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Citrus essence composition and preparation method thereof

A technology of citrus flavors and compositions, which is applied in the field of food flavors, and can solve the problems of synthetic antioxidants, potential safety hazards, poor high-temperature fragrance retention of citrus powder flavors, and irritating medicinal flavors of rosemary, so as to improve oxidation stability and high-temperature fragrance retention Good stability and oxidation stability, the effect of solving the problem of easy deterioration

Active Publication Date: 2018-10-02
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can increase the stability of citrus flavors, there are potential safety hazards in synthetic antioxidants. The effect of natural tocopherol is worse than that of synthetic antioxidants such as BHA, and rosemary has a stimulating medicinal smell, which limits its application range.
[0003] Therefore, it is necessary to provide a citrus powder flavor with fresh flavor, full-bodied, high-temperature fragrance retention and good oxidation stability, so as to solve the problems of existing citrus powder flavors with poor high-temperature fragrance retention and easy deterioration during transportation and storage

Method used

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  • Citrus essence composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A citrus flavor composition prepared from the following raw materials in parts by weight: 3.0 parts of bergamot oil, 4.0 parts of lemon balm, 1.0 parts of green tea extract, 2.0 parts of fruity fixative, and 0.5 parts of polyglycerol ricinoleate 1.5 parts of β-cyclodextrin, 7.0 parts of starch sodium octenyl succinate, 33.0 parts of maltodextrin, and 48.0 parts of water.

[0031] The preparation method of the green tea extract of the present embodiment is as follows:

[0032] Using green tea as raw material, use 60% ethanol solution which is 3 times the mass of green tea to carry out dynamic solvent circulation extraction for 2 hours, obtain green tea tincture after filtration, vacuum concentrate green tea tincture to green tea:concentrate weight ratio is 1:1.5, concentrate After filtering, the green tea extract is obtained, and the mass fraction of tea polyphenols in the obtained green tea extract is 18.5%.

[0033] The fruity fixative of this embodiment is prepared b...

Embodiment 2

[0044] A citrus flavor composition prepared from the following raw materials in parts by weight: 4.0 parts of bergamot oil, 4.5 parts of lemon balm, 2.0 parts of green tea extract, 5.0 parts of fruity fixative, and 0.75 parts of polyglycerol ricinoleate 2.5 parts of β-cyclodextrin, 8.5 parts of starch sodium octenyl succinate, 27.75 parts of maltodextrin, and 45.0 parts of water.

[0045]The preparation method of the green tea extract of the present embodiment, the fruit flavor fixative and the preparation method thereof, and the preparation method of the citrus flavor composition are the same as in Example 1.

Embodiment 3

[0047] A citrus flavor composition prepared from the following raw materials in parts by weight: 5.0 parts of bergamot oil, 5.0 parts of lemon balm, 3.0 parts of green tea extract, 3.0 parts of fruity fixative, and 1.0 parts of polyglycerol ricinoleate 3.0 parts of β-cyclodextrin, 10.0 parts of starch sodium octenyl succinate, 23.0 parts of maltodextrin, and 47.0 parts of water.

[0048] The preparation method of the green tea extract of the present embodiment, the fruit flavor fixative and the preparation method thereof, and the preparation method of the citrus flavor composition are the same as in Example 1.

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Abstract

The invention relates to a citrus flavoring combination and a preparation method thereof. The combination is prepared from, by weight, 2.0-7.0 parts of citrus oil, 2.0-7.0 parts of citrus flavor bases, 1.0-7.0 parts of fruit flavor fixatives, 0.2-1.5 parts of polyglycerin ricinoleate, 0.5-5.0 parts of green tea extracting solutions, 1.0-5.0 parts of beta-cyclodextrin, 5.0-12.0 parts of starch sodium octenylsuccinate, 20.0-35.0 parts of maltodextrin and 35.0-55.0 parts of water. The fruit flavor fixatives and the green tea extracting solutions are fused in the citrus flavoring combination through a solution dynamic extracting technology and an emulsification embedding technology, and therefore high-temperature fragrance retention and oxidation stability of citrus flavoring are improved, the problem that existing citrus powder favoring is prone to going bad when transported and stored is solved, and the flavoring is natural in special flavor and lifelike.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a citrus flavor composition and a preparation method thereof. Background technique [0002] Citrus flavor is the collective name of lemon, orange, grapefruit and other flavors. The main aroma comes from citrus oil, and the main components of citrus oil are alkenes and aldehydes. During transportation and storage, they are prone to oxidative deterioration when exposed to light and heat. Seriously affected the quality of the product. At present, synthetic antioxidants such as butyl hydroxyanisole (BHA) or tocopherol and rosemary extract are mainly used to prolong the shelf life of citrus flavors. Although this method can increase the stability of citrus flavors, there are potential safety hazards in synthetic antioxidants. The effect of natural tocopherol is worse than that of synthetic antioxidants such as BHA, and rosemary has a stimulating medicinal taste, which limits its applicati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/29
Inventor 鲁玉侠李香莉杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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