CN105154233A - Juicy peach essence for oil-based ink and preparation method of juicy peach essence - Google Patents
Juicy peach essence for oil-based ink and preparation method of juicy peach essence Download PDFInfo
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- CN105154233A CN105154233A CN201510612523.6A CN201510612523A CN105154233A CN 105154233 A CN105154233 A CN 105154233A CN 201510612523 A CN201510612523 A CN 201510612523A CN 105154233 A CN105154233 A CN 105154233A
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Abstract
The invention discloses juicy peach essence for oil-based ink. The juicy peach essence for oil-based ink is composed of juicy peach essence, maltodextrin and starch sodium octenylsuccinate. The juicy peach essence is composed of ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methyl-butanoate, leaf alcohol, ethyl acetoacetate, benzaldehyde, 2-isopropyl-4-methyl thiazole, benzyl alcohol, linalool oxide, linalool, ethyl benzoate, gamma-octanoic lactone, linalyl acetate, gamma-decalactone, delta-decalactone, benzyl benzoate, benzyl formate, benzyl butyrate, 8-mercaptomenthone, damacscone beta, Brazil sweet orange oil, raspberry ketone and glycerol triacetate. The invention further provides a preparation method of the juicy peach essence for oil-based ink. The juicy peach essence, maltodextrin, starch sodium octenylsuccinate and deionized water are evenly mixed and subjected to homogeneous emulsification, spraying and drying are then performed, the granulated juicy peach essence is formed, and therefore the aroma retaining effect and the oil solubility of the essence are improved, and the juicy peach essence for oil-based ink is suitable for adding the aroma of the oil-based link.
Description
Technical field
The invention belongs to chemical field, relate to a kind of essence, specifically a kind of oil-based ink peach flavor 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 peach flavor 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 peach flavor and preparation method thereof, described this oil-based ink peach flavor 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 peach flavor, count by weight percentage, composition and the content of its raw material are as follows:
Peach flavor 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described peach flavor counts by weight percentage, its composition and content as follows:
Mass percent concentration be 1 ‰ sulfo-thin
Present invention also offers the preparation method of above-mentioned a kind of oil-based ink peach flavor, comprise the steps:
1) ethyl acetate is taken according to mass percent, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate, by ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate Homogeneous phase mixing, namely obtains peach flavor,
2) peach flavor, 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 peach flavor, 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 peach flavor from outlet.
Present invention also offers a kind of oil-based ink with honey peach characteristic perfume, be made up of above-mentioned oil-based ink peach flavor and oil-based ink, described oil-based ink peach flavor and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
Present invention also offers a kind of peach flavor, count by weight percentage, its composition and content as follows:
Mass percent concentration be 1 ‰ sulfo-thin
The present invention, according to the odour characteristics of natural water honey peach and note structure, chooses suitable raw material, modulate give off a strong fragrance, fine and smooth, natural peach flavor true to nature.Then peach flavor is mixed with maltodextrin, starch Sodium Octenyl Succinate and deionized water, carry out homogenizing emulsifying, then spraying dry, form particulate state peach flavor, 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 peach flavor 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 peach flavor 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 peach flavor, count by weight percentage, composition and the content of its raw material are as follows:
Peach flavor 5g (5%),
Maltodextrin 80g (80%),
Starch Sodium Octenyl Succinate 15g (15%),
Above-mentioned peach flavor, counts by weight percentage, its composition and content as follows:
Mass percent concentration be 1 ‰ sulfo-thin
The preparation method of above-mentioned peach flavor is as follows:
By ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate Homogeneous phase mixing, namely peach flavor is obtained.The essence fragrant aroma obtained, has the characteristic perfume of honey peach, and natural sense is strong.
The preparation method of above-mentioned a kind of oil-based ink peach flavor 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 peach flavor, 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 peach flavor true to nature.
The particulate state peach flavor obtained is added in 99g oil-based ink with the perfuming amount of 1g, obtains the stay-in-grade oil-based ink with honey peach characteristic perfume.
The particulate state peach 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 honey peach.
Embodiment 2
A kind of oil-based ink peach flavor, count by weight percentage, composition and the content of its raw material are as follows:
Peach flavor 20g (20%),
Maltodextrin 50g (50%),
Starch Sodium Octenyl Succinate 30g (30%);
Above-mentioned peach flavor, counts by weight percentage, its composition and content as follows:
Mass percent concentration be 1 ‰ sulfo-thin
The preparation method of above-mentioned peach flavor is as follows:
By ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate Homogeneous phase mixing, namely peach flavor is obtained.The essence fragrant aroma obtained, has the characteristic perfume of honey peach.
The preparation method of above-mentioned a kind of oil-based ink peach flavor 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 peach flavor, 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 peach flavor true to nature.
The particulate state peach flavor obtained is added in 90g oil-based ink with the perfuming amount of 10g, obtains the stay-in-grade oil-based ink with honey peach characteristic perfume.
The particulate state peach flavor steady quality of above-mentioned gained, fragrant aroma, lasting is lasting, has the characteristic perfume of honey peach.
Embodiment 3
A kind of oil-based ink peach flavor, count by weight percentage, composition and the content of its raw material are as follows:
Peach flavor 17g (17%),
Maltodextrin 78g (78%),
Starch Sodium Octenyl Succinate 5g (5%);
Above-mentioned peach flavor, counts by weight percentage, its composition and content as follows:
Mass percent concentration be 1 ‰ sulfo-thin
The preparation method of above-mentioned peach flavor is as follows:
By ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate Homogeneous phase mixing, namely peach flavor is obtained.The essence fragrance obtained is sent out thoroughly, has the characteristic perfume of honey peach, and natural sense is strong.
The preparation process of above-mentioned a kind of oil-based ink peach flavor comprises the steps:
(1), in 250ml beaker, add 78g maltodextrin and 5g starch Sodium Octenyl Succinate, add the water of 83g, heated and stirred, until hydration becomes settled solution system completely.
(2), by 17g peach flavor, 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 peach flavor true to nature from outlet.
The particulate state peach flavor obtained is added in 95g oil-based ink with the perfuming amount of 5g, obtains the stay-in-grade oil-based ink with honey peach characteristic perfume.
The particulate state peach flavor steady quality of above-mentioned gained, fragrance is sent out thoroughly, and lasting is lasting, has the characteristic perfume of honey peach.
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 peach flavor, is characterized in that counting by weight percentage, and composition and the content of its raw material are as follows:
Peach flavor 5%-20%,
Maltodextrin 50%-80%,
Starch Sodium Octenyl Succinate 5%-30%;
Described peach flavor counts by weight percentage, its composition and content as follows:
Ethyl acetate 0.7%-0.9%,
Ethyl butyrate 6%-10%,
Butyl butyrate 0.3%-0.5%,
Ethyl 2-methylbutyrate 0.1%-0.2%,
Leaf-alcohol 1%-5%,
Methyl aceto acetate 1%-3%,
Phenyl aldehyde 2%-7%,
2-isopropyl-4-methyl thiazole 0.4%-0.5%,
Phenylcarbinol 25%-34%,
Linalool oxide 0.5%-0.7%,
Phantol 1%-2%,
Ethyl benzoate 0.3%-0.5%,
Third caprylolactone 1%-5%,
Phanteine 0.2%-0.5%,
Gamma decalactone 16%-25%,
Fourth position decalactone 1%-5%,
Peruscabin 2%-8%,
Benzyl formate 0.07%-0.09%,
Benzyl butyrate 0.06%-0.09%,
Mass percent concentration is the thio-menthone 1%-5% of 1 ‰,
Second position damascone 0.06%-0.09%,
Brazil sweet orange oil 0.3%-0.5%,
Raspberry ketone 0.3%-0.5%,
Surplus is glycerine triacetate.
2. the preparation method of a kind of oil-based ink peach flavor according to claim 1, is characterized in that comprising the steps:
1) ethyl acetate is taken according to mass percent, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate, by ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methylbutyrate, leaf-alcohol, methyl aceto acetate, phenyl aldehyde, 2-isopropyl-4-methyl thiazole, phenylcarbinol, linalool oxide, phantol, ethyl benzoate, third caprylolactone, phanteine, gamma decalactone, fourth position decalactone, peruscabin, benzyl formate, benzyl butyrate, mass percent concentration is the thio-menthone of 1 ‰, second position damascone, Brazil's sweet orange oil, raspberry ketone, glycerine triacetate Homogeneous phase mixing, namely obtains peach flavor,
2) peach flavor, 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 peach flavor, 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 peach flavor from outlet.
3. have an oil-based ink for honey peach characteristic perfume, it is characterized in that: be made up of oil-based ink peach flavor according to claim 1 and oil-based ink, described oil-based ink peach flavor and the mass ratio of oil-based ink are 1 ~ 10:90 ~ 99.
4. a peach flavor, is characterized in that counting by weight percentage, its composition and content as follows:
Ethyl acetate 0.7%-0.9%,
Ethyl butyrate 6%-10%,
Butyl butyrate 0.3%-0.5%,
Ethyl 2-methylbutyrate 0.1%-0.2%,
Leaf-alcohol 1%-5%,
Methyl aceto acetate 1%-3%,
Phenyl aldehyde 2%-7%,
2-isopropyl-4-methyl thiazole 0.4%-0.5%,
Phenylcarbinol 25%-34%,
Linalool oxide 0.5%-0.7%,
Phantol 1%-2%,
Ethyl benzoate 0.3%-0.5%,
Third caprylolactone 1%-5%,
Phanteine 0.2%-0.5%,
Gamma decalactone 16%-25%,
Fourth position decalactone 1%-5%,
Peruscabin 2%-8%,
Benzyl formate 0.07%-0.09%,
Benzyl butyrate 0.06%-0.09%,
Mass percent concentration is the thio-menthone 1%-5% of 1 ‰,
Second position damascone 0.06%-0.09%,
Brazil sweet orange oil 0.3%-0.5%,
Raspberry ketone 0.3%-0.5%,
Surplus is glycerine triacetate.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373268A (en) * | 2019-07-24 | 2019-10-25 | 上海融芳香精香料有限公司 | A kind of peach flavor and its preparation process |
| CN111632562A (en) * | 2020-06-15 | 2020-09-08 | 上海应用技术大学 | Starch-based supramolecular vesicle and preparation method thereof |
| CN115777905A (en) * | 2022-09-21 | 2023-03-14 | 埃德玛香精(杭州)有限公司 | Juicy peach essence and preparation process thereof |
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| CN104708933A (en) * | 2013-12-14 | 2015-06-17 | 上海泉灵信息科技有限公司 | Novel new-formula fragrance microcapsule printing ink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373268A (en) * | 2019-07-24 | 2019-10-25 | 上海融芳香精香料有限公司 | A kind of peach flavor and its preparation process |
| CN110373268B (en) * | 2019-07-24 | 2023-09-15 | 上海融芳香精香料有限公司 | Honey peach essence and preparation process thereof |
| CN111632562A (en) * | 2020-06-15 | 2020-09-08 | 上海应用技术大学 | Starch-based supramolecular vesicle and preparation method thereof |
| CN115777905A (en) * | 2022-09-21 | 2023-03-14 | 埃德玛香精(杭州)有限公司 | Juicy peach essence and preparation process thereof |
| CN115777905B (en) * | 2022-09-21 | 2024-02-13 | 埃德玛香精(杭州)有限公司 | Honey peach essence and preparation process thereof |
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Application publication date: 20151216 |