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A kind of honey essence and preparation method thereof

A technology of honey and essence, applied in the field of essence, can solve problems such as gaps and lack of sweet smell of honey, and achieve the effects of good fusion, improved flavor and characteristics, and easy addition

Active Publication Date: 2016-08-17
广东顺大食品调料有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on these raw materials as a reference, the honey essence is prepared by myself, but the sweetness of honey is slightly insufficient, and there is still a gap compared with natural honey

Method used

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  • A kind of honey essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Preparation of honey fragrance base: weighed by weight percentage: turkelenone 0.436%, rose geranium oil 1.089%, 4-hydroxy-2,5-dimethyl-3(2H) furanone 47.871%, triethyl citrate 7.275%, methyl anthranilate 0.915%, vanillin 0.392%, caproic acid 0.305%, nonanoic acid 0.200%, 2-acetylfuran 0.218%, 2-methylbutyric acid 0.218%, α-terpineol 0.174%, butyric acid 0.174%, benzaldehyde 0.174%, phenylethyl phenylacetate 0.087%, phenylethyl acetate 0.036%, phenylethyl butyrate 0.436%, propylene glycol 40.0%.

[0017] Mix and heat the above-mentioned propylene glycol, vanillin and 4-hydroxy-2,5-dimethyl-3(2H)furanone to dissolve, control the temperature at 68-70°C, cool to room temperature after complete dissolution, add the Stir for other raw materials for 10 minutes, filter evenly after mixing, and obtain honey fragrance base.

[0018] 2. Preparation of honey essence: weighed by weight percentage: linalool oxide 7.15%, glyceryl triacetate 28.70%, ethanol 5.5%, propylene glyco...

Embodiment 2

[0021] 1. honey fragrance base is identical with embodiment 1.

[0022] 2. Proportion of honey essence: 10.5% oxylinalool, 21.4% glyceryl triacetate, 10.5% ethanol, 37.5% propylene glycol, 2.0% phenylethyl alcohol, 6.3% turkelenone, 3.8% ethyl maltol, honey fragrance base 8.00%.

[0023] The preparation method is the same as in Example 1.

Embodiment 3

[0025] 1. Honey fragrance base is identical with embodiment 1.

[0026] 2. Proportion of honey flavor: linalool oxide 12.4%, glyceryl triacetate 20.3%, ethanol 12%, propylene glycol 35.9%, phenylethyl alcohol 4.1%, turkelenone 8.5%, ethyl maltol 4.8%, honey fragrance base 2.00% .

[0027] The preparation method is the same as in Example 1.

[0028] The sensory effects of the products prepared in Examples 1-3 were compared: the sensory evaluation team consisted of 7 people, and the 7 samples were tasted and evaluated, and the tasters gave each sample a score after tasting.

[0029] Evaluation method: The honey aroma intensity is composed of 1-5 points: 1 point has almost no honey aroma, 2 points have a slight honey aroma, 3 points have a moderate honey aroma, 4 points have a relatively sweet honey aroma, and 5 points have a very sweet honey aroma. The sample composition is as follows:

[0030] A. Natural honey: water = 15g: 150g;

[0031] B1, natural honey: glucose: fruct...

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Abstract

The invention discloses a honey essence having natural flavour of honey and a preparation method thereof; the honey essence is prepared from linalool oxide, glycerol triacetate, ethanol, propylene glycol, phenethanol, damascenone, ethyl maltol and honey base; the honey base is a composition of damascenone, rose geranium oil, 4-hydroxyl-2,5-dimethyl-3(2H) furanone, triethyl citrate, methyl anthranilate, vanillin, caproic acid, n-nonanoic acid, 2-acetylfuran, 2- methyl butyric acid, alpha-terpilenol, butyric acid, benzaldehyde, phenylethyl phenylacetate, phenethyl acetate, phenethyl butyrate and propylene glycol; the honey essence is prepared by mixing propylene glycol with ethyl maltol, heating, dissolving, cooling to room temperature and adding glycerol triacetate, ethanol, linalool oxide, phenethyl alcohol, damascenone and the honey base; and the honey essence disclosed by the invention has better honey sweet flavour.

Description

technical field [0001] The invention relates to essence, in particular to honey essence with natural flavor of honey and a preparation method thereof. Background technique [0002] Honey is the nectar that insect bees collect from the flowers of flowering plants and brewed in the hive. Bees take nectar or secretions with a water content of about 80% from the flowers of plants, store them in their second stomach, and ferment them for 30 minutes under the action of invertase in the body, then return to the hive and spit it out. It is often kept at about 35°C. After a period of time, the water evaporates and becomes honey with a moisture content of less than 20%. It is stored in the nest and sealed with beeswax. The composition of honey also contains various vitamins, mineral substances and amino acids besides glucose and fructose. 1 kg of honey contains about 3000 kcal of heat. Honey is a supersaturated solution of sugar, which will crystallize at low temperature. The cryst...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23L27/20A23L27/204A23V2002/00A23V2250/082
Inventor 翁张丽卿林继娜李妙清
Owner 广东顺大食品调料有限公司
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