CN105087164A - Cherry flavoring essence for oily printing ink and preparation method therefor - Google Patents
Cherry flavoring essence for oily printing ink and preparation method therefor Download PDFInfo
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- CN105087164A CN105087164A CN201510541345.2A CN201510541345A CN105087164A CN 105087164 A CN105087164 A CN 105087164A CN 201510541345 A CN201510541345 A CN 201510541345A CN 105087164 A CN105087164 A CN 105087164A
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Abstract
The invention relates to cherry flavoring essence for oily printing ink. The cherry flavoring essence is prepared from the raw materials in percentage by weight: 5 to 20 percent of cherry essence, 50 to 80 percent of maltodextrin and 5 to 30 percent of starch sodium octenylsuccinate, wherein the cherry essence is prepared from butyl acetate, ethyl acetate, geranyl acetate, butanol, hexanol, benzaldehyde, hexanal, maltol, trans-2-hexenoic aldehyde, linalool oxide, vanillin, beta-ionone, orange oil Brasil and glyceryl triacetate. The invention also provides a preparation method for the cherry flavoring essence for the oily printing ink. According to the preparation method, the granular cherry flavoring essence is prepared through uniformly mixing the cherry essence with maltodextrin, starch sodium octenylsuccinate and deionized water, carrying out homogenizing emulsification, and then, carrying out spray drying, thus, the perfume retaining effect and oil solubility of the flavoring essence are improved, and the flavoring essence can be applicable to the perfuming of the oily printing ink. The cherry flavoring essence for the oily printing ink, prepared by the preparation method, is rich and vivid in perfume, high in natural feeling and lasting in perfume retaining.
Description
Technical field
The invention belongs to chemical field, relate to a kind of essence, specifically a kind of oil-based ink cherry flavour and preparation method thereof.
Background technology
Along with China's rapid development of economy, under the drive of the industries such as printing, journalism, packing and decorating, exploitation, ink industry is also developed rapidly.Oil-based ink is that pigment grind is become very trickle particle, is dissolved in the ink in a kind of special solvent, is adapted at unlike material prints, such as plastics, leather, timber, glass, the materials such as acrylic.Advantage is ink of can not spreading and sinking in, and water tolerance is strong, fast light, not fugitive color, is suitable for industry extensive.
Oil-based ink does not generally have fragrance or has slight peculiar smell, if make oil-based ink with the fragrance of certain feature, will greatly promote added value and the result of use of oil-based ink.This just needs in ink, add the essence with certain odor type.In general, essence is a kind of by the artificial redeployed mixture containing multiple spices, and spices is all have volatile organic compound, easily volatilizees in direct use procedure, and fragrance remaining time is short.Therefore, development that have Longaacting fragrance-aretaining, that can be applicable to oil-based ink essence has very important significance.The preparation that can be applicable to oil-based ink cherry flavour has no report.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of oil-based ink cherry flavour and preparation method thereof, described this oil-based ink cherry flavour and preparation method thereof solves the short technical problem of fragrant ink fragrance remaining time of the prior art.
The invention provides a kind of oil-based ink cherry flavour, count by weight percentage, composition and the content of its raw material are as follows:
Cherry flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described cherry flavour counts by weight percentage, its composition and content as follows:
Surplus is glycerine triacetate.
Present invention also offers the preparation method of above-mentioned a kind of oil-based ink cherry flavour, comprise the steps:
1) step of cherry flavour is prepared for one, butylacetate is taken according to mass percent, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazil's sweet orange oil, glycerine triacetate, by butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazil's sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely cherry flavour is obtained,
2) cherry flavour, maltodextrin and starch Sodium Octenyl Succinate is taken according to mass percent, maltodextrin and starch Sodium Octenyl Succinate is added in a reaction vessel, then ionized water is added, heated and stirred, until become settled solution system completely;
3) by cherry flavour, join in obtained settled solution, continue to stir, essence is uniformly dispersed, shear 5-15 minute with 5000-8000r/min;
4) obtained homogeneous solution is carried out spraying dry, the inlet temperature of spray-drying tower is 150-200 DEG C, and temperature out is 80-120 DEG C, obtains oil-based ink cherry flavour from outlet.
Present invention also offers a kind of oil-based ink, be made up of oil-based ink cherry flavour and dye ink, described oil-based ink cherry flavour and the mass ratio of dye ink are 1 ~ 10:90 ~ 99.
Present invention also offers a kind of cherry flavour, count by weight percentage, its composition and content as follows:
Surplus is glycerine triacetate.
The present invention, according to the odour characteristics of natural cherry and note structure, chooses suitable raw material, modulate give off a strong fragrance, fine and smooth, natural cherry flavour true to nature.Then cherry flavour is mixed with maltodextrin, starch Sodium Octenyl Succinate and deionized water, carry out homogenizing emulsifying, then spraying dry, form particulate state cherry flavour, thus improve lasting and the oil soluble of essence, make it be applicable to the perfuming of oil-based ink.
The present invention compares with prior art, and its technical progress is significant.A kind of particulate state cherry flavour of the present invention, can be applied to the perfuming of oil-based ink better, thus improves added value and the result of use of oil-based ink.This particulate state cherry flavour adds in oil-based ink and layering does not occur, stable system, and lasting is lasting.
Embodiment
Below by embodiment, the present invention is further described, but does not affect protection scope of the present invention.
Embodiment 1
A kind of oil-based ink cherry flavour, count by weight percentage, composition and the content of its raw material are as follows:
Cherry flavour 5g (5%),
Maltodextrin 80g (80%),
Starch Sodium Octenyl Succinate 15g (15%);
Above-mentioned cherry flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned cherry flavour is as follows:
By butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazilian sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtain cherry flavour.The essence fragrant aroma obtained, has the characteristic perfume of cherry, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink cherry flavour comprises the steps:
(1), in 250ml beaker, add 80g maltodextrin and 15g starch Sodium Octenyl Succinate, then add the deionized water of 95g, heated and stirred, until become settled solution system completely.
(2), by 5g cherry flavour, join in the settled solution that step (1) obtains, continue to stir, essence is uniformly dispersed, shears 15 minutes with 5000r/min.
(3), by the homogeneous solution that step (2) obtains carry out spraying dry, the inlet temperature of spray-drying tower is 150 DEG C, and temperature out is 120 DEG C, from outlet can be given off a strong fragrance, particulate state cherry flavour true to nature.
The particulate state cherry flavour obtained is added in 99g oil-based ink with the perfuming amount of 1g, obtains the stay-in-grade oil-based ink with cherry characteristic perfume.
The cherry powdered flavor steady quality of above-mentioned gained, gives off a strong fragrance, natural true to nature, and lasting is lasting, has the characteristic perfume of cherry.
Embodiment 2
A kind of oil-based ink cherry flavour, count by weight percentage, composition and the content of its raw material are as follows:
Cherry flavour 20g (20%),
Maltodextrin 50g (50%),
Starch Sodium Octenyl Succinate 30g (30%),
Above-mentioned cherry flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned cherry flavour is as follows:
By butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazilian sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtain cherry flavour.The essence fragrant aroma obtained, has the characteristic perfume of cherry.
The preparation method of above-mentioned a kind of oil-based ink cherry flavour comprises the steps:
(1), in 250ml beaker, add 50g maltodextrin and 30g starch Sodium Octenyl Succinate, then add the deionized water of 80g, heated and stirred, until become settled solution system completely.
(2), by 20g cherry flavour, join in the settled solution that step (1) obtains, continue to stir, essence is uniformly dispersed, shears 5 minutes with 8000r/min.
(3), by the homogeneous solution that step (2) obtains carry out spraying dry, the inlet temperature of spray-drying tower is 200 DEG C, and temperature out is 80 DEG C, from outlet can be given off a strong fragrance, particulate state cherry flavour true to nature.
The particulate state cherry flavour obtained is added in 90g oil-based ink with the perfuming amount of 10g, obtains the stay-in-grade oil-based ink with cherry characteristic perfume.
The particulate state cherry flavour steady quality of above-mentioned gained, fragrant aroma, lasting is lasting, has the characteristic perfume of cherry.
Embodiment 3
A kind of oil-based ink cherry flavour, count by weight percentage, composition and the content of its raw material are as follows:
Cherry flavour 10g (10%),
Maltodextrin 70g (70%),
Starch Sodium Octenyl Succinate 20g (20%);
Above-mentioned cherry flavour, counts by weight percentage, its composition and content as follows:
The preparation method that above-mentioned cherry flavour is logical is as follows:
By butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazilian sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtain cherry flavour.The essence fragrance obtained is sent out thoroughly, has the characteristic perfume of cherry, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink cherry flavour comprises the steps:
(1), in 250ml beaker, add 70g maltodextrin and 20g starch Sodium Octenyl Succinate, add the water of 90g, heated and stirred, until hydration becomes settled solution system completely.
(2), by 10g cherry flavour, join in the settled solution that step (1) obtains, continue to stir, essence is uniformly dispersed, shears 10 minutes with 6000r/min.
(3), by the homogeneous solution that step (2) obtains carry out spraying dry, the inlet temperature of spray-drying tower is 180 DEG C, and temperature out is 100 DEG C, can obtain fragrant aroma, particulate state cherry flavour true to nature from outlet.
The particulate state cherry flavour obtained is added in 95g oil-based ink with the perfuming amount of 5g, obtains the stay-in-grade oil-based ink with cherry characteristic perfume.
The particulate state cherry flavour steady quality of above-mentioned gained, fragrance is sent out thoroughly, and lasting is lasting, has the characteristic perfume of cherry.
Above affiliated content be only the present invention conceive under basic explanation, and any equivalent transformation that technical scheme according to the present invention is done, all belongs to the scope of protection of the invention.
Claims (4)
1. an oil-based ink cherry flavour, is characterized in that counting by weight percentage, and composition and the content of its raw material are as follows:
Cherry flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described cherry flavour counts by weight percentage, its composition and content as follows:
Butylacetate 0.1%-3%,
Ethyl acetate 0.1%-7%,
Meraneine 1%-5%,
Butanols 5%-15%,
Hexanol 1%-10%,
Phenyl aldehyde 20%-30%,
Hexanal 0.5%-5%,
Voitol 0.05%-5%,
Trans-2-hexenoic aldehyde 1%-10%,
Linalool oxide 0.1%-10%,
Vanillin food grade,1000.000000ine mesh 1%-5%,
B position violet ketone 0.1%-5%,
Brazil sweet orange oil 1%-10%,
Surplus is glycerine triacetate.
2. the preparation method of a kind of oil-based ink cherry flavour according to claim 1, is characterized in that comprising the steps:
1) step of cherry flavour is prepared for one, butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazilian sweet orange oil, glycerine triacetate is taken according to mass percent, by butylacetate, ethyl acetate, meraneine, butanols, hexanol, phenyl aldehyde, hexanal, voitol, trans-2-hexenoic aldehyde, linalool oxide, vanillin food grade,1000.000000ine mesh, B position violet ketone, Brazilian sweet orange oil, glycerine triacetate Homogeneous phase mixing, namely obtain cherry flavour;
2) take cherry flavour, maltodextrin and starch Sodium Octenyl Succinate according to mass percent, in a reaction vessel, add maltodextrin and starch Sodium Octenyl Succinate, then add ionized water, heated and stirred, until become settled solution system completely;
3) by cherry flavour, join in obtained settled solution, continue to stir, essence is uniformly dispersed, shear 5-15 minute with 5000-8000r/min;
4) obtained homogeneous solution is carried out spraying dry, the inlet temperature of spray-drying tower is 150-200 DEG C, and temperature out is 80-120 DEG C, obtains oil-based ink cherry flavour from outlet.
3. an oil-based ink, is characterized in that: be made up of oil-based ink cherry flavour and dye ink, and described oil-based ink cherry flavour and the mass ratio of dye ink are 1 ~ 10:90 ~ 99.
4. a cherry flavour, is characterized in that counting by weight percentage, its composition and content as follows:
Butylacetate 0.1%-3%,
Ethyl acetate 0.1%-7%,
Meraneine 1%-5%,
Butanols 5%-15%,
Hexanol 1%-10%,
Phenyl aldehyde 20%-30%,
Hexanal 0.5%-5%,
Voitol 0.05%-5%,
Trans-2-hexenoic aldehyde 1%-10%,
Linalool oxide 0.1%-10%,
Vanillin food grade,1000.000000ine mesh 1%-5%,
B position violet ketone 0.1%-5%,
Brazil sweet orange oil 1%-10%,
Surplus is glycerine triacetate.
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| CN201510541345.2A CN105087164A (en) | 2015-08-28 | 2015-08-28 | Cherry flavoring essence for oily printing ink and preparation method therefor |
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| CN201510541345.2A CN105087164A (en) | 2015-08-28 | 2015-08-28 | Cherry flavoring essence for oily printing ink and preparation method therefor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523082A (en) * | 2018-02-28 | 2018-09-14 | 浙江安赛生物科技股份有限公司 | cherry essence and preparation method thereof |
| CN108789725A (en) * | 2018-08-31 | 2018-11-13 | 中国第铅笔有限公司 | High-quality is sustained odor type pencil board |
| CN109588623A (en) * | 2018-12-24 | 2019-04-09 | 李锦记（新会）食品有限公司 | Natural iodine soy sauce pigmented powder and its preparation method and application |
| CN111205924A (en) * | 2020-01-16 | 2020-05-29 | 宁波芬畅凝科香精香料有限公司 | Cherry essence and essence microcapsule |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1427047A (en) * | 2001-12-19 | 2003-07-02 | 明基电通股份有限公司 | Ink composition using microencapsulated compound to provide fragrance |
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2015
- 2015-08-28 CN CN201510541345.2A patent/CN105087164A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1427047A (en) * | 2001-12-19 | 2003-07-02 | 明基电通股份有限公司 | Ink composition using microencapsulated compound to provide fragrance |
Non-Patent Citations (4)
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| 王德峰: "《食用香味料制备与应用手册》", 30 May 2000 * |
| 秦玲: "两种甜樱桃果实挥发性成分的HS-SPME-GC/MS分析", 《质谱学报》 * |
| 胡欣: "香味油墨与网版印刷", 《丝网印刷》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523082A (en) * | 2018-02-28 | 2018-09-14 | 浙江安赛生物科技股份有限公司 | cherry essence and preparation method thereof |
| CN108789725A (en) * | 2018-08-31 | 2018-11-13 | 中国第铅笔有限公司 | High-quality is sustained odor type pencil board |
| CN109588623A (en) * | 2018-12-24 | 2019-04-09 | 李锦记（新会）食品有限公司 | Natural iodine soy sauce pigmented powder and its preparation method and application |
| CN111205924A (en) * | 2020-01-16 | 2020-05-29 | 宁波芬畅凝科香精香料有限公司 | Cherry essence and essence microcapsule |
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Address after: 200235 Xuhui District, Caobao Road, No. 120, Applicant after: Shanghai Institute of Technology Address before: 200235 Xuhui District, Caobao Road, No. 120, Applicant before: Shanghai Institute of Technology |
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Application publication date: 20151125 |
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