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A kind of deployment type apple flavor and preparation method thereof

An apple essence, blending technology, applied in food ingredients as odor modifiers, food science, food ingredients, etc., can solve the problems of uncoordinated and unrealistic aroma, and achieve the effect of good application effect and high simulation degree.

Active Publication Date: 2018-12-14
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned technologies in the prior art, the present invention provides a blended apple essence and its preparation method, which solves the problem of uncoordinated and unrealistic aroma in the prior art. technical issues

Method used

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  • A kind of deployment type apple flavor and preparation method thereof
  • A kind of deployment type apple flavor and preparation method thereof
  • A kind of deployment type apple flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A deployment type apple essence, calculated by weight percentage, its composition and content are as follows:

[0015]

[0016]

[0017] Above-mentioned apple essence is prepared by following preparation method, and the concrete steps of its preparation process are as follows:

[0018] Weigh hexanal, trans-2-hexenal, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, isopentyl acetate, isopentyl isovalerate, hexyl acetate Esters, butanol, hexanol, leaf alcohol solution with a mass percentage concentration of 10%, trans-2-hexenol, 2-methylbutyric acid solution with a mass percentage concentration of 10%, acetic acid with a mass percentage concentration of 10% The solution and the solvent propylene glycol are evenly mixed, and then the above-mentioned substances are evenly mixed to obtain the apple essence. The obtained essence has strong aroma, has the characteristic aroma of apples, and has a strong natural feeling.

Embodiment 2

[0020] A deployment type apple essence, calculated by weight percentage, its composition and content are as follows:

[0021]

[0022]

[0023] Above-mentioned apple essence is prepared by following preparation method, and the concrete steps of its preparation process are as follows:

[0024] Weigh hexanal, trans-2-hexenal, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, isopentyl acetate, isopentyl isovalerate, hexyl acetate Esters, butanol, hexanol, leaf alcohol solution with a mass percentage concentration of 10%, trans-2-hexenol, 2-methylbutyric acid solution with a mass percentage concentration of 10%, acetic acid with a mass percentage concentration of 10% solution and solvent propylene glycol, and then uniformly mix the above-mentioned substances to obtain apple essence. The obtained essence has strong aroma, has the characteristic aroma of apples, and has a strong natural feeling.

Embodiment 3

[0026] A deployment type apple essence, calculated by weight percentage, its composition and content are as follows:

[0027]

[0028]

[0029] Above-mentioned apple essence is prepared by following preparation method, and the concrete steps of its preparation process are as follows:

[0030] Weigh hexanal, trans-2-hexenal, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, isopentyl acetate, isopentyl isovalerate, hexyl acetate Esters, butanol, hexanol, leaf alcohol solution with a mass percentage concentration of 10%, trans-2-hexenol, 2-methylbutyric acid solution with a mass percentage concentration of 10%, acetic acid with a mass percentage concentration of 10% solution and solvent propylene glycol, and then uniformly mix the above-mentioned substances to obtain apple essence. The obtained essence has strong aroma, has the characteristic aroma of apples, and has a strong natural feeling.

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PUM

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Abstract

The invention discloses mixed type apple essence which is prepared from hexanal, trans-2-hexenal, ethyl butyrate, ethyl-2-methylbutyrate, ethyl isovalerate, isoamyl acetate, isoamyl isovalerate, hexyl acetate, butanol, hexyl alcohol, a leaf alcohol solution with mass percent concentration of 10%, trans-2-hexenol, a 2-methylbutyric acid solution with mass percent concentration of 10%, an acetic acid solution with mass percent concentration of 10% and solvent propylene glycol. The invention further provides a preparation method of the mixed type apple essence. The mixed type apple essence is mixed according to natural apple fragrance, and the obtained apple essence is strong, natural and vivid in fragrance.

Description

technical field [0001] The invention belongs to the field of food flavor and relates to an essence, in particular to a flavor enhancer or a fruit flavor agent, in particular to a blended apple essence and a preparation method thereof. Background technique [0002] Apple is recognized as one of the most nutritious healthy fruits. It is rich in nutrition, has a pleasant aroma, and contains a variety of trace elements and vitamins and other nutrients needed by the human body. It can lower cholesterol, protect the cardiovascular system, and nourish the brain and blood. , Ningshen sleeping effect. The unique aroma of apples is very popular, so it is very important to prepare a blended apple essence to simulate the natural aroma of apples. It can be applied to the production process of apple beverages, cider and apple vinegar, and can effectively improve the aroma of apples. The aroma and taste of the product can enhance the added value of the product. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2200/15A23V2250/022
Inventor 牛云蔚孔佳丽肖作兵陈晓梅姚征民马宁
Owner SHANGHAI INST OF TECH
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