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Rose and litchi essence

A technology of lychee essence and rose, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, dairy products, etc. It can solve the problems of poor stability of essence and insufficient natural and realistic aroma, and achieve natural, realistic and enhanced aroma. Explosive, rich taste effect

Inactive Publication Date: 2021-10-08
SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of rose lychee essence with natural lychee fragrance, to overcome the defects of candy mouthfeel, fragrance not being natural and lifelike and poor essence stability during sterilization in the traditional lychee essence formula

Method used

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  • Rose and litchi essence
  • Rose and litchi essence
  • Rose and litchi essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The formula of embodiment 1-production 100Kg litchi essence is as shown in table 1:

[0035] Table 1

[0036]

[0037]

[0038] Its production process is: put propylene glycol, ethyl maltol, and maltol described in Table 1 into a feeding tank, heat and stir until completely dissolved, and then add the remaining fragrance raw materials rose ether, citronellyl acetate, benzyl acetate, and incense Matrol, geraniol, geranyl oil, linalool, geranyl formate, menthone, methylphenetole, geranyl acetate, rose flower oil, dimethyl sulfide, neryl acetate at room temperature ( 10-30°C), add it into the interlayer tank and stir until it is evenly mixed in a sealed state; after sampling and testing pass, put it into storage.

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Abstract

The invention relates to rose and litchi essence, which is prepared from the following components in parts by weight: 0.1 to 100 parts of essence base; 0 to 99.9 parts of a solvent; 0 to 20 parts of a surfactant; 0 to 20 parts of a cosurfactant; 0 to 99.9 parts of a carrier; the essence base is prepared from the following components in parts by weight: 10 to 40 parts of ethyl maltol; 10 to 20 parts of dimethyl sulfide; 10 to 20 parts of benzyl alcohol; 1 to 10 parts of rhodinol; and 1 to 10 parts of geraniol. The essence formula disclosed by the invention has the fragrance of natural rose and litchi, and beverages and other foods added with the rose and litchi essence have the fragrance and taste of natural rose and litchi, and are strong in sense of reality and obvious in characteristics.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a rose lychee essence. Background technique [0002] Rose lychee is one of the most popular flavors in the fruit category. Compared with other fruit flavors, its flavor is rich and layered, and its characteristics are obvious. All kinds of beverages, dairy products and candy products on the market choose rose and lychee flavor, which often gives consumers a feeling of freshness, juiciness and outstanding aroma. [0003] Especially in the near-water beverage products, it has been widely loved. It has a high degree of flavor preference and leaves a fresh and sweet mouthfeel, which is especially suitable for people before and after exercise. However, because most of the food production process involves high-temperature sterilization, the natural fresh and explosive aroma contained in rose lychee is lost, changed, and a large amount of oxides are produced, resulting in unplea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/56A23C9/13A23C9/156
CPCA23L2/02A23L2/56A23C9/1307A23C9/156A23V2002/00A23V2200/15A23V2200/14A23V2250/082A23V2250/61A23V2250/612A23V2250/628A23V2250/5118A23V2250/5114A23V2250/5112A23V2250/51082A23V2250/5086A23V2250/5432A23V2250/5032A23V2250/5072A23V2250/5028A23V2250/5024
Inventor 陆小叶
Owner SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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