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A technology of flower fragrance and custard apple, applied in the field of essence, to achieve the effect of strong fragrance
Active Publication Date: 2015-01-07
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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At present, there is no report about the de...
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Embodiment 1
[0022] The custard apple flavor essence provided by the present embodiment is exampled with the production of 100kg cherimoya flower essence, and the ratio of producing 100kg cherimoya flower essence is:
[0023]
[0024] The production process is: 6.25kg of α-pinene, 13.61kg of β-pinene, 9.75kg of myrcene, 28.61kg of ocimene, 2.06kg of 2-nonanone, 2.37kg of linalool, 18.78kg of β-caryophyllene, Ethyl acetate, 0.21kg, isoamyl alcohol 0.61kg, n-hexanol 0.18kg, camphene 0.24Kg, α-phellandrene 0.95kg, γ-terpinene 0.67kg, nonanal 0.71kg, edible alcohol 15kg, at room temperature Add them to the interlayer tank under the conditions, and stir until they are completely dissolved. After the samples are qualified, they are put into storage. The finished product has a strong smell of custard apple flowers.
Embodiment 2
[0026] The custard apple flavor essence provided by the present embodiment is exampled with the production of 100kg cherimoya flower essence, and the ratio of producing 100kg cherimoya flower essence is:
[0027]
[0028]
[0029] The preparation method is as follows: each component is taken according to the above-mentioned metering ratio, and mixed evenly at room temperature, and the finished product can smell the strong smell of custard apple flowers.
Embodiment 3
[0031] The custard apple flavor essence provided by the present embodiment is exampled with the production of 100kg cherimoya flower essence, and the ratio of producing 100kg cherimoya flower essence is:
[0032]
[0033]
[0034] The preparation method is as follows: each component is taken according to the above-mentioned metering ratio, and mixed evenly at room temperature, and the finished product can smell the strong smell of custard apple flowers.
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Abstract
The invention discloses a sweetsop flower essence. The sweetsop flower essence mainly comprises the following constituents: pinene, myrcene, ocimene, linalool, caryophyllene, camphene, phellandrene, terpinene, nonanal and the like. The invention further discloses application of the sweetsop flower essence in preparation of tropical flavor food, low-sugar health food and beverage products. The sweetsop flower essence is rich in floral fragrance and sweet taste, and can enhance the final flavor of food and beverage, and achieve the mouthfeel of a natural sweetsop fruit. As the sweetsop flower essence is rich in the sweet taste, the sweetsop flower essence is particularly suitable for low-sugar food and beverage; the mouthfeel cannot be influenced while the intake of sugar is reduced; furthermore, the product has the obvious characteristic of health care.
Description
technical field [0001] The invention belongs to the technical field of essence, and in particular relates to an anemone flower essence and an application thereof. Background technique [0002] There are many kinds of custard apple, about 120-130 genera and 2300-2500 species. A few species have large and fleshy fruits, such as: custard apples of the genus Annona, oxheart pears, soursops, soursops, and pili fruit of the genus Lolina. As a characteristic tropical fruit, cherimoya is delicious, sweet and unique in taste. It can be eaten fresh or cut into pieces to make various iced drinks. Certain types of leaves and seeds contain aromatic oils that can be used to make perfume or spices. At present, there is no report about the development and utilization of custard apple flowers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of custard apple flavor essence, which has rich and stable custard apple fragrance. [0004] Among the...
Claims
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IPC IPC(8): C11B9/00A23L1/226A23L2/56A23L27/20
Inventor 乔飞丛汉卿江雪飞党志国王荣香邓穗生陈业渊
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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