Walnut essence

Abstract

The invention relates to a walnut essence. The walnut essence comprises 0.1-100 parts of essence base, 0-99.9 parts of solvent, 0-20 parts of a surfactant, 0-20 parts of a cosurfactant and 0-99.9 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 10-30 parts of vanillin, 5-15 parts of maltol, 0.1-0.5 part of acetyl pyrazine, 0.3-1 part of 5-methyl furfural, 10-35 parts of benzaldehyde, 10-35 parts of 2,3,5-trimethylpyrazine, 3-15 parts of 4-methyl-5-ethoxyl thiazole and 1-4 parts of acetoin. According to a formula of the walnut essence, perfumes with natural equivalent components having strong affinity for a walnut beverage are used as raw materials, so that the natural sense of a beverage and other food to which the walnut essence is added is improved, and the beverage has a natural fragrance and a natural taste.

Description

technical field [0001] The invention relates to a food additive, in particular to a walnut essence. Background technique [0002] Walnuts also have high medicinal and health effects such as brain-building and intelligence-building, anti-aging, beauty-enhancing, and heart-enhancing effects, and are deeply loved by people. A variety of walnut-flavored beverage products emerge in endlessly. In the production of walnut-flavored beverages, in order to supplement the aroma and flavor and let consumers feel the flavor of fresh walnuts, it is often necessary to add walnut puree. In addition to reflecting the functionality of the walnut itself, It can also improve the natural taste of walnut beverages. During the production process of walnut beverages, heating and high-temperature sterilization processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in walnut puree, denature proteins, and change the aroma of walnuts. , causing the aroma and flavor of...

AI Technical Summary

Problems solved by technology

A variety of walnut-flavored beverage products emerge in endlessly. In the production of walnut-flavored beverages, in order to supplement the aroma and flavor and let consumers feel the flavor of fresh walnuts, it is often necessary to add walnut puree. In addition to reflecting the functionality of the walnut itself, It can also improve the natural taste of walnut beverages. During the production process of walnut beverages, heating and high-temperature sterilization processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in walnut puree, denature proteins, and change the aroma of walnuts. , the aroma and flavor of the walnut beverage are very light, and have an unpleasant cooking and hardwood aroma, which is very different from the flavor of fresh walnuts

[0003] Due to the structure of the traditional walnut flavor, it is difficult to produce a realistic walnut aroma. Therefore, the aroma of most walnut flavors on the market lacks the natural feeling of fresh walnuts, which affects the natural flavor of walnut beverage products using this flavor, resulting in Single flavor, lack of characteristic fragrance

In addition, the main flavor raw materials used in traditional walnut flavors are often chemical synthetic products, which lack naturalness and tend to produce chemical gas, resulting in bad flavor and difficult to meet the needs of consumers.

Images