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A kind of black sugar essence and its preparation method and application

A technology of brown sugar flavor and brown sugar, which is applied in the field of brown sugar flavor and its preparation, can solve the problems of insufficient flavor of natural brown sugar and achieve the effect of providing variety and reducing dosage

Active Publication Date: 2015-12-30
江西省华宝孔雀食品科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem of insufficient flavor of adding natural brown sugar in food in the prior art, the primary purpose of the present invention is to provide a kind of brown sugar essence

Method used

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  • A kind of black sugar essence and its preparation method and application
  • A kind of black sugar essence and its preparation method and application
  • A kind of black sugar essence and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this embodiment, the brown sugar essence with a total weight of 100g is used as an example to illustrate. First, each raw material component is weighed as follows:

[0025] Ethyl Maltol 2g, Methylcyclopentenolone 1g, Vanillin 1g, Myristic Acid 0.1g, Sugar Lactone 0.2g, Turkelenone 0.1g, Isovaleraldehyde 0.02g, Ethyl Butyrate 0.01g , 0.1g of 5-methylfurfural, 0.1g of acetyl methyl alcohol, 0.1g of capric acid, 0.1g of caprylic acid, 0.02g of phenylethyl alcohol, 0.01g of 2-acetylthiazole, 0.1g of butyl lauryl lactone, 2 , 3,5-trimethylpyrazine 0.01g, propylene glycol 95.03g.

[0026] Add the four solid raw materials of ethyl maltol, methylcyclopentenolone, vanillin and myristic acid into propylene glycol, stir until completely dissolved, then add the remaining raw materials, stir evenly, and obtain the brown sugar essence. The brown sugar essence is used for brown sugar biscuits, and its ingredient list is shown in Table 1.

[0027] Table 1 Brown sugar biscuit appli...

Embodiment 2

[0034] In this embodiment, the brown sugar essence with a total weight of 100g is used as an example to illustrate. First, each raw material component is weighed as follows:

[0035] Ethyl Maltol 3g, Methylcyclopentenolone 2g, Vanillin 2g, Myristic Acid 0.2g, Sugar Lactone 0.4g, Turkelenone 0.2g, Isovaleraldehyde 0.04g, Ethyl Butyrate 0.02g , 0.2g of 5-methylfurfural, 0.2g of acetyl methyl alcohol, 0.2g of capric acid, 0.2g of caprylic acid, 0.04g of phenethyl alcohol, 0.02g of 2-acetylthiazole, 0.2g of butyl lauryl lactone, 2 , 0.02g of 3,5-trimethylpyrazine, 91.06g of propylene glycol.

[0036] Add the four solid raw materials of ethyl maltol, methylcyclopentenolone, vanillin and myristic acid into propylene glycol, stir until completely dissolved, then add the remaining raw materials, stir evenly, and obtain the brown sugar essence. The brown sugar essence is used for brown sugar biscuits, and its ingredient list is shown in Table 1. The above brown sugar biscuit was comp...

Embodiment 3

[0040] In this embodiment, the brown sugar essence with a total weight of 100g is used as an example to illustrate. First, each raw material component is weighed as follows:

[0041] Ethyl Maltol 3g, Methylcyclopentenolone 1g, Vanillin 1g, Myristic Acid 0.2g, Sugar Lactone 0.4g, Turkelenone 0.2g, Isovaleraldehyde 0.04g, Ethyl Butyrate 0.02g , 0.2g of 5-methylfurfural, 0.2g of acetyl methyl alcohol, 0.2g of capric acid, 0.2g of caprylic acid, 0.04g of phenethyl alcohol, 0.02g of 2-acetylthiazole, 0.2g of butyl dodecanolide, 2 , 0.02g of 3,5-trimethylpyrazine, 93.06g of propylene glycol.

[0042] Add ethyl maltol, methylcyclopentenolone, vanillin and myristic acid into propylene glycol as four solid raw materials, stir until completely dissolved, then add the rest of the raw materials, and stir evenly to obtain brown sugar flavor. The brown sugar essence is used for brown sugar biscuits, and its ingredient list is shown in Table 1. The above brown sugar biscuit was compared wi...

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Abstract

The invention belongs to the field of food additives, namely essences, and discloses a brown sugar essence as well as a preparation method and application thereof. The brown sugar essence consists of the following components in percentage by weight: 2-3% of ethyl maltol, 1-2% of methyl cyclopentenolone, 1-2% of vanillin, 0.1-0.2% of tetradecanoic acid, 0.2-0.4% of sugar lactone, 0.1-0.2% of damascenone, 0.02-0.04% of isovaleraldehyde, 0.01-0.02% of ethyl butyrate, 0.1-0.2% of 5-methylfurfural, 0.1-0.2% of acetyl methyl carbinol, 0.1-0.2% of capric acid, 0.1-0.2% of octanoic acid, 0.02-0.04% of phenethyl alcohol and 0.01-0.02% of 2-acetylthiazole. The prepared brown sugar essence disclosed by the invention has lasting, realistic and natural fragrance which is similar to the fragrance of natural brown sugar.

Description

technical field [0001] The invention belongs to the field of food additive essence and relates to an essence and its preparation method and application, in particular to a brown sugar essence and its preparation method and application. Background technique [0002] Brown sugar, also known as brown sugar, red sugar, and purple sugar, is a red crystal made from the stems of the herbaceous plant sugarcane after pressing and extracting juice. It is rich in sugar, minerals and glycolic acid. Brown sugar contains a lot of The nutrients in the skin have unique effects on the health and nutrition of the skin. It can accelerate the metabolism of skin cells, provide energy for cells, supplement nutrition, and promote regeneration. Brown sugar contains unique natural acids and pigment regulating substances, which can effectively regulate various pigment metabolism processes, balance the amount of pigment secretion and pigment distribution in the skin, Reduce the abnormal accumulation ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/236A23L27/30
Inventor 艾斌罗湛宏徐俊
Owner 江西省华宝孔雀食品科技发展有限公司
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