Preparation method of strawberry essence and strawberry essence

A strawberry essence and strawberry technology, applied in the direction of food science, etc., can solve the problems of strawberry essence color and odor influence, achieve the effects of enhancing strawberry aroma concentration, high fragrance persistence, and improving appearance color

Pending Publication Date: 2022-04-12
广州昆特臣香精香料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] The patent application number is CN201510837587.6 A kind of strawberry essence and its preparation method. Different materials are used in combination to improve the problem of aroma retention in strawberry essence. However, during the preparation process of strawberry essence, the processing technology will affect the co

Method used

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  • Preparation method of strawberry essence and strawberry essence
  • Preparation method of strawberry essence and strawberry essence
  • Preparation method of strawberry essence and strawberry essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method of strawberry essence, comprising the following steps:

[0045] S1. adding strawberries to the solution for ultrasonic extraction, filtering, concentrating and drying to obtain strawberry extract;

[0046] S2. Add the strawberry extract to the high-speed shear stirring device, and then add ethyl 2-methylbutyrate, 3-undecalactone, ethyl maltol, acetic acid, hexanoic acid, butyric acid, raspberry ketone, Gammadecalactone, Methyl laurate, Leaf alcohol, Capric acid, Ethyl butyrate, Ethyl caproate, Isoamyl butyrate, Myricaldehyde, Ethyl acetoacetate, Furanone, Lactic acid, Strawberry acid, Propylene glycol Adding to a high-speed shear stirring device for mixing to obtain mixture a;

[0047] S3. Add acetaldehyde and methyl thiobutyrate to mixture a and stir at high speed to obtain strawberry essence.

[0048] The solution in S1 is obtained by adding malic acid, citric acid, and calcium chloride into ethanol for mixing.

[0049] The volume concentration...

Embodiment 2

[0059] A preparation method of strawberry essence, comprising the following steps:

[0060] S1. adding strawberries to the solution for ultrasonic extraction, filtering, concentrating and drying to obtain strawberry extract;

[0061] S2. Add the strawberry extract to the high-speed shear stirring device, and then add ethyl 2-methylbutyrate, 3-undecalactone, ethyl maltol, acetic acid, hexanoic acid, butyric acid, raspberry ketone, Gammadecalactone, Methyl laurate, Leaf alcohol, Capric acid, Ethyl butyrate, Ethyl caproate, Isoamyl butyrate, Myricaldehyde, Ethyl acetoacetate, Furanone, Lactic acid, Strawberry acid, Propylene glycol Adding to a high-speed shear stirring device for mixing to obtain mixture a;

[0062] S3. Add acetaldehyde and methyl thiobutyrate to mixture a and stir at high speed to obtain strawberry essence.

[0063] The solution in S1 is obtained by adding malic acid, citric acid, and calcium chloride into ethanol for mixing.

[0064] The volume concentration...

Embodiment 3

[0075] A preparation method of strawberry essence, comprising the following steps:

[0076] S1. adding strawberries to the solution for ultrasonic extraction, filtering, concentrating and drying to obtain strawberry extract;

[0077] S2. Add the strawberry extract to the high-speed shear stirring device, and then add ethyl 2-methylbutyrate, 3-undecalactone, ethyl maltol, acetic acid, hexanoic acid, butyric acid, raspberry ketone, Gammadecalactone, Methyl laurate, Leaf alcohol, Capric acid, Ethyl butyrate, Ethyl caproate, Isoamyl butyrate, Myricaldehyde, Ethyl acetoacetate, Furanone, Lactic acid, Strawberry acid, Propylene glycol Adding to a high-speed shear stirring device for mixing to obtain mixture a;

[0078] S3. Add acetaldehyde and methyl thiobutyrate to mixture a and stir at high speed to obtain strawberry essence.

[0079] The solution in S1 is obtained by adding malic acid, citric acid, and calcium chloride into ethanol for mixing.

[0080] The volume concentration...

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Abstract

The invention relates to the technical field of C11B9/00, in particular to a preparation method of strawberry essence and the strawberry essence. The preparation method comprises the following steps: S1, adding strawberries into a solution, carrying out ultrasonic extraction, filtering, concentrating and drying to obtain a strawberry extract; s2, adding the strawberry extract into a high-speed shearing and stirring device, adding an ester compound, a carboxyl-containing compound, a hydroxyl-containing compound, a pyrone derivative and a keto-containing compound into the stirring device, and mixing to obtain a mixture a; s3, adding an aldehyde group-containing compound and an ester compound into the mixture a, and stirring at a high speed to obtain the strawberry essence. According to the preparation method of the strawberry essence provided by the invention, the synergistic effect among the raw material components is utilized, the strawberry fragrance concentration of the strawberry essence is enhanced, and the strawberry essence has the characteristic of lasting strawberry fragrance, and has pure strawberry flavor, good fragrance harmony and relatively high fragrance durability during application.

Description

technical field [0001] The invention relates to the technical field of C11B9 / 00, in particular to a method for preparing strawberry essence and the strawberry essence. Background technique [0002] The patent application number is CN201510837587.6 A kind of strawberry essence and its preparation method. Different materials are used in combination to improve the problem of aroma retention in strawberry essence. However, during the preparation process of strawberry essence, the processing technology will affect the color of strawberry essence The technical problems of strawberry essence and odor influence have not been solved openly, therefore, providing a kind of technical problem that can improve the color stability of strawberry essence and the high retention rate of fragrance is the main technical problem that needs to be solved at present. Contents of the invention [0003] In order to solve the above problems, the invention provides a kind of preparation method of stra...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/00
Inventor 黎振安李栋
Owner 广州昆特臣香精香料科技有限公司
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