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Rice dumpling essence and preparation method thereof

A technology for flavor and zongzi, which is applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, food ingredients containing natural extracts, etc. Common seasonings have problems such as single function, to achieve the effect of long-lasting fragrance, rich flavor and taste, and enhance the sense of greed

Inactive Publication Date: 2018-12-07
河南创新研霖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these seasonings are general-purpose, and can be used for various purposes such as cooking and making snacks. However, due to the characteristics of each food, the effect of using general-purpose seasonings is not ideal. The taste of the zongzi made in the end is not very satisfactory.
It is rare to see seasonings specially used for making zongzi in the market, and ordinary seasonings have a single function, which can only be used for seasoning and has no other effects
[0003] At present, there are few reports on the deployment of zongzi essence. The existing technology-related zongzi essence has problems such as natural feeling and lack of fidelity. It is difficult to imitate the natural and realistic fragrance of zongzi leaves.

Method used

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  • Rice dumpling essence and preparation method thereof
  • Rice dumpling essence and preparation method thereof
  • Rice dumpling essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A zongzi essence prepared from the following raw materials in parts by weight: 81.389 parts of Ruo bamboo leaf extract, 0.01 part of methylcyclopentenolone, 0.05 part of 5,6,7,8-tetrahydroquinoxaline, 2 -0.05 parts of acetylpyridine, 0.1 parts of 2,3-dimethylpyrazine, 2 parts of 2-acetylpyrazine, 10 parts of ethyl maltol, 0.001 parts of cis-4-heptenal, ethyl myristate 0.2 parts of esters, 0.3 parts of ethyl dodecanoate, 0.5 parts of palmitic acid, 0.1 parts of 4-methyl-5-hydroxyethylthiazole, 0.3 parts of 4-methyl-5-hydroxyethylthiazole acetate, 2, 5 parts of 4-dimethyl-5-acetylthiazole.

[0023] The preparation method of above-mentioned rice dumpling essence, comprises the following steps:

[0024] (1) Preparation of Ruo bamboo leaf extraction: Cut the fresh Ruo leaves into pieces, place them in a distillation flask, add appropriate amount of zeolite and distilled water, cook under reflux, and then carry out distillation, so that the tail joint is inserted into the co...

Embodiment 2

[0028] A zongzi flavor, prepared from the following raw materials in parts by weight: 70 parts of bamboo leaf extract, 0.005 part of methylcyclopentenolone, 0.03 part of 5,6,7,8-tetrahydroquinoxaline, 2 -0.03 parts of acetylpyridine, 0.05 parts of 2,3-dimethylpyrazine, 1.9 parts of 2-acetylpyrazine, 8 parts of ethyl maltol, 0.0005 parts of cis-4-heptenal, ethyl myristate 0.1 part of ester, 0.1 part of ethyl dodecanoate, 0.1 part of palmitic acid, 0.05 part of 4-methyl-5-hydroxyethylthiazole, 0.1 part of 4-methyl-5-hydroxyethylthiazole acetate, 2, 4 parts of 4-dimethyl-5-acetylthiazole.

[0029] The preparation method of above-mentioned rice dumpling essence is with embodiment 1.

Embodiment 3

[0031] A zongzi essence prepared from the following raw materials in parts by weight: 90 parts of Ruo bamboo leaf extract, 0.02 part of methylcyclopentenolone, 0.08 part of 5,6,7,8-tetrahydroquinoxaline, 2 -0.08 parts of acetylpyridine, 0.2 parts of 2,3-dimethylpyrazine, 2.1 parts of 2-acetylpyrazine, 15 parts of ethyl maltol, 0.002 parts of cis-4-heptenal, ethyl myristate 0.3 part of ester, 0.5 part of ethyl dodecanoate, 1 part of palmitic acid, 0.2 part of 4-methyl-5-hydroxyethylthiazole, 0.5 part of 4-methyl-5-hydroxyethylthiazole acetate, 2, 6 parts of 4-dimethyl-5-acetylthiazole.

[0032] The preparation method of above-mentioned rice dumpling essence is with embodiment 1.

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Abstract

The invention discloses rice dumpling essence. The rice dumpling essence comprises reed leaf aroma, wherein the reed leaf aroma is expressed by the following raw materials in parts by weight of 70-90parts of an indocalamus leaf extract, 0.0005-0.002 part of cis-4-heptenal, 0.1-0.3 part of ethyl myristate, 0.1-0.5 part of ethyl dodecanoate, and 0.1-1 part of palmic acid. According to the rice dumpling essence provided by the invention, the cis-4-heptenal, the ethyl myristate, the ethyl dodecanoate and the palmic acid are compounded to express the fragrance of reed leaves, and cooperate with raw materials expressing rice fragrance, so that complete rice dumpling fragrance is expressed, the rice dumpling essence is rich in eating flavor, and sweet, mellow and fluent in fragrance, stimulatesthe appetite, improves the feel of water from mouth, is durable in fragrance holding time and stable in nature. The invention further provides a preparation method of the rice dumpling essence, and the preparation method is simple in process, convenient to operate, and suitable for industrial and batch production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a zongzi essence and a preparation method thereof. Background technique [0002] Zongzi, also known as "corner millet" and "tube rice dumpling", is a traditional Chinese delicacy. Before making zongzi, it is customary in some places to marinate the meat strips and other ingredients with seasonings for a period of time, usually adding five-spice powder and other seasonings. Most of these seasonings are general-purpose, and can be used for various purposes such as cooking and making snacks. However, due to the characteristics of each food, the effect of using general-purpose seasonings is not ideal. The taste of the zongzi made in the end is not very satisfactory. There are few seasonings specially used for making zongzi on the market, and common seasonings have a single function, can only be used for seasoning, and have no other effects. [0003] At present, there are few reports ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23L27/20A23V2250/21A23V2200/14A23V2200/15
Inventor 周航周可颂董亚
Owner 河南创新研霖食品科技有限公司
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