Preparation method of mango essence

A mango essence and mango technology, applied in food science and other directions, can solve the problems of inability to satisfy consumers and the taste of mango is not clear and sweet, and achieve the effect of avoiding volatilization and increasing the sweetness and aroma.

Inactive Publication Date: 2017-12-12
沈晓易
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mango flavor is one of the raw materials commonly used in industrialized food or daily necessities. Most of the mango flavors in the prior art are excessive tropical fruits, which makes the mango taste not clear and sweet, and cannot meet the needs of consumers.

Method used

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  • Preparation method of mango essence

Examples

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Effect test

Embodiment 1

[0026] see figure 1 It is the step figure of the mango essence preparation method of the embodiment 1 of the present invention, a kind of mango essence preparation method, it is characterized in that, comprises the following steps:

[0027] S10 Ingredients;

[0028] S20 feed production;

[0029] S30 finished product;

[0030] Among them, in S10, the ingredients and proportions are as follows (percentage by weight): 0.022% amyl propionate, 0.02% mango peel oil, 0.04% acetic acid, 0.12% isobutyric acid, 0.21% ethyl butyl ester, methyl malt 0.21% phenol, 0.15% succinic acid, 0.31% furfuryl sulfide, 5% mango tincture, 13% vanillin, 22% mango extract, 16% propylene glycol, and the balance is distilled water;

[0031] Among them, S20 includes the following steps:

[0032] S201, put vanillin, methyl maltol, mango extract, mango tincture, propylene glycol;

[0033] S202, put in propylene glycol

[0034] S203, heating to 60°C;

[0035] S204, stirring until the solid powder disso...

Embodiment 2

[0040] The preparation process of this example is the same as that of Example 1, the difference lies in the proportion of ingredients. The proportion of ingredients in this example is as follows: 0.03% amyl propionate, 0.03% mango peel oil, 0.05% acetic acid, 0.18% isobutyric acid, butyl propionate 0.29% ethyl ester, 0.29% methyl maltol, 0.18% succinic acid, 0.39% furfuryl sulfide, 7% mango tincture, 15% vanillin, 27% mango extract, 19% propylene glycol, the rest is distilled water .

Embodiment 3

[0042] The preparation process of this example is the same as that of Example 1, the difference lies in the proportioning of the ingredients. The proportioning of the ingredients in this example is as follows: 0.024% amyl propionate, 0.024% mango peel oil, 0.041% acetic acid, 0.13% isobutyric acid, butyl propionate Ethyl ester 0.22%, methyl maltol 0.22%, succinic acid 0.16%, furfuryl sulfide 0.32%, mango tincture 5.5%, vanillin 13.2%, mango extract 23%, propylene glycol 16.5%, the balance is distilled water .

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PUM

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Abstract

The invention belongs to the field of preparation methods of mango essence and relates to a preparation method of mango essence. The preparation method comprises the following steps: S10, preparing ingredients; S20, putting the ingredients into production; and S30, preparing a finished product. In S10, the ingredients are as follows in percent by weight: 0.022-0.03% of amyl propionate, 0.022-0.03% of mango peel oil, 0.04-0.05% of acetic acid, 0.12-0.18% of isobutyric acid, 0.21-0.29% of butyl ethyl ester, 0.21-0.29% of methyl maltol, 0.15-0.18% of succinic acid, 0.31-0.39% of furfuryl sulfide, 5-7% of mango tincture, 13-15% of vanillin, 22-27% of mango extract, 16-19% of propylene glycol and the balance of distilled water. By blending the ingredients, the tropical fruit flavor of mangos is ensured, and sweetness and fragrance are also increased; and meanwhile, solids are dissolved in advance, so that volatilization of the ingredients with small ratios can be avoided.

Description

technical field [0001] The invention belongs to the field of preparation methods of mango essence, and relates to a preparation method of mango essence. Background technique [0002] Mango essence is one of the raw materials commonly used in industrialized food or daily necessities now, and the mango essence in the prior art is mostly tropical fruit excessive, makes mango taste not clear and sweet, can not satisfy consumer's demand. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a method for preparing mango essence with clear and sweet fragrance. [0004] To achieve the above object, the technical solution of the present invention is a method for preparing mango essence, comprising the following steps: [0005] S10 ingredients; [0006] S20 feed production; [0007] S30 finished product; [0008] Among them, in S10, the ingredients and proportions are as follows (percentage by weight): Amyl pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
Inventor 沈晓易
Owner 沈晓易
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