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A kind of heat-resistant acai essence and preparation method thereof

A technology of berry essence and acai berry, which is applied in the directions of food forming, food science, food ingredients, etc., can solve problems such as poor flavor integrity, and achieve the effects of pure aroma, long fragrance retention time, and improved integrity.

Active Publication Date: 2021-05-04
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the invention provides a kind of heat-resistant acai essence and preparation method thereof, described this heat-resistant type acai essence and preparation method thereof will solve the acai essence in the prior art Technical problem of maintaining poor flavor integrity of berry products

Method used

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  • A kind of heat-resistant acai essence and preparation method thereof
  • A kind of heat-resistant acai essence and preparation method thereof
  • A kind of heat-resistant acai essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] An acai essence is mainly prepared from the following raw materials in mass ratio: 850g of acai enzymatic hydrolyzate, 82g of beta-cyclodextrin, 22g of acai fragrance base, 11g of sodium tripolyphosphate,

[0040] The acai base is mainly prepared from the following raw materials: 1.2 g of strawberry aldehyde, 0.7 g of acetic acid, 0.1 g of benzaldehyde, 0.1 g of benzyl benzoate, 0.4 g of isovaleric acid, and 0.11 g of methyl laurate g, sweet orange oil 0.7g, 1-octen-3-ol 0.04g, ethyl turquoise 0.1g, linalool 0.05g, strawberry acid 0.14g, vanillin 0.6g, ethyl lactate 0.2g, propylene glycol 65g;

[0041] The preparation process of the acai berry hydrolyzate comprises the following steps:

[0042] (1) Pretreatment of acai berry: rinse the acai berry with clean water, mix it according to the mass ratio of acai berry and water 1:2, then soak for 2 hours to rehydrate the acai berry, pass through a colloid mill, and obtain the berry slurry of the acai berry ;

[0043] (2) E...

Embodiment 2

[0049] An acai essence is mainly prepared from the following raw materials in mass ratio: 900g of acai enzymatic hydrolyzate, 80g of beta-cyclodextrin, 22g of acai fragrance base, 11g of sodium tripolyphosphate,

[0050] The acai base is mainly prepared from the following raw materials: 1.4 g of strawberry aldehyde, 0.7 g of acetic acid, 0.15 g of benzaldehyde, 0.1 g of benzyl benzoate, 0.45 g of isovaleric acid, and methyl laurate Esters 0.12g, Sweet Orange Oil 1.0g, 1-Octen-3-ol 0.04g, Ethyl Turkone 0.09g, Linalool 0.06g, Strawberry Acid 0.15g, Vanillin 0.7g, Ethyl Lactate 0.3g , propylene glycol 72g;

[0051] The preparation process of the acai berry hydrolyzate comprises the following steps:

[0052] (1) Pretreatment of acai berry: rinse the acai berry with clean water, mix it according to the mass ratio of acai berry and water 1:2, then soak for 2.5 hours to rehydrate the acai berry, pass through a colloid mill, and obtain the berry slurry of the acai berry ;

[0053] ...

Embodiment 3

[0057] An acai essence is mainly prepared from the following raw materials in mass ratio: 880g of acai enzymatic hydrolyzate, 75g of beta-cyclodextrin, 20g of acai fragrance base, 10g of sodium tripolyphosphate,

[0058] The acai base is mainly prepared from the following raw materials: 1.4 g of strawberry aldehyde, 0.7 g of acetic acid, 0.15 g of benzaldehyde, 0.12 g of benzyl benzoate, 0.46 g of isovaleric acid, and 0.46 g of methyl laurate 0.12g, 1.2g sweet orange oil, 0.05g 1-octen-3-ol, 0.05g ethturkone, 0.06g linalool, 0.15g strawberry acid, 0.6g vanillin, 025g ethyl lactate, propylene glycol 70g;

[0059] The preparation process of the acai berry hydrolyzate comprises the following steps:

[0060] (1) Pretreatment of acai berry: rinse the acai berry with clean water, mix it according to the mass ratio of acai berry and water 1:2, then soak for 2 hours to rehydrate the acai berry, pass through a colloid mill, and obtain the berry slurry of the acai berry ;

[0061] (2...

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Abstract

A heat-resistant acai flavor and a preparation method thereof, which is prepared from the following raw materials in parts by weight: 80-85 parts of acai berry enzymatic hydrolyzate, 7-9 parts of β-cyclodextrin, and 2-5 parts of acai berry fragrance base 1-1.5 parts of sodium tripolyphosphate; acai fragrance base consists of the following raw materials in parts by weight: 1-1.2 parts of strawberry aldehyde, 0.7-0.8 parts of acetic acid, 0.1-0.2 parts of benzaldehyde, 0.1-0.2 parts of benzyl benzoate 0.3-0.45 parts of isovaleric acid, 0.11-0.13 parts of methyl laurate, 0.6-1 parts of sweet orange oil, 0.02-0.04 parts of 1-octene-3-alcohol, 0.10-0.12 parts of ethyl turkone, 0.04-0.07 parts of camphor, 0.12-0.17 parts of strawberry acid, 0.60-0.75 parts of vanillin, 0.2-0.3 parts of ethyl lactate, 63-70 parts of propylene glycol. The acai essence of the invention has a good fragrance-imparting effect and a longer fragrance retention time.

Description

technical field [0001] The invention belongs to the field of food and relates to an additive, in particular to a heat-resistant acai essence and a preparation method thereof. Background technique [0002] Acai berry is a commercial crop native to Latin America. It belongs to the palm family. It has a long history of planting locally and has the reputation of "Queen of Berries". Acai berry is a kind of natural antioxidant, which contains more than 50 kinds of antioxidants such as anthocyanins, and its efficacy is stronger than that of vitamin C. Florida State University research report shows that acai berries can kill cancer cells, inhibit free radicals on the body, and positively affect the metabolic rate of organic organisms, promote human nutrient absorption rate and metabolism. Therefore, all kinds of berry-flavored foods have quietly become popular in recent years. Therefore, acai berry flavor with strong natural feeling, high concentration and wide application has grea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/29A23L27/00A23P10/30
CPCA23V2002/00A23L27/00A23L27/29A23P10/30A23V2250/5112
Inventor 易封萍邵子懿包晓丽
Owner SHANGHAI INST OF TECH
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