Heat-resistant Acai berry essence and preparation method thereof

A technology of berry essence and acai berry, which is applied in the field of heat-resistant acai berry essence and its preparation and additives, which can solve the problems of poor flavor integrity and achieve the effects of pure aroma, improved heat resistance, and improved flavor level

Active Publication Date: 2018-06-08
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the invention provides a kind of heat-resistant acai essence and preparation method thereof, described this heat-resistant type acai essence and preparation method thereof will solve the acai essence in the prior art Technical problem of maintaining poor flavor integrity of berry products

Method used

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  • Heat-resistant Acai berry essence and preparation method thereof
  • Heat-resistant Acai berry essence and preparation method thereof
  • Heat-resistant Acai berry essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] An acai berry flavor, mainly prepared from the following raw materials in mass ratio: 850g acai enzymatic hydrolysate, 82g β-cyclodextrin, 22g acai flavor base, 11g sodium tripolyphosphate,

[0040] The acai scent base is mainly prepared from raw materials of the following qualities: strawberry aldehyde 1.2g, acetic acid 0.7g, benzaldehyde 0.1g, benzyl benzoate 0.1g, isovaleric acid 0.4g, methyl cinnamate 0.11 g, orange oil 0.7g, 1-octene-3-ol 0.04g, acetokione 0.1g, linalool 0.05g, strawberry acid 0.14g, vanillin 0.6g, ethyl lactate 0.2g, propylene glycol 65g;

[0041] The preparation process of the acai berry enzymatic hydrolysate includes the following steps:

[0042] (1) Pre-treatment of acai berries: rinse the acai berries with clean water, mix them according to the mass ratio of the acai berries and water 1:2, then soak for 2 hours to rehydrate the acai berries, and pass the colloid mill to obtain the acai berry slurry ;

[0043] (2) Enzymatic hydrolysis of raspberry pu...

Embodiment 2

[0049] An acai berry flavor, which is mainly prepared from the following raw materials in a mass ratio: 900g of acai enzymatic hydrolysate, 80g of β-cyclodextrin, 22g of acai flavor, 11g of sodium tripolyphosphate,

[0050] The scented acai scented base is mainly prepared from raw materials of the following qualities: strawberry aldehyde 1.4g, acetic acid 0.7g, benzaldehyde 0.15g, benzyl benzoate 0.1g, isovaleric acid 0.45g, cinnamate Ester 0.12g, orange oil 1.0g, 1-octene-3-ol 0.04g, acetoturone 0.09g, linalool 0.06g, strawberry acid 0.15g, vanillin 0.7g, ethyl lactate 0.3g , Propylene glycol 72g;

[0051] The preparation process of the acai berry enzymatic hydrolysate includes the following steps:

[0052] (1) Pre-treatment of acai berries: Rinse the acai berries with clean water, mix them according to the mass ratio of acai berries and water 1:2, then soak for 2.5 hours to rehydrate the acai berries, and pass through colloid milling to obtain the acai berry slurry ;

[0053] (2) ...

Embodiment 3

[0057] An acai berry flavor, mainly prepared from the following raw materials in a mass ratio: 880g acai enzymatic hydrolysate, 75g β-cyclodextrin, 20g acai flavor base, 10g sodium tripolyphosphate,

[0058] The scented acai scent is mainly prepared from raw materials of the following qualities: strawberry aldehyde 1.4g, acetic acid 0.7g, benzaldehyde 0.15g, benzyl benzoate 0.12g, isovaleric acid 0.46, methyl cinnamate 0.12g, orange oil 1.2g, 1-octene-3-ol 0.05g, acetokione 0.05g, linalool 0.06g, strawberry acid 0.15g, vanillin 0.6g, ethyl lactate 025g, propylene glycol 70g;

[0059] The preparation process of the acai berry enzymatic hydrolysate includes the following steps:

[0060] (1) Pre-treatment of acai berries: rinse the acai berries with clean water, mix them according to the mass ratio of the acai berries and water 1:2, then soak for 2 hours to rehydrate the acai berries, and pass the colloid mill to obtain the acai berry slurry ;

[0061] (2) Enzymatic hydrolysis of berry...

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Abstract

The invention relates to heat-resistant Acai berry essence and a preparation method thereof. The heat-resistant Acai berry essence is prepared from the following raw materials in parts by weight: 80-85 parts of Acai berry zymolyte, 7-9 parts of beta-cyclodextrin, 2-5 parts of an Acai berry flavoring base, and 1-1.5 parts of sodium tripolyphosphate, wherein the Acai berry flavoring base consists ofthe following raw materials in parts by weight: 1-1.2 parts of strawberry aldehyde, 0.7-0.8 part of acetic acid, 0.1-0.2 part of benzaldehyde, 0.1-0.2 part of benzyl benzoate, 0.3-0.45 part of isovaleric acid, 0.11-0.13 part of methyl cinnamate, 0.6-1 part of sweet orange oil, 0.02-0.04 part of 1-octen-3-ol, 0.10-0.12 part of beta-damascone, 0.04-0.07 part of linalool, 0.12-0.17 part of strawberry acid, 0.60-0.75 part of vanillin, 0.2-0.3 part of ethyl lactate and 63-70 parts of propylene glycol. The Acai berry essence is good in aroma increasing effect, and long in aroma duration.

Description

Technical field [0001] The invention belongs to the field of food, and relates to an additive, specifically a heat-resistant acai berry flavor and a preparation method thereof. Background technique [0002] Acai berry is an economic crop originating in Latin America. It belongs to the palm family. It has a long history of growing locally and has the reputation of "after the berry". Acai berry is a natural antioxidant. It contains more than 50 antioxidants such as cyanidin, which is more effective than vitamin C. A research report from the University of Florida showed that the berries of acai berry can kill cancer cells, inhibit free radicals' mutual aid effect on the body, and positively affect the metabolic rate of organic organisms, and promote the body's nutrient absorption and metabolism. Therefore, various foods with berry flavors have quietly risen in popularity in recent years. Therefore, acai berry flavor with strong naturalness, high concentration and wide application r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29A23L27/00A23P10/30
CPCA23V2002/00A23L27/00A23L27/29A23P10/30A23V2250/5112
Inventor 易封萍邵子懿包晓丽
Owner SHANGHAI INST OF TECH
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