CN105876727A - Crab-flavored essence, as well as preparation method and application thereof - Google Patents
Crab-flavored essence, as well as preparation method and application thereof Download PDFInfo
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- CN105876727A CN105876727A CN201610237778.3A CN201610237778A CN105876727A CN 105876727 A CN105876727 A CN 105876727A CN 201610237778 A CN201610237778 A CN 201610237778A CN 105876727 A CN105876727 A CN 105876727A
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Abstract
The invention discloses crab-flavored essence, as well as a preparation method and an application thereof. The crab-flavored essence is prepared from dodecanoic acid, 4-methyl-5-beta-hydroxyethyl thiazole, 4-methyl-5-thiazolylethyl acetate, ethyl caprylate, ethyl myristate, edible glacial acetic acid, dimethyl sulfide, ginger oil distilled, trimethylamine, capric acid, caprylic acid, 2-(4-methyl-5-thiazolyl)ethyl octanoate, 3-methylthiopropanal, 2,3,5-trimethyl pyrazine, propylene glycol and glycerol triacetate. The crab-flavored essence prepared by a specific formula has the effects of rich crab flavor, good fresh and sweet taste and high simulation with a small amount, is popular with wide consumers; the effect of the crab-flavored essence is not influenced even the crab-flavored essence is roasted, stir-fried and cooked at high temperature, which means that the crab-flavored essence has high temperature resistance and stable flavor. The crab-flavored essence can well supplement flavor loss of recombined crab meat caused by heat processing, the fresh and sweet taste and simulation of crab flavored meat balls can be enhanced, and the favorite degree of consumers can be improved.
Description
Technical field
The invention belongs to food additive essence field, relate to a kind of essence and its preparation method and application, specifically refer to
A kind of Eriocheir sinensis essence and its preparation method and application.
Background technology
Eriocheir sinensis essence is a kind of food additive with Eriocheir sinensis fragrance, can give food Eriocheir sinensis local flavor, and to because of processing technique
Have good flavouring effect etc. the former food thus resulting in fragrance loss, be widely used in meat products, emulation goods, instant noodles,
The field of food such as flavouring agent.But existing crab meat based food, emulation crab meat based food and existing Eriocheir sinensis essence exist after hot working
The shortcomings such as the deficiency of fragrance and deterioration, are badly in need of a kind of safe and healthy, high temperature resistant, Eriocheir sinensis essence of flavor-stable in the market.
Summary of the invention
In order to solve the problem of above-mentioned existence, the present invention has gone out a kind of high temperature resistant, Eriocheir sinensis of flavor-stable by research preparation
Essence.
It is an object of the invention to provide a kind of Eriocheir sinensis essence and preparation method thereof.
Another object of the present invention is to provide the application of above-mentioned Eriocheir sinensis essence.
The technical solution used in the present invention is:
A kind of Eriocheir sinensis essence, this Eriocheir sinensis essence contains the component of following mass fraction:
Further, above-mentioned Eriocheir sinensis essence contains the component of following mass fraction:
Further, above-mentioned Eriocheir sinensis essence contains the component of following mass fraction:
Further, above-mentioned Eriocheir sinensis essence contains the component of following mass fraction:
The preparation method of above-mentioned Eriocheir sinensis essence, comprises the following steps: first lauric acid/dodecanoic acid and capric acid raw material are added three triacetins
In ester, 80～95 DEG C of heated and stirred, to being completely dissolved, are subsequently adding remaining raw material, stir, and i.e. obtain Eriocheir sinensis essence.
The application in preparing crab meat based food, emulation crab meat based food or crab meat flavoring of the above-mentioned Eriocheir sinensis essence.
The application process of above-mentioned Eriocheir sinensis essence, it is characterised in that Eriocheir sinensis essence 0.06%～0.08% is added by mass percentage
It is added in the raw material of purpose food, prepares purpose food by existing method, the purpose food with Eriocheir sinensis fragrance can be obtained.
The invention has the beneficial effects as follows:
1) present invention develops the Eriocheir sinensis essence of special formulation, only needs a small amount of (0.06%～0.08%) just to possess crab meat taste
The effect that dense, fresh and sweet taste is good, verisimilitude is high, is liked by extensive consumer；And roasting even across high temperature, fry, steaming and decocting, the most not
Affect the performance of Eriocheir sinensis essence effect, illustrate that Eriocheir sinensis essence of the present invention has high temperature resistant, the performance of flavor-stable.
2) Eriocheir sinensis essence of the present invention can simulate the local flavor of true crab meat well, for traditional based on Carnis Gallus domesticus pig flesh flavor
Sausage food create more novel taste, meet the local flavor diversity requirement that consumer improves day by day.
3) Eriocheir sinensis essence of the present invention can supplement the flavor loss that restructuring crab meat is caused because of hot-working well, enhances
The fresh and sweet sense of a crab meat local flavor ball and verisimilitude, improve the preference degree of consumer.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but is not limited thereto.
The preparation method of 1 one kinds of Eriocheir sinensis essence of embodiment
The present embodiment Eriocheir sinensis essence is made up of the raw material of following mass fraction:
The preparation method of the present embodiment Eriocheir sinensis essence is: first lauric acid/dodecanoic acid and capric acid both solid materials are added three acetic acid sweet
In grease, 80～95 DEG C of heated and stirred, to being completely dissolved, are subsequently adding remaining raw material, stir, and i.e. obtain Eriocheir sinensis essence.
The preparation method of 2 one kinds of Eriocheir sinensis essence of embodiment
The present embodiment Eriocheir sinensis essence is made up of the raw material of following mass fraction:
The preparation method of the present embodiment Eriocheir sinensis essence is: first lauric acid/dodecanoic acid and capric acid both solid materials are added three acetic acid sweet
In grease, 80～95 DEG C of heated and stirred, to being completely dissolved, are subsequently adding remaining raw material, stir, and i.e. obtain Eriocheir sinensis essence.
The preparation method of 3 one kinds of Eriocheir sinensis essence of embodiment
The present embodiment Eriocheir sinensis essence is made up of the raw material of following mass fraction:
The preparation method of the present embodiment Eriocheir sinensis essence is: first lauric acid/dodecanoic acid and capric acid both solid materials are added three acetic acid sweet
In grease, 80～95 DEG C of heated and stirred, to being completely dissolved, are subsequently adding remaining raw material, stir, and i.e. obtain Eriocheir sinensis essence.
The application of embodiment 4 Eriocheir sinensis of the present invention essence
By embodiment 1 Eriocheir sinensis flavor application in Eriocheir sinensis taste baked sausage, application formula is as follows:
Can be seen that from above-mentioned formula the consumption of Eriocheir sinensis essence of the present invention is only the 0.08% of gross mass, consumption is considerably less.
By the sensory evaluation group of 50 people, the crab meat fragrance of Eriocheir sinensis taste baked sausage, fresh and sweet taste, verisimilitude and preference degree are carried out
Scoring, average ratings result is as follows:
| Evaluation index | Mark (ten point system) |
| Crab meat taste | 9.25 |
| Fresh and sweet taste | 9.37 |
| Verisimilitude | 8.54 |
| Preference degree | 9.29 |
Above-mentioned evaluation result illustrates, Eriocheir sinensis essence of the present invention can simulate the local flavor of true crab meat well, for traditional with
The sausage food that Carnis Gallus domesticus pig flesh flavor is main creates more novel taste, meets the local flavor that consumer improves day by day various
Sexual demand.The present invention develops the Eriocheir sinensis essence of special formulation, only need a small amount of (0.08%) just possess crab meat taste taste dense, fresh and sweet good,
The effect that verisimilitude is high, and even across high temperature baking, nor affect on the performance of Eriocheir sinensis essence effect, illustrate that Eriocheir sinensis essence of the present invention has
There is high temperature resistant, the performance of flavor-stable.
The application of embodiment 5 Eriocheir sinensis of the present invention essence
By embodiment 2 Eriocheir sinensis flavor application in a crab meat local flavor ball, application formula is as follows:
Can be seen that from above-mentioned formula the consumption of Eriocheir sinensis essence of the present invention is only the 0.06% of gross mass, consumption is considerably less.
Being marked a crab meat local flavor ball by 50 people sensory evaluation groups, average ratings result is as follows:
| Evaluation index | Mark (ten point system) |
| Crab meat taste | 9.86 |
| Fresh and sweet taste | 8.72 |
| Verisimilitude | 9.68 |
| Preference degree | 8.96 |
Above-mentioned evaluation result illustrates, Eriocheir sinensis essence of the present invention can supplement what restructuring crab meat was caused because of hot-working well
Flavor loss, enhances fresh and sweet sense and the verisimilitude of a crab meat local flavor ball, improves the preference degree of consumer.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not by above-described embodiment
Limit, the change made under other any spirit without departing from the present invention and principle, modify, substitute, combine, simplify,
All should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (7)
1. an Eriocheir sinensis essence, it is characterised in that this Eriocheir sinensis essence contains the component of following mass fraction:
Lauric acid/dodecanoic acid 0.100 ~ 1.000 part
Thiazole sulfur 0.500 ~ 2.000 part
Acetic acid thioesters 0.200 ~ 1.000 part
Ethyl caprilate 0.100 ~ 0.800 part
Ethyl myristate 0.150 ~ 1.200 part
Edible ice acetic acid 0.050 ~ 0.950 part
Dimethyl sulfide 0.330 ~ 2.500 part
Distillation oil of ginger 0.200 ~ 1.520 part
Trimethylamine 0.100 ~ 2.500 part
Capric acid 0.010 ~ 0.600 part
Octanoic acid 0.010 ~ 0.600 part
Octanoic acid thioesters 0.010 ~ 0.500 part
3-methylthiopropionaldehyde 0.020 ~ 0.400 part
2,3,5-trimethylpyrazine 0.010 ~ 0.300 part
Propylene glycol 1.000 ~ 10.00 parts
Triacetyl glycerine 97.21 ~ 74.13 parts.
A kind of Eriocheir sinensis essence the most according to claim 1, it is characterised in that this Eriocheir sinensis essence contains the group of following mass fraction
Point:
Lauric acid/dodecanoic acid 0.100 part
Thiazole sulfur 0.500 part
Acetic acid thioesters 0.200 part
Ethyl caprilate 0.100 part
Ethyl myristate 0.150 part
Edible ice acetic acid 0.050 part
Dimethyl sulfide 0.330 part
Distillation oil of ginger 0.200 part
Trimethylamine 0.100 part
Capric acid 0.010 part
Octanoic acid 0.010 part
Octanoic acid thioesters 0.010 part
3-methylthiopropionaldehyde 0.020 part
2,3,5-trimethylpyrazine 0.010 part
Propylene glycol 1.000 parts
Triacetyl glycerine 97.21 parts.
A kind of Eriocheir sinensis essence the most according to claim 1, it is characterised in that this Eriocheir sinensis essence contains the group of following mass fraction
Point:
Lauric acid/dodecanoic acid 0.55 part
Thiazole sulfur 1.25 parts
Acetic acid thioesters 0.6 part
Ethyl caprilate 0.45 part
Ethyl myristate 0.675 part
Edible ice acetic acid 0.5 part
Dimethyl sulfide 1.415 parts
Distillation oil of ginger 0.86 part
Trimethylamine 1.3 parts
Capric acid 0.305 part
Octanoic acid 0.305 part
Octanoic acid thioesters 0.255 part
3-methylthiopropionaldehyde 0.21 part
2,3,5-trimethylpyrazine 0.155 part
Propylene glycol 5.5 parts
Triacetyl glycerine 85.67 parts.
A kind of Eriocheir sinensis essence the most according to claim 1, it is characterised in that this Eriocheir sinensis essence contains the group of following mass fraction
Point:
Lauric acid/dodecanoic acid 1.000 parts
Thiazole sulfur 2.000 parts
Acetic acid thioesters 1.000 parts
Ethyl caprilate 0.800 part
Ethyl myristate 1.200 parts
Edible ice acetic acid 0.950 part
Dimethyl sulfide 2.500 parts
Distillation oil of ginger 1.520 parts
Trimethylamine 2.500 parts
Capric acid 0.600 part
Octanoic acid 0.600 part
Octanoic acid thioesters 0.500 part
3-methylthiopropionaldehyde 0.400 part
2,3,5-trimethylpyrazine 0.300 part
Propylene glycol 10.00 parts
Triacetyl glycerine 74.13 parts.
5. the preparation method of the arbitrary described Eriocheir sinensis essence of claim 1 ~ 4, it is characterised in that comprise the following steps: first by lauric acid/dodecanoic acid
Adding in triacetyl glycerine with capric acid raw material, 80 ~ 95 DEG C of heated and stirred, to being completely dissolved, are subsequently adding remaining raw material, stir
Mix uniformly, i.e. obtain Eriocheir sinensis essence.
6. the arbitrary described Eriocheir sinensis essence of claim 1 ~ 4 is preparing crab meat based food, emulation crab meat based food or crab meat local flavor seasoning
Application in material.
7. the application process of the arbitrary described Eriocheir sinensis essence of claim 1 ~ 4, it is characterised in that by Eriocheir sinensis essence by mass percentage
In 0.06% ~ 0.08% raw material adding purpose food to, prepare purpose food by existing method, can obtain and there is Eriocheir sinensis fragrance
Purpose food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610237778.3A CN105876727B (en) | 2016-04-15 | 2016-04-15 | A kind of crab essence and its preparation method and application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610237778.3A CN105876727B (en) | 2016-04-15 | 2016-04-15 | A kind of crab essence and its preparation method and application |
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| CN105876727A true CN105876727A (en) | 2016-08-24 |
| CN105876727B CN105876727B (en) | 2019-03-26 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616509A (en) * | 2016-12-19 | 2017-05-10 | 山东天博食品配料有限公司 | Crab cream powder free of carapace allergens and preparation method of crab cream powder |
| CN109793194A (en) * | 2018-12-30 | 2019-05-24 | 泛亚（武汉）食品科技有限公司 | A kind of Sautéed Crab in Hot Spicy Sauce flavor seasoning powder and its production method |
| CN114982899A (en) * | 2022-06-28 | 2022-09-02 | 通又通(武汉)生命科学有限公司 | Cold water aquatic product polypeptide powder fishy smell removing essence, preparation method and application |
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| KR100725752B1 (en) * | 2006-10-30 | 2007-06-08 | 부경대학교 산학협력단 | Development of crab-like flaverant from snow crab cooker effluent for crab meat imitation |
| CN102273602A (en) * | 2011-06-20 | 2011-12-14 | 北京工商大学 | Preparation method of thermal-reaction shrimp and crab essence |
| CN105400595A (en) * | 2015-11-27 | 2016-03-16 | 上海应用技术学院 | Matcha essence and preparation method thereof |
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100725752B1 (en) * | 2006-10-30 | 2007-06-08 | 부경대학교 산학협력단 | Development of crab-like flaverant from snow crab cooker effluent for crab meat imitation |
| CN102273602A (en) * | 2011-06-20 | 2011-12-14 | 北京工商大学 | Preparation method of thermal-reaction shrimp and crab essence |
| CN105400595A (en) * | 2015-11-27 | 2016-03-16 | 上海应用技术学院 | Matcha essence and preparation method thereof |
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| 刘华等: "海鲜类香精的调配", 《中国食品添加剂》 * |
| 周耀华等: "《食用香精制备技术》", 30 September 2007 * |
| 林翔云: "《香料香精辞典》", 31 May 2006 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616509A (en) * | 2016-12-19 | 2017-05-10 | 山东天博食品配料有限公司 | Crab cream powder free of carapace allergens and preparation method of crab cream powder |
| CN109793194A (en) * | 2018-12-30 | 2019-05-24 | 泛亚（武汉）食品科技有限公司 | A kind of Sautéed Crab in Hot Spicy Sauce flavor seasoning powder and its production method |
| CN114982899A (en) * | 2022-06-28 | 2022-09-02 | 通又通(武汉)生命科学有限公司 | Cold water aquatic product polypeptide powder fishy smell removing essence, preparation method and application |
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| Publication number | Publication date |
|---|---|
| CN105876727B (en) | 2019-03-26 |
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Effective date of registration: 20230330 Address after: 335000 No.6 Leye Road, Longgang Industrial Park, high tech Industrial Development Zone, Yingtan City, Jiangxi Province Patentee after: Jiangxi huabaopeacock Food Technology Development Co.,Ltd. Address before: 510730 No. two 7 street, Guangzhou economic and Technological Development Zone, Guangdong, Jinhua Patentee before: GUANGZHOU HUABAO FOOD Co.,Ltd. |