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Sweet and fragrant fructus momordicae essence and preparation process thereof

A technology of Luo Han Guo and Luo Han, which is applied in the direction of essential oils/spices, fat production, etc., can solve the problems of unpleasant medicinal taste, limited product use range, insufficient sweetness, etc., and achieve the effect of improving taste, improving quality and reducing medicinal taste

Inactive Publication Date: 2018-10-23
SHANGHAI LVZHOUYUAN PERFUME CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the Luo Han Guo flavors on the market are extracted by the method of alcohol extraction tincture. The tincture extracted by this method is easy to produce unpleasant medicinal taste, and the corresponding sweetness is insufficient, which limits the scope of use of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A sweet-flavored Luo Han Guo flavor, including the following materials: isovaleraldehyde, 2-methylbutyraldehyde, n-valeraldehyde, acetaldehyde, furfural, 5-methylfurfural, benzaldehyde, vanillin, propylene glycol, Luo Han Guo extract liquid. The weight percentage of the material is: isovaleraldehyde 0.2%; 2-methylbutyraldehyde 0.1%; n-valeraldehyde 0.1%; acetaldehyde 0.13%; furfural 0.5%; Sodium 0.3%; Propylene Glycol 88.42%; Luo Han Guo Extract 10%.

[0019] A preparation process of sweet-flavored Luo Han Guo essence, comprising the following steps: Step 1, crushing Luo Han Guo into granules; Step 2, gradually adding water, heating to 60°C; Step 3, adding Luo Han Guo, keeping the water temperature at 60°C and stirring for 30 minutes, Filter and take the filtrate; Step 4, add cold water to make up the filtrate to 10kg, boil for 5 minutes and then cool; Step 5, add 50g of sodium benzoate for anticorrosion; Step 6, extract 10g of Luo Han Guo liquid; Step 7, add isovalera...

Embodiment 2

[0022] A sweet-flavored Luo Han Guo flavor, including the following materials: isovaleraldehyde, 2-methylbutyraldehyde, n-valeraldehyde, acetaldehyde, furfural, 5-methylfurfural, benzaldehyde, vanillin, propylene glycol, Luo Han Guo extract liquid. The weight percentage of the material is: isovaleraldehyde 0.2%; 2-methylbutyraldehyde 0.1%; n-valeraldehyde 0.1%; acetaldehyde 0.13%; furfural 0.6%; Sodium 0.3%; Propylene Glycol 87.42%; Luo Han Guo Extract 10%.

[0023] A preparation process of sweet-flavored Luo Han Guo essence, comprising the following steps: Step 1, crushing Luo Han Guo into granules; Step 2, gradually adding water, heating to 60°C; Step 3, adding Luo Han Guo, keeping the water temperature at 60°C and stirring for 30 minutes, Filter and take the filtrate; Step 4, add cold water to make up the filtrate to 10kg, boil for 5 minutes and then cool; Step 5, add 50g of sodium benzoate for anticorrosion; Step 6, extract 10g of Luo Han Guo liquid; Step 7, add isovalera...

Embodiment 3

[0026] A sweet-flavored Luo Han Guo flavor, including the following materials: isovaleraldehyde, 2-methylbutyraldehyde, n-valeraldehyde, acetaldehyde, furfural, 5-methylfurfural, benzaldehyde, vanillin, propylene glycol, Luo Han Guo extract liquid. The weight percentage of the material is: isovaleraldehyde 0.2%; 2-methylbutyraldehyde 0.1%; n-valeraldehyde 0.1%; acetaldehyde 0.13%; furfural 0.6%; Sodium 0.3%; Propylene Glycol 86.42%; Luo Han Guo Extract 10%.

[0027] A preparation process of sweet-flavored Luo Han Guo essence, comprising the following steps: Step 1, crushing Luo Han Guo into granules; Step 2, gradually adding water, heating to 60°C; Step 3, adding Luo Han Guo, keeping the water temperature at 60°C and stirring for 30 minutes, Filter and take the filtrate; Step 4, add cold water to make up the filtrate to 10kg, boil for 5 minutes and then cool; Step 5, add 50g of sodium benzoate for anticorrosion; Step 6, extract 10g of Luo Han Guo liquid; Step 7, add isovalera...

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PUM

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Abstract

The invention discloses sweet and fragrant fructus momordicae essence and a preparation process thereof. The essence is characterized by being prepared from the following preparation materials in percentage by weight: 0.2 percent of isovaleraldehyde, 0.1 percent of 2-methylbutyraldehyde, 0.1 percent of n-valeraldehyde, 0.13 percent of acetaldehyde, 0.5 percent of furfural, 0.2 percent of 5-methylfurfural, 0.05 percent of benzaldehyde, 0.3 percent of vanillin, 88.42 percent of propylene glycol and 10 percent of momordica grosvenori extraction liquid. Through the process and formula optimization, the sweet and fragrant ingredients of natural fructus momordicae are extracted; the medicine taste is reduced; the mouthfeel is improved, so that fructus momordicae extracts have the greater application range. Meanwhile, sodium benzoate is introduced; the anticorrosion performance of the fructus momordicae liquid is improved. Meanwhile, synthesis spice is added; the initial fragrance is regulated; the fragrance of the essence is stabilized; the quality of a finished product of a product is improved.

Description

technical field [0001] The invention relates to a sweet-flavored grosvenor fruit essence, in particular to a sweet-flavored grosvenor fruit essence and a preparation process thereof. Background technique [0002] Luo Han Guo is sweet in taste and cool in nature, and belongs to the lung and large intestine meridian. But the Luo Han Guo essence on the market adopts the method for alcohol extraction tincture to extract more, and the tincture extracted by this method is easy to produce unpleasant medicinal taste, and corresponding sweetness is insufficient, has limited the scope of use of the product. [0003] With the development of Luo Han Guo flavor and the renewal of various equipment and processes, we hope to find some optimized solutions to improve the volatility and further improve the quality of Luo Han Guo flavor. Contents of the invention [0004] The object of the present invention is to provide a sweet-flavored Luo Han Guo essence and its preparation process. Thro...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/0003C11B9/0015C11B9/0061C11B9/0076
Inventor 黎振科刘林俊
Owner SHANGHAI LVZHOUYUAN PERFUME CO LTD
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