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A kind of deployment type bean paste essence and preparation method thereof

A bean paste essence and blending technology, which is applied in the field of food flavor, can solve the problems of short fragrance retention period and instability, and achieve the effects of low cost, coordinated aroma and realistic flavor.

Active Publication Date: 2018-11-13
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people are affected by many factors such as equipment, environment and technology during the operation process, and the fragrance retention period of the obtained fragrance is short and unstable.

Method used

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  • A kind of deployment type bean paste essence and preparation method thereof
  • A kind of deployment type bean paste essence and preparation method thereof
  • A kind of deployment type bean paste essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A blended bean paste essence is characterized in that, calculated by weight percentage, its composition and content are as follows:

[0015]

[0016]

[0017] Above-mentioned a kind of deployment type bean paste essence, its preparation process specifically comprises the following steps:

[0018] 3-methylthiopropanol, 3-methylthiopropanal, ethyl lactate, ethyl octanoate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, caprylic acid, jasmine Aldehyde, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butanol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5- Trimethylpyrazine, methylcyclopentenolone, and propylene glycol are uniformly mixed to obtain the bean paste essence.

Embodiment 2

[0020] A blended bean paste essence is characterized in that, calculated by weight percentage, its composition and content are as follows:

[0021]

[0022] Above-mentioned a kind of deployment type bean paste essence, its preparation process specifically comprises the following steps:

[0023] 3-methylthiopropanol, 3-methylthiopropanal, ethyl lactate, ethyl octanoate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, caprylic acid, jasmine Aldehyde, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butanol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5- Trimethylpyrazine, methylcyclopentenolone, and propylene glycol are uniformly mixed to obtain the bean paste essence.

Embodiment 3

[0025] A blended bean paste essence is characterized in that, calculated by weight percentage, its composition and content are as follows:

[0026]

[0027] Above-mentioned a kind of deployment type bean paste essence, its preparation process specifically comprises the following steps:

[0028] 3-methylthiopropanol, 3-methylthiopropanal, ethyl lactate, ethyl octanoate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, caprylic acid, jasmine Aldehyde, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butanol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5- Trimethylpyrazine, methylcyclopentenolone, and propylene glycol are uniformly mixed to obtain the bean paste essence.

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PUM

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Abstract

The invention discloses a blended type thick broad-bean sauce essence. The blended type thick broad-bean sauce essence is prepared from 3-methylthio propanol, 3-(methylsulfanyl)propanal, ethyl lactate, ethyl caprylate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, octoic acid, piperonal, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butyl alcohol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, methyl cyclopentenolone and propylene glycol. The invention further provides a preparation method of the blended type thick broad-bean sauce essence. Blending is performed according to the proportion of the formula, and the thick broad-bean sauce essence which is coordinating in aroma, vivid in flavor and mellow is obtained.

Description

technical field [0001] The invention belongs to the field of food flavor and relates to an essence, in particular to a blended bean paste essence and a preparation method thereof. Background technique [0002] Doubanjiang aroma, human beings adopted a traditional method earlier, after pickling the bean paste ingredients, it is an aroma produced by microbial fermentation and enzymatic degradation of sugar molecules. However, people will be affected by many factors such as equipment, environment and technology during the operation process, and the fragrance retention period of the obtained fragrance is short and unstable. Contents of the invention [0003] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a blended bean paste essence, which needs to solve the short and unstable aroma retention period of the bean paste essence in the prior art. technical problems. [0004] The invention provides a kind of blended bean paste es...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2250/022A23V2250/05
Inventor 牛云蔚陈晓梅肖作兵孔佳丽姚征民
Owner SHANGHAI INST OF TECH
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