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Apple flavor essence and preparation method thereof

A technology of apple and flavor, applied in the field of food processing, can solve the problems of sourness, poor taste experience, and insufficient natural flavor of flavor, etc., and achieve the effect of enhancing the natural sense of aroma and improving the lubricating taste

Inactive Publication Date: 2018-06-08
浙江杭曼食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Apple is one of the most nutritious fruits. It is rich in nutrition and has a pleasant aroma. The juice extracted from fresh and good-quality apples has a natural apple aroma and delicious taste, but although poor-quality apples have a natural apple aroma, the taste experience Not good, it has a sour feeling, and the cost of apple juice is relatively high, and the low-cost apple flavor has certain market competitiveness
[0003] Patent CN105602725A discloses a flavor with a sweet aroma of ripe fruit, and its formula consists of 2-10% isoamyl isovalerate, 10-20% isoamyl acetate, 15-20% ethyl acetate, and 10% butyl acetate. ~20%, citrus oil 1~2%, lemon oil 0.8~1.5%, isoamyl butyrate 10~20%, ethyl butyrate 20~30%, but the flavor is not natural enough

Method used

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  • Apple flavor essence and preparation method thereof

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Effect test

Embodiment 1

[0020] An apple-flavored flavor, said apple-flavored flavor comprising the following components by weight: 20 parts of apple fermented puree, 2 parts of apple-flavored base, 2 parts of corn syrup and 70 parts of propylene glycol;

[0021] The apple flavor base is composed of the following components by weight: 0.3 parts of acetic acid, 0.7 parts of isobutanol, 3 parts of ethyl acetate, 0.5 parts of acetal, 0.5 parts of ethyl caprate, 0.05 parts of dodecanoic acid, butyl 0.03 parts of diketone, 0.5 parts of isoamyl acetate, 0.3 parts of ethyl dodecanoate, 0.07 parts of furfuryl alcohol, 0.08 parts of furanone, 6 parts of glyceryl caprylate, 3 parts of ferrous gluconate, 0.5 parts of butyl decanolactone 2 parts, 2 parts of lemon oil, 40 parts of propylene glycol;

[0022] The preparation method of described apple fermentation protoplasm is:

[0023] (1) Apples are deseeded, and the pulp is mechanically crushed to 40-60 meshes, and mixed with cornstarch and purified water in a r...

Embodiment 2

[0029] An apple-flavored essence, said apple-flavored essence comprising the following components by weight: 25 parts of apple fermented puree, 2.5 parts of apple-flavored base, 2 parts of corn syrup and 65 parts of propylene glycol;

[0030] The apple flavor base is composed of the following components in parts by weight: 0.3 to 0.3 parts of acetic acid, 0.6 parts of isobutanol, 2 parts of ethyl acetate, 0.8 parts of acetal, 0.5 parts of ethyl caprate, 0.02 parts of dodecanoic acid, 0.02 parts of diacetyl, 0.5 parts of isoamyl acetate, 0.3 parts of ethyl dodecanoate, 0.05 parts of furfuryl alcohol, 0.08 parts of furanone, 5 parts of glyceryl caprylate, 3 parts of ferrous gluconate, butyl decanolactone 0.5 parts, 3 parts of lemon oil, 45 parts of propylene glycol;

[0031] The preparation method of described apple fermentation protoplasm is:

[0032] (1) Apples are deseeded, and the pulp is mechanically crushed to 40-60 meshes, and mixed with cornstarch and purified water in ...

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Abstract

The invention relates to the technical field of food processing, in particular to apple flavor essence and a preparation method thereof. The apple flavor essence is prepared from apple fermentation raw pulp, apple flavor essence base, corn syrup and propanediol. The preparation method of the apple flavor essence comprises the following steps of weighing apple fermentation raw pulp, apple flavor essence bases, corn syrup and propanediol; after the uniform mixing, performing shearing for 20 min at the room temperature through a high-speed shearing machine; obtaining a product. The apple flavor essence uses the apple fermentation raw pulp as major ingredients; the apple fermentation raw pulp is prepared from apple pulp and corn starch water solution through a series of steps of fermentation and enzymolysis. The mucosity and the stability of the solution are enhanced through the corn starch enzymolysis; certain sweet fragrance is generated and is coupled with the apple fermentation fragrance; the savoury, mellow and thick mouthfeel is realized; a small number of apple flavor essence bases are also added into the apple flavor essence, so that the apple flavor fragrance is further enhanced without the influence on the original fragrance natural feeling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an apple-flavored essence and a preparation method thereof. Background technique [0002] Apple is one of the most nutritious fruits. It is rich in nutrition and has a pleasant aroma. The juice extracted from fresh and good-quality apples has a natural apple aroma and delicious taste, but although poor-quality apples have a natural apple aroma, the taste experience Not good, it has a sour feeling, and the cost of apple juice is relatively high, and the low-cost apple flavor has certain market competitiveness. [0003] Patent CN105602725A discloses a flavor with a sweet aroma of ripe fruit, and its formula consists of 2-10% isoamyl isovalerate, 10-20% isoamyl acetate, 15-20% ethyl acetate, and 10% butyl acetate. ~20%, orange oil 1~2%, lemon oil 0.8~1.5%, isoamyl butyrate 10~20%, ethyl butyrate 20~30%, but the flavor is not natural enough. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 朱美笑胡卫红高晓冬刘振清任一赫
Owner 浙江杭曼食品科技有限公司