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Edible juicy peach flavor, as well as preparation method and application thereof

A technology for peach essence and raw materials, which is applied in the field of food additives, can solve the problems of complicated preparation process, single essence layer, many kinds of aroma raw materials, etc., and achieves the effects of low price, little change in aroma, and soft and sweet aroma.

Inactive Publication Date: 2018-12-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main purpose of the present invention is to provide an edible peach essence in order to solve the technical problems of the preparation of the above-mentioned peach essence, such as many types of aroma raw materials, high preparation cost, unnatural flavor, single essence level and cumbersome preparation process. The edible peach flavor is formulated by using only 19 kinds of fragrant raw materials. The obtained edible peach flavor has the unique soft and sweet fruity aroma of peaches in the mature stage. The aroma is natural, the overall aroma is harmonious, transparent, and the base fragrance The unique sweetness of the fruit and the fruity aroma of peaches have significantly improved the unfavorable characteristics of the existing peach flavors, which are too sweet and greasy, reflecting the natural fruity aroma and the sweetness of the fruit, and the long-lasting fragrance. 3-5 months to better adapt to the needs of the market and consumers

Method used

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  • Edible juicy peach flavor, as well as preparation method and application thereof
  • Edible juicy peach flavor, as well as preparation method and application thereof
  • Edible juicy peach flavor, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An edible peach essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0033]

[0034] The preparation method of above-mentioned a kind of edible peach essence, concrete steps are as follows:

[0035] According to the composition and content of raw materials used in the preparation of edible peach essence, firstly, benzaldehyde, vanillin, benzyl alcohol, linalool, peach aldehyde, γ-decalactone, 2-methylbutyric acid, 2-isopropyl- 4-Methylthiazole, Ethyl Isovalerate, Caproic Acid, 10% Leaf Alcohol, Citronellol, 1% Thiomenthone, δ-Undecalactone, β-Ionone, Cinnamon Oil, 10% Trans- Mix 2-hexenal, stearaldehyde and ethyl acetate evenly, then add propylene glycol, stir and mix evenly, and obtain an edible peach essence.

[0036] The edible peach essence obtained above was subjected to sensory evaluation by using the sensory evaluation method, and the evaluation results showed that the edible peach ess...

Embodiment 2

[0039] An edible peach essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0040]

[0041] The preparation method of above-mentioned a kind of edible juicy peach essence, with embodiment 1, finally obtains edible juicy peach essence.

[0042] Sensory evaluation was carried out on the edible peach flavor obtained above by using the sensory evaluation method. The evaluation results showed that the edible peach flavor obtained above was overall coordinated, stable and pleasant in smell, and had the characteristic peach aroma and green fragrance of peach flavor. .

[0043] Further, the edible peach essence obtained above is subjected to sensory evaluation, and the fragrance retention time is 150 days.

Embodiment 3

[0045] An edible peach essence, calculated by mass percentage, the composition and content of raw materials used for its preparation are as follows:

[0046]

[0047] The preparation method of above-mentioned a kind of edible peach essence, with embodiment 1, finally obtains the edible peach essence with soft sweet fruity aroma.

[0048] The edible peach essence obtained above was subjected to sensory evaluation by using the sensory evaluation method, and the evaluation results showed that the above obtained edible peach essence was overall harmonious, stable in aroma, and had the characteristic aroma and fruity aroma of peaches.

[0049] Further, the edible peach essence obtained above is subjected to sensory evaluation, and the fragrance retention time is 150 days.

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Abstract

The invention discloses edible juicy peach flavor, as well as a preparation method and application thereof. The edible juicy peach flavor is prepared by mixing the following components in a certain mass ratio: benzaldehyde, vanillin, benzyl alcohol, linalool, peach aldehyde, gamma-decalactone, 2-methylbutyric acid, 2-isopropyl-4-methylthiazole, ethyl isovalerate, caproic acid, 10 percentleaf alcohol, citronellol, 1 percent para-mentha-8-thiolone, delta-undecanolactone, beta-ionone, cinnamon oil, 10 percent trans-2-hexenal, stearic aldehyde, ethyl acetate and propylene glycol. The finally prepared edible juicy peach flavor has the sweet fruit fragrance when juicy peach is ripe, carries flash and moisture senses in body not and emits the special sweet fragrance and peach fragrance in bottomnote, has integral synergism, permeable fragrance, stable property and long fragrance depositing which can reach 3-5 months, and can be applied to food flavoring with sweet fragrance and smooth taste.

Description

technical field [0001] The invention relates to an edible peach flavor, a preparation method and application thereof, and belongs to the field of food additives. Background technique [0002] As a kind of Rosaceae peach plant, peach is native to Shaanxi, Gansu and Tibet. It is loved by people because of its soft meat, rich and sweet juice. At the same time, its protein content is twice that of apples and grapes. The content of pears is three times that of apples and five times higher than that of pears. It is rich in various vitamins, among which vitamin C is the highest. However, honey peaches have a short ripening cycle, thin skin, juicy and high sugar content, and are extremely vulnerable to damage during picking and transportation. In the later stage, they will rot due to microbial infection, making transportation and storage more difficult. . [0003] Peach can also be processed into products such as drinks with peach flavor, jam, and canned goods except direct fresh ...

Claims

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Application Information

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IPC IPC(8): A23L27/29A23L27/00A23L27/20
CPCA23L27/00A23L27/20A23L27/203A23L27/204A23L27/2052A23L27/29
Inventor 胡静周幸妮程雅君邓维钧
Owner SHANGHAI INST OF TECH
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