Banana essence, and preparation method thereof

A banana essence and banana technology, which is applied in the directions of essential oils/flavors, fat production, food forming, etc., can solve the problems of banana product flavor quality decline, not being liked by consumers, and unreal flavor, etc., and achieve good sales market, The appearance is clear and transparent, the effect of tiny particles

Inactive Publication Date: 2019-10-15
宁波蒙曼生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional banana flavor is mostly based on simple blending. The traditional banana flavor blending formula will add more isoamyl acetate, isopentyl butyrate and other blended spices that present the characteristic flavor of bananas, which often appear in the application process. The flavor is not realistic and the natural feeling is weak, which will affect the quality of the flavor of banana products and is not liked by consumers

Method used

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  • Banana essence, and preparation method thereof
  • Banana essence, and preparation method thereof
  • Banana essence, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Composition of raw materials (parts by weight): 88 parts of banana extract, 0.2 part of clove oil, 0.1 part of lemon oil, 0.02 part of sweet orange oil, 0.3 part of ethyl acetate, 1.8 parts of butyl butyrate, 1.5 parts of isoamyl butyrate, 0.6 part of butyl formate, 0.3 part of myrcene, 0.02 part of terpinene, 0.01 part of vanillin, 0.01 part of cis-3-hexenol, 0.02 part of styringyl acetate, 1 part of propylene glycol and 1 part of ethanol.

[0033] A preparation method of banana essence is characterized in that, it is prepared by the following method:

[0034] S1. Take by weighing 1kg of pulverized fresh banana peels and put them into a closed reactor, add 2kg of solvent, the solvent is a mixture of ethyl acetate, propylene glycol, ethanol and butyl acetate, and the volume ratio is 5:3:1:2 , put it into an ultrasonic generator, carry out ultrasonic-assisted extraction, the ultrasonic power is 800W, the extraction time is 30min, and concentrate to obtain the banana extr...

Embodiment 2

[0039]Composition of raw materials (parts by weight): 92 parts of banana extract, 0.5 part of clove oil, 0.3 part of lemon oil, 0.05 part of sweet orange oil, 0.8 part of ethyl acetate, 2.3 parts of butyl butyrate, 2.2 parts of isoamyl butyrate, 1.5 parts of butyl formate, 0.9 parts of myrcene, 0.05 parts of terpinene, 0.04 parts of vanillin, 0.04 parts of cis-3-hexenol, 0.05 parts of styryl acetate, 2 parts of propylene glycol and 2 parts of ethanol.

[0040] A preparation method of banana essence is characterized in that, it is prepared by the following method:

[0041] S1. Take by weighing 1kg of pulverized fresh banana peels and put them into a closed reactor, add 2kg of solvent, the solvent is a mixture of ethyl acetate, propylene glycol, ethanol and butyl acetate, and the volume ratio is 5:3:1:2 , put it into an ultrasonic generator, carry out ultrasonic-assisted extraction, the ultrasonic power is 1000W, the extraction time is 50min, and concentrate to obtain the banana...

Embodiment 3

[0046] Composition of raw materials (parts by weight): 89 parts of banana extract, 0.3 part of clove oil, 0.15 part of lemon oil, 0.024 part of sweet orange oil, 0.4 part of ethyl acetate, 1.9 parts of butyl butyrate, 1.7 parts of isoamyl butyrate, 0.8 parts of butyl formate, 0.5 parts of myrcene, 0.03 parts of terpinene, 0.02 parts of vanillin, 0.01 parts of cis-3-hexenol, 0.02 parts of styringyl acetate, 1.2 parts of propylene glycol and 1.3 parts of ethanol.

[0047] A preparation method of banana essence is characterized in that, it is prepared by the following method:

[0048] S1. Take by weighing 1kg of pulverized fresh banana peels and put them into a closed reactor, add 2kg of solvent, the solvent is a mixture of ethyl acetate, propylene glycol, ethanol and butyl acetate, and the volume ratio is 5:3:1:2 , put it into an ultrasonic generator, carry out ultrasonic-assisted extraction, the ultrasonic power is 850W, the extraction time is 35min, and concentrate to obtain t...

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PUM

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Abstract

The invention provides a banana essence. The banana essence comprises following raw materials: a banana extract, clove oil, lemon oil, sweet orange oil, ethyl acetate, butyl butyrate, isoamyl butyrate, butyl formate, myrcene, terpinene, vanillin, cis-3 hexenol, styralyl acetate, propylene glycol and ethanol. The banana essence is soft, mellow and thick in fragrance, stable in properties, and natural in flavor, is capable of providing consumers with the fragrance feel close to that of fresh bananas, is high in consumer approval degree, can be added into food and beverage as a food additive, andis capable of providing products with natural banana fragrance and mouthfeel, so that the produced products are welcomed by consumers.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a banana essence. Background technique [0002] Essence refers to the concentrated aromatic oil artificially imitating the smell of natural spices or fruits, which belongs to artificial spices. Generally used in food production, cosmetics production and so on. At present, some flavors are added to many foods to increase the taste. [0003] China is one of the origins of bananas, with a history of more than 3,000 years of banana cultivation. Over the past 20 years, China's banana industry has developed rapidly, and it has become the largest fruit in the subtropical region at present. Its output is only second to apples, citrus, and pears, ranking fourth in fruit. The plantation of banana has therefore also become an important source of income for banana farmers in tropical areas, and its development is directly related to the production and life of these banana farmers. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02A23L27/29A23P10/30
CPCC11B9/0015C11B9/0007C11B9/0061C11B9/02C11B9/025A23L27/29A23P10/30A23V2002/00
Inventor 高燕燕
Owner 宁波蒙曼生物科技有限公司
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