Banana oil essence and application thereof

Abstract

The invention belongs to the technical field of food additives, and particularly relates to banana oil essence and application thereof. The banana oil essence is prepared from the following raw materials in parts by weight: 30-50 parts of C4-C10 saturated fatty acid ester, 1-2 parts of C8-C10 unsaturated fatty acid ester, 0.6-1 part of plant essential oil, 0.4-0.6 part of alcohol component, 40-60parts of fixative, 0.6-1 part of caryophyllene, 1.8-2.6 parts of eugenol, 0.08-0.12 part of fusel oil, 0.04-0.08 part of ketone component and 1-2 parts of benzyl acetate. The banana oil essence provided by the invention is very strong in fragrance, has impact force and overflowing fragrance, a user can smell the fragrance of golden yellow and slightly green bananas far away once a cover is opened,thebanana oil essence is particularly suitable for hard candy, gum base sugar, the sweet and cooked banana pulp is fragrant and smooth, the smell of clove exists aftertaste, the time of the banana taste in the mouth is delayed, and the banana oil essence is similar to the flavor of volcano sweet bananas; the banana oil essence prepared by the invention is thick but not greasy, lasting in fragrance and good in temperature resistance, and does not change color or flocculate after being placed at 60 DEG C for one month.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a banana oil essence and an application thereof. Background technique [0002] China is one of the origins of bananas, with a history of more than 3,000 years of banana cultivation. In the past 20 years, China's banana industry has developed rapidly, and it has become the largest fruit in the south subtropical region. Its output is second only to apples, citrus, and pears, ranking fourth among fruits. Therefore, the cultivation of bananas has become an important source of income for banana farmers in tropical areas, and its development is directly related to the production and life of these banana farmers. Banana fruit is rich in nutrients and trace elements; it has the function of promoting gastrointestinal motility; it does not contain cholesterol, and regular food can lower blood pressure, which is very beneficial to middle-aged and elderly hypertensive pat...

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional banana flavor is mostly based on simple blending. The traditional banana flavor blending formula will add more isoamyl acetate, isopentyl butyrate and other blended spices that present the characteristic flavor of bananas, which often appear in the application process. The flavor is not realistic and the natural feeling is weak, which will affect the quality of the flavor of banana products and is not liked by consumers

Most of the raw materials used in water-soluble banana flavor are produced by chemical synthesis. First, there are hidden dangers in safety; , although the main aroma components are the same, the aroma intensity is strong, but the aroma is monotonous, the aroma coordination is poor, and it lacks natural, fresh and soft texture

The existing banana flavor does not last long and has poor temperature resistance, so it is not suitable for use in hard candy and gum

Images