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Black tea type edible essence and production technology thereof

A technology of edible essence and black tea, which is applied in the field of essence and fragrance, can solve the problems of unprominent tea aroma, unreasonable technological process, and insufficient natural and pure aroma, and achieve the effects of improving the degree of fidelity, optimizing ingredients and proportioning, and increasing the intensity of aroma

Inactive Publication Date: 2019-08-23
苏州禾田香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, black tea flavors on the market are basically blended with synthetic spices. The ingredients and proportioning are relatively primitive, and the preparation process is not reasonable enough, resulting in the aroma of the product not being natural and pure, and the tea aroma is not outstanding, which directly affects people's perception of the product.

Method used

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  • Black tea type edible essence and production technology thereof

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Embodiment Construction

[0009] The present invention is described below in conjunction with embodiment.

[0010] A kind of black tea type food essence according to the present invention, comprises 70-90% concentrated black tea liquor and 10-30% black tea fragrance base; 0.002-0.05%, linalool 0.1-0.5%, linalool oxide 0.1-0.5%, menthol 0.002-0.02%, cis-jasmone 0.005-0.02%, nerol 0.01-0.08%, ethionone 0.007-0.05%, tea aroma ketone 0.1-0.6%, terpineol 0.001-0.01%, geraniol 0.008-0.05% and propylene glycol 8.07-29.66%; the sum of the concentrated black tea liquid and black tea fragrance base is 100%.

[0011] Three specific implementations of concentrated black tea liquid and black tea fragrance base proportioning are shown in the table below:

[0012]

[0013] The production process of the above-mentioned black tea-type edible flavor is as follows, first mix 40g of black tea leaves, 40g of water, and 120g of ethanol and heat them to 80°C, keep the temperature for 2 hours; then cool to normal temperat...

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Abstract

The invention discloses a black tea type edible essence and a production technology thereof. The black tea type edible essence comprises 70-90% of concentrated black tea liquid and 10-30% of a black tea essence base. The black tea essence base contains leaf alcohol, alcohol, linalool, linalool oxide, menthol, cis-jasmonone, nerol, beta-ionone, oxoisophorone, terpilenol, geraniol and propylene glycol. Ingredients, the proportioning and the preparation process flow are optimized, and the concentrated and extracted black tea liquid is added, so that the fragrance of the black tea essence is moreattractive, the fragrance intensity is increased, and the realistic degree of the fragrance is improved.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances, in particular to a black tea-type food flavor and a production process thereof. Background technique [0002] At present, black tea flavors on the market are basically blended with synthetic spices. The ingredients and proportioning are relatively primitive, and the preparation process is not reasonable enough, resulting in the aroma of the product not being natural and pure, and the tea aroma is not outstanding, which directly affects people's perception of the product. . Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a black tea-type food flavor and its production process. [0004] The technical solution of the present invention is realized like this: a kind of black tea type food essence, comprises the concentrated black tea liquor of 70-90% and the black tea fragrance base of 10-30%; Al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/10A23L27/2026A23L27/203A23L27/2052A23V2002/00A23V2250/214
Inventor 孙翔
Owner 苏州禾田香料有限公司
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