A high-natural honey flavoring and its preparation method

Abstract

This invention relates to the field of high-natural-content honey flavoring, specifically to a high-natural-content honey flavoring and its preparation method, which addresses the problems of low naturalness, weak aroma intensity, poor flavor simulation, and significant difference from natural honey flavor in existing honey flavorings. The method involves placing propylene glycol and 4-hydroxy-2,5-dimethyl-3(2H)furanone in a jacketed, temperature-controlled food-grade stainless steel mixing container, stirring, then cooling while maintaining stirring. Honey flavor base, dehydrolinalool, linalool oxide, linalool, phenylethanol, and flavor-modifying flavor base are added sequentially, stirred, and then transferred to an ultrasonic-resistant, food-grade sealed container. The container is then placed in an ultrasonic treatment device for ultrasonic treatment, filtered, and the filtrate is collected and allowed to mature to obtain a high-natural-content honey flavoring. The prepared high-natural-content honey flavoring significantly improves the simulation and intensity of honey aroma in food systems and results in a more harmonious taste.

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