CN102429200A - Betel nut essence with smoked mint flavor for meat products - Google Patents
Betel nut essence with smoked mint flavor for meat products Download PDFInfo
- Publication number
- CN102429200A CN102429200A CN2011103330974A CN201110333097A CN102429200A CN 102429200 A CN102429200 A CN 102429200A CN 2011103330974 A CN2011103330974 A CN 2011103330974A CN 201110333097 A CN201110333097 A CN 201110333097A CN 102429200 A CN102429200 A CN 102429200A
- Authority
- CN
- China
- Prior art keywords
- oil
- betel nut
- mixtures
- water
- linalool
- 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.)
- Granted
Links
- 244000080767 Areca catechu Species 0.000 title claims abstract description 21
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 21
- 235000013622 meat product Nutrition 0.000 title claims abstract description 19
- 239000008368 mint flavor Substances 0.000 title 1
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 239000000779 smoke Substances 0.000 claims description 19
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 11
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 10
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 8
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims description 8
- 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 description 8
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims description 8
- 241000723346 Cinnamomum camphora Species 0.000 claims description 8
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 8
- 229930008380 camphor Natural products 0.000 claims description 8
- 229960000846 camphor Drugs 0.000 claims description 8
- 229930007744 linalool Natural products 0.000 claims description 8
- 229940041616 menthol Drugs 0.000 claims description 8
- 239000010642 eucalyptus oil Substances 0.000 claims description 7
- 229940044949 eucalyptus oil Drugs 0.000 claims description 7
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 6
- 235000019501 Lemon oil Nutrition 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 229940043350 citral Drugs 0.000 claims description 6
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 239000010501 lemon oil Substances 0.000 claims description 6
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 claims description 5
- 241001479543 Mentha x piperita Species 0.000 claims description 5
- 229960005233 cineole Drugs 0.000 claims description 5
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000001771 mentha piperita Substances 0.000 claims description 5
- 239000000341 volatile oil Substances 0.000 claims description 5
- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 claims description 4
- BRHDDEIRQPDPMG-UHFFFAOYSA-N Linalyl oxide Chemical compound CC(C)(O)C1CCC(C)(C=C)O1 BRHDDEIRQPDPMG-UHFFFAOYSA-N 0.000 claims description 4
- 235000019477 peppermint oil Nutrition 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 7
- 235000013599 spices Nutrition 0.000 abstract description 7
- 239000000243 solution Substances 0.000 description 14
- 239000000463 material Substances 0.000 description 8
- 238000010790 dilution Methods 0.000 description 7
- 239000012895 dilution Substances 0.000 description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 240000004760 Pimpinella anisum Species 0.000 description 5
- 238000007792 addition Methods 0.000 description 5
- 239000000178 monomer Substances 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 235000009421 Myristica fragrans Nutrition 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000001115 mace Substances 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The areca-nut essence is prepared by blending natural spices and natural equivalent spices, is safe and harmless, enriches the flavor of the meat product, and can improve the market competitiveness of meat product enterprises.
Description
Technical field
The invention belongs to the salt taste essence field, particularly relate to a kind of betel nut essence that the allotment of natural perfume material and natural equivalent spices is used for meat products of using with sootiness peppermint local flavor.
Background technology
Meat products develops into now, and local flavor is more popular, specific, and the meat products of traditional properties is competed also more and more fierce, has the attention that distinct outstanding distinctive product often more can attract the consumer.Betel nut has the unique fragrance smell, makes us in high spirits after the food, and stomach and intestine are comfortable, and entire body is brisk, and betel nut receives more and more people's concern as a kind of oral care product simultaneously.
Betel nut essence is a kind of essence that was applied to originally in the betel nut product, does not have the betel nut local flavor is applied to the meat products product processed.We are according to the characteristics and the demand of meat products; The blending raw material and the blending pattern of utilization salt taste essence; Utilization natural perfume material and natural equivalent spices are allocated in certain solvent (propane diols, ethanol or pure water) according to a certain percentage, obtain having the betel nut essence of sootiness peppermint local flavor.When suitable addition was used for meat products, this essence can make meat products embody the better products characteristic, gives product mouthfeel and fragrance preferably; The people is enjoyed endless aftertastes; In the summer that The sun is shining fiercely, more can make the consumer when enjoying delicious meat products, enjoy refrigerant sensation.
Summary of the invention
In order to help the meat products of food processing enterprises exploitations unique flavor, improve its market competitiveness, enrich the local flavor of meat products simultaneously, the invention provides a kind of natural perfume material of using and allocate the betel nut essence that forms with sootiness peppermint local flavor with natural equivalent spices.
Betel nut essence of the present invention particularly is prepared from following raw materials by weight percent:
One or more mixtures of linalool oxide, linalool and bergamio 0-0.05, one or more mixtures 0-0.1 of lemon oil, citral, camphor 0-1.0; One or more mixtures 2-10 of mentha piperita oil, asia peppermint oil, menthol, peppermint oil dementholized; One or both mixtures 0-0.1 of eucalyptus oil or Cineole, natural flavor essential oil 0.2-0.5, water-soluble smoke solution 10-50; Ethanol 1-10, propane diols 20-70.
Wherein the percentage by weight of above-mentioned raw materials is preferably:
One or more mixtures of linalool oxide, linalool and bergamio 0.02-0.05; One or more mixtures 0.02-0.10 in lemon oil, the citral, camphor 0.05-0.50, one or more mixtures 2-10 of mentha piperita oil, asia peppermint oil, menthol, peppermint oil dementholized; One or both mixtures 0.02-0.10 of eucalyptus oil or Cineole; Natural flavor essential oil 0.10-0.50, water-soluble smoke solution 20-50, ethanol 1-10, propane diols 30-70.
The natural flavor essential oil was one or more among aniseed oil, mace oil, orange oil, the cinnamon oil during the present invention was raw materials used; Water-soluble smoke solution is one or more mixtures homemade or the water-soluble smoke solution of import; Ethanol, propane diols are food grade materials.
The preparation method of concrete a kind of betel nut essence comprises the steps:
(1) raw material monomer linalool, citral, camphor, menthol, peppermint oil dementholized, eucalyptus oil, aniseed oil, nutmeg wet goods are diluted to certain quality concentration with ethanol or propane diols.
(2) the good raw material monomer of various dilutions makes up the check of sieving after mixing more than the general according to different additions with water-soluble smoke solution.
(3) dilute as the raw material of solvent after with propane diols and join foot and 100% make the essence finished product combination.
Characteristics of the present invention and beneficial effect are: the one, and betel nut note of the present invention is the refrigerant fragrance of roasting perfume (or spice) of sootiness and similar peppermint, can be applicable to preferably in the meat products, embodies good product feature property; The 2nd, the present invention uses natural perfume material and the allotment of natural equivalent spices, and is safe and harmless; The 3rd, the betel nut local flavor is applied in the meat products, the meat products of exploitation unique flavor improves the market competitiveness of meat products enterprise.
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
Composition of raw materials is seen table one:
| Sequence number | Material name | Addition (percentage by weight) |
| 1 | Linalool oxide | 0.05 |
| 2 | Lemon oil | 0.08 |
| 3 | Camphor | 0.08 |
| 4 | Menthol | 5 |
| 5 | Eucalyptus oil | 0.02 |
| 6 | Aniseed oil | 0.22 |
| 7 | Water-soluble smoke solution | 40 |
| 8 | Ethanol | 5 |
| 9 | Propane diols | 49.55 |
(1) earlier with being diluted to finite concentration except that the 7th water-soluble smoke solution, the 8th ethanol and the 9th the 1st the propane diols to 6 raw materials with ethanol or MDA in the table one.
Add the mass concentration conversion back of (2) the good raw material monomer of above each item dilution being pressed in the table one, adds smoke solution then, and the check of sieving after mixing is joined foot with the propane diols dilution at last.
Embodiment 2
| Sequence number | Material name | Addition (percentage by weight) |
| 1 | Linalool | 0.05 |
| 2 | Citral | 0.08 |
| 3 | Camphor | 0.15 |
| 4 | Menthol | 4 |
| 5 | Peppermint oil dementholized | 1 |
| 6 | Eucalyptus oil | 0.02 |
| 7 | Aniseed oil | 0.10 |
| 8 | Mace oil | 0.10 |
| 9 | Water-soluble smoke solution | 38 |
| 10 | Alcohol | 2.5 |
| 11 | Propane diols | 54 |
(1) earlier with being diluted to finite concentration except that the 9th water-soluble smoke solution, the 10th ethanol and the 11st the 1st the propane diols to 8 raw materials with ethanol or MDA in the table two.
Add the mass concentration conversion back of (2) the good raw material monomer of above each item dilution being pressed in the table two, adds smoke solution then, and the check of sieving after mixing is joined foot with the propane diols dilution at last.
Embodiment 3
| Sequence number | Material name | Addition (percentage by weight) |
| 1 | Bergamio | 0.08 |
| 2 | Lemon oil | 0.10 |
| 3 | Camphor | 0.20 |
| 4 | Mentha piperita oil | 5.00 |
| 5 | Menthol | 1.00 |
| 6 | Cineole | 0.05 |
| 7 | Aniseed oil | 0.10 |
| 8 | Mace oil | 0.15 |
| 9 | Water-soluble smoke solution | 40.00 |
| 10 | Alcohol | 3.00 |
| 11 | Propane diols | 50.32 |
(1) earlier with being diluted to finite concentration except that the 9th water-soluble smoke solution, the 10th ethanol and the 11st the 1st the propane diols to 8 raw materials with ethanol or MDA in the table three.
Add the mass concentration conversion back of (2) the good raw material monomer of above each item dilution being pressed in the table three, adds smoke solution then, and the check of sieving after mixing is joined foot with the propane diols dilution at last.
Oneself is described betel nut essence of the present invention through concrete embodiment by warp.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, technology, condition and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and are included within the scope of the present invention.
Claims (5)
1. one kind is used for the betel nut essence that meat products has sootiness peppermint local flavor; It is characterized in that being prepared from: one or more 0-0.05 of linalool or derivatives thereof, one or both 0-0.10 of lemon oil, citral, camphor 0.01-1.00 following raw materials by weight percent; One or more 2.00-10.00 of mentha piperita oil, asia peppermint oil, menthol, peppermint oil dementholized; One or both 0-0.10 of eucalyptus oil or Cineole, natural flavor essential oil 0.20-0.50, water-soluble smoke solution 10-50; Alcohol 1.0-10, propane diols 20-70.
2. betel nut essence according to claim 1; Wherein the percentage by weight of raw material is: one or more mixtures 0.02-0.05 of linalool or derivatives thereof; One or more mixtures 0.02-0.10 in lemon oil, the citral, camphor 0.05-0.50, one or more mixtures 2-10 of mentha piperita oil, asia peppermint oil, menthol, peppermint oil dementholized; One or both mixtures 0.02-0.10 of eucalyptus oil or Cineole; Natural flavor essential oil 0.10-0.50, water-soluble smoke solution 20-50, ethanol 1-10, propane diols 30-70.
3. according to claim 1 and 2 each described betel nut essence, wherein the linalool or derivatives thereof is selected from one or more mixtures of linalool oxide, linalool, bergamio.
4. according to claim 1 and 2 each described betel nut essence, wherein water-soluble smoke solution is selected from one or more mixed liquors in homemade water-soluble smoke solution, the water-soluble smoke solution of import.
5. according to claim 1 and 2 each described betel nut essence, wherein solvent is the mixed liquor of food-grade propane diols, alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103330974A CN102429200B (en) | 2011-10-28 | 2011-10-28 | Betel-nut essence with smoked peppermint flavor for meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103330974A CN102429200B (en) | 2011-10-28 | 2011-10-28 | Betel-nut essence with smoked peppermint flavor for meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102429200A true CN102429200A (en) | 2012-05-02 |
| CN102429200B CN102429200B (en) | 2013-07-03 |
Family
ID=45977833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103330974A Active CN102429200B (en) | 2011-10-28 | 2011-10-28 | Betel-nut essence with smoked peppermint flavor for meat products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102429200B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948060A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Lime and peppermint flavored sausages and preparation method thereof |
| CN112189825A (en) * | 2020-10-19 | 2021-01-08 | 广州芬曼生物科技有限公司 | Edible essence with flower fragrance and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003074622A1 (en) * | 2002-03-01 | 2003-09-12 | Takasago International Corporation | Refrigerant compositions, refrigerant auxiliary compositions and uses thereof |
| JP2007002005A (en) * | 2005-06-21 | 2007-01-11 | Takasago Internatl Corp | Fragrance composition |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
| JP2011045305A (en) * | 2009-08-27 | 2011-03-10 | Ogawa & Co Ltd | Taste improver for high-intensity sweeteners |
-
2011
- 2011-10-28 CN CN2011103330974A patent/CN102429200B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003074622A1 (en) * | 2002-03-01 | 2003-09-12 | Takasago International Corporation | Refrigerant compositions, refrigerant auxiliary compositions and uses thereof |
| JP2007002005A (en) * | 2005-06-21 | 2007-01-11 | Takasago Internatl Corp | Fragrance composition |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
| JP2011045305A (en) * | 2009-08-27 | 2011-03-10 | Ogawa & Co Ltd | Taste improver for high-intensity sweeteners |
Non-Patent Citations (1)
| Title |
|---|
| 周鸣: "冰沁茴香香精的研制", 《牙膏工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948060A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Lime and peppermint flavored sausages and preparation method thereof |
| CN112189825A (en) * | 2020-10-19 | 2021-01-08 | 广州芬曼生物科技有限公司 | Edible essence with flower fragrance and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102429200B (en) | 2013-07-03 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |