Natural type oil-water compatible edible essence and preparation method thereof

Abstract

The invention relates to a natural type oil-water compatible edible essence and a preparation method thereof. The natural type oil-water compatible edible essence has oil solubility and water solubility and is prepared by uniformly mixing and dissolving following components in parts by weight: 5-10 parts of limonene, 10-20 parts of glycerol, 5-10 parts of phospholipid, 1.5-2.5 parts of D-mannitol, 1-2 parts of polydextrose and 2-4 parts of maltitol. According to the product, the adopted main material limonene is produced from natural tangerine and orange peels and dreg, is natural, has no stimulation and has a lasting aroma; the raw materials are recyclable and renewable and wide in sources so that wastes are changed into valuable things. The edible essence has many functions, a sweet taste and good biological degradability; the manufacturing process is simple, the operation is convenient, the conditions of a production environment are not strict, and no pollution is caused; special equipment and a matched pollution discharging facility are not needed and the practical value and the economic benefit are obvious. The use amount of the product can be adjusted according to an actual production condition; the seasoning effect is very good and the quality guaranteeing time is long; the natural type oil-water compatible edible essence is convenient to transport and storage, can be widely applied to food processing fields of candies, bakery products, beverages and the like, and is convenient to use.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a natural oil-water compatible edible essence and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are also getting higher and higher. In addition to meeting the most basic nutritional value, food should also have good color, fragrance and taste. Most of the fragrance-containing substances in food are volatile substances when heated, so they are more or less lost in the process of processing. In order to ensure the consistency of the flavor of the final product, it is necessary to use artificial flavors as corrections and supplements. Therefore, production An emerging industry in the manufacture of fragrances. Food flavors mainly have the following functions in food: auxiliary, stabilizing, supplementing, flavoring, flavoring and replacing. The essence is divided into solid...

AI Technical Summary

Problems solved by technology

The characteristics of microcapsule flavor are that the aroma is preserved intact and long-lasting, the particles are uniform and delicate, the shelf life is long, and high temperature resistance, but the uniformity is not good, and the applicable area is narrow

Liquid flavors are mainly divided into oil-based and water-based. Although water-based flavors on the market are evenly dispersed, they are not heat-resistant; oil-based flavors are difficult to disperse in water despite their high fragrance concentration.