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Blended chicken aqueous essence and preparation method thereof

A blending and flavoring technology, which is applied in the field of food flavorings, to achieve good aroma, good flavoring effect, and good aroma and flavor stability

Inactive Publication Date: 2014-08-06
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended chicken water-like essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the problem of the stability and fragrance retention of chicken water-like essence in leisure bean products. heat resistance problem

Method used

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  • Blended chicken aqueous essence and preparation method thereof
  • Blended chicken aqueous essence and preparation method thereof
  • Blended chicken aqueous essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw material formula is shown in Table 1:

[0023]

[0024]

[0025] The method for preparing the above-mentioned chicken water-like flavor includes the following steps:

[0026] Dilute the monomer raw materials from items 1 to 22 except for item 23 of propylene glycol in Table 1 with propylene glycol to their respective mass concentrations in Table 1. After the dilution is completed, add the weight percentage of each diluent as described in Table 1 Combine, and finally use propylene glycol as a solvent to mix 100% to obtain the finished flavor.

Embodiment 2

[0028] The raw material formula is shown in Table 2:

[0029]

[0030]

[0031] The method for preparing the above-mentioned chicken water-like flavor includes the following steps:

[0032] Dilute the monomer raw materials from items 1 to 22 in Table 2 except for item 23 propylene glycol with propylene glycol to their respective mass concentrations in Table 2. After the dilution is completed, add the weight percentage of each diluent as described in Table 2 Combine, and finally use propylene glycol as a solvent to mix 100% to obtain the finished flavor.

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Abstract

The invention relates to a blended chicken aqueous essence and a preparation method thereof. The preparation method of the essence comprises the following steps of diluting 2-methyl-3-furathiol, bi (2-methyl-3-furathiol), trans, trans-2,4-decadienal, furanone, trans, trans-2,4-heptadienal, trans, trans-2,4-nonadienaldehyde, 2,3,5-trimethylpyrazine, 1-octylene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl-thiazole, 2,3-dimethylpyrazine, cold-compacting ginger oil, distilled ginger oil, anise oil, cinnamon oil, geranium oil, 3-sulfydryl-2-butanol, myristica oil, 2-acetylthiazole, ethyl maltol, methyl cyclopentene alcohol ketone and soy fouranone to be stipulated mass concentration through propylene glycol; mixing; and finally, using propylene glycol to be as solvent to be proportioned to 100 percent so as to prepare an essence finished product. The blended chicken aqueous essence has lifelike flavor and mellow aroma and can keep fragrance lasting.

Description

Technical field [0001] The invention relates to a flavor for food, in particular to a blended chicken water-like flavor and a preparation method thereof. Background technique [0002] In the current society, people’s life rhythm is getting faster and faster, and their living habits are constantly changing. In addition to daily life, more and more people are also interested in products other than normal diet and are interested in snack foods. The consumption power of the company is increasing rapidly, and it is increasingly pursuing nutrition in addition to the focus on delicious food. For example, leisure soy foods are more and more consumed for their unique taste, exquisite packaging, and better nutritional value. As the current leisure soy products are shifting from traditional production to modern production, with the extension of the shelf life of these products, in order to make the aroma and fragrance of these products maintain the aroma and fragrance of new products during...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤
Owner TIANJIN CHUNFA BIO TECH GRP
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