Institute for Application of Atomic energy, Chinese Academy of Agricultural Sciences
发明人:
Wang Qiang,Hu Hui,Liu Yunhua,Deng Lei,Shi Aimin,Liu Hongzhi,Liu Li
申请号：
US201715697101
公开号：
US2018295868(A1)
申请日:
2017.09.06
申请国别(地区):
美国
年份:
2018
代理人:
摘要：
The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.
