Natural jujube-flavor essence and preparation method thereof
A technology of natural spices and natural sweeteners, applied in the field of food additives, can solve the problems of thin fragrance, potential safety hazards, weak taste, etc., and achieve the effect of smooth aftertaste, easy operation and mellow fragrance
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0024] A natural jujube-flavored essence comprises: 55% of jujube juice, 12% of natural spices and 32% of natural sweetener in terms of mass percentage. Wherein: jujube juice is concentrated jujube juice; natural flavor is a mixture of lemon extract, cinnamon extract, and citronella extract with a weight ratio of 1:2:1.5; natural sweetener is honey and syrup with a weight ratio of 1:1 mixture.
[0025] Preparation:
[0026] (1) Take 3 / 4 of jujube juice and place it in a container, heat it to 45°C, add natural sweetener, and stir evenly;
[0027] (2) After the mixture obtained in step (1) is lowered to 38° C., add natural spices and the remaining jujube juice, lower the stirring condition to room temperature and let stand to obtain the natural jujube flavor essence.
Embodiment 2
[0029] A natural jujube-flavored essence comprises: 62% of jujube juice, 3% of cinnamon extract, 5% of lemon balm extract, 1% of citronella extract and 29% of syrup in terms of mass percentage. Wherein, the raw material of syrup is the mixture of sugarcane juice and fruit juice with a weight ratio of 4:1.
[0030] Preparation:
[0031] (1) Take 60% jujube juice and place it in a container, heat it to 52°C, add syrup, and stir evenly;
[0032] (2) After the mixture obtained in step (1) is lowered to 40°C, add cinnamon extract, lemon balm extract, lemongrass extract and the remaining jujube juice, stir the condition down to room temperature, and let it stand to obtain natural Jujube flavor essence.
Embodiment 3
[0034] A natural jujube-flavored essence, by mass percentage, comprising: jujube juice 69%, lemon extract 1%, citronella extract 2%, cinnamon extract 1%, lemon balm extract 2%, honey 12%, Syrup 13%.
[0035] Preparation:
[0036] (1) Take 70% jujube juice and place it in a container, heat it to 65°C, add honey and starch syrup, and stir evenly;
[0037] (2) After the mixture obtained in step (1) is lowered to 32°C, add lemon extract, citronella extract, cinnamon extract, lemon balm extract and the remaining jujube juice, and the stirring condition drops to room temperature, statically Set, that is, the natural jujube flavor essence.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com