CN104814418A - 一种食品用椰子香精及其配制方法 - Google Patents
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Classifications
-
- 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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- Confectionery (AREA)
- Seasonings (AREA)
Abstract
本发明提供一种食品用椰子香精及其配制方法。主要包括以下组分和重量百分比:丙位庚内酯,丙位辛内酯,丁位辛内酯,椰子醛,丁位癸内酯,6-甲基香豆素,牛奶内酯,丁酸乙酯,己酸乙酯,庚酸乙酯,乙酸庚酯,辛酸乙酯,乙酸辛酯,癸酸乙酯,柳酸甲酯,丁位壬内酯,食用酒精,丙二醇。本发明由各种香料理性搭配,使整个椰子香精头香清甜透发、天然感强,其体香丰满、果肉感好、口感爽滑,基香留香持久。且可应用到需要椰子香韵的各种食品产品中,满足人们的生活需求。
Description
技术领域
本发明涉及生化领域,尤其指一种食品用椰子香精及其配制方法。
背景技术
椰子是棕榈科植物的果实,椰汁及椰肉含水量蛋白质、果糖、葡萄糖、蔗糖、脂肪、维生素B1、维生素E、维生素C、钾、钙、镁等。椰肉色白如玉,芳香滑脆;椰汁清凉甘甜。椰肉、椰汁是老少皆宜的美味佳果。椰子香精作为果香型,更多的是作为一种特定的香韵应用到各种各样的香精中。然而,每配制一个椰子香韵的香精通常要用十几到几十种原料来完成,每一个香精只适用于一种香型或一种类型的产品,而且出现重复配制,使用率低,造成原材料浪费,影响和限制了椰子香精的实际应用。
发明内容
本发明的目的在于克服上述不足,提供一种食品用椰子香精及其配制方法,从香精的研发调配和生产时的实际应用上出发,本着合理使用原材料,提高原材料使用效率,减少浪费资源,增加经济效益,配制出可以使用于多种食用产品的香型和类型的椰子香精及其配制方法。
为达到上述目的,本发明采用如下技术方案:
本发明为一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.2~0.5%,丙位辛内酯:0.8~1.2%,丁位辛内酯:0.3~0.6%,椰子醛:2.5~3.5%,丁位癸内酯:0.2~0.6%,6-甲基香豆素:0.1~0.3%,牛奶内酯:0.1~0.3%,丁酸乙酯:0.02~0.06%,己酸乙酯:0.02~0.06%,庚酸乙酯:0.01~0.03%,乙酸庚酯:0.01~0.03%,辛酸乙酯:0.03~0.06%,乙酸辛酯:0.01~0.03%,癸酸乙酯:0.02~0.06%,柳酸甲酯:0.01~0.03%,丁位壬内酯:0.06~0.10%,食用酒精:13~16%,丙二醇:78~82%。
作为优选的:本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.3%,丙位辛内酯:1%,丁位辛内酯:0.5%,椰子醛:3%,丁位癸内酯:0.4%,6-甲基香豆素:0.2%,牛奶内酯:0.2%,丁酸乙酯:0.04%,己酸乙酯:0.04%,庚酸乙酯:0.02%,乙酸庚酯:0.02%,辛酸乙酯:0.05%,乙酸辛酯:0.02%,癸酸乙酯:0.04%,柳酸甲酯:0.02%,丁位壬内酯:0.08%,食用酒精:15%,丙二醇:79.07%。
上述方案中,本发明的一种食品用椰子香精的配制方法,主要包括以下步骤:
(1)按上述配方的原料组分配料,放入容器中;
(2)用电动搅拌器充分搅拌均匀,搅拌时间40分钟;
(3)静置50分钟,进入过滤器过滤;
(4)经质检仪器进行质量指标检测;
(5)确认合格后,进行灌装。
本发明的有益效果为:上述配方中,丙位庚内酯、丙位辛内酯和椰子醛搭配用来体现椰子的特征香气;丁酸乙酯、己酸乙酯和柳酸甲酯配合用来体现椰子香精的清甜的头香香气;辛酸乙酯和癸酸乙酯用来体现椰子特有的淡淡的油酯气息;而6-甲基香豆素和牛奶内酯用来赋予椰子的豆香和奶香,再配合其它原料使整个椰子香精头香清甜透发,天然感强,体香丰满,果肉感好,口感爽滑,基香留香持久。此椰子香精可以应用到需要椰子香韵的各种食品产品中,满足人们越来越高的物质文化生活的需求。
具体实施方式:
下面通过具体实施例,对本发明的技术方案作进一步具体的说明,但是本发明并不限于这些实施例。
实施例一:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.2%,丙位辛内酯: 1.2%,丁位辛内酯:0.3%,椰子醛:2.5%,丁位癸内酯:0.2%,6-甲基香豆素:0.1%,牛奶内酯: 0.3%,丁酸乙酯:0.02%,己酸乙酯:0.02%,庚酸乙酯:0.01%,乙酸庚酯: 0.03%,辛酸乙酯:0.03%,乙酸辛酯:0.01%,癸酸乙酯:0.02%,柳酸甲酯:0.03%,丁位壬内酯:0.06%,食用酒精:16%,丙二醇:78.97%。
实施例二:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.5%,丙位辛内酯:0.8%,丁位辛内酯:0.6%,椰子醛:3.5%,丁位癸内酯:0.6%,6-甲基香豆素:0.3%,牛奶内酯:0.1%,丁酸乙酯:0.06%,己酸乙酯:0.06%,庚酸乙酯: 0.03%,乙酸庚酯:0.01%,辛酸乙酯:0.06%,乙酸辛酯:0.03%,癸酸乙酯:0.06%,柳酸甲酯:0.01%,丁位壬内酯:0.10%,食用酒精:13%,丙二醇:80.18%。
实施例三:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.3%,丙位辛内酯:1%,丁位辛内酯:0.5%,椰子醛:3%,丁位癸内酯:0.4%,6-甲基香豆素:0.2%,牛奶内酯:0.2%,丁酸乙酯:0.04%,己酸乙酯:0.04%,庚酸乙酯:0.02%,乙酸庚酯:0.02%,辛酸乙酯:0.05%,乙酸辛酯:0.02%,癸酸乙酯:0.04%,柳酸甲酯:0.02%,丁位壬内酯:0.08%,食用酒精:15%,丙二醇:79.07%。
实施例四:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.2%,丙位辛内酯:1.2%,丁位辛内酯:0.3%,椰子醛:3.5%,丁位癸内酯:0.2%,6-甲基香豆素:0.1%,牛奶内酯:0.3%,丁酸乙酯:0.02%,己酸乙酯:0.02%,庚酸乙酯:0.01%,乙酸庚酯:0.01%,辛酸乙酯:0.03%,乙酸辛酯:0.01%,癸酸乙酯:0.02%,柳酸甲酯:0.02%,丁位壬内酯:0.06%,食用酒精:16%,丙二醇:78%。
实施例五:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.2%,丙位辛内酯:0.8%,丁位辛内酯:0.3%,椰子醛:2.5%,丁位癸内酯:0.2%,6-甲基香豆素:0.1%,牛奶内酯:0.1%,丁酸乙酯:0.02%,己酸乙酯:0.02%,庚酸乙酯:0.01%,乙酸庚酯:0.01%,辛酸乙酯:0.03%,乙酸辛酯:0.01%,癸酸乙酯:0.02%,柳酸甲酯:0.01%,丁位壬内酯:0.06%,食用酒精:13.61%,丙二醇:82%。
实施例六:
本发明的一种食品用椰子香精,主要包括以下组分和重量百分比:丙位庚内酯:0.5%,丙位辛内酯:0.8%,丁位辛内酯:0.3%,椰子醛:3.5%,丁位癸内酯:0.2%,6-甲基香豆素:0.3%,牛奶内酯:0.3%,丁酸乙酯:0.06%,己酸乙酯:0.02%,庚酸乙酯: 0.03%,乙酸庚酯:0.01%,辛酸乙酯:0.03%,乙酸辛酯:0.01%,癸酸乙酯:0.02%,柳酸甲酯:0.03%,丁位壬内酯:0.06%,食用酒精:13.83%,丙二醇:80%。
上述实施例一至六中的一种食品用椰子香精所采用的配制方法:主要包括以下步骤:
(1)按上述配方的原料组分配料,放入容器中;
(2)用电动搅拌器充分搅拌均匀,搅拌时间40分钟;
(3)静置50分钟,进入过滤器过滤;
(4)经质检仪器进行质量指标检测;
(5)确认合格后,进行灌装。
上述实施例一至六种的一种食品用椰子香精的质量指标检测结果如下:理化性质:香气:具有清甜透发天然感丰富的椰子香气特征;外观:无色至浅黄色透明液体;折光指数(20℃):1.4120-1.4320。相对密度(25℃/4℃):0.9790-0.9990。
Claims (3)
1.一种食品用椰子香精,其特征在于:主要包括以下组分和重量百分比:丙位庚内酯:0.2~0.5%,丙位辛内酯:0.8~1.2%,丁位辛内酯:0.3~0.6%,椰子醛:2.5~3.5%,丁位癸内酯:0.2~0.6%,6-甲基香豆素:0.1~0.3%,牛奶内酯:0.1~0.3%,丁酸乙酯:0.02~0.06%,己酸乙酯:0.02~0.06%,庚酸乙酯:0.01~0.03%,乙酸庚酯:0.01~0.03%,辛酸乙酯:0.03~0.06%,乙酸辛酯:0.01~0.03%,癸酸乙酯:0.02~0.06%,柳酸甲酯:0.01~0.03%,丁位壬内酯:0.06~0.10%,食用酒精:13~16%,丙二醇:78~82%。
2.根据权利要求1所述的一种食品用椰子香精,其特征在于:主要包括以下组分和重量百分比:丙位庚内酯:0.3%,丙位辛内酯:1%,丁位辛内酯:0.5%,椰子醛:3%,丁位癸内酯:0.4%,6-甲基香豆素:0.2%,牛奶内酯:0.2%,丁酸乙酯:0.04%,己酸乙酯:0.04%,庚酸乙酯:0.02%,乙酸庚酯:0.02%,辛酸乙酯:0.05%,乙酸辛酯:0.02%,癸酸乙酯:0.04%,柳酸甲酯:0.02%,丁位壬内酯:0.08%,食用酒精:15%,丙二醇:79.07%。
3.根据权利要求1或2所述的一种食品用椰子香精的配制方法,其特征在于:主要包括以下步骤:
(1)按上述配方的原料组分配料,放入容器中;
(2)用电动搅拌器充分搅拌均匀,搅拌时间40分钟;
(3)静置50分钟,进入过滤器过滤;
(4)经质检仪器进行质量指标检测;
(5)确认合格后,进行灌装。
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CN108740954A (zh) * | 2018-06-11 | 2018-11-06 | 上海应用技术大学 | 一种椰奶香精及其制备方法和应用 |
CN110616114A (zh) * | 2018-06-20 | 2019-12-27 | 湖北中烟工业有限责任公司 | 用于再造烟叶的水溶性椰子香精及其制备方法 |
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CN109090561B (zh) * | 2018-07-25 | 2021-12-24 | 广州市凯虹香精香料有限公司 | 一种多用途青椰子香精 |
CN112293417A (zh) * | 2020-11-04 | 2021-02-02 | 西南大学 | 6-甲基香豆素在杀蚜剂中的应用及其杀蚜剂 |
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