CN104207087A - Chicken flavor for food and preparation method of chicken flavor - Google Patents
Chicken flavor for food and preparation method of chicken flavor Download PDFInfo
- Publication number
- CN104207087A CN104207087A CN201410477978.7A CN201410477978A CN104207087A CN 104207087 A CN104207087 A CN 104207087A CN 201410477978 A CN201410477978 A CN 201410477978A CN 104207087 A CN104207087 A CN 104207087A
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- CN
- China
- Prior art keywords
- concentration
- chicken essence
- chicken
- methyl
- salad oil
- 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.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 235000013305 food Nutrition 0.000 title abstract description 5
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 12
- 235000012045 salad Nutrition 0.000 claims abstract description 12
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 claims abstract description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 7
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 7
- 239000000178 monomer Substances 0.000 claims abstract description 7
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000010649 ginger oil Substances 0.000 claims abstract description 6
- ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 2,4-Nonadienal Natural products CCCCC=CC=CC=O ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 0.000 claims abstract description 4
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims abstract description 4
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 claims abstract description 3
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 claims abstract description 3
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 claims description 12
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims description 12
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 6
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims description 6
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 6
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims description 6
- 229930016911 cinnamic acid Natural products 0.000 claims description 6
- 235000013985 cinnamic acid Nutrition 0.000 claims description 6
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 6
- ISXOBTBCNRIIQO-UHFFFAOYSA-N tetrahydrothiophene 1-oxide Chemical compound O=S1CCCC1 ISXOBTBCNRIIQO-UHFFFAOYSA-N 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical class CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 4
- GANTWNMURYVKBZ-UHFFFAOYSA-N deca-1,5-dien-4-one Chemical compound CCCCC=CC(=O)CC=C GANTWNMURYVKBZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 3
- HTFIIJWSUHAMIQ-UHFFFAOYSA-N hepta-1,5-dien-4-one Chemical compound CC=CC(=O)CC=C HTFIIJWSUHAMIQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 claims description 2
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 2
- 150000002240 furans Chemical class 0.000 claims description 2
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 claims description 2
- CHGXUMHYPKPHMB-UHFFFAOYSA-N nona-3,4-diene Chemical compound CCCCC=C=CCC CHGXUMHYPKPHMB-UHFFFAOYSA-N 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 11
- 230000002045 lasting effect Effects 0.000 abstract description 7
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 abstract 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 abstract 2
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 abstract 1
- VINFWNLYQUNBOU-UHFFFAOYSA-N 1-sulfanylbutan-2-one Chemical compound CCC(=O)CS VINFWNLYQUNBOU-UHFFFAOYSA-N 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- LWRYDHOHXNQTSK-UHFFFAOYSA-N thiophene oxide Chemical compound O=S1C=CC=C1 LWRYDHOHXNQTSK-UHFFFAOYSA-N 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- BGRVQSWCQKFXPY-UHFFFAOYSA-N nona-1,5-dien-4-one Chemical compound CCCC=CC(=O)CC=C BGRVQSWCQKFXPY-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000013022 formulation composition Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a chicken flavor for food and a preparation method of the chicken flavor. The chicken flavor is prepared from the following raw materials: 10% 2,4-nonadienal, 10% 2,4-nonadienaldehyde, 10% 2,4-heptadienal, 10% furfural, 10% anisic aldehyde, 10% cinnamyl aldehyde, 10% mercaptobutanone, 10% tetrahydrothio thiophenone, 10% furanone, 4-methyl-5-hydroxyethyl thiazole, 10% 2-methyl-3-thiol furan, 10% disulfide, 1% MCP, 1% ethyl maltol, 1% 2-acetylpyrazine, 10% distilled ginger oil, and salad oil, wherein the concentration is the mass concentration of a monomer spice diluted by the salad oil. The chicken flavor disclosed by the invention has strong and fresh chicken aroma, mellow smell, and lasting fragrance.
Description
Technical field
The present invention relates to a kind of flavouring, particularly a kind of food chicken essence and preparation method thereof.
Background technology
Society is along with the quickening of people's rhythm of life and growth in the living standard.The eating habit of people is also occurring to change, and except traditional food, meat products consumption constantly increases.Due to the extended shelf-life of these products, within the shelf-life, picture is kept newly to do the fragrance fragrance of product in order to enable the fragrance fragrance of these products, this just requires that good meat flavor carrys out flavouring and composes taste, and solves the fragrance stability problem of essence used in meat products.The present inventor attempts repeatedly to allocate by raw material monomer the chicken essence used in obtained a kind of applicable meat products, gives the certain chicken of meat products fragrant feature.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind ofly to give off a strong fragrance, the allotment type chicken essence that strong and brisk in taste, lasting is lasting, solve the fragrance lasting stability of chicken essence in meat product and the problem of heat resistance simultaneously.
The technical solution used in the present invention is:
A kind of chicken essence, this chicken essence is prepared by following raw material: concentration 10%2, 4-decadienal, concentration 10%2, 4-nonadienal, concentration 10%2, 4-heptadienal, concentration 10% furfural, concentration 10% anisic aldehyde, concentration 10% cinnamic acid, concentration 10% sulfydryl butanone, concentration 10% tetrahydrothiophenone, concentration 1% furanone, 4-methyl-5-hydroxy ethylthiazole, concentration 10%2-methyl-3-sulfydryl furans, concentration 10% pair of disulfide, concentration 1%MCP, concentration 1% ethyl maltol, concentration 1%2-acetyl group pyrazine, concentration 10% distills ginger oil, salad oil, described concentration refers to the mass concentration of monomer perfume salad oil dilution.
Preferably, this chicken essence is prepared by the raw material of following percentage by weight:
The mass percent sum of above-mentioned raw materials is 100%;
Above-mentioned concentration refers to the mass concentration of monomer perfume salad oil dilution.
Present invention also offers the preparation method of above-mentioned chicken essence, comprise the steps:
First by 2; 4-decadienal, 2; 4-nonadiene enanthaldehyde, 2; 4-heptadienal, furfural, anisic aldehyde, cinnamic acid, sulfydryl butanone, tetrahydrothiophenone, furanone, 2-methyl-3-sulfydryl furans, two disulfide, MCP, ethyl maltol, 2-acetyl group pyrazine, distillation ginger oil salad oil are diluted to described concentration; then mix according to the addition of the percentage by weight of raw material, obtained chicken essence.
Raw material in the present invention all can buy by market.And all meet GB2760-2011 standard-required.
The feature breath of chicken essence of the present invention is mainly by 2; 4-decadienal, 2; 4-nonadienal, 2; 4-heptadienal provides the fatty breath in chicken; furfural provides sauce fragrant; anisic aldehyde, cinnamic acid promote the pure and fresh fragrance sense of chicken; sulfydryl butanone, tetrahydrothiophenone, furanone provide the solid sense of chicken; 4-methyl-5-hydroxy ethylthiazole, 2-methyl-3-sulfydryl furans, two disulfide provide the main body meat of chicken fragrant; MCP, ethyl maltol, 2-acetyl group pyrazine provide chicken burnt sweet sense, thus constitute the main body formulation composition of chicken essence.
Get chicken essence of the present invention and carry out perfuming evaluation in the flavoured food product such as chicken ham sausage, found that addition is about 0.1%, just can play good effect, fragrance lasting stability and heat resistance are all better.
The beneficial effect that the present invention has:
Chicken essence of the present invention has strong fresh chicken fragrance, strong and brisk in taste, lasting is lasting.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but do not limit the present invention.
Embodiment 1
A kind of chicken essence, this chicken essence is prepared by the raw material of following percentage by weight:
Above-mentioned concentration refers to the mass concentration of monomer perfume salad oil dilution.
The preparation method of above-mentioned chicken essence; comprise the steps: first 2; 4-decadienal, 2; 4-nonadienal, 2; 4-heptadiene, furfural, anisic aldehyde, cinnamic acid, sulfydryl butanone, tetrahydrothiophenone, furanone, 2-methyl-3-sulfydryl furans, two disulfide, MCP, ethyl maltol, 2-acetyl group pyrazine, distillation ginger oil salad oil are diluted to described concentration; then mix according to the addition of the percentage by weight of raw material, obtained chicken essence.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to technical scheme of the present invention.Every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all still belong in the scope of technical scheme of the present invention.
Claims (3)
1. a chicken essence, it is characterized in that: this chicken essence is prepared by following raw material: concentration 10%2, 4-decadienal, concentration 10%2, 4-nonadienal, concentration 10%2, 4-heptadienal, concentration 10% furfural, concentration 10% anisic aldehyde, concentration 10% cinnamic acid, concentration 10% sulfydryl butanone, concentration 10% tetrahydrothiophenone, concentration 1% furanone, 4-methyl-5-hydroxy ethylthiazole, concentration 10%2-methyl-3-sulfydryl furans, concentration 10% pair of disulfide, concentration 1%MCP, concentration 1% ethyl maltol, concentration 1%2-acetyl group pyrazine, concentration 10% distills ginger oil, salad oil, described concentration refers to the mass concentration of monomer perfume salad oil dilution.
2. a kind of chicken essence according to claim 1, is characterized in that: this chicken essence is prepared by the raw material of following percentage by weight:
The mass percent sum of above-mentioned raw materials is 100%.
Above-mentioned concentration refers to the mass concentration of monomer perfume salad oil dilution.
3. the preparation method of chicken essence described in claim 2, is characterized in that: comprise the steps:
First by 2; 4-decadienal, 2; 4-nonadiene enanthaldehyde, 2; 4-heptadienal, furfural, anisic aldehyde, cinnamic acid, sulfydryl butanone, tetrahydrothiophenone, furanone, 2-methyl-3-sulfydryl furans, two disulfide, MCP, ethyl maltol, 2-acetyl group pyrazine, distillation ginger oil salad oil are diluted to described concentration; then mix according to the addition of the percentage by weight of raw material, obtained chicken essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477978.7A CN104207087A (en) | 2014-09-18 | 2014-09-18 | Chicken flavor for food and preparation method of chicken flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477978.7A CN104207087A (en) | 2014-09-18 | 2014-09-18 | Chicken flavor for food and preparation method of chicken flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207087A true CN104207087A (en) | 2014-12-17 |
Family
ID=52089299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410477978.7A Pending CN104207087A (en) | 2014-09-18 | 2014-09-18 | Chicken flavor for food and preparation method of chicken flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207087A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939020A (en) * | 2015-07-22 | 2015-09-30 | 天津春宇食品配料有限公司 | Pork flavor for food, and preparation method thereof |
| CN105495276A (en) * | 2015-12-23 | 2016-04-20 | 东莞市美拉德食品有限公司 | Scallion and chicken flavor prepared with frying and microcapsule embedding combined technique as well as method |
| CN108125203A (en) * | 2017-12-15 | 2018-06-08 | 山东天博食品配料有限公司 | A kind of ripe fragrant chicken meat flavor and preparation method thereof |
| CN110558389A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Chicken meat essential oil and production process thereof |
| WO2022095329A1 (en) * | 2020-11-04 | 2022-05-12 | 天津春发生物科技集团有限公司 | Blended oily essence of stewed three-yellow chicken in clear soup, and preparation method therefor |
| CN114747747A (en) * | 2022-03-24 | 2022-07-15 | 广东味霸味业科技有限公司 | Chicken essence and preparation method thereof |
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| CN102697018A (en) * | 2012-06-25 | 2012-10-03 | 天津春发生物科技集团有限公司 | Blended chicken aqueous essence and preparation method thereof |
| CN103461941A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence |
| CN103652797A (en) * | 2012-09-06 | 2014-03-26 | 广西昊昌生物科技有限公司 | Chicken essence and preparation method thereof |
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2014
- 2014-09-18 CN CN201410477978.7A patent/CN104207087A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102697018A (en) * | 2012-06-25 | 2012-10-03 | 天津春发生物科技集团有限公司 | Blended chicken aqueous essence and preparation method thereof |
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| CN103461941A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence |
Non-Patent Citations (1)
| Title |
|---|
| 周晓茹等: "一种鸡肉香精的分析与制备", 《香料香精化妆品》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939020A (en) * | 2015-07-22 | 2015-09-30 | 天津春宇食品配料有限公司 | Pork flavor for food, and preparation method thereof |
| CN105495276A (en) * | 2015-12-23 | 2016-04-20 | 东莞市美拉德食品有限公司 | Scallion and chicken flavor prepared with frying and microcapsule embedding combined technique as well as method |
| CN108125203A (en) * | 2017-12-15 | 2018-06-08 | 山东天博食品配料有限公司 | A kind of ripe fragrant chicken meat flavor and preparation method thereof |
| CN110558389A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Chicken meat essential oil and production process thereof |
| WO2022095329A1 (en) * | 2020-11-04 | 2022-05-12 | 天津春发生物科技集团有限公司 | Blended oily essence of stewed three-yellow chicken in clear soup, and preparation method therefor |
| CN114747747A (en) * | 2022-03-24 | 2022-07-15 | 广东味霸味业科技有限公司 | Chicken essence and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141217 |