Natural-jasmine-flavored jasmine essence and preparing method thereof

A jasmine essence and jasmine technology, applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of easy volatilization and difficult to last fragrance, and achieve the effect of strong persistence, pure and natural fragrance, and good fusion

Inactive Publication Date: 2015-02-25
广东顺大食品调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the fragrance of jasmine is fresh and natural, the taste of jasmine essence sold in the market is still different from that of jasmine; and most of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0066] Example 1:

[0067] (1) Preparation of the treatment solution: Prepare the treatment solution by weight percentage of 3% jasmine extract and 60% ethanol 97% by volume; then stir the 60% ethanol solution at room temperature for 1 hour and transfer to Stirring barrel; take the jasmine extract and use the interlayer heating equipment to heat and dissolve it and then transfer it to the stirring barrel, and mix it with the ethanol solution to form a mixture. The interlayer heating temperature is controlled at 40°C; in a sealed state at room temperature, spirally stir the mixture 3 Hour, the rotation speed is 30 revolutions / min; then transfer the mixed solution to a static bucket, refrigerate it at -16°C for 24 hours, filter the solution with medium-speed quantitative filter paper at 2°C, and make a jasmine treatment solution for later use;

[0068] (2) Preparation of scented base: Prepare scented base components by weight percentage: lemon oil 0.004%, tuxoenone 0.0041%, linalool ...

Example Embodiment

[0072] Example 2: Different from Example 1, in the production process from the jasmine treatment liquid, the jasmine base to the final jasmine essence, the process of Example 1 is not used, but the components are proportioned at room temperature. Mix and stir uniformly to prepare the flavor of Example 2.

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PUM

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Abstract

The invention discloses natural-jasmine-flavored jasmine essence and a preparing method thereof. The jasmine-flavored jasmine essence is made with, by weight, jasmine treating fluid, benzyl alcohol, phenethyl alcohol, linalool, Alpha-terpineol, nerolidol, cis-jasmone, methyl anthranilate, benzyl acetate, linalyl acetate, methyl dihydrojasmonate, Nu-decalactone, indole, jasmine absolute, ethyl alcohol, distilled water, jasmine base and propylene glycol. The natural-jasmine-flavored jasmine essence has the advantages that the fragrance is pure and natural, top note is intense, body note is full and flowing, end note is sweet, the fragrance is sustainable and dense, and the ideal jasmine fragrance is obtained with little of the essence; the essence is well integrative, the fragrance is delicate and permeating and retentive, and liquid of the essence is easy to add; the essence is widely applicable.

Description

technical field [0001] The invention relates to the field of food, in particular to a jasmine essence with natural jasmine flavor and a preparation method thereof. Background technique [0002] Jasmine is one of people's favorite flowers because of its elegant fragrance. In the fragrance industry, the aroma of jasmine belongs to the typical fresh fragrance of flowers, which is delicate and transparent, with a sense of freshness. Therefore, there is a great demand for jasmine essence in many industries such as food and daily chemical products. Because the fragrance of jasmine is pure and fresh and natural, the jasmine essence taste of selling on the market is still somewhat different from the fragrance of jasmine; Contents of the invention [0003] The object of the present invention is to provide a jasmine essence with natural jasmine flavor and a preparation method thereof, which can make the essence fragrance more natural, soft, plump and lasting. [0004] Jasmine e...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0003C11B9/0015C11B9/0049C11B9/0061C11B9/0073
Inventor 翁张丽卿林继娜陈仲娜谢妍纯
Owner 广东顺大食品调料有限公司
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