Roast mutton-flavored liquid essence and preparation method thereof

A liquid and essence technology, applied in the field of food additives, can solve problems such as poor authenticity and lack of natural feeling, and achieve the effect of realistic aroma, obvious roast mutton taste, and strong natural feeling.

Active Publication Date: 2019-01-11
SHENZHEN XINGQILING FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The mutton-flavored liquid essence currently on the market has defects such as lack of natural feeling and poor authenticity

Method used

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  • Roast mutton-flavored liquid essence and preparation method thereof
  • Roast mutton-flavored liquid essence and preparation method thereof
  • Roast mutton-flavored liquid essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013]

[0014]

[0015] Preparation steps: mix the 1-22 monomer fragrances in mass percent, and finally add propylene glycol to 100% to obtain the finished essence.

[0016] 10 experienced evaluators were selected to evaluate the prepared roast mutton flavor liquid essence with the original roast mutton as a contrast. It is very similar and can be used to make roast mutton-flavored ham sausage.

Embodiment 2

[0018]

[0019]

[0020] Preparation steps: mix 1-22 monomer fragrances according to the mass percentage, and finally add propylene glycol to 100% to obtain the finished essence.

[0021] 10 experienced evaluators were selected to evaluate the prepared roasted lamb flavor liquid essence with the original roasted lamb as the control. The conclusions of 9 raters are: Roasted lamb has obvious flavor, realistic aroma, strong natural feeling, very similar to real lamb, and can be used to make seasoning packets for lamb stewed noodles.

Embodiment 3

[0023]

[0024]

[0025] Preparation steps: mix 1-22 monomer fragrances according to mass percentage, and finally add sunflower oil to 100% to obtain the finished essence.

[0026] 10 experienced evaluators were selected to evaluate the prepared liquid essence with the original roasted mutton as a control. Steamed buns made with mutton.

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Abstract

The present invention relates to a roast mutton-flavored liquid essence and a preparation method thereof. The roast mutton-flavored liquid essence is prepared by mixing 22 spices of 3-(methylthio)-propanal, 2-methyl-3-furanthiol, furfurylmercaptan, bis(2-methyl-3-furyl)disulfide, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-octenal, trans, cis-2,6-nonadienal, 2-nonenal, 4-hydroxy-2,5-dimethyl-3(2H) furanone, 4-methyloctanoic acid, etc. according to mass percentages, and adding a solvent to 100%. The obtained roast mutton-flavored liquid essence product has advantages of obvious roast mutton taste, realistic aroma and strong natural feeling, and can be used for flavoring and seasoning of various foods such as snack foods, seasoning flour products, processed meat products, etc.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a roasted mutton-flavored liquid essence with obvious flavor characteristics, vivid aroma and strong natural feeling and a preparation method thereof. Background technique [0002] Meat flavor is an important food additive. With the development of the food industry, people have higher and higher requirements for meat flavor. The focus of research and development. Among the meat flavors, the unique roast lamb flavor is deeply loved by the public and widely used in snack food, seasoned noodle products, processed meat products and other fields, and the market demand is huge. Roast mutton flavor essence is used in food processing to enhance the food flavor, which can reduce the harm to human body caused by the formation of polycyclic aromatic hydrocarbons, heterocyclic amine carcinogens and high peroxide value of traditional mutton after high-temperature roasting, and can also meet the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20
CPCA23V2002/00A23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23L27/2054A23L27/2056A23L27/26A23V2250/18
Inventor 谢建春杜文斌王天泽
Owner SHENZHEN XINGQILING FOOD TECH CO LTD
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