CN106579292A - Red grape essence - Google Patents
Red grape essence Download PDFInfo
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- CN106579292A CN106579292A CN201611040342.1A CN201611040342A CN106579292A CN 106579292 A CN106579292 A CN 106579292A CN 201611040342 A CN201611040342 A CN 201611040342A CN 106579292 A CN106579292 A CN 106579292A
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- seu herba
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Abstract
The invention discloses a red grape essence. The red grape essence is composed of propylene glycol, ethyl alcohol, N-methyl methylanthranilate, methyl anthranilate, ethyl oenanthate, ethyl cinnamate, methyl anthranilate, geranium oil, methyl salicylate, alpha-ionone, strawberry aldehyde, ethyl acetate, bergamot oil, sweet orange oil terpene, myristica oil, ethyl maltol vanillin, ethyl vanillin, 2-methylpentanoic acid, ethyl isobutyrate, and ethyl valerate and ethyl laurate. The red grape essence is stable in quality, and natural in flavor.
Description
Technical field
The present invention relates to as the edible essence technical field of food additive, particularly Radix seu Herba Tetrastigmatis Hypoglauci essence.
Background technology
The fruit of Vitiss vitaceae Fructus Vitis viniferae, is defoliation liana, is one of most ancient plant in the world.At me
There is product various places to the north of the state Yangtze river basin, mainly originate in the ground such as Xinjiang, Gansu, Shanxi, Hebei, Shandong；Vines are up to 10～20
Rice；Dan Ye, alternate；Spend little, yellow green constitutes panicle；Berry is circular or oval, because kind is different, have it is white, blue or green, red,
The difference fruit color such as brown, purple, black；Grape variety is a lot, and the whole world there are about thousands of kinds, can generally be divided into vinifera and eat
The big class of Fructus Vitis viniferae two.Fructus Vitis viniferae is nutritious, per 100 grams of fruits in contain 0.2 gram of protein, 4 milligrams of calcium, 15 milligrams of phosphorus, the milli of ferrum 0.6
Gram, 0.04 milligram of carotene, 0.04 milligram of thiamine, 0.01 milligram of riboflavin, 0.1 milligram of nicotinic acid, 4 milligrams of vitamin C,
0.4 milligram of vitamin A, 252 milligrams of potassium, 2.0 milligrams of sodium, 6.6 milligrams of magnesium, 2.2 milligrams of chlorine.Separately contain glucose, Fructose, sugarcane
The multiple nutritional components such as sugared, this sugar and tartaric acid, oxalic acid, citric acid, malic acid.
The fragrance of Fructus Vitis viniferae is to be characterized fragrance with methyl 2-aminobenzoate and N- methyl anthranilic acid methyl ester, is aided with
Aroma, fruit QINGXIANG, the Flos Rosae Rugosae sample fragrance of a flower, sugar are fragrant and sweet, then coordinate with esters fruital composition.There is current research to show, Sucus Vitis viniferae gives me
The benefit brought of body it is bigger than orange juice.According to the achievement in research of scientist, in healthy fruit juice, Sucus Vitis viniferae occupies list
First place is put, and followed by Sucus Mali pumilae and mossberry juice, on the contrary ranking is not high for the most universal and orange juice liked by people.According to Jie
Continue, the polyphenol that orange juice is included is a kind of strong anti-oxidation composition, and being test for fruit juice than other will be few.Study and also find, purple Portugal
The antioxidation polyphenols contained in grape juice are suitable with the French Burgundy light wine Lay red wine in the situation of selling well world；Therefore research and development are suitable to
Grape juice equally has very huge economic interests with the Radix seu Herba Tetrastigmatis Hypoglauci essence of grape beverage perfuming.
Radix seu Herba Tetrastigmatis Hypoglauci essence traditional at present often occurs that local flavor is not true to nature in application process, and natural sense is weaker, and then
The flavor quality for affecting Radix seu Herba Tetrastigmatis Hypoglauci product declines, and is not liked by consumer.
The content of the invention
The technical problem to be solved in the present invention is to provide the natural Radix seu Herba Tetrastigmatis Hypoglauci essence of a kind of stay in grade, local flavor.
In order to solve above-mentioned technical problem, the present invention provides a kind of Radix seu Herba Tetrastigmatis Hypoglauci essence；It is contained by weight as shown in table 1 below
Amount into being grouped into：
Table 1
Above raw material be it is commercially available, each component (composition) sum be 100%.
The present invention preparation method be；By the composition of said ratio, in sealing state, (purpose is in order to anti-in Sandwich pot
The only volatilization of fragrance) under uniform stirring mixing.
During invention, inventor has found that needing more than 36 to plant raw material according to the result of Radix seu Herba Tetrastigmatis Hypoglauci fruit aroma analysis is carried out
Imitative aromatic with could obtaining required essence, the defect such as this can cause high cost, the purchasing of raw materials loaded down with trivial details；Inventor is through substantial amounts of reality
Test, on the premise of carrying out effective proportioning in selection component repeatedly and to composition, obtain only needs 22 as described in the present invention
Plant the Radix seu Herba Tetrastigmatis Hypoglauci essence that raw material just can be prepared.
The invention has the advantages that and feature：
1st, the main volatile aroma material being had according to natural red grape juice Central Plains, intends according to ratio the characteristics of the present invention
Determine formula and with the addition of important auxiliary element, so as to make the Radix seu Herba Tetrastigmatis Hypoglauci essence with natural Radix seu Herba Tetrastigmatis Hypoglauci fragrance, and can
Production cost is substantially reduced, with good selling market.
2nd, at present in existing Radix seu Herba Tetrastigmatis Hypoglauci essence containing raw materials such as myrcene, sage oils, but these cost of material compared with
Height, in the present invention these raw materials are eliminated, cost-effective, so as to significantly improve economic benefit.
3rd, allotment Radix seu Herba Tetrastigmatis Hypoglauci essence soft aroma and, full mellow, stay in grade, local flavor nature, the day of close Radix seu Herba Tetrastigmatis Hypoglauci
Right fragrance.
4th, the Radix seu Herba Tetrastigmatis Hypoglauci essence is added in the products such as food, beverage as food additive, makes product have neutral red
Fructus Vitis viniferae fragrance and mouthfeel, so as to be liked by consumer, improve the sales volume of product, expand market.
The using method and consumption of Radix seu Herba Tetrastigmatis Hypoglauci essence of the present invention can refer to the using method and consumption of conventional Radix seu Herba Tetrastigmatis Hypoglauci essence.
Specific embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This.
Below by taking production 100Kg Radix seu Herba Tetrastigmatis Hypoglauci essence as an example, the invention will be further described：
Embodiment 1, production 100Kg Radix seu Herba Tetrastigmatis Hypoglauci essence formula it is as shown in table 2：
Table 2
Its production process is：By composition as described in Table 2 under the conditions of room temperature (10～30 DEG C), be added in Sandwich pot in
Convention stir is to uniform mixing under sealing state；The qualified rear subpackage warehouse-in of sample examination.
Comparative example 1-1, the consumption of N- methyl anthranilic acids methyl ester in embodiment 1 is made into 4KG by 4.5KG, by neighbour
The consumption of Methyl anthranilate makes 1.4KG into by 0.9KG；Remaining is equal to embodiment 1.
Comparative example 1-2, the consumption of N- methyl anthranilic acids methyl ester in embodiment 1 is made into 5KG by 4.5KG, by neighbour
The consumption of Methyl anthranilate makes 0.4KG into by 0.9KG；Remaining is equal to embodiment 1.
Comparative example 1-3, the consumption of cognac oil in embodiment 1 is made into 1.6KG, the consumption of α-ionone by 1.2KG
Make 0.6KG into by 0.3, the consumption of Semen Myristicae oil makes 0.6KG into by 0.3, makes the consumption of ethyl laurate into 1.4KG by 2；Phase
The weight of Propylene Glycol should be changed, the weight sum for making composition is still 100Kg；Remaining is equal to embodiment 1.
Comparative example 2, in embodiment 1 increase are accordingly changed using neryl acetate, the limonene of 0.02KG of 0.03KG
The weight of Propylene Glycol, the weight sum for making composition is still 100Kg；Remaining is equal to embodiment 1.
Comparative example 3, the consumption of ethanol in embodiment 1 is made into 18KG by 21KG, the consumption of ethyl cinnamate is changed by 0.4KG
Into 0.6KG, the consumption of ethyl acetate is made into 1.76KG by 1.44KG, the weight of corresponding change Propylene Glycol makes the weight of composition
Sum is still 100Kg；Remaining is equal to embodiment 1.
4～comparative example of comparative example 7, composition proportion is as shown in table 3 (unit is KG).
Table 3
Comparative example 8-1, the consumption of methyl 2-aminobenzoate in embodiment 1 is made into 0KG by 0.9KG, by salicylic acid first
The consumption of ester makes 0KG into by 0.6KG, and the weight of corresponding change Propylene Glycol, the weight sum for making composition is still 100Kg；Remaining etc.
It is same as embodiment 1.
Comparative example 8-2, the consumption of ethyl cinnamate in embodiment 1 is made into 0KG by 0.4KG, by the consumption of strawberry aldehyde by
0.12KG makes 0KG into, makes the consumption of ethylmaltol into 0KG by 0.3KG, the weight of corresponding change Propylene Glycol, makes composition
Weight sum is still 100Kg；Remaining is equal to embodiment 1.
Experiment 1, above-described embodiment 1 and all of comparative example are carried out into fragrance detection, using commenting fragrant Shi Jinhang fragrance evaluation,
According to GBT14454.2-2008《Spice fragrance assessment method》, ask 6 experts to carry out sensory evaluation, provide scoring.
The method of sensory evaluation is specially：To Radix seu Herba Tetrastigmatis Hypoglauci fragrance than more sensitive evaluation personnel, early stage carries out mould for selection 6
Intend evaluating, show that these sensory evaluation persons can distinguish the difference of different degrees of Radix seu Herba Tetrastigmatis Hypoglauci fragrance sample room.Meanwhile, to institute's thoughts
Official's evaluation personnel is provided a kind of top Radix seu Herba Tetrastigmatis Hypoglauci essence (being obtained by commercial mode) and is used as control sample, allows sensory evaluation people
Member is carried out in 1～9 point of scope marking according to the fragrance of example and the Radix seu Herba Tetrastigmatis Hypoglauci fragrance degree of closeness of control sample, and is compareed
Sample is higher closer to fraction, has abnormal flavour, fragrance sharp or the flat then fraction of fragrance is low.The phase that finally 6 valuation officers are given
Counted with embodiment or comparative example evaluation score, rejecting is analyzed using Q methods of inspection to exceptional value, then to commenting
Valency fraction is averaged.So as to the results are as follows (being shown in Table 4).According to table 4, we learn：Embodiment 1 has obvious
The fragrance flavor characteristic of natural Radix seu Herba Tetrastigmatis Hypoglauci, sensory evaluation highest is slightly made to the composition in embodiment 1 and is changed, and its local flavor will
Lose serious, sensory evaluation is reduced.Therefore, the essence of the gained of the embodiment of the present invention 1 has local flavor nature, fragrance closely
The advantage of natural red grape juice.
Table 4
| Numbering | Sensory evaluation |
| Embodiment 1 | 8.9 |
| Comparative example 1-1 | 7.5 |
| Comparative example 1-2 | 6.9 |
| Comparative example 1-3 | 7.0 |
| Comparative example 2 | 5.4 |
| Comparative example 3 | 4.7 |
| Comparative example 4 | 5.1 |
| Comparative example 5 | 7 |
| Comparative example 6 | 6.3 |
| Comparative example 7 | 4.2 |
| Comparative example 8-1 | 3.5 |
| Comparative example 8-2 | 4.6 |
Experiment 2, the experiment that above-described embodiment 1 and all of comparative example gained essence are carried out stay in grade：
Method：In room temperature (25-35 DEG C), not under the conditions of lucifuge, after storage 180 days, sensory evaluation is carried out to its fragrance, really
Determine the test of Radix seu Herba Tetrastigmatis Hypoglauci essence quality stability.Sensory evaluation method is with experiment 1.The results are as follows (being shown in Table 5), can be obtained by table 5
Go out, the Radix seu Herba Tetrastigmatis Hypoglauci essence that the formula of the embodiment of the present invention 1 is obtained has good quality stability；Better than all comparative examples.
Table 5
Finally, in addition it is also necessary to it is noted that listed above is only several specific embodiments of the invention.Obviously, this
It is bright to be not limited to above example, there can also be many deformations.One of ordinary skill in the art can be from present disclosure
The all deformations directly derived or associate, are considered as protection scope of the present invention.
Claims (2)
1. Radix seu Herba Tetrastigmatis Hypoglauci essence；It is characterized in that by following weight content into being grouped into：
2. Radix seu Herba Tetrastigmatis Hypoglauci essence according to claim 1；It is characterized in that by following weight content into being grouped into：
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| CN201611040342.1A CN106579292B (en) | 2016-11-12 | 2016-11-12 | Red grape essence |
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| CN201611040342.1A CN106579292B (en) | 2016-11-12 | 2016-11-12 | Red grape essence |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568414A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | White grape type edible essence containing p-cymene |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087415A (en) * | 2014-07-28 | 2014-10-08 | 嘉兴市得百科新材料科技有限公司 | Grape-flavored electronic cigarette liquid and a preparation method thereof |
| CN105876731A (en) * | 2016-04-14 | 2016-08-24 | 浙江绿晶香精有限公司 | Snow pear essence |
-
2016
- 2016-11-12 CN CN201611040342.1A patent/CN106579292B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087415A (en) * | 2014-07-28 | 2014-10-08 | 嘉兴市得百科新材料科技有限公司 | Grape-flavored electronic cigarette liquid and a preparation method thereof |
| CN105876731A (en) * | 2016-04-14 | 2016-08-24 | 浙江绿晶香精有限公司 | Snow pear essence |
Non-Patent Citations (2)
| Title |
|---|
| 周耀华，等: "《食用香精制备技术》", 30 September 2007, 中国纺织出版社 * |
| 张英: "《精细化学品配方大全 上册》", 31 May 2001, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568414A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | White grape type edible essence containing p-cymene |
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Address after: 311121, Yuhang District, Zhejiang province Hangzhou former industrial park Applicant after: Zhejiang Lvjing Biotechnology Co., Ltd Address before: 311121 No. 2 Dragon Boat Road, Cang Qian Industrial Park, Yuhang District, Zhejiang, Hangzhou Applicant before: Zhejiang Green Crystal Flavor Co., Ltd. |
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