Essence with red bean fragrance and preparation method thereof

A kind of aroma and red bean technology, applied in the field of food science, to achieve the effect of prominent characteristic aroma, remarkable technological progress, and harmonious aroma

Inactive Publication Date: 2017-03-15
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are few reports about the deployment of the essence with red bean aroma at present. With the improvement of people's living standards, the essence with re

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0031] A kind of essence with red bean aroma, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0032] Mass percent concentration is 0.01% of isoamyl acetate of 1%;

[0033] Mass percentage concentration is 0.02% of ethyl butyrate of 1%;

[0034] β-Turkone 0.1%;

[0035] The mass percent concentration is 0.02% of β-ionone of 1%;

[0036] Mass percentage concentration is 0.01% of 2-methylpyrazine of 1%;

[0037] 2,5-Dimethylpyrazine 0.12%;

[0038] 0.01% of 2-acetylpyrazine with a mass percentage concentration of 1%;

[0039] Melonal 0.15%;

[0040] Tea aroma ketone 0.01%;

[0041] Ethyl Maltol 5%;

[0042] Mercaptan 1%;

[0043] Menthyl acetate 1.2%;

[0044] Mass percentage concentration is 0.001% of menthol of 1%;

[0045] Vanillin 1.8%;

[0046] Mass percentage concentration is 0.001% of ethyl vanillin of 1%;

[0047] Vanillin Propylene Glycol Acetal 5%;

[0048] 0.05% of 2-methoxyl-3-isobutylpyraz...

Embodiment 2

[0053] An essence with red bean aroma, its raw materials are calculated by weight percentage, and its raw material composition and content are as follows:

[0054] Mass percent concentration is 0.03% of isoamyl acetate of 1%;

[0055] Mass percentage concentration is 0.001% of ethyl butyrate of 1%;

[0056] β-Turkone 0.01%;

[0057] Mass percentage concentration is 0.001% of β-ionone of 1%;

[0058] Mass percentage concentration is 0.02% of 2-methylpyrazine of 1%;

[0059] 2,5-Dimethylpyrazine 0.01%;

[0060] The mass percent concentration is 0.03% of 2-acetylpyrazine of 1%;

[0061] Melonal 0.01%;

[0062] Tea aroma ketone 0.12%;

[0063] Ethyl maltol 1%;

[0064] Mercaptan 3%;

[0065] Menthyl acetate 0.1%;

[0066] Mass percentage concentration is 0.012% of menthol of 1%;

[0067] Vanillin 0.2%;

[0068] Mass percentage concentration is 0.02% of ethyl vanillin of 1%;

[0069] Vanillin Propylene Glycol Acetal 1%;

[0070] Mass percentage concentration is 0.2% of...

Embodiment 3

[0075] An essence with red bean aroma, its raw materials are calculated by weight percentage, and its raw material composition and content are as follows:

[0076] Mass percent concentration is 0.02% of isoamyl acetate of 1%;

[0077] Mass percentage concentration is 0.012% of ethyl butyrate of 1%;

[0078] β-Turkone 0.05%;

[0079] Mass percentage concentration is 0.012% of β-ionone of 1%;

[0080] Mass percentage concentration is 0.015% of 2-methylpyrazine of 1%;

[0081] 2,5-Dimethylpyrazine 0.05%;

[0082] Mass percentage concentration is 0.02% of 2-acetylpyrazine of 1%;

[0083] Melonal 0.05%;

[0084] Tea aroma ketone 0.1%;

[0085] Ethyl maltol 3%;

[0086] Mercaptan 2%;

[0087] Menthyl acetate 0.8%;

[0088] Mass percentage concentration is 0.01% of menthol of 1%;

[0089] Vanillin 1%;

[0090] Mass percentage concentration is 0.01% of ethyl vanillin of 1%;

[0091] Vanillin Propylene Glycol Acetal 3%;

[0092] Mass percentage concentration is 0.1% of 2-m...

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PUM

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Abstract

The invention relates to an essence with red bean fragrance. The essence with red bean fragrance is composed of: isoamyl acetate with a mass percentage concentration of 1%, ethyl butyrate with a mass percentage concentration of 1%, beta-damascone, beta-ionone with a mass percentage concentration of 1%, 2-methylpyrazine with a mass percentage concentration of 1%, 2, 5-dimethylpyrazine, 2-acetylpyrazine with a mass percentage concentration of 1%, melonal, 4-ketoisophorone, ethyl maltol, thiol, menthyl acetate, menthol with a mass percentage concentration of 1%, vanillin, ethyl vanillin with a mass percentage concentration of 1%, vanillin propylene glycol acetal, 2-methoxy-3-isobutyl pyrazine with a mass percentage concentration of 1%, and a solvent. The raw materials are added into a container in order according to the formula and are stirred evenly to obtain the essence with red bean fragrance. The essence provided by the invention has outstanding characteristic fragrance of red beans, has strong natural feel and harmonious, soft and delicate fragrance, and can be used for perfuming of drinks, pastries and other food.

Description

technical field [0001] The invention belongs to the field of food science and relates to an essence, in particular to an essence with red bean aroma and a preparation method thereof. Background technique [0002] Red beans are also called red beans, red rice beans, rice red beans, etc. Red beans are rich in nutrients. In addition to protein, sugar and fat, they also contain vitamin A, vitamin B, vitamin C and plant saponin and iron, Potassium, calcium, phosphorus and other trace elements. Red beans are rich in crude fiber, which can help lower blood fat, lower blood pressure, and improve heart function. It is rich in iron, which can promote Qi and blood, and has the effect of nourishing the heart and blood; in addition, red beans can also strengthen the spleen and stomach, and eliminate edema , Dehumidification, clearing away heat, detoxification and fat reduction. At present, red beans have been widely used in foods such as beverages and cakes. The unique aroma of red be...

Claims

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Application Information

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IPC IPC(8): A23L27/20
Inventor 朱广用肖作兵周如隽牛云蔚徐子淇
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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