Kiwi fruit essence and preparation method thereof

A technology of kiwi fruit and flavor, which is applied in the field of food flavor, can solve the problems that the aroma characteristics of kiwi fruit flavor are not obvious enough, affect the production and promotion of kiwi fruit, and cannot attract consumers, etc., and achieve the effects of strong natural feeling, simple preparation of raw materials, and good flavor quality

Inactive Publication Date: 2018-11-16
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are relatively few kiwi fruit flavors on the market, and the aroma characteristics of some kiwi fruit flavors are not obvious enough, the aroma stability is not enough, and the chemical smell is heavy, which affects the kiwi fruit flavor of beverages, juices and other products and cannot attract consumers. Production and promotion of kiwi related products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0107] The present invention further provides a method for preparing kiwi flavor, which is used to prepare the above-mentioned kiwi flavor and includes the following steps:

[0108] S1. Combine maltol, acetic acid, propionic acid, ethyl propionate, methyl 2-methyl butyrate, ethyl butyrate, 2, methyl butyric acid, trans-2-hexenal, leaf alcohol, trans- 2-hexenol, terpinen-4-ol, n-hexyl acetate, isoamyl acetate, ethyl caproate, hexanol, phytol acetate, trans-2,cis-6-nonadienal, propylene Aldehyde is added to propylene glycol;

[0109] S2. Maltol, acetic acid, propionic acid, ethyl propionate, methyl 2-methyl butyrate, ethyl butyrate, 2, methyl butyric acid, trans-2-hexenal, leaf alcohol, Trans-2-hexenol, terpinen-4-ol, n-hexyl acetate, isoamyl acetate, ethyl caproate, hexanol, phytol acetate, trans-2,cis-6-nonadienal Stir and mix evenly with propionaldehyde and propylene glycol to obtain kiwi flavor.

[0110] The beneficial effects of the kiwi essence preparation method of the presen...

Embodiment 1

[0114] The components of the kiwi essence of this embodiment are proportioned according to the following weight percentages:

[0115] Maltol 0.25%

[0116] Acetic acid 0.2%

[0117] Propionic acid 0.05%

[0118] Ethyl propionate 0.5%

[0119] Methyl 2-methylbutyrate 0.02%

[0120] Ethyl butyrate 3%

[0121] 2, Methyl butyric acid 0.2%

[0122] Trans-2-hexenal 3.69%

[0123] Leaf alcohol 0.5%

[0124] Trans-2-hexenol 5%

[0125] Terpinen-4-ol 1%

[0126] N-hexyl acetate 0.1%

[0127] Isoamyl acetate 0.2%

[0128] Ethyl caproate 0.05%

[0129] Hexanol 0.2%

[0130] Fophyl acetate 0.01%

[0131] Trans-2,cis-6-nonadienal 0.02%

[0132] Propionaldehyde 0.01%

[0133] Propylene glycol 85%.

[0134] The total weight of the kiwi flavor of this embodiment is 1 kg. The sensory evaluation of the kiwi flavor of this embodiment is close to the natural kiwi flavor, and its fragrance is coordinated and stable, and has high fidelity. Using the kiwi flavor of this embodiment can significantly improve the flavor quali...

Embodiment 2

[0138] The components of the kiwi essence of this embodiment are proportioned according to the following weight percentages:

[0139] Maltol 1%

[0140] Acetic acid 0.5%

[0141] Propionic acid 0.25%

[0142] Ethyl propionate 1%

[0143] Methyl 2-methylbutyrate 0.2%

[0144] Ethyl butyrate 4%

[0145] 2, methyl butyric acid 0.5%

[0146] Trans-2-hexenal 9%

[0147] Leaf alcohol 0.5%

[0148] Trans-2-hexenol 14%

[0149] Terpinen-4-ol 2.5%

[0150] N-hexyl acetate 0.3%

[0151] Isoamyl acetate 0.4%

[0152] Ethyl caproate 0.2%

[0153] Hexanol 0.4%

[0154] Fophyl acetate 0.1%

[0155] Trans-2,cis-6-nonadienal 0.1%

[0156] Propionaldehyde 0.05%

[0157] Propylene glycol 65%.

[0158] The total weight of the kiwi flavor of this embodiment is 1 kg. The sensory evaluation of the kiwi flavor of this embodiment is close to the natural kiwi flavor, and its fragrance is coordinated and stable, and has high fidelity. Using the kiwi flavor of this embodiment can significantly improve the flavor quality.

[015...

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PUM

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Abstract

The present invention relates to a kiwi fruit essence and a preparation method thereof. The kiwi fruit essence comprises the following components: maltol, acetic acid, propionic acid, ethyl propionate, methyl 2-methyl butyrate, ethyl butyrate, 2-methyl butyric acid, trans-2-hexenoic aldehyde, leaf alcohol, trans-2-hexenol, terpine-4-ol, n-hexyl acetate, isoamyl acetate, ethyl hexanoate, hexanol, leaf acetate, trans-2,cis-6-nonadienal, propionaldehyde and propylene glycol. The preparation method of the kiwi fruit essence comprises the following steps: adding the maltol, the acetic acid, the propionic acid, the ethyl propionate, the methyl 2-methyl butyrate, the ethyl butyrate, the 2-methyl butyric acid, the trans-2-hexenoic aldehyde, the leaf alcohol, the trans-2-hexenol, the terpine-4-ol,the n-hexyl acetate, the isoamyl acetate, the ethyl hexanoate, the hexanol, the leaf acetate, the trans-2,cis-6-nonadienal and the propionaldehyde into the propylene glycol, and conducting stirring for uniform mixing. The kiwi fruit essence provided by the invention can enhance the natural feeling, the stability and the fidelity of a fragrance, and improve the flavor quality.

Description

Technical field [0001] The invention relates to the field of food flavors, in particular to a kiwi flavor and a preparation method thereof. Background technique [0002] Kiwifruit is delicious and delicious, and is known as the king of VC. Its taste is described as a mixture of strawberry, banana and pineapple. Therefore, kiwifruit is favored by consumers. Since kiwi fruit is not resistant to storage and can only be maintained for about half a month at room temperature, the deep processing of kiwi fruit products has become a development direction. The derived kiwi flavor is used to flavor beverages and juices to increase the natural taste of kiwifruit. [0003] However, there are few kiwi flavors on the market, and some of the kiwi flavors have insufficient aroma characteristics, insufficient aroma stability and heavy chemical smell, which affects the kiwi flavor of beverages, juices and other products, and cannot attract consumers, which also affects Production and promotion of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 黄金顺关宇龙
Owner 广州馨杰添加剂有限公司
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