CN111642789A - Edible essence additive and preparation method and application thereof - Google Patents
Edible essence additive and preparation method and application thereof Download PDFInfo
- Publication number
- CN111642789A CN111642789A CN202010650561.1A CN202010650561A CN111642789A CN 111642789 A CN111642789 A CN 111642789A CN 202010650561 A CN202010650561 A CN 202010650561A CN 111642789 A CN111642789 A CN 111642789A
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- China
- Prior art keywords
- propylene glycol
- additive
- edible essence
- oil
- flavorant
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- 239000000654 additive Substances 0.000 title claims abstract description 69
- 230000000996 additive effect Effects 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- YPFDHNVEDLHUCE-UHFFFAOYSA-N 1,3-propanediol Substances OCCCO YPFDHNVEDLHUCE-UHFFFAOYSA-N 0.000 claims abstract description 82
- 239000002304 perfume Substances 0.000 claims abstract description 45
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical group CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000002904 solvent Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 229960004063 propylene glycol Drugs 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 240000008415 Lactuca sativa Species 0.000 claims description 9
- 125000005456 glyceride group Chemical group 0.000 claims description 9
- 235000012045 salad Nutrition 0.000 claims description 9
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 8
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 4
- 240000002319 Citrus sinensis Species 0.000 claims description 4
- 235000019501 Lemon oil Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 claims description 4
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 4
- 239000010501 lemon oil Substances 0.000 claims description 4
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 4
- 239000010502 orange oil Substances 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 235000019477 peppermint oil Nutrition 0.000 claims description 4
- 229960002622 triacetin Drugs 0.000 claims description 4
- 239000001069 triethyl citrate Substances 0.000 claims description 4
- 235000013769 triethyl citrate Nutrition 0.000 claims description 4
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000002202 Polyethylene glycol Substances 0.000 claims description 3
- 239000001087 glyceryl triacetate Substances 0.000 claims description 3
- 229920001223 polyethylene glycol Polymers 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 244000080767 Areca catechu Species 0.000 claims description 2
- 235000006226 Areca catechu Nutrition 0.000 claims description 2
- 241001090476 Castoreum Species 0.000 claims description 2
- 241000402754 Erythranthe moschata Species 0.000 claims description 2
- 241000282375 Herpestidae Species 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- SZXQTJUDPRGNJN-UHFFFAOYSA-N dipropylene glycol Chemical compound OCCCOCCCO SZXQTJUDPRGNJN-UHFFFAOYSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- DNIAPMSPPWPWGF-VKHMYHEASA-N (+)-propylene glycol Chemical compound C[C@H](O)CO DNIAPMSPPWPWGF-VKHMYHEASA-N 0.000 abstract description 18
- 229940035437 1,3-propanediol Drugs 0.000 abstract description 18
- 229920000166 polytrimethylene carbonate Polymers 0.000 abstract description 18
- 231100000419 toxicity Toxicity 0.000 abstract description 12
- 230000001988 toxicity Effects 0.000 abstract description 12
- 239000000686 essence Substances 0.000 description 89
- 238000003756 stirring Methods 0.000 description 17
- 239000003205 fragrance Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 6
- 229940068918 polyethylene glycol 400 Drugs 0.000 description 4
- 235000013772 propylene glycol Nutrition 0.000 description 4
- 229940113115 polyethylene glycol 200 Drugs 0.000 description 3
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- ZIKLJUUTSQYGQI-UHFFFAOYSA-N 1-ethoxy-2-(2-ethoxypropoxy)propane Chemical compound CCOCC(C)OCC(C)OCC ZIKLJUUTSQYGQI-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000153234 Hibiscus abelmoschus Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000700110 Myocastor coypus Species 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- -1 dipropylene glycol acetal Chemical class 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000003571 electronic cigarette Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical compound CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
Abstract
The invention relates to the field of food processing, and particularly discloses a flavoring essence additive, a preparation method and an application thereof, wherein the flavoring essence additive comprises the following raw materials: 1, 3-propanediol and perfume. The edible essence additive is obtained by adopting the naturally extracted 1, 3-propylene glycol to replace the 1, 2-propylene glycol, and can be further used for preparing the edible essence, so that the propylene glycol in the solvent in the edible essence is completely converted into the naturally extracted component, and the aquatic organism toxicity of the edible essence is reduced. The preparation method of the edible essence additive provided by the invention is simple, the prepared edible essence additive can be used for reducing the aquatic organism toxicity of the edible essence, the problem that the aquatic organism toxicity is high due to the fact that 1, 2-propylene glycol is adopted as a solvent in the existing edible essence is solved, and the edible essence additive has a wide market prospect.
Description
Technical Field
The invention relates to the field of food processing, in particular to an edible essence additive and a preparation method and application thereof.
Background
With the continuous improvement of living standard of people, the requirements of people on food are increased. The edible essence (food essence) is a product with natural flavor, which is prepared by carefully blending raw materials such as natural spice, synthetic spice and the like, and is widely applied to foods such as beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, cans, wines and the like.
At present, the main components of the edible essence in the prior art mostly comprise raw materials such as 1, 2-propylene glycol, ethanol, caprylic-capric glyceride, salad oil, glycerol, water, spice and the like. However, 1, 2-propylene glycol is not natural but is a downstream product in petrochemical industry, and is usually prepared by direct hydrolysis, catalytic hydrolysis and other methods. 1, 2-propanediol has an aquatic toxicity of 1mg/L or less, and may cause allergic reactions.
Disclosure of Invention
The embodiment of the invention aims to provide an edible essence additive, which aims to solve the problem that the existing edible essence in the background art adopts 1, 2-propylene glycol as a solvent, so that the toxicity of aquatic organisms is high.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
the edible essence additive comprises the following raw materials in parts by weight: 70-110 parts of 1, 3-propylene glycol and 0-20 parts of perfume.
As a further scheme of the invention: the edible essence additive comprises the following raw materials in parts by weight: 80-100 parts of 1, 3-propylene glycol and 5-15 parts of perfume.
Preferably, the flavoring essence additive comprises the following raw materials in parts by weight: 90 parts of 1, 3-propylene glycol and 10 parts of perfume.
As a still further scheme of the invention: the perfume is a natural perfume and/or an artificial perfume; wherein the natural perfume comprises animal natural perfume and plant natural perfume; artificial flavors include both isolated flavors and synthetic flavors.
As a still further scheme of the invention: the natural perfume is selected from Moschus, Zibethum, nutria, ambergris or plant natural perfume (mixture of multiple chemical components extracted from flower, fruit, leaf, bark, root, stem, grass and seed of plant).
It should be noted that, because 1, 3-propanediol has low toxicity to aquatic organisms, EC50 (concentration for50% of maximum effect concentration) is greater than 100mg/L, and is considered to be nontoxic, and EC50 refers to the concentration that can cause 50% of maximum effect. 1, 3-propanediol extracted naturally is adopted to replace 1, 2-propanediol, so that the propanediol in the solvent in the edible essence is partially converted into natural extraction components, and the toxicity of aquatic organisms of the edible essence is reduced.
Another object of the embodiments of the present invention is to provide a method for preparing a flavoring essence additive, which comprises the following steps: weighing 1, 3-propylene glycol according to the proportion, and uniformly mixing the 1, 3-propylene glycol with the spice to obtain the edible essence additive.
Preferably, the preparation method of the flavoring essence additive is that a container with 2 liters is prepared, 900g of 1, 3-propylene glycol is firstly added, then 100g of natural spice is added, and the mixture is stirred by a stirrer for 30 minutes until the mixture is in a uniform state, and then the stirring is stopped.
As a still further scheme of the invention: the preparation method of the flavoring essence additive also comprises the step of adding a solvent.
As a still further scheme of the invention: the solvent is any one of 1, 2-propylene glycol, ethanol, caprylic capric glyceride, glycerol, water, polyethylene glycol, dipropylene glycol condensed ether, triethyl citrate, triacetin, isopropanol or vegetable oil.
As a still further scheme of the invention: the vegetable oil is selected from one of salad oil, sweet orange oil, lemon oil, peppermint oil, palm oil, peanut oil or corn oil.
As a still further scheme of the invention: the polyethylene glycol is selected from polyethylene glycol 200 or polyethylene glycol 400.
As a still further scheme of the invention: the solvent is added according to the following weight portion: 3-50 parts of edible essence additive, 10-25 parts of ethanol, 1-4 parts of caprylic/capric glyceride, 6-10 parts of salad oil, 10-20 parts of glycerol and 10-30 parts of water.
As a still further scheme of the invention: the water may be any one selected from purified water, mineral water, distilled water, deionized water or soft water, and may be spring water, underground water, tap water, etc., which are not limited herein and may be selected as needed.
Another object of the embodiment of the present invention is to provide a flavoring essence additive prepared by the above preparation method of the flavoring essence additive.
Another object of the embodiments of the present invention is to provide an application of the flavoring essence additive in preparing sweet food and/or salty food and/or daily chemical essence and/or betel nut essence and/or electronic cigarette oil essence.
As a still further scheme of the invention: the edible essence additive is applied to preparing essence and spice with all natural sources.
As a still further scheme of the invention: the edible essence additive is applied to the preparation of edible essence.
As a still further scheme of the invention: the dosage form of the edible essence is solid or liquid. Specifically, the edible essence is any one of microcapsule essence, water-soluble essence, oil-soluble essence or emulsified essence.
As a still further scheme of the invention: the edible essence comprises various essences such as fruit water and oil, milk, poultry, meat, vegetables, nuts, preserves, emulsion, wine and the like.
Compared with the prior art, the invention has the beneficial effects that:
the edible essence additive provided by the invention comprises the following raw materials: 1, 3-propanediol and perfume. The edible essence additive is obtained by adopting the naturally extracted 1, 3-propylene glycol to replace the 1, 2-propylene glycol, and can be further used for preparing the edible essence, so that the propylene glycol in the solvent in the edible essence is completely converted into the naturally extracted component, and the aquatic organism toxicity of the edible essence is reduced. The preparation method of the edible essence additive provided by the invention is simple, the prepared edible essence additive can be used for reducing the aquatic organism toxicity of the edible essence, the problem that the aquatic organism toxicity is high due to the fact that 1, 2-propylene glycol is adopted as a solvent in the existing edible essence is solved, and the edible essence additive has a wide market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propylene glycol and 100g of perfume; wherein the perfume is a natural perfume; the 1, 3-propanediol is naturally extracted 1, 3-propanediol.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container with the volume of about 2 liters, firstly adding 900g of 1, 3-propylene glycol, then adding 100g of natural spice, stirring for 30 minutes by using a stirrer, and stopping stirring when the mixture is in a uniform state to obtain the edible essence additive.
Example 2
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propanediol; wherein the 1, 3-propanediol is a naturally extracted 1, 3-propanediol.
Example 3
A flavoring essence additive comprises the following raw materials: 1100g of 1, 3-propylene glycol and 200g of perfume; wherein the perfume is a natural perfume; the natural spice is a plant natural spice.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container with the volume of about 2 liters, firstly weighing 1, 3-propylene glycol into the container, then adding the natural spice, stirring for 40 minutes by using a stirrer, and stopping stirring when the mixture is in a uniform state to obtain the edible essence additive.
Example 4
Same as example 3 except that the botanical natural perfume was replaced with musk as compared to example 3.
Example 5
The same as example 3 except that the plant natural perfume was replaced with civet, compared with example 3.
Example 6
Compared with example 3, the same as example 3 except that the botanical natural perfume was replaced by castoreum.
Example 7
Compared with example 3, the same as example 3 except that the plant natural perfume was replaced by ambergris.
Example 8
Same as example 2 except that the amount of 1, 3-propanediol used was replaced with 700g compared with example 2.
Example 9
Same as example 2 except that the amount of 1, 3-propanediol used was changed to 800g compared with example 2.
Example 10
A flavoring essence additive comprises the following raw materials: 800g of 1, 3-propylene glycol and 50g of perfume; wherein the fragrance is an artificial fragrance, the artificial fragrance being an isolated fragrance.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly weighing 1, 3-propylene glycol, adding the 1, 3-propylene glycol into the container, then adding the spice, stirring the mixture by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 11
A flavoring essence additive comprises the following raw materials: 1000g of 1, 3-propylene glycol and 150g of perfume; wherein the perfume is an artificial perfume, and the artificial perfume is an artificial perfume.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly weighing 1, 3-propylene glycol, adding the 1, 3-propylene glycol into the container, then adding the spice, stirring the mixture by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 12
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propylene glycol and 100g of perfume; wherein the fragrance is an artificial fragrance, the artificial fragrance being an isolated fragrance.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly weighing 1, 3-propylene glycol, adding the 1, 3-propylene glycol into the container, then adding the spice, stirring the mixture by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 13
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propylene glycol, 100g of perfume and a proper amount of solvent; wherein the perfume is a natural perfume; the 1, 3-propanediol is naturally extracted 1, 3-propanediol; the solvent is selected from water.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly adding 1, 3-propylene glycol, then adding the natural perfume and the solvent, stirring by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 14
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propylene glycol, 100g of perfume and a proper amount of solvent; wherein the perfume is a natural perfume; the 1, 3-propanediol is naturally extracted 1, 3-propanediol; the solvent is selected from the group consisting of 1, 2-propylene glycol, ethanol, caprylic/capric glycerides, glycerin, water, dipropylene glycol acetal, triethyl citrate, triacetin, isopropanol, salad oil, sweet orange oil, lemon oil, peppermint oil, palm oil, peanut oil, corn oil, polyethylene glycol 200, and polyethylene glycol 400 in equal amounts by weight.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly adding 1, 3-propylene glycol, then adding the natural perfume and the solvent, stirring by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 15
A flavoring essence additive comprises the following raw materials: 900g of 1, 3-propylene glycol, 100g of perfume and a proper amount of solvent; wherein the perfume is a natural perfume; the 1, 3-propanediol is naturally extracted 1, 3-propanediol; the solvent is selected from polyethylene glycol 200.
In this embodiment, the specific preparation method of the flavoring essence additive is as follows:
preparing a container, firstly adding 1, 3-propylene glycol, then adding the natural perfume and the solvent, stirring by using a stirrer until the mixture is uniform, and stopping stirring to obtain the edible essence additive.
Example 16
Compared with the example 15, except that the solvent is selected from 1, 2-propylene glycol, the method is the same as the example 15.
Example 17
Compared with the example 15, the method is the same as the example 15 except that the solvent is selected from ethanol.
Example 18
The process is the same as in example 15 except that the solvent is selected from the group consisting of caprylic capric glyceride, glycerin and water in equal amounts by weight as in example 15.
Example 19
Example 15 was repeated except that the solvent was selected from the group consisting of caprylic capric acid glyceride, glycerin, water, dipropylene glycol diethyl ether, triethyl citrate, salad oil, peanut oil, corn oil, and polyethylene glycol 400 in equal amounts by weight as compared to example 15.
Example 20
Compared with the example 15, the method is the same as the example 15 except that the solvent is selected from glycerol triacetate.
Example 21
The same as example 15 except that the solvent was selected from the group consisting of isopropyl alcohol, sweet orange oil, lemon oil, peppermint oil, palm oil, peanut oil, corn oil and polyethylene glycol 400 in equal amounts by weight as compared to example 15.
Example 22
The edible essence comprises the following raw materials: 10kg of ethanol, 1kg of caprylic/capric glyceride, 6kg of salad oil, 10kg of glycerin, 10kg of water and 3kg of edible essence additive in the embodiment 1. The edible essence is prepared by uniformly mixing the raw materials.
Example 23
The edible essence comprises the following raw materials: 25kg of ethanol, 4kg of caprylic/capric glyceride, 10kg of salad oil, 20kg of glycerin, 30kg of water and 50kg of edible essence additive in the embodiment 1. The edible essence is prepared by uniformly mixing the raw materials.
Example 24
The edible essence comprises the following raw materials: 15kg of ethanol, 3kg of caprylic/capric glyceride, 8kg of salad oil, 12kg of glycerin, 25kg of water and 30kg of edible essence additive in the embodiment 1. The edible essence is prepared by uniformly mixing the raw materials.
The invention has the following beneficial effects that the edible essence additive provided by the invention comprises the following raw materials: 1, 3-propanediol and perfume. The edible essence additive is obtained by adopting the naturally extracted 1, 3-propylene glycol to replace the 1, 2-propylene glycol, and can be further used for preparing the edible essence, so that the propylene glycol in the solvent in the edible essence is completely converted into the naturally extracted component, and the aquatic organism toxicity of the edible essence is reduced. The preparation method of the edible essence additive provided by the invention is simple, the prepared edible essence additive can be used for reducing the aquatic organism toxicity of the edible essence, the problem that the aquatic organism toxicity is high due to the fact that 1, 2-propylene glycol is adopted as a solvent in the existing edible essence is solved, and the edible essence additive has a wide market prospect.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. The edible essence additive is characterized by comprising the following raw materials in parts by weight: 70-110 parts of 1, 3-propylene glycol and 0-20 parts of perfume.
2. The flavoring essence additive according to claim 1, wherein the flavoring essence additive comprises the following raw materials in parts by weight: 80-100 parts of 1, 3-propylene glycol and 5-15 parts of perfume.
3. The flavorant additive according to claim 1 wherein said flavorant is a natural flavorant and/or an artificial flavorant.
4. The flavor composition according to claim 1, wherein the natural flavorant is selected from any one of musk, civet, castoreum, ambergris or a botanical natural flavorant.
5. A method of preparing a flavorant additive according to any one of claims 1 to 4, comprising the steps of: weighing 1, 3-propylene glycol according to the proportion, and uniformly mixing the 1, 3-propylene glycol with the spice to obtain the edible essence additive.
6. The method of claim 5, further comprising the step of adding a solvent.
7. The method of claim 6, wherein the solvent is selected from the group consisting of 1, 2-propylene glycol, ethanol, caprylic/capric glycerides, glycerin, water, polyethylene glycol, dipropylene glycol, triethyl citrate, triacetin, isopropyl alcohol, and vegetable oils.
8. The method of claim 7, wherein the vegetable oil is selected from the group consisting of salad oil, sweet orange oil, lemon oil, peppermint oil, palm oil, peanut oil, and corn oil.
9. A flavorant additive prepared by the method of any one of claims 5 to 8.
10. Use of a flavorant additive according to claim 1 or 2 or 3 or 4 or 9 in the preparation of a sweet and/or savoury food and/or a daily chemical flavor and/or a betel nut flavor and/or an e-liquid flavor.
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| CN103535851A (en) * | 2013-10-22 | 2014-01-29 | 深圳市凯神科技股份有限公司 | Solid tobacco tar and processing method thereof |
| CN106061299A (en) * | 2013-12-20 | 2016-10-26 | 斯诺商业有限公司 | Liquid composition for electronic cigarettes |
| CN106455675A (en) * | 2014-03-11 | 2017-02-22 | 塞雷斯医疗用品公司 | Use of a composition containing 1,3-propanediol as an e-liquid |
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