CN110754598A - Lemon-flavored emulsified essence and preparation process thereof - Google Patents
Lemon-flavored emulsified essence and preparation process thereof Download PDFInfo
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- CN110754598A CN110754598A CN201911178541.2A CN201911178541A CN110754598A CN 110754598 A CN110754598 A CN 110754598A CN 201911178541 A CN201911178541 A CN 201911178541A CN 110754598 A CN110754598 A CN 110754598A
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- oil
- lemon
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 79
- 239000000796 flavoring agent Substances 0.000 claims abstract description 76
- 238000000265 homogenisation Methods 0.000 claims abstract description 70
- 235000019634 flavors Nutrition 0.000 claims abstract description 69
- 238000002156 mixing Methods 0.000 claims abstract description 54
- 239000003921 oil Substances 0.000 claims abstract description 53
- 235000019198 oils Nutrition 0.000 claims abstract description 53
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 50
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 50
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000839 emulsion Substances 0.000 claims abstract description 37
- 239000003755 preservative agent Substances 0.000 claims abstract description 35
- 230000002335 preservative effect Effects 0.000 claims abstract description 35
- 238000004945 emulsification Methods 0.000 claims abstract description 31
- 238000001914 filtration Methods 0.000 claims abstract description 31
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 claims abstract description 22
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019717 geranium oil Nutrition 0.000 claims abstract description 22
- 239000010648 geranium oil Substances 0.000 claims abstract description 22
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229940116411 terpineol Drugs 0.000 claims abstract description 22
- 235000019501 Lemon oil Nutrition 0.000 claims abstract description 20
- 239000010501 lemon oil Substances 0.000 claims abstract description 20
- 239000010502 orange oil Substances 0.000 claims abstract description 19
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 18
- 235000012045 salad Nutrition 0.000 claims abstract description 18
- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 claims abstract description 16
- 229920002101 Chitin Polymers 0.000 claims abstract description 5
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 5
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 5
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 64
- 239000003995 emulsifying agent Substances 0.000 claims description 39
- 150000001875 compounds Chemical class 0.000 claims description 33
- 239000002562 thickening agent Substances 0.000 claims description 33
- 239000008367 deionised water Substances 0.000 claims description 31
- 229910021641 deionized water Inorganic materials 0.000 claims description 31
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 18
- 240000002319 Citrus sinensis Species 0.000 claims description 18
- 239000003963 antioxidant agent Substances 0.000 claims description 17
- 230000003078 antioxidant effect Effects 0.000 claims description 17
- 239000012535 impurity Substances 0.000 claims description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- -1 sorbitan fatty acid ester Chemical class 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229920002871 Dammar gum Polymers 0.000 claims description 3
- 239000004860 Dammar gum Substances 0.000 claims description 3
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000010356 sorbitol Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
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- 235000019502 Orange oil Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 88
- 239000003205 fragrance Substances 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000001920 pimenta acris kostel leaf oil terpeneless Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000001716 (4-methyl-1-propan-2-yl-1-cyclohex-2-enyl) acetate Substances 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000068485 Convallaria majalis Species 0.000 description 1
- 235000009046 Convallaria majalis Nutrition 0.000 description 1
- 241000218176 Corydalis Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001293 FEMA 3089 Substances 0.000 description 1
- BDAGIHXWWSANSR-UHFFFAOYSA-M Formate Chemical compound [O-]C=O BDAGIHXWWSANSR-UHFFFAOYSA-M 0.000 description 1
- 241000208150 Geraniaceae Species 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- 244000270673 Pelargonium graveolens Species 0.000 description 1
- 235000017927 Pelargonium graveolens Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 description 1
- 239000010617 anise oil Substances 0.000 description 1
- 239000010620 bay oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010684 cajeput oil Substances 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 239000001926 citrus aurantium l. subsp. bergamia wright et arn. oil Substances 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
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- 239000010670 sage oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000003505 terpenes Chemical class 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a lemon-flavor emulsified essence and a preparation process thereof. The lemon flavor essence comprises lemon oil, lime oil, natural linalool, natural decanal, fresh orange oil, geranium oil, natural terpineol, and salad oil. The production process comprises the following steps: stirring and mixing, adding and mixing evenly, ultrasonic emulsification, dissolving and stirring, high-pressure homogenization, standing and filtering. According to the invention, the preliminary emulsion is homogenized, so that the dispersion uniformity of the essence emulsion is further improved, and the layering probability of the emulsified essence is reduced; the composite preservative formed by compounding sodium dehydroacetate, chitin and tea polyphenol is added into the emulsion, so that the corrosion resistance of the emulsified essence is effectively improved, and the effects of prolonging the storage time and prolonging the service life of the emulsified essence are achieved.
Description
Technical Field
The invention belongs to the field of emulsified essence preparation, and particularly relates to lemon-flavored emulsified essence and a preparation process thereof.
Background
The emulsified essence is a relatively stable oil-in-water system formed by emulsifying and dispersing flavor oil with certain fragrance intensity in a form of fine particles in a water phase consisting of Arabic gum, modified starch, water and the like. This system is stabilized by the presence of emulsion stabilizers such as gum arabic and modified starch.
Compared with other liquid essence, the emulsified essence has the following characteristics:
(1) emulsified essences belong to a two-phase system, while other liquid essences are generally single-phase systems. The single-phase system has no layering phenomenon of essence when the temperature is constant. The stability of emulsified flavors is affected by a variety of factors, including formulation, processing, homogenization pressure, particle size, and the like. Because the proportion of oil and water phases of the emulsified essence is different, the emulsified essence can be separated into oil and water phases inevitably under the condition of long enough time.
(2) The emulsified essence has better flavor, and water-soluble orange essence and emulsified orange essence are taken as examples. The former becomes water-soluble essence due to the removal of terpene components, but the flavor intensity and the flavor acceptability are greatly reduced; the latter does not remove any component therein, so that the flavor is full and durable.
(3) Providing the beverage with turbidity. The emulsified essence can provide the beverage with turbid feeling similar to natural fruit juice besides good flavor. In the beverage without fruit juice, turbid feeling is generated, and consumers feel fruit juice and feel rich in contents. In the beverage added with the fruit juice, the emulsifying essence is added, so that higher turbidity can be generated under the condition of lower adding amount of the fruit juice.
However, in the existing production process, the emulsified essence emulsion is not uniform, is easy to layer and is difficult to store for a long time, and aiming at the situation and enhancing the taste, the lemon-flavor emulsified essence and the preparation process thereof are designed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a lemon-flavor emulsified essence and a preparation process thereof, and solves the problems that the emulsified essence emulsion in the prior art is not uniform, is easy to layer and is difficult to store for a long time.
The purpose of the invention can be realized by the following technical scheme:
the invention discloses a lemon-flavor emulsified essence and a preparation process thereof, wherein the preparation process comprises the following steps of stirring and mixing, adding and uniformly mixing, ultrasonic emulsification, dissolving and stirring, high-pressure homogenization, standing and filtering, and the invention comprises the following process raw materials in parts by mass: 32 parts of lemon flavor essence, 5-7 parts of weighting agent, 5-8 parts of antioxidant, 8-10 parts of emulsifier, 40 parts of deionized water, 3-5 parts of thickening agent and 2-3 parts of compound preservative.
The lemon flavor essence comprises the following technical raw materials in parts by mass: 4-5 parts of lemon oil, 4-5 parts of lime oil, 2-2.8 parts of natural linalool, 2-2.8 parts of natural decanal, 2-2.8 parts of Xinqishi sweet orange oil, 2-2.8 parts of geranium oil, 2-2.8 parts of natural terpineol and 8-12 parts of salad oil.
The process flow of the invention is as follows:
s1, stirring and mixing: selecting lemon oil, white lemon oil, natural linalool, decanal, fresh sweet orange oil, geranium oil, natural terpineol and salad oil in parts by mass, and fully stirring and mixing to prepare lemon flavor essence;
s2, adding and uniformly mixing: adding the weighting agent and the antioxidant in parts by mass into the lemon flavor stirred and mixed in the S1, and stirring to obtain lemon-flavor oil-soluble flavor emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting deionized water, an emulsifier, a thickener and a compound preservative in parts by mass, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, and stirring to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 and the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
The weighting agent comprises rosin acid glyceride and dammar gum.
The emulsifier comprises sorbitan fatty acid ester emulsifier and polyoxyethylene sorbitan fatty acid ester emulsifier.
The thickener comprises glycerol, pectin, sorbitol, sodium alginate, sodium carboxymethyl starch, and sodium carboxymethyl cellulose.
The compound preservative comprises sodium dehydroacetate, chitin and tea polyphenol in a weight ratio of 1:1: 1.
Example 1
S1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of neoqishi sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 5 kg of weighting agent and 5 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener and 3 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 2
S1, stirring and mixing: selecting 5 kg of lemon oil, 5 kg of lime oil, 2 kg of natural linalool, 2 kg of decanal, 2 kg of neoqishi sweet orange oil, 2 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil, fully stirring and mixing to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 3
S1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.5 kg of natural linalool, 2.5 kg of decanal, 2.5 kg of neoqishi sweet orange oil, 2.5 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 9 kg of emulsifier, 4 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 4
S1, stirring and mixing: 4.5 kg of lemon oil, 4.5 kg of lime oil, 2.4 kg of natural linalool, 2.4 kg of decanal, 2.4 kg of neoqishi sweet orange oil, 2.4 kg of geranium oil, 2.4 kg of natural terpineol and 11 kg of salad oil are selected to be fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
The invention has the beneficial effects that:
1. according to the invention, the preliminary emulsion is homogenized, so that the dispersion uniformity of the essence emulsion is further improved, and the layering probability of the emulsified essence is reduced;
2. according to the invention, the composite preservative formed by compounding sodium dehydroacetate, chitin and tea polyphenol is added into the emulsion, so that the corrosion resistance of the emulsified essence is effectively improved, and the effects of prolonging the storage time and prolonging the service life of the emulsified essence are achieved.
Drawings
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a flow chart of a production process of an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The process flow of the invention comprises: stirring and mixing, adding and mixing evenly, ultrasonic emulsification, dissolving and stirring, high-pressure homogenization, standing and filtering.
The process comprises the following raw materials in parts by mass: 32 parts of lemon flavor essence, 5-7 parts of weighting agents (rosin acid glyceride and dammar gum), 5-8 parts of antioxidant, 8-10 parts of emulsifier (sorbitan fatty acid ester emulsifier and polyoxyethylene sorbitan fatty acid ester emulsifier), 40 parts of deionized water, 3-5 parts of thickener (glycerol, pectin, sorbitol, sodium alginate, sodium carboxymethyl starch and sodium carboxymethyl cellulose) and 2-3 parts of compound preservative (sodium dehydroacetate, chitin and tea polyphenol in a weight ratio of 1:1: 1).
The lemon flavor essence comprises the following technical raw materials in parts by mass: 4-5 parts of lemon oil, 4-5 parts of lime oil, 2-2.8 parts of natural linalool, 2-2.8 parts of natural decanal, 2-2.8 parts of Xinqishi sweet orange oil, 2-2.8 parts of geranium oil, 2-2.8 parts of natural terpineol and 8-12 parts of salad oil.
As shown in FIG. 1, the process flow of the invention is as follows:
example 1
S1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of neoqishi sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 5 kg of weighting agent and 5 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener and 3 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 2
S1, stirring and mixing: selecting 5 kg of lemon oil, 5 kg of lime oil, 2 kg of natural linalool, 2 kg of decanal, 2 kg of neoqishi sweet orange oil, 2 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil, fully stirring and mixing to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 3
S1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.5 kg of natural linalool, 2.5 kg of decanal, 2.5 kg of neoqishi sweet orange oil, 2.5 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 9 kg of emulsifier, 4 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
Example 4
S1, stirring and mixing: 4.5 kg of lemon oil, 4.5 kg of lime oil, 2.4 kg of natural linalool, 2.4 kg of decanal, 2.4 kg of neoqishi sweet orange oil, 2.4 kg of geranium oil, 2.4 kg of natural terpineol and 11 kg of salad oil are selected to be fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
A brief description of some of the materials of the present invention follows
1. Linalool: belongs to chain terpene alcohols, is colorless liquid, has lily of the valley fragrance, but has different fragrance according to the source. Of the most commonly used and most used fragrances emitted annually throughout the world, linalool is first in the year. It is commonly used in synthetic essence and perfume industry.
2. Decanal: is used as edible spice for flavoring. Prepared with orange and other fragrance, and is widely used in medicine, food and cosmetics. Is commonly used as blending raw materials of essence such as iris, orange blossom, jasmine, bay leaf, corydalis tuber, rose and the like, and is also used in a small amount when preparing artificial bergamot oil, orange blossom oil and rose oil.
3. Geranium oil: all known as geranium oil, mainly geranium and rose geranium of geraniaceae are used for extracting spices. Has rose and geraniol-like fragrance. Sweet with honey, slight clearness and stable and lasting fragrance, the newly steamed bay leaf oil sometimes has foreign flavor and is the fragrance of a small amount of sulfide, and the bay leaf oil can disappear after being stored for a short time. Geranium oil is one of the essential oils important in the fragrance industry. The product has wide application, and is mainly used for daily essence and a small amount of food essence.
4. Terpineol: is colorless liquid or low-melting transparent crystal, has clove flavor and is combustible. Terpineol is present in many plant essential oils, such as bay oil, rosemary oil, anise oil, sage oil, juniper oil, turpentine oil, cardamom oil, sweet orange oil, pine needle oil, geranium oil, cajeput oil, nutmeg oil, and the like. Terpineol has lilac fragrance, and its derivatives, namely, terpineol formate and terpineol acetate, can be used for preparing essence.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (9)
1. The lemon-flavor emulsified essence comprises the following raw materials in parts by mass: 32 parts of lemon flavor, 5-7 parts of weighting agent, 5-8 parts of antioxidant, 8-10 parts of emulsifier, 40 parts of deionized water, 3-5 parts of thickening agent and 2-3 parts of compound preservative;
the lemon flavor essence comprises the following technical raw materials in parts by mass: 4-5 parts of lemon oil, 4-5 parts of lime oil, 2-2.8 parts of natural linalool, 2-2.8 parts of natural decanal, 2-2.8 parts of Xinqishi sweet orange oil, 2-2.8 parts of geranium oil, 2-2.8 parts of natural terpineol and 8-12 parts of salad oil;
the process flow of the invention is as follows:
s1, stirring and mixing: selecting lemon oil, white lemon oil, natural linalool, decanal, fresh sweet orange oil, geranium oil, natural terpineol and salad oil in parts by mass, and fully stirring and mixing to prepare lemon flavor essence;
s2, adding and uniformly mixing: adding the weighting agent and the antioxidant in parts by mass into the lemon flavor stirred and mixed in the S1, and stirring to obtain lemon-flavor oil-soluble flavor emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting deionized water, an emulsifier, a thickener and a compound preservative in parts by mass, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, and stirring to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 and the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
2. The emulsified lemon flavor and its preparation process as claimed in claim 1, wherein the weighting agent comprises glyceryl rosinate and dammar gum.
3. The emulsified essence with lemon flavor and its preparation process as claimed in claim 1, wherein the emulsifier comprises sorbitan fatty acid ester emulsifier, polyoxyethylene sorbitan fatty acid ester emulsifier.
4. The lemon-flavored emulsified essence and the preparation process thereof as claimed in claim 1, wherein the thickener comprises glycerin, pectin, sorbitol, sodium alginate, sodium carboxymethyl starch, sodium carboxymethyl cellulose.
5. The emulsified essence with lemon flavor and the preparation process thereof as claimed in claim 1, wherein the compound preservative comprises sodium dehydroacetate, chitin and tea polyphenol in a weight ratio of 1:1: 1.
6. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 1,
s1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of neoqishi sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 5 kg of weighting agent and 5 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener and 3 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
7. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 2,
s1, stirring and mixing: selecting 5 kg of lemon oil, 5 kg of lime oil, 2 kg of natural linalool, 2 kg of decanal, 2 kg of neoqishi sweet orange oil, 2 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil, fully stirring and mixing to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
8. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 3,
s1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.5 kg of natural linalool, 2.5 kg of decanal, 2.5 kg of neoqishi sweet orange oil, 2.5 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 9 kg of emulsifier, 4 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
9. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 4,
s1, stirring and mixing: 4.5 kg of lemon oil, 4.5 kg of lime oil, 2.4 kg of natural linalool, 2.4 kg of decanal, 2.4 kg of neoqishi sweet orange oil, 2.4 kg of geranium oil, 2.4 kg of natural terpineol and 11 kg of salad oil are selected to be fully stirred and mixed to prepare the lemon flavor essence;
s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;
s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;
s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;
s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;
s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.
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