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Melon essence and preparation method thereof

A technology of melon and essence, which is applied in the field of food processing, can solve the problems of lack of coordination and fidelity of aroma, and achieve the effect of stable and long-lasting aroma quality, strong naturalness, rich and delicate aroma

Pending Publication Date: 2020-05-19
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: to provide a melon essence and its preparation method to solve the technical problems of lack of aroma coordination and fidelity in the melon essence in the prior art

Method used

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  • Melon essence and preparation method thereof
  • Melon essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of melon essence and preparation method thereof:

[0020] 1. Raw material formula

[0021] As shown in Table 1.

[0022] Table 1

[0023]

[0024]

[0025] 2. Preparation method

[0026] The total weight is calculated as 100g, 28.75g of ethyl acetate, 13.51g of isobutyl acetate, 10.83g of benzyl acetate, 9.88g of methyl acetate, 6.06g of 2-methylbutyl acetate, 4.93g of propyl acetate, 4.39g butyl acetate, 3.25g isopropyl acetate, 1.38g methyl 2-methyl butyrate, 1.38g methyl butyrate, 0.89g n-hexanol, 0.89g ethyl propionate, 0.81g methyl octanoate, acetic acid Hexyl ester 0.67g, acetaldehyde 7.08g, acetic acid 0.60g, ethyl butyrate 0.59g, 2-methylbutanol 0.51g, n-hexanal 0.56g, isovaleraldehyde 0.49g, benzaldehyde 0.49g, leaf alcohol 0.39g , 0.29g methyl caproate, 0.29g n-pentanol, 0.24g benzyl alcohol, 0.13g 2-methylbutyraldehyde, 0.12g 2,6-nonadienol, 0.08g amyl acetate, 0.06g butyraldehyde, 0.11g of phyllyl acetate, 0.1g of cis-6-nonenal, 0.05g of is...

Embodiment 2

[0029] A kind of melon essence and preparation method thereof:

[0030] 1. Raw material formula

[0031] As shown in Table 1.

[0032] Table 1

[0033]

[0034]

[0035] 2. Preparation method

[0036] The total weight is calculated as 100g, 20.5g of ethyl acetate, 14.07g of isobutyl acetate, 10.05g of benzyl acetate, 11.07g of methyl acetate, 7.07g of 2-methylbutyl acetate, 6.61g of propyl acetate, 5.47g butyl acetate, 4.91g isopropyl acetate, 2.47g methyl 2-methyl butyrate, 1.30g methyl butyrate, 0.90g n-hexanol, 0.90g ethyl propionate, 0.80g methyl octanoate, acetic acid Hexyl ester 0.60g, mass percentage concentration 10% acetaldehyde 7.00g, acetic acid 0.60g, ethyl butyrate 0.60g, 2-methylbutanol 0.50g, n-hexanal 0.55g, isovaleraldehyde 0.49g, benzaldehyde 0.49 g, leaf alcohol 0.40g, methyl caproate 0.30g, n-pentanol 0.30g, benzyl alcohol 0.25g, 2-methylbutyraldehyde 0.12g, 2,6-nonadienol 0.2g, amyl acetate 0.08g , butyraldehyde 0.06g, phyllyl acetate 0.10g, cis...

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Abstract

The invention discloses a melon essence and a preparation method thereof. The melon essence comprises the following raw materials: ethyl acetate, isobutyl acetate, benzyl acetate, methyl acetate, 2-methyl-butyl acetate, propyl acetate, butyl acetate, isopropyl acetate, 2-methyl butyrate, methyl butyrate, n-hexyl alcohol, ethyl propionate, methyl octanoate, hexyl acetate, acetaldehyde, acetic acid,ethyl butyrate, 2-methyl butanol, n-hexanal, isovaleraldehyde, benzaldehyde, leaf alcohol, methyl hexanoate, n-pentanol, benzyl alcohol, 2-methyl butyraldehyde, 2,6-nonadienol, amyl acetate, butyraldehyde, leaf acetate, cis-6-nonenal, isobutyl alcohol, methyl benzoate, 2-octanone, trans-2-hexenal, and cis-6-nonene-1-ol. The preparation method of the melon essence comprises a step of mixing all the raw materials. The melon essence prepared by the preparation method is mellow and full in aroma, and strong in sense of nature. Being added as a food additive into foods, including beverages, jams,pastries and the like, the melon essence is capable of endowing the foods with natural aroma and taste of Minqin honeydew melons.

Description

technical field [0001] The invention relates to a food flavor, in particular to a melon flavor and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Minqin County is located in the northeast of the Hexi Corridor in Gansu Province, in the lower reaches of the Shiyang River Basin. It is composed of three basic landforms: desert, low mountains and hills, and plains. Minqin belongs to the temperate continental arid climate zone, with obvious continental desert climate features, cold in winter and hot in summer, scarce precipitation, sufficient sunlight, and large temperature difference between day and night, which is especially suitable for the growth of crops. Minqin is an important commodity grain base county in Gansu Province; there are famous and high-quality products such as longan, black melon seeds, cumin, Minqin honeydew melon, and white melon. Minqin honeydew melon is soft or crunchy, juicy and fragrant, me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29A23L27/20
CPCA23L27/29A23L27/2028A23L27/204A23L27/2026A23L27/2024A23V2002/00A23V2250/022
Inventor 肖作兵谢永恒牛云蔚张俊项攀
Owner SHANGHAI INST OF TECH
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