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Citrus flavor, preparation method thereof and application thereof

A technology of citrus flavors and flavors, applied in the field of preparation of citrus flavors, which can solve the problems of lowering the quality of essential oils, mixing, slick oil and deterioration

Inactive Publication Date: 2009-12-23
长谷川香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If the obtained essential oil is used as it is, it will cause oil slicks and deterioration in the final product beverage, etc., so it needs to be purified
[0005] At present, although there are many conventional purification methods, such as adding a precipitant to the obtained essential oil to precipitate impurities, or adding an antioxidant to improve the stability of the essential oil, or removing impurities by ultrafiltration or nanofiltration, etc. , but the above method not only cannot solve the problem fundamentally, but also will lead to the mixing of other substances in the essential oil and reduce the quality of the essential oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Mix lemon essential oil with ethanol aqueous solution, then cool it to 20°C and let it stand for 2 months;

[0021] The volume concentration of said aqueous ethanol solution is 90%;

[0022] The volume ratio of essential oil to ethanol aqueous solution is:

[0023] Essential oil: ethanol aqueous solution = 1: 100;

[0024] (2) The product obtained in step (1) is heated to 30° C. by temperature programming, and the temperature programming rate is 2° C. / day;

[0025] (3) Then, the product of step (2) is cooled to 20° C. by a programmed cooling method, and the rate of the programmed cooling is 2° C. / day;

[0026] (4) Filter the product of step (3), distill under reduced pressure, and evaporate the aqueous ethanol solution to obtain purified citrus essential oil, which can be citrus essence.

[0027] The citrus essence obtained by the above method is added to final products such as beverages in an amount of 0.1% of the weight of the beverage, and stored at room tempe...

Embodiment 2

[0029] (1) Mix orange essential oil with ethanol aqueous solution, then cool it to 10°C and let it stand for 1 month;

[0030] The volume concentration of said aqueous ethanol solution is 40%;

[0031] The volume ratio of essential oil to ethanol aqueous solution is:

[0032] Essential oil: ethanol aqueous solution = 1: 10;

[0033] (2) The product obtained in step (1) is heated to 25° C. by temperature programming, and the temperature programming rate is 1° C. / day;

[0034] (3) Then the product of step (2) is cooled to 10° C. by the method of temperature programming, and the rate of the temperature programming is 1° C. / day;

[0035] (4) Filter the product of step (3), distill under reduced pressure, and evaporate the aqueous ethanol solution to obtain purified citrus essential oil, which can be citrus essence.

[0036] The citrus essence obtained by the above method is added to final products such as beverages in an amount of 0.1% of the weight of the beverage, and stored ...

Embodiment 3

[0038] (1) Mix grapefruit essential oil with ethanol aqueous solution, then cool it to 15°C and let it stand for 1.5 months;

[0039] The volume concentration of said ethanol aqueous solution is 70%;

[0040] The volume ratio of essential oil to ethanol aqueous solution is:

[0041] Essential oil: ethanol aqueous solution=1:50;

[0042] (2) The product obtained in step (1) is heated to 30° C. by temperature programming, and the temperature programming rate is 2° C. / day;

[0043] (3) Then the product of step (2) is cooled to 15° C. by the method of temperature programming, and the rate of the temperature programming is 1° C. / day;

[0044] (4) Filter the product of step (3), distill under reduced pressure, and evaporate the aqueous ethanol solution to obtain purified citrus essential oil, which can be citrus essence.

[0045] The citrus essence obtained by the above method is added to final products such as beverages in an amount of 0.1% of the weight of the beverage, and sto...

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Abstract

The invention provides citrus flavor, a preparation method thereof and application thereof. The preparation method comprises the following steps: (1) mixing citrus essential oil and ethanol water solution, then cooling the mixture to between 10 and 20 DEG C, and standing the mixture for 1 to 2 months; (2) heating a product obtained in the step (1) to between 25 and 30 DEG C by adopting a program heating method at the program heating rate of 1 to 2 DEG C per day; (3) cooling a product of the step (2) to between 10 and 20 DEG C by adopting a program cooling method at the program cooling rate of 1 to 2 DEG C per day; and (4) filtering, and distilling a product of the step (3) under reduced pressure, and volatilizing the ethanol water solution to obtain the purified citrus essential oil, namely the citrus flavor. The citrus flavor obtained by the method has stable property, and does not produce floating oil and degradation phenomenon when the citrus flavor is added into a final product such as beverage.

Description

technical field [0001] The invention relates to a method for preparing essence, in particular to a method for preparing citrus essence. Background technique [0002] As a fragrance substance, citrus flavor is a very standardized flavor, often used in beverages and other foods. [0003] Citrus essence is a kind of plant essential oil, which is obtained by cold pressing or distillation from the fruit, peel or core of citrus, such as lemon, orange, grapefruit and white lemon. Such as the method disclosed in Chinese Patent Application No. 200410000256.9. [0004] If the obtained essential oil is used as it is, it will cause oil slicks and deterioration in the final product beverage, etc., so purification treatment is required. [0005] At present, although there are many conventional purification methods, such as adding a precipitant to the obtained essential oil to precipitate impurities, or adding an antioxidant to improve the stability of the essential oil, or removing impu...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L2/64
Inventor 岩清水博
Owner 长谷川香料(上海)有限公司
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