Blackberry essence as well as preparation method and application thereof

A technology of raspberry essence and blackberry, which is applied in the directions of essential oils/spices, fat production, food science, etc., can solve the problems of large loss of aroma components, and achieve the effects of simple and easy raw materials, saving land resources and reducing losses.

Inactive Publication Date: 2021-02-26
广东馨杰生化科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the insufficient supply of blackberries and the fact that most of the aroma components are volatile substances, the loss of aroma components is relatively large during the processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 Blackberry essence of the present invention and preparation method thereof

[0037] The blackberry essence of the present invention has the following components: 0.30% of hexanal, 0.05% of trans-2-hexenol, 0.20% of hexanol, 8.00% of 2-heptanol, 0.20% of isoamyl alcohol, and 0.10% of 2-methylbutanol , linalool 3.50%, geraniol 0.12%, acetic acid 2.50%, trans-2-hexenal 0.20%, ethyl acetate 0.50%, propyl acetate 0.30%, ethyl 2-methylbutyrate 0.45%, Ethyl butyrate 1.80%, hexyl formate 4.00%, isoamyl acetate 0.50%, ethyl caproate 0.50%, trans-2-hexenyl acetate 0.15%, benzaldehyde 0.05%, sweet orange oil 0.50%, 2 - Pentanone 0.03%, Hexyl Acetate 0.25%, Terpineol 0.20%, Ethyl Maltol 0.85%, Propylene Glycol 74.75%.

[0038] The preparation method of blackberry essence of the present invention:

[0039] Prepare the material according to the above mass percentage, heat the propylene glycol to 90°C, add ethyl maltol into the heated propylene glycol, and after it is c...

Embodiment 2

[0041] Embodiment two blackberry essence of the present invention and preparation method thereof

[0042] The blackberry essence of the present invention has the following components: 0.35% of hexanal, 0.1% of trans-2-hexenol, 0.4% of hexanol, 20% of 2-heptanol, 0.8% of isoamyl alcohol, and 0.05% of 2-methylbutanol , linalool 0.5%, geraniol 0.5%, acetic acid 2.5%, trans-2-hexenal 0.15%, ethyl acetate 0.25%, propyl acetate 0.5%, ethyl 2-methylbutyrate 0.5%, Ethyl butyrate 1.5%, hexyl formate 4.5%, isoamyl acetate 1.2%, ethyl caproate 0.8%, trans-2-hexenyl acetate 0.25%, benzaldehyde 0.1%, sweet orange oil 0.8%, 2 - Pentanone 0.05%, Hexyl Acetate 0.8%, Terpineol 1.5%, Ethyl Maltol 2%, Propylene Glycol 59.9%.

[0043] The preparation method of blackberry essence of the present invention:

[0044] Prepare the material according to the above mass percentage, heat the propylene glycol to 100°C, add ethyl maltol into the heated propylene glycol, and after it is completely dissolved, ...

Embodiment 3

[0046] Embodiment three blackberry essence of the present invention and preparation method thereof

[0047] The blackberry essence of the present invention has the following components: 0.36% of hexanal, 0.2% of trans-2-hexenol, 0.5% of hexanol, 4.5% of 2-heptanol, 0.2% of isoamyl alcohol, and 0.1% of 2-methylbutanol , linalool 3%, geraniol 0.25%, acetic acid 4.5%, trans-2-hexenal 1%, ethyl acetate 0.25%, propyl acetate 0.5%, ethyl 2-methylbutyrate 0.15%, Ethyl butyrate 1%, hexyl formate 2.5%, isoamyl acetate 0.8%, ethyl caproate 0.4%, trans-2-hexenyl acetate 0.5%, benzaldehyde 0.05%, sweet orange oil 0.4%, 2 - Pentanone 0.03%, Hexyl Acetate 0.5%, Terpineol 0.8%, Ethyl Maltol 1.5%, Propylene Glycol 76.1%.

[0048] The preparation method of blackberry essence of the present invention:

[0049] Prepare the material according to the above mass percentage, heat the propylene glycol to 85°C, add ethyl maltol into the heated propylene glycol, and after it is completely dissolved, ...

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PUM

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Abstract

The invention relates to the technical field of spice additives, in particular to blackberry essence as well as a preparation method and application thereof. The blackberry essence comprises 0.38%-3.2% of a delicate aroma component, 2.75%-27.2% of a fruit aroma component and 3.3%-13% of an ester aroma component. The preparation method of the blackberry essence comprises the following steps: heating a solvent to 70-100 DEG C, adding an aroma improver into the solvent, conducting complete dissolving, adding other aroma raw materials, and conducting uniform stirring. The method has the advantagesof simple and easy raw materials, simple operation, low technical requirements on operators and simplified process, and reduces the loss of blackberry aroma caused by repeated processing in the preparation process. The blackberry essence disclosed by the invention is stable and vivid in aroma quality and strong in characteristics, can be used as a food additive to be applied to preparation of foods with blackberry aroma, can also be used as an industrial additive to be applied to preparation of daily necessities, cosmetics and the like with blackberry aroma.

Description

technical field [0001] The invention relates to the technical field of spice additives, in particular to a blackberry essence and its preparation method and application. Background technique [0002] Blackberry belongs to the genus Rubus of Rosaceae. Its fruit is sweet and sour, and has high nutritional value. Most of the fresh fruits are bright in color, mellow in flavor, and have a unique pleasant fragrance. Blackberry is a representative variety of the third-generation fruit that has become popular all over the world in recent years. It has been recognized by the Food and Agriculture Organization of the United Nations as a new type of third-generation special fruit, and it has also been praised as "the fruit of life" and "black diamond" by European and American countries. Due to the high nutritional value and unique fragrance of blackberry, the demand for fresh blackberry fruit and its products, and blackberry-flavored products is increasing day by day. [0003] But unfo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B9/02A23L27/29A23L27/20A23L27/00A23L27/12
CPCC11B9/0015C11B9/02A23L27/29A23L27/2024A23L27/2028A23L27/203A23L27/204A23L27/13A23L27/84A23L27/2052A23V2002/00
Inventor 关宇龙
Owner 广东馨杰生化科技有限公司
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