[发明专利]一种槟榔专用话梅香精及其制备方法

摘要

一种槟榔专用话梅香精及其制备方法，按重量百分比包括：柠檬酸0.5~1%、乙酸0.5~1%、乙酸二甲基苄基原酯1~2%、乙基麦芽酚0.2~0.4%、香兰素0.1~0.5%、甲位突厥酮0.02~0.1%、异丁酸桂酯0.1~0.2%、香茅醇0.02~0.04%、异丁香酚0.1~0.2%、糠醇0.01~0.02%、呋喃酮0.1~0.2%、丙位庚内酯0.04~0.08%、二氢香豆素0.1~0.2%、草莓酸0.04~0.08%、桃醛0.05~0.1%、去离子水10~20%、甘草浸膏15~25%、丙二醇50~60%。各个材料搭配合理，弥补传统话梅香精的不足，它具有香气逼真、口感独特的特点，能够满足槟榔加香的要求，更大程度上解决槟榔青果味苦、涩口的不足。

主权项

1.一种槟榔专用话梅香精，其特征在于，按重量百分比包括：柠檬酸                         0.5~1%乙酸                           0.5~1%乙酸二甲基苄基原酯             1~2%乙基麦芽酚                     0.2~0.4%香兰素(中华)                   0.1~0.5%甲位突厥酮                     0.02~0.1%异丁酸桂酯                     0.1~0.2%香茅醇                         0.02~0.04%异丁香酚                       0.1~0.2%糠醇                           0.01~0.02%呋喃酮                         0.1~0.2%丙位庚内酯                     0.04~0.08%二氢香豆素                     0.1~0.2%草莓酸                         0.04~0.08%桃醛                           0.05~0.1%去离子水                       10~20%甘草浸膏                       15~25%丙二醇                         50~60%。