Green kumquat natural flavor and preparation method thereof
A technology of natural spices and green kumquats, applied in the direction of food science, etc., can solve the problems of affecting the flavor quality of green kumquat products, not being liked by consumers, affecting product quality, etc. The effect of enriching material and avoiding processing loss
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Embodiment 1
[0052] Embodiment 1, a kind of green kumquat natural spices, are made up of the composition of following percentage by weight:
[0053] Green kumquat extract 50%, sweet orange fragrance base 10%, lemon fragrance base 20%, lemon-white lemon fragrance base 20%.
[0054] One, the preparation method of green kumquat extract is to carry out the following steps successively:
[0055] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.
[0056] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 10min, and now the degree of crushing reaches 85%, and the particle size reaches 2mm.
[0057] 3), low temperature enzymatic hydrolysis:
[0058] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 4.5 with a citric acid-phosphate buffer (pH 5.0-6.0 ...
Embodiment 2
[0076] Embodiment 2, a kind of green kumquat natural fragrance is made up of the composition of following percentage by weight:
[0077] Green kumquat extract 70%, sweet orange fragrance base 10%, lemon fragrance base 10%, lemon-white lemon fragrance base 10%;
[0078] One, the preparation method of green kumquat extract is to carry out the following steps successively:
[0079] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.
[0080] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 30min, and now the degree of crushing reaches 95%, and the particle size reaches 1mm.
[0081] 3), low temperature enzymatic hydrolysis:
[0082] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 5.5 with a citric acid-phosphate buffer (pH 6.0-7.0...
Embodiment 3
[0099] Embodiment 3, a kind of green kumquat natural fragrance, is made up of the composition of following percentage by weight:
[0100] Green kumquat extract 55%, sweet orange fragrance base 15%, lemon fragrance base 15%, lemon-white lemon fragrance base 15%.
[0101] One, the preparation method of green kumquat extract is to carry out the following steps successively:
[0102] 1), green kumquat whole fruit cleaning: select 1Kg green kumquat with high maturity and no rot as raw material, and use flowing tap water to clean so as to remove the surface impurities of green kumquat.
[0103] 2), pulverization: the green kumquat after step 1) cleaning is pulverized rapidly, and the pulverization time is about 20min, and now the degree of crushing reaches 90%, and the particle size reaches 0.5mm.
[0104] 3), low temperature enzymatic hydrolysis:
[0105] The pulverized green kumquat obtained in step 2) is adjusted to a pH value of 6.5 with a citric acid-phosphate buffer (pH 7.0 ...
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