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Lasting mango essence and preparation method thereof

A mango essence and long-lasting technology, applied in the field of long-lasting mango essence and its preparation, can solve the problem of mango essence flavor not lasting

Inactive Publication Date: 2018-10-02
长沙小新新能源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of lasting mango essence and preparation method thereof, to solve on the basis of the mango essence disclosed in the patent document "Mango essence (Patent No.: CN104194937B)", how to optimize components, consumption, method etc., improve The problem that the flavor of mango essence is not long-lasting

Method used

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  • Lasting mango essence and preparation method thereof

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preparation example Construction

[0028] The preparation method of described lasting mango essence, comprises the following steps:

[0029] S1: Add the measured propylene glycol, xanthan polysaccharide, casein and sodium alginate in sequence, stir and heat up to 60°C-70°C, stir to dissolve;

[0030] S2: Cool down to below 30°C, add dimethyl sulfide, γ-decalactone, glycerol triacetate, γ-capryllactone, nerol, 8-mercaptomenthone, neryl acetate, ethyl butyrate Esters, alpha-pinene, beta-pinene, geraniol, caproic acid, follaldehyde, propyl acetate, butyric acid, delta-decalactone, ethyl 2-methylbutyrate, propyl butyrate, basil Add ene, terpinolene, butyl acetate, ethyl octanoate, and γ-nonanolide to the jacketed tank under normal temperature conditions and stir until uniformly mixed in a sealed state.

Embodiment 1

[0032] A long-lasting mango flavor, in parts by weight, comprising the following raw materials: 67.5 parts of propylene glycol, 1 part of dimethyl sulfide, 2.5 parts of gamma-decalactone, 2.5 parts of glyceryl triacetate, 1 part of gamma-capryllactone 1 part of nerol, 0.4 part of 8-mercaptomenthone, 0.75 part of neryl acetate, 0.85 part of ethyl butyrate, 0.85 part of α-pinene, 0.9 part of β-pinene, 0.75 part of geraniol, 1 part of caproic acid, 1 part of leaf aldehyde, 1 part of propyl acetate, 1 part of butyric acid, 1 part of δ-decalactone, 0.75 part of ethyl 2-methyl butyrate, 0.5 part of propyl butyrate, 1 part of ocimene 1 part of terpinolene, 1.5 parts of butyl acetate, 0.75 parts of ethyl octanoate, 1 part of γ-nonanolide, 2 parts of xanthan polysaccharide, 4 parts of casein, and 3 parts of sodium alginate.

[0033] The casein is powdery granules with a mesh size of over 300.

[0034] The xanthomonas polysaccharide is a monospore polysaccharide produced by the xanthom...

Embodiment 2

[0040] A long-lasting mango flavor, in parts by weight, comprising the following raw materials: 45 parts of propylene glycol, 2 parts of dimethyl sulfide, 0.01 part of gamma-decalactone, 5 parts of triacetin, and 0.01 part of gamma-caprylactone , 2 parts of nerol, 0.01 part of 8-mercaptomenthone, 1.5 parts of neryl acetate, 0.01 part of ethyl butyrate, 1.7 parts of α-pinene, 0.01 part of β-pinene, 1.5 parts of geraniol, hexyl 0.01 part of acid, 2 parts of leaf aldehyde, 0.01 part of propyl acetate, 1 part of butyric acid, 0.01 part of δ-decalactone, 1.5 parts of ethyl 2-methyl butyrate, 0.01 part of propyl butyrate, 2 parts of ocimene , 0.01 part of terpineolene, 3 parts of butyl acetate, 0.01 part of ethyl octanoate, 2 parts of γ-nonanolide, 1 part of xanthan polysaccharide, 6 parts of casein, and 2 parts of sodium alginate.

[0041] The casein is powdery granules with a mesh size of over 300.

[0042] The xanthomonas polysaccharide is a monospore polysaccharide produced by ...

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Abstract

Belonging to the technical field of preparation of edible essence, the invention discloses a lasting mango essence and a preparation method thereof. The mango essence comprises the following raw materials: propylene glycol, dimethyl sulfide, gamma-decalactone, glyceryl triacetate, gamma-caprylolactone, nerol, 8-mercaptomenthone, nerolyl acetate, ethyl butyrate, alpha-pinene, beta-pinene, geraniol,hexanoic acid, leaf aldehyde, propyl acetate, butyric acid, delta-decalactone, ethyl 2-methylbutyrate, propyl butyrate, ocimene, terpinolene, butyl acetate, ethyl caprylate, gamma-nonalactone, xanthan gum, casein and sodium alginate. The mango essence is prepared by stepwise mixing, stirring and other steps. By adopting xanthan gum, casein and sodium alginate as the reinforcing system, the flavorpersistence of the mango essence is improved.

Description

technical field [0001] The invention belongs to the technical field of edible essence preparation, and in particular relates to a long-lasting mango essence and a preparation method thereof. Background technique [0002] Mango is a rare and precious tropical fruit, which is favored by consumers due to its high-quality nutritional quality and unique aroma. The main distribution range of mangoes is narrow, and it is difficult to realize long-distance storage, transportation and preservation of fresh mangoes. Moreover, after the mango is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of the fresh mango. The annual mango production in mainland China is about 700,000 tons, and it shows an increasing trend. In order to improve the product quality and sales volume of mango products and increase the economic income of fruit farmers, mango essence can be added for modification. At present, there a...

Claims

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Application Information

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IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 不公告发明人
Owner 长沙小新新能源科技有限公司
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