Pear essence and preparation method thereof

A technology of pear essence and vanillin, which is applied in the field of pear essence and its preparation, can solve the problems of being free from consumers, losing pear aroma, affecting the taste of pear juice beverages and the like.

Active Publication Date: 2014-02-12
广东顺大食品调料有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, various pear-flavored fruit juice drinks emerge in an endless stream on the market, but the existing pear juice beverages generally use pear concentrated juice, and after pears are squeezed, concentrated, enzymatically hydrolyzed, filtered, and sterilized Has lost the aroma of pears
In terms of taste, pear juice concentrate will also have a bad smell after being sterilized, which will affect the taste of pear juice drinks and is not favored by consumers.

Method used

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  • Pear essence and preparation method thereof

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preparation example Construction

[0129] Such as figure 1 Shown, the embodiment of the present invention provides a kind of preparation method of pear essence, comprising:

[0130] S101, adding the main components of the pear essence in sequence according to the ratio.

[0131] The main component of described pear essence is as follows:

[0132] Ethanol 95~97.5%

[0133] Ethyl butyrate 0.5~1%

[0134] Ethyl acetate 0.2~0.7%

[0135] Ethyl propionate 0.2~0.7%

[0136] Ethyl 2-methylbutyrate 0.1~0.5%

[0137] Butyl acetate 0.1~0.5%

[0138] Isoamyl acetate 0.1~0.6%

[0139] Ethyl caproate 0.1~0.5%

[0140] Follyl Acetate 0.1~0.5%

[0141] Methyl 3-methylthiopropionate 0.1~0.7%.

[0142] Preferably, in S101, all the ingredients of the pear essence are added sequentially according to the ratio.

[0143] All compositions of described pear essence are as follows:

[0144] Ethanol 95~97.5%; ethyl butyrate 0.5~1%; ethyl acetate 0.2~0.7%; ethyl propionate 0.2~0.7%; ethyl 2-methylbutyrate 0.1~0.5%; butyl ace...

Embodiment 1

[0151] 1. The formula of pear essence

[0152] Table I

[0153] CAS Chinese name Proportion 141-78-6 ethyl acetate 0.4000 64-17-5 ethanol 96.2600 105-37-3 ethyl propionate 0.4000 105-54-4 ethyl butyrate 0.7016 7452-79-1 Ethyl 2-methylbutyrate 0.2565 123-86-4 Butyl acetate 0.2506 66-25-1 Hexanal 0.0625 123-92-2 Isoamyl acetate 0.2934 539-82-2 Ethyl n-valerate 0.0067 71-36-3 Butanol 0.0250 10544-63-5 trans-2-butenoic acid ethyl ester 0.0059 106-70-7 Methyl caproate 0.0053 123-51-3 Isoamyl alcohol 0.0162 6728-26-3 2-hexenal (leaf aldehyde) 0.0150 123-66-0 ethyl hexanoate 0.2376 142-92-7 Hexyl acetate 0.1400 513-86-0 2-Hydroxy-butan-3-one 0.0026 659-70-1 Isoamyl Isovalerate 0.0014 3681-71-8 Follyl Acetate 0.2048 106-30-9 ethyl heptanoate 0.0209 111-27-3 n-Hexanol 0.0700 928-96-1 Leaf alcohol 0.0163 98-01-1 Furfu...

Embodiment 2

[0158] 1. The formula of pear essence

[0159] Table II

[0160] CAS Chinese name Proportion 141-78-6 ethyl acetate 0.7000 64-17-5 ethanol 95.2000 105-37-3 ethyl propionate 0.7000 105-54-4 ethyl butyrate 0.9016 7452-79-1 Ethyl 2-methylbutyrate 0.3965 123-86-4 Butyl acetate 0.3647 66-25-1 Hexanal 0.0725 123-92-2 Isoamyl acetate 0.3934 539-82-2 Ethyl n-valerate 0.0009 71-36-3 Butanol 0.0500 10544-63-5 trans-2-butenoic acid ethyl ester 0.0080 106-70-7 Methyl caproate 0.0080 123-51-3 Isoamyl alcohol 0.0300 6728-26-3 2-hexenal (leaf aldehyde) 0.0300 123-66-0 ethyl hexanoate 0.1376 142-92-7 Hexyl acetate 0.1300 513-86-0 2-Hydroxy-butan-3-one 0.0050 659-70-1 Isoamyl Isovalerate 0.0030 3681-71-8 Follyl Acetate 0.1048 106-30-9 ethyl heptanoate 0.0309 111-27-3 n-Hexanol 0.1000 928-96-1 Leaf alcohol 0.0300 98-01-1 Furf...

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Abstract

The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.

Description

technical field [0001] The invention relates to the field of essence, in particular to a pear essence and a preparation method thereof. Background technique [0002] Since ancient times, pears have been popular among consumers. Pears not only have a delicate taste, but also have high medicinal and health effects. The pear fruit is delicious, the meat is crisp and juicy, sweet and sour, and the flavor is fragrant and beautiful. Rich in sugar, protein, fat, carbohydrates and multivitamins, it plays an important role in human health. Pear fruit can also be processed to make dried pears, preserved pears, pear paste, pear juice, canned pears, etc., and can also be used to make wine and vinegar. Pear fruit also has medical value, which can help digestion, moisten the lungs and clear the heart, relieve phlegm and cough, reduce fever, detoxify sores, and also have diuretic and moistening effects. Therefore, making an edible essence with pear taste and pear aroma has certain marke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23L2/56A23L27/29
CPCA23L2/56A23L27/29A23V2002/00A23V2200/16A23V2200/15
Inventor 翁张丽卿刘尊烈郑灿芬
Owner 广东顺大食品调料有限公司
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