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Spicy essence

A spice-type, essence technology, applied in the field of essence, can solve the problems of single composition and unrecognized taste by people, etc., and achieve the effect of strong spicy aroma, strong overall aroma and remarkable effect.

Inactive Publication Date: 2009-08-26
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the single composition of the present spicy essence, although it has a good fragrance, its mouthfeel is not widely recognized by people after it is added to condiments or roasted seeds and nuts.
Since the completeness of color and fragrance is a basic evaluation standard for the success of food, the current spicy flavors cannot fully meet the above requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be further described in detail below with reference to the examples, but the embodiments of the present invention are not limited thereto.

[0012] The preparation of the present invention is a conventional weighing and mixing process. The head fragrance is mainly green and sweet, supplemented by angelica; the body fragrance is mainly anise, supplemented by fresh ginger oil; the base fragrance is mainly cinnamon oil. , Supplemented with cloves; BHT is used as an antioxidant; salad oil (spice grade) is used as a solvent.

[0013] In preparation, 23 grams of blended anise oil, 18 grams of blended cinnamon oil, 4 grams of blended ginger oil, 1.3 grams of eugenol, 0.4 grams of nutmeg oil, 0.04 grams of angelica root oil, 2 grams of BHT and 51.26 grams of refined salad oil (Perfume grade) placed in a stirring device and stirred evenly to obtain 100 grams of spicy essence.

[0014] Due to the strong spicy aroma of the present invention, it is sugge...

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PUM

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Abstract

The invention discloses spicy essence. The spicy essence is characterized by being composed of the following components in percentages: 0.3-0.6% of nutmeg oil, 0.03-0.06% of angelica root oil, 20%-25% of formulated star anise oil, 3-5% of formulated ginger oil, 1-3% of an antioxidant BHT, 40-60% of salad oil, 15-20% of formulated cassia oil and 1-2% of eugenol. The spicy essence has the advantages of overall aromatic flavor, strong spicy flavor, significant effect, excellent high temperature resistance and durable flavor, thus being especially suitable for flavoring roasted seeds and nuts such as melon seeds, peanuts and the like and formulated products.

Description

technical field [0001] The invention relates to an essence, in particular to a spicy essence for adding to condiments or roasted seeds and nuts. Background technique [0002] Essence has been widely used and known as an essential flavor enhancer in condiments or roasted seeds and nuts. Since consumers' acceptance of condiments and roasted seeds and nuts depends not only on their taste but also on their aroma, flavor components are an important factor in the success of these foods. Spicy flavor is a kind of flavor, which is widely accepted by people for its unique taste and fragrance. Due to the single composition of the present pungent essence, although it has a good fragrance, its mouthfeel is not widely recognized by people after it is added in condiments or roasted seeds and nuts. Because the completeness of color and fragrance is a basic evaluation standard for the success of food, the current spicy flavor essences cannot fully meet the above requirements. Contents o...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 占志敏
Owner 广州市凯虹香精香料有限公司
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