CN102807919A - Factory formula and technology of pineapple essence - Google Patents
Factory formula and technology of pineapple essence Download PDFInfo
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- CN102807919A CN102807919A CN2011101509956A CN201110150995A CN102807919A CN 102807919 A CN102807919 A CN 102807919A CN 2011101509956 A CN2011101509956 A CN 2011101509956A CN 201110150995 A CN201110150995 A CN 201110150995A CN 102807919 A CN102807919 A CN 102807919A
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- pineapple essence
- essence
- flavoring pineapple
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- ethanol
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Abstract
The invention belongs to the field of chemical industry for daily use and particularly relates to a factory formula and technology of a pineapple essence. The formula is composed of following raw materials with mass ratios: methyl caprylate 1-5, ethylene glycol 0.5-1, ethyl acetate 10-25, ethyl butyrate 10-30, ethyl hexanoate 4-9, furanone (pineapple ketone) 5-12, maltol 1-6, ethanol 60-85 and water 35. The raw materials after being dissolved in ethanol, reacted and solidified are cleaned to produce the pineapple essence. The pineapple essence produced by using the formula has the advantages of good natural taste, low cost, safety and hygiene.
Description
Technical field
The invention belongs to filed of daily-use chemical industry, particularly the production formula of flavoring pineapple essence and technology.
Technical background
Food flavour is the fragrance according to whole food, adopts natural the allotment meticulously with natural equivalent spices, synthetic perfume warp to form the essence with natural flavour mountaineous various odor types.Comprise various essence such as fruits, water quality and oil, milk, poultry, meat, greengrocery, nuts, preserved fruit class, emulsification class and drinks, be applicable in the food such as beverage, biscuit, cake, frozen product, candy, food flavouring, milk-product, can, wine.
Improving constantly of Along with people's life requirement, various food flavours are following, and occupy the very big proportion in spices market, and up to the present, multiple fruit type essence is developed significantly.From people's desired level, essence is as one of important additives of food, and the proportion in the future perfume industry will constantly increase.The fruit type essence of just developing at present, flavoring pineapple essence is developed seldom, and therefore, the present invention provides a kind of flavoring pineapple essence, remedies this gaps in market.
Summary of the invention
The objective of the invention is to: a kind of production formula and technology of flavoring pineapple essence are provided, solve the market requirement of flavoring pineapple essence underexploitation, solve the deficiency that existing flavoring pineapple essence lacks natural taste simultaneously.
To achieve these goals, concrete steps of the present invention are following:
1, the production formula of flavoring pineapple essence (by 100 parts of calculating) is:
At first take by weighing each component, operate as follows then according to above-mentioned prescription:
(1) furanone, voitol, ethyl n-butyrate dissolve in ethanol respectively, add methyl caprylate, ETHYLE ACETATE again, mix to stir 30 minutes, treat that organic liquid mixture mixes to be transferred in the reaction kettle;
(2) add terepthaloyl moietie after, be under 75～90 ℃ the condition, to apply high pressure at the reaction kettle controlled temperature, carry out emulsification repeatedly, evaporate to dryness alcohol and fluid, stopped reaction when waiting to obtain particle, the cancellation high pressure is cooled to 20 ℃;
(3) particle that step (2) is obtained, water dissolves according to 1: 2 ratio, and evaporation at high temperature obtains granule crystal again, washs back suction filtration several times repeatedly, can obtain purified flavoring pineapple essence.
(4) flavoring pineapple essence that step (3) is obtained packs after drying treatment.
Compare with the flavoring pineapple essence that prior art is produced, the essence that the present invention produces has following advantage:
1, harmful chemical component reduces, and reduces the harm to HUMAN HEALTH, simultaneously, has guaranteed the natural taste of flavoring pineapple essence to a greater degree.
2, production technique is simple, and is easy to operate, and finished product makes safer, the health of product through repeatedly purifying.
Embodiment
Embodiment 1
To produce 100 gram flavoring pineapple essences is example: take by weighing methyl caprylate 1.5 grams, terepthaloyl moietie 0.5 gram, ETHYLE ACETATE 15 grams, ethyl n-butyrate 20 grams, NSC 8882 5 grams, furanone (pineapple ketone) 7 grams, voitol 3 grams, 40 milliliters of ethanol, 35 milliliters in water.
Carry out following technology then:
(1) furanone, voitol, ethyl n-butyrate dissolve in ethanol respectively, add methyl caprylate, ETHYLE ACETATE again, mix to stir 30 minutes, treat that organic liquid mixture mixes to be transferred in the reaction kettle;
(2) add terepthaloyl moietie after, be under 75～90 ℃ the condition, to apply high pressure at the reaction kettle controlled temperature, carry out emulsification repeatedly, evaporate to dryness alcohol and fluid, stopped reaction when waiting to obtain particle, the cancellation high pressure is cooled to 20 ℃;
(3) particle that step (2) is obtained, water dissolves according to 1: 2 ratio, and evaporation at high temperature obtains granule crystal again, washs back suction filtration several times repeatedly, can obtain purified flavoring pineapple essence.
(4) flavoring pineapple essence that step (3) is obtained packs after drying treatment.
Embodiment 2
To produce 100 gram flavoring pineapple essences is example: take by weighing methyl caprylate 3 grams, terepthaloyl moietie 0.7 gram, ETHYLE ACETATE 18 grams, ethyl n-butyrate 25 grams, NSC 8882 7 grams, furanone (pineapple ketone) 9 grams, voitol 4 grams, 70 milliliters of ethanol, 35 milliliters in water.
Carry out following technology then:
(1) furanone, voitol, ethyl n-butyrate dissolve in ethanol respectively, add methyl caprylate, ETHYLE ACETATE again, mix to stir 30 minutes, treat that organic liquid mixture mixes to be transferred in the reaction kettle;
(2) add terepthaloyl moietie after, be under 75～90 ℃ the condition, to apply high pressure at the reaction kettle controlled temperature, carry out emulsification repeatedly, evaporate to dryness alcohol and fluid, stopped reaction when waiting to obtain particle, the cancellation high pressure is cooled to 20 ℃;
(3) particle that step (2) is obtained, water dissolves according to 1: 2 ratio, and evaporation at high temperature obtains granule crystal again, washs back suction filtration several times repeatedly, can obtain purified flavoring pineapple essence.
(4) flavoring pineapple essence that step (3) is obtained packs after drying treatment.
Embodiment 3
To produce 100 gram flavoring pineapple essences is example: to produce 100 gram flavoring pineapple essences is example: take by weighing methyl caprylate 3 grams, terepthaloyl moietie 0.7 gram, ETHYLE ACETATE 20 grams; Ethyl n-butyrate 30 grams, NSC 8882 9 grams, furanone (pineapple ketone) 9 grams; Voitol 6 grams, 60 milliliters of ethanol, 35 milliliters in water.
Production technique is with embodiment 1.
Claims (2)
1. a flavoring pineapple essence is characterized in that the feedstock production by following mass parts: methyl caprylate: 1～5; Terepthaloyl moietie: 0.5～1; ETHYLE ACETATE: 10～25; Ethyl n-butyrate: 10～30; NSC 8882: 4～9; Furanone (pineapple ketone): 5～12; Voitol: 1～6; Ethanol: 60～85; Water: 35.
2. the production technique of a flavoring pineapple essence is characterized in that comprising following procedure of processing:
(1) takes by weighing each raw material by part, furanone, voitol, ethyl n-butyrate are dissolved in ethanol respectively, add methyl caprylate, ETHYLE ACETATE again, mix to stir 30 minutes, treat that organic liquid mixture mixes to be transferred in the reaction kettle;
(2) add terepthaloyl moietie after, be under 75～90 ℃ the condition, to apply high pressure at the reaction kettle controlled temperature, carry out emulsification repeatedly, evaporate to dryness alcohol and fluid, stopped reaction when waiting to obtain particle, the cancellation high pressure is cooled to 20 ℃;
(3) particle that step (2) is obtained, water dissolves according to 1: 2 ratio, and evaporation at high temperature obtains granule crystal again, washs back suction filtration several times repeatedly, can obtain purified flavoring pineapple essence.
(4) flavoring pineapple essence that step (3) is obtained packs after drying treatment and is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101509956A CN102807919A (en) | 2011-06-01 | 2011-06-01 | Factory formula and technology of pineapple essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101509956A CN102807919A (en) | 2011-06-01 | 2011-06-01 | Factory formula and technology of pineapple essence |
Publications (1)
| Publication Number | Publication Date |
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| CN102807919A true CN102807919A (en) | 2012-12-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101509956A Pending CN102807919A (en) | 2011-06-01 | 2011-06-01 | Factory formula and technology of pineapple essence |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315266A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Pineapple oil essence |
| CN103451018A (en) * | 2013-08-22 | 2013-12-18 | 广州市凯虹香精香料有限公司 | Special mix-fruit essence for composite chewing gum |
| CN103652804A (en) * | 2013-12-09 | 2014-03-26 | 陈汇梁 | Pineapple essence |
| CN104738513A (en) * | 2015-03-31 | 2015-07-01 | 艾和美 | Essence production formula and production process of essence |
| CN107549765A (en) * | 2016-06-30 | 2018-01-09 | 天津唐朝食品工业有限公司 | Natural flavoring pineapple essence |
| CN110106024A (en) * | 2019-06-13 | 2019-08-09 | 广州宝士迪香精香料有限公司 | Daily use chemicals honey essence |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005162991A (en) * | 2003-12-05 | 2005-06-23 | Pola Chem Ind Inc | Perfume blending method |
| CN101760317A (en) * | 2008-11-26 | 2010-06-30 | 刘新光 | Pineapple flavor essence |
| CN101785549A (en) * | 2010-01-29 | 2010-07-28 | 上海百润香精香料股份有限公司 | Flavoring pineapple essence formula |
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2011
- 2011-06-01 CN CN2011101509956A patent/CN102807919A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005162991A (en) * | 2003-12-05 | 2005-06-23 | Pola Chem Ind Inc | Perfume blending method |
| CN101760317A (en) * | 2008-11-26 | 2010-06-30 | 刘新光 | Pineapple flavor essence |
| CN101785549A (en) * | 2010-01-29 | 2010-07-28 | 上海百润香精香料股份有限公司 | Flavoring pineapple essence formula |
Non-Patent Citations (2)
| Title |
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| 叶为继，等: ""香精与调香"", 《精细化工》 * |
| 蔡云升: ""香料、香精在食品中的应用"", 《冷饮与速冻食品工业》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315266A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Pineapple oil essence |
| CN103451018A (en) * | 2013-08-22 | 2013-12-18 | 广州市凯虹香精香料有限公司 | Special mix-fruit essence for composite chewing gum |
| CN103451018B (en) * | 2013-08-22 | 2015-02-18 | 广州市凯虹香精香料有限公司 | Special mix-fruit essence for composite chewing gum |
| CN103652804A (en) * | 2013-12-09 | 2014-03-26 | 陈汇梁 | Pineapple essence |
| CN104738513A (en) * | 2015-03-31 | 2015-07-01 | 艾和美 | Essence production formula and production process of essence |
| CN107549765A (en) * | 2016-06-30 | 2018-01-09 | 天津唐朝食品工业有限公司 | Natural flavoring pineapple essence |
| CN110106024A (en) * | 2019-06-13 | 2019-08-09 | 广州宝士迪香精香料有限公司 | Daily use chemicals honey essence |
| CN110106024B (en) * | 2019-06-13 | 2022-08-12 | 广州宝士迪香精香料有限公司 | Honey essence for daily use chemicals |
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Application publication date: 20121205 |