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Hami melon essence

The technology of cantaloupe essence and fragrance base is applied in food ingredients as odor modifier, food preparation, food science and other directions, which can solve the problems of bad flavor, poor taste, single flavor of fruit juice drinks, etc., and achieve high aroma quality and enhanced aroma. effect of taste

Inactive Publication Date: 2015-02-11
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 the fragrance

[0018] Raw material composition:

[0019] Weigh the raw materials:

[0020]

[0021] Weigh the fragrant base materials:

[0022]

[0023]

[0024] Preparation:

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

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

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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 invention relates to a flavor, more specifically, to a cantaloupe flavor. Background technique [0002] Traditional cantaloupe flavors often add a large amount of ethyl vanillin, ethyl maltol and other flavors, resulting in a single flavor of fruit juice beverages using the flavor, lacking the natural flavor of natural cantaloupe juice, and poor taste. In addition, traditional main flavor raw materials are often prone to produce chemical gas, resulting in bad flavor and unpopular with consumers. Summary of the invention [0003] The purpose of the present invention is to provide a cantaloupe flavor formula with natural cantaloupe flavor to overcome the above-mentioned difficulties. [0004] For the purpose of the present invention in advance, the technical solution of the present invention is: [0005] A cantaloupe flavor, which is characterized in that it consists of the following parts by weight: [0006] [0007] The fragrance base is composed of the fol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/235A23L2/56A23L27/29
CPCA23L2/56A23L27/29A23V2002/00A23V2200/15
Inventor 冯春亮
Owner 冯春亮