Grape essence

Abstract

The invention relates to a grape essence, which comprises the following components in parts by weight: 0.1-100 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: 0.1 to 0.5 part of acetic acid; 1 to 2 parts of ethyl butyrate; 3 to 5 parts of ethyl maltol; 1-2 parts of leaf alcohol; 0.5 to 1 part of methyl anthranilate; 1 to 2 parts of propyl acetate; 1 to 2 parts of maltol; 0.8 to 1.5 parts of 2-methyl ethyl butyrate; 0.5 to 1 part of ethyl isobutyrate; 0.4 to 0.8 part of styralyl ester; 3 to 5 parts of ethyl acetate; 0.5 to 1 part of ethyl acetoacetate; 2 to 3 parts of ethyl propionate; 0.2 to 0.5 part of 2-methyl ethyl valerate; and 1 to 2 parts of N-methyl methyl anthranilate. Beverages and other foods added with the grape essence have enhanced fruit juice feeling, characteristic feeling and physical feeling, and have natural fragrance and taste.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a grape essence. Background technique [0002] Red Globe grapes (also known as American red grapes) are widely planted throughout my country, and Kyoho varieties have become the two most important varieties of table grape cultivation in my country. Red grapes have a series of characteristics such as storage and transportation resistance, large fruit grains, crisp flesh, bright color, moderate taste and high yield, so red grapes are considered to be one of the varieties with the best comprehensive properties among table grapes. Nowadays, a variety of grape-flavored fruit juice drinks emerge in an endless stream. In the production of grape-flavored fruit juice drinks, in order to supplement the aroma and flavor, let consumers feel the fresh and distinctive flavor of grapes. In addition to reflecting the function of the grape itself In addition to enhancing the natural taste...

AI Technical Summary

Problems solved by technology

However, during the production process of concentrated grape juice, the process of heating and concentrating, in addition to causing a large loss of aroma, also accelerated the change of grape aroma, resulting in a very light aroma and flavor of grape concentrated juice, and has an unpleasant aroma, which is different from that of fresh grapes. There is a big difference in flavor

At the same time, the differences among grape varieties are also lost due to the production process, which cannot reflect the unique characteristic flavor of the original natural fruit, greatly reducing its individualized advantages

[0003] Traditional grape flavors have insufficient characteristics, cannot express the characteristics of each grape variety, and it is difficult to bring out a realistic grape aroma. Therefore, the aroma of most grape flavors on the market lacks the natural and fruity feeling of fresh grapes, which affects the use. The natural flavor of fruit juice beverage products with this flavor leads to a single flavor, lack of juice and characteristic aroma

In addition, the main style used in traditional grape flavors is relatively single, lacks naturalness, cannot distinguish the different aroma characteristics of various varieties, and cannot meet the requirements of today's consumers for personalization and uniqueness, and is not welcomed by consumers.

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