Edible Jinjunmei black tea essence and preparation method thereof

A technology of black tea essence and Jin Junmei, which is applied in the directions of essential oils/spice, fat production, etc., can solve the problems of lack of coordination and lack of natural aroma, and achieve natural aroma quality, good application effect and high safety. Effect

Pending Publication Date: 2021-09-28
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: currently there are problems such as lack of natural aroma and lack of coordination in the essence of Jinjunmei black tea aroma

Method used

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  • Edible Jinjunmei black tea essence and preparation method thereof
  • Edible Jinjunmei black tea essence and preparation method thereof
  • Edible Jinjunmei black tea essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Edible Jinjunmei black tea essence and preparation method thereof

[0015] 1. Raw material formula

[0016]

[0017]

[0018] 2. Preparation method

[0019] The total mass is calculated as 100g, geraniol 19.82g, phenylethyl alcohol 12.22g, linalool 6.51g, β-pinene 8.12g, caproic acid 5.61g, nerol 7.81g, geranic acid 3.22g, benzyl acetate 4.83g, geranyl acetate 3.24g, isovaleric acid 2.12g, dihydroactinolactone 4.01g, leaf alcohol 2.21g, lime oil 3.25g, α-terpineol 2.23g, methyl salicylate 1.51g , Black tea tincture 4.82g, 6-acetyloxydihydrotheaspirane 1.02g, 5-methyl-2-phenyl-2-hexenal 1.06g, ethyl maltol 1.56g, ethyl salicylate 0.88g, 2-acetylpyrrole 0.57g, 4-hydroxy-2-butenoic acid γ-lactone 0.88g, furfural 0.43g, 3-hydroxy-2-butanone 0.88g, 2-acetylfuran 0.24g, 0.32g of 2-methylpyrazine, 0.15g of vanillin, 0.19g of γ-caprolactone, 0.09g of β-methylindole, 0.15g of styroxine, 0.05g of ethyl vanillin and stir evenly Get Jinjunmei Black Tea Essence.

[0020] ...

Embodiment 2

[0022] Edible Jinjunmei black tea essence and preparation method thereof

[0023] 1. Raw material formula

[0024]

[0025]

[0026] 2. Preparation method

[0027] The total mass is calculated as 100g, geraniol 16.14g, phenylethyl alcohol 10.08g, linalool 6.04g, β-pinene 6.32g, hexanoic acid 4.33g, nerolidol 4.63g, geranic acid 3.36g, benzyl acetate 6.27g, geranyl acetate 4.32g, isovaleric acid 3.52g, dihydroactinolactone 4.23g, leaf alcohol 3.12g, lime oil 5.23g, α-terpineol 3.85g, methyl salicylate 1.03g , Black tea tincture 8.34g, 6-acetyloxydihydrotheaspirane 1.65g, 5-methyl-2-phenyl-2-hexenal 1.33g, ethyl maltol 0.63g, ethyl salicylate 0.53g, 0.75g of 2-acetylpyrrole, 0.85g of 4-hydroxy-2-butenoic acid γ-lactone, 0.77g of furfural, 0.53g of 3-hydroxy-2-butanone, 0.32g of 2-acetylfuran, 0.25g of 2-methylpyrazine, 0.16g of vanillin, 0.89g of caprolactone, 0.15g of β-methylindole, 0.22g of styroxine, and 0.16g of ethyl vanillin are mixed and stirred evenly. Get Jin...

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Abstract

The invention discloses edible Jinjunmei black tea essence and a preparation method thereof. A formula of the edible Jinjunmei black tea essence comprises geraniol, phenethyl alcohol, linalool, beta-pinene, hexanoic acid, nerol, fragrant folic acid, benzyl acetate, geranyl acetate, isovaleric acid, dihydroactinidiolide, leaf alcohol, white lemon oil, alpha-terpilenol, methyl salicylate, black tea tincture, 6-acetyloxydihydrotheaspirane, 5-methyl-2-phenyl-2-hexenal, ethyl maltol, ethyl salicylate, 2-acetyl pyrrole, 4-hydroxy-2-butenoic acid gamma-lactone, furfural, 3-hydroxy-2-butanone, 2-acetyl furan, 2-methylpyrazine, vanillin, gamma-caprolactone, beta-methylindole, styracitol and ethyl vanillin. All the above raw materials are mixed in proportion to obtain the edible Jinjunmei black tea essence. The Jinjunmei black tea essence disclosed by the invention is rich in sweet fragrance, good in naturalness and low in cost, can be widely applied to food and beverages, and improves the economic benefits of commodities.

Description

technical field [0001] The invention relates to an edible Jinjunmei black tea essence and a preparation method thereof, belonging to the technical field of food additives. Background technique [0002] Black tea can be divided into many varieties due to its origin and processing methods, and each type of black tea has its own unique aroma and taste. As a branch of black tea Lapsang Souchong, Jinjunmei has a light and sweet honey aroma and a sweet and luscious taste. It is a treasure among black teas and has important research value. In addition to brewing alone, black tea is also made into a variety of drinks. Black tea-flavored drinks and desserts are widely loved by consumers. During the preparation process of black tea products, part of the characteristic aroma will be lost; during the storage process, the aroma of black tea products is unstable and easy to produce peculiar smell. In order to improve the quality of tea-flavored drinks, desserts and other foods, black t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0034C11B9/0015C11B9/0061C11B9/0073C11B9/0053C11B9/0003C11B9/008C11B9/0092C11B9/0076
Inventor 肖作兵曹雪颖牛云蔚朱建才
Owner SHANGHAI INST OF TECH
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