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A kind of Zongye essence and preparation method thereof

A technology for essence and zongzi leaves, applied in the field of zongzi essence and preparation thereof, can solve the problems of lack of fidelity and difficulty in the natural feeling of zongzi essence, and achieve the effects of being convenient for large-scale production, strong natural feeling, and lasting and stable aroma quality

Active Publication Date: 2016-04-27
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are few reports about the deployment of Zongzi leaf essence at present. The related Zongzi essence in the prior art has problems such as natural feeling and lack of fidelity. It is difficult to imitate the natural and realistic fragrance of Zongzi leaves.

Method used

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  • A kind of Zongye essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0037] A kind of Zongye essence, calculated by mass percentage, its raw material composition and content are as follows:

[0038] Isophorone 0.01%

[0039] 1% cis-4-heptenal 0.003%

[0040] Vanillin 0.5%

[0041] 10% ethyl myristate 0.04%

[0042] 1% ethyl laurate 0.35%

[0043] 2,4-Dimethyl-5-acetylthiazole 0.01%

[0044] 1% 2,5-Dimethylpyrazine 0.001%

[0045] 1% Methylcyclopentenolone 0.02%

[0046] 1% 2-acetylpyridine 0.006%

[0047] Mercaptan 0.001%

[0048] Leaf alcohol 0.005%

[0049] Thioacetate 0.18%

[0050] Nonanal 0.004%

[0051] 1% tea aroma ketone 0.12%

[0052] 20% Furanone 0.01%

[0053] Ethyl Maltol 0.9%

[0054] Maltol 0.05%

[0055] Vanilla bean tincture 0.01%

[0056] Solvent 97.78%;

[0057] The solvent is ethanol.

[0058] The preparation method of above-mentioned a kind of Zongye essence, total raw material is calculated with 100g, is about 0.01g isophorone, 0.003g1% cis-4-heptenal, 0.5g vanillin, 0.04g10% ethyl myristate , 0.35g1% ethy...

Embodiment 2

[0060] A kind of Zongye essence, calculated by mass percentage, its raw material composition and content are as follows:

[0061] Isophorone 0.1%

[0062] 1% cis-4-heptenal 0.05%

[0063] Vanillin 0.01%

[0064] 10% ethyl myristate 0.12%

[0065] 1% ethyl laurate 0.45%

[0066] 2,4-Dimethyl-5-acetylthiazole 0.2%

[0067] 1% 2,5-Dimethylpyrazine 0.1%

[0068] 1% Methylcyclopentenolone 0.09%

[0069] 1% 2-acetylpyridine 0.01%

[0070] Mercaptan 0.18%

[0071] Leaf alcohol 0.1%

[0072] Thioacetate 0.02%

[0073] Nonanal 0.1%

[0074] 1% tea aroma ketone 0.005%

[0075] 20% Furanone 0.3%

[0076] Ethyl Maltol 0.1%

[0077] Maltol 0.8%

[0078] Vanilla bean tincture 0.5%

[0079] Solvent 96.765%;

[0080] The solvent is salad oil.

[0081]The preparation method of above-mentioned a kind of Zongye essence, total raw material is calculated with 100g, is about 0.1g isophorone, 0.05g1% cis-4-heptenal, 0.01g vanillin, 0.12g10% ethyl myristate , 0.451% ethyl laurate, 0...

Embodiment 3

[0083] A kind of Zongye essence, calculated by mass percentage, its raw material composition and content are as follows:

[0084] Isophorone 0.045%

[0085] 1% cis-4-heptenal 0.028%

[0086] Vanillin 0.2%

[0087] 10% ethyl myristate 0.055%

[0088] 1% ethyl laurate 0.4%

[0089] 2,4-Dimethyl-5-acetylthiazole 0.027%

[0090] 1% 2,5-Dimethylpyrazine 0.022%

[0091] 1% Methylcyclopentenolone 0.035%

[0092] 1% 2-acetylpyridine 0.006%

[0093] Mercaptan 0.07%

[0094] Leaf alcohol 0.04%

[0095] Thioacetate 0.08%

[0096] Nonanal 0.022%

[0097] 1% tea aroma ketone 0.06%

[0098] 20% Furanone 0.15%

[0099] Ethyl Maltol 0.7%

[0100] Maltol 0.1%

[0101] Vanilla bean tincture 0.25%

[0102] Solvent 97.71%;

[0103] The solvent is propylene glycol.

[0104] The preparation method of above-mentioned a kind of Zongye flavor, total raw material is calculated with 100g, is about 0.045g isophorone, 0.028g1% cis-4-heptenal, 0.2g vanillin, 0.055g10% ethyl myristate , 0....

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Abstract

The invention discloses a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.

Description

technical field [0001] The invention relates to an edible liquid essence, in particular to a zongzi leaf essence and a preparation method thereof. Background technique [0002] Zong leaves contain a lot of vitamins, amino acids, tea polyphenols, minerals, polysaccharides and flavonoids that are beneficial to the human body, and have bactericidal, antiseptic, and antiviral effects. At the same time, the zong leaves have a fragrant smell and contain a variety of aromatic components, which smell like returning to nature. Due to the strong fragrance of zongzi leaves, as early as the Spring and Autumn Period, our country had the custom of making zongzi with it, and it continues to this day, becoming one of the people's favorite foods. The unique fragrance that Zongye has is also deeply loved by people. Zongye flavor can be applied not only to traditional food zongzi, but also to cakes, eight-treasure rice, ice cream and other foods. Therefore, the creation of Zongye flavor is o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
Inventor 朱广用肖作兵周如隽牛云蔚杨书松
Owner SHANGHAI INST OF TECH
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