Banana essence and preparation method thereof

Abstract

The invention discloses banana essence and a preparation method thereof, and relates to the field of food additives. The banana essence is prepared from the following components by weight percent: 15-20% of isoamyl acetate, 5-8% of isoamyl butyrate, 1-2% of ethyl butyrate, 0.5-2% of ethyl acetate, 0.5-2% of ethyl hexanoate, 1-2% of vanillin, 1-2% of sweet orange oil, 5-10% of a banana extract andthe balance of ethanol, wherein the sum of the weight percents is 100%. The banana extract is added into the banana essence, so that the banana essence is more authentic in fragrance and has natural,fresh and soft texture; the banana extract also contains certain nutrients such as trace elements, vitamins and amino acids, thus being capable of supplementing the nutrition needed by a human body; the banana extract is extracted by the steps of enzymolysis, microwave extraction, centrifugation, absorption and elution, and concentration; the whole extraction process is low in operation temperature and short in heating time, thus reducing the loss of aroma substances; by adopting vacuum low-temperature concentration, the concentration stability is improved, and the release time of fragrance can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, more specifically, it relates to a banana essence and a preparation method thereof. Background technique [0002] Fruit flavors are widely used in the food industry and are one of the important members of the food additive family with a large market size. They occupy a major position in the baking, beverage, dairy and other processing industries. With the vigorous development of the food processing industry, the requirements for food quality are getting higher and higher. While satisfying the taste, natural, green and healthy products will become the mainstream of consumption. Therefore, fruit flavors derived from nature and natural taste are becoming more and more popular. The more it is favored by food manufacturers at home and abroad. [0003] A Chinese invention patent with publication number CN103666762A discloses a water-soluble banana essence, which includes: 40-50 parts of ethyl b...

AI Technical Summary

Problems solved by technology

[0004] Most of the raw materials used in the above-mentioned water-soluble banana flavor are obtained by chemical synthesis. First, there are hidden dangers in safety; There are differences. Although the main aroma components are the same, the aroma intensity is strong, but the aroma is monotonous, the aroma coordination is poor, and it lacks natural, fresh, and soft texture

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