Water-soluble banana essence and preparation method thereof

A banana essence, water-soluble technology, applied in the directions of food preparation, essential oils/spice, fat production, etc., can solve the problems of volatile, difficult to add, etc., and achieve the effects of being easy to drink, adding fragrance, and improving freshness

Active Publication Date: 2014-03-26
上海旭梅食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the characteristics of flavors are mostly fat-soluble volatile components, it is not easy to add them to water-soluble foods or medicines, and they are easy to volatilize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A water-soluble banana flavor, comprising: 40 parts of ethyl butyrate, 15 parts of amyl butyrate, 5 parts of clove oil, 150 parts of ethanol, 0.2 parts of vanilla essence, 3 parts of ethyl acetate, butyl acetate 8 parts of esters, 8 parts of sweet orange oil, 20 parts of glycerin, 10 parts of isoamyl acetate, 0.5 parts of vanillin, 0.5 parts of orange leaf oil, 0.2 parts of leaf alcohol, 0.2 parts of geranyl formate, 50 parts of distilled water.

[0015] The above-mentioned water-soluble banana essence is prepared according to the following steps:

[0016] (1) Weigh each component according to parts by weight;

[0017] (2) Mix each component at room temperature and place in a glass container;

[0018] (3) Store the glass container in a sealed manner, and seal it at 20°C for 8 days to obtain the water-soluble banana flavor.

Embodiment 2

[0020] A water-soluble banana essence, comprising: 45 parts of ethyl butyrate, 20 parts of amyl butyrate, 7 parts of clove oil, 180 parts of ethanol, 0.3 part of vanilla essence, 4 parts of ethyl acetate, 4 parts of ethyl acetate, butyl acetate by weight components 10 parts of esters, 9 parts of sweet orange oil, 26 parts of glycerin, 14 parts of isoamyl acetate, 0.6 parts of vanillin, 0.5 parts of orange leaf oil, 0.3 parts of leaf alcohol, 0.3 parts of geranyl formate, 56 parts of distilled water.

[0021] The above-mentioned water-soluble banana essence is prepared according to the following steps:

[0022] (1) Weigh each component according to parts by weight;

[0023] (2) Mix each component at room temperature and place in a glass container;

[0024] (3) Store the glass container in a sealed manner, and seal it at 22°C for 8 days to obtain the water-soluble banana flavor.

Embodiment 3

[0026] A water-soluble banana essence, comprising: 46 parts of ethyl butyrate, 23 parts of amyl butyrate, 8 parts of clove oil, 185 parts of ethanol, 0.4 part of vanilla essence, 5 parts of ethyl acetate, butyl acetate in terms of weight components 12 parts of esters, 10 parts of sweet orange oil, 27 parts of glycerin, 15 parts of isoamyl acetate, 0.7 parts of vanillin, 0.6 parts of orange leaf oil, 0.3 parts of leaf alcohol, 0.4 parts of geranyl formate, 58 parts of distilled water.

[0027] The above-mentioned water-soluble banana essence is prepared according to the following steps:

[0028] (1) Weigh each component according to parts by weight;

[0029] (2) Mix each component at room temperature and place in a glass container;

[0030] (3) Store the glass container in a sealed manner, and seal it at 25°C for 9 days to obtain the water-soluble banana flavor.

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PUM

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Abstract

The invention discloses a water-soluble banana essence and a preparation method thereof, wherein the water-soluble banana essence contains the following raw materials by weight: 40-50 parts of ethyl butyrate, 15-30 parts of pentyl butancate, 5-9 parts of clove oil, 150-200 parts of ethanol, 0.2-0.6 parts of vanilla extract, 3-8 parts of ethyl acetate, 8-15 parts of butyl acetate, 8-15 parts of sweet orange oil, 20-30 parts of glycerin, 10-20 parts of isoamyl acetate, 0.5-1 part of vanillin, 0.5-1 part of orange leaf oil, 0.2-0.5 parts of leaf alcohol, 0.2-0.6 parts of geranyl formate, and 50-60 parts of distilled water. The preparation method comprises: uniformly mixing each component, placing the mixture into a glass container, sealing the glass container at 20-30 DEG C for 8-10 days. The water-soluble banana essence provided by the invention can substantially raise freshness feeling of a beverage, can cover bad smell, simultaneously increases banana fragrance, and is easier to drink.

Description

technical field [0001] The invention belongs to the field of practical flavors, in particular to a water-soluble banana flavor and a preparation method thereof. Background technique [0002] Banana flavor, as a traditional flavor substance of sweet flavor, has been loved by people so far. However, since the spices directly extracted from fruits are limited, it is inevitable to use artificial blending to produce fruit flavors. It is currently known that the characteristic compounds that constitute the unique sweet fruity aroma of bananas are mainly low-boiling esters containing C4-C6 alcohols, such as isoamyl acetate, butyl acetate, isoamyl isovalerate, eugenol, eugenol A ether, elemin, etc. Because the characteristics of flavors are mostly fat-soluble volatile components, it is difficult to add them to water-soluble foods or medicines, and they are easy to volatilize. Therefore, it is particularly important to open water-soluble flavors. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A23L1/221A23L27/10
Inventor 何灿华张迎阳
Owner 上海旭梅食品科技股份有限公司
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