CN102283368B - Soysauce-like essence - Google Patents
Soysauce-like essence Download PDFInfo
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- CN102283368B CN102283368B CN2011102667054A CN201110266705A CN102283368B CN 102283368 B CN102283368 B CN 102283368B CN 2011102667054 A CN2011102667054 A CN 2011102667054A CN 201110266705 A CN201110266705 A CN 201110266705A CN 102283368 B CN102283368 B CN 102283368B
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- fragrant
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Abstract
The invention provides a preparation method of a soysauce-like essence. The soysauce-like essence comprises faint scent spice, fruity spice, sweet spice, acid spice, baking spice, soysauce-like spice and solvents, wherein the faint scent spice comprises hexanal, nonanal and benzaldehyde; the fruity spice comprises ethyl acetate, isoamyl acetate, ethyl isovalerate and the like; the fruity spice comoprises 2-undecanone, eugenol and 3-hydroxy-2-butanone; the acid spice comprises acetic acid and valeric acid; the baking spice comprises methyl pyrazine, furfuryl alcohol and the like; the soysauce-like spice comprises 3-methylthiopropanal, 3-methylthio propanol and the like; and the solvents are propylene glycol and HVP fluid.
Description
Technical field
What the present invention relates to is a kind of essence for food, a kind of Maotai-flavor essence that is used for flavoring or dish perfuming of saying so more specifically.
Background technology
The raising with people's living standard that increases along with compound sauce kind; The fragrant fragrance of sauce is more and more welcome, like fried bean sauce, the quick-fried mutton of sauce, diced chicken with bean paste sauce etc., still receives the influence of processing technology; The sauce fragrance of these food all has loss in various degree, causes its flavor quality to descend to some extent.Therefore, keep the sauce fragrant breeze flavor of these food, just must carry out flavor regulation to them, research and development Maotai-flavor essence has just become problem demanding prompt solution.At present, the emphasis of people's research mainly concentrates on the fragrant constituent analysis of volatility in various sauce aspect, and bibliographical information is not seen in the research of Maotai-flavor essence at home as yet.The inventor therefrom filters out some key perfume materials through to analysis of volatile components in the multiple sauce, makes the Maotai-flavor essence that a kind of fragrance is coordinated through allocating repeatedly.
Summary of the invention
Technical problem to be solved by this invention is flavorant and the food ingredient that adopts domestic approval to use, and provides a kind of fragrance to resemble Zhen Dugao, the lasting Maotai-flavor essence of lasting.
The technical scheme that the present invention adopts: a kind of Maotai-flavor essence is made up of green grass or young crops spices, fruital spices, fragrant and sweet spices, sour spices, the fragrant spices of baking, the fragrant spices of sauce, solvent seven part materials:
Said green grass or young crops spices comprises following component, by weight percentage:
Hexanal 0.05～0.20
Aldehyde C-9 0.07～0.15
Benzaldehyde 0.05～0.08
Said fruital spices comprises following component, by weight percentage:
Said fragrant and sweet spices comprises following component, by weight percentage:
2-undecyl ketone 0.05～0.09
Eugenol 0.05～0.12
3-hydroxyl-2-butanone 0.02～0.20
Said acid spices comprises following component, by weight percentage:
Acetate 0.05～0.12
Valeric acid 0.03～0.10
Said baking spices comprises following component, by weight percentage:
The fragrant spices of said sauce comprises following component, by weight percentage:
Said solvent comprises following component, by weight percentage:
HVP liquid 10.00～15.00
Propane diols is added into 100%
The preparation method of above-mentioned Maotai-flavor essence is characterized in that: be placed on container on the electronic balance, the deduction container mass adds above-mentioned each note component successively, adds solvent again, and stirring then gets final product.
Characteristics of the present invention are the results that combine analysis of volatile components in the sauce, from the food flavor that China's approval is used, select key fragrant composition, through odor classification, carry out the Maotai-flavor flavor deployment.The essence that mixes gives off a strong fragrance, and characteristic is strong, can give food paste perfume (or spice); And raw materials usedly be easy to get, with low cost.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1:
Maotai-flavor composition one: (amounting to 100g)
Said green grass or young crops spices comprises following component:
Hexanal 0.16g
Aldehyde C-9 0.08g
Benzaldehyde 0.05
Said fruital spices comprises following component:
Said fragrant and sweet spices comprises following component:
2-undecyl ketone 0.06g
Eugenol 0.07g
3-hydroxyl-2-butanone 0.10g
Said acid spices comprises following component:
Acetate 0.06g
Valeric acid 0.05g
Said baking spices comprises following component:
The fragrant spices of said sauce comprises following component:
Said solvent comprises following component, by weight percentage:
HVP liquid 10.00g
Propane diols is added into 100%
Estimate: the fragrant fragrance of the sauce of above-mentioned Maotai-flavor essence is full lasting, and sweet, salty, fragrant gas is coordinated, and is fragrant and sweet strong slightly, relatively is fit to be applied to also can be applicable to fried bean sauce and the flavouring that makes things convenient for the flour paste bag in the sauce class flavouring of sweet fermented flour sauce or sweet partially taste.
Embodiment 2:
Maotai-flavor composition two: (amounting to 100g)
Said green grass or young crops spices comprises following component:
Hexanal 0.06g
Aldehyde C-9 0.07g
Benzaldehyde 0.06g
Said fruital spices comprises following component:
Said fragrant and sweet spices comprises following component:
2-undecyl ketone 0.07g
Eugenol 0.11g
3-hydroxyl-2-butanone 0.02g
Said acid spices comprises following component:
Acetate 0.06g
Valeric acid 0.10g
Said baking spices comprises following component:
The fragrant spices of said sauce comprises following component:
Said solvent comprises following component, by weight percentage:
HVP liquid 12.00g
Propane diols is added into 100%
Estimate: the sauce of above-mentioned Maotai-flavor essence gives off a strong fragrance, and salty perfume (or spice) is outstanding, is fit to be applied to soya sauce, thick broad-bean sauce, makes things convenient in the product such as flour paste bag, can also be applied to have in the dish of the fragrant fragrance of sauce.
Embodiment 3:
Maotai-flavor composition three: (amounting to 100g)
Said green grass or young crops spices comprises following component:
Hexanal 0.08g
Aldehyde C-9 0.14g
Benzaldehyde 0.06g
Said fruital spices comprises following component:
Said fragrant and sweet spices comprises following component:
2-undecyl ketone 0.08g
Eugenol 0.11g
3-hydroxyl-2-butanone 0.03g
Said acid spices comprises following component:
Acetate 0.10g
Valeric acid 0.05g
Said baking spices comprises following component:
The fragrant spices of said sauce comprises following component:
Said solvent comprises following component, by weight percentage:
HVP liquid 12.50g
Propane diols is added into 100%
Estimate: the characteristic sauce perfume (or spice) of above-mentioned Maotai-flavor essence clearly, the fragrance of fermented bean curd partially, the benefit that can be used for all kinds of sauce preserved beancurds is fragrant.
Claims (2)
1. Maotai-flavor essence is characterized in that being made up of green grass or young crops spices, fruital spices, fragrant and sweet spices, sour spices, the fragrant spices of baking, the fragrant spices of sauce, solvent seven part materials:
Said green grass or young crops spices is made up of following component, by weight percentage:
Hexanal 0.05%～0.20%
Aldehyde C-9 0.07%～0.15%
Benzaldehyde 0.05%～0.08%
Said fruital spices is made up of following component, by weight percentage:
Said fragrant and sweet spices is made up of following component, by weight percentage:
2-undecyl ketone 0.05%～0.09%
Eugenol 0.05%～0.12%
3-hydroxyl-2-butanone 0.02%～0.20%
Said acid spices is made up of following component, by weight percentage:
Acetate 0.05%～0.12%
Valeric acid 0.03%～0.10%
Said baking spices is made up of following component, by weight percentage:
The fragrant spices of said sauce is made up of following component, by weight percentage:
Said solvent is made up of following component, by weight percentage:
HVP liquid 10.00%～15.00%
Propane diols is added into 100% of Maotai-flavor essence.
2. Maotai-flavor essence according to claim 1, it is characterized in that adopting edible propane diols and edible HVP liquid is solvent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102667054A CN102283368B (en) | 2011-09-09 | 2011-09-09 | Soysauce-like essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102667054A CN102283368B (en) | 2011-09-09 | 2011-09-09 | Soysauce-like essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102283368A CN102283368A (en) | 2011-12-21 |
| CN102283368B true CN102283368B (en) | 2012-07-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102667054A Expired - Fee Related CN102283368B (en) | 2011-09-09 | 2011-09-09 | Soysauce-like essence |
Country Status (1)
| Country | Link |
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| CN (1) | CN102283368B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982879A (en) * | 2015-06-09 | 2015-10-21 | 天津春发生物科技集团有限公司 | Flavor chicken essence for sauced and stewed chicken and preparation method thereof |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI576049B (en) * | 2012-02-06 | 2017-04-01 | Ajinomoto Kk | A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same |
| CN102894335B (en) * | 2012-11-07 | 2013-09-04 | 成都大帝汉克生物科技有限公司 | Essence with fragrance of thick broad-bean sauce and preparation method of essence |
| CN103783226A (en) * | 2014-02-19 | 2014-05-14 | 郭景龙 | Soy sauce flavor type tea |
| CN103876105A (en) * | 2014-03-24 | 2014-06-25 | 天津春发生物科技集团有限公司 | Soy sauce essence and preparation method thereof |
| CN104172085B (en) * | 2014-09-22 | 2015-09-30 | 王婧婧 | Utilize the method for preparation of malt Soysauce-like essence |
| CN105707826B (en) * | 2016-02-17 | 2018-11-13 | 上海应用技术学院 | A kind of allotment type thick broad-bean sauce essence and preparation method thereof |
| CN106072418A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of allotment type spiced beef flavor essence and preparation method thereof |
| CN108523083B (en) * | 2018-03-19 | 2021-06-08 | 河南创新研霖食品科技有限公司 | Fermented soya bean essence and preparation method thereof |
| CN108576752A (en) * | 2018-05-10 | 2018-09-28 | 上海应用技术大学 | A kind of allotment type almond benevolence essence and preparation method thereof |
| CN109430802A (en) * | 2018-11-27 | 2019-03-08 | 天津春宇食品配料有限公司 | A kind of food Soy Flavors and preparation method thereof |
| CN111616346A (en) * | 2020-05-27 | 2020-09-04 | 上海应用技术大学 | Maotai-flavor liquor essence and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1799405A (en) * | 2006-01-18 | 2006-07-12 | 上海应用技术学院 | Micro capsule of nano beef essence and its preparation method |
| CN101664155A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Pork essence for meat product |
| CN101991084A (en) * | 2010-11-22 | 2011-03-30 | 厦门市顶味兴业香料发展有限公司 | Barbecue essence and production process thereof |
-
2011
- 2011-09-09 CN CN2011102667054A patent/CN102283368B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799405A (en) * | 2006-01-18 | 2006-07-12 | 上海应用技术学院 | Micro capsule of nano beef essence and its preparation method |
| CN101664155A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Pork essence for meat product |
| CN101991084A (en) * | 2010-11-22 | 2011-03-30 | 厦门市顶味兴业香料发展有限公司 | Barbecue essence and production process thereof |
Non-Patent Citations (1)
| Title |
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| 陈海涛，张宁，綦艳梅， 孙宝国.模拟月盛斋酱牛肉风味的液体香精调配.《北京工商大学学报（自然科学版）》.2011,第29卷(第4期),24－27. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982879A (en) * | 2015-06-09 | 2015-10-21 | 天津春发生物科技集团有限公司 | Flavor chicken essence for sauced and stewed chicken and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102283368A (en) | 2011-12-21 |
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Application publication date: 20111221 Assignee: Beijing Z & B Technology Co., Ltd. Assignor: Beijing Technology and Business University Contract record no.: 2015990000601 Denomination of invention: Soysauce-like essence Granted publication date: 20120725 License type: Exclusive License Record date: 20150714 |
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