Flavoring pineapple essence formula

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...

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 lacks the natural flavor of natural pineapple juice. The shortcoming of its lack of natural feeling is particularly prone to occur in pineapple juice products

Moreover, the traditionally used main fragrance raw materials often use a large number of chemical synthesis products, which lack naturalness and tend to produce chemical gas, resulting in bad flavor and not being welcomed by consumers.