Mango essence

A technology of mango essence and weight, which is applied in the direction of essential oil/spice, fat production, food preparation, etc., can solve the problems of mango products, such as the decline of flavor quality, not being liked by consumers, and unreal flavor, etc., to achieve a good sales market and improve The effect of stable sales volume and quality

Active Publication Date: 2014-12-10
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional mango flavor often has unrealistic flavor and weak natural feeling durin

Method used

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Experimental program
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Embodiment 1

[0020] Embodiment 1, the formula of producing 100Kg mango essence is as shown in table 2:

[0021] Table 2

[0022]

[0023]

[0024] The production process is: 86Kg of propylene glycol, 2Kg of dimethyl sulfide, 1.5Kg of γ-decalactone, 1.4Kg of glycerol triacetate, 1.0Kg of γ-caprylactone, 0.5Kg of nerol, and 8-mercaptomenthone 0.32Kg, neryl acetate 0.2Kg, ethyl butyrate 1.7Kg, α-pinene 1Kg, β-pinene 0.05Kg, geraniol 0.36Kg, caproic acid 0.5Kg, follaldehyde 0.85Kg, propyl acetate 0.12 Kg, butyric acid 0.5Kg, δ-decalactone 0.4Kg, ethyl 2-methylbutyrate 0.23Kg, propyl butyrate 0.03Kg, ocimene 0.08Kg, terpinolene 0.56Kg, butyl acetate 0.06Kg , 0.04Kg of ethyl octanoate, and 0.6Kg of γ-nonanolide, at normal temperature (10-30°C), add them into the interlayer tank and stir until they are evenly mixed in a sealed state; after sampling and testing pass, put them into storage.

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Abstract

The invention discloses mango essence, which is mainly composed of such components as propylene glycol, cis-3-hexenyl acetate, dimethyl sulfide, gamma-decalactone, leaf alcohol, alpha-pinene, beta-pinene, 8-thiol menthone and leaf aldehyde. According to the mango essence disclosed by the invention, a formula is proposed according to an original aromatic compound in natural mango juice, therefore the mango essence having aroma of natural mango is prepared. By adding the mango essence to food, drink and the like as a food additive, a finished product has aroma and taste of the natural mango.

Description

technical field [0001] The invention relates to the technical field of food flavors as food additives, in particular to mango flavors. Background technique [0002] Mango is a rare and precious tropical fruit, which is favored by consumers due to its high-quality nutritional quality and unique aroma. The main distribution range of mangoes is narrow, and it is difficult to realize long-distance storage, transportation and preservation of fresh mangoes. Moreover, after the mango is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of the fresh mango. The annual mango production in mainland China is about 700,000 tons, and it shows an increasing trend. In order to improve the product quality and sales volume of mango products and increase the economic income of fruit farmers, mango essence can be added for modification. [0003] At present, there are more than 300 kinds of volatile components i...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L1/235A23L27/29
Inventor 傅鸣岗任西营杨蓝
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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