CN106820064A - A kind of seafood essence and its production technology - Google Patents
A kind of seafood essence and its production technology Download PDFInfo
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- CN106820064A CN106820064A CN201710115672.0A CN201710115672A CN106820064A CN 106820064 A CN106820064 A CN 106820064A CN 201710115672 A CN201710115672 A CN 201710115672A CN 106820064 A CN106820064 A CN 106820064A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 30
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims abstract description 18
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003021 water soluble solvent Substances 0.000 claims abstract description 17
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical compound CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims abstract description 15
- GZXXANJCCWGCSV-UHFFFAOYSA-N 2,3-Diethylpyrazine Chemical class CCC1=NC=CN=C1CC GZXXANJCCWGCSV-UHFFFAOYSA-N 0.000 claims abstract description 12
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical class CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 claims abstract description 12
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical class CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- JZQKTMZYLHNFPL-UHFFFAOYSA-N deca-2,4-dienal Chemical class CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 150000002019 disulfides Chemical class 0.000 claims abstract description 10
- JWUJQDFVADABEY-UHFFFAOYSA-N 2-methyltetrahydrofuran Chemical compound CC1CCCO1 JWUJQDFVADABEY-UHFFFAOYSA-N 0.000 claims abstract description 8
- SATICYYAWWYRAM-UHFFFAOYSA-N hepta-2,4-dienal Chemical class CCC=CC=CC=O SATICYYAWWYRAM-UHFFFAOYSA-N 0.000 claims abstract description 8
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical class CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 9
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- MCHYEDYKGJENFY-UHFFFAOYSA-N 2-ethyl-4-methyl-1,3-thiazol-5-ol Chemical class CCC1=NC(C)=C(O)S1 MCHYEDYKGJENFY-UHFFFAOYSA-N 0.000 claims description 6
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 21
- -1 hydroxyls 2,5 dimethyl 3 (2H) furanones Chemical class 0.000 abstract description 4
- 150000002576 ketones Chemical class 0.000 abstract description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 abstract 4
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 abstract 2
- YNSUBIQKQNBKJT-UHFFFAOYSA-N 2-(1,3-thiazol-2-yl)ethanol Chemical compound OCCC1=NC=CS1 YNSUBIQKQNBKJT-UHFFFAOYSA-N 0.000 abstract 1
- CQSQMXIROIYTLO-UHFFFAOYSA-N 2-methylpropanethial Chemical class CC(C)C=S CQSQMXIROIYTLO-UHFFFAOYSA-N 0.000 abstract 1
- CMDKYFGIJALPLS-UHFFFAOYSA-N furan-2-thiol Chemical compound SC1=CC=CO1 CMDKYFGIJALPLS-UHFFFAOYSA-N 0.000 abstract 1
- 125000002541 furyl group Chemical group 0.000 abstract 1
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 10
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 9
- 239000002304 perfume Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 239000012046 mixed solvent Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OHDFENKFSKIFBJ-UHFFFAOYSA-N bis(2-methyl-3-furyl)disulfide Chemical compound O1C=CC(SSC2=C(OC=C2)C)=C1C OHDFENKFSKIFBJ-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of seafood essence and its production technology, it is prepared from by following raw materials：Trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, the ketone of 2 methyltetrahydrofuran 3,3 methylthiopropionaldehydes, 2,3- dimethyl pyrazines, 2,3,5- trimethylpyrazines, 4 hydroxyls 2,5 dimethyl 3 (2H) furanones, 2,3 diethyl pyrazines, the furanthiol of 2 methyl 3, double (furyl of 2 methyl 3) disulfides, methyl cyclopentenyl ketone, caproic acid, the hydroxy ethylthiazole of 4 methyl 5, the alcohol of 1 octene 3,5 methyl furfurals, 2,4 decadienals, 2,4 heptadienals, water-soluble solvent.The invention also discloses a kind of seafood essence production technology.The present invention can give the seafood fragrance that product gives off a strong fragrance, and rear taste is long, and sea food flavor is true to nature.
Description
Technical field
The present invention relates to a kind of allotment type essence for food, i.e., a kind of seafood essence and its production technology.
Background technology
Seafood flavor perception normally starts from its sensory evaluation, and its main component includes volatile compound（Fragrance）
And non-volatile compounds（Taste）It is perceived as the compound of mouthfeel in the oral cavity with those.Volatile ingredient is considered as fragrant
The most important determinant of gas flavor quality.Important volatile ingredient can be divided into a few class compounds, wherein alcohol, aldehyde, ketone,
Furans, nitrogen-containing compound, sulfur-containing compound, hydrocarbon, ester and phenol are most important.
With the development of modern society, people highlight to the demand of seafood flavor essence.Seafood essence can be used to need
The product of seafood fragrance is assigned to food, also can be used to need the product for strengthening flavour in seafood food.Seafood essence
Using compensate for the characteristic perfume that seafood food loses by cooking, seafood products price embarrassed shape high is also alleviated, though can not
Replace seafood products composition completely, but great role is played on food mouthfeel, fragrance and balanced cost is improved.
The content of the invention
The purpose of the present invention, is to provide for a kind of seafood essence and its production formula skill, fragrant former by different types of monomer
The fragrance after seafood shortening is imitated in material, repeatedly allotment, obtains that a kind of fragrance is true to nature, natural harmony seafood essence.
The present invention is achieved in that a kind of seafood essence, and it is prepared from by following raw materials（Mass percent）：
Trimethylamine 0.001~0.500
Dimethyl sulfide 0.100~5.000
Acetic acid 0.010~0.500
Dimethyl disulfide 0.001~0.500
2- methyltetrahydrofuran -3- ketone 0.010~0.500
3- methylthiopropionaldehydes 0.010~0.100
2,3- dimethyl pyrazines 0.001~0.100
2,3,5- trimethylpyrazines 0.001~0.100
(the 2H)-furanone 0.050~1.000 of 4- hydroxyl -2,5- dimethyl -3
2,3- diethyl pyrazines 0.001~0.100
2- methyl -3- furanthiols 0.001~0.500
Double (2- methyl-3-furyls) disulfides 0.001~0.500
Methyl cyclopentenyl ketone 0.001~0.200
Caproic acid 0.005~0.200
4- methyl -5- hydroxy ethylthiazoles 0.050~1.000
1-OCOL 0.001~0.050
5 methyl furfural 0.005~0.050
2,4- decadienals 0.001~0.100
2,4- heptadienals 0.001~0.100
Water-soluble solvent is added to very
The content unit of each composition is weight/mass percentage composition.
Water-soluble solvent of the present invention is ethanol, water, propane diols, glycerine, selects one kind therein, or select it
In at least two.
One of production technology of the invention：By above-mentioned raw materials, first by powdered flavour 4- hydroxyl -2,5- dimethyl -3 (2H) -
Furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., add by mass percentage and at the uniform velocity stir, until completely molten
Solution；Then by Trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, 2- methyltetrahydrofuran -3- ketone, 3- methyl mercaptos third
Aldehyde, 2,3- dimethyl pyrazines, 2,3,5- trimethylpyrazines, 2,3- diethyl pyrazines, 2- methyl -3- furanthiols, double (2- first
Base -3- furyls) disulfide raw material adds, is uniformly mixed by mass percentage, after after curing 7-60 days, adds residue
Other raw materials, obtain final product seafood essence.
The two of production technology of the invention：By above-mentioned raw materials, first by powdered flavour 4- hydroxyl -2,5- dimethyl -3 (2H) -
Furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., add by mass percentage and at the uniform velocity stir, until completely molten
Solution；Then by 2- methyl -3- furanthiols, double (2- methyl-3-furyls) disulfides, caproic acid, 4- methyl -5- ethoxy thiophenes
Azoles, 1-OCOL, 5 methyl furfural, 2,4- decadienals, 2,4- heptadienal raw materials are added by mass percentage, stirring
It is well mixed, after remaining other raw materials after curing 7-60 days, are added, obtain final product seafood essence.
The three of production technology of the invention：By above-mentioned raw materials, first by powdered flavour 4- hydroxyl -2,5- dimethyl -3 (2H) -
Furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., add by mass percentage and at the uniform velocity stir, until completely molten
Solution；Then by 2,3- dimethyl pyrazines, 2,3,5- trimethylpyrazines, 2,3- diethyl pyrazines, 2- methyl -3- furanthiols, double
(2- methyl-3-furyls) disulfide, caproic acid, 5 methyl furfural, 2,4- decadienals, 2,4- heptadienals raw material press quality hundred
Divide than adding, be uniformly mixed, after remaining other raw materials after curing 7-60 days, are added, obtain final product seafood essence.
The beneficial effects of the invention are as follows, with such scheme prepare seafood essence be used for swelling product when, can dramatically increase
The seafood characteristic chicken flavor of swelling product, gives off a strong fragrance elegant, makes the local flavor of swelling product more plentiful.For seafood food, can
The delicious mellow seafood fragrance of enhanced article, makes up the loss of seafood food production process Central Plains seafood fragrance, prominent product
Seafood characteristic perfume, aromatic flavour, tasty mouthfeel, lasting persistently, is enjoyed endless aftertastes.For frozen minced fish product, the bionical product in ocean
During product, it is ensured that low temperature following is fragrant strong, and sea food flavor is not lost in, volatility is good, and mouthfeel is true to nature, and lasting is lasting.For instant noodles,
During the products such as leisure food, flavor pack, the seafood fragrance that product gives off a strong fragrance can be given, rear taste is long, and sea food flavor is true to nature.
Specific embodiment
A kind of seafood essence of the present invention and its production technology, are now further elaborated by following three embodiments.
Embodiment one：A kind of seafood essence, it is prepared from by following raw materials（Mass percent）：
Trimethylamine 0.500
Dimethyl sulfide 5.000
Acetic acid 0.500
Dimethyl disulfide 0.500
2- methyltetrahydrofuran -3- ketone 0.500
3- methylthiopropionaldehydes 0.100
2,3- dimethyl pyrazines 0.100
2,3,5- trimethylpyrazines 0.100
(the 2H)-furanone 1.000 of 4- hydroxyl -2,5- dimethyl -3
2,3- diethyl pyrazines 0.100
2- methyl -3- furanthiols 0.500
Double (2- methyl-3-furyls) disulfides 0.500
Methyl cyclopentenyl ketone 0.200
Caproic acid 0.200
4- methyl -5- hydroxy ethylthiazoles 1.000
1-OCOL 0.050
5 methyl furfural 0.050
2,4- decadienals 0.100
2,4- heptadienals 0.100
Ethanol 10.000
Propane diols 78.900
The content unit of each composition is weight/mass percentage composition.
Production technology：
(the 2H)-furanone of powdered flavour 4- hydroxyl -2,5- dimethyl -3, methyl cyclopentenyl ketone are first dissolved in water-soluble solvent
In, add by mass percentage and at the uniform velocity stir, until being completely dissolved；Then will wherein Trimethylamine, dimethyl sulfide, second
Acid, dimethyl disulfide, 2- methyltetrahydrofuran -3- ketone, 3- methylthiopropionaldehydes, 2,3- dimethyl pyrazines, 2,3,5- front threes
Base pyrazine, 2,3- diethyl pyrazines, 2- methyl -3- furanthiols, double (2- methyl-3-furyls) disulfide raw materials press quality hundred
Divide than adding, be uniformly mixed, after remaining other raw materials after curing 7-60 days, are added, obtain final product seafood essence.
Wherein, described propane diols, ethanol can replace with other water-soluble solvents with equivalent, such as ethanol, water, propane diols,
Glycerine, also may be selected above two or two or more mixed solvents.
The seafood essence prepared by embodiment one, the characteristic flavor on basis with seafood.Tempting, delicious seafood fragrance, satisfies
Full fresh and sweet perfume (or spice), with reference to distinctive mellow oyster perfume and seafood fragrance, distributes dense seafood flavour.For products such as dilated foods
When, can give product delicious seafood fragrance, rear taste is long, and local flavor is dense true to nature.
Embodiment two：A kind of seafood essence, it is prepared from by following raw materials（Mass percent）：
Trimethylamine 0.001
Dimethyl sulfide 0.100
Acetic acid 0.010
Dimethyl disulfide 0.001
2- methyltetrahydrofuran -3- ketone 0.010
3- methylthiopropionaldehydes 0.010
2,3- dimethyl pyrazines 0.001
2,3,5- trimethylpyrazines 0.001
(the 2H)-furanone 0.050 of 4- hydroxyl -2,5- dimethyl -3
2,3- diethyl pyrazines 0.001
2- methyl -3- furanthiols 0.001
Double (2- methyl-3-furyls) disulfides 0.001
Methyl cyclopentenyl ketone 0.001
Caproic acid 0.005
4- methyl -5- hydroxy ethylthiazoles 0.050
1-OCOL 0.001
5 methyl furfural 0.005
2,4- decadienals 0.001
2,4- heptadienals 0.001
Water 10.000
Glycerine 20.000
Propane diols 69.750
The content unit of each composition is weight/mass percentage composition.
Production technology：
(the 2H)-furanone of powdered flavour 4- hydroxyl -2,5- dimethyl -3, methyl cyclopentenyl ketone are first dissolved in water-soluble solvent
In, add by mass percentage and at the uniform velocity stir, until being completely dissolved；Then will wherein 2- methyl -3- furanthiols, double (2-
Methyl-3-furyl) disulfide, caproic acid, 4- methyl -5- hydroxy ethylthiazoles, 1-OCOL, 5 methyl furfural, the 2,4- last of the ten Heavenly stems two
Olefine aldehydr, 2,4- heptadienal raw materials are added by mass percentage, are uniformly mixed, and after after curing 7-60 days, add residue
Other raw materials, obtain final product seafood essence.
Wherein, described water, propane diols, glycerine can replace with other water-soluble solvents, such as ethanol, water, third with equivalent
Glycol, glycerine, also may be selected above two or two or more mixed solvents.
The seafood essence prepared by embodiment two, the characteristic flavor on basis with shortening seafood, aromatic, tempting seafood is fragrant
Gas, the fried shrimp shell for carrying drifting fragrance secretly is fragrant, and cooperation is mellow, fragrant and sweet, fresh fragrant, raw meat is fragrant, salty fragrant bottom rhythm, makes us producing strong appetite
Sense, is one perfect seafood shrimp Flavor.During product bionical for frozen minced fish product, seafood, product can be significantly increased
Sea food flavor, makes that its local flavor is more plentiful, and mouthfeel is more delicious.
Embodiment three：A kind of seafood essence, it is prepared from by following raw materials（Mass percent）：
Trimethylamine 0.100
Dimethyl sulfide 3.000
Acetic acid 0.500
Dimethyl disulfide 0.200
2- methyltetrahydrofuran -3- ketone 0.100
3- methylthiopropionaldehydes 0.100
2,3- dimethyl pyrazines 0.005
2,3,5- trimethylpyrazines 0.005
(the 2H)-furanone 0.500 of 4- hydroxyl -2,5- dimethyl -3
2,3- diethyl pyrazines 0.050
2- methyl -3- furanthiols 0.050
Double (2- methyl-3-furyls) disulfides 0.300
Methyl cyclopentenyl ketone 0.100
Caproic acid 0.100
4- methyl -5- hydroxy ethylthiazoles 0.500
1-OCOL 0.020
5 methyl furfural 0.030
2,4- decadienals 0.050
2,4- heptadienals 0.005
Propane diols 94.385
The content unit of each composition is weight/mass percentage composition.
Production technology：
(the 2H)-furanone of powdered flavour 4- hydroxyl -2,5- dimethyl -3, methyl cyclopentenyl ketone are first dissolved in water-soluble solvent
In, add by mass percentage and at the uniform velocity stir, until being completely dissolved；Then will wherein 2,3- dimethyl pyrazines, 2,3,5-
Trimethylpyrazine, 2,3- diethyl pyrazines, 2- methyl -3- furanthiols, double (2- methyl-3-furyls) disulfides, caproic acid, 5-
Methyl furfural, 2,4- decadienals, 2,4- heptadienal raw materials are added by mass percentage, are uniformly mixed, and product is initial
Color and luster is near colourless, after remaining other raw materials after curing 7-60 days, are added, obtains final product seafood essence.
Wherein, described propane diols can replace with other water-soluble solvents with equivalent, such as ethanol, water, propane diols, the third three
Alcohol, also may be selected above two or two or more mixed solvents.
The seafood essence prepared by embodiment three, the characteristic flavor on basis with seafood, aromatic, natural seafood fragrance is lured
Fresh fragrant, the raw meat perfume of seafood of people, voluptuousness fragrance perfect adaptation, coordinate seafood fragrance true to nature.For instant noodles, leisure food,
During the products such as flavor pack, the seafood fragrance that product gives off a strong fragrance can be given, rear taste is long, and sea food flavor is true to nature.
Claims (5)
1. a kind of seafood essence, it is prepared from by following raw materials（Mass percent）：
Trimethylamine 0.001~0.500
Dimethyl sulfide 0.100~5.000
Acetic acid 0.010~0.500
Dimethyl disulfide 0.001~0.500
2- methyltetrahydrofuran -3- ketone 0.010~0.500
3- methylthiopropionaldehydes 0.010~0.100
2,3- dimethyl pyrazines 0.001~0.100
2,3,5- trimethylpyrazines 0.001~0.100
(the 2H)-furanone 0.050~1.000 of 4- hydroxyl -2,5- dimethyl -3
2,3- diethyl pyrazines 0.001~0.100
2- methyl -3- furanthiols 0.001~0.500
Double (2- methyl-3-furyls) disulfides 0.001~0.500
Methyl cyclopentenyl ketone 0.001~0.200
Caproic acid 0.005~0.200
4- methyl -5- hydroxy ethylthiazoles 0.050~1.000
1-OCOL 0.001~0.050
5 methyl furfural 0.005~0.050
2,4- decadienals 0.001~0.100
2,4- heptadienals 0.001~0.100
Water-soluble solvent is added to very
The content unit of each composition is weight/mass percentage composition.
2. a kind of seafood essence according to claim 1, it is characterised in that：Described water-soluble solvent is ethanol, water, the third two
Alcohol, glycerine, select one kind therein, or two kinds of wherein at least of selection.
3. a kind of production technology of seafood essence described in claim 1 or 2, it is characterised in that：First by powdered flavour 4- hydroxyl -2,
5- dimethyl -3 (2H)-furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., by mass percentage add and at the uniform velocity
Stirring, until being completely dissolved；Then by Trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, 2- methyltetrahydrofurans-
3- ketone, 3- methylthiopropionaldehydes, 2,3- dimethyl pyrazines, 2,3,5- trimethylpyrazines, 2,3- diethyl pyrazines, 2- methyl -3-
Furanthiol, double (2- methyl-3-furyls) disulfide raw materials are added, are uniformly mixed by mass percentage, 7- to be cured
After 60 days, remaining other raw materials are added, obtain final product seafood essence.
4. a kind of production technology of seafood essence described in claim 1 or 2, it is characterised in that：First by powdered flavour 4- hydroxyl -2,
5- dimethyl -3 (2H)-furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., by mass percentage add and at the uniform velocity
Stirring, until being completely dissolved；Then by 2- methyl -3- furanthiols, double (2- methyl-3-furyls) disulfides, caproic acid, 4- first
Base -5- hydroxy ethylthiazoles, 1-OCOL, 5 methyl furfural, 2,4- decadienals, 2,4- heptadienals raw material press quality hundred
Divide than adding, be uniformly mixed, after remaining other raw materials after curing 7-60 days, are added, obtain final product seafood essence.
5. a kind of production technology of seafood essence described in claim 1 or 2, it is characterised in that：First by powdered flavour 4- hydroxyl -2,
5- dimethyl -3 (2H)-furanone, methyl cyclopentenyl ketone are dissolved in water-soluble solvent, i.e., by mass percentage add and at the uniform velocity
Stirring, until being completely dissolved；Then by 2,3- dimethyl pyrazines, 2,3,5- trimethylpyrazines, 2,3- diethyl pyrazines, 2- first
Base -3- furanthiols, double (2- methyl-3-furyls) disulfides, caproic acid, 5 methyl furfural, 2,4- decadienals, 2,4- heptan two
Olefine aldehydr raw material is added by mass percentage, is uniformly mixed, and after remaining other raw materials after curing 7-60 days, are added, is obtained final product
Seafood essence.
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| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
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