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Blended lucuma nervosa essence and preparation method thereof

A blended lucuma technology, applied in food science and other fields, can solve problems such as short fragrance retention time, unstable aroma, unrealistic lucuma essence aroma, etc., and achieve the effect of low cost, harmonious aroma and realistic flavor

Inactive Publication Date: 2019-11-01
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a blended lucuma flavor and a preparation method thereof in order to overcome the technical problems in the prior art that the aroma of lucuma flavor is not vivid, the fragrance retention time is short and the aroma is unstable. Realistic, harmonious, stable aroma and low cost of fruit essence

Method used

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  • Blended lucuma nervosa essence and preparation method thereof
  • Blended lucuma nervosa essence and preparation method thereof
  • Blended lucuma nervosa essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3 and comparative example 1-2

[0050] The preparation methods of the products of Examples 1-3 and Comparative Examples 1-2 are as follows: mix the various raw material components and get final product.

[0051] See Table 2 for the raw materials and contents of the products of Examples 1-3 and Comparative Examples 1-2.

[0052] Table 2

[0053]

[0054]

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PUM

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Abstract

The invention discloses blended lucuma nervosa essence and a preparation method thereof. The essence comprises the following raw material components: 1%-3% of methyl cinnamate, 1%-3% of methyl cyclopentenolone, 1%-3% of isoamyl isovalerate, 0.1%-0.6% of isoamyl propionate, 3%-5% of ethyl butyrate, 3%-5% of ethyl acetate, 1%-3% of ethyl levulinate, 1%-5% of ethyl propionate, 0.3%-0.8% of peach aldehyde, 0.5%-2% of isoamyl alcohol, 0.5%-2% of ethyl isovalerate, 0.3%-0.8% of carrot oil, 10%-15% of 5-methylfurfural, 3%-7% of furfural, 3%-7% of ethyl vanillin and the like. The blended lucuma nervosa essence is harmonious and vivid in fragrance, good in fragrance stability, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to a blended lucuma essence and a preparation method thereof. Background technique [0002] As an important food flavor, lucuma flavor is favored by consumers due to its unique fruity aroma. It can be effectively used in beverages, biscuits, bread and other fields to enhance the aroma and taste of products. The types and contents of the aroma raw materials used to prepare lucuma essence play a crucial role in the aroma of lucuma essence. Based on the aroma characteristics of lucuma, how to formulate lucuma essence with realistic, harmonious and stable aroma has always been a technical problem in the industry. [0003] Therefore, there is an urgent need in this area for a lucuma essence with harmonious, lifelike and stable aroma. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a blended lucuma flavor and its preparation method in order to overcome the technical proble...

Claims

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Application Information

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IPC IPC(8): A23L27/29A23L27/20
CPCA23L27/29A23L27/203A23L27/20A23L27/204A23L27/2028
Inventor 易封萍马宁朱建才
Owner SHANGHAI INST OF TECH
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