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CN-122004445-A - Peach blossom essence for food and preparation method thereof

CN122004445ACN 122004445 ACN122004445 ACN 122004445ACN-122004445-A

Abstract

The invention discloses peach blossom essence for food and a preparation method thereof, wherein the peach blossom essence for food comprises, by mass, 0.1% -1% of fruit aroma components, 0.4% -1.5% of sweet aroma components, 0.8% -2% of fragrant aroma components, 0.4% -1.5% of flower aroma components, 0.3% -1% of milk aroma components, 0.1% -0.3% of sour aroma components and the balance of solvents. The peach blossom essence for food provided by the invention has fresh and natural fragrance, can be applied to the food fields of beverage, candy, ice cream and the like, and provides a new idea for market variety.

Inventors

  • ZENG ZIYING
  • HUANG JIANPING
  • CHEN XI
  • XIAO WEIPENG
  • Qu wenshan
  • ZHOU JINHUA

Assignees

  • 广州市凯虹香精香料有限公司

Dates

Publication Date
20260512
Application Date
20260212

Claims (8)

  1. 1. The peach blossom essence for the food is characterized by comprising, by mass, 0.1% -1% of fruit aroma components, 0.4% -1.5% of sweet aroma components, 0.8% -2% of faint scent components, 0.4% -1.5% of flower aroma components, 0.3% -1% of milk aroma components, 0.1% -0.3% of sour aroma components and the balance of solvents.
  2. 2. The peach blossom essence for food according to claim 1, wherein the fruit note component is composed of 2-hexenyl acetate, 2-methylbutyl acetate, octyl acetate, butyl acetate, isoamyl acetate; the sweet aroma component consists of damascenone, geranyl acetate, phenylacetic acid, phenethyl alcohol, methyl phenylacetate and benzyl alcohol; The aromatic component consists of trans-2-hexenol, alpha-terpineol, n-hexanol, linalool, leaf alcohol, linalool oxide and leaf alcohol acetate; the flower fragrance component consists of jasmine absolute, rose ether, methyl jasmonate, benzyl acetate, citronellol and geraniol; the milk flavor component consists of gamma-octalactone, gamma-nonolactone, delta-decalactone and gamma-dodecalactone; The acid aroma component consists of acetic acid and 2-methyl butyric acid.
  3. 3. The peach blossom essence for food according to claim 2, which is characterized by comprising the following raw materials in percentage by mass: 0.01 to 0.05 percent of 2-hexenyl acetate, 0.02 to 0.06 percent of 2-methylbutyl acetate, 0.04 to 0.1 percent of octyl acetate, 0.04 to 0.1 percent of butyl acetate, 0.07 to 0.2 percent of isoamyl acetate, 0.002 to 0.01 percent of damascone, 0.01 to 0.05 percent of geranyl acetate, 0.04 to 0.15 percent of phenylacetic acid, 0.09 to 0.4 percent of phenethyl alcohol, 0.05 to 0.3 percent of methyl phenylacetate, 0.2 to 0.6 percent of benzyl alcohol, 0.01 to 0.04 percent of trans-2-hexenol, 0.02 to 0.08 percent of alpha-terpineol, 0.05 to 0.2 percent of n-hexanol, 0.1 to 0.2 percent of linalool 0.1-0.3% of leaf alcohol, 0.1-0.5% of linalool oxide, 0.2-0.6% of leaf alcohol acetate, 0.001-0.01% of jasmine absolute, 0.005-0.03% of rose ether, 0.01-0.1% of methyl jasmonate, 0.01-0.05% of benzyl acetate, 0.1-0.5% of citronellol, 0.1-0.6% of geraniol, 0.01-0.1% of gamma-octalactone, 0.01-0.1% of gamma-nonanolide, 0.1-0.5% of delta-decanolide, 0.1-0.5% of gamma-dodecalactone, 0.01-0.1% of acetic acid, 0.01-0.2% of 2-methylbutanoic acid and the balance of solvent.
  4. 4. The peach blossom essence for food according to claim 3, which is characterized by comprising the following raw materials, by mass, 0.02% of 2-hexenyl acetate, 0.06% of 2-methyl butyl acetate, 0.1% of octyl acetate, 0.1% of butyl acetate, 0.18% of isoamyl acetate, 0.008% of damascenone, 0.03% of geranyl acetate, 0.1% of phenylacetic acid, 0.3% of phenethyl alcohol, 0.3% of methyl phenylacetate, 0.6% of benzyl alcohol, 0.04% of anti-2-hexenol, 0.07% of alpha-terpineol, 0.14% of n-hexanol, 0.2% of linalool, 0.26% of linalool oxide, 0.4% of linalool acetate, 0.5% of jasmoni absolute, 0.02% of rose ether, 0.02% of methyl jasmonate, 0.04% of benzyl acetate, 0.4% of citronellol, 0.6% of geraniol, 0.02% of gamma-octalactone, 0.1% of gamma-nonanolide, 0.4% of delta-decanolide, 0.3% of gamma-dodecanol, and the balance methyl butyrate.
  5. 5. The peach blossom essence for food according to claim 3, which is characterized by comprising the following raw materials, by mass, 0.02% of 2-hexenyl acetate, 0.06% of 2-methyl butyl acetate, 0.1% of octyl acetate, 0.1% of butyl acetate, 0.18% of isoamyl acetate, 0.008% of damascenone, 0.03% of geranyl acetate, 0.1% of phenylacetic acid, 0.3% of phenethyl alcohol, 0.3% of methyl phenylacetate, 0.6% of benzyl alcohol, 0.04% of anti-2-hexenol, 0.07% of alpha-terpineol, 0.14% of n-hexanol, 0.2% of linalool, 0.26% of linalool oxide, 0.4% of linalool acetate, 0.5% of jasmoni absolute, 0.002% of rose ether, 0.01% of methyl jasmonate, 0.03% of benzyl acetate, 0.5% of citronellol, 0.5% of geraniol, 0.02% of gamma-octalactone, 0.1% of gamma-nonanolide, 0.4% of delta-decanolide, 0.3% of gamma-dodecanol, and the balance methyl butyrate.
  6. 6. The peach blossom essence for food according to claim 3, which is characterized by comprising the following raw materials, by mass, 0.02% of 2-hexenyl acetate, 0.06% of 2-methyl butyl acetate, 0.1% of octyl acetate, 0.1% of butyl acetate, 0.18% of isoamyl acetate, 0.008% of damascenone, 0.03% of geranyl acetate, 0.1% of phenylacetic acid, 0.2% of phenethyl alcohol, 0.2% of methyl phenylacetate, 0.47% of benzyl alcohol, 0.04% of anti-2-hexenol, 0.07% of alpha-terpineol, 0.14% of n-hexanol, 0.2% of linalool, 0.26% of linalool oxide, 0.4% of linalool acetate, 0.5% of jasmoni absolute, 0.002% of rose ether, 0.01% of methyl jasmonate, 0.03% of benzyl acetate, 0.5% of citronellol, 0.5% of geraniol, 0.02% of gamma-octalactone, 0.1% of gamma-nonanolide, 0.3% of delta-decanolide, 0.3% of gamma-dodecanol, and the balance methyl butyrate.
  7. 7. The peach blossom essence for food according to any one of claims 1 to 6, wherein the solvent is propylene glycol.
  8. 8. The preparation method of the peach blossom essence for food according to any one of claims 1-6, which is characterized by comprising the steps of weighing raw materials of the peach blossom essence for food according to a proportion, and then placing the raw materials in a stirrer for stirring and mixing uniformly.

Description

Peach blossom essence for food and preparation method thereof Technical Field The invention relates to the technical field of essence and spice, in particular to peach blossom essence for food and a preparation method thereof. Background Peach blossom is a flower of a perennial arbor plant peach tree of Prunus of Rosaceae, a trunk is grey brown, she Tuoyuan-shaped needle-like, single leaves are mutually grown, fine saw teeth are arranged at the edges of the peach blossom, the flower single leaves are opened, stone fruits are nearly spherical, the flowering period is 3-4 months, and the fruiting period is 6-9 months. The peach blossom has good practical value, can be used as food and medicine, and is recorded in Ling nan Ji Lu (drug records) that the peach blossom is used for removing heat from the blood and toxic materials and treating acne and rash. Meanwhile, peach flowers also have the effect of beautifying, and the 'Shennong Baicaojing' mentions that peach flowers have the 'good color' effect. In addition, peach flowers are bright in color and are important ornamental tree species in early spring, and people can symbolize the coming of spring by using the ornamental tree species. At present, the study on the aroma of peach fruits such as white peaches, honey peaches and yellow peaches is more. However, how to produce the edible peach blossom essence with natural flower fragrance and comfortable taste is not reported in the literature, and thus the edible peach blossom essence is worthy of research. Disclosure of Invention The invention aims to provide the peach blossom essence for the food with freshness, sweet and natural fragrance and the preparation method thereof, which can be applied to the food fields of beverage, candy, ice cream and the like, provide a new thought for the diversity of market products and solve the problems that the peach blossom essence for the food with natural flower fragrance and comfortable taste does not exist in the prior art. In order to achieve the above purpose, the present invention adopts the following technical scheme: in the first aspect, the peach blossom essence for food is composed of, by mass, 0.1% -1% of fruit aroma components, 0.4% -1.5% of sweet aroma components, 0.8% -2% of fragrant aroma components, 0.4% -1.5% of flower aroma components, 0.3% -1% of milk aroma components, 0.1% -0.3% of sour aroma components and the balance of solvents. As a specific technical scheme of the invention, the fruit flavor component consists of 2-hexenyl acetate, 2-methyl butyl acetate, octyl acetate, butyl acetate and isoamyl acetate. The 5 fruit flavor components are peach flower essence, so that the freshness is improved, the layering is increased, and the flower flavor is more mellow and lifelike. As a specific technical scheme of the invention, the sweet aroma component consists of damascenone, geranyl acetate, phenylacetic acid, phenethyl alcohol, methyl phenylacetate and benzyl alcohol. The 6 sweet components are peach essence to simulate the natural sweet feeling of flowers. Providing a warm base, increasing the permanence of the fragrance. As a specific technical scheme of the invention, the aromatic component consists of trans-2-hexenol, alpha-terpineol, n-hexanol, linalool, leaf alcohol, linalool oxide and leaf alcohol acetate. The 7 fragrant components are the peach blossom essence which is balanced, sweet, greasy and thick, so that the transition of the fragrance is more natural and smooth. As a specific technical scheme of the invention, the flower fragrance component consists of jasmine absolute, rose ether, methyl jasmonate, benzyl acetate, citronellol and geraniol. The 6 flower aroma components provide main aroma for the peach blossom essence and determine the body type of the aroma. As a specific technical scheme of the invention, the milk flavor component consists of gamma-octalactone, gamma-nonanolide, delta-decalactone and gamma-dodecalactone. The 4 milk flavor components are peach blossom essence, which is mellow, sharp, and high-grade. As a specific technical scheme of the invention, the acid aroma component consists of acetic acid and 2-methyl butyric acid. The 2 sour aroma components provide natural sour sensation of flowers for the peach blossom essence, create fermentation sensation and maturity sensation, increase aroma depth and enhance diffusion and identification degree of aroma. As a specific technical scheme of the invention, the solvent is propylene glycol. As a specific technical scheme of the invention, the peach blossom essence for food comprises the following raw materials in percentage by mass: 0.01 to 0.05 percent of 2-hexenyl acetate, 0.02 to 0.06 percent of 2-methylbutyl acetate, 0.04 to 0.1 percent of octyl acetate, 0.04 to 0.1 percent of butyl acetate, 0.07 to 0.2 percent of isoamyl acetate, 0.002 to 0.01 percent of damascone, 0.01 to 0.05 percent of geranyl acetate, 0.04 to 0.15 percent of phenylacetic acid, 0.09 to 0.4 percent of phen