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Peppermint essence capable of releasing cool feeling for long time and preparation method thereof

A technology of peppermint essence and cool feeling, applied in the field of essence, can solve the problems of insufficient cooling taste, high volatility of peppermint essence, limited application scope, etc., and achieve the effects of slowing release, improving sensory effect and low cost

Pending Publication Date: 2021-02-05
丽水市天博生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the high volatility of peppermint essence makes its cool taste not durable enough, resulting in certain limitations in its application range

Method used

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  • Peppermint essence capable of releasing cool feeling for long time and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of peppermint essence with lasting release cool feeling prepared by following method, comprising the following steps: 40g menthol, 25g peppermint oil, 3g spearmint oil, 0.3g thyme oil, 0.3g clove oil, 1.5g cooling agent, 0.5g menthyl lactate, 1.5g menthyl acetate, 15g propylene glycol mix homogeneously to obtain peppermint essence; cooling agent comprises N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N ,2,3-trimethyl-2-(1-methylethyl)butanamide, N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N,2 , The weight ratio of 3-trimethyl-2-(1-methylethyl)butanamide is 1:0.8.

Embodiment 2

[0049] A kind of peppermint essence with lasting release cool feeling prepared by following method, comprising the following steps: 47g menthol, 18g peppermint oil, 6g spearmint oil, 0.15g thyme oil, 0.6g clove oil, 0.8g cooling agent, 0.9g menthyl lactate, 1.0g menthyl acetate, 22g propylene glycol mix homogeneously to obtain peppermint essence; Cooling agent comprises N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N ,2,3-trimethyl-2-(1-methylethyl)butanamide, N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N,2 , The weight ratio of 3-trimethyl-2-(1-methylethyl)butanamide is 1:0.9.

Embodiment 3

[0051] A kind of peppermint essence with lasting release cool feeling prepared by following method, comprising the following steps: 45g menthol, 20g peppermint oil, 5g spearmint oil, 0.2g thyme oil, 0.5g clove oil, 1.0g cooling agent, 0.8g menthyl lactate, 1.2g menthyl acetate, 21.3g propylene glycol mix homogeneously to obtain peppermint essence; Cooling agent comprises N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N,2,3-Trimethyl-2-(1-methylethyl)butanamide, N-ethyl-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide and N, The weight ratio of 2,3-trimethyl-2-(1-methylethyl)butanamide is 1:1.

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Abstract

The invention relates to an essence technology, and particularly discloses peppermint essence capable of releasing cool feeling for long time and a preparation method thereof. The peppermint essence comprises the following components in parts by weight: 40-50 parts of menthol, 15-25 parts of peppermint oil, 3-7 parts of spearmint oil, 0.1-0.3 part of thyme oil, 0.3-0.8 part of clove oil, 0.6-1.5 parts of a cooling agent, 0.5-1.0 part of menthyl lactate, 1.0-1.5 parts of menthyl acetate and 15-25 parts of propylene glycol. The preparation method comprises the following steps: uniformly mixing the menthol, the peppermint oil, the spearmint oil, the thyme oil, the clove oil, the cooling agent, the menthyl lactate, the menthyl acetate and the propylene glycol to obtain the peppermint essence.The peppermint essence disclosed by the invention has the advantage of being capable of releasing a cool feeling for a long time, in addition, the preparation method disclosed by the invention has theadvantages of being simple to operate and convenient to industrialize.

Description

technical field [0001] The application relates to the technical field of essence, more specifically, it relates to a mint essence with a lasting cool feeling and a preparation method thereof. Background technique [0002] Flavors are closely related to people's production and life, especially in today's world where fragrances are increasingly advocated, the flavors and fragrances industry is booming, especially in food, medicine, daily chemical and other industries, which are extremely widely used. [0003] The main component of mint essence is menthol, which is a commonly used cooling additive. It has the functions of deodorization, fishy smell, antibacterial, antiseptic, etc., and has the effect of increasing flavor. Its special flavor can make the breath of the eater fresh. Therefore, in the food industry, mint flavor has been used in candy, chewing gum, refreshing drinks, pastries, biscuits and cold drinks. In addition, it is also used in the production of toothpaste and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0034C11B9/0015C11B9/0023
Inventor 戴冠林杨顿
Owner 丽水市天博生物科技有限公司
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