Flavoring pineapple essence formula

A technology of pineapple flavor and formula, applied in application, food preparation, food science, etc., can solve problems such as lack of naturalness, irrational structure of pineapple flavor formula, affecting the natural flavor of fruit juice, etc., and achieve the effect of high aroma quality

Active Publication Date: 2010-07-28
SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The application of traditional pineapple flavor is often due to its unreasonable formula structure and the addition of a large amount of artificially synthesized spices, which leads to the characteristic aroma and bad taste of pineapple, which affects the natural flavor of juice and other products.
The flavor quality of the final product is reduced, the flavor is single, and it lac

Method used

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Experimental program
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Effect test

Embodiment Construction

[0022] The present invention is further described with the production process of producing this pineapple essence of 100KG below:

[0023] The ratio of producing 100KG of this apple essence is:

[0024] Pineapple methyl ester 0.5

[0025] Pineapple ethyl ester 0.4

[0026] Propylene glycol 12

[0027] Ethyl acetate 1.5

[0028] Ethyl butyrate 1.5

[0029] Ethyl 2-methylbutyrate 0.7

[0030] Ethyl caproate 0.4

[0031] Allyl caproate 4

[0032] Glacial acetic acid 0.7

[0033] 2-Methylbutanoic acid 0.5

[0034] Caproic acid 0.3

[0035] Benzyl alcohol 0.7

[0036] Furanone 1

[0037] Maltol 0.5

[0038] Ethyl isobutyrate 0.4

[0039] Ethanol 56.46

[0040] The production process is: pineapple methyl ester 0.5KG, pineapple ethyl ester 0.4KG, propylene glycol 12KG, ethyl acetate 1.5KG, ethyl butyrate 1.5KG, ethyl 2-methylbutyrate 0.7KG, ethyl hexanoate 0.4KG , allyl caproate 4KG, glacial acetic acid 0.7KG, 2-methylbutyric acid 0.5KG, caproic acid 0.3KG, benzyl alco...

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PUM

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Abstract

The invention discloses a flavoring pineapple essence formula. The obvious advantages of producing the flavoring pineapple essence according to proportioning of the formula are: a spice which is provided with natural equivalent components and good compatibility to pineapple juice serves as the raw material; the pineapple essence is applied to pineapple juice, acidified milk, seasoning milk beverage and other foods and drinks as addition agent, thus enhancing fruit juice feel of the final products of fruit juice, acidified milk, seasoning milk beverage and other foods and drinks and endowing the products with natural aroma and mouthfeel to the final products and making heat resistance and aroma quality to be superior to the heat resistance and aroma quality of the same essence at home.

Description

1. Technical field: [0001] The invention relates to a pineapple essence formula, which relates to the technical field of fine chemicals, in particular to the technical field of food essence, and is used as a food additive. 2. Background technology: [0002] The application of traditional pineapple essence is often due to its unreasonable formula structure and the addition of a large amount of artificial spices, which leads to the characteristic aroma and bad taste of pineapple, which affects the natural flavor of products such as fruit juice. Cause final product local flavor quality to descend, and local flavor is single, lacks the natural local flavor of natural pineapple juice, and the shortcoming that its natural sense is not enough takes place particularly easily in pineapple juice product. Moreover, the traditionally used main fragrance raw materials often use a large amount of chemical synthesis products, which lack naturalness and are prone to produce chemical gas, re...

Claims

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Application Information

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IPC IPC(8): A23L1/235A23L27/29
Inventor 李晓葭
Owner SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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