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Jujube flavor base, and preparation method and application thereof

A technology of red dates and fragrant bases, applied in application, food preparation, tobacco preparation, etc., can solve the problems of tan color, poor fluidity, and high viscosity of red dates fragrant bases, etc. Effect of aftertaste, unique safety

Active Publication Date: 2011-01-12
河南省新郑金叶香料有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a jujube fragrance base to solve the problems that the jujube fragrance base has high viscosity, poor fluidity and brown color

Method used

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  • Jujube flavor base, and preparation method and application thereof
  • Jujube flavor base, and preparation method and application thereof

Examples

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Embodiment 1

[0024] Example 1 Preparation of jujube fragrance base

[0025] 1) Jujube pretreatment: select high-quality jujube varieties from Xinzheng to remove mildew and moth-eaten fruit; rinse repeatedly with running water to remove the sediment and impurities attached to the surface of the jujube; drain the cleaned jujube and dry at 60°C Bake for 1 hour, then bake at 80-90°C until the jujube gives off a burnt aroma, take it out to cool, remove the core, and cut into granules for later use;

[0026] 2) Ultrasonic extraction: Weigh 1000g of jujube granules, add 50% ethanol three times its weight, and ultrasonicate for 1 hour at 50-65°C with 100% power, repeat the extraction twice, combine the two filtrates, and set aside;

[0027] 3) Concentration of jujube extract: Concentrate the jujube extract with a vacuum rotary thin film evaporator, in which the temperature of the water bath is 50°C, the pressure is 0.095Mpa, and concentrated to 30-35 degrees Baume to obtain the jujube extract;

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Abstract

The invention discloses a jujube flavor base, and a preparation method and application thereof. The preparation method for the flavor base comprises the following steps of: 1) performing pre-treatment on jujubes to obtain jujube particles; 2) adding ethanol and performing ultrasonic treatment to obtain jujube extract liquid; 3) performing rotary evaporation and concentration to obtain jujube extract; and 4) performing molecular distillation, separation and purification to obtain a light-component substance, an intermediate-component substance and a heavy-component substance, and performing extraction, overnight standing, filtration and filtrate concentration on the intermediate-component substance to obtain the jujube flavor base. The jujube flavor base of the invention can be used for preparing natural perfume materials for cigarettes and foods, also can be directly used as the natural perfume material, is prepared from the jujubes serving as the raw material, not only has the advantages of transparency, colorlessness, high liquidity and sweet perfume, also has the nutritional and healthcare effects of the jujubes, can be added into the cigarettes to effectively reduce miscellaneous odors in tobacco leaves, improve suction flavor and remaining taste, improve the natural fragrance of the tobacco leaves, comfort throats and treat pharyngitis, and also can be added into the foods to achieve the effects of increasing the flavor and making pure the flavor.

Description

technical field [0001] The invention belongs to the technical field of spice science, and in particular relates to a jujube fragrance base and a preparation method thereof, and also relates to the application of the fragrance base. Background technique [0002] Jujube is a special product in my country. It is famous both at home and abroad for being rich in nutrition and health care ingredients. It has a long history and a large area of ​​jujube cultivation. The output accounts for more than 98% of the world. Except for South Korea, my country has become the exclusive exporter of jujube products. At present, the storage capacity of fresh jujubes in my country accounts for less than 20% of the total output, the refrigeration capacity is about 7%, and the fresh fruit rot rate reaches 20%-25%. The export volume of fresh dates only accounts for 1% to 2% of the total, and more than 90% are eaten fresh. The research on the deep processing value-added technology of jujube has beco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12A23L1/221A23L27/10
Inventor 蔡惠芳杜林繁多玉龙郭琪王佳胡聪霞
Owner 河南省新郑金叶香料有限公司
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