CN108967997A - A kind of bergamot pear essence and its preparation method and application - Google Patents
A kind of bergamot pear essence and its preparation method and application Download PDFInfo
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- CN108967997A CN108967997A CN201810596218.6A CN201810596218A CN108967997A CN 108967997 A CN108967997 A CN 108967997A CN 201810596218 A CN201810596218 A CN 201810596218A CN 108967997 A CN108967997 A CN 108967997A
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- bergamot pear
- propylene glycol
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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
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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
-
- 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
-
- 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
- A23L27/203—Alicyclic compounds
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The present invention discloses a kind of bergamot pear essence and preparation method and application, the bergamot pear essence is by ethyl acetate, isoamyl acetate, ethyl butyrate, peach aldehyde, cognac oil, orange oil, linalool, caryophyllus oil, hexanal, hexyl acetate, the propylene glycol solution for the Ethyl vanillin that mass percent concentration is 10%, the propylene glycol solution for the eugenol that mass percent concentration is 10%, the propylene glycol solution for the petit grain oil that mass percent concentration is 10%, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, the propylene glycol solution for the benzyl acetate that mass percent concentration is 50%, mass percent concentration is the propylene glycol solution of 10% lemon oil, the propylene glycol solution and propylene glycol for the leaf-alcohol that mass percent concentration is 1% stir evenly after mixing by certain mass percent.The bergamot pear characteristic perfume of the bergamot pear essence is true to nature, and natural sense is strong, lasting stability.It is used as food additives, and product has natural bergamot pear fragrance and mouthfeel.
Description
Technical field
The present invention relates to a kind of edible essence, in particular to a kind of bergamot pear essence and its preparation method and application belongs to food
Product field.
Background technique
Bergamot pear is rosaceae, pears subfamily, the white pear system in pear, has crisp thin skin matter, delicate succulence and aromatic flavour
The features such as, it stores then more palatable after a period of time, for its flavor, can compare favourably with domestic most excellent pears.In addition, fragrant
Pears have unique fragrance and flavor, and note composition mainly includes green note, fruity rhythm and aroma rhythm, quite by the happiness of people
Love.Bergamot pear essence not only can help taste by flavouring in bergamot pear product, can be also used for the food such as beverage, the fruit wine of bergamot pear flavor
Flavoring.Therefore, the development of bergamot pear essence, has very important significance.
Currently without the reported in literature about bergamot pear essence and its preparation method and application.
Summary of the invention
An object of the present invention is to provide for a kind of bergamot pear essence that fidelity is high, and fragrance harmony is good, and has
There is the features such as soft, natural.
The second object of the present invention is to provide a kind of preparation method of above-mentioned bergamot pear essence, the preparation method is due to system
Standby process is simple, easy to operate, is convenient for large-scale production.
The third object of the present invention is the application method for proposing a kind of above-mentioned bergamot pear essence.The essence can be widely applied to
The food such as beverage, fruit wine assign the bergamot pear fragrance of these natural foods.
Technical solution of the present invention
A kind of bergamot pear 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 bergamot pear essence, steps are as follows:
By the raw materials used composition of preparation bergamot pear essence and content, by ethyl acetate, isoamyl acetate, ethyl butyrate, peach aldehyde,
Cognac oil, orange oil, linalool, caryophyllus oil, hexanal, hexyl acetate, the Ethyl vanillin that mass percent concentration is 10%
Propylene glycol solution, mass percent concentration be 10% propylene glycol solution, the mass percent concentration of eugenol be 10%
Propylene glycol solution, the mass percent concentration for the diacetyl that propylene glycol solution, the mass percent concentration of petit grain oil are 1% be
Propylene glycol solution, the quality percentage of the propylene glycol solution of 50% benzyl acetate, the lemon oil that mass percent concentration is 10%
It stirs evenly after the propylene glycol solution and mixed with propylene glycol of the leaf-alcohol that specific concentration is 1% to get bergamot pear essence.
Above-mentioned resulting bergamot pear essence is especially applied to the flavoring of beverage or fruit wine, adds applied to the flavoring of food
Specific step is as follows for fragrant process:
Bergamot pear essence is added in beverage or fruit wine, the additive amount of bergamot pear essence is the 0.05- of beverage or fruit wine quality
0.07%, i.e., 0.05-0.07g bergamot pear essence is added in 100g beverage or fruit wine, shakes up rear up to the drink with bergamot pear flavor
Material or fruit wine.
Advantageous effects of the invention
A kind of bergamot pear essence of the invention, note composition mainly include green note, fruity rhythm and aroma rhythm, are matched above-mentioned
Fang Zhong, draws up the characteristic perfume of bergamot pear mainly with hexyl acetate and isoamyl acetate, then is aided with linalool, leaf-alcohol and benzyl acetate
The blueness for drawing up bergamot pear is fragrant；The fruity of bergamot pear is drawn up with ethyl acetate, ethyl butyrate, peach aldehyde, orange oil and lemon oil；With enanthic acid second
Ester draws up the aroma of bergamot pear, in the proper ratio by it is above-mentioned prepare various notes needed for raw material and solvent propylene glycol mix, obtain
To bergamot pear essence picture with higher really spend.
Further, a kind of bergamot pear essence of the invention, since all kinds of notes act synergistically, the perfume (or spice) of final gained bergamot pear essence
Gas is coordinated, is soft, natural, and the flavoring of food, especially beverage or fruit wine is applied to, and makes final products obtained therefrom not only and has and is strong
Bergamot pear taste, and bring the mouthfeel of natural bergamot pear.
Further, the preparation method of a kind of bergamot pear essence of the invention, preparation process is simple, easy to operate, convenient for rule
Modelling 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 bergamot pear essence in various embodiments of the present invention, referring to a kind of " perfume (or spice) with red bean fragrance
Essence and preparation method thereof " red bean fragrance described in (Patent No. 201610903162.5) essence assessment method.
Raw materials can be commercially available from public commercial source in various embodiments of the present invention.
Embodiment 1
A kind of bergamot pear 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 bergamot pear essence, steps are as follows:
Prepare raw materials used composition and content by bergamot pear essence, total raw material is calculated by 100.0g, by 0.80g ethyl acetate,
0.40g isoamyl acetate, 0.60g ethyl butyrate, 0.40g peach aldehyde, 0.50g cognac oil, 0.30g orange oil, 0.20g virtue camphor tree
Alcohol, 0.40g caryophyllus oil, 0.60g hexanal, 0.50g hexyl acetate, the Ethyl vanillin that 0.40g mass percent concentration is 10%
Propylene glycol solution, the propylene glycol solution of eugenol that 0.20g mass percent concentration is 10%, 0.30g mass percent it is dense
The propylene glycol solution for the diacetyl that degree is 1% for propylene glycol solution, the 0.50g mass percent concentration of 10% petit grain oil,
The lemon that propylene glycol solution, the 0.25g mass percent concentration for the benzyl acetate that 2.00g mass percent concentration is 50% are 10%
The propylene glycol solution of lemon oil, the propylene glycol solution for the leaf-alcohol that 1.00g mass percent concentration is 1% and 90.65g propylene glycol are being stirred
It mixes and stirs evenly after being mixed in container to get bergamot pear essence.
Above-mentioned resulting bergamot pear essence, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, is passed through
Subjective appreciation, hexyl acetate and isoamyl acetate embody the characteristic perfume of bergamot pear, and linalool and orange oil make bergamot pear essence
Fragrance it is more mellow and fuller, it is plentiful.Therefore, the bergamot pear essence obtained has the characteristic perfume of bergamot pear taste, and fidelity is high, and fragrance is assisted
It adjusts, lasting is lasting, and quality is stablized.
Application Example 1
The resulting bergamot pear essence of above-described embodiment 1 is especially applied to the flavoring of beverage applied to the flavoring of food,
Specific step is as follows for flavoring process:
Bergamot pear essence is added in beverage, the additive amount of bergamot pear essence is the 0.05% of beverage quality, i.e., drinks in 100g
0.05g bergamot pear essence is added in material, shakes up rear up to the beverage with bergamot pear flavor.
The above-mentioned resulting beverage with bergamot pear flavor, due to the addition of bergamot pear essence, hence it is evident that the mouthfeel of beverage is improved,
And beverage flavor is very natural, fruit juice sense is strong, and bergamot pear characteristic perfume is sufficient.
Embodiment 2
A kind of bergamot pear 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 bergamot pear essence, steps are as follows:
Prepare raw materials used composition and content by bergamot pear essence, total raw material is calculated with 100.0g, by 0.90g ethyl acetate,
0.60g isoamyl acetate, 0.70g ethyl butyrate, 0.50g peach aldehyde, 0.60g cognac oil, 0.40g orange oil, 0.40g virtue camphor tree
Alcohol, 0.50g caryophyllus oil, 0.70g hexanal, 0.70g hexyl acetate, the Ethyl vanillin that 0.60g mass percent concentration is 10%
Propylene glycol solution, the propylene glycol solution of eugenol that 0.30g mass percent concentration is 10%, 0.40g mass percent it is dense
Propylene glycol solution, the 3g for the diacetyl that degree is 1% for propylene glycol solution, the 0.60g mass percent concentration of 10% petit grain oil
The lemon oil that mass percent concentration is the propylene glycol solution of 50% benzyl acetate, 0.30g mass percent concentration is 10%
Propylene glycol solution, the propylene glycol solution for the leaf-alcohol that 1.40g mass percent concentration is 1% and 87.40g propylene glycol are in stirring container
It is stirred evenly after middle mixing to get bergamot pear essence.
Above-mentioned resulting bergamot pear essence, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, is passed through
Subjective appreciation, hexyl acetate and isoamyl acetate embody the characteristic perfume of bergamot pear, and orange oil and citral embody bergamot pear
Fruity, cognac oil embody the aroma of bergamot pear.Therefore, the bergamot pear essence obtained have bergamot pear characteristic perfume, fruity rhythm and
Aroma rhythm is slightly heavy, aroma quality lasting stability.
Application Example 2
The resulting bergamot pear essence of above-described embodiment 2 is especially applied to the flavoring of beverage applied to the flavoring of food,
Specific step is as follows for flavoring process:
Bergamot pear essence is added in beverage, the additive amount of bergamot pear essence is the 0.06% of beverage quality, i.e., drinks in 100g
0.06g bergamot pear essence is added in material, shakes up rear up to the beverage with bergamot pear flavor.
The above-mentioned resulting beverage with bergamot pear flavor, due to the addition of bergamot pear essence, hence it is evident that the mouthfeel of beverage is improved,
And beverage flavor is very natural, fruit juice sense is strong, and bergamot pear characteristic perfume is sufficient.
Embodiment 3
A kind of bergamot pear 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 bergamot pear essence, steps are as follows:
Prepare raw materials used composition and content by bergamot pear essence, total raw material is calculated with 100.0g, by 0.70g ethyl acetate,
0.30g isoamyl acetate, 0.40g ethyl butyrate, 0.30g peach aldehyde, 0.30g cognac oil, 0.20g orange oil, 0.10g virtue camphor tree
Alcohol, 0.30g caryophyllus oil, 0.50g hexanal, 0.40g hexyl acetate, the Ethyl vanillin that 0.30g mass percent concentration is 10%
Propylene glycol solution, the propylene glycol solution of eugenol that 0.10g mass percent concentration is 10%, 0.20g mass percent it is dense
The propylene glycol solution for the diacetyl that degree is 1% for propylene glycol solution, the 0.30g mass percent concentration of 10% petit grain oil,
The lemon that propylene glycol solution, the 0.20g mass percent concentration for the benzyl acetate that 1.00g mass percent concentration is 50% are 10%
The propylene glycol solution of lemon oil, the propylene glycol solution for the leaf-alcohol that 0.50g mass percent concentration is 1% and 93.90g propylene glycol are being stirred
It mixes and stirs evenly after being mixed in container to get bergamot pear essence.
Above-mentioned resulting bergamot pear essence, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, is passed through
Subjective appreciation, hexyl acetate and isoamyl acetate embody the characteristic perfume of bergamot pear, and linalool and benzyl acetate embody bergamot pear
Blueness it is fragrant, obtained bergamot pear essence has the characteristic perfume of bergamot pear, and green note is slightly heavy, aroma quality lasting stability.
Application Example 3
The resulting bergamot pear essence of above-described embodiment 3 is especially applied to the flavoring of beverage applied to the flavoring of food,
Specific step is as follows for flavoring process:
Bergamot pear essence is added in beverage, the additive amount of bergamot pear essence is the 0.07% of beverage quality, i.e., drinks in 100g
0.07g bergamot pear essence is added in material, shakes up rear up to the beverage with bergamot pear flavor.
The above-mentioned resulting beverage with bergamot pear flavor, due to the addition of bergamot pear essence, hence it is evident that the mouthfeel of beverage is improved,
While beverage flavor is very natural, fruit juice sense is strong, and bergamot pear characteristic perfume is sufficient.
In conclusion a kind of bergamot pear essence of the invention, the feature note with bergamot pear, note composition include green fragrant
Rhythm, fruity rhythm and aroma rhythm, all kinds of note synergistic effects, form the essence with strong bergamot pear fragrance, fragrance is true to nature, day
So sense is strong, lasting stability.Therefore more enough flavourings applied to food such as beverage, fruit wine.
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 bergamot pear essence, it is characterised in that the bergamot pear essence is calculated by mass percentage, prepares raw materials used group
At and content it is as follows:
2. bergamot pear essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows:
3. bergamot pear essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows:
4. bergamot pear essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows:
5. the preparation method of the bergamot pear essence as described in claim 1,2,3 or 4 any claims, it is characterised in that specific step
It is rapid as follows:
Raw materials used composition and content are prepared by bergamot pear essence, by ethyl acetate, isoamyl acetate, ethyl butyrate, peach aldehyde, enanthic acid
Ethyl ester, orange oil, linalool, caryophyllus oil, hexanal, hexyl acetate, mass percent concentration be 10% Ethyl vanillin third
The orange leaf that propylene glycol solution, the mass percent concentration for the eugenol that glycol solution, mass percent concentration are 10% are 10%
The propylene glycol solution of oil, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, the propylene glycol of 50% benzyl acetate are molten
The propylene glycol for the leaf-alcohol that propylene glycol solution, the mass percent concentration for the lemon oil that liquid, mass percent concentration are 10% are 1%
It is stirred evenly after solution and mixed with propylene glycol to get bergamot pear essence.
6. a kind of bergamot pear essence described in claim 1,2,3 or 4, for beverage or the flavoring of fruit wine, dosage is beverage or fruit
The 0.05-0.07% of Quality of Liquors.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111411032A (en) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | Blueberry fruit wine essence |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551022A (en) * | 2011-12-27 | 2012-07-11 | 上海百润香精香料股份有限公司 | Flavoring pear essence |
| CN103564405A (en) * | 2012-08-08 | 2014-02-12 | 广东顺大食品调料有限公司 | Pear essence and preparation method thereof |
| CN104172090A (en) * | 2014-07-11 | 2014-12-03 | 杭州艾菲曼普香精香料有限公司 | Essence with natural pear extraction components |
| CN105038387A (en) * | 2015-08-28 | 2015-11-11 | 上海应用技术学院 | Pear essence for water-based inks and preparation method thereof |
| CN106805191A (en) * | 2015-11-30 | 2017-06-09 | 青岛顺昕电子科技有限公司 | A kind of pears taste essence |
-
2018
- 2018-06-11 CN CN201810596218.6A patent/CN108967997A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551022A (en) * | 2011-12-27 | 2012-07-11 | 上海百润香精香料股份有限公司 | Flavoring pear essence |
| CN103564405A (en) * | 2012-08-08 | 2014-02-12 | 广东顺大食品调料有限公司 | Pear essence and preparation method thereof |
| CN104172090A (en) * | 2014-07-11 | 2014-12-03 | 杭州艾菲曼普香精香料有限公司 | Essence with natural pear extraction components |
| CN105038387A (en) * | 2015-08-28 | 2015-11-11 | 上海应用技术学院 | Pear essence for water-based inks and preparation method thereof |
| CN106805191A (en) * | 2015-11-30 | 2017-06-09 | 青岛顺昕电子科技有限公司 | A kind of pears taste essence |
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| 崔岳: "调香技巧之二", 《香料香精化妆品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111411032A (en) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | Blueberry fruit wine essence |
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Application publication date: 20181211 |