Flavoring pear essence

A technology of pear essence and fragrance base, applied in application, food preparation, food science, etc., can solve the problems of lack of naturalness, lack of characteristic aroma, lack of natural flavor of natural pear juice, etc., and achieve the effect of high aroma quality

Active Publication Date: 2012-07-11
SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pear flavors are often added with a large amount of ethyl vanillin, ethyl maltol and other spices, resulting in a single flavor of fruit juice drinks and other products using this flavor, lacking the natural flavor of natural pear juice, and it...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weigh raw materials:

[0032] Folate acetate 0.8kg,

[0033] Ethyl butyrate 2.0kg,

[0034] Ethyl hexanoate 1.0kg,

[0035] β-Caryophyllene 1.5kg,

[0036] palmitic acid 0.2kg,

[0037] Ethyl acetate 1.7kg,

[0038] Isoamyl acetate 1.0kg,

[0039] Hexyl acetate 0.8kg,

[0040] Methyl 3-methylthiopropionate 1.0kg,

[0041] Stir the above raw materials evenly to obtain 10.0 kg of fragrance base, add 68 kg of edible alcohol and 22 kg of propylene glycol to the fragrance base, stir until completely dissolved and evenly, and obtain 100 kg of liquid pear essence.

[0042] The essence is applied to the preparation of fruit juice drinks, and its composition is shown in Table 1 below, compared with the base material without the essence, the sensory evaluation is carried out.

[0043] Table 1

[0044] juice drink ingredients

[0045] Control A

[0046] liquid pear essence

[0047] The sensory evaluation was participated by 10 judges, and the evalua...

Embodiment 2

[0053] Weigh raw materials:

[0054] Follyl Acetate 1.0kg,

[0055] Ethyl butyrate 2.0kg,

[0056] Ethyl hexanoate 1.0kg,

[0057] β-Caryophyllene 2.0kg,

[0058] palmitic acid 0.2kg,

[0059] Ethyl acetate 1.2kg,

[0060] Isoamyl acetate 1.0kg,

[0061] Hexyl acetate 0.6kg,

[0062] Methyl 3-methylthiopropionate 1.0kg,

[0063] Stir the above raw materials evenly to obtain 10.0 kg of fragrance base, then add 10 kg of silicon dioxide to the fragrance base and mix evenly, and finally add 80 kg of cornstarch and mix until uniform to obtain 100 kg of powdered pear essence.

[0064] The flavor is applied to the preparation of fruit juice drinks, and its composition is shown in Table 3 below, compared with the base material without the flavor, the sensory evaluation is carried out.

[0065] table 3

[0066] juice drink ingredients

[0067] Control A

[0068] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 4. T...

Embodiment 3

[0074] Weigh raw materials:

[0075] Follyl Acetate 1.0kg,

[0076] Ethyl butyrate 2.0kg,

[0077] Ethyl hexanoate 1.0kg,

[0078] β-Caryophyllene 2.0kg,

[0079] palmitic acid 0.2kg,

[0080] Ethyl acetate 1.0kg,

[0081] Isoamyl acetate 1.2kg,

[0082] Hexyl acetate 0.6kg,

[0083] Methyl 3-methylthiopropionate 1.0kg,

[0084] Stir the above raw materials evenly to obtain 10.0kg of fragrance base, add 1kg of glycerol monostearate to the fragrance base and stir until completely dissolved, then slowly add to 80kg of 20% gum arabic aqueous solution, high shear for 10 minutes Carry out homogenization afterward, promptly obtain 100kg emulsified pear essence.

[0085] The flavor is applied to the preparation of fruit juice drinks, and its composition is shown in Table 5 below, compared with the base material without the flavor, the sensory evaluation is carried out.

[0086] table 5

[0087] juice drink ingredients

[0088] Control A

[0089] The sensory evalu...

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PUM

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Abstract

The invention relates to a favoring pear essence which consists of the following components in parts by weight: 0.1-100 parts of incense, 0-99.9 parts of solvent, 0-20 parts of surfactant, 0-20 parts of cosurfactant and 0-99.9 parts of carrier, wherein the incense consists of the following components in parts by weight: 5-20 parts of hexenyl acetate, 10-35 parts of ethyl butyrate, 6-15 parts of ethyl caproate, 10-30 parts of beta-carypohyllene, 0.5-5 parts of hexdecnoic cid, 3-20 parts of ethyl acetate, 6-15 parts of isoamyl acetate, 4-15 parts of hexyl acetate and 8-25 parts of 3-methylthiopropionate. The favoring pear essence formula disclosed by the invention has fresh pear flavor; and beverage in which the favoring pear essence is added has strong juice feeling as well as flavor and mouthfeel of the fresh pear.

Description

technical field [0001] The invention relates to a food additive, in particular to a pear essence. Background technique [0002] Pears not only have a delicate taste but also have high medicinal and health effects. Various pear-flavored juice drinks emerge in endlessly. In the production of pear juice drinks, it is often necessary to add concentrated pear juice, in addition to reflecting the functionality of the pear itself. , can also improve the natural taste of the beverage, but because the aroma and flavor of the pear itself is relatively light, and the concentrated pear juice is heated and concentrated during the production process, resulting in a large loss of aroma, resulting in a very light aroma and flavor of the concentrated pear juice. Almost no flavor of fresh pears. In the production of pear-flavored juice drinks, it is often necessary to add pear essence to supplement the aroma, so that consumers can feel the flavor of fresh pears. [0003] Traditional pear fl...

Claims

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Application Information

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IPC IPC(8): A23L1/235A23L27/29
Inventor 倪芝萍
Owner SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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