Kumquat essence

Abstract

The invention relates to a kumquat essence, which comprises the following components: 0.1-100 parts of essence base, 0-99.9 parts of dissolvent, 0-20 parts of surfactant, 0-20 parts of cosurfactant and 0-99.9 parts of carrier. The essence base comprises the following components in parts by weight: 10-40 parts of green mandarin oil, 0.05-0.2 parts of capraldehyde, 0.1-0.5 parts of citronellal, 0.3-1 parts of citral, 10-35 parts of mandarin oil, 10-35 parts of tangerine oil, 0.1-1 parts of thymol and 0.1-4 parts of linalool. The formulation of the kumquat essence of the invention adopts essences with strong affinity and natural equivalent ingredients to kumquat juice as raw materials, and employs natural green mandarin oil as the main ingredient of the essence base, so that the drinks and other foods added with the kumquat essence have enhanced juice effect and have natural fragrance and taste.

Description

technical field [0001] The invention relates to a food additive, in particular to a kumquat essence. Background technique [0002] Kumquat not only tastes sweet and sour, but also has a pleasant aroma, and also has a high medicinal and health care effect, which is very popular among people. A variety of kumquat-flavored fruit juice drinks emerge in endlessly. In order to supplement the aroma and flavor in the production of kumquat-flavored juice drinks, so that consumers can feel the flavor of fresh kumquats, it is often necessary to add concentrated kumquat juice. In addition to the functionality of the tangerine itself, it can also enhance the natural taste of the juice drink. However, most of the aroma compounds contained in the kumquat itself are terpenes, which are easily oxidized by oxygen in the air and produce an unpleasant aroma. In addition, concentrated During the production process, kumquat juice is heated, concentrated and other processes, in addition to causin...

AI Technical Summary

Problems solved by technology

A variety of kumquat-flavored fruit juice drinks emerge in endlessly. In order to supplement the aroma and flavor in the production of kumquat-flavored juice drinks, so that consumers can feel the flavor of fresh kumquats, it is often necessary to add concentrated kumquat juice. In addition to the functionality of the tangerine itself, it can also enhance the natural taste of the juice drink. However, most of the aroma compounds contained in the kumquat itself are terpenes, which are easily oxidized by oxygen in the air and produce an unpleasant aroma. In addition, concentrated During the production process, kumquat juice is heated, concentrated and other processes, in addition to causing a large loss of aroma, it also accelerates the change of kumquat aroma, resulting in a very light aroma and flavor of kumquat concentrated juice, and has an unpleasant aroma, which is different from fresh kumquat. There is a big difference in the flavor of tangerines

[0003] Due to the lack of natural kumquat oil and other aroma raw materials in traditional kumquat flavors, it is difficult to bring out a realistic kumquat aroma. Therefore, the aroma of most kumquat flavors on the market lacks the natural feeling of fresh kumquat, which affects the fruit juice using this flavor The natural flavor of beverage products leads to a single flavor, lack of juice and characteristic aroma

In addition, the main flavor raw materials used in traditional kumquat flavors are often chemical synthetic products, which lack naturalness and tend to produce chemical gas, which leads to bad flavor and is not popular with consumers.