[发明专利]一种槟榔专用桂圆香精及其制备方法

摘要

一种槟榔专用桂圆香精及其制备方法，按重量百分比包括：甲基环戊烯醇酮0.1‑0.4%、乙基麦芽酚1.5‑2.5%、香兰素1.0‑2.0%、乙基香兰素2.0‑4.0%、呋喃酮15%PG0.4‑1.0%、糠醇0.5‑1.0%、芳樟醇0.1‑0.3%、顺式‑6‑壬烯醇0.1‑0.3%、甲位突厥酮0.2‑0.4%、乙位突厥酮0.3‑0.5%、突厥烯酮0.05‑0.1%、异戊酸苯乙酯0.1‑0.2%、2‑乙酰基噻唑0.03‑0.1%、玫瑰醚0.08‑0.2%、香叶醇0.02‑0.1%、乙酸香叶酯0.01‑0.4%、苯乙酸苯乙酯0.1‑0.3%、苯甲醇0.8‑1.5%、红枣提取物2.0‑6.0%、桂圆提取物10.0‑20%、甘油20‑40%、丙二醇20‑50%。按参数生产出的桂圆提取物得率高、损耗小，口感十足、风味独特。

主权项

1.一种槟榔专用桂圆香精，其特征在于：按重量百分比包括：甲基环戊烯醇酮             0.1‑0.4%乙基麦芽酚                 1.5‑2.5%香兰素                     1.0‑2.0%乙基香兰素                 2.0‑4.0%呋喃酮15%PG                0.4‑1.0%糠醇                       0.5‑1.0%芳樟醇                     0.1‑0.3%顺式‑6‑壬烯醇              0.1‑0.3%甲位突厥酮                 0.2‑0.4%乙位突厥酮                 0.3‑0.5%突厥烯酮                   0.05‑0.1%异戊酸苯乙酯               0.1‑0.2%2‑乙酰基噻唑               0.03‑0.1%玫瑰醚                     0.08‑0.2%香叶醇                     0.02‑0.1%乙酸香叶酯                 0.01‑0.4%苯乙酸苯乙酯               0.1‑0.3%苯甲醇                     0.8‑1.5%红枣提取物                 2.0‑6.0%桂圆提取物                 10.0‑20%甘油                       20‑40%丙二醇                     20‑50%。