Red ginseng essence and preparation method thereof

Abstract

The invention relates to red ginseng essence. The red ginseng essence is prepared from the following components: 2-acetylpyrazine, methyl cyclopentenolone, maltol, ethyl vanillin, edible alcohol, propylene glycol, acetic acid, ethyl acetate, butanol, acetaldehyde diethylacetal, ethyl butyrate, ethyl lactate, furfural, leaf alcohol, 2-acetylfuran, 0.07 kg of ethyl acetoacetate, 5-methylfurfural, 2-ethyl-3-methylpyrazine, benzyl alcohol, 2,3,5,6-tetramethylpyrazine, nonanal, 2-methoxy-3-(1-methylpropyl)pyrazine, [gamma]-octanoic lactone, 5-hydroxyethyl-4-methylthiazole, eugenol, ascabiol and a red ginseng extract. According to the red ginseng essence, a formula is formulated according to inherent aroma compounds in natural red ginseng, spice with high affinity to the red ginseng and naturalequivalent components is selected as a raw material, and the red ginseng extract is added to blend the red ginseng essence, so that the flavor of final products of foods and beverages can be effectively enhanced.

Description

technical field [0001] The invention belongs to the technical field of fine chemicals, in particular to a red ginseng flavor mainly used as a food additive and a preparation method thereof. Background technique [0002] In the application of traditional red ginseng essence, its formula structure is unreasonable, and a large amount of synthetic spices are added, which affects the flavor of beverages and foods, and is prone to the phenomenon of red ginseng characteristic aroma and bad taste. As a result, the aroma of the final food is unstable, the flavor is not good enough, and it lacks the natural flavor of natural red ginseng. These problems are especially easy to appear in red ginseng beverages and foods, and the traditionally used red ginseng essence often uses a large number of chemical synthesis products, which lacks the natural flavor of natural red ginseng. Natural, easy to produce chemical gas, resulting in a bad flavor, which is not liked by consumers. Contents of...

AI Technical Summary

Problems solved by technology

[0002] In the application of traditional red ginseng essence, its formula structure is unreasonable, and a large amount of synthetic spices are added, which affects the flavor of beverages and foods, and is prone to the phenomenon of red ginseng characteristic aroma and bad taste.

As a result, the aroma of the final food is unstable, the flavor is not good enough, and it lacks the natural flavor of natural red ginseng. These problems are especially easy to appear in red ginseng beverages and foods, and the traditionally used red ginseng essence often uses a large number of chemical synthesis products, which lacks the natural flavor of natural red ginseng. Natural, easy to produce chemical gas, resulting in not good flavor, not liked by consumers