field of flavors, and in particular relates to a lard crisp flavor and a preparation method and application thereof. Background Art

[0002] Lard crisps, also known as lard residue and lard meal, are the solids left after lard is extracted from pig fat. They are named for their crispy and brown color and the aroma of lard. As a classic ingredient in traditional Sichuan and Hunan cuisine, they are widely used in snacks, fast food, baking, and leisure food. They can enhance the aroma of food, increase appetite, and are deeply loved by consumers. With the development of the modern food industry, lard crisps are limited in industrial production, mainly because of the quality fluctuations of the raw material natural lard, high production costs, high refining energy consumption, short shelf life of refined products, and consumers' concern for their own health, resulting in a demand to reduce fat intake. Therefore, the market demand for stable, controllable, and easy-to-preserve lard crisp flavors is growing.

[0003] At present, although there are patents and technologies for alternative structural lipid flavors for lard, these technologies and formulas, on the one hand, need to go through multiple processes, and are processed in multiple processing methods and multiple process temperature controls to form specific flavor components in the flavor. Not only is the production process complicated and the production cycle long, but the energy consumption in the production process is also high, which does not conform to the current energy-saving and environmental protection trend of the industry; on the other hand, they can only restore the general lard aroma, lack the unique "crispy" flavor of lard crisps, and it is difficult to present a realistic lard crispy sensory experience, and it is difficult to meet the needs of industrial production. Therefore, the market urgently needs a lard crisp flavor that can accurately reproduce the lard crisp flavor, is long-lasting and heat-resistant, and has low energy consumption during the production process, so as to meet the food industry's demand for stable and efficient flavors. Summary of the invention

[0004] The invention overcomes the problems of raw material quality fluctuation, high energy consumption, high production cost and inconvenient storage in traditional industrial production, and reproduces the unique crispy and fragrant flavor of lard shortbread by optimizing the addition ratio of fragrant raw materials and other raw materials. While reducing consumers' fat intake, the production process is streamlined, the energy consumption of preparation is reduced, and large-scale production is facilitated. A lard shortbread flavor, a preparation method and application thereof are provided.

[0005] The present invention solves the technical problem by adopting the following technical solutions:

[0006] The first object of the present invention is to provide a lard crisp flavor, comprising fried meat flavor, fat flavor and mushroom flavor, wherein the fried meat flavor comprises 4,5-dimethyl-2-isobutyl-3-thiazoline, bis(2-methyl-3-furanyl) disulfide, o-methylthiophenol and pure sesame oil, the fat flavor comprises n-valeraldehyde, hexanal, 2-undecenal and 2,4-decadienal, and the mushroom flavor comprises 1-octen-3-one.

[0007] By selecting food spices that can simulate the fried meat aroma, fat aroma and mushroom aroma in the aroma of lard crisps, scientifically blending and optimizing their matching ratios, the main aroma of lard crisps is simulated and the characteristic aroma of lard crisps is highlighted. Substances such as 4,5-dimethyl-2-isobutyl-3-thiazoline, bis(2-methyl-3-furanyl) disulfide, o-methylthiophenol, and pure sesame oil form fried meat aroma, making the unique aroma characteristics of lard crisp essence distinct. At the same time, the addition of pure sesame oil enhances the naturalness and complexity of the aroma of lard crisp essence, ensuring the natural layering of the essence. Substances such as n-valeraldehyde, hexanal, 2-undecenal and 2,4-decadienal are used to form fat aroma spices, which are combined with fried meat aroma spices and mushroom aroma spices to enhance the unique fat aroma of lard crisps, making the essence closer to the flavor of lard crisps and restoring the aroma of lard crisps. 1-Octene-3-one is used to form the mushroom aroma, which is combined with the fried meat and fat aroma to form a unique and complete main aroma of lard crisps.

[0008] Furthermore, the lard crisp flavor also includes 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3 (5 or 6)-methylthiopyrazine, 2-acetylthiazole, glacial acetic acid, methylcyclopentenol ketone, furanone, ethyl maltol, dimethyl disulfide and caprylic acid glyceride.

[0009] Adding the above-mentioned heterocyclic compounds, ketones, acids and other spices to lard crispy flavor can supplement the unique baking aroma, caramel sweet aroma and sour aroma, so that the combination of fried meat aroma, fat aroma and mushroom aroma of the prepared lard crispy flavor can complement each other. The cooperation of the various raw materials of lard crispy flavor can not only ensure the main flavor of fried meat aroma, fat aroma and mushroom aroma of the prepared lard crispy flavor, but also have the unique baking aroma, caramel sweet aroma and sour aroma after lard frying, ensuring the complete reproduction of the lard crispy flavor, long-lasting heat resistance and low energy consumption in the production process of lard crispy flavor, so as to meet the food industry's demand for stable and efficient flavors.

[0010] Furthermore, the fried meat flavoring comprises the following raw materials in weight percentage: 0.001% to 0.003% of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.01% to 0.03% of bis(2-methyl-3-furyl) disulfide, 0.0005% to 0.002% of o-methylthiophenol, and 0.5% to 1.5% of pure sesame oil.

[0011] Furthermore, the fat aroma flavor comprises the following raw materials in weight percentage: 0.002% to 0.006% of n-valeraldehyde, 0.005% to 0.015% of hexanal, 0.002% to 0.006% of 2-undecenal, and 0.1% to 0.2% of 2,4-decadienal.

[0012] Furthermore, the lard crisp flavor comprises the following raw materials in parts by weight:

[0013] 0.001 to 0.003 parts of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.01 to 0.03 parts of bis(2-methyl-3-furyl) disulfide, 0.0005 to 0.002 parts of o-methylthiophenol, 0.5 to 1.5 parts of pure sesame oil, 0.002 to 0.006 parts of n-valeraldehyde, 0.005 to 0.015 parts of hexanal, 0.002 to 0.006 parts of 2-undecenal, 0.1 to 0.2 parts of 2,4-decadienal, 0.01 to 0.015 parts of 1-octen-3-one, 2 -Methylpyrazine 0.02 to 0.06 parts, 2,3,5-trimethylpyrazine 0.01 to 0.03 parts, 2-methyl-3 (5 or 6)-methylthiopyrazine 0.001 to 0.003 parts, 2-acetylthiazole 0.002 to 0.006 parts, glacial acetic acid 0.1 to 0.3 parts, methylcyclopentenol ketone 0.2 to 0.3 parts, furanone 0.4 to 0.6 parts, ethyl maltol 0.4 to 0.8 parts, dimethyl disulfide 0.02 to 0.06 parts, caprylic acid glyceride 96.064 to 98.2165 parts.

[0014] Through the above technical scheme, all 19 kinds of raw materials are combined in a specific ratio and cooperate with each other. The flavor combination effect in the essence is better, the lard crispy aroma is mellow, the fried meat aroma, fat aroma and mushroom aroma are coordinated, and the aroma is realistic and natural.

[0015] Furthermore, the lard crisp flavor comprises the following raw materials in parts by weight:

[0016] 0.002 parts of 4,5-dimethyl-2-isobutyl-3-thiazole, 0.02 parts of bis(2-methyl-3-furyl) disulfide, 0.001 parts of o-methylthiophenol, 1 part of pure sesame oil, 0.004 parts of n-valeraldehyde, 0.01 parts of hexanal, 0.004 parts of 2-undecenal, 0.16 parts of 2,4-decadienal, 0.012 parts of 1-octen-3-one, 2-methyl 0.04 parts of 1-methylpyrazine, 0.02 parts of 2,3,5-trimethylpyrazine, 0.002 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.0044 parts of 2-acetylthiazole, 0.2 parts of glacial acetic acid, 0.26 parts of methylcyclopentenolone, 0.48 parts of furanone, 0.6 parts of ethyl maltol, 0.04 parts of dimethyl disulfide and 97.1406 parts of caprylic decanoate.

[0017] The second object of the present invention is to provide a method for preparing lard crisp flavor. The raw materials of lard crisp flavor are weighed in proportion, all solid materials therein are stirred and dissolved with caprylic decanoic acid glyceride in a mass ratio of 1:10 under water bath heating, and then cooled to a temperature of 10-30°C at room temperature, and the mixed solution and the remaining raw materials are added into a closed container and mixed and stirred evenly to obtain the lard crisp flavor.

[0018] Furthermore, the water bath temperature does not exceed 80°C.

[0019] The preparation method of the lard crisp flavor of the invention is simple, the required preparation conditions are simple, and the effective components of various raw materials are fully utilized, so the invention is suitable for mass production and has high processing and production efficiency. The prepared lard crisp flavor has a pure and unique flavor.

[0020] The third object of the present invention is to provide an application of lard crisp flavor in the preparation of food additives.

[0021] Through the above technical scheme, flavors can be widely used as food additives in Chinese dishes such as snacks and fast food and related products. They can be used to enhance the aroma of products to increase appetite, and the unique aroma of lard crisps can be introduced into other products as an innovation point to produce products with unique flavor and excellence.

[0022] Compared with the prior art, the beneficial technical effects of the present invention are:

[0023] 1. The present invention forms fried meat aroma through 4,5-dimethyl-2-isobutyl-3-thiazoline, bis(2-methyl-3-furanyl) disulfide, o-methylthiophenol and pure fragrant sesame oil, and forms fat aroma through the combination of 2,4-decadienal, 2-undecenal, hexanal and n-valeraldehyde. 1-Octene-3-one is a very important raw material in lard pastry, which forms mushroom aroma and is a substance that contributes the most to the aroma of lard pastry, promoting the main aroma of lard pastry and enabling the essence to form the unique crispy flavor main aroma of lard pastry. In addition, substances such as pyrazines, ketones, acetic acid, dimethyl disulfide, etc. form unique baking aroma, caramel sweet aroma and sour aroma, which can give the essence a realistic unique cooking sense. At this point, the unique crispy flavor of lard pastry can be reproduced with high quality.

[0024] 2. The essence of the present invention uses fewer raw materials. The volatile substance composition of lard shortbread is relatively complex and contains a wide variety of substances. However, after a large number of experiments and optimized formulas, the present invention uses only 19 common permitted food spices and vegetable oils. The raw materials complement each other to prepare the lard shortbread essence, which can significantly reduce production costs and shorten the production process.

[0025] 3. The flavor of the present invention has the essential flavors of fat aroma, nut aroma and mushroom aroma of lard crisps, and also has the unique cooking sense of baking aroma and burnt sweet aroma after lard is fried. As a food additive, the flavor can be widely used in Chinese dishes such as snacks and fast food and related products. It can be used to enhance the aroma of products to increase appetite, and the unique aroma of lard crisps can be introduced into other products as an innovation point to produce products with unique flavor and excellent quality.

[0026] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented according to the contents of the specification. In order to make the above contents of the present invention and its objectives, features and advantages more obvious and easy to understand, the specific implementation methods of the present invention are listed below. DETAILED DESCRIPTION

[0027] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the following embodiments are only exemplary illustrations and explanations 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 included in the scope that the present invention is intended to protect.

[0028] In addition, unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0029] A lard crisp flavoring comprises the following raw materials in parts by weight:

[0030] 0.001 to 0.003 parts of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.01 to 0.03 parts of bis(2-methyl-3-furyl) disulfide, 0.0005 to 0.002 parts of o-methylthiophenol, 0.5 to 1.5 parts of pure sesame oil, 0.002 to 0.006 parts of n-valeraldehyde, 0.005 to 0.015 parts of hexanal, 0.002 to 0.006 parts of 2-undecenal, 0.1 to 0.2 parts of 2,4-decadienal, 0.01 to 0.015 parts of 1-octen-3-one, 2 -Methylpyrazine 0.02 to 0.06 parts, 2,3,5-trimethylpyrazine 0.01 to 0.03 parts, 2-methyl-3 (5 or 6)-methylthiopyrazine 0.001 to 0.003 parts, 2-acetylthiazole 0.002 to 0.006 parts, glacial acetic acid 0.1 to 0.3 parts, methylcyclopentenol ketone 0.2 to 0.3 parts, furanone 0.4 to 0.6 parts, ethyl maltol 0.4 to 0.8 parts, dimethyl disulfide 0.02 to 0.06 parts, caprylic acid glyceride 96.064 to 98.2165 parts.

[0031] Weigh the raw materials of lard crisp flavor according to the above proportions, dissolve all the solid materials and caprylic decanoic acid glyceride in a mass ratio of 1:10 by stirring under water bath heating, then cool to a temperature of 10-30°C at room temperature, add the mixed solution and the remaining raw materials into a closed container and mix and stir evenly to obtain lard crisp flavor.

[0032] Example 1

[0033] This embodiment is described by taking 100 parts of lard crisp flavor as an example. The preparation of the present invention is achieved by a conventional weighing and mixing process. First, the raw material components are weighed separately as follows:

[0034] 0.001 parts of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.01 parts of bis(2-methyl-3-furyl) disulfide, 0.0005 parts of o-methylthiophenol, 0.5 parts of pure sesame oil, 0.002 parts of n-valeraldehyde, 0.005 parts of hexanal, 0.002 parts of 2-undecenal, 0.1 parts of 2,4-decadienal, 0.01 parts of 1-octen-3-one, 0.02 parts of 2-methylpyrazine, 0.01 parts of 2,3,5-trimethylpyrazine, 0.001 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.002 parts of 2-acetylthiazole, 0.1 parts of glacial acetic acid, 0.2 parts of methylcyclopentenolone, 0.4 parts of furanone, 0.4 parts of ethyl maltol, 0.02 parts of dimethyl disulfide, and 98.2165 parts of caprylic acid glyceride.

[0035] Preparation method of lard crisp flavor:

[0036] The raw materials are weighed according to the above weight ratio, and the solid materials therein are mixed with caprylic decanoic acid glyceride in a mass ratio of 1:10, and then stirred and dissolved by heating in an 80°C water bath. After cooling to a temperature of 10-30°C, the mixed solution and the remaining raw materials are added into a closed container and mixed and stirred evenly.

[0037] Example 2

[0038] This embodiment is described by taking 100 parts of lard crisp flavor as an example. The preparation of the present invention is achieved by a conventional weighing and mixing process. First, the raw material components are weighed separately as follows:

[0039] 0.003 parts of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.03 parts of bis(2-methyl-3-furyl) disulfide, 0.002 parts of o-methylthiophenol, 1.5 parts of pure sesame oil, 0.006 parts of n-valeraldehyde, 0.015 parts of hexanal, 0.006 parts of 2-undecenal, 0.2 parts of 2,4-decadienal, 0.015 parts of 1-octen-3-one , 0.06 parts of 2-methylpyrazine, 0.03 parts of 2,3,5-trimethylpyrazine, 0.003 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.006 parts of 2-acetylthiazole, 0.3 parts of glacial acetic acid, 0.3 parts of methylcyclopentenolone, 0.6 parts of furanone, 0.8 parts of ethyl maltol, 0.06 parts of dimethyl disulfide, and 96.064 parts of caprylic decanoate.

[0040] Preparation method of lard crisp flavor:

[0041] The raw materials are weighed according to the above weight ratio, and the solid materials therein are mixed with caprylic decanoic acid glyceride in a mass ratio of 1:10, and then stirred and dissolved by heating in a 70°C water bath. After cooling to a temperature of 10-30°C, the mixed solution and the remaining raw materials are added into a closed container and mixed and stirred evenly.

[0042] Example 3

[0043] This embodiment is described by taking 100 parts of lard crisp flavor as an example. The preparation of the present invention is achieved by a conventional weighing and mixing process. First, the raw material components are weighed separately as follows:

[0044] 0.002 parts of 4,5-dimethyl-2-isobutyl-3-thiazole, 0.02 parts of bis(2-methyl-3-furyl) disulfide, 0.001 parts of o-methylthiophenol, 1 part of pure sesame oil, 0.004 parts of n-valeraldehyde, 0.01 parts of hexanal, 0.004 parts of 2-undecenal, 0.16 parts of 2,4-decadienal, 0.012 parts of 1-octen-3-one, 2-methyl 0.04 parts of 1-methylpyrazine, 0.02 parts of 2,3,5-trimethylpyrazine, 0.002 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.0044 parts of 2-acetylthiazole, 0.2 parts of glacial acetic acid, 0.26 parts of methylcyclopentenolone, 0.48 parts of furanone, 0.6 parts of ethyl maltol, 0.04 parts of dimethyl disulfide and 97.1406 parts of caprylic decanoate.

[0045] Preparation method of lard crisp flavor:

[0046] The raw materials are weighed according to the above weight ratio, and the solid materials therein are mixed with caprylic decanoic acid glyceride in a mass ratio of 1:10, and then stirred and dissolved by heating in a 75°C water bath. After cooling to a temperature of 10-30°C, the mixed solution and the remaining raw materials are added into a closed container and mixed and stirred evenly.

[0047] Comparative Example 1

[0048] The difference from Example 3 is that Comparative Example 1 does not contain 2,4-decadienal and 2-undecenal.

[0049] The raw materials of lard crisp flavor are as follows:

[0050] 0.002 parts of 4,5-dimethyl-2-isobutyl-3-thiazole, 0.02 parts of bis(2-methyl-3-furanyl) disulfide, 0.001 parts of o-methylthiophenol, 1 part of pure sesame oil, 0.004 parts of n-valeraldehyde, 0.01 parts of hexanal, 0.012 parts of 1-octen-3-one, 0.04 parts of 2-methylpyrazine, 0.02 parts of 2,3,5-trimethylpyrazine, 0.002 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.0044 parts of 2-acetylthiazole, 0.2 parts of glacial acetic acid, 0.26 parts of methylcyclopentenol ketone, 0.48 parts of furanone, 0.6 parts of ethyl maltol, 0.04 parts of dimethyl disulfide, and 97.3046 parts of caprylic acid glyceride.

[0051] The preparation method is the same as Example 3.

[0052] Comparative Example 2

[0053] The difference from Example 3 is that Comparative Example 2 does not contain 4,5-dimethyl-2-isobutyl-3-thiazoline, and the proportions of other fried meat flavorings are adjusted.

[0054] The proportions of the raw materials are as follows:

[0055] 0.021 parts of bis(2-methyl-3-furanyl) disulfide, 0.002 parts of o-methylthiophenol, 1 part of pure sesame oil, 0.004 parts of n-valeraldehyde, 0.01 parts of hexanal, 0.004 parts of 2-undecenal, 0.16 parts of 2,4-decadienal, 0.012 parts of 1-octen-3-one, 0.04 parts of 2-methylpyrazine, 0.02 parts of 2,3,5-trimethylpyrazine, 0.002 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.0044 parts of 2-acetylthiazole, 0.2 parts of glacial acetic acid, 0.26 parts of methylcyclopentenol ketone, 0.48 parts of furanone, 0.6 parts of ethyl maltol, 0.04 parts of dimethyl disulfide, and 97.1406 parts of caprylic acid glyceride.

[0056] The preparation method is the same as Example 3.

[0057] Experimental example

[0058] The lard crisp flavors prepared in Examples 1-3 and Comparative Examples 1 and 2 were subjected to sensory evaluation and comparison. The sensory evaluation was conducted by 7 sensory evaluation experts. According to B / T14454.2-2008 "Fragrance Aroma Evaluation Method", the sensory evaluation was conducted in a dark evaluation mode, and the scores were given within a range of 1 to 5 points. The evaluation results are shown in Tables 1 and 2 below:

[0059] Table 1 Evaluation results

[0060] Product Number Expert 1 Expert 2 Expert 3 Expert 4 Expert 5 Expert 6 Expert 7 Average score Example 1 4.2 4.2 4.0 4.1 4.0 3.9 3.9 4.04 Example 2 4.2 4.2 4.0 4.0 4.0 4.0 3.9 4.04 Example 3 4.5 4.5 4.0 4.2 4.0 4.0 4.0 4.17 Comparative Example 1 3.8 4.0 3.2 3.9 3.9 4.0 3.6 3.91 Comparative Example 2 3.5 4.0 3.0 3.8 4.2 4.3 3.5 3.76

[0061] Referring to Table 1, the expert sensory evaluation results of Examples 1-3 of the present invention, Comparative Example 1, and Comparative Example 2 are shown. It can be seen that Examples 1-3 of the present invention have obvious flavor characteristics of lard crisp flavors, and the sensory evaluation values ​​are the highest. After slightly changing the ingredients of Example 3, the original flavors of the lard crisp flavors of Comparative Examples 1 and 2 are seriously lost, and the sensory evaluations are low.

[0062] Observe the flavor changes of Comparative Example 1 and Example 3. Example 3 has the main flavors of fried meat aroma, mushroom aroma and crispy aroma of lard crisp essence, and pyrazines, ketones, acetic acid, dimethyl disulfide and other substances form unique baking aroma, burnt sweet aroma and sour aroma, making the aroma of lard crisp realistic. After removing 2,4-decadienal and 2-undecenal from Comparative Example 1, although there are also fried meat aroma, mushroom aroma and crispy aroma, the fat aroma is not obvious, and there is no balance of fat aroma, resulting in the overall aroma tending to the flavor of fried pork, which is somewhat different from the flavor of lard crisp. The 2,4-decadienal, 2-undecenal, hexanal and isovaleraldehyde of the present invention form a fat aroma, which cooperates with fried meat aroma, mushroom aroma and crispy aroma to form a unique and complete lard crisp aroma.

[0063] Refer to Table 2, which is a comparison table of sensory evaluation of Example 3 of the present invention and Comparative Example 2 by experts. It can be seen that the lard crisp flavor of Example 3 of the present invention is stronger than that of Comparative Example 2 in terms of fried aroma, pork aroma and overall coordination, and has a higher sensory evaluation value. After removing 4,5-dimethyl-2-isobutyl-3-thiazoline in Example 3 of the present invention from Comparative Example 2, the fried aroma, meat aroma and mellowness in the main aroma of the lard crisp flavor are insufficient. At the same time, through the evaluation, it can be seen that the fried aroma and pork aroma can be matched with fat aroma and mushroom aroma to make the aroma more rounded and the fried crispy feeling more real. The fried meat aroma and fat aroma combined with the roasted aroma and burnt sweet aroma can enhance the richness of the lard crisp, and the mushroom aroma and fat aroma will make the aroma richer and layered. The combination of various aromas constitutes a mellow and complete lard crisp aroma, and has the unique fried and oily feeling after lard crisp is fried. After removing 4,5-dimethyl-2-isobutyl-3-thiazoline from Comparative Example 2, although the content of other fried meat flavorings was increased, the fried meat aroma of the flavor itself was still relatively thin, and the fat aroma was relatively abrupt. Compared with Example 3, the original fried aroma was more inclined to roasted aroma and fat aroma, and overall tended to the flavor of lard flavor. In the flavor of the present invention, 4,5-dimethyl-2-isobutyl-3-thiazoline is used in combination with bis(2-methyl-3-furanyl) disulfide, o-methylthiophenol, and pure fragrant sesame oil to form fried meat aroma, making the fried meat aroma more intense, making the lard crisp flavor content richer, and the flavor more mellow and realistic.

[0064] Table 2 Sensory evaluation results

[0065]

[0066] The serial numbers of the above embodiments of the present invention are only for description and do not represent the advantages or disadvantages of the embodiments.

[0067] The embodiments of the present invention are described above, but the present invention is not limited to the above-mentioned specific implementation modes. The above-mentioned specific implementation modes are merely illustrative and not restrictive. Under the guidance of the present invention, ordinary technicians in this field can also make many forms without departing from the scope of protection of the purpose of the present invention and the claims, which are all within the protection of the present invention.

Claims

1. A lard crisp flavor, characterized in that: The invention comprises fried meat flavor, fat flavor and mushroom flavor. The fried meat flavor comprises 4,5-dimethyl-2-isobutyl-3-thiazoline, bis(2-methyl-3-furanyl) disulfide, o-methylthiophenol and pure sesame oil. The fat flavor comprises n-valeraldehyde, hexanal, 2-undecenal and 2,4-decadienal. The mushroom flavor comprises 1-octen-3-one.

2. The lard crisp flavor as claimed in claim 1, characterized in that: The lard crisp flavor also includes 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3 (5 or 6)-methylthiopyrazine, 2-acetylthiazole, glacial acetic acid, methylcyclopentenolone, furanone, ethyl maltol, dimethyl disulfide and caprylic acid glyceride.

3. The lard crisp flavor as claimed in claim 1, characterized in that: The fat aroma fragrance comprises the following raw materials in weight percentage: 0.002% to 0.006% of n-valeraldehyde, 0.005% to 0.015% of hexanal, 0.002% to 0.006% of 2-undecenal, and 0.1% to 0.2% of 2,4-decadienal.

4. The lard crisp flavor as claimed in claim 1, characterized in that: The fried meat flavoring comprises the following raw materials in weight percentage: 0.001% to 0.003% of 4,5-dimethyl-2-isobutyl-3-thiazoline, 0.01% to 0.03% of bis(2-methyl-3-furyl) disulfide, 0.0005% to 0.002% of o-methylthiophenol, and 0.5% to 1.5% of pure sesame oil.

5. The lard crisp flavor as claimed in claim 2, characterized in that: The lard crisp flavor comprises the following raw materials in parts by weight: 4,5-dimethyl-2-isobutyl-3-thiazoline 0.001%~0.003%, bis(2-methyl-3-furyl) disulfide 0.01%~0.03%, o-methylthiophenol 0.0005%~0.002%, pure sesame oil 0.5%~1.5%, n-valeraldehyde 0.002%~0.006%, hexanal 0.005%~0.015%, 2-undecenal 0.002%~0.006%, 2,4-decadienal 0.1%~0.2%, 1-octen-3-one 0.01%~0.015%, 2 -Methylpyrazine 0.02% ~ 0.06%, 2,3,5-trimethylpyrazine 0.01% ~ 0.03%, 2-methyl-3 (5 or 6) -methylthiopyrazine 0.001% ~ 0.003%, 2-acetylthiazole 0.002% ~ 0.006%, glacial acetic acid 0.1% ~ 0.3%, methylcyclopentenol ketone 0.2% ~ 0.3%, furanone 0.4% ~ 0.6%, ethyl maltol 0.4% ~ 0.8%, dimethyl disulfide 0.02% ~ 0.06%, caprylic acid glyceride 96.064% ~ 98.2165%.

6. The lard crisp flavor as claimed in claim 5, characterized in that: The lard crisp flavor comprises the following raw materials in parts by weight: 0.002 parts of 4,5-dimethyl-2-isobutyl-3-thiazole, 0.02 parts of bis(2-methyl-3-furyl) disulfide, 0.001 parts of o-methylthiophenol, 1 part of pure sesame oil, 0.004 parts of n-valeraldehyde, 0.01 parts of hexanal, 0.004 parts of 2-undecenal, 0.16 parts of 2,4-decadienal, 0.012 parts of 1-octen-3-one, 2-methyl 0.04 parts of 1-methylpyrazine, 0.02 parts of 2,3,5-trimethylpyrazine, 0.002 parts of 2-methyl-3 (5 or 6) -methylthiopyrazine, 0.0044 parts of 2-acetylthiazole, 0.2 parts of glacial acetic acid, 0.26 parts of methylcyclopentenolone, 0.48 parts of furanone, 0.6 parts of ethyl maltol, 0.04 parts of dimethyl disulfide and 97.1406 parts of caprylic decanoate.

7. A method for preparing the lard crisp flavor according to any one of claims 1 to 6, characterized in that: Weigh the raw materials of lard crisp flavor according to proportion, dissolve all the solid materials and caprylic / decanoic acid glyceride in a mass ratio of 1:10 by stirring under water bath heating, then cool to a temperature of 10-30° C. at room temperature, add the mixed solution and the remaining raw materials into a sealed container and mix and stir evenly to obtain lard crisp flavor.

8. Use of the lard crisp flavor according to any one of claims 1 to 6 in the preparation of food additives.

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