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Natural pineapple essence

A pineapple flavor, natural technology, applied in food science and other directions, can solve problems such as the impact of pineapple flavor on aroma quality, and achieve the effects of improving the stability of aroma quality and improving aroma quality.

Inactive Publication Date: 2018-01-09
TIANJIN TANGCHAO FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, aroma is one of the important indicators to measure pineapple essence, but as the storage time increases, the aroma quality of this pineapple essence will be greatly affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment one: pineapple methyl ester 0.01Kg, pineapple ethyl ester 0.01Kg, propylene glycol 90Kg, ethyl acetate 0.11Kg, ethyl butyrate 0.1Kg, ethyl caproate 0.1Kg, allyl caproate 1Kg, glacial acetic acid 0.1Kg , furanone 0.52Kg, ethyl maltol 1Kg, ethyl isovalerate 0.1Kg, pineapple extract 6.95Kg.

Embodiment 2

[0015] Embodiment two: pineapple methyl ester 0.1Kg, pineapple ethyl ester 0.1Kg, propylene glycol 90.2Kg, ethyl acetate 0.5Kg, ethyl butyrate 0.5Kg, ethyl caproate 0.39Kg, allyl caproate 5Kg, glacial acetic acid 0.5 Kg, furanone 1Kg, ethyl maltol 5Kg, ethyl isovalerate 1Kg, pineapple extract 5.3Kg.

Embodiment 3

[0016] Embodiment three: pineapple methyl ester 0.01Kg, pineapple ethyl ester 0.01Kg, propylene glycol 95.95Kg, ethyl acetate 0.1Kg, ethyl butyrate 0.11Kg, ethyl caproate 0.1Kg, allyl caproate 1Kg, glacial acetic acid 0.1 Kg, furanone 0.51Kg, ethyl maltol 1Kg, ethyl isovalerate 0.11Kg, pineapple extract 1Kg.

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PUM

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Abstract

The invention discloses a natural pineapple essence. The natural pineapple essence is prepared from the following components in parts by weight: 0.01-0.09 part of pineapple methyl ester, 0.01-0.1 partof pineapple ethyl ester, 90-95.95 parts of propylene glycol, 0.1-0.5 part of ethyl acetate, 0.1-0.5 part of ethyl butyrate, 0.1-0.39 part of ethyl hexanoate, 1-5 parts of allyl hexanoate, 0.1-0.5 part of glacial acetic acid, 0.51-1 part of furanone, 1-5 parts of ethyl maltol, 0.1-1 part of ethyl isovalerate and 1-6.95 parts of pineapple extract. The natural pineapple essence has stable fragrancequality.

Description

technical field [0001] The invention relates to the technical field of food flavor as a food additive, more specifically, it relates to a natural pineapple flavor. Background technique [0002] The scientific name of pineapple is pineapple, which belongs to the genus Bromeliaceae. It is a perennial monocotyledonous evergreen herbaceous fruit tree and is one of the international bulk tropical fruit trade varieties. As we all know, the preservation and storage of tropical fruits has always been a bottleneck affecting its development, and after the pineapple is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of fresh pineapple. Therefore, in order to improve the quality of pineapple products The quality and sales volume of the product can be improved, and the economic income of the fruit grower can be increased. It can be modified by adding pineapple essence appropriately. [0003] The patent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29
Inventor 谭剑云吕桂福徐伟
Owner TIANJIN TANGCHAO FOOD IND CO LTD
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