Brown sugar flavor for betel nut
A technology of brown sugar and essence, applied in the field of essence, can solve the problems of many ingredients, unsuitable for widespread promotion and use, complicated preparation process of betel nut flavoring agent, etc., and achieves the effect of realistic brown sugar aroma and ensuring diversification.
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Embodiment 1
[0013] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:
[0014] Ethyl maltol 3g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 1g, vanillin 0.2g, ethoxyturkone 0.5g, ethionone 0.02g, 2-heptanone 0.001g, 2,3-pentanedione 0.01g, menthol 0.02g, 5-methylfurfural 0.15g, methyl furoate 0.01g, propanol 0.2g, caprylic acid 0.02g, strawberry acid 0.02g, isovaleric acid 0.006g, acetic acid 0.012g, propionaldehyde 0.01g, isophorone 0.01g, 2,3,5-trimethylpyrazine 0.002g, propylene glycol 94.809g.
[0015] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.
Embodiment 2
[0017] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:
[0018] Ethyl maltol 4g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 2g, vanillin 0.3g, ethyl turkey ketone 0.8g, ethyl ionone 0.04g, 2-heptanone 0.002g, 2,3-pentanedione 0.02g, menthol 0.03g, 5-methylfurfural 0.2g, methyl furoate 0.02g, propanol 0.4g, caprylic acid 0.04g, strawberry acid 0.04g, isovaleric acid 0.01g, acetic acid 0.02g, propionaldehyde 0.01g, isophorone 0.02g, 2,3,5-trimethylpyrazine 0.003g, propylene glycol 92.045g.
[0019] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.
Embodiment 3
[0021] The present embodiment is illustrated with the special brown sugar essence of betel nut with a total weight of 100g as an example. The preparation of the present invention adopts a conventional weighing and mixing process to realize. At first, each raw material component is weighed as follows:
[0022] Ethyl maltol 3.5g, 4-hydroxy-2,5-dimethyl-3(2H)furanone 1.5g, vanillin 0.4g, ethyl turketone 0.6g, ethyl ionone 0.03g, 2- Heptanone 0.0015g, 2,3-pentanedione 0.01g, menthol 0.02g, 5-methylfurfural 0.15g, methyl furoate 0.01g, propanol 0.3g, octanoic acid 0.03g, strawberry acid 0.03g, iso Valeric acid 0.008g, acetic acid 0.015g, propionaldehyde 0.01g, isophorone 0.025g, 2,3,5-trimethylpyrazine 0.005g, propylene glycol 93.3555g.
[0023] Then pour the weighed above-mentioned raw materials into a stirrer and fully stir.
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