CN104172078B - 一种调配型卤味香精及其应用 - Google Patents
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- 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
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Abstract
本发明公开了一种调配型卤味香精及其应用,香精香韵组成为果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵和发酵香韵,溶剂为酒精;根据各香韵选择合适的原料。然后根据各原料的香气特征及强度确定其用量。卤味香精头香具有柔和的果香,体香中咸香、辛香和酒香特征明显,各香韵协调,尾香留香持久。该制备过程工艺简单,耗时短,设备投资少,成本低,适合工业化生产。应用于咸味食品如豆制品,肉制品,汤料制品等中,卤味特征明显,口感丰富,留香持久,应用范围广,加香效果明显,市场前景广阔。
Description
技术领域
本发明属于食品添加剂领域,涉及一种调配型卤味香精及其在咸味食品中的应用。
背景技术
卤蛋、卤肉等卤味制品是由卤汁腌制的而成,香浓味美,深得人们的喜爱。卤汁一般由多种辛香料、食盐、酱油、白砂糖、水等熬制而成,其中辛香料有大料,花椒,胡椒,豆蔻,丁香,陈皮,草果,小茴香,沙仁,山奈,桂皮,肉桂,老姜等。但是卤汁存在反复蒸煮的现象,会产生大量的致癌物质。同时,食物长时间浸泡在卤汁中也会滋生很多细菌易导致腐败变质。卤汁中加入的食盐和酱油,对心血管疾病患者来说是个隐形的杀手。此外,卤味制品还存在风味缺失及香气不稳定性的现象。
卤味香精可在卤味制品加工中起到增强、修饰香气,掩蔽不良气味,丰富口感等作用。卤味香精还具有价格便宜、品质稳定、添加方便等优点。使用卤味香精来改善卤味制品的风味已成为必然趋势,但目前未见卤味香精的制备及应用相关的报道。
发明内容
本发明的目的是提供一种调配型卤味香精及其应用,通过对传统卤汁进行分析,运用调香技术,制备出的卤味香精香气协调,卤味特征明显,留香持久,口感丰富。
本发明的目的通过以下技术方案实现:
一种调配型卤味香精,其特征在于:该卤味香精香韵组成为果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵和发酵香韵,溶剂为酒精;其中,果香韵的原料重量百分比组成为:乙酸乙酯3~5%,丁酸乙酯0.5~1.5%,乳酸乙酯1~3%,乙酸异戊酯0.2~0.5%,乙酸苄酯0.02~0.05%;酒香韵的原料重量百分比组成为:己酸乙酯4~7%,庚酸乙酯 2~4%;酸香韵的原料重量百分比组成为:二氢草莓酸0.1~0.3%,正丁酸0.1~0.3%酸;辛香韵的原料重量百分比组成为:丁香酚0.1~0.2%,桂皮油0.05~0.15%,大茴香油0.05~0.15%;花香韵的原料重量百分比组成为:苯乙醇0.02~0.05%,乙酸苯乙酯0.05~0.1%,苯乙酸丁酯 0.05~0.1%,乙位紫罗兰酮0.01~0.05%;青香韵的原料重量百分比组成为:叶醇0.01~0.03%,芳樟醇0.01~0.03%;咸香韵的原料重量百分比组成为:3-甲硫代丙醛0.001~0.005%,3-甲硫基丙醇0.001~0.005%;豆香韵的原料重量百分比组成为:香兰素0.1~0.2%,洋茉莉醛0.05~0.15%;发酵香韵的原料重量百分比组成为:正丁醇0.01~0.03%,异戊醇0.02~0.05%;酒精80~90%;总量为100%。
本发明中,首先确定调配型卤味香精的香韵组成。其香韵有果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵,发酵香韵及溶剂。然后,根据各香韵选择合适的原料。果香韵原料有乙酸乙酯,丁酸乙酯,乳酸乙酯,乙酸异戊酯,乙酸苄酯;酒香韵原料有己酸乙酯,庚酸乙酯;酸香韵原料有二氢草莓酸,正丁酸;辛香韵原料有丁香酚,桂皮油,大茴香油;花香韵原料有苯乙醇,乙酸苯乙酯,苯乙酸丁酯,乙位紫罗兰酮;青香韵原料有叶醇,芳樟醇;咸香韵原料有3-甲硫基丙醛,3-甲硫基丙醇;豆香韵原料有香兰素,洋茉莉醛;发酵香韵原料有正丁醇,异戊醇。最后,根据各原料的香气特征和强度确定其用量。
上述调配型卤味香精用于咸味食品如豆制品,肉制品,汤料制品等中,结果表明加香后的咸味食品具有明显的卤味特征,口感丰富,具有温和头香,协调的体香,持久的尾香。
本发明的卤味香精头香具有柔和的果香,体香中咸香、辛香和酒香特征明显,各香韵协调,尾香留香持久,并具有应用范围广,加香效果明显,市场前景广阔的特点。此外,调配型卤味香精的制备过程工艺简单,耗时短,设备投资少,成本低,适合工业化生产。
本发明制备的调配型卤味香精卤味特征明显,香气丰富、稳定,应用范围广,适用于大部分咸味食品如豆制品,肉制品,汤料制品等,具有广阔的市场前景。
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
确定调配型卤味香精的香韵组成。其香韵有果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵,发酵香韵及溶剂。
根据各香韵选择合适的原料。果香韵原料有乙酸乙酯,丁酸乙酯,乳酸乙酯,乙酸异戊酯,乙酸苄酯;酒香韵原料有己酸乙酯,庚酸乙酯;酸香韵原料有二氢草莓酸,正丁酸;辛香韵原料有丁香酚,桂皮油,大茴香油;花香韵原料有苯乙醇,乙酸苯乙酯,苯乙酸丁酯,乙位紫罗兰酮;青香韵原料有叶醇,芳樟醇;咸香韵原料有3-甲硫基丙醛,3-甲硫基丙醇;豆香韵原料有香兰素,洋茉莉醛;发酵香韵原料有正丁醇,异戊醇。
根据各原料的香气特征和强度确定其用量。乙酸乙酯4%,丁酸乙酯1%,乳酸乙酯2%,乙酸异戊酯0.4%,乙酸苄酯0.03%,己酸乙酯4%,庚酸乙酯2%,二氢草莓酸0.1%,正丁酸0.1%,丁香酚0.2%,桂皮油0.05%,大茴香油0.1%,苯乙醇0.05%,乙酸苯乙酯0.1%,苯乙酸丁酯0.1%,乙位紫罗兰酮0.05%,叶醇0.01%,芳樟醇0.01%,3-甲硫代丙醛0.003%,3-甲硫基丙醇0.003%,香兰素0.1%,洋茉莉醛0.05%,正丁醇0.03%,异戊醇0.05%,酒精85.464%。
将上述调配型卤味香精用于咸味食品豆制品中,结果表明加香后的豆制品卤味特征明显,与豆制品本身的豆香搭配协调,口感丰富,富有层次感,并且留香持久。
实施例2
确定调配型卤味香精的香韵组成。其香韵有果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵,发酵香韵及溶剂。
根据各香韵选择合适的原料。果香韵原料有乙酸乙酯,丁酸乙酯,乳酸乙酯,乙酸异戊酯,乙酸苄酯;酒香韵原料有己酸乙酯,庚酸乙酯;酸香韵原料有二氢草莓酸,正丁酸;辛香韵原料有丁香酚,桂皮油,大茴香油;花香韵原料有苯乙醇,乙酸苯乙酯,苯乙酸丁酯,乙位紫罗兰酮;青香韵原料有叶醇,芳樟醇;咸香韵原料有3-甲硫基丙醛,3-甲硫基丙醇;豆香韵原料有香兰素,洋茉莉醛;发酵香韵原料有正丁醇,异戊醇。
根据各原料的香气特征和强度确定其用量。乙酸乙酯3%,丁酸乙酯0.5%,乳酸乙酯1%,乙酸异戊酯0.2%,乙酸苄酯0.02%,己酸乙酯7%,庚酸乙酯4%,二氢草莓酸0.2%,正丁酸0.2%,丁香酚0.15%,桂皮油0.15%,大茴香油0.15%,苯乙醇0.02%,乙酸苯乙酯0.05%,苯乙酸丁酯0.05%,乙位紫罗兰酮0.01%,叶醇0.02%,芳樟醇0.02%,3-甲硫代丙醛0.005%,3-甲硫基丙醇0.005%,香兰素0.15%,洋茉莉醛0.1%,正丁醇0.01%,异戊醇0.02%,酒精82.970%。
将上述调配型卤味香精用于咸味食品肉制品中,结果表明加香后的肉制品卤味特征明显,配合肉制品的肉香,香气更加饱满、口味更加醇厚、给人一种熬制卤肉的风味特征。
实施例3
确定调配型卤味香精的香韵组成。其香韵有果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵,发酵香韵及溶剂。
根据各香韵选择合适的原料。果香韵原料有乙酸乙酯,丁酸乙酯,乳酸乙酯,乙酸异戊酯,乙酸苄酯;酒香韵原料有己酸乙酯,庚酸乙酯;酸香韵原料有二氢草莓酸,正丁酸;辛香韵原料有丁香酚,桂皮油,大茴香油;花香韵原料有苯乙醇,乙酸苯乙酯,苯乙酸丁酯,乙位紫罗兰酮;青香韵原料有叶醇,芳樟醇;咸香韵原料有3-甲硫基丙醛,3-甲硫基丙醇;豆香韵原料有香兰素,洋茉莉醛;发酵香韵原料有正丁醇,异戊醇。
根据各原料的香气特征和强度确定其用量。乙酸乙酯5%,丁酸乙酯1.5%,乳酸乙酯3%,乙酸异戊酯0.5%,乙酸苄酯0.05%,己酸乙酯5%,庚酸乙酯3%,二氢草莓酸0.3%,正丁酸0.3%,丁香酚0.1%,桂皮油0.1%,大茴香油0.05%,苯乙醇0.03%,乙酸苯乙酯0.08%,苯乙酸丁酯0.07%,乙位紫罗兰酮0.02%,叶醇0.03%,芳樟醇0.03%,3-甲硫代丙醛0.001%,3-甲硫基丙醇0.001%,香兰素0.2%,洋茉莉醛0.15%,正丁醇0.02%,异戊醇0.03%,酒精80.438%。
将上述调配型卤味香精用于咸味食品汤料制品中,结果表明加香后的汤料制品卤味特征明显,与汤料制品中的肉香、鲜香等结合,给人一种香浓味美的卤味老汤的感觉。
Claims (4)
1.一种调配型卤味香精,其特征在于:该卤味香精香韵组成为果香韵,酒香韵,酸香韵,辛香韵,花香韵,青香韵,咸香韵,豆香韵和发酵香韵,溶剂为酒精;其中,果香韵的原料重量百分比组成为:乙酸乙酯3~5%,丁酸乙酯0.5~1.5%,乳酸乙酯1~3%,乙酸异戊酯0.2~0.5%,乙酸苄酯0.02~0.05%;酒香韵的原料重量百分比组成为:己酸乙酯4~7%,庚酸乙酯 2~4%;酸香韵的原料重量百分比组成为:二氢草莓酸0.1~0.3%,正丁酸0.1~0.3%;辛香韵的原料重量百分比组成为:丁香酚0.1~0.2%,桂皮油0.05~0.15%,大茴香油0.05~0.15%;花香韵的原料重量百分比组成为:苯乙醇0.02~0.05%,乙酸苯乙酯0.05~0.1%,苯乙酸丁酯 0.05~0.1%,乙位紫罗兰酮0.01~0.05%;青香韵的原料重量百分比组成为:叶醇0.01~0.03%,芳樟醇0.01~0.03%;咸香韵的原料重量百分比组成为:3-甲硫代丙醛0.001~0.005%,3-甲硫基丙醇0.001~0.005%;豆香韵的原料重量百分比组成为:香兰素0.1~0.2%,洋茉莉醛0.05~0.15%;发酵香韵的原料重量百分比组成为:正丁醇0.01~0.03%,异戊醇0.02~0.05%;酒精80~90%;总量为100%。
2.根据权利要求1所述的调配型卤味香精,其特征在于:原料的重量百分比组成为:乙酸乙酯4%,丁酸乙酯1%,乳酸乙酯2%,乙酸异戊酯0.4%,乙酸苄酯0.03%,己酸乙酯4%,庚酸乙酯2%,二氢草莓酸0.1%,正丁酸0.1%,丁香酚0.2%,桂皮油0.05%,大茴香油0.1%,苯乙醇0.05%,乙酸苯乙酯0.1%,苯乙酸丁酯0.1%,乙位紫罗兰酮0.05%,叶醇0.01%,芳樟醇0.01%,3-甲硫代丙醛0.003%,3-甲硫基丙醇0.003%,香兰素0.1%,洋茉莉醛0.05%,正丁醇0.03%,异戊醇0.05%,余量为酒精。
3.一种权利要求1所述调配型卤味香精在咸味食品中的应用。
4.一种权利要求1所述调配型卤味香精在豆制品,肉制品,汤料制品中的应用。
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