CN101411458A - Peanut oil essence - Google Patents
Peanut oil essence Download PDFInfo
- Publication number
- CN101411458A CN101411458A CNA200810219139XA CN200810219139A CN101411458A CN 101411458 A CN101411458 A CN 101411458A CN A200810219139X A CNA200810219139X A CN A200810219139XA CN 200810219139 A CN200810219139 A CN 200810219139A CN 101411458 A CN101411458 A CN 101411458A
- Authority
- CN
- China
- Prior art keywords
- peanut oil
- raw material
- minutes
- essence
- press mold
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to peanut oil essence, which mainly comprises peanut oil, furfuraldehyde, triacetin, 2,3,5-trimethyl pyrazine, 2-acetyl pyridine, ethyl maltol, triethyl citrate, delta dodecalactone, oleinic acid, and the like. The peanut oil essence has the advantages of pure thick roasted peanut oil fragrance, persistent flavor, vivid fragrance, high temperature resistance and the like, is suitable for various flavoring oil and seasoning, and can also be used in food such as biscuit, candy and the like to improve aroma, increase flavor and fragrance.
Description
Technical field
The present invention relates to a kind of peanut oil essence, relate in particular to a kind of roasted peanut oil essence, belong to the food additives field with pure giving off a strong fragrance.
Background technology
Along with developing rapidly of food industry, not only the demand to essence increases year by year, and also more and more higher to the odor type type requirements of essence, preparation technology is simple, and raw material sources are abundant, the essence of lasting fragrance excellence is subjected to the favor of relevant enterprise, in recent years, because the peculiar fragrance of peanut oil is subjected to consumer's favor, especially liking of Guangdong consumer, lasting is lasting so research has, peanut fragrance food additives essence true to nature becomes the problem that the additive industry need solve.
Summary of the invention
The object of the present invention is to provide a kind of peanut oil essence with roasted peanut salted cake fried in sesame oil gas of pure giving off a strong fragrance.
Technical scheme of the present invention is as follows:
The percentage by weight of each component of peanut oil essence is:
Furfural 0.02～0.04; benzaldehyde 0.06～0.09; 2; 3; 5-trimethylpyrazine 0.4～0.6, acetyl group pyrazine 0.04～0.06,2-acetylpyridine 0.08～0.15; 2-acetyl group-3-methylpyrazine 0.05～0.07; 2-methyl-3,5 or 6-methylthiopyrazine 0.04～0.06 ethyl maltol 0.6～0.8, glyceryl triacetate 2.0～4.0; vanillic aldehyde 0.1～0.2; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.05～0.07, triethyl citrate 0.6～0.9, fourth position dodecalactone 0.4～0.6; oleic acid 0.5～0.7, peanut oil 90～99.
Preparation technology's flow process of peanut oil essence is as follows:
(1) weighing of raw material: the proportionally accurate weighing of raw material that is up to the standards is good, standby;
(2) dissolving of raw material: oily flavor dissolves with peanut oil, and is heated to 100～120 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then;
(3) stir: will dissolve good water and oil phase and mix, stir 20～30 minutes, mixing speed is that per minute 20～30 changes;
(4) packing: the finished product that mixing is stirred is with the strainer filtering of clean 130 orders～200, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
The described press mold time was controlled at 1～3 second.
The disinfecting time of the uviol lamp sterilization of described pail pack is 20～30 minutes.
Advantages such as the present invention has the roasted peanut salted cake fried in sesame oil gas of pure giving off a strong fragrance, and fragrance remaining time is long, and is high temperature resistant, and sense of taste is pure, and consumption is few, and is effective.
The specific embodiment
Below by specific embodiment the present invention is further described, these embodiment only are used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.02, benzaldehyde 0.06,2; 3,5-trimethylpyrazine 0.4, acetyl group pyrazine 0.04; 2-acetylpyridine 0.08,2-acetyl group-3-methylpyrazine 0.05,2-methyl-3; 5 or 6-methylthiopyrazine 0.04, ethyl maltol 0.6, glyceryl triacetate 2.0; vanillic aldehyde 0.1,2-isopropyl-5-methyl-2-hexenoic aldehyde 0.05, triethyl citrate 0.6; fourth position dodecalactone 0.4, oleic acid 0.5, peanut oil 95.06.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 100 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 20 minutes, and mixing speed is that per minute 20 changes; The finished product that mixing is stirred is with 130 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Embodiment 2
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.04, benzaldehyde 0.09,2; 3,5-trimethylpyrazine 0.6, acetyl group pyrazine 0.06; 2-acetylpyridine 0.15,2-acetyl group-3-methylpyrazine 0.07,2-methyl-3; 5 or 6-methylthiopyrazine 0.06 ethyl maltol 0.8, glyceryl triacetate 4.0, vanillic aldehyde 0.2; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.07, triethyl citrate 0.9, fourth position dodecalactone 0.6; oleic acid 0.7, peanut oil 91.66.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 120 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 30 minutes, and mixing speed is that per minute 30 changes; The finished product that mixing is stirred is with 200 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Embodiment 3
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.02, benzaldehyde 0.06,2; 3,5-trimethylpyrazine 0.4, acetyl group pyrazine 0.04; 2-acetylpyridine 0.08,2-acetyl group-3-methylpyrazine 0.05,2-methyl-3; 5 or 6-methylthiopyrazine 0.04 ethyl maltol 0.8, glyceryl triacetate 4.0, vanillic aldehyde 0.2; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.07, triethyl citrate 0.9, fourth position dodecalactone 0.6; oleic acid 0.7, peanut oil 92.04.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 110 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 25 minutes, and mixing speed is that per minute 25 changes; The finished product that mixing is stirred is with 150 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Embodiment 4
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.04, benzaldehyde 0.09,2; 3,5-trimethylpyrazine 0.6, acetyl group pyrazine 0.06; 2-acetylpyridine 0.15,2-acetyl group-3-methylpyrazine 0.07,2-methyl-3; 5 or 6-methylthiopyrazine 0.06 ethyl maltol 0.6, glyceryl triacetate 2.0, vanillic aldehyde 0.1; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.05, triethyl citrate 0.6, fourth position dodecalactone 0.4; oleic acid 0.5, peanut oil 94.68.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 110 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 30 minutes, and mixing speed is that per minute 30 changes; The finished product that mixing is stirred is with 150 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Embodiment 5
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.03, benzaldehyde 0.07,2; 3,5-trimethylpyrazine 0.5, acetyl group pyrazine 0.05; 2-acetylpyridine 0.1,2-acetyl group-3-methylpyrazine 0.06,2-methyl-3; 5 or 6-methylthiopyrazine 0.05 ethyl maltol 0.7, glyceryl triacetate 3.0, vanillic aldehyde 0.15; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.06, triethyl citrate 0.8, fourth position dodecalactone 0.5; oleic acid 0.6, peanut oil 93.33.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 100 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 25 minutes, and mixing speed is that per minute 30 changes; The finished product that mixing is stirred is with 200 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Embodiment 6
With the accurately weighing in proportion of various raw materials, the percentage by weight of each component is:
Furfural 0.04, benzaldehyde 0.09,2; 3,5-trimethylpyrazine 0.6, acetyl group pyrazine 0.06; 2-acetylpyridine 0.15,2-acetyl group-3-methylpyrazine 0.07,2-methyl-3; 5 or 6-methylthiopyrazine 0.06 ethyl maltol 0.7, glyceryl triacetate 3.0, vanillic aldehyde 0.15; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.06, triethyl citrate 0.7, fourth position dodecalactone 0.5; oleic acid 0.6, peanut oil 93.22.
The raw material that is up to the standards is good, standby according to the accurate weighing of above-mentioned percentage by weight; The oil-soluble raw material dissolves with salad oil, and is heated to 120 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then; Water and oil phase that dissolving is good mix, and stir 30 minutes, and mixing speed is that per minute 20 changes; The finished product that mixing is stirred is with 200 clean purpose strainer filterings, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
Claims (4)
1. peanut oil essence is characterized in that the percentage by weight of each component is:
Furfural 0.02～0.04; benzaldehyde 0.06～0.09; 2; 3; 5-trimethylpyrazine 0.4～0.6, acetyl group pyrazine 0.04～0.06,2-acetylpyridine 0.08～0.15; 2-acetyl group-3-methylpyrazine 0.05～0.07; 2-methyl-3,5 or 6-methylthiopyrazine 0.04～0.06 ethyl maltol 0.6～0.8, glyceryl triacetate 2.0～4.0; vanillic aldehyde 0.1～0.2; 2-isopropyl-5-methyl-2-hexenoic aldehyde 0.05～0.07, triethyl citrate 0.6～0.9, fourth position dodecalactone 0.4～0.6; oleic acid 0.5～0.7, peanut oil 90～99.
2. the preparation method of a peanut oil essence is characterized in that preparation technology's flow process is as follows:
(1) weighing of raw material: the proportionally accurate weighing of raw material that is up to the standards is good, standby;
(2) dissolving of raw material: the oil-soluble raw material dissolves with peanut oil, and is heated to 100～120 ℃, is stirred to raw material and all dissolves, and naturally cools to room temperature then;
(3) stir: will dissolve good water and oil phase and mix, stir 20～30 minutes, mixing speed is that per minute 20～30 changes;
(4) packing: the finished product that mixing is stirred is with the strainer filtering of clean 130 orders～200, be filled into then in the pail pack through the uviol lamp sterilization, pail pack was sterilized stand-by with uviol lamp in preceding 30 minutes in production, the finished product that can is good carries out press mold with the press mold machine and seals quantitatively, check whether sealing is intact, cover the bottle cap packing.
3. the preparation method of peanut oil essence as claimed in claim 2 is characterized in that the described press mold time was controlled at 1～3 second.
4. the preparation method of peanut oil essence as claimed in claim 2 is characterized in that the disinfecting time of the uviol lamp sterilization of described pail pack is 20～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219139XA CN101411458B (en) | 2008-11-17 | 2008-11-17 | Peanut oil essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219139XA CN101411458B (en) | 2008-11-17 | 2008-11-17 | Peanut oil essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411458A true CN101411458A (en) | 2009-04-22 |
| CN101411458B CN101411458B (en) | 2012-06-13 |
Family
ID=40592359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810219139XA Active CN101411458B (en) | 2008-11-17 | 2008-11-17 | Peanut oil essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411458B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262579A (en) * | 2016-08-05 | 2017-01-04 | 广州馨杰添加剂有限公司 | A kind of peanut essence and preparation method thereof |
| CN106526031A (en) * | 2016-12-23 | 2017-03-22 | 山东鲁花集团有限公司 | Method for distinguishing adulterated peanut oil |
| CN107668213A (en) * | 2017-09-13 | 2018-02-09 | 安徽天祥粮油食品有限公司 | A kind of butter essence and preparation method thereof |
| CN109568166A (en) * | 2012-12-14 | 2019-04-05 | 宝洁公司 | Fragrance material |
| CN112067714A (en) * | 2020-08-26 | 2020-12-11 | 青岛市食品药品检验研究院（青岛市药品不良反应监测中心、青岛市实验动物和动物实验中心） | Method for determining peanut oil essence in peanut oil |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589681A (en) * | 2003-09-05 | 2005-03-09 | 上海百润香精香料有限公司 | Emulsified cream essence formula |
| CN1271188C (en) * | 2003-11-18 | 2006-08-23 | 周静龙 | Perfume compositions |
-
2008
- 2008-11-17 CN CN200810219139XA patent/CN101411458B/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109568166A (en) * | 2012-12-14 | 2019-04-05 | 宝洁公司 | Fragrance material |
| CN109568166B (en) * | 2012-12-14 | 2022-01-28 | 宝洁公司 | Fragrance materials |
| US11844854B2 (en) | 2012-12-14 | 2023-12-19 | The Procter & Gamble Company | Fragrance materials |
| CN106262579A (en) * | 2016-08-05 | 2017-01-04 | 广州馨杰添加剂有限公司 | A kind of peanut essence and preparation method thereof |
| CN106526031A (en) * | 2016-12-23 | 2017-03-22 | 山东鲁花集团有限公司 | Method for distinguishing adulterated peanut oil |
| CN107668213A (en) * | 2017-09-13 | 2018-02-09 | 安徽天祥粮油食品有限公司 | A kind of butter essence and preparation method thereof |
| CN112067714A (en) * | 2020-08-26 | 2020-12-11 | 青岛市食品药品检验研究院（青岛市药品不良反应监测中心、青岛市实验动物和动物实验中心） | Method for determining peanut oil essence in peanut oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101411458B (en) | 2012-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103642583B (en) | A kind of natural fragrance of osmanthus tea-seed oil and preparation method thereof | |
| CN101411457B (en) | Cream essence | |
| CN101411458B (en) | Peanut oil essence | |
| CN104256490B (en) | Condensed milk essence containing natural cream zymolyte | |
| CN101692891B (en) | Production technique of cooking wine with ageing vinasse | |
| CN102160622A (en) | Method for processing poultry skeleton soup dried noodles with delicate flavor | |
| CN101779783B (en) | Natural orange essence formula | |
| CN105166840B (en) | A kind of flavoring banana essence | |
| CN104877858A (en) | Fruit glutinous rice wine | |
| CN104489574A (en) | Pickled leaf mustard or cowpea and preparation method thereof | |
| JP5164960B2 (en) | Method for producing acidic liquid food in a container | |
| CN104431939A (en) | Honey essence and preparation method thereof | |
| CN104187544B (en) | A kind of preparation method of corn microscapsule powder essence and the application of obtained product | |
| CN102586009A (en) | Method for producing seasoning flaxseed oil under protection of nitrogen gas | |
| CN103202352B (en) | A kind of sesame oil and production method thereof being rich in carotenoid | |
| CN101785549A (en) | Flavoring pineapple essence formula | |
| CN101664158A (en) | Method for manufacturing chili sauce | |
| JP5939605B2 (en) | Method for producing composition containing kombu extract, composition containing kombu extract produced by the method, and food containing the composition containing kombu extract | |
| CN108740942A (en) | A kind of buttered preserved plums essence and preparation method thereof | |
| CN103907901A (en) | Instant chutney and preparation method thereof | |
| CN102599463B (en) | Beef oily essence and preparation method thereof | |
| CN103766844B (en) | A kind of pork essence for meat product and preparation method thereof | |
| CN102524728A (en) | Manufacturing method of seasoning for cooking aquatic product | |
| CN101575559A (en) | Method for preparing tea fruit vinegar | |
| CN103652805B (en) | Hami melon essence |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |