CN115606781A - 麻味油凝胶及其制备方法 - Google Patents
麻味油凝胶及其制备方法 Download PDFInfo
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- CN115606781A CN115606781A CN202211159025.7A CN202211159025A CN115606781A CN 115606781 A CN115606781 A CN 115606781A CN 202211159025 A CN202211159025 A CN 202211159025A CN 115606781 A CN115606781 A CN 115606781A
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Images
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
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- 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)
- Edible Oils And Fats (AREA)
Abstract
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CN202211159025.7A CN115606781A (zh) | 2022-09-22 | 2022-09-22 | 麻味油凝胶及其制备方法 |
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CN202211159025.7A CN115606781A (zh) | 2022-09-22 | 2022-09-22 | 麻味油凝胶及其制备方法 |
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Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013118830A (ja) * | 2011-12-07 | 2013-06-17 | Taiyo Kagaku Co Ltd | 香味油のゾル状またはゲル状組成物 |
CN104782796A (zh) * | 2015-04-24 | 2015-07-22 | 浙江大学 | 一种含植物油的抑菌型食用油凝胶及其制备方法 |
CN107616241A (zh) * | 2012-06-28 | 2018-01-23 | 陶氏环球技术有限责任公司 | 制备可食用油凝胶的方法 |
CN110235958A (zh) * | 2019-07-17 | 2019-09-17 | 佳格食品(厦门)有限公司 | 一种适用于煎炸的葵花籽调和油基凝胶油及其制备方法 |
CN111557347A (zh) * | 2020-06-05 | 2020-08-21 | 遵义职业技术学院 | 花椒复合调味油的制备方法 |
CN114009763A (zh) * | 2021-11-03 | 2022-02-08 | 上海应用技术大学 | 一种火麻仁油油凝胶及其制备方法 |
WO2022158297A1 (ja) * | 2021-01-21 | 2022-07-28 | 株式会社J-オイルミルズ | 食用油脂組成物、食品、食用油脂組成物の製造方法、食品の製造方法、食品の風味付与剤、食品の風味付与方法、及び風味油の風味維持方法 |
-
2022
- 2022-09-22 CN CN202211159025.7A patent/CN115606781A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013118830A (ja) * | 2011-12-07 | 2013-06-17 | Taiyo Kagaku Co Ltd | 香味油のゾル状またはゲル状組成物 |
CN107616241A (zh) * | 2012-06-28 | 2018-01-23 | 陶氏环球技术有限责任公司 | 制备可食用油凝胶的方法 |
CN104782796A (zh) * | 2015-04-24 | 2015-07-22 | 浙江大学 | 一种含植物油的抑菌型食用油凝胶及其制备方法 |
CN110235958A (zh) * | 2019-07-17 | 2019-09-17 | 佳格食品(厦门)有限公司 | 一种适用于煎炸的葵花籽调和油基凝胶油及其制备方法 |
CN111557347A (zh) * | 2020-06-05 | 2020-08-21 | 遵义职业技术学院 | 花椒复合调味油的制备方法 |
WO2022158297A1 (ja) * | 2021-01-21 | 2022-07-28 | 株式会社J-オイルミルズ | 食用油脂組成物、食品、食用油脂組成物の製造方法、食品の製造方法、食品の風味付与剤、食品の風味付与方法、及び風味油の風味維持方法 |
CN114009763A (zh) * | 2021-11-03 | 2022-02-08 | 上海应用技术大学 | 一种火麻仁油油凝胶及其制备方法 |
Non-Patent Citations (8)
Title |
---|
刘雄, 阚建全, 付陈梅, 陈宗道, 聂勋杰: "花椒麻味成分的提取与分离技术", 食品与发酵工业, no. 09, pages 138 - 141 * |
庞敏;雷正;曹璐璐;操丽丽;: "芝麻油凝胶化对其风味物质的控释研究", 粮食与油脂, no. 10, pages 23 - 26 * |
庞敏等: ""芝麻油凝胶化对其风味物质的控释研究"", 《粮食与油脂》, vol. 33, no. 10, pages 23 - 26 * |
张希;靳岳;赵志峰;何强;谷学权;幸勇;: "花椒油在贮藏过程中麻味强度及麻味物质的变化研究", 中国调味品, no. 03, pages 23 - 27 * |
张希等: ""花椒油在贮藏过程中麻味强度及麻味物质的变化研究"", 《中国调味品》, vol. 43, no. 3, pages 23 - 27 * |
徐丹萍;蒲彪;叶萌;卓志航;付本宁;: "花椒中麻味物质的呈味机理及制备方法研究进展", 食品科学, no. 13, pages 311 - 316 * |
罗静;邢雅阁;车振明;张良;: "花椒油生产及其货架期麻味物质变化研究", 中国调味品, no. 08, pages 22 - 25 * |
边甜甜;司昕蕾;曹瑞;牛江涛;李越峰;: "花椒麻味物质提取、分离、纯化及生理活性研究进展", 中国中医药信息杂志, no. 12, pages 138 - 141 * |
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Inventor after: Li Jingming Inventor after: Zang Jiachen Inventor after: Mo Yaxian Inventor after: Gao Wentao Inventor after: Fan Zhuoyan Inventor after: Wen Xin Inventor before: Li Jingming Inventor before: Zang Jiachen Inventor before: Mo Yaxian Inventor before: Gao Wentao Inventor before: Fan Zhuoyan |
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