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Zhuangfei strawberry essence and preparation method thereof

A technology of strawberry essence and Zhuang Fei is applied in the field of food additives to achieve the effect of good natural feeling and good natural feeling.

Inactive Publication Date: 2012-01-18
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, although the raw materials of strawberries have some commonalities, they still contain some unique aroma raw materials, which lead to certain aroma differences among them.
At present, most of the fragrance products on the market are simply blended with fragrance raw materials, and most of the styles are similar, imitating each other, lacking some natural and natural feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A Zhuangfei strawberry essence, the essence includes light fragrance, sweet fragrance, sour fragrance, fruity fragrance, floral fragrance and characteristic fragrance, wherein the mass parts of each component are: 6-8 parts of light fragrance, sweet 12-15 parts of fragrance, 15-25 parts of sour fragrance, 40-45 parts of fruity fragrance, 3-5 parts of floral fragrance, and 5-8 parts of characteristic fragrance.

[0026] Among them, the fragrance rhyme is composed of the following fragrance raw materials: 0.1-0.2 parts of methyl heptyne carboxylate, 3-4 parts of ethyl acetoacetate, 3-4 parts of leaf alcohol, 1.6-2 parts of linalool, 0.05 parts of oxylinalool ~0.1 parts, trans-3-hexenol 0.1~0.2 parts;

[0027] The sweet aroma is composed of the following aroma raw materials: 0.03-0.05 parts of phenylethyl alcohol, 0.01-0.02 parts of isoamyl alcohol, 1-2 parts of 4-hydroxy-2,5-dimethyl-3(2H) furanone, 0.6 parts of maltol ~1 part, 2~3 parts of ethyl maltol, 5~6 parts of van...

Embodiment 2

[0046] Compared with Example 1, only the components and the number of parts are different, the number of parts of each component is shown in Table 2, and Example 2 reflects the characteristic aroma of Zhuangfei strawberry in the late ripening stage.

[0047] Table 2

[0048] serial number raw material name quantity( share ） 1 n-butyric acid 0.15 2 2,3-Butanedione 0.15 3 Isobutyric acid 0.05 4 ethyl isovalerate 0.36 5 cis-3-hexenoic acid phyllyl ester 0.01 6 cis-3-hexenyl propionate 0.225 7 ethyl acetoacetate 0.5 8 Isoamyl acetate 0.25 9 ethyl acetate 0.7 10 Follyl Acetate 0.1 11 Hexyl acetate 0.06 12 Benzyl acetate 0.65 13 Ethyl vanillin 0.12 14 ethyl maltol 0.5 15 Leaf alcohol 0.28 16 Geraniol 0.02 17 Vanillin 0.9 18 sweet orange oil 0.1 19 rose alcohol 0.006 20 maltol 0.1 21 ethyl hexanoate 0.485 22 Methy...

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Abstract

The invention discloses zhuangfei strawberry essence and a preparation method thereof; the strawberry essence usually comprises faint aroma, sweet aroma, acid aroma, fruit aroma, flower aroma, and characteristic aroma, and the mass fractions of the components are 6-8 parts of faint aroma, 12-15 parts of sweet aroma, 15-25 parts of acid aroma, 40-45 parts of fruit aroma, 3-5 parts of flower aroma,and 5-8 parts of characteristic aroma. The method comprises the following steps: removing pedicles of fresh zhuangfei strawberries, washing, refrigerating and cooling the strawberries, triturating the strawberries by a triturator to obtain pasty strawberries; detecting the aroma components in ripe zhuangfei strawberry fruit by a solid-phase microextraction-gas chromatography / mass spectrum-automatic mass spectrum deconvolution identification system, and determining an optimal formula composition with reference to quantitative data of GC-MS. The zhuangfei strawberry essence obtained by the invention has good natural sense and native sense, and has better application effect in dairy and cold drink than other strawberry essence.

Description

Technical field: [0001] The invention belongs to the field of food additives, in particular to Zhuangfei strawberry essence and a preparation method thereof. Background technique: [0002] Strawberry has always been one of the favorite fresh fruits in people's life. It is not only attractive in appearance, but also rich in substances with high nutritional value and easily absorbed by the human body. It is the best among summer fruits. Ripe fresh fruit not only has a bright and pleasing color, but also is suitable for sweet and sour, has a good taste, is sweet and has a faint aroma, and is favored by consumers of all ages. [0003] Moreover, strawberries are sweet, sour, cool in nature, non-toxic, and have the effects of nourishing the lungs and promoting body fluid, invigorating the spleen, relieving heat, relieving heat, diuresis, and quenching thirst. It can mainly treat wind-heat cough, erosion of mouth and tongue, sore throat, constipation, high blood pressure and oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A23L1/235A23L27/29
Inventor 冯麒麟张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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