A kind of fresh cream essence special for betel nut

A technology of fresh milk and essence, which is applied in the fields of application, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve problems such as unsuitable for widespread promotion and use, single taste of betel nut flavor enhancer, and complicated preparation process , to achieve the effect of increasing thick and rich taste, full taste, simple ingredients and process

Active Publication Date: 2015-12-02
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects that the betel nut flavoring agent used in the current betel nut production has a single taste, the preparation process is relatively complicated, and the ingredients are many, and it is not suitable for widespread promotion and use, and to provide a betel nut flavoring agent with fewer ingredients, simple production, and full mouthfeel Betel Nut Special Fresh Creamer Flavor

Method used

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  • A kind of fresh cream essence special for betel nut
  • A kind of fresh cream essence special for betel nut
  • A kind of fresh cream essence special for betel nut

Examples

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Comparison scheme
Effect test

Embodiment 1

[0013] In this embodiment, the betel nut special-purpose fresh cream essence with a total weight of 100g is used as an example for illustration. The preparation of the present invention is realized by a conventional weighing and mixing process. First, the raw material components are weighed as follows:

[0014] Cetanoic acid 0.006g, δ-laurolactone 0.5g, δ-decalactone 0.3g, γ-decalactone 0.2g, ethyl vanillin 0.15g, vanillin 0.3g, myristic acid 0.02g , Ethyl Myristate 0.003g, Dodecanoic Acid 0.02g Capric Acid 0.03g, Gamma-Nonolactone 0.2g, Butyryl Lactate 0.08g, Caprylic Acid 0.04g, Butyric Acid 0.02g, 5 and 6-Decene Acid 0.03g, cinnamaldehyde 0.005g, ethyl maltol 2g, natural coffee extract 0.02g, butter 0.4g, silicon dioxide 0.4g, glucose 95.276g.

[0015] Then pour the weighed above-mentioned raw materials into a stirrer and stir thoroughly, and the product is obtained after ultraviolet sterilization.

Embodiment 2

[0017] In this embodiment, the betel nut special-purpose fresh cream essence with a total weight of 100g is used as an example for illustration. The preparation of the present invention is realized by a conventional weighing and mixing process. First, the raw material components are weighed as follows:

[0018] Cetanoic acid 0.008g, δ-laurolactone 0.6g, δ-decalactone 0.4g, γ-decalactone 0.35g, ethyl vanillin 0.25g, vanillin 0.4g, myristic acid 0.03g , ethyl myristate 0.006g, dodecanoic acid 0.04g, capric acid 0.06g, γ-nonanolide 0.3g, butyl butyryl lactate 0.12g, caprylic acid 0.06g, butyric acid 0.045g, 5 and 6- Decenoic acid 0.055g, cinnamaldehyde 0.006g, ethyl maltol 2.6g, natural coffee extract 0.02g, butter 0.5g, silicon dioxide 0.45g, glucose 93.7g.

[0019] Then pour the weighed above-mentioned raw materials into a stirrer and stir thoroughly, and the product is obtained after ultraviolet sterilization.

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Abstract

The invention discloses a special fresh milk flavor essence for a betel nut. The special fresh milk flavor essence is characterized by mainly comprising the following raw materials in percentage by mass: 0.005%-0.01% of palmitic acid, 0.2%-1% of rho-dodecalactone, 0.1%-1% of rho-decalactone, 0.1%-0.5% of gamma-decalactone, 0.1%-0.3% of ethyl vanillin, 0.1%-0.5% of vanillin, 0.01-0.05% of tetradecanoic acid, 0.001%-0.007% of ethyl tetradecanoate, 0.01%-0.05% of dodecanoic acid, 0.01%-0.08% of capric acid and the like. The special fresh milk flavor essence is capable of ensuring coherent aroma of the fresh milk flavor from beginning to end; and the prepared fresh milk flavor is relatively strong in aroma, and relatively full in taste, not only has the aroma of the fresh milk, but also has burnt and sweet smell and taste of coffee, so that the bitter taste of the betel nut can be suppressed, and the thick and strong taste of a betel nut product can be increased.

Description

technical field [0001] The invention relates to an essence, in particular to a fresh milk essence specially used for betel nuts. Background technique [0002] Betel nut is the ripe fruit of the Areca catechu plant in the palm family, which can be eaten directly or after processing. Chewing betel nut can refresh the brain, give people a sense of pleasure and comfort, and improve people's endurance. Therefore, in Hunan, Hainan, Guangdong, Taiwan and other places in my country, betel nut is a hobby for local people to chew. As consumers have more and more diversified requirements for betel nut taste and taste, the demand for betel nut flavor enhancers is also gradually increasing. However, most of the current betel nut flavor enhancers have many ingredients and the preparation process is relatively complicated, so they are not suitable for widespread promotion and promotion. use. Contents of the invention [0003] The purpose of the present invention is to overcome the defe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23L27/206A23V2002/00A23V2200/14A23V2250/21
Inventor 谢志福吴国琛及晓东许彩虹周正国蔡贤坤
Owner 广州市凯虹香精香料有限公司
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