CN103783625B - 一种核桃香精 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种核桃香精,其组成为香基0.1~100份,溶剂0~99.9份,表面活性剂0~20份,助表面活性剂0~20份,载体0~99.9份,所述香基由以下重量份的组分组成:香兰素10~30份,麦芽酚5~15份,乙酰基吡嗪0.1~0.5份,5‑甲基糠醛0.3~1份,苯甲醛10~35份,2,3,5‑三甲基吡嗪10~35份,4‑甲基‑5‑羟乙基噻唑3~15份,乙偶姻1~4份。本发明的核桃香精配方采用对核桃饮料有较强的亲和性的天然等同成分的香料作为原料,使添加该核桃香精的饮料和其它食品的天然感增强,并具有天然的香气及口感。
Description
技术领域
本发明涉及一种食品添加剂,更具体的说,涉及一种核桃香精。
背景技术
核桃还具有健脑益智,抗衰老,助美颜,益心脏等很高的药用保健作用,深受人们喜爱。各式各样的核桃口味的饮料产品层出不穷,在核桃风味的饮料生产中为补充香气风味,让消费者感受到新鲜核桃的风味,往往需要添加核桃原浆,除了体现核桃本身的功能性以外,还能提升核桃饮料的天然口感,核桃饮料在生产过程中经过加热、高温灭菌等过程,除了造成香气的大量损失,还加速了核桃原浆中的油脂氧化,蛋白质变性,使核桃香气产生变化,致使核桃饮料的香气风味非常淡,并具有不愉快的蒸煮味和哈败香气,与新鲜核桃的风味有很大的差异。
传统的核桃香精由于配方结构等原因,很难调出逼真的核桃香气,因此市面上大多数核桃香精的香气缺乏新鲜核桃的天然感,影响了使用该香精的核桃饮料产品的自然风味,致使其风味单一,特征香不足。另外,传统的核桃香精使用的主要香精原料往往是化工合成产品,缺乏天然性,容易产生化学气,导致风味不好,难以满足消费者需要。
发明内容
本发明的目的是提供一种具有新鲜核桃的风味的核桃香精,以克服上述传统的核桃香精配方中存在的缺陷。
为实现本发明的目的,本发明的技术方案是:
一种核桃香精,其特征在于,由以下重量份的组分组成:
在本发明的一优选实施例中,所述溶剂为酒精、丙二醇、动植物油、辛酸癸酸甘油酯、三醋酸甘油酯、水、柠檬酸三乙酯、甘油、柠烯中的一种或几种的混合物。
在本发明的一优选实施例中,所述表面活性剂为卵磷脂、大豆卵磷脂、单硬脂酸甘油脂、蔗糖酯中的一种或几种的混合物。
在本发明的一优选实施例中,所述助表面活性剂为阿拉伯胶、果胶、明胶、西黄鳍胶、黄原胶、羧甲基纤维素、琼脂、辛烯基琥珀酸淀粉钠、松香酸甘油脂中的一种或几种的混合物。
在本发明的一优选实施例中,所述载体为二氧化硅、玉米淀粉、麦芽糊精、变性淀粉、葡萄糖粉、环状糊精、乳糖粉、蔗糖粉中的一种或几种的混合物。
在本发明的一优选实施例中,所述核桃香精为液体、固体或乳状物。
本发明的核桃香精配方采用对核桃风味有较强的亲和性的天然等同成分的香料作为原料,使添加本发明的核桃香精的核桃汁饮料具有天然的香气及口感。另外本发明的核桃香精的耐热性、香气质量高于国内同类香精的水平。
具体实施方式
下面结合具体实施例进一步说明本发明,但本发明的内容完全不局限于此。
实施例中的原料均为市售所得。
实施例1
将以原料搅拌均匀,即得10.0kg香基,向该香基中再加入90kg食用酒精,搅拌至完全溶解均匀,即获得100kg液体核桃香精。
该香精应用于制备核桃饮料,其成分表见以下表1,与未添加该香精的基料相对比,进行感官评定。
表1
果汁饮料成分
对照样A | 样品B | |
蔗糖 | 4 | 4 |
蔗糖酯 | 0.1 | 0.1 |
核桃原浆 | 15 | 15 |
蒸馏水 | 80.9 | 80.8 |
液体核桃香精 | 0.1 |
感官评定由10名品评员参加,品评项目见表2,参考对照样A的各项得分为5分,样品B的各项得分参考对照样A的各项指标强弱进行9级评定,即从最弱1分到最强9分。
表2
核桃果汁饮料的感官评定
评价项目 | 对照样A | 样品B |
新鲜感 | 5 | 7 |
核桃特征香 | 5 | 8 |
核桃的蒸煮味 | 5 | 4 |
核桃的香气浓度 | 5 | 7 |
核桃的氧化哈败气味 | 5 | 3 |
感官评定结果显示,添加了本发明的香精后,核桃果汁饮料的新鲜感,特征香气,香气浓度有了显著的提升,饮料中的氧化哈败等不愉快气味明显降低。
实施例2
称取原料:
将以原料搅拌均匀,即得10.0kg香基,然后向该香基中加入10kg二氧化硅混合均匀,最后加入80kg玉米淀粉进行混合至均匀,即获得100kg粉末核桃香精。
该香精应用于制备核桃饮料,其成分表见以下表3,与未添加该香精的基料相对比,进行感官评定。
表3
果汁饮料成分
对照样A | 样品B | |
蔗糖 | 4 | 4 |
蔗糖酯 | 0.1 | 0.1 |
核桃原浆 | 15 | 15 |
蒸馏水 | 80.9 | 80.8 |
粉末核桃香精 | 0.1 |
感官评定由10名品评员参加,品评项目见表4,参考对照样A的各项得分为5分,样品B的各项得分参考对照样A的各项指标强弱进行9级评定,即从最弱1分到最强9分。
表4
核桃果汁饮料的感官评定
评价项目 | 对照样A | 样品B |
新鲜感 | 5 | 7 |
核桃特征香 | 5 | 8 |
核桃的蒸煮味 | 5 | 4 |
核桃的香气浓度 | 5 | 7 |
核桃的氧化哈败气味 | 5 | 3 |
感官评定结果显示,添加了本发明的香精后,核桃果汁饮料的新鲜感,特征香气,香气浓度有了显著的提升,饮料中的氧化哈败等不愉快气味明显降低。
实施例3
称取原料:
将以原料搅拌均匀,即得10.0kg香基,然后向该香基中加入1kg单硬脂酸甘油脂搅拌至完全溶解,然后缓慢加入到80kg的20%阿拉伯胶水溶液中,
高剪切10分钟后进行均质,即获得100kg乳化核桃香精。
该香精应用于制备果汁饮料,其成分表见以下表5,与未添加该香精的基料相对比,进行感官评定。
表5
果汁饮料成分
对照样A | 样品B | |
蔗糖 | 4 | 4 |
蔗糖酯 | 0.1 | 0.1 |
核桃原浆 | 15 | 15 |
蒸馏水 | 80.9 | 80.8 |
乳化核桃香精 | 0.1 |
感官评定由10名品评员参加,品评项目见表6,参考对照样A的各项得分为5分,样品B的各项得分参考对照样A的各项指标强弱进行9级评定,
即从最弱1分到最强9分。
表6
核桃果汁饮料的感官评定
感官评定结果显示,添加了本发明的香精后,核桃果汁饮料的新鲜感,特征香气,香气浓度有了显著的提升,饮料中的氧化哈败等不愉快气味明显降低。
Claims (1)
1.一种核桃香精,其特征在于,香基由以下重量份的组分组成:
将以上原料搅拌均匀,即得10.0kg香基,向该香基中再加入90kg食用酒精,搅拌至完全溶解均匀,即获得100kg液体核桃香精。
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CN108077884A (zh) * | 2018-01-05 | 2018-05-29 | 贵州省香瑞莱香料有限公司 | 一种制备天然香蕉香精的方法 |
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