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Black soybean milk flavor and preparation method and application thereof

A technology for black soybean milk and essence, which is applied in the fields of application, food preparation, food science, etc., can solve the problems such as the preparation method of black soybean milk essence, complex processing technology, loss of aroma, etc. that have not been seen, and achieve soft aroma, high fidelity, enhanced effect of taste

Inactive Publication Date: 2010-02-24
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

However, the processing technology of black bean beverage is complicated, and a little carelessness will cause a change in flavor, and the aroma will be lost during the heating process, so there is an urgent need for essence to enhance the aroma and coordinate the taste
But do not see the relevant report of black soybean milk essence preparation method at present both at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The isovaleraldehyde 0.01g, original alcohol 0.001g, isoamyl alcohol 0.001g, hexanal 0.1g, 2-methylpyrazine 0.001g, furfural 0.0015g, trans-2-hexenal 0.007g, furfuryl alcohol 0.001g, Hexanol 0.02g, 2-heptanone 0.006g, heptaldehyde 0.004g, 2-acetylfuran 0.001g, 2,5-dimethylpyrazine 0.001g, 2,3-dimethylpyrazine 0.001g, reverse -2-heptenal 0.002g, 5-methylfurfural 0.002g, benzaldehyde 0.001g, heptanol 0.001g, 1-octene-3-ol 0.001g, 2-pentylfuran 0.01g, octanal 0.001g , 2-acetylthiazole 0.001g, trans-2-octenal 0.002g, octanol 0.001g, nonanal 0.01g, decanal 0.001g, trans, trans-2,4-nonadienal 0.001g, trans 0.002g of -2-decenal, 0.001g of 2-undecenal, 0.02g of trans, trans-2,4-decadienal, 0.001g of trans-2-undecenal, and 99.6g of propylene glycol. Pour it into a sealed tank and let it stand and mature for 15 days, and then distribute it to obtain black soybean milk flavor.

Embodiment 2

[0047] Mix isovaleraldehyde 0.02g, original alcohol 0.005g, isoamyl alcohol 0.004g, hexanal 0.6g, 2-methylpyrazine 0.003g, furfural 0.004g, trans-2-hexenal 0.01g, furfural 0.004g, 0.06g of hexanol, 0.01g of 2-heptanone, 0.01g of heptaldehyde, 0.003g of 2-acetylfuran, 0.004g of 2,5-dimethylpyrazine, 0.004g of 2,3-dimethylpyrazine, reverse -2-heptenal 0.008g, 5-methylfurfural 0.006g, benzaldehyde 0.003g, heptanol 0.003g, 1-octene-3-ol 0.003g, 2-pentylfuran 0.004g, octanal 0.003g , 2-acetylthiazole 0.003g, trans-2-octenal 0.006g, octanol 0.006g, nonanal 0.04g, decanal 0.003g, trans, trans-2,4-nonadienal 0.003g, trans -2-decenal 0.006g, 2-undecenal 0.003g, trans, trans-2,4-decadienal 0.04g, trans-2-undecenal 0.003g, and propylene glycol 99.2g are mixed and stirred evenly, Pour it into a sealed tank and let it stand and mature for 15 days, and then distribute it to obtain black soybean milk flavor.

Embodiment 3

[0049] The isovaleraldehyde 0.01g, original alcohol 0.003g, isoamyl alcohol 0.002g, hexanal 0.2g, 2-methylpyrazine 0.002g, furfural 0.0025g, trans-2-hexenal 0.009g, furfuryl alcohol 0.003g, Hexanol 0.05g, 2-heptanone 0.008g, heptaldehyde 0.008g, 2-acetylfuran 0.002g, 2,5-dimethylpyrazine 0.001g, 2,3-dimethylpyrazine 0.004g, reverse -2-heptenal 0.005g, 5-methylfurfural 0.004g, benzaldehyde 0.002g, heptanol 0.003g, 1-octene-3-ol 0.002g, 2-pentylfuran 0.006g, octanal 0.002g , 2-acetylthiazole 0.002g, trans-2-octenal 0.005g, octanol 0.004g, nonanal 0.03g, decanal 0.002g, trans, trans-2,4-nonadienal 0.002g, trans -2-decenal 0.004g, 2-undecenal 0.002g, trans, trans-2,4-decadienal 0.03g, trans-2-undecenal 0.002g, and propylene glycol 99.4g are mixed and stirred evenly, Pour it into a sealed tank and let it stand and mature for 15 days, and then distribute it to obtain black soybean milk flavor.

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PUM

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Abstract

The invention discloses a black soybean milk flavor and a preparation method and an application thereof. The flavor comprises isovaleric aldehyde, methyl alcohol, isopentyl alcohol, hexanal, 2-methylpyrazine, furfural, trans-2-hexenal, furfuryl alcohol, hexyl alcohol, 2-heptanone, heptanal, 2-acetylfuran, 2, 5-methylpyrazine, 2, 3-dimethyl pyrazine, trans-2-heptenal, 5-methyl-furfural, benzaldehyde, heptanol, 1-octen-3-alcohol, 2-pentyl-furan, caprylaldehyde, 2-acetyl thiazole, trans-2-octenyl aldehyde, octanol, nonanal, capraldehyde, trans,trans-2,4-nonadienal, trans-2-decenal, 2-undecanone,trans,trans-2,4-heptadienal, trans-2-undecenal and propylene glycol. The method comprises the following steps: evenly mixing the above constituents, stewing and curing for 15 days, subpackaging to obtain the black soybean milk flavor. The flavor has convenient raw materials sources, mild fragrance and high naturalness, and is applied to preparing the beans products, is especially used for preparing black soybean milk beverage, not only can enhance mouthfeel, but also can better cover soil mildewed flavor brought by beans in basic materials.

Description

Technical field [0001] The invention belongs to the field of food, and particularly relates to a black soybean milk flavor and a preparation method and application thereof. Background technique [0002] Black beans are rich in nutrition, rich in protein, potassium, magnesium, calcium, B vitamins and other nutrients, as well as soluble dietary fiber and isoflavones. It has the effects of promoting blood circulation, diuresis, expelling wind, detoxification, and clearing fire. Anti-aging and anti-aging, deeply loved by people. Black soybean milk has the characteristics of high protein and low calorie. Its protein content is as high as 36-40%, rich in 18 kinds of amino acids, 19 kinds of oils, unsaturated fatty acid content is up to 80%, and the absorption rate is up to 95%. In addition to the need for fat, it also has the effect of lowering blood cholesterol. Because black beans basically do not contain cholesterol, only plant sterols, and plant sterols are not absorbed by the bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 及晓东许彩虹
Owner 广州市凯虹香精香料有限公司
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