阅读说明：本技术 一种樱桃香精及其制备方法和应用 (Cherry essence and preparation method and application thereof ) 是由 范超崧 于 2020-08-04 设计创作，主要内容包括：本发明涉及香精技术领域,更具体地,本发明提供了一种樱桃香精及其制备方法和应用。本发明第一方面提供一种樱桃香精,按重量份计,制备原料至少包括0.16～0.2份香兰素、0.16～0.2份洋茉莉醛、0.07～0.09份桃醛、0.16～0.2份苯甲醛、0.08～0.1份苯甲醛丙二醇缩醛、0.0005～0.0012份反-2-己烯醛、0.1～0.3份乙酸苄酯、0.3～0.4份乙酸异戊酯、0.06～0.08份顺式-3-己烯醇、0.13～0.15份冰乙酸、0.0014～0.0016份甲位紫罗兰酮、10～12份乙醇、86～88份丙二醇。(The invention relates to the technical field of essence, and particularly provides cherry essence and a preparation method and application thereof. The invention provides a cherry essence, which comprises, by weight, at least 0.16-0.2 part of vanillin, 0.16-0.2 part of heliotropin, 0.07-0.09 part of peach aldehyde, 0.16-0.2 part of benzaldehyde, 0.08-0.1 part of benzaldehyde propylene glycol acetal, 0.0005-0.0012 part of trans-2-hexenal, 0.1-0.3 part of benzyl acetate, 0.3-0.4 part of isoamyl acetate, 0.06-0.08 part of cis-3-hexenol, 0.13-0.15 part of glacial acetic acid, 0.0014-0.0016 part of alpha ionone, 10-12 parts of ethanol and 86-88 parts of propylene glycol.)

1. The cherry essence is characterized by comprising, by weight, at least 0.16-0.2 part of vanillin, 0.16-0.2 part of heliotropin, 0.07-0.09 part of peach aldehyde, 0.16-0.2 part of benzaldehyde, 0.08-0.1 part of benzaldehyde propylene glycol acetal, 0.0005-0.0012 part of trans-2-hexenal, 0.1-0.3 part of benzyl acetate, 0.3-0.4 part of isoamyl acetate, 0.06-0.08 part of cis-3-hexenol, 0.13-0.15 part of glacial acetic acid, 0.0014-0.0016 part of alpha ionone, 10-12 parts of ethanol and 86-88 parts of propylene glycol.

2. The cherry flavor according to claim 1, wherein the preparation raw materials further comprise ethyl vanillin and acetyl methyl carbinol.

3. The cherry essence according to claim 2, wherein the mass ratio of the vanillin, the ethyl vanillin and the acetyl methyl carbinol is 1: (0.5-0.6): (0.5-0.6).

4. The cherry essence of claim 1, wherein the preparation raw materials further comprise delta dodecalactone and ethyl butyrate.

5. The cherry essence according to claim 4, wherein the mass ratio of the dodecalactone butyrate to the ethyl butyrate to the isoamyl acetate is 0.03: (1.5-1.7): 1.

6. the cherry essence according to claim 1, wherein the raw materials further comprise, by weight, 0.03-0.05 parts of anisic aldehyde and 0.001-0.003 parts of p-methoxyacetophenone.

7. The cherry flavor according to claim 1 or 6, wherein the preparation raw materials further comprise ethyl ionone.

8. The cherry essence according to claim 7, wherein the mass ratio of the ethyl ionone to the heliotropin is (0.9-1.1): 1.

9. the preparation method of the cherry essence according to any one of claims 1 to 8, characterized by comprising at least the following steps: the components are mixed evenly to obtain the product.

10. The application of the cherry essence according to any one of claims 1 to 8, wherein the cherry essence is applied to drinks and jelly.

Technical Field

The invention relates to the technical field of essence, and particularly provides cherry essence and a preparation method and application thereof.

Background

The essence is a blending spice with certain fragrance or odor type prepared by blending a plurality of spices or even dozens of spices according to a certain proportion, and the blending spice mainly plays a role in endowing the product with fragrance and is widely applied to food and daily necessities. Along with the improvement of living standard of people, the requirement on the essence is also improved, and particularly for the artificial essence, the strength of the aroma, the integral harmony of the aroma and the naturalness are important evaluation indexes.

The cherry is cultivated in China for a long time, the variety is quite large, and the cherry can be eaten or brewed into cherry wine. The branches, leaves, roots and flowers can also be used for medicine. Besides fresh eating, the instant food can be processed into cherry jam, cherry juice, canned cherry, preserved fruit, liqueur and the like, has bright red color and almond-like fragrance, and is drunk after eating. The cherry essence is popular with consumers due to the special aroma, but the aroma of the cherry is complex, so that the cherry essence which has strong cherry aroma, natural and soft feeling and high harmony is difficult to obtain through manual blending. In addition, because the components are complex, the aroma components in the tea easily lose and lose the original flavor.

Disclosure of Invention

In order to solve the technical problems, the first aspect of the invention provides a cherry essence, which comprises, by weight, at least 0.16-0.2 part of vanillin, 0.16-0.2 part of heliotropin, 0.07-0.09 part of peach aldehyde, 0.16-0.2 part of benzaldehyde, 0.08-0.1 part of benzaldehyde propylene glycol acetal, 0.0005-0.0012 part of trans-2-hexenal, 0.1-0.3 part of benzyl acetate, 0.3-0.4 part of isoamyl acetate, 0.06-0.08 part of cis-3-hexenol, 0.13-0.15 part of glacial acetic acid, 0.0014-0.0016 part of methyl ionone, 10-12 parts of ethanol, and 86-88 parts of propylene glycol.

As a preferable technical scheme of the invention, the preparation raw materials also comprise ethyl vanillin and acetyl methyl carbinol.

According to a preferable technical scheme of the invention, the mass ratio of vanillin, ethyl vanillin and acetyl methyl carbinol is 1: (0.5-0.6): (0.5-0.6).

As a preferable technical scheme of the invention, the preparation raw materials also comprise delta dodecalactone and ethyl butyrate.

In a preferred embodiment of the present invention, the mass ratio of the dodecalactone butyrate, the ethyl butyrate and the isoamyl acetate is 0.03: (1.5-1.7): 1.

as a preferable technical scheme, the preparation raw materials further comprise, by weight, 0.03-0.05 part of anisic aldehyde and 0.001-0.003 part of p-methoxyacetophenone.

As a preferable technical scheme of the invention, the preparation raw material also comprises ethide ionone.

As a preferable technical scheme, the mass ratio of the ethyl ionone to the heliotropin is (0.9-1.1): 1.

the invention provides a preparation method of the cherry essence, which at least comprises the following steps: the components are mixed evenly to obtain the product.

The invention provides application of the cherry essence in drinks and jelly.

Has the advantages that: the invention provides a cherry essence and a preparation method and application thereof, wherein ethanol and propylene glycol are used as solvents, and added heliotropin, peach aldehyde, benzaldehyde and benzaldehyde propylene glycol acetal have strong cherry fragrance under the action of phases; benzyl acetate, alpha-ionone and cis-3-hexenol have strong and fresh green leaf fragrance and flower fragrance, which is favorable for enabling the fragrance of the cherry essence to be closer to natural and to be purer and more aromatic; the strong sweet fruit fragrance of qingling attached by the isoamyl acetate, the delta-dodecalactone and the ethyl butyrate ensures that the fragrance of the cherry essence is more natural and soft, and the berry fragrance and the sweet fragrance of the cherry can be presented perfectly; the beta ionone can enhance the characteristic aroma of the cherry essence and ensure that the aroma is full. In addition, through the selection and the matching of other raw materials, the components are matched synergistically, so that the vivid feeling of the cherry can be increased, the whole aroma is coordinated, the cherry is pleasant to sour and sweet, the durability is strong, and the cherry can be better applied to drinks and jellies.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.

In order to solve the technical problems, the first aspect of the invention provides a cherry essence, which comprises, by weight, at least 0.16-0.2 part of vanillin, 0.16-0.2 part of heliotropin, 0.07-0.09 part of peach aldehyde, 0.16-0.2 part of benzaldehyde, 0.08-0.1 part of benzaldehyde propylene glycol acetal, 0.0005-0.0012 part of trans-2-hexenal, 0.1-0.3 part of benzyl acetate, 0.3-0.4 part of isoamyl acetate, 0.06-0.08 part of cis-3-hexenol, 0.13-0.15 part of glacial acetic acid, 0.0014-0.0016 part of methyl ionone, 10-12 parts of ethanol, and 86-88 parts of propylene glycol.

In a preferred embodiment, the preparation raw materials comprise, by weight, at least 0.18 part of vanillin, 0.18 part of heliotropin, 0.08 part of peach aldehyde, 0.18 part of benzaldehyde, 0.09 part of benzaldehyde propylene glycol acetal, 0.001 part of trans-2-hexenal, 0.2 part of benzyl acetate, 0.36 part of isoamyl acetate, 0.07 part of cis-3-hexenol, 0.14 part of glacial acetic acid, 0.0015 part of ionone A, 11 parts of ethanol and 87 parts of propylene glycol.

Vanillin

The vanillin is commonly called vanilla powder, vanillin, Yunnan powder, vanilla essence and vanillin. Is extracted from Vanilla planifolia of Rutaceae. White to yellowish crystalline or crystalline powder, slightly sweet. It is soluble in hot water, glycerol and alcohol, and is not easily dissolved in cold water and vegetable oil. The fragrance is stable and is not easy to volatilize at higher temperature. It is easy to oxidize in air and is easy to change color when it is exposed to alkaline substances. The 3-methoxy-4-hydroxybenzaldehyde has a chemical name of 3-methoxy-4-hydroxybenzaldehyde, has vanilla bean fragrance and strong milk fragrance, plays roles in enhancing and fixing fragrance, is widely applied to industries such as cosmetics, tobacco, cakes, candies, baked foods and the like, is one of synthetic spice varieties with the largest global yield, and has a history of more than 100 years for industrial production of vanillin.

The vanillin of the present invention can be obtained from commercial sources including, but not limited to, Shanghai jizhu food, Inc.

Heliotropin

The heliotropin (CAS: 120-57-0) belongs to natural products, and exists in a small amount in flower oil, such as vaccinium uliginosum, melons, peppers, chickens, sherry wine, robinia and the like, and vanilla beans and the like. White or yellowish-white flash crystals, reddish-brown after exposure to air. Sweet vanilla and cherry aromas. Melting point 37 ℃ and boiling point 264 ℃. Very soluble in ethanol and diethyl ether, in propylene glycol and most non-volatile oils, slightly soluble in mineral oil, and insoluble in glycerol and water.

Peach aldehyde

The peach aldehyde (CAS: 104-67-6) is chemically named gamma-undecalactone, is not an aldehyde in the true sense, but belongs to a lactone compound, is colorless to light yellow viscous liquid, has strong peach aroma, is an important lactone spice, is commonly used in the aroma type daily spices such as sweet osmanthus, jasmine, gardenia, lily of the valley, orange blossom, white rose, lilac, acacia and the like, and is also a superior raw material for preparing food essences such as peach, melon, plum, apricot, cherry, sweet osmanthus and the like.

Benzaldehyde

The benzaldehyde (CAS: 100-52-7) is a main component in the bitter almond oil extract, can also be extracted from apricot, cherry, bay leaves and peach pits, and has the fragrance of bitter almond, cherry and nut.

Benzaldehyde propylene glycol acetal

The benzaldehyde propylene glycol acetal (CAS: 2568-25-4) is transparent colorless to light yellow oily liquid and presents mild almond-like fragrance.

Trans-2-hexenal

The trans-2-hexenal (CAS: 6728-26-3) is transparent colorless to light yellow liquid and is used for blending edible essences such as apples, strawberries, berries, tea and the like.

Acetic acid benzyl ester

The benzyl acetate (CAS: 140-11-4) is a colorless liquid with fragrance jasmine flower fragrance.

Acetic acid isoamyl ester

The isoamyl acetate (CAS: 123-92-2) is also called isoamyl acetate, is colorless liquid, has the smell of bananas and pears, and is prepared by esterifying isoamylol and acetic acid in the presence of a catalyst

Cis-3-hexenol

The cis-3-hexenol (CAS: 928-96-1) is colorless oily liquid, naturally exists in citrus juice, beans, brandy, leaves of various plants, essential oil and fruits, has strong and fresh green leaf fragrance, is widely applied to the formula of daily chemical essence and edible essence, and can be used in a small dose due to the strong fragrance.

Ionones A

The alpha ionone (CAS: 127-41-3) is a fine chemical product with wide application, has the fragrance of violet, and is widely used in daily chemical essence and tobacco essence.

The preparation raw materials also comprise ethyl vanillin and acetyl methyl carbinol.

In one embodiment, the mass ratio of vanillin, ethyl vanillin and acetyl methyl carbinol is 1: (0.5-0.6): (0.5 to 0.6); more preferably, the mass ratio of the vanillin, the ethyl vanillin and the acetyl methyl carbinol is 1: 0.55: 0.55.

ethyl vanillin

The ethyl vanillin is white to yellowish crystalline powder with scales, presents sweet chocolate fragrance and special fragrance of vanillin, is basically nontoxic, and is widely applied to towels in the industries of spices, cosmetics, food additives, medicines and the like.

The ethyl vanillin of the present invention can be obtained from commercial sources including, but not limited to, Shanghai jizhu food, Inc.

Acetyl methyl carbinol

The acetyl methyl carbinol (CAS: 513-86-0) is yellowish liquid or crystalline solid, is volatile, has milk fragrance, and is mainly used for preparing spices such as cream, dairy, yoghourt and strawberry.

The preparation raw materials also comprise delta-dodecalactone and ethyl butyrate.

In one embodiment, the mass ratio of the dodecalactone butyrate, the ethyl butyrate and the isoamyl acetate is 0.03: (1.5-1.7): 1; preferably, the mass ratio of the dodecalactone butyrate to the isoamyl acetate is 0.03: 1.6: 1.

butodecanolide

The dodecalactone butyrate (CAS: 713-95-1) is colorless to light yellow clear liquid and has cream fragrance and fruit fragrance.

Butyric acid ethyl ester

The ethyl butyrate (CAS: 105-54-4) has strong sweet fruit flavor of Qingling, and has the smell of pineapples, bananas and apples.

The preparation raw materials also comprise, by weight, 0.03-0.05 part of anisic aldehyde and 0.001-0.003 part of p-methoxyacetophenone.

In a preferred embodiment, the raw materials for preparation further comprise 0.04 parts by weight of anisic aldehyde and 0.002 parts by weight of p-methoxyacetophenone.

AniseAldehydes

The anisic aldehyde (CAS: 123-11-5) is colorless to light yellow liquid at normal temperature and has the smell similar to that of hawthorn. It can be widely used in the formulation of daily chemical essence and edible essence, and also used in medicine, food and daily chemical industries.

P-methoxyacetophenone

The p-methoxyacetophenone (CAS: 100-06-1) of the invention has hawthorn flower and similar anisaldehyde fragrance. Is sensitive to light.

The preparation raw materials of the invention also comprise the ionone B.

In one embodiment, the mass ratio of the ethyl ionone to the piperonal is (0.9-1.1): 1; preferably, the mass ratio of the ethyl ionone to the piperonal is 1: 1.

ionone B

The ethyl ionone (CAS: 14901-07-6) is clear to light yellow liquid, has characteristic fragrance and is insoluble in water.

According to the invention, ethanol and propylene glycol are used as solvents, the added heliotropin, peach aldehyde, benzaldehyde and benzaldehyde propylene glycol acetal have a strong cherry fragrance, and the matched vanillin, ethyl vanillin and acetyl methyl carbinol can play a role in coordination and modification, so that the fragrance richness of the cherry fragrance is enhanced; but the acetyl methyl carbinol is not easy to be added too much, and when the mass ratio of vanillin, ethyl vanillin and acetyl methyl carbinol is controlled to be 1: (0.5-0.6): (0.5 to 0.6), the effect is preferable. Benzyl acetate, alpha-ionone and cis-3-hexenol have strong and fresh green leaf fragrance and flower fragrance, which is favorable for enabling the fragrance of the cherry essence to be closer to natural and to be purer and more aromatic; the strong sweet fruit fragrance of qingling attached by the isoamyl acetate, the delta-dodecalactone and the ethyl butyrate ensures that the fragrance of the cherry essence is more natural and soft, and the berry fragrance and the sweet fragrance of the cherry can be presented perfectly; however, ethyl butyrate is easy to diffuse, so that the whole fragrance durability is reduced, and when the mass ratio of the dodecalactone butyrate to the ethyl butyrate to the isoamyl acetate is controlled to be 0.03: (1.5-1.7): 1, the fragrance can be made more intense and lasting. The beta ionone can enhance the characteristic aroma of the cherry essence and ensure that the aroma is full.

The invention provides a preparation method of the cherry essence, which at least comprises the following steps: the components are mixed evenly to obtain the product.

In a preferred embodiment, the preparation method of the cherry essence at least comprises the following steps: adding vanillin, ethyl vanillin, heliotropin, peach aldehyde, benzaldehyde propylene glycol acetal, anisic aldehyde, p-methoxyacetophenone, trans-2-hexenal, delta-dodecalactone, benzyl acetate, isoamyl acetate, ethyl butyrate, cis-3-hexenol, acetyl methyl carbinol, ethyl ionone and methyl ionone into a mixed solution of ethanol and propylene glycol in parts by weight, uniformly mixing, adding glacial acetic acid, and uniformly stirring to obtain the product.

The third aspect of the invention provides application of the cherry essence in drinks and jelly.