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Composite cocrystallization flavoring agent and preparation method thereof

A technology of co-crystallization and flavoring agent, which is applied in food ingredients as odor modifiers, food science and other directions, can solve the problems of single flavor and flavoring effect that cannot meet actual needs, and achieves a reduction in the amount of use and good flavoring effect. Effect

Pending Publication Date: 2019-11-26
河北省天利海香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the method of increasing flavor in the prior art is to add a relatively simple essence, but the flavoring effect is difficult to meet the actual needs. In order to meet the market demand, it is urgent to develop a flavoring agent with good flavoring effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of composite type co-crystal flavor enhancer, comprises the raw material of following percentage by weight:

[0026] 1% maltol, 35% ethyl maltol, 1% citric acid, 5% glucose, 0.01-0.2% food flavor, the rest is white wine, the sum of each component is 100%;

[0027] The food flavor is composed of the following components in parts by weight: 2 parts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3 parts of 3-methylcyclopentenolone, pandan 5 parts of ketone, 5 parts of 3-hydroxy-2-butanone, 5 parts of ethyl vanillin, 12 parts of hop extract. The hop extract is prepared by placing the dried hops in an ethanol solution with a mass fraction of 50% and fully immersing them; then heating to reflux for 3 hours to obtain an extract, and decolorizing the extract with activated carbon; finally decolorizing the extract Distill under reduced pressure, remove ethanol, and obtain hop extract after fully drying.

[0028] The preparation method of composite type co-crystal flavor enha...

Embodiment 2

[0034] A kind of composite type co-crystal flavor enhancer, comprises the raw material of following percentage by weight:

[0035] 10% of maltol, 30% of ethyl maltol, 1% of citric acid, 10% of glucose, 0.01% of food essence, and the rest is Luzhou-flavor liquor with an alcohol content of 50°, the sum of each component is 100%;

[0036] The food flavor is composed of the following components in parts by weight: 1 part of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2 parts of 3-methylcyclopentenolone, pandan 3 parts of ketone, 3 parts of 3-hydroxy-2-butanone, 3 parts of ethyl vanillin, 10 parts of hop extract. The hops extract is that the dried hops are placed in an ethanol solution with a mass fraction of 50% and fully immersed; then heated to reflux 2 to obtain an extract, and the extract is decolorized with activated carbon; finally the decolorized extract is Distill under reduced pressure, remove ethanol, and obtain hop extract after fully drying.

[0037] The preparation metho...

Embodiment 3

[0043] A kind of composite type co-crystal flavor enhancer, comprises the raw material of following percentage by weight:

[0044] 5% maltol, 30% ethyl maltol, 0.5% citric acid, 10% glucose, 0.05% edible essence, the rest is Luzhou-flavor liquor with an alcohol content of 55°, and the sum of each component is 100%;

[0045] The food flavor is composed of the following components in parts by weight: 1 part of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2 parts of 3-methylcyclopentenolone, pandan 4 parts of ketone, 4 parts of 3-hydroxy-2-butanone, 4 parts of ethyl vanillin, 11 parts of hop extract. The hop extract is prepared by placing the dried hops in an ethanol solution with a mass fraction of 50% and fully immersing them; then heating to reflux for 3 hours to obtain an extract, and decolorizing the extract with activated carbon; finally decolorizing the extract Distill under reduced pressure, remove ethanol, and obtain hop extract after fully drying.

[0046] The preparation m...

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PUM

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Abstract

The invention discloses a composite cocrystallization flavoring agent and a preparation method thereof. The flavoring agent comprises maltol, ethyl maltol, citric acid, glucose, edible essence and Baijiu, wherein the edible essence consists of the following components in parts by weight of 1-2 parts of 4-hydroxy-2,5-dimethylfuran-3-one, 2-3 parts of 3-Methylcyclopentenolone, 3-5 parts of vanillin,3-5 parts of acetoin, 3-5 parts of ethyl vanillin and 10-12 parts of a hop extract. The flavoring effect of the flavoring agent is 1.5 times of that of the ethyl maltol, the usage quantity of food additives can be notably reduced, the same or better flavoring effects can be achieved, and the effect of improving food and essence flavor can be achieved.

Description

technical field [0001] The invention relates to the technical field of food flavor enhancers, in particular to a composite co-crystal flavor enhancer and a preparation method thereof. Background technique [0002] Flavor enhancers can significantly increase the original flavor of food, beverages, and wine, especially food additives that can increase aroma and sweetness, also known as flavor synergists or flavor improvers. Ethyl maltol and maltol are widely used in food, medicine, tobacco, cosmetics and other fields due to their excellent aroma-enhancing effect. Ethyl maltol and methyl maltol are also a kind of spices. They have a very small amount of flavoring effect and can be directly added to food. It can enhance the original flavor of food and improve the flavor of synthetic flavors and spices. [0003] Patent CN2018112419160 discloses a composite flavor enhancer, the composite flavor enhancer includes Aspergillus niger liquid and ethyl maltol solution, the volume rati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/10
CPCA23L27/2052A23L27/20A23L27/204A23L27/10A23V2002/00A23V2200/15
Inventor 官伟王军李金合张晓峰宁洪良张明慧李杭
Owner 河北省天利海香精香料有限公司
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