CN110331042A - A kind of mango essence and preparation method thereof - Google Patents
A kind of mango essence and preparation method thereof Download PDFInfo
- Publication number
- CN110331042A CN110331042A CN201910587895.6A CN201910587895A CN110331042A CN 110331042 A CN110331042 A CN 110331042A CN 201910587895 A CN201910587895 A CN 201910587895A CN 110331042 A CN110331042 A CN 110331042A
- Authority
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- China
- Prior art keywords
- parts
- mango
- oil
- alcohol
- selinene
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 117
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 117
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 117
- 238000002360 preparation method Methods 0.000 title claims description 18
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 117
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 73
- 235000019441 ethanol Nutrition 0.000 claims abstract description 65
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 claims abstract description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000003921 oil Substances 0.000 claims abstract description 41
- 235000019198 oils Nutrition 0.000 claims abstract description 41
- 239000000284 extract Substances 0.000 claims abstract description 40
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims abstract description 38
- YOVSPTNQHMDJAG-QLFBSQMISA-N β-eudesmene Chemical compound C1CCC(=C)[C@@H]2C[C@H](C(=C)C)CC[C@]21C YOVSPTNQHMDJAG-QLFBSQMISA-N 0.000 claims abstract description 32
- -1 (E) -2- hexenoic acid-(Z) -3- hexene ester Chemical class 0.000 claims abstract description 31
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 28
- HFPZCAJZSCWRBC-UHFFFAOYSA-N p-cymene Chemical compound CC(C)C1=CC=C(C)C=C1 HFPZCAJZSCWRBC-UHFFFAOYSA-N 0.000 claims abstract description 28
- OZQAPQSEYFAMCY-UHFFFAOYSA-N alpha-selinene Natural products C1CC=C(C)C2CC(C(=C)C)CCC21C OZQAPQSEYFAMCY-UHFFFAOYSA-N 0.000 claims abstract description 27
- OZQAPQSEYFAMCY-QLFBSQMISA-N α-selinene Chemical compound C1CC=C(C)[C@@H]2C[C@H](C(=C)C)CC[C@]21C OZQAPQSEYFAMCY-QLFBSQMISA-N 0.000 claims abstract description 22
- HZYHMHHBBBSGHB-ODYTWBPASA-N (2E,6Z)-nona-2,6-dienal Chemical compound CC\C=C/CC\C=C\C=O HZYHMHHBBBSGHB-ODYTWBPASA-N 0.000 claims abstract description 21
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000019501 Lemon oil Nutrition 0.000 claims abstract description 21
- 235000019502 Orange oil Nutrition 0.000 claims abstract description 21
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 239000010501 lemon oil Substances 0.000 claims abstract description 21
- 239000010502 orange oil Substances 0.000 claims abstract description 21
- JGFBQFKZKSSODQ-UHFFFAOYSA-N Isothiocyanatocyclopropane Chemical compound S=C=NC1CC1 JGFBQFKZKSSODQ-UHFFFAOYSA-N 0.000 claims abstract description 20
- PWLNAUNEAKQYLH-UHFFFAOYSA-N butyric acid octyl ester Natural products CCCCCCCCOC(=O)CCC PWLNAUNEAKQYLH-UHFFFAOYSA-N 0.000 claims abstract description 20
- UUIQMZJEGPQKFD-UHFFFAOYSA-N n-butyric acid methyl ester Natural products CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 claims abstract description 20
- BAVONGHXFVOKBV-UWVGGRQHSA-N (+)-cis-carveol Chemical compound CC(=C)[C@H]1CC=C(C)[C@@H](O)C1 BAVONGHXFVOKBV-UWVGGRQHSA-N 0.000 claims abstract description 19
- 239000005792 Geraniol Substances 0.000 claims abstract description 19
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims abstract description 19
- 229940113087 geraniol Drugs 0.000 claims abstract description 19
- AYXPYQRXGNDJFU-QTPLKFIXSA-N (-)-Globulol Chemical compound [C@H]1([C@](CC[C@@H]2[C@H]3C2(C)C)(C)O)[C@H]3[C@H](C)CC1 AYXPYQRXGNDJFU-QTPLKFIXSA-N 0.000 claims abstract description 17
- AYXPYQRXGNDJFU-QUMMREBQSA-N (-)-Globulol Natural products O[C@@]1(C)[C@H]2[C@H]([C@H](C)CC2)[C@@H]2C(C)(C)[C@@H]2CC1 AYXPYQRXGNDJFU-QUMMREBQSA-N 0.000 claims abstract description 17
- CKZXONNJVHXSQM-UHFFFAOYSA-N Ledol Natural products CC(C)C1CCC(C)(O)C2C3CC(C)CC123 CKZXONNJVHXSQM-UHFFFAOYSA-N 0.000 claims abstract description 17
- NKIWRYQBASKLRK-UHFFFAOYSA-N globulol Natural products CC1CCC2CC(C)(O)CC3C(C12)C3(C)C NKIWRYQBASKLRK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- VPQBJIRQUUEAFC-UHFFFAOYSA-N selinene Natural products C1CC=C(C)C2CC(C(C)C)CCC21C VPQBJIRQUUEAFC-UHFFFAOYSA-N 0.000 claims abstract description 17
- YOVSPTNQHMDJAG-UHFFFAOYSA-N beta-helmiscapene Natural products C1CCC(=C)C2CC(C(=C)C)CCC21C YOVSPTNQHMDJAG-UHFFFAOYSA-N 0.000 claims abstract description 16
- IEICDHBPEPUHOB-UHFFFAOYSA-N ent-beta-selinene Natural products C1CCC(=C)C2CC(C(C)C)CCC21C IEICDHBPEPUHOB-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract description 14
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract description 14
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 14
- 229930007744 linalool Natural products 0.000 claims abstract description 14
- 239000001115 mace Substances 0.000 claims abstract description 14
- 239000002904 solvent Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 18
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 17
- 229920000053 polysorbate 80 Polymers 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical group O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000002044 Rhizophora apiculata Species 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 claims description 7
- 239000004215 Carbon black (E152) Substances 0.000 claims description 7
- 241000723346 Cinnamomum camphora Species 0.000 claims description 7
- 235000021551 crystal sugar Nutrition 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 229930195733 hydrocarbon Natural products 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 6
- CBSRFDQDBGGSEA-UHFFFAOYSA-N Selinene Natural products CC(=C1CCC2(C)CCCC(=C)C2(C)C1)C CBSRFDQDBGGSEA-UHFFFAOYSA-N 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 6
- 150000003598 selinene derivatives Chemical class 0.000 claims description 6
- 238000007711 solidification Methods 0.000 claims description 6
- 230000008023 solidification Effects 0.000 claims description 6
- NIONDZDPPYHYKY-SNAWJCMRSA-N (2E)-hexenoic acid Chemical compound CCC\C=C\C(O)=O NIONDZDPPYHYKY-SNAWJCMRSA-N 0.000 claims description 3
- NIONDZDPPYHYKY-UHFFFAOYSA-N Z-hexenoic acid Natural products CCCC=CC(O)=O NIONDZDPPYHYKY-UHFFFAOYSA-N 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 2
- RYPKRALMXUUNKS-HWKANZROSA-N 2E-hexene Chemical compound CCC\C=C\C RYPKRALMXUUNKS-HWKANZROSA-N 0.000 claims 1
- 241000220287 Sedum rubrotinctum Species 0.000 claims 1
- 150000001336 alkenes Chemical class 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims 1
- 239000008159 sesame oil Substances 0.000 claims 1
- 235000011803 sesame oil Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 29
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 9
- 230000006872 improvement Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 240000002943 Elettaria cardamomum Species 0.000 description 6
- 235000005300 cardamomo Nutrition 0.000 description 6
- FUZZWVXGSFPDMH-UHFFFAOYSA-M hexanoate Chemical compound CCCCCC([O-])=O FUZZWVXGSFPDMH-UHFFFAOYSA-M 0.000 description 6
- 150000002430 hydrocarbons Chemical class 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 description 4
- 235000004692 Eucalyptus globulus Nutrition 0.000 description 4
- 240000007002 Eucalyptus tereticornis Species 0.000 description 4
- 235000019134 Eucalyptus tereticornis Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 150000002729 menthone derivatives Chemical class 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011257 shell material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000001730 (5R)-5-butyloxolan-2-one Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- FHLGUOHLUFIAAA-UHFFFAOYSA-N Linalyl butyrate Chemical compound CCCC(=O)OC(C)(C=C)CCC=C(C)C FHLGUOHLUFIAAA-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- IPBFYZQJXZJBFQ-UHFFFAOYSA-N gamma-octalactone Chemical compound CCCCC1CCC(=O)O1 IPBFYZQJXZJBFQ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- QGLBZNZGBLRJGS-UHFFFAOYSA-N Dihydro-3-methyl-2(3H)-furanone Chemical compound CC1CCOC1=O QGLBZNZGBLRJGS-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 150000002773 monoterpene derivatives Chemical class 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- HUAZGNHGCJGYNP-UHFFFAOYSA-N propyl butyrate Chemical compound CCCOC(=O)CCC HUAZGNHGCJGYNP-UHFFFAOYSA-N 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- RXHIKAIVEMAPRU-JRIGQVHBSA-N sequiterpene Natural products C1=C(C)[C@@H](OC(C)=O)[C@H](O)[C@@]2(O)[C@H](C)CC[C@@H](C(C)=C)[C@H]21 RXHIKAIVEMAPRU-JRIGQVHBSA-N 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N β-pinene Chemical compound C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention proposes a kind of mango essence, including following raw material: mango extract, geraniol, lactic acid, orange oil, linalool, α-selinene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, p-cymene -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, mace oil and ethyl alcohol.The mango essence soft aroma and mellow, property that the present invention deploys are stablized, and taste is naturally, give the fragrance impression close to fresh mango, customer acceptance degree is high, it is added to food, in beverage as food additives, makes product that there is natural mango fragrance and mouthfeel, to be liked by consumer.
Description
Technical field
The present invention relates to technical field of food additives, and in particular to a kind of mango essence.
Background technique
Essence refers to belonging to artificial system by the concentrated type aromatic oil for manually imitating natural perfume material or fruity odours
The fragrance of work.It is general to be applied to food production, Cosmetic Manufacture etc. more.Currently, some perfume (or spice) can all be added in many food
Essence increases mouthfeel.
The rare tropical fruit (tree) of Mangifera, due to its good nutritional quality and unique fragrance, by consumers.Awns
The main distribution of fruit is relatively narrow, and fresh mango is difficult to realize remote storage fresh-keeping.Also, after mango is processed, fresh fruit is special
Some fragrance is unstable, or even disappears, and consumer is caused to be difficult to taste the flavor of fresh mango.The annual mango of China mainland produces
About 700,000 tons of amount, and be in increasing trend, in order to improve the marketing quality and sales volume of mango product, increases the economic of orchard worker and receive
Enter, mango essence can be properly added and modified.
The volatile component identified from mango at present has more than 300, these components mainly include monoterpene, sequiterpene,
Esters, aldehydes, ketone, alcohol, acid, aliphatic hydrocarbon and aromatic compound etc., wherein single mushroom class and sesquialter mushroom constituents are in mango
In occupy the 70-90% of total amount, and the more lesser such as esters of content and lactone substance are considered as certain mango
The crucial fragrance component of kind.The kind of mango is different, and the type and each component content of key odorant taste compound are also
Difference.Ma Qiesu mango, volatile component content is up to 22450.0 μ g/kg in the kind, and key odorant component has 36 kinds,
Important volatile component has: 309 μ g/kg of ocimenum, 10175 μ g/kg of ethyl butyrate, 10078 μ g/kg of australene, nopinene 480
μ g/kg, 305 μ g/kg of propyl butyrate, 288 μ g/kg of linalyl butyrate, 162.2 μ g/kg of limonene etc..
It is not true to nature that traditional mango essence often will appear flavor in application process, and natural sense is weaker, and then influences awns
The flavor quality of fruit product declines, and is not liked by consumer.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of mango essence and preparation method thereof, it is intended that
A kind of mango essence is provided, by that the stability of the extract can be significantly improved mango extract microencapsulation, extend it
Shelf-life prevents its degradation rotten, control fragrance release, and uses sugar for shell material, further enriches the mouthfeel of essence, obtained
For essence microcapsule partial size to Nano grade, dispersion particle is small, readily suspended and be dispersed in water to form colloidal solution, appearance
It is upper as clear as crystal, it is more convenient to use.
The present invention provides a kind of mango essence, including following raw material: mango extract, geraniol, lactic acid, orange oil, virtue
Camphor tree alcohol, α-selinene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-are fragrant
Celery alcohol, p-cymene -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil,
Caryophyllus oil, mace oil and ethyl alcohol.
As further improvement of the invention, it is made of by weight following raw material: 89-94 parts of mango extract, spiceleaf
0.1-0.5 parts of alcohol, 1-2 parts of lactic acid, 0.1-0.3 parts of orange oil, 0.01-0.03 parts of linalool, α -0.02-0.05 parts of selinene,
β -0.01-0.04 parts of selinene, 0.3-0.6 parts of methyl butyrate, (E) -2- hexenoic acid -0.02-0.05 parts of (Z) -3- hexene ester, 1-
0.015-0.03 parts of methylbutyrolactone, 0.012-0.018 parts of (Z)-carveol, 0.02-0.04 parts of p-cymene -8- alcohol, blue gum
0.01-0.03 parts of alcohol, 0.032-0.05 parts of (E, Z) -2,6- nonadienal, 0.01-0.02 parts of acetophenone, diacetyl 0.1-0.2
Part, 0.3-0.5 parts of alpha, beta-lonone, 1-2 parts of lemon oil, 0.5-1.2 parts of caryophyllus oil, 0.6-0.9 parts of mace oil and ethyl alcohol 2-3
Part.
As further improvement of the invention, it is made of by weight following raw material: 90-93 parts of mango extract, spiceleaf
0.2-0.4 parts of alcohol, 1.2-1.7 parts of lactic acid, 0.15-0.26 parts of orange oil, 0.014-0.022 parts of linalool, α-selinene
0.027-0.045 parts, β -0.02-0.03 parts of selinene, 0.45-0.52 parts of methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene
0.032-0.045 parts of ester, 0.017-0.022 parts of 1- methylbutyrolactone, 0.015-0.017 parts of (Z)-carveol, p-cymene -8-
0.027-0.035 parts of alcohol, 0.012-0.026 parts of globulol, 0.037-0.045 parts of (E, Z) -2,6- nonadienal, acetophenone
0.015-0.017 parts, 0.15-0.17 parts of diacetyl, 0.32-0.47 parts of alpha, beta-lonone, 1.3-1.7 parts of lemon oil, caryophyllus oil
0.7-1 parts, 0.7-0.9 parts of mace oil and 2.2-2.7 parts of ethyl alcohol.
As further improvement of the invention, it is made of by weight following raw material: 92 parts of mango extract, geraniol
0.3 part, 1.5 parts of lactic acid, 0.2 part of orange oil, 0.018 part of linalool, 0.032 part of α-selinene, 0.025 part of β-selinene, fourth
0.47 part of sour methyl esters, (E) -2- hexenoic acid -0.042 part of (Z) -3- hexene ester, 0.02 part of 1- methylbutyrolactone, (Z)-carveol
0.016 part, 0.03 part of p-cymene -8- alcohol, 0.022 part of globulol, 0.041 part of (E, Z) -2,6- nonadienal, acetophenone
0.016 part, 0.16 part of diacetyl, 0.42 part of alpha, beta-lonone, 1.5 parts of lemon oil, 0.9 part of caryophyllus oil, 0.8 part of mace oil and
2.5 parts of ethyl alcohol.
The present invention further protects a kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs a certain amount of smashed fresh mangrove bark to be fitted into closed reactor, a certain amount of solvent is added, is put into ultrasound
In wave producer, ultrasound-assisted extraction is carried out, concentration obtains mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and obtain xiang semen；
S3. xiang semen obtained is added in the mixed solution of Tween-80 and Arlacel-80 in step S2, is heated to 40 DEG C, stirs
It mixes to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature reduces the temperature to 5-10 DEG C admittedly
Change, obtains mango essence.
As further improvement of the invention, the solvent is the mixture of ethyl acetate, ethyl alcohol and butyl acetate, volume
Than for 5:1:2.
As further improvement of the invention, ultrasonic power described in step S1 is 800-1000W, extraction time 30-
The mass ratio of 50min, the fresh mangrove bark and solvent is 1:2.
As further improvement of the invention, speed of agitator described in step S2 is 500-700r/min.
As further improvement of the invention, tween-in the mixed solution of Tween-80 described in step S3 and Arlacel-80
80 content is 3.5-5.5wt%, and the content of Arlacel-80 is 1.2-1.8wt%, and solvent is deionized water, the Tween-80 and
The mixed solution of Arlacel-80 and the volume ratio of xiang semen are 2:1.
As further improvement of the invention, the revolving speed of homogeneous described in step S4 is 7000-10000r/min.
The invention has the following beneficial effects:
1. the present invention is using main volatile aroma substance original in natural mango juice as main component, according to the present invention
Ratio draft formula and be added to auxiliary element, to make the mango essence with natural mango fragrance, can obviously reduce
Production cost has good selling market；
2. mango extract microencapsulation can be significantly improved the stability of the extract, extend it and guarantee the quality by the present invention
Phase prevents its degradation rotten, control fragrance release, and uses sugar for shell material, further enriches the mouthfeel of essence, essence obtained
For Microcapsules Size to Nano grade, dispersion particle is small, readily suspended and be dispersed in water to form colloidal solution, appearance supernatant
It is clear transparent, it is more convenient to use；
3. γ-octalactone, δ-decalactone, 8- sulfydryl menthones equal size are higher in existing mango essence, and these are former
Expect that price is higher, generally at 1,000 yuan or so, 8- sulfydryl menthones even members up to ten thousand are adopted without adding these raw materials in the present invention
It is substituted with pure natural mango extract, save the cost, to significantly improve economic benefit；
4. the mango essence soft aroma that the present invention deploys and mellow, property are stablized, taste is naturally, give close to fresh
The fragrance of mango is experienced, and customer acceptance degree is high；
5. mango essence of the present invention is added to food as food additives, in beverage, product is made to have natural mango fragrant
Gas and mouthfeel, to be liked by consumer.
The application method and dosage of mango essence of the present invention can refer to the application method and dosage of conventional mango essence.
Detailed description of the invention
Fig. 1 is the preparation technology figure of mango essence of the present invention.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, the embodiment described is the embodiment of part of representative of the invention, rather than whole embodiments, this field are general
Other all embodiments obtained belong to protection of the invention to logical technical staff without making creative work
Range.
Referring to attached drawing 1
Embodiment 1
Raw material forms (parts by weight): 89 parts of mango extract, 0.1 part of geraniol, 1 part of lactic acid, 0.1 part of orange oil, fragrant camphor tree
0.01 part of alcohol, 0.02 part of α-selinene, 0.01 part of β-selinene, 0.3 part of methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene
0.02 part of ester, 0.015 part of 1- methylbutyrolactone, 0.012 part of (Z)-carveol, 0.02 part of p-cymene -8- alcohol, globulol 0.01
Part, 0.032 part of (E, Z) -2,6- nonadienal, 0.01 part of acetophenone, 0.1 part of diacetyl, 0.3 part of alpha, beta-lonone, lemon oil 1
Part, 0.5 part of caryophyllus oil, 0.6 part of mace oil and 2 parts of ethyl alcohol.
A kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs the smashed fresh mangrove bark of 1kg to be fitted into closed reactor, the solvent of 2kg is added, the solvent is second
The mixture of acetoacetic ester, ethyl alcohol and butyl acetate, volume ratio 5:1:2, is put into supersonic generator, carries out ultrasonic wave auxiliary
Extraction, ultrasonic power 800W, extraction time 30min, concentration obtain mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and speed of agitator 500r/min obtains 10mL xiang semen；
S3. 10mL xiang semen obtained is added in the mixed solution of 20mL Tween-80 and Arlacel-80 in step S2, described
The content of Tween-80 is 3.5wt% in mixed solution, and the content of Arlacel-80 is 1.2wt%, and solvent is deionized water, is heated to
40 DEG C, stirring to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature, revolving speed 7000r/min will
Temperature drops to 5 DEG C of solidifications, obtains mango essence.
Embodiment 2
Raw material forms (parts by weight): 94 parts of mango extract, 0.5 part of geraniol, 2 parts of lactic acid, 0.3 part of orange oil, fragrant camphor tree
0.03 part of alcohol, 0.05 part of α-selinene, 0.04 part of β-selinene, 0.6 part of methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene
0.05 part of ester, 0.03 part of 1- methylbutyrolactone, 0.018 part of (Z)-carveol, 0.04 part of p-cymene -8- alcohol, globulol 0.03
Part, 0.05 part of (E, Z) -2,6- nonadienal, 0.02 part of acetophenone, 0.2 part of diacetyl, 0.5 part of alpha, beta-lonone, lemon oil 2
Part, 1.2 parts of caryophyllus oil, 0.9 part of mace oil and 3 parts of ethyl alcohol.
A kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs the smashed fresh mangrove bark of 1kg to be fitted into closed reactor, the solvent of 2kg is added, the solvent is second
The mixture of acetoacetic ester, ethyl alcohol and butyl acetate, volume ratio 5:1:2, is put into supersonic generator, carries out ultrasonic wave auxiliary
Extraction, ultrasonic power 1000W, extraction time 50min, concentration obtain mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and speed of agitator 700r/min obtains 10mL xiang semen；
S3. 10mL xiang semen obtained is added in the mixed solution of 20mL Tween-80 and Arlacel-80 in step S2, described
The content of Tween-80 is 5.5wt% in mixed solution, and the content of Arlacel-80 is 1.8wt%, and solvent is deionized water, is heated to
40 DEG C, stirring to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature, revolving speed 10000r/min will
Temperature drops to 10 DEG C of solidifications, obtains mango essence.
Embodiment 3
Raw material forms (parts by weight): 90 parts of mango extract, 0.2 part of geraniol, 1.2 parts of lactic acid, 0.15 part of orange oil, virtue
0.014 part of camphor tree alcohol, 0.027 part of α-selinene, 0.02 part of β-selinene, 0.45 part of methyl butyrate, (E) -2- hexenoic acid-(Z) -3-
0.032 part of hexene ester, 0.017 part of 1- methylbutyrolactone, 0.015 part of (Z)-carveol, 0.027 part of p-cymene -8- alcohol, blue gum
0.012 part of alcohol, 0.037 part of (E, Z) -2,6- nonadienal, 0.015 part of acetophenone, 0.15 part of diacetyl, alpha, beta-lonone 0.32
Part, 1.3 parts of lemon oil, 0.7 part of caryophyllus oil, 0.7 part of mace oil and 2.2 parts of ethyl alcohol.
A kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs the smashed fresh mangrove bark of 1kg to be fitted into closed reactor, the solvent of 2kg is added, the solvent is second
The mixture of acetoacetic ester, ethyl alcohol and butyl acetate, volume ratio 5:1:2, is put into supersonic generator, carries out ultrasonic wave auxiliary
Extraction, ultrasonic power 850W, extraction time 35min, concentration obtain mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and speed of agitator 550r/min obtains 10mL xiang semen；
S3. 10mL xiang semen obtained is added in the mixed solution of 20mL Tween-80 and Arlacel-80 in step S2, described
The content of Tween-80 is 4wt% in mixed solution, and the content of Arlacel-80 is 1.4wt%, and solvent is deionized water, is heated to 40
DEG C, stirring to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature, revolving speed 8000r/min will
Temperature drops to 6 DEG C of solidifications, obtains mango essence.
Embodiment 4
Raw material forms (parts by weight): 93 parts of mango extract, 0.4 part of geraniol, 1.7 parts of lactic acid, 0.26 part of orange oil, virtue
0.022 part of camphor tree alcohol, 0.045 part of α-selinene, 0.03 part of β-selinene, 0.52 part of methyl butyrate, (E) -2- hexenoic acid-(Z) -3-
0.045 part of hexene ester, 0.022 part of 1- methylbutyrolactone, 0.017 part of (Z)-carveol, 0.035 part of p-cymene -8- alcohol, blue gum
0.026 part of alcohol, -0.045 part of (E, Z) -2,6- nonadienal, 0.017 part of acetophenone, 0.17 part of diacetyl, alpha, beta-lonone
0.47 part, 1.7 parts of lemon oil, 1 part of caryophyllus oil, 0.9 part and -2.7 parts of ethyl alcohol of mace oil.
A kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs the smashed fresh mangrove bark of 1kg to be fitted into closed reactor, the solvent of 2kg is added, the solvent is second
The mixture of acetoacetic ester, ethyl alcohol and butyl acetate, volume ratio 5:1:2, is put into supersonic generator, carries out ultrasonic wave auxiliary
Extraction, ultrasonic power 950W, extraction time 45min, concentration obtain mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and speed of agitator 650r/min obtains 10mL xiang semen；
S3. 10mL xiang semen obtained is added in the mixed solution of 20mL Tween-80 and Arlacel-80 in step S2, described
The content of Tween-80 is 5wt% in mixed solution, and the content of Arlacel-80 is 1.6wt%, and solvent is deionized water, is heated to 40
DEG C, stirring to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature, revolving speed 9000r/min will
Temperature drops to 8 DEG C of solidifications, obtains mango essence.
Embodiment 5
Raw material forms (parts by weight): 92 parts of mango extract, 0.3 part of geraniol, 1.5 parts of lactic acid, 0.2 part of orange oil, virtue
0.018 part of camphor tree alcohol, 0.032 part of α-selinene, 0.025 part of β-selinene, 0.47 part of methyl butyrate, (E) -2- hexenoic acid-(Z) -
0.042 part of 3- hexene ester, 0.02 part of 1- methylbutyrolactone, 0.016 part of (Z)-carveol, 0.03 part of p-cymene -8- alcohol, blue gum
0.022 part of alcohol, 0.041 part of (E, Z) -2,6- nonadienal, 0.016 part of acetophenone, 0.16 part of diacetyl, alpha, beta-lonone 0.42
Part, 1.5 parts of lemon oil, 0.9 part of caryophyllus oil, 0.8 part of mace oil and 2.5 parts of ethyl alcohol.
A kind of preparation method of mango essence, is prepared by the following method:
S1. it weighs the smashed fresh mangrove bark of 1kg to be fitted into closed reactor, the solvent of 2kg is added, the solvent is second
The mixture of acetoacetic ester, ethyl alcohol and butyl acetate, volume ratio 5:1:2, is put into supersonic generator, carries out ultrasonic wave auxiliary
Extraction, ultrasonic power 900W, extraction time 40min, concentration obtain mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Sub- alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-carveol, to umbrella
Flower hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, meat
Cardamom oil and ethyl alcohol mix in proportion, stir evenly, and speed of agitator 600r/min obtains 10mL xiang semen；
S3. 10mL xiang semen obtained is added in the mixed solution of 20mL Tween-80 and Arlacel-80 in step S2, described
The content of Tween-80 is 4.5wt% in mixed solution, and the content of Arlacel-80 is 1.5wt%, and solvent is deionized water, is heated to
40 DEG C, stirring to system emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature, revolving speed 8500r/min will
Temperature drops to 7 DEG C of solidifications, obtains mango essence.
Comparative example 1
Referring to Chinese invention patent application CN108618102A: a kind of edible mango essence and preparation method thereof prepares awns
Fruity essence.
Comparative example 2
Referring to Chinese invention patent application CN107455724A: a kind of formula and method of mango essence preparation method, system
Standby mango essence.
The detection of 1 fragrance of test case
Above-described embodiment 1-5 and all comparative examples and commercially available common mango essence are subjected to fragrance detection, using commenting
Fragrant Shi Jinhang fragrance evaluation asks 6 experts to carry out sensory evaluation according to GBT14454.2-2008 " fragrance aroma assessment method ",
Provide scoring.
The method of sensory evaluation are as follows: selection 6, than more sensitive evaluation personnel, carries out simulation early period and comment to mango fragrance
Valence shows that these sensory evaluation persons can distinguish the difference of different degrees of mango fragrance sample room.Meanwhile to all sensory evaluations
Personnel provide a kind of top Ma Qiesu mango essence (obtaining by commercially available mode) as control sample, allow sensory evaluation personnel
Give a mark in 1-9 points of range according to the mango fragrance degree of closeness of the fragrance of example and control sample, with control sample
It is higher closer to score, have that peculiar smell, fragrance are sharp or the flat then score of fragrance is low.The identical reality that finally 6 valuation officers are provided
It applies example or comparative example evaluation score is counted, analysis rejecting is carried out using Q method of inspection to exceptional value, then to evaluation point
Number is averaged.To which the results are as follows (being shown in Table 1).
Table 1
According to table 1, embodiment 1-5 prepares mango essence, the fragrance flavor characteristic with apparent natural mango, sense
Official's evaluation of estimate highest is compared with comparative example 1,2 and commercially available common mango essence, and the resulting essence of 1-5 of the embodiment of the present invention has
The advantages of flavor nature, fragrance are very close to natural mango juice.
2 stability test of test case
Above-described embodiment 1-5 and all comparative examples are carried out to the experiment of stay in grade:
Method: under the conditions of room temperature (25-35 DEG C), not being protected from light, after storage 180 days, sensory evaluation is carried out to its fragrance, really
Determine the test of mango essence quality stability.Sensory evaluation method is the same as experiment 1.The results are as follows (being shown in Table 2), can be obtained by table 2,
The mango essence that 1-5 of embodiment of the present invention formula obtains has good quality stability；Better than all comparative examples and commercially available perfume (or spice)
Essence.
Table 2
| Group | Sensory evaluation |
| Embodiment 1 | 8.7 |
| Embodiment 2 | 8.8 |
| Embodiment 3 | 8.8 |
| Embodiment 4 | 9.1 |
| Embodiment 5 | 9.0 |
| Comparative example 1 | 5.8 |
| Comparative example 2 | 4.9 |
| It is commercially available | 3.2 |
Compared with prior art, the present invention with main volatile aroma substance original in natural mango juice be mainly at
Point, ratio according to the invention drafts formula and is added to auxiliary element, so that it is fragrant to make the mango with natural mango fragrance
Essence can obviously reduce production cost, have good selling market；
Mango extract microencapsulation can be significantly improved the stability of the extract by the present invention, extend its shelf-life,
Prevent its degradation rotten, control fragrance release, and use sugar for shell material, the mouthfeel of essence is further enriched, essence obtained is micro-
For capsule grain diameter to Nano grade, dispersion particle is small, readily suspended and be dispersed in water to form colloidal solution, limpid in appearance
It is transparent, it is more convenient to use；
γ-octalactone, δ-decalactone, 8- sulfydryl menthones equal size are higher in existing mango essence, and these raw materials
Price is higher, and generally at 1,000 yuan or so, 8- sulfydryl menthones even members up to ten thousand are used without adding these raw materials in the present invention
Pure natural mango extract substitution, save the cost, to significantly improve economic benefit；
The mango essence soft aroma and mellow, property that the present invention deploys are stablized, and taste is naturally, give close to fresh awns
The fragrance of fruit is experienced, and customer acceptance degree is high；
Mango essence of the present invention is added to food as food additives, in beverage, and product is made to have natural mango fragrance
And mouthfeel, to be liked by consumer.
Those skilled in the art is not under conditions of departing from the spirit and scope of the present invention that claims determine, also
Various modifications can be carried out to the above content.Therefore the scope of the present invention is not limited in above explanation, but by
The range of claims determines.
Claims (10)
1. a kind of mango essence, which is characterized in that including following raw material: mango extract, geraniol, lactic acid, orange oil, fragrant camphor tree
Alcohol, α-selinene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, 1- methylbutyrolactone, (Z)-Sheep's-parsley
Alcohol, p-cymene -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, fourth
Sesame oil, mace oil and ethyl alcohol.
2. a kind of mango essence according to claim 1, which is characterized in that be made of by weight following raw material: mango extraction
Take 89-94 parts of object, 0.1-0.5 parts of geraniol, 1-2 parts of lactic acid, 0.1-0.3 parts of orange oil, 0.01-0.03 parts of linalool, α-celery
Sub- alkene 0.02-0.05 parts, β -0.01-0.04 parts of selinene, 0.3-0.6 parts of methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene
0.02-0.05 parts of ester, 0.015-0.03 parts of 1- methylbutyrolactone, 0.012-0.018 parts of (Z)-carveol, p-cymene -8- alcohol
0.02-0.04 parts, 0.01-0.03 parts of globulol, 0.032-0.05 parts of (E, Z) -2,6- nonadienal, acetophenone 0.01-0.02
Part, 0.1-0.2 parts of diacetyl, 0.3-0.5 parts of alpha, beta-lonone, 1-2 parts of lemon oil, 0.5-1.2 parts of caryophyllus oil, mace oil
0.6-0.9 parts and ethyl alcohol 2-3 parts.
3. a kind of mango essence according to claim 2, which is characterized in that be made of by weight following raw material: mango extraction
Take 90-93 parts of object, 0.2-0.4 parts of geraniol, 1.2-1.7 parts of lactic acid, 0.15-0.26 parts of orange oil, linalool 0.014-0.022
Part, α -0.027-0.045 parts of selinene, β -0.02-0.03 parts of selinene, 0.45-0.52 parts of methyl butyrate, (E) -2- hexene
Acid -0.032-0.045 parts of (Z) -3- hexene ester, 0.017-0.022 parts of 1- methylbutyrolactone, (Z)-carveol 0.015-0.017
Part, 0.027-0.035 parts of p-cymene -8- alcohol, 0.012-0.026 parts of globulol, (E, Z) -2,6- nonadienal 0.037-
0.045 part, 0.015-0.017 parts of acetophenone, 0.15-0.17 parts of diacetyl, 0.32-0.47 parts of alpha, beta-lonone, lemon oil
1.3-1.7 parts, 0.7-1 parts of caryophyllus oil, 0.7-0.9 parts of mace oil and 2.2-2.7 parts of ethyl alcohol.
4. a kind of mango essence according to claim 3, which is characterized in that be made of by weight following raw material: mango extraction
Take 92 parts of object, 0.3 part of geraniol, 1.5 parts of lactic acid, 0.2 part of orange oil, 0.018 part of linalool, 0.032 part of α-selinene, β-celery
0.025 part of sub- alkene, 0.47 part of methyl butyrate, (E) -2- hexenoic acid -0.042 part of (Z) -3- hexene ester, 1- methylbutyrolactone 0.02
Part, 0.016 part of (Z)-carveol, 0.03 part of p-cymene -8- alcohol, 0.022 part of globulol, (E, Z) -2,6- nonadienal
0.041 part, 0.016 part of acetophenone, 0.16 part of diacetyl, 0.42 part of alpha, beta-lonone, 1.5 parts of lemon oil, 0.9 part of caryophyllus oil,
0.8 part and 2.5 parts of ethyl alcohol of mace oil.
5. a kind of preparation method of mango essence described in -4 any claims according to claim 1, which is characterized in that use with
Lower section method is made:
S1. it weighs a certain amount of smashed fresh mangrove bark to be fitted into closed reactor, a certain amount of solvent is added, be put into ultrasonic wave hair
In raw device, ultrasound-assisted extraction is carried out, concentration obtains mango extract；
S2. by mango extract made from step S1, mango extract, geraniol, lactic acid, orange oil, linalool, α-celery
Alkene, β-selinene, methyl butyrate, (E) -2- hexenoic acid-(Z) -3- hexene ester, (Z)-carveol, are spent umbrella 1- methylbutyrolactone
Hydrocarbon -8- alcohol, globulol, (E, Z) -2,6- nonadienal, acetophenone, diacetyl, alpha, beta-lonone, lemon oil, caryophyllus oil, Pork and beans
Cool oil and ethyl alcohol mix in proportion, stir evenly, obtain xiang semen；
S3. xiang semen obtained is added in the mixed solution of Tween-80 and Arlacel-80 in step S2, is heated to 40 DEG C, stirring is extremely
System emulsification uniformly, with salt acid for adjusting pH to 4 or so, stirs 60min；
S4. crystal sugar is heated to melting, rapidly joins emulsion, homogeneous at former temperature reduces the temperature to 5-10 DEG C of solidification, obtains
To mango essence.
6. a kind of preparation method of mango essence according to claim 5, which is characterized in that the solvent be ethyl acetate,
The mixture of ethyl alcohol and butyl acetate, volume ratio 5:1:2.
7. a kind of preparation method of mango essence according to claim 5, which is characterized in that ultrasonic power described in step S1
For 800-1000W, the mass ratio of extraction time 30-50min, the fresh mangrove bark and solvent are 1:2.
8. a kind of preparation method of mango essence according to claim 5, which is characterized in that speed of agitator described in step S2
For 500-700r/min.
9. a kind of preparation method of mango essence according to claim 5, which is characterized in that Tween-80 described in step S3
Content with Tween-80 in the mixed solution of Arlacel-80 is 3.5-5.5wt%, and the content of Arlacel-80 is 1.2-1.8wt%, molten
Agent is deionized water, and the volume ratio of the mixed solution and xiang semen of the Tween-80 and Arlacel-80 is 2:1.
10. a kind of preparation method of mango essence according to claim 5, which is characterized in that homogeneous described in step S4
Revolving speed is 7000-10000r/min.
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| CN114395444A (en) * | 2022-01-22 | 2022-04-26 | 郑州轻工业大学 | Mango essence, mango essence extraction method and application of mango essence in cigarettes |
| CN114504094A (en) * | 2022-02-28 | 2022-05-17 | 浙江耐雀食品科技有限公司 | Egg mango essence based on mango extract and preparation method and application thereof |
| CN114847288A (en) * | 2021-02-03 | 2022-08-05 | 南京万裕丰生物科技有限公司 | Colorado potato beetle attractant and controlled release system and application thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847288A (en) * | 2021-02-03 | 2022-08-05 | 南京万裕丰生物科技有限公司 | Colorado potato beetle attractant and controlled release system and application thereof |
| CN114847288B (en) * | 2021-02-03 | 2023-09-05 | 南京新安中绿生物科技有限公司 | Colorado potato beetle attractant and controlled release system and application thereof |
| CN114395444A (en) * | 2022-01-22 | 2022-04-26 | 郑州轻工业大学 | Mango essence, mango essence extraction method and application of mango essence in cigarettes |
| CN114504094A (en) * | 2022-02-28 | 2022-05-17 | 浙江耐雀食品科技有限公司 | Egg mango essence based on mango extract and preparation method and application thereof |
| CN114504094B (en) * | 2022-02-28 | 2024-02-09 | 浙江耐雀食品科技有限公司 | Mango extract-based chicken egg mango essence and preparation method and application thereof |
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