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a banana flavor

A technology of banana essence and vanillin, which is applied in the field of essence, can solve the problems that the essence is not pure enough and clean, and affect the effect of adding aroma, and achieve the effect of pure aroma, low cost and simple formula

Active Publication Date: 2018-07-03
SHANGHAI PEACOCK FLAVORS & FRAGRANCES TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method often leads to the essence not being pure and clean enough, which will seriously affect the flavoring effect in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Present embodiment specifically relates to a kind of banana essence, and its component and mass percentage content are as follows:

[0012] Vanillin 0.2%

[0013] Isoamyl acetate 8%

[0014] Linalyl acetate 0.05%

[0015] Linalool 0.06%

[0016] Benzyl acetate 0.1%

[0017] Ethyl butyrate 1.1%

[0018] Isoamyl butyrate 2%

[0019] Ethyl caproate 0.3%

[0020] Eugenol 0.05%

[0021] Citral 0.01%

[0022] Sweet Orange Times 5%

[0023] Furanone 0.002%

[0024] Ethanol 64.128%

[0025] Distilled water 19%

[0026] The preparation of the above-mentioned banana essence is a common stirring and mixing process, that is, the above-mentioned raw materials are weighed and then poured into a container and stirred and mixed evenly.

[0027] The cost of the banana essence produced according to the formula in this example is less than 10 yuan / kg, while the cost of the currently commercially available banana essence is usually more than 20 yuan / kg, and according to the app...

Embodiment 2

[0029] Present embodiment specifically relates to a kind of banana essence, and its component and mass percentage content are as follows:

[0030] Vanillin 0.4%

[0031] Isoamyl acetate 10%

[0032] Linalyl acetate 0.08%

[0033] Linalool 0.08%

[0034] Benzyl acetate 0.25%

[0035] Ethyl butyrate 1.3%

[0036] Isoamyl butyrate 2.5%

[0037] Ethyl caproate 0.4%

[0038] Eugenol 0.1%

[0039] Citral 0.03%

[0040] Sweet Orange Double Division 7%

[0041] Furanone 0.008%

[0042] Ethanol 60%

[0043] Distilled water 17.852%

[0044] The preparation of the above-mentioned banana essence is a common stirring and mixing process, that is, the above-mentioned raw materials are weighed and then poured into a container and stirred and mixed evenly.

[0045] The cost of the banana essence produced according to the formula in this example is less than 11 yuan / kg, while the cost of the currently commercially available banana essence is usually more than 20 yuan / kg, and accordi...

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PUM

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Abstract

The invention discloses a banana essence, which is characterized in that the components and weight percentages of the banana essence are: 0.2-0.4% of vanillin, 8-10% of isoamyl acetate, and 0.05-0.08% of linalyl acetate , Linalool 0.06~0.08%, Benzyl Acetate 0.1~0.25%, Ethyl Butyrate 1.1~1.3%, Isoamyl Butyrate 2~2.5%, Ethyl Caproate 0.3~0.4%, Eugenol 0.05~0.1% %, 0.01-0.03% citral, 5-7% sweet orange bis, 0.002-0.008% furanone, 60-65% ethanol, and the rest is distilled water. The invention has the advantages that the banana essence has simple formula, pure aroma and low cost, and is especially suitable for ice products, giving people a strong feeling of coolness in summer.

Description

technical field [0001] The invention belongs to the technical field of essence, and in particular relates to a banana essence. Background technique [0002] Edible flavor refers to the fragrance of natural food. It is carefully blended with natural and natural equivalent spices and synthetic spices. It has a variety of flavors with natural flavors, including fruit water and oil, milk, poultry, meat, etc. It is suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings, dairy products, canned food, wine and other foods. [0003] Banana flavor, as a kind of food flavor, has been loved by people all the time, but because the formula of current banana flavor is relatively simple, thereby also caused the fragrance of this flavor to be stiff, lacks natural feeling. In order to increase the natural characteristics of the essence, the method widely used by people at present is to add sweet orange oil or lemon oil to the banana essence to enhance the natural feeli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/29
Inventor 李盛麟
Owner SHANGHAI PEACOCK FLAVORS & FRAGRANCES TECH CO LTD
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