CN109105859A - A kind of butter flavor paste essence and preparation method thereof - Google Patents
A kind of butter flavor paste essence and preparation method thereof Download PDFInfo
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- CN109105859A CN109105859A CN201811244584.1A CN201811244584A CN109105859A CN 109105859 A CN109105859 A CN 109105859A CN 201811244584 A CN201811244584 A CN 201811244584A CN 109105859 A CN109105859 A CN 109105859A
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- 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
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Abstract
The invention belongs to essence manufacture technology field, a kind of butter flavor paste essence and preparation method thereof is provided.The preparation method includes: that (1) prepares spice, bean paste, butter and zi ba pepper；(2) spice, bean paste are added in butter and carry out frying, system of boiling in a covered pot over a slow fire then is added in butter in zi ba pepper, reserve fuel is obtained by filtration；(3) according to parts by weight, reserve fuel, butyric acid, hexanal, isopentyl aldehyde, benzaldehyde, heptan two, 2- methyl -3- sulfydryl furans, oleic acid, methyl disulfide, ethyl oleate, 2-amyl furan, 4- methyloctanoic acid, the last of the ten Heavenly stems two, thiazole sulfur, 3- methylthiopropionaldehyde and salad oil are mixed, stirred to get butter flavor paste essence is arrived.The preparation method design science, it is easy to operate, it is suitable for industrialization large-scale production.The butter flavor paste essence that preparation method provided by the present invention is prepared, butter smell is true to nature strong, and lasting is lasting, and fragrance is natural, excellent taste.
Description
Technical field
The invention belongs to essence manufacture technology fields, specifically, being related to a kind of butter flavor paste essence and its preparation
Method.
Background technique
Edible essence is the fragrance referring to wholefood, is adjusted meticulously using natural and natural equivalent fragrance, synthetic perfume
With into natural flavour mountaineous various odor types essence.Modern food industry needs to add phase to pursue benefit
The fragrance of its product is strengthened or improved to the essence answered, and induction consumption expands sale.Essence can influence food mouthfeel as one kind
The every field of food production is widely applied to the special high power concentrated additive of flavor, it can make up food sheet
The fragrance defect of body assigns Partial Food lively former flavour, reinforces the fragrance of food, cover the bad breath of food, essence
These advantages make its have become people research emphasis, it is indispensable heavy that food flavor has become modern food industry
Want component part.
The form of edible essence includes liquid, paste and powdered again.Wherein, paste because its fragrance it is obvious, increasing can be played
Add the effect of mouthfeel and by liking.But paste essence in the prior art that mostly there is fragrance is not true to nature enough, fragrance is boring,
The disadvantages of lasting is not lasting.
Summary of the invention
For deficiency above-mentioned in the prior art, the first object of the present invention is the provision of a kind of butter flavor cream body note
The preparation method of essence；The preparation method design science, it is easy to operate, it is suitable for industrialization large-scale production.
For deficiency above-mentioned in the prior art, the second object of the present invention is the provision of a kind of butter flavor cream body note
Essence；The butter flavor paste essence that preparation method provided by the present invention is prepared, butter smell is true to nature strong, and lasting is held
Long, fragrance is natural, excellent taste.
In order to achieve the above object, the solution that the present invention uses is:
A kind of preparation method of butter flavor paste essence, including following preparation step: (1) according to parts by weight, prepare
1.3-1.9 parts of spice, 4-6 parts of bean paste, 18-22 parts of butter and 9-11 parts of zi ba pepper；(2) by spice, Pixian County beans
Valve is added in butter and carries out frying, and system of boiling in a covered pot over a slow fire then is added in butter in zi ba pepper, reserve fuel is obtained by filtration；(3) by weight
Number meter, by 14-16 parts of reserve fuel, 0.8-1 parts of butyric acid, 0.07-0.09 parts of hexanal, 0.015-0.017 parts of isopentyl aldehyde, benzaldehyde
0.01-0.03 parts, two 0.012-0.014 parts of heptan, 0.001-0.003 parts of 2- methyl -3- sulfydryl furans, 4-6 parts of oleic acid, methyl two
0.04-0.06 parts of thioether, 1-3 parts of ethyl oleate, 0.001-0.003 parts of 2-amyl furan, 0.4-0.6 parts of 4- methyloctanoic acid, the last of the ten Heavenly stems
Two 0.02-0.04 parts, 0.2-0.4 parts of thiazole sulfur, 0.001-0.003 parts of 3- methylthiopropionaldehyde and 75-76 parts of salad oil mixing,
It stirs to get butter flavor paste essence is arrived.
A kind of butter flavor paste essence is made using the preparation method of above-mentioned butter flavor paste essence.
A kind of beneficial effect of butter flavor paste essence provided by the invention and preparation method thereof is:
This kind of butter flavor paste essence provided by the invention, first by spice, bean paste, butter and zi ba pepper
Frying and stewing system are carried out according to certain order of addition under rational proportion, is prepared by the reasonable control to time and temperature
To reserve fuel；Reserve fuel and other auxiliary materials are mixed by using rational proportion again, finally obtained butter smell is true to nature dense
Strongly fragrant, lasting is lasting, and fragrance is natural, the butter flavor paste essence of excellent taste.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of butter flavor paste essence provided in an embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of butter flavor paste essence, including following preparation step:
(1) according to parts by weight, it is peppery to prepare spice 1.3-1.9 parts, 4-6 parts of bean paste, 18-22 parts of butter and glutinous rice cake
9-11 parts of green pepper.In the present embodiment, further, according to parts by weight, spice includes 0.4-0.6 parts of anise, cassia bark
0.4-0.6 parts and 0.5-0.7 parts of fennel seeds.In the present embodiment, further, according to parts by weight, anise 0.5
Part, cassia bark are 0.5 part, fennel seeds are 0.6 part, bean paste is 5 parts, butter are 20 parts, zi ba pepper is 10 parts.
By the control of rational proportion between above-mentioned spice, bean paste, butter and zi ba pepper, energy between each raw material
Enough coordinateds, common synergy make reserve fuel obtained have the effect of that butter give off a strong fragrance true to nature.
(2) spice, bean paste are added in butter and carry out frying, system of boiling in a covered pot over a slow fire then is added in butter in zi ba pepper,
Reserve fuel is obtained by filtration, specifically, butter are heated to 170-190 DEG C, is further 180 DEG C, is subsequently added into zi ba pepper
Frying 1-3min is further 2min, is subsequently added into bean paste frying 0.5-1.5min, is further 1min, then
Spice is added, closes the stewing 22-26h of fire and is further 80 DEG C, is obtained by filtration pre- further for 24 hours, to be heated to 75-85 DEG C
Standby oil.
According to each step preparation of above-mentioned reserve fuel sequence, and the reasonable control to every temperature and time parameter, make
The butter fragrance for the reserve fuel that must be prepared is more strong true to nature.The first addition zi ba pepper frying into high temperature butter makes peppery
The fragrance of green pepper first comes out, and being subsequently added into bean paste frying comes out the fragrance of bean cotyledon, adds the stewing system of spice, boil in a covered pot over a slow fire system in addition to
It can be avoided phenomena such as spice caused by frying spice high temperature blacks, additionally it is possible to so that fragrance further locks, so that
The fragrance of zi ba pepper, bean cotyledon and spice fully incorporates in butter, so that reserve fuel obtained gives off a strong fragrance.
(3) according to parts by weight, by 14-16 parts of reserve fuel, 0.8-1 parts of butyric acid, 0.07-0.09 parts of hexanal, isopentyl aldehyde
0.015-0.017 parts, 0.01-0.03 parts of benzaldehyde, two 0.012-0.014 parts of heptan, 2- methyl -3- sulfydryl furans 0.001-
0.003 part, 4-6 parts of oleic acid, 0.04-0.06 parts of methyl disulfide, ethyl oleate 1-3
Part, 0.001-0.003 parts of 2-amyl furan, 0.4-0.6 parts of 4- methyloctanoic acid, two 0.02-0.04 parts of the last of the ten Heavenly stems, thiazole sulfur
0.2-0.4 parts, 0.001-0.003 parts of 3- methylthiopropionaldehyde and 75-76 parts of salad oil mixing are stirred to get butter flavor is arrived
Paste essence.Further, according to parts by weight, reserve fuel is 15 parts, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde is
0.016 part, benzaldehyde be 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, first
Base disulfide is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two
For 0.03 part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil is 75.515 parts.
Mix each raw material according to said ratio, between each raw material can coordinated, common synergy makes the ox being prepared
Alopecia areata taste paste essence butter smell is true to nature strong, and lasting is lasting, and fragrance is natural, excellent taste.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.4 part of anise, 0.4 part of cassia bark, 0.5 part of fennel seeds, 4 parts of bean paste, ox
18 parts and 9 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Embodiment 2
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.6 part of anise, 0.6 part of cassia bark, 0.7 part of fennel seeds, 6 parts of bean paste, ox
22 parts and 11 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Embodiment 3
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Embodiment 4
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 170 DEG C, are subsequently added into zi ba pepper frying 3min, are subsequently added into bean paste frying
0.5min is subsequently added into spice, closes the stewing 22h of fire, is heated to 75 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Embodiment 5
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 190 DEG C, are subsequently added into zi ba pepper frying 1min, are subsequently added into bean paste frying
1.5min is subsequently added into spice, closes the stewing 26h of fire, is heated to 85 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Embodiment 6
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 14 parts by reserve fuel, butyric acid is 0.8 part, hexanal is 0.07 part, isopentyl aldehyde 0.015
Part, benzaldehyde are 0.01 part, heptan two is 0.012 part, 2- methyl -3- sulfydryl furans is 0.001 part, oleic acid is 4 parts, two sulphur of methyl
Ether is 0.04 part, the ethyl oleate is 1 part, 2-amyl furan is 0.001 part, 4- methyloctanoic acid is 0.4 part, the last of the ten Heavenly stems two is 0.02
Part, the thiazole sulfur are 0.2 part, 3- methylthiopropionaldehyde is 0.001 part and salad oil is 75 parts of mixing, stirs to get ox is arrived
Alopecia areata taste paste essence.
Embodiment 7
Present embodiments provide a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 16 parts by reserve fuel, butyric acid is 1 part, hexanal is 0.09 part, isopentyl aldehyde 0.017
Part, benzaldehyde are 0.03 part, heptan two is 0.014 part, 2- methyl -3- sulfydryl furans is 0.003 part, oleic acid is 6 parts, two sulphur of methyl
Ether is 0.06 part, the ethyl oleate is 3 parts, 2-amyl furan is 0.003 part, 4- methyloctanoic acid is 0.6 part, the last of the ten Heavenly stems two is 0.04
Part, the thiazole sulfur are 0.4 part, 3- methylthiopropionaldehyde is 0.003 part and salad oil is 76 parts of mixing, stirs to get ox is arrived
Alopecia areata taste paste essence.
Comparative example 1
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.3 part of anise, 0.7 part of cassia bark, 0.4 part of fennel seeds, 7 parts of bean paste, ox
17 parts and 12 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Comparative example 2
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.7 part of anise, 0.3 part of cassia bark, 0.8 part of fennel seeds, 3 parts of bean paste, ox
23 parts and 8 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Comparative example 3
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 160 DEG C, are subsequently added into zi ba pepper frying 4min, are subsequently added into bean paste frying
0.4min is subsequently added into spice, closes the stewing 20h of fire, is heated to 90 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Comparative example 4
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 200 DEG C, are subsequently added into zi ba pepper frying 0.5min, are subsequently added into bean paste frying
2min is subsequently added into spice, closes the stewing 28h of fire, is heated to 70 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 15 parts by reserve fuel, butyric acid is 0.9 part, hexanal is 0.08 part, isopentyl aldehyde 0.016
Part, benzaldehyde are 0.02 part, heptan two is 0.013 part, 2- methyl -3- sulfydryl furans is 0.002 part, oleic acid is 5 parts, two sulphur of methyl
Ether is 0.05 part, the ethyl oleate is 2 parts, 2-amyl furan is 0.002 part, 4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03
Part, the thiazole sulfur be 0.3 part, 3- methylthiopropionaldehyde is 0.002 part and salad oil be 75.515 parts mixing, stir to get
To butter flavor paste essence.
Comparative example 5
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 13 parts by reserve fuel, butyric acid is 1.1 parts, hexanal is 0.06 part, isopentyl aldehyde 0.018
Part, benzaldehyde are 0.005 part, heptan two is 0.015 part, 2- methyl -3- sulfydryl furans is 0.0005 part, oleic acid is 7 parts, methyl two
Thioether is 0.03 part, the ethyl oleate is 4 parts, 2-amyl furan is 0.0005 part, 4- methyloctanoic acid is 0.7 part, the last of the ten Heavenly stems two is
0.01 part, the thiazole sulfur be 0.5 part, 3- methylthiopropionaldehyde is 0.0005 part and salad oil be 76.5 parts mixing, stirring, i.e.,
Obtain butter flavor paste essence.
Comparative example 6
This comparative example provides a kind of preparation method of butter flavor paste essence, comprising the following steps:
(1) according to parts by weight, prepare 0.5 part of anise, 0.5 part of cassia bark, 0.6 part of fennel seeds, 5 parts of bean paste, ox
20 parts and 10 parts of zi ba pepper of oil；
(2) butter are heated to 180 DEG C, are subsequently added into zi ba pepper frying 2min, are subsequently added into bean paste frying
1min is subsequently added into spice, closes fire and boils in a covered pot over a slow fire for 24 hours, is heated to 80 DEG C and reserve fuel is obtained by filtration；
(3) according to parts by weight, be 17 parts by reserve fuel, butyric acid is 0.7 part, hexanal is 0.1 part, isopentyl aldehyde 0.014
Part, benzaldehyde are 0.04 part, heptan two is 0.011 part, 2- methyl -3- sulfydryl furans is 0.004 part, oleic acid is 3 parts, two sulphur of methyl
Ether is 0.07 part, the ethyl oleate is 0.5 part, 2-amyl furan is 0.004 part, 4- methyloctanoic acid is 0.3 part, the last of the ten Heavenly stems two is
0.05 part, the thiazole sulfur be 0.1 part, 3- methylthiopropionaldehyde is 0.004 part and salad oil be 74.5 parts mixing, stirring, i.e.,
Obtain butter flavor paste essence.
Experimental example 1
Experimental method: experimental group 1-13 is set by embodiment 1-7 and comparative example 1-6；20 trial test teachers respectively will experiment
The sample of group 1-13 is directly tasted with 5 ‰ ratio bath.
Taste result: 90% taste teacher unanimously think experimental group 1-7 provide product, either fragrance, mouthfeel, after
It is all more even better than experimental group 8-13 on taste, and flavor is more coordinated, to the infiltration sense of people and delicate flavour all than experimental group 8-13
It is stronger；And compared to experimental group 8-13, the butter fragrance of experimental group 1-7 is purer and strong naturally, persistent aftertaste.Only
10% trial test teacher thinks that the characteristic flavor on basis difference of experimental group 1-7 and experimental group 8-13 are little.
From the data in table 1, it can be seen that compared to comparative example 1-6, using the preparation method of embodiment 1-7 butter flavor paste essence
The butter smell of obtained butter flavor paste essence is more life-like strong, and lasting is lasting, and fragrance is natural, excellent taste；Wherein,
Each process parameters range involved in the step of comparative example 1-2 is provided (1) not in range provided in an embodiment of the present invention, is somebody's turn to do
The result shows that using the control of rational proportion between the raw material of reserve fuel provided in an embodiment of the present invention, energy between each raw material
Enough coordinateds, common synergy make reserve fuel obtained have the effect of that butter give off a strong fragrance true to nature.What comparative example 3-4 was provided
Each process parameters range involved in step (2) not in range provided in an embodiment of the present invention, should the result shows that, using this
Each step preparation sequence for the reserve fuel that inventive embodiments provide, and the reasonable control to every temperature and time parameter, make
The butter fragrance for the reserve fuel that must be prepared is more strong true to nature.Each work involved in the step of comparative example 5-6 is provided (3)
Skill parameter area not in range provided in an embodiment of the present invention, should the result shows that, using ox provided in an embodiment of the present invention
Each raw material of alopecia areata taste paste essence, between each raw material can coordinated, common synergy makes the butter flavor cream being prepared
Body note essence butter smell is true to nature strong, and lasting is lasting, and fragrance is natural, excellent taste.
In conclusion using butter flavor paste essence provided by the invention and preparation method thereof；Preparation method design
Science, it is easy to operate, it is suitable for industrialization large-scale production.The butter flavor that preparation method provided by the present invention is prepared
Paste essence, butter smell is true to nature strong, and lasting is lasting, and fragrance is natural, excellent taste.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of butter flavor paste essence, it is characterised in that: including following preparation step:
(1) according to parts by weight, spice 1.3-1.9 parts of preparation, 4-6 parts of bean paste, 18-22 parts of butter and zi ba pepper 9-
11 parts；
(2) spice, the bean paste are added in the butter and carry out frying, then the zi ba pepper is added
System is boiled in a covered pot over a slow fire in the butter, and reserve fuel is obtained by filtration；
(3) according to parts by weight, by described reserve fuel 14-16 parts, 0.8-1 parts of butyric acid, 0.07-0.09 parts of hexanal, isopentyl aldehyde
0.015-0.017 parts, 0.01-0.03 parts of benzaldehyde, two 0.012-0.014 parts of heptan, 2- methyl -3- sulfydryl furans 0.001-
0.003 part, 4-6 parts of oleic acid, 0.04-0.06 parts of methyl disulfide, 1-3 parts of ethyl oleate, 2-amyl furan 0.001-0.003
Part, 0.4-0.6 parts of 4- methyloctanoic acid, two 0.02-0.04 parts of the last of the ten Heavenly stems, 0.2-0.4 parts of thiazole sulfur, 3- methylthiopropionaldehyde 0.001-
0.003 part and 75-76 parts of salad oil mixing is stirred to get the butter flavor paste essence is arrived.
2. the preparation method of butter flavor paste essence according to claim 1, it is characterised in that: step (2) include: by
The butter are heated to 170-190 DEG C, are subsequently added into the zi ba pepper frying 1-3min, are subsequently added into the bean paste and fry
0.5-1.5min processed is subsequently added into the spice, closes the stewing 22-26h of fire, is heated to 75-85 DEG C and reserve fuel is obtained by filtration.
3. the preparation method of butter flavor paste essence according to claim 1, it is characterised in that: in step (2), by institute
It states butter and is heated to 180 DEG C, be subsequently added into the zi ba pepper frying 2min, be subsequently added into the bean paste frying 1min,
It is subsequently added into the spice, fire is closed and boils in a covered pot over a slow fire for 24 hours, be heated to 80 DEG C and reserve fuel is obtained by filtration.
4. the preparation method of butter flavor paste essence according to claim 3, it is characterised in that: according to parts by weight,
The spice includes 0.4-0.6 parts of anise, 0.4-0.6 parts of cassia bark and 0.5-0.7 parts of fennel seeds.
5. the preparation method of butter flavor paste essence according to claim 4, it is characterised in that: according to parts by weight,
The anise is 0.5 part, the cassia bark is 0.5 part and the fennel seeds are 0.6 part.
6. the preparation method of butter flavor paste essence according to claim 5, it is characterised in that: according to parts by weight,
The bean paste is 5 parts, the butter are 20 parts, the zi ba pepper is 10 parts.
7. the preparation method of butter flavor paste essence according to claim 6, it is characterised in that: in step (3), by weight
Number meter is measured, the reserve fuel is 15 parts, the butyric acid is 0.9 part, the hexanal is 0.08 part, the isopentyl aldehyde is 0.016
Part, the benzaldehyde are 0.02 part, the heptan two is 0.013 part, the 2- methyl -3- sulfydryl furans is 0.002 part, the oil
Acid is 5 parts, the methyl disulfide is 0.05 part, the ethyl oleate is 2 parts, the 2-amyl furan is 0.002 part, described
4- methyloctanoic acid is 0.5 part, the last of the ten Heavenly stems two is 0.03 part, the thiazole sulfur is 0.3 part, the 3- methylthiopropionaldehyde is 0.002
Part and the salad oil are 75.515 parts.
8. a kind of butter flavor paste essence, it is characterised in that: using butter flavor cream described in claim 1-7 any one
The preparation method of body note essence is made.
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