Crab flavour and process for its preparation

Abstract

The application discloses crab flavor essence and a preparation method thereof. The crab flavor essence 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 compound 7-11 parts, ketone compound 9-14 parts, aldehyde compound 6-11 parts, and pyrazine compound 8-13 parts. The alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound are added into butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural and 2-pentyl furan to prepare the crab flavor essence with rich crab meat aroma, high sweet taste and high crab meat taste.

Description

Technical Field

[0001] This invention belongs to the field of food flavoring technology, and particularly relates to a crab flavoring and its preparation method. Background Technology

[0002] Edible flavorings are a type of food additive made from edible spices and auxiliary materials, used to enhance the flavor of food. Edible flavorings not only improve the quality of food but also enhance its aroma, thereby improving the quality of life and promoting the rapid development of the food industry.

[0003] Crab flavoring is a type of food flavoring and one of the fastest-growing edible flavorings in recent years, widely used in convenience foods and puffed foods. Crab flavoring is generally made from whole crabs, crab offal, or other seafood. These products have a strong crab flavor, but because they contain seafood allergens, they cannot be consumed by people with seafood allergies, limiting their development. Therefore, producing a crab flavoring with a rich crab aroma, high sweetness, and a highly realistic crab flavor has considerable market value. Summary of the Invention

[0004] To address the shortcomings of the existing technology, a crab flavoring is provided. This flavoring is prepared by adding alcohols, ketones, aldehydes, and pyrazines to butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural, and 2-pentylfuran. The result is a crab flavoring with a rich aroma, high sweetness, and highly realistic crab flavor.

[0005] The purpose of this invention is to provide a crab flavoring, comprising the following raw materials in 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.

[0006] In some embodiments of the present invention, the alcohol compound is selected from at least one of 1-octen-3-ol, n-hexanol, and n-octanol.

[0007] In some embodiments of the present invention, the ketone compound is selected from at least one of 3-hydroxy-2-butanone and 2,3-butanedione.

[0008] In some embodiments of the present invention, the aldehyde compound is selected from at least one of pentanal, hexanal, octanal, nonanal, and decanal.

[0009] In some embodiments of the present invention, the pyrazine compound is selected from at least one of pyrazine, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine.

[0010] In some embodiments of the present invention, the crab flavoring further includes 160-200 parts of propylene glycol.

[0011] Another object of the present invention is to provide a method for preparing the crab flavoring, comprising the following steps:

[0012] 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.

[0013] In some embodiments of the present invention, the heating temperature is 40~60°C and the heating time is 20~30 min.

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

[0015] This invention prepares a crab flavoring with a rich aroma, high sweetness, and highly realistic crab flavor by adding alcohols, ketones, aldehydes, and pyrazines to butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural, and 2-pentylfuran. Detailed Implementation

[0016] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.

[0017] Example 1

[0018] This embodiment provides a crab flavoring, 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 20~30 min, 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-pentylfuran, 7 parts of 1-octen-3-ol and 6 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0020] Example 2

[0021] This embodiment provides a crab flavoring, and the specific preparation steps are as follows:

[0022] According to the mass ratio, 9 parts of 3-hydroxy-2-butanone, 8 parts of 2,3,5-trimethylpyrazine and 200 parts of propylene glycol are mixed, heated at 40~60℃ for 20~30 min, stirred, 12 parts of butyl acetate, 5 parts of dimethyl disulfide, 7 parts of 2-acetylthiazole, 2 parts of pyridine, 10 parts of furfural, 3 parts of 2-pentylfuran, 11 parts of 1-octen-3-ol and 11 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0023] Example 3

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

[0025] According to the mass parts, 11 parts of 3-hydroxy-2-butanone, 11 parts of 2,3,5-trimethylpyrazine and 180 parts of propylene glycol are mixed, heated at 40~60℃ for 20~30 min, stirred, 10 parts of butyl acetate, 8 parts of dimethyl disulfide, 5 parts of 2-acetylthiazole, 3 parts of pyridine, 8 parts of furfural, 5 parts of 2-pentylfuran, 9 parts of 1-octen-3-ol and 9 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0026] Example 4

[0027] This embodiment provides a crab flavoring, which differs from Example 3 only in that 1-octen-3-ol is replaced with n-hexanol. The specific preparation steps are as follows:

[0028] According to the mass parts, 11 parts of 3-hydroxy-2-butanone, 11 parts of 2,3,5-trimethylpyrazine and 180 parts of propylene glycol are mixed, heated at 40~60℃ for 20~30 min, stirred, 10 parts of butyl acetate, 8 parts of dimethyl disulfide, 5 parts of 2-acetylthiazole, 3 parts of pyridine, 8 parts of furfural, 5 parts of 2-pentylfuran, 9 parts of n-hexanol and 9 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0029] Example 5

[0030] This embodiment provides a crab flavoring, which differs from Example 3 only in that 1-octen-3-ol is replaced with n-octanol. The specific preparation steps are as follows:

[0031] According to the mass parts, 11 parts of 3-hydroxy-2-butanone, 11 parts of 2,3,5-trimethylpyrazine and 180 parts of propylene glycol are mixed, heated at 40~60℃ for 20~30 min, stirred, 10 parts of butyl acetate, 8 parts of dimethyl disulfide, 5 parts of 2-acetylthiazole, 3 parts of pyridine, 8 parts of furfural, 5 parts of 2-pentylfuran, 9 parts of n-octanol and 9 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0032] Example 6

[0033] This embodiment provides a crab flavoring, which differs from Example 3 only in that 3-hydroxy-2-butanone is replaced with 2,3-butanedione. The specific preparation steps are as follows:

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

[0035] Example 7

[0036] This embodiment provides a crab flavoring, which differs from Example 3 only in that hexanal is replaced with decanal. The specific preparation steps are as follows:

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

[0038] Example 8

[0039] This embodiment provides a crab flavoring, which differs from Example 3 only in that 2,3,5-trimethylpyrazine is replaced with pyrazine. The specific preparation steps are as follows:

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

[0041] Example 9

[0042] This embodiment provides a crab flavoring, which differs from Example 3 only in that 2,3,5-trimethylpyrazine is replaced with 2,5-dimethylpyrazine. The specific preparation steps are as follows:

[0043] According to the mass parts, 11 parts of 3-hydroxy-2-butanone, 11 parts of 2,5-dimethylpyrazine and 180 parts of propylene glycol are mixed, heated at 40~60℃ for 20~30 min, stirred, 10 parts of butyl acetate, 8 parts of dimethyl disulfide, 5 parts of 2-acetylthiazole, 3 parts of pyridine, 8 parts of furfural, 5 parts of 2-pentylfuran, 9 parts of 1-octen-3-ol and 9 parts of hexanal are added, mixed evenly, cooled, and crab flavoring is obtained.

[0044] Sensory evaluation:

[0045] Fifteen sensory evaluators each tasted and evaluated the crab flavorings prepared in Examples 1-9. A score of 10 indicated a strong crab meat aroma, while 0 indicated no crab meat aroma. A score of 10 indicated a high level of sweetness, while 0 indicated no sweetness. A score of 10 indicated a high degree of realism in crab meat flavor, while 0 indicated no realism in crab meat flavor. The average value of the evaluation was taken. The time interval between two consecutive evaluations by each person was no less than 30 minutes. The tasting results are shown in Table 1.

[0046] Table 1. Sensory evaluation.

[0047] 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] As shown in Table 1, the crab flavorings prepared in Examples 1-9 of this invention have a rich crab meat aroma, a high sweetness, and a high degree of realism in crab meat flavor.

[0049] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that after reading this application specification, they can still modify or make equivalent substitutions to the specific implementation of the present invention, but these modifications or changes do not depart from the protection scope of the pending claims of the present invention.

Claims

1. A crab flavoring, characterized in that, It is made from the following raw materials in 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, 8-13 parts pyrazines, and 160-200 parts propylene glycol; The alcohol compound is 1-octen-3-ol; The ketone compound is 3-hydroxy-2-butanone; The aldehyde compound is hexanal; The pyrazine compound is 2,3,5-trimethylpyrazine.

2. A method for preparing the crab flavoring according to claim 1, 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.

3. The method for preparing crab flavoring as described in claim 2, characterized in that, The heating temperature is 40~60℃, and the time is 20~30min.