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Bergamot pear flavoring essence and preparation method and application thereof

A technology for essence and fragrant pear, applied in the direction of food science and the like, can solve the problems of no fragrant pear essence preparation method and application, etc., and achieve the effects of convenient large-scale production, convenient operation and simple preparation process

Inactive Publication Date: 2018-12-11
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no bibliographical report about fragrant pear essence and its preparation method and application at present

Method used

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  • Bergamot pear flavoring essence and preparation method and application thereof
  • Bergamot pear flavoring essence and preparation method and application thereof
  • Bergamot pear flavoring essence and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of fragrant pear essence, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0024]

[0025]

[0026] The preparation method of above-mentioned a kind of fragrant pear essence, step is as follows:

[0027] According to the composition and content of raw materials used in the preparation of pear essence, the total raw materials are calculated according to 100.0g, 0.80g ethyl acetate, 0.40g isoamyl acetate, 0.60g ethyl butyrate, 0.40g peach aldehyde, 0.50g ethyl heptanoate , 0.30g sweet orange oil, 0.20g linalool, 0.40g clove oil, 0.60g hexanal, 0.50g hexyl acetate, 0.40g mass percent concentration is the propylene glycol solution of 10% ethyl vanillin, 0.20g quality Percentage concentration is the propylene glycol solution of 10% eugenol, 0.30g mass percent concentration is the propylene glycol solution of 10% orange leaf oil, 0.50g mass percent concentration is the propylene glycol solu...

Embodiment 2

[0034] A kind of fragrant pear essence, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0035]

[0036]

[0037] The preparation method of above-mentioned a kind of fragrant pear essence, step is as follows:

[0038] According to the composition and content of raw materials used in the preparation of pear flavor, the total raw materials are calculated as 100.0g, 0.90g ethyl acetate, 0.60g isoamyl acetate, 0.70g ethyl butyrate, 0.50g peach aldehyde, 0.60g ethyl heptanoate , 0.40g sweet orange oil, 0.40g linalool, 0.50g clove oil, 0.70g hexanal, 0.70g hexyl acetate, 0.60g mass percent concentration is the propylene glycol solution of 10% ethyl vanillin, 0.30g quality Percentage concentration is the propylene glycol solution of 10% eugenol, 0.40g mass percent concentration is the propylene glycol solution of 10% orange leaf oil, 0.60g mass percent concentration is the propylene glycol solution of 1% ...

Embodiment 3

[0045] A kind of fragrant pear essence, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0046]

[0047] The preparation method of above-mentioned a kind of fragrant pear essence, step is as follows:

[0048]According to the composition and content of raw materials used in the preparation of pear essence, the total raw materials are calculated as 100.0g, 0.70g ethyl acetate, 0.30g isoamyl acetate, 0.40g ethyl butyrate, 0.30g peach aldehyde, 0.30g ethyl heptanoate , 0.20g sweet orange oil, 0.10g linalool, 0.30g clove oil, 0.50g hexanal, 0.40g hexyl acetate, 0.30g mass percent concentration is the propylene glycol solution of 10% ethyl vanillin, 0.10g quality Percent concentration is the propylene glycol solution of 10% eugenol, 0.20g mass percent concentration is the propylene glycol solution of 10% orange leaf oil, 0.30g mass percent concentration is the propylene glycol solution of 1% diacetyl, 1.00g...

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Abstract

The invention discloses bergamot pear flavoring essence and a preparation method and application thereof. The bergamot pear flavoring essence is prepared through mixing ethyl acetate, isoamyl acetate,ethyl butyrate, peach aldehyde, ethyl enanthate, sweet orange oil, linalool, clove oil, caproaldehyde, hexyl acetate, a propylene glycol solution of ethyl vanillin with the mass percent concentrationof 10%, a propylene glycol solution of eugenol with the mass percent concentration of 10%, a propylene glycol solution of orange leaf oil with the mass percent concentration of 10%, a propylene glycol solution of diacetyl with the mass percent concentration of 10%, a propylene glycol solution of benzyl acetate with the mass percent concentration of 50%, a propylene glycol solution of lemon oil with the mass percent concentration of 10%, a propylene glycol solution of leaf alcohol with the mass percent concentration of 1% and propylene glycol according to a certain mass percent and then carrying out uniform stirring. According to the bergamot pear flavoring essence, the characteristic fragrance of bergamot pears is lifelike, durable and stable and is high in nature. As a food additive, theproduct has a natural bergamot pear fragrance and taste.

Description

technical field [0001] The invention relates to an edible flavor, in particular to a fragrant pear flavor and its preparation method and application, belonging to the field of food. Background technique [0002] Fragrant pear is the white pear system in Rosaceae, Pyrinae, and Pyrus genus. It has the characteristics of thin and crisp skin, tender and juicy, and strong fragrance. It becomes more delicious after a period of storage. In terms of its flavor, it can be compared with Comparable to the best domestic pears. In addition, fragrant pear has a unique aroma and flavor, and its aroma mainly includes green aroma, fruit aroma and wine aroma, which is very popular among people. Fragrant pear essence can not only add flavor to fragrant pear products, but also can be used to flavor pear-flavored beverages, fruit wine and other foods. Therefore, the development of fragrant pear essence has very important significance. [0003] There is no bibliographical report about fragrant...

Claims

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Application Information

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IPC IPC(8): A23L27/12A23L27/29A23L27/00A23L27/20
CPCA23L27/00A23L27/12A23L27/20A23L27/203A23L27/29
Inventor 田怀香史雨桦卢卓彦张雅敬
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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