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Banana essence and preparation method thereof

A banana flavor, mass percentage technology, applied in the chemical field, can solve the problems of banana flavor not being natural enough, hard candy-like aroma, etc., to achieve the effect of ensuring flavor and quality, reducing hard candy-like smell, and improving characteristic aroma

Inactive Publication Date: 2019-03-15
恩格乐香精香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of banana essence and its preparation method. The described banana essence with natural feeling and its preparation method should solve the technical problem that the banana essence in the prior art is not natural enough and has a hard candy-like aroma.

Method used

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  • Banana essence and preparation method thereof
  • Banana essence and preparation method thereof
  • Banana essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The invention provides a method for preparing banana essence, comprising the following steps;

[0023] First take the following raw materials according to mass percentage:

[0024] Isoamyl acetate

[0025] After the above raw materials are heated (less than 60 degrees Celsius) and stirred in a jacketed tank until they are completely dissolved and uniform, the banana essence is obtained.

Embodiment 2

[0027] The essence of Example 1 was applied to the preparation of milk beverage, and its composition is shown in Table 1, compared with the base material without adding the essence, the sensory evaluation was carried out.

[0028] Table 1 Milk drink ingredients

[0029]

[0030]

[0031] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 2. The scores of the reference control sample A were 5 points, and the scores of the sample B were evaluated in 9 levels with reference to the strength of each index of the control sample A, that is, from 1 point for the weakest to 9 points for the strongest.

[0032] Table 2 Sensory evaluation of banana-flavored milk beverage

[0033] evaluation item

[0034] The sensory evaluation results show that after the essence of the present invention is added, the banana-flavored milk drink has significantly improved banana fidelity, natural feeling, and characteristic aroma, and the unp...

Embodiment 3

[0036] The essence of Example 1 was applied to the preparation of baked cakes, and its ingredients are shown in Table 1. Compared with the base material without adding the essence, sensory evaluation was carried out.

[0037] Table 1 Cake Ingredients

[0038] Element

Control A

Sample B

pastry flour

100

100

egg

180

180

White sugar

63

63

salad oil

40

40

The banana essence of embodiment 1

0.35

[0039] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 2. The scores of the reference control sample A were 5 points, and the scores of the sample B were evaluated in 9 levels with reference to the strength of each index of the control sample A, that is, from 1 point for the weakest to 9 points for the strongest.

[0040] The sensory evaluation of table 2 banana flavor cake

[0041]

[0042]

[0043] The sensory evaluation results show that aft...

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PUM

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Abstract

The invention relates to banana essence. The banana essence consists of isoamyl acetate, eugenol, maltol, isoamyl butyrate, ethyl butyrate, isobutyl acetate, ethyl acetate, sweet orange oil, caproaldehyde, methyl heptine carbonate, trans-2-hexenal, leaf alcohol, ethyl alcohol and propylene glycol. The invention further provides a preparation method of the banana essence. The preparation method comprises the following steps of weighing reaction raw materials in percentage by mass; and heating the raw materials in a sandwich pot, and performing stirring until the raw materials completely and uniformly dissolve, so as to obtain the banana essence. After the essence is added, the vivid degree, the natural sense and the characteristic scent of banana taste in foods are significantly improved, and the candy smell of bananas is obviously reduced.

Description

technical field [0001] The invention relates to the field of chemistry, in particular to edible essence, in particular to a banana essence and a preparation method thereof. Background technique [0002] Banana is a commonly used raw material for food production and processing. Banana-flavored flavors are commonly used in various milk drinks on the market, such as milk tea, plant milk drinks, ice cream, cakes, and cakes. The aroma of bananas changes greatly during the process from picking, storing, and finally selling to consumers. The taste changes from green and astringent at the beginning, to fresh and sweet, and finally to ripe and sweet. Reduced, sweet and fragrant raw materials increased. However, in the traditional blending of banana flavor, the banana flavor is usually made into a ripe and sweet aroma. Specifically, the formula is directly mixed with isoamyl alcohol esters and eugenol, sweet orange oil and other raw materials. In modern society, due to the rapid imp...

Claims

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Application Information

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IPC IPC(8): A23L27/29
CPCA23L27/29
Inventor 费云华
Owner 恩格乐香精香料(上海)有限公司
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