Crab-flavor essence and preparation method thereof

Abstract

The invention discloses crab-flavor essence and a preparation method thereof. The crab-flavor essence is prepared from the following raw materials in parts by mass: 8 to 12 parts of butyl acetate, 5 to 9 parts of dimethyl disulfide, 4 to 7 parts of 2-acetylthiazole, 2 to 5 parts of pyridine, 6 to 10 parts of furfural, 3 to 8 parts of 2-amyl furan, 7 to 11 parts of alcohol compounds, 9 to 14 parts of ketone compounds, 6 to 11 parts of aldehyde compounds and 8 to 13 parts of pyrazine compounds. According to the crab-flavor essence, the alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound are added into the butyl acetate, the dimethyl disulfide, the 2-acetylthiazole, the pyridine, the furfural and the 2-amylfuran, and the crab-flavor essence which is rich in crab meat fragrance, high in fresh and sweet taste and high in crab meat flavor fidelity is prepared.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food essence, and particularly relates to a crab-flavored essence and a preparation method thereof. BACKGROUND

[0002] Edible essence is a kind of food additive for food flavoring, which is prepared from edible spices and auxiliary materials. Edible essence not only improves the quality of food, but also increases the flavor of food, improves the quality of life and promotes the rapid development of the food industry.

[0003] Crab-flavored essence is one of food essences, and is also one of edible essences rapidly developed in recent years, which is widely used in instant food and puffed food. Crab-flavored essence is generally prepared from whole crabs, crab offal or other seafoods. The product has strong crab flavor, but people allergic to seafood cannot eat it due to the presence of seafood allergens, which limits the development direction. Therefore, it has certain market value to produce crab-flavored essence with strong crab meat aroma, high sweet taste and high crab meat flavor. SUMMARY

[0004] In view of the above problems in the prior art, the application provides crab-flavored essence, which is prepared by adding alcohol compounds, ketone compounds, aldehyde compounds and pyrazine compounds to butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural and 2-pentyl furan, so as to obtain crab-flavored essence with strong crab meat aroma, high sweet taste and high crab meat flavor.

[0005] The application aims to provide crab-flavored essence, which comprises the following raw materials in mass parts: butyl acetate 8-12 parts, dimethyl disulfide 5-9 parts, 2-acetylthiazole 4-7 parts, pyridine 2-5 parts, furfural 6-10 parts, 2-pentyl furan 3-8 parts, alcohol compounds 7-11 parts, ketone compounds 9-14 parts, aldehyde compounds 6-11 parts and pyrazine compounds 8-13 parts.

[0006] In some embodiments of the application, the alcohol compounds are at least one selected from 1-octen-3-ol, n-hexanol and n-octanol.

[0007] In some embodiments of the application, the ketone compounds are at least one selected from 3-hydroxy-2-butanone and 2,3-butanedione.

[0008] In some embodiments of the application, the aldehyde compounds are at least one selected from pentanal, hexanal, octanal, nonanal and decanal.

[0009] In some embodiments of the application, the pyrazine compounds are at least one selected from pyrazine, 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine.

[0010] In some embodiments of the present application, the crab flavor further comprises 160-200 parts of propylene glycol.

[0011] Another object of the present application is to provide a preparation method of the crab flavor, comprising the following steps:

[0012] The ketone compound, the pyrazine compound and the propylene glycol are mixed, heated, stirred, and then the butyl acetate, the dimethyl disulfide, the 2-acetylthiazole, the pyridine, the furfural, the 2-pentyl furan, the alcohol compound and the aldehyde compound are added, mixed uniformly, cooled, and then the crab flavor is obtained.

[0013] In some embodiments of the present application, the heating temperature is 40-60℃, and the heating time is 20-30min.

[0014] Compared with the prior art, the present application has the following beneficial effects:

[0015] The present application adds the alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound to the butyl acetate, the dimethyl disulfide, the 2-acetylthiazole, the pyridine, the furfural and the 2-pentyl furan, and then the crab flavor with rich crab meat aroma, high sweet taste and high crab meat flavor is prepared. DETAILED DESCRIPTION

[0016] In order to enable the personnel in the technical field to better understand the technical solutions in the present application, the technical solutions of the present application will be described clearly and completely in combination with the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by the personnel in the field without creative labor should belong to the protection scope of the present application.

[0017] Embodiment 1

[0018] The present embodiment provides a crab flavor, and the specific preparation steps are as follows:

[0019] According to the mass parts, 14 parts of 3-hydroxy-2-butanone, 13 parts of 2,3,5-trimethylpyrazine and 160 parts of propylene glycol are mixed, heated at 40-60℃ for 20-30min, stirred, 8 parts of butyl acetate, 9 parts of dimethyl disulfide, 4 parts of 2-acetylthiazole, 5 parts of pyridine, 6 parts of furfural, 8 parts of 2-pentyl furan, 7 parts of 1-octene-3-ol and 6 parts of hexanal are added, mixed uniformly, cooled, and then the crab flavor is obtained.

[0020] Embodiment 2

[0021] The present embodiment provides a crab flavor, and the specific preparation steps are as follows:

[0022] By mass parts, 3-hydroxy-2-butanone 9 parts, 2,3,5-trimethylpyrazine 8 parts and propylene glycol 200 parts are mixed, heated at 40~60℃ for 20~30min, stirred, butyl acetate 12 parts, dimethyl disulfide 5 parts, 2-acetylthiazole 7 parts, pyridine 2 parts, furfural 10 parts, 2-pentyl furan 3 parts, 1-octene-3-ol 11 parts and hexanal 11 parts are added, mixed uniformly, cooled, and crab flavor is obtained.

[0023] Example 3

[0024] This embodiment provides a crab flavor, and the specific preparation steps are as follows:

[0025] By mass parts, 3-hydroxy-2-butanone 9 parts, 2,3,5-trimethylpyrazine 8 parts and propylene glycol 200 parts are mixed, heated at 40~60℃ for 20~30min, stirred, butyl acetate 12 parts, dimethyl disulfide 5 parts, 2-acetylthiazole 7 parts, pyridine 2 parts, furfural 10 parts, 2-pentyl furan 3 parts, 1-octene-3-ol 11 parts and hexanal 11 parts are added, mixed uniformly, cooled, and crab flavor is obtained.

[0026] Example 4

[0027] This embodiment provides a crab flavor, and the difference from example 3 is only that 1-octene-3-ol is replaced by n-hexanol, and the specific preparation steps are as follows:

[0028] By mass parts, 3-hydroxy-2-butanone 9 parts, 2,3,5-trimethylpyrazine 8 parts and propylene glycol 200 parts are mixed, heated at 40~60℃ for 20~30min, stirred, butyl acetate 12 parts, dimethyl disulfide 5 parts, 2-acetylthiazole 7 parts, pyridine 2 parts, furfural 10 parts, 2-pentyl furan 3 parts, 1-octene-3-ol 11 parts and hexanal 11 parts are added, mixed uniformly, cooled, and crab flavor is obtained.

[0029] Example 5

[0030] This embodiment provides a crab flavor, and the difference from example 3 is only that 1-octene-3-ol is replaced by n-hexanol, and the specific preparation steps are as follows:

[0031] By mass parts, 3-hydroxy-2-butanone 9 parts, 2,3,5-trimethylpyrazine 8 parts and propylene glycol 200 parts are mixed, heated at 40~60℃ for 20~30min, stirred, butyl acetate 12 parts, dimethyl disulfide 5 parts, 2-acetylthiazole 7 parts, pyridine 2 parts, furfural 10 parts, 2-pentyl furan 3 parts, 1-octene-3-ol 11 parts and hexanal 11 parts are added, mixed uniformly, cooled, and crab flavor is obtained.

[0032] Example 6

[0033] The present example provides a crab flavor, which is different from example 3 only in that 3-hydroxy-2-butanone is replaced by 2,3-butanedione, and the specific preparation steps are as follows:

[0034] According to mass fraction, 2,3-butanedione 11 parts, 2,3,5-trimethylpyrazine 11 parts and propylene glycol 180 parts are mixed, heated at 40-60℃ for 20-30min, stirred, butyl acetate 10 parts, dimethyl disulfide 8 parts, 2-acetylthiazole 5 parts, pyridine 3 parts, furfural 8 parts, 2-pentylfuran 5 parts, 1-octen-3-ol 9 parts and hexanal 9 parts are added, mixed uniformly, cooled, and the crab flavor is obtained.

[0035] Example 7

[0036] The present example provides a crab flavor, which is different from example 3 only in that hexanal is replaced by decanal, and the specific preparation steps are as follows:

[0037] According to mass fraction, 3-hydroxy-2-butanone 11 parts, 2,3,5-trimethylpyrazine 11 parts and propylene glycol 180 parts are mixed, heated at 40-60℃ for 20-30min, stirred, butyl acetate 10 parts, dimethyl disulfide 8 parts, 2-acetylthiazole 5 parts, pyridine 3 parts, furfural 8 parts, 2-pentylfuran 5 parts, 1-octen-3-ol 9 parts and decanal 9 parts are added, mixed uniformly, cooled, and the crab flavor is obtained.

[0038] Example 8

[0039] The present example provides a crab flavor, which is different from example 3 only in that 2,3,5-trimethylpyrazine is replaced by pyrazine, and the specific preparation steps are as follows:

[0040] According to mass fraction, 3-hydroxy-2-butanone 11 parts, pyrazine 11 parts and propylene glycol 180 parts are mixed, heated at 40-60℃ for 20-30min, stirred, butyl acetate 10 parts, dimethyl disulfide 8 parts, 2-acetylthiazole 5 parts, pyridine 3 parts, furfural 8 parts, 2-pentylfuran 5 parts, 1-octen-3-ol 9 parts and hexanal 9 parts are added, mixed uniformly, cooled, and the crab flavor is obtained.

[0041] Example 9

[0042] The present example provides a crab flavor, which is different from example 3 only in that 2,3,5-trimethylpyrazine is replaced by 2,5-dimethylpyrazine, and the specific preparation steps are as follows:

[0043] By mass parts, 3-hydroxy-2-butanone 11 parts, 2, 5-dimethylpyrazine 11 parts and propylene glycol 180 parts are mixed, heated at 40~60℃ for 20~30min, stirred, butyl acetate 10 parts, dimethyl disulfide 8 parts, 2-acetylthiazole 5 parts, pyridine 3 parts, furfural 8 parts, 2-pentyl furan 5 parts, 1-octene-3-ol 9 parts and hexanal 9 parts are added, mixed uniformly, cooled, and crab flavor is obtained.

[0044] Sensory evaluation:

[0045] 15 sensory evaluation personnel, each of which tastes and evaluates the crab flavor prepared by examples 1~9, wherein 10 points is crab meat aroma, 0 points is no crab meat aroma, 10 points is high sweet taste, 0 points is no sweet taste, 10 points is high crab meat taste, 0 points is no crab meat taste, the evaluation is averaged, the time interval of adjacent two evaluations of each person is not less than 30min, and the tasting result is shown in table 1.

[0046] Table 1. Sensory evaluation.

[0047] Crab flavour Crab aroma (points) Fresh sweet taste (points) Crab meat taste authenticity (points) Example 1 9.8 9.5 9.7 Example 2 9.7 9.4 9.8 Example 3 9.6 9.6 9.5 Example 4 9.0 9.6 8.2 Example 5 7.9 7.7 8.0 Example 6 8.1 9.5 9.6 Example 7 8.4 9.3 7.9 Example 8 7.7 7.8 9.3 Example 9 9.1 7.5 9.4

[0048] From table 1, it can be seen that the crab flavor prepared by examples 1~9 of the present application has rich crab meat aroma, high sweet taste and high crab meat taste.

[0049] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit them, although the present application has been described in detail by comparing the above examples, those skilled in the art should understand that the specific embodiments of the present application can be modified or replaced by the skilled person after reading the present application, but these modifications or changes are still within the scope of the present application. The claims of the present application.

Claims

1. A crab flavoring, characterized in that, The raw materials include the following parts by weight: 8-12 parts butyl acetate, 5-9 parts dimethyl disulfide, 4-7 parts 2-acetylthiazole, 2-5 parts pyridine, 6-10 parts furfural, 3-8 parts 2-pentylfuran, 7-11 parts alcohols, 9-14 parts ketones, 6-11 parts aldehydes, and 8-13 parts pyrazines.

2. The crab flavoring as described in claim 1, characterized in that, The alcohol compound is selected from at least one of 1-octen-3-ol, n-hexanol, and n-octanol.

3. The crab flavoring as described in claim 1, characterized in that, The ketone compound is selected from at least one of 3-hydroxy-2-butanone and 2,3-butanedione.

4. The crab flavoring as described in claim 3, characterized in that, The aldehyde compound is selected from at least one of pentanal, hexanal, octanal, nonanal, and decanal.

5. The crab flavoring as described in claim 4, characterized in that, The pyrazine compound is selected from at least one of pyrazine, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine.

6. The crab flavoring as described in claim 1, characterized in that, It also includes 160-200 parts of propylene glycol.

7. A method for preparing crab flavoring according to any one of claims 1 to 6, characterized in that, Includes the following steps: Ketone compounds, pyrazine compounds, and propylene glycol are mixed, heated, and stirred. Butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural, 2-pentylfuran, alcohols, and aldehydes are added, mixed evenly, and cooled to obtain crab flavoring.

8. The method for preparing crab flavoring as described in claim 7, characterized in that, The heating temperature is 40~60℃, and the time is 20~30min.