CN109156793A - A kind of flavor dressing agent and preparation method thereof - Google Patents
A kind of flavor dressing agent and preparation method thereof Download PDFInfo
- Publication number
- CN109156793A CN109156793A CN201810924224.XA CN201810924224A CN109156793A CN 109156793 A CN109156793 A CN 109156793A CN 201810924224 A CN201810924224 A CN 201810924224A CN 109156793 A CN109156793 A CN 109156793A
- Authority
- CN
- China
- Prior art keywords
- dressing agent
- flavor
- flavor dressing
- food
- acid content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 64
- 235000019634 flavors Nutrition 0.000 title claims abstract description 64
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013305 food Nutrition 0.000 claims abstract description 22
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 235000013379 molasses Nutrition 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 7
- 238000004821 distillation Methods 0.000 claims abstract description 6
- 229940074391 gallic acid Drugs 0.000 claims abstract description 6
- 235000004515 gallic acid Nutrition 0.000 claims abstract description 6
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims abstract description 5
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 5
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims abstract description 5
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 5
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims abstract description 5
- 229940074393 chlorogenic acid Drugs 0.000 claims abstract description 5
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims abstract description 5
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 11
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 6
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 3
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000005487 catechin Nutrition 0.000 claims description 3
- 229950001002 cianidanol Drugs 0.000 claims description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 3
- 229960001285 quercetin Drugs 0.000 claims description 3
- 235000005875 quercetin Nutrition 0.000 claims description 3
- 239000000243 solution Substances 0.000 description 15
- 241000287828 Gallus gallus Species 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000021222 fish soup Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000012266 salt solution Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 6
- 239000004475 Arginine Substances 0.000 description 5
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 3
- 235000004883 caffeic acid Nutrition 0.000 description 3
- 229940074360 caffeic acid Drugs 0.000 description 3
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229940093503 ethyl maltol Drugs 0.000 description 3
- 235000001785 ferulic acid Nutrition 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 3
- 229940114124 ferulic acid Drugs 0.000 description 3
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 3
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical group CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 2
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- XLSMFKSTNGKWQX-UHFFFAOYSA-N hydroxyacetone Chemical compound CC(=O)CO XLSMFKSTNGKWQX-UHFFFAOYSA-N 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-N isovaleric acid Chemical compound CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 2
- -1 methyltetrahydrofuran ketone Chemical class 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 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
- 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 discloses a kind of flavor dressing agents and preparation method thereof.Preparation method includes mixing cane molasses with the ethyl acetate of 0.1-30 times of weight, 10-50 DEG C of extraction 0.5-10h, separating acetic acid ethyl ester phase, and distillation removal ethyl acetate obtains (paste) flavor dressing agent.Coffee acid content is 0.1-10.0%(wt% in flavor dressing agent), gallic acid content 0.1-2.0%(wt%), ferulaic acid content 0.1-10.0%(wt%) and, chlorogenic acid content 0.1-5.0%(wt%).Flavor dressing agent disclosed by the invention can obviously cover the peculiar smell of food under the concentration of 0.01mg/kg-0.1mg/kg, increase the sweet taste, savoury and delicate flavour of food.
Description
Technical field
The present invention relates to flavour of food products chemical fields, and in particular to a kind of flavor dressing agent and preparation method thereof.
Background technique
Flavor is the important organoleptic attribute of food, directly affects its quality and acceptance level.But Partial Food is because of itself
Compositing characteristic or carried out fortification, cause it to have a poor flavour.For example, containing a large amount of unsaturated fats in fish products
Acid, deterioration easy to oxidize cause fishy smell heavier；Food bitter taste rich in arginine or hydrophobic peptide is heavier.In this case,
It the use of flavor dressing agent is preferably to select.
Common flavor dressing agent specifically includes that ethylmaltol, vanillic aldehyde and maltol etc. in food industry.Ethyl wheat
Different cotton flavours of candy is presented in bud phenol in higher concentrations, is in burnt odor gas after being heated, the product dissolubility is larger, can be lower
At a temperature of distil, this property make it have flavouring characteristic, can be widely used for ice cream, beverage, meat products, candy, biscuit
In equal food, product fragrance can be significantly improved.But the food additives such as ethylmaltol are only capable of improving the smell of food, to not
Good flavour is without improvement result.In addition, ethylmaltol is chemical synthesis, application is by biggish limitation.MC food in 2010
Scientific and technological Co., Ltd. discloses the flavor improving agent for containing 3 Methylbutanoic acid as effective component.MC food science and technology strain formula in 2015
Commercial firm discloses the flavor improving agent for containing D- amino acid or its salt as effective component, and flavor obtains improveing without destroying taste
The manufacturing method and flavor improvement method (201510580835.3) of the diet product of balance.Ajincomoto Co., Inc's public affairs in 2010
The method for assigning food aroma and/or flavor is opened, including imparting fragrance and/or wind containing any one in following component
The composition of taste: (i) capric acid, (ii) octanoic acid, (iii) pyruvic alcohol, furfural, methyltetrahydrofuran ketone, 2- acetyl group -5- methyl furan
It is more than any one muttered, by the combined amount of (i) capric acid as A parts by weight, the combined amount of (ii) octanoic acid as B parts by weight,
(iii) total combined amount of pyruvic alcohol, furfural, methyltetrahydrofuran ketone, 2- acetyl group -5- methylfuran is as C parts by weight,
When being scaled A+B+C=100, mixing is made to meet 0≤A≤60,0≤B≤100,0≤C≤100,3A+B≤180.
The present invention is directed to overcome the above-mentioned prior art, a kind of side that flavor dressing agent is prepared using molasses is provided
Method.
Summary of the invention
The purpose of the present invention is to solve above-mentioned deficiencies present in currently available technology, provide a kind of flavor dressing agent
And preparation method thereof.
The purpose of the present invention is realized at least through one of following technical solution.
A kind of preparation method of flavor dressing agent, cane molasses is mixed with the ethyl acetate of 0.1-30 times of weight, 10-
50 DEG C of extraction 0.5-10h, separating acetic acid ethyl ester phase, distillation removal ethyl acetate obtain flavor dressing agent.
The present invention also provides a kind of flavor dressing agents, and wherein coffee acid content is 0.1-10.0%(wt%), gallic acid contains
Amount is 0.1-2.0%(wt%), ferulaic acid content 0.1-10.0%(wt%), chlorogenic acid content 0.1-5.0%(wt%).
It advanced optimizes, the flavor dressing agent further includes one or more of Quercetin, catechin.
Concentration of the flavor dressing agent provided by the invention in food can be covered when being 0.01mg/kg-0.1mg/kg
The peculiar smell and bitter taste of lid food increase the sweet taste, savoury and delicate flavour of food.
Compared with the prior art, the invention has the following advantages and beneficial effects:
The present invention prepares flavor dressing agent for the first time using Sugar cane molasses as raw material, by high efficiency extraction and beneficiation technologies.System of the present invention
Standby flavor dressing agent can obviously cover the peculiar smell of food under the concentration of 0.01mg/kg-0.1mg/kg, increase the sweet tea of food
Taste, savoury and delicate flavour.
In addition, the present invention has, simple process, equipment investment is few, extraction conditions are mild, additive amount is small, Improving flavor is obvious
The advantages that, there is preferable industrial prospect.
Specific embodiment
Specific implementation of the invention is described further with reference to embodiments, but implementation and protection of the invention is unlimited
In this, if it is noted that the following process or parameter for having not special detailed description, is that those skilled in the art can refer to now
Have technology understand or realize.
Embodiment 1
Cane molasses are mixed with the ethyl acetate of 30 times of weight, 50 DEG C of extraction 10h, separating acetic acid ethyl ester phase, distillation removal second
Acetoacetic ester obtains paste flavor dressing agent 1.Contain gallic acid mass percent 0.13%, chlorogenic acid in flavor dressing agent 1
Mass percent 0.6%, caffeic acid mass percent 2.13%, ferulic acid mass percent 2.55%.By paste flavor dressing agent 1
Number chicken soup solution, fish soup solution, 0.3% monosodium glutamate+0.5% salt solution (quality percentage are respectively added to the concentration of 0.01mg/kg
Than), 0.5%(mass percent) arginine solution in, carry out sensory evaluation.Sensory evaluation is tested by 5 35-45 years old thoughts
Official evaluates male and the 5 women composition of experience, evaluates respectively the delicate flavour of solution, savoury, fishy smell, bitter taste, and with mark
Quasi- solution is compareed.It the results are shown in Table 1.
Table 1
| Solution type | Sensory evaluation |
| Chicken soup | Delicate flavour increases, savoury increases |
| Fish soup | Fishy smell weakens, delicate flavour increases |
| + 0.5% salt solution of 0.3% monosodium glutamate | Savoury increases |
| 0.5% arginine solution | Bitter taste obviously weakens |
Seen from table 1, after flavor dressing agent 1 for adding 0.01mg/kg, the delicate flavour and savoury of chicken soup increase, the fishy smell of fish soup
Weaken, and delicate flavour increases；For+0.5% salt solution of 0.3% monosodium glutamate, thickness after flavor dressing agent 1 of 0.01mg/kg is added
Taste increases；Flavor dressing agent 1 of addition 0.01mg/kg can also be substantially reduced bitter taste.
Embodiment 2
Cane molasses are mixed with the ethyl acetate of 0.1 times of weight, 10 DEG C of extraction 0.5h, separating acetic acid ethyl ester phase, distillation removal
Ethyl acetate obtains paste flavor dressing agent 2.Contain gallic acid mass percent 0.17%, green original in flavor dressing agent 2
Sour mass percent 0.45%, caffeic acid mass percent 1.86%, ferulic acid mass percent 2.78%, the flavor dressing agent
Effect can obviously cover the peculiar smell of food referring to table 1 under the concentration of 0.01mg/kg-0.1mg/kg, increase food sweet taste,
Savoury and delicate flavour.
Embodiment 3
Cane molasses are mixed with the ethyl acetate of 20 times of weight, 10 DEG C of extraction 0.5h, separating acetic acid ethyl ester phase, distillation removal second
Acetoacetic ester obtains paste flavor dressing agent 3.Contain gallic acid mass percent 0.17%, chlorogenic acid in flavor dressing agent 2
Mass percent 0.45%, caffeic acid mass percent 1.86%, ferulic acid mass percent 2.78%, Quercetin mass percent
0.52% and catechin mass percent 0.21%.
Paste flavor dressing agent 3 concentration with 0.1mg/kg is respectively added to chicken soup solution, fish soup solution, 0.3% taste
Smart+0.5% salt solution, 0.5% arginine solution in, carry out sensory evaluation.Sensory evaluation is tested by 5 35-45 years old thoughts
Official evaluates male and the 5 women composition of experience, evaluates respectively the delicate flavour of solution, savoury, fishy smell, bitter taste, and with mark
Quasi- solution is compareed.It the results are shown in Table 2.
Table, 2
| Solution type | Sensory evaluation |
| Chicken soup | Delicate flavour obviously increases, savoury obviously increases |
| Fish soup | Fishy smell weakens, delicate flavour obviously increases |
| + 0.5% salt solution of 0.3% monosodium glutamate | Savoury obviously increases |
| 0.5% arginine solution | Bitter taste obviously weakens, almost without bitter taste |
As can be seen from Table 2, the delicate flavour and savoury of chicken soup obviously increase, the raw meat of fish soup after flavor dressing agent 3 of addition 0.1mg/kg
Taste weakens, and delicate flavour obviously increases；To 0.3% monosodium glutamate+0.5%(mass percent) for salt solution, add 0.1mg/kg's
Savoury obviously increases after flavor dressing agent 1；Flavor dressing agent 1 of addition 0.01mg/kg can also be substantially reduced bitter taste, molten
Liquid, almost without bitter taste.
Claims (4)
1. a kind of preparation method of flavor dressing agent, it is characterised in that: by the ethyl acetate of cane molasses and 0.1-30 times of weight
Mixing, 10-50 DEG C of extraction 0.5-10h, separating acetic acid ethyl ester phase, distillation removal ethyl acetate obtain flavor dressing agent.
2. a kind of flavor dressing agent made from the preparation method as described in claim 1, it is characterised in that wherein coffee acid content is
0.1-10.0%(wt%), gallic acid content 0.1-2.0%(wt%), ferulaic acid content 0.1-10.0%(wt%), chlorogenic acid
Content is 0.1-5.0%(wt%).
3. flavor dressing agent according to claim 2, it is characterised in that further include one of Quercetin, catechin with
On.
4. flavor dressing agent according to claim 1, it is characterized in that the concentration in food is 0.01mg/kg-0.1mg/
The peculiar smell and bitter taste that food can be covered when kg increase the sweet taste, savoury and delicate flavour of food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810924224.XA CN109156793A (en) | 2018-08-14 | 2018-08-14 | A kind of flavor dressing agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810924224.XA CN109156793A (en) | 2018-08-14 | 2018-08-14 | A kind of flavor dressing agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156793A true CN109156793A (en) | 2019-01-08 |
Family
ID=64895609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810924224.XA Pending CN109156793A (en) | 2018-08-14 | 2018-08-14 | A kind of flavor dressing agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109156793A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1516553A (en) * | 2001-06-13 | 2004-07-28 | ����µ��ɷ�����˾ | Taste modifiers comprising chlorogenic acid |
| CN1748582A (en) * | 2004-09-17 | 2006-03-22 | 太阳化学株式会社 | Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour |
| CN103561585A (en) * | 2011-02-08 | 2014-02-05 | 视界科技有限公司 | Sugar extracts |
| CN103622134A (en) * | 2013-11-13 | 2014-03-12 | 华南理工大学 | Method of preparing antioxidant and antibacterial food preservative by using molasses as raw material |
| CN104323268A (en) * | 2006-09-19 | 2015-02-04 | 视界科技有限公司 | Extracts derived from sugar cane and a process for their manufacture |
| MX2013013972A (en) * | 2013-11-28 | 2015-05-28 | Héctor Alejandro Álvarez De La Cadena Sillas | Process for obtaining a sugar cane flavoring agent from concentrates of sugar cane or intermediate syrups and molasses derived from the extraction of sugar in sugar mills, as a high performance sweetening additive and resulting product. |
-
2018
- 2018-08-14 CN CN201810924224.XA patent/CN109156793A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1516553A (en) * | 2001-06-13 | 2004-07-28 | ����µ��ɷ�����˾ | Taste modifiers comprising chlorogenic acid |
| CN1748582A (en) * | 2004-09-17 | 2006-03-22 | 太阳化学株式会社 | Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour |
| CN104323268A (en) * | 2006-09-19 | 2015-02-04 | 视界科技有限公司 | Extracts derived from sugar cane and a process for their manufacture |
| CN103561585A (en) * | 2011-02-08 | 2014-02-05 | 视界科技有限公司 | Sugar extracts |
| CN103622134A (en) * | 2013-11-13 | 2014-03-12 | 华南理工大学 | Method of preparing antioxidant and antibacterial food preservative by using molasses as raw material |
| MX2013013972A (en) * | 2013-11-28 | 2015-05-28 | Héctor Alejandro Álvarez De La Cadena Sillas | Process for obtaining a sugar cane flavoring agent from concentrates of sugar cane or intermediate syrups and molasses derived from the extraction of sugar in sugar mills, as a high performance sweetening additive and resulting product. |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5570646B1 (en) | Flavor improver for tea beverages or tea-containing foods | |
| CN105166840B (en) | A kind of flavoring banana essence | |
| CN105341885A (en) | Fermented bouquet chili sauce and preparing method thereof | |
| JP2022082686A (en) | Quality of taste improver | |
| CN109757700B (en) | Durian-flavor essence and preparation method thereof | |
| CN104472813A (en) | Natural flavor enhancer and preparation method and application thereof | |
| CN102821622A (en) | Salty taste enhancer and kelp extract comprising the same | |
| JP6660661B2 (en) | Flavor improver and flavor improving method | |
| JP6945282B2 (en) | Deodorizing method for unpleasant odors and manufacturing method for processed foods | |
| CN109156793A (en) | A kind of flavor dressing agent and preparation method thereof | |
| JP4434992B2 (en) | Flavor enhancer, seasoning, food and drink containing these, and flavor enhancement method | |
| JP3711074B2 (en) | Alcohol-containing food | |
| JP2006238814A (en) | Flavor enhancing agent, seasoning, food and drink containing the enhancing agent and the seasoning, and flavor enhancing method | |
| CN108813545A (en) | Safe formula thick chilli sauce and preparation method thereof | |
| KR20170116192A (en) | Flavor-improving material | |
| CN102362656A (en) | Chinese black mushroom soup stock seasoning powder | |
| CN104172081B (en) | A kind of chicken taste toppings and its preparation method and application | |
| KR102564780B1 (en) | Manufacturing method of seasoned crab sauce with effect of removing fishy smell and enhancing flavor | |
| CN114062528B (en) | Vinegar, food and drink, method for giving fumigated aroma, and method for masking unpleasant odor | |
| CN108651955A (en) | A kind of preserved egg yellow powdered flavor and preparation method thereof | |
| US11957145B2 (en) | All-purpose seasoning soy sauce composition, all-purpose seasoning soy sauce, preparation method therefor and cham sauce using same | |
| JP3035610B1 (en) | How to extract vanilla tincture | |
| KR102075092B1 (en) | Method for producing horse meat jerky using vegetable worms | |
| JPS645861B2 (en) | ||
| CN102342475A (en) | Mushroom soup-stock seasoning paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |
|
| RJ01 | Rejection of invention patent application after publication |