CN105132175A - Strawberry essence for oil-based ink and preparation method of strawberry essence - Google Patents
Strawberry essence for oil-based ink and preparation method of strawberry essence Download PDFInfo
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Abstract
The invention relates to strawberry essence for oil-based ink. The strawberry essence consists of strawberry essence, maltodextrin and starch sodium octenylsuccinate, wherein the strawberry essence consists of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl butyrate, allyl hexanoate, leaf alcohol, cis-3-hexenyl acetate, decalactone, peach aldehyde, ethyl benzoate, geranyl acetate, citronellyl acetate, dihydrojasmonic acid methyl ester, hexyl salicylate, linalool oxide, trans-2-hexenol, eugenol, cinnamyl alcohol, cinnamyl acetate, beta-Ionone, vanillin, methyl cyclopentenolone, furanone, raspberry ketone, ethyl methylphenylglycidate, ethyl palmitate, benzyl benzoate and glycerol triacetate. The invention also provides a preparation method of the strawberry essence for the oil-based ink. The strawberry essence, the maltodextrin, the starch sodium octenylsuccinate and water are mixed; homogenizing and emulsification are performed; then, spray drying is carried out; particular strawberry essence is formed, so that the aroma retaining effect and the oil solubility of the essence are improved; the strawberry essence is applicable to perfuming of the oil-based ink.
Description
Technical field
The invention belongs to chemical field, relate to a kind of essence, specifically a kind of oil-based ink strawberry 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 strawberry 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 strawberry flavour and preparation method thereof, described this oil-based ink strawberry 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 strawberry flavour, count by weight percentage, composition and the content of its raw material are as follows:
Strawberry flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described strawberry flavour counts by weight percentage, its composition and content as follows:
Present invention also offers the preparation method of above-mentioned a kind of oil-based ink strawberry flavour, comprise the steps:
1) ethyl acetate is taken according to mass percent, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate, by ethyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate Homogeneous phase mixing, namely strawberry flavour is obtained,
2) strawberry 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 deionized water is added, heated and stirred, until become settled solution system completely;
3) by strawberry 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 strawberry flavour from outlet.
Present invention also offers a kind of oil-based ink with strawberry characteristic perfume, be made up of above-mentioned oil-based ink strawberry flavour and oil-based ink, described oil-based ink strawberry flavour and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
Present invention also offers a kind of strawberry flavour, count by weight percentage, its composition and content as follows:
The present invention, according to the odour characteristics of natural strawberry and note structure, chooses suitable raw material, modulate give off a strong fragrance, fine and smooth, natural strawberry flavour true to nature.Then strawberry flavour is mixed with maltodextrin, starch Sodium Octenyl Succinate and deionized water, carry out homogenizing emulsifying, then spraying dry, form particulate state strawberry flavour, thus improve lasting and the oil soluble of essence, make it be applicable to the perfuming of oil-based ink.
A kind of particulate state strawberry 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 strawberry 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 strawberry flavour, it is characterized in that counting by weight percentage, composition and the content of its raw material are as follows:
Strawberry flavour 5g (5%)
Maltodextrin 80g (80%)
Starch Sodium Octenyl Succinate 15g (15%)
Above-mentioned strawberry flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned strawberry flavour is as follows:
By ethyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate Homogeneous phase mixing, namely strawberry flavour is obtained.The essence fragrant aroma obtained, has the characteristic perfume of strawberry, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink strawberry 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 strawberry 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 strawberry flavour true to nature.
The particulate state strawberry flavour obtained is added in 99g oil-based ink with the perfuming amount of 1g, obtains the stay-in-grade oil-based ink with strawberry characteristic perfume.
Above-mentioned particulate state strawberry flavour steady quality, gives off a strong fragrance, natural true to nature, and lasting is lasting, has the characteristic perfume of strawberry.
Embodiment 2
A kind of oil-based ink strawberry flavour, it is characterized in that counting by weight percentage, composition and the content of its raw material are as follows:
Strawberry flavour 20g (20%)
Maltodextrin 50g (50%)
Starch Sodium Octenyl Succinate 30g (30%)
Above-mentioned strawberry flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned strawberry flavour is as follows:
By ethyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate Homogeneous phase mixing, namely strawberry flavour is obtained.The essence fragrant aroma obtained, has the characteristic perfume of strawberry.
The preparation method of above-mentioned a kind of oil-based ink strawberry 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 strawberry 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 strawberry flavour true to nature.
The particulate state strawberry flavour obtained is added in 90g oil-based ink with the perfuming amount of 10g, obtains the stay-in-grade oil-based ink with strawberry characteristic perfume.
Above-mentioned particulate state strawberry flavour steady quality, fragrant aroma, lasting is lasting, has the characteristic perfume of strawberry.
Embodiment 3
A kind of oil-based ink strawberry flavour, it is characterized in that counting by weight percentage, composition and the content of its raw material are as follows:
Strawberry flavour 10g (10%)
Maltodextrin 70g (70%)
Starch Sodium Octenyl Succinate 20g (20%)
Above-mentioned strawberry flavour, counts by weight percentage, its composition and content as follows:
The preparation method of above-mentioned strawberry flavour is as follows:
By ethyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate Homogeneous phase mixing, namely strawberry flavour is obtained.The essence fragrance obtained is sent out thoroughly, has the characteristic perfume of strawberry, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink strawberry 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 strawberry 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 strawberry flavour true to nature from outlet.
The particulate state strawberry flavour obtained is added in 95g oil-based ink with the perfuming amount of 5g, obtains the stay-in-grade oil-based ink with strawberry characteristic perfume.
Above-mentioned particulate state strawberry flavour steady quality, fragrance is sent out thoroughly, and lasting is lasting, has the characteristic perfume of strawberry.
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 strawberry flavour, is characterized in that counting by weight percentage, and composition and the content of its raw material are as follows:
Strawberry flavour 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described strawberry flavour counts by weight percentage, its composition and content as follows:
Ethyl acetate 0.1%-1%,
Isoamyl Acetate FCC 0.05%-0.2%,
Ethyl hexanoate 1%-5%,
Ethyl butyrate 1%-5%,
Pineapple aldehyde 1%-5%,
Leaf-alcohol 1%-5%,
Leaf Acetate 0.5%-2%,
Gamma decalactone 1%-5%,
Third undecalactone 5%-10%,
Ethyl benzoate 0.1%-1%,
Meraneine 1%-5%,
Citronellyl acetate 0.1%-1%,
Methyl dihydrojasmonate 1%-5%,
The own ester 10%-20% of salicylic acid,
Linalool oxide 0.1%-1%,
Trans-2-hexenol 0.05-2%,
Eugenol 0.1%-1%,
Cinnamic alcohol 0.1%-1%,
Cinnamyl acetate 1%-5%,
B position violet ketone 5%-10%,
Vanillin food grade,1000.000000ine mesh 0.1%-1%,
Mass percent concentration is the methyl cyclopentenyl ketone 1%-5% of 1%,
Mass percent concentration is the furanone 0.1-1% of 10%,
Raspberry ketone 0.05-0.5%,
Strawberry aldehyde 1%-5%,
Ethyl palmitate 1%-5%,
Peruscabin 1%-5%,
Surplus is glycerine triacetate.
2. the preparation method of a kind of oil-based ink strawberry flavour according to claim 1, is characterized in that comprising the steps:
1) ethyl acetate is taken according to mass percent, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate, by ethyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl butyrate, pineapple aldehyde, leaf-alcohol, Leaf Acetate, gamma decalactone, third undecalactone, ethyl benzoate, meraneine, citronellyl acetate, methyl dihydrojasmonate, the own ester of salicylic acid, linalool oxide, trans-2-hexenol, Eugenol, cinnamic alcohol, cinnamyl acetate, B position violet ketone, vanillin food grade,1000.000000ine mesh, mass percent concentration is the methyl cyclopentenyl ketone of 1%, mass percent concentration is the furanone of 10%, raspberry ketone, strawberry aldehyde, ethyl palmitate, peruscabin, glycerine triacetate Homogeneous phase mixing, namely strawberry flavour is obtained,
2) strawberry 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 deionized water is added, heated and stirred, until become settled solution system completely;
3) by strawberry 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 strawberry flavour from outlet.
3. have an oil-based ink for strawberry characteristic perfume, it is characterized in that: be made up of oil-based ink strawberry flavour according to claim 1 and oil-based ink, described oil-based ink strawberry flavour and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
4. a strawberry flavour, is characterized in that counting by weight percentage, its composition and content as follows:
Ethyl acetate 0.1%-1%,
Isoamyl Acetate FCC 0.05%-0.2%,
Ethyl hexanoate 1%-5%,
Ethyl butyrate 1%-5%,
Pineapple aldehyde 1%-5%,
Leaf-alcohol 1%-5%,
Leaf Acetate 0.5%-2%,
Gamma decalactone 1%-5%,
Third undecalactone 5%-10%,
Ethyl benzoate 0.1%-1%,
Meraneine 1%-5%,
Citronellyl acetate 0.1%-1%,
Methyl dihydrojasmonate 1%-5%,
The own ester 10%-20% of salicylic acid,
Linalool oxide 0.1%-1%,
Trans-2-hexenol 0.05-2%,
Eugenol 0.1%-1%,
Cinnamic alcohol 0.1%-1%,
Cinnamyl acetate 1%-5%,
B position violet ketone 5%-10%,
Vanillin food grade,1000.000000ine mesh 0.1%-1%,
Mass percent concentration is the methyl cyclopentenyl ketone 1%-5% of 1%,
Mass percent concentration is the furanone 0.1-1% of 10%,
Raspberry ketone 0.05-0.5%,
Strawberry aldehyde 1%-5%,
Ethyl palmitate 1%-5%,
Peruscabin 1%-5%,
Surplus is glycerine triacetate.
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Cited By (5)
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| CN106037016A (en) * | 2016-08-05 | 2016-10-26 | 广西中烟工业有限责任公司 | Blueberry-flavor electronic cigarette liquid |
| CN108576763A (en) * | 2018-05-10 | 2018-09-28 | 上海应用技术大学 | A kind of red bayberry essence and preparation method thereof |
| CN109906042A (en) * | 2016-11-04 | 2019-06-18 | 英美烟草(投资)有限公司 | It can be used for simulating the composition of tobacco flavor |
| CN110101057A (en) * | 2019-04-04 | 2019-08-09 | 苏州禾田香料有限公司 | A kind of strawberry type edible essence containing cis-jasmone |
| CN111632562A (en) * | 2020-06-15 | 2020-09-08 | 上海应用技术大学 | Starch-based supramolecular vesicle and preparation method thereof |
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Application publication date: 20151209 |