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Preparation method for apple essence

A technology of apple essence and vanillin, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of excessive sweetness, not refreshing apple taste, and insufficient fresh taste, and achieve the effect of avoiding volatilization and increasing the refreshing taste of apples

Inactive Publication Date: 2017-12-12
沈百祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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  • Preparation method for apple essence

Examples

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Effect test

Embodiment 1

[0026] see figure 1 It is a step diagram of the method for preparing apple essence in Example 1 of the present invention, a method for preparing apple essence, which is characterized in that, comprising the following steps:

[0027] S10 configuration raw materials;

[0028] S20 production;

[0029] S30 finished product;

[0030] Wherein, in S10, the configuration raw materials and proportions are as follows (percent by weight): methyl acetate 0.51%, ethyl acetate 0.51%, phenylacetic acid 0.22%, n-hexanoic acid 0.35%, ethanolactone 0.46%, ethyl acetate Maltol 0.46%, ethyl formate 0.41%, propyl formate 1.31%, green apple oil 0.22%, vanillin 20.1%, apple extract 25.1%, propylene glycol 20.1%, the balance is distilled water;

[0031] Wherein, S20 includes the following steps:

[0032] S201, put vanillin, ethyl maltol, apple extract, green apple oil, propylene glycol;

[0033] S202, put in propylene glycol

[0034] S203, heated to 60°C;

[0035] S204, stirring until the soli...

Embodiment 2

[0040] The preparation process of this example is the same as that of Example 1, and the difference lies in the proportion of raw materials. Ethyl-Nonolactone 0.5%, Ethyl Maltol 0.5%, Ethyl Formate 0.45%, Propyl Formate 1.35%, Green Apple Oil 0.26%, Vanillin 20.5%, Apple Extract 25.5%, Propylene Glycol 20.5%, the remainder The amount is distilled water.

Embodiment 3

[0042] The preparation process of this example is the same as that of Example 1, and the difference lies in the proportion of raw materials. Ethyl nonolactone 0.47%, ethyl maltol 0.47%, ethyl formate 0.42%, propyl formate 1.32%, green apple oil 0.23%, vanillin 20.2%, apple extract 25.2%, propylene glycol 20.2%, the remainder The amount is distilled water.

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Abstract

The invention belongs to the field of apple essence preparation methods, and relates to a preparation method for apple essence. The method comprises the following steps: S10, proportioning raw materials; S20, performing production; and S30, obtaining the product apple essence. In the S10, the raw materials and proportions (in percent by weight)are as follows: 0.51-0.55% of methyl acetate, 0.51-0.55% of ethyl acetate, 0.22-0.26% of phenylacetic acid, 0.35-0.39% of n-hexanoic acid, 0.46-0.5% of beta-nonanoic lactone, 0.46-0.5% of ethyl maltol, 0.41-0.45% of ethyl formate, 1.31-1.35% of propyl formate, 0.22-0.26% of green-apple oil, 20.1-20.5% of vanillin, 25.1-25.5% of apple extractum, 20.1-20.5% of propylene glycol, and the balance of distilled water. According to the invention, the apple essence is prepared from the above raw materials according to the above proportions, thus an apple sweet taste is guaranteed, and an apple fresh taste is increased at the same time; and solid is dissolved in advance, thus volatilization small-proportion raw materials can be avoided.

Description

technical field [0001] The invention belongs to the field of preparation methods of apple essence, and relates to a preparation method of apple essence. Background technique [0002] Apple essence is one of the commonly used raw materials in industrialized food or daily necessities. Most of the apple essences in the prior art are too sweet and lack clear taste, making the apple taste unrefreshing and unable to meet the needs of consumers. SUMMARY OF THE INVENTION [0003] In order to solve the above-mentioned problems, the object of the present invention is to provide a method for preparing apple essence with refreshing fragrance. [0004] To achieve the above object, the technical solution of the present invention is a method for preparing apple essence, comprising the following steps: [0005] S10 configuration raw materials; [0006] S20 production; [0007] S30 finished product; [0008] Wherein, in S10, the configuration raw materials and proportions are as follow...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02
CPCC11B9/0003C11B9/0015C11B9/0034C11B9/0076C11B9/008C11B9/02
Inventor 沈百祥
Owner 沈百祥
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