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Chrysanthemum essence as well as preparation method and application thereof

A technology of essence and chrysanthemum, applied in the field of essence, can solve the problems of easy loss of aroma components, loss of flavor, complex components, etc., and achieve the effects of enhancing anti-inflammatory and bactericidal effects, natural and pure fragrance, and full aroma.

Inactive Publication Date: 2020-11-03
广州和泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, many artificially synthesized chrysanthemum essences are difficult to obtain through artificial blending to obtain chrysanthemum essences that not only have a strong chrysanthemum fragrance, but also have a natural softness and a high degree of coordination; lose its flavor

Method used

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preparation example Construction

[0069] The second aspect of the present invention provides a preparation method according to the chrysanthemum essence, which at least includes the following steps: mixing each component uniformly to obtain.

[0070] In a preferred embodiment, the preparation method of the chrysanthemum essence at least includes the following steps: mix the spices evenly, mix them with propanol, add the Chrysanthemum chrysanthemum extract and stir, then add acetic acid, and stir evenly to obtain .

[0071] The third aspect of the present invention provides an application of chrysanthemum essence, which is applied to beverages.

Embodiment 1

[0075] Embodiment 1 of the present invention provides a chrysanthemum essence. The preparation raw materials include 90 parts of Chrysanthemum chrysanthemum extract, 9.1 parts of propylene glycol, 0.7 parts of spices, and 0.2 parts of acetic acid in parts by weight.

[0076] In parts by weight, the fragrance includes 0.004 part of β-ionone, 0.003 part of leaf alcohol, 0.001 part of phyllyl acetate, 0.12 part of bornyl acetate, 0.002 part of methyl heptenone, 0.17 part of phenylethyl isovalerate Esters, 0.03 parts of 2-methyl phenylethyl butyrate, 0.01 parts of linalool oxide.

[0077] The fragrance also includes ethyl acetate; the mass ratio of ethyl acetate to leaf alcohol is 13.3:1.

[0078] The fragrance also includes phenylethyl alcohol and linalool; the mass ratio of the phenylethyl alcohol, linalool and ethyl acetate is 3.25:3.75:1.

[0079] The fragrance also includes borneol and camphor; by weight, the total weight of borneol and camphor is 0.04 parts; the mass ratio ...

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Abstract

The invention relates to the technical field of essences, and particularly provides a chrysanthemum essence as well as a preparation method and application thereof. The first aspect of the invention provides chrysanthemum essence which at least comprises the following preparation raw materials in parts by weight: 85-95 parts of chrysanthemum morifolium ramat extracting solution, 8-10 parts of propylene glycol, 0.45-0.85 part of spice and 0.15-0.25 part of acetic acid. According to the chrysanthemum essence disclosed by the invention, the chrysanthemum morifolium ramat and the essence are blended, so that all the components in the chrysanthemum essence interact and supplement each other, and the chrysanthemum essence has excellent chrysanthemum fragrance natural feeling and high durabilityand can be better applied to beverages.

Description

technical field [0001] The invention relates to the technical field of essence, and more specifically, the invention provides a chrysanthemum essence, its preparation method and application. Background technique [0002] With the continuous improvement of the living standard of modern people, the requirements for food are getting higher and higher, not only for the color, fragrance, but also for the nutritional value and health function of food. Chrysanthemum, recorded in "Compendium of Materia Medica", has the effect of cooling and detoxifying, and improving eyesight. As in chrysanthemum, it is properly supplemented with natural Chinese medicine, which can play a beneficial health care effect on people's vision health. Since tea beverages came into the market in the 1990s, tea beverages have become a hot drink in the market, and various tea beverages have emerged one after another, which are deeply loved by consumers. According to the medicinal and health value of chrysan...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L2/56A23L27/10A23L27/20A23L27/00A23L33/105
CPCA23L2/56A23V2002/00A23L27/10A23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23L27/70A23L27/88A23L33/105C11B9/00C11B9/0003C11B9/0015A23V2250/21A23V2250/022A23V2250/08A23V2200/30
Inventor 范超崧
Owner 广州和泉食品有限公司
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