Fruit essence and method for preparing the same

Abstract

The application discloses a fruit essence and a preparation method thereof. The fruit essence comprises the following raw materials in mass parts: 3,4-dimethyl-1,2-cyclopentanedione 1.5-2.5 parts, 1-phenyl-1,2-propanedione 1-2 parts, 5-methyl-2,3-hexanedione 2-3 parts, 2,4-undecadienal 1.7-2.2 parts, white lemon terpene 1.2-2.8 parts, iris fat 0.9-1.4 parts, and tree orchid tincture 1-1.4 parts. The fruit essence of the application contains pure fruit aroma by compounding 3,4-dimethyl-1,2-cyclopentanedione, 1-phenyl-1,2-propanedione, 5-methyl-2,3-hexanedione, 2,4-undecadienal, white lemon terpene, iris fat and tree orchid tincture.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of essence, and particularly relates to a fruit essence and a preparation method thereof. BACKGROUND

[0002] Edible essence is a food additive for making food fragrant, which is blended by various edible spices and permitted additives. Edible essence is mainly divided into natural essence and synthetic essence, wherein the synthetic essence can be further divided into essence obtained through microbial fermentation or enzymatic reaction, and essence obtained through Maillard reaction of protein and reducing sugar.

[0003] Fruit essence is one kind of essence in food essence, which has played a huge role in the development of food industry. Common raw materials of fruit essence include natural essential oil, extract, alcohol, aldehyde, acid, ester, lactone, heterocyclic spice and the like. In the prior art, there are various kinds of fruit essence, but it is difficult to have a fruit essence which can maintain pure fruit aroma and good quality stability. SUMMARY

[0004] In view of the above deficiencies in the prior art, the present application provides a fruit essence, which comprises 3,4-dimethyl-1,2-cyclopentanedione, 1-phenyl-1,2-propanedione, 5-methyl-2,3-hexanedione, 2,4-undecadienal, white lemon terpene, iris fat and tree orchid tincture, so that the fruit essence of the present application contains pure fruit aroma.

[0005] The present application aims to provide a fruit essence, which comprises the following raw materials in mass parts: 3,4-dimethyl-1,2-cyclopentanedione 1.5-2.5 parts, 1-phenyl-1,2-propanedione 1-2 parts, 5-methyl-2,3-hexanedione 2-3 parts, 2,4-undecadienal 1.7-2.2 parts, white lemon terpene 1.2-2.8 parts, iris fat 0.9-1.4 parts, and tree orchid tincture 1-1.4 parts.

[0006] In some embodiments of the present application, the fruit essence further comprises 4-methyl-2-phenyl-2-pentenal 2.3-3.3 parts.

[0007] In some embodiments of the present application, the fruit essence further comprises benzene acetaldehyde dimethyl acetal 1.6-2.7 parts.

[0008] In some embodiments of the present application, the fruit essence further comprises a surfactant 5-10 parts and a solvent 70-80 parts.

[0009] In some embodiments of the present application, the surfactant is at least one selected from glycerol monostearate, sucrose ester, lecithin and soybean lecithin.

[0010] In some embodiments of the present application, the solvent is selected from at least one of ethanol, propylene glycol, animal and vegetable oil, caprylic capric glyceride, glyceryl triacetate, water, triethyl citrate, glycerol, limonene.

[0011] In some embodiments of the present application, the fruit essence is a strawberry essence.

[0012] Another object of the present application is to provide a preparation method of the fruit essence, comprising the following steps:

[0013] S1. mixing and stirring 3,4-dimethyl-1,2-cyclopentanedione, 1-phenyl-1,2-propanedione, 5-methyl-2,3-hexanedione, 2,4-undecadienal, white lemon terpene, iris fat and tree orchid tincture to obtain a fragrance base;

[0014] S2. mixing and stirring the fragrance base and a solvent, adding a surfactant and optionally 4-methyl-2-phenyl-2-pentenal, and optionally benzaldehyde dimethyl acetal, and continuing to stir to obtain a fruit essence.

[0015] In some embodiments of the present application, in S1, the speed of the mixing and stirring is 300-500 rpm, and the time is 20-30 min.

[0016] In some embodiments of the present application, in S2, the speed of the mixing and stirring is 200-500 rpm, and the time is 10-20 min.

[0017] In some embodiments of the present application, in S2, the speed of the continuing stirring is 200-500 rpm, and the time is 5-10 min.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] (1) By compounding 3,4-dimethyl-1,2-cyclopentanedione, 1-phenyl-1,2-propanedione, 5-methyl-2,3-hexanedione, 2,4-undecadienal, white lemon terpene, iris fat and tree orchid tincture, the fruit essence of the present application contains pure strawberry aroma.

[0020] (2) By adding 4-methyl-2-phenyl-2-pentenal and / or benzaldehyde dimethyl acetal to the fruit essence, the fruit essence of the present application has higher quality stability. DETAILED DESCRIPTION

[0021] In order to make the technical scheme in the present application better understood by the person skilled in the art, the technical scheme of the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, but not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by the person skilled in the art without creative labor should belong to the protection scope of the present application.

[0022] Embodiment 1

[0023] The present embodiment provides a fruit essence, and the specific preparation steps are as follows:

[0024] S1. 3,4-dimethyl-1,2-cyclopentanedione 1.5 parts by mass, 1-phenyl-1,2-propanedione 1 part by mass, 5-methyl-2,3-hexanedione 2 parts by mass, 2,4-undecadienal 2.2 parts by mass, white lemon terpenes 1.2 parts by mass, iris fat 0.9 parts by mass, and tree orchid tincture 1 part by mass are mixed and stirred, the mixing and stirring speed is 300-500 rpm, and the mixing and stirring time is 20-30 min to obtain a fragrance base;

[0025] S2. The fragrance base and propylene glycol 80 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, the mixing and stirring time is 10-20 min, glycerol monostearate 5 parts by mass is added, and the stirring is continued, the continued stirring speed is 200-500 rpm, and the continued stirring time is 5-10 min to obtain a fruit essence.

[0026] Embodiment 2

[0027] The present embodiment provides a fruit essence, and the specific preparation steps are as follows:

[0028] S1. 3,4-dimethyl-1,2-cyclopentanedione 2.5 parts by mass, 1-phenyl-1,2-propanedione 2 parts by mass, 5-methyl-2,3-hexanedione 3 parts by mass, 2,4-undecadienal 1.7 parts by mass, white lemon terpenes 2.8 parts by mass, iris fat 1.4 parts by mass, and tree orchid tincture 1.4 parts by mass are mixed and stirred, the mixing and stirring speed is 300-500 rpm, and the mixing and stirring time is 20-30 min to obtain a fragrance base;

[0029] S2. The fragrance base and propylene glycol 70 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, the mixing and stirring time is 10-20 min, glycerol monostearate 10 parts by mass is added, and the stirring is continued, the continued stirring speed is 200-500 rpm, and the continued stirring time is 5-10 min to obtain a fruit essence.

[0030] Embodiment 3

[0031] The embodiment provides a fruit essence, and specific preparation steps are as follows:

[0032] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass and tree orchid tincture 1.2 parts by mass are mixed and stirred, the speed of mixing and stirring is 300-500 rpm, and the time is 20-30 min, to obtain a fragrance base;

[0033] S2. The fragrance base and propylene glycol 74.4 parts by mass are mixed and stirred, the speed of mixing and stirring is 200-500 rpm, the time is 10-20 min, glycerol monostearate 8 parts by mass is added, and stirring is continued, the speed of continuous stirring is 200-500 rpm, and the time is 5-10 min, to obtain a fruit essence.

[0034] Embodiment 4

[0035] The embodiment provides a fruit essence, and specific preparation steps are as follows:

[0036] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass and tree orchid tincture 1.2 parts by mass are mixed and stirred, the speed of mixing and stirring is 300-500 rpm, and the time is 20-30 min, to obtain a fragrance base;

[0037] S2. The fragrance base and propylene glycol 72.1 parts by mass are mixed and stirred, the speed of mixing and stirring is 200-500 rpm, the time is 10-20 min, glycerol monostearate 8 parts by mass and 4-methyl-2-phenyl-2-pentenal 2.3 parts by mass are added, and stirring is continued, the speed of continuous stirring is 200-500 rpm, and the time is 5-10 min, to obtain a fruit essence.

[0038] Embodiment 5

[0039] The embodiment provides a fruit essence, and specific preparation steps are as follows:

[0040] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass and tree orchid tincture 1.2 parts by mass are mixed and stirred, the speed of mixing and stirring is 300-500 rpm, and the time is 20-30 min, to obtain a fragrance base;

[0041] S2. The base and propylene glycol 71.1 parts by mass were mixed and stirred at a speed of 200-500 rpm for 10-20 min, glyceryl monostearate 8 parts by mass and 4-methyl-2-phenyl-2-pentenal 3.3 parts by mass were added, and stirring was continued at a speed of 200-500 rpm for 5-10 min to obtain a fruit flavor.

[0042] Example 6

[0043] The present example provides a fruit flavor, and the specific preparation steps are as follows:

[0044] S1. 3,4-Dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass, and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300-500 rpm for 20-30 min to obtain a base;

[0045] S2. The base and propylene glycol 69.4 parts by mass were mixed and stirred at a speed of 200-500 rpm for 10-20 min, glyceryl monostearate 8 parts by mass, 4-methyl-2-phenyl-2-pentenal 2.3 parts by mass, and phenylacetaldehyde dimethyl acetal 2.7 parts by mass were added, and stirring was continued at a speed of 200-500 rpm for 5-10 min to obtain a fruit flavor.

[0046] Example 7

[0047] The present example provides a fruit flavor, and the specific preparation steps are as follows:

[0048] S1. 3,4-Dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass, and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300-500 rpm for 20-30 min to obtain a base;

[0049] S2. The base and propylene glycol 69.5 parts by mass were mixed and stirred at a speed of 200-500 rpm for 10-20 min, and glycerol monostearate 8 parts by mass, 4-methyl-2-phenyl-2-pentenal 3.3 parts by mass and phenylacetaldehyde dimethyl acetal 1.6 parts by mass were added, and stirring was continued at a speed of 200-500 rpm for 5-10 min, to obtain a fruit flavor.

[0050] Comparative Example 1

[0051] This comparative example provides a fruit flavor, which is different from Example 3 only in that 3,4-dimethyl-1,2-cyclopentanedione is not added, and the specific preparation steps are as follows:

[0052] S1. 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300-500 rpm for 20-30 min to obtain a base;

[0053] S2. The base and propylene glycol 76.4 parts by mass were mixed and stirred at a speed of 200-500 rpm for 10-20 min, and glycerol monostearate 8 parts by mass was added, and stirring was continued at a speed of 200-500 rpm for 5-10 min to obtain a fruit flavor.

[0054] Comparative Example 2

[0055] This comparative example provides a fruit flavor, which is different from Example 3 only in that 1-phenyl-1,2-propanedione is not added, and the specific preparation steps are as follows:

[0056] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, iris fat 1.2 parts by mass and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300-500 rpm for 20-30 min to obtain a base;

[0057] S2. The base and propylene glycol 75.9 parts by mass were mixed and stirred at a speed of 200-500 rpm for 10-20 min, and glycerol monostearate 8 parts by mass was added, and stirring was continued at a speed of 200-500 rpm for 5-10 min to obtain a fruit flavor.

[0058] Comparative Example 3

[0059] The comparative example provides a fruit flavor, which is only different from example 3 in that 5-methyl-2,3-hexanedione is not added, and the specific preparation steps are as follows:

[0060] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpenes 2 parts by mass, iris fat 1.2 parts by mass, and tree orchid tincture 1.2 parts by mass are mixed and stirred, the stirring speed is 300-500 rpm, and the stirring time is 20-30 min, to obtain a fragrance base;

[0061] S2. The fragrance base and propylene glycol 76.9 parts by mass are mixed and stirred, the stirring speed is 200-500 rpm, the stirring time is 10-20 min, glycerol monostearate 8 parts by mass is added, and the stirring is continued, the stirring speed is 200-500 rpm, and the stirring time is 5-10 min, to obtain a fruit flavor.

[0062] Comparative example 4

[0063] The comparative example provides a fruit flavor, which is only different from example 3 in that 2,4-undecadienal is not added, and the specific preparation steps are as follows:

[0064] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, white lemon terpenes 2 parts by mass, iris fat 1.2 parts by mass, and tree orchid tincture 1.2 parts by mass are mixed and stirred, the stirring speed is 300-500 rpm, and the stirring time is 20-30 min, to obtain a fragrance base;

[0065] S2. The fragrance base and propylene glycol 76.4 parts by mass are mixed and stirred, the stirring speed is 200-500 rpm, the stirring time is 10-20 min, glycerol monostearate 8 parts by mass is added, and the stirring is continued, the stirring speed is 200-500 rpm, and the stirring time is 5-10 min, to obtain a fruit flavor.

[0066] Comparative example 5

[0067] The comparative example provides a fruit flavor, which is only different from example 3 in that white lemon terpenes are not added, and the specific preparation steps are as follows:

[0068] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, iris fat 1.2 parts by mass, and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300 to 500 rpm for 20 to 30 min to obtain a base;

[0069] S2. The base and propylene glycol 76.4 parts by mass were mixed and stirred at a speed of 200 to 500 rpm for 10 to 20 min, and glycerin monostearate 8 parts by mass was added and stirred at a speed of 200 to 500 rpm for 5 to 10 min to obtain a fruit flavor.

[0070] Comparative Example 6

[0071] This comparative example provides a fruit flavor, which is different from Example 3 only in that no iris fat is added, and the specific preparation steps are as follows:

[0072] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, and tree orchid tincture 1.2 parts by mass were mixed and stirred at a speed of 300 to 500 rpm for 20 to 30 min to obtain a base;

[0073] S2. The base and propylene glycol 75.6 parts by mass were mixed and stirred at a speed of 200 to 500 rpm for 10 to 20 min, and glycerin monostearate 8 parts by mass was added and stirred at a speed of 200 to 500 rpm for 5 to 10 min to obtain a fruit flavor.

[0074] Comparative Example 7

[0075] This comparative example provides a fruit flavor, which is different from Example 3 only in that no tree orchid tincture is added, and the specific preparation steps are as follows:

[0076] S1. 3,4-dimethyl-1,2-cyclopentanedione 2 parts by mass, 1-phenyl-1,2-propanedione 1.5 parts by mass, 5-methyl-2,3-hexanedione 2.5 parts by mass, 2,4-undecadienal 2 parts by mass, white lemon terpene 2 parts by mass, and iris fat 1.2 parts by mass were mixed and stirred at a speed of 300 to 500 rpm for 20 to 30 min to obtain a base;

[0077] S2. The base and propylene glycol 75.6 parts by mass are mixed and stirred at a speed of 200-500 rpm for 10-20 min, and glyceryl monostearate 8 parts by mass is added and stirred continuously at a speed of 200-500 rpm for 5-10 min to obtain the fruit flavor.

[0078] Sensory evaluation: 20 sensory evaluation personnel, each independently detected the aroma and flavor of the fruit flavor prepared in examples 1-7 and comparative examples 1-7, and the number of people was counted, and the results are shown in Table 1.

[0079] The aroma and flavor of the fruit flavor is divided into two kinds: pure strawberry aroma, odor or aroma flat.

[0080] Table 1. Sensory evaluation.

[0081]

[0082] As shown in Table 1, the aroma of the fruit flavor of examples 1-7 of the present application is pure, while the fruit flavor of comparative examples 1-7 has odor or aroma flat.

[0083] Aroma stability test: the fruit flavors of examples 1-7 were stored at room temperature (25-35℃) without light for 180 days, and the aroma was evaluated by sensory evaluation to determine the quality stability test of the fruit flavor.

[0084] Sensory evaluation: 20 sensory evaluation personnel, each independently detected the aroma and flavor of the fruit flavor prepared in examples 1-7 after storage, and the number of people was counted, and the results are shown in Table 2.

[0085] The aroma and flavor of the fruit flavor is divided into two kinds: pure strawberry aroma, odor or aroma flat.

[0086] Table 2. Sensory evaluation.

[0087]

[0088] As shown in Table 2, by adding 4-methyl-2-phenyl-2-pentenal and / or phenylacetaldehyde dimethyl acetal to the fruit flavor, the quality stability of the fruit flavor of the present application is higher.

[0089] Finally, it should be pointed out that the above examples are only used to illustrate the technical solutions of the present application, not to limit them, although the present application has been described in detail by comparing the above examples, those skilled in the art should understand that the specific embodiments of the present application can be modified or replaced by the same after reading the present application, but these modifications or changes are still within the scope of the present application. The claims of the application are protected.

Claims

1. A fruit essence, characterized in that, The fruit flavoring comprises the following raw materials: 3,4-dimethyl-1,2-cyclopentanedione 1.5-2.5 parts, 1-phenyl-1,2-propanedione 1-2 parts, 5-methyl-2,3-hexanedione 2-3 parts, 2,4-undecadienal 1.7-2.2 parts, white lemon terpene 1.2-2.8 parts, iris fat 0.9-1.4 parts, tree orchid tincture 1-1.4 parts.

2. The fruit essence according to claim 1, wherein It also comprises 4-methyl-2-phenyl-2-pentenal 2.3-3.3 parts.

3. The fruit essence according to claim 2, wherein It also comprises benzaldehyde dimethyl acetal 1.6-2.7 parts.

4. The fruit essence according to claim 1, wherein It also comprises a surfactant 5-10 parts and a solvent 70-80 parts.

5. The fruit essence according to claim 4, wherein The surfactant is selected from at least one of glycerol monostearate, sucrose ester, lecithin, soybean lecithin.

6. The fruit essence according to claim 4, wherein The solvent is selected from at least one of ethanol, propylene glycol, animal and plant oils, caprylic capric glyceride, glyceryl triacetate, water, triethyl citrate, glycerol, limonene.

7. The fruit essence according to claim 1, wherein The fruit flavoring is strawberry flavoring.

8. A method for preparing fruit essence, characterized in that: The method comprises the following steps: S1. Mix and stir 3,4-dimethyl-1,2-cyclopentanedione 1.5-2.5 parts, 1-phenyl-1,2-propanedione 1-2 parts, 5-methyl-2,3-hexanedione 2-3 parts, 2,4-undecadienal 1.7-2.2 parts, white lemon terpene 1.2-2.8 parts, iris fat 0.9-1.4 parts, and tree orchid tincture 1-1.4 parts to obtain a fragrance base; S2. Mix and stir the fragrance base and solvent 70-80 parts, add a surfactant 5-10 parts, 4-methyl-2-phenyl-2-pentenal 2.3-3.3 parts, and / or benzaldehyde dimethyl acetal 1.6-2.7 parts, and continue stirring to obtain fruit flavoring.

9. The method of claim 8, wherein the fruit essence is prepared by the steps of: In S1, the speed of mixing and stirring is 300-500 rpm, and the time is 20-30 min.

10. The method of claim 8, wherein the fruit essence is prepared by the steps of: In S2, the speed of mixing and stirring is 200-500 rpm, and the time is 10-20 min. The speed of continued stirring is 200-500 rpm, and the time is 5-10 min.

Images