CN105995882A - Sesame seed essence used for foods and preparation method thereof - Google Patents
Sesame seed essence used for foods and preparation method thereof Download PDFInfo
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- CN105995882A CN105995882A CN201610397304.5A CN201610397304A CN105995882A CN 105995882 A CN105995882 A CN 105995882A CN 201610397304 A CN201610397304 A CN 201610397304A CN 105995882 A CN105995882 A CN 105995882A
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- sesame flavor
- salad oil
- sesame seed
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Abstract
The invention relate to a sesame seed essence and a preparation method thereof. The sesame seed essence is prepared form the following raw materials: 1.6-ethanthiol of which the concentration is 10%, furfurylmercaptan of which the concentration is 10%, difurfurylsulfide of which the concentration is 10%, furfuryl disulfide of which the concentration is 10%, furanone of which the concentration is 1%, 4-methyl-5-hydroxyethylthiazole, MCP of which the concentration is 1%, ethyl maltol of which the concentration is 1%, 2-acetylpyrazine of which the concentration is 1%, and salad oil; and the concentration is mass concentration of a monomer spice which is diluted with the salad oil. The sesame seed essence is mellow in sesame seed aroma, mellow and pure in fragrance and durable in fragrance residue.
Description
Technical field
The present invention relates to a kind of flavoring agent, particularly to a kind of food sesame flavor and preparation method thereof.
Background technology
Along with the raising of people's living standard, the dietary habit of people also changes occurring, to various food and flavoring agent
Consumption the most constantly increases.Semen Sesami based food is the most very popular.In order to make the fragrance fragrance energy of these products
The enough fragrance fragrance kept within the shelf-life as newly doing product, this just requires that good sesame flavor is carried out flavouring and composed taste, and solves
The certainly fragrance stability problem of essence used in food.The present inventor attempts repeatedly to be allocated by raw material monomer to prepare a kind of being suitable for
The sesame flavor used in food, gives the Semen Sesami perfume (or spice) feature that food is certain.
Summary of the invention
The technical problem to be solved be to provide a kind of give off a strong fragrance, the allotment type Semen Sesami that strong and brisk in taste, lasting is lasting
Essence, solves sesame flavor fragrance lasting stability in food and the problem of thermostability simultaneously.
The technical solution used in the present invention is:
A kind of sesame flavor, this sesame flavor is prepared by following raw material: concentration 10%1,6-ethanthiol, concentration 10% bran
Base mercaptan, concentration 10% difurfuryl sulfide, concentration 10% difurfuryl dithioether, concentration 1% furanone, 4-methyl-5-ethoxy
Thiazole, concentration 1%MCP, concentration 1% ethylmaltol, concentration 1%2-acetyl group pyrazine, salad oil, described concentration refers to
It it is the mass concentration of monomer perfume salad oil dilution.
Preferably, this sesame flavor 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 sesame flavor, comprise the steps:
First by 1,6-ethanthiol, furfuryl mercaptan, difurfuryl sulfide, difurfuryl dithioether, furanone, MCP, ethyl
Maltol, 2-acetyl group pyrazine salad oil are diluted to described concentration, then according to the addition of the percentage by weight of raw material is carried out
Mixing, prepares sesame flavor.
Raw material in the present invention all can be bought by market.And all meet GB2760-2014 standard-required.
Take sesame flavor of the present invention to fall at Semen Sesami in the flavoured food product such as the ball of glutinous rice and carry out perfuming evaluation, found that addition is 0.1%
Left and right, it is possible to playing preferable effect, fragrance lasting stability and thermostability are preferable.
The present invention is had the advantages that
Sesame flavor of the present invention has strong Semen Sesami 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 does not limit the present invention.
Embodiment 1
A kind of sesame flavor, this sesame flavor 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 sesame flavor, comprises the steps: first by 1,6-ethanthiol, furfuryl mercaptan, difurfuryl sulfur
Ether, difurfuryl dithioether, furanone, 4-methyl-5-hydroxy ethylthiazole, MCP, ethylmaltol, 2-acetyl group pyrazine are used
Salad oil is diluted to described concentration, then according to the addition of the percentage by weight of raw material mixes, prepares sesame flavor.
The above, be only presently preferred embodiments of the present invention, and technical scheme is not made any pro forma restriction.
Every any simple modification, equivalent variations and modification made above example according to the technical spirit of the present invention, the most still belongs to
In the range of technical scheme.
Claims (3)
1. a sesame flavor, it is characterised in that: this sesame flavor is prepared by following raw material: concentration 10%1.6-oneself two
Mercaptan, concentration 10% furfuryl mercaptan, concentration 10% difurfuryl sulfide, concentration 10% difurfuryl dithioether, concentration 1% furanone,
4-methyl-5-hydroxy ethylthiazole, concentration 1%MCP, concentration 1% ethylmaltol, concentration 1%2-acetyl group pyrazine, salad oil,
Described concentration refers to the mass concentration of monomer perfume salad oil dilution.
A kind of sesame flavor the most according to claim 1, it is characterised in that: this sesame flavor is by following percentage by weight
Raw material prepares:
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 a kind of sesame flavor described in claim 2, it is characterised in that: first will comprise the steps:
1.6-ethanthiol, furfuryl mercaptan, difurfuryl sulfide, difurfuryl dithioether, furanone, MCP, ethylmaltol, 2-second
Acyl group pyrazine salad oil is diluted to described concentration, then according to the addition of the percentage by weight of raw material mixes, prepares
Sesame flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610397304.5A CN105995882A (en) | 2016-06-03 | 2016-06-03 | Sesame seed essence used for foods and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610397304.5A CN105995882A (en) | 2016-06-03 | 2016-06-03 | Sesame seed essence used for foods and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995882A true CN105995882A (en) | 2016-10-12 |
Family
ID=57089919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610397304.5A Pending CN105995882A (en) | 2016-06-03 | 2016-06-03 | Sesame seed essence used for foods and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105995882A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022190847A1 (en) * | 2021-03-10 | 2022-09-15 | 味の素株式会社 | Method for enhancing saltiness of food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102030730A (en) * | 2009-09-28 | 2011-04-27 | 天津市化学试剂研究所 | Method for preparing difurfuryl disulfide |
| CN103229977A (en) * | 2013-04-15 | 2013-08-07 | 杭州艾菲曼普香精香料有限公司 | Thermal reaction type sesame flavor preparation method |
| 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 |
-
2016
- 2016-06-03 CN CN201610397304.5A patent/CN105995882A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102030730A (en) * | 2009-09-28 | 2011-04-27 | 天津市化学试剂研究所 | Method for preparing difurfuryl disulfide |
| CN103229977A (en) * | 2013-04-15 | 2013-08-07 | 杭州艾菲曼普香精香料有限公司 | Thermal reaction type sesame flavor preparation method |
| 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 |
Non-Patent Citations (6)
| Title |
|---|
| 严群: "焙炒芝麻香气成分研究", 《食品工业》 * |
| 孙宝国: "特征香味含硫食品香料化合物", 《食品科技》 * |
| 方元超等: "肉类香精增香剂", 《冷饮与速冻食品工业》 * |
| 王海滨等: "乙酰基吡嗪的合成及应用研究进展", 《有机化学》 * |
| 秦早等: "顶空固相微萃取-气相色谱-质谱法分析芝麻香精的挥发性成分", 《理化检验(化学分册)》 * |
| 陈文伟等: "热反应型芝麻香精的制备及成分分析研究", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022190847A1 (en) * | 2021-03-10 | 2022-09-15 | 味の素株式会社 | Method for enhancing saltiness of food |
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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: 20161012 |