CN104082703A - 微乳化砂糖桔香精的制备方法及制得产品在饮料中的应用 - Google Patents
微乳化砂糖桔香精的制备方法及制得产品在饮料中的应用 Download PDFInfo
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- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 claims description 10
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
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Abstract
本发明公开了一种微乳化砂糖桔香精的制备方法及制得产品在饮料中的应用。微乳化砂糖桔香精是以甜橙油和砂糖桔香基为油相,用量10~15份,聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11)为复合表面活性剂,其质量比(1~5):1,用量15~20份,无水乙醇为助表面活性剂,用量20~30份。制备的微乳化砂糖桔香精平均粒径15.20~35.60nm,稳定性好,香气天然感强,特征明显,强度大,用量小,适用于透明饮料的加香应用,同时制备该微乳化砂糖桔香精的生产设备投资小、工艺简单,便于工业化生产。
Description
技术领域
本发明属于食品添加剂领域,涉及一种微乳化砂糖桔香精的制备方法及制得产品在饮料中的应用。
具体涉及一种采用甜橙油和砂糖桔香基为油相,以聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11)为复合表面活性剂,无水乙醇为助表面活性剂制备的微乳化砂糖桔香精。
背景技术
沙糖桔,又名十月桔,因其味甜如沙糖故名。沙糖桔性寒,具有理气化痰、润肺清肠、补血健脾等功效,能治食少、口淡、消化不良等症。沙糖桔果肉鲜美多汁、化渣、味清甜,口感脆爽细腻,吃后沁心润喉,耐人寻味,实为极品。砂糖桔相关的饮料也得到越来越多人的喜爱。其中饮料用的砂糖桔香精多为乳化香精,这是由于乳化香精可以直接使用柑桔类天然油,能较好地保留天然油的完整香气,而水质香精中的柑桔类天然油需除萜处理才能用。但是乳化香精也存在很多的缺点。(1)乳化香精是一种高度分散的热力学不稳定体系,具有较高的表面能和巨大的表面张力,水含量高,油相含量少,添加量较大。(2)乳化香精中使用了种类繁多的乳化剂和增稠剂导致口感不纯净,而且价格交贵。(3)乳化香精的贮存期一般为6~12个月,存放温度5~27度,过冷或过热都会导致乳化体系稳定性下降,最终产生油水分离现象。(4)乳化香精的某些原料易受氧化,开了桶的乳化香精氧化速度加快,应尽快使用完毕。(5)乳化香精使饮料产品产生浊度,但其浊度会随着时间的延长而降低,还会产生沉淀。同时,乳化香精中的色素也会因光照或饮料中的维生素C、蜂蜜等因素的影响而褪色,给饮料产品的质量稳定性带来很大的影响。
微乳化技术是由Hoar和Schulman1943年发现的,并于1959年将其正式定名为微乳液(microemulsion)。微乳液是由水、油、表面活性剂(surfactant)和助表面活性剂(cosurfactant)在适当的比例下形成的透明或半透明、各向同性的热力学稳定体系,其中,微乳液小球的粒径在10~100nm。微乳液颗粒小表面积大,表面反应活性高,吸附能力强,可提高脂溶性物质的溶解度,对制备天然感强、透明的砂糖桔香精来说是理想的载体。此外,微乳液还具有靶向性、控释性,可过滤灭菌,储藏稳定性好,制备工艺简单,性质和组成容易控制和测量,便于工业化生产等特点。
发明内容
为了克服将砂糖桔香精制备成乳化香精或水质香精存在的不足,本发明的目的是提供一种微乳化砂糖桔香精及其在饮料中的应用,该砂糖桔香精稳定性好,澄清透明,香气逼真、天然感强、强度大,并且在饮料中产生明显的加香效果。
本发明的目的通过以下技术方案实现:
一种微乳化砂糖桔香精的制备方法,其特征在于:该方法采用砂糖桔香基为油相,以聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯为复合表面活性剂,无水乙醇为助表面活性剂,制备得到微乳化砂糖桔香精,具体如下:
1)制备砂糖桔香基,其中,砂糖桔香基重量成分为:乙醛6~8份,丁酸乙酯4.5~5.5份,芳樟醇6.5~8.5份,乙酸乙酯0.5~2份,苯甲醇0.4~0.6份,正辛醇0.3~0.5份,甲位-松油醇0.4~0.6份,壬醛0.3~0.5份,癸醛0.2~0.4份,dl-香草醇0.15~0.3份,松油醇-4 0.1~0.3份,甜橙油70~80份;
2)将烧杯放在磁力搅拌器上,然后加入复合表面活性剂 15~20份,助表面活性剂20~30份,搅拌均匀,然后加入砂糖桔香基10~15份,搅拌均匀;
3)最后加入去离子水至溶液澄清透明,即得微乳化砂糖桔香精。
本发明中,复合表面活性剂为:聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11),质量比为(1~5):1;助表面活性剂为无水乙醇。
得到的微乳化砂糖桔香精平均粒径为15.20~35.60nm,具有良好的稳定性,经离心稳定性实验,热贮、冷藏、室温稳定性实验后仍澄清透明无分层现象。微乳化砂糖桔香气天然感强,特征明显,强度大,用量小,适用于透明饮料的加香应用,且生产设备投资小、工艺简单,便于工业化生产。
上述方法制备得到的产品在饮料中的应用,用于饮料中呈透明状态,用量为0.05%~0.07%。将其应用于饮料中,并对比同类型的乳化香精和水质香精,发现微乳化砂糖桔香精使饮料状态澄清透明且稳定,使饮料的香气自然逼真,且用量0.05%~0.07%较一般用量0.1%少。
本发明制备的微乳化砂糖桔香精直接使用了天然油,保证了香气的自然逼真,又可以呈澄清透明的稳定状态,特别适合透明饮料的加香。而且制备工艺简单,时间短,效率高,成本低。相比之下,乳化香精的加工工艺复杂,需要混合、加热、进料、均质等处理,且耗时长。
具体实施方式
下面结合具体实施例对本发明进行详细说明。 实施例1
一种微乳化砂糖桔香精的制备方法,该方法采用砂糖桔香基为油相,以聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯为复合表面活性剂,无水乙醇为助表面活性剂,制备得到微乳化砂糖桔香精,具体如下:
首先选择相关原料制备砂糖桔香基,其成分为乙醛6份,丁酸乙酯5.5份,芳樟醇7.5份,乙酸乙酯2份,苯甲醇0.6份,正辛醇0.4份,甲位-松油醇0.4份,壬醛0.5份,癸醛0.4份,dl-香草醇0.2份,松油醇-4 0.1份,甜橙油76.4份。
然后将烧杯放在磁力搅拌器上,加入转子。再将表面活性剂聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11),质量比为5:1,用量18份,助表面活性剂无水乙醇,用量20份加入烧杯内搅拌均匀,然后加入15份砂糖桔香基,最后加入适量去离子水至溶液澄清透明,即得微乳化砂糖桔香精。
然后用MS3000型激光粒度分析仪测量微乳化砂糖桔香精的平均粒径,其平均粒径为24.70nm。
再对其进行离心稳定性实验,热贮、冷藏、室温稳定性实验,结果微乳化砂糖桔香精仍澄清透明无分层现象,因此具有良好的稳定性。
本发明制备的微乳化砂糖桔香精澄清透明,稳定性好,生产设备投资小、工艺简单,便于工业化生产。
最后将制备的微乳化砂糖桔香精应用于饮料中,并对比同类型的乳化香精和水质香精。结果发现微乳化砂糖桔香精使饮料状态澄清透明且稳定,香气天然感强,特征明显,强度大,用量0.05%~0.07%较同类型的乳化香精和水质香精用量0.1%少。
实施例2
又一种微乳化砂糖桔香精的制备方法,具体如下:
首先选择相关原料制备砂糖桔香基,其成分为乙醛8份,丁酸乙酯4.5份,芳樟醇6.5份,乙酸乙酯0.5份,苯甲醇0.4份,正辛醇0.5份,甲位-松油醇0.6份,壬醛0.3份,癸醛0.2份,dl-香草醇0.3份,松油醇-4 0.3份,甜橙油77.9份。
然后将烧杯放在磁力搅拌器上,加入转子。再将表面活性剂聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11),质量比为3:1,用量15份,助表面活性剂无水乙醇,用量25份加入烧杯内搅拌均匀,然后加入10份砂糖桔香基,最后加入适量去离子水至溶液澄清透明,即得微乳化砂糖桔香精。
然后用MS3000型激光粒度分析仪测量微乳化砂糖桔香精的平均粒径,其平均粒径为15.20nm。
再对其进行离心稳定性实验,热贮、冷藏、室温稳定性实验,结果微乳化砂糖桔香精仍澄清透明无分层现象,因此具有良好的稳定性。
本发明制备的微乳化砂糖桔香精澄清透明,稳定性好,生产设备投资小、工艺简单,便于工业化生产。
最后将制备的微乳化砂糖桔香精应用于饮料中,并对比同类型的乳化香精和水质香精。结果发现微乳化砂糖桔香精使饮料状态澄清透明且稳定,香气天然感强,特征明显,强度大,用量0.05%~0.07%较同类型的乳化香精和水质香精用量0.1%少。
实施例3
又一种微乳化砂糖桔香精的制备方法,具体如下:
首先选择相关原料制备砂糖桔香基,其成分为乙醛7份,丁酸乙酯5份,芳樟醇8.5份,乙酸乙酯1份,苯甲醇0.6份,正辛醇0.3份,甲位-松油醇0.5份,壬醛0.4份,癸醛0.3份,dl-香草醇0.15份,松油醇-4 0.2份,甜橙油76.05份。
然后将烧杯放在磁力搅拌器上,加入转子。再将表面活性剂聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯(SE-11),质量比为1:1,用量20份,助表面活性剂无水乙醇,用量30份加入烧杯内搅拌均匀,然后加入12份砂糖桔香基,最后加入适量去离子水至溶液澄清透明,即得微乳化砂糖桔香精。
然后用MS3000型激光粒度分析仪测量微乳化砂糖桔香精的平均粒径,其平均粒径为35.60nm。
再对其进行离心稳定性实验,热贮、冷藏、室温稳定性实验,结果微乳化砂糖桔香精仍澄清透明无分层现象,因此具有良好的稳定性。
本发明制备的微乳化砂糖桔香精澄清透明,稳定性好,生产设备投资小、工艺简单,便于工业化生产。
最后将制备的微乳化砂糖桔香精应用于饮料中,并对比同类型的乳化香精和水质香精。结果发现微乳化砂糖桔香精使饮料状态澄清透明且稳定,香气天然感强,特征明显,强度大,用量0.05%~0.07%较同类型的乳化香精和水质香精用量0.1%少。
Claims (4)
1.一种微乳化砂糖桔香精的制备方法,其特征在于:该方法采用砂糖桔香基为油相,以聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯为复合表面活性剂,无水乙醇为助表面活性剂,制备得到微乳化砂糖桔香精,具体如下:
1)制备砂糖桔香基,其中,砂糖桔香基重量成分为:乙醛6~8份,丁酸乙酯4.5~5.5份,芳樟醇6.5~8.5份,乙酸乙酯0.5~2份,苯甲醇0.4~0.6份,正辛醇0.3~0.5份,甲位-松油醇0.4~0.6份,壬醛0.3~0.5份,癸醛0.2~0.4份,dl-香草醇0.15~0.3份,松油醇-4 0.1~0.3份,甜橙油70~80份;
2)将烧杯放在磁力搅拌器上,然后加入复合表面活性剂 15~20份,助表面活性剂20~30份,搅拌均匀,然后加入砂糖桔香基10~15份,搅拌均匀;
3)最后加入去离子水至溶液澄清透明,即得微乳化砂糖桔香精。
2.根据权利要求1所述的微乳化砂糖桔香精的制备方法,其特征在于:所述复合表面活性剂为聚氧乙烯失水山梨醇单月桂酸酯与蔗糖酯,质量比为(1~5):1;助表面活性剂为无水乙醇。
3.根据权利要求1所述的微乳化砂糖桔香精的制备方法,其特征在于:得到的微乳化砂糖桔香精的平均粒径为15.20~35.60nm。
4.一种权利要求1所述的微乳化砂糖桔香精的制备方法得到的产品在饮料中的应用,用于饮料中呈透明状态,用量为0.05%~0.07%。
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