Cream preserved plum essence and preparation method thereof

A technology of creamy plum and plum flavor, applied in the field of creamy plum flavor and its preparation, can solve the problems of short fragrance retention time, complex process, easy deterioration, etc., and achieve easy industrial production, simple preparation method, and long fragrance retention time Effect

Inactive Publication Date: 2018-11-06
东莞市翔实信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to meet the demand of the market for creamy plum flavor, the main preparation method of existing creamy plum flavor is to use monomer fragrance raw materials to carry out chemical synthesis. The chemical smell and f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: This example provides a creamy plum flavor, and also provides a preparation method for the creamy plum flavor, which includes that the creamy plum flavor is composed of the following components in parts by mass: 50 Part of plum meat, 30 parts of licorice extract, 10 parts of propylene glycol, 1 part of ethyl acetate, 1 part of citric acid, 1 part of ethyl maltol, 1 part of lauric acid, 1 part of myristic acid, 1 part of fenugreek Lactone, 5 parts of butyl laurolactone, 1 part of thiothiazole, 10 parts of fixative and 20 parts of distilled water; and the preparation method of the described creamy plum essence comprises the following steps:

[0030] Step 1, chopping and pulverizing the plum meat through a 50-mesh sieve for later use; grinding the plum meat is beneficial to the extraction and preparation of subsequent process steps;

[0031] Step 2: Add the ethyl acetate, the citric acid and the ethyl maltol into the jacketed pot containing the propylene glyc...

Embodiment 2

[0039] Example 2: This example provides a creamy plum flavor, and also provides a method for preparing the creamy plum flavor, which includes that the creamy plum flavor is composed of the following components in parts by mass: 55 Parts of plum meat, 35 parts of licorice extract, 11 parts of propylene glycol, 2.5 parts of ethyl acetate, 2.5 parts of citric acid, 2.5 parts of ethyl maltol, 2.5 parts of dodecanoic acid, 2.5 parts of myristic acid, 2.5 parts of fenugreek Lactone, 7.5 parts of butyl laurolactone, 2.5 parts of thiothiazole, 15 parts of fixatives and 25 parts of distilled water; and the preparation method of the described creamy plum essence comprises the following steps:

[0040] Step 1, chopping and pulverizing the plum meat through a 50-mesh sieve for later use; grinding the plum meat is beneficial to the extraction and preparation of subsequent process steps;

[0041] Step 2: Add the ethyl acetate, the citric acid and the ethyl maltol into the jacketed pot conta...

Embodiment 3

[0049] Embodiment 3: This embodiment provides a creamy plum flavor, and also provides a preparation method for the creamy plum flavor, which includes that the creamy plum flavor is composed of the following components in parts by mass: 60 Parts of plum meat, 40 parts of licorice extract, 12 parts of propylene glycol, 5 parts of ethyl acetate, 5 parts of citric acid, 5 parts of ethyl maltol, 5 parts of lauric acid, 5 parts of myristic acid, 5 parts of diced sunflower Lactone, 10 parts of butyl laurolactone, 5 parts of thiothiazole, 20 parts of fixative and 30 parts of distilled water; and the preparation method of the described creamy plum flavor comprises the following steps:

[0050] Step 1, chopping and pulverizing the plum meat through a 50-mesh sieve for later use; grinding the plum meat is beneficial to the extraction and preparation of subsequent process steps;

[0051] Step 2: Add the ethyl acetate, the citric acid and the ethyl maltol into the jacketed pot containing t...

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Abstract

The invention discloses a cream preserved plum essence. The cream preserved plum essence mainly comprises the following components: preserved plum flesh, licorice extractum, propylene glycol, ethyl acetate, citric acid, ethyl maltol, lauric acid, myristic acid, delta-decalactone, delta-dodecalactone, sulfurol, a fixative and distilled water. The invention also discloses a preparation method of thecream preserved plum essence. The method uses a solvent extraction method to prepare the cream preserved plum essence. The cream preserved plum essence is used as an edible essence, has a natural andstrong fragrance, has long fragrance holding time, and is not easy to deteriorate during transportation and storage. Food added with the cream preserved plum essence has a unique fragrance and taste.The essence can be applied to the fields of dairy products, baking, seasoning, beverages and candy foods, and the preparation method is simple and convenient for industrial production.

Description

technical field [0001] The invention relates to the field of essence production, in particular to a creamy plum essence and a preparation method thereof. Background technique [0002] Food flavor is the most widely used food additive in the field of food processing, and China's annual demand for food flavor is huge. With the improvement of people's living standards, consumers have higher and higher requirements for the quality of food flavors. While satisfying the taste, consumers pay more attention to the concepts of naturalness, safety, health and diversity. At present, cream plum flavor is deeply loved by consumers. Therefore, in order to meet the demand of the market for creamy plum flavor, the main preparation method of existing creamy plum flavor is to use monomer fragrance raw materials to carry out chemical synthesis. The chemical smell and flavor characteristics are not obvious, the fragrance retention time is short, and it is easy to deteriorate during transport...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/12C11B9/00
CPCA23L27/12A23L27/11A23L27/115A23V2002/00C11B9/00C11B9/0007C11B9/0011C11B9/0015A23V2200/15A23V2200/16A23V2250/21A23V2250/032A23V2250/02A23V2300/14A23V2300/18A23V2300/24A23V2300/10A23V2300/20
Inventor 李闯李力争李全峰李通牛华锋王小雨
Owner 东莞市翔实信息科技有限公司
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