Waxberry essence and preparation method thereof

A technology of bayberry essence and mass percentage, applied in food science and other directions, can solve problems such as lack of aroma coordination and fidelity, and achieve the effects of convenient source of raw materials, good application effect and simple preparation process

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 few reports on the development of the essence with bayberry aroma at present, and there are problems such as fragrance coordination and lack of fidelity in the related bayberry essence of the prior art.

Method used

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  • Waxberry essence and preparation method thereof
  • Waxberry essence and preparation method thereof
  • Waxberry essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015]

[0016]

[0017] The preparation method of the above-mentioned a kind of bayberry essence, the total raw material is calculated by 100g, namely 0.8g octyne carboxylate methyl ester, 1.2g coconut aldehyde, 3.7g strawberry acid, 0.6g caproic acid leaf alcohol ester, 1.0g maltol, 7.2g g caproic acid, 2.7g 2-methylbutyric acid, 0.6g butyl undecolactone, 0.4g 3-hydroxy-2-butanone, 1.7g folate butyrate, 6.2g strawberry aldehyde, 1.6g folate acetate Esters, 2.5g Ethyl Isovalerate, 4.3g Ethyl Butyrate, 0.8g Ethyl Propionate, 1.0g Orange Oil, 1.2g 10% Lemon Oil, 2.8g 10% Butyl Decalactone, 1.2g 1 % Butanedione, 1.5g 10% furanone, 1.4g 10% vanillin, 0.6g 10% propionic acid, 1.1g 1% leaf alcohol and 53.9g propylene glycol are mixed uniformly in a stirring vessel to obtain bayberry essence.

[0018] The bayberry essence obtained above was dipped in scented paper, and smelled and discriminated from three aspects: top fragrance, body fragrance and tail fragrance. After sensory...

Embodiment 2

[0020]

[0021]

[0022] The preparation method of the above-mentioned a kind of bayberry essence, the total raw material is calculated by 100g, namely 0.6g octyne carboxylate methyl ester, 1.7g coconut aldehyde, 4.9g strawberry acid, 0.8g caproic acid leaf alcohol ester, 0.4g maltol, 8.2g g caproic acid, 1.6 g 2-methyl butyric acid, 1.5 g butyl undecolactone, 1.0 g 3-hydroxy-2-butanone, 3.0 g folate butyrate, 8.0 g strawberry aldehyde, 2.8 g foliol acetate Esters, 4.0g Ethyl Isovalerate, 5.8g Ethyl Butyrate, 0.9g Ethyl Propionate, 1.5g Orange Oil, 2.2g 10% Lemon Oil, 2.5g 10% Butyl Decalactone, 2.0g 1 % butanedione, 2.1g of 10% furanone, 2.1g of 10% vanillin, 1.1g of 10% propionic acid, 0.6g of 1% leaf alcohol and 40.7g of propylene glycol are mixed evenly in a stirring vessel to obtain bayberry essence.

[0023] The bayberry essence of the above-mentioned gained is dipped in scented paper, and smells and distinguishes from three aspects such as head fragrance, body fra...

Embodiment 3

[0025]

[0026]

[0027] The preparation method of the above-mentioned a kind of bayberry essence, the total raw material is calculated by 100g, namely 0.3g octyne carboxylate methyl ester, 1.8g coconut aldehyde, 4.3g strawberry acid, 0.5g caproic acid leaf alcohol ester, 0.9g maltol, 9.0g g caproic acid, 2.1 g 2-methylbutyric acid, 1.2 g butyl undecolactone, 0.8 g 3-hydroxy-2-butanone, 2.3 g folate butyrate, 7.6 g strawberry aldehyde, 2.3 g folate acetate Esters, 3.5g ethyl isovalerate, 5.2g ethyl butyrate, 0.6g ethyl propionate, 1.2g orange oil, 1.9g 10% lemon oil, 1.6g 10% butyl decanolide, 1.7g 1 % butanedione, 2.8g 10% furanone, 1.9g 10% vanillin, 0.9g 10% propionic acid, 0.9g 1% leaf alcohol and 44.7g propylene glycol are mixed evenly in a stirring vessel to obtain bayberry essence.

[0028] The bayberry essence of the above-mentioned gained is dipped in scented paper, and smells and distinguishes from three aspects such as head fragrance, body fragrance and tail f...

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PUM

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Abstract

The invention discloses waxberry essence. The essence consists of the following raw materials: methyl 2-nonynoate, coconut aldehyde, strawberry acid, cis-3-hexenyl hexanoate, maltol, caproic acid, 2-methylbutyric acid, undecanolactone, 3-hydroxy-2-butanone, cis-3-hexenyl butyrate, strawberry aldehyde, cis-3-hexenyl acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, sweet orange oil, 10%of lemon oil, 10% of 5-decanolide, 1% of butanedione, 10% of furanone, 10% of vanillin, 10% of propionic acid, 1% of leaf alcohol, and propylene glycol. The invention also provides a preparation method of the waxberry essence. The waxberry essence is prepared by mixing and uniformly stirring the raw materials weighed in percentage by mass. The fragrant raw materials used for the waxberry essenceare convenient in source, and the characteristic waxberry aroma is prominent, and the natural feeling is strong. The essence is added to foods such as cans, fruit wine and beverages as a food additiveso as to endow the product with a natural waxberry aroma and taste.

Description

technical field [0001] The invention belongs to the field of food, and relates to an edible essence, in particular to a bayberry essence and a preparation method thereof. Background technique [0002] Bayberry is a good economic and ecological species in southern my country and a famous specialty fruit tree. Its fresh fruits are bright in color, sweet and sour, and contain various nutrients such as organic acids, minerals, vitamins and amino acids. In addition, bayberry has a strong and unique flavor, and its aroma composition mainly includes green, sour, fruity and buttery fragrance, which is deeply loved by people. Bayberry essence can not only enhance the fragrance and taste in bayberry products, but also can be used to add fragrance to food such as bayberry-flavored canned food, fruit wine, and beverages. Therefore, the development of the essence with bayberry aroma is of great significance. [0003] However, at present, there are few reports on the development of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 田怀香卢卓彦史雨桦张雅敬
Owner SHANGHAI INST OF TECH
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