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Soysauce-like essence

A sauce-flavor and essence technology, applied in application, food preparation, food science and other directions, can solve the problem that sauce-flavor essence has not been reported in literature yet.

Inactive Publication Date: 2012-07-25
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the focus of people's research is mainly on the analysis of the volatile aroma components in various sauces, and the research on the sauce-flavored essence has not been reported in the literature in China.

Method used

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  • Soysauce-like essence
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  • Soysauce-like essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Sauce-flavored essence formula 1: (total 100g)

[0030] The green fragrance comprises the following components:

[0031] Hexanal 0.16g

[0032] Nonanal 0.08g

[0033] Benzaldehyde 0.05

[0034] The fruity fragrance includes the following components:

[0035]

[0036] Described sweet fragrance comprises following component:

[0037] 2-Undecone 0.06g

[0038] Eugenol 0.07g

[0039] 3-Hydroxy-2-butanone 0.10g

[0040] Described sour fragrance spice comprises following component:

[0041] Acetic acid 0.06g

[0042] Valeric acid 0.05g

[0043] The roasted flavoring includes the following components:

[0044]

[0045] The sauce-flavored spice comprises the following components:

[0046]

[0047]

[0048] Described solvent comprises following component, by weight percentage:

[0049] HVP liquid 10.00g

[0050] Propylene glycol added to 100%

[0051] Evaluation: The above-mentioned sauce-flavor flavor has a full and long-lasting sauce aroma, a harmonio...

Embodiment 2

[0053] Sauce-flavored essence formula 2: (total 100g)

[0054] The green fragrance comprises the following components:

[0055] Hexanal 0.06g

[0056] Nonanal 0.07g

[0057] Benzaldehyde 0.06g

[0058] The fruity fragrance includes the following components:

[0059]

[0060] Described sweet fragrance comprises following component:

[0061] 2-Undecone 0.07g

[0062] Eugenol 0.11g

[0063] 3-Hydroxy-2-butanone 0.02g

[0064] Described sour fragrance spice comprises following component:

[0065] Acetic acid 0.06g

[0066] Valeric acid 0.10g

[0067] The roasted flavoring includes the following components:

[0068]

[0069]

[0070] The sauce-flavored spice comprises the following components:

[0071]

[0072] Described solvent comprises following component, by weight percentage:

[0073] HVP liquid 12.00g

[0074] Propylene glycol added to 100%

[0075] Evaluation: The sauce with the above-mentioned sauce-flavored flavor has a strong aroma and a prominen...

Embodiment 3

[0077] Sauce-flavored essence formula three: (total 100g)

[0078] The green fragrance comprises the following components:

[0079] Hexanal 0.08g

[0080] Nonanal 0.14g

[0081] Benzaldehyde 0.06g

[0082] The fruity fragrance includes the following components:

[0083]

[0084] Described sweet fragrance comprises following component:

[0085] 2-Undecone 0.08g

[0086] Eugenol 0.11g

[0087] 3-Hydroxy-2-butanone 0.03g

[0088] Described sour fragrance spice comprises following component:

[0089] Acetic acid 0.10g

[0090] Valeric acid 0.05g

[0091]The roasted flavoring includes the following components:

[0092]

[0093] The sauce-flavored spice comprises the following components:

[0094]

[0095] Described solvent comprises following component, by weight percentage:

[0096] HVP liquid 12.50g

[0097] Propylene glycol added to 100%

[0098] Evaluation: The characteristic sauce aroma of the above-mentioned sauce-flavored flavor is obvious, and the aro...

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Abstract

The invention provides a preparation method of a soysauce-like essence. The soysauce-like essence comprises faint scent spice, fruity spice, sweet spice, acid spice, baking spice, soysauce-like spice and solvents, wherein the faint scent spice comprises hexanal, nonanal and benzaldehyde; the fruity spice comprises ethyl acetate, isoamyl acetate, ethyl isovalerate and the like; the fruity spice comoprises 2-undecanone, eugenol and 3-hydroxy-2-butanone; the acid spice comprises acetic acid and valeric acid; the baking spice comprises methyl pyrazine, furfuryl alcohol and the like; the soysauce-like spice comprises 3-methylthiopropanal, 3-methylthio propanol and the like; and the solvents are propylene glycol and HVP fluid.

Description

technical field [0001] The invention relates to an essence for food, more specifically a sauce-flavored essence used for seasoning or flavoring dishes. Background technique [0002] With the increase in the variety of compound sauces and the improvement of people's living standards, the aroma of sauces is becoming more and more popular, such as noodles with sauce, mutton with sauce, diced chicken with sauce, etc., but affected by the processing technology, the aroma of sauce in these foods All have different degrees of loss, resulting in a decline in its flavor quality. Therefore, to keep the sauce-flavor flavor of these foods, they must be regulated and controlled, and the research and development of sauce-flavor essence has become an urgent problem to be solved. At present, the focus of people's research is mainly on the analysis of the volatile aroma components in various sauces, but the research on sauce-flavored essences has not been reported in the literature in China...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 刘玉平苗志伟陈海涛黄明泉孙宝国
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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