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Essence made of orange juice

A technology for water quality and flavor, applied in application, food preparation, food science, etc., to achieve the effect of strong natural feeling, freshness and good coordination

Inactive Publication Date: 2007-09-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Of course, each perfumer of food flavor has his own understanding of the aroma of sweet orange, which will produce certain differences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Deterpenes: The main aroma of orange water essence depends on the aroma of sweet orange oil itself. As we all know, water and oil cannot be compatible in the absence of surfactants, so to make orange water essence, the raw materials must be treated—terpene removal. The aroma of single sweet orange oil generally has the disadvantages of weak intensity and short duration of fragrance. After removing terpenes, many aromatic components that are insoluble in alcohol and water are lost, resulting in more obvious shortcomings such as aroma intensity and fragrance duration. It must be filled with other fragrant raw materials. The process of removing terpenes is very simple, 10% sweet orange oil + dilute alcohol (concentration lower than 35%), after fully mixing, let it stand at 4°C for more than 36 hours, then separate the water layer and save it for later use.

[0019] According to the impression of the aroma of natural sweet orange and the screening results of the previous s...

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PUM

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Abstract

The invention discloses an orange water essence, formed by 1% butyl acetate at 0.18-0.26, 1% aldehyde group NO. 3 at 0.08-0.15, 1% alcohol at 0.01-0.02, 1% 3-hydroxy ethyl caproate at 0.015-0.023, 1% reverse-2-hexenol at 0.020-0.035, 1% ethyl caproate at 0.008-0.012, 1% fragrance at 0.016-0.025, 1% citral at 0.03-0.07, and the left is 10% orange oil. The invention can avoid the defects of present orange soluble essence as easy volatile and bad orange simulation, with natural feeling.

Description

technical field [0001] The invention relates to an additive for food and food material, more specifically relates to a water essence with orange aroma. Background technique [0002] Orange fruit is rich in nutrition. It has been one of people's favorite fruits since ancient times. It is widely used. The deployment of orange flavor has always been the focus of research by perfumers. The quality of orange is good, the peel is medium thick, the juice cells are crisp and juicy, the flavor is sweet and fragrant, without the sour taste and bitter aftertaste of ordinary sweet oranges, and is favored by consumers, so this kind of orange has a strong taste. Flavored edible water essence has certain market significance. However, in addition to the shortcoming that the water-soluble essence is easy to volatilize, the drinks or original juices that have added orange flavor essence on the market also have defects such as insufficient fidelity of orange flavor fragrance, and their natura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23L27/29
Inventor 胡婷婷唐晶晶
Owner SHANGHAI INST OF TECH
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