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Apple essence formula for dairy product

A technology of apple essence and formula, which is applied in the field of food additives, can solve the problems of floating aroma and insufficient natural apple essence, and achieve the effect of thick aroma, rich fruit aroma and harmonious aroma

Inactive Publication Date: 2015-05-27
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide an apple essence formula with cream transesterification, which overcomes the shortcomings of the apple essence not being natural enough, the fragrance floating and combining with dairy products

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0022] Below with preparing 100g apple essence as example, the present invention is further described:

[0023] The formula ratio is:

[0024] Isoamyl acetate 2%

[0025] trans-2-hexenal 2%

[0026] Hexyl acetate 1%

[0027] Butter ester 12%

[0028] Acetaldehyde 40% ethanol solution 1.5%

[0029] n-Hexanol 0.8%

[0030] Hexanal 0.6%

[0031] Isoamyl Isovalerate 0.6%

[0032] Ethyl 2-methylbutyrate 0.6%

[0033] n-Butanol 0.4%

[0034] Ethyl caproate 0.3%

[0035] Acetaldehyde diethyl acetal 0.2%

[0036] Heptyl acetate 0.3%

[0037] Propylene Glycol 23.3%

[0038] Glycerin 54.4%.

[0039] Stir and mix the used fragrance raw materials in the container according to the above mass ratio to obtain the apple essence of the present invention.

[0040] Among them, the cream esterification product is prepared by the following method: anhydrous cream is mixed with ethanol, butanol and hexanol in a weight ratio of 100:0.5:0.075:0.075, and 0.1...

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PUM

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Abstract

The invention discloses an apple essence formula for a dairy product. The apple essence is mainly prepared from the following components: cream esterified esters, isoamyl acetate, trans-2-hexenal, hexyl acetate, acetaldehyde, a 40 percent ethanol solution, n-hexanol, hexanal, isoamyl isovalerate, 2-ethyl 2-methyl-butanoate, butanol, ethyl caproate, acetaldehyde diethyl acetal, heptyl acetate, propanediol and glycerol. The apple essence prepared by the formula has the obvious advantages that by utilizing the cream esterified esters which are natural and have strong binding capability with the dairy product as a raw material, on one hand, the natural feeling of the apple essence can be strengthened, and on the other hand, the apple essence can be well bonded with the dairy product, so that the problem that fragrance is wafted to be separated from the theme of a beverage is solved.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to an apple essence formula for dairy products. Background technique [0002] At present, apple flavors are all prepared by adding a large amount of isoamyl ester monomers. The aroma is blunt and lacks natural feeling, and it cannot be well integrated with dairy products. The outstanding performance is that the aroma is strong and separated from the main body of the beverage. The current general market practice is to add apple extract to the formula. Although this method can enhance the natural feeling, it is prone to new problems such as unclean aroma or insufficient stability of the system, and fails to realize the natural combination of flavor and dairy products. . Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide an apple essence formula added with cream transesterification, which overcomes the shor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23C9/156A23L27/29
CPCA23C9/156
Inventor 王婧婧
Owner 王婧婧
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