CN1355281A - Emulsifying essence for organi juice - Google Patents
Emulsifying essence for organi juice Download PDFInfo
- Publication number
- CN1355281A CN1355281A CN 00127586 CN00127586A CN1355281A CN 1355281 A CN1355281 A CN 1355281A CN 00127586 CN00127586 CN 00127586 CN 00127586 A CN00127586 A CN 00127586A CN 1355281 A CN1355281 A CN 1355281A
- Authority
- CN
- China
- Prior art keywords
- sweet orange
- orange oil
- alcohol
- leaf
- acetate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
An emulsified orange essence for food is prepared from orange oil through emulsifying. Its advantages include gentle fragrance, high fragrance retainability and easily vailable raw material.
Description
The present invention relates to a kind of essence, relate in particular to a kind of Emulsion flavour with orange juice fragrance.
Emulsifying essence for organi juice is a kind of use essence very widely, especially uses quite big in field of food.At present, widely used emulsifying essence for organi juice is a main raw material with sweet orange oil all, is equipped with other auxiliary substance and forms.Be the emulsifying essence for organi juice of " West Lake " and be the emulsifying essence for organi juice of " all sorts of flowers " as the trade mark of producing by the perfumery, Hangzhou by the trade mark that the perfumery, Guangzhou produces, above-mentioned essence in use all finds to exist certain deficiency, its fragrance lacks perfection, and lasting is lasting inadequately.
The objective of the invention is to disclose a kind of new emulsifying essence for organi juice, lack perfection with the essence fragrance that overcomes prior art, the persistent inadequately defective of lasting is to satisfy people's demand.
The said emulsifying essence for organi juice of the present invention is a main raw material with sweet orange oil, and its component and weight percent content comprise:
Sweet orange oil 0.5~2.5%
Dense sweet orange oil 0.4~1.8%
Citral 0.01~0.5%
Sinensal 0.1~1.5%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.8%
Certain herbaceous plants with big flowers alcohol 0.01~1.0%
Meraneine 0.01~0.1%
Acetate leaf-alcohol ester 0.01~0.16%
Ethyl propionate 0.01~2.0%
Ethyl butyrate 0.1~4%
Phantol 0.1~0.5%
Leaf-alcohol 0.1~0.6%
Hexanol 0.1~0.8%
Octyl aldehyde diethyl acetal 0.1~1.0%
Acetate 0.1~1.0%
Rosin triglyceride 1.0~7.0%
Oxalic acid six isopropylformic acid sucrose esters 1.0~8.0%
Salad oil 1.0~10.0%
Modified starch 1~20%
Water surplus.
Wherein:
Said sweet orange oil is a kind of essential oil that extracts from sweet orange peel, and the trade mark that can preferably adopt U.S. Firmenish company to produce is the sweet orange oil of Firmenish;
Said dense sweet orange oil is a kind of concentrated elaboration of sweet orange oil, and the trade mark that can preferably adopt U.S. Firmenish company to produce is the dense sweet orange oil of Firmenish;
Said modified starch is the modified starch of PG1773 for the trade mark that national of the United States company produces.
Preferred ingredients and content comprise:
Sweet orange oil 0.8~2%
Dense sweet orange oil 1.0~1.5%
Citral 0.05~0.3%
Sinensal 0.5~1.1%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.8%
Certain herbaceous plants with big flowers alcohol 0.01~1.0%
Meraneine 0.01~0.1%
Acetate leaf-alcohol ester 0.01~0.16%
Ethyl propionate 0.1~2.0%
Ethyl butyrate 1.0~2.0%
Phantol 0.2~0.4%
Leaf-alcohol 0.2~0.4%
Hexanol 0.3~0.6%
Octyl aldehyde diethyl acetal 0.2~0.8%
Acetate 0.2~0.8%
Rosin triglyceride 2.0~6.0%
Oxalic acid six isopropylformic acid sucrose esters 3.0~7.0%
Salad oil 2.0~9.0%
Modified starch 5~15%
Water surplus.
Most preferred component and content comprise:
Sweet orange oil 1.0~2.0%
Dense sweet orange oil 1.1~1.4%
Citral 0.08~0.25%
Sinensal 0.7~1.0%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.5%
Certain herbaceous plants with big flowers alcohol 0.05~1.0%
Meraneine 0.05~0.1%
Acetate leaf-alcohol ester 0.05~0.16%
Ethyl propionate 0.5~2.0%
Ethyl butyrate 1.3~2.0%
Phantol 0.2~0.4%
Leaf-alcohol 0.2~0.4%
Hexanol 0.3~0.6%
Octyl aldehyde diethyl acetal 0.2~0.8%
Acetate 0.2~0.8%
Rosin triglyceride 3.0~5.0%
Oxalic acid six isopropylformic acid sucrose esters 4.0~6.0%
Salad oil 3.0~8.0%
Modified starch 8~15%
Water surplus.
Above-mentioned emulsifying essence for organi juice be like this preparation be:
Various raw materials (except that modified starch and water) are dropped in the reactor by above-mentioned proportioning, be warming up to 40~80 ℃ then, stirred under the rotating speed of 50~300r/min 0.1~1.0 hour, oil phase is made in dissolving; Modified starch and water are added emulsion reactor, be warming up to 50~70 ℃ then, under the rotating speed of 100~2000r/min, stir dissolving in 0.1~1.0 hour and make water, then water is added oil phase, stirred 0.5~1.0 hour, homogeneous twice under the pressure of 50~200 kg/cm can obtain said emulsifying essence for organi juice then.
The said emulsifying essence for organi juice of the present invention, the fragrance gentleness, lasting is lasting, and raw material sources are convenient, are suitable for field of food industry.
Embodiment 1
With 2 gram sweet orange oils, 1.3 restrain dense sweet orange oil, 0.2 gram citral, 0.9 gram sinensal, 0.1 gram octanal, 0.1 gram certain herbaceous plants with big flowers aldehyde, 0.1 gram octanol, 0.5 gram certain herbaceous plants with big flowers alcohol, 0.5 gram meraneine, 0.01 gram acetate leaf-alcohol ester, 0.1 gram ethyl propionate, 1.5 gram ethyl butyrate, 0.3 gram phantol, 0.3 gram leaf-alcohol, the alcohol 0.45 restrain oneself, 0.5 gram octyl aldehyde diethyl acetal, 0.5 gram acetate, 2.5 gram rosin triglyceride, 3.1 gram oxalic acid six isopropylformic acid sucrose esters and 6.0 gram salad oils drop in the reactors then elevated temperature to 60 ℃, stirring and dissolving under the rotating speed of 170r/min is made oil phase; 12 gram modified starches and 67.04 gram water are dropped in the emulsion reactor, and at 60 ℃, stirring and dissolving under the 1500r/min rotating speed is made water.Then water is added oil phase, stirred 1 hour, homogeneous twice under the pressure of 150 kg/cm can obtain said emulsifying essence for organi juice then, this essence fragrance gentleness, and lasting is lasting, can be as the additive of field of food industry.
Claims (3)
1. emulsifying essence for organi juice is characterized in that component and weight percent content comprise:
Sweet orange oil 0.5~2.5%
Dense sweet orange oil 0.4~1.8%
Citral 0.01~0.5%
Sinensal 0.1~1.5%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.8%
Certain herbaceous plants with big flowers alcohol 0.01~1.0%
Meraneine 0.01~0.1%
Acetate leaf-alcohol ester 0.01~0.16%
Ethyl propionate 0.01~2.0%
Ethyl butyrate 0.1~4%
Phantol 0.1~0.5%
Leaf-alcohol 0.1~0.6%
Hexanol 0.1~0.8%
Octyl aldehyde diethyl acetal 0.1~1.0%
Acetate 0.1~1.0%
Rosin triglyceride 1.0~7.0%
Oxalic acid six isopropylformic acid sucrose esters 1.0~8.0%
Salad oil 1.0~10.0%
Modified starch 1~20%
Water surplus
Wherein:
Said sweet orange oil is that the trade mark that U.S. Firmenish company produces is the sweet orange oil of Firmenish;
Said dense sweet orange oil is that the trade mark that U.S. Firmenish company produces is the dense sweet orange oil of Firmenish;
Said modified starch is the modified starch of PG1773 for the trade mark that national of the United States company produces.
2. essence as claimed in claim 1 is characterized in that component and content comprise:
Sweet orange oil 0.8~2%
Dense sweet orange oil 1.0~1.5%
Citral 0.05~0.3%
Sinensal 0.5~1.1%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.8%
Certain herbaceous plants with big flowers alcohol 0.01~1.0%
Meraneine 0.01~0.1%
Acetate leaf-alcohol ester 0.01~0.16%
Ethyl propionate 0.1~2.0%
Ethyl butyrate 1.0~2.0%
Phantol 0.2~0.4%
Leaf-alcohol 0.2~0.4%
Hexanol 0.3~0.6%
Octyl aldehyde diethyl acetal 0.2~0.8%
Acetate 0.2~0.8%
Rosin triglyceride 2.0~6.0%
Oxalic acid six isopropylformic acid sucrose esters 3.0~7.0%
Salad oil 2.0~9.0%
Modified starch 5~15%
Water surplus.
3. essence as claimed in claim 2 is characterized in that component and content comprise:
Sweet orange oil 1.0~2.0%
Dense sweet orange oil 1.1~1.4%
Citral 0.08~0.25%
Sinensal 0.7~1.0%
Octanal 0.01~0.3%
Certain herbaceous plants with big flowers aldehyde 0.01~1.0%
Octanol 0.02~0.5%
Certain herbaceous plants with big flowers alcohol 0.05~1.0%
Meraneine 0.05~0.1%
Acetate leaf-alcohol ester 0.05~0.16%
Ethyl propionate 0.5~2.0%
Ethyl butyrate 1.3~2.0%
Phantol 0.2~0.4%
Leaf-alcohol 0.2~0.4%
Hexanol 0.3~0.6%
Octyl aldehyde diethyl acetal 0.2~0.8%
Acetate 0.2~0.8%
Rosin triglyceride 3.0~5.0%
Oxalic acid six isopropylformic acid sucrose esters 4.0~6.0%
Salad oil 3.0~8.0%
Modified starch 8~15%
Water surplus.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB001275860A CN1134534C (en) | 2000-11-28 | 2000-11-28 | Emulsifying essence for organi juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB001275860A CN1134534C (en) | 2000-11-28 | 2000-11-28 | Emulsifying essence for organi juice |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1355281A true CN1355281A (en) | 2002-06-26 |
CN1134534C CN1134534C (en) | 2004-01-14 |
Family
ID=4592599
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB001275860A Expired - Lifetime CN1134534C (en) | 2000-11-28 | 2000-11-28 | Emulsifying essence for organi juice |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1134534C (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101040704B (en) * | 2007-04-25 | 2010-10-27 | 上海应用技术学院 | Essence made of orange juice |
CN101142997B (en) * | 2007-10-29 | 2011-06-29 | 上海应用技术学院 | Method for preparing nanometer sweet orange essence |
CN105077162A (en) * | 2015-08-11 | 2015-11-25 | 广州市名花香料有限公司 | Citrus flavoring combination and preparation method thereof |
CN107455383A (en) * | 2017-09-05 | 2017-12-12 | 浙江省农业科学院 | A kind of active compound based on linalool and n-octyl alcohol, striped rice borer attractant and application |
CN108887653A (en) * | 2018-06-11 | 2018-11-27 | 上海应用技术大学 | A kind of blood orange essence and its preparation method and application |
CN109971542A (en) * | 2019-04-09 | 2019-07-05 | 山西昆明烟草有限责任公司 | A kind of cigarette aroma essence and the method for added volume tobacco and wine perfume (or spice) fragrance |
CN114947101A (en) * | 2022-05-28 | 2022-08-30 | 广州芬曼生物科技有限公司 | Sweet orange essence for beverage and preparation method and application thereof |
-
2000
- 2000-11-28 CN CNB001275860A patent/CN1134534C/en not_active Expired - Lifetime
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101040704B (en) * | 2007-04-25 | 2010-10-27 | 上海应用技术学院 | Essence made of orange juice |
CN101142997B (en) * | 2007-10-29 | 2011-06-29 | 上海应用技术学院 | Method for preparing nanometer sweet orange essence |
CN105077162A (en) * | 2015-08-11 | 2015-11-25 | 广州市名花香料有限公司 | Citrus flavoring combination and preparation method thereof |
CN105077162B (en) * | 2015-08-11 | 2018-10-02 | 广州市名花香料有限公司 | orange essence composition and preparation method thereof |
CN107455383A (en) * | 2017-09-05 | 2017-12-12 | 浙江省农业科学院 | A kind of active compound based on linalool and n-octyl alcohol, striped rice borer attractant and application |
CN108887653A (en) * | 2018-06-11 | 2018-11-27 | 上海应用技术大学 | A kind of blood orange essence and its preparation method and application |
CN109971542A (en) * | 2019-04-09 | 2019-07-05 | 山西昆明烟草有限责任公司 | A kind of cigarette aroma essence and the method for added volume tobacco and wine perfume (or spice) fragrance |
CN109971542B (en) * | 2019-04-09 | 2023-04-21 | 山西昆明烟草有限责任公司 | Wine aroma essence for cigarette for supplementing wine aroma of cigarette and method |
CN114947101A (en) * | 2022-05-28 | 2022-08-30 | 广州芬曼生物科技有限公司 | Sweet orange essence for beverage and preparation method and application thereof |
Also Published As
Publication number | Publication date |
---|---|
CN1134534C (en) | 2004-01-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100338010C (en) | Lipase-catalysed esterification of marine oil | |
CN1134534C (en) | Emulsifying essence for organi juice | |
CN1854277A (en) | Process for producing fat or oil | |
CN1357407A (en) | Conjugate linoleic acid or conjugate linoleate microcapsule | |
CN111763332A (en) | Pickering emulsion with synergistically stable lemon peel residue cellulose nanocrystals and nanofibrils and preparation method thereof | |
CN1142263C (en) | Strawberry essence | |
RU2556718C2 (en) | Vegetable oil processing | |
CN101035609A (en) | Method for separation of components and separation unit | |
CN107805647A (en) | A kind of method of backbone ester in enzymatic clarification | |
CN103045373A (en) | Preparation method for stable iodinated vegetable oil ethyl ester | |
CN1132830C (en) | Method for extracting protein, short peptide, nucleic acid, isoflavone, saponin and oligosaccharide by using high and low temperature soybean cake | |
CN1439625A (en) | Preparation for active octacosa alkanol and triaconta alkanol in rice bran | |
CN1152739C (en) | Cyclodextrin coated conjugate linoleic acid and its derivative microcapsule | |
WO2015046436A1 (en) | Method for producing lower alcohol fatty acid esterified product-containing composition, and lower alcohol fatty acid esterified product-containing composition | |
RU2005141141A (en) | METHOD FOR PRODUCING FATTY ACIDS HAVING A LOW CONTENT OF TRANS-FATTY ACIDS | |
CN1878911A (en) | Pulp and paper made from rhodophyta and manufacturing method thereof | |
CN1268646C (en) | Cross linking-enzymolysis or cross linking-esterification-enzymolysis modified maltodextrin and its preparation and application | |
CN1175926C (en) | Conjugate linoleate microcapsule | |
CN1806044A (en) | 1,3-specific lipase powder, methods for producing the same and use thereof | |
CN1807471A (en) | Vinyl acetate based high viscosity latex preparation method | |
CN1068731A (en) | Cosmetic gel | |
CN1113514A (en) | Efficient natural antioxidants and their preparation | |
CN1277797C (en) | Method for producing fatty acid | |
CN1244522C (en) | Cherry leaf extract and its preparation method | |
CN1594274A (en) | Synthesis and purification method of medium chain triglycerides |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C06 | Publication | ||
PB01 | Publication | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CX01 | Expiry of patent term |
Granted publication date: 20040114 |
|
CX01 | Expiry of patent term |