Preparation method for fruit essence

A fruit essence and fruit technology, which is applied in food preparation, essential oils/spice, fat production, etc., can solve the problems of large one-time investment and expensive equipment, and achieve improved product quality, good aroma coordination, and low production costs. Effect

Active Publication Date: 2012-05-23
SHANGHAI AIPU VEGETABLE TECH +1
View PDF4 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these devices are expensive and require a large one-time in

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of Strawberry Essence:

[0024] A, the extraction process of strawberry extract (in terms of 2kg product)

[0025] ① Raw material pretreatment

[0026] Fresh strawberries remove pedicles, stems and other impurities, put them into an appropriate amount of water, wash them and drain them, use a juicer to squeeze them into juice, add 4 times the weight of the juice to dilute with deionized water at a temperature of 30-80°C, and stir evenly. Add the feed liquid to a centrifuge for solid-liquid separation, and then filter the obtained feed liquid through a plate and frame filter press for future use.

[0027] ② Chromatographic column preparation:

[0028] Add 1.5 liters (75% of 2kg product) SP207 resin to the chromatographic analysis column, wash with 10kg 95% ethanol, and control the cleaning time at 90min by adjusting the flow rate. About 20kg of deionized water was added to the analytical column in batches to replace the ethanol, and the replacement time wa...

Embodiment 2

[0042] Preparation of pineapple essence:

[0043] Same as Example 1, the difference is: in the step (A), the pretreatment method of raw materials is changed, and the pineapple needs to be peeled and cut into pieces. The raw material ratio of pineapple essence is as follows:

[0044] 9 parts pineapple extract

[0045] 18 fructose syrup

[0046] 17 servings of pineapple juice concentrate

[0047] 23 servings of pineapple base

[0048] Propylene glycol 33 parts

[0049] Mix the raw materials according to the above proportions, turn on the shearing machine at a speed of 2000-3000r / min, heat while shearing, control the temperature at about 40°C, and keep it for 2 hours to obtain the pineapple essence.

Embodiment 3

[0051] Preparation of Apple Essence:

[0052] The difference with embodiment one is: the fruit raw material is apple in the step (A). The raw material ratio of apple essence is as follows:

[0053] Apple Extract 5 parts

[0054] 20 servings fructose syrup

[0055] Apple Juice Concentrate 21 parts

[0056]Apple base 18 parts

[0057] Propylene glycol 36 parts

[0058] Mix the raw materials according to the above proportions, turn on the shearing machine at a speed of 2000-3000r / min, heat while shearing, control the temperature at about 40°C, and keep it for 2 hours to obtain apple essence.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method for fruit essence. The method is processing method with natural raw materials as main materials and synthetic raw materials as auxiliary materials; the essence comprises, by weight, 12 to 43 parts of fruit perfume base, 10 to 30 parts of fruit inspissated juice, 28 to 45 parts of propylene glycol, 18 to 32 parts of high fructose corn syrup and 3 to 20parts of fruit extractive. The preparation method comprises an extraction process for the fruit extractive and mixing and dissolving of all the above-mentioned raw materials according to a desired ratio; the fruit extractive is prepared from fresh fruits through enzymatic hydrolysis, resin adsorption, solvent desorption and the like and has the advantages of clearness, transparency, rich and natural fragrance, etc.; when the fruit extractive is cooperatedly used with other raw materials, the coordination degree of aroma of an essence product can be increased, original fragrance of fruits can be embodied authentically, and therefore, traits of the product are improved, the quality of the product is enhanced and production cost is reduced.

Description

technical field [0001] The invention relates to a method for preparing fruit essence, in particular to a method for preparing fruit essence with fruit extract using fresh fruit as raw material. technical background [0002] Fruit flavors are widely used in the food industry and are one of the important members of the food additive family with a large market size. They occupy a major position in the baking, beverage, dairy and other processing industries. With the vigorous development of the food processing industry, the requirements for food quality are getting higher and higher. While satisfying the taste, natural, green and healthy products will become the mainstream of consumption. Therefore, fruit flavors derived from nature and natural taste are becoming more and more popular. The more it is favored by food manufacturers at home and abroad. [0003] At present, most of the raw materials used in the preparation of fruit flavors are made by chemical synthesis. First, the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C11B9/00A23L1/235A23L27/29
Inventor 姚敏孙建忠胡洁李长运李美杨晋李灵秀
Owner SHANGHAI AIPU VEGETABLE TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap