Preparation method of natural preserved plum flavored essence

A plum-flavored essence and a technology for essence, applied in the field of food processing, can solve the problems of no plum taste, aroma and thin taste.

Inactive Publication Date: 2017-01-25
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another trend in the current market is consumers' pursuit of natural health, and the current flavors of this kind have been prepared from synthetic monomer raw materials. Although they have the aroma of plum, they have chemical gas and do not have the flavor of plum. Taste, aroma and mouthfeel are thin, and can only provide the aroma and fragrance of plum. Therefore, it is necessary to develop a natural plum flavor essence, which can meet the requirements of aroma and taste at the same time, and has certain functionality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Prepare tea soup: heat water to 50°C, add black tea, keep warm for 60 minutes, and filter with 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 10:1000;

[0019] (2) Preparation of Huameiwei fermented liquid: Add 2wt% white sugar to the tea soup obtained in step (1), add Isak yeast, and leave it to ferment for 72 hours in a sealed environment at 30°C, then centrifuge, ultrafilter, and sterilize Houdehua plum-flavored fermented liquid;

[0020] (3) Preparing the plum-flavored essence: take the plum-flavored fermented liquid obtained in step (2), add 0.5wt% glycine, dissolve it, and concentrate until the solid content reaches 40% to obtain the plum-flavored essence.

Embodiment 2

[0022] (1) Preparation of tea soup: heat water to 70°C, add Pu’er tea, keep it warm for 20 minutes, and filter it with a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 50:1000;

[0023] (2) Preparation of Huameiwei fermented liquid: add 6wt% fructose syrup to the tea soup obtained in step (1), insert Kluyveromyces marxe, and leave it to ferment in a sealed environment at 30°C for 24 hours, then centrifuge, ultra- After filtering and sterilizing, the plum-flavored fermented liquid is obtained;

[0024] (3) Preparation of plum-flavored essence: take the plum-flavored fermented liquid obtained in step (2), add 0.1wt% glycine, dissolve it, and concentrate until the solid content reaches 70% to obtain the plum-flavored essence.

Embodiment 3

[0026] (1) Prepare tea soup: heat water to 60°C, add black tea, keep warm for 40 minutes, and filter with 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 30:1000;

[0027] (2) Preparation of Huameiwei fermented liquid: add 5wt% maltose to the tea soup obtained in step (1), add Schizosaccharomyces pombe, and leave it to ferment for 48 hours in a sealed environment at 30°C, then centrifuge, ultrafilter, Plum-flavored fermented liquid after sterilization;

[0028] (3) Preparing the plum-flavored essence: take the plum-flavored fermented liquid obtained in step (2), add 0.4wt% glycine, dissolve it, and concentrate until the solid content reaches 60% to obtain the plum-flavored essence.

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Abstract

The invention discloses a preparation method of natural preserved plum flavored essence. The preparation method comprises the steps of preparing tea soup, preparing preserved plum flavored fermenting liquid through fermentation, preparing the preserved plum flavored essence through reaction concentration and the like. According to the preparation method, the raw materials are natural and artificial synthetic components are not added, so that the obtained preserved plum flavored essence is natural and healthy, contains rich prebiotics components and is essence with a prebiotic function.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of natural plum flavor essence. Background technique [0002] Huamei is a sweet and sour snack, which is deeply loved by consumers. The current market development trend is to graft different types of food, especially in terms of taste, such as potato chips with barbecue flavor, drinks with salt And so on, when a taste is applied in different forms of products, it is necessary to standardize the taste to realize industrial production. When developing plum-flavored beverages, a standardized plum flavor must be required. Another trend in the current market is consumers' pursuit of natural health, and the current flavors of this kind have been prepared from synthetic monomer raw materials. Although they have the aroma of plum, they have chemical gas and do not have the flavor of plum. Mouthfeel, aroma and mouthfeel are thin, and can only provide the aroma and frag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/21A23L27/00
CPCA23V2002/00A23V2200/30A23V2200/14A23V2200/15
Inventor 王婧婧
Owner 王婧婧
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