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Fruit essence as well as preparation method and application thereof

A fruit flavor and fruit technology, applied in the field of flavor, can solve problems such as difference in flavor between flavor and fruit, reduce food quality, etc., and achieve the effects of improving eyesight, enhancing flavor, and enhancing aroma

Inactive Publication Date: 2017-11-24
黄瑞荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current fruit flavors are produced by chemical synthesis. On the one hand, there are potential safety hazards. On the other hand, there are differences in the taste of the synthesized flavors and fruits, which reduces the quality of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The invention provides a method for preparing fruit flavors, including:

[0028] Weigh the raw materials and water in proportion. Specifically, the mass ratio of raw materials to water is 1:5-7.

[0029] The pitaya peel, pineapple peel, and citrus peel are crushed, and the particle size of the obtained mixture is 100-200 μm. The smaller the particle size of the crushed mixture, the more complete the fermentation and the higher the utilization rate of raw materials.

[0030] Fermentation bacteria are added and fermented for 16-24 hours at 40-50°C under constant stirring. To avoid over-fermentation, make the taste of the fermentation broth deteriorate, or the taste is not pure, control the pH of the fermentation broth to 3~5.

[0031] After the fermentation is completed, the fermentation broth is filtered with a filter membrane with a pore size of 0.3-0.5 μm. The filtrate obtained by filtration with a filter membrane does not contain precipitation substances, which improves the...

Embodiment 1

[0036] This embodiment provides a fruit flavor.

[0037] In parts by weight, the main raw materials include: 30 parts of dragon fruit peel, 30 parts of pineapple peel, 30 parts of citrus peel, 1 part of fermenting bacteria, 15 parts of fruit flavor base, and 1 part of ethanol.

[0038] It is mainly prepared by the following steps:

[0039] The pitaya peel, pineapple peel, and citrus peel were crushed, and the particle size of the obtained mixture was 200 μm. Fermentation bacteria were added and fermented at 40°C for 16h.

[0040] After the fermentation is completed, the fermentation broth is filtered. After filtering the fermentation broth, the filtrate is concentrated and purified to remove excess water. Then mix with fruit flavor base and ethanol.

Embodiment 2

[0042] This embodiment provides a fruit flavor.

[0043] In parts by weight, the main raw materials include: 50 parts of dragon fruit peel, 50 parts of pineapple peel, 35 parts of citrus peel, 2 parts of fermenting bacteria, 22 parts of fruit flavor base, and 3 parts of ethanol.

[0044] It is mainly prepared by the following steps:

[0045] The pitaya peel, pineapple peel, and citrus peel were broken up, and the particle size of the obtained mixture was 180 μm. Fermentation bacteria were added and fermented for 22 hours at 45°C under constant stirring. Control the pH of the fermentation broth to 3.

[0046] After the fermentation is completed, the fermentation broth is filtered. After filtering the fermentation broth, the filtrate is concentrated and purified to remove excess water. Then mix with fruit flavor base and ethanol.

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Abstract

The invention provides a fruit essence, its preparation method and application, and relates to the technical field of essence. A fruit essence. The raw materials for preparing the fruit essence include: 30-50 parts of pitaya peel, 30-50 parts of pineapple peel, 30-50 parts of citrus peel, 1-3 parts of fermenting bacteria, and 15 parts of fruit fragrance base in parts by weight. ~35 parts, 1~10 parts of ethanol. The fruit essence has pure aroma, easy-to-obtain raw materials, wide sources and low cost. A preparation method of fruit essence, comprising: crushing pitaya peel, pineapple peel and citrus peel, mixing and fermenting with water and fermenting bacteria, filtering the fermented liquid, concentrating and purifying, and then mixing with fruit fragrance base and ethanol. The method has simple preparation process, strong controllability and is suitable for large-scale production.

Description

Technical field [0001] The invention relates to the technical field of flavors, and in particular to a fruit flavor, its preparation method and application. Background technique [0002] With the development and progress of the food industry and cosmetics industry, the application of fruit flavors is increasing. With the improvement of people's living standards, the requirements for food and cosmetics are becoming higher and higher, and high-quality flavors are also being paid more and more attention. [0003] Most of the current fruit flavors are prepared by chemical synthesis methods. On the one hand, there is a potential safety hazard. On the other hand, there is a difference between the flavor of the synthesized flavor and the fruit, which reduces the quality of the food. Therefore, green, healthy, pure aroma, fresh and soft fruit flavors are the research hotspot. Summary of the invention [0004] The purpose of the present invention is to provide a fruit flavor, which has a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/02C11B9/022
Inventor 杨紫淇
Owner 黄瑞荣
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