A lemon flavor essence composition and its preparation method and application

Abstract

The present invention specifically relates to a lemon flavor composition and a preparation method and application thereof. The present invention discloses a lemon flavor composition, which comprises the following raw material components in parts by weight: 20 to 80 parts of plant essential oil, 30 to 50 parts of carrier, 0.05 to 0.1 parts of hydroxy fatty acid and 80 to 120 parts of solvent. The present invention uses any one of lemon oil, white lime oil, five times sweet orange oil and citrus peel essential oil or a mixture of two or more as the main active substance of the lemon flavor composition, giving the flavor composition a lemon flavor, which not only enhances the unique aroma and taste of the flavor composition, but also improves the comfort of the user, and is suitable for applications in personal care products and electronic atomization liquids.

Description

Technical Field

[0001] The invention specifically relates to a lemon flavor essence composition and a preparation method and application thereof. Background Art

[0002] Edible flavors are a type of food additives that are made from a variety of edible spices and permitted additives and are used to enhance the flavor of food. Edible flavors refer to the flavor of natural foods. Common flavor types include naturally extracted plant or animal flavors and synthetic flavors with natural flavors. Edible flavors improve food quality, reduce production costs, and increase the flavor of food. While improving the quality of life, they also promote the rapid development of the food industry.

[0003] Lemon flavor is a fruit-flavored food additive with lemon oil added to give it a fresh lemon flavor. Lemon fruit has a sweet fragrance. Its characteristic fragrance is similar to that of other citrus fruits, but also has a refreshing scent. Its flavor ingredients contain more pinene, γ-terpinene, and α-terpineol. However, during the processing process, the addition of flavors will change the stability of the original product and be affected by the external environment, which can easily cause the quality of the flavor to change, thereby affecting the shelf life and taste of the food.

[0004] Based on the above, it is expected that a new formula of lemon flavor composition can improve the above problems. Summary of the invention

[0005] The purpose of the present invention is to overcome the problems existing in the prior art and provide a lemon flavor essence composition and its preparation method and application. The composition of the present invention has a simple formula, sufficient fragrance, and is healthy and safe.

[0006] The purpose of the present invention and the solution to the technical problem are achieved by adopting the following technical solutions.

[0007] One aspect of the present invention provides a lemon-flavored essence composition, which comprises the following raw material components in parts by weight: 20 to 80 parts of plant essential oil, 30 to 50 parts of a carrier, 0.05 to 0.1 parts of a hydroxy fatty acid, and 80 to 120 parts of a solvent.

[0008] In a preferred embodiment of the present invention, the plant essential oil is selected from any one of lemon oil, white lime oil, five-fold sweet orange oil, and citrus peel essential oil, or a mixture of two or more thereof.

[0009] In a preferred embodiment of the present invention, the solvent is selected from any one of animal oil, vegetable oil, water, glycerol, or a mixture of two or more thereof.

[0010] In a preferred embodiment of the present invention, the carrier is porous konjac / nano-pearl composite particles.

[0011] Another aspect of the present invention provides a method for preparing the lemon flavor composition as described above, the method comprising the following steps:

[0012] The pearl powder is ultrasonically dispersed in water to obtain a dispersion liquid with a concentration of 20-40 wt%, and then lactic acid is added to the obtained dispersion liquid and heat-treated at 80-100° C. for 2-6 hours, and then allowed to stand for 1-3 hours, and finally filtered and dried to obtain modified nano pearl powder;

[0013] The konjac flour is dissolved in water to obtain a konjac solution with a concentration of 1-5 wt %, and then the solution is added with modified nano-pearl powder at a temperature of 60-80° C. while stirring, and after the addition is completed, the system is heated to 80-90° C., and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is added, and the stirring is continued for 1-3 hours. After the stirring is completed, the mixture is allowed to stand at room temperature for 2-4 hours to form a gel; the obtained gel is washed, freeze-dried, and crushed, and then passed through a 400-600 mesh sieve to obtain porous konjac / nano-pearl composite particles;

[0014] The carrier is dispersed in a solvent, and then hydroxy fatty acid is added, and stirred evenly at 40-50° C. After the stirring is completed, plant essential oil is added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0015] In a preferred embodiment of the present invention, the lactic acid is added in an amount of 5-10 mL:1 g of pearl powder by volume mass ratio.

[0016] In a preferred embodiment of the present invention, the konjac flour is selected from one or a mixture of two or more of ordinary konjac flour, ordinary konjac powder, ordinary konjac powder, purified konjac flour, purified konjac powder and purified konjac powder.

[0017] In a preferred embodiment of the present invention, the modified nano pearl powder is added in an amount of 1:3-5 by mass ratio to the konjac powder.

[0018] In a preferred embodiment of the present invention, the sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water added in a mass volume ratio of 1g:2~4g:1~2g:30mL.

[0019] Another aspect of the present invention provides a use of the lemon flavor composition described above in the preparation of personal care products and electronic atomization liquid.

[0020] By means of the above technical solution, the present invention has at least the following advantages:

[0021] 1. The present invention uses any one of lemon oil, white lime oil, five-fold sweet orange oil, and citrus peel essential oil in plant essential oils or a mixture of two or more thereof as the main active substance of the lemon-flavored flavor composition, giving the flavor composition a lemon flavor, which not only enhances the unique aroma and taste of the flavor composition, but also improves the user's comfort, and is suitable for applications in personal care products and electronic atomization liquids.

[0022] 2. The present invention also adds a carrier in the composition, and the carrier is a porous konjac / nano pearl composite microparticle. The carrier of the present invention is a raw material of pearl powder and konjac flour, and the aqueous solution of konjac flour is used as a form to carry out a thermal reaction with lactic acid nano pearl powder, and the thermal reaction is carried out under the condition of sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution, wherein, sodium trimetaphosphate is used as a cross-linking agent to enable the high molecular polymer (mainly glucomannan) contained in the konjac solution to carry out a cross-linked coating on the modified nano pearl powder, and sodium bicarbonate / sodium carbonate provides an alkaline environment for the solution, and heating under an alkaline environment, the whole solution gradually becomes a thermally irreversible gel, and gas is produced during the thermal reaction simultaneously, so that the final product obtained also has a porous structure. Therefore, the product obtained through the above-mentioned reaction is a porous konjac / nano pearl composite microparticle, and the material not only has a porous structure, thereby giving it adsorption, but also because the carrier surface contains a variety of active groups, so that it has a higher covalent binding ability. The complex can be used as a carrier of plant essential oil active substances. The microparticle structure has a high specific surface area and can enrich and polymerize the essential oil active substances, so that the essential oil composition has high stability, quality temperature, and appropriate release speed, so that it has a lasting fragrance.

[0023] 3. In addition, hydroxy fatty acid is added to the composition of the present invention, which can be used as a coupling agent, and can act as a "bridge" between the plant essential oil and the carrier, so that the plant essential oil is more fully enriched on the surface of the carrier, so that the heat resistance and aroma quality of the flavor composition are further improved. The composition of the present invention is simple in composition, safe and harmless, and suitable for industrial production.

[0024] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the preferred embodiments of the present invention are described in detail as follows. DETAILED DESCRIPTION

[0025] In order to make the technical means, creative features, objectives and effects of the present invention easy to understand, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Pearls are mineral beads containing calcium carbonate produced by the secretion of pearl oysters and mother-of-pearl oysters, and are composed of a large number of tiny aragonite crystals. Pearls have the effects of calming the nerves, improving eyesight, removing cataracts, detoxifying and promoting tissue regeneration. In addition, modern research has also shown that pearl powder has unique effects in improving human immunity, delaying aging, removing spots and whitening, and supplementing calcium. Therefore, in one aspect, the carrier of the present invention uses nano pearl powder as one of the raw materials, and through lactic acid treatment, the water-insoluble CaCO in the pearl powder is 3 It turns into soluble calcium lactate, generating soluble salts such as lactate such as calcium salt, magnesium salt, etc. In addition, it can also generate easily absorbed compounds such as ferric lactate, ammonium ferric lactate, potassium lactate, sodium lactate, etc. Compared with the original pearl powder, the surface of the pearls treated with lactic acid is also rich in carboxyl groups, which have acidity and the ability to combine with hydroxyl groups.

[0027] Konjac (Amorphophallus konjac) is rich in Konjac glucomannan (KGM), which can regulate intestinal health, prevent and treat constipation, colon cancer, and promote the growth of intestinal probiotics. KGM contained in konjac is a high-molecular soluble non-ionic natural neutral heteropolysaccharide, the main chain of which is composed of D-mannose and D-glucose, connected by β-1, 4-glycosidic bonds. Studies have shown that when konjac flour is heated in an alkaline environment, the acetate bonds on the sugar residues on the KGM molecular chain contained in the konjac flour are hydrolyzed, the acetyl group is removed, and hydroxyl groups are formed. The primary structure remains intact, and the molecular chain becomes naked, which leads to an enhanced ability of the molecular chain to entangle. The hydroxyl groups on the sugar chain form intramolecular and intermolecular hydrogen bonds with water molecules to produce partial structural crystallization, and a network structure is formed with this crystal as the node, forming a thermally irreversible gel. Therefore, in another aspect, the carrier of the present invention uses konjac flour as the second raw material, dissolves it in water to obtain an aqueous solution, and then cross-links and coats the lactic acid nano-pearl powder in the presence of a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixture, and the alkaline thermal environment causes the reaction solution to become a gel-like product as the thermal reaction proceeds, thereby obtaining porous konjac / nano-pearl composite particles, which are used as a carrier to achieve the enrichment and polymerization of plant essential oil active substances.

[0028] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods.

[0029] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0030] Example 1

[0031] This embodiment provides a method for preparing a lemon flavor composition, comprising the following steps:

[0032] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 30 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 7.5 mL:1 g of pearl powder volume mass ratio) and heat-treated at 90° C. for 4 h, then allowed to stand for 2 h, and finally filtered and dried to obtain modified nano pearl powder.

[0033] Purified konjac flour is dissolved in water to obtain a konjac solution with a concentration of 3wt%, and then the solution is added with modified nano-pearl powder (added in a mass ratio of 1:4 to the konjac flour) at a temperature of 70°C while stirring. After the addition is completed, the obtained mixed system is heated to 85°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:3g:1.5g:30mL) is added in an amount of 1:0.5 to the mixed system, and stirring is continued for 2h. After stirring, the mixture is allowed to stand at room temperature for 3h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 500-mesh sieve to obtain porous konjac / nano-pearl composite particles, which are used as a carrier.

[0034] According to the weight percentage, 40 parts of the carrier are dispersed in 100 parts of water, and then 0.075 parts of 3-hydroxyheptanoic acid are added, and the mixture is stirred evenly at 45° C. After the stirring is completed, 50 parts of plant essential oil (a mixture of lemon oil and white lime oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0035] Example 2

[0036] This embodiment provides a method for preparing a lemon flavor composition, comprising the following steps:

[0037] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 40 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 5 mL:1 g to the pearl powder volume mass ratio) and heat-treated at 100° C. for 2 h, then allowed to stand for 3 h, and finally filtered and dried to obtain modified nano pearl powder.

[0038] Purified konjac powder is dissolved in water to obtain a konjac solution with a concentration of 1wt%, and then the solution is added with modified nano-pearl powder (added in a mass ratio of 1:3 to konjac powder) at 80°C while stirring. After the addition is completed, the obtained mixed system is heated to 80°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:4g:2g:30mL) is added in an amount of 1:0.6 to the mixed system, and stirring is continued for 3h. After stirring, the mixture is allowed to stand at room temperature for 2h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 600-mesh sieve to obtain porous konjac / nano-pearl composite particles, which are used as a carrier.

[0039] According to the weight percentage, 30 parts of the carrier are dispersed in 80 parts of water, and then 0.05 parts of 3-hydroxyheptanoic acid are added, and stirred evenly at 50° C. After the stirring is completed, 20 parts of plant essential oil (a mixture of lemon oil, white lime oil, and five times sweet orange oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0040] Example 3

[0041] This embodiment provides a method for preparing a lemon flavor composition, comprising the following steps:

[0042] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 20 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 10 mL:1 g of pearl powder volume mass ratio) and heat-treated at 80° C. for 6 h, then allowed to stand for 1 h, and finally filtered and dried to obtain modified nano pearl powder.

[0043] Purified konjac powder is dissolved in water to obtain a konjac solution with a concentration of 5wt%, and then the solution is added with modified nano-pearl powder (added in a mass ratio of 1:5 to konjac powder) at a temperature of 60°C while stirring. After the addition is completed, the obtained mixed system is heated to 90°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:2g:1g:30mL) is added in an amount of 1:0.4 to the mixed system, and stirring is continued for 1h. After the stirring is completed, the mixture is allowed to stand at room temperature for 4h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 400-mesh sieve to obtain porous konjac / nano-pearl composite particles, which are used as a carrier.

[0044] According to the weight percentage, 50 parts of the carrier are dispersed in 120 parts of water, and then 0.1 parts of 3-hydroxyheptanoic acid are added, and stirred evenly at 40° C. After the stirring is completed, 80 parts of plant essential oil (a mixture of lemon oil, white lime oil, five times sweet orange oil, citrus peel essential oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0045] Example 4

[0046] This embodiment provides a method for preparing a lemon flavor composition, comprising the following steps:

[0047] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 40 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 6 mL:1 g with respect to the volume mass ratio of the pearl powder) and heat-treated at 90° C. for 6 h, then allowed to stand for 2 h, and finally filtered and dried to obtain modified nano pearl powder.

[0048] Purified konjac flour is dissolved in water to obtain a konjac solution with a concentration of 2wt%, and then the solution is added with modified nano-pearl powder (added in a mass ratio of 1:4 to the konjac flour) at a temperature of 60°C while stirring. After the addition is completed, the obtained mixed system is heated to 80°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:3g:1g:30mL) is added in an amount of 1:0.7 to the mixed system, and stirring is continued for 1.5h. After stirring, the mixture is allowed to stand at room temperature for 3h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 500-mesh sieve to obtain porous konjac / nano-pearl composite particles, which are used as a carrier.

[0049] According to the weight percentage, 40 parts of the carrier are dispersed in 120 parts of water, and then 0.08 parts of 3-hydroxyheptanoic acid are added, and stirred evenly at 40° C. After the stirring is completed, 40 parts of plant essential oil (a mixture of lemon oil, white lime oil, citrus peel essential oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0050] Comparative Example 1

[0051] This comparative example provides a method for preparing a lemon flavor composition, comprising the following steps:

[0052] Purified konjac flour is dissolved in water to obtain a konjac solution with a concentration of 3wt%, and then pearl powder is added to the solution at a temperature of 70°C while stirring (added in an amount of 1:4 with the konjac flour by mass), and after the addition is completed, the obtained mixed system is heated to 85°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in an amount of 1g:3g:1.5g:30mL by volume) is added in an amount of 1:0.5 with the mixed system, and stirring is continued for 2h. After the stirring is completed, the solution is allowed to stand at room temperature for 3h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 500-mesh sieve to obtain porous konjac / pearl composite particles, which are used as a carrier.

[0053] According to the weight percentage, 40 parts of the carrier are dispersed in 100 parts of water, and then 0.075 parts of 3-hydroxyheptanoic acid are added, and the mixture is stirred evenly at 45° C. After the stirring is completed, 50 parts of plant essential oil (a mixture of lemon oil and white lime oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0054] Comparative Example 2

[0055] This comparative example provides a method for preparing a lemon flavor composition, comprising the following steps:

[0056] The purified konjac flour is dissolved in water to obtain a konjac solution with a concentration of 3wt%, and then the obtained konjac solution is heated to 85°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixture (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:3g:1.5g:30mL) is added in an amount of 1:0.5 to the konjac solution, and stirring is continued for 2h. After the stirring is completed, the mixture is allowed to stand at room temperature for 3h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 500-mesh sieve to obtain porous konjac particles, which are used as a carrier.

[0057] According to the weight percentage, 40 parts of the carrier are dispersed in 100 parts of water, and then 0.075 parts of 3-hydroxyheptanoic acid are added, and the mixture is stirred evenly at 45° C. After the stirring is completed, 50 parts of plant essential oil (a mixture of lemon oil and white lime oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0058] Comparative Example 3

[0059] This comparative example provides a method for preparing a lemon flavor composition, comprising the following steps:

[0060] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 30 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 7.5 mL:1 g of pearl powder by volume mass ratio) and heat-treated at 90° C. for 4 h, then allowed to stand for 2 h, and finally filtered and dried to obtain modified nano pearl powder for use as a carrier.

[0061] According to the weight percentage, 40 parts of the carrier are dispersed in 100 parts of water, and then 0.075 parts of 3-hydroxyheptanoic acid are added, and the mixture is stirred evenly at 45° C. After the stirring is completed, 50 parts of plant essential oil (a mixture of lemon oil and white lime oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0062] Comparative Example 4

[0063] This comparative example provides a method for preparing a lemon flavor composition, comprising the following steps:

[0064] According to the weight percentage, 0.075 parts of 3-hydroxyheptanoic acid are added to 100 parts of water, and the mixture is stirred evenly at 45° C. After the stirring is completed, 50 parts of plant essential oil (a mixture of lemon oil and white lime oil of equal weight) are added and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0065] Comparative Example 5

[0066] This comparative example provides a method for preparing a lemon flavor composition, comprising the following steps:

[0067] The pearl powder was ultrasonically dispersed in water to obtain a dispersion with a concentration of 30 wt %, and then lactic acid was added to the obtained dispersion (added in an amount of 7.5 mL:1 g of pearl powder volume mass ratio) and heat-treated at 90° C. for 4 h, then allowed to stand for 2 h, and finally filtered and dried to obtain modified nano pearl powder.

[0068] Purified konjac flour is dissolved in water to obtain a konjac solution with a concentration of 3wt%, and then the solution is added with modified nano-pearl powder (added in a mass ratio of 1:4 to the konjac flour) at a temperature of 70°C while stirring. After the addition is completed, the obtained mixed system is heated to 85°C, and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution (sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water are added in a mass volume ratio of 1g:3g:1.5g:30mL) is added in an amount of 1:0.5 to the mixed system, and stirring is continued for 2h. After stirring, the mixture is allowed to stand at room temperature for 3h to form a gel; the obtained gel is washed, freeze-dried, crushed, and then sieved through a 500-mesh sieve to obtain porous konjac / nano-pearl composite particles, which are used as a carrier.

[0069] According to weight parts, 40 parts of the carrier are dispersed in 100 parts of water and stirred evenly, then 50 parts of plant essential oil (a mixture of lemon oil and lime oil of equal weight) are added at 45° C. and stirred evenly, and finally cooled to room temperature to obtain the composition.

[0070] Test Example 1: Stability test of different flavor compositions

[0071] Experimental objects: Examples 1 to 4 and Comparative Examples 1 to 5

[0072] Experimental method: 5g of different flavor compositions were placed in 9 transparent sample bottles, the lids were tightened, and then placed in a 50℃ thermostat for oxidative stability test. The aroma was evaluated once a week for a total of 8 weeks to detect aroma changes.

[0073] 20 professional perfumers were randomly selected to evaluate the aroma of different groups of fragrance compositions, and the aroma scores of each group were calculated and the average score was taken. The scoring criteria are: 8-10 points - no obvious change in aroma; 5-7 points - a little aroma; 2-4 points - no obvious aroma; 0-1 point - odor;

[0074] Experimental results: See Table 1.

[0075] Table 1 Stability scores of different flavor compositions

[0076] Group 0 Weeks 1 week 2 weeks 3 weeks 4 weeks 5 weeks 6 weeks 7 weeks 8 weeks Example 1 10 10 10 10 10 10 10 10 9.9 Example 2 10 10 10 10 10 10 10 10 9.8 Example 3 10 10 10 10 10 10 10 10 10 Example 4 10 10 10 10 10 10 10 10 9.6 Comparative Example 1 10 10 10 10 9.7 9.4 8.7 8.1 7.5 Comparative Example 2 10 10 10 9.7 9.4 9.1 8.4 7.6 6.8 Comparative Example 3 10 10 9.8 9.4 9.1 8.7 7.8 7.1 6.2 Comparative Example 4 10 10 9.1 8.8 8.6 8.2 7.1 6.4 4.8 Comparative Example 5 10 10 10 9.8 9.5 9.0 8.3 7.5 7.0

[0077] It can be seen from the results in Table 1 that, at 50°C, compared with Comparative Examples 1 to 5, the flavor compositions of Examples 1 to 4 of the present invention can ensure obvious fragrance and no odor within 8 weeks. It can be seen that the flavor composition with the addition of a carrier and hydroxy fatty acid has better stability and durability.

[0078] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modifications to equivalent embodiments of equivalent changes by using the methods and technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A lemon flavor composition, characterized in that: The composition comprises the following raw material components in parts by weight: 20 to 80 parts of plant essential oil, 30 to 50 parts of carrier, 0.05 to 0.1 parts of hydroxy fatty acid and 80 to 120 parts of solvent; The plant essential oil is selected from any one of lemon oil, white lime oil, five times sweet orange oil, and citrus peel essential oil, or a mixture of two or more thereof; The hydroxy fatty acid is 3-hydroxyheptanoic acid; The carrier is porous konjac / nano pearl composite particles; The preparation method of the porous konjac / nano pearl composite particles comprises the following steps: The pearl powder is ultrasonically dispersed in water to obtain a dispersion liquid with a concentration of 20-40 wt%, and then lactic acid is added to the obtained dispersion liquid and heat-treated at 80-100° C. for 2-6 hours, and then allowed to stand for 1-3 hours, and finally filtered, dried, and crushed to obtain modified nano pearl powder; The konjac flour is dissolved in water to obtain a konjac solution with a concentration of 1-5 wt %, and then the solution is added with modified nano-pearl powder at a temperature of 60-80° C. while stirring, and after the addition is completed, the system is heated to 80-90° C., and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is added, and the stirring is continued for 1-3 hours. After the stirring is completed, the mixture is allowed to stand at room temperature for 2-4 hours to form a gel; the obtained gel is washed, freeze-dried, and crushed, and then passed through a 400-600 mesh sieve to obtain porous konjac / nano-pearl composite particles; The lactic acid is added in an amount of 5-10 mL:1 g of pearl powder by volume mass ratio; The modified nano pearl powder is added in an amount of 1:3-5 in mass ratio to konjac powder; The sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is prepared by adding sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water in a mass volume ratio of 1g:2-4g:1-2g:30mL.

2. The lemon flavor composition according to claim 1, characterized in that The solvent is selected from any one of animal oil, vegetable oil, water, and glycerol, or a mixture of two or more thereof.

3. A method for preparing a lemon flavor composition according to any one of claims 1 to 2, characterized in that: The method comprises the following steps: The pearl powder is ultrasonically dispersed in water to obtain a dispersion liquid with a concentration of 20-40 wt%, and then lactic acid is added to the obtained dispersion liquid and heat-treated at 80-100° C. for 2-6 hours, and then allowed to stand for 1-3 hours, and finally filtered, dried, and crushed to obtain modified nano pearl powder; The konjac flour is dissolved in water to obtain a konjac solution with a concentration of 1-5 wt %, and then the solution is added with modified nano-pearl powder at a temperature of 60-80° C. while stirring, and after the addition is completed, the system is heated to 80-90° C., and then a sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is added, and the stirring is continued for 1-3 hours. After the stirring is completed, the mixture is allowed to stand at room temperature for 2-4 hours to form a gel; the obtained gel is washed, freeze-dried, and crushed, and then passed through a 400-600 mesh sieve to obtain porous konjac / nano-pearl composite particles; The lactic acid is added in an amount of 5-10 mL:1 g volume mass ratio to the pearl powder; the modified nano-pearl powder is added in an amount of 1:3-5 mass ratio to the konjac powder; the sodium trimetaphosphate / sodium bicarbonate / sodium carbonate mixed solution is sodium trimetaphosphate, sodium bicarbonate, sodium carbonate and water added in an amount of 1 g:2-4 g:1-2 g:30 mL mass volume ratio; The carrier is dispersed in a solvent, and then hydroxy fatty acid is added, and stirred evenly at 40-50° C. After the stirring is completed, plant essential oil is added and stirred evenly, and finally cooled to room temperature to obtain the composition.

4. The preparation method according to claim 3, characterized in that: The konjac flour is selected from at least one of common konjac flour and purified konjac flour.

5. Use of the lemon-flavored flavor composition according to any one of claims 1 to 2 in the preparation of personal care products and electronic atomization liquid.