CN109090553A - A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation - Google Patents
A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation Download PDFInfo
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- CN109090553A CN109090553A CN201811271868.XA CN201811271868A CN109090553A CN 109090553 A CN109090553 A CN 109090553A CN 201811271868 A CN201811271868 A CN 201811271868A CN 109090553 A CN109090553 A CN 109090553A
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- perfume base
- capsicum
- fried
- oily
- essence
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 42
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 42
- 239000002304 perfume Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000208293 Capsicum Species 0.000 title abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 18
- 240000008574 Capsicum frutescens Species 0.000 claims description 45
- 239000000843 powder Substances 0.000 claims description 17
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 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 description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- 239000004472 Lysine Substances 0.000 claims description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 7
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 abstract 3
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 abstract 2
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 abstract 2
- UXFSPRAGHGMRSQ-UHFFFAOYSA-N 3-isobutyl-2-methoxypyrazine Chemical compound COC1=NC=CN=C1CC(C)C UXFSPRAGHGMRSQ-UHFFFAOYSA-N 0.000 abstract 2
- QMHIMXFNBOYPND-UHFFFAOYSA-N 4MTO Natural products CC1=CSC=N1 QMHIMXFNBOYPND-UHFFFAOYSA-N 0.000 abstract 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 abstract 2
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 abstract 2
- UYLKDZXJEKFFHJ-UHFFFAOYSA-N 2-(furan-2-ylmethylsulfanylmethyl)furan Chemical compound C=1C=COC=1CSCC1=CC=CO1 UYLKDZXJEKFFHJ-UHFFFAOYSA-N 0.000 abstract 1
- ZFFTZDQKIXPDAF-UHFFFAOYSA-N 2-Furanmethanethiol Chemical compound SCC1=CC=CO1 ZFFTZDQKIXPDAF-UHFFFAOYSA-N 0.000 abstract 1
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 abstract 1
- RQGPQWUKHADVPF-UHFFFAOYSA-N Dihydro-2,4,6-tris(2-methylpropyl)-4h-1,3,5-dithiazine Chemical compound CC(C)CC1NC(CC(C)C)SC(CC(C)C)S1 RQGPQWUKHADVPF-UHFFFAOYSA-N 0.000 abstract 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 abstract 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000001722 capsicum frutescens oleoresin Substances 0.000 abstract 1
- 229940050948 capsicum oleoresin Drugs 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 229940093503 ethyl maltol Drugs 0.000 abstract 1
- 239000008601 oleoresin Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- CBDKQYKMCICBOF-UHFFFAOYSA-N thiazoline Chemical compound C1CN=CS1 CBDKQYKMCICBOF-UHFFFAOYSA-N 0.000 abstract 1
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract 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
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to a kind of fried capsicum oily perfume base and the fried capsicum oily essence of application perfume base preparation, the mass fraction of component and each component that the perfume base includes are as follows: 2- methylpyrazine, 2- acetyl group pyrazine, 2, 3- dimethyl pyrazine, 2 methoxy 3 isobutyl pyrazine, thiazoline, 4- methylthiazol, 2- acetylthiazole, 2- acetyl pyrrole, ethylmaltol, furfurylmercaptan, 5 methyl furfural, difurfuryl sulfide, difurfuryl dithioether, 2, 4, 6- triisobutyl -5, 6- dihydro -4H-1, 3, 5- dithiazine, capsicum oleoresin, xanthoxylum oleoresin, ziran oil, soybean oil.The present invention also provides the fried capsicum oily essence of application perfume base preparation, the fried capsicum odor characteristic of the fried capsicum oily essence of the present invention is obvious, and fragrance harmony is strong, flavor coordination, and cooking sense is strong, heat-resist.
Description
Technical field
The present invention relates to a kind of essence, in particular to the fried capsicum of a kind of fried capsicum oily perfume base and application perfume base preparation
Oily essence.
Background technique
Flavor of hot is one of the flavor being favourably welcome in recent years.The market demand based on flavor of hot food is unanimously thrown
Money person is good, and market demand speedup is very fast.There are many homemade capsanthin oils product in the ground such as Sichuan, Shaanxi, but storage time
It is long, easily breathe out lose, flavor loss the problems such as highlight.So it is big but feel without chemistry to prepare flavor intensity, and it is shelf-stable, heat-resisting
Fried capsicum essence the flavor characteristic of spicy product can be enhanced, and substantially reduce cost, there is very big practical significance.
The purpose of the present invention is with capsicum it is broken based on, supplemented by composite aromatic condiment, by oily phase Maillard reaction, then after passing through
Phase allotment, prepares a natural fried capsicum oily essence that gives off a strong fragrance.
Summary of the invention
The purpose of the present invention is with capsicum it is broken based on, supplemented by composite aromatic condiment, by oily phase Maillard reaction, then after passing through
Phase allotment, prepares a natural fried capsicum oily essence that gives off a strong fragrance.The fried fried capsicum odor characteristic of capsicum essence is obvious,
Flavor coordination, it is heat-resist.
The technical scheme adopted by the invention is as follows:
Fried chilli oil perfume base, the mass fraction of component and each component which includes are deployed the present invention provides a kind of
Are as follows:
The present invention also provides the preparation methods that chilli oil perfume base is fried in above-mentioned allotment, include the following steps: said components
It is uniformly mixed according to mass fraction to get the perfume base.
The present invention also provides a kind of fried capsicum oily essence, the fried method of the capsicum oily essence by including the following steps
It is prepared:
(1), oily phase Maillard reaction
1) it, takes the broken 50g-100g of capsicum that 500g pure water is added, impregnates 2h-5h；
2) the broken 50g-80g of capsicum, the broken 10g-30g of pericarpium zanthoxyli bungeani, green onion powder 1g-5g, ginger powder 0.5g-3g after impregnating, are taken, it is octagonal
Powder 1g-6g, ground cinnamon 1g-6g, spiceleaf powder 0.5g-3g, tsaoko powder 1g-5g, glucose 12g-50g, alanine 1.5g-5g are sweet
Propylhomoserin 2g-8g, lysine 0.5g-3g are added rapeseed oil 200g-500g, react 40min-80min at 100 DEG C -140 DEG C, obtain
The material arrived is stood, and centrifugation layering takes upper oil phase, obtains Maillard reaction perfume base；
(2), fried capsicum oily essence is prepared:
Maillard reaction perfume base 85-95% is taken according to mass percent；Above-mentioned fried chilli oil perfume base 5-15%；It is uniformly mixed
It is prepared.
Possessed by of the invention the utility model has the advantages that
The fried capsicum odor characteristic of the fried capsicum oily essence of the present invention is obvious, and fragrance harmony is strong, flavor coordination, cooks sense
By force, heat-resist.
Specific embodiment
Below with reference to embodiment, the present invention is described in more detail.But unlimited protection scope of the present invention.
Embodiment 1 (comparison)
A kind of preparation method of fried capsicum oily essence, includes the following steps:
1) it, takes the broken 50g of capsicum that 500g pure water is added, impregnates 2h；
2) the broken 50g of capsicum, the broken 10g of pericarpium zanthoxyli bungeani, green onion powder 2g, ginger powder 2g, glucose 15g, alanine 3g after impregnating, are taken,
Glycine 3g, lysine 1g are added rapeseed oil 200g, react 50minn at 110 DEG C, and obtained material is stood, centrifugation layering,
Upper oil phase is taken, Maillard reaction perfume base is obtained；
3) fried chilli oil perfume base, the mass percent of component and each component which includes, are deployed are as follows:
It is deployed according to above-mentioned weight percent, obtains fried chilli oil perfume base；
4) fried capsicum oily essence, is prepared
Maillard reaction perfume base is taken according to weight percent: 91.6%；Fried chilli oil perfume base: 8.4%；It is uniformly mixed, system
Capsicum oily essence must be fried.
The fried capsicum characteristic perfume of gained essence is obvious, fragrance harmony and natural, but whole fragrance is not full abundant enough.
Embodiment 2
A kind of preparation method of fried capsicum oily essence, includes the following steps:
1) it, takes the broken 80g of capsicum that 800g pure water is added, impregnates 4h；
2) the broken 80g of capsicum, the broken 30g of pericarpium zanthoxyli bungeani, green onion powder 4g, ginger powder 2g, star aniseed powder 6g, ground cinnamon 4g after impregnating, are taken, it is fragrant
Rapeseed oil 300g is added, 120 in leaf powder 1.2g, tsaoko powder 1g, glucose 48g, alanine 4.5g, glycine 8g, lysine 2g
60min is reacted at DEG C, obtained material is stood, and centrifugation layering takes upper oil phase, obtains Maillard reaction perfume base；
3) fried chilli oil perfume base, is deployed:
It is deployed according to above-mentioned weight percent, obtains fried chilli oil perfume base；
4) fried capsicum oily essence, is prepared
Maillard reaction perfume base is taken according to weight percent: 87.8%；Fried chilli oil perfume base: 12.2%；It is uniformly mixed, system
Capsicum oily essence must be fried.
Fried capsicum oily essence fragrance harmony obtained by embodiment 2 is strong, and whole flavor is full, and it is strong to cook sense.
Claims (3)
1. a kind of deploy fried chilli oil perfume base, it is characterised in that: the mass fraction of component and each component that the perfume base includes are as follows:
2. the preparation method of the fried chilli oil perfume base of allotment described in claim 1, characterized by the following steps: will be above-mentioned
Component is uniformly mixed according to mass fraction to get the perfume base.
3. a kind of fried capsicum oily essence, it is characterised in that: the fried capsicum oily essence is prepared by the method included the following steps
It obtains:
(1), oily phase Maillard reaction
1) it, takes the broken 50g-100g of capsicum that 500g pure water is added, impregnates 2h-5h；
2) the broken 50g-80g of capsicum after impregnating, the broken 10g-30g of pericarpium zanthoxyli bungeani, green onion powder 1g-5g, ginger powder 0.5g-3g, star aniseed powder, are taken
1g-6g, ground cinnamon 1g-6g, spiceleaf powder 0.5g-3g, tsaoko powder 1g-5g, glucose 12g-50g, alanine 1.5g-5g, sweet ammonia
Sour 2g-8g, lysine 0.5g-3g are added rapeseed oil 200g-500g, react 40min-80min at 100 DEG C -140 DEG C, obtain
Material stand, centrifugation layering, take upper oil phase, obtain Maillard reaction perfume base；
(2), fried capsicum oily essence is prepared:
Maillard reaction perfume base 85-95% is taken according to mass percent；Chilli oil perfume base 5-15% is fried described in claim 1；It is mixed
Conjunction is uniformly prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811271868.XA CN109090553A (en) | 2018-10-29 | 2018-10-29 | A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811271868.XA CN109090553A (en) | 2018-10-29 | 2018-10-29 | A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090553A true CN109090553A (en) | 2018-12-28 |
Family
ID=64869657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811271868.XA Pending CN109090553A (en) | 2018-10-29 | 2018-10-29 | A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090553A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096438A (en) * | 2020-03-03 | 2020-05-05 | 福建正味生物科技有限公司 | Chili essence and preparation method thereof |
| CN113142313A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof |
| CN113197297A (en) * | 2021-06-04 | 2021-08-03 | 云南中烟工业有限责任公司 | Method for reducing sweet taste value of glucose solution by adding 2-methylpyrazine |
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| CN102090611A (en) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | Spicy chicken essence and process for producing same |
| CN102870897A (en) * | 2012-10-19 | 2013-01-16 | 天津春发生物科技集团有限公司 | Fried chilli-flavored blend oil |
| CN103461941A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence |
| CN106136190A (en) * | 2016-07-28 | 2016-11-23 | 天津市春升清真食品有限公司 | A kind of seasoning chilli oil and preparation method thereof |
| CN107594466A (en) * | 2017-10-30 | 2018-01-19 | 聊城市新恒基生物科技有限公司 | A kind of spicy chicken flavor liquid essence and preparation method thereof |
-
2018
- 2018-10-29 CN CN201811271868.XA patent/CN109090553A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090611A (en) * | 2010-11-22 | 2011-06-15 | 厦门市顶味兴业香料发展有限公司 | Spicy chicken essence and process for producing same |
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| CN103461941A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence |
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| CN107594466A (en) * | 2017-10-30 | 2018-01-19 | 聊城市新恒基生物科技有限公司 | A kind of spicy chicken flavor liquid essence and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096438A (en) * | 2020-03-03 | 2020-05-05 | 福建正味生物科技有限公司 | Chili essence and preparation method thereof |
| CN113142313A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof |
| CN113197297A (en) * | 2021-06-04 | 2021-08-03 | 云南中烟工业有限责任公司 | Method for reducing sweet taste value of glucose solution by adding 2-methylpyrazine |
| CN113197297B (en) * | 2021-06-04 | 2023-06-16 | 云南中烟工业有限责任公司 | Method for adding 2-methyl pyrazine to glucose solution to reduce sweetness value |
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Application publication date: 20181228 |