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Coconut-taste food additive

A technology for food additives and coconuts, applied in the field of food additives, can solve the problems of softness, hardness, brittleness, toughness of products, short time to market of coconuts, etc. Effect

Inactive Publication Date: 2017-05-24
王俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the same processing process is difficult to meet the requirements of soft, hard, brittle, tough and other tastes of the product
Therefore, the proper use of food additives can obviously improve the sensory quality of food and meet people's needs for food flavor and taste; and coconut flavor is a kind of taste that is generally liked by the public, but the time to market of coconut is very short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1.5 parts of coconut aldehyde, 0.2 parts of vanillin, 2 parts of ethyl vanillin, 0.2 parts of methyl octyne carboxylate, 0.5 parts of diacetyl, 0.2 parts of butyl butyrate, 0.3 parts of methyl heptyne carboxylate, 1.05 parts of anisyl acetate, 25 parts of jasmine absolute, 2.5 parts of ethyl heptanoate, appropriate amount of ethanol.

Embodiment 2

[0012] 0.5 parts of coconut aldehyde, 0.4 parts of vanillin, 3.5 parts of ethyl vanillin, 0.5 parts of methyl octyne carboxylate, 0.8 parts of diacetyl, 0.7 parts of butyl butyrate, 1.2 parts of methyl heptyne carboxylate, 1.05 parts of anisyl acetate, 25 parts of jasmine absolute, 2.5 parts of ethyl heptanoate, appropriate amount of ethanol.

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PUM

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Abstract

The invention provides a coconut-taste food additive. The coconut-taste food additive comprises the following ingredients in parts: 0.5-1.5 parts of coconut aldehyde, 0.2-0.4 part of vanillin, 2-3.5 parts of ethyl vanillin, 0.2-0.5 part of methyl octyne carbonate, 0.5-0.8 part of butanedione, 0.2-0.7 part of butyl butyrate, 0.3-1.2 parts of methyl heptine carbonate, 0.05-1.05 parts of anisyl acetate, 25-35 parts of jasmine essence, 0.5-2.5 parts of ethyl heptanoate and an appropriate amount of ethanol. The food additive provided by the invention facilitates processing and operation of foods, and requirements of different crowds are met.

Description

technical field [0001] The invention relates to a food additive, in particular to a coconut-flavored food additive. Background technique [0002] Currently in the food industry, food additives are one of the indispensable raw materials. During the processing of various foods, in order to ensure the quality of the products, appropriate food additives must be selected according to the characteristics of the processed products. The color, aroma, taste, shape and taste of food are important indicators to measure the quality of food. Food processing generally involves physical processes such as grinding, crushing, heating, and pressurization. During these processing processes, food is easy to fade and change color. , the inherent aroma of some foods is also lost. In addition, the same processing process is difficult to solve the requirements of soft, hard, crisp, tough and other tastes of the product. Therefore, the proper use of food additives can obviously improve the sensor...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23V2002/00
Inventor 王俊
Owner 王俊
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