CN111758951A - Preparation method of fruit-flavor natural essence - Google Patents
Preparation method of fruit-flavor natural essence Download PDFInfo
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- CN111758951A CN111758951A CN202010714950.6A CN202010714950A CN111758951A CN 111758951 A CN111758951 A CN 111758951A CN 202010714950 A CN202010714950 A CN 202010714950A CN 111758951 A CN111758951 A CN 111758951A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000008369 fruit flavor Substances 0.000 title claims abstract description 14
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims abstract description 62
- 238000005303 weighing Methods 0.000 claims abstract description 36
- 239000000834 fixative Substances 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 244000276331 Citrus maxima Species 0.000 claims abstract description 9
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- PQLMXFQTAMDXIZ-UHFFFAOYSA-N isoamyl butyrate Chemical compound CCCC(=O)OCCC(C)C PQLMXFQTAMDXIZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 7
- 240000002319 Citrus sinensis Species 0.000 claims description 7
- 235000019501 Lemon oil Nutrition 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 7
- 229940094941 isoamyl butyrate Drugs 0.000 claims description 7
- 239000010501 lemon oil Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000010502 orange oil Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 claims description 6
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 5
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 5
- 235000012141 vanillin Nutrition 0.000 claims description 5
- 229960000956 coumarin Drugs 0.000 claims description 4
- 235000001671 coumarin Nutrition 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 239000000686 essence Substances 0.000 description 36
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 125000000332 coumarinyl group Chemical group O1C(=O)C(=CC2=CC=CC=C12)* 0.000 description 2
- 230000008451 emotion Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013599 spices Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/204—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention is suitable for the technical field of essence preparation, and provides a preparation method of fruit-flavor natural essence, which comprises the following steps: step 1): weighing 18-32 parts by weight of fruity fermentation raw stock and 4-9 parts by weight of fruity essence base, and fully mixing; step 2): weighing 3-7 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing; step 3): weighing 50-80 parts by weight of n-butanol, adding into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature. The invention takes the fruit-flavored fermented raw juice as the main raw material, and the apple peel, the orange peel and the shaddock peel are prepared by fermentation and enzymolysis, so that the raw materials are easy to obtain and low in price, and the fruit-flavored fermented raw juice has the sour and sweet fragrance of fruits and is rich in hierarchy; meanwhile, the fruit-flavored essence base and the fragrance fixing agent are added, so that the retention time of the fragrance is prolonged, and the fragrance of the essence can be more durable.
Description
Technical Field
The invention belongs to the technical field of essence preparation, and particularly relates to a preparation method of a fruity natural essence.
Background
In personal care products, although the dosage of essence is small, the essence is an indispensable important raw material, and the essence mainly plays a role in endowing the products with fragrance, generates pleasant smell and covers the smell of product matrixes. Meanwhile, the human odor sense receives the odor of the essence, and the sense is closely related to the part of the brain responsible for emotion, so that the essence also has great influence on the human emotion.
The essences can be divided into six categories of flower scent, non-flower scent, fruit scent, wine scent, cigarette scent and food scent according to scent, wherein the fruit scent essence has fresh, sweet and natural scent, can be used in food and tooth cleaning products, and has wide application.
However, most of the fruit-flavor essence in the prior art is prepared by directly adopting artificially synthesized spices, and although the essence prepared by the method is simple and rapid, the chemical flavor is heavy, and the original fresh and natural characteristics of the fruit-flavor essence are not provided.
Disclosure of Invention
The invention aims to provide a preparation method of fruit-flavor natural essence, which aims to solve the problems that the fruit-flavor natural essence in the prior art is strong in chemical flavor, is not suitable for being used in food and influences the edible feeling.
The embodiment of the invention is realized in such a way that the preparation method of the fruity type natural essence comprises the following steps:
step 1): weighing 18-32 parts by weight of fruity fermentation raw stock and 4-9 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 3-7 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 50-80 parts by weight of n-butanol, adding into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
As a further scheme of the invention: the method comprises the following steps:
step 1): weighing 20-30 parts by weight of fruity fermentation raw stock and 5-8 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 4-6 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 60-70 parts by weight of n-butanol, adding into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
As a further scheme of the invention: the method comprises the following steps:
step 1): weighing 25 parts by weight of fruity fermentation raw stock and 7 parts by weight of fruity base, and fully mixing;
step 2): weighing 5 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 65 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
As a further scheme of the invention: the preparation method of the fruity fermented primary pulp comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding complex enzyme and water into the mixture obtained in the step 1), heating to 30-40 ℃, adjusting the pH value to 5-6, and performing enzymolysis and fermentation for 2-3 h;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
As a further scheme of the invention: the complex enzyme comprises amylase, pectinase and cellulase.
As a further scheme of the invention: the fruity essence base comprises the following components in parts by weight: 3-5 parts of ethyl acetate, 4-6 parts of butyl acetate, 2-5 parts of sweet orange oil, 1-4 parts of lemon oil, 10-12 parts of isoamyl butyrate and 15-18 parts of ethyl butyrate.
As a further scheme of the invention: the fixative is one of coumarin or vanillin.
Compared with the prior art, the invention has the beneficial effects that: the preparation method of the fruity natural essence considers the problem of strong chemical smell of the fruity essence in the prior art, particularly takes the fruity fermented raw pulp as the main raw material, and is prepared by fermenting and hydrolyzing the apple peel, the orange peel and the shaddock peel, so that the raw material is easy to obtain, the price is low, and the fruity natural essence has the sour and sweet fragrance of fruits and is rich in hierarchy; meanwhile, the fruit-flavored essence base and the fragrance fixing agent are added, so that the retention time of the fragrance is prolonged, and the fragrance of the essence can be more durable.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specific implementations of the present invention are described in detail below with reference to specific embodiments.
Example 1
A preparation method of fruit-flavor natural essence comprises the following steps:
step 1): weighing 18 parts by weight of fruity fermentation raw stock and 4 parts by weight of fruity base, and fully mixing;
step 2): weighing 3 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1), and fully mixing, wherein the fixative is vanillin;
step 3): weighing 50 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
The preparation method of the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding a complex enzyme and water into the mixture obtained in the step 1), heating to 30 ℃, adjusting the pH value to 5, and performing enzymolysis and fermentation for 2 hours, wherein the complex enzyme comprises amylase, pectinase and cellulase;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
The fruity essence base comprises the following components in parts by weight: 3 parts of ethyl acetate, 4 parts of butyl acetate, 2 parts of sweet orange oil, 1 part of lemon oil, 10 parts of isoamyl butyrate and 15 parts of ethyl butyrate.
Example 2
A preparation method of fruit-flavor natural essence comprises the following steps:
step 1): weighing 20 parts by weight of fruity fermentation raw stock and 5-8 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 4 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1), and fully mixing, wherein the fixative is vanillin;
step 3): weighing 60 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
The preparation method of the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding a complex enzyme and water into the mixture obtained in the step 1), heating to 35 ℃, adjusting the pH value to 5, and performing enzymolysis and fermentation for 2 hours, wherein the complex enzyme comprises amylase, pectinase and cellulase;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
The fruity essence base comprises the following components in parts by weight: 3 parts of ethyl acetate, 4 parts of butyl acetate, 2 parts of sweet orange oil, 1 part of lemon oil, 10 parts of isoamyl butyrate and 15 parts of ethyl butyrate.
Example 3
A preparation method of fruit-flavor natural essence comprises the following steps:
step 1): weighing 25 parts by weight of fruity fermentation raw stock and 7 parts by weight of fruity base, and fully mixing;
step 2): weighing 5 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1), and fully mixing, wherein the fixative is vanillin;
step 3): weighing 65 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
The preparation method of the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding a complex enzyme and water into the mixture obtained in the step 1), heating to 35 ℃, adjusting the pH value to 5, and performing enzymolysis and fermentation for 2 hours, wherein the complex enzyme comprises amylase, pectinase and cellulase;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
The fruity essence base comprises the following components in parts by weight: 4 parts of ethyl acetate, 5 parts of butyl acetate, 4 parts of sweet orange oil, 3 parts of lemon oil, 11 parts of isoamyl butyrate and 16 parts of ethyl butyrate.
Example 4
A preparation method of fruit-flavor natural essence comprises the following steps:
step 1): weighing 30 parts by weight of fruity fermentation raw stock and 8 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 6 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing, wherein the fixative is coumarin;
step 3): weighing 65 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
The preparation method of the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding a complex enzyme and water into the mixture obtained in the step 1), heating to 40 ℃, adjusting the pH value to 6, and carrying out enzymolysis and fermentation for 2.5 hours, wherein the complex enzyme comprises amylase, pectinase and cellulase;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
The fruity essence base comprises the following components in parts by weight: 5 parts of ethyl acetate, 6 parts of butyl acetate, 5 parts of sweet orange oil, 4 parts of lemon oil, 12 parts of isoamyl butyrate and 18 parts of ethyl butyrate.
Example 5
A preparation method of fruit-flavor natural essence comprises the following steps:
step 1): weighing 32 parts by weight of fruity fermentation raw stock and 9 parts by weight of fruity base, and fully mixing;
step 2): weighing 7 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing, wherein the fixative is coumarin;
step 3): weighing 80 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
The preparation method of the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding a complex enzyme and water into the mixture obtained in the step 1), heating to 40 ℃, adjusting the pH value to 6, and performing enzymolysis and fermentation for 3 hours, wherein the complex enzyme comprises amylase, pectinase and cellulase;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
The fruity essence base comprises the following components in parts by weight: 5 parts of ethyl acetate, 6 parts of butyl acetate, 5 parts of sweet orange oil, 4 parts of lemon oil, 12 parts of isoamyl butyrate and 18 parts of ethyl butyrate.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. A preparation method of fruit-flavor natural essence is characterized by comprising the following steps:
step 1): weighing 18-32 parts by weight of fruity fermentation raw stock and 4-9 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 3-7 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 50-80 parts by weight of n-butanol, adding into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
2. The method for preparing the fruit-flavored natural essence according to claim 1, comprising the following steps:
step 1): weighing 20-30 parts by weight of fruity fermentation raw stock and 5-8 parts by weight of fruity essence base, and fully mixing;
step 2): weighing 4-6 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 60-70 parts by weight of n-butanol, adding into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
3. The method for preparing the fruit-flavored natural essence according to claim 2, wherein the method comprises the following steps:
step 1): weighing 25 parts by weight of fruity fermentation raw stock and 7 parts by weight of fruity base, and fully mixing;
step 2): weighing 5 parts by weight of a fixative, and adding the fixative into the mixed material obtained in the step 1) for fully mixing;
step 3): weighing 65 parts by weight of n-butanol, adding the n-butanol into the mixed material obtained in the step 2), heating to 60 ℃, fully stirring until the n-butanol is dissolved, and naturally cooling to room temperature.
4. The method for preparing the fruity natural essence according to any one of claims 1 to 3, wherein the method for preparing the fruity fermented puree comprises the following steps:
step 1): respectively pulverizing apple peel, orange peel and shaddock peel, and mixing;
step 2): adding complex enzyme and water into the mixture obtained in the step 1), heating to 30-40 ℃, adjusting the pH value to 5-6, and performing enzymolysis and fermentation for 2-3 h;
step 3): heating the material subjected to enzymolysis in the step 2) to 75 ℃, keeping for 10min for sterilization and enzyme deactivation, and filtering residues to obtain the fruit-flavored fermented raw stock.
5. The method for preparing fruit-flavored natural essence according to claim 4, wherein the complex enzyme comprises amylase, pectinase and cellulase.
6. The method for preparing the fruit-flavored natural essence according to any one of claims 1 to 3, wherein the fruit-flavored essence base consists of the following components in parts by weight: 3-5 parts of ethyl acetate, 4-6 parts of butyl acetate, 2-5 parts of sweet orange oil, 1-4 parts of lemon oil, 10-12 parts of isoamyl butyrate and 15-18 parts of ethyl butyrate.
7. The method for preparing the fruit-flavor natural essence according to any one of claims 1 to 3, wherein the fixative is one of coumarin and vanillin.
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| CN202010714950.6A CN111758951A (en) | 2020-07-23 | 2020-07-23 | Preparation method of fruit-flavor natural essence |
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| CN202010714950.6A CN111758951A (en) | 2020-07-23 | 2020-07-23 | Preparation method of fruit-flavor natural essence |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112980577A (en) * | 2021-03-02 | 2021-06-18 | 广州芬豪香精有限公司 | Fixed fragrance composition with fragrance of vegetarian cabbage, and preparation method and application thereof |
| CN117327535A (en) * | 2023-11-13 | 2024-01-02 | 广东香龙香料有限公司 | Green apple extract, preparation method thereof and essence containing green apple extract |
Citations (2)
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| CN105969525A (en) * | 2016-05-04 | 2016-09-28 | 江西中烟工业有限责任公司 | Preparation method of composite fruity tobacco essence |
| CN108125204A (en) * | 2017-10-31 | 2018-06-08 | 浙江杭曼食品科技有限公司 | A kind of apple aroma essence and preparation method thereof |
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2020
- 2020-07-23 CN CN202010714950.6A patent/CN111758951A/en active Pending
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| CN117327535B (en) * | 2023-11-13 | 2024-04-16 | 广东香龙香料有限公司 | Green apple extract, preparation method thereof and essence containing green apple extract |
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