Plum essence and preparation method thereof

Abstract

The application discloses plum essence and a preparation method thereof. The plum essence comprises the following raw materials in mass parts: 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. The plum essence with rich plum aroma, pure plum sour taste and slight astringency can be obtained by adding the ester compounds with 9-14 carbon atoms, the alcohol compounds with 8-12 carbon atoms and the ketone compounds with 10-14 carbon atoms into the plum essence.

Description

Technical Field

[0001] This invention belongs to the field of food flavoring technology, and particularly relates to a plum flavoring and its preparation method. Background Technology

[0002] Food flavorings are substances used to blend food flavorings and enhance the aroma of food. Food flavorings not only improve appetite and aid digestion and absorption, but also play a vital role in increasing the variety and quality of food products. Plum flavoring is one type of food flavoring.

[0003] Plums are the fruit of the plum tree, also known as green plums, sour plums, or sweet plums. Plums are sweet and neutral in nature, large in size, with thin, glossy skin, thick flesh, small pits, crisp and delicate texture, abundant juice, high acidity, and rich in various amino acids needed by the human body. They have a sweet and sour aroma and are hailed as the "King of Dried Fruits" and a "Natural Green Health Food." While the aroma of plums is widely loved, it is difficult to produce a plum flavoring that is both fragrant and possesses the pure, slightly astringent taste of plums. Summary of the Invention

[0004] To address the shortcomings of the existing technology, a plum flavoring is provided. By adding ester compounds with 9-14 carbon atoms, alcohol compounds with 8-12 carbon atoms, and ketone compounds with 10-14 carbon atoms to the plum flavoring, a slightly astringent plum flavoring with a rich plum aroma and a pure plum sour taste can be obtained.

[0005] The purpose of this invention is to provide a plum flavoring, comprising the following raw materials in parts by weight: 10-15 parts ethyl acetate, 5-10 parts butyl acetate, 6-12 parts benzyl alcohol, 4-8 parts valeric acid, 7-13 parts furfural, 2-6 parts tannic acid, 3-8 parts benzaldehyde, 5-9 parts peach aldehyde, 4-7 parts strawberry acid, 1-5 parts hexanoic acid, 3-6 parts ester compounds with 9-14 carbon atoms, 4-8 parts alcohol compounds with 8-12 carbon atoms, and 2-7 parts 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 selected from at least one of anisyl acetate, linalyl acetate, geraniol isobutyrate, and styraxyl isobutyrate.

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

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

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

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

[0011] Tannic acid, strawberry acid, ketone compounds with 10-14 carbon atoms, and propylene glycol are mixed, heated, stirred, and dissolved. Ethyl acetate, butyl acetate, benzyl alcohol, valeric acid, furfural, benzaldehyde, peach aldehyde, hexanoic acid, ester compounds with 9-14 carbon atoms, and alcohol compounds with 8-12 carbon atoms are added, stirred evenly, and cooled to obtain plum flavoring.

[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] This invention obtains a slightly astringent plum flavor with a rich plum aroma and a pure plum sour taste by adding ester compounds with 9-14 carbon atoms, alcohol compounds with 8-12 carbon atoms, and ketone compounds with 10-14 carbon atoms to plum flavoring. Detailed Implementation

[0015] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.

[0016] Example 1

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

[0018] According to the mass ratio, 6 parts of tannic acid, 7 parts of strawberry acid, 2 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 are added, stirred evenly, cooled, and plum flavoring is obtained.

[0019] Example 2

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

[0021] According to the mass ratio, 2 parts of tannic acid, 4 parts of strawberry acid, 7 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 3 parts of anisyl acetate and 8 parts of anisyl alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0022] Example 3

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

[0024] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of anisyl alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0025] Example 4

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

[0027] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of linalyl acetate and 6 parts of anisole are added, stirred evenly, cooled, and plum flavoring is obtained.

[0028] Example 5

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

[0030] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of geraniol isobutyrate and 6 parts of anisole are added, stirred evenly, cooled, and plum flavoring is obtained.

[0031] Example 6

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

[0033] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of styrax ester isobutyrate and 6 parts of anisole alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0034] Example 7

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

[0036] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of styrax alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0037] Example 8

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

[0039] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of geraniol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0040] Example 9

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

[0042] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of raspberry ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of lauryl alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0043] Example 10

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

[0045] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of dihydrojasmine ketone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of styrax alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0046] Example 11

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

[0048] According to the mass ratio, 4 parts of tannic acid, 5 parts of strawberry acid, 5 parts of α-iridinone and 270 parts of propylene glycol are mixed, heated at 40~60℃ for 30~60min, stirred and dissolved, 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 hexanoic acid, 4 parts of anisyl acetate and 6 parts of styrax alcohol are added, stirred evenly, cooled, and plum flavoring is obtained.

[0049] Sensory evaluation:

[0050] Twenty sensory evaluators each tasted and evaluated the plum flavorings prepared in Examples 1-11. A score of 10 indicates a strong plum aroma, 0 indicates no plum aroma, 10 indicates a pure plum sour taste, 0 indicates an impure plum sour taste, 10 indicates a slightly astringent plum flavor, and 0 indicates a bitter plum flavor. The average value of the evaluation was taken. The time interval between two consecutive evaluations by each person was not less than 30 minutes. The tasting results are shown in Table 1.

[0051] Table 1. Sensory evaluation.

[0052] Plum flavoring Plum aroma (points) The sourness of plums (points) Plum flavoring (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, the slightly astringent plum flavoring with a rich plum aroma and pure plum sour taste was prepared in Examples 1-11 of the present invention.

[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, those skilled in the art should understand that after reading this application specification, they can still modify or make equivalent substitutions to the specific implementation of the present invention, but these modifications or changes do not depart from the protection scope of the pending claims of the present invention.

Claims

1. A plum flavoring, characterized in that, It is made from the following raw materials in parts by weight: 10-15 parts ethyl acetate, 5-10 parts butyl acetate, 6-12 parts benzyl alcohol, 4-8 parts valeric acid, 7-13 parts furfural, 2-6 parts tannic acid, 3-8 parts benzaldehyde, 5-9 parts peach aldehyde, 4-7 parts strawberry acid, 1-5 parts hexanoic acid, 3-6 parts esters with 9-14 carbon atoms, 4-8 parts alcohols with 8-12 carbon atoms, 2-7 parts ketones with 10-14 carbon atoms, and 230-300 parts propylene glycol; The ester compounds having 9 to 14 carbon atoms are selected from at least one of anisyl acetate and geraniol isobutyrate; the alcohol compounds having 8 to 12 carbon atoms are selected from at least one of anisyl alcohol, geraniol, and lauryl alcohol; and the ketone compounds having 10 to 14 carbon atoms are selected from at least one of raspberry ketone and α-iridoketone.

2. A method for preparing plum flavoring according to claim 1, characterized in that, Includes the following steps: Tannic acid, strawberry acid, ketone compounds with 10-14 carbon atoms, and propylene glycol are mixed, heated, stirred, and dissolved. Ethyl acetate, butyl acetate, benzyl alcohol, valeric acid, furfural, benzaldehyde, peach aldehyde, hexanoic acid, ester compounds with 9-14 carbon atoms, and alcohol compounds with 8-12 carbon atoms are added, stirred evenly, and cooled to obtain plum flavoring.

3. The method for preparing plum flavoring as described in claim 2, characterized in that, The heating temperature is 40~60℃ and the time is 30~60min.