CN107751944A - A kind of novel preserved egg yellow essence and preparation method - Google Patents
A kind of novel preserved egg yellow essence and preparation method Download PDFInfo
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- CN107751944A CN107751944A CN201710894673.XA CN201710894673A CN107751944A CN 107751944 A CN107751944 A CN 107751944A CN 201710894673 A CN201710894673 A CN 201710894673A CN 107751944 A CN107751944 A CN 107751944A
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- preserved egg
- egg yellow
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013601 eggs Nutrition 0.000 claims abstract description 123
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 25
- 239000008103 glucose Substances 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 239000002304 perfume Substances 0.000 claims abstract description 23
- 230000002378 acidificating effect Effects 0.000 claims abstract description 21
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims abstract description 21
- 239000002904 solvent Substances 0.000 claims abstract description 17
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 54
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims description 40
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims description 38
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 20
- 239000011259 mixed solution Substances 0.000 claims description 20
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims description 20
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 claims description 19
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 19
- 229940073505 ethyl vanillin Drugs 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 17
- 239000004470 DL Methionine Substances 0.000 claims description 15
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 15
- 229930182817 methionine Natural products 0.000 claims description 15
- 235000006109 methionine Nutrition 0.000 claims description 15
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 12
- 238000013019 agitation Methods 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 241000219095 Vitis Species 0.000 claims 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 7
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000020965 cold beverage Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013365 dairy product Nutrition 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 4
- 235000013345 egg yolk Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 description 11
- 150000002240 furans Chemical class 0.000 description 10
- 235000011962 puddings Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- BRPMGWKECPTJGE-RGMNGODLSA-N Cl.C(CC)N[C@@H](CCO)C(=O)O Chemical compound Cl.C(CC)N[C@@H](CCO)C(=O)O BRPMGWKECPTJGE-RGMNGODLSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020974 cholesterol intake Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/206—Dairy 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 present invention relates to a kind of novel preserved egg yellow essence and preparation method, wherein novel preserved egg yellow essence includes the raw material composition of following parts by weight：0 40 parts of perfume base；0 99.9 parts of solvent；0 30 parts of preserved egg yellow；Fresh 0 20 parts of soy sauce；0 10 parts of amino acidic group；0 40 parts of glucose；0 10 parts of flavorant, the novel preserved egg yellow essence that the present invention makes, aroma of pure, lasting is good, it is suitable for candy, cold drink, bake and bank up with earth, the production of the industry such as dairy products and beverage, it is not plentiful to overcome in the market tradition preserved egg yellow essence fragrance, fidelity is inadequate, the defects of temperature tolerance difference, and novel preserved egg yellow essence carries out Maillard reaction under preparation condition of the present invention, and formed using having the spices compared with strong affinity to allocate to salted duck egg yolk fragrance, make the food added with this preserved egg yellow essence that there is natural preserved egg yellow flavor more true to nature, flavor is fuller, entrance and aftertaste fragrance are remarkably reinforced, mouthfeel is more pleasant.
Description
Technical field
The present invention relates to essence field, more particularly to a kind of novel preserved egg yellow essence and preparation method.
Background technology
The production of salted egg is extremely widespread, and there is production all parts of the country, wherein the most famous with Jiangsu Gaoyou salted egg, head is big
And there is fresh, thin, tender, loose, husky, oily six big feature.Not only loose sand is tasty for preserved egg yellow, and gives off a strong fragrance, and is to be liked deeply by people
The good merchantable brand of going with rice or bread of love.The nutritive value of preserved egg yellow and fresh yolk approach, and contain good protein, lecithin, vitamin and ore deposit
Material etc..In preserved egg yellow maturation, fatty absolute content is almost unchanged, but due to the loss of moisture, yolk it is relative
Fat content gradually increases, and up to 30% or even more than 40%.With the progress pickled, salt content and oil pump capacity are continuously increased,
Oil colours pool is more bright-coloured, and viscosity becomes thicker and produces special flavor, and mouthfeel is more preferably.The distinctive quality of preserved egg yellow and flavor are
As familiar traditional cuisines.
The content of cholesterol is high in the yolk of duck's egg, and the stream oil yolk in Salted duck egg is very delicious, and it is too many easy to eat
Cause cholesterol intake exceeded, cause blood cholesterol level to increase, increase the occurrence risk of disease of cardiovascular system.
Therefore preserved egg yellow is replaced to assign food preserved egg yellow characteristic flavor on basis true to nature in food industry using preserved egg yellow essence
In be widely used.
The most of preserved egg yellow essence of in the market are mostly that synthetic perfume allotment forms, and flavor is thin, and fragrance remaining time is short, in addition portion
The egg yellow reaction thing for dividing product to be prepared using yolk powder as raw material by mailland reaction, fragrance is single, egg fishy smell weight.Add this kind of
The product of yolk essence, lack the distinctive realism of preserved egg yellow and natural sense, heat endurance is poor, causes final products feature fragrance
Deficiency, it is impossible to really embody natural flavor, do not get consumer reception.
The content of the invention
A kind of novel preserved egg yellow essence of present invention offer and preparation method, the preserved egg yellow essence that the present invention makes, fragrance are pure
Just, lasting is good, is suitable for candy, cold drink, bakes and banks up with earth, the production of the industry such as dairy products and beverage, overcomes in the market tradition salted egg
Yellow essence fragrance is not plentiful, and fidelity is inadequate, the defects of temperature tolerance difference.
The present invention adopts the following technical scheme that：
A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：Perfume base 0-40 parts；Solvent 0-99.9 parts；
Preserved egg yellow 0-30 parts；Fresh soy sauce 0-20 parts；Amino acidic group 0-10 parts；Glucose 0-40 parts；Flavorant 0-10 parts.
Raw material composition as the preferred technical solution of the present invention, including following parts by weight：Perfume base 0.1-15 parts；Solvent
10-99.9 parts；Preserved egg yellow 5-15 parts；Fresh soy sauce 5-15 parts；Amino acidic group 1-5 parts；Glucose 5-15 parts；Flavorant 1-5 parts.
As the preferred technical solution of the present invention, the perfume base is included in benzaldehyde, 2-amyl furan, ethyl acetate extremely
Few one kind, the solvent is aqueous solution of propylene glycol.
As the preferred technical solution of the present invention, the amino acidic group includes DL- METHIONINE, L lysine HCL, L-
At least one of proline, the flavorant include：At least one of Ethyl vanillin, furanone.
As the preferred technical solution of the present invention, the raw material that the perfume base includes following parts by weight forms：Benzaldehyde 0-2.5
Part；2-amyl furan 0-40 parts；Ethyl acetate 0-60 parts.
As the preferred technical solution of the present invention, the raw material that the amino acidic group includes following parts by weight forms：DL- egg ammonia
Sour 10-20 parts；L lysine HCL 5-10 parts；L-PROLINE 10-15 parts, the flavorant include the original of following parts by weight
Material composition：Ethyl vanillin 40-60 parts；Furanone 30-50 parts.
Raw material composition as the preferred technical solution of the present invention, including following parts by weight：Benzaldehyde 0.1-10 parts；2- penta
Base furans 0.1-10 parts；Ethyl acetate 0.1-10 parts；Solvent 10-99.9 parts；Preserved egg yellow 5-15 parts；Fresh soy sauce 5-15 parts；DL- eggs
Propylhomoserin 0.1-5 parts；L lysine HCL 0.1-5 parts；L-PROLINE 0.1-5 parts；Glucose 5-15 parts；Ethyl vanillin 0.1-
5 parts；Furanone 0.1-5 parts.
The another side of the present invention additionally provides a kind of preparation method of novel preserved egg yellow essence, comprises the following steps：
Step (1)：Smashed after preserved egg yellow is toasted standby；
Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow under agitation,
Glucose, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；
Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and maintains phase
The time answered；
Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid；
Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, produced
To preserved egg yellow essence.
As the preferred technical solution of the present invention, in the step (1), baking condition is：110-160 DEG C of 5-15 points of baking
Clock, in the step (3)：Stirring condition is：100-110 DEG C is heated to, is incubated 0.5-2 hours.
As the preferred technical solution of the present invention, in the step (4)：When first mixed solution cools to 30-60 DEG C, lead to
40 mesh screens are crossed, residue is filtered out and obtains clear liquid.
The invention has the advantages that：1st, the preserved egg yellow essence that the present invention makes, aroma of pure, lasting is good, is adapted to
In candy, cold drink, bake and bank up with earth, the production of the industry such as dairy products and beverage, it is not rich to overcome in the market tradition preserved egg yellow essence fragrance
Full, fidelity is inadequate, the defects of temperature tolerance difference；2nd, novel preserved egg yellow essence subjective appreciation of the invention is substantially better than normal on the market
The preserved egg yellow essence of rule；3rd, novel preserved egg yellow essence physical property and chemical property of the invention are substantially better than conventional preserved egg yellow
Essence.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：Perfume base 0-40 parts；Solvent 0-
99.9 parts；Preserved egg yellow 0-30 parts；Fresh soy sauce 0-20 parts；Amino acidic group 0-10 parts；Glucose 0-40 parts；Flavorant 0-10 parts.
Wherein, perfume base includes benzaldehyde, 2-amyl furan, at least one of ethyl acetate, and solvent is aqueous solution of propylene glycol, amino acid
Base includes at least one of DL- METHIONINE, L lysine HCL, L-PROLINE, and flavorant includes：Ethyl vanillin,
At least one of furanone.
Embodiment 2：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of perfume base；Solvent 10
Part；5 parts of preserved egg yellow；Fresh 5 parts of soy sauce；1 part of amino acidic group；5 parts of glucose；1 part of flavorant.Wherein, perfume base include benzaldehyde,
At least one of 2-amyl furan, ethyl acetate, solvent are aqueous solution of propylene glycol, and amino acidic group includes DL- METHIONINE, L- relies
At least one of propylhomoserin hydrochloride, L-PROLINE, flavorant includes：At least one of Ethyl vanillin, furanone.
Embodiment 3：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：15 parts of perfume base；Solvent 99.9
Part；15 parts of preserved egg yellow；Fresh 15 parts of soy sauce；5 parts of amino acidic group；15 parts of glucose；5 parts of flavorant.Wherein, perfume base includes benzene first
At least one of aldehyde, 2-amyl furan, ethyl acetate, solvent are aqueous solution of propylene glycol, amino acidic group include DL- METHIONINE,
At least one of L lysine HCL, L-PROLINE, flavorant includes：At least one in Ethyl vanillin, furanone
Kind；Further preferably：The raw material that perfume base includes following parts by weight forms：Benzaldehyde 0-2.5 parts；2-amyl furan 0-40 parts；Second
Acetoacetic ester 0-60 parts, and amino acidic group include the raw material composition of following parts by weight：DL- METHIONINE 10-20 parts；1B salt
Hydrochlorate 5-10 parts；L-PROLINE 10-15 parts, the raw material that flavorant includes following parts by weight form：Ethyl vanillin 40-60
Part；Furanone 30-50 parts.
Embodiment 4：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde；2- penta
0.1 part of base furans；0.1 part of ethyl acetate；10 parts of solvent；5 parts of preserved egg yellow；Fresh 5 parts of soy sauce；0.1 part of DL- METHIONINE；L- relies ammonia
0.1 part of acid hydrochloride；0.1 part of L-PROLINE；5 parts of glucose；0.1 part of Ethyl vanillin；0.1 part of furanone.
Embodiment 5：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：10 parts of benzaldehyde；2- amyl groups
10 parts of furans；10 parts of ethyl acetate；99.9 parts of solvent；15 parts of preserved egg yellow；Fresh 15 parts of soy sauce；5 parts of DL- METHIONINE；1B
5 parts of hydrochloride；5 parts of L-PROLINE；15 parts of glucose；5 parts of Ethyl vanillin；5 parts of furanone.
Embodiment 6：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, DL- METHIONINE
0.9 part, 0.6 part of L lysine HCL, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, furanone 0.6
Part.The novel preserved egg yellow essence auxiliary amino acid of the present invention and reduced sugar control carry out Maillard reaction under given conditions, and
Using having the spices allotment compared with strong affinity to form to salted duck egg yolk fragrance, have the food added with this preserved egg yellow essence
There is natural preserved egg yellow flavor more true to nature, the flavouring essence quality and aroma retaining effect of novel preserved egg yellow essence of the invention are above state
Interior similar essence is horizontal, the preparation method wherein under specified conditions with reference to the present invention in following.
Embodiment 7：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.4 part of 2-amyl furan,
0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, 0.9 part of DL- METHIONINE, L- rely ammonia
0.6 part of acid hydrochloride, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, 0.6 part of furanone.
Embodiment 8：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, acetic acid
0.6 part of ethyl ester, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, 0.9 part of DL- METHIONINE, 1B salt
0.6 part of hydrochlorate, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, 0.6 part of furanone.
Embodiment 9：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, 0.9 part of DL- METHIONINE, 1B
0.6 part of hydrochloride, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, 0.6 part of furanone.
Embodiment 10：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, 1B
0.6 part of hydrochloride, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, 0.6 part of furanone.
Embodiment 11：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, DL- METHIONINE
0.9 part, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin, 0.6 part of furanone.
Embodiment 12：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, DL- METHIONINE
0.9 part, 0.6 part of L lysine HCL, 6 parts of glucose.
Embodiment 13：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, DL- METHIONINE
0.9 part, 0.6 part of L lysine HCL, 1.2 parts of L-PROLINE, 6 parts of glucose, 0.6 part of furanone.
Embodiment 14：A kind of novel preserved egg yellow essence, include the raw material composition of following parts by weight：0.1 part of benzaldehyde, 2- penta
0.4 part of base furans, 0.6 part of ethyl acetate, 75 parts of propane diols, 3 parts of pure water, 10 parts of preserved egg yellow, 8 parts of fresh soy sauce, DL- METHIONINE
0.9 part, 0.6 part of L lysine HCL, 1.2 parts of L-PROLINE, 6 parts of glucose, 1.6 parts of Ethyl vanillin.
Embodiment 15：The present invention's simultaneously additionally provides a kind of preparation method of novel preserved egg yellow essence in addition, including with
Lower step：
Step (1)：Smashed after preserved egg yellow is toasted it is standby, be specially：Preserved egg yellow is laid in baking tray, sprayed into watering can
Proper amount of white spirit, it is sent into baking box, 140 DEG C are toasted 10 minutes, and taking-up is cool to room temperature, pours into stirring in agitator tank and smashes.
Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow under agitation,
Glucose, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；
Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and maintains phase
The time answered, it is specially：Under continual stirring conditions, heating is opened, is warming up to 105 DEG C, is incubated 1 hour；
Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid, specifically
For：After insulation terminates, heating is closed, rapid cooling, when being down to 50 DEG C, 40 mesh screens, residue is filtered out, clear liquid is put into totally
Agitator tank in, continue to stir.
Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, produced
To preserved egg yellow essence.In the preserved egg yellow essence preparation process of the present invention, Maillard reaction is carried out under the conditions described above, and use
To salted duck egg yolk fragrance have compared with strong affinity spices allotment forms, make added with this preserved egg yellow essence food have compared with
For natural preserved egg yellow flavor true to nature.
Embodiment 16：A kind of preparation method of novel preserved egg yellow essence, comprises the following steps：
Step (1)：Smashed after preserved egg yellow is toasted it is standby, be specially：Preserved egg yellow is laid in baking tray, sprayed into watering can
Proper amount of white spirit, it is sent into baking box, 130 DEG C are toasted 15 minutes, and taking-up is cool to room temperature, pours into stirring in agitator tank and smashes.
Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow under agitation,
Glucose, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；
Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and maintains phase
The time answered, it is specially：Under continual stirring conditions, heating is opened, is warming up to 110 DEG C, is incubated 0.5 hour；
Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid, specifically
For：After insulation terminates, heating is closed, rapid cooling, when being down to 50 DEG C, 40 mesh screens, residue is filtered out, clear liquid is put into totally
Agitator tank in, continue to stir.
Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, produced
To preserved egg yellow essence.
Embodiment 17：A kind of preparation method of novel preserved egg yellow essence, comprises the following steps：
Step (1)：Smashed after preserved egg yellow is toasted it is standby, be specially：Preserved egg yellow is laid in baking tray, sprayed into watering can
Proper amount of white spirit, it is sent into baking box, 140 DEG C are toasted 10 minutes, and taking-up is cool to room temperature, pours into stirring in agitator tank and smashes.
Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow under agitation,
Glucose, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；
Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and maintains phase
The time answered, it is specially：Under continual stirring conditions, heating is opened, is warming up to 90 DEG C, is incubated 2 hours；
Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid, specifically
For：After insulation terminates, heating is closed, rapid cooling, when being down to 50 DEG C, 40 mesh screens, residue is filtered out, clear liquid is put into totally
Agitator tank in, continue to stir.
Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, produced
To preserved egg yellow essence.
Embodiment 18：A kind of preparation method of novel preserved egg yellow essence, comprises the following steps：
Step (1)：Smashed after preserved egg yellow is toasted it is standby, be specially：Preserved egg yellow is laid in baking tray, sprayed into watering can
Proper amount of white spirit, it is sent into baking box, 140 DEG C are toasted 20 minutes, and taking-up is cool to room temperature, pours into stirring in agitator tank and smashes.
Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow under agitation,
Glucose, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；
Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and maintains phase
The time answered, it is specially：Under continual stirring conditions, heating is opened, is warming up to 105 DEG C, is incubated 1 hour；
Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid, specifically
For：After insulation terminates, heating is closed, rapid cooling, when being down to 60 DEG C, 40 mesh screens, residue is filtered out, clear liquid is put into totally
Agitator tank in, continue to stir.
Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, produced
To preserved egg yellow essence.
The novel preserved egg yellow essence subjective appreciation data of preparation of the invention presented below and the detection data of essence, wherein
Food prepared by subjective appreciation is small pudding ice cream, and experimental group is：With the composition of different embodiments using embodiment 15
Preparation method prepares essence, the essence of preparation is added in small pudding ice cream formula, control group is：Control group 1 is not add
Perfuming essence, other materials is identical with experimental group to prepare small pudding ice cream；Essence of the control group 2 for addition on the market, adds ratio
Example is also identical, and other materials is identical with experimental group to prepare small pudding ice cream, and subjective appreciation participated in by 20 panelists, and removing is most
High score and it is low most divide, average to obtain, it is determined as initial subjective appreciation data；And the detection mode of detection data is：Will system
The small pudding ice cream (the small pudding ice cream in initial subjective appreciation experiment) got ready, then determine after being freezed 30 days by minus 20 degrees
For low temperature subjective appreciation data, subjective appreciation is assigned to most strong 9 points from most weak 1, and as a result as shown in table 2, and table 1 is prepares small cloth
The formula of fourth ice cream：Experiment number in table 1 corresponds with the data in table 2, for example, the corresponding table 2 of experiment number 1 in table 1
In embodiment 6 subjective appreciation data, it is specific as follows.
Table 1
| Experiment number | White granulated sugar | Whipping cream | Fresh milk | Egg | Essence |
| 1 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 6 |
| 2 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 7 |
| 3 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 8 |
| 4 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 9 |
| 5 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 10 |
| 6 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 11 |
| 7 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 12 |
| 8 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 13 |
| 9 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of embodiment 14 |
| 10 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | Nothing |
| 11 | 12.5 parts | 25 parts | 50 parts | 12.5 parts | 0.1 part of essence on the market |
Table 2
With reference to table 1, shown in table 2, the essence proportioning of embodiment 6 for the present invention optimum proportioning, wherein embodiment 7 relative to
Embodiment 6 has lacked 0.1 part of benzaldehyde in matching, and similarly, embodiment 8- embodiments 14 lack relative to the proportioning of embodiment 6
Effective ingredient, the first of small pudding ice cream is prepared using the essence of embodiment 6 so as to cause initial subjective appreciation data to be significantly worse than
Beginning subjective appreciation data, and with reference to shown in table 2, the initial sense organ in small pudding ice cream is prepared using the essence of embodiment 6 and commented
Fixed number evidence, low temperature subjective appreciation data do not change with freezing, and the small pudding of the preserved egg yellow essence preparation of market sale
Ice cream mouthfeel and resistance to low temperature are poor, illustrate the essence of the present invention, give off a strong fragrance, and fidelity is high, and lasting is good.
One group of data on preparation method of the present invention presented below, the present invention is expanded on further, as shown in table 3, table 3
The middle preparation method using embodiment 15- embodiments 18 prepares essence, and wherein essence proportioning is the proportioning of embodiment 6, so
The essence prepared is prepared to small pudding ice cream afterwards, formula is identical with the experiment number 10 in table 1, joins by 20 panelists
Add, subjective appreciation assigned to from most weak 1 it is most strong 9 points, remove best result and it is low most divide, average to obtain, implementations 12- implementation number
15 initial subjective appreciation data, as shown in table 3.
Table 3
Shown in table 1, table 2, table 3 from above-mentioned, with reference to the proportioning of the most preferred embodiment 6 in the present invention, and pass through reality
The preparation method of example 15 is applied to prepare essence, can obtain higher subjective appreciation data, and the present invention prepare it is new salty
Yolk essence, in the case of Cord blood, subjective appreciation data keep constant, thus the novel preserved egg yellow that the present invention makes
Essence, aroma of pure, lasting is good, is suitable for candy, cold drink, bakes and banks up with earth, the production of the industry such as dairy products and beverage, overcomes market
Upper traditional preserved egg yellow essence fragrance is not plentiful, and fidelity is inadequate, and the defects of temperature tolerance difference, further, preserved egg yellow of the invention is fragrant
Prepared by the wonderful preparation process with embodiment 15, carry out under the preparation condition Maillard reaction, and using to salted duck egg yolk
There is fragrance the spices allotment compared with strong affinity to form, and the food added with this preserved egg yellow essence is had day more true to nature
Right preserved egg yellow flavor, flavor is fuller, and entrance and aftertaste fragrance are remarkably reinforced, and mouthfeel is more pleasant.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those skilled in the art is in technical scope disclosed by the invention, the change or replacement that can readily occur in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should using the scope of the claims as
It is accurate.
Claims (10)
- A kind of 1. novel preserved egg yellow essence, it is characterised in that the raw material composition including following parts by weight：Perfume base 0-40 parts；Solvent 0-99.9 parts；Preserved egg yellow 0-30 parts；Fresh soy sauce 0-20 parts；Amino acidic group 0-10 parts；Glucose 0-40 parts；Flavorant 0-10 Part.
- A kind of 2. novel preserved egg yellow essence according to claim 1, it is characterised in that the raw material group including following parts by weight Into：Perfume base 0.1-15 parts；Solvent 10-99.9 parts；Preserved egg yellow 5-15 parts；Fresh soy sauce 5-15 parts；Amino acidic group 1-5 parts；Glucose 5-15 parts；Flavorant 1-5 parts.
- 3. a kind of novel preserved egg yellow essence according to claim 1, it is characterised in that the perfume base includes benzaldehyde, 2- At least one of pentyl furan, ethyl acetate, the solvent are aqueous solution of propylene glycol.
- 4. a kind of novel preserved egg yellow essence according to claim 1, it is characterised in that the amino acidic group includes DL- eggs At least one of propylhomoserin, L lysine HCL, L-PROLINE, the flavorant include：In Ethyl vanillin, furanone At least one.
- A kind of 5. novel preserved egg yellow essence according to claim any one of 1-4, it is characterised in that the perfume base include with The raw material composition of lower parts by weight：Benzaldehyde 0-2.5 parts；2-amyl furan 0-40 parts；Ethyl acetate 0-60 parts.
- 6. a kind of novel preserved egg yellow essence according to claim 5, it is characterised in that the amino acidic group includes following heavy Measure the raw material composition of part：DL- METHIONINE 10-20 parts；L lysine HCL 5-10 parts；L-PROLINE 10-15 parts are described edible The raw material that spices includes following parts by weight forms：Ethyl vanillin 40-60 parts；Furanone 30-50 parts.
- A kind of 7. novel preserved egg yellow essence according to claim 5, it is characterised in that the raw material group including following parts by weight Into：Benzaldehyde 0.1-10 parts；2-amyl furan 0.1-10 parts；Ethyl acetate 0.1-10 parts；Solvent 10-99.9 parts；Preserved egg yellow 5- 15 parts；Fresh soy sauce 5-15 parts；DL- METHIONINE 0.1-5 parts；L lysine HCL 0.1-5 parts；L-PROLINE 0.1-5 parts；Grape Sugared 5-15 parts；Ethyl vanillin 0.1-5 parts；Furanone 0.1-5 parts.
- 8. a kind of preparation method of novel preserved egg yellow essence, it is characterised in that comprise the following steps：Step (1)：Smashed after preserved egg yellow is toasted standby；Step (2)：Fresh soy sauce is added in the aqueous solution containing propane diols and adds broken preserved egg yellow, grape under agitation Sugar, amino acidic group and flavorant are uniformly mixing to obtain the first mixed solution；Step (3)：The first above-mentioned mixed solution is heated into the temperature of setting under agitation and remains corresponding Time；Step (4)：The first mixed solution for being incubated completion is cooled to after the temperature of setting and carries out filtering to take clear liquid；Step (5)：Perfume base is added in above-mentioned clear liquid and be stirred, is then ground by colloid mill, that is, obtained salty Yolk essence.
- A kind of 9. preparation method of novel preserved egg yellow essence according to claim 8, it is characterised in that the step (1) In, baking condition is：110-160 DEG C is toasted 5-15 minutes, in the step (3)：Stirring condition is：It is heated to 100- 110 DEG C, it is incubated 0.5-2 hours.
- A kind of 10. preparation method of novel preserved egg yellow essence according to claim 8, it is characterised in that the step (4) In：When first mixed solution cools to 30-60 DEG C, by 40 mesh screens, filter out residue and obtain clear liquid.
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