Cherry flavour and process for its preparation

Abstract

The application discloses cherry essence, and a preparation method thereof. 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 of ethyl 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 preparation method comprises the following steps: taking all components of the cherry essence according to the proportion requirements, stirring all components of the cherry essence in a stirring container for 10-15 minutes, and then storing the mixture in a storage container. The cherry essence can be used as a food additive, and can be used in various foods to enhance the natural cherry aroma and natural taste of the foods. The aroma quality and stability of the cherry essence are superior to those of the same kind of essence in China.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food additives, and particularly relates to a cherry essence and a preparation method thereof. BACKGROUND

[0002] At present, the formula of traditional cherry essence mainly consists of monomer raw material benzaldehyde and a small amount of other raw materials. The cherry essence prepared by the formula has certain cherry aroma, but the chemical smell in the cherry essence is heavy, so that the produced food has weak natural sense and unnatural aroma, and the market acceptance is not good.

[0003] A cherry essence for oil-based ink is disclosed in Chinese Patent No. CN105087164A, which consists of and contains the following components: butyl acetate 0.1%-3%, ethyl acetate 0.1%-7%, geranyl acetate 1%-5%, butanol 5%-15%, hexanol 1%-10%, benzaldehyde 20%-30%, hexanal 0.5%-5%, maltol 0.05%-5%, trans-2-hexenal 1%-10%, linalool oxide 0.1%-10%, vanillin 1%-5%, ionone 0.1%-5%, Brazilian orange oil 1%-10%, and the rest is triacetin. The cherry essence as an ink additive has certain cherry aroma, but has the defects of weak natural sense and unnatural aroma, and cannot be used as a food additive. SUMMARY

[0004] In view of the above, the present application aims to provide a cherry essence and a preparation method thereof, which can be used as a food additive and has soft and natural cherry flavor.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solution:

[0006] The present application first proposes a cherry essence, the weight ratio of each component of which is as follows:

[0007] Propylene glycol: 80-98 parts;

[0008] Benzaldehyde: 0.5-3 parts;

[0009] Ethyl acetate: 0.5-3 parts;

[0010] Acetic acid: 0.1-1 part;

[0011] Decanolide: 0.1-1 part;

[0012] Ethyl butyrate: 0.1-0.8 parts;

[0013] Butyric acid: 0.01-0.2 parts;

[0014] Isoamyl alcohol: 0.005-0.03 parts;

[0015] Butyl alcohol: 0.005-0.03 parts.

[0016] Further, the weight parts of each component are as follows:

[0017] Propylene glycol: 95.03 parts;

[0018] Benzaldehyde: 2 parts;

[0019] Ethyl acetate: 1.5 parts;

[0020] Acetic acid: 0.5 parts;

[0021] Gammacaprin: 0.5 parts;

[0022] Ethyl butyrate: 0.4 parts;

[0023] Butyric acid: 0.05 parts;

[0024] Isoamyl alcohol: 0.01 parts;

[0025] Butyl alcohol: 0.01 parts.

[0026] The application further provides a preparation method of the cherry essence, all components of the cherry essence are weighed according to the proportioning requirements, and the components are stirred in a stirring container for 10-15 minutes, and then are filled into a storage container for storage after being uniformly mixed.

[0027] Further, the stirring container is a beaker.

[0028] Further, the storage container is a brown glass bottle.

[0029] The application has the following beneficial effects:

[0030] The cherry essence of the application can be used as a food additive in various foods, enhances the natural cherry aroma of the foods, and imparts a natural taste, and the aroma quality and stability of the cherry essence are superior to those of the same kind of essence in China. DETAILED DESCRIPTION

[0031] The application will be further described below in combination with specific examples, so that those skilled in the art can better understand the application and implement it, but the examples are not used as a limitation to the application.

[0032] Example 1

[0033] The weight parts of each component of the cherry essence of the example are as follows:

[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] isopentyl alcohol: 0.01 parts;

[0042] butyl alcohol: 0.01 parts.

[0043] The present application also provides a preparation method of the cherry flavor as described above, all components of the cherry flavor are weighed according to the proportioning requirements, and all components of the cherry flavor are stirred in a stirring container for 10 minutes, and then are filled into a storage container after being uniformly mixed. The stirring container of the embodiment is a beaker, and the storage container is a brown glass bottle.

[0044] The cherry flavor of the embodiment has a large amount of esters, lactones, acids and other components added into the formula of the cherry flavor, and can be used as a food additive in various foods to enhance the natural cherry aroma of the foods and impart a natural taste, and the aroma quality and stability thereof are superior to those of the same type of flavor in China.

[0045] Example 2

[0046] The cherry flavor of the embodiment has a large amount of esters, lactones, acids and other components added into the formula of the cherry flavor, and can be used as a food additive in various foods to enhance the natural cherry aroma of the foods and impart a natural taste, and the aroma quality and stability thereof are superior to those of the same type of flavor in China.

[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] isopentyl alcohol: 0.005 parts;

[0055] butyl alcohol: 0.005 parts.

[0056] The application further provides a preparation method of the cherry essence, all components of the cherry essence are weighed according to the proportioning requirements, and the components are stirred in a stirring container for 15 minutes, then are mixed uniformly, and finally are filled into a storage container for storage.

[0057] The cherry essence of the embodiment has a large amount of esters, lactones and acids and other components added into the formula of the cherry essence, can be used as a food additive, is used in various foods, enhances the natural cherry aroma of the foods, and gives a natural taste, and the aroma quality and stability are superior to the same kind of essence in China.

[0058] Embodiment 3

[0059] The cherry essence of the embodiment has a large amount of esters, lactones and acids and other components added into the formula of the cherry essence, can be used as a food additive, is used in various foods, enhances the natural cherry aroma of the foods, and gives a natural taste, and the aroma quality and stability are superior to the same kind of essence in China.

[0060] Propylene glycol: 80 parts;

[0061] Benzaldehyde: 3 parts;

[0062] Ethyl acetate: 3 parts;

[0063] Acetic acid: 1 part;

[0064] Decan-3-olide: 1 part;

[0065] Ethyl butyrate: 0.8 parts;

[0066] Butyric acid: 0.2 parts;

[0067] Isoamyl alcohol: 0.03 parts;

[0068] Butanol: 0.03 parts.

[0069] The application further provides a preparation method of the cherry essence, all components of the cherry essence are weighed according to the proportioning requirements, and the components are stirred in a stirring container for 15 minutes, then are mixed uniformly, and finally are filled into a storage container for storage.

[0070] The cherry essence of the embodiment has a large amount of esters, lactones and acids and other components added into the formula of the cherry essence, can be used as a food additive, is used in various foods, enhances the natural cherry aroma of the foods, and gives a natural taste, and the aroma quality and stability are superior to the same kind of essence in China.

[0071] Embodiment 4

[0072] The cherry essence of the embodiment has a large amount of esters, lactones and acids and other components added into the formula of the cherry essence, can be used as a food additive, is used in various foods, enhances the natural cherry aroma of the foods, and gives a natural taste, and the aroma quality and stability are superior to the same kind of essence in China.

[0073] Propylene glycol: 90 parts;

[0074] benzaldehyde: 1 part;

[0075] ethyl acetate: 1 part;

[0076] acetic acid: 0.8 parts;

[0077] gamma-decalactone: 0.3 parts;

[0078] ethyl butyrate: 0.1 parts;

[0079] butyric acid: 0.01 parts;

[0080] isopentyl alcohol: 0.01 parts;

[0081] butanol: 0.02 parts.

[0082] The present application also provides a preparation method of the cherry essence, comprising the following steps: weighing all components of the cherry essence according to the proportioning requirements, stirring all components of the cherry essence in a stirring container for 11 minutes, and then pouring the mixture into a storage container for preservation.

[0083] The cherry essence of the present embodiment has a large number of esters, lactones and acids and other components added to the formula of the cherry essence, and can be used as a food additive in various foods to enhance the natural cherry aroma of the foods and impart a natural taste, and the aroma quality and stability thereof are superior to those of the same type of essence in China.

[0084] Example 5

[0085] The weight proportion of each component of the cherry essence of the present embodiment is as follows:

[0086] propylene glycol: 85 parts;

[0087] benzaldehyde: 2.5 parts;

[0088] ethyl acetate: 2 parts;

[0089] acetic acid: 0.3 parts;

[0090] gamma-decalactone: 0.8 parts;

[0091] ethyl butyrate: 0.5 parts;

[0092] butyric acid: 0.15 parts;

[0093] isopentyl alcohol: 0.02 parts;

[0094] butanol: 0.01 parts.

[0095] The application further provides a preparation method of the cherry essence, all components of the cherry essence are weighed according to the proportioning requirement, and the components are stirred in a stirring container for 14 minutes, then the mixture is filled into a storage container and stored.

[0096] The cherry essence of the embodiment has a large amount of esters, lactones and acids and other components added into the formula of the cherry essence, can be used as a food additive, is used in various foods, enhances the natural cherry aroma of the foods, and gives a natural taste, and the aroma quality and stability are superior to the same kind of essence in China.

[0097] The above-mentioned embodiments are only preferred embodiments for fully illustrating the application, and the protection scope of the application is not limited thereto. Any equivalent replacement or transformation of the application made by those skilled in the art based on the application is within the protection scope of the application. The protection scope of the application is subject to the claims.

Claims

1. A cherry flavor, characterized by: It is composed of the following components in parts by weight: Propylene glycol: 80-98 parts; Benzaldehyde: 0.5-3 parts; Ethyl acetate: 0.5-3 parts; Acetic acid: 0.1-1 part; Gamma-decanoic acid lactone: 0.1-1 part; Ethyl butyrate: 0.1-0.8 parts; Butyric acid: 0.01-0.2 parts; Isoamyl alcohol: 0.005-0.03 parts; Butanol: 0.005-0.03 parts.

2. The cherry flavor according to claim 1, characterized in that: The weight ratio of its various components is: Propylene glycol: 95.03 parts; Benzaldehyde: 2 parts; Ethyl acetate: 1.5 parts; Acetic acid: 0.5 parts; Gamma-decanoic acid: 0.5 parts; Ethyl butyrate: 0.4 parts; Butyric acid: 0.05 parts; Isoamyl alcohol: 0.01 parts; Butanol: 0.01 parts.

3. A method for preparing the cherry flavor according to claim 1 or 2, characterized in that: All components of the cherry flavor are weighed separately according to the ratio requirements, and all components of the cherry flavor are placed in a stirring container and stirred for 10-15 minutes. After mixing evenly, they are poured into a storage container for storage.

4. The method for preparing cherry flavor according to claim 3, wherein: The stirring container is a beaker.

5. The method for preparing cherry essence according to claim 3, wherein: The storage container is a brown glass bottle.