banana flavor

Abstract

The invention discloses banana essence. The banana essence consists of the following components in percentage by weight: 84-95% of natural banana spices, 0.01-2% of methyl acetate, 0.01-1% of butyl acetate, 0.01-1.2% of butanol, 0.1-0.8% of ethyl butyrate, 0.1-1.5% of amyl butyrate, 0.01-1% of ethyl acetate, 0.01-1.2% of isoamyl acetate, 0.01-1% of isoamyl butyrate, 0.01-5% of ethanol, 0.1-1.5% of acetaldehyde, and 0.01-5% of propylene glycol. The banana essence is stable in quality, and high and natural in flavor and fragrance.

Description

technical field

[0001] The invention relates to the technical field of food flavors as food additives, in particular to banana flavors. Background technique

[0002] China is one of the origins of bananas, with a history of more than 3,000 years of banana cultivation. In the past 20 years, China's banana industry has developed rapidly, and it has become the largest fruit in the south subtropical region. Its output is second only to apples, citrus, and pears, ranking fourth among fruits. Banana planting has therefore become an important source of income for banana farmers in tropical regions, and its development is directly related to the production and life of these banana farmers, and thus also related to the realization of China's goal of building a well-off society in an all-round way. Banana fruit is rich in nutrients and trace elements; it has the function of promoting gastrointestinal motility; it does not contain cholesterol, and regular food can lower blood pressure...

Examples

Embodiment 1

[0046] Embodiment 1, a kind of preparation method of natural banana essence, carries out following steps successively:

[0047] 1) Wash and peel the bananas:

[0048] Choose ripe and non-rotten bananas, wash them with running tap water, peel them, and take the banana pulp.

[0049] 2), anti-browning treatment:

[0050] 1000 g of the banana pulp obtained in step 1) is subjected to microwave enzyme inactivation, the microwave frequency is 2850±50 MHz, and the power is 20 W; the treatment is for 1 min, thereby inhibiting oxidative browning.

[0051] 3), beating:

[0052] The beater beats the banana pulp obtained in step 2) to a muddy material at a speed of 1600rpm / min to obtain banana pulp.

[0053] 4), enzymatic hydrolysis and aroma enhancement:

[0054] Add 0.1g pectinase, 1g cellulase, and 1g beta-glucosidase to the banana pulp obtained in step 3) as an enzyme preparation, and stir and react at 45°C for 90min at a stirring speed of 160rpm / min; After banana pulp.

[0055]...

Embodiment 2

[0063] Embodiment 2, the formula of producing 100Kg banana essence is as shown in table 3:

[0064] table 3

[0065]

[0066]

[0067] The production process is as follows: add the ingredients described in Table 3 into the blending tank at normal temperature (10-30° C.), and stir in a sealed state until uniformly mixed; after sampling and testing pass, it is packaged and put into storage.

technical field

[0001] The invention relates to the technical field of food flavors as food additives, in particular to banana flavors. Background technique

[0002] China is one of the origins of bananas, with a history of more than 3,000 years of banana cultivation. In the past 20 years, China's banana industry has developed rapidly, and it has become the largest fruit in the south subtropical region. Its output is second only to apples, citrus, and pears, ranking fourth among fruits. Banana planting has therefore become an important source of income for banana farmers in tropical regions, and its development is directly related to the production and life of these banana farmers, and thus also related to the realization of China's goal of building a well-off society in an all-round way. Banana fruit is rich in nutrients and trace elements; it has the function of promoting gastrointestinal motility; it does not contain cholesterol, and regular food can lower blood pressure...

Examples

Embodiment 1

[0046] Embodiment 1, a kind of preparation method of natural banana essence, carries out following steps successively:

[0047] 1) Wash and peel the bananas:

[0048] Choose ripe and non-rotten bananas, wash them with running tap water, peel them, and take the banana pulp.

[0049] 2), anti-browning treatment:

[0050] 1000 g of the banana pulp obtained in step 1) is subjected to microwave enzyme inactivation, the microwave frequency is 2850±50 MHz, and the power is 20 W; the treatment is for 1 min, thereby inhibiting oxidative browning.

[0051] 3), beating:

[0052] The beater beats the banana pulp obtained in step 2) to a muddy material at a speed of 1600rpm / min to obtain banana pulp.

[0053] 4), enzymatic hydrolysis and aroma enhancement:

[0054] Add 0.1g pectinase, 1g cellulase, and 1g beta-glucosidase to the banana pulp obtained in step 3) as an enzyme preparation, and stir and react at 45°C for 90min at a stirring speed of 160rpm / min; After banana pulp.

[0055]...

Embodiment 2

[0063] Embodiment 2, the formula of producing 100Kg banana essence is as shown in table 3:

[0064] table 3

[0065]

[0066]

[0067] The production process is as follows: add the ingredients described in Table 3 into the blending tank at normal temperature (10-30° C.), and stir in a sealed state until uniformly mixed; after sampling and testing pass, it is packaged and put into storage.

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