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Pumpkin essence as well as preparation method and application thereof

A technology of pumpkin essence and pumpkin, which is applied in the direction of food science, etc., can solve the problems of the loss of aroma components and limit the development of pumpkin-flavored products of pumpkin products, and achieve the effect of stable aroma quality, natural and vivid flavor, and strong characteristics

Pending Publication Date: 2021-04-16
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since pumpkin itself is not the main food crop, and the aroma components are greatly lost in the process of being processed into flavors, there are almost no high-quality pumpkin flavors on the market, which greatly limits the development of pumpkin products or pumpkin-flavored products.

Method used

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  • Pumpkin essence as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment one pumpkin essence of the present invention and preparation method thereof

[0034] Preparation materials: 0.2% hexanal, 0.04% methyl octyne carboxylate, 0.05% 3-methylthiopropanol, 0.25% β-turkone, 0.5% thiothiazole, 0.8% furanone, methylcyclopentenolone 0.1%, vanillin 1%, ethyl maltol 2.5%, propylene glycol 24.56%, pumpkin treatment liquid 70%.

[0035] The pumpkin treatment liquid is prepared by the following preparation method:

[0036] S1: adding water to the fresh and mature pumpkin pieces according to the weight ratio of pumpkin:water of 3:1;

[0037] S2: Add pectinase and cellulase, enzymatically hydrolyze the pumpkin pulp of S1 at 50°C for 0.5 hours, then raise the temperature to 90°C, keep warm for 30 minutes to inactivate the enzyme, cool and filter to obtain pumpkin enzymatic hydrolyzate.

[0038] S3: Add propylene glycol, amino acid and glucose to the enzymolysis solution to react to obtain a roasted and sweet pumpkin treatment solution; the w...

Embodiment 2

[0041] Embodiment two pumpkin essence of the present invention and preparation method thereof

[0042] Preparation materials: 0.2% hexanal, 0.02% methyl octyne carboxylate, 0.02% 3-methylthiopropanol, 0.05% β-turkone, 0.2% thiothiazole, 0.4% furanone, methylcyclopentenolone 0.05%, vanillin 0.5%, ethyl maltol 2%, propylene glycol 66.56%, pumpkin treatment liquid 30%.

[0043] The pumpkin treatment liquid is prepared by the following preparation method:

[0044] S1: adding water to the fresh and mature pumpkin pieces according to the pumpkin:water weight ratio of 1:1;

[0045] S2: Add pectinase and cellulase, enzymatically hydrolyze the pumpkin pulp of S1 at 40°C for 1 hour, then raise the temperature to 85°C, keep warm for 40 minutes to inactivate the enzyme, cool and filter to obtain pumpkin enzymatic hydrolyzate.

[0046] S3: Add propylene glycol, amino acid and glucose to the enzymolysis solution to react to obtain a roasted and sweet pumpkin treatment solution; the weight...

Embodiment 3

[0049] Embodiment three pumpkin essence of the present invention and preparation method thereof

[0050] Preparation materials: 1% hexanal, 0.2% methyl octyne carboxylate, 0.1% 3-methylthiopropanol, 0.5% β-turkone, 1% thiothiazole, 1.2% furanone, methylcyclopentenolone 0.3%, vanillin 2%, ethyl maltol 5%, propylene glycol 13.7%, pumpkin treatment liquid 75%.

[0051] The pumpkin treatment solution is prepared by the following preparation method:

[0052] S1: adding water to beating fresh and mature pumpkin pieces according to the weight ratio of pumpkin:water of 5:1;

[0053] S2: Add pectinase and cellulase, enzymolyze the pumpkin pulp of S1 at 46°C for 1 hour, then raise the temperature to 90°C, heat it for 20 minutes to inactivate the enzyme, cool and filter to obtain the pumpkin enzymatic hydrolyzate.

[0054] S3: Add propylene glycol, amino acid and glucose to the enzymolysis solution to react to obtain a roasted and sweet pumpkin treatment solution; the weight ratio of e...

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Abstract

The invention relates to the technical field of edible essences of food additives, and particularly provides pumpkin essence, which comprises the following components in percentage by weight: 0.2%-1% of hexanal, 0.02%-0.2% of methyl octyne carboxylate; 0.02%-0.1% of 3-methylthio propyl alcohol; 0.05% to 0.5% of beta-damascenone; 0.2%-1% of thiazole sulfide; 0.4%-2% of furanone; 0.05% to 0.5% of methyl cyclopentenolone; 0.5% to 2% of vanillin; 2%-5% of ethyl maltol; 12.7%-66.56% of propylene glycol; and 30%-75% of pumpkin treating fluid. The fresh and mature pumpkins are used as main raw materials, fragrant and sweet pumpkin treatment liquid is obtained through reactions such as enzymolysis, a small amount of raw materials are added into the treatment liquid to supplement lost head fragrance, fragrance retention is enhanced, and the pumpkin essence which is stable in fragrance quality, natural and vivid in flavor and high in characteristics is obtained. The invention also provides a preparation method and an application of the pumpkin essence.

Description

technical field [0001] The invention relates to the technical field of edible essence of food additives, in particular to a pumpkin essence and its preparation method and application. Background technique [0002] Essence is an additive that is prepared and mixed with various spices. According to the use of flavors, they can be divided into daily flavors, food flavors and industrial flavors. In recent years, as people pay more and more attention to food safety issues and environmental safety issues, flavors have also become one of the main objects of concern. Fragrances used to make fragrances include natural and synthetic fragrances. Natural spices can be divided into two categories according to their sources, natural extracts and artificially prepared spices. At present, natural extracts are still the main source of natural flavors, including the recycling of various plant essential oils and food processing waste. However, in the face of the increasing global populatio...

Claims

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Application Information

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IPC IPC(8): A23L27/21A23L27/20
Inventor 关宇龙
Owner 广州馨杰添加剂有限公司
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