CN104651046A - Preparation method of strawberry essence base - Google Patents
Preparation method of strawberry essence base Download PDFInfo
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- CN104651046A CN104651046A CN201310587853.5A CN201310587853A CN104651046A CN 104651046 A CN104651046 A CN 104651046A CN 201310587853 A CN201310587853 A CN 201310587853A CN 104651046 A CN104651046 A CN 104651046A
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- ethyl
- present
- aldehyde
- strawberry
- acetic acid
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Abstract
The invention provides a preparation method of a strawberry essence base which is characterized by being composed of following components, by weight: ethyl acetate, ethyl butyrate, ethyl valerate, acetic acid, linalool, benzyl acetate, hexadecanal, tetradecanal, butane dione, leaf alcohol, vanillin, ethyl maltol and ethyl lactate. The strawberry essence base is a slight-yellow oily transparent liquid, is 6-8 in pH, and has a stability of being not layered for 24 h at an environmental temperature of 42 DEG C and being not frozen at an environmental temperature of 0 DEG C. The strawberry essence base is a perfume additive used as additives in the fields of foods, beverages, feeds and industrial chemical additives with a use amount of 0.5-2%. The preparation method is free of waste gas, waste water and solid waste and is in conformity with a national environmental production standard.
Description
[technical field]
The present invention is a kind of compound method of strawberry perfume base.
[background technology]
The canonical process of essence modulation is by various natural perfume together with synthetic perfume monomer complex, and forms a kind of new monomer, specialty is referred to as usually essence main body; And then add blender, fragrance is expanded in amplitude He in the degree of depth; Add modifier again, accessory agent modulation arranges; In order to obtain certain retention and volatility, need to add fixative; Finally add solvent and deposit through certain hour, namely completing the setting of some essence perfume bases.Strawberry perfume base is the artificial strawberry essential oil designed for keynote with strawberry odor type.
[summary of the invention]
The present invention is characterized in that being made up of ethyl acetate, ethyl butyrate, Valeric acid ethylester, acetic acid, phantol, jasmal, strawberry aldehyde, tetradecyl aldehyde, dimethyl diketone, leaf-alcohol, vanillin food grade,1000.000000ine mesh, veltol plus, ethyl lactate.
The present invention is the spice additive in food, beverage, feed, technical chemistry auxiliary agent, and consumption is 0.5%-2%.
The present invention is yellow oily transparent liquid, pH value 6-8,42 DEG C of envrionment temperatures: 24 hours not stratified;
0 DEG C of envrionment temperature: do not freeze; Good stability.
In manufacturing processed of the present invention, without waste gas, waste water, solid waste, meet national environmental protection and produce mark
Accurate.
The weight percent of the present invention's composition: ethyl acetate 8-10%, ethyl butyrate 23-33%, Valeric acid ethylester 8-10%, acetic acid 3-5%, phantol 3-5%, jasmal 3-5%, strawberry aldehyde 13-15%, tetradecyl aldehyde 0.5-1%, dimethyl diketone 0.5-1%, leaf-alcohol 1-3%, vanillin food grade,1000.000000ine mesh 3-5%, veltol plus 0.5-1%, ethyl lactate 14-16%.
Manufacture craft of the present invention: in essence special batching retort, be added in essence special batching retort successively, add ethyl acetate, ethyl butyrate, Valeric acid ethylester, acetic acid, phantol, jasmal, strawberry aldehyde, tetradecyl aldehyde, dimethyl diketone, leaf-alcohol, vanillin food grade,1000.000000ine mesh, veltol plus, ethyl lactate successively, stir 60 minutes, batching retort stirs speed of rotation and controls at 60 revs/min; Whole manufacture craft temperature of charge need remain on 40 ± 2 DEG C, and after reaction terminates, sampling and measuring Specifications, qualified rear filtration loads packaging.
[embodiment]
Embodiment 1
Formula: ethyl acetate 10%, ethyl butyrate 23.5%, Valeric acid ethylester 10%, acetic acid 5%, phantol 5%, jasmal 5%, strawberry aldehyde 15%, tetradecyl aldehyde 1%, dimethyl diketone 0.5%, leaf-alcohol 3%, vanillin food grade,1000.000000ine mesh 5%, veltol plus 1%, ethyl lactate 16%.
Manufacture craft: in essence special batching retort, add ethyl acetate 10 kilograms, ethyl butyrate 23.5 kilograms, Valeric acid ethylester 10 kilograms, acetic acid 5 kilograms, phantol 5 kilograms, jasmal 5 kilograms, strawberry aldehyde 15 kilograms, tetradecyl aldehyde 1 kilogram, dimethyl diketone 0.5 kilogram, leaf-alcohol 3 kilograms, vanillin food grade,1000.000000ine mesh 5 kilograms, veltol plus 1 kilogram, ethyl lactate 16 kilograms successively, stir 60 minutes, batching retort stirs speed of rotation and controls at 60 revs/min; Whole manufacture craft temperature remains on 40 ± 2 DEG C, and after reaction terminates, sampling and measuring Specifications, qualified rear filtration loads packaging.
Embodiment 2
Formula: ethyl acetate 9%, ethyl butyrate 33%, Valeric acid ethylester 9%, acetic acid 4%, phantol 4%, jasmal 4%, strawberry aldehyde 14%, tetradecyl aldehyde 0.5%, dimethyl diketone 1%, leaf-alcohol 2%, vanillin food grade,1000.000000ine mesh 4%, veltol plus 0.5%, ethyl lactate 15%.
Manufacture craft: in essence special batching retort, add ethyl acetate 9 kilograms, ethyl butyrate 33 kilograms, Valeric acid ethylester 9 kilograms, acetic acid 4 kilograms, phantol 4 kilograms, jasmal 4 kilograms, strawberry aldehyde 14 kilograms, tetradecyl aldehyde 0.5 kilogram, dimethyl diketone 1 kilogram, leaf-alcohol 2 kilograms, vanillin food grade,1000.000000ine mesh 4 kilograms, veltol plus 0.5 kilogram, ethyl lactate 15 kilograms successively, stir 60 minutes, batching retort stirs speed of rotation and controls at 60 revs/min; Whole manufacture craft temperature remains on 40 ± 2 DEG C, and after reaction terminates, sampling and measuring Specifications, qualified rear filtration loads packaging.
Claims (7)
1. the present invention is a kind of compound method of strawberry perfume base.
2. according to claim 1, the present invention is characterized in that being made up of ethyl acetate, ethyl butyrate, Valeric acid ethylester, acetic acid, phantol, jasmal, strawberry aldehyde, tetradecyl aldehyde, dimethyl diketone, leaf-alcohol, vanillin food grade,1000.000000ine mesh, veltol plus, ethyl lactate.
3. according to claim 1, weight percent of the present invention: ethyl acetate 8-10%, ethyl butyrate 23-33%, Valeric acid ethylester 8-10%, acetic acid 3-5%, phantol 3-5%, jasmal 3-5%, strawberry aldehyde 13-15%, tetradecyl aldehyde 0.5-1%, dimethyl diketone 0.5-1%, leaf-alcohol 1-3%, vanillin food grade,1000.000000ine mesh 3-5%, veltol plus 0.5-1%, ethyl lactate 14-16% formed.
4. according to claim 1, manufacture craft of the present invention: in essence special batching retort, add ethyl acetate, ethyl butyrate, Valeric acid ethylester, acetic acid, phantol, jasmal, strawberry aldehyde, tetradecyl aldehyde, dimethyl diketone, leaf-alcohol, vanillin food grade,1000.000000ine mesh, veltol plus, ethyl lactate successively, stir 60 minutes, batching retort stirs speed of rotation and controls at 60 revs/min; Whole manufacture craft temperature of charge need remain on 40 ± 2 DEG C, and after reaction terminates, sampling and measuring Specifications, qualified rear filtration loads packaging.
5. according to claim 1, the present invention is yellow oily transparent liquid, pH value 6-8,42 DEG C of envrionment temperatures: 24 hours not stratified; 0 DEG C of envrionment temperature: do not freeze; Good stability.
6. according to claim 1, the present invention is the spice additive in food, beverage, feed, technical chemistry auxiliary agent, and consumption is 0.5%-2%.
7., according to claim 1, in manufacturing processed of the present invention, without waste gas, waste water, solid waste, meet national environmental protection production standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587853.5A CN104651046A (en) | 2013-11-21 | 2013-11-21 | Preparation method of strawberry essence base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587853.5A CN104651046A (en) | 2013-11-21 | 2013-11-21 | Preparation method of strawberry essence base |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104651046A true CN104651046A (en) | 2015-05-27 |
Family
ID=53242699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310587853.5A Pending CN104651046A (en) | 2013-11-21 | 2013-11-21 | Preparation method of strawberry essence base |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104651046A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018153123A (en) * | 2017-03-17 | 2018-10-04 | アサヒ飲料株式会社 | Beverage packed in container |
-
2013
- 2013-11-21 CN CN201310587853.5A patent/CN104651046A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018153123A (en) * | 2017-03-17 | 2018-10-04 | アサヒ飲料株式会社 | Beverage packed in container |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |
|
| WD01 | Invention patent application deemed withdrawn after publication |