A kind of durian flavor essence and preparation method thereof

A technology of durian and essence, which is applied in the field of food processing, can solve the problems of unstable quality and flavor, obvious difference between batches, etc., and achieve the effects of insignificant difference between batches, enhanced natural feeling, and natural and rich flavor and fragrance

Active Publication Date: 2022-07-08
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are: first, due to the limitation of durian origin and maturity time, it is easy to cause obvious differences in batches; second, the production process has undergone reaction and enzymatic hydrolysis process, and the quality and flavor are likely to be unstable due to the influence of time and temperature

Method used

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  • A kind of durian flavor essence and preparation method thereof
  • A kind of durian flavor essence and preparation method thereof
  • A kind of durian flavor essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The following takes the production of 100kg durian flavor as an example.

[0036] A kind of durian flavor essence, its composition and weight are as follows:

[0037]

[0038]

[0039] Wherein, the preparation method of described durian extract is as follows:

[0040] (1) Select non-polluting, fresh durian, and remove the shell. Choose the durian pulp with good appearance, obvious luster and moderate softness and hardness. Cut the durian pulp into pieces, the size is about 2-4CM.

[0041] (2) Blend the durian pulp with a blender for 2 minutes.

[0042] (3) Add 6 times the volume of ethanol with a volume concentration of 80%, and extract by refluxing for 2 times, 1.5h each time. After combining the extracts. Filter by centrifugation.

[0043] (4) The filtered extract is concentrated under reduced pressure, the temperature is controlled below 60° C., the vacuum degree is controlled at 0.06MPA, and concentrated to 1 / 4 of the original volume to obtain a durian ex...

Embodiment 2

[0047] A kind of durian flavor essence, its composition and parts by weight are as follows:

[0048] 0.005-0.008 part of propanethiol; 0.02-0.05 part of 3-hydroxy-2-butanone; 0.04-0.08 part of hexadecanoic acid; octadecanoic acid

[0049] 0.04-0.08 part; 2-methyl-butyric acid ethyl ester 0.2-0.4 part; 2-methyl-butyric acid methyl ester 0.2-0.5 part; ethyl propionate

[0050] 0.2-0.3 part; ethyl acetate 0.015-0.02 part; ethyl butyrate 0.2-0.3 part; propyl caproate 0.2-0.3 part; ethyl heptanoate 0.1-0.2 part; ethyl octanoate 0.2-0.5 part; 2, 5-Dithiane 0.005-0.008 part; 3,5-dimethyl-1,2,4-trithiacyclopentane 0.005-0.008 part; 3-methylthiopropionate 0.02-0.04 part ; diethyl disulfide

[0051] 0.005-0.008 part; propyl trisulfide 0.005-0.008 part; diallyl sulfide 0.005-0.008 part; ethanethiol

[0052] 0.02-0.04 parts; propylene glycol 47.7-68.0 parts; durian extract 30.0-40.0 parts;

[0053] The sum of the parts by weight of all the components is 100 parts.

[0054] Preferably...

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Abstract

The invention relates to a durian flavor essence, which is composed of the following components: propanethiol; 3-hydroxy-2-butanone; hexadecanoic acid; octadecanoic acid; 2-methyl-ethyl butyrate; 2-methyl-butyric acid methyl butyrate; ethyl propionate; ethyl acetate; ethyl butyrate; propyl caproate; ethyl heptanoate; ethyl octanoate; -1,2,4-Trithiolane; Methyl 3-Methylthiopropionate; Diethyldisulfide; Propyl Trisulfide; Diallyl Sulfide; Ethanethiol; Propylene Glycol; Durian Extract. Durian flavor essence has a natural, rich and non-irritating durian flavor, which satisfies people's pursuit of flavor and expands the use range of durian; at the same time, the product is resistant to high temperature and can effectively supplement the loss of durian flavor during thermal processing, thereby enhancing the food's quality. Durian characteristic flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a durian flavor and a preparation method thereof. Background technique [0002] Durian is one of the very popular fruits in the market. The nutritional value is extremely high. Regular consumption can strengthen the body, strengthen the spleen and qi, invigorate the kidney and strengthen the yang, and warm the body. It is a nourishing and beneficial fruit. [0003] However, the application of durian in the current technology is mainly for direct processing and consumption or preparation of extracts. However, due to the harsh growth environment of durian and the difficulty of preservation after maturity, the rot loss rate during storage, transportation and sales is as high as 40% to 50%. Therefore, direct processing and consumption inevitably face the disadvantages of short storage period and easy deterioration of raw materials. However, because of the lack of ingredient...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/12A23L27/29A23L27/20
Inventor 何凤云李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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