Orange essence

A technology of orange essence and fragrance base, which is applied in the field of essence, can solve the problems of aroma loss, accelerated aroma change, and orange taste, and achieve the effect of enhancing taste and high aroma quality

Inactive Publication Date: 2013-10-09
顾明岐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the concentrated orange juice is heated and concentrated during the production process, which causes a large loss of aroma and accelerates the change of aroma, resulting in a very weak orange flavor, which is not popular with consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare 100kg of this spice

[0031] Raw material composition:

[0032] Weigh raw materials:

[0033] Fragrance base 8kg,

[0034] 10kg of water,

[0035] Soy Lecithin 5kg,

[0036] Gum Arabic 4kg,

[0037] Glucose powder sucrose powder 73kg;

[0038] Described fragrant base, is made up of following weight parts:

[0039] Citral 1.6kg,

[0040] Linalool 0.8kg,

[0041] Terpineol 0.8kg,

[0042] Peach aldehyde 0.4kg,

[0043] Ethyl acetate 0.4kg,

[0044] Ethyl butyrate 1.6kg,

[0045] Dihydrojasmone 0.4kg,

[0046] Isobutyl acetate 0.8kg,

[0047] Isoamyl acetate 0.8kg,

[0048] Lemon oil 0.4kg,

[0049] Preparation:

[0050] 1. Mix and stir the above fragrance base raw materials evenly to obtain 8kg fragrance base;

[0051] 2. Mix 10kg of water, 5kg of soybean lecithin, 4kg of gum arabic, and 73kg of glucose powder and sucrose powder into the fragrance base, and mix until uniform to obtain 100kg of milky orange essence.

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PUM

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Abstract

The invention provides an orange essence, consisting of the following components in parts by weight: 1-100 parts of an essence base, 10-50 parts of a solvent, 0-20 parts of a surfactant, 0-15 parts of a cosurfactant and 20-80 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 10-40 parts of citral, 10-40 parts of linalool, 10-40 parts of terpineol, 0-10 parts of peach aldehyde, 5-10 parts of ethyl acetate, 1-30 parts of ethyl butyrate, 5-15 parts of dihydro jasmone, 5-20 parts of ethyl caproate, 5-20 parts of isobutyl acetate and 5-10 parts of lemon oil. The orange essence provided by the invention has a fresh fragrance of an orange juice, and enables consumers to feel the flavor of oranges.

Description

technical field [0001] The present invention relates to an essence, more specifically, relates to an orange essence. Background technique [0002] Oranges not only taste sweet and pleasant, but also have good health value, so they are very popular among people. A variety of orange-flavored juice drinks emerge in endlessly. In the production of orange-flavored juice drinks, in order to supplement the aroma and flavor and let consumers feel the flavor of fresh oranges, it is often necessary to add concentrated orange juice. In addition to reflecting the functions of the orange itself In addition to enhancing the natural taste of fruit juice drinks. However, the concentrated orange juice is heated and concentrated during the production process, which causes a large loss of aroma and accelerates the change of aroma, resulting in a very weak orange flavor, which is not welcomed by consumers. Contents of the invention [0003] The purpose of this invention is to provide a kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/56
Inventor 顾明岐
Owner 顾明岐
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