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Temperature-resistant mango essence and preparation technology thereof

A mango essence and temperature resistance technology, applied in the directions of essential oils/spice, fat production, etc., can solve the problems of lack of high temperature resistance, affecting mangoes, volatile, etc., to improve volatility, improve high temperature resistance, and easy preservation. Effect

Inactive Publication Date: 2018-12-28
SHANGHAI LVZHOUYUAN PERFUME CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional mango flavors are mostly formulated with synthetic raw materials. Since low-carbon spices are easy to volatilize, mango flavors prepared solely with synthetic spices are deficient in high temperature resistance. The usual solution is to increase the amount added during the application process. We try to improve the temperature resistance of the essence by changing the solvent, but the commonly used oil-soluble high-temperature-resistant solvent will affect the flavor of mango. The traditional formula uses propylene glycol as the solvent. High-temperature solvents can affect the flavor of mangoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A temperature-resistant mango essence, including the following production materials: ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, caprylic acid, gamma-decalactone, ethyl maltol, furanone, thiogeraniol , Dimethyl Sulfide, Leaf Alcohol, Benzyl Alcohol. The weight percentage of the material is: ethyl acetate 0.2%; ethyl butyrate 0.6%; sweet orange oil 0.4%; caproic acid 0.5%; octanoic acid 0.2%; Ketones 0.5%; Thiogeraniol 0.02%; Dimethyl Sulfide 0.25%; Leaf Alcohol 0.1%; Benzyl Alcohol 95.73%.

[0017] A preparation process of temperature-resistant mango essence, comprising the following steps: step 1, adding benzyl alcohol into the reaction kettle; step 2, gradually adding ethyl maltol and furanone into the reaction kettle, and stirring in a water bath at 60 degrees for 20 minutes until The solid is completely dissolved; step 3, take another reaction kettle, and gradually add ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, octanoic acid, ...

Embodiment 2

[0020] A temperature-resistant mango essence, including the following production materials: ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, caprylic acid, gamma-decalactone, ethyl maltol, furanone, thiogeraniol , Dimethyl Sulfide, Leaf Alcohol, Benzyl Alcohol. The weight percentage of the material is: ethyl acetate 0.2%; ethyl butyrate 0.7%; sweet orange oil 0.4%; caproic acid 0.5%; octanoic acid 0.2%; 0.5%; Thiogeraniol 0.02%; Dimethyl Sulfide 0.25%; Leaf Alcohol 0.1%; Benzyl Alcohol 94.73%.

[0021] A preparation process of temperature-resistant mango essence, comprising the following steps: step 1, adding benzyl alcohol into the reaction kettle; step 2, gradually adding ethyl maltol and furanone into the reaction kettle, and stirring in a water bath at 60 degrees for 20 minutes until The solid is completely dissolved; step 3, take another reaction kettle, and gradually add ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, octanoic acid, gamma-de...

Embodiment 3

[0024] A temperature-resistant mango essence, including the following production materials: ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, caprylic acid, gamma-decalactone, ethyl maltol, furanone, thiogeraniol , Dimethyl Sulfide, Leaf Alcohol, Benzyl Alcohol. The weight percentage of the material is: ethyl acetate 0.3%; ethyl butyrate 0.8%; sweet orange oil 0.4%; caproic acid 0.5%; octanoic acid 0.2%; 0.5%; Thiogeraniol 0.02%; Dimethyl Sulfide 0.25%; Leaf Alcohol 0.1%; Benzyl Alcohol 92.73%.

[0025] A process for preparing temperature-resistant mango essence, comprising the following steps: Step 1, adding 25.73 parts of benzyl alcohol into the reactor; Step 2, gradually adding ethyl maltol and furanone into the reactor, and stirring in a 60-degree water bath for 20 Minutes until the solid is completely dissolved; Step 3, take another reaction kettle, and gradually add ethyl acetate, ethyl butyrate, sweet orange oil, caproic acid, octanoic acid, gamma-decalact...

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Abstract

The invention discloses temperature-resistant mango essence and a preparation technology thereof. The mango essence is characterized by comprising, by weight, 0.2-0.3% of ethyl acetate, 0.6-0.8% of ethyl butyrate, 0.4% of sweet orange oil, 0.5% of hexanoic acid, 0.2% of caprylic acid, 0.5% of gamma-decalactone, 1% of ethyl maltol, 0.5% of furanone, 0.02% of thiogeraniol, 0.25% of dimethyl sulfide,0.1% of leaf alcohol and 92.73-95.73% of benzyl alcohol. By optimizing the technology and the formula, synthetic perfume is introduced to prepare a mango essence system, and the volatility of the product is remarkably improved. Meanwhile, benzyl alcohol serves as a solvent, and on the premise that the fragrance and flavor of mangos are not influenced, the high-temperature resistance of the product is remarkably improved.

Description

technical field [0001] The invention relates to a temperature-resistant mango essence, in particular to a temperature-resistant mango essence and a preparation process thereof. Background technique [0002] Traditional mango flavors are mostly formulated with synthetic raw materials. Since low-carbon spices are easy to volatilize, mango flavors prepared solely with synthetic spices are deficient in high temperature resistance. The usual solution is to increase the amount added during the application process. We try to improve the temperature resistance of the essence by changing the solvent, but the commonly used oil-soluble high-temperature-resistant solvent will affect the flavor of mango. The traditional formula uses propylene glycol as the solvent. High temperature solvents can affect the flavor of the mango. [0003] With the development of mango flavor and the update of various equipment and processes, we hope to find some optimized solutions to improve the volatility...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0011C11B9/0015C11B9/0076C11B9/008
Inventor 黎振科刘林俊
Owner SHANGHAI LVZHOUYUAN PERFUME CO LTD
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