CN1865419A - Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability - Google Patents
Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability Download PDFInfo
- Publication number
- CN1865419A CN1865419A CN 200610027856 CN200610027856A CN1865419A CN 1865419 A CN1865419 A CN 1865419A CN 200610027856 CN200610027856 CN 200610027856 CN 200610027856 A CN200610027856 A CN 200610027856A CN 1865419 A CN1865419 A CN 1865419A
- Authority
- CN
- China
- Prior art keywords
- reaction
- water
- oxidation stability
- olefine aldehyde
- aldehyde analog
- 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 description 24
- 235000019634 flavors Nutrition 0.000 title claims description 24
- 238000002360 preparation method Methods 0.000 title claims description 12
- 230000003647 oxidation Effects 0.000 title claims description 11
- 238000007254 oxidation reaction Methods 0.000 title claims description 11
- 239000003381 stabilizer Substances 0.000 title abstract 2
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 title 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000002972 pentoses Chemical class 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 239000002904 solvent Substances 0.000 claims abstract description 12
- 239000004475 Arginine Substances 0.000 claims abstract description 10
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 10
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims abstract description 9
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000004473 Threonine Substances 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-STGXQOJASA-N alpha-D-lyxopyranose Chemical compound O[C@@H]1CO[C@H](O)[C@@H](O)[C@H]1O SRBFZHDQGSBBOR-STGXQOJASA-N 0.000 claims abstract description 9
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 7
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims abstract description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims abstract description 3
- 239000008367 deionised water Substances 0.000 claims abstract description 3
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 3
- 239000012153 distilled water Substances 0.000 claims abstract description 3
- 239000008399 tap water Substances 0.000 claims abstract description 3
- 235000020679 tap water Nutrition 0.000 claims abstract description 3
- 238000006243 chemical reaction Methods 0.000 claims description 35
- 150000001299 aldehydes Chemical class 0.000 claims description 22
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- SRBFZHDQGSBBOR-QMKXCQHVSA-N alpha-L-arabinopyranose Chemical compound O[C@H]1CO[C@@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-QMKXCQHVSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 230000035484 reaction time Effects 0.000 claims description 8
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 7
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 7
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 7
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 7
- 229960003487 xylose Drugs 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000003760 tallow Substances 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 5
- 239000000376 reactant Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000007795 chemical reaction product Substances 0.000 claims description 3
- 230000001143 conditioned effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 abstract description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 2
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 abstract 1
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical compound CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 abstract 1
- 229920002477 rna polymer Polymers 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- YXEAENVLZOODMT-SREVYHEPSA-N (3Z)-nonenal Chemical compound CCCCC\C=C/CC=O YXEAENVLZOODMT-SREVYHEPSA-N 0.000 description 1
- NODQTVSOELONGZ-UHFFFAOYSA-N 4-methyl-decanoic acid Chemical compound CCCCCCC(C)CCC(O)=O NODQTVSOELONGZ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- UVIUIIFPIWRILL-HTAVEAQLSA-N C(C=C\C=C/CCCCCC)=O Chemical compound C(C=C\C=C/CCCCCC)=O UVIUIIFPIWRILL-HTAVEAQLSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- GANTWNMURYVKBZ-UHFFFAOYSA-N deca-1,5-dien-4-one Chemical compound CCCCC=CC(=O)CC=C GANTWNMURYVKBZ-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- BGRVQSWCQKFXPY-UHFFFAOYSA-N nona-1,5-dien-4-one Chemical compound CCCC=CC(=O)CC=C BGRVQSWCQKFXPY-UHFFFAOYSA-N 0.000 description 1
- PPXGQLMPUIVFRE-UHFFFAOYSA-N penta-2,4-dienal Chemical compound C=CC=CC=O PPXGQLMPUIVFRE-UHFFFAOYSA-N 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a stabilizer to improve the oxide stability of allyl aldehydo spice, which comprises the following parts: pentose, amino acid, water and solvent, wherein the pentose is one or more of ribonucleic acid, xylose, arabinose and lyxose, whose adding quantity is 0.5-20 percent in the total reactors; the amino acid is one or several combination acid of arginine, threonine or serine, whose adding quantity is 0.5-15 percent in the total quantity; the water is distilled water, deionized water or tap water, whose quantity is 30-60 percent in the total reactors; the adding quantity of solvent is 30-60 percent in the reactor system, which is one or more of ethandiol, propanediol, glycerol, animal fat or plant oil.
Description
Technical field
The present invention relates to a kind of preparation method and application that improves the stablizer of olefine aldehyde analog flavor oxidation stability, belong to preparation method's application class of spices and spices.
Technical field
Olefine aldehydr class material is the important component of natural perfume and perfume compound, and its trace is present in the volatile matter of many plants, can detect the olefine aldehydr class material of trace in tissues such as the fruit of plant, leaf, stem.In addition, olefine aldehydr class material also exists in the food of animal class, plays an important role to giving in the meat flavour fragrance; As 2, the 4-decadienal extensively is present in the numerous food such as chicken, beef and the flesh of fish, in meat flavour, plays important fixation effect, can be used for being in harmonious proportion maillard reaction product, makes it more similar to natural meat fragrance.To the analysis revealed of natural meat fragrance, 4-methyl capric acid can be given food mutton fragrance; Cis-3-nonenal, 2-is trans-laurylene aldehyde, and 2-is trans-and 5-cis-undecadienal etc. is present in the chicken; Pentadienal can be used to prepare the food of seafood delights odor type.But olefine aldehyde analog flavor is because its special structure, its chemical property ripple of living very much, and easy oxidized degraded, thus reduce its aroma quality.
Therefore, improving and the olefine aldehydr class material that keeps constituting natural perfume and the perfume compound person that is the food consumption and the producer's needs, also is the expectation of spices research and production producer.
Summary of the invention
Purpose of the present invention: be intended to by proposing a kind of stablizer that improves olefine aldehyde analog flavor oxidation stability, thereby realize keeping constituting the validity of the olefine aldehydr class material of natural perfume and perfume compound.
The stablizer of this raising olefine aldehyde analog flavor oxidation stability, comprise pentose, amino acid, water and solvent, it is characterized in that: described pentose is a kind of in ribose, wood sugar, pectinose, the lyxose, or more than one combined sugars, the add-on of described pentose or pentose combination is the 0.5-20% of reaction-ure mixture; Described amino acid is one or more the composite acid in arginine, Threonine or the Serine, and amino acid whose add-on is the 0.5-15% of reaction-ure mixture; , described water is distilled water, deionized water or tap water; The water yield of adding is at least the 30-60% of reaction-ure mixture; The addition of described solvent is the 30-60% of reaction system total amount, and this solvent is a kind of in ethylene glycol, propylene glycol, glycerol, animal tallow or the vegetables oil, or more than one the mixture in them.
The preparation method of the stablizer of above-mentioned raising olefine aldehyde analog flavor oxidation stability is:
A, above-mentioned all reactants are joined in the autoclave by batching requirements, stir into the homogeneous reaction system, the first then pH value with basic cpd or acidic cpd conditioned reaction system is to 4-10;
B, the material in the still is heated under whipped state, the mode of its stirring is a magnetic agitation, and stirring should be chosen 100-600 rev/min of scope; Temperature of reaction in the still should be chosen 100 ℃ of-200 ℃ of scopes; Reaction times should be controlled at 0.5-5 hour; And reacting kettle inner pressure should be controlled in the 0.1-3MPa scope and carry out;
After C, reaction finished, water flowing cooling was rapidly reduced to below 30 ℃ temperature of charge, and cooled product should keep in reactor and spends the night, and made that it further refines, upgrading;
Behind D, the unlatching reactor, reaction product is removed by filter insolubles with gauze or common filter plant, gained filtrate is response type spices, and gained response type spices is enclosed package rapidly, and preserves under 4 ℃ of low temperature or room temperature.
Described basic cpd is one or more mixtures in strong aqua, saleratus, sodium bicarbonate, sodium hydroxide, the potassium hydroxide; Described acidic cpd is one or more mixtures in hydrochloric acid, the acetic acid.
Appropriate pH value when carrying out heated and stirred in still is 6-8; Suitable stirring revolution is 200-400 rev/min; Suitable temperature of reaction is 110 ℃-160 ℃; The ideal reaction times is 1-3 hour.
The addition of this response type spices in olefine aldehyde analog flavor is advisable with 0.1-5%.
This stablizer that keeps olefine aldehyde analog flavor stable of being used to that proposes according to above technical scheme is adding its above consumption on 0.5% in the olefine aldehyde analog flavor to, and the preservation period that can prolong it is more than 6 months.This provides technical support for the fragrance of the respective articles that contains olefine aldehydr class material undoubtedly.
Embodiment:
The application of preparation in olefine aldehyde analog flavor of embodiment 1. response type spices 1
Experimental raw:
Ribose 0.5%
Arginine 9.5%
Water 30%
Propylene glycol 60%
Used pentose is a ribose, also can use one or more combined sugars in wood sugar, pectinose, the lyxose to substitute; The composite acid of one or more in also available Threonine of the arginine that is adopted or the Serine substitutes; The solvent that is adopted is a kind of in glycerol, animal tallow or the vegetables oil also, or more than one the mixture in them.Reaction conditions:
Temperature of reaction: 110 ℃
Reaction times: 3 hours
Reaction pH:6
Reaction pressure: 0.1MPa
Use: with its consumption of pressing 0.1-5%, add in the trans-2-trans-decadienal, the preservation period that can prolong it is more than 3 months.
The application of preparation in olefine aldehyde analog flavor of embodiment 2. response type spices 2
Experimental raw:
Wood sugar 5%
Arginine 3%
Water 60%
Propylene glycol 32%
Used pentose is a wood sugar, also can use one or more combined sugars in ribose, pectinose, the lyxose to substitute; The composite acid of one or more in also available Threonine of the arginine that is adopted or the Serine substitutes; The solvent that is adopted is a kind of in glycerol, animal tallow or the vegetables oil also, or more than one the mixture in them.
Reaction conditions:
Temperature of reaction: 120 ℃
Reaction times: 2 hours
Reaction pH:6
Reaction pressure: 0.2MPa
Use: with its consumption of press 0.1-5%, add to anti--2-instead-the 4-nonadienal in, the preservation period that can prolong it is more than 3 months.
The application of preparation in olefine aldehyde analog flavor of embodiment 3. response type spices 3
Experimental raw:
Ribose 7.5%
Pectinose 12.5%
Arginine 0.5%
Water 45%
Propylene glycol 30%
Butter 4.5%
Used pentose is the combination of ribose and pectinose, also can use one or more combined sugars in wood sugar, the lyxose to substitute; One or more combination acid in also available Threonine of the arginine that is adopted or the Serine substitutes; The solvent that is adopted is a kind of in glycerol, animal tallow or the vegetables oil also, or more than one the mixture in them.Reaction conditions:
Temperature of reaction: 140 ℃
Reaction times: 1 hour
Reaction pH:6
Reaction pressure: 0.6MPa
Use: with its consumption of pressing 0.1-5%, add in the trans-2-trans-decadienal, the preservation period that can prolong it is more than 3 months.
The application of preparation in olefine aldehyde analog flavor of embodiment 4. response type spices 4
Experimental raw:
Lyxose 4.5%
Pectinose 1.5%
Serine 10%
Threonine 5%
Water 44%
Propylene glycol 20%
Chicken fat 15%
Used pentose is the combination of lyxose and pectinose, also can use one or more combined sugars in wood sugar, lyxose or the pectinose to substitute; The composite acid of one or more in the also available arginine of the Threonine that is adopted, Serine, Threonine or the Serine substitutes; The solvent that is adopted is a kind of in glycerol, animal tallow or the vegetables oil also, or more than one the mixture in them.
Reaction conditions:
Temperature of reaction: 160 ℃
Reaction times: 1 hour
Reaction pH:6
Reaction pressure: 3MPa
Use: with its consumption of pressing 0.1-5%, add in the trans-2-trans-decadienal, the preservation period that can prolong it is more than 3 months.
Why the inventor takes combination of above-mentioned material and processing method making to be suitable for keeping the stablizer of olefine aldehyde analog flavor stability, based on following reason:
1, joining above-mentioned all reactants in one autoclave, stirring into the homogeneous reaction system, earlier with the pH=4-10 of basic cpd or acidic cpd conditioned reaction system.Described basic cpd is one or more the mixture in strong aqua, saleratus, sodium bicarbonate, sodium hydroxide, the potassium hydroxide; Described acidic cpd is one or more mixtures in hydrochloric acid, the acetic acid, the suitable preferential reaction system that uses pH=6-8, and the pH of regulation and control reaction system can make to be reflected under the comparatively ideal condition and carry out.In addition, why reaction process is selected for use in autoclave is carried out, and the underlying cause has only one, even the volatile components in the reaction system is trapped in the system when reacting by heating all the time, and participates in reaction, thereby guarantees the quality of reaction product.Therefore can bear the pressure of 5MPa at actually operating mesohigh reactor at least, tie up to safety operation under the 0.1-3MPa to guarantee reactant.In addition, described autoclave also should have cooling, magnetic agitation and outer heating unit.Wherein outer heating unit can adopt the electric power heating, also can adopt thermal oil or steam heating; During the design new device, should adopt thermal oil or steam heating.
Claims (5)
1, a kind of stablizer that improves olefine aldehyde analog flavor oxidation stability, comprise pentose, amino acid, water and solvent, it is characterized in that: described pentose is a kind of in ribose, wood sugar, pectinose, the lyxose, or more than one combined sugar, the add-on of described pentose or pentose combination is the 0.5-20% of reaction-ure mixture; Described amino acid is a kind of in arginine, Threonine or the Serine, or several composite acid, and amino acid whose add-on is the 0.5-15% of reaction-ure mixture; Described water is distilled water, deionized water or tap water, and the water yield of interpolation is at least the 30-60% of reaction-ure mixture; Its addition of described solvent is the 30-60% of reaction system total amount, and this solvent is a kind of in ethylene glycol, propylene glycol, glycerol, animal tallow or the vegetables oil, or more than one the mixture in them.
2, the preparation method of the stablizer of raising olefine aldehyde analog flavor oxidation stability as claimed in claim 1 is:
A, above-mentioned all reactants are joined in the autoclave by batching requirements, stir into the homogeneous reaction system, the first then pH value with basic cpd or acidic cpd conditioned reaction system is to 4-10;
B, the material in the still is heated under whipped state, the mode of its stirring is a magnetic agitation, and stirring should be chosen 100-600 rev/min of scope; Temperature of reaction in the still should be chosen 100 ℃ of-200 ℃ of scopes; Reaction times should be controlled at 0.5-5 hour; And reacting kettle inner pressure should be controlled in the 0.1-3MPa scope and carry out;
After C, reaction finished, water flowing cooling was rapidly reduced to below 30 ℃ temperature of charge, and cooled product should keep in reactor and spends the night, and made that it further refines, upgrading;
Behind D, the unlatching reactor, reaction product is removed by filter insolubles with gauze or common filter plant, gained filtrate is response type spices, and gained response type spices is enclosed package rapidly, and preserves under 4 ℃ of low temperature or room temperature.
3, the preparation method of the stablizer of raising olefine aldehyde analog flavor oxidation stability as claimed in claim 1, it is characterized in that: described basic cpd is one or more mixtures in strong aqua, saleratus, sodium bicarbonate, sodium hydroxide, the potassium hydroxide; Described acidic cpd is one or more mixtures in hydrochloric acid, the acetic acid.
4, the preparation method of the stablizer of raising olefine aldehyde analog flavor oxidation stability as claimed in claim 2 is characterized in that: the appropriate pH value when carrying out heated and stirred in still is 6-8; Suitable stirring revolution is 200-400 rev/min; Suitable temperature of reaction is 110 ℃-160 ℃; The ideal reaction times is 1-3 hour.
5, the stablizer of raising olefine aldehyde analog flavor oxidation stability as claimed in claim 1, the addition in olefine aldehyde analog flavor is advisable with the 0.1-5% of required stable olefine aldehyde analog flavor amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610027856 CN1865419A (en) | 2006-06-13 | 2006-06-13 | Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610027856 CN1865419A (en) | 2006-06-13 | 2006-06-13 | Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1865419A true CN1865419A (en) | 2006-11-22 |
Family
ID=37424566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610027856 Pending CN1865419A (en) | 2006-06-13 | 2006-06-13 | Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1865419A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150223501A1 (en) * | 2012-09-14 | 2015-08-13 | Nestec S.A. | Novel flavour compositions with improved flavour and/or flavour shelf-life |
-
2006
- 2006-06-13 CN CN 200610027856 patent/CN1865419A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150223501A1 (en) * | 2012-09-14 | 2015-08-13 | Nestec S.A. | Novel flavour compositions with improved flavour and/or flavour shelf-life |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104095141B (en) | A kind of method of chicken bone coproduction collagen active peptide and flavor base material | |
| CN105231058A (en) | Feed additive for broiler chickens, capable of promoting appetite and prepared by comprehensively utilizing coconut shells | |
| CN116172122A (en) | Preparation method of enzymolysis chicken skeleton and silver carp deep processing composite pet food flavor enhancer | |
| CN113480353A (en) | Process for high-value extraction of byproduct organic potassium sulfate compound fertilizer from hermetia illucens | |
| KR101247639B1 (en) | Methods for production of hydroxymethylfurfural using starch or raw plant extract | |
| CN101390600B (en) | Preparation method of seafresh flavor essence | |
| CN1865419A (en) | Preparation method and uses of stabilizer for improving olefine aldehyde analog flavor oxidation stability | |
| CN1557206A (en) | A processing method for fully utilizing low-value freshwater fish | |
| KR20060111923A (en) | Seasoning base using fishery by-product and manufacturing method thereof | |
| CN111995501B (en) | Method for extracting resveratrol as natural feed additive | |
| Marak et al. | Conversion of agricultural residues into high-value animal feed | |
| CN1073831C (en) | Four-angle clam flavour and production thereof | |
| CN112544786B (en) | A method for recycling low-value fish processing by-products | |
| KR102616263B1 (en) | Feedstuffs Using Black Soldier Fly and Method of Manufacturing The Same | |
| CN1241494C (en) | Bird-animal bone super-fine powder and its preparation process | |
| CN1897829A (en) | How to make white broth | |
| CN108354183A (en) | The method for preparing the compound calcium powder of high-quality ocean source amino acid | |
| Mahajan et al. | Development of pharmaceutical aids from agricultural and other wastes | |
| CN1546087A (en) | Heart and brain nourishing products consisted of gadol mainly and its preparation | |
| CN1896266B (en) | A preparation method of biologically active peptide capable of inhibiting fat oxidation of meat products | |
| Krishnan et al. | Seri waste as feed substitute for broiler production | |
| CN119791214A (en) | Functional compound feed for resisting ammonia nitrogen stress of largemouth bass and preparation method thereof | |
| CN1073830C (en) | Shrimp flavour and production thereof | |
| KR102649250B1 (en) | Feed composition for obesity improvement comprising bass extract | |
| CN114586889B (en) | Pet phagostimulant and fermentation preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20061122 |