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Vanilla essence and preparation method of same

The technology of vanillin and vanillin is applied in the field of flavors, which can solve the problems of affecting the natural flavor of products, deteriorating product flavor and quality, etc., and achieve the effects of reducing the smell of daily chemicals and reducing the fishy smell of eggs.

Inactive Publication Date: 2018-03-02
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 synthetic raw materials is very different from natural vanillin and natural ethyl vanillin, and affects the natural flavor of the product, eventually leading to a decline in product flavor and quality

Method used

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  • Vanilla essence and preparation method of same
  • Vanilla essence and preparation method of same
  • Vanilla essence and preparation method of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: A vanilla essence, comprising the following raw materials in parts by weight: 0.1 part of natural vanillin; 0.1 part of natural ethyl vanillin; 0.05 part of vanilla tincture extract; 0.05 part of acetyl methyl alcohol ; 0.01 part of veratraldehyde; 0.01 part of p-methoxyacetophenone; 0.01 part of pomalialdehyde; 5 parts of solvent. The solvent includes at least one of propylene glycol, alcohol, animal and vegetable oil, caprylic acid glyceride, and triacetin.

Embodiment 2

[0020] Example 2: A vanilla essence, comprising the following raw materials in parts by weight: 10 parts of natural vanillin; 10 parts of natural ethyl vanillin; 10 parts of vanilla tincture extract; 5 parts of acetyl methyl alcohol ; 3 parts of veratraldehyde; 2 parts of p-methoxyacetophenone; 2 parts of pomalialdehyde; 99 parts of solvent. The solvent includes at least one of propylene glycol, alcohol, animal and vegetable oil, caprylic acid glyceride, and triacetin. More preferably, the solvent includes a mixture of propylene glycol and alcohol.

Embodiment 3

[0021] Example 3: A vanilla essence, comprising the following raw materials in parts by weight: 0.1 parts of natural vanillin; 0.1 parts of natural ethyl vanillin; 0.05 parts of vanilla tincture extract; 0.05 parts of acetyl methyl alcohol ; 0.01 part of veratraldehyde; 0.01 part of p-methoxyacetophenone; 0.01 part of pomalinal; 60 parts of solvent. The solvent includes at least one of propylene glycol, alcohol, animal and vegetable oil, caprylic acid glyceride, and triacetin. More preferably, the solvent includes a mixture of propylene glycol and alcohol.

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Abstract

The invention relates to vanilla essence and a preparation method of same. The vanilla essence is composed of, by weight, 0.1-10 parts of natural vanillin, 0.1-10 parts of natural ethyl vanillin, 0.05-10 parts of vanilla tincture extract, 0.05-5 parts of acetyl methyl carbinol, 0.01-3 parts of veratraldehyde, 0.01-2 parts of p-methoxyacetophenone, 0.01-2 parts of heliotropin, and 5-99 parts of a solvent. The vanilla essence is used for preparing milk beverages, wherein a vanilla milk beverage product is significantly improved in fidelity and naturalness and characteristic fragrances, and significantly is reduced in egg-like odor. In preparation of the vanilla milk beverage product, the product is significantly improved in vanilla fidelity and naturalness and characteristic fragrances, andis significantly reduced in daily use chemical smell of vanilla.

Description

Technical field [0001] The invention relates to the field of flavors, in particular to a vanilla flavor and a preparation method. Background technique [0002] Vanilla is an indispensable raw material for food production and processing. There are all kinds of milk drinks on the market, such as milk tea, plant milk drinks, ice cream, milk drinks, biscuits and so on. Traditional vanilla flavors often add large amounts of synthetic natural vanillin, natural ethyl vanillin and other synthetic raw materials in the blending. The aroma of these synthetic raw materials is very different from natural vanillin and natural ethyl vanillin, and affects the natural flavor of the product, which ultimately leads to a decline in product flavor and quality. Therefore, the shortcomings of lack of naturalness, especially milk beverages, ice cream, and milk beverages are particularly obvious. Summary of the invention [0003] The present invention provides a vanilla flavor and a preparation method. ...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23L27/20
CPCA23L27/00A23V2002/00A23V2200/16A23V2250/30
Inventor 王萍
Owner 恩格乐香精香料(上海)有限公司
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