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Milk tea type papaya essence

A technology of papaya essence and milk tea, which is applied in the field of essence to achieve the effect of smooth taste, long-lasting fragrance and pure aroma

Inactive Publication Date: 2016-02-17
宁波威龙香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, due to the rise of the milk tea drink market, more papaya flavors are used in milk tea drinks, but the traditional papaya flavor has a refreshing aroma, so it is necessary to develop a papaya flavor with a strong aroma suitable for milk tea drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] The aroma components of natural papaya were extracted and analyzed by consulting literature and laboratories, and the results showed that the main aroma components were alcohols, ketones, aldehydes, esters, alkenes, etc., and the main characteristic components were trans-2-hexenal, trans-2 -Hexenol, linalool, hexanol, trans-2-heptenal, cetyl aldehyde, phyllyl formate, phylloyl alcohol, ionone, ethyl acetate, hexyl acetate, ethyl butyrate, etc.

[0068] Deploy the papaya essence (Table 1) according to the aroma analysis:

[0069] Table 1

[0070] raw material

[0071] Nerol

[0072] After the formula has been prepared, it is judged that the formula is sweet, fresh and just ripe papaya aroma through product fragrance and application experiment.

[0073] In order to make the flavor more suitable for milk tea, it is necessary to make some adjustments to the formula structure, consider reducing some green aroma raw materials, increase some mature raw mat...

Embodiment 2

[0080] table 3

[0081] raw material

[0082] After the essence was prepared with this formula, the milk tea application experiment was done. After evaluation, it was agreed that the essence had a pure aroma, a smooth taste, and a long-lasting fragrance.

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PUM

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Abstract

The invention relates to milk tea type papaya essence. The essence is prepared from, by mass, 0.01-0.1% of geraniol, 0.01-0.1% of nerol, 0.01-0.1% of terpilenol, 1-3% of linalool, 0.1-0.3% of hexyl alcohol, 0.05-0.2% of butyric acid, 0.01-0.1% of ethyl acetate, 0.01-0.1% of ethyl butyrate and the balance propylene glycol. The milk tea type papaya essence is used for milk tea beverages, and it was agreed through comments that the essence is pure in fragrance, sweet and smooth in taste and lasting in fragrance depositing, can produce good economic benefits and can be popular in the market.

Description

technical field [0001] The invention belongs to the field of essence, in particular to a milk tea type papaya essence. Background technique [0002] Papaya is a common fruit that is rich in nutrition and has a special sweet aroma of tropical fruits. Most of the papaya flavors currently on the market are green-flavored, which are used in various fruit juice beverage products. [0003] In recent years, due to the rise of the milk tea beverage market, papaya essence is also more used in milk tea beverages, but the traditional papaya essence has a refreshing aroma, so it is necessary to develop a papaya essence with a strong aroma suitable for milk tea beverages. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a milk tea-type papaya essence, which is used for milk tea drinks. After tasting, it is agreed that the essence has a pure aroma, a smooth mouthfeel, and a long-lasting fragrance. Welcomed by the market. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
Inventor 周静龙顾克刚
Owner 宁波威龙香精香料有限公司