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Cherry essence and preparation method thereof

The technology of cherry essence and propylene glycol is applied in the directions of alcohol-containing food ingredients, food ingredients as odor modifiers, acid-containing food ingredients, etc., which can solve the problems of unnatural aroma and weak natural feeling, and achieve the effect of enhancing the aroma of cherry

Pending Publication Date: 2018-09-14
ARTSCI BIOLOGY TECH ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As an ink additive, the cherry essence has a certain cherry aroma, but it has the disadvantages of weak natural feeling and unnatural aroma, and cannot be used as a food additive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Cherry essence of the present embodiment, the proportioning by weight of its each component is:

[0034] Propylene glycol: 95.03 parts;

[0035] Benzaldehyde: 2 parts;

[0036] Ethyl acetate: 1.5 parts;

[0037] Acetic acid: 0.5 parts;

[0038] Gamma-decalactone: 0.5 parts;

[0039] Ethyl butyrate: 0.4 parts;

[0040] Butyric acid: 0.05 parts;

[0041] Isoamyl alcohol: 0.01 parts;

[0042] Butanol: 0.01 part.

[0043] The present invention also proposes a method for preparing the above-mentioned cherry essence, weighing all components of the cherry essence according to the proportioning requirements, and stirring all the components of the cherry essence in a stirring container for 10 minutes, mixing After uniformity, it is then poured into a storage container for storage. The stirring vessel of the present embodiment adopts a beaker, and the storage vessel adopts a brown glass bottle.

[0044] In the cherry flavor of this embodiment, a large amount of esters, l...

Embodiment 2

[0046] Cherry essence of the present embodiment, the proportioning by weight of its each component is:

[0047] Propylene glycol: 98 parts;

[0048] Benzaldehyde: 0.5 parts;

[0049] Ethyl acetate: 0.5 parts;

[0050] Acetic acid: 0.1 parts;

[0051] Gamma-decalactone: 0.1 parts;

[0052] Ethyl butyrate: 0.7 parts;

[0053] Butyric acid: 0.09 parts;

[0054] Isoamyl alcohol: 0.005 parts;

[0055] Butanol: 0.005 parts.

[0056] The present invention also proposes a preparation method of the above-mentioned cherry essence, which weighs all the components of the cherry essence according to the proportioning requirements, and puts all the components of the cherry essence in a stirring container and stirs for 15 minutes, mixes After uniformity, it is then poured into a storage container for storage. The stirring vessel of the present embodiment adopts a beaker, and the storage vessel adopts a brown glass bottle.

[0057] In the cherry flavor of this embodiment, a large amo...

Embodiment 3

[0059] Cherry essence of the present embodiment, the proportioning by weight of its each component is:

[0060] Propylene glycol: 80 parts;

[0061] Benzaldehyde: 3 parts;

[0062] Ethyl acetate: 3 parts;

[0063] Acetic acid: 1 part;

[0064] Gamma-decalactone: 1 part;

[0065] Ethyl butyrate: 0.8 parts;

[0066] Butyric acid: 0.2 parts;

[0067] Isoamyl alcohol: 0.03 parts;

[0068] Butanol: 0.03 part.

[0069] The present invention also proposes a preparation method of the above-mentioned cherry essence, which weighs all the components of the cherry essence according to the proportioning requirements, and puts all the components of the cherry essence in a stirring container and stirs for 13 minutes, mixes After uniformity, it is then poured into a storage container for storage. The stirring vessel of the present embodiment adopts a beaker, and the storage vessel adopts a brown glass bottle.

[0070] In the cherry flavor of this embodiment, a large amount of esters,...

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PUM

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Abstract

The present invention discloses a cherry essence. The cherry essence comprises the following components in parts by weight: 80-98 parts of propylene glycol, 0.5-3 parts of benzaldehyde, 0.5-3 parts ofethyl acetate, 0.1-1 part of acetic acid, 0.1-1 part of gamma-decalactone, 0.1-0.8 part of ethyl butyrate, 0.01-0.2 part of butyric acid, 0.005-0.03 part of isoamyl alcohol and 0.005-0.03 part of butanol. The present invention also discloses a preparation method of the cherry essence as described above. All the components of the cherry essence are respectively weighed according to ratio requirements; all the components of the cherry essence are placed in a stirring container to be stirred for 10-15 minutes; and after the components are mixed evenly, then the mixture fills into a storage container to be preserved. In the cherry essence, a large amount of esters, lactones, acids and other components are added into the formula of the cherry essence. The cherry essence can be used as a food additive, can be used in various food, enhances natural cherry aroma of the food, grants natural mouthfeel, and has aroma quality and stability better than those of domestic similar essences.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a cherry essence and a preparation method thereof. Background technique [0002] At present, the formula of traditional cherry flavor is mainly composed of monomer raw material benzaldehyde and a small amount of other raw materials. Although the cherry flavor formulated in this way has a certain cherry aroma, the blunt chemical gas in the cherry flavor is very heavy, making the produced food natural. The fragrance is not strong, the aroma is unnatural, and the market acceptance is not good. [0003] The Chinese patent with publication number CN105087164A discloses a kind of cherry flavor for oily ink, its composition and content are as follows: 0.1%-3% of butyl acetate, 0.1%-7% of ethyl acetate, 1%-5% of geranyl acetate , butanol 5%-15%, hexanol 1%-10%, benzaldehyde 20%-30%, hexanal 0.5%-5%, maltol 0.05%-5%, trans-2-hexenal 1% -10%, Linalool Oxygen 0.1%-10%, ...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23V2002/00A23L27/2026A23L27/2028A23L27/204A23L27/205A23V2200/15A23V2250/022A23V2250/02A23V2250/08
Inventor 安淑英
Owner ARTSCI BIOLOGY TECH ZHEJIANG