Coconut essence for food and preparation method thereof

The technology of coconut essence and preparation method, applied in the field of biochemistry, can solve the problems of limited application of coconut essence, waste of raw materials, low utilization rate, etc., and achieve the effects of good pulp feeling, plump body fragrance, and long-lasting base fragrance.

Active Publication Date: 2015-08-05
广东铭康香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is usually necessary to use more than a dozen to dozens of raw materials to prepare a fragrance of coconut fragrance, and each essence is only suitable for one fragrance typ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example one:

[0017] The coconut flavor for food of the present invention mainly includes the following components and weight percentages: gamma-heptanolide: 0.2%, gamma-caprolactone: 1.2%, butyl-caprolactone: 0.3%, and coconut aldehyde: 2.5 %, Butyl-decanolide: 0.2%, 6-methylcoumarin: 0.1%, milk lactone: 0.3%, ethyl butyrate: 0.02%, ethyl caproate: 0.02%, ethyl heptanoate: 0.01%, heptyl acetate: 0.03%, ethyl octanoate: 0.03%, octyl acetate: 0.01%, ethyl decanoate: 0.02%, methyl salicylate: 0.03%, butynonolactone: 0.06%, edible alcohol: 16%, propylene glycol: 78.97%.

Example Embodiment

[0018] Embodiment two:

[0019] The coconut flavor for food of the present invention mainly includes the following components and weight percentages: gamma-heptanolide: 0.5%, gamma-caprolactone: 0.8%, butyl-caprolactone: 0.6%, and coconut aldehyde: 3.5 %, buty-decanolide: 0.6%, 6-methylcoumarin: 0.3%, milk lactone: 0.1%, ethyl butyrate: 0.06%, ethyl caproate: 0.06%, ethyl heptanoate: 0.03%, heptyl acetate: 0.01%, ethyl caprylate: 0.06%, octyl acetate: 0.03%, ethyl decanoate: 0.06%, methyl salicylate: 0.01%, butynonolactone: 0.10%, edible alcohol: 13%, propylene glycol: 80.18%.

Example Embodiment

[0020] Example three:

[0021] The coconut flavor for food of the present invention mainly includes the following components and weight percentages: gamma-heptanolide: 0.3%, gamma-caprolactone: 1%, butyl-caprolactone: 0.5%, and coconut aldehyde: 3 %, Butyl-decanolide: 0.4%, 6-methylcoumarin: 0.2%, milk lactone: 0.2%, ethyl butyrate: 0.04%, ethyl caproate: 0.04%, ethyl heptanoate: 0.02%, heptyl acetate: 0.02%, ethyl caprylate: 0.05%, octyl acetate: 0.02%, ethyl caprate: 0.04%, methyl salicylate: 0.02%, butynonolactone: 0.08%, edible alcohol: 15%, propylene glycol: 79.07%.

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PUM

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Abstract

The invention provides a coconut essence for food and a preparation method thereof. The coconut essence mainly comprises the following components: heptanolide, octalactone, octanolide, cocoanut aldehyde, decanolide, 6-methyl coumarin, milk lactone, ethyl butyrate, ethyl hexanoate, ethyl oenanthate, heptyl acetate, ethyl caprylate, octyl acetate, ethyl caprate, methyl salicylate, delta-Nonalactone, edible alcohol, and propylene glycol. The coconut essence is obtained by reasonably matching various spices so that the whole coconut essence is fresh and sweet, strong in natural feeling, full in body flavor, good in flesh feeling, smooth in mouth feel and lasting in basic flavor. The coconut essence can be applied to various food products with coconut flavor to meet the life requirement of people.

Description

technical field [0001] The invention relates to the field of biochemistry, in particular to a coconut essence for food and a preparation method thereof. Background technique [0002] Coconut is the fruit of the palm family. Coconut juice and coconut meat contain water, protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. The coconut meat is white as jade, fragrant and crisp; the coconut juice is cool and sweet. Coconut meat and coconut juice are delicious fruits suitable for all ages. As a fruity flavor, coconut flavor is more of a specific fragrance applied to a variety of flavors. However, it is usually necessary to use more than a dozen to dozens of raw materials to prepare a fragrance of coconut fragrance, and each essence is only suitable for one fragrance type or one type of product, and repeated preparation occurs, and the usage rate is low, resulting in The waste of raw materials affects and limits the pra...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23V2002/00
Inventor 韦江华林卓珊张瑞枝余琪
Owner 广东铭康香精香料有限公司
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