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Guanabana essence and preparation method thereof

A technology of lychee essence and soursop, which is applied in the field of soursop essence and its preparation, and can solve the problems of high loss of nutrition and flavor components, affecting the stability and fidelity of fragrance, and that soursop is not resistant to storage, etc. Achieve the effect of improving flavor quality, retaining aroma components, and avoiding aroma loss

Pending Publication Date: 2019-10-29
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] At present, there is no soursop flavor in the market. In order to produce soursop juice and beverages, it is usually necessary to directly squeeze the soursop fruit, but because the soursop is not resistant to storage and the storage time is short, direct squeezing The cost of soursop fruit juice and beverages is relatively high, and the nutritional and flavor components are lost during the production process, which affects the stability and fidelity of the fragrance, and directly affects the drinking taste
[0004] The Chinese invention patent with the application number 201711478694.X discloses a preparation method of soursop fruit juice, which uses soursop pulp made from fresh soursop peeled and pitted with a mixer as a slurry. Raw materials, this production method has high cost and serious loss of nutrition and flavor components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The soursop essence of the present embodiment, by weight percentage, comprises: acetic acid 0.1%, isoamyl alcohol 0.1%, ethyl butyrate 0.2%, leaf alcohol 0.4%, n-hexanol 0.1%, isoamyl propionate 0.4% %, caproic acid 0.5%, ethyl caproate 0.2%, phyllyl acetate 0.1%, trans-2-hexenoic acid 0.05%, allyl caproate 0.5%, amyl caproate 0.1%, hexyl caproate 1%, methyl cinnamate 0.3%, β-turkone 0.02%, methyl dihydrojasmonate 0.1%, n-propanol 0.01%, butyric acid 0.02%, thiomenthone 0.01%, phyllyl caproate 0.01%, Methylcyclopentenolone 0.2%, Maltol 0.15% and Propylene Glycol 95.43%.

Embodiment 2

[0019] The soursop essence of the present embodiment, by weight percentage, comprises: acetic acid 0.5%, isoamyl alcohol 0.5%, ethyl butyrate 2.5%, leaf alcohol 2%, n-hexanol 0.5%, isoamyl propionate 2% %, caproic acid 2.5%, ethyl caproate 1%, phyllyl acetate 0.5%, trans-2-hexenoic acid 0.5%, allyl caproate 2.5%, amyl caproate 0.5%, hexyl caproate 4.75%, methyl cinnamate 2%, β-turkone 0.2%, methyl dihydrojasmonate 0.5%, n-propanol 0.1%, butyric acid 0.2%, thiomenthone 0.05%, phyllyl caproate 0.1%, Methylcyclopentenolone 1%, Maltol 1.5%, and Propylene Glycol 74.1%.

Embodiment 3

[0021] The soursop essence of the present embodiment, by weight percentage, comprises: acetic acid 0.3%, isoamyl alcohol 0.4%, ethyl butyrate 1.5%, leaf alcohol 4%, n-hexanol 0.4%, isoamyl propionate 1.1% %, caproic acid 0.9%, ethyl caproate 0.8%, phyllyl acetate 0.35%, trans-2-hexenoic acid 0.45%, allyl caproate 1.9%, amyl caproate 0.2%, hexyl caproate 5%, methyl cinnamate 1.7%, β-turkone 0.16%, methyl dihydrojasmonate 0.4%, n-propanol 0.07%, butyric acid 0.12%, thiomenthone 0.2%, phyllyl caproate 0.03%, Methylcyclopentenolone 0.8%, Maltol 1.3% and Propylene Glycol 77.92%.

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PUM

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Abstract

The invention discloses guanabana essence and a preparation method thereof. The guanabana essence is prepared from the following components of acetic acid, isoamyl alcohol, ethyl butyrate, leaf alcohol, hexyl alcohol, isoamyl propionate, hexanoic acid, ethyl hexanoate, leaf alcohol acetate, anti-2-hexenoic acid, allyl caproate, amyl hexanoate, hexyl hexanoate, methyl cinnamate, beta-damascenone, methyl dihydrojasmonate, n-propyl alcohol, butyric acid, thiomenthol, hexanoate leaf alcohol ester, methylcyclopentenolone, maltol and propylene glycol. The preparation method of the guanabana essencecomprises the steps that the propylene glycol is used for heating and dissolving the maltol and the methylcyclopentenolone, and then the acetic acid, the isoamyl alcohol, the ethyl butyrate, the leafalcohol, the hexyl alcohol, the isoamyl propionate, the hexanoic acid, the ethyl hexanoate, the leaf alcohol acetate, the anti-2-hexenoic acid, the allyl caproate, the amyl hexanoate, the hexyl hexanoate, the methyl cinnamate, the beta-damascenone, the methyl dihydrojasmonate, the n-propyl alcohol, the butyric acid, the thiomenthol and the hexanoate leaf alcohol ester are added and stirred evenly.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a soursop flavor and a preparation method thereof. Background technique [0002] Soursop (scientific name: Annona muricata Linn), is an evergreen tree belonging to Ranunculaceae, Annonaceae, and genus Annona. The fruit is oval, dark green, and the pulp is slightly sour and juicy, edible. [0003] At present, there is no soursop flavor in the market. In order to produce soursop juice and beverages, it is usually necessary to directly squeeze the soursop fruit, but because the soursop is not resistant to storage and the storage time is short, direct squeezing The cost of soursop fruit fruit juice and beverage is relatively high, and the nutritional and flavor components are lost in the production process, which affects the stability and fidelity of the fragrance, and directly affects the taste of drinking. [0004] The Chinese invention patent with the application number 201711478694....

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L27/29
CPCC11B9/00C11B9/0015C11B9/0003A23L27/29
Inventor 关宇龙
Owner 广州馨杰添加剂有限公司