Edible mango essence and preparation method thereof

A technology of mango essence and preparation steps, which is applied in the field of edible mango essence and its preparation, and can solve the problems of insufficient aroma, weak natural feeling, unrealistic flavor, etc.

Inactive Publication Date: 2018-10-09
广州四季风食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional mango flavor often appears in the application process that the flavor is not realistic, the natural feeling is weak, and the aroma is insufficient, which in turn affects the appeal of mango products to consumers

Method used

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  • Edible mango essence and preparation method thereof
  • Edible mango essence and preparation method thereof
  • Edible mango essence and preparation method thereof

Examples

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Embodiment Construction

[0012] Specific embodiments of the present invention will be further described below. It should be noted here that the descriptions of these embodiments are used to help understand the present invention, but are not intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not constitute a conflict with each other.

[0013] The material components used in the following examples are all commercially available, and the unit is gram. The furanone 15% means that the furanone is dissolved in propylene glycol solution, and the furanone in the dissolved solution accounts for 15% by weight.

[0014] The preparation methods are as follows: first dissolve the vanillin, ethyl maltol and furanone in the formula in part of propylene glycol, the amount of the propylene glycol is not strictly limited, as long as the vanillin, ethyl maltol, Furano...

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Abstract

The invention discloses edible mango essence. A formula comprises the following materials in parts by weight: 1.5 to 2.5 parts of vanillin, 20 to 45 parts of ethyl maltol, 800 to 900 parts of propylene glycol, 1 to 2 parts of delta-decalactone, 1 to 3 parts of gamma-decalactone, 1 to 3 parts of ethyl caprylate, 1 to 4 parts of ethyl hexanoate, 0.1 to 2 parts of 4-hydroxy-3-methoxybenzyl, 1 to 5 parts of methyl dihydrojasmonate, 1 to 3 parts of allyl hexanoate, 1 to 5 parts of caproic acid, 1 to 4 parts of ocimene, 1 to 5 parts of styralyl acetate, 0.2 to 4 parts of dimethyl sulfide, and 3 to 7parts of octanoic acid. As various fragrances or additives are adopted, the mango essence is vivid in flavor and soft and full in fragrance, has very strong nature feeling, is beneficial to improvement of mango fragrance of products, can be widely applied to various food requiring adding fragrance, and is low in production cost.

Description

technical field [0001] The invention relates to the technical field of edible essence in food additives, in particular to an edible mango essence and a preparation method thereof. Background technique [0002] Mango is a rare and precious tropical fruit, which is favored by consumers due to its high-quality nutritional quality and unique aroma. The main distribution range of mangoes is narrow, and it is difficult to realize long-distance storage, transportation and preservation of fresh mangoes. Moreover, after the mango is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of the fresh mango. The annual mango production in mainland China is about 700,000 tons, and it shows an increasing trend. In order to improve the product quality and sales volume of mango products and increase the economic income of fruit farmers, mango essence can be added for modification. [0003] At present, the tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
Inventor 吴飞浪
Owner 广州四季风食品科技有限公司
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