Method for preparing water-soluble essence in orange smell in high concentration

A production method and water-soluble technology, which is applied in the field of production of high-concentration water-soluble citrus flavors, can solve the problems of poor water solubility, short fragrance retention time, and low fragrance intensity of essences, and achieve pure taste and long-lasting fragrance Effect

Inactive Publication Date: 2004-08-11
APPLE FLAVOR & FRAGRANCE GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problem of heat loss of aroma substances and thermal polymerization of terpenoids in distillation, but supercritical carbon dioxide fluid also has the disadvantages of poor selectivity to polar and non-polar compounds and low separation efficiency
[0009] The purpose of the present invention is aimed at the shortcomings of the above prior art methods, especially

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] time (hours)

Embodiment 2

[0016] The evaporation area of ​​5000g natural sweet orange oil in the falling film evaporator is 0.1M 2 , Diameter 45mm, on the fractionating column of filler height 1500mm, fractionate by example one mode, obtain respectively component (A) 12.5g, component (B) 3050g, component (C) 1012g. The remaining components were subjected to a vacuum of 10 Pa at 80-100° C. on a short-range fractionation device to obtain 600 g of component (D). Component (D) contains 3-4% of neral and has a sweet orange aroma. Continue to distill to obtain 150 g of 110-125° C. component (E), which contains 0.6% citron. Get 1 part of (A), 2 parts of (B), 50 parts of (C), 20 parts of (D), 6 parts of (E) and add 75 parts of 95% food grade ethanol and 22 parts of distilled water to obtain the sweet orange after blending The essence has a sweet and strong aroma of ripe sweet orange, which still has the aroma of sweet orange after 72 hours.

Embodiment 3

[0018] Tangerine oil 200g, carry out fractionation in the fractionating column of example one, obtain component (A) 0.6g, component (B) 140g, main component is limonene and terpinene, component (C) 54g, main component are oxygen compounds. Component (C) was freeze-dewaxed to obtain 52 g. Get 2 parts of (A), 1 part of (B), 32 parts of (C) and add 55 parts of 95% edible grade ethanol and 20 parts of distilled water, and the tangerine oil obtained after reconciliation has a strong tangerine aroma.

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PUM

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Abstract

A process for preparing water-soluble high-concentration orange essence includes high-vacuum fractionating by use of the active component capturing system and falling-film evaporator to avoid the loss of active components and the thermal polymerization of terpene compounds, short-route distilling for separating aldehyde, ketone, ester and alcohol and removing water-insoluble hydrocarbon, capturing the fragrant component, mxiing with the refined oil of orange, tangerine, lemon, etc, and dispensing.

Description

Technical field: [0001] The invention relates to a production method of edible flavor, in particular to a production method of high-concentration water-soluble citrus flavor. Background technique: [0002] Citrus flavor is a kind of flavor widely used in food, beverage and pharmaceutical products, and it is the main fragrance component. The currently widely used citrus flavors are formulated from cold-pressed oil of citrus fruit peels and applied to flavoring products. Natural citrus essential oils have hundreds of components, such as cold-pressed sweet orange oil, which can be distinguished from chemical components. There are two main types; Sesquiterpenes. For example, limonene, which has a lighter aroma and gives people a fresh breath, accounts for the majority in natural sweet orange oil, about 95%. Because its chemical structure is hydrocarbon, it is non-polar in water and It cannot be dissolved in alcohol; the other is oxygen-containing compounds, such as alcohols, ...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 胡勇成华立明单逢三
Owner APPLE FLAVOR & FRAGRANCE GRP
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