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Brown sugar flavor for betel nut

A technology of brown sugar and essence, applied in the field of essence, can solve the problems of many ingredients, unsuitable for widespread promotion and use, complicated preparation process of betel nut flavoring agent, etc., and achieves the effect of ensuring diversification and realistic aroma of brown sugar.

Active Publication Date: 2014-08-06
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects that the current betel nut flavor enhancer is relatively complicated in preparation process, has many ingredients, and is not suitable for widespread promotion and use, and provides a kind of betel nut flavor enhancer and its preparation method

Method used

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  • Brown sugar flavor for betel nut
  • Brown sugar flavor for betel nut
  • Brown sugar flavor for betel nut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:

[0014] Ethyl maltol 3g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 1g, vanillin 0.2g, ethoxyturkone 0.5g, ethionone 0.02g, 2-heptanone 0.001g, 2,3-pentanedione 0.01g, menthol 0.02g, 5-methylfurfural 0.15g, methyl furoate 0.01g, propanol 0.2g, caprylic acid 0.02g, strawberry acid 0.02g, isovaleric acid 0.006g, acetic acid 0.012g, propionaldehyde 0.01g, isophorone 0.01g, 2,3,5-trimethylpyrazine 0.002g, propylene glycol 94.809g.

[0015] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.

Embodiment 2

[0017] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:

[0018] Ethyl maltol 4g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 2g, vanillin 0.3g, ethyl turkey ketone 0.8g, ethyl ionone 0.04g, 2-heptanone 0.002g, 2,3-pentanedione 0.02g, menthol 0.03g, 5-methylfurfural 0.2g, methyl furoate 0.02g, propanol 0.4g, caprylic acid 0.04g, strawberry acid 0.04g, isovaleric acid 0.01g, acetic acid 0.02g, propionaldehyde 0.01g, isophorone 0.02g, 2,3,5-trimethylpyrazine 0.003g, propylene glycol 92.045g.

[0019] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.

Embodiment 3

[0021] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:

[0022] Ethyl maltol 3.5g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 1.5g, vanillin 0.4g, ethyl turketone 0.6g, ethyl ionone 0.03g, 2- Heptanone 0.0015g, 2,3-pentanedione 0.01g, menthol 0.02g, 5-methylfurfural 0.15g, methyl furoate 0.01g, propanol 0.3g, octanoic acid 0.03g, strawberry acid 0.03g, iso Valeric acid 0.008g, acetic acid 0.015g, propionaldehyde 0.01g, isophorone 0.025g, 2,3,5-trimethylpyrazine 0.005g, propylene glycol 93.3555g.

[0023] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.

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Abstract

The invention discloses a brown sugar flavor for betel nut, which is characterized in that the brown sugar essence mainly comprises, based on weight percentage, the following raw materials: 3%-4% of ethyl maltol, 1%-2% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 0.2%-0.5% of vanillin, 0.5%-1% of damascenone, 0.02%-0.04% of beta-irisone, 0.001%-0.003% of 2-heptanone, 0.008%-0.02% of 2, 3-pentanedione, 0.01%-0.03% of menthol and 0.1%-0.2% of 5- methyl furfural. According to the invention, the main fragrance is formed by matching ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and damascenone; at the same time, auxiliary raw materials like 5- methyl furfural, beta-irisone and strawberry acid are added, therefore, the fragrance of the prepared brown sugar is more lifelike and is close to natural brown sugar fragrance.

Description

technical field [0001] The invention relates to an essence, in particular to a special brown sugar essence for betel nuts. Background technique [0002] As a kind of food, betel nut has been developed in Hunan for more than 300 years. Now, betel nut has become one of the pillar industries of food in Xiangtan and even Hunan. With the development of betel nut industry, betel nut manufacturers need to produce betel nut products with higher quality, better taste and more diversification to meet the requirements of consumer groups. Yet the betel nut that people produce on the market, its taste is mostly the same, does not have characteristic, can not satisfy people's demand. Contents of the invention [0003] The purpose of the present invention is to overcome the defect that the current betel nut flavor enhancer is relatively complicated in preparation process, has many ingredients, and is not suitable for widespread popularization and use, and provides a betel nut flavor enh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 吴国琛及晓东许彩虹周正国
Owner 广州市凯虹香精香料有限公司
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