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Liquid essence added to food and preparation method of liquid essence

An essence and liquid technology, applied in food preservation, food ingredients, food ingredients as antioxidants, etc., can solve the problems of reduced aroma simulation, single essence and aroma, and achieve the effect of reducing discomfort, good effect, and less volatilization of essence

Pending Publication Date: 2021-07-23
商丘青山香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a liquid essence added to food and a preparation method thereof, which can effectively solve the problem that the liquid essence used in food addition in the above-mentioned background technology is extracted from edible fruits, but flowers also have Fragrant plants do not add flower fragrance, resulting in a single fragrance of the essence, which reduces the imitation of the fragrance

Method used

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  • Liquid essence added to food and preparation method of liquid essence

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] like figure 1 As shown, the present invention provides a technical solution, a liquid flavor added to food, including the following raw materials: sweet orange oil, nerol, sweet neral, geranal, hesperidin, limonene, neroli hydrosol , water, propylene glycol, pectin, n-decyl aldehyde, citral, octanol, acetaldehyde, vanillin, acetoeugenol, benzoin esters, vetiver oil, volatile oil, tocopherol and tocotrienol;

[0046] The liquid essence is composed of five mixtures. The first mixture is composed of sweet orange oil, nerol, orange aldehyde, geranal, hesperidin and limonene. The second mixture is composed of neroli hydrosol, water , propylene glycol and pectin, the third mixture consists of n-decyl aldehyde, citral, octanol and acetaldehyde, the fourth mixture consists of vanillin, acetyleugenol, benzoin ester, vetiver oil and volatile oil, the fifth The mixture consists of tocopherols and tocotrienols.

[0047] According to the above-mentioned technical scheme, the first...

Embodiment 2

[0076] like figure 1 As shown, the present invention provides a technical solution, a liquid flavor added to food, including the following raw materials: sweet orange oil, nerol, sweet neral, geranal, hesperidin, limonene, neroli hydrosol , water, propylene glycol, pectin, n-decyl aldehyde, citral, octanol, acetaldehyde, vanillin, acetoeugenol, benzoin esters, vetiver oil, volatile oil, tocopherol and tocotrienol;

[0077] The liquid essence is composed of five mixtures. The first mixture is composed of sweet orange oil, nerol, orange aldehyde, geranal, hesperidin and limonene. The second mixture is composed of neroli hydrosol, water , propylene glycol and pectin, the third mixture consists of n-decyl aldehyde, citral, octanol and acetaldehyde, the fourth mixture consists of vanillin, acetyleugenol, benzoin ester, vetiver oil and volatile oil, the fifth The mixture consists of tocopherols and tocotrienols.

[0078] According to the above-mentioned technical scheme, the first...

Embodiment 3

[0107] like figure 1 As shown, the present invention provides a technical solution, a liquid flavor added to food, including the following raw materials: sweet orange oil, nerol, sweet neral, geranal, hesperidin, limonene, neroli hydrosol , water, propylene glycol, pectin, n-decyl aldehyde, citral, octanol, acetaldehyde, vanillin, acetoeugenol, benzoin esters, vetiver oil, volatile oil, tocopherol and tocotrienol;

[0108]The liquid essence is composed of five mixtures. The first mixture is composed of sweet orange oil, nerol, orange aldehyde, geranal, hesperidin and limonene. The second mixture is composed of neroli hydrosol, water , propylene glycol and pectin, the third mixture consists of n-decyl aldehyde, citral, octanol and acetaldehyde, the fourth mixture consists of vanillin, acetyleugenol, benzoin ester, vetiver oil and volatile oil, the fifth The mixture consists of tocopherols and tocotrienols.

[0109] According to the above-mentioned technical scheme, the first ...

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Abstract

The invention discloses a liquid essence added to food. The liquid essence comprises the following raw materials: sweet orange oil, nerol, sinensal, geranial, hesperidin, limonene, neroli hydrolat, water, propylene glycol, pectin, n-capraldehyde, citral, octanol, acetaldehyde, vanillin, acetyl eugenol, benzoin ester, vetiver oil, volatile oil, tocopherol and tocotrienol. The liquid essence is prepared by mixing five mixtures; a first mixture consists of the sweet orange oil, nerol, the sinensal, the geranial, the hesperidin and the limonene, so that the essence of sweet oranges has a fragrance of oranges, a fragrance of orange flowers and a fragrance of orange peel; after the light fragrance of the flowers is mixed with the essence, the orange fragrance smelled by people is mixed with the fragrance of the orange peel and the fragrance of the orange flowers; and the simulation degree of the fragrance is higher, the natural feeling of the fruit fragrance is enhanced, discomfort brought to people by use of a large amount of essence is reduced, and a user feels more comfortable when smelling the fragrance of the essence.

Description

technical field [0001] The invention relates to the technical field of edible essence, in particular to a liquid essence added to food and a preparation method thereof. Background technique [0002] Food flavor is the abbreviation of food flavor. It is a mixture that can impart flavor to food. Consumers have no need to worry about safety issues caused by excessive use of food flavors and flavors. Food flavors also have the feature of "self-limiting" when used , when it exceeds a certain amount, its fragrance will be unacceptable; [0003] However, the liquid flavors used in food additives are extracted from edible fruits, but the plants with flowers also have fragrances, and no flower fragrances are added, resulting in a single fragrance of the essence and a reduction in the imitation of fragrance. Contents of the invention [0004] The present invention provides a liquid essence added to food and a preparation method thereof, which can effectively solve the problem that ...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/20A23L27/29A23L27/00A23L3/3544
CPCA23L3/3544A23V2002/00A23L27/13A23L27/2024A23L27/2026A23L27/203A23L27/2052A23L27/29A23L27/70A23V2200/02A23V2200/15A23V2250/21A23V2250/5072
Inventor 刘明扬韩二娟司向东
Owner 商丘青山香精香料有限公司
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