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Preparation method of fruity flavor type natural essence

A technology of natural flavor and fruit flavor, which is applied in the direction of food science, etc., can solve the problems of affecting the taste of food, strong chemical taste of fruit flavor flavor, etc., and achieve the effect of low price, prolonged retention time and easy availability of raw materials

Inactive Publication Date: 2020-10-13
上海旭梅食品科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing a fruity-flavored natural flavor, so as to solve the problem that the fruity-flavored flavor in the prior art has a strong chemical smell, which is not suitable for use in food and affects the taste of eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of fruit-flavored natural essence, comprising the following steps:

[0030] Step 1): Weighing 18 parts by weight of fruity fermented puree and 4 parts by weight of fruity fragrance base and fully mixing;

[0031] Step 2): Weighing 3 parts by weight of the deodorant, and adding the deodorant to the mixed material obtained in step 1) and fully mixing, the deodorant is vanillin;

[0032] Step 3): Weigh 50 parts by weight of n-butanol and add it to the mixed material obtained in step 2), heat to 60°C, fully stir until dissolved, and then cool naturally to room temperature.

[0033] Wherein, the preparation method of fruit flavor fermentation protoplasm comprises the following steps:

[0034] Step 1): Crush the apple peel, citrus peel and grapefruit peel respectively and mix them thoroughly;

[0035] Step 2): Add compound enzyme and water to the mixed material in step 1), heat to 30°C, adjust the pH value to 5, enzymatically ferment for 2 hours, the co...

Embodiment 2

[0039] A preparation method of fruit-flavored natural essence, comprising the following steps:

[0040] Step 1): Weighing 20 parts by weight of fruity fermented puree and 5-8 parts by weight of fruity fragrance base and fully mixing;

[0041] Step 2): Weighing 4 parts by weight of the deodorant, and adding the deodorant to the mixed material obtained in step 1) and fully mixing, the deodorant is vanillin;

[0042] Step 3): Weigh 60 parts by weight of n-butanol and add it to the mixed material obtained in step 2), heat to 60°C, fully stir until dissolved, and then cool naturally to room temperature.

[0043] Wherein, the preparation method of fruit flavor fermentation protoplasm comprises the following steps:

[0044] Step 1): Crush the apple peel, citrus peel and grapefruit peel respectively and mix them thoroughly;

[0045] Step 2): Add compound enzyme and water to the mixed material in step 1), heat to 35°C, adjust the pH value to 5, and enzymatically ferment for 2 hours. ...

Embodiment 3

[0049] A preparation method of fruit-flavored natural essence, comprising the following steps:

[0050] Step 1): Weighing 25 parts by weight of fruity fermented puree and 7 parts by weight of fruity fragrance base and fully mixing;

[0051] Step 2): Weighing 5 parts by weight of the deodorant, and adding the deodorant to the mixed material obtained in step 1) and fully mixing, the deodorant is vanillin;

[0052] Step 3): Weigh 65 parts by weight of n-butanol and add it to the mixed material obtained in step 2), heat to 60°C, fully stir until dissolved, and let it cool naturally to room temperature.

[0053] Wherein, the preparation method of fruit flavor fermentation protoplasm comprises the following steps:

[0054] Step 1): Crush the apple peel, citrus peel and grapefruit peel respectively and mix them thoroughly;

[0055] Step 2): Add compound enzyme and water to the mixed material in step 1), heat to 35°C, adjust the pH value to 5, and enzymatically ferment for 2 hours. ...

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PUM

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Abstract

The invention is suitable for the technical field of essence preparation, and provides a preparation method of fruity flavor type natural essence. The preparation method comprises the following stepsof step (1), weighing 18-32 parts by weight of fruity flavor fermentation original pulp and 4-9 parts by weight of fruity flavor flavoring bases, and performing sufficient mixing; step (2), weighing 3-7 parts by weight of perfume fixatives, adding the weighed perfume fixatives into the mixed materials obtained in the step (1), and performing sufficient mixing; and step (3) weighing 50-80 parts byweight of n-butanol, adding the weighed n-butanol into mixed materials obtained in the step (2), performing heating to 60 DEG C, performing sufficient stirring to a dissolving state, and performing natural cooling to room temperature so as to obtain the fruity flavor type natural essence. According to the preparation method disclosed by the invention, the fruity flavor fermentation original pulp is used as a main raw material, apple skin, orange skin and pomelo skin are subjected to fermentation and enzymolysis, and the fruity flavor type natural essence is prepared; the raw materials are easyto obtain and low in price, and the fruity flavor type natural essence has sour and sweet fragrance of fruits, and is rich in layering; and besides, the fruity flavor flavoring bases and the perfumefixatives are also increased, so that the retention time of fragrance is prolonged, and the fragrance of the essence can be durable.

Description

technical field [0001] The invention belongs to the technical field of essence preparation, and in particular relates to a preparation method of fruity-flavored natural essence. Background technique [0002] In personal care products, although the amount of fragrance is small, it is an indispensable important raw material. The fragrance mainly plays the role of adding fragrance to the product, producing a pleasant smell and covering up the smell of the product base. At the same time, because the human sense of smell accepts the smell of essence, the senses are closely connected with the emotional part of the brain, so essence also has a great influence on human emotions. [0003] According to the fragrance type, the essence can be divided into six categories: floral fragrance, non-floral fragrance, fruity fragrance, wine fragrance, tobacco fragrance, and food fragrance. Among them, the fruity fragrance is fresh, sweet and natural, and can be used It is widely used in food a...

Claims

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Application Information

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IPC IPC(8): A23L27/29A23L27/24A23L27/00A23L27/12A23L27/20
CPCA23L27/29A23L27/24A23L27/00A23L27/202A23L27/13A23L27/2052A23L27/204
Inventor 张晓峰陈建华翁少伟夏银泉
Owner 上海旭梅食品科技股份有限公司
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