Cherry flavor food additive

A technology of food additives and cherries, applied in the field of food additives, can solve the problems of high price of cherries and difficulties in solving the problems of soft, hard, brittle, tough products, etc., to achieve maintenance and nutritional value, facilitate preservation and transportation, and facilitate processing operations Effect

Inactive Publication Date: 2017-06-06
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 cherry flavor is a kind of taste that is generally liked by the public, but the price of cherry is relatively expensive, and the general consumer hard to buy frequently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1.5 parts of benzaldehyde, 0.4 parts of methyl benzaldehyde, 2 parts of glycerin acetal, 0.2 parts of ethyl dodecanoate, 0.5 parts of diacetyl, 0.7 parts of butyl butyrate, 0.3 parts of methyl heptyne carboxylate, large acetic acid 1.05 parts of anisyl alcohol ester, 0.5 part of ethyl vanillin, 1 part of ethyl butyrate, 25 parts of bitter almond oil, 0.5 part of konjac oil, and appropriate amount of ethanol.

Embodiment 2

[0012] 0.5 parts of benzaldehyde, 0.2 parts of methyl benzaldehyde, 3.5 parts of glycerin acetal, 0.2 parts of ethyl dodecanoate, 0.8 parts of diacetyl, 0.2 parts of butyl butyrate, 1.2 parts of methyl heptyne carboxylate, large acetic acid 0.05 part of anisyl alcohol ester, 0.5 part of ethyl vanillin, 1 part of ethyl butyrate, 35 parts of bitter almond oil, 0.5 part of Kang Nong Ke oil, appropriate amount of ethanol.

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PUM

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Abstract

The invention provides a cherry flavor food additive, which comprises the following components by percentage: 0.5-1.5 parts of benzaldehyde, 0.2-0.4 part of methylbenzaldehyde, 2-3.5 parts of glyceryl acetal, 0.2-0.5 part of ethyl laurate, 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, 0.5-2.5 parts of ethyl vanillin, 1-3 parts of ethyl butyrate, 25-35 parts of bitter almond oil, 0.5-2.5 parts of cognac oil, and a proper amount of alcohol. The food additive provided by the invention is conducive to food processing operation, and meets the needs of different groups of people.

Description

technical field [0001] The invention relates to a food additive, in particular to a cherry-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 sensory...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L3/3544
CPCA23L3/3544A23V2002/00
Inventor 王俊
Owner 王俊
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