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Preparation method for fresh and sweet strawberry essence

A technology of strawberry essence and vanillin, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of unsatisfactory consumers, strawberry flavor is not refreshing, etc., and achieve the effect of avoiding volatilization

Inactive Publication Date: 2017-12-12
沈秀珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Strawberry flavor is one of the raw materials commonly used in industrialized food or daily necessities. Most of the strawberry flavors in the prior art are too sweet and too sweet, which makes the strawberry taste not refreshing and cannot meet the needs of consumers.

Method used

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  • Preparation method for fresh and sweet strawberry essence

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] see figure 1 It is a step diagram of the preparation method of the clear and sweet strawberry essence in Example 1 of the present invention, a preparation method of the clear and sweet strawberry essence, which is characterized in that it 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): 0.04% butyl acetate, 0.04% methyl acetate, 0.06% isovaleric acid, 0.2% n-butyric acid, 0.3% methyl formate, ethyl malt 0.3% phenol, 0.2% hexyl formate, 0.4% geranium oil, 8% propylene glycol, 5% vanillin, 15% glycerol, 35% ethanol, and the balance is distilled water;

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

[0032] S201, input vanillin, ethyl maltol, glycerin, propylene glycol, ethanol;

[0033] S202, put in ethanol

[0034] S203, heating to 60°C;

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

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: 0.04-0.06% of butyl acetate, 0.04-0.06% of methyl acetate, 0.06-0.08% of isovaleric acid, and Butyric acid 0.24%, methyl formate 0.35%, ethyl maltol 0.35%, hexyl formate 0.28%, geranium oil 0.5%, propylene glycol 10%, vanillin 7%, glycerin 17%, ethanol 40%, The balance is distilled water.

Embodiment 3

[0042] The preparation process of this example is the same as Example 1, the difference lies in the proportion of ingredients, the proportion of ingredients in this example is as follows: 0.042% butyl acetate, 0.042% methyl acetate, 0.063% isovaleric acid, 0.21% n-butyric acid, formic acid Methyl ester 0.31%, ethyl maltol 0.31%, hexyl formate 0.22%, geranium oil 0.42%, propylene glycol 8.5%, vanillin 5.8%, glycerol 15.6%, ethanol 37%, the balance is distilled water.

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Abstract

The invention belongs to the field of strawberry essence preparation methods, and relates to a preparation method for fresh and sweet strawberry essence. The method comprises the following steps: S10, proportioning raw materials; S20, performing production by throwing the proportioned raw materials; and S30, obtaining the strawberry essence. In the S10, the raw materials and proportions (in percent by weight) are as follows: 0.04-0.06% of butyl acetate, 0.04-0.06% of methyl acetate, 0.06-0.08% of isovaleric acid, 0.2-0.24% of n-butyric acid, 0.3-0.35% of methyl formate, 0.3-0.35% of ethyl maltol, 0.2-0.28% of hexyl formate, 0.4-0.5% of geranium oil, 8-10% of propylene glycol, 5-7% of vanillin, 15-17% of glycerin, 35-40% of ethyl alcohol, and the balance of distilled water. According to the invention, the fresh and sweet strawberry essence is prepared from the above raw materials according to the above proportions, thus a strawberry extremely-sweet taste is guaranteed, and a strawberry fresh and sweet taste is increased at the same time; and solid is dissolved in advance, thus volatilization of the small-proportion raw materials can be avoided.

Description

technical field [0001] The invention belongs to the field of preparation methods of strawberry essence, and relates to a preparation method of sweet strawberry essence. Background technique [0002] Strawberry essence is one of the raw materials commonly used in industrialized food or daily necessities now, and the strawberry essence in the prior art is mostly greasy and sweet and insufficient in clear sweetness, makes the strawberry taste seem not refreshing, 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 strawberry essence with clear and sweet fragrance. [0004] In order to achieve the above object, the technical solution of the present invention is a method for preparing sweet strawberry essence, comprising the following steps: [0005] S10 Ingredients; [0006] S20 feed production; [0007] S30 finished product; [0008] Among them,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0003C11B9/0015C11B9/008
Inventor 沈秀珍
Owner 沈秀珍
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