CN108703354A - A kind of Chinese date type food flavor and production technology - Google Patents
A kind of Chinese date type food flavor and production technology Download PDFInfo
- Publication number
- CN108703354A CN108703354A CN201810390698.0A CN201810390698A CN108703354A CN 108703354 A CN108703354 A CN 108703354A CN 201810390698 A CN201810390698 A CN 201810390698A CN 108703354 A CN108703354 A CN 108703354A
- Authority
- CN
- China
- Prior art keywords
- jujube
- chinese date
- date type
- type food
- flavor
- 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.)
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Classifications
-
- 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
Abstract
The invention discloses a kind of Chinese date type food flavors, comprise the following components in parts by weight：It comprises the following components in parts by weight：Jujube flavor base 20%, jujube concentrate 50%, propylene glycol 30%.The technological process of production of the present invention is reasonable, produces the finished product Chinese date type food flavor features good taste of gained and nutritional ingredient is without loss, and the selected first-class Cangzhou jujube of the present invention, take concentration by shen so that jujube it is aromatic it is strongly fragrant persistently, it is sweet, the fragrance and mouthfeel of food can be enhanced.
Description
Technical field
The present invention relates to essence and flavoring agent industry technology fields, more particularly to a kind of Chinese date type food flavor and production work
Skill.
Background technology
Currently, Red jujube flavor is substantially allocated using synthetic perfume in the market, fragrance is not naturally pure enough, and slightly
Chemical breath.And the concentration Red jujube flavor that shen takes through the invention, aroma of pure are natural.
Invention content
The invention mainly solves the technical problem of providing a kind of Chinese date type food flavor and production technology, design is closed
Reason, it is simple in structure, solve the problems such as Red jujube flavor extracted in the prior art, fragrance is impure, unnatural.
In order to solve the above technical problems, one aspect of the present invention is：A kind of Chinese date type food flavor is provided,
It is comprised the following components in parts by weight：It comprises the following components in parts by weight：Jujube flavor base 20%, jujube concentrate 50%, third
Glycol 30%.
Another aspect of the present invention provides a kind of production technology of Chinese date type food flavor, includes the following steps, step
（1）, first jujube crushed, jujube second alcohol and water is added in bucket and is sealed；
Step（2）, room temperature steep 10 days, stirring is primary daily；
Step（3）, filter off jujube obtain jujube tincture；
Step（4）, concentration jujube tincture be fitted into cucurbit be warming up to 78 DEG C, steam ethyl alcohol to 93 DEG C and steam water section, stopping
Heating；
Step（5）, cool to room temperature and obtain jujube concentrate；
Step（6）, jujube concentrate, propylene glycol, jujube flavor base stir evenly by a certain percentage.
Preferably, the jujube flavor base comprises the following components in parts by weight：Acetic acid 0.5%, lauric acid/dodecanoic acid 0.5%, methyl
Cyclopentenone 12.5%, vanillic aldehyde 5%, ethylmaltol 10%, acid methylester 0.25%, 2- acetyl group pyrazine 0.05%, Yi Wei Tujue
Ketone 0.5% and propylene glycol 70.7%.
Preferably, the jujube concentration composition formula comprises the following components in parts by weight：Jujube 1kg, ethyl alcohol 0.5kg and
Water 0.5kg.
The beneficial effects of the invention are as follows：The technological process of production of the present invention is reasonable, and the finished product Chinese date type for producing gained is edible
Essence features good taste and nutritional ingredient are without loss, and the selected first-class Cangzhou jujube of the present invention, take concentration by shen so that jujube is aromatic
Yu Chijiu, it is sweet, the fragrance and mouthfeel of food can be enhanced.
Specific implementation mode
The preferred embodiments of the present invention will be described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
A kind of Chinese date type food flavor of the present invention includes：Jujube concentrates composition formula, jujube flavor base and Red jujube flavor formula.
Jujube concentrates composition formula：
| Raw material | Additive amount（kg） |
| Jujube | 1 |
| Ethyl alcohol | 0.5 |
| Water | 0.5 |
Jujube flavor base：
| Raw material | Additive amount（%） |
| It is sour | 0.5 |
| Lauric acid/dodecanoic acid | 0.5 |
| Methyl cyclopentene ketone | 12.5 |
| Vanillic aldehyde | 5 |
| Ethylmaltol | 10 |
| Acid methylester | 0.25 |
| 2- acetyl group pyrazines | 0.05 |
| Second position damascone | 0.5 |
| Propylene glycol | 70.7 |
Red jujube flavor formula：
| Raw material | Additive amount（%） |
| Jujube flavor base | 20 |
| Jujube concentrate | 50 |
| Propylene glycol | 30 |
The embodiment of the present invention, for preparing 1000g Chinese date type food flavors, including following component：Jujube flavor base
200g, jujube concentrate 500g, propylene glycol 300g.
And the production technology of the Chinese date type food flavor, include the following steps：
Step（1）, first jujube crushed, 1kg jujubes, 0.5kg ethyl alcohol and 0.5kg water are added in bucket and sealed；
Step（2）, room temperature steep 10 days, stirring is primary daily；
Step（3）, filter off jujube obtain jujube tincture；
Step（4）, concentration jujube tincture be fitted into cucurbit be warming up to 78 DEG C, steam ethyl alcohol to 93 DEG C and steam water section, stopping
Heating；
Step（5）, cool to room temperature and obtain jujube concentrate.
Step（6）, jujube concentrate, propylene glycol, jujube flavor base stir evenly by a certain percentage, and jujube flavor base is by as follows
Parts by weight at being grouped as：Acetic acid 1g, lauric acid/dodecanoic acid 1g, methyl cyclopentene ketone 25, vanillic aldehyde 10g, ethylmaltol 20g, cinnamic acid
Methyl esters 0.5g, 2- acetyl group pyrazine 0.1g, second position damascone 1g and propylene glycol 141.4g.
The technological process of production of the present invention is reasonable, produces the finished product Chinese date type food flavor features good taste and nutritional ingredient of gained
Without loss, and the selected first-class Cangzhou jujube of the present invention, take concentration by shen so that jujube it is aromatic it is strongly fragrant persistently, it is sweet, food can be enhanced
The fragrance and mouthfeel of product.
The above embodiments merely illustrate the technical concept and features of the present invention, and its object is to allow person skilled in the art
Scholar can understand present disclosure and be implemented, and it is not intended to limit the scope of the present invention, all according to the present invention
Equivalent change or modification made by Spirit Essence should all cover within the scope of the present invention.
Claims (4)
1. a kind of Chinese date type food flavor, it is characterised in that：It comprises the following components in parts by weight：Jujube flavor base 20%, jujube are dense
Contracting object 50%, propylene glycol 30%.
2. a kind of production technology of Chinese date type food flavor, it is characterised in that：Include the following steps,
Step（1）, first jujube crushed, jujube second alcohol and water is added in bucket and is sealed；
Step（2）, room temperature steep 10 days, stirring is primary daily；
Step（3）, filter off jujube obtain jujube tincture；
Step（4）, concentration jujube tincture be fitted into cucurbit be warming up to 78 DEG C, steam ethyl alcohol to 93 DEG C and steam water section, stopping
Heating；
Step（5）, cool to room temperature and obtain jujube concentrate；
Step（6）, jujube concentrate, propylene glycol, jujube flavor base stir evenly by a certain percentage.
3. a kind of Chinese date type food flavor according to right 1, it is characterised in that：The jujube flavor base is by following parts by weight
At being grouped as：Acetic acid 0.5%, lauric acid/dodecanoic acid 0.5%, methyl cyclopentene ketone 12.5%, vanillic aldehyde 5%, ethylmaltol 10%, cinnamic acid first
Ester 0.25%, 2- acetyl group pyrazine 0.05%, second position damascone 0.5% and propylene glycol 70.7%.
4. a kind of Chinese date type food flavor according to right 1, it is characterised in that：The jujube concentrates composition formula by weighing as follows
Amount part at being grouped as：Jujube 1kg, ethyl alcohol 0.5kg and water 0.5kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810390698.0A CN108703354A (en) | 2018-04-27 | 2018-04-27 | A kind of Chinese date type food flavor and production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810390698.0A CN108703354A (en) | 2018-04-27 | 2018-04-27 | A kind of Chinese date type food flavor and production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108703354A true CN108703354A (en) | 2018-10-26 |
Family
ID=63867501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810390698.0A Pending CN108703354A (en) | 2018-04-27 | 2018-04-27 | A kind of Chinese date type food flavor and production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108703354A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010788A (en) * | 2010-09-19 | 2011-04-13 | 飞嘉创业添加剂(深圳)有限公司 | Essence for cigarettes and preparation method thereof |
| CN102150941A (en) * | 2011-03-02 | 2011-08-17 | 广州市澳键香料有限公司 | Formula of plum extract-containing casing flavor for tobacco |
| CN102994229A (en) * | 2012-12-20 | 2013-03-27 | 湖南先伟实业有限公司 | Cigarette flavor prepared by utilizing red date extract and preparation and application method thereof |
| CN103555768A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Jujube spice |
| CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
| CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
-
2018
- 2018-04-27 CN CN201810390698.0A patent/CN108703354A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010788A (en) * | 2010-09-19 | 2011-04-13 | 飞嘉创业添加剂(深圳)有限公司 | Essence for cigarettes and preparation method thereof |
| CN102150941A (en) * | 2011-03-02 | 2011-08-17 | 广州市澳键香料有限公司 | Formula of plum extract-containing casing flavor for tobacco |
| CN102994229A (en) * | 2012-12-20 | 2013-03-27 | 湖南先伟实业有限公司 | Cigarette flavor prepared by utilizing red date extract and preparation and application method thereof |
| CN103555768A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Jujube spice |
| CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
| CN105192666A (en) * | 2014-06-18 | 2015-12-30 | 上海爱普植物科技有限公司 | Preparation method for natural red jujube flavor |
Non-Patent Citations (3)
| Title |
|---|
| 何坚等: "《香料化学与工艺学：天然、合成、调合香料》", 31 October 1995, 化学工业出版社 * |
| 苗志伟等: "食用酸枣香精的调配", 《中国食品添加剂》 * |
| 郑小芳: ""红枣香精的调配"", 《第七届中国香料香精学术研讨会》 * |
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| 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: 20181026 |
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| RJ01 | Rejection of invention patent application after publication |