CN107801972A - A kind of pork-flavor essence and preparation method thereof - Google Patents
A kind of pork-flavor essence and preparation method thereof Download PDFInfo
- Publication number
- CN107801972A CN107801972A CN201711030334.3A CN201711030334A CN107801972A CN 107801972 A CN107801972 A CN 107801972A CN 201711030334 A CN201711030334 A CN 201711030334A CN 107801972 A CN107801972 A CN 107801972A
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- Prior art keywords
- parts
- pork
- oil
- perfume base
- flavor essence
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000002304 perfume Substances 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 239000003921 oil Substances 0.000 claims abstract description 36
- 235000013599 spices Nutrition 0.000 claims abstract description 26
- 239000007787 solid Substances 0.000 claims abstract description 23
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 22
- 235000012045 salad Nutrition 0.000 claims abstract description 22
- 239000000341 volatile oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 34
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 14
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 14
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims description 13
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims description 12
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 12
- XNLICIUVMPYHGG-UHFFFAOYSA-N pentan-2-one Chemical compound CCCC(C)=O XNLICIUVMPYHGG-UHFFFAOYSA-N 0.000 claims description 12
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims description 11
- -1 2- ethyl Chemical group 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical compound CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims description 7
- DQPSWDYHWQZIKG-UHFFFAOYSA-N 2-methyl-3-methylsulfonylfuran Chemical compound CC=1OC=CC=1S(C)(=O)=O DQPSWDYHWQZIKG-UHFFFAOYSA-N 0.000 claims description 7
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 229940093503 ethyl maltol Drugs 0.000 claims description 7
- 239000010649 ginger oil Substances 0.000 claims description 7
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 claims description 7
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims description 6
- MJQWABQELVFQJL-UHFFFAOYSA-N 3-Mercapto-2-butanol Chemical compound CC(O)C(C)S MJQWABQELVFQJL-UHFFFAOYSA-N 0.000 claims description 6
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 claims description 6
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 6
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims description 6
- JTBSSXWFYSSVJP-UHFFFAOYSA-N [S].C1=CSC=N1 Chemical compound [S].C1=CSC=N1 JTBSSXWFYSSVJP-UHFFFAOYSA-N 0.000 claims description 6
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical class CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 claims description 5
- AJKVQEKCUACUMD-UHFFFAOYSA-N 2-Acetylpyridine Chemical compound CC(=O)C1=CC=CC=N1 AJKVQEKCUACUMD-UHFFFAOYSA-N 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 claims description 4
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 claims description 4
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims 8
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- JZQKTMZYLHNFPL-UHFFFAOYSA-N deca-2,4-dienal Chemical class CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims 1
- VLXBWPOEOIIREY-UHFFFAOYSA-N dimethyl diselenide Natural products C[Se][Se]C VLXBWPOEOIIREY-UHFFFAOYSA-N 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 239000008159 sesame oil Substances 0.000 claims 1
- 235000011803 sesame oil Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N pyridine Substances C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 2
- VIDOWPWTFHJVID-UHFFFAOYSA-N 2,3,5-trimethyl-1h-pyrrole Chemical class CC1=CC(C)=C(C)N1 VIDOWPWTFHJVID-UHFFFAOYSA-N 0.000 description 1
- BTANRVKWQNVYAZ-UHFFFAOYSA-N 2-butanol Substances CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 150000002019 disulfides Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- A23L27/26—Meat 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 invention provides a kind of pork-flavor essence, including perfume base and salad oil；Described perfume base includes liquid perfume base and solid spice；Described liquid perfume base includes liquid perfume and natural essential oil；Meanwhile present invention also offers the preparation method of above-mentioned pork-flavor essence.The pork-flavor essence meat that the present invention mixes is aromatic strongly fragrant, pure naturally, meat feeling is strong.In the formula of the pork-flavor essence of the present invention, by using rational proportioning, the problem of avoiding the formula material of denier influences whole product special flavour.The formula of pork-flavor essence and ratio are coordinated with the full-automatic blending instrument of Switzerland Ha Meidun, avoid the situation that the small sample occurred in current pork-flavor essence production produces difference with flavor during big production.
Description
Technical field
The invention belongs to food additives field, specifically belongs to a kind of pork-flavor essence and preparation method thereof.
Background technology
Pork-flavor essence be widely applied to food and drink allotment, freezing conditioning, meat products processing, spicy leisure, lie fallow it is swollen
Each field of food such as change, increasingly obtain popular accreditation, occur content seldom but to entirety in the allocation process of essence
The spices that flavor plays an important role, ratio of these spices in whole formula is denier, in addition in allocation process
Systematic error and human error, cause content application condition of this kind of spices in whole formula big, so that product is large quantities of
After measuring production process, there is the problem of being had differences with lab scale sample flavor.If increasing lab scale sample size, perhaps can reduce
Error is stated, but the waste of resource can be caused simultaneously, and perfumer is in R＆D process, manual operation lab scale sample, once only
A formula can be allocated, efficiency comparison is low.
The content of the invention
A kind of pork-flavor essence provided by the present invention, coordinates preparation method provided by the invention, has reached fragrance and has satisfied
Completely naturally, food flavor is excellent, the lasting purpose of lasting.
A kind of pork-flavor essence, including perfume base and salad oil；Described perfume base includes liquid perfume base and solid spice；Institute
The liquid perfume base stated includes liquid perfume and natural essential oil；
Described liquid perfume is composed of the following raw materials by weight：
Thiazole sulfur 0.1-0.5 parts, anisic aldehyde 0.05-0.08 parts, (2H) furanone of 2- ethyl -4- hydroxy-5-methyls base -3
0.005-0.008 parts, 2- acetylpyridine 0.03-0.05 parts, 2,3,5- trimethylpyrazine 0.3-0.8 parts, 3 methylthiol propyl alcohol
0.5-1.0 parts, 2- methyl-3-methylsulfonyl furan 0.01-0.05 parts, 3- methylthiopropionaldehyde 0.1-0.5 parts, butyric acid 0.1-0.5 parts,
Dimethyl disulfide 0.01-0.05 parts, 2 pentanone 0.001-0.005 parts, acetic acid 0.01-0.05 parts, anisyl alcohol 1.0-2.0
Part, anti-, trans- 2,4- decadienals 0.002-0.005 parts, double disulfide 0.003-0.005 parts, 3- sulfydryl -2- butanol 0.01-
0.05 part；
Described natural essential oil is composed of the following raw materials by weight：Cassia oil 0.02-0.05 parts, ginger oil 0.01-0.03 parts,
Aniseed oil 0.02-0.05 parts.
Described solid spice is composed of the following raw materials by weight：Ethylmaltol 0.1-0.5 parts, furanone 0.3-0.6
Part, 2- acetyl group pyrazine 0.4-0.8 parts, methyl cyclopentenyl ketone 0.5-1.0 parts；
Further, described liquid perfume is composed of the following raw materials by weight：0.3 part of thiazole sulfur, anisic aldehyde 0.06
Part, 0.007 part of (2H) furanone of 2- ethyl -4- hydroxy-5-methyls base -3,0.04 part of 2- acetylpyridines, 2,3,5- trimethyl pyrroles
0.5 part of piperazine, 0.8 part of 3 methylthiol propyl alcohol, 0.03 part of 2- methyl-3-methylsulfonyl furans, 0.3 part of 3- methylthiopropionaldehydes, butyric acid 0.2
Part, 0.03 part of dimethyl disulfide, 0.003 part of 2 pentanone, 0.04 part of acetic acid, 1.5 parts of anisyl alcohol, anti-, trans- 2,4- decadinene
0.004 part of aldehyde, 0.004 part of double disulfides, 0.03 part of 3- sulfydryl -2- butanol；
Described natural essential oil is composed of the following raw materials by weight：0.03 part of cassia oil, 0.02 part of ginger oil, aniseed oil
0.03 part.
Described solid spice is composed of the following raw materials by weight：0.3 part of ethylmaltol, 0.4 part of furanone, 2- acetyl
0.6 part of base pyrazine, 0.8 part of methyl cyclopentenyl ketone；
Further, the parts by weight ratio of described perfume base and salad oil is 1：19.
Meanwhile present invention also offers the preparation method of above-mentioned pork-flavor essence, comprise the following steps：
Step 1：The preparation of liquid perfume base：According to above-mentioned parts by weight, prepare raw material；Automatically adjusted using Switzerland Ha Meidun
Fragrant instrument, aforesaid liquid raw material is individually positioned in the sample bottle of full-automatic blending instrument, mixture making plate is customized to place bore dia 3.5
Centimetre, deep 4 centimetres, whole disk grows 80 centimetres, wide 40 centimetres of size dimensions；Rate of liquid aspiration is set as 3 seconds, is stopped after the completion of absorption
Time is 2 seconds, while draws 4 kinds of raw materials, while allocates 9 parts of formulas, and whole allocation process is 5min, minimum to measure raw material volume
For 10 μ L, liquid perfume base is obtained；
Step 2：The dissolving of solid spice：Weigh 10 parts of salad oil and be heated to 50-80 DEG C, it is fragrant to add 0.2 part of above-mentioned solid
Material, room temperature is cooled to after solid spice is completely dissolved；
Step 3：0.8 part of liquid perfume base that step 1 obtains and product mix that step 2 obtains is uniform, by perfume base and color
The parts by weight ratio for drawing oil is 1：19, addition salad oil to the ratio is well mixed, and produces pork-flavor essence.
It is raw materials used in the present invention to be《Food additives use standard》In allow addition and it is commercially commercially available
Material.
Beneficial effects of the present invention are：
The pork-flavor essence meat that the present invention mixes is aromatic strongly fragrant, pure naturally, meat feeling is strong.In the pork wind of the present invention
In savory smart formula, by using rational proportioning, avoiding the formula material of denier influences asking for whole product special flavour
Topic.The formula of pork-flavor essence and ratio are coordinated with the full-automatic blending instrument of Switzerland Ha Meidun, avoid current pig flesh flavor
The small sample occurred in essence production produces the situation of difference with flavor during big production.
Embodiment
Technical scheme is further illustrated below by specific embodiment.
Embodiment 1
Step 1：The preparation of liquid perfume base：15g raw materials are separately added into 20mL brown sample bottles, and sequence order, will
The order sequenced matches with allotment order in full-automatic blending instrument：Rate of liquid aspiration is 3 seconds, and the residence time is 2 after the completion of absorption
Second, while 4 kinds of raw materials are drawn, while allocate 9 parts of formulas；For liquid perfume base；
Liquid perfume is composed of the following raw materials by weight：Thiazole sulfur 0.3g, anisic aldehyde 0.06g, 2- ethyl -4- hydroxyls -
5- methyl -3 (2H) furanone 0.007g, 2- acetylpyridine 0.04g, 2,3,5- trimethylpyrazine 0.5g, 3 methylthiol propyl alcohol
0.8g, 2- methyl-3-methylsulfonyl furan 0.03g, 3- methylthiopropionaldehyde 0.3g, butyric acid 0.2g, methyl disulfide 0.03g, 2- penta
Ketone 0.003g, acetic acid 0.04g, anisyl alcohol 1.5g, anti-, trans- 2,4- decadienals 0.004g, double disulfide 0.004g, 3- mercaptos
Base -2- butanol 0.03g；
Natural essential oil is composed of the following raw materials by weight：Cassia oil 0.03g, ginger oil 0.02g, aniseed oil 0.03g.
Step 2：The dissolving of solid spice：Weigh salad oil 10g and be heated to 50 DEG C, solid spice is by following raw material
Composition：Ethylmaltol 0.3g, furanone 0.4g, 2- acetyl group pyrazine 0.6g, methyl cyclopentenyl ketone 0.8g；
The above-mentioned solid spices of 0.2g are added, room temperature is cooled to after solid spice is completely dissolved；
Step 3：Liquid perfume base 0.8g that step 1 obtains and product mix that step 2 obtains is uniform, by perfume base and salad
The parts by weight ratio of oil is 1：19, then add salad oil and add salad oil 9g again and be well mixed, produce pork-flavor essence.
Embodiment 2
Step 1：The preparation of liquid perfume base：15g raw materials are separately added into 20mL brown sample bottles, and sequence order, will
The order sequenced matches with allotment order in full-automatic blending instrument：Rate of liquid aspiration is 3 seconds, and the residence time is 2 after the completion of absorption
Second, while 4 kinds of raw materials are drawn, while allocate 9 parts of formulas；For liquid perfume base；
Thiazole sulfur 0.5g, (2H) furanone 0.005g, 2- second of anisic aldehyde 0.08g, 2- ethyl -4- hydroxy-5-methyls base -3
Acyl pyridine 0.03g, 2,3,5- trimethylpyrazine 0.8g, 3 methylthiol propyl alcohol 1.0g, 2- methyl-3-methylsulfonyl furan 0.01g,
3- methylthiopropionaldehydes 0.1g, butyric acid 0.5g, dimethyl disulfide 0.01g, 2 pentanone 0.001g, acetic acid 0.05g, anisyl alcohol
2.0g, anti-, trans- 2,4- decadienals 0.002g, double disulfide 0.003g, 3- sulfydryl -2- butanol 0.01g；
Described natural essential oil is composed of the following raw materials by weight：Cassia oil 0.02g, ginger oil 0.03g, aniseed oil
0.05g。
Step 2：The dissolving of solid spice：Weigh salad oil 50g and be heated to 50 DEG C, solid spice is by following raw material
Composition：Ethylmaltol 0.1g, furanone 0.6g, 2- acetyl group pyrazine 0.8g, methyl cyclopentenyl ketone 0.5g；
The above-mentioned solid spices of 1g are added, room temperature is cooled to after solid spice is completely dissolved；
Step 3：Liquid perfume base 4g that step 1 obtains and product mix that step 2 obtains is uniform, by perfume base and salad oil
Parts by weight ratio be 1：19, then add salad oil and add salad oil 45g again and be well mixed, produce pork-flavor essence.
Embodiment 3
Step 1：The preparation of liquid perfume base：15g raw materials are separately added into 20mL brown sample bottles, and sequence order, will
The order sequenced matches with allotment order in full-automatic blending instrument：Rate of liquid aspiration is 3 seconds, and the residence time is 2 after the completion of absorption
Second, while 4 kinds of raw materials are drawn, while allocate 9 parts of formulas；For liquid perfume base；
Thiazole sulfur 0.1g, (2H) furanone 0.008g, 2- second of anisic aldehyde 0.05g, 2- ethyl -4- hydroxy-5-methyls base -3
Acyl pyridine 0.03g, 2,3,5- trimethylpyrazine 0.3g, 3 methylthiol propyl alcohol 0.5g, 2- methyl-3-methylsulfonyl furan 0.05g,
3- methylthiopropionaldehydes 0.5g, butyric acid 0.1g, dimethyl disulfide 0.05g, 2 pentanone 0.005g, acetic acid 0.01g, anisyl alcohol
1.0g, anti-, trans- 2,4- decadienals 0.005g, double disulfide 0.003g, 3- sulfydryl -2- butanol 0.05g；
Described natural essential oil is composed of the following raw materials by weight：Cassia oil 0.05g, ginger oil 0.01g, aniseed oil
0.02g。
Step 2：The dissolving of solid spice：Weigh salad oil 30g and be heated to 50 DEG C, solid spice is by following raw material
Composition：Ethylmaltol 0.5g, furanone 0.3g, 2- acetyl group pyrazine 0.4g, methyl cyclopentenyl ketone 1.0g；
The above-mentioned solid spices of 0.6g are added, room temperature is cooled to after solid spice is completely dissolved；
Step 3：Liquid perfume base 2.4g that step 1 obtains and product mix that step 2 obtains is uniform, by perfume base and salad
The parts by weight ratio of oil is 1：19, then add salad oil and add salad oil 27g again and be well mixed, produce pork-flavor essence.
Claims (4)
1. a kind of pork-flavor essence, it is characterised in that including perfume base and salad oil；Described perfume base is including liquid perfume base and admittedly
Body note material；Described liquid perfume base includes liquid perfume and natural essential oil；
Described liquid perfume is composed of the following raw materials by weight：
Thiazole sulfur 0.1-0.5 parts, anisic aldehyde 0.05-0.08 parts, (2H) furanone of 2- ethyl -4- hydroxy-5-methyls base -3
0.005-0.008 parts, 2- acetylpyridine 0.03-0.05 parts, 2,3,5- trimethylpyrazine 0.3-0.8 parts, 3 methylthiol propyl alcohol
0.5-1.0 parts, 2- methyl-3-methylsulfonyl furan 0.01-0.05 parts, 3- methylthiopropionaldehyde 0.1-0.5 parts, butyric acid 0.1-0.5 parts,
Dimethyl disulfide 0.01-0.05 parts, 2 pentanone 0.001-0.005 parts, acetic acid 0.01-0.05 parts, anisyl alcohol 1.0-2.0
Part, anti-, trans- 2,4- decadienals 0.002-0.005 parts, double disulfide 0.003-0.005 parts, 3- sulfydryl -2- butanol 0.01-
0.05 part；
Described natural essential oil is composed of the following raw materials by weight：Cassia oil 0.02-0.05 parts, ginger oil 0.01-0.03 parts, anise
Sesame oil 0.02-0.05 parts；
Described solid spice is composed of the following raw materials by weight：Ethylmaltol 0.1-0.5 parts, furanone 0.3-0.6 parts, 2-
Acetyl group pyrazine 0.4-0.8 parts, methyl cyclopentenyl ketone 0.5-1.0 parts.
2. pork-flavor essence according to claim 1, it is characterised in that
Described liquid perfume is composed of the following raw materials by weight：0.3 part of thiazole sulfur, 0.06 part of anisic aldehyde, 2- ethyl -4- hydroxyls
0.007 part of base -5- methyl -3 (2H) furanone, 0.04 part of 2- acetylpyridines, 0.5 part of 2,3,5- trimethylpyrazines, 3- first sulphur
0.8 part of base propyl alcohol, 0.03 part of 2- methyl-3-methylsulfonyl furans, 0.3 part of 3- methylthiopropionaldehydes, 0.2 part of butyric acid, DMDS
It is 0.03 part of ether, 0.003 part of 2 pentanone, 0.04 part of acetic acid, 1.5 parts of anisyl alcohol, anti-, trans- 0.004 part of 2,4- decadienals, double
0.004 part of disulfide, 0.03 part of 3- sulfydryl -2- butanol；
Described natural essential oil is composed of the following raw materials by weight：0.03 part of cassia oil, 0.02 part of ginger oil, aniseed oil 0.03
Part；
Described solid spice is composed of the following raw materials by weight：0.3 part of ethylmaltol, 0.4 part of furanone, 2- acetyl group pyrroles
0.6 part of piperazine, 0.8 part of methyl cyclopentenyl ketone.
3. pork-flavor essence according to claim 1, it is characterised in that described perfume base and the parts by weight of salad oil
Ratio is 1：19.
4. a kind of preparation method of pork-flavor essence according to claim 1, it is characterised in that comprise the following steps：
Step 1：The preparation of liquid perfume base：According to above-mentioned parts by weight, prepare raw material；Using the full-automatic blending of Switzerland Ha Meidun
Instrument, aforesaid liquid raw material is individually positioned in the sample bottle of full-automatic blending instrument, mixture making plate is customized to place 3.5 lis of bore dia
Rice, deep 4 centimetres, whole disk grows 80 centimetres, wide 40 centimetres of size dimensions；Rate of liquid aspiration is set as 3 seconds, when being stopped after the completion of absorption
Between be 2 seconds, while draw 4 kinds of raw materials, while allocate 9 parts formula, whole allocation process is 5min, and the minimum raw material volume that measures is
10 μ L, obtain liquid perfume base；
Step 2：The dissolving of solid spice：Weigh 10 parts of salad oil and be heated to 50-80 DEG C, add 0.2 part of above-mentioned solid spice, treat
Solid spice is cooled to room temperature after being completely dissolved；
Step 3：0.8 part of liquid perfume base that step 1 obtains and product mix that step 2 obtains is uniform, by perfume base and salad oil
Parts by weight ratio be 1：19, addition salad oil to the ratio is well mixed, and produces pork-flavor essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN112998238A (en) * | 2021-04-12 | 2021-06-22 | 北京鸿禧志业科技有限公司 | Flavor oil containing trans, trans-2, 4-decadienal and application thereof |
| CN114403415A (en) * | 2022-01-10 | 2022-04-29 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813534A (en) * | 2018-05-31 | 2018-11-16 | 河南创新研霖食品科技有限公司 | A kind of lard essence and preparation method thereof |
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| CN112998238A (en) * | 2021-04-12 | 2021-06-22 | 北京鸿禧志业科技有限公司 | Flavor oil containing trans, trans-2, 4-decadienal and application thereof |
| CN114403415A (en) * | 2022-01-10 | 2022-04-29 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
| CN114403415B (en) * | 2022-01-10 | 2023-10-20 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
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