| 摘要 |
Green food additives having rich smell are prepd. from paulownia tree leaves and bloom and used as an edible green additive. Thus, 0.01- 0.02wt.% cinnamyl acetate is added into 100 wt.% well-washed materials, adjusted to pH6.5 with AcOH soln, boiled at 100≦̸C in a water-bath, cooled, dehydrated, and crushed. The crushes are adjusted to 20 Be↿ NaCl by adding NaCl soln. in small increment, homogenized, and press-filtered. The filtrates are vaccum-concentrated to give green concentrates. Natural green additives could be applied to noodles, icecreams, table breads, and confectionery.
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