CN107048324A - A kind of Chinese prickly ash essence and preparation method thereof - Google Patents
A kind of Chinese prickly ash essence and preparation method thereof Download PDFInfo
- Publication number
- CN107048324A CN107048324A CN201710325310.4A CN201710325310A CN107048324A CN 107048324 A CN107048324 A CN 107048324A CN 201710325310 A CN201710325310 A CN 201710325310A CN 107048324 A CN107048324 A CN 107048324A
- Authority
- CN
- China
- Prior art keywords
- prickly ash
- chinese prickly
- mass percent
- essence
- preparation
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001079064 Zanthoxylum schinifolium Species 0.000 title claims 4
- JOZKFWLRHCDGJA-UHFFFAOYSA-N citronellol acetate Chemical compound CC(=O)OCCC(C)CCC=C(C)C JOZKFWLRHCDGJA-UHFFFAOYSA-N 0.000 claims abstract 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract 4
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract 2
- JOZKFWLRHCDGJA-LLVKDONJSA-N Citronellyl acetate Natural products CC(=O)OCC[C@H](C)CCC=C(C)C JOZKFWLRHCDGJA-LLVKDONJSA-N 0.000 claims abstract 2
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims abstract 2
- 235000001510 limonene Nutrition 0.000 claims abstract 2
- 229930007744 linalool Natural products 0.000 claims abstract 2
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims abstract 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims abstract 2
- 230000032683 aging Effects 0.000 claims description 5
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims 2
- 229940087305 limonene Drugs 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 30
- 239000002994 raw material Substances 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 150000002628 limonene derivativess Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- WKWYNAMJWDRHBP-GQCTYLIASA-N Fagaramide Chemical class CC(C)CNC(=O)\C=C\C1=CC=C2OCOC2=C1 WKWYNAMJWDRHBP-GQCTYLIASA-N 0.000 description 1
- SBXYHCVXUCYYJT-UEOYEZOQSA-N alpha-Sanshool Chemical class C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)C SBXYHCVXUCYYJT-UEOYEZOQSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Fats And Perfumes (AREA)
Abstract
The invention provides a kind of Chinese prickly ash essence, prepared by the following raw material：Linalool that mass percent is 75 80%, nerolidol mass percent be 3 4%, the bergamio that mass percent is 2 3%, the citronellyl acetate that mass percent is 3 3.5%, the propane diols composition that mass percent is 4 5% limonenes, the carypohyllene that mass percent is 2.5 3% and surplus.Present invention also offers the preparation method of above-mentioned Chinese prickly ash essence.The Chinese prickly ash essence of the present invention can while consumer is experienced Chinese prickly ash unique green pepper spicy hot gas again need not by Chinese prickly ash in spicy components stimulated, and fragrance is gently lasting.
Description
Technical field
The invention belongs to field of food, it is related to a kind of flavoring essence, specifically a kind of Chinese prickly ash essence and its preparation side
Method.
Background technology
Chinese prickly ash uses the history of more than 2,000 years in China as flavouring, is a kind of conventional flavoring of Chinese meal,
It has unique green pepper spicy hot gas, strong pure, causes appetite, is liked by consumers in general.Using sanshool class as representative
Fagaramide class material constitute the main spicy component of Chinese prickly ash, what these materials had has strong impulse, directly food
It can make one to feel excessively fiber crops with Chinese prickly ash and can not receive.
The content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of Chinese prickly ash essence and preparation method thereof, institute
This Chinese prickly ash essence stated and preparation method thereof to solve Chinese prickly ash of the prior art directly eat can make one feel excessively fiber crops and
Unacceptable technical problem.
The invention provides a kind of Chinese prickly ash essence, it is made up of the composition of following mass percent：
Present invention also offers a kind of preparation method of above-mentioned Chinese prickly ash essence, each composition is weighed according to mass percent,
Then mixed, Chinese prickly ash essence is made after 20~30h of ageing.
Raw material in the present invention can be bought in the market, and meet GB 2760-2014.
The present invention selects suitable perfume material according to the flavor characteristic and note structure of Chinese prickly ash, explores appropriate proportioning, adjusts
The harmonious lasting Chinese prickly ash essence of fragrance is allotted, fragrance is true to nature, the perfuming available for product.
The present invention is compared with prior art, and its technological progress is significant.The Chinese prickly ash essence of the present invention can make consumption
Person need not be stimulated by spicy components in Chinese prickly ash again while experiencing Chinese prickly ash unique green pepper spicy hot gas, and fragrance is gently held
Long.
Embodiment
With reference to specific embodiment, the present invention will be further described, but does not limit the present invention.
Embodiment 1
A kind of Chinese prickly ash essence is prepared by the raw material of following mass percent：
The mass percent sum of above-mentioned raw materials is 100%；
The preparation method of above-mentioned Chinese prickly ash essence：Above-mentioned raw materials are added and mixed according to mass percent, are made after ageing 24h
Obtain Chinese prickly ash essence.
Embodiment 2
A kind of Chinese prickly ash essence is prepared by the raw material of following mass percent：
The mass percent sum of above-mentioned raw materials is 100%；
The preparation method of above-mentioned Chinese prickly ash essence：Above-mentioned raw materials are added and mixed according to mass percent, are made after ageing 24h
Obtain Chinese prickly ash essence.
Embodiment 3
A kind of Chinese prickly ash essence is prepared by the raw material of following mass percent：
The mass percent sum of above-mentioned raw materials is 100%；
The preparation method of above-mentioned Chinese prickly ash essence：Above-mentioned raw materials are added and mixed according to mass percent, are made after ageing 24h
Obtain Chinese prickly ash essence.
Presently preferred embodiments of the present invention is above are only, not in any formal upper bound technical scheme.According to
Any equivalent transformation that technical scheme is made, belongs to protection scope of the present invention.
Claims (2)
1. a kind of Chinese prickly ash essence, it is characterised in that be made up of the composition of following mass percent：
Linalool 75-80%；
Nerolidol 3-4%；
Bergamio 2-3%；
Citronellyl acetate 3-3.5%；
Limonene 4-5%；
Carypohyllene 2.5-3%；
Propane diols surplus.
2. a kind of preparation method of Chinese prickly ash essence described in claim 1, it is characterised in that：According to mass percent weigh it is each into
Point, then mixed, Chinese prickly ash essence is made after 20 ~ 30h of ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710325310.4A CN107048324A (en) | 2017-05-10 | 2017-05-10 | A kind of Chinese prickly ash essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710325310.4A CN107048324A (en) | 2017-05-10 | 2017-05-10 | A kind of Chinese prickly ash essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048324A true CN107048324A (en) | 2017-08-18 |
Family
ID=59596397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710325310.4A Pending CN107048324A (en) | 2017-05-10 | 2017-05-10 | A kind of Chinese prickly ash essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048324A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961300A (en) * | 2010-09-29 | 2011-02-02 | 重庆市超临界精细化工生产力促进中心有限公司 | Perfume composition containing pepper aroma essential oil and preparation method thereof |
| CN104026538A (en) * | 2014-05-19 | 2014-09-10 | 郑州雪麦龙食品香料有限公司 | Preparing method for high-purity sanshoamides |
| CN104381953A (en) * | 2014-11-24 | 2015-03-04 | 青岛大学 | Preparation method of water-soluble zanthoxylum bungeanum oleoresin |
| CN104931605A (en) * | 2015-05-20 | 2015-09-23 | 增城华栋调味品有限公司 | Method for detecting quality of pepper powder based on component analysis |
| CN105623929A (en) * | 2016-01-06 | 2016-06-01 | 中华全国供销合作总社南京野生植物综合利用研究院 | Degerming antiallergic green prickleyash skin care soap and preparing method thereof |
-
2017
- 2017-05-10 CN CN201710325310.4A patent/CN107048324A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961300A (en) * | 2010-09-29 | 2011-02-02 | 重庆市超临界精细化工生产力促进中心有限公司 | Perfume composition containing pepper aroma essential oil and preparation method thereof |
| CN104026538A (en) * | 2014-05-19 | 2014-09-10 | 郑州雪麦龙食品香料有限公司 | Preparing method for high-purity sanshoamides |
| CN104381953A (en) * | 2014-11-24 | 2015-03-04 | 青岛大学 | Preparation method of water-soluble zanthoxylum bungeanum oleoresin |
| CN104931605A (en) * | 2015-05-20 | 2015-09-23 | 增城华栋调味品有限公司 | Method for detecting quality of pepper powder based on component analysis |
| CN105623929A (en) * | 2016-01-06 | 2016-06-01 | 中华全国供销合作总社南京野生植物综合利用研究院 | Degerming antiallergic green prickleyash skin care soap and preparing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |