Guava essence and a preparation method thereof
By using specific formulas and preparation methods, the problems of unrealistic guava flavor and high-temperature degradation in guava flavoring have been solved, resulting in guava flavoring with natural flavor and high stability, thus improving the overall quality and market competitiveness of the product.
CN119111761BActive Publication Date: 2026-02-24DONGGUAN QIYI SPICES CO LTD
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Patent Information
- Application Number
- CN202411409674.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-10
- Publication Date
- 2026-02-24
- Estimated Expiration
- 2044-10-10
AI Technical Summary
Technical Problem
Existing guava flavorings lack authenticity and naturalness, and are prone to degradation during high-temperature processing, affecting product quality and market competitiveness.
Method used
The raw materials are formulated with specific ingredients, including ethyl maltol, methyl cinnamate, and trans-2-hexenal, combined with propylene glycol as a solvent and antioxidant, and soybean lecithin as a stabilizer. The preparation method involves stepwise heating and stirring to ensure the stability and uniformity of the flavor.
Benefits of technology
The resulting guava flavoring has a natural flavor, high heat stability, long shelf life, and improves the taste and aroma retention of the product.
✦ Generated by Eureka AI based on patent content.
Abstract
The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.
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