Green kumquat natural flavor and preparation method thereof

A technology of natural spices and green kumquats, applied in the direction of food science, etc., can solve the problems of affecting the flavor quality of green kumquat products, not being liked by consumers, affecting product quality, etc. The effect of enriching material and avoiding processing loss

Active Publication Date: 2018-02-02
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the green kumquat extract spices on the market are the same as other fruit and vegetable spices, mainly spray dry powder and concentrated juice, and there are not many related technical documents and patent documents. The related green kumquat spice products have the following defects: 1. Turbidity and precipitation occur during storage, which affects product quality; 2. The flavor is not realistic, the fragrance is not pure, and the natural feeling is weak, which in turn affects the flavor quality of green kumquat products, which is not liked by consumers; 3. Additional food additives , Flavors and fragrances and the introduction of chemical substances in the processing process, there are food safety hazards

Method used

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  • Green kumquat natural flavor and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0052] Embodiment 1, a kind of green kumquat natural spices, are made up of the composition of following percentage by weight:

[0053] Green kumquat extract 50%, sweet orange fragrance base 10%, lemon fragrance base 20%, lemon-white lemon fragrance base 20%.

[0054] One, the preparation method of green kumquat extract is to carry out the following steps successively:

[0055] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.

[0056] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 10min, and now the degree of crushing reaches 85%, and the particle size reaches 2mm.

[0057] 3), low temperature enzymatic hydrolysis:

[0058] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 4.5 with a citric acid-phosphate buffer (pH 5.0-6.0 ...

Embodiment 2

[0076] Embodiment 2, a kind of green kumquat natural fragrance is made up of the composition of following percentage by weight:

[0077] Green kumquat extract 70%, sweet orange fragrance base 10%, lemon fragrance base 10%, lemon-white lemon fragrance base 10%;

[0078] One, the preparation method of green kumquat extract is to carry out the following steps successively:

[0079] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.

[0080] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 30min, and now the degree of crushing reaches 95%, and the particle size reaches 1mm.

[0081] 3), low temperature enzymatic hydrolysis:

[0082] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 5.5 with a citric acid-phosphate buffer (pH 6.0-7.0...

Embodiment 3

[0099] Embodiment 3, a kind of green kumquat natural fragrance, is made up of the composition of following percentage by weight:

[0100] Green kumquat extract 55%, sweet orange fragrance base 15%, lemon fragrance base 15%, lemon-white lemon fragrance base 15%.

[0101] One, the preparation method of green kumquat extract is to carry out the following steps successively:

[0102] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.

[0103] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 20min, and now the degree of crushing reaches 90%, and the particle size reaches 0.5mm.

[0104] 3), low temperature enzymatic hydrolysis:

[0105] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 6.5 with a citric acid-phosphate buffer (pH 7.0 ...

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Abstract

The invention discloses a natural green kumquat flavor, which comprises the following components, by weight percentage: 50-70% of a green kumquat extracted liquid, 10-20% of a sweet orange flavoring base, 10-20% of a lemon flavoring base, and 10-20% of a lemon-citrus-limetta flavoring base. The invention further discloses a preparation method of the natural green kumquat flavor. According to the method, high-quality green kumquats are taken as a raw material and are subjected to pulverization; low-temperature enzymolysis and low-temperature supersonic extraction are combined, and modern membrane separation technology is adopted to concentrate, enrich, and purify flavor substances to obtain a pure natural green kumquat flavoring base, which is a green kumquat extracted liquid and has strong fragrance, freshness, and fruit juice taste; and the green kumquat flavor is finally prepared.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a green kumquat-flavored natural flavor and a preparation method thereof. Background technique [0002] As one of the important factors to improve people's living standards and promote the development of the food industry, flavors and fragrances have maintained a steady and rapid development in the global and Chinese markets, and have played a huge role in the prosperity of the world, especially China's economy to a certain extent. However, due to the continuous occurrence of food safety incidents in China, flavors and fragrances that were once glorious, mysterious, and full of artistic and technical colors have been cast a negative shadow. How to reshape the image in the minds of consumers requires the correct direction of the government, authoritative organizations and associations Leading requires the continuous efforts of industry technicians. According to the high ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/12
Inventor 奕志英沈凯杜策
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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