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Durian-flavor essence and preparation method thereof

A technology of durian and essence, which is applied in the field of food processing, can solve the problems of unstable quality and flavor, obvious difference between batches, etc., and achieve the effects of insignificant difference between batches, enhanced natural feeling, and natural and rich flavor and fragrance

Active Publication Date: 2019-05-17
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are: first, due to the limitation of durian origin and maturity time, it is easy to cause obvious differences in batches; second, the production process has undergone reaction and enzymatic hydrolysis process, and the quality and flavor are likely to be unstable due to the influence of time and temperature

Method used

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  • Durian-flavor essence and preparation method thereof
  • Durian-flavor essence and preparation method thereof
  • Durian-flavor essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The following takes the production of 100kg durian flavor essence as an example.

[0036] A kind of durian flavor essence, its composition and weight are as follows:

[0037]

[0038]

[0039] Wherein, the preparation method of described durian extract is as follows:

[0040] (1) Choose pollution-free, fresh durians and remove the shell. Choose the durian pulp with good appearance, obvious luster and moderate hardness, and cut the durian pulp into pieces with a size of about 2-4cm.

[0041] (2) Stir the durian pulp with a blender for 2 minutes.

[0042] (3) Add 6 times the volume of ethanol with a volume concentration of 80%, and reflux extraction twice, each time for 1.5h. After combining the extracts. Centrifuge and filter through a centrifuge.

[0043] (4) The filtered extract is concentrated under reduced pressure, the temperature is controlled below 60° C., the vacuum degree is controlled at 0.06 MPA, and concentrated to 1 / 4 of the original volume to obt...

Embodiment 2

[0047] A kind of durian flavor essence, its composition and parts by weight are as follows:

[0048] 0.005-0.008 parts of propanethiol; 0.02-0.05 parts of 3-hydroxy-2-butanone; 0.04-0.08 parts of hexadecanoic acid; octadecanoic acid

[0049] 0.04-0.08 parts; 0.2-0.4 parts of 2-methyl-butyric acid ethyl ester; 0.2-0.5 parts of 2-methyl-butyric acid methyl ester; ethyl propionate

[0050] 0.2-0.3 parts; 0.015-0.02 parts of ethyl acetate; 0.2-0.3 parts of ethyl butyrate; 0.2-0.3 parts of propyl hexanoate; 0.1-0.2 parts of ethyl heptanoate; 0.005-0.008 parts of 5-dithiahexane; 0.005-0.008 parts of 3,5-dimethyl-1,2,4-trithiolane; 0.02-0.04 parts of methyl 3-methylthiopropionate ; Diethyl disulfide

[0051] 0.005-0.008 parts; 0.005-0.008 parts of propyl trisulfide; 0.005-0.008 parts of diallyl sulfide; ethanethiol

[0052] 0.02-0.04 parts; 47.7-68.0 parts of propylene glycol; 30.0-40.0 parts of durian extract;

[0053] The sum of the parts by weight of all components is 100 part...

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Abstract

The invention relates to a durian-flavor essence. The durian-flavor essence is prepared from propanethiol, 3-hydroxy-2-butanone, hexadecanoic acid, octadecanoic acid, 2-methyl-ethyl butyrate, 2-methyl-methyl butyrate, ethyl propionate, ethyl acetate, ethyl butyrate, propyl hexanoate, ethyl heptanoate, ethyl octanoate, 2,5-dithiahexane, 3,5-dimethyl-1,2,4-trithiolane, methyl 3-methylthiopropionate,diethyl disulfide, propyl trisulfide, diallyl sulfide, ethanethiol, propylene glycol and a durian extract. The durian-flavor essence has a natural, rich and non-irritating durian flavor, satisfies the people's pursuit of the flavor and widens the use range of durian; meanwhile, the product is resistant to high temperature, the loss of the durian flavor during hot processing can effectively be supplemented, and therefore the durian feature flavor of food is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a durian-flavored essence and a preparation method thereof. Background technique [0002] Durian is one of the very popular fruits in the market. The nutritional value is very high. Regular consumption can strengthen the body, invigorate the spleen and qi, invigorate the kidney and strengthen the yang, and warm the body. It is a nourishing and beneficial fruit. [0003] However, the application of durian in the present technology is mainly for direct processing and consumption or preparation of extracts. However, due to the harsh growth environment of durian and the difficulty of preservation after maturity, the rot loss rate is as high as 40% to 50% in the process of storage, transportation and sales. Therefore, direct processing and eating inevitably face the disadvantages of short storage period and perishability of raw materials. However, the flavor of the extract i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/12A23L27/29A23L27/20
Inventor 何凤云李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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