Lemon-flavored emulsifying essence and preparation process thereof

The technology of emulsified essence and preparation process is applied in the field of lemon-flavored emulsified essence and its preparation, which can solve the problems of difficult long-term storage, easy stratification, uneven emulsified essence emulsion, etc., so as to reduce the probability of stratification, improve the dispersion uniformity, The effect of improving the storage time and service life

Pending Publication Date: 2020-02-07
翟文娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a lemon-flavored emulsified essence and its preparat

Method used

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  • Lemon-flavored emulsifying essence and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] S1, stirring and mixing: select 4 kg of lemon oil, 4 kg of white lemon oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of Sunkist sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg Kilogram of salad oil is fully stirred and mixed to make lemon flavor essence;

[0063] S2, adding and mixing: add 5 kg of weighting agent and 5 kg of antioxidant to the lemon-flavored essence that has been stirred and mixed in S1 and stir for 10 minutes to obtain a lemon-flavored oil-soluble essence emulsion;

[0064] S3. Ultrasonic emulsification: The oil-soluble essence emulsion prepared in S2 is subjected to cyclic ultrasonic emulsification for 100 minutes to obtain an emulsified essence oil phase;

[0065] S4. Dissolving and stirring: select 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener, and 3 kg of compound preservative, dissolve the emulsifier, thickener, and compound preservative in deionized water at room temperature, and set ...

Embodiment 2

[0069] S1, stirring and mixing: choose 5 kilograms of lemon oil, 5 kilograms of lime oil, 2 kilograms of natural linalool, 2 kilograms of decanal, 2 kilograms of Sunkist sweet orange oil, 2 kilograms of geranium oil, 2 kilograms of natural terpineol and 12 Kilogram of salad oil is fully stirred and mixed to make lemon flavor essence;

[0070] S2, adding and mixing: add 7 kg of weighting agent and 8 kg of antioxidant to the lemon-flavored essence that has been stirred and mixed in S1 and stir for 10 minutes to obtain a lemon-flavored oil-soluble essence emulsion;

[0071] S3. Ultrasonic emulsification: The oil-soluble essence emulsion prepared in S2 is subjected to cyclic ultrasonic emulsification for 100 minutes to obtain an emulsified essence oil phase;

[0072] S4. Dissolving and stirring: select 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener, and 2 kg of compound preservative, dissolve the emulsifier, thickener, and compound preservative in deionized water ...

Embodiment 3

[0076] S1, stirring and mixing: choose 4 kilograms of lemon oil, 4 kilograms of white lemon oil, 2.5 kilograms of natural linalool, 2.5 kilograms of decanal, 2.5 kilograms of Sunkist sweet orange oil, 2.5 kilograms of geranium oil, 2 kilograms of natural terpineol and 12 Kilogram of salad oil is fully stirred and mixed to make lemon flavor essence;

[0077] S2, adding and mixing: add 7 kg of weighting agent and 8 kg of antioxidant to the lemon-flavored essence that has been stirred and mixed in S1 and stir for 10 minutes to obtain a lemon-flavored oil-soluble essence emulsion;

[0078] S3. Ultrasonic emulsification: The oil-soluble essence emulsion prepared in S2 is subjected to cyclic ultrasonic emulsification for 100 minutes to obtain an emulsified essence oil phase;

[0079] S4. Dissolving and stirring: select 40 kg of deionized water, 9 kg of emulsifier, 4 kg of thickener, and 2 kg of compound preservative, dissolve the emulsifier, thickener, and compound preservative in d...

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Abstract

The invention discloses a lemon-flavored emulsifying essence and a preparation process thereof. Productive raw materials of the emulsifying essence comprises a lemon-flavored essence, a weighting agent, an antioxidant, an emulsifying agent, deionized water, thickening agent and a compound preservative. The lemon-flavored essence comprises lemon oil, white lemon oil, natural linalool, natural capraldehyde, Sunkist sweet orange oil, geranium oil, natural terpineol and salad oil. A production process comprises the following steps: performing stirring and mixing; performing addition and uniform mixing; performing ultrasonic emulsification; performing dissolution and stirring; performing high-pressure homogenization; and performing standing and filtration. According to the emulsifying essence disclosed by the invention, primary emulsifying solutions are homogenized, so that the dispersion uniformity of the essence emulsifying solutions is further improved, and the layering probability of the emulsified essence is reduced; the compound preservative formed by compounding sodium dehydroacetate, chitosan and tea polyphenols is added into the emulsifying solutions, so that the corrosion resistant performance of the emulsified essence is effectively promoted, and the effects of extending the storage time and prolonging the service life of the emulsified essence can be achieved.

Description

technical field [0001] The invention belongs to the field of emulsified essence preparation, and in particular relates to a lemon-flavored emulsified essence and a preparation process thereof. Background technique [0002] Emulsified essence refers to a relatively stable oil-in-water system formed by emulsifying and dispersing flavor oil with a certain aroma intensity in the form of fine particles in the water phase composed of gum arabic, modified starch and water. This system is stabilized by the presence of emulsion stabilizers such as gum arabic and modified starch. [0003] Compared with other liquid flavors, emulsified flavors have the following characteristics: [0004] (1) Emulsified flavors belong to a two-phase system, while other liquid flavors are generally single-phase systems. There is no stratification of essence in the single-phase system when the temperature is constant. The stability of emulsified flavor is affected by many factors, including formula, pr...

Claims

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Application Information

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IPC IPC(8): A23L2/52A23L27/29A23L3/3508A23L3/3562A23L3/3472
CPCA23L2/52A23L27/29A23L3/3508A23L3/3562A23L3/3472A23V2002/00Y02A40/90
Inventor 翟文娟刘安琦范俊俊刘家仁
Owner 翟文娟
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