CN108576763A - A kind of red bayberry essence and preparation method thereof - Google Patents
A kind of red bayberry essence and preparation method thereof Download PDFInfo
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- CN108576763A CN108576763A CN201810443059.6A CN201810443059A CN108576763A CN 108576763 A CN108576763 A CN 108576763A CN 201810443059 A CN201810443059 A CN 201810443059A CN 108576763 A CN108576763 A CN 108576763A
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- red bayberry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a kind of red bayberry essence, are made of methyl octine carbonate, arbricolin, strawberriff, caproic acid leaf-alcohol ester, maltol, caproic acid, 2 methylbutanoic acids, 11 lactones of fourth position, 3 hydroxyl, 2 butanone, butyric acid leaf-alcohol ester, strawberry aldehyde, Leaf Acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, orange oil, 10% lemon oil, 10% delta-decalactone, 1% diacetyl, 10% furanone, 10% vanillic aldehyde, 10% propionic acid, 1% leaf-alcohol and propylene glycol.The present invention also provides the preparation methods of above-mentioned red bayberry essence, are stirred evenly up to red bayberry essence after the above-mentioned raw material weighed according to mass percent is mixed.The perfume material convenient sources that red bayberry essence of the present invention uses, and red bayberry characteristic perfume protrudes, natural sense is strong.The present invention is added to as food additives in the food such as can, fruit wine, beverage, and product is made to have natural red bayberry fragrance and mouthfeel.
Description
Technical field
The invention belongs to field of food, are related to a kind of food flavor, specifically a kind of red bayberry essence and its preparation side
Method.
Background technology
The good economic ecology species of red bayberry south China, famous specialty fruit tree.Its fresh fruit is bright in colour, it is sour-sweet can
Mouthful, containing multiple nutritional components such as organic acid, minerals, vitamin and amino acid.In addition, the uniqueness with rich flavor of red bayberry, fragrant
Rhythm composition includes mainly that blueness is fragrant, acid is fragrant, fruity and butter are fragrant, very popular.Red bayberry essence not only can be in red bayberry system
Flavouring helps taste in product, can be also used for the flavoring of the food such as the can, fruit wine, beverage of red bayberry flavor.Therefore, there is red bayberry fragrance
Essence development, have very important significance.
However, the development about the essence with red bayberry fragrance is rarely reported at present, the relevant red bayberry essence of the prior art
The problems such as being short of there are fragrance harmony and fidelity.As the improvement of people's living standards, fragrance is natural, coordinates, is soft
The essence with red bayberry fragrance with very wide application prospect.
Invention content
For above-mentioned technical problem in the prior art, the present invention provides a kind of red bayberry essence and preparation method thereof, institutes
This red bayberry essence stated and preparation method thereof will solve red bayberry essence in the prior art, and there are fragrance harmonies and true to nature
The technical issues of degree shortcoming.
The present invention provides a kind of red bayberry essence, are made of the raw material of following mass percent：
The present invention also provides a kind of preparation methods of above-mentioned red bayberry essence, and octyne carboxylic acid is weighed according to mass percent
Methyl esters, arbricolin, strawberriff, caproic acid leaf-alcohol ester, maltol, caproic acid, 2-Methyl Butyric Acid, 11 lactones of fourth position, 3- hydroxyl -2- fourths
Ketone, butyric acid leaf-alcohol ester, strawberry aldehyde, Leaf Acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, orange oil, quality percentage
The fourth that delta-decalactone that lemon oil that specific concentration is 10%, mass percent concentration are 10%, mass percent concentration are 1%
Vanillic aldehyde that furanone that diketone, mass percent concentration are 10%, mass percent concentration are 10%, mass percent concentration
For 10% propionic acid, mass percent concentration be 1% leaf-alcohol and propylene glycol；After the raw material weighed by mass percentage is mixed
It stirs evenly up to red bayberry essence.
Specifically, the solvent in the lemon oil that mass percent concentration is 10% is propylene glycol；Mass percent concentration is
Solvent in 10% delta-decalactone is propylene glycol；Solvent in the diacetyl that mass percent concentration is 1% is propylene glycol；
Solvent in the furanone that mass percent concentration is 10% is propylene glycol；In the vanillic aldehyde that mass percent concentration is 10%
Solvent is propylene glycol；Solvent in the propionic acid that mass percent concentration is 10% is propylene glycol；Mass percent concentration is 1%
Solvent in leaf-alcohol is propylene glycol.
The red bayberry essence of above-mentioned gained, since the characteristic perfume of red bayberry protrudes, soft aroma and it is fine and smooth, coordinate, soft/day
So sense is strong, and aroma quality is stablized persistently, and the flavoring of the food such as can, fruit wine, beverage is can be used for.
The present invention is compared with prior art, and technological progress is significant.The red bayberry essence of the present invention, note composition master
To include that green note, sour note, fruity rhythm and butter note mainly draw up the feature of red bayberry in above-mentioned formula with strawberry aldehyde
Fragrance, then it is aided with the blueness perfume that methyl octine carbonate, butyric acid leaf-alcohol ester, Leaf Acetate, leaf-alcohol draw up red bayberry, with propionic acid, 2- first
The acid that base butyric acid and caproic acid draw up red bayberry is fragrant；With arbricolin, ethyl butyrate, ethyl propionate, ethyl isovalerate, orange oil and lemon
Oil draws up the fruity of red bayberry；The butter that red bayberry is drawn up with 3- hydroxy-2-butanones and diacetyl is fragrant, in the proper ratio by above-mentioned original
There is higher picture really to spend for material and solvent propylene glycol mixing, obtained red bayberry essence.
The red bayberry essence of the present invention prepares raw material sources used conveniently, and preparation process is simple, and the exquisiteness that gives off a strong fragrance, and answers
It is good with effect, it can be used for the flavoring of the numerous foods such as can, fruit wine, beverage, assign the red bayberry fragrance of these natural foods.
Specific implementation mode
The present invention is expanded on further below by specific embodiment, but does not limit the present invention.
Embodiment 1
A kind of preparation method of above-mentioned red bayberry essence, total raw material are calculated with 100g, i.e., by 0.8g methyl octine carbonates,
1.2g arbricolins, 3.7g strawberriffs, 0.6g caproic acid leaf-alcohols ester, 1.0g maltols, 7.2g caproic acids, 2.7g2- methylbutanoic acids, 0.6g
11 lactones of fourth position, 0.4g 3- hydroxy-2-butanones, 1.7g butyric acid leaf-alcohols ester, 6.2g strawberry aldehydes, 1.6g Leaf Acetates, 2.5g
Ethyl isovalerate, 4.3g ethyl butyrates, 0.8g ethyl propionates, 1.0g orange oils, 10% lemon oils of 1.2g, the 10% fourth positions 2.8g
Decalactone, 1% diacetyl of 1.2g, 10% furanones of 1.5g, 10% vanillic aldehydes of 1.4g, 10% propionic acid of 0.6g, 1.1g 1%
Leaf-alcohol and 53.9g propylene glycol are uniformly mixed in stirring container to get red bayberry essence.
The red bayberry essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with red bayberry, green note is slightly heavy, aroma quality lasting stability.
Embodiment 2
A kind of preparation method of above-mentioned red bayberry essence, total raw material are calculated with 100g, i.e., by 0.6g methyl octine carbonates,
1.7g arbricolins, 4.9g strawberriffs, 0.8g caproic acid leaf-alcohols ester, 0.4g maltols, 8.2g caproic acids, 1.6g2- methylbutanoic acids, 1.5g
11 lactones of fourth position, 1.0g 3- hydroxy-2-butanones, 3.0g butyric acid leaf-alcohols ester, 8.0g strawberry aldehydes, 2.8g Leaf Acetates, 4.0g
Ethyl isovalerate, 5.8g ethyl butyrates, 0.9g ethyl propionates, 1.5g orange oils, 10% lemon oils of 2.2g, the 10% fourth positions 2.5g
Decalactone, 1% diacetyl of 2.0g, 10% furanones of 2.1g, 10% vanillic aldehydes of 2.1g, 10% propionic acid of 1.1g, 0.6g 1%
Leaf-alcohol and 40.7g propylene glycol are uniformly mixed in stirring container to get red bayberry essence.
The red bayberry essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with red bayberry, butter note is slightly heavy, aroma quality lasting stability.
Embodiment 3
A kind of preparation method of above-mentioned red bayberry essence, total raw material are calculated with 100g, i.e., by 0.3g methyl octine carbonates,
1.8g arbricolins, 4.3g strawberriffs, 0.5g caproic acid leaf-alcohols ester, 0.9g maltols, 9.0g caproic acids, 2.1g2- methylbutanoic acids, 1.2g
11 lactones of fourth position, 0.8g 3- hydroxy-2-butanones, 2.3g butyric acid leaf-alcohols ester, 7.6g strawberry aldehydes, 2.3g Leaf Acetates, 3.5g
Ethyl isovalerate, 5.2g ethyl butyrates, 0.6g ethyl propionates, 1.2g orange oils, 10% lemon oils of 1.9g, the 10% fourth positions 1.6g
Decalactone, 1% diacetyl of 1.7g, 10% furanones of 2.8g, 10% vanillic aldehydes of 1.9g, 10% propionic acid of 0.9g, 0.9g 1%
Leaf-alcohol and 44.7g propylene glycol are uniformly mixed in stirring container to get red bayberry essence.
The red bayberry essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with red bayberry, soft aroma and exquisiteness, natural sense are strong, and aroma quality is stablized persistently.
The above is only the basic explanation under present inventive concept, and any etc. made by technical solution according to the present invention
Effect transformation, is within the scope of protection of the invention.
Claims (2)
1. a kind of red bayberry essence, which is characterized in that be made of the raw material of following mass percent：
2. a kind of preparation method of red bayberry essence described in claim 1, it is characterised in that：Octyne is weighed according to mass percent
Carboxylate methyl ester, arbricolin, strawberriff, caproic acid leaf-alcohol ester, maltol, caproic acid, 2-Methyl Butyric Acid, 11 lactones of fourth position, 3- hydroxyls-
2- butanone, butyric acid leaf-alcohol ester, strawberry aldehyde, Leaf Acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, orange oil, quality
Delta-decalactone that lemon oil that percent concentration is 10%, mass percent concentration are 10%, mass percent concentration 1%
Diacetyl, mass percent concentration be 10% furanone, mass percent concentration be 10% vanillic aldehyde, mass percent
A concentration of 10% propionic acid, the leaf-alcohol that mass percent concentration is 1% and propylene glycol；The raw material weighed by mass percentage is mixed
It is stirred evenly after conjunction up to red bayberry essence.
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| CN201810443059.6A CN108576763A (en) | 2018-05-10 | 2018-05-10 | A kind of red bayberry essence and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150617A (en) * | 2019-03-21 | 2019-08-23 | 沈昌亮 | A kind of preparation method and its dark plum essence of dark plum tincture |
| CN111821296A (en) * | 2020-07-24 | 2020-10-27 | 河南思迈尔健康科技有限公司 | Substance for regulating and controlling hunger sensation hormone of organism and application thereof |
| CN112293715A (en) * | 2019-11-29 | 2021-02-02 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk-flavor, enzymatic flavored milk fat and product and preparation method thereof |
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| CN1357611A (en) * | 2000-12-05 | 2002-07-10 | 上海家化（集团）有限公司 | Strawberry essence |
| CN102321502A (en) * | 2011-08-29 | 2012-01-18 | 天宁香料（江苏）有限公司 | Zhuangfei strawberry essence and preparation method thereof |
| CN105132175A (en) * | 2015-09-23 | 2015-12-09 | 上海应用技术学院 | Strawberry essence for oil-based ink and preparation method of strawberry essence |
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2018
- 2018-05-10 CN CN201810443059.6A patent/CN108576763A/en active Pending
Patent Citations (3)
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| CN1357611A (en) * | 2000-12-05 | 2002-07-10 | 上海家化（集团）有限公司 | Strawberry essence |
| CN102321502A (en) * | 2011-08-29 | 2012-01-18 | 天宁香料（江苏）有限公司 | Zhuangfei strawberry essence and preparation method thereof |
| CN105132175A (en) * | 2015-09-23 | 2015-12-09 | 上海应用技术学院 | Strawberry essence for oil-based ink and preparation method of strawberry essence |
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| 王建新: "《实用香精配方》", 31 December 1995, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150617A (en) * | 2019-03-21 | 2019-08-23 | 沈昌亮 | A kind of preparation method and its dark plum essence of dark plum tincture |
| CN112293715A (en) * | 2019-11-29 | 2021-02-02 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk-flavor, enzymatic flavored milk fat and product and preparation method thereof |
| CN112293715B (en) * | 2019-11-29 | 2023-12-05 | 内蒙古伊利实业集团股份有限公司 | Composition for endowing food with milk flavor, enzymolysis aroma-enhancing milk fat and product and preparation method thereof |
| CN111821296A (en) * | 2020-07-24 | 2020-10-27 | 河南思迈尔健康科技有限公司 | Substance for regulating and controlling hunger sensation hormone of organism and application thereof |
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Application publication date: 20180928 |
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