Liquid seasoning
A flavoring agent and liquid technology, applied in the field of liquid flavoring agents, can solve the problems of damaged refreshing flavor, unpleasant smell of acidic flavoring agents, weakening of sour taste, etc., and achieve the effects of good flavor, enhanced persistence, and low sodium content
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[0126] (1) Test products 1 to 6
[0127] Add salt-reduced soy sauce to a glass sample bottle (capacity 50 mL) so that the sodium content is 3.2%, and the ethanol content is 4% (whole soybean reduced-salt soy sauce, KIKKOMAN), add ethanol (Wako Pure Chemical Industries) according to Table 1 Various flavonoids were added in the indicated compounding amounts, and the lids were closed to prepare test samples 1 to 6 of liquid flavorings.
[0128] Table 1
[0129] tester 1 2 3 4 5 6 Types of flavonoids none Rutin * 1 Rutin sugar adduct * 2 Apigenin * 3 Naringin * 4 Sorghum pigment * 5 Compounding amount of flavonoids (%) 0 0.3 0.5 0.3 2 0.4 fried egg shades A C C A A B evaluate The color tone evaluation of the reference substance is set to A gradually turning dark brown gradually turning dark brown Adding flavonoids is also equal to the control product Adding flavonoids is ...
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