Sea buckthorn essence and preparation method thereof

A sea buckthorn flavor and essence technology, which is applied to food ingredients as taste modifiers, acid-containing food ingredients, food science and other directions, can solve the problems of not being able to truly reflect the sea buckthorn flavor, low similarity, etc. The effect of stable market capacity and quality

Inactive Publication Date: 2020-04-21
HANGZHOU NAIQUE BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, more and more seabuckthorn-flavored products are available on the market, including seabuckthorn biscuits, seabuckthorn teabags, seabuckthorn wine, seabuckthorn fruit vinegar, chewing gum, various beverages, etc. Not high enough to truly reflect the original flavor of seabuckthorn

Method used

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  • Sea buckthorn essence and preparation method thereof
  • Sea buckthorn essence and preparation method thereof
  • Sea buckthorn essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment takes the preparation of 1000g seabuckthorn essence as an example, and its preparation method specifically includes the following steps:

[0028] (1) Weigh each raw material (unit: g) in a stirring pot according to the following formula ratio, and stir well at room temperature:

[0029]

[0030]

[0031] (2) Add the remaining amount of propylene glycol to the stirred (1), continue stirring evenly, put it into an essence bottle for storage, and obtain the seabuckthorn essence. The seabuckthorn essence prepared in this embodiment is used as a food additive to make the food have the aroma and mouthfeel of natural seabuckthorn.

[0032] The quality of each component (total amount is all based on 1000g) of the seabuckthorn essence of other comparative examples, as shown in the following table 1 with reference to:

[0033] The component table of the pistachio essence of table 1 embodiment and each comparative example

[0034]

[0035]

[0...

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PUM

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Abstract

The invention belongs to the technical field of essence for food, and particularly relates to sea buckthorn essence and a preparation method thereof, wherein the sea buckthorn essence comprises the following components by mass: 0.0001-0.05% of Phenethyl acetate, 0.0001-0.05% of octyl acetate, 0.0001-0.05% of pineapple methyl ester, 0.0002-0.2% of hexanal, 0.001-0.2% of ethyl caprylate, 0.002-0.5 part of sweet orange oil, 0.001-0.2% of pineapple ethyl ester, 0.005-0.5% of linalool, 0.001-0.2% of isobutyl butyrate, 0.01-0.5% of ethyl isobutyrate, 0.02-0.5% of alpha-damascenone, 0.02-0.5% of menthol, 0.02-0.5% of 2-methyl ethyl butyrate and other components. The sea buckthorn essence is full in fragrance, strong in juice feeling, natural, full, stable in quality and close to the natural fragrance of fresh sea buckthorn fruit juice.

Description

technical field [0001] The invention belongs to the technical field of food essence, and in particular relates to a seabuckthorn essence and a preparation method thereof. Background technique [0002] Seabuckthorn has a very wide plant distribution area in my country, especially one of the most representative economic crops in the western region of my country, and seabuckthorn is very rich in resources. Seabuckthorn is known as "the most perfect medicinal plant in the world". The active substances in seabuckthorn are very rich, as many as 428 kinds have been identified, which can be called the most in the world. Seabuckthorn fruit is rich in vitamins, flavonoids, triterpenes, organic acids, polysaccharides, pigments, tryptamines, volatile oils, proteins and other nutrients, which can effectively prevent cardiovascular diseases, improve human metabolism, improve immune function, and prevent cancer , promote gastrointestinal function, protect the liver, anti-aging and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/29
CPCA23L27/20A23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23L27/29A23V2002/00A23V2200/16A23V2250/022A23V2250/05A23V2250/082
Inventor 杨绍艳王宇张建成
Owner HANGZHOU NAIQUE BIOLOGICAL TECH CO LTD
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