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

Inactive Publication Date: 2016-11-23
YINGPENG TIANJIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem to be solved by the present invention is that most of the existing jujube flavor essences are formulated with synthetic chemical substances, which have weak fragrance, weak taste and potential safety hazards.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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.

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PUM

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Abstract

The invention provides a natural jujube-flavor essence and a preparation method thereof, and belongs to the technical field of food additives. The natural jujube-flavor essence is prepared from, by mass, 55%-80% of jujube juice, 1%-15% of natural aromatics and 5%-44% of natural sweetener. According to the natural jujube-flavor essence, the raw materials are all natural substances, no synthetic chemical substance is added, potential safety hazards are eliminated, when the addition amount is slightly larger, no pungent smell is generated, and the natural jujube-flavor essence is suitable for use. According to the preparation method, few steps are used, operation is easy and convenient, aromas of the raw materials are well reserved, the aromas of all the ingredients are fully mixed, and the final aroma is mellow.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a natural jujube-flavored essence and a preparation method thereof. Background technique [0002] Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Eating can make up for the fragrance defects of the food itself, give some foods a vivid original taste, and enhance the fragrance of the food, so it has developed rapidly in the food industry. [0003] Jujube flavor can impart the aroma of jujube to food, and it is mostly eaten in food fields such as cakes, beverages, and ice products. But most of the existing jujube-flavored flavors are blending type, with synthetic chemical substances as the main flavoring agent, adding other synthetic main flavoring agents. This kind of essence has a weak fragrance and short fragrance retention time, and the fragran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/222A23L1/08A23L1/09
Inventor 柴欣欣宋兰杰
Owner YINGPENG TIANJIN FOOD TECH CO LTD
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