Brown sugar essence for food and preparation method of brown sugar essence
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of brown sugar and essence, which is applied in the field of biochemistry, can solve the problems of increasing economic benefits, and achieve the effect of good sugar taste, outstanding natural feeling, and long-lasting base fragrance
Active Publication Date: 2015-09-02
广东铭康香精香料有限公司
View PDF5 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The purpose of the present invention is to provide a kind of brown sugar essence for food and preparation method thereof in view of the existing technical situation, set out from the research and development of essence and the actual application during production, in line with rational use of raw materials, improve raw material utilization efficiency, reduce Waste resources, increase economic benefit, formulate brown sugar flavor and preparation method thereof that can be used in the flavor and type of multiple food products, to overcome the deficiency of natural brown sugar in food ingredients
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] The brown sugar essence for food of the present invention mainly includes the following components and percentages by weight: furanone: 0.3%, ethyl ionone: 0.12%, β turkone: 1.2%, A turkone: 0.025%, bran ketone: 0.025% Methyl Acetate: 0.025%, Menthol: 0.04%, 5-Methylfurfural: 0.15%, Glacial Acetic Acid: 0.015%, 3-Hydroxy-2-Butanone: 0.03%, 2-Heptanone: 0.025%, n-Propyl Alcohol: 0.5%, 40% acetaldehyde sweet orange oil solution: 0.03%, 3% sugar lactone: 0.3%, n-valeric acid: 0.3%, glycerol: 49.94%, propylene glycol: 47%.
Embodiment 2
[0020] The brown sugar essence for food of the present invention mainly comprises the following components and percentages by weight: furanone: 0.5%, ethyl ionone: 0.08%, β turkone: 1.2%, A turkone: 0.015%, bran ketone: 0.015% Methyl Acetate: 0.015%, Menthol: 0.04%, 5-Methylfurfural: 0.16%, Glacial Acetic Acid: 0.025%, 3-Hydroxy-2-Butanone: 0.03%, 2-Heptanone: 0.015%, n-Propyl Alcohol: 0.4%, 40% acetaldehyde in sweet orange oil solution: 0.02%, 3% sugar lactone: 0.3%, n-valeric acid: 0.2%, glycerol: 40%, propylene glycol: 57%.
Embodiment 3
[0022] The brown sugar essence for food of the present invention mainly comprises the following components and percentages by weight: furanone: 0.4%, ethyl ionone: 0.1%, ethyl turkone: 1.4%, Methyl acid: 0.02%, menthol: 0.05%, 5-methylfurfural: 0.2%, glacial acetic acid: 0.02%, 3-hydroxy-2-butanone: 0.04%, 2-heptanone: 0.02%, n-propyl Alcohol: 0.45%, 40% acetaldehyde in sweet orange oil solution: 0.025%, 3% sugar lactone: 0.35%, n-valeric acid: 0.25%, glycerol: 45%, propylene glycol: 51.655%.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides brown sugar essence for food and a preparation method of the brown sugar essence. The brown sugar essence mainly comprises, by weight, 0.4% of furanone, 0.1 of beta-Ionone, 1.4% of beta-damascone, 0.02% of alpha-damascone, 0.02% of methyl furoate, 0.05% of menthol, 0.2% of 5-methyl furfural, 0.02% of glacial acetic acid, 0.04% of 3-hydroxy-2-butanone, 0.02% of 2-heptanone, 0.45% of n-propyl alcohol, 0.025% of acetaldehyde sweet orange oil liquor of 40%, 0.35% of sugar lactone of 3%, 0.25% of n-pentanoic acid, 45% of glycerol and 51.655% of propylene glycol. The volatile fragrance of the whole brown sugar essence is sweet, naturality is high, body fragrance and fullness are achieved, and the base fragrance lasts long. The brown sugar essence can be applied to various kinds of food needing brown sugar flavor and can meet increasing material culture life requirements of people.
Description
technical field [0001] The invention relates to the field of biochemistry, in particular to a brown sugar essence for food and a preparation method thereof. Background technique [0002] Brown sugar refers to the finished sugar of sugarcane with honey, which is the sugar with honey formed by squeezing and concentrating the sugarcane. Brown sugar is divided into brown sugar, brown sugar powder, bowl sugar, etc. according to different crystal particles. Because it has not been highly refined, almost all the ingredients in the sugarcane juice are retained. In addition to the function of sugar, it also contains vitamins and trace elements, such as iron and zinc. ,manganese, chromium Wait, the nutritional content is much higher than that of white sugar. [0003] Now, brown sugar has been widely used as a raw material in food fields such as beverages, candies, baking, health care products, ice products, and betel nuts. However, natural brown sugar has its limitations in the foo...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more