CN115843992A - Pickled pepper essence and preparation method thereof - Google Patents
Pickled pepper essence and preparation method thereof Download PDFInfo
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- CN115843992A CN115843992A CN202211360902.7A CN202211360902A CN115843992A CN 115843992 A CN115843992 A CN 115843992A CN 202211360902 A CN202211360902 A CN 202211360902A CN 115843992 A CN115843992 A CN 115843992A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 69
- 239000006002 Pepper Substances 0.000 title claims abstract description 47
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 47
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 47
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 46
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000758706 Piperaceae Species 0.000 claims abstract description 22
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 22
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 claims abstract description 22
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 22
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 18
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 claims abstract description 18
- NCDCLPBOMHPFCV-UHFFFAOYSA-N hexyl hexanoate Chemical compound CCCCCCOC(=O)CCCCC NCDCLPBOMHPFCV-UHFFFAOYSA-N 0.000 claims abstract description 18
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 claims abstract description 18
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims abstract description 18
- XNLICIUVMPYHGG-UHFFFAOYSA-N pentan-2-one Chemical compound CCCC(C)=O XNLICIUVMPYHGG-UHFFFAOYSA-N 0.000 claims abstract description 18
- GRWFGVWFFZKLTI-UHFFFAOYSA-N α-pinene Chemical compound CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 claims abstract description 18
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 claims abstract description 14
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims abstract description 14
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract description 11
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract description 11
- -1 allyl isothionate Chemical compound 0.000 claims abstract description 11
- XAPCMTMQBXLDBB-UHFFFAOYSA-N butanoic acid hexyl ester Natural products CCCCCCOC(=O)CCC XAPCMTMQBXLDBB-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930007744 linalool Natural products 0.000 claims abstract description 11
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 claims abstract description 9
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 claims abstract description 9
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims abstract description 9
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 claims abstract description 9
- RPRPDTXKGSIXMD-UHFFFAOYSA-N Caproic acid n-butyl ester Natural products CCCCCC(=O)OCCCC RPRPDTXKGSIXMD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229960000583 acetic acid Drugs 0.000 claims abstract description 9
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006722 beta-pinene Natural products 0.000 claims abstract description 9
- 229930008380 camphor Natural products 0.000 claims abstract description 9
- 229960000846 camphor Drugs 0.000 claims abstract description 9
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 9
- 229940117955 isoamyl acetate Drugs 0.000 claims abstract description 9
- DILOFCBIBDMHAY-UHFFFAOYSA-N methyl 2-(3,4-dimethoxyphenyl)acetate Chemical compound COC(=O)CC1=CC=C(OC)C(OC)=C1 DILOFCBIBDMHAY-UHFFFAOYSA-N 0.000 claims abstract description 9
- FUZZWVXGSFPDMH-UHFFFAOYSA-N n-hexanoic acid Natural products CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 9
- RUOJZAUFBMNUDX-UHFFFAOYSA-N propylene carbonate Chemical compound CC1COC(=O)O1 RUOJZAUFBMNUDX-UHFFFAOYSA-N 0.000 claims abstract description 9
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 claims abstract description 7
- UXFSPRAGHGMRSQ-UHFFFAOYSA-N 3-isobutyl-2-methoxypyrazine Chemical compound COC1=NC=CN=C1CC(C)C UXFSPRAGHGMRSQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 claims abstract description 7
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 claims abstract description 7
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 claims abstract description 7
- 229960001047 methyl salicylate Drugs 0.000 claims abstract description 7
- 229940116411 terpineol Drugs 0.000 claims abstract description 7
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 claims abstract description 7
- YUECNVSODFDKOQ-UHFFFAOYSA-N hexyl 2-methylbutanoate Chemical compound CCCCCCOC(=O)C(C)CC YUECNVSODFDKOQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 claims abstract description 5
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 claims abstract description 5
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 5
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001722 capsicum frutescens oleoresin Substances 0.000 claims abstract description 5
- 229940050948 capsicum oleoresin Drugs 0.000 claims abstract description 5
- WLAMNBDJUVNPJU-UHFFFAOYSA-M 2-methylbutyrate Chemical compound CCC(C)C([O-])=O WLAMNBDJUVNPJU-UHFFFAOYSA-M 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 125000003229 2-methylhexyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(C([H])([H])[H])C([H])([H])* 0.000 claims description 2
- 229940072049 amyl acetate Drugs 0.000 claims description 2
- PGMYKACGEOXYJE-UHFFFAOYSA-N anhydrous amyl acetate Natural products CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 claims description 2
- HUAZGNHGCJGYNP-UHFFFAOYSA-N propyl butyrate Chemical compound CCCOC(=O)CCC HUAZGNHGCJGYNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
The invention discloses a pickled pepper essence and a preparation method thereof. The essence for pickled peppers comprises the following components: ethyl acetate, 2-pentanone, alpha-pinene, ethyl 2-methylbutyrate, isoamyl acetate, beta-pinene, d-limonene, isoamyl alcohol, ethyl hexanoate, hexyl acetate, isoamyl isovalerate, n-hexanol, allyl isothionate, butyl hexanoate, hexyl butyrate, hexyl 2-methylbutyrate, ethyl octanoate, 1-octen-3-ol, edible glacial acetic acid, 3-isobutyl-2-methoxypyrazine, camphor, linalool, hexyl hexanoate, terpineol, 2-methylbutyric acid, methyl salicylate, hexanoic acid, capsicum oleoresin, edible alcohol. The pickled pepper essence provided by the invention has vivid flavor which is almost consistent with the natural pickled pepper flavor, and can be added into various industrial foods to well improve the pickled pepper flavor of the products, so that the pickled pepper essence is natural and not inconsistent, and the overall quality of the products can be greatly improved.
Description
Technical Field
The invention relates to the field of food additives, and particularly relates to a pickled pepper essence and a preparation method thereof.
Background
Pickled peppers, commonly known as "fish peppers", are a unique seasoning in Sichuan cuisine. The pickled peppers have the characteristics of red and bright color, peppery but not dry, and slightly sour in peppers. With the popularization of Sichuan vegetables in China, pickled peppers also become popular local flavor pickles.
In various processed industrial foods, more and more pickled peppers are applied, such as pickled pepper chicken feet, pickled pepper dried bean curds, pickled pepper instant noodles and the like. In the processing process of the industrial food, the flavor of the pickled peppers is changed due to heating, the original fragrance and taste cannot be achieved, and the problem can be well solved by adding a proper amount of pickled pepper essence.
The common fragrance of the pickled pepper essence on the market at present is not vivid enough, and the pickled pepper essence cannot well reflect the flavor of pickled peppers when added into food, so that consumers feel unpleasant essence taste. Therefore, the development of a pickled pepper essence with vivid flavor is needed.
Disclosure of Invention
The invention overcomes the problem that the flavor of the pickled pepper essence is not true in the prior art, and provides the pickled pepper essence in the first aspect and the preparation method of the pickled pepper essence in the second aspect.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention provides a pickled pepper essence, which comprises the following components: ethyl acetate, 2-pentanone, alpha-pinene, ethyl 2-methylbutyrate, isoamyl acetate, beta-pinene, d-limonene, isoamyl alcohol, ethyl hexanoate, hexyl acetate, isoamyl isovalerate, n-hexanol, allyl isothionate, butyl hexanoate, hexyl butyrate, hexyl 2-methylbutyrate, ethyl octanoate, 1-octen-3-ol, edible glacial acetic acid, 3-isobutyl-2-methoxypyrazine, camphor, linalool, hexyl hexanoate, terpineol, 2-methylbutyric acid, methyl salicylate, hexanoic acid, capsicum oleoresin, edible alcohol.
Preferably, the essence for pickled peppers comprises the following components in percentage by mass: 0.1 to 0.3 percent of ethyl acetate, 0.02 to 0.05 percent of 2-pentanone, 0.02 to 0.1 percent of alpha-pinene, 0.01 to 0.05 percent of 2-methyl ethyl butyrate, 0.01 to 0.05 percent of isoamyl acetate, 0.01 to 0.05 percent of beta-pinene, 0.01 to 0.05 percent of d-limonene, 0.05 to 2 percent of isoamyl alcohol, 0.01 to 0.05 percent of ethyl hexanoate, 0.01 to 0.05 percent of hexyl acetate, 0.01 to 0.05 percent of isoamyl isovalerate, 0.01 to 0.05 percent of hexyl hexanoate, 0.1 to 1 percent of allyl isothionate, 0.1 to 0.5 percent of butyl hexanoate, 0.05 to 0.1 percent of hexyl butyrate, 0.05 to 0.1 percent of 2-methyl hexyl butyrate, 0.05 to 0.1 percent of ethyl octanoate, 0.01 to 0.05 percent of 1-octene-3-0.05 percent of hexanoate, 1 to 5 percent of edible glacial acetic acid, 0.01 to 0.05 percent of 3-methyl amyl acetate, 0.01 to 0.05 percent of camphor alcohol, 0.05 percent of ethyl octanoate and the balance of linalool, 0.05 to 0.05 percent of linalool and 0.05 percent of ethyl hexanoate.
Further preferably, the essence for pickled peppers comprises the following components in percentage by mass: 0.1-0.3% of ethyl acetate, 0.05% of 2-pentanone, 0.1% of alpha-pinene, 0.05% of ethyl 2-methylbutyrate, 0.05% of isoamyl acetate, 0.05% of beta-pinene, 0.05% of d-limonene, 0.1-0.2% of isoamyl alcohol, 0.05% of ethyl hexanoate, 0.05% of hexyl acetate, 0.05% of isoamyl isovalerate, 0.05% of n-hexanol, 1% of allyl isothionate, 0.5% of butyl hexanoate, 0.1% of hexyl butyrate, 0.1% of 2-methylbutyrate, 0.05% of ethyl octanoate, 0.05% of 1-octen-3-ol, 1-5% of edible glacial acetic acid, 0.05% of 3-isobutyl-2-methoxypyrazine, 0.05% of camphor, 0.05% of linalool, 0.1% of hexyl hexanoate, 0.1% of terpineol, 0.1% of 2-methylbutyric acid, 0.1% of methyl salicylate, 0.05% of hexanoate, 5% of capsicol, and the balance of edible alcohol.
Still further preferably, the essence for pickled peppers comprises the following components in percentage by mass: 0.1% of ethyl acetate, 0.05% of 2-pentanone, 0.1% of alpha-pinene, 0.05% of ethyl 2-methylbutyrate, 0.05% of isoamyl acetate, 0.05% of beta-pinene, 0.05% of d-limonene, 0.1% of isoamyl alcohol, 0.05% of ethyl hexanoate, 0.05% of hexyl acetate, 0.05% of isoamyl isovalerate, 0.05% of n-hexanol, 1% of allyl isothionate, 0.5% of butyl hexanoate, 0.1% of hexyl butyrate, 0.1% of 2-methylbutyrate, 0.05% of ethyl octanoate, 0.05% of 1-octene-3-ol, 1% of edible glacial acetic acid, 0.05% of 3-isobutyl-2-methoxypyrazine, 0.05% of camphor, 0.05% of linalool, 0.1% of hexyl hexanoate, 0.1% of terpineol, 0.1% of 2-methylbutyric acid, 0.1% of methyl salicylate, 0.05% of hexanoic acid, 5% of capsicum oleoresin, and the balance edible alcohol.
The second aspect of the invention provides a preparation method of the essence for pickled peppers, which is characterized by comprising the following steps: and mixing the components of the pickled pepper essence to obtain the pickled pepper essence.
The invention has the beneficial effects that:
the pickled pepper essence provided by the invention has vivid flavor which is almost consistent with the natural pickled pepper flavor, and can be added into various industrial foods to well improve the pickled pepper flavor of the products, so that the pickled pepper essence is natural and not inconsistent, and the overall quality of the products can be greatly improved.
Detailed Description
The present invention will be described in further detail with reference to specific examples. It should be noted that the following examples are not intended to limit the scope of the claimed invention.
The starting materials, reagents or apparatuses used in the following examples are conventionally commercially available or can be obtained by conventionally known methods, unless otherwise specified.
Example 1
The embodiment provides a pickled pepper essence, and the formula for producing 100g of pickled pepper essence is shown in the following table 1:
TABLE 1
The preparation method of the essence for pickled peppers in the embodiment is as follows: the pickled pepper essence can be prepared by uniformly mixing the raw materials in proportion.
Example 2
The embodiment provides a pickled pepper essence, and the formula for producing 100g of pickled pepper essence is shown in the following table 2:
TABLE 2
The preparation method of the essence for pickled peppers in the embodiment is as follows: the pickled pepper essence can be prepared by uniformly mixing the raw materials in proportion.
Example 3
The embodiment provides a pickled pepper essence, and the formula for producing 100g of pickled pepper essence is shown in the following table 3:
TABLE 3
The preparation method of the essence for pickled peppers in the embodiment is as follows: the pickled pepper essence can be prepared by uniformly mixing the raw materials in proportion.
Example 4
The embodiment provides a pickled pepper essence, and the formula for producing 100g of pickled pepper essence is shown in the following table 4:
TABLE 4
The preparation method of the essence for pickled peppers in the embodiment is as follows: the pickled pepper essence can be prepared by uniformly mixing the raw materials in proportion.
The flavor evaluation was performed on the essence for pickled peppers prepared in the above examples 1 to 4, and the specific evaluation method was as follows: flavor evaluations were performed on the essence of pickled peppers prepared in examples 1 to 4 from 20 sensory evaluation panels. According to flavor evaluation, the pickled pepper in the example 1 is weak in flavor as a whole; the flavor intensity of example 2 was sufficient, but the overall pickled pepper flavor was not very realistic; example 3 the pickled peppers are pure in flavor and rich in fragrance; example 4 is more sour and more pungent; the formulation of example 3 is optimal.
The above examples are preferred embodiments of the present invention, but the present invention is not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and they are intended to be included in the scope of the present invention.
Claims (5)
1. The essence for pickled peppers is characterized by comprising the following components: ethyl acetate, 2-pentanone, alpha-pinene, ethyl 2-methylbutyrate, isoamyl acetate, beta-pinene, d-limonene, isoamyl alcohol, ethyl hexanoate, hexyl acetate, isoamyl isovalerate, n-hexanol, allyl isothionate, butyl hexanoate, hexyl butyrate, hexyl 2-methylbutyrate, ethyl octanoate, 1-octen-3-ol, edible glacial acetic acid, 3-isobutyl-2-methoxypyrazine, camphor, linalool, hexyl hexanoate, terpineol, 2-methylbutyric acid, methyl salicylate, hexanoic acid, capsicum oleoresin, edible alcohol.
2. The essence for pickled pepper according to claim 1, wherein the essence for pickled pepper consists of the following components in percentage by mass: 0.1 to 0.3 percent of ethyl acetate, 0.02 to 0.05 percent of 2-pentanone, 0.02 to 0.1 percent of alpha-pinene, 0.01 to 0.05 percent of 2-methyl ethyl butyrate, 0.01 to 0.05 percent of isoamyl acetate, 0.01 to 0.05 percent of beta-pinene, 0.01 to 0.05 percent of d-limonene, 0.05 to 2 percent of isoamyl alcohol, 0.01 to 0.05 percent of ethyl hexanoate, 0.01 to 0.05 percent of hexyl acetate, 0.01 to 0.05 percent of isoamyl isovalerate, 0.01 to 0.05 percent of hexyl hexanoate, 0.1 to 1 percent of allyl isothionate, 0.1 to 0.5 percent of butyl hexanoate, 0.05 to 0.1 percent of hexyl butyrate, 0.05 to 0.1 percent of 2-methyl hexyl butyrate, 0.05 to 0.1 percent of ethyl octanoate, 0.01 to 0.05 percent of 1-octene-3-0.05 percent of hexanoate, 1 to 5 percent of edible glacial acetic acid, 0.01 to 0.05 percent of 3-methyl amyl acetate, 0.01 to 0.05 percent of camphor alcohol, 0.05 percent of ethyl octanoate and the balance of linalool, 0.05 to 0.05 percent of linalool and 0.05 percent of ethyl hexanoate.
3. The essence for pickled pepper according to claim 2, wherein the essence for pickled pepper consists of the following components in percentage by mass: 0.1-0.3% of ethyl acetate, 0.05% of 2-pentanone, 0.1% of alpha-pinene, 0.05% of ethyl 2-methylbutyrate, 0.05% of isoamyl acetate, 0.05% of beta-pinene, 0.05% of d-limonene, 0.1-0.2% of isoamyl alcohol, 0.05% of ethyl hexanoate, 0.05% of hexyl acetate, 0.05% of isoamyl isovalerate, 0.05% of n-hexanol, 1% of allyl isothionate, 0.5% of butyl hexanoate, 0.1% of hexyl butyrate, 0.1% of 2-methylbutyrate, 0.05% of ethyl octanoate, 0.05% of 1-octen-3-ol, 1-5% of edible glacial acetic acid, 0.05% of 3-isobutyl-2-methoxypyrazine, 0.05% of camphor, 0.05% of linalool, 0.1% of hexyl hexanoate, 0.1% of terpineol, 0.1% of 2-methylbutyric acid, 0.1% of methyl salicylate, 0.05% of hexanoate, 5% of capsicol, and the balance of edible alcohol.
4. The essence for pickled pepper according to claim 3, wherein the essence for pickled pepper consists of the following components in percentage by mass: 0.1% of ethyl acetate, 0.05% of 2-pentanone, 0.1% of alpha-pinene, 0.05% of ethyl 2-methylbutyrate, 0.05% of isoamyl acetate, 0.05% of beta-pinene, 0.05% of d-limonene, 0.1% of isoamyl alcohol, 0.05% of ethyl hexanoate, 0.05% of hexyl acetate, 0.05% of isoamyl isovalerate, 0.05% of n-hexanol, 1% of allyl isothionate, 0.5% of butyl hexanoate, 0.1% of hexyl butyrate, 0.1% of 2-methylbutyrate, 0.05% of ethyl octanoate, 0.05% of 1-octene-3-ol, 1% of edible glacial acetic acid, 0.05% of 3-isobutyl-2-methoxypyrazine, 0.05% of camphor, 0.05% of linalool, 0.1% of hexyl hexanoate, 0.1% of terpineol, 0.1% of 2-methylbutyric acid, 0.1% of methyl salicylate, 0.05% of hexanoic acid, 5% of capsicum oleoresin, and the balance edible alcohol.
5. A method for preparing the essence for pickled peppers as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps: and mixing the components of the pickled pepper essence to obtain the pickled pepper essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211360902.7A CN115843992A (en) | 2022-11-02 | 2022-11-02 | Pickled pepper essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211360902.7A CN115843992A (en) | 2022-11-02 | 2022-11-02 | Pickled pepper essence and preparation method thereof |
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| Publication Number | Publication Date |
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| CN115843992A true CN115843992A (en) | 2023-03-28 |
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| CN101238203A (en) * | 2005-06-21 | 2008-08-06 | 高砂香料工业株式会社 | Flavor and fragrance composition |
| CN106912886A (en) * | 2017-03-02 | 2017-07-04 | 山东天博食品配料有限公司 | A kind of capsicum annum fasciculatum pickled chilli flavor essence and preparation method thereof |
| CN110140935A (en) * | 2019-05-17 | 2019-08-20 | 广州华宝食品有限公司 | A kind of preparation method of Pickles essence |
| 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 |
| CN112772893A (en) * | 2021-01-28 | 2021-05-11 | 上海宝鼎酿造有限公司 | Pickled pepper sauce and preparation method thereof |
| CN113632961A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Chicken paste essence with pickled peppers and preparation method thereof |
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- 2022-11-02 CN CN202211360902.7A patent/CN115843992A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101238203A (en) * | 2005-06-21 | 2008-08-06 | 高砂香料工业株式会社 | Flavor and fragrance composition |
| CN106912886A (en) * | 2017-03-02 | 2017-07-04 | 山东天博食品配料有限公司 | A kind of capsicum annum fasciculatum pickled chilli flavor essence and preparation method thereof |
| CN110140935A (en) * | 2019-05-17 | 2019-08-20 | 广州华宝食品有限公司 | A kind of preparation method of Pickles essence |
| 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 |
| CN112772893A (en) * | 2021-01-28 | 2021-05-11 | 上海宝鼎酿造有限公司 | Pickled pepper sauce and preparation method thereof |
| CN113632961A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Chicken paste essence with pickled peppers and preparation method thereof |
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