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Plum syrup essence and production process thereof

A plum soup essence and production process technology, applied in the directions of essential oils/spice, fat production, food science, etc., can solve the problems of loss of natural flavor, bad cooking taste, etc., and achieve the effect of improving aroma and taste

Pending Publication Date: 2022-07-15
浙江澳杰生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, we conducted tasting research on different sour plum soups on the market, and found that traditional sour plum soup will lose a lot of natural flavor during the production process, and will also produce bad cooking taste

Method used

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  • Plum syrup essence and production process thereof
  • Plum syrup essence and production process thereof
  • Plum syrup essence and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] like figure 1 shown, figure 1 Shown is the production process flow chart of the essence in the present invention.

[0048] Specifically, a kind of production technology of sour plum soup essence, production technology comprises the following steps:

[0049] (1) Quality inspection of raw materials, according to the number of doses:

[0050] Benzyl acetate: 0.0039 parts, Geranyl acetate: 0.0007 parts, Dimethylbenzyl orthoester butyrate: 0.0092 parts, Ethyl 3-hydroxyhexanoate: 0.0070 parts, Peach aldehyde: 0.0007 parts, Benzaldehyde: 0.0779 parts , hexanal propylene glycol acetal: 0.0079 parts, benzyl alcohol: 0.0779 parts, leaf alcohol: 0.0076 parts, acetic acid: 0.9699 parts, propionic acid: 0.1279 parts, vanilla bean tincture: 1.5599 parts, benzyl acetate: 0.0099 parts, acetic acid Phenylethyl ester: 0.0032 part, methyl ionone: 0.0266 part, sweet-scented osmanthus extract: 0.1166 part, iris extract: 0.0332 part, jasmine absolute oil: 0.0107 part, ethionone: 0.0332 pa...

Embodiment 2

[0067] A production process of sour plum soup essence, the production process comprises the following steps:

[0068] (1) Quality inspection of raw materials, according to the number of doses:

[0069] Benzyl acetate: 0.0040 parts, Geranyl acetate: 0.0008 parts, Dimethylbenzyl orthoester butyrate: 0.0093 parts, Ethyl 3-hydroxyhexanoate: 0.0080 parts, Peach aldehyde: 0.0008 parts, Benzaldehyde: 0.0780 parts , hexanal propylene glycol acetal: 0.0080 parts, benzyl alcohol: 0.0780 parts, leaf alcohol: 0.0077 parts, acetic acid: 0.9700 parts, propionic acid: 0.1280 parts, vanilla bean tincture: 1.5600 parts, benzyl acetate: 0.0100 parts, acetic acid Phenylethyl ester: 0.0033 part, methyl ionone: 0.0267 part, sweet-scented osmanthus extract: 0.1167 part, iris extract: 0.0333 part, jasmine absolute oil: 0.0108 part, ethionone: 0.0333 part, propylene glycol: 97.9132 part,

[0070] The preparation of each raw material is completed.

[0071] (2) put the prepared raw materials into the...

Embodiment 3

[0079] A production process of sour plum soup essence, the production process comprises the following steps:

[0080] (1) Quality inspection of raw materials, according to the number of doses:

[0081] Benzyl acetate: 0.0041 parts, Geranyl acetate: 0.0009 parts, Dimethylbenzyl orthoester butyrate: 0.0094 parts, Ethyl 3-hydroxyhexanoate: 0.0081 parts, Peach aldehyde: 0.0009 parts, Benzaldehyde: 0.0781 parts , hexanal propylene glycol acetal: 0.0081 parts, benzyl alcohol: 0.0781 parts, leaf alcohol: 0.0078 parts, acetic acid: 0.9701 parts, propionic acid: 0.1281 parts, vanilla bean tincture: 1.5601 parts, benzyl acetate: 0.0101 parts, acetic acid Phenethyl ester: 0.0034 part, methyl ionone: 0.0268 part, osmanthus extract: 0.1168 part, iris extract: 0.0334 part, jasmine absolute oil: 0.0109 part, ethionone: 0.0334 part, propylene glycol: 97.9133 part,

[0082] The preparation of each raw material is completed.

[0083] (2) put the prepared raw materials into the mixing tank and...

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Abstract

The invention discloses plum syrup essence and a production process thereof, and relates to the technical field of essence production. The plum syrup essence is prepared from benzyl acetate, geranyl acetate, dimethyl benzyl butyrate, ethyl 3-hydroxyhexanoate, peach aldehyde, benzaldehyde, hexaldehyde propylene glycol acetal, benzyl alcohol, leaf alcohol, acetic acid, propionic acid, vanilla bean tincture, benzyl acetate, phenethyl acetate, methyl ionone, osmanthus fragrans extract, iris extract, jasmine absolute oil, beta-ionone and propylene glycol; the production process comprises the following steps: preparing the raw materials; adding the raw materials into a blending kettle, stirring for more than 20 minutes, and fully dissolving the raw materials to obtain a semi-finished product essence; blending the semi-finished product essence, oil, ethanol and water, and mixing and stirring; after stirring, standing and clarifying; and removing'terpenes' floating on the upper layer of the clarified liquid to obtain the finished plum syrup essence. The preparation method has the advantages that the prepared plum juice has natural and soft characteristic aroma, and the qualified rate of the dissolving solution and the product is high in level.

Description

technical field [0001] The invention relates to the technical field of essence production, in particular to a sour plum soup essence and a production process thereof. Background technique [0002] Sour plum soup is a traditional and popular natural drink based on the fact that consumers are increasingly favoring natural drinks. The main raw materials are ebony, hawthorn, sweet-scented osmanthus, licorice, rock sugar and other materials. Regular drinking can indeed cure diseases and prevent diseases, maintain health and strengthen the body, and is a rare health drink in hot summer. [0003] However, we conducted a taste study on different sour plum soups on the market, and found that the traditional sour plum soup will lose a lot of natural flavor during the production process, and will also produce bad cooking taste. [0004] Based on this, the present invention designs a sour plum soup essence and its production process to solve the above problems. SUMMARY OF THE INVENT...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02A23L27/10A23L27/12A23L2/56A23L27/20A23L27/29
CPCC11B9/02C11B9/025C11B9/0015C11B9/0019C11B9/0034C11B9/0076C11B9/00A23L27/10A23L27/12A23L2/56A23L27/20A23L27/29A23V2002/00A23V2200/14A23V2200/15A23V2250/022A23V2250/05A23V2250/08A23V2250/21A23V2250/30
Inventor 王秋生韦烨
Owner 浙江澳杰生物技术有限公司
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