CN104187550A - 一种黑糖话梅味香精及其制备方法 - Google Patents
一种黑糖话梅味香精及其制备方法 Download PDFInfo
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- CN104187550A CN104187550A CN201410451602.9A CN201410451602A CN104187550A CN 104187550 A CN104187550 A CN 104187550A CN 201410451602 A CN201410451602 A CN 201410451602A CN 104187550 A CN104187550 A CN 104187550A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004475 Arginine Substances 0.000 claims abstract description 6
- 229930091371 Fructose Natural products 0.000 claims abstract description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 6
- 239000005715 Fructose Substances 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 6
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000004279 alanine Nutrition 0.000 claims abstract description 6
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 6
- 239000002904 solvent Substances 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 4
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/29—Fruit flavours
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种黑糖话梅味香精及其制备方法,步骤包括:乌梅提取液10份、葡萄糖1~5份、果糖1~5份、麦芽糖浆5~10份、炼乳1~5份、无水奶油0.5~1份,丙氨酸0.5~2份、甘氨酸0.5~2份、丝氨酸0.2~1份、精氨酸0.1~1份,溶剂50~100份,调整pH至4.5~7.5,90~140℃搅拌反应1~8h,得热反应黑糖话梅香精基料,后加入稳定剂,经高速剪切、均质后得膏状黑糖话梅味香精。本发明利用热反应制备黑糖话梅味风味的香精,兼具香气和口感,以及较好的耐高温性能,能够应用于乳品、烘焙和糖果类食品中。
Description
技术领域
本发明属于食品添加剂领域,特别涉及一种利用热反应方法制备黑糖话梅味香精的方法。
背景技术
热反应香精是一种由食品原料和(或)允许在食品或反应香精中添加的原料加热制备的产物,主要是通过模拟食品加热过程产生香气而制备出的天然食用香精。目前主要用热反应开发出的香精集中于咸味香精(翁雯. 热反应肉味香精的香气形成途径及活性研究[D]. 浙江工商大学, 2010.),在甜味香精方面的开发还鲜为人知。
黑糖话梅是近几年市场上逐渐火热的产品,已经衍生出新形式的食品,如黑糖话梅饮料等,然而时市场上很少有黑糖话梅味香精,尤其是口感和香气兼备的香精。
发明内容
针对现有技术中存在的不足之处,本发明的目的在于以氨基酸和还原糖、辅助其他食材,利用热反应制备黑糖话梅味香精。
为达到上述目的,本发明所设计的一种黑糖话梅味香精及其制备方法,其特征在于包括以下步骤:
A.制备热反应香精基料:以质量计,取乌梅提取液10份、葡萄糖1~5份、果糖1~5份、麦芽糖浆5~10份、炼乳1~5份、无水奶油0.5~1份,丙氨酸0.5~2份、甘氨酸0.5~2份、丝氨酸0.2~1份、精氨酸0.1~1份,溶剂50~100份,调整pH至4.5~7.5,90~140℃搅拌反应1~8h,得热反应黑糖话梅香精基料;
B. 制备黑糖话梅味香精:取热反应黑糖话梅香精基料100份,加入1~2份单甘脂、0.1~0.5份黄原胶,经高速剪切、均质后得膏状黑糖话梅味香精。
其中,所述的溶剂是丙二醇和甘油中的一种或其混合物。
本发明制备的黑糖话梅味香精是具有以下优点:
(1)兼具黑糖和话梅的香气和口感,弥补市场空白;
(2)热反应制备而成,具有较好的耐高温性能,适用于烘焙食品和糖果类食品中应用。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明,但不限制本发明。
实施例1:
取乌梅提取液10g、葡萄糖1g、果糖1g、麦芽糖浆5g、炼乳2g、无水奶油0.5g,丙氨酸0.5g、甘氨酸0.5g、丝氨酸0.2g、精氨酸0.1g,丙二醇80g,调整pH至7.5,95℃搅拌反应7h,得热反应黑糖话梅香精基料;
取热反应黑糖话梅香精基料100g,加入2g单甘脂、0.1g黄原胶,经高速剪切、均质后得膏状黑糖话梅味香精。
实施例2:
取乌梅提取液10g、葡萄糖2g、果糖3g、麦芽糖浆10g、炼乳5g、无水奶油0.6g,丙氨酸0.5g、甘氨酸1g、丝氨酸0.5g、精氨酸0.5g,甘油90g,调整pH至6,100℃搅拌反应4h,得热反应黑糖话梅香精基料;
取热反应黑糖话梅香精基料100g,加入1g单甘脂、0.5g黄原胶,经高速剪切、均质后得膏状黑糖话梅味香精。
实施例3:
取乌梅提取液10g、葡萄糖5g、果糖3g、麦芽糖浆8g、炼乳4g、无水奶油0.8g,丙氨酸1g、甘氨酸1g、丝氨酸0.4g、精氨酸0.2g,丙二醇40g、甘油40g,调整pH至4.5,110℃搅拌反应6h,得热反应黑糖话梅香精基料;
取热反应黑糖话梅香精基料100g,加入1.5g单甘脂、0.4g黄原胶,经高速剪切、均质后得膏状黑糖话梅味香精。
Claims (2)
1.一种黑糖话梅味香精及其制备方法,其特征在于包括以下步骤:
A.制备热反应香精基料:以质量计,取乌梅提取液10份、葡萄糖1~5份、果糖1~5份、麦芽糖浆5~10份、炼乳1~5份、无水奶油0.5~1份,丙氨酸0.5~2份、甘氨酸0.5~2份、丝氨酸0.2~1份、精氨酸0.1~1份,溶剂50~100份,调整pH至4.5~7.5,90~140℃搅拌反应1~8h,得热反应黑糖话梅香精基料;
B. 制备黑糖话梅味香精:取热反应黑糖话梅香精基料100份,加入1~2份单甘脂、0.1~0.5份黄原胶,经高速剪切、均质后得膏状黑糖话梅味香精。
2.根据权利要求1所述的黑糖话梅味香精及其制备方法,其特征在于:所述的溶剂是丙二醇和甘油中的一种或其混合物。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105326004A (zh) * | 2015-10-26 | 2016-02-17 | 广州市凯虹香精香料有限公司 | 一种槟榔专用黑糖话梅香精 |
CN117223864A (zh) * | 2023-10-12 | 2023-12-15 | 广东恒裕生物科技有限公司 | 一种槟榔果用黑糖乌梅香精的制备方法 |
Citations (3)
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CN1594521A (zh) * | 2004-07-04 | 2005-03-16 | 云南烟草科学研究院 | 一种反应性混合物香料的制备方法及在烟草中的应用 |
CN102851117A (zh) * | 2012-09-11 | 2013-01-02 | 鹰潭华宝香精香料有限公司 | 苹果汁和李子提取物制备香料的方法 |
CN103229977A (zh) * | 2013-04-15 | 2013-08-07 | 杭州艾菲曼普香精香料有限公司 | 热反应型芝麻香精的制备方法 |
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CN1594521A (zh) * | 2004-07-04 | 2005-03-16 | 云南烟草科学研究院 | 一种反应性混合物香料的制备方法及在烟草中的应用 |
CN102851117A (zh) * | 2012-09-11 | 2013-01-02 | 鹰潭华宝香精香料有限公司 | 苹果汁和李子提取物制备香料的方法 |
CN103229977A (zh) * | 2013-04-15 | 2013-08-07 | 杭州艾菲曼普香精香料有限公司 | 热反应型芝麻香精的制备方法 |
Non-Patent Citations (1)
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105326004A (zh) * | 2015-10-26 | 2016-02-17 | 广州市凯虹香精香料有限公司 | 一种槟榔专用黑糖话梅香精 |
CN105326004B (zh) * | 2015-10-26 | 2018-01-19 | 广州市凯虹香精香料有限公司 | 一种槟榔专用黑糖话梅香精 |
CN117223864A (zh) * | 2023-10-12 | 2023-12-15 | 广东恒裕生物科技有限公司 | 一种槟榔果用黑糖乌梅香精的制备方法 |
CN117223864B (zh) * | 2023-10-12 | 2024-03-26 | 广东恒裕生物科技有限公司 | 一种槟榔果用黑糖乌梅香精的制备方法 |
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