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A kind of taro essence and its preparation method and application

A flavor and taro technology, which is applied in the field of taro flavor and its preparation, can solve difficult problems and achieve the effects of strong natural feeling, high aroma fidelity, and convenient source

Active Publication Date: 2016-08-17
GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is no report about taro essence at present, and it is difficult to imitate the natural and realistic aroma of taro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0043] A kind of taro essence, calculated by mass percentage, its raw material composition and content are as follows:

[0044] 2,3,5-Trimethylpyrazine 0.1%

[0045] 2,3-Dimethylpyrazine 0.12%

[0046] Dimethyl sulfide 0.005%

[0047] Diacetyl 0.08%

[0048] 3-Hydroxy-2-butanone 0.05%

[0049] 3-Methylthiopropanal 0.08%

[0050] Diacetylpyrazine 0.1%

[0051] 3-Methylthiopropanol 0.6%

[0052] Butyryl Lactate 0.4%

[0053] Gamma-enantholactone 0.1%

[0054] Gamma-octylactone 0.7%

[0055] Ethyl Maltol 1%

[0056] Maltol 2.5%

[0057] Anisaldehyde 0.01%

[0058] Gamma-nonanolide 2.8%

[0059] Ethyl myristate 0.006%

[0060] Gamma-decalactone 0.1%

[0061] Delta-decalactone 1%

[0062] Mercaptan 0.05%

[0063] δ-Lauryl lactone 0.15%

[0064] Ethyl vanillin 1%

[0065] Vanillin 11%

[0066] Intense Vanillin 2%

[0067] Vanilla bean tincture 0.01%

[0068] 76.039% of the balance is solvent;

[0069] Described solvent is ethanol.

[0070] The preparation meth...

Embodiment 2

[0078] A kind of taro essence, calculated by mass percentage, its raw material composition and content are as follows:

[0079] 2,3,5-Trimethylpyrazine 0.5%

[0080] 2,3-Dimethylpyrazine 0.01%

[0081] Dimethyl sulfide 0.05%

[0082] Diacetyl 0.35%

[0083] 3-Hydroxy-2-butanone 0.001%

[0084] 3-Methylthiopropanal 0.5%

[0085] Diacetylpyrazine 0.5%

[0086] 3-Methylthiopropanol 0.1%

[0087] Butyryl Lactate 0.06%

[0088] Gamma-enantholactone 0.5%

[0089] Gamma-octylactone 0.15%

[0090] Ethyl Maltol 3.8%

[0091] Maltol 0.5%

[0092] Anisaldehyde 0.15%

[0093] Gamma-nonanolide 1%

[0094] Ethyl myristate 0.12%

[0095] Gamma-decalactone 0.5%

[0096] Delta-decalactone 0.1%

[0097] Mercaptan 0.5%

[0098] Delta-Lauryl Lactone 1.2%

[0099] Ethyl vanillin 7%

[0100] Vanillin 1%

[0101] Strong Vanillin 0.5%

[0102] Vanilla bean tincture 0.5%

[0103] 80.409% of the balance is solvent;

[0104] The solvent is propylene glycol.

[0105] The preparatio...

Embodiment 3

[0113] A kind of taro essence, calculated by mass percentage, its raw material composition and content are as follows:

[0114] 2,3,5-Trimethylpyrazine 0.25%

[0115] 2,3-Dimethylpyrazine 0.05%

[0116] Dimethyl sulfide 0.01%

[0117] Diacetyl 0.15%

[0118] 3-Hydroxy-2-butanone 0.03%

[0119] 3-Methylthiopropanal 0.24%

[0120] 2-Acetylpyrazine 0.25%

[0121] 3-Methylthiopropanol 0.28%

[0122] Butyryl Lactate 0.18%

[0123] Gamma-enantholactone 0.26%

[0124] γ-octylactone 0.36%

[0125] Ethyl Maltol 3.5%

[0126] Maltol 1%

[0127] Anisaldehyde 0.06%

[0128] γ-nonanolide 2 %

[0129] Ethyl myristate 0.06%

[0130] Gamma-decalactone 0.25%

[0131] δ-Decalactone 0.45%

[0132] Mercaptan 0.15%

[0133] δ-Lauryl lactone 0.85%

[0134] Ethyl vanillin 2%

[0135] Vanillin 6%

[0136] Intense Vanillin 1%

[0137] Vanilla bean tincture 0.25%

[0138] 80.37% of the balance is solvent;

[0139] The solvent is propylene glycol.

[0140] The preparation method o...

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Abstract

The invention discloses purple yam essence, and a preparation method and application thereof. The purple yam essence is prepared from 2,3,5-trimethyl pyrazine, 2,3-dimethylpyrazine, dimethyl sulfide, butanedione, 3-hydroxy-2-butanone, 3-methylthiopropanal, 2-acetylpyrazine, 3-methylthio-propanol, butyryl butyl lactate, gamma-heptalactone, gamma-caprylolactone, ethyl maltol, maltol, anisic aldehyde, gamma-nonalactone, ethyl myristate, gamma-decalactone, delta-decalactone, mercaptan, delta-dodecalactone, ethyl vanillin, vanillin, trans-2-ethoxy-5-phenol and vanilla bean tincture are used as the main raw materials. the purple yam essence is prepared by adding all the raw materials into a container and uniformly agitating and mixing to obtain the purple yam essence. According to the purple yam essence, the raw materials are rich in source, so that the purple yam essence is coordinated and soft in aroma, has the natural featured aroma of prepared henry steudnera, and is rich in aroma, long in lasting time and stable. The purple yam essence can be used for adding the aroma of cakes, ice cream, milk products, drink and other products.

Description

technical field [0001] The invention relates to an edible liquid flavor, in particular to a taro flavor and its preparation method and application. Background technique [0002] Taro is sweet and fragrant, with a rich taste and rich starch, crude fiber, crude protein, reducing sugar, various trace elements and amino acids, especially calcium and selenium, which can prevent senile cardiovascular diseases. Osteoporosis, cataracts, diabetes, etc. At the same time, taro has a certain effect on enhancing the body's immune function and increasing the resistance to diseases. In addition, taro can also relax muscles and activate collaterals, dispel rheumatism, relieve pain, and reduce inflammation and swelling. Therefore, fragrant taro is a rare and precious food that integrates vegetables, grains and medicinal food. The taste of taro tastes a bit like potatoes. Cooked taro has a nutty aroma and strong aroma. It has become one of the people's favorite foods. The unique aroma of ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/30A23L2/56A23G9/32A23C9/156
Inventor 朱广用肖作兵周如隽牛云蔚
Owner GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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