Blueberry essence and preparation method thereof

A technology of blueberry essence and blueberry extract, which is applied in the field of flavor and fragrance, can solve the problems such as unresolved peculiar smell, achieve the effect of high aroma concentration, high extraction rate, and increase aroma and sweetness

Pending Publication Date: 2019-11-08
上海融芳香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This blueberry essence is mainly used to enhance the juice feeling of blueberry-flavored beverages, and to make the beverages hav

Method used

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  • Blueberry essence and preparation method thereof
  • Blueberry essence and preparation method thereof
  • Blueberry essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: A kind of blueberry essence, each component and its corresponding parts by weight are as shown in Table 1, and are prepared through the following steps:

[0051] Step 1, prepare blueberry extract:

[0052] Enzymatic hydrolysis: fresh blueberry fruit is washed and pitted and frozen, and the fruit is crushed with liquid nitrogen, and then the extraction solvent and a mixture of 2% cellulase and pectinase are added, and the enzyme is decomposed at a temperature of 45°C. Decompose for 3 hours to obtain an enzymatic hydrolysis solution. After the enzymolysis is completed, centrifuge the enzymatic hydrolysis solution at 10,000 rpm to remove the suspension and obtain a supernatant;

[0053]Adsorption: AB-8 macroporous resin is used to adsorb the supernatant at 30°C and a flow rate of 2BV / hr to remove impurities and obtain filtrate;

[0054] Freeze concentration: the filtrate is subjected to freeze concentration, and the multiple of freeze concentration is 100 to...

Embodiment 2-6

[0059] Embodiment 2-6: a blueberry flavor, the difference from embodiment 1 is that each component and its corresponding parts by weight are shown in Table 1.

[0060] Each component and parts by weight thereof in table 1 embodiment 1-6

[0061]

Embodiment 7

[0062] Embodiment 7: A preparation method of blueberry essence, the difference from Example 1 is that both the extraction solvent and the solvent are water, and in the enzymolysis step, the ratio of blueberry fruit and water is 1g:20mL.

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PUM

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Abstract

The invention discloses a blueberry essence and a preparation method thereof, and relates to the technical field of essences and fragrances. According to the technical scheme, the blueberry essence comprises the following components in parts by weight: 0.5-83 parts of essence base, 0.5-100 parts of a solvent and 1-10 parts of blueberry extract. The essence base comprises the following components in parts by weight: 0.1-10 parts of vanillin; 0.1-10 parts of raspberry ketone; 0.1-20 parts of ethyl maltol; 0.2-30 parts of ethyl butyrate; 0.001-5 parts of alpha Ionone; 0.001-1 part of cis-3-hexenyl acetate; 0.003-2 parts of linalool; and 0.004-5 parts of ethyl cinnamate. The blueberry essence prepared by adopting the formula disclosed by the invention has the advantages of being close to the flavor of blueberry fruits and highlighting the flavor of blueberry jam.

Description

technical field [0001] The invention relates to the technical field of essence and fragrance, more specifically, it relates to a blueberry essence and a preparation method thereof. Background technique [0002] As a health product with high nutritional value, blueberry has high economic value. In the process of preservation and transportation, blueberries are easy to rot due to the influence of their own reasons. The blueberry jam made from blueberries through processing technology preserves the nutrients relatively well, and has a high ability to scavenge free radicals. The shelf life of blueberry jam can reach Blueberries older than 6 months are prepared into blueberry jam through a series of processing techniques such as beating, concentration, and high-temperature sterilization, because the processing process will produce some unpleasant odors, such as cooking, burnt, etc. [0003] In the Chinese invention patent whose application publication number is CN109077281A, a b...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/20A23L21/10
CPCA23L27/12A23L27/20A23L21/10A23L27/204A23L27/2052A23V2002/00
Inventor 姚友周永生
Owner 上海融芳香精香料有限公司
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