Blended almond essence and preparation method thereof

A almond kernel and compounding technology, which is applied in the direction of food ingredients as odor improvers, food science, etc., can solve the problems of lack of coordination and fidelity of aroma, and achieve the effect of rich and delicate aroma, good application effect and convenient source

Inactive Publication Date: 2018-09-28
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are currently few reports on the deployment of flavors with almond aroma, and the related almond flavors in the prior art have problems such as aroma coordination and lack of fidelity.

Method used

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  • Blended almond essence and preparation method thereof
  • Blended almond essence and preparation method thereof
  • Blended almond essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of deployment type almond essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0016]

[0017]

[0018] The preparation method of above-mentioned a kind of deployment type almond essence, total raw material is calculated with 100g, is about 0.5g ethyl acetate, 0.98g ethyl butyrate, 7.1g isoamyl isovalerate, 0.3g 3-hydroxyl-2- Butanone, 1.6g benzaldehyde, 0.6g ethyl phenylacetate, 0.32g coconut aldehyde, 1.6g strawberry aldehyde, 2.9g 10% ethyl vanillin, 1.3g sweet orange oil, 0.6g peach aldehyde, 0.8g α-violet Ketone, 1.3g gamma-enantholactone and 80.1g propylene glycol are mixed uniformly in a stirring container to obtain almond essence.

[0019] The blended almond essence obtained above was dipped with scented paper, and smelled from the three aspects of head aroma, body aroma and tail aroma. After sensory evaluation, it had the characteristic aroma of almond kernels, and the aroma was ...

Embodiment 2

[0021] A kind of deployment type almond essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0022]

[0023]

[0024] The preparation method of above-mentioned a kind of deployment type almond flavor, total raw material is calculated with 100g, is about 0.6g ethyl acetate, 0.94g ethyl butyrate, 9.1g isoamyl isovalerate, 0.4g 3-hydroxyl-2- Butanone, 1.8g benzaldehyde, 0.4g ethyl phenylacetate, 0.38g coconut aldehyde, 2.5g strawberry aldehyde, 4.9g 10% ethyl vanillin, 1.6g sweet orange oil, 0.5g peach aldehyde, 0.7g α-violet Ketone, 1.2g gamma-enantholactone and 74.98g propylene glycol were mixed uniformly in a stirring container to obtain almond essence.

[0025] The blended almond essence obtained above was dipped with scented paper, and smelled from the three aspects of head aroma, body aroma and tail aroma. After sensory evaluation, it had the characteristic aroma of almonds, fruity aroma and sweet a...

Embodiment 3

[0027] A kind of deployment type almond essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0028]

[0029] The preparation method of above-mentioned a kind of deployment type almond flavor, total raw material is calculated with 100g, is about 0.4g ethyl acetate, 0.92g ethyl butyrate, 8.5g isoamyl isovalerate, 0.5g 3-hydroxyl-2- Butanone, 2.0g benzaldehyde, 0.5g ethyl phenylacetate, 0.36g coconut aldehyde, 3.7g strawberry aldehyde, 3.8g 10% ethyl vanillin, 1.5g sweet orange oil, 0.8g peach aldehyde, 0.9g α-violet Ketone, 1.4g gamma-enantholactone and 74.72g propylene glycol are mixed uniformly in a stirring container to obtain almond essence.

[0030] The blended almond essence obtained above was dipped with scented paper, and smelled from the three aspects of head aroma, body aroma and tail aroma. After sensory evaluation, it had the characteristic aroma of almond kernels, with a slightly heavy buttery ...

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PUM

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Abstract

The invention discloses blended almond essence. The essence is composed of ethyl acetate, ethyl butyrate, isoamyl isovalerate, acetyl, benzaldehyde, ethyl phenylacetate, coconut aldehyde, strawberry aldehyde, ethyl vanillin with a mass percentage concentration of 10%, sweet orange oil, peach aldehyde, alpha-Ionone, gama-heptalactone and propylene glycol. The invention also provides a preparation method of the blended almond essence: uniformly mixing raw materials with stirring which are weighed according to mass percentage so as to obtain the blended almond essence. The blended almond essenceof the invention uses fragrant raw materials which are convenient in source, and has a coordinating, gentle, lasting and stable fragrance. The essence can be added to the beverages and cakes as a foodadditive, and endows products with a natural fragrance and taste of almonds.

Description

technical field [0001] The invention belongs to the field of food, and relates to an edible essence, in particular to a compounded almond essence and a preparation method thereof. Background technique [0002] Almonds are a popular nut produced all over the world. It tastes sweet and nutritious, and has the effects of laxative, nourishing the brain and calming the nerves, strengthening the stomach, nourishing the lungs, improving eyesight, and radiating brilliance. In addition, almonds have a unique aroma and flavor, and its aroma composition mainly includes fruity, sweet and buttery, which is deeply loved by people. Almond essence can not only add flavor to almond products, but also can be used to add flavor to almond-flavored cakes, beverages and other foods. Therefore, the deployment of the essence with almond aroma is of great significance. [0003] However, at present, there are few reports on the deployment of flavors with the aroma of almonds, and the almond flavors...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20
CPCA23V2002/00A23L27/00A23L27/20A23V2200/15
Inventor 田怀香卢卓彦史雨桦张雅敬
Owner SHANGHAI INST OF TECH
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