Plum essence and preparation method thereof

Abstract

The invention discloses plum essence and a preparation method thereof. The plum essence is prepared from the following raw materials in parts by mass: 10 to 15 parts of ethyl acetate, 5 to 10 parts of butyl acetate, 6 to 12 parts of benzyl alcohol, 4 to 8 parts of valeric acid, 7 to 13 parts of furfural, 2 to 6 parts of tannic acid, 3 to 8 parts of benzaldehyde, 5 to 9 parts of peach aldehyde, 4 to 7 parts of strawberry acid, 1 to 5 parts of n-hexanoic acid, 3 to 6 parts of ester compounds with 9 to 14 carbon atoms, 4 to 8 parts of alcohol compounds with 8 to 12 carbon atoms and 2 to 7 parts of ketone compounds with 10 to 14 carbon atoms. According to the slightly astringent plum essence, the ester compound with the carbon atom number of 9-14, the alcohol compound with the carbon atom number of 8-12 and the ketone compound with the carbon atom number of 10-14 are added into the plum essence, so that the slightly astringent plum essence which is rich in plum fragrance and pure in plum sour taste can be obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavors, and in particular relates to a plum flavor and a preparation method thereof. Background Art

[0002] Food flavorings are substances that can be used to flavor and enhance food. Food flavorings not only stimulate appetite and aid digestion, but also play a crucial role in increasing food variety and improving food quality. Plum flavoring is one such food flavoring.

[0003] Plums, also known as green plums, sour plums, and sour plums, are the fruit of the Prunus mume tree. They are sweet and mild in nature, large, with thin, shiny skin, thick flesh, a small core, a crisp, fine texture, high in juiciness, and high in acidity. Rich in essential amino acids, they possess a sweet-sour aroma and are known as the "King of Cold Fruits" and a "Natural Green Health Food." While the aroma of plums is widely loved, producing a plum essence with a rich, slightly astringent aroma and a pure, sour, and authentic plum flavor is difficult. Summary of the Invention

[0004] In view of the above-mentioned deficiencies in the prior art, a plum essence is provided. By adding an ester compound with carbon atoms of 9 to 14, an alcohol compound with carbon atoms of 8 to 12, and a ketone compound with carbon atoms of 10 to 14 to the plum essence, a plum essence with rich plum aroma, pure plum sour taste and slight astringency can be obtained.

[0005] The present invention aims to provide a plum essence, which comprises the following raw materials in parts by weight: 10-15 parts of ethyl acetate, 5-10 parts of butyl acetate, 6-12 parts of benzyl alcohol, 4-8 parts of valeric acid, 7-13 parts of furfural, 2-6 parts of tannic acid, 3-8 parts of benzaldehyde, 5-9 parts of peach aldehyde, 4-7 parts of strawberry acid, 1-5 parts of n-hexanoic acid, 3-6 parts of ester compounds with 9-14 carbon atoms, 4-8 parts of alcohol compounds with 8-12 carbon atoms, and 2-7 parts of ketone compounds with 10-14 carbon atoms.

[0006] In some embodiments of the present invention, the ester compound having 9 to 14 carbon atoms is at least one selected from anisyl acetate, linalyl acetate, geranyl isobutyrate, and styraxyl isobutyrate.

[0007] In some embodiments of the present invention, the alcohol compound having 8 to 12 carbon atoms is at least one selected from anethole, geraniol, lauryl alcohol, and styrax alcohol.

[0008] In some embodiments of the present invention, the ketone compound having 10 to 14 carbon atoms is at least one selected from dihydrojasmone, raspberry ketone, and α-irone.

[0009] In some embodiments of the present invention, the plum flavor further comprises 230-300 parts of propylene glycol.

[0010] Another object of the present invention is to provide a method for preparing the plum essence, comprising the following steps:

[0011] Mix tannic acid, strawberry acid, ketone compounds with carbon numbers of 10 to 14, and propylene glycol, heat, and stir to dissolve; add ethyl acetate, butyl acetate, benzyl alcohol, valeric acid, furfural, benzaldehyde, peach aldehyde, n-hexanoic acid, ester compounds with carbon numbers of 9 to 14, and alcohol compounds with carbon numbers of 8 to 12; stir evenly, and cool to obtain plum essence.

[0012] In some embodiments of the present invention, the heating temperature is 40-60° C. and the heating time is 30-60 min.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The invention adds an ester compound with carbon numbers of 9 to 14, an alcohol compound with carbon numbers of 8 to 12 and a ketone compound with carbon numbers of 10 to 14 into the plum essence, thereby obtaining a plum essence with rich plum aroma, pure plum sour taste and slight astringency. DETAILED DESCRIPTION

[0015] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.

[0016] Example 1

[0017] This embodiment provides a plum flavor, and the specific preparation steps are as follows:

[0018] Mix 6 parts of tannic acid, 7 parts of strawberry acid, 2 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 10 parts of ethyl acetate, 10 parts of butyl acetate, 6 parts of benzyl alcohol, 8 parts of valeric acid, 7 parts of furfural, 3 parts of benzaldehyde, 9 parts of peach aldehyde, 1 part of n-hexanoic acid, 6 parts of anisyl acetate and 8 parts of anisyl alcohol, stir evenly, and cool to obtain plum essence.

[0019] Example 2

[0020] This embodiment provides a plum flavor, and the specific preparation steps are as follows:

[0021] Mix 2 parts of tannic acid, 4 parts of strawberry acid, 7 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 15 parts of ethyl acetate, 5 parts of butyl acetate, 12 parts of benzyl alcohol, 4 parts of valeric acid, 13 parts of furfural, 8 parts of benzaldehyde, 5 parts of peach aldehyde, 5 parts of n-hexanoic acid, 3 parts of anisyl acetate and 8 parts of anisyl alcohol, stir evenly, and cool to obtain plum essence.

[0022] Example 3

[0023] This embodiment provides a plum flavor, and the specific preparation steps are as follows:

[0024] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of anisyl alcohol, stir evenly, and cool to obtain plum essence.

[0025] Example 4

[0026] This embodiment provides a plum flavor, which differs from Example 3 only in that anisyl acetate is replaced with linalyl acetate. The specific preparation steps are as follows:

[0027] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of linalyl acetate and 6 parts of anise alcohol, stir evenly, and cool to obtain plum essence.

[0028] Example 5

[0029] This embodiment provides a plum flavor, which differs from Example 3 only in that anisyl acetate is replaced with geranyl isobutyrate. The specific preparation steps are as follows:

[0030] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of geranyl isobutyrate and 6 parts of anise alcohol, stir evenly, and cool to obtain plum essence.

[0031] Example 6

[0032] This embodiment provides a plum flavor, which differs from Example 3 only in that anisyl acetate is replaced with styraxyl isobutyrate. The specific preparation steps are as follows:

[0033] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of styraxyl isobutyrate and 6 parts of anise alcohol, stir evenly, and cool to obtain plum essence.

[0034] Example 7

[0035] This embodiment provides a plum flavor, which differs from Example 3 only in that anise alcohol is replaced with styrax alcohol. The specific preparation steps are as follows:

[0036] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of styraxol, stir evenly, and cool to obtain plum essence.

[0037] Example 8

[0038] This embodiment provides a plum flavor, which differs from Example 3 only in that anise alcohol is replaced with geraniol. The specific preparation steps are as follows:

[0039] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of geraniol, stir evenly, and cool to obtain plum essence.

[0040] Example 9

[0041] This embodiment provides a plum flavor, which differs from Example 3 only in that anise alcohol is replaced with lauryl alcohol. The specific preparation steps are as follows:

[0042] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of lauryl alcohol, stir evenly, and cool to obtain plum essence.

[0043] Example 10

[0044] This embodiment provides a plum flavor, which differs from Example 3 only in that raspberry ketone is replaced with dihydrojasmone. The specific preparation steps are as follows:

[0045] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of dihydrojasmone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of styraxol, stir evenly, and cool to obtain plum essence.

[0046] Example 11

[0047] This embodiment provides a plum flavor, which differs from Example 3 only in that raspberry ketone is replaced with α-irone. The specific preparation steps are as follows:

[0048] Mix 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of α-irone and 270 parts of propylene glycol by mass, heat at 40-60°C for 30-60 min, stir to dissolve, add 12 parts of ethyl acetate, 7 parts of butyl acetate, 10 parts of benzyl alcohol, 5 parts of valeric acid, 10 parts of furfural, 6 parts of benzaldehyde, 7 parts of peach aldehyde, 3 parts of n-hexanoic acid, 4 parts of anisyl acetate and 6 parts of styraxol, stir evenly, and cool to obtain plum essence.

[0049] Sensory evaluation:

[0050] 20 sensory evaluation panelists each tasted and evaluated the plum flavors prepared in Examples 1 to 11, where 10 points indicated a strong plum aroma, 0 indicated no plum aroma, 10 points indicated a pure plum sour taste, 0 indicated an impure plum sour taste, 10 points indicated a slightly astringent plum flavor, and 0 indicated a bitter plum flavor. The evaluations were averaged, and the time interval between two adjacent evaluations by each panelist was no less than 30 minutes. The tasting results are shown in Table 1.

[0051] Table 1. Sensory evaluation.

[0052] plum essence Plum aroma (points) Plum sourness (points) Plum essence flavor (points) Example 1 9.0 9.2 9.3 Example 2 8.9 9.1 9.0 Example 3 9.2 8.8 9.1 Example 4 9.1 7.3 7.6 Example 5 8.0 8.9 9.2 Example 6 9.0 7.8 8.9 Example 7 9.1 7.5 7.9 Example 8 9.2 9.0 9.1 Example 9 9.3 9.4 8.0 Example 10 9.0 9.3 7.0 Example 11 8.1 8.9 9.2

[0053] As shown in Table 1, Examples 1 to 11 of the present invention prepared plum essences with rich plum aroma, pure plum sourness and slightly astringent taste.

[0054] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that after reading the specification of this application, technicians can still modify or replace the specific implementation methods of the present invention with equivalents, but these modifications or changes do not depart from the scope of protection of the pending claims of the present application.

Claims

1. A plum flavor, characterized in that: The invention comprises the following raw materials in parts by weight: 10-15 parts of ethyl acetate, 5-10 parts of butyl acetate, 6-12 parts of benzyl alcohol, 4-8 parts of valeric acid, 7-13 parts of furfural, 2-6 parts of tannic acid, 3-8 parts of benzaldehyde, 5-9 parts of peach aldehyde, 4-7 parts of strawberry acid, 1-5 parts of n-hexanoic acid, 3-6 parts of ester compounds with 9-14 carbon atoms, 4-8 parts of alcohol compounds with 8-12 carbon atoms, and 2-7 parts of ketone compounds with 10-14 carbon atoms.

2. The plum flavor according to claim 1, wherein The ester compound having 9 to 14 carbon atoms is selected from at least one of anisyl acetate, linalyl acetate, geranyl isobutyrate, and styraxyl isobutyrate.

3. The plum flavor according to claim 1, wherein The alcohol compound having 8 to 12 carbon atoms is at least one selected from anethole, geraniol, lauryl alcohol, and styrax alcohol.

4. The plum flavor according to claim 1, wherein The ketone compound having 10 to 14 carbon atoms is selected from at least one of dihydrojasmone, raspberry ketone, and α-irone.

5. The plum flavor according to claim 1, wherein It also includes 230-300 parts of propylene glycol.

6. A method for preparing the plum flavor according to any one of claims 1 to 5, characterized in that: The steps include: Mix tannic acid, strawberry acid, ketone compounds with carbon numbers of 10 to 14, and propylene glycol, heat, and stir to dissolve; add ethyl acetate, butyl acetate, benzyl alcohol, valeric acid, furfural, benzaldehyde, peach aldehyde, n-hexanoic acid, ester compounds with carbon numbers of 9 to 14, and alcohol compounds with carbon numbers of 8 to 12; stir evenly, and cool to obtain plum essence.

7. The method for preparing the plum flavor according to claim 6, wherein: The heating temperature is 40-60° C. and the heating time is 30-60 min.