CN102613528A - Orange-flavored essence - Google Patents
Orange-flavored essence Download PDFInfo
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- CN102613528A CN102613528A CN2012100862216A CN201210086221A CN102613528A CN 102613528 A CN102613528 A CN 102613528A CN 2012100862216 A CN2012100862216 A CN 2012100862216A CN 201210086221 A CN201210086221 A CN 201210086221A CN 102613528 A CN102613528 A CN 102613528A
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- essence
- orange
- tangerine
- flavored essence
- flavor essence
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Abstract
The invention relates to an orange-flavored essence, which comprises limonene, beta-myrcene, caryophyllene, citronellal, vanillyl alcohol, propionic acid vanilla fat, linalool, alpha-pinene, alpha-thujene, lanceol and cis-beta-ocimene. Ingredients of the orange-flavored essence are reasonably collocated, so that orange aroma is persistent, elegant, graceful, stable, and highly emulational. The raw material resources of the oranged-flavored essence are easy to obtain and the oranged-flavored essence can be used for flavoring candies and ice creams.
Description
Technical field
The present invention relates to a kind of essence, be specifically related to a kind of essence with orange fragrance.
Background technology
Tangerine flavor essence is a kind of essence that is applied in orange odor type candy, the ice cream, and plays the main fragrant effect of sending out therein.At present, widely used Fruity type essence is generally used orange oil, and sinensal etc. are primary raw material, is equipped with other auxiliary substance and forms.
In recent years, the raising day by day of Along with people's living standard, people require also increasingly high to the fragrance and the mouthfeel of food such as cake, beverage.Present widely used fruit juice odor type flavoring orange essence can not satisfy the growing consumption demand of people, therefore is badly in need of the new flavoring orange essence of exploitation to satisfy consumers in general's requirement.
Summary of the invention
The technical problem that the present invention mainly solves provides a kind of new orange type essence, can overcome the defective that the essence fragrance with prior art preparation lacks perfection, and satisfies people's demand.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of tangerine flavor essence is provided, comprises following components in weight percentage:
Citrene 2.56～2.62%
Nerol 1.47～1.76%
Carypohyllene 0.72～1.82%
Germacrene 0.93～1.26%
Beta-elemene 0.348～0.672%
Australene 0.176～0.308%
Calarene 0.42～0.66%
All human relations tangerine alkene 0.15～0.41%
β-terpinene 0.065～0.126%
δ-elemene 0.096～0.147%
2,5-diformazan ring ethanol 0.034～0.066%.
The addition of said tangerine flavor essence in ice cream is 0.1%～0.15%.
The addition of said tangerine flavor essence in cake is 0.05～0.06%.
The invention has the beneficial effects as follows:
1. each composition collocation of tangerine flavor essence of the present invention rationally makes tangerine flavor fragrance lasting, graceful, elegant, stable, and emulation property is strong, and raw material sources are convenient, can be used for various food perfumings.
When tangerine 2. of the present invention flavor essence uses as additive in ice cream, cake and other food, can make ice cream, cake and other food have natural tangerine distinguish the flavor of fragrance and mouthfeel.
The specific embodiment
Set forth in detail in the face of preferred embodiment of the present invention down, thereby protection scope of the present invention is made more explicit defining so that advantage of the present invention and characteristic can be easier to it will be appreciated by those skilled in the art that.
The embodiment of the invention comprises:
Embodiment 1
A kind of tangerine flavor essence comprises following components in weight percentage:
Citrene 2.56%
Nerol 1.47%
Carypohyllene 0.72%
Germacrene 0.93%
Beta-elemene 0.348%
Australene 0.176%
Calarene 0.42%
All human relations tangerine alkene 0.15%
β-terpinene 0.065%
δ-elemene 0.096%
2,5-diformazan ring ethanol 0.034%.
The addition of said tangerine flavor essence in ice cream is 0.1%.
Embodiment 2
A kind of tangerine flavor essence comprises following components in weight percentage:
Citrene 2.62%
Nerol 1.76%
Carypohyllene 1.82%
Germacrene 1.26%
Beta-elemene 0.672%
Australene 0.308%
Calarene 0.66%
All human relations tangerine alkene 0.41%
β-terpinene 0.126%
δ-elemene 0.147%
2,5-diformazan ring ethanol 0.066%.
The addition of said tangerine flavor essence in cake is 0.06%.
Claims (2)
1. tangerine flavor essence is characterized in that comprising following components in weight percentage:
Citrene 2.56～2.62%
Nerol 1.47～1.76%
Carypohyllene 0.72～1.82%
Germacrene 0.93～1.26%
Beta-elemene 0.348～0.672%
Australene 0.176～0.308%
Calarene 0.42～0.66%
All human relations tangerine alkene 0.15～0.41%
β-terpinene 0.065～0.126%
δ-elemene 0.096～0.147%
2,5-diformazan ring ethanol 0.034～0.066%
A kind of according to claim 1 tangerine flavor essence is characterized in that the addition of said tangerine flavor essence in ice cream is 0.1%～0.15%.
2. like the said a kind of tangerine flavor essence of claim 3, it is characterized in that the addition of said tangerine flavor essence in cake is 0.05～0.06%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862216A CN102613528A (en) | 2012-03-29 | 2012-03-29 | Orange-flavored essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100862216A CN102613528A (en) | 2012-03-29 | 2012-03-29 | Orange-flavored essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102613528A true CN102613528A (en) | 2012-08-01 |
Family
ID=46554005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100862216A Pending CN102613528A (en) | 2012-03-29 | 2012-03-29 | Orange-flavored essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613528A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315265A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Orange essence |
| CN105379714A (en) * | 2015-10-16 | 2016-03-09 | 杭州市植保土肥总站 | Bemisia tabaci repellent and application thereof |
| CN106235275A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Cordyceps beef paste and preparation method thereof |
-
2012
- 2012-03-29 CN CN2012100862216A patent/CN102613528A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 田锐 等: "桔皮挥发油的提取及CG-MS分析", 《延安大学学报（自然科学版）》 * |
| 陈玲娟 等: "超临界CO2萃取雪峰蜜橘橘皮精油的中试条件研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315265A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Orange essence |
| CN105379714A (en) * | 2015-10-16 | 2016-03-09 | 杭州市植保土肥总站 | Bemisia tabaci repellent and application thereof |
| CN106235275A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Cordyceps beef paste and preparation method thereof |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120801 |