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a mango flavor

A flavor and mango technology, applied in food ingredients as odor improvers, food science, etc., can solve problems such as lack of flavor components, low volatility of flavor substances, and difficulty in mango flavor simulation, achieving natural strong aroma and good stability Effect

Active Publication Date: 2022-07-12
浙江金味香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mango-flavored flavors are generally dissolved in propylene glycol, and at lower temperatures, propylene glycol will form a finer solvent cage structure outside various flavor molecules, resulting in a decrease in the volatility of flavoring substances, which in turn affects the mango-flavored flavor. The lack of some aroma components makes the aroma of mango flavor in low-temperature food different from that at room temperature, and it is difficult to simulate the aroma of mango itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of mango flavor essence, is composed of fruit flavor component, flavor enhancer, co-flavor component, caprylic acid, dimethyl sulfide, thiomenthone, gamma lactone, propylene glycol, and the specific proportion of above-mentioned materials is shown in Table 1 shown.

[0060] The mango flavor essence is prepared through the following steps.

[0061] The preparation of the first mixed phase: the fruit aroma components and the propylene glycol accounting for 60% of the total amount of propylene glycol are heated to 74° C., mixed and stirred evenly to obtain the first mixed phase;

[0062] The preparation of the second mixed phase: the co-fragrance component, gamma lactone and the remaining propylene glycol are heated to 50°C, fully mixed and evenly stirred to obtain the second mixed phase;

[0063] Preparation of the third mixed phase: Pour nano-micro bubbles into the first mixed phase, control the temperature of the third mixed phase to cool down to room temperatur...

Embodiment 2～16

[0066] A mango flavor essence, the difference from Example 1 is that the components of fragrance component, flavor enhancer, co-flavor component, caprylic acid, dimethyl sulfide, thiomenthone, gamma lactone, propylene glycol and The specific proportions are shown in Table 1.

[0067] For the above embodiments, the following comparative examples are set for comparison.

Embodiment 17

[0074] A kind of mango flavor essence, the difference with embodiment 1 is that its preparation technology changes to some extent, and is specific as follows:

[0075] Preparation of the first mixed phase: heating the fruity components and propylene glycol accounting for 70% of the total amount of propylene glycol to 80° C., mixing and stirring evenly to obtain a first mixed phase;

[0076] Preparation of the second mixed phase: heating the co-fragrance component, gamma lactone and the remaining propylene glycol to 40°C, fully mixing and stirring to obtain a second mixed phase;

[0077] Preparation of the third mixed phase: Pour nano-microbubbles into the first mixed phase, control the temperature of the third mixed phase to cool down to room temperature at a rate of 0.3°C / s, and then add flavoring agent, caprylic acid, dimethyl sulfide and thiol Menthone, and keep the stirring speed of 600r / min and stir to obtain the third mixed phase;

[0078] Flavor finished product prepar...

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Abstract

The application relates to the field of edible flavors, in particular to a mango flavor essence, which is composed of fruit flavor components, auxiliary flavor components, gamma lactones, flavor enhancers and other auxiliary agents. At the same time of its own fragrance, reducing the overall solvation degree of the system can improve the ability of the mango flavor essence to maintain the original fragrance at a lower temperature, and has better market value and economic effect.

Description

technical field [0001] The present application relates to the field of edible flavors, more specifically, it relates to a mango flavor. Background technique [0002] Edible flavors are widely used as food additives. Through the combination and deployment of various synthetic compounds, edible flavors can simulate the aroma of different foods, thereby improving the taste of consumers. [0003] Mango flavor is often used as additives in ice cream, frozen beverages and other foods, and is a popular flavor in the market. However, mango flavor is generally dissolved in propylene glycol. At lower temperatures, propylene glycol will form a more detailed solvent cage structure outside the molecules of various flavors, resulting in a reduction in the volatility of flavor substances, which in turn affects the mango flavor in the essence. The lack of some aroma components makes the aroma of mango essence in low-temperature food different from that at room temperature, and it is diffi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/29A23L29/00
CPCA23L27/29A23L29/035A23V2002/00A23V2200/15
Inventor 曹慧敏
Owner 浙江金味香料有限公司