Banana essence and preparation method thereof

A banana essence and banana technology, applied in the direction of essential oil/fragrance, fat production, food ingredients containing natural extracts, etc., can solve the problems of lack of natural, fresh, soft texture, hidden safety hazards, poor aroma coordination, etc. , to achieve the effect of improving concentration stability, short heating time and realistic aroma

Active Publication Date: 2018-04-24
上海华宝孔雀香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the raw materials used in the above-mentioned water-soluble banana flavor are obtained by chemical synthesis. First, there are hidden dangers in safety; There are differe...

Method used

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  • Banana essence and preparation method thereof
  • Banana essence and preparation method thereof
  • Banana essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: as figure 1 Shown, a kind of banana essence, each component and corresponding weight percentage thereof are as shown in table 1, and obtain by following steps preparation:

[0050] (1) Enzymolysis: Peel ripe bananas, mash them with a blender, add deionized water, add enzyme source, the enzyme source is cellulase, the weight ratio of cellulase to banana is 0.8:100, at 45- Enzymolysis with stirring at 55°C for 10-12 hours, the stirring speed is 40-60r / min;

[0051] (2) Microwave extraction: Transfer the raw materials treated in step (1) to a microwave extraction device, continue to add an equal amount of deionized water, and turn on the microwave extraction device for extraction. The microwave extraction temperature is 40°C, and the microwave power is 2kW , the extraction time is 5min;

[0052] (3) Centrifugation: Centrifuge the raw materials obtained in step (2), the centrifugation speed is 10000-12000r / min, the centrifugation time is 60-90min, and then f...

Embodiment 2-5

[0056] Embodiment 2-5: a banana flavor, the difference from embodiment 1 is that each component and its corresponding weight percentage are shown in Table 1.

[0057] Each component and weight percentage thereof in table 1 embodiment 1-5

[0058]

[0059]

Embodiment 6

[0060] Embodiment 6: a kind of banana essence, the difference with embodiment 1 is that the weight ratio of cellulase and banana in step (1) is 0.4:100.

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Abstract

The invention discloses banana essence and a preparation method thereof, and relates to the field of food additives. The banana essence is prepared from the following components by weight percent: 15-20% of isoamyl acetate, 5-8% of isoamyl butyrate, 1-2% of ethyl butyrate, 0.5-2% of ethyl acetate, 0.5-2% of ethyl hexanoate, 1-2% of vanillin, 1-2% of sweet orange oil, 5-10% of a banana extract andthe balance of ethanol, wherein the sum of the weight percents is 100%. The banana extract is added into the banana essence, so that the banana essence is more authentic in fragrance and has natural,fresh and soft texture; the banana extract also contains certain nutrients such as trace elements, vitamins and amino acids, thus being capable of supplementing the nutrition needed by a human body; the banana extract is extracted by the steps of enzymolysis, microwave extraction, centrifugation, absorption and elution, and concentration; the whole extraction process is low in operation temperature and short in heating time, thus reducing the loss of aroma substances; by adopting vacuum low-temperature concentration, the concentration stability is improved, and the release time of fragrance can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, more specifically, it relates to a banana essence and a preparation method thereof. Background technique [0002] Fruit flavors are widely used in the food industry and are one of the important members of the food additive family with a large market size. They occupy a major position in the baking, beverage, dairy and other processing industries. With the vigorous development of the food processing industry, the requirements for food quality are getting higher and higher. While satisfying the taste, natural, green and healthy products will become the mainstream of consumption. Therefore, fruit flavors derived from nature and natural taste are becoming more and more popular. The more it is favored by food manufacturers at home and abroad. [0003] A Chinese invention patent with publication number CN103666762A discloses a water-soluble banana essence, which includes: 40-50 parts of ethyl b...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L27/12A23L27/29A23L33/105
CPCA23L27/12A23L27/29A23L33/105A23V2002/00C11B9/0003A23V2250/21
Inventor 赵吉顺向群江流沈文晶
Owner 上海华宝孔雀香精有限公司
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