Preparation method of red jujube flavored perfume raw material

A technology of jujube and raw materials, which is applied in the field of preparation of jujube-flavored raw materials, can solve the problems of not meeting consumers' pursuit of natural health and not having functionality

Inactive Publication Date: 2017-02-01
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jujube essence currently on the market is basically prepared from chemically synthesized monomer raw materials, which does not meet consumers’ pursuit of natural health. Moreover, the jujube essence that is blended can only meet the aroma requirements and has no functionality. Therefore, it is necessary to develop A functional natural jujube flavor raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Preparation of tea soup: heat water to 50°C, add oolong tea, keep warm for 60 minutes, and filter through a 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 jujube-flavored fermented liquid: add 2wt% white granulated sugar to the tea soup obtained in step (1), add yeast Pasteur, and leave it to ferment for 72 hours in a sealed environment at 30°C, then centrifuge, ultrafilter, and sterilize Afterwards, the jujube-flavored fermented liquid was obtained;

[0020] (3) Prepare jujube-flavored raw materials: take the jujube-flavored fermented liquid obtained in step (2), add 0.5wt% L-proline, dissolve, concentrate until the solid content reaches 40% to obtain jujube-flavored raw materials.

Embodiment 2

[0022] (1) Prepare tea soup: heat water to 70°C, add oolong tea, keep warm for 20 minutes, and filter with 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 jujube-flavored fermented liquid: Add 6wt% fructose syrup to the tea soup obtained in step (1), add Kluyveromyces lactis, leave it to ferment in a sealed container at 30°C for 24 hours, then centrifuge and ultrafilter 1. Obtain jujube-flavored fermented liquid after sterilization;

[0024] (3) Preparation of jujube-flavored raw material: take the jujube-flavored fermented liquid obtained in step (2), add 0.1 wt% L-proline, dissolve, concentrate until the solid content reaches 70% to obtain the jujube-flavored raw material.

Embodiment 3

[0026] (1) Preparation of tea soup: heat water to 60°C, add oolong tea, keep warm for 40 minutes, and filter through a 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 jujube-flavored fermented liquid: add 5wt% maltose to the tea soup obtained in step (1), add Isak yeast, leave it to ferment for 48 hours in a sealed environment at 30°C, and then centrifuge, ultrafilter, and sterilize to obtain Jujube-flavored fermented liquid;

[0028] (3) Prepare jujube-flavored raw materials: take the jujube-flavored fermented liquid obtained in step (2), add 0.4wt% L-proline, dissolve, concentrate until the solid content reaches 60% to obtain jujube-flavored raw materials.

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PUM

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Abstract

The invention discloses a preparation method of a red jujube flavored perfume raw material. The preparation method comprises the following steps of preparing tea soup, preparing red jujube flavored fermentation liquor through fermentation, preparing the red jujube flavored perfume raw material through a reaction and concentration, and the like. According to the preparation method disclosed by the invention, the sources of raw materials are natural, and artificially synthesized ingredients are not added, so that the obtained red jujube flavored perfume raw material is natural and healthy; the red jujube flavored perfume raw material which is obtained through probiotic fermentation contains rich prebiotic ingredients, and is a perfume raw material with a beneficial function; and natural tea leaves, especially oolong tea leaves are used as a raw material, so that the red jujube flavored perfume raw material has the effects of nourishing and protecting the stomach.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of jujube flavor and aroma raw materials. Background technique [0002] Jujube is a good nutritious product and is known as "the king of all fruits" in China. In recent years, red dates, as a concept of nutrition and health, have been more and more widely used in various foods by major companies. But due to the loss of aroma during processing and storage and the standardization of the final product must be achieved by aromatization. The jujube essence currently on the market is basically obtained by blending chemically synthesized monomer raw materials, which does not meet consumers’ pursuit of natural health. Moreover, the blended jujube essence can only meet the aroma requirements and has no functionality. Therefore, it is necessary to develop A functional natural jujube flavor raw material. Contents of the invention [0003] In order to solv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29A23L27/24
Inventor 王婧婧
Owner 王婧婧
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