CN103371347A - Reactive egg essence and application thereof - Google Patents
Reactive egg essence and application thereof Download PDFInfo
- Publication number
- CN103371347A CN103371347A CN2012101186174A CN201210118617A CN103371347A CN 103371347 A CN103371347 A CN 103371347A CN 2012101186174 A CN2012101186174 A CN 2012101186174A CN 201210118617 A CN201210118617 A CN 201210118617A CN 103371347 A CN103371347 A CN 103371347A
- Authority
- CN
- China
- Prior art keywords
- egg
- essence
- fragrance
- reactive
- zymolyte
- 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
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a reactive egg essence and an application thereof. The reactive egg essence comprises an egg zymolyte and a Maillard reaction product, wherein the egg zymolyte is obtained by reacting a mixture of fresh eggs, laurate disodium hydrogen phosphate, EDTA (Ethylene Diamine Tetraacetic Acid), water, papain, fresh milk and whole milk powder at 65 DEG C for 2 hours; the Maillard reaction product is obtained by reacting a mixture of lysine, proline, methionine, leucine, valine, serine, arginine, glucose, yolk powder, water and propylene glycol at 120 DEG C for 2 hours; and the mass ratio of the egg zymolyte to the Maillard reaction product is 35: 1 to 37: 1. The reactive egg essence disclosed by the invention has fresh, rich and authentic egg aroma.
Description
Technical field
The present invention relates to a kind of reactive egg essence and application thereof, relate in particular to a kind of reactive egg essence and application thereof that contains egg zymolyte, maillard reaction product and essence combination.
Background technology
At present, directly utilize existing natural perfume material and synthetic perfume the allotment egg class essence in major part all be eliminated, its main cause is that the mouthfeel of these essence is poor, the sensation of natural fragrance is not strong, lasting is not lasting.
Fresh hen egg is carried out enzymolysis under certain conditions, and recycling amino acid and glucose carry out Maillard reaction, can obtain to react the precursor of physical property egg essence.Add suitable perfume material in the reactive egg precursor of flavor and can make reactive egg essence.The reactive egg essence that obtains of method thus, the sensation of natural fragrance, lasting is lasting.
Summary of the invention
One of purpose of the present invention provides a kind of reactive egg essence.This reactivity egg essence has egg fragrance fresh, strong, true to nature.
Reactive egg essence provided by the present invention comprises egg zymolyte, maillard reaction product;
Described egg zymolyte is to comprise the mixture of fresh hen egg, dodecoic acid sodium hydrogen phosphate, EDTA, water, papain, 0～60% fresh milk and whole milk powder at the zymolyte of 65 ℃ of reactions acquisition in 2 hours;
Described maillard reaction product is to comprise the mixture of lysine, proline, methionine, leucine, valine, 0～0.06% serine, arginine, glucose, yolk powder, water, propane diols at the product of 120 ℃ of reactions acquisition in 2 hours;
The mass ratio of described egg zymolyte and described maillard reaction product is 35: 1-37: 1.
In preferred embodiment, described reactive egg essence also comprises essence combination, and described essence combination comprises the material of following quality:
Essence 0.001% with raw meat perfume (or spice),
Essence 1.74%～2.0% with yolk perfume (or spice),
Essence 5.55%～6% with starch perfume (or spice),
Have the fragrant essence 3.0%～3.4% of baking,
Essence 2.0%～2.1% with milk and beans perfume (or spice),
Have the essence 9.3-9.4% of fruital and the propane diols of surplus.
More preferably, described essence combination comprises 0.0074%-0.0075%2-sulfydryl-3-butanols, 0.0025-0.0026%2-sulfydryl-3-butanone, the 1.5%-1.7% thiazole sulfur, 0.0115%-0.0125%2,3, the 5-trimethylpyrazine, the 0.13%-0.17% acetylpyrazine, the 0.1%-0.11% (methylthio) propanal, 0.4%-0.45% first sulphur propyl alcohol, the 4.54%-5.55% benzaldehyde propylene glycol acetal, the 1.02%-1.05%4-methylpyrazine, the 2.3-2.5% furanone, the 0.6-1.0% heliotropin, 1.01%-1.03% fourth position decalactone, 1.014%-1.015% acetic acid thioesters, 0.011%-1.05%2, the 5-dimethyl pyrazine, the 1.03-1.032% peach aldehyde, the 9.3-9.301% ethyl maltol, the propane diols of surplus.
Can add according to actual needs essence combination, preferably, the weight of described essence combination is 1: 10 with the ratio of the gross weight of described egg zymolyte and maillard reaction product.
In the preferred embodiment of the present invention, described egg zymolyte is the mixture that comprises quality percentage composition 30～36% fresh hen eggs, 0.78～0.82% dodecoic acid sodium hydrogen phosphate, 0.034～0.038%EDTA, 0.098～48% water, 0.034～0.038% papain, 0～60% fresh milk and 4～8% whole milk powders.
In the preferred embodiment of the present invention, described maillard reaction product prepares by the following method: the mixture of quality percentage composition 0.05～0.35% lysine, 0.2～0.9% proline, 0.2～1.25% methionine, 0.2～1.0% leucine, 0.03～0.1% valine, 0.02～0.06% serine, 0.02～0.05% arginine, 0.8～1.7% glucose, 1.8～5.1% yolk powders, some water and some propane diols is reacted the product that obtained in 2 hours at 120 ℃.
In reactive egg essence of the present invention, can also comprise other additives, such as enzymolysis butter, sodium carboxymethylcellulose, potassium sorbate, Sodium Benzoate and BHT.
Another purpose of the present invention provides above-mentioned reactive egg essence Applications in food.
A further object of the present invention provides a kind of food that contains above-mentioned reactive egg essence.
Described food can exemplify and be congee, egg roll, cake, yolk pie or dairy products etc.
Reactive egg essence of the present invention has egg fragrance fresh, strong, true to nature.Can be applied in the food such as congee series products, egg roll, cake, yolk pie, newborn class, it is fragrant to strengthen the food egg, covers simultaneously the bad smell that produces in the process, increases the glamour of food.
The specific embodiment
If no special instructions, described % is quality % in the following embodiment.
The present invention has studied differential responses temperature, reaction time, and the factors such as raw material proportioning are on the impact of egg fragrance.
1.1 temperature is on the impact of enzyme digestion reaction product fragrance
The differential responses temperature the results are shown in Table 1-1 and table 1-2 to the impact of reactant fragrance.
Table 1-1
Table 1-2
Test 1: feel to have very heavy stink smell, fragrance is not to coordinate very much, and fragrance is not full on the whole.
Test 2: feel to have very heavy stink smell, fragrance is not to coordinate very much, and fragrance is not full on the whole.
Test 3: compare with 2 with test 1, fragrance is relatively coordinated, but stink smell is still heavy.
Test 4: sensation is some stink smell a little, and egg is obviously fragrant, and 1-3 compares with test, and fragrance is full.
Test 5: the sensation stink smell is heavier.
Test 6: feel to have very heavy stink smell, fragrance is inharmonious on the whole.
Draw 65 ℃ by above 6 tests and be the temperature of this enzyme digestion reaction the best.Fragrance is full on the whole, coordinates, but also has stink smell.
1.2 the differential responses time is on the impact (hydrolysis temperature is 65 ℃) of enzyme digestion reaction product fragrance
The differential responses time the results are shown in Table 1-3 to the impact of reactant fragrance.
Table 1-3
Test 7: stink smell is heavy, and egg perfume (or spice) is not obvious.
Test 8: a stink smell is arranged a little, and egg is obviously fragrant, and fragrance is full.
Test 9: stink smell is arranged, and reactant presents isabelline, and assorted gas is arranged in the fragrance.
Draw by above 3 experiments, when hydrolysis temperature was 65 ℃, the best reaction time was 2h.But, a stink smell is still arranged in the fragrance.
(the enzyme digestion reaction temperature is 65 ℃, and the reaction time is 2h to the enzyme digestion reaction product 1.3 difference is added perfumery.) impact of fragrance
Add during inactivator and add Studies of The Aromatic Substances, the different Studies of The Aromatic Substances that add the results are shown in Table 1-4 and 1-5 to the impact of enzyme digestion reaction thing fragrance.
Table 1-4
Table 1-5
Test 10: milk weighs and has covered the fragrance of egg.
Test 11: milk weighs and has covered the fragrance of egg.
Test 12: the fragrance sensation is relatively coordinated full, and egg perfume and milk can both be given prominence to, but cost is high.
Test 13: egg perfume and milk can both be given prominence to, and fresh milk and fresh hen egg consumption are few, and whole fragrance does not have variation substantially with test 12 ratios.
Test 14: fragrance is not full.
Test 15: fragrance is fuller, and milk and egg perfume (or spice) are relatively coordinated.
Draw test 15 full coordinations by above 6 tests, cost is low.
2 maillard reaction products
2.1 different ratios of raw materials is on the impact of maillard reaction product fragrance
React by different proportionings in Maillard reaction, obtain different products, it the results are shown in Table 1-6 and table 1-7, table 1-8.
Table 1-6
Table 1-7
Table 1-8
It is obviously fragrant to test 16 sauce, and fragrance is inharmonious on the whole, and assorted gas is arranged, and the baking fragrance of egg is not obvious.
It is obviously fragrant to test 17 sauce, and egg perfume (or spice) is not outstanding, and baking is not fragrant.
Test 18 has a burnt odor, and somewhat fragrant and sweet, egg perfume (or spice) is not obvious.
It is fuller to test 19 fragrance, has egg fragrant, and burnt odor is also arranged.
Test the 20 fragrance sweet taste of partially suckling, baking fragrance is outstanding.
It is full to test 21 fragrance, but it is not outstanding to toast fragrance.
Testing 22 fragrance has assorted gas, and baking fragrance is not outstanding.
Test 23 has obvious baking fragrance, but fragrance band point is burnt fragrant and sweet.
It is fragrant that test 24 has full baking, and egg fragrance is arranged.
2.2 different temperatures is on the impact of maillard reaction product fragrance
To test 24 raw material as reactant, measure different reaction temperatures to the impact of maillard reaction product fragrance, the results are shown in Table 3-9
Table 1-9
It is 120 ℃ from drawing optimal reaction temperature.
2.3 the reaction time is on the impact of maillard reaction product fragrance
To test 24 raw material as reactant, reaction temperature is 65 ℃, and the fragrance analysis of measuring the product of differential responses time draws the best reaction time, sees Table 1-10.
Table 1-10
Drawing the best reaction time is about 2h.
3. the different proportionings of egg zymolyte and maillard reaction product are on the impact of egg reactant mixture fragrance
The egg zymolyte: take fresh hen egg 30.86%, disodium hydrogen phosphate 0.799%, EDTA0.0358%, water 61.2702%, papain 0.035%, whole milk powder 7% as the enzyme digestion reaction thing, the enzyme digestion reaction temperature is 65 ℃, and the reaction time is 2h.
Maillard reaction product is take lysine 0.05%, proline 0.851%, methionine 0.201%, leucine 0.1%, valine 0.05%, serine 0.051%, arginine 0.05%, glucose 0.8%, yolk powder 2%, water 8%, propane diols 89% as reactant, reaction temperature is 65 ℃, and the reaction time is 2h.
The egg zymolyte is mixed by different proportionings with maillard reaction product, draw different egg reactant mixtures, draw best reaction ratio by the analysis to its fragrance.The results are shown in Table 1-11 and table 1-12
Table 1-11
Table 1-12
Test 25 is that egg zymolyte and maillard reaction product are mixed with mass ratio at 2: 1, and all between the consumption critical field of food additives, antioxidant BHT is also within amount ranges for potassium sorbate preservative and Sodium Benzoate.Fragrance not the circle and, main manifestations goes out the fragrance of Maillard reaction, little raw meat fragrance does not embody.
Test 26 is that egg zymolyte and maillard reaction product are mixed with mass ratio at 7: 2.Fragrance not the circle and, main manifestations goes out the fragrance of Maillard reaction, little raw meat fragrance does not embody.
Test 27 is that egg zymolyte and maillard reaction product are mixed with mass ratio at 8: 1.Fragrance is felt not to be natural on the whole.
Test 28 is that egg zymolyte and maillard reaction product are mixed with mass ratio at 17: 1.The natural sex of fragrance a little less than.
Test 29 is that egg zymolyte and maillard reaction product are mixed with mass ratio at 35: 1.Fragrance feels it is natural.
Test 30 is with mass ratio 37: 1 with egg zymolyte and maillard reaction product.Fragrance feels it is natural.
The mass ratio that draws egg zymolyte and maillard reaction product by above 6 experiments is 35: 1 to 37: 1.
4.1 have the essence of stink smell to the impact of fragrance
Essence with stink smell specifically sees Table 1-14 to the impact of fragrance.
Table 1-14
1%2-sulfydryl-3-butanols is unique spices that can show stink smell.1%2-sulfydryl-3-butanols it have meat perfume (or spice), sweet onion is fragrant and with bloody breath.In test 31, fragrance is on the whole than raw meat, contains more onion aroma in test 32, and in test 33, stink smell is harmonious, circle and.
4.2 have the essence of yolk perfume (or spice) to the impact of fragrance
Essence with yolk perfume (or spice) specifically sees Table 1-15 to the impact of fragrance.
Table 1-15
The odor characteristic of thiazole sulfur is meat perfume, nut, yeast, bread band oiliness sulfury, 1%2-sulfydryl-3-butanone odor characteristic is with the sulfuration breath, has meat perfume (or spice), like allium class note, in test 34, increased the dimethyl disulfide consumption, find that integral body has a stink, reduced gradually its consumption in test 35 and test 36, discovery is not added the fragrance of dimethyl disulfide and is more coordinated.
4.3 have the essence of starch perfume (or spice) to the impact of fragrance
Essence with starch perfume (or spice) specifically sees Table 1-16 to the impact of fragrance.
Table 1-16
3, the 5-trimethylpyrazine is the high-grade edible spices that development in recent years is got up, having strong stir-fry peanut or the fragrance of baked potato, mainly be present in the food such as baked product, cocoa products, coffee, peanut, dairy products, puffed rice, is important flavoring essence and flavouring essence for tobacco raw material.(methylthio) propanal is strong onion and meat, baked potato like fragrance, is happy dense meat and meat soup local flavor during low concentration.First sulphur propyl alcohol is strong meat and meat soup fragrance and flavour.2,5-dimethyl pyrazine is pungent stir-fry fragrance of a flower gas and chocolate, cream smell.Acetylpyrazine have puffed rice, sesame, fibert, wooden stacte, beef, pork liver, nut fruits, baking starch food products characteristic perfume, baking class fragrance is outstanding, fragrance is abundant, lasting is lasting.Benzaldehyde propylene glycol acetal adds excessive words can give out almond fragrance, so should reduce its consumption.
4.4 have the fragrant essence of baking to the impact of fragrance
In flavor deployment, investigated and had the fragrant essence of baking the impact of fragrance is specifically seen Table 1-17.
Table 1-17
Furanone has strong caramel fragrance, and fruit fragrance is arranged, and can well coordinate whole note, and caramel fragrance can set off baking fragrance by contrast.It is fragrant that TMP also has baking, can give out the fragrance of cocoa but add after excessive, so reduce its consumption.
4.5 have the essence of milk and beans perfume (or spice) to the impact of fragrance
In flavor deployment, investigated essence with milk and beans perfume (or spice) the impact of fragrance has specifically been seen Table 1-18.
Table 1-18
Although milk and beans perfume are not theme fragrance, it plays a part key to the integral body of fragrance, can be so that fragrance is coordinated full more.Heliotropin has the fragrant fennel fragrance of holding concurrently of fresh and sweet beans, and fourth position decalactone has milk, and the acetic acid thioesters has light beans sample milk, the coordination fragrance that these milks and beans perfume (or spice) can both be better.In test, increase gradually its consumption, although 2,5-dimethyl pyrazine has the cream smell, be pungent stir-fry fragrance of a flower gas and chocolate taste after excessive.
4.6 have the essence of fruital to the impact of fragrance
In flavor deployment, investigated essence with fruital the impact of fragrance has specifically been seen Table 1-19.
Table 1-19
Peach aldehyde has strong peach breath, and obvious peach fragrance is arranged after the adding, does not add the rear fragrance of integral body of finding and more coordinates.The ethyl maltol fruity is outstanding, add find behind the ethyl maltol consumption fragrance more circle and, can cover the foul smell that sulfide gives out, so that whole fragrance is more mellow and fuller.
Embodiment 1
One, egg zymolyte
According to the zymolyte of preparation egg shown in the table 1-20.
Table 1-20
Two. maillard reaction product
Shown in table 1-21, prepare maillard reaction product.
Table 1-21
Three. the egg reactant mixture
According to the reactant mixture of preparation egg shown in the table 1-22.
Table 1-22
Four. essence combination
Shown in table 1-23, prepare essence combination.
Table 1-23
Five. reactive egg essence
10g essence combination I is joined among the 90g egg reactant mixture I, obtain reactive egg essence I.
Each road note of reactive egg essence I is coordinated, and has egg fragrance, and the natural sex of fragrance is strong, full, the coordination of fragrance.
10g essence combination II is added among the 90g egg reactant mixture II, obtain reactive egg essence II.
Each road note of reactive egg essence II is coordinated, and has egg fragrance, and the natural sex of fragrance is strong, full, the coordination of fragrance.
10g essence combination III is joined among the 90g egg reactant mixture III, obtain reactive egg essence III.
It is dense that reactive egg essence III has egg fragrance mouthfeel, lasting taste, and the natural sex of fragrance is strong, full, the coordination of fragrance.
The above results illustrates that reactive egg essence of the present invention has egg fragrance fresh, strong, true to nature.Can be applied in the food such as congee series products, egg roll, cake, yolk pie, newborn class, it is fragrant to strengthen the food egg, covers simultaneously the bad smell that produces in the process, increases the glamour of food.
Claims (10)
1. a reactive egg essence comprises egg zymolyte and maillard reaction product;
Described egg zymolyte is prepared as follows: the mixture of fresh hen egg, dodecoic acid sodium hydrogen phosphate, EDTA, water, papain, fresh milk and whole milk powder is reacted the zymolyte that obtained in 2 hours at 65 ℃;
Described maillard reaction product is prepared as follows: will comprise the mixture of lysine, proline, methionine, leucine, valine, serine, arginine, glucose, yolk powder, water, propane diols at the product of 120 ℃ of reactions acquisition in 2 hours;
The mass ratio of described egg zymolyte and described maillard reaction product is 35: 1-37: 1.
2. reactive egg essence according to claim 1 characterized by further comprising essence combination, and described essence combination comprises the material of following quality:
Essence 0.001% with raw meat perfume (or spice),
Essence 1.74%～2.0% with yolk perfume (or spice),
Essence 5.55%～6% with starch perfume (or spice),
Have the fragrant essence 3.0%～3.4% of baking,
Essence 2.0%～2.1% with milk and beans perfume (or spice),
Have the essence 9.3-9.4% of fruital and the propane diols of surplus.
3. reactive egg essence according to claim 2, it is characterized in that described essence combination comprises 0.0074%-0.0075%2-sulfydryl-3-butanols, 0.0025-0.0026%2-sulfydryl-3-butanone, the 1.5%-1.7% thiazole sulfur, 0.0115%-0.0125%2,3, the 5-trimethylpyrazine, the 0.13%-0.17% acetylpyrazine, the 0.1%-0.11% (methylthio) propanal, 0.4%-0.45% first sulphur propyl alcohol, the 4.54%-5.55% benzaldehyde propylene glycol acetal, the 1.02%-1.05%4-methylpyrazine, the 2.3-2.5% furanone, the 0.6-1.0% heliotropin, 1.01%-1.03% fourth position decalactone, 1.014%-1.015% acetic acid thioesters, 0.011%-1.05%2, the 5-dimethyl pyrazine, the 1.03-1.032% peach aldehyde, the 9.3-9.301% ethyl maltol, the propane diols of surplus.
4. reactive egg essence according to claim 3, the weight that it is characterized in that described essence combination is 1: 10 with the ratio of the gross weight of described egg zymolyte and maillard reaction product.
5. arbitrary described reactive egg essence according to claim 1-4 is characterized in that described egg zymolyte is the mixture that comprises quality percentage composition 30～36% fresh hen eggs, 0.78～0.82% dodecoic acid sodium hydrogen phosphate, 0.034～0.038%EDTA, 0.034～0.038% papain, 0～1% fresh milk and 5～7% whole milk powders and some water.
6. arbitrary described reactive egg essence according to claim 1-4 is characterized in that described maillard reaction product prepares by the following method: the mixture of quality percentage composition 0.05～0.35% lysine, 0.2～0.9% proline, 0.2～1.25% methionine, 0.2～1.0% leucine, 0.03～0.1% valine, 0.02～0.06% serine, 0.02～0.05% arginine, 0.8～1.7% glucose, 1.8～5.1% yolk powders, some water and some propane diols is reacted the product that obtained in 2 hours at 120 ℃.
7. the reactive egg essence described in according to claim 1 is characterized in that also comprising enzymolysis butter, sodium carboxymethylcellulose, potassium sorbate, Sodium Benzoate and BHT.
8. arbitrary described reactive egg essence Applications in food among the claim 1-7.
9. a food comprises arbitrary described reactive egg essence among the claim 1-7.
10. food according to claim 9 is characterized in that described food is congee, egg roll, cake, yolk pie or dairy products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210118617.4A CN103371347B (en) | 2012-04-20 | 2012-04-20 | Reactive egg essence and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210118617.4A CN103371347B (en) | 2012-04-20 | 2012-04-20 | Reactive egg essence and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103371347A true CN103371347A (en) | 2013-10-30 |
| CN103371347B CN103371347B (en) | 2014-09-17 |
Family
ID=49457664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210118617.4A Active CN103371347B (en) | 2012-04-20 | 2012-04-20 | Reactive egg essence and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103371347B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187546A (en) * | 2014-08-14 | 2014-12-10 | 广州市名花香料有限公司 | Egg-milk powder essence composition and preparation method thereof |
| CN104187551A (en) * | 2014-09-10 | 2014-12-10 | 王婧婧 | Cake essence and preparation method thereof |
| CN108095027A (en) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | A kind of heat safe egg essence and preparation method thereof |
| CN108618098A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of edible egg creamy essence and preparation method thereof |
| CN115669905A (en) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | Egg essence and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3647825A (en) * | 1967-03-15 | 1972-03-07 | Ajinomoto Kk | Method of making and using 4-hydroxy-5-methyl-2 3-dihydrofuran-3-one |
| CN1352895A (en) * | 2001-10-08 | 2002-06-12 | 王国庆 | Egg smell type edible essence and its preparing process |
| CN1883304A (en) * | 2006-06-06 | 2006-12-27 | 天津市诺奥科技发展有限公司 | A method for preparing egg oil essence by use of biological enzyme formulation |
| CN102406148A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Natural yolk essence and preparation method thereof |
-
2012
- 2012-04-20 CN CN201210118617.4A patent/CN103371347B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3647825A (en) * | 1967-03-15 | 1972-03-07 | Ajinomoto Kk | Method of making and using 4-hydroxy-5-methyl-2 3-dihydrofuran-3-one |
| CN1352895A (en) * | 2001-10-08 | 2002-06-12 | 王国庆 | Egg smell type edible essence and its preparing process |
| CN1883304A (en) * | 2006-06-06 | 2006-12-27 | 天津市诺奥科技发展有限公司 | A method for preparing egg oil essence by use of biological enzyme formulation |
| CN102406148A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Natural yolk essence and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 孔凌: "酶法水解制备天然奶味香精的研究", 《中国优秀硕士学位论文全文数据库工程科技1辑》, no. 4, 15 April 2011 (2011-04-15) * |
| 张海霞等: "耐高温鸡蛋油香精的开发研制", 《广州食品工业科技》, vol. 19, no. 1, 31 December 2003 (2003-12-31) * |
| 胡光红: "梅拉德反应制取蛋香的研究和应用", 《香料香精化妆品》, no. 6, 31 December 2001 (2001-12-31), pages 16 - 17 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187546A (en) * | 2014-08-14 | 2014-12-10 | 广州市名花香料有限公司 | Egg-milk powder essence composition and preparation method thereof |
| CN104187546B (en) * | 2014-08-14 | 2016-01-20 | 广州市名花香料有限公司 | Egg milk powder essence combination and preparation method thereof |
| CN104187551A (en) * | 2014-09-10 | 2014-12-10 | 王婧婧 | Cake essence and preparation method thereof |
| CN104187551B (en) * | 2014-09-10 | 2016-03-16 | 王婧婧 | A kind of preparation method of cake essence |
| CN108618098A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of edible egg creamy essence and preparation method thereof |
| CN108095027A (en) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | A kind of heat safe egg essence and preparation method thereof |
| CN108095027B (en) * | 2018-01-09 | 2021-04-23 | 汕头市明德食品添加剂有限公司 | High-temperature-resistant egg essence and preparation method thereof |
| CN115669905A (en) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | Egg essence and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103371347B (en) | 2014-09-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20210051976A1 (en) | Methods and compositions for affecting the flavor and aroma profile of consumables | |
| US10327464B2 (en) | Methods and compositions for affecting the flavor and aroma profile of consumables | |
| US9808029B2 (en) | Methods and compositions for affecting the flavor and aroma profile of consumables | |
| CN103371347B (en) | Reactive egg essence and application thereof | |
| CN103648303A (en) | Flavour modifying compounds | |
| Xu et al. | Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation | |
| Hussein et al. | Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks | |
| TW201601639A (en) | Flavouring composition | |
| JP2015000010A (en) | Miso seasoning, seasoning sauce using the same, and their manufacturing methods | |
| Gbadegesin et al. | Nutritive and sensory properties of okra fortified instant fufu. | |
| JP2022150042A (en) | Flavor imparting agent and flavor imparting method | |
| KR102444115B1 (en) | A reaction flavor comprising allulose and method for preparation thereof | |
| JP7238455B2 (en) | FOOD, FLAVORS AND METHODS FOR PRODUCING FOOD, AND METHODS FOR ADDING FLAVOR TO FOOD | |
| JP4421853B2 (en) | Composition for pickles | |
| CN117643367A (en) | Blended spicy and hot grilled fish essence and preparation method thereof | |
| CN116508811A (en) | Crisp dried noodle cake and seasoning method thereof | |
| WO2024061741A1 (en) | Flavoring compositions having a roast aroma profile | |
| Sirisoontornsakul | Product development of Snakeskin Fish (Pla salid)-Fish cracker | |
| TR201802708T4 (en) | Methods and compositions for influencing the taste and aroma profile of consumer products. | |
| JP2017502659A (en) | Organic compounds |
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 |