CN111418814A - 一种三文鱼香精及其制备方法和应用 - Google Patents
一种三文鱼香精及其制备方法和应用 Download PDFInfo
- Publication number
- CN111418814A CN111418814A CN202010326819.2A CN202010326819A CN111418814A CN 111418814 A CN111418814 A CN 111418814A CN 202010326819 A CN202010326819 A CN 202010326819A CN 111418814 A CN111418814 A CN 111418814A
- Authority
- CN
- China
- Prior art keywords
- parts
- methyl
- acid
- salmon
- furanone
- 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
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 72
- 235000019515 salmon Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 33
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims abstract description 32
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 claims abstract description 22
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 claims abstract description 22
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 claims abstract description 22
- NUPSHWCALHZGOV-UHFFFAOYSA-N Decyl acetate Chemical compound CCCCCCCCCCOC(C)=O NUPSHWCALHZGOV-UHFFFAOYSA-N 0.000 claims abstract description 22
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims abstract description 22
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims abstract description 22
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 22
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims abstract description 22
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 claims abstract description 18
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013773 glyceryl triacetate Nutrition 0.000 claims abstract description 16
- 229960002622 triacetin Drugs 0.000 claims abstract description 16
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001934 2,5-dimethylpyrazine Substances 0.000 claims abstract description 11
- NOYVOSGVFSEKPR-UHFFFAOYSA-N 2-Pentylthiophene Chemical compound CCCCCC1=CC=CS1 NOYVOSGVFSEKPR-UHFFFAOYSA-N 0.000 claims abstract description 11
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 11
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 11
- AWQSAIIDOMEEOD-UHFFFAOYSA-N 5,5-Dimethyl-4-(3-oxobutyl)dihydro-2(3H)-furanone Chemical compound CC(=O)CCC1CC(=O)OC1(C)C AWQSAIIDOMEEOD-UHFFFAOYSA-N 0.000 claims abstract description 11
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005792 Geraniol Substances 0.000 claims abstract description 11
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims abstract description 11
- HDJLSECJEQSPKW-UHFFFAOYSA-N Methyl 2-Furancarboxylate Chemical compound COC(=O)C1=CC=CO1 HDJLSECJEQSPKW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005642 Oleic acid Substances 0.000 claims abstract description 11
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- DBPHPBLAKVZXOY-UHFFFAOYSA-N Tetrahydro-2-methyl-3-furanthiol Chemical compound CC1OCCC1S DBPHPBLAKVZXOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 11
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940113087 geraniol Drugs 0.000 claims abstract description 11
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 11
- VEZXCJBBBCKRPI-UHFFFAOYSA-N beta-propiolactone Chemical compound O=C1CCO1 VEZXCJBBBCKRPI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960000380 propiolactone Drugs 0.000 claims abstract description 7
- -1 thiazothiazole Chemical compound 0.000 claims abstract description 6
- FCWYQRVIQDNGBI-UHFFFAOYSA-N Dihydro-2-methyl-3(2H)-furanone Chemical compound CC1OCCC1=O FCWYQRVIQDNGBI-UHFFFAOYSA-N 0.000 claims abstract description 3
- NORZZKKLCYMBBF-UHFFFAOYSA-N butyl butyryllactate Chemical compound CCCCOC(=O)C(C)OC(=O)CCC NORZZKKLCYMBBF-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 10
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- SPRJWMSXOLZOIO-UHFFFAOYSA-N 2-hydroxypropanoyl octanoate Chemical compound CCCCCCCC(=O)OC(=O)C(C)O SPRJWMSXOLZOIO-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 claims description 4
- IPBFYZQJXZJBFQ-UHFFFAOYSA-N gamma-octalactone Chemical compound CCCCC1CCC(=O)O1 IPBFYZQJXZJBFQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000001730 (5R)-5-butyloxolan-2-one Substances 0.000 claims description 2
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 claims description 2
- NNXRFDWZYCXPSP-UHFFFAOYSA-N butyl 3-oxohexanoate Chemical compound CCCCOC(=O)CC(=O)CCC NNXRFDWZYCXPSP-UHFFFAOYSA-N 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 239000007787 solid Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000017448 oviposition Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L27/26—Meat flavours
-
- 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
- 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
- A23L27/203—Alicyclic 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
Abstract
本发明公开了一种三文鱼香精及其制备方法和应用,包括以下成分:三醋酸甘油酯、辛醇、丁酰乳酸丁酯、辛酸、2,6‑二甲基吡嗪、庚酸、香叶醇、异戊酸异戊酯、丙位辛内酯、二甲基硫醚、甲基环戊烯醇酮、2‑甲基四氢呋喃‑3‑酮、2‑甲基四氢呋喃‑3‑硫醇、硫噻唑、3-甲硫基丙醇、双二硫醚、异戊酸、油酸、2‑戊基噻吩、三甲基吡嗪、三甲胺、呋喃酮、乙酸癸酯、糠酸甲酯。本发明的三文鱼香精香气柔和逼真,口感新鲜,留香持久,成本低廉。
Description
技术领域
本发明属于食品添加剂领域,公开了一种三文鱼香精及其制备方法和应用。
背景技术
三文鱼也叫撒蒙鱼或萨门鱼,学名鲑鱼,鲑鱼体侧扁,银灰色,产卵期有橙色条纹。鲑鱼肉质紧密鲜美,油脂丰富,肉色为粉红色并具有弹性。三文鱼中含有丰富的不饱和脂肪酸,能有效降低血脂和血胆固醇,防治心血管疾病。三文鱼富含蛋白质,维生素A、B、E,锌、硒、铜、锰等矿物质形式与免疫机能有关的酵素,营养价值非常高。三文鱼还含有丰富的不饱和脂肪酸,可提高脑细胞的活性和提升高密度脂蛋白胆固醇,从而防治心血管疾病。三文鱼中的维生素E与多元不饱和脂肪酸的比例高达0.73,可见它的营养价值之高,营养分配之均衡。
但是三文鱼性质独特,人们难以经常吃到新鲜的三文鱼,因此本发明致力于制备香气丰满逼真的三文鱼香精。
发明内容
本发明的目的是提供一种香气丰满逼真、留香好的三文鱼香精。
为实现本发明的目的,本发明第一方面提供一种三文鱼香精,所述三文鱼香精包括以下组分:三醋酸甘油酯、辛醇、丁酰乳酸丁酯、辛酸、2,6-二甲基吡嗪、庚酸、香叶醇、异戊酸异戊酯、丙位辛内酯、二甲基硫醚、甲基环戊烯醇酮、2-甲基四氢呋喃-3-酮、2-甲基四氢呋喃-3-硫醇、硫噻唑、3-甲硫基丙醇、双二硫醚、异戊酸、油酸、2-戊基噻吩、三甲基吡嗪、三甲胺、呋喃酮、乙酸癸酯、糠酸甲酯。
根据本发明的实施例,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯92.5-73.2份、辛醇0.3-1份、丁酰乳酸丁酯0.5-1.2份、辛酸0.2-1份、2,6-二甲基吡嗪0.2-1份、庚酸0.1-0.5份、香叶醇0.4-1.5份、异戊酸异戊酯0.2-1.1份、丙位辛内酯0.3-1份、二甲基硫醚0.5-1份、甲基环戊烯醇酮0.3-1.5份、2-甲基四氢呋喃-3-酮0.1-1.2份、2-甲基四氢呋喃-3-硫醇0.1-0.5份、硫噻唑0.5-1.5份、3-甲硫基丙醇0.3-1份、双二硫醚0.6-1.5份、异戊酸0.1-0.5份、油酸0.3-1.5份、2-戊基噻吩0.1-0.8份、三甲基吡嗪0.1-0.5份、三甲胺1-3份、呋喃酮1-2.5份、乙酸癸酯0.2-1份、糠酸甲酯0.1-0.5份。
根据本发明的实施例,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯92.5份、辛醇0.3份、丁酰乳酸丁酯0.5份、辛酸0.2份、2,6-二甲基吡嗪0.2份、庚酸0.1份、香叶醇0.4份、异戊酸异戊酯0.2份、丙位辛内酯0.3份、二甲基硫醚0.5份、甲基环戊烯醇酮0.3份、2-甲基四氢呋喃-3-酮0.1份、2-甲基四氢呋喃-3-硫醇0.1份、硫噻唑0.5份、3-甲硫基丙醇0.3份、双二硫醚0.6份、异戊酸0.1份、油酸0.3份、2-戊基噻吩0.1份、三甲基吡嗪0.1份、三甲胺1份、呋喃酮1份、乙酸癸酯0.2份、糠酸甲酯0.1份。
根据本发明的实施例,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯84.2份、辛醇0.5份、丁酰乳酸丁酯0.8份、辛酸0.5份、2,6-二甲基吡嗪0.6份、庚酸0.3份、香叶醇0.8份、异戊酸异戊酯0.7份、丙位辛内酯0.65份、二甲基硫醚0.75份、甲基环戊烯醇酮0.8份、2-甲基四氢呋喃-3-酮0.5份、2-甲基四氢呋喃-3-硫醇0.3份、硫噻唑0.85份、3-甲硫基丙醇0.55份、双二硫醚0.9份、异戊酸0.3份、油酸0.8份、2-戊基噻吩0.5份、三甲基吡嗪0.3份、三甲胺2份、呋喃酮1.5份、乙酸癸酯0.6份、糠酸甲酯0.3份。
根据本发明的实施例,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯73.2份、辛醇1份、丁酰乳酸丁酯1.2份、辛酸1份、2,6-二甲基吡嗪1份、庚酸0.5份、香叶醇1.5份、异戊酸异戊酯1.1份、丙位辛内酯1份、二甲基硫醚1份、甲基环戊烯醇酮1.5份、2-甲基四氢呋喃-3-酮1.2份、2-甲基四氢呋喃-3-硫醇0.5份、硫噻唑1.5份、3-甲硫基丙醇1份、双二硫醚1.5份、异戊酸0.5份、油酸1.5份、2-戊基噻吩0.8份、三甲基吡嗪0.5份、三甲胺3份、呋喃酮2.5份、乙酸癸酯1份、糠酸甲酯0.5份。
本发明第二方面,提供了上述三文鱼香精的制备方法,包括以下操作步骤:将甲基环戊烯醇酮、呋喃酮加入到三醋酸甘油酯中,升温至80℃加热搅拌至完全溶解,然后再加入其他原料搅拌均匀,即获得三文鱼香精。
本发明第三方面,提供了上述三文鱼香精在制备休闲食品以及目的食品风味中的应用。将本发明三文鱼香精按质量百分比0.2份-0.5份添加到目的食品原料中,按常规方法制备出目的食品,即可获得具有三文鱼香味的目的食品。
本发明配方中的原料均为市售,所示各组分之和为100份。
本发明的有益效果是:
本发明的三文鱼香精将物质复配在一起,通过调整合理比例达到理想的三文鱼香精效果。而且三文鱼香精赋予了三文鱼的特征风味,香气具有自然柔和逼真的特点,丰富了三文鱼风味,提高了产品的质量。本发明的三文鱼香精口感新鲜,留香持久。制备方法简单,无须复杂设备。
具体实施方式
实施例1
三文鱼香精包括以下质量份数的原料:
本实施例三文鱼香精的制备方法为:首先将甲基环戊烯醇酮、呋喃酮这两种固体原料加入三醋酸甘油酯中,升温至80℃加热搅拌至完全溶解,然后倒入剩余其他的原料,搅拌均匀,即获得三文鱼香精。
实施例2
本实施例三文鱼香精包括以下质量份数的原料:
本实施例三文鱼香精的制备方法为:首先将甲基环戊烯醇酮、呋喃酮这两种固体原料加入三醋酸甘油酯中,升温至80℃加热搅拌至完全溶解,然后加入剩下的原料,搅拌均匀,即获得三文鱼香精。
实施例3
本实施例三文鱼香精包括以下质量份数的原料:
本实施例3三文鱼香精的制备方法为:首先将甲基环戊烯醇酮、呋喃酮这两种固体原料加入三醋酸甘油酯中,升温至80℃加热搅拌至完全溶解,然后加入剩下的原料,搅拌均匀,即获得三文鱼香精。
实施例4三文鱼香精的应用
将实施例1制备的三文鱼香精应用于三文鱼风味丸子中,应用的配方如下:
实施例4的三文鱼风味丸子中,实施例1的三文鱼香精的用量仅占总质量的0.35%,用量非常少,也可以达到三文鱼的独特风味。
对本实施例4的添加三文鱼香精与未添加三文鱼香精的三文鱼风味丸子进行评分,50人组成的感官评价小组进行评分,评价结果如表1:
表1
上述评价结果说明,本发明制备的三文鱼香精具有三文鱼特征风味,逼真度大于9分,媲美三文鱼香味,满足了广大消费者的诉求。而且,本发明研制的三文鱼香精具有耐温性好,逼真性高,风味持久稳定的性能。
实施例5三文鱼香精的应用
将实施例2制备的三文鱼香精应用于三文鱼味烤肠中,应用配方如下:
从上述配方中可以看出本发明三文鱼香精的用量仅占总质量的0.25%,用量非常少,也可以达到三文鱼的独特风味。
对本实施例5的添加三文鱼香精与未添加三文鱼香精的三文鱼味烤肠进行评分,,50人组成的感官评价小组进行评分,评分结果如表2:
表2
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (7)
1.一种三文鱼香精,其特征在于,所述三文鱼香精包括以下组分:三醋酸甘油酯、辛醇、丁酰乳酸丁酯、辛酸、2,6-二甲基吡嗪、庚酸、香叶醇、异戊酸异戊酯、丙位辛内酯、二甲基硫醚、甲基环戊烯醇酮、2-甲基四氢呋喃-3-酮、2-甲基四氢呋喃-3-硫醇、硫噻唑、3-甲硫基丙醇、双二硫醚、异戊酸、油酸、2-戊基噻吩、三甲基吡嗪、三甲胺、呋喃酮、乙酸癸酯、糠酸甲酯。
2.根据权利要求1所述的三文鱼香精,其特征在于,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯92.5-73.2份、辛醇0.3-1份、丁酰乳酸丁酯0.5-1.2份、辛酸0.2-1份、2,6-二甲基吡嗪0.2-1份、庚酸0.1-0.5份、香叶醇0.4-1.5份、异戊酸异戊酯0.2-1.1份、丙位辛内酯0.3-1份、二甲基硫醚0.5-1份、甲基环戊烯醇酮0.3-1.5份、2-甲基四氢呋喃-3-酮0.1-1.2份、2-甲基四氢呋喃-3-硫醇0.1-0.5份、硫噻唑0.5-1.5份、3-甲硫基丙醇0.3-1份、双二硫醚0.6-1.5份、异戊酸0.1-0.5份、油酸0.3-1.5份、2-戊基噻吩0.1-0.8份、三甲基吡嗪0.1-0.5份、三甲胺1-3份、呋喃酮1-2.5份、乙酸癸酯0.2-1份、糠酸甲酯0.1-0.5份。
3.根据权利要求2所述的三文鱼香精,其特征在于,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯92.5份、辛醇0.3份、丁酰乳酸丁酯0.5份、辛酸0.2份、2,6-二甲基吡嗪0.2份、庚酸0.1份、香叶醇0.4份、异戊酸异戊酯0.2份、丙位辛内酯0.3份、二甲基硫醚0.5份、甲基环戊烯醇酮0.3份、2-甲基四氢呋喃-3-酮0.1份、2-甲基四氢呋喃-3-硫醇0.1份、硫噻唑0.5份、3-甲硫基丙醇0.3份、双二硫醚0.6份、异戊酸0.1份、油酸0.3份、2-戊基噻吩0.1份、三甲基吡嗪0.1份、三甲胺1份、呋喃酮1份、乙酸癸酯0.2份、糠酸甲酯0.1份。
4.根据权利要求2所述的三文鱼香精,其特征在于,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯84.2份、辛醇0.5份、丁酰乳酸丁酯0.8份、辛酸0.5份、2,6-二甲基吡嗪0.6份、庚酸0.3份、香叶醇0.8份、异戊酸异戊酯0.7份、丙位辛内酯0.65份、二甲基硫醚0.75份、甲基环戊烯醇酮0.8份、2-甲基四氢呋喃-3-酮0.5份、2-甲基四氢呋喃-3-硫醇0.3份、硫噻唑0.85份、3-甲硫基丙醇0.55份、双二硫醚0.9份、异戊酸0.3份、油酸0.8份、2-戊基噻吩0.5份、三甲基吡嗪0.3份、三甲胺2份、呋喃酮1.5份、乙酸癸酯0.6份、糠酸甲酯0.3份。
5.根据权利要求2所述的三文鱼香精,其特征在于,所述三文鱼香精包括以下重量份组分:三醋酸甘油酯73.2份、辛醇1份、丁酰乳酸丁酯1.2份、辛酸1份、2,6-二甲基吡嗪1份、庚酸0.5份、香叶醇1.5份、异戊酸异戊酯1.1份、丙位辛内酯1份、二甲基硫醚1份、甲基环戊烯醇酮1.5份、2-甲基四氢呋喃-3-酮1.2份、2-甲基四氢呋喃-3-硫醇0.5份、硫噻唑1.5份、3-甲硫基丙醇1份、双二硫醚1.5份、异戊酸0.5份、油酸1.5份、2-戊基噻吩0.8份、三甲基吡嗪0.5份、三甲胺3份、呋喃酮2.5份、乙酸癸酯1份、糠酸甲酯0.5份。
6.权利要求1~5任一所述三文鱼香精的制备方法,其特征在于,包括以下操作步骤:将甲基环戊烯醇酮、呋喃酮加入到三醋酸甘油酯中,升温至80℃加热搅拌至完全溶解,然后再加入其他原料搅拌均匀,即获得三文鱼香精。
7.权利要求1~5任一所述三文鱼香精在制备休闲食品以及目的食品风味中的应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010326819.2A CN111418814A (zh) | 2020-04-23 | 2020-04-23 | 一种三文鱼香精及其制备方法和应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010326819.2A CN111418814A (zh) | 2020-04-23 | 2020-04-23 | 一种三文鱼香精及其制备方法和应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111418814A true CN111418814A (zh) | 2020-07-17 |
Family
ID=71559059
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010326819.2A Pending CN111418814A (zh) | 2020-04-23 | 2020-04-23 | 一种三文鱼香精及其制备方法和应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111418814A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2022270560A1 (ja) * | 2021-06-22 | 2022-12-29 | 不二製油グループ本社株式会社 | マスキング用風味材 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0538270A (ja) * | 1991-08-08 | 1993-02-19 | T Hasegawa Co Ltd | 焙焼魚介類フレーバー |
JP2005143466A (ja) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | 魚介類フレーバーの製造方法 |
CN104273504A (zh) * | 2014-10-24 | 2015-01-14 | 天津市旭源斋清真调料食品有限公司 | 一种鱼香精 |
CN106820064A (zh) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | 一种海鲜香精及其生产工艺 |
-
2020
- 2020-04-23 CN CN202010326819.2A patent/CN111418814A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0538270A (ja) * | 1991-08-08 | 1993-02-19 | T Hasegawa Co Ltd | 焙焼魚介類フレーバー |
JP2005143466A (ja) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | 魚介類フレーバーの製造方法 |
CN104273504A (zh) * | 2014-10-24 | 2015-01-14 | 天津市旭源斋清真调料食品有限公司 | 一种鱼香精 |
CN106820064A (zh) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | 一种海鲜香精及其生产工艺 |
Non-Patent Citations (1)
Title |
---|
王德峰: "《食用香味料制备与应用手册》", 31 May 2000, 中国轻工业出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2022270560A1 (ja) * | 2021-06-22 | 2022-12-29 | 不二製油グループ本社株式会社 | マスキング用風味材 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Ihemeje et al. | Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit | |
Kumar et al. | Ghee: Its properties, importance and health benefits | |
CN102422905B (zh) | 一种麻香调味油 | |
Salcedo-Sandoval et al. | Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system | |
Urgu-Öztürk et al. | Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes | |
JP2015198590A (ja) | 米飯用油脂組成物 | |
Patel et al. | The contribution of modern margarine and fat spreads to dietary fat intake | |
TW200526133A (en) | Body taste improver comprising long-chain highly unsaturated fatty acid and/or its ester | |
Cui et al. | Oleogels as animal fat and shortening replacers: Research advances and application challenges | |
Ozcan et al. | Evaluation of fatty acid profile of Trabzon butter | |
CN111418814A (zh) | 一种三文鱼香精及其制备方法和应用 | |
JP6235185B1 (ja) | 肉漬け込み用味噌だれ組成物及びその製造方法 | |
CN114190442A (zh) | 一种植物奶酪复配增稠剂及其应用 | |
Pobee et al. | Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months | |
Hunter | Omega-3 fatty acids from vegetable oils | |
CN110122583A (zh) | 一种葱香味涂抹型再制干酪及其制备方法 | |
KR20200124027A (ko) | 저염식 어묵 반죽 조성물의 제조 방법 및 이의 제조 방법으로 제조된 저염식 어묵 | |
CN115336639A (zh) | 一种调味辣椒油及其制备方法 | |
CN112314925B (zh) | 一种调配型清炖三黄鸡油状香精及其制备方法 | |
CN111587928B (zh) | 一种油脂及其在制备沙拉酱中的应用 | |
Sharif et al. | Improved quality of baked products by rice bran oil | |
CN104855537A (zh) | 一种风味稳定的调和油组合物 | |
Glisic et al. | Fat replacement and PUFA enrichment challenges in fermented sausage production | |
Onwuzuruike et al. | Influence of meat type on processed meat (Kilishi) quality | |
CN110916109A (zh) | 一种添加麦芽糖醇的低脂发酵香肠及其制作方法 |
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: 20200717 |
|
RJ01 | Rejection of invention patent application after publication |