Chinese chestnut essence and preparation method thereof

A technology of chestnut essence and methyl group, applied in the field of essence, can solve the problems of distorted aroma, lack of chestnut, difficult extraction of aroma, etc., and achieve the effect of natural and mellow aroma, wide application and strong chestnut aroma.

Inactive Publication Date: 2022-04-22
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chestnut is a very popular nut. Chestnut after thermal processing has a special burnt-sweet aroma, which is very popular among the people. This fragrance is widely used in the daily chemical industry and food industry. However, the natural chestnut has its aroma It is not easy to b

Method used

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  • Chinese chestnut essence and preparation method thereof
  • Chinese chestnut essence and preparation method thereof
  • Chinese chestnut essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The above-mentioned chestnut essence includes the following components: Unit (mg)

[0022] Nonanal 0.1, furfural 3, benzaldehyde 1, 5-methyl-2-furfuraldehyde 15, 1H-pyrrole-2-carbaldehyde 0.2, 5-hydroxymethylfurfural 0.5, (E)-3-pentene-2- Ketone 0.1, 1-hydroxy-2-propanone 1, 1-methyl-2-pyrrolidone 2, 5-methyl-2(5H)-furanone 7, 3-methyl-2(5H)-furanone 6, 1-(1H-pyrrol-2-yl)-ethanone 2, ethyl maltol 8, methyl maltol 8, 3-methyl-phenol 0.02, 2-methoxy-4-vinylphenol 0.5, 2 , 4-bis(1,1-dimethylethyl)-phenol 0.1, benzyl alcohol 0.04, 2-phenoxy-ethanol 0.1, 4-methyl-5-thiazole ethanol 0.08, 4'-diethylaminoacetyl Aniline 15, vanillin 1, trigonelline 4, 2-acetylpyrazine 0.2, 2,6-dimethylpyrazine 0.06, edible ethanol 10.

[0023] A preparation method of chestnut essence, comprising the following steps:

[0024] (1) Weigh raw materials by weight, vanillin, 1H-pyrrole-2-carbaldehyde, 1-(1H-pyrrol-2-yl)-ethanone, ethyl maltol, methyl maltol, 2-acetyl Pyrazine, 4'-diethylaminoacet...

Embodiment 2

[0027] A chestnut essence, including the following ingredients: (mg)

[0028] Nonanal 0.3, furfural 5, benzaldehyde 3, 5-methyl-2-furylcarbaldehyde 17, 1H-pyrrole-2-carbaldehyde 0.4, 5-hydroxymethylfurfural 0.7, (E)-3-pentene-2- Ketone 0.3, 1-hydroxy-2-propanone 1.2, 1-methyl-2-pyrrolidone 4, 5-methyl-2(5H)-furanone 9, 3-methyl-2(5H)-furanone 8, 1-(1H-pyrrol-2-yl)-ethanone 4, ethyl maltol 10, methyl maltol 10, 3-methyl-phenol 0.04, 2-methoxy-4-vinylphenol 0.7, 2 , 4-bis(1,1-dimethylethyl)-phenol 0.3, benzyl alcohol 0.06, 2-phenoxy-ethanol 0.3, 4-methyl-5-thiazole ethanol 0.1, 4'-diethylaminoacetyl Aniline 17, vanillin 1.2, trigonelline 6, 2-acetylpyrazine 0.4, 2,6-dimethylpyrazine 0.08, edible ethanol 12.

[0029] The preparation method of above-mentioned chestnut essence, comprises the following steps:

[0030] (1) Weigh raw materials by weight, vanillin, 1H-pyrrole-2-carbaldehyde, 1-(1H-pyrrol-2-yl)-ethanone, ethyl maltol, methyl maltol, 2-acetyl Pyrazine, 4'-diethylamin...

Embodiment 3

[0033] A kind of chestnut essence, including the following components: Unit (mg)

[0034]Nonanal 0.5, furfural 7, benzaldehyde 5, 5-methyl-2-furfuraldehyde 20, 1H-pyrrole-2-carbaldehyde 0.6, 5-hydroxymethylfurfural 1, (E)-3-pentene-2- Ketone 0.5, 1-hydroxy-2-propanone 1.5, 1-methyl-2-pyrrolidone 6, 5-methyl-2(5H)-furanone 11, 3-methyl-2(5H)-furanone 10, 1-(1H-pyrrol-2-yl)-ethanone 6, ethyl maltol 12, methyl maltol 12, 3-methyl-phenol 0.06, 2-methoxy-4-vinylphenol 1, 2 , 4-bis(1,1-dimethylethyl)-phenol 0.5, benzyl alcohol 0.08, 2-phenoxy-ethanol 0.5, 4-methyl-5-thiazole ethanol 0.12, 4'-diethylaminoacetyl Aniline 20, vanillin 1.5, trigonelactone 8, 2-acetylpyrazine 0.6, 2,6-dimethylpyrazine 0.1, edible ethanol 20.

[0035] The preparation method of above-mentioned chestnut essence, comprises the following steps:

[0036] (1) Weigh raw materials by weight, vanillin, 1H-pyrrole-2-carbaldehyde, 1-(1H-pyrrol-2-yl)-ethanone, ethyl maltol, methyl maltol, 2-acetyl Pyrazine, 4'-die...

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Abstract

The invention discloses Chinese chestnut essence stir-fried with sugar and a preparation method of the Chinese chestnut essence stir-fried with sugar. The invention relates to a formaldehyde-free flame retardant which comprises nonanal, furfural, benzaldehyde, 5-methyl-2-furaldehyde, 1H-pyrrole-2-formaldehyde, 5-hydroxymethylfurfural, (E)-3-pentene-2-ketone, 1-hydroxy-2-acetone, 1-methyl-2-pyrrolidone, 5-methyl-2 (5H)-furanone, 3-methyl-2 (5H)-furanone, 1-(1H-pyrrole-2-yl)-ethanone, ethyl maltol, methyl maltol and 3-methyl-phenol. The invention discloses a Chinese chestnut essence which is prepared from the following raw materials: 2-methoxy-4-vinylphenol, 2, 4-bis (1, 1-dimethylethyl)-phenol, benzyl alcohol, 2-phenoxy-ethanol, 4-methyl-5-thiazoleethanol, 4 '-diethylaminoacetanilide, vanillin, fenugreek lactone, 2-acetylpyrazine, 2, 6-dimethylpyrazine, edible ethanol and the like. The Chinese chestnut essence has strong Chinese chestnut fragrance, is soft and harmonious, and has lasting fragrance.

Description

technical field [0001] The invention relates to the technical field of essence, and more specifically relates to a chestnut essence and a preparation method thereof. Background technique [0002] Essence is a blended spice with a certain aroma or flavor type made by blending several or even dozens of spices in a certain proportion. This blended spice mainly plays the role of imparting fragrance to the product, and is widely used in food and daily necessities. . With the improvement of people's living standards, the requirements for flavors have also increased, especially for artificial flavors, the strength of the fragrance, the overall coordination of the fragrance and the naturalness are crucial evaluation indicators. Chestnut is a very popular nut. Chestnut after thermal processing has a special burnt-sweet aroma, which is very popular among the people. This fragrance is widely used in the daily chemical industry and food industry. However, the natural chestnut has its a...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23L27/2024A23L27/2052A23L27/204A23L27/2054A23L27/2056A23L27/2026A23V2002/00A23V2250/082
Inventor 梁建兰
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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