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A kind of caramel fragrance formula

A technology of caramel essence and caramel, which is applied in the fields of fine chemicals and food flavors, can solve the problems of lack of naturalness, easy generation of chemical gas, and weak natural feeling, etc., and increase the quality and quantity of aroma, heat resistance and stability High sex, increase the effect of burnt aroma

Active Publication Date: 2015-09-09
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, due to the limitations of the formula structure of the existing caramel flavors, it is difficult to simulate the aroma of natural caramel flavors, and a large amount of artificially synthesized monomeric fragrance materials have been added to the existing caramel flavors. The produced caramel essence has a certain caramel flavor, but the use of artificially synthesized monomeric aroma raw materials affects the natural flavor of caramel. Compared with the real caramel aroma, the natural feeling is not strong, and the aroma stability is not good, etc. Disadvantages often lead to a single flavor of the product, lack of sweetness, and the aroma of natural burnt aroma cannot be obtained, and the main aroma raw materials used traditionally are chemical synthetic products, which lack naturalness and are prone to chemical gas, which is not favored by consumers

Method used

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  • A kind of caramel fragrance formula
  • A kind of caramel fragrance formula
  • A kind of caramel fragrance formula

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Embodiment Construction

[0008] Take the production of 100KG burnt flavor essence as an example below to further describe the present invention:

[0009] The ratio of producing 100KG coke flavor essence is:

[0010]

[0011] The production process is: propylene glycol 35KG, 95% edible dealdehyde alcohol 54.598KG, ethyl maltol 3.0KG, methylcyclopentenolone 0.1KG, ethyl butyrate 0.2KG, furanone 0.04KG, vanillin 1.5 KG, maltol 0.5KG, caramel reactant 5.0KG, 2,3,5-trimethylpyrazine 0.03KG, isoamyl alcohol 0.02KG, guaiacol 0.012KG, respectively added to 45℃ plus or minus 5℃ In the interlayer tank under the heat preservation state, stir until it is completely dissolved, and after the sampling inspection is qualified, it is filled into the warehouse. The caramel reactant is obtained by utilizing natural source reducing sugar and amino acid, simulating the process of producing natural aroma, and undergoing Maillard and caramelization reactions.

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Abstract

The invention discloses a maple flavor formula, which is mainly composed of ethyl maltol, methyl cyclopentenolone, ethyl butyrate, furanone, vanillin, a caramel reactant, maltol, 2,3,5-trimethyl pyrazine, isoamyl alcohol and guaiacol. The maple flavor prepared by the formula has obvious advantages that caramel reactant obtained from natural reaction is used as the key material, and a matching formula is employed for preparation of the maple flavor. As a food additive used in food, the maple flavor can endow a product with a maple aroma and taste with natural sense; at the same time, the added natural caramel reactant reduces stiff chemical smell of a single aroma material for the product and increases maple taste, so that the quality and quantity of aroma are higher than those of the similar domestic essence; and the heat resistance and stability of the product are also higher than those of the similar domestic product.

Description

1. Technical field: [0001] The invention relates to a formula of burnt flavor essence, which relates to the technical field of fine chemicals, in particular to the technical field of food flavor, and is used as a food additive. 2. Background technology: [0002] At present, due to the limitations of the formula structure of the existing caramel flavors, it is difficult to simulate the aroma of natural caramel flavors, and a large amount of artificially synthesized monomeric fragrance materials have been added to the existing caramel flavors. The produced caramel essence has a certain caramel flavor, but the use of artificially synthesized monomeric aroma raw materials affects the natural flavor of caramel. Compared with the real caramel aroma, the natural feeling is not strong, and the aroma stability is not good, etc. The disadvantages often lead to single flavor of the product, lack of sweetness, and cannot obtain the natural burnt aroma, and the main aroma raw materials t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2200/15
Inventor 陈荣荣吴燕沈国
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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