Fishy flavor agent for feed and preparation method of fishy flavor agent
A technology for flavoring agent and fishy fragrance, which is applied to the field of fishy fragrance flavoring agent and its preparation, can solve problems such as resource waste, and achieve the effects of solving waste, simple and easy preparation process and easy procurement.
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[0017] The preparation method of above-mentioned fishy flavor flavor agent is:
[0018] A. Preparation of fishy smell reactants: a. After colloidal grinding of meat wastes (artificially raised animals including pigs, cattle, chickens, and fish wastes), add 0.1% hydrolytic protease and 0.2% flavor protease according to their mass , after enzymatic hydrolysis at 55°C for 4 hours, the temperature was raised to 100°C to inactivate the enzyme for 30 minutes to obtain an enzymatic hydrolysis solution; b. Add 85% of the enzymatic hydrolysis solution, 2% arabinose, and 1 %, 5% yeast extract, 0.5% thiamine, 1% glutamic acid, 0.5% methionine, 2.5% arginine and 2.5% salt, react at 100°C for 2 hours, and get a fishy smell reaction product after cooling;
[0019] B. Mix furanone, ethyl maltol and glycerol triacetate in a stainless steel container, stir until completely dissolved, then add other liquid fragrances, and then fully stir to complete the preparation.
[0020] After repeated scr...
Embodiment 1
[0022] Betaine 1%; Trimethylamine 1%; 2-Methyl-3-Mercaptofuran 0.1%; Tetrahydropyrrole 0.3%; Hexahydropyridine 0.3%; Phenylethylamine 0.8%; 2-acetylpyridine 0.03%; Furanone 0.4%; ethyl maltol 1%; 2-acetylpyrazine 1.5%; 2,3,5-trimethylpyrazine 1.5%; 3-methylthiopropanal 0.5%; fishy smell reactant 40%; Triacetin 51.57%.
[0023] The preparation process of the above-mentioned fishy flavoring agent: take pig and chicken waste (including bones, viscera, etc.) Inactivate the enzyme at 100°C for 30 minutes to obtain the enzymatic solution; add 85% of the enzymatic solution, 2% arabinose, 1% L-cysteine hydrochloride, 5% yeast extract, and thiamine to the reaction kettle 0.5%, glutamic acid 1%, methionine 0.5%, arginine 2.5% and salt 2.5% were reacted at 100°C for 2 hours, and the fishy smell reactant was obtained after cooling; furanone, ethyl maltol and The glycerin triacetate is mixed and stirred until it is completely dissolved, then other liquid spices are added, and the prepa...
Embodiment 2
[0028] Betaine 1.5%; Trimethylamine 3%; 2-Methyl-3-Mercaptofuran 1%; Tetrahydropyrrole 0.5%; Hexahydropyridine 0.5%; Phenylethylamine 1%; 2-acetylpyridine 0.5%; Furanone 0.5%; ethyl maltol 2%; 2-acetylpyrazine 2%; 2,3,5-trimethylpyrazine 2%; 3-methylthiopropionaldehyde 1%; fishy smell reactant 50%; Glyceryl triacetate 34.5%.
[0029] The preparation process of the above-mentioned astringent flavoring agent: take cattle, fish, chicken waste (including bones, viscera, etc.) Heat up to 100°C to inactivate the enzyme for 30 minutes to obtain the enzymatic hydrolysis solution. Add 85% of enzymatic solution, 2% of arabinose, 1% of L-cysteine hydrochloride, 5% of yeast extract, 0.5% of thiamine, 1% of glutamic acid, and 0.5% of methionine into the reaction kettle in sequence %, 2.5% arginine, 2.5% salt, react at 100°C for 2 hours, and get a fishy smell reaction product after cooling; first mix furanone, ethyl maltol and glyceryl triacetate in a stainless steel container, and stir...
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