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Preparation method for sweet-orange essence

A technology of sweet orange essence and sweet orange peel, which is applied in the direction of essential oil/fragrance, fat production, etc., which can solve the problems of unsatisfactory consumers and sweet orange taste, and achieve the effect of avoiding volatilization and increasing sweetness

Inactive Publication Date: 2017-12-12
沈秀珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sweet orange flavor is one of the raw materials commonly used in industrialized food or daily necessities now. Most of the sweet orange flavors in the prior art have an excessive tropical fruit flavor, which makes the sweet orange taste unclear and sweet, and cannot meet the needs of consumers.

Method used

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  • Preparation method for sweet-orange essence

Examples

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Effect test

Embodiment 1

[0026] see figure 1 It is the step diagram of the sweet orange flavor preparation method of the embodiment of the present invention 1, a kind of sweet orange flavor preparation method, it is characterized in that, comprises the following steps:

[0027] S10 Ingredients;

[0028] S20 feed production;

[0029] S30 finished product;

[0030] Among them, in S10, the ingredients and proportions are as follows (percentage by weight): 0.022% ethyl acetate, 0.02% lime oil, 0.04% acetic acid, 0.12% Brazilian sweet orange oil, 0.21% butyl formate, ethyl maltol 0.21%, butyric acid 0.15%, capric acid 0.31%, sweet orange tincture 5%, vanillin 13%, sweet orange peel extract 22%, propylene glycol 16%, the balance is distilled water;

[0031] Among them, S20 includes the following steps:

[0032] S201, add vanillin, ethyl maltol, sweet orange peel extract, sweet orange tincture, propylene glycol;

[0033] S202, put in propylene glycol

[0034] S203, heating to 60°C;

[0035] S204, stir...

Embodiment 2

[0040] The preparation process of this example is the same as that of Example 1, the difference being the proportioning of the ingredients. The proportioning of the ingredients in this example is as follows: 0.03% ethyl acetate, 0.03% lime oil, 0.05% acetic acid, 0.18% Brazil sweet orange oil, butyl formate 0.29% ester, 0.29% ethyl maltol, 0.18% butyric acid, 0.39% capric acid, 7% sweet orange tincture, 15% vanillin, 27% sweet orange peel extract, 19% propylene glycol, and the balance is distilled water.

Embodiment 3

[0042] The preparation process of this embodiment is the same as that of Example 1, the difference lies in the proportioning of ingredients. The proportioning of ingredients in this embodiment is as follows: ethyl acetate 0.024%, white lemon oil 0.024%, acetic acid 0.041%, Brazilian sweet orange oil 0.13%, butyl formate 0.22% ester, 0.22% ethyl maltol, 0.16% butyric acid, 0.32% capric acid, 5.5% sweet orange tincture, 13.2% vanillin, 23% sweet orange peel extract, 16.5% propylene glycol, and the balance is distilled water.

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Abstract

The invention belongs to the field of sweet-orange essence preparation methods, and relates to a preparation method for sweet-orange essence. The method comprises the following steps: S10, proportioning raw materials; S20, performing production through throwing the proportioned raw materials; and S30, obtaining the finished product sweet-orange essence. In the S10, the raw materials and proportions (in percent by weight) are as follows: 0.022-0.03% of ethyl acetate, 0.022-0.03% of limette oil, 0.04-0.05% of acetic acid, 0.12-0.18% of Brazil sweet-orange oil, 0.21-0.29% of butyl formate, 0.21-0.29% of ethyl maltol, 0.15-0.18% of butyric acid, 0.31-0.39% of decanoic acid, 5-7% of sweet-orange tincture, 13-15% of vanillin, 22-27% of sweet-orange peel extractum, 16-19% of propylene glycol, and the balance of distilled water. According to the invention, the sweet-orange essence is prepared from the above raw materials according to the above proportions, thus a sweet-orange tropical fruit taste is guaranteed, and a fresh and sweet taste is increased at the same time; and solid is dissolved in advance, thus volatilization of the small-proportion raw materials can be avoided.

Description

technical field [0001] The invention belongs to the field of preparation methods of sweet orange essence, and relates to a preparation method of sweet orange essence. Background technique [0002] Sweet orange essence is one of raw material commonly used in industrialized food or daily necessities now, and the sweet orange essence in the prior art is mostly tropical fruit flavor is excessive, makes sweet orange taste not clear and sweet, can not satisfy consumer's demand. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a method for preparing sweet orange essence with clear and sweet fragrance. [0004] To achieve the above object, the technical solution of the present invention is a method for preparing sweet orange essence, comprising the following steps: [0005] S10 Ingredients; [0006] S20 feed production; [0007] S30 finished product; [0008] Among them, in S10, the ingredients and propo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0003C11B9/0015C11B9/0019C11B9/0076
Inventor 沈秀珍
Owner 沈秀珍
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