CN106490574A - A kind of essence with red bean fragrance and preparation method thereof - Google Patents
A kind of essence with red bean fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN106490574A CN106490574A CN201610903162.5A CN201610903162A CN106490574A CN 106490574 A CN106490574 A CN 106490574A CN 201610903162 A CN201610903162 A CN 201610903162A CN 106490574 A CN106490574 A CN 106490574A
- Authority
- CN
- China
- Prior art keywords
- mass percent
- percent concentration
- essence
- red bean
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fats And Perfumes (AREA)
Abstract
A kind of essence with red bean fragrance of the present invention, by the isoamyl acetate that mass percent concentration is 1%, mass percent concentration is 1% ethyl butyrate, β damascones, mass percent concentration is 1% β irisones, mass percent concentration is 1% 2 methylpyrazines, 2, 5 dimethyl pyrazines, mass percent concentration is 1% 2 acetyl group pyrazines, melonal, tea perfume ketone, ethylmaltol, mercaptan, menthyl acetate, mass percent concentration is 1% menthol, vanillic aldehyde, mass percent concentration is 1% Ethyl vanillin, vanillin propylene glycol acetal, mass percent concentration is 0.1% 2 methoxyl group, 3 isobutyl pyrazine and solvent composition.Various raw materials are sequentially added container by formula ratio, and after stirring, obtains final product the essence with red bean fragrance.The red bean characteristic perfume of essence of the present invention is projected, and natural sense is strong, and fragrance is coordinated, soft exquisiteness, can be used for the perfuming of the food such as beverage, cake.
Description
Technical field
The invention belongs to bromatology field, is related to a kind of essence, specifically a kind of essence with red bean fragrance and
Its preparation method.
Background technology
Also known as red bean, red rice bean, rice red bean etc., red bean contains abundant nutrient content to red bean, except containing protein, carbohydrate
Outside fat, also contain vitamin A, Cobastab, vitamin C and the trace element such as plant saponin and irony, potassium, calcium, phosphorus.
In red bean, crude fibre enriches, help reducing blood lipid, hypotensive, the effects such as improve cardiomotility function, its irony being rich in can promoting the circulation of qi
Enrich blood, enrich blood have functions that nourishing heart；Additionally, red bean also has strengthening the spleen and stomach, eliminates the work(such as oedema, clearing damp heat-clearing, toxin expelling fat reducing
Effect.At present, red bean is widely used to the food such as beverage, cake.The peculiar fragrance that red bean has in food also receives people deeply
Like, therefore, the development of the essence with red bean fragrance has very important significance.
However, the allotment with regard to the essence with red bean fragrance is rarely reported at present, with the improvement of people's living standards,
Natural true to nature, soft, the fine and smooth essence with red bean fragrance of fragrance has boundless application prospect, and the present invention is exactly
Propose to solve this problem.
Content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of essence and its system with red bean fragrance
Preparation Method, described this essence with red bean fragrance and preparation method thereof will solve of the prior art with red bean taste
Essence fragrance technical problem less true to nature.
The invention provides a kind of essence with red bean fragrance, is calculated by mass percentage, its raw material is constituted and content
As follows：
Mass percent concentration is 1% isoamyl acetate 0.01～0.03%；
Mass percent concentration is 1% ethyl butyrate 0.001～0.02%；
β-damascone 0.01～0.1%；
Mass percent concentration is 1% alpha, beta-lonone 0.001～0.02%；
Mass percent concentration is 1% 2- methylpyrazines 0.01～0.02%；
2,5-dimethyl pyrazine 0.01～0.12%；
Mass percent concentration is 1% 2- acetyl group pyrazine 0.01～0.03%；
Melonal 0.01～0.15%；
Tea perfume ketone 0.01～0.12%；
Ethylmaltol 1～5%；
Mercaptan 1～3%；
Menthyl acetate 0.1～1.2%；
Mass percent concentration is 1% menthol 0.001～0.012%；
Vanillic aldehyde 0.2～1.8%；
Mass percent concentration is 1% Ethyl vanillin 0.001～0.02%；
Vanillin propylene glycol acetal 1～5%；
Mass percent concentration is 0.1% 2 methoxy 3 isobutyl pyrazine 0.05～0.2%；
Balance of solvent.
Further, described solvent is propane diols, ethanol or salad oil.
Specifically, mass percent concentration be 1% isoamyl acetate, the ethyl butyrate that mass percent concentration is 1%,
Mass percent concentration be 1% alpha, beta-lonone, the 2- methylpyrazines that mass percent concentration is 1%, mass percent concentration
For 1% 2- acetyl group pyrazines, the menthol that mass percent concentration is 1%, the ethyl chinese cymbidium that mass percent concentration is 1%
The solvent phase that the solvent adopted in element, the 2 methoxy 3 isobutyl pyrazine that mass percent concentration is 0.1% and essence are adopted
With.
Present invention also offers a kind of preparation method of above-mentioned essence with red bean fragrance, claims according to mass percent
Each raw material is taken, each raw material is mixed, the essence with red bean fragrance after stirring, is obtained final product.
A kind of essence with red bean fragrance of the present invention, as a result of newest formula and technique so that this essence
Fragrance fidelity is high, and the characteristic perfume of red bean is projected, and natural sense is strong, soft aroma and exquisiteness.
The present invention is compared with prior art, and its technological progress is significant.There is the present invention fragrance to coordinate, fidelity is high,
Strong, the soft and fine feature such as greasy of natural sense, the raw material sources that preparing essence is used are convenient, and the essence with red bean fragrance of allotment can use
Perfuming in multiple products such as beverage, cakes.
Specific embodiment
The present invention is expanded on further below by specific embodiment, but is not intended to limit the present invention.
Embodiment l
A kind of essence with red bean fragrance, its raw material are calculated by mass percentage, and its raw material composition and content are as follows：
Mass percent concentration is 1% isoamyl acetate 0.01%；
Mass percent concentration is 1% ethyl butyrate 0.02%；
β-damascone 0.1%；
Mass percent concentration is 1% alpha, beta-lonone 0.02%；
Mass percent concentration is 1% 2- methylpyrazines 0.01%；
2,5-dimethyl pyrazine 0.12%；
Mass percent concentration is 1% 2- acetyl group pyrazine 0.01%；
Melonal 0.15%；
Tea perfume ketone 0.01%；
Ethylmaltol 5%；
Mercaptan 1%；
Menthyl acetate 1.2%；
Mass percent concentration is 1% menthol 0.001%；
Vanillic aldehyde 1.8%；
Mass percent concentration is 1% Ethyl vanillin 0.001%；
Vanillin propylene glycol acetal 5%；
Mass percent concentration is 0.1% 2 methoxy 3 isobutyl pyrazine 0.05%；
Ethanol balance；
A kind of preparation method of above-mentioned essence with red bean fragrance, total raw material are calculated with 100g, will 1% acetic acid of 0.01g
Isopentyl ester, 1% ethyl butyrates of 0.02g, 0.1g β-damascone, 1% alpha, beta-lonones of 0.02g, 1% 2- methyl pyrroles of 0.01g
Piperazine, 0.12g 2,5-dimethyl pyrazines, 1% 2- acetyl group pyrazines of 0.01g, 0.15g melonals, 0.01g tea perfume ketone, 5g ethyls
Maltol, 1g mercaptan, 1.2g menthyl acetates, 1% menthols of 0.001g, 1.8g vanillic aldehydes, 1% ethyl chinese cymbidiums of 0.001g
Element, 5g vanillin propylene glycol acetals, 0.1% 2 methoxy 3 isobutyl pyrazines of 0.05g and 85.5g ethanol are in stirring container
It is well mixed, that is, obtains the essence with red bean fragrance.
The essence with red bean fragrance of above-mentioned gained, is dipped with Wen Xiangzhi, is from the beginning entered in terms of fragrant, body note and bottom note etc. three
Row is smelt and is distinguished, through subjective appreciation, the characteristic perfume with red bean, fragrance are sent out thoroughly, and burnt fragrant and sweet rhythm is slightly weighed with melon and fruit note.
Embodiment 2
A kind of essence with red bean fragrance, its raw materials by weight are calculated, and its raw material composition and content are as follows：
Mass percent concentration is 1% isoamyl acetate 0.03%；
Mass percent concentration is 1% ethyl butyrate 0.001%；
β-damascone 0.01%；
Mass percent concentration is 1% alpha, beta-lonone 0.001%；
Mass percent concentration is 1% 2- methylpyrazines 0.02%；
2,5-dimethyl pyrazine 0.01%；
Mass percent concentration is 1% 2- acetyl group pyrazine 0.03%；
Melonal 0.01%；
Tea perfume ketone 0.12%；
Ethylmaltol 1%；
Mercaptan 3%；
Menthyl acetate 0.1%；
Mass percent concentration is 1% menthol 0.012%；
Vanillic aldehyde 0.2%；
Mass percent concentration is 1% Ethyl vanillin 0.02%；
Vanillin propylene glycol acetal 1%；
Mass percent concentration is 0.1% 2 methoxy 3 isobutyl pyrazine 0.2%；
Salad oil surplus；
A kind of preparation method of above-mentioned essence with red bean fragrance, total raw material are calculated with 100g, will 1% acetic acid of 0.03g
Isopentyl ester, 1% ethyl butyrates of 0.001g, 0.01g β-damascone, 1% alpha, beta-lonones of 0.001g, 1% 2- methyl of 0.02g
Pyrazine, 0.01g 2,5-dimethyl pyrazines, 1% 2- acetyl group pyrazines of 0.03g, 0.01g melonals, 0.12g tea perfume ketone, 1g second
Base maltol, 3g mercaptan, 0.1g menthyl acetates, 1% menthols of 0.012g, 0.2g vanillic aldehydes, 1% ethyl chinese cymbidiums of 0.02g
Element, 1g vanillin propylene glycol acetals, 0.1% 2 methoxy 3 isobutyl pyrazines of 0.2g and 94.236g salad oils hold in stirring
It is well mixed in device, that is, obtains the essence with red bean fragrance.
The essence with red bean fragrance of above-mentioned gained, is dipped with Wen Xiangzhi, is from the beginning entered in terms of fragrant, body note and bottom note etc. three
Row is smelt and is distinguished, through subjective appreciation, the characteristic perfume with red bean, the blue or green note of tea are more prominent, and persistently, aroma quality is stable for lasting.
Embodiment 3
A kind of essence with red bean fragrance, its raw materials by weight are calculated, and its raw material composition and content are as follows：
Mass percent concentration is 1% isoamyl acetate 0.02%；
Mass percent concentration is 1% ethyl butyrate 0.012%；
β-damascone 0.05%；
Mass percent concentration is 1% alpha, beta-lonone 0.012%；
Mass percent concentration is 1% 2- methylpyrazines 0.015%；
2,5-dimethyl pyrazine 0.05%；
Mass percent concentration is 1% 2- acetyl group pyrazine 0.02%；
Melonal 0.05%；
Tea perfume ketone 0.1%；
Ethylmaltol 3%；
Mercaptan 2%；
Menthyl acetate 0.8%；
Mass percent concentration is 1% menthol 0.01%；
Vanillic aldehyde 1%；
Mass percent concentration is 1% Ethyl vanillin 0.01%；
Vanillin propylene glycol acetal 3%；
Mass percent concentration is 0.1% 2 methoxy 3 isobutyl pyrazine 0.1%；
Propane diols surplus；
A kind of preparation method of above-mentioned essence with red bean fragrance, total raw material are calculated with 100g, will 1% acetic acid of 0.02g
Isopentyl ester, 1% ethyl butyrates of 0.012g, 0.05g β-damascone, 1% alpha, beta-lonones of 0.012g, 1% 2- first of 0.015g
Base pyrazine, 0.05g 2,5-dimethyl pyrazines, 1% 2- acetyl group pyrazines of 0.02g, 0.05g melonals, 0.1g tea perfume ketone, 3g
Ethylmaltol, 2g mercaptan, 0.8g menthyl acetates, 1% menthols of 0.01g, 1g vanillic aldehydes, 1% ethyl chinese cymbidiums of 0.01g
Element, 3g vanillin propylene glycol acetals, 0.1% 2 methoxy 3 isobutyl pyrazines of 0.1g and 89.751g propane diols hold in stirring
It is well mixed in device, that is, obtains the essence with red bean fragrance.
The essence with red bean fragrance of above-mentioned gained, is dipped with Wen Xiangzhi, is from the beginning entered in terms of fragrant, body note and bottom note etc. three
Row is smelt and is distinguished, through subjective appreciation, the characteristic perfume with red bean, fidelity are high, and the characteristic perfume of red bean is projected, and natural sense is strong, fragrant
Gas is coordinated, soft exquisiteness, and lasting is lasting, steady quality.
The above is only the basic explanation under present inventive concept, and any equivalent change that is made according to technical scheme
Change, protection scope of the present invention all should be belonged to.
Claims (3)
1. a kind of essence with red bean fragrance, it is characterised in that calculate by mass percentage, its raw material composition and content as follows：
Mass percent concentration is 1% isoamyl acetate 0.01～0.03%；
Mass percent concentration is 1% ethyl butyrate 0.001～0.02%；
β-damascone 0.01～0.1%；
Mass percent concentration is 1% alpha, beta-lonone 0.001～0.02%；
Mass percent concentration is 1% 2- methylpyrazines 0.01～0.02%；
2,5-dimethyl pyrazine 0.01～0.12%；
Mass percent concentration is 1% 2- acetyl group pyrazine 0.01～0.03%；
Melonal 0.01～0.15%；
Tea perfume ketone 0.01～0.12%；
Ethylmaltol 1～5%；
Mercaptan 1～3%；
Menthyl acetate 0.1～1.2%；
Mass percent concentration is 1% menthol 0.001～0.012%；
Vanillic aldehyde 0.2～1.8%；
Mass percent concentration is 1% Ethyl vanillin 0.001～0.02%；
Vanillin propylene glycol acetal 1～5%；
Mass percent concentration is 0.1% 2 methoxy 3 isobutyl pyrazine 0.05～0.2%；
Balance of solvent.
2. a kind of essence with red bean fragrance as claimed in claim 1, it is characterised in that：Described solvent be propane diols,
Ethanol or salad oil.
3. the preparation method of a kind of essence with red bean fragrance described in claim 1 or 2, it is characterised in that：According to quality
Percentage weighs each raw material, and each raw material is mixed, the essence with red bean fragrance is obtained final product after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610903162.5A CN106490574A (en) | 2016-10-17 | 2016-10-17 | A kind of essence with red bean fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610903162.5A CN106490574A (en) | 2016-10-17 | 2016-10-17 | A kind of essence with red bean fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490574A true CN106490574A (en) | 2017-03-15 |
Family
ID=58295039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610903162.5A Pending CN106490574A (en) | 2016-10-17 | 2016-10-17 | A kind of essence with red bean fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490574A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634279A (en) * | 2018-03-19 | 2018-10-12 | 上海应用技术大学 | A kind of kidney bean essence and preparation method thereof |
| CN108771193A (en) * | 2018-05-16 | 2018-11-09 | 广州馨杰添加剂有限公司 | A kind of mung bean essence and preparation method thereof |
| CN112568412A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | Mung bean type edible essence containing isophorone oxide |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
| CN102178207A (en) * | 2011-04-25 | 2011-09-14 | 天宁香料（江苏）有限公司 | Wallace melon essence and preparation method thereof |
| CN104643004A (en) * | 2015-02-05 | 2015-05-27 | 上海应用技术学院 | Purple yam essence, and preparation method and application thereof |
-
2016
- 2016-10-17 CN CN201610903162.5A patent/CN106490574A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102076226A (en) * | 2008-05-09 | 2011-05-25 | 嘉吉公司 | Sweetener, methods of preparing sweetener and applications thereof |
| CN102178207A (en) * | 2011-04-25 | 2011-09-14 | 天宁香料（江苏）有限公司 | Wallace melon essence and preparation method thereof |
| CN104643004A (en) * | 2015-02-05 | 2015-05-27 | 上海应用技术学院 | Purple yam essence, and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吉鹤立: "《中国食品添加剂及配料使用手册》", 30 June 2016, 中国质检出版社 中国标准出版社 * |
| 王德峰: "《食用香味料制备与应用手册》", 31 May 2000, 中国轻工业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634279A (en) * | 2018-03-19 | 2018-10-12 | 上海应用技术大学 | A kind of kidney bean essence and preparation method thereof |
| CN108634279B (en) * | 2018-03-19 | 2021-08-13 | 上海应用技术大学 | Kidney bean essence and preparation method thereof |
| CN108771193A (en) * | 2018-05-16 | 2018-11-09 | 广州馨杰添加剂有限公司 | A kind of mung bean essence and preparation method thereof |
| CN108771193B (en) * | 2018-05-16 | 2021-09-17 | 广州馨杰添加剂有限公司 | Mung bean essence and preparation method thereof |
| CN112568412A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | Mung bean type edible essence containing isophorone oxide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783660B (en) | The supercritical extraction method of flavor matter and application thereof in a kind of tobacco leaf fragment | |
| CN106333384B (en) | A kind of mixed type tobacco molecular distillation light component electronic cigarette liquid and preparation method thereof | |
| CN111406970B (en) | Sweet-burning base for cigarettes | |
| CN106165906A (en) | The burnt fragrant and sweet spice of a kind of Fructus Hordei Germinatus be applicable to cigarette products and the application tobacco product thereof | |
| CN101633864A (en) | Apple-flavored essence for tobacco, preparation method and application thereof | |
| CN109875098A (en) | A kind of cigarette blending coating medium and its application | |
| JPWO2019043951A1 (en) | Acetic acid bacteria-containing food composition and method for producing the same | |
| CN106490574A (en) | A kind of essence with red bean fragrance and preparation method thereof | |
| CN106854494A (en) | A kind of compound fragrance of a flower odor type flavouring essence for tobacco and preparation method and application | |
| CN106136303A (en) | A kind of preparation method and applications of Fructus Gardeniae cigarette extract | |
| CN108926030A (en) | A kind of tobacco style leaf composition for multiple heating mode cigarette, multiple heating mode cigarette and preparation method thereof | |
| CN108835565A (en) | A kind of fermentation pickled vegetable combination packet and preparation method thereof | |
| CN105167169A (en) | Fruit-flavored composite E-cigarette tobacco tar | |
| CN108497544A (en) | It a kind of coating medium, coating fluid and its does not burn with the application in dry process reproduction tobacco leaf preparing heating | |
| CN103070475A (en) | Cigar tobacco leaf additive and production method thereof | |
| CN102994229B (en) | Cigarette flavor prepared by utilizing red date extract and preparation and application method thereof | |
| CN111329103B (en) | Electronic cigarette spice composition with Tie Guanyin tea aroma characteristics, electronic cigarette liquid and application of electronic cigarette spice composition and electronic cigarette liquid | |
| CN109135922A (en) | A kind of recombination maple maple flavour, its reconstructing method and application in cigarette based on Low Flavour Threshold | |
| CN105614725A (en) | Preparation method of dried rosemary leaf processed preserved meat and preserved fish | |
| CN105768198B (en) | Tobacco juice for electronic smoke of tongue delicate fragrance aromatic style feature and preparation method thereof | |
| CN104642994B (en) | A kind of rice-pudding leaf essence and preparation method thereof | |
| CN108865436A (en) | A kind of cucumber essence and its preparation method and application | |
| CN109259292A (en) | A kind of tobacco roasting odor type reconstituted tobacco and preparation method thereof | |
| CN109517663A (en) | A kind of grape flavor tobacco aromaticss and its preparation method and application | |
| KR101315322B1 (en) | Flavor composition for expressing the fragrance of Steamed Green Tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170315 |
|
| RJ01 | Rejection of invention patent application after publication |