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Tomato base and micro-encapsulated embedded tomato essence

A technology of microcapsule and tomato, which is applied to food ingredients as taste improver, oil-containing food ingredients, food drying, etc., can solve the problems of low encapsulation rate, etc., and achieve the effect of overcoming strong volatility, uniform encapsulation and slow release. Good results

Inactive Publication Date: 2017-05-10
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, spray drying is the most widely used, which has the advantages of large embedding volume and large production capacity, but also has the disadvantage of low embedding rate.

Method used

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  • Tomato base and micro-encapsulated embedded tomato essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one tomato base

[0024] The tomato base is composed of the following components in mass percentage: ethyl maltol 1.0%, furanone 1.5%, 3-methylthiopropanal 0.1%, 2-isobutylthiazole 0.04%, leaf alcohol 0.02%, eugenol 0.1%, Turkelenone 0.2%, Caprylic Acid 0.2%, Acetic Acid 0.3%, Capric Acid 0.1%, Isovaleric Acid 0.6%, Phenylethyl Alcohol 3.0%, Dimethyl Sulfide 1.6%, Ethyl Butyrate 0.2%, Capric Acid Ethyl ester 0.4%, cinnamaldehyde 0.4%, 4-methylthio-2-butanone 0.04%, linalool 0.05%, trans-2-hexenal 0.02%, phyllyl acetate 0.5%, geranyl acetone 0.05%, 0.3% phyllyl butyrate, 0.03% geranyl butyrate, 0.6% phyllyl lactic acid, 0.12% phyllyl formate, 0.08% ethyl ionone, 0.05% oxylinalool, methylcyclo Pentenolone 0.4%, soybean salad oil 88.0%.

[0025] The preparation method of tomato base: weigh ethyl maltol, furanone, 3-methylthiopropanal, 2-isobutylthiazole, leaf alcohol, eugenol, turkenone, caprylic acid, acetic acid, capric acid, iso Valeric Acid, Phenylethyl A...

Embodiment 2

[0026] Embodiment 2 Tomato fragrance base

[0027]The tomato base is composed of the following components in mass percentage: ethyl maltol 1.0%, furanone 1.5%, 3-methylthiopropanal 0.1%, 2-isobutylthiazole 0.04%, leaf alcohol 0.02%, eugenol 0.1%, Turkelenone 0.2%, Caprylic Acid 0.2%, Acetic Acid 0.3%, Capric Acid 0.1%, Isovaleric Acid 0.6%, Phenylethyl Alcohol 3.0%, Dimethyl Sulfide 1.6%, Ethyl Butyrate 0.2%, Capric Acid Ethyl ester 0.4%, cinnamaldehyde 0.4%, 4-methylthio-2-butanone 0.04%, linalool 0.1%, trans-2-hexenal 0.02%, phyllyl acetate 0.5%, geranyl acetone 0.05%, 0.3% phyllyl butyrate, 0.03% geranyl butyrate, 0.6% phyllyl lactic acid, 0.12% phyllyl formate, 0.08% ethyl ionone, 0.05% oxylinalool, methylcyclo Pentenolone 0.4%, soybean salad oil 88.0%.

[0028] The difference between embodiment two and embodiment one is: do not contain ethyl ionone, oxylinalool and methylcyclopentenol ketone, furanone increases to 1.9%, geranyl acetone increases to 0.13%, linalool incre...

Embodiment 3

[0030] Embodiment 3 Tomato Flavor Base

[0031] The tomato base is composed of the following components in mass percentage: ethyl maltol 1.2%, furanone 1.2%, 3-methylthiopropanal 0.1%, 2-isobutylthiazole 0.05%, leaf alcohol 0.04%, eugenol 0.1%, Turkelenone 0.15%, Caprylic Acid 0.3%, Acetic Acid 0.2%, Capric Acid 0.12%, Isovaleric Acid 0.5%, Phenylethyl Alcohol 2.8%, Dimethyl Sulfide 1.4%, Ethyl Butyrate 0.3%, Capric Acid Ethyl ester 0.3%, cinnamaldehyde 0.3%, 4-methylthio-2-butanone 0.04%, linalool 0.04%, trans-2-hexenal 0.04%, phyllyl acetate 0.8%, geranyl acetone 0.04%, 0.4% phyllyl butyrate, 0.05% geranyl butyrate, 0.4% phyllyl lactic acid, 0.1% phyllyl formate, 0.08% ethyl ionone, 0.05% oxylinalool, methyl ring Pentenolone 0.4%, Glyceryl Caprylate 88.5%.

[0032] The preparation method of tomato fragrance base: with embodiment one.

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Abstract

The invention provides a tomato base, belongs to the technical field of edible essence, and further provides micro-encapsulated embedded tomato essence. The tomato base comprises ethyl maltol, furanone, 3-methylthiopropanal, 2-isobutylthiazole, leaf alcohol, eugenol, damascenone, caprylic acid, acetic acid, decanoic acid, isovaleric acid, phenethyl alcohol, dimethyl sulfide, ethyl butyrate, ethyl caprate, cinnamaldehyde, 4-methylthio-2-butanone, linalool, trans-2-hexenal, cis-3-hexenyl acetate, geranylacetone, cis-3-hexenyl butyrate, geranyl butyrate and the like. The tomato base and the micro-encapsulated embedded tomato essence have the advantages that the tomato base is good in integral coordination, and harmonious and mellow tomato aroma can be formed by the tomato base and is similar to natural tomato aroma; the micro-encapsulated embedded tomato essence is good in stability and heat resistance and is uniformly embedded, and the like.

Description

technical field [0001] The invention belongs to the technical field of food flavors, in particular to a tomato flavor base and microcapsule-embedded tomato flavors. Background technique [0002] Flavors are closely related to human life and are widely used in food, daily chemical and pharmaceutical fields. Although the amount of essence used in the product is low, it plays a very important role in the quality of the product, and is called the "soul" of the fragranced product. [0003] Tomato flavor is one of the most popular snack food flavors in the world. Tomato flavor is widely used in snack food seasonings such as compound potato chips, fresh-cut potato chips, extruded puffed food and flavored baked biscuits. Tomato flavor has an important role in the modern processed food industry. Very big market. At present, most of the existing tomato flavors are liquid flavors formulated with edible spices as raw materials. Most of the ingredients are volatile and are easily sensi...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23P10/30
CPCA23V2002/00A23V2200/16A23V2250/18A23V2250/5118A23V2250/5028A23V2250/5488A23V2250/5114A23V2250/5086A23V2250/5026A23V2250/51082A23V2300/10
Inventor 王延平
Owner ZENGCHENG HANDYWARE SEASONING
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