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Preparation method of nano banana essence

A technology for banana essence and banana, which is applied in the field of food additives, can solve the problems of unstable aroma, poor stability and short fragrance holding time of end products, and achieve the effects of good aroma quality, good stability and long fragrance holding time.

Active Publication Date: 2014-09-10
罗毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its poor stability, the fragrance of the end product is unstable and the duration of fragrance is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of nano-banana essence, comprising the following preparation steps:

[0016] A, 0.1Kg of banana concentrate is dissolved in 25Kg of deionized water, and ultrasonically dissolved until the banana concentrate is completely dissolved to form a transparent and uniform solution;

[0017] B, add 0.01Kg propyl decalactone and 0.04Kg methyl heptynecarboxylate in the solution that step A makes, stir;

[0018] C. Heating the solution treated in step B to 60°C, then adding 1Kg sucrose ester and 0.5Kg pectin at the same time for homogeneous emulsification to obtain banana flavor emulsion;

[0019] D, drop 15Kg sodium tripolyphosphate saturated solution in the banana essence emulsion that step C makes, stir well, make.

[0020] After measurement, the average particle diameter of the nano-banana essence prepared in this embodiment is 250nm, and the aroma is stable.

Embodiment 2

[0022] A preparation method of nano-banana essence, comprising the following preparation steps:

[0023] A, 0.2Kg of banana concentrate is dissolved in 50Kg of deionized water, and ultrasonically dissolved until the banana concentrate is completely dissolved to form a transparent and uniform solution;

[0024] B, add 0.02Kg propyl decalactone and 0.08Kg methyl heptynecarboxylate in the solution that step A makes, stir;

[0025] C. Heating the solution treated in step B to 60°C, then adding 2Kg sucrose ester and 1Kg pectin at the same time for homogeneous emulsification to obtain banana essence emulsion;

[0026] D, drop 30Kg sodium tripolyphosphate saturated solution in the banana essence emulsion that step C makes, stir well, make.

[0027] After measurement, the average particle diameter of the nano-banana essence prepared in this embodiment is 265nm, and the aroma is stable.

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Abstract

The invention discloses a preparation method of a nano banana essence, belonging to the technical field of food additives. The method comprises the steps of dissolving 0.1 part by weight of banana concentrate into 25 parts by weight of deionized water, and performing ultrasonic dissolution by using an ultrasonic apparatus until the banana concentrate is completely dissolved to form a transparent and uniform solution; adding 0.01 part by weight of gamma-decalactone and 0.04 part by weight of methyl heptine carbonate into the solution prepared in the step A, and uniformly stirring; heating the solution treated in the step B to 60 DEG C, then adding 1 part by weight of sucrose ester and 0.5 part by weight of pectin at the same time, and performing homogeneous emulsification to obtain banana essence emulsion; dropwise adding 15 parts by weight of sodium tripolyphosphate saturated solution into the banana essence emulsion prepared in the step C, and uniformly stirring to prepare the nano banana essence. The nano banana essence prepared by using the preparation method disclosed by the invention is good in stability and can ensure that an end product has good fragrance quality and long-lasting fragrance when the nano banana essence is added into foods.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a preparation method of nano-banana essence. Background technique [0002] Edible flavor refers to the fragrance of natural food. It is carefully blended with natural and natural equivalent spices and synthetic spices. It has a variety of flavors with natural flavors, including fruit water and oil, milk, poultry, meat, etc. It is suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings, dairy products, canned food, wine and other foods. [0003] Wherein, banana flavor is deeply liked as a kind of food flavor. However, due to its poor stability, the fragrance of the end product is unstable and the fragrance holding time is short. Contents of the invention [0004] The invention provides a preparation method of nano-banana flavor, and the nano-banana flavor prepared by the method has good stability. [0005] In order to solve the problems of the tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A23L1/235A23L27/29
Inventor 陈昆
Owner 罗毅
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