CN105231406B

CN105231406B - Stewed pork-flavor liquid essence and preparation method thereof

Info

Publication number: CN105231406B
Application number: CN201510565948.6A
Authority: CN
Inventors: 谢建春; 侯莉; 梁晶晶; 王蒙; 曹长春; 郑福平; 孙宝国
Original assignee: Beijing Technology and Business University
Current assignee: Shenzhen ZhouLing Food Technology Co.,Ltd.
Priority date: 2015-09-09
Filing date: 2015-09-09
Publication date: 2020-11-06
Anticipated expiration: 2035-09-09
Also published as: CN105231406A

Abstract

The invention relates to a stewed pork flavor liquid essence and a preparation method thereof. The invention designs the essence formula based on the flavor analysis result of the stewed pork as a Chinese meal, and the prepared essence has the natural fragrance of the stewed pork, is harmonious, mellow and vivid, and can be added into instant noodles, ham sausages, canned foods, leisure foods, quick-frozen foods and other foods.

Description

Stewed pork-flavor liquid essence and preparation method thereof

Technical Field

The invention relates to the field of food additives, in particular to a stewed pork flavor liquid essence and a preparation method thereof.

Background

The meat flavor is widely used in foods such as instant noodles, ham sausages, canned foods, leisure foods, quick-frozen foods and the like, plays a role in increasing the flavor intensity and improving the flavor quality of the foods, and is an indispensable food additive for producing meat flavor foods. China is a big country for pork consumption, the flavor of stewed pork is widely favored by people, but the meat flavor developed specially for the flavor of stewed pork is less in variety. The essence formula is drawn up based on the flavor analysis result of the stewed pork with Chinese food, and the obtained essence product has strong stewed pork fragrance and natural and vivid fragrance, can be used in foods such as instant noodles, ham sausages, canned foods, leisure foods, quick-frozen foods and the like, and can endow the foods with the natural flavor of the pork.

Disclosure of Invention

The invention aims to provide a stewed pork-flavor liquid essence and a preparation method thereof, and the obtained essence product has the natural fragrance of stewed pork in Chinese food and can be added into instant noodles, ham sausages, canned foods, leisure foods, quick-frozen foods and other foods.

The technical scheme adopted by the invention is as follows: the stewed pork flavor liquid essence is prepared by blending the following raw materials in percentage by mass: 0.01-1.26% of valeraldehyde; 0.10-2.15% of hexanal; 0.02-2.3% of heptanal; 0.1-2.52% of ethyl decanoate; 0.05-1.60% of 1-octen-3-ol; 0.02-2.20% of nonanal; 0.01-1.54% of 3-hydroxy-2-butanone; 0.02-1.60% of 3-methylthio propionaldehyde; 0.01-1.12% of furfuryl mercaptan; 0.01 to 1.50% of dimethyl trisulfide; 0.02-1.25% of 2-thiophenethiol; 0.02-2.10% of 2-acetyl thiazole; 0.05-1.30% of 2-ethyl-3-methylpyrazine; 0.01-1.62% of methyl mercaptan; (E) -2-nonenal 0.10-2.05%; 0.04-3.20% of undecanone; 0.01-3.25% of (E, E) -2, 4-decadienal; 0.05-2.10% of (E, E) -2, 4-nonadienal; 0.01-1.56% of 2-thiophenecarboxaldehyde; 0.02-3.10% of phenylacetaldehyde; 0.01-0.15% of 2-methyl-3-furanthiol; (E) -2-heptenal 0.05-3.10%; (E) -2-undecenal 0.01-4.15%; 0.01 to 1.50% of bis (2-methyl-3-furyl) disulfide; 0.01-1.20% of difurfuryl disulfide; 85.20-98.93% of a solvent; the percentage is mass percentage; the sum of the mass percentages of all the raw materials is 100 percent.

The invention also provides a preparation method of the stewed pork flavor liquid essence, which comprises the following steps of weighing the raw materials according to the mass percentage of the raw materials, and uniformly mixing; the solvent can be various edible materials such as animal oil, vegetable oil, propylene glycol, fatty glyceride, etc., or their combination; the solvent itself should not have any foreign flavor to prevent interference with the aroma of the essence product; for solvents with high coagulability or viscosity, the solvents can be heated slightly before use to melt or reduce the viscosity before use.

The essence product of the invention has natural fragrance of stewed pork, is harmonious, mellow and vivid, and can be added into instant noodles, ham sausages, canned foods, leisure foods, quick-frozen foods and other foods.

Detailed Description

Example 1 preparation of 100kg of essence

The preparation process comprises the following steps: weighing 86.8kg of salad oil, respectively weighing the raw materials according to the table 1, adding the raw materials into the salad oil, and uniformly mixing.

TABLE 1

Claims

1. The stewed pork-flavor liquid essence is characterized by being prepared from the following raw materials in percentage by mass: 0.01 to 1.26 percent of valeraldehyde; hexanal 0.10-2.15%; 0.02-2.3% of heptanal; 0.1 to 2.52 percent of ethyl decanoate; 0.05 to 1.60 percent of 1-octen-3-ol; 0.02-2.20% of nonanal; 0.01 to 1.54 percent of 3-hydroxy-2-butanone; 0.02-1.60% of 3-methylthiopropanal; 0.01-1.12% of furfuryl mercaptan; dimethyl trisulfide 0.01-1.50%; 0.02-1.25% of 2-thiophenethiol; 0.02-2.10% of 2-acetyl thiazole; 0.05 to 1.30 percent of 2-ethyl-3-methylpyrazine; 0.01-1.62% of methyl mercaptan; (E) -2-nonenal 0.10-2.05%; 0.04 to 3.20 percent of undecanone; (E, E) -2, 4-decadienal 0.01-3.25%; (E, E) -2, 4-nonadienal 0.05-2.10%; 0.01-1.56% of 2-thiophenecarboxaldehyde; 0.02-3.10% of phenylacetaldehyde; 0.01 to 0.15 percent of 2-methyl-3-furanthiol; (E) -2-heptenal 0.05-3.10%; (E) -2-undecenal 0.01-4.15%; bis (2-methyl-3-furyl) disulfide 0.01 to 1.50%; difurfuryl disulfide 0.01-1.20%; 85.20-98.93% of solvent; the sum of the mass percentages of all the raw materials is 100 percent; the solvent is animal oil, vegetable oil, propylene glycol, fatty glyceride or their combination;

the preparation method of the stewed pork-flavor liquid essence comprises the following steps: weighing the raw materials according to the mass percentage of the raw materials, and uniformly mixing.