CN108902889A - Sour milk essence of a kind of blood orange and its preparation method and application - Google Patents
Sour milk essence of a kind of blood orange and its preparation method and application Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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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
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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
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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
- A23L27/206—Dairy flavours
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Abstract
The present invention discloses a kind of sour milk essence of blood orange and preparation method and application, and the sour milk essence of the blood orange is by raw materials such as blood orange essence, delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2 methyl caproic acid and 3- hydroxy-2-butanones by being uniformly mixing to obtain after certain mass percent mixing.Raw material sources needed for the fragrant preparation that the sour milk essence of blood orange uses are convenient, and characteristic perfume is true to nature, and natural sense is strong, lasting stability.It is used as food additives, is not only had pure and fresh blood orange taste, but also enhance the fermentation sense of acidified milk, leben final products, is brought natural mouthfeel.
Description
Technical field
The present invention relates to a kind of edible essence, in particular to a kind of orange sour milk essence of blood and its preparation method and application,
Belong to field of food.
Background technique
Blood orange has unique fragrance and flavor, and note composition mainly includes that fruity, sour and blueness are fragrant, hears up to people
A kind of pure and fresh feeling, is quite liked by people.And the sour milk essence of blood orange can be used as food additives use, not only have clear
New blood orange taste, and the fermentation sense of acidified milk, leben final products is enhanced, bring natural mouthfeel.Therefore, blood
The development of the sour milk essence of orange, has very important significance.Raw material needed for the fragrant preparation that the sour milk essence of blood orange uses
Convenient sources, and characteristic perfume is true to nature, natural sense is strong, lasting stability.
Currently without the reported in literature about the sour milk essence of blood orange and its preparation method and application.
Summary of the invention
An object of the present invention is to provide for a kind of sour milk essence of the blood that fidelity is high orange, fragrance harmony
It is good, and have the characteristics that it is soft, natural, therefore with very wide application prospect.
The second object of the present invention is to provide a kind of preparation method of the sour milk essence of above-mentioned blood orange, the preparation method by
It is simple in preparation process, it is easy to operate, it is convenient for large-scale production.
The third object of the present invention is the application method for proposing a kind of sour milk-taste essence of blood orange.
Technical solution of the present invention
A kind of sour milk essence of blood orange, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of the above-mentioned sour milk essence of blood orange, specifically comprises the following steps：
(1), the preparation of blood orange essence
It presses blood orange essence and prepares raw materials used composition and content, by orange oil, citronellyl acetate, methyl phenyl carbinyl acetate, pine
Oleyl alcohol, neryl acetate, aldehyde C-9, bergamio, the propylene glycol solution for the propionic acid that mass percent concentration is 10%, quality hundred
It stirs evenly after dividing the propylene glycol solution and mixed with propylene glycol that specific concentration is 1% leaf-alcohol to get blood orange essence；
(2), the preparation of the sour milk essence of blood orange
It presses the sour milk essence of blood orange and prepares raw materials used composition and content, it will be in blood orange essence, delta-decalactone, Ding Weixin
Ester, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, the last of the ten Heavenly stems
Aldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- first
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that base caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 11% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get the sour milk essence of blood orange.
The sour milk essence of above-mentioned resulting blood orange, since its sour milk fragrance of blood orange having coordinates, soft, natural and fragrant
Makings amount is stablized persistently, applied to the flavoring of dairy products, is especially applied to the flavoring of acidified milk or leben, Ke Yizeng
The blood orange taste of strong final resulting product and fermentation sense, bring the mouthfeel of natural blood orange.
The sour milk essence of above-mentioned resulting blood orange is especially applied to acidified milk or fermentation applied to the flavoring of dairy products
The flavoring of milk beverage, specific step is as follows for flavoring process：
The sour milk essence of blood orange is added in acidified milk or leben, the sour milk essence additive amount of blood orange is fermentation
0.06-0.08g blood is added in the 0.06-0.08% of cream or leben quality that is, in 100g acidified milk or leben
The sour milk essence of orange shakes up rear up to acidified milk or leben with blood orange taste.
Advantageous effects of the invention
The sour milk essence of blood orange of the invention, is mainly drawn up with delta-decalactone, fourth position caprylolactone and fourth position undecalactone
The milk fragrance of Yoghourt；Acid is drawn up with ethyl acetate, ethyl butyrate, third caprylolactone, third heptalactone and third dodecalactone
The fruity of milk；The sour of Yoghourt is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid；It is quasi- with vanillic aldehyde, Ethyl vanillin and furanone
The caramel note of Yoghourt out；It is fragrant with the aldehyde that capraldehyde, enanthaldehyde and aldehyde C-9 draw up Yoghourt；It is drawn up with 3- hydroxy-2-butanone and diacetyl
The butter note of Yoghourt；The characteristic perfume of blood orange is drawn up with orange oil, then is aided with leaf-alcohol, bergamio and terpinol and is drawn up blood
The blueness of orange is fragrant；The sour of blood orange is drawn up with propionic acid；The fruity of blood orange is drawn up, with citronellyl acetate, aldehyde C-9 with methyl phenyl carbinyl acetate
Increase lasting, in the proper ratio by it is above-mentioned prepare various notes needed for raw material and solvent propylene glycol mix, obtained yellow peach
Sour milk essence picture with higher is really spent.
Further, the sour milk essence of a kind of blood of the invention orange, since all kinds of notes act synergistically, fragrance association
It adjusts, is soft, natural, being applied to dairy products, especially its flavoring for being used for acidified milk or leben, make final products obtained therefrom
Not only there is pure and fresh blood orange taste, but also enhance fermentation sense, bring the mouthfeel of natural blood orange.
Further, the preparation method of the sour milk essence of a kind of blood of the invention orange, preparation process is simple, easy to operate, just
In large-scale production.
Specific embodiment
The present invention is further described below by specific embodiment, but does not limit the present invention.
The subjective appreciation method of the sour milk essence of blood orange in various embodiments of the present invention, referring to《One kind has red bean fragrant
Essence of gas and preparation method thereof》The evaluation side of the essence of red bean fragrance described in (Patent No. 201610903162.5)
Method.
Raw materials can be commercially available from public commercial source in various embodiments of the present invention.
Embodiment 1
A kind of sour milk essence of blood orange, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned blood orange essence, steps are as follows：
Press blood orange essence and prepare raw materials used composition and content, total raw material is calculated with 100.00g, by 9.00g orange oil,
5.00g citronellyl acetate, 3.20g methyl phenyl carbinyl acetate, 2.40g terpinol, 2.30g neryl acetate, 1.00g aldehyde C-9,1.50g
Propylene glycol solution, the 2.50g mass percent concentration for the propionic acid that bergamio, 3.50g mass percent concentration are 10% be
The propylene glycol solution and 69.60g propylene glycol of 1% leaf-alcohol are uniformly mixed in stirring container to get blood orange essence.
A kind of preparation method of the above-mentioned sour milk essence of blood orange, steps are as follows：
It presses the sour milk essence of blood orange and prepares raw materials used composition and content, total raw material is calculated with 100.00g, by 4.40g blood
Orange essence, 2.00g delta-decalactone, 4.10g fourth position caprylolactone, 2.70g fourth position undecalactone, 0.05g fourth position dodecalactone,
0.30g capric acid, 1.90g octanoic acid, 3.00g lauric acid/dodecanoic acid, 2.50g vanillic aldehyde, 2.30g Ethyl vanillin, 1.10g caproic acid, 0.30g second
Aldehyde, 0.10g capraldehyde, 0.20g lauric aldehyde, 0.30g enanthaldehyde, 0.20g ethyl acetate, 1.00g ethyl butyrate, 1.90g third 12
Lactone, third caprylolactone of 2.30g, third heptalactone of 2.00g, 3.20g lactic acid, 0.40g 2 methyl caproic acid, 1.80g 3- hydroxyl-
Propylene glycol solution, the 0.90g mass percent concentration for the aldehyde C-9 that 2- butanone, 0.70g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 3.10g mass percent concentration is 1% propylene glycol solution, 1.90g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 2.00g mass percent concentration for the furanone that specific concentration is 10% are 10%
With stirred evenly after 53.35g mixed with propylene glycol to get the sour milk essence of blood orange.
The sour milk essence of above-mentioned resulting blood orange, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the characteristic perfume of bleeding orange is embodied with orange oil,
Aldehyde C-9 embodies the fruity of bleeding orange, so that the fragrance of blood orange is more plentiful, therefore, the obtained sour milk essence of blood orange has blood orange
The characteristic perfume of taste and Yoghourt taste, fidelity is high, and fragrance is coordinated, and lasting is lasting, and quality is stablized.
Application Example 1
The sour milk essence of the resulting blood orange of above-described embodiment 1, since milk sense of taste is strong, blood orange taste characteristic perfume is sufficient, therefore
It is applied to the flavoring of dairy products, is especially applied to the flavoring of leben, after the sour milk essence of addition blood orange,
Make leben that there is the note mouthfeel of blood orange, specific step is as follows for flavoring process：
The sour milk essence of blood orange is added in leben, the additive amount of the sour milk essence of blood orange is leben
The sour milk essence of 0.06g blood orange is added that is, in 100g leben, has blood orange wind after shaking up for the 0.06% of quality
The leben of taste.
The above-mentioned resulting leben with blood orange flavor, due to the addition of the sour milk essence of blood orange, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and blood orange characteristic perfume is sufficient.
Embodiment 2
A kind of sour milk essence of blood orange, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned blood orange essence, steps are as follows：
Press blood orange essence and prepare raw materials used composition and content, total raw material is calculated with 100.00g, i.e., by 6.00g orange oil,
3.00g citronellyl acetate, 1.90g methyl phenyl carbinyl acetate, 1.00g terpinol, 1.00g neryl acetate, 0.30g aldehyde C-9,0.80g
Propylene glycol solution, the 1.00g mass percent concentration for the propionic acid that bergamio, 2.00g mass percent concentration are 10% be
It stirs evenly after the propylene glycol solution and 83.00g mixed with propylene glycol of 1% leaf-alcohol to get blood orange essence.
A kind of preparation method of the above-mentioned sour milk essence of blood orange, steps are as follows：
It presses the sour milk essence of blood orange and prepares raw materials used composition and content, total raw material is calculated with 100.00g, by 5.30g blood
Orange essence, 3.00g delta-decalactone, 5.10g fourth position caprylolactone, 3.70g fourth position undecalactone, 0.15g fourth position dodecalactone,
0.80g capric acid, 2.90g octanoic acid, 3.80g lauric acid/dodecanoic acid, 3.50g vanillic aldehyde, 3.20g Ethyl vanillin, 1.60g caproic acid, 1.50g second
Aldehyde, 0.50g capraldehyde, 0.50g lauric aldehyde, 0.90g enanthaldehyde, 1.00g ethyl acetate, 1.50g ethyl butyrate, 2.50g third 12
Lactone, third caprylolactone of 3.00g, third heptalactone of 2.80g, 3.90g lactic acid, 1.20g 2 methyl caproic acid, 2.50g 3- hydroxyl-
2- butanone, the propylene glycol solution for the aldehyde C-9 that 1.30g mass percent concentration is 1%, the propylene glycol of 0.1% octanal of 1.50g are molten
The furan that propylene glycol solution, the 2.60g mass percent concentration for the diacetyl that liquid, 4.00g mass percent concentration are 1% are 10%
The propylene glycol solution of ketone, the propylene glycol solution for the acetic acid that 3.00g mass percent concentration is 10% and the 32.45g propylene glycol of muttering are mixed
It is stirred evenly after conjunction to get the sour milk essence of blood orange.
The sour milk essence of above-mentioned resulting blood orange, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the special aroma of bleeding orange is embodied with orange oil,
Propionic acid embodies the sour of bleeding orange, so that the fragrance of blood orange is more mellow and fuller.Therefore, the blood orange essence obtained has blood orange taste and acid
The characteristic perfume of milk taste, fragrance is pure and fresh, and sour rhythm is slightly heavy, aroma quality lasting stability.
Application Example 2
The sour milk essence of the resulting blood orange of above-described embodiment 2, since milk sense of taste is strong, blood orange taste characteristic perfume is sufficient, therefore
It is applied to the flavoring of dairy products, is especially applied to the flavoring of leben, after the sour milk essence of addition blood orange,
Make leben that there is the note mouthfeel of blood orange, specific step is as follows for flavoring process：
The sour milk essence of blood orange is added in leben, the additive amount of the sour milk essence of blood orange is leben
The sour milk essence of 0.07g blood orange is added that is, in 100g leben, has blood orange wind after shaking up for the 0.07% of quality
The leben of taste.
The above-mentioned resulting leben with blood orange flavor, due to the addition of the sour milk essence of blood orange, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and blood orange characteristic perfume is sufficient.
Embodiment 3
A kind of sour milk essence of blood orange, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned blood orange essence, steps are as follows：
Press blood orange essence and prepare raw materials used composition and content, total raw material is calculated with 100.0g, by 8.00g orange oil,
4.00g citronellyl acetate, 2.60g methyl phenyl carbinyl acetate, 1.70g terpinol, 1.70g neryl acetate, 0.70g aldehyde C-9,1.20g
Propylene glycol solution, the 1.80g mass percent concentration for the propionic acid that bergamio, 2.80g mass percent concentration are 10% be
It stirs evenly after the propylene glycol solution and 75.50g mixed with propylene glycol of 1% leaf-alcohol to get blood orange essence.
A kind of preparation method of the above-mentioned sour milk essence of blood orange, steps are as follows：
It presses the sour milk essence of blood orange and prepares raw materials used composition and content, total raw material is calculated with 100.00g, by 4.80g blood
Orange essence, 2.50g delta-decalactone, 4.60g fourth position caprylolactone, 3.20g fourth position undecalactone, 0.10g fourth position dodecalactone,
0.55g capric acid, 2.40g octanoic acid, 3.40g lauric acid/dodecanoic acid, 3.00g vanillic aldehyde, 2.75g Ethyl vanillin, 1.35g caproic acid, 0.90g second
Aldehyde, 0.30g capraldehyde, 0.50g lauric aldehyde, 0.60g enanthaldehyde, 0.60g ethyl acetate, 1.25g ethyl butyrate, 2.20g third 12
Lactone, third caprylolactone of 2.65g, third heptalactone of 2.40g, 3.55g lactic acid, 0.80g 2 methyl caproic acid, 2.15g 3- hydroxyl-
Propylene glycol solution, the 1.20g mass percent concentration for the aldehyde C-9 that 2- butanone, mass percent concentration are 1.0% be 0.1% it is pungent
The propylene glycol solution of aldehyde, the propylene glycol solution for the diacetyl that 3.55g mass percent concentration is 1%, 2.25g mass percent are dense
Degree for 10% furanone propylene glycol solution, 2.50g mass percent concentration be 10% acetic acid propylene glycol solution and
42.95g propylene glycol is stirred evenly upon mixing to get the sour milk essence of blood orange.
The sour milk essence of above-mentioned resulting blood orange, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the characteristic perfume of bleeding orange is embodied with orange oil,
Leaf-alcohol, propionic acid and citronellyl acetate synergistic effect, so that the fragrance of blood orange essence is more mellow and fuller, then is aided with methyl phenyl carbinyl acetate and stays
Perfume (or spice), therefore, the obtained sour milk essence of blood orange have the characteristic perfume of blood orange taste and Yoghourt taste, and fruity rhythm is slightly heavy, aroma quality
Measure lasting stability.
Application Example 3
The sour milk essence of the resulting blood orange of above-described embodiment 3, since milk sense of taste is strong, blood orange taste characteristic perfume is sufficient, therefore
It is applied to the flavoring of dairy products, is especially applied to the flavoring of leben, after the sour milk essence of addition blood orange,
Make leben that there is the note mouthfeel of blood orange, specific step is as follows for flavoring process：
The sour milk essence of blood orange is added in leben, the additive amount of the sour milk essence of blood orange is leben
The sour milk essence of 0.08g blood orange is added that is, in 100g leben, has blood orange wind after shaking up for the 0.08% of quality
The leben of taste.
The above-mentioned resulting leben with blood orange flavor, due to the addition of the sour milk essence of blood orange, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and blood orange characteristic perfume is sufficient.
In conclusion the sour milk essence of a kind of blood orange of the invention, the note with blood orange taste and Yoghourt taste, note group
At mainly including milk note, fruity rhythm, sour rhythm, caramel note, aldehyde note, butter note and sour rhythm, all kinds of notes associations
Same-action forms the essence with the sour milk fragrance of strong blood orange, and fragrance is true to nature, and natural sense is strong, lasting stability.Therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben
Above content 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 (6)
1. a kind of sour milk essence of blood orange, it is characterised in that the sour milk essence of blood orange is calculated by mass percentage, makes
Standby raw materials used composition and content are as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
2. the sour milk essence of blood orange as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
3. the sour milk essence of blood orange as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
4. the sour milk essence of blood orange as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned blood orange essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
5. the preparation method of the sour milk essence of blood orange as described in claim 1,2,3 or 4 any claims, it is characterised in that
Specifically comprise the following steps：
(1), the preparation of blood orange essence
Press blood orange essence and prepare raw materials used composition and content, by orange oil, citronellyl acetate, methyl phenyl carbinyl acetate, terpinol,
Neryl acetate, aldehyde C-9, bergamio, the propylene glycol solution for the propionic acid that mass percent concentration is 10%, mass percent
It stirs evenly after the propylene glycol solution and mixed with propylene glycol of the leaf-alcohol that concentration is 1% to get blood orange essence；
(2), the preparation of the sour milk essence of blood orange
Press the sour milk essence of blood orange and prepare raw materials used composition and content, by blood orange essence, delta-decalactone, fourth position caprylolactone,
Fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde,
Lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- methyl
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 11% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get the sour milk essence of blood orange.
6. the sour milk essence of a kind of blood orange as described in claim 1,2,3 or 4 is used for the flavoring of acidified milk or leben,
Its dosage is the 0.06-0.08% of acidified milk or leben quality.
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| CN (1) | CN108902889A (en) |
Citations (3)
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| CN101779783A (en) * | 2010-01-29 | 2010-07-21 | 上海百润香精香料股份有限公司 | Natural orange essence formula |
| CN104073347A (en) * | 2013-03-27 | 2014-10-01 | 丽华（广州）香精有限公司 | Sweet orange daily chemical essence |
| CN106497677A (en) * | 2016-10-17 | 2017-03-15 | 上海应用技术大学 | A kind of edible children's toothpaste essence and preparation method thereof |
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2018
- 2018-06-11 CN CN201810596595.XA patent/CN108902889A/en active Pending
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|---|---|---|---|---|
| CN101779783A (en) * | 2010-01-29 | 2010-07-21 | 上海百润香精香料股份有限公司 | Natural orange essence formula |
| CN104073347A (en) * | 2013-03-27 | 2014-10-01 | 丽华（广州）香精有限公司 | Sweet orange daily chemical essence |
| CN106497677A (en) * | 2016-10-17 | 2017-03-15 | 上海应用技术大学 | A kind of edible children's toothpaste essence and preparation method thereof |
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| 周耀华: "《食用香味料制备与应用手册》", 30 September 2007 * |
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