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Cucumber essence and preparation method thereof

A technology of melon essence and green aroma, which is applied in the field of cucumber essence and its preparation, can solve the problems of unnatural flavor of cucumber, not fresh enough taste, difficulty in presenting the aroma of cucumber, etc., and achieve fresh taste, good fluidity, and cucumber natural flavor effect

Pending Publication Date: 2021-03-12
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned traditional cucumber essence has an unnatural flavor of cucumber, is not fresh enough in mouthfeel, and is difficult to present the unique aroma of cucumber, and cannot provide consumers with a realistic food sensory experience as a whole.

Method used

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  • Cucumber essence and preparation method thereof
  • Cucumber essence and preparation method thereof
  • Cucumber essence and preparation method thereof

Examples

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preparation example Construction

[0062] The embodiment of the present invention also provides a preparation method of the green incense base material as described above, the preparation method comprising the following steps:

[0063] Take the guava pulp, pandan residue, thickener, water and the sachaetra fruit oil, shear emulsification;

[0064] Homogenizing the product obtained by the shear emulsification;

[0065] The product obtained by the homogeneous treatment is placed under suitable conditions for reaction.

[0066] Preferably, the duration of the shear emulsification is 15 min-25 min.

[0067] Preferably, the homogenization treatment method adopts two-stage homogenization, wherein: the first-stage pressure of the two-stage homogenization is 8Mpa-12Mpa, and the second-stage pressure of the two-stage homogenization is 20Mpa-30Mpa.

[0068] Preferably, the suitable conditions include: the temperature is 35°C-45°C, and the stirring speed is 400rpm-500rpm.

[0069] Preferably, the duration of the reaction...

Embodiment 1

[0094] This embodiment provides a cucumber essence and a preparation method thereof.

[0095] The raw materials for the preparation of the cucumber essence, in parts by mass, include:

[0096]

[0097] Wherein, the preparation raw material of green fragrance base material comprises:

[0098]

[0099] See Table 1.

[0100] The preparation method of this cucumber essence comprises the steps:

[0101] 1. Preparation

[0102] (1) green fragrance base material

[0103] Weigh young guava fruit pulp, pandan residue, sodium starch octenyl succinate and water, stir evenly, add saponin fruit oil under high-speed shear emulsification state, after emulsification for 20 minutes, the primary pressure is 10Mpa, and the secondary pressure is 25Mpa Homogenize once, put the obtained homogeneous solution into a constant temperature water bath at 40°C and stir for reaction at a stirring speed of 400rpm-500rpm, and react for 6h. Filter the resulting reaction solution with a 60-mesh fi...

Embodiment 2

[0112] This embodiment provides a cucumber essence and a preparation method thereof.

[0113] The raw materials for the preparation of the cucumber essence, in parts by mass, include:

[0114]

[0115] Wherein, the preparation raw material of green fragrance base material comprises:

[0116] See Table 1.

[0117] The preparation method of this cucumber essence comprises the steps:

[0118] 1. Preparation

[0119] (1) green fragrance base material

[0120] Weigh young guava fruit pulp, pandan residue, sodium starch octenyl succinate and water, stir evenly, add saponin fruit oil under high-speed shear emulsification state, after emulsification for 15 minutes, the primary pressure is 8Mpa, and the secondary pressure is 20Mpa Homogenize once, put the obtained homogeneous solution into a constant temperature water bath at 35°C and stir for reaction at a stirring speed of 400rpm-500rpm, and react for 4h. Filter the resulting reaction solution with a 60-mesh filter cloth, a...

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Abstract

The invention relates to cucumber essence and a preparation method thereof. The cucumber essence is prepared by adding green fragrance base materials prepared from green fragrance flavor materials generated by guava jam and sacha inchi oil with cymbidium goeringii leaf residues and cymbidium goeringii juice into green cucumber juice. The cucumber essence has natural green cucumber flavor and freshenough taste, presents unique fragrance of green cucumbers, and can provide a vivid sensory experience for consumers.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a cucumber essence and a preparation method thereof. Background technique [0002] Cucumber (cucumber) is an annual herb of Cucurbitaceae. It contains essential nutrients such as vitamin C, carotene, protein, calcium and iron. Has an odor. In addition, cucumber has a unique flavor, and its aroma mainly includes fruity aroma and green aroma, which is very popular among people. Cucumber essence can not only enhance the flavor and flavor of cucumber products, but also can be used to add flavor to cucumber-flavored canned food, dairy products, potato chips and other foods. Therefore, the development of the essence with cucumber aroma has very important significance. [0003] The traditional cucumber essence is mainly prepared by mixing chemical raw materials. For example: ethyl acetate, ethyl butyrate, phyllyl acetate, phyllyl propionate, nonanal, diethyl succinate, hexanal, melon ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/12A23L27/00
CPCA23L27/10A23L27/12A23L27/00A23V2002/00A23V2250/18A23V2200/242A23V2250/5028A23V2250/5114A23V2250/5112A23V2250/5488A23V2250/54252A23V2250/5108A23V2300/10
Inventor 鲁玉侠李香莉姚若娴梁启清张潇
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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