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
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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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