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Peach essence

A peach essence and weight technology, which is applied in food preparation, food science, application, etc., can solve the problems such as the decline in flavor quality of peach products, not being liked by consumers, and the flavor is not realistic, so as to increase sales and have soft aroma , the effect of stable quality

Active Publication Date: 2015-10-07
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional peach flavor often has unrealistic flavor and weak natural feeling in the application process, which affects the flavor quality of peach products and is not liked by consumers.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] Embodiment 1, the formula of producing 100Kg peach essence is as shown in table 2:

[0020] Table 2

[0021]

[0022]

[0023] Its production process is: 91Kg of propylene glycol, 1.06Kg of hexanol, 1.45Kg of leaf alcohol phenylacetate, 0.02Kg of benzaldehyde, 1.45Kg of ethyl acetate, 1.2Kg of cis-3-hexenyl phenylacetate, 0.9Kg of methyl acetate , Hexyl acetate 0.38Kg, hexanoic acid trans-2-hexenyl ester 0.04Kg, ethyl maltol 0.9Kg, leaf alcohol 0.06Kg, hexanal 0.015Kg, acetic acid 0.32Kg, linalool 0.18Kg, γ-octane Lactone 0.08Kg, δ-decalactone 0.16Kg, γ-decalactone 0.45Kg, γ-undecalactone 0.18Kg, 8-mercaptomenthone 0.003Kg, 2-isopropyl-4-methylthiazole 0.01 Kg, β-Turonicone 0.06Kg, ethyl caprate 0.08Kg, ethyl benzoate 0.002Kg, at room temperature (10-30°C), add them to the interlayer tank under the condition of sealing and stir until uniformly mixed; sampling After passing the test, they will be put into the library.

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Abstract

The invention discloses a peach essence. The peach essence consists of the following ingredients: propanediol, hexanol, hexenyl phenylacetate, benzaldehyde, ethyl acetate, phenylacetic acid cis-3-ester hexane, methyl acetate, hexyl acetate, hexyl trans-2-ester hexane, ethyl maltol, leaf alcohol, hexanal, acetic acid, linalool, gamma-caprylolactone, theta-decalactone, gama-decalactone, gamma-undecalactone, 8-mercaptomenthone, 2-isopropyl-4-methylthiazole, beta- damascenone, ethyl caprate and ethyl benzoate. The peach essence is moderate in fragrance, saturated, thick, stable in quality, natural in flavor and approximat to the natural fragrance of peach.

Description

technical field [0001] The invention relates to the technical field of edible flavor as a food additive, in particular to peach flavor. Background technique [0002] Peach is mild in taste, juicy and delicious, rich in nutrients and has a unique aroma, which is favored by consumers. Peach is a typical climacteric stone fruit. It is harvested during the high temperature season. After harvesting, a peak of respiration occurs rapidly at room temperature, and the process of ripening and aging is accelerated. Peach has a thin skin and is easily affected during picking and transportation. At the same time, its water content and sugar content are high, and it is very susceptible to microbial infection and lead to decay, so it is difficult to achieve long-distance storage and transportation. In addition to eating fresh, peach can also be processed into peach jam, peach juice, canned peach and so on. However, after the peaches are processed, the unique aroma of fresh fruit is unsta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/235A23L27/29
CPCA23V2002/00A23V2250/022
Inventor 高元王璐
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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