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Hami melon essence

The technology of cantaloupe essence and prickly pear essence is applied in the directions of food ingredients as odor modifier, food preparation, food science, etc., can solve the problems of bad flavor, poor taste, single flavor of fruit juice drinks, etc., and achieves enhanced taste and aroma. high quality effects

Inactive Publication Date: 2014-03-26
冯春亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional cantaloupe flavors are often added with a large amount of ethyl vanillin, ethyl maltol and other spices, resulting in a single flavor of fruit juice drinks using this flavor, lacking the natural flavor of natural cantaloupe juice, and poor taste
In addition, traditional main flavor raw materials tend to produce chemical gas easily, resulting in bad flavor and not being welcomed by consumers

Method used

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  • Hami melon essence
  • Hami melon essence
  • Hami melon essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Prepare 100kg of this spice

[0018] Raw material composition:

[0019] Weigh raw materials:

[0020]

[0021] Weigh base raw materials:

[0022]

[0023]

[0024] Preparation:

[0025] 1. Mix and stir the above fragrance base raw materials evenly to obtain 5kg fragrance base;

[0026] 2. Mix 5kg of alcohol, 5kg of lecithin, 5kg of gum arabic, and 80kg of cornstarch into the fragrance base, and mix until uniform to obtain 100kg of solid cantaloupe essence.

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PUM

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Abstract

The invention provides hami melon essence which consists of the following components in parts by weight: 1-20 parts of base, 1-50 parts of solvent, 5-10 parts of surfactant, 5-10 parts of cosurfactant and 50-80 parts of carrier, wherein the base consists of the following components in parts by weight: 5-10 parts of palmitic acid, 1-30 parts of benzoic acid, 5-15 parts of ethyl valerate, 5-20 parts of ethyl caproate, 5-20 parts of isobutyl acetate, 1-5 parts of methyl salicylate, 1-3 parts of palmitic acid and 5-10 parts of isoamyl acetate. The hami melon essence provided by the invention has the flavor of fresh roxburgh rose, and the drink added with the hami melon essence has strong juice sensation as well as the taste of fresh roxburgh rose.

Description

technical field [0001] The present invention relates to an essence, more specifically, relates to a kind of cantaloupe essence. Background technique [0002] Traditional cantaloupe flavors are often added with a large amount of ethyl vanillin, ethyl maltol and other spices, resulting in a single flavor of fruit juice drinks using this flavor, lacking the natural flavor of natural cantaloupe juice, and having a bad taste. In addition, traditional main flavor raw materials tend to produce chemical gas easily, resulting in bad flavor and not being welcomed by consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of cantaloupe essence formula with natural cantaloupe flavor, to overcome above-mentioned difficulty. [0004] For the purpose of the present invention in advance, technical scheme of the present invention is: [0005] A kind of cantaloupe essence, is characterized in that, is made up of following components by weigh...

Claims

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Application Information

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IPC IPC(8): A23L1/235A23L2/56A23L27/29
CPCA23L2/56A23L27/29A23V2002/00A23V2200/15
Inventor 陈汇梁
Owner 冯春亮