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Pomegranate essence and preparation method thereof

A pomegranate and flavor technology, applied in food preparation, food ingredients as taste modifiers, food science and other directions, can solve the problems of lack, rare production, blank processing technology of pomegranate flavor, etc., and achieve the effect of reasonable formula and simple process

Active Publication Date: 2015-01-21
ANHUI CHINAHERB FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, candied fruit, emulsification and wine and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings In food, dairy products, canned food, wine and other foods, pomegranate is also a kind of spice favored by flavor manufacturers because of its unique fragrance. However, the processing technology of pomegranate flavor in the market is still a blank. It is rare in China and production, and it is an important essence that is lacking in the market

Method used

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  • Pomegranate essence and preparation method thereof
  • Pomegranate essence and preparation method thereof
  • Pomegranate essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation pomegranate essence method, takes the raw material (mass ratio, %) of following mass ratio:

[0018]

[0019] 1) Choose a reaction kettle, add propylene glycol into it, then mix furanone and antioxidant into the reaction kettle, control the temperature ≤ 50°C until the internal material liquid is completely dissolved.

[0020] 2) After the solution in the above step 1) is dissolved, cool to room temperature, add all the remaining raw materials into the reaction kettle according to the formula, stop stirring after stirring for more than 30 minutes, and leave it for 24 hours to obtain the pomegranate essence to be prepared in the present invention finished product.

Embodiment 2

[0022] A kind of preparation pomegranate essence method, takes the raw material (mass ratio, %) of following mass ratio:

[0023]

[0024] 1) Choose a reaction kettle, add propylene glycol into it, then mix furanone and antioxidant into the reaction kettle, control the temperature ≤ 50°C until the internal material liquid is completely dissolved.

[0025] 2) After the solution in the above step 1) is dissolved, cool to room temperature, add all the remaining raw materials into the reaction kettle according to the formula, stop stirring after stirring for more than 30 minutes, and leave it for 24 hours to obtain the pomegranate essence to be prepared in the present invention finished product.

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Abstract

Relating to the technical field of essence preparation, the invention provides a pomegranate essence and a preparation method thereof. The pomegranate essence is composed of the following raw materials by weight: 8.0-8.2 of trans-2-2-hexenal, 3.4-3.8 of hexanal, 1.8-2.2 of leaf aldehyde, 0.02-0.06 of ethyl acetate, 1.4-1.8 of trans-3-hexene-1-ol, 0.70-0.74 of hexanol, 1.6-2.0 of (trans, trans)-2, 4-hexadienal, 0.26-0.30 of furanone, 0.02-0.06 of ethyl acetoacetate, 0.06-0.10 of an antioxidant, 0.06-0.10 of 6-methyl-5-heptene-2-one, 0.008-0.12 of benzaldehyde, 0.02-0.06 of 2-ethyl-1-heptanol, 0.01-0.05 of caproic acid, 0.02-0.06 of fructone, 0.01-0.03 of phenethyl alcohol, 81.36-81.40 of propylene glycol, and 0.02-0.06 of 2-butanone. According to the invention, the prepared pomegranate essence has the characteristics of simple process and reasonable formula, and aims to fill in the blank of pomegranate essence, especially the blank of pomegranate essence with strong natural sense, enhance the natural flavor of pomegranate juice, jam, jelly, fruit wine and other products, and enrich beverage and other daily consumer goods markets.

Description

technical field [0001] The invention relates to the technical field of essence preparation, in particular to a pomegranate essence and a preparation method thereof. Background technique [0002] Fragrances are concentrated aromatic oils that are artificially synthesized to mimic the smell of fruits and natural spices. It is an artificial flavor. It is mostly used in the manufacture of food, cosmetics and cigarettes, etc. Edible flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, candied fruit, emulsification and wine and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings In food, dairy products, canned food, wine and other foods, pomegranate is also a kind of spice favored by flavor manufacturers because of its unique fragrance. Ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23L27/29
CPCA23L27/29A23V2002/00A23V2200/16
Inventor 杨登林张亚楠赵宝顾佳敏
Owner ANHUI CHINAHERB FLAVORS & FRAGRANCES
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