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Mango essence, and preparation method thereof

A mango essence and mango technology, applied in the direction of essential oil/spice, food ultrasonic treatment, food ingredients as anti-microbial preservation, etc., can solve the problems of mango products, such as the decline of flavor quality, not being liked by consumers, and unrealistic flavor, etc. Achieve a good sales market, the appearance is clear and transparent, and 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] In the application process of traditional mango flavor, the flavor is often unrealistic and the natural feeling is weak, which affects the flavor quality of mango products and is not liked by consumers.

Method used

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  • Mango essence, and preparation method thereof
  • Mango essence, and preparation method thereof
  • Mango essence, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Composition of raw materials (parts by weight): 89 parts of mango extract, 0.1 part of geraniol, 1 part of lactic acid, 0.1 part of sweet orange oil, 0.01 part of linalool, 0.02 part of α-celignene, 0.01 part of β-celignene , 0.3 parts of methyl butyrate, 0.02 parts of (E)-2-hexenoic acid-(Z)-3-hexenyl ester, 0.015 parts of 1-methylbutyrolactone, 0.012 parts of (Z)-carveol, 0.02 part of p-cymene-8-ol, 0.01 part of eucalyptol, 0.032 part of (E,Z)-2,6-nonadienal, 0.01 part of acetophenone, 0.1 part of diacetyl, β-ionone 0.3 parts, lemon oil 1 part, clove oil 0.5 parts, nutmeg oil 0.6 parts and ethanol 2 parts.

[0033] A kind of preparation method of mango essence, adopts following method to prepare:

[0034]S1. Take by weighing 1 kg of pulverized fresh mango peels and put them into a closed reactor, add 2 kg of solvent, the solvent is a mixture of ethyl acetate, ethanol and butyl acetate, the volume ratio is 5:1:2, put In the ultrasonic generator, ultrasonic-assisted e...

Embodiment 2

[0039] Raw material composition (parts by weight): 94 parts of mango extract, 0.5 part of geraniol, 2 parts of lactic acid, 0.3 part of sweet orange oil, 0.03 part of linalool, 0.05 part of α-celignene, 0.04 part of β-celignene , 0.6 parts of methyl butyrate, 0.05 parts of (E)-2-hexenoic acid-(Z)-3-hexenyl ester, 0.03 parts of 1-methylbutyrolactone, 0.018 parts of (Z)-carveol, 0.04 part of p-cymene-8-ol, 0.03 part of eucalyptol, 0.05 part of (E,Z)-2,6-nonadienal, 0.02 part of acetophenone, 0.2 part of diacetyl, β-ionone 0.5 parts, lemon oil 2 parts, clove oil 1.2 parts, nutmeg oil 0.9 parts and ethanol 3 parts.

[0040] A kind of preparation method of mango essence, adopts following method to prepare:

[0041] S1. Take by weighing 1 kg of pulverized fresh mango peels and put them into a closed reactor, add 2 kg of solvent, the solvent is a mixture of ethyl acetate, ethanol and butyl acetate, the volume ratio is 5:1:2, put In the ultrasonic generator, ultrasonic-assisted extr...

Embodiment 3

[0046] Composition of raw materials (parts by weight): 90 parts of mango extract, 0.2 parts of geraniol, 1.2 parts of lactic acid, 0.15 parts of sweet orange oil, 0.014 parts of linalool, 0.027 parts of α-celignene, 0.02 parts of β-celignene , 0.45 parts of methyl butyrate, 0.032 parts of (E)-2-hexenoic acid-(Z)-3-hexenyl ester, 0.017 parts of 1-methylbutyrolactone, 0.015 parts of (Z)-carveol, 0.027 parts of p-cymene-8-ol, 0.012 parts of eucalyptol, 0.037 parts of (E,Z)-2,6-nonadienal, 0.015 parts of acetophenone, 0.15 parts of diacetyl, β-ionone 0.32 parts, lemon oil 1.3 parts, clove oil 0.7 parts, nutmeg oil 0.7 parts and ethanol 2.2 parts.

[0047] A kind of preparation method of mango essence, adopts following method to prepare:

[0048] S1. Take by weighing 1 kg of pulverized fresh mango peels and put them into a closed reactor, add 2 kg of solvent, the solvent is a mixture of ethyl acetate, ethanol and butyl acetate, the volume ratio is 5:1:2, put In the ultrasonic gen...

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Abstract

The invention provides a mango essence. The mango essence comprises following raw materials: a mango extract, geraniol, lactic acid, sweet orange oil, linalool, alpha-selinene, beta-selinene, methyl butyrate, (E)-2-hexenoic acid-(Z)-3-hexenyl ester, 1-methylbutyrolactone, (Z)-carveol, p-cymene-8-ol, globulol, (E, Z) 2,6- nonadienal, acetophenone, butyl dione, beta-ionone, lemon oil, clove oil, nutmeg oil and ethanol. The fragrance of the mango essence is soft, mellow and thick, stable in properties, and natural, so that consumers are provided with fragrance feel close to that of fresh mangoes,user approval degree is high, the mango essence can be added into food and beverage as a food additive, obtained products are provided with the fragrance and mouthfeel of fresh mangoes, and are welcomed by consumers.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a mango essence. Background technique [0002] Essence refers to the concentrated aromatic oil that artificially imitates the smell of natural flavors or fruits, which belongs to artificial flavors. Generally used in food production, cosmetics production and so on. At present, some flavors are added to many foods to increase the taste. [0003] Mango is a rare and precious tropical fruit, which is favored by consumers due to its high-quality nutritional quality and unique aroma. The main distribution range of mangoes is narrow, and it is difficult to realize long-distance storage, transportation and preservation of fresh mangoes. Moreover, after the mango is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of the fresh mango. The annual mango production in mainland China is about 700,00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02A23L27/29A23P10/30
CPCC11B9/0015C11B9/0007C11B9/0061C11B9/02C11B9/025A23L27/29A23P10/30A23V2002/00A23V2200/16A23V2200/15A23V2200/224A23V2250/21A23V2300/48A23V2250/60A23V2200/10
Inventor 高燕燕
Owner 宁波蒙曼生物科技有限公司
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