Smoked plum essence and beverage containing essence

Abstract

The invention relates to the technical field of essence, in particular to smoked plum essence and a beverage containing the essence. The smoked plum essence is prepared from the following components in parts by weight: 0.1 to 0.3 part of phenolic substance, 0.5 to 0.65 part of fatty acid, 0.001 to 0.008 part of cyclic lactone, 0.8 to 0.81 part of synthetic perfume, 0.04 to 0.135 part of heterocyclic aldehyde, 0.001 to 0.005 part of fatty aldehyde, 45 to 55 parts of extract and 45 to 53 parts of solvent. The smoked plum essence provided by the invention has sour and sweet fragrance of pickled plums, the fragrance is attractive, the juice feeling of the smoked plums makes people relaxed and happy, and the smoked plums are sweet after taste and promote the secretion of saliva or body fluid; meanwhile, the smoked plum essence is good in stability and suitable for long-term storage; and the beverage containing the smoked plum essence is thick in taste and has freshness.

Description

technical field

[0001] The invention relates to the technical field of essence, more specifically, the invention relates to a sour plum essence and a drink containing the essence. Background technique

[0002] At present, beverages have become one of the essential consumer goods in people's daily life. Traditional beverages are mostly carbonated and citric acid-based to increase consumers' taste experience. However, the bubbles produced are not only harmful to the gastrointestinal Road stimulation, but also affect the absorption of calcium. Using flavors to configure beverages can increase the mouthfeel of beverages. However, at present, there are many types of flavors and miscellaneous tastes, which reduce the freshness of beverages, and the taste of beverages is weak. Contents of the invention

[0003] Aiming at some problems existing in the prior art, the first aspect of the present invention provides a sour plum flavor, which includes 0.1-0.3 parts of phenolic substan...

Examples

preparation example Construction

[0052] In one embodiment, the preparation method of the sour plum flavor comprises: mixing all the components in the sour plum flavor to obtain the finished product.

[0053] The second aspect of the present invention provides a drink containing the sour plum essence.

[0054] In one embodiment, the drinks include but are not limited to sparkling wine, drinks, drinking tea, sour plum soup and the like.

[0055] In one embodiment, the drink further includes one or more of sweeteners, sour agents, preservatives, antioxidants, amino acids, carbohydrates, and water.

[0056] The specific ingredients and weight of the drink in the present invention are not particularly limited, and those skilled in the art can make routine choices according to needs.

[0057] In one embodiment, the drink is plum soup.

[0058] Sour plum is warm in nature, sour in taste, rich in organic acids, citric acid, etc., which can effectively inhibit fatigue caused by high lactic acid content in the body, ...

Embodiment 1

[0067] Embodiment 1 of the present invention provides a kind of sour plum essence, and its composition is as follows by weight part: 0.1 part of phenolic substance, 0.5 part of fatty acid, 0.001 part of cyclic lactone, 0.8 part of synthetic fragrance, 0.04 part of heterocyclic aldehyde, 0.001 part of fatty aldehyde, 45 parts of extract, 45 parts of solvent.

[0068] The phenolic substance is eugenol and 4-vinylguaiacol, and the weight ratio thereof is 13:1.

[0069] The fatty acids are acetic acid, octanoic acid, caproic acid, isobutyric acid, 2-methylbutyric acid and strawberry acid, and the weight ratio thereof is 10:38:2:1:1:1.

[0070] The weight average molecular weight of the cyclic lactone is 100.12, which is γ-valerolactone.

[0071] The synthetic fragrance is vanillin and β-turkone, and its weight ratio is 265:1.

[0072] The heterocyclic aldehyde is 5-methylfurfural, jasmonal and benzaldehyde propylene glycol acetal, and the weight ratio thereof is 13:1:16.

[007...

Embodiment 2

[0079] Embodiment 2 of the present invention provides a kind of sour plum essence, and its composition is as follows by weight: 0.3 part of phenolic substance, 0.65 part of fatty acid, 0.008 part of cyclic lactone, 0.81 part of synthetic fragrance, 0.135 part of heterocyclic aldehyde, 0.005 parts of fatty aldehyde, 55 parts of extract, 53 parts of solvent.

[0080] The phenolic substance is eugenol and 4-vinylguaiacol, and the weight ratio thereof is 13.5:1.

[0081] The fatty acids are acetic acid, caprylic acid, hexanoic acid, isobutyric acid, 2-methylbutyric acid and strawberry acid, and the weight ratio thereof is 13:42:6:1:1:3.

[0082] The weight average molecular weight of the cyclic lactone is 100.12, which is γ-valerolactone.

[0083] The synthetic fragrance is vanillin and β-turkone, and its weight ratio is 270:1.

[0084] The heterocyclic aldehyde is 5-methylfurfural, jasmonal and benzaldehyde propylene glycol acetal, and the weight ratio thereof is 13.8:1:17.

...

technical field

[0001] The invention relates to the technical field of essence, more specifically, the invention relates to a sour plum essence and a drink containing the essence. Background technique

[0002] At present, beverages have become one of the essential consumer goods in people's daily life. Traditional beverages are mostly carbonated and citric acid-based to increase consumers' taste experience. However, the bubbles produced are not only harmful to the gastrointestinal Road stimulation, but also affect the absorption of calcium. Using flavors to configure beverages can increase the mouthfeel of beverages. However, at present, there are many types of flavors and miscellaneous tastes, which reduce the freshness of beverages, and the taste of beverages is weak. Contents of the invention

[0003] Aiming at some problems existing in the prior art, the first aspect of the present invention provides a sour plum flavor, which includes 0.1-0.3 parts of phenolic substan...

Examples

preparation example Construction

[0052] In one embodiment, the preparation method of the sour plum flavor comprises: mixing all the components in the sour plum flavor to obtain the finished product.

[0053] The second aspect of the present invention provides a drink containing the sour plum essence.

[0054] In one embodiment, the drinks include but are not limited to sparkling wine, drinks, drinking tea, sour plum soup and the like.

[0055] In one embodiment, the drink further includes one or more of sweeteners, sour agents, preservatives, antioxidants, amino acids, carbohydrates, and water.

[0056] The specific ingredients and weight of the drink in the present invention are not particularly limited, and those skilled in the art can make routine choices according to needs.

[0057] In one embodiment, the drink is plum soup.

[0058] Sour plum is warm in nature, sour in taste, rich in organic acids, citric acid, etc., which can effectively inhibit fatigue caused by high lactic acid content in the body, ...

Embodiment 1

[0067] Embodiment 1 of the present invention provides a kind of sour plum essence, and its composition is as follows by weight part: 0.1 part of phenolic substance, 0.5 part of fatty acid, 0.001 part of cyclic lactone, 0.8 part of synthetic fragrance, 0.04 part of heterocyclic aldehyde, 0.001 part of fatty aldehyde, 45 parts of extract, 45 parts of solvent.

[0068] The phenolic substance is eugenol and 4-vinylguaiacol, and the weight ratio thereof is 13:1.

[0069] The fatty acids are acetic acid, octanoic acid, caproic acid, isobutyric acid, 2-methylbutyric acid and strawberry acid, and the weight ratio thereof is 10:38:2:1:1:1.

[0070] The weight average molecular weight of the cyclic lactone is 100.12, which is γ-valerolactone.

[0071] The synthetic fragrance is vanillin and β-turkone, and its weight ratio is 265:1.

[0072] The heterocyclic aldehyde is 5-methylfurfural, jasmonal and benzaldehyde propylene glycol acetal, and the weight ratio thereof is 13:1:16.

[007...

Embodiment 2

[0079] Embodiment 2 of the present invention provides a kind of sour plum essence, and its composition is as follows by weight: 0.3 part of phenolic substance, 0.65 part of fatty acid, 0.008 part of cyclic lactone, 0.81 part of synthetic fragrance, 0.135 part of heterocyclic aldehyde, 0.005 parts of fatty aldehyde, 55 parts of extract, 53 parts of solvent.

[0080] The phenolic substance is eugenol and 4-vinylguaiacol, and the weight ratio thereof is 13.5:1.

[0081] The fatty acids are acetic acid, caprylic acid, hexanoic acid, isobutyric acid, 2-methylbutyric acid and strawberry acid, and the weight ratio thereof is 13:42:6:1:1:3.

[0082] The weight average molecular weight of the cyclic lactone is 100.12, which is γ-valerolactone.

[0083] The synthetic fragrance is vanillin and β-turkone, and its weight ratio is 270:1.

[0084] The heterocyclic aldehyde is 5-methylfurfural, jasmonal and benzaldehyde propylene glycol acetal, and the weight ratio thereof is 13.8:1:17.

...