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Formula and production method of fermented mango essence

A technology of mango essence and formula, which is applied in the direction of food ingredients as odor improver, food science, etc. It can solve the problems of limited application fields, poor aroma stability, and insufficient natural feeling, and achieve the effect of high heat resistance

Inactive Publication Date: 2019-03-29
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing raw materials for the production of mango flavor are mainly some artificially synthesized monomeric aroma materials. Although the mango essence produced by using these aroma materials has a certain mango flavor, compared with the real aroma of fermented mango, it has a natural feeling that is not strong enough. Disadvantages such as poor aroma stability, etc., are subject to certain restrictions in the application field of the product

Method used

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Examples

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Effect test

Embodiment 1

[0079] The fermented mango essence formula described in the present embodiment, by producing 100KG fermented mango essence proportioning is:

[0080] Edible alcohol 87.2234KG

[0081] Propylene glycol 4.293KG

[0082] Ethyl Maltol 0.4KG

[0083] Lemon oil 0.1235KG

[0084] Butyric acid 1.5KG

[0085] Caproic acid 0.07KG

[0086] Lactic acid 5KG

[0087] Caprylic acid 0.267KG

[0088] Dimethyl sulfide 0.0057KG

[0089] Ethyl butyrate 0.104KG

[0090] Follyl Acetate 0.051KG

[0091] Isoamyl acetate 0.0097KG

[0092] Hexyl acetate 0.0096KG

[0093] Benzyl alcohol 0.302KG

[0094] Linalool 0.107KG

[0095] Ethyl acetate 0.03KG

[0096] Ethyl 2-methylbutyrate 0.033KG

[0097] Leaf alcohol 0.037KG

[0098] Methyl Thiobutyrate 0.0014KG

[0099]Thiomenthone 0.0015KG

[0100] Diphenyl ether 0.0227KG

[0101] Gamma Decalactone 0.096KG

[0102] Phenylethyl alcohol 0.022KG

[0103] Gamma enantholactone 0.016KG

[0104] Gamma caprolactone 0.0054KG

[0105] Folate capr...

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PUM

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Abstract

The invention discloses a formula and production method of fermented mango essence. The formula of the fermented mango essence mainly consists of alcohol, propylene glycol, acetic acid, butyric acid,hexanoic acid, caprylic acid, lactic acid, ethyl butyrate, isoamyl acetate, diphenyl ether, allyl cyclohexyl propionate, allyl phenoxyacetate, allyl hexanoate, ethyl maltol, gamma-undecalactone, furanone and other components. Compared with the other mango essence, the fermented mango essence has greater mango fermentation feeling and natural feeling, and has significantly enhanced aroma and flavor. The fermented mango essence prepared according to the invention can be used as a food additive to enhance the flavor in the final products of food and beverages, and brings natural taste.

Description

technical field [0001] The invention relates to the technical field of fine chemicals, in particular to the technical field of food essence, and is a food additive and a production method thereof. Background technique [0002] Mango flavor is currently the most widely used and the largest type of fruit flavor in the food industry, and fermented mango flavor is the most cutting-edge component of mango flavor, widely used in beverages, candies, baked goods, dairy products and other fields . At present, the existing raw materials for the production of mango flavor are mainly some artificially synthesized monomeric aroma materials. Although the mango essence produced by using these aroma materials has a certain mango flavor, compared with the real aroma of fermented mango, it has a natural feeling that is not strong enough. Disadvantages such as poor aroma stability are limited to a certain extent in the application field of the product. Contents of the invention [0003] In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29A23L27/20
CPCA23V2002/00A23L27/20A23L27/203A23L27/204A23L27/205A23L27/29A23V2200/15
Inventor 郭宁陈雄徐春明李雯雯赵路鹏沈国
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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