CN114557439A - Strong-flavor liquor flavor liquid essence - Google Patents
Strong-flavor liquor flavor liquid essence Download PDFInfo
- Publication number
- CN114557439A CN114557439A CN202210223613.6A CN202210223613A CN114557439A CN 114557439 A CN114557439 A CN 114557439A CN 202210223613 A CN202210223613 A CN 202210223613A CN 114557439 A CN114557439 A CN 114557439A
- Authority
- CN
- China
- Prior art keywords
- per mill
- ethyl
- chinese liquor
- liquid essence
- strong
- 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 37
- 239000007788 liquid Substances 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 63
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 44
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims abstract description 40
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 32
- 125000003118 aryl group Chemical group 0.000 claims abstract description 29
- 229960000583 acetic acid Drugs 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 20
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229940116333 ethyl lactate Drugs 0.000 claims abstract description 20
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 14
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 11
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 claims abstract description 11
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000007795 chemical reaction product Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000126 substance 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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)
- Seasonings (AREA)
Abstract
The invention belongs to the field of essence, in particular to a strong aromatic Chinese liquor flavor liquid essence, which aims at the problem that the traditional strong aromatic Chinese liquor flavor liquid essence can not meet the requirements of consumers on color, aroma, taste and image fidelity in food, and provides the following scheme, which comprises the following raw materials in parts by weight: 100 ‰ of ethyl acetate, 50-60 ‰ of ethyl lactate, 5-10 ‰ of ethyl butyrate, 200 ‰ofethyl hexanoate, 8-12 ‰ of lactic acid, 10-18 ‰ of glacial acetic acid, and 3-6 ‰ of hexanoic acid; the rest is edible alcohol, the invention has strong fragrance, and can meet the requirements of consumers on color, fragrance, taste and image fidelity in food.
Description
Technical Field
The invention relates to the technical field of essence, in particular to a strong aromatic Chinese liquor flavor liquid essence.
Background
While the living standard is improved, people pay more and more attention to healthy diet. In diet, people hope to have reasonable nutrition collocation and also hope that foods have rich and various tastes. The strong aromatic Chinese liquor flavor liquid essence is a food additive with the taste of strong aromatic Chinese liquor, and with the technological progress, the traditional strong aromatic Chinese liquor flavor liquid essence can not meet the requirements of consumers on the color, the aroma, the taste and the image fidelity of food.
Therefore, we propose a strong aromatic Chinese liquor flavor liquid essence to solve the above problems.
Disclosure of Invention
The invention aims to solve the problem that the traditional strong-flavor liquor-flavor liquid essence in the prior art cannot meet the requirements of consumers on color, aroma, taste and image fidelity in food, and provides the strong-flavor liquor-flavor liquid essence.
In order to achieve the purpose, the invention adopts the following technical scheme:
the strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 100 ‰ of ethyl acetate, 50-60 ‰ of ethyl lactate, 5-10 ‰ of ethyl butyrate, 200 ‰ofethyl hexanoate, 8-12 ‰ of lactic acid, 10-18 ‰ of glacial acetic acid, and 3-6 ‰ of hexanoic acid; the balance of edible alcohol.
Preferably, the material comprises the following raw materials in parts by weight: 120 per mill of ethyl acetate 105-; the balance of edible alcohol.
Preferably, the material comprises the following raw materials in parts by weight: 120 per mill of ethyl acetate 115-acetic acid, 58-60 per mill of ethyl lactate, 9-10 per mill of ethyl butyrate, 240 per mill of ethyl caproate 230-acetic acid, 11-12 per mill of lactic acid, 17-18 per mill of glacial acetic acid and 5-6 per mill of caproic acid; the balance of edible alcohol.
Preferably, the material comprises the following raw materials in parts by weight: 120 per mill of ethyl acetate, 60 per mill of ethyl lactate, 10 per mill of ethyl butyrate, 240 per mill of ethyl caproate, 12 per mill of lactic acid, 18 per mill of glacial acetic acid and 6 per mill of caproic acid; the balance of edible alcohol.
Preferably, the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 38-42 deg.C at rotation speed of 15-20r/min for 27-32 min;
s3: mixing, and reacting at 50-55 deg.C for 5-8 min;
s4: and after the reaction is finished, cooling to room temperature to obtain the strong aromatic Chinese liquor flavor liquid essence.
Preferably, in the S2, the mixture is mixed for 28-31min at the temperature of 39-41 ℃ and at the rotating speed of 16-19 r/min.
Preferably, in the S3, after being uniformly mixed, the mixture reacts for 6 to 7min at the temperature of 51 to 54 ℃.
Preferably, in the step S4, after the reaction is finished, cooling to room temperature, filtering off residues with gauze, and obtaining the strong aromatic Chinese liquor flavor liquid essence.
Compared with the prior art, the invention has the beneficial effects that:
the invention is applied to the food field, and can be used for flavoring various foods, so that the terminal food has a special flavor or the original bad flavor of the food is improved, and people can enjoy the food;
the chemicals related to the invention are all food flavors, and have the function of presenting aroma.
The invention has strong fragrance, and can meet the requirements of consumers on color, fragrance, taste and image fidelity in food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
The strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 100 per mill of ethyl acetate, 50 per mill of ethyl lactate, 5 per mill of ethyl butyrate, 200 per mill of ethyl hexanoate, 8 per mill of lactic acid, 10 per mill of glacial acetic acid and 3 per mill of hexanoic acid; the rest is edible alcohol;
the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 38 deg.C and 15r/min for 27 min;
s3: after being mixed evenly, the mixture reacts for 5min at 50 ℃;
s4: and after the reaction is finished, cooling to room temperature, filtering out residues by using gauze, and thus obtaining the strong aromatic Chinese liquor flavored liquid essence.
Example two
The strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 105 per mill of ethyl acetate, 52 per mill of ethyl lactate, 6 per mill of ethyl butyrate, 210 per mill of ethyl caproate, 9 per mill of lactic acid, 11 per mill of glacial acetic acid and 4 per mill of caproic acid; the rest is edible alcohol;
the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 39 deg.C and 16r/min for 28 min;
s3: after being mixed evenly, the mixture reacts for 6min at the temperature of 51 ℃;
s4: and after the reaction is finished, cooling to room temperature, filtering out residues by using gauze, and thus obtaining the strong aromatic Chinese liquor flavor liquid essence.
EXAMPLE III
The strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 115 per mill of ethyl acetate, 58 per mill of ethyl lactate, 9 per mill of ethyl butyrate, 230 per mill of ethyl caproate, 11 per mill of lactic acid, 17 per mill of glacial acetic acid and 5 per mill of caproic acid; the rest is edible alcohol;
the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 41 deg.C and rotation speed of 19r/min for 31 min;
s3: after being mixed evenly, the mixture reacts for 7min at 54 ℃;
s4: and after the reaction is finished, cooling to room temperature, filtering out residues by using gauze, and thus obtaining the strong aromatic Chinese liquor flavor liquid essence.
Example four
The strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 110 per mill of ethyl acetate, 55 per mill of ethyl lactate, 8 per mill of ethyl butyrate, 220 per mill of ethyl caproate, 10 per mill of lactic acid, 15 per mill of glacial acetic acid and 4 per mill of caproic acid; the rest is edible alcohol;
the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl caproate, lactic acid, glacial acetic acid, caproic acid and edible alcohol into a reactor;
s2: mixing at 40 deg.C and rotation speed of 18r/min for 30 min;
s3: after being mixed evenly, the mixture reacts for 7min at the temperature of 53 ℃;
s4: and after the reaction is finished, cooling to room temperature, filtering out residues by using gauze, and thus obtaining the strong aromatic Chinese liquor flavored liquid essence.
EXAMPLE five
The strong aromatic Chinese liquor flavor liquid essence comprises the following raw materials in parts by weight: 120 per mill of ethyl acetate, 60 per mill of ethyl lactate, 10 per mill of ethyl butyrate, 240 per mill of ethyl caproate, 12 per mill of lactic acid, 18 per mill of glacial acetic acid and 6 per mill of caproic acid; the rest is edible alcohol;
the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 42 deg.C and 20r/min for 32 min;
s3: after being mixed evenly, the mixture reacts for 8min at the temperature of 55 ℃;
s4: and after the reaction is finished, cooling to room temperature, filtering out residues by using gauze, and thus obtaining the strong aromatic Chinese liquor flavor liquid essence.
The strong aromatic Chinese liquor flavor liquid essence prepared in the first embodiment, the second embodiment, the third embodiment, the fourth embodiment and the fifth embodiment is detected, and the detection result is as follows:
from the above, it can be seen that: the strong aromatic Chinese liquor flavor liquid essence prepared by the invention completely meets the national standard, and the fifth embodiment is the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The strong aromatic Chinese liquor flavor liquid essence is characterized by comprising the following raw materials in parts by weight: 100 ‰ of ethyl acetate, 50-60 ‰ of ethyl lactate, 5-10 ‰ of ethyl butyrate, 200 ‰ofethyl hexanoate, 8-12 ‰ of lactic acid, 10-18 ‰ of glacial acetic acid, and 3-6 ‰ of hexanoic acid; the balance of edible alcohol.
2. The strong aromatic Chinese liquor flavored liquid essence is characterized by comprising the following raw materials in parts by weight: 120 per mill of ethyl acetate 105-60 per mill, 52-60 per mill of ethyl lactate, 6-10 per mill of ethyl butyrate, 240 per mill of ethyl hexanoate 210-12 per mill, 9-12 per mill of lactic acid, 11-18 per mill of glacial acetic acid and 4-6 per mill of hexanoic acid; the balance of edible alcohol.
3. The strong aromatic Chinese liquor flavored liquid essence is characterized by comprising the following raw materials in parts by weight: 120 per mill of ethyl acetate 115-acetic acid, 58-60 per mill of ethyl lactate, 9-10 per mill of ethyl butyrate, 240 per mill of ethyl caproate 230-acetic acid, 11-12 per mill of lactic acid, 17-18 per mill of glacial acetic acid and 5-6 per mill of caproic acid; the balance of edible alcohol.
4. The strong aromatic Chinese liquor flavored liquid essence is characterized by comprising the following raw materials in parts by weight: 120 per mill of ethyl acetate, 60 per mill of ethyl lactate, 10 per mill of ethyl butyrate, 240 per mill of ethyl caproate, 12 per mill of lactic acid, 18 per mill of glacial acetic acid and 6 per mill of caproic acid; the balance of edible alcohol.
5. The strong Chinese liquor flavor liquid essence is characterized in that the preparation method comprises the following steps:
s1: adding ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, lactic acid, glacial acetic acid, hexanoic acid and edible alcohol into a reactor;
s2: mixing at 38-42 deg.C at rotation speed of 15-20r/min for 27-32 min;
s3: mixing, and reacting at 50-55 deg.C for 5-8 min;
s4: and after the reaction is finished, cooling to room temperature to obtain the strong aromatic Chinese liquor flavor liquid essence.
6. The strong Chinese liquor flavor liquid essence according to claim 5, wherein in S2, the mixture is mixed at 39-41 ℃ and 16-19r/min for 28-31 min.
7. The strong Chinese liquor flavor liquid essence according to claim 5, wherein the S3 is reacted at 51-54 ℃ for 6-7min after being uniformly mixed.
8. The strong aromatic Chinese liquor flavor liquid essence according to claim 5, wherein in S4, after the reaction is finished, the reaction product is cooled to room temperature, and gauze is used for filtering residues to obtain the strong aromatic Chinese liquor flavor liquid essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210223613.6A CN114557439A (en) | 2022-03-09 | 2022-03-09 | Strong-flavor liquor flavor liquid essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210223613.6A CN114557439A (en) | 2022-03-09 | 2022-03-09 | Strong-flavor liquor flavor liquid essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114557439A true CN114557439A (en) | 2022-05-31 |
Family
ID=81718243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210223613.6A Pending CN114557439A (en) | 2022-03-09 | 2022-03-09 | Strong-flavor liquor flavor liquid essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114557439A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349387A (en) * | 2015-11-20 | 2016-02-24 | 王明洪 | Method for preparing strong-flavor type baijiu |
| CN107937225A (en) * | 2017-12-28 | 2018-04-20 | 李思奇 | A kind of compound seasoning and seasoning formula of liquid of white wine |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
-
2022
- 2022-03-09 CN CN202210223613.6A patent/CN114557439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349387A (en) * | 2015-11-20 | 2016-02-24 | 王明洪 | Method for preparing strong-flavor type baijiu |
| CN107937225A (en) * | 2017-12-28 | 2018-04-20 | 李思奇 | A kind of compound seasoning and seasoning formula of liquid of white wine |
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
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