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Novel rapeseed oil flavor enhancer and application method thereof in preparation of concentrated-fragrance rapeseed oil

An application method and technology of rapeseed oil, applied in the fields of application, food preparation, edible oil/fat, etc., can solve the problems of difficult standardized preparation, unstable product quality, and shortage of fragrant oil products, and achieve convenient preparation and simple processing Effect

Inactive Publication Date: 2014-07-16
NANJING LONGSHENG VEGETABLE OIL & FAT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This makes it difficult to standardize the preparation of the process, resulting in unstable product quality in the existing aroma oil market. At the same time, because most oil factories cannot master this key technology, they cannot produce aroma oil that meets the quality standards. , It has also become one of the reasons why the supply of aromatic oil products is in short supply today
The existence of these problems has seriously hindered the expansion of the preparation scale of aroma oil and the improvement of output, so it is necessary to change the aroma production process of aroma oil and develop the new aroma technology of aroma oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The raw materials and their weight percentages in the new rapeseed oil flavoring agent are: 20% of 2,5-dimethylpyrazine, 25% of hydroxyacetone, 15% of 2-methylpyrazine, 15% of isovaleraldehyde, Hexanal 5%, 2,3,5-trimethylpyrazine 3%, furfuryl alcohol 3%, 2-methyl-5-ethylpyrazine 2%, 1-methyl-4-cyclohexene 2%, 2-heptenal 3%, 2-methylbutanal 3%, 2-acetylthiophene 1.5%, 3-phenylfuran 1%, 2-acetylpyrrole 0.5%, 2-acetylpyridine 1%; this A new type of rapeseed oil flavor enhancer weighs the components according to the proportion, mixes, stirs, cans and seals. Add 2 grams of novel rapeseed oil flavoring agent to 100 kilograms of rapeseed oil to make fragrant rapeseed oil.

Embodiment 2

[0010] The raw materials and their weight percentages in the new rapeseed oil flavoring agent are: 30% of 2,5-dimethylpyrazine, 15% of hydroxyacetone, 11% of 2-methylpyrazine, 12% of isovaleraldehyde, Hexanal 8%, 2,3,5-trimethylpyrazine 4%, furfuryl alcohol 4%, 2-methyl-5-ethylpyrazine 3%, 1-methyl-4-cyclohexene 2%, 2-heptenal 3%, 2-methylbutanal 3%, 2-acetylthiophene 2.5%, 3-phenylfuran 1%, 2-acetylpyrrole 0.5%, 2-acetylpyridine 1%; A new type of rapeseed oil flavor enhancer weighs the components according to the proportion, mixes, stirs, cans and seals. Add 5 grams of novel rapeseed oil flavoring agent to 100 kilograms of rapeseed oil to make fragrant rapeseed oil.

Embodiment 3

[0012] The raw materials and their weight percentages in the new rapeseed oil flavoring agent are: 25% of 2,5-dimethylpyrazine, 22.5% of hydroxyacetone, 13% of 2-methylpyrazine, 10% of isovaleraldehyde, Hexanal 7%, 2,3,5-trimethylpyrazine 5%, furfuryl alcohol 5%, 2-methyl-5-ethylpyrazine 2.5%, 1-methyl-4-cyclohexene 3%, 2-heptenal 2%, 2-methylbutanal 2%, 2-acetylthiophene 1%, 3-phenylfuran 2%, 2-acetylpyrrole 0.5%, 2-acetylpyridine 0.5%; this A new type of rapeseed oil flavor enhancer weighs the components according to the proportion, mixes, stirs, cans and seals. Add 2 grams of novel rapeseed oil flavoring agent to 100 kilograms of rapeseed oil to make fragrant rapeseed oil.

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Abstract

The invention relates to a novel rapeseed oil flavor enhancer and an application method thereof in preparation of a concentrated-fragrance rapeseed oil, and belongs to the field of edible oil processing technology. The invention discloses the rapeseed oil flavor enhancer. With 2,5-dimethylpyrazine, hydroxyl acetone, 2-methylpyrazine, isovaleraldehyde, hexaldehyde, 2,3,5-trimethylpyrazine, furfuryl alcohol, 2-methyl-5-ethylpyrazine, 1-methyl-4-cyclohexene, 2-heptenal, 2-methylbutyraldehyde, 2-acetylthiophene, 3-phenyl furan, 2-acetylpyrrole and 2-acetylpyridine as raw materials, the rapeseed oil flavor enhancer is formed through mixing, stirring and canning. The concentrated-fragrance rapeseed oil is prepared by directly adding the novel rapeseed oil flavor enhancer into a rapeseed oil.

Description

technical field [0001] The invention relates to a novel rapeseed oil flavor enhancer and its application method in the preparation of fragrant rapeseed oil, which belongs to the technical field of edible oil processing. Background technique [0002] my country is a big country rich in aromatic oil. In the traditional production process of aromatic oil, there is a process of frying seeds at high temperature, and the flavor substances of aromatic oil are mainly formed in this process. During high-temperature steaming and frying of oil plants, the physical and chemical reactions of proteins, reducing sugars, and lipids are the key to the formation of aroma oil flavors, but this key process is difficult to achieve. First of all, the high-temperature steaming and frying process of the traditional technology will cause serious denaturation of the oil protein due to the long steaming time and high temperature. - The decline of the nutritional value of the meal will bring difficult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23D9/04A23L27/20
CPCA23D9/04A23L27/205
Inventor 徐亮刘元法李进伟陈洪建方云
Owner NANJING LONGSHENG VEGETABLE OIL & FAT
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