Lemon essence and preparation method thereof

A technology of lemon essence and lemon juice, which is applied in the field of essence, can solve the problems of lack of naturalness, lack of natural flavor of natural juice, decline in flavor and quality of juice products, etc., and achieve the effect of increasing the concentration of aroma

Inactive Publication Date: 2018-01-12
恩格乐香精香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of these raw materials is very different from that of natural products, which affects the natural flavor of juice products, and eventually leads to a decline in the flavor and quality of juice products, with a single flavor and lack of natural flavor of natural juices
The sho

Method used

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  • Lemon essence and preparation method thereof
  • Lemon essence and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Embodiment 1: a kind of lemon flavor, comprising the raw material composition of following parts by weight: 0.1-10 parts of natural lime juice; 0.1-10 parts of natural lemon juice; 0.5-15 parts of lemon oil; 0.3-10 parts of white lemon oil; 0.01-3 parts of acetaldehyde; 0.01-2 parts of natural octanal; 0.01-2 parts of natural decanal; 0.01-2 parts of natural citral; 5-99 parts of solvent. Wherein the solvent includes at least one of alcohol, animal and vegetable oil, caprylic acid glyceride and triacetin glyceride.

Embodiment 2

[0019] Embodiment 2: a kind of lemon flavor, comprising the raw material composition of following parts by weight: 0.5-5 parts of natural lime juice; 1-5 parts of natural lemon juice; 0.5-15 parts of lemon oil; 0.3-10 parts of white lemon oil; Acetaldehyde 0.01-2 parts; natural octanal 0.01-1 part; natural decanal 0.01-1 part; natural citral 0.01-1 part; solvent 60-99 parts. Wherein the solvent includes at least one of alcohol, animal and vegetable oil, caprylic acid glyceride and triacetin glyceride.

[0020] In a preferred but non-limiting embodiment of the present invention, 0.1-10 parts of surfactants can also be included, and the surfactants include gum arabic, pectin, gelatin, yellow fin gum, xanthan gum, agar, rosin One or more mixtures of glycerides. For the preparation of emulsion flavor.

[0021] In a preferred but non-limiting embodiment of the present invention, 0.1-50 parts of a carrier may also be included, and the carrier includes one of silicon dioxide, corn ...

Embodiment 3

[0022] Embodiment 3: a kind of lemon flavor, comprising the raw material composition of following parts by weight: 0.5-5 parts of natural lime juice; 1-5 parts of natural lemon juice; 0.5-15 parts of lemon oil; 0.3-10 parts of white lemon oil; Acetaldehyde 0.01-2 parts; natural octanal 0.01-1 part; natural decanal 0.01-1 part; natural citral 0.01-1 part; surfactant 0.1-10 parts; carrier 0.1-50 parts; solvent 5-99 parts .

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PUM

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Abstract

The invention relates to a lemon essence and a preparation method thereof. The lemon essence is prepared from the following raw materials in parts by weight: 0.1-10 parts of natural limette juice, 0.1-10 parts of natural lemon juice, 0.5-15 parts of lemon oil, 0.3-10 parts of limette oil, 0.01-3 parts of natural acetaldehyde, 0.01-2 parts of natural octyl aldehyde, 0.01-2 parts of natural decyl aldehyde, 0.01-2 parts of natural citral and 5-99 parts of a solvent. By adding the essence provided by the invention, the freshness, natural sense, characteristic aroma, fruit juice sense and aroma concentration of a lemon juice beverage are obviously improved, and bad smell of the fruit juice concentrate is obviously reduced.

Description

technical field [0001] The invention relates to the field of essence, in particular to a lemon essence and a preparation method. Background technique [0002] The traditional lemon lime essence often adds a large amount of artificially synthesized decanal, octanal, citral and other spices in the deployment. The aroma of these raw materials is very different from natural products, which affects the natural flavor of fruit juice products, and finally leads to the decline of flavor and quality of fruit juice products, with single flavor and lack of natural flavor of natural fruit juice. The shortcoming of its lack of natural feeling is particularly easy to occur in high-content fruit juices, and the main raw materials traditionally used are often chemical synthetic products. Lack of naturalness, easy to produce chemical gas, resulting in bad flavor, not popular with consumers. Contents of the invention [0003] The invention provides a lemon flavor and a preparation method....

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L2/56
Inventor 王萍
Owner 恩格乐香精香料(上海)有限公司
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