CN105211826A - 一种液体脂肪香精及其制备方法 - Google Patents
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Classifications
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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
本发明提供了一种液体脂肪香精及其制备方法，为将1-辛烯-3-醇0.01～1.26％、(E)-2-辛烯醛0.10～1.55％、(E)-2-壬烯醛0.02～1.32％、(E，E)-2，4-癸二烯醛0.10～1.52％、正戊醇0.05～4.50％、庚醛0.02～3.20％、(E)-2-庚烯醛0.01～4.40％、(E)-2-十二烯醛0.02～0.50％、(E，E)-2，4-壬二烯醛0.01～0.31％、己醛0.01～10.00％、2-壬酮0.00～0.40％、2-辛酮0.00～0.52％等原料按照质量百分数调配而成。该液体脂肪香精可添加到食品或肉味香精中，有效地提升其脂肪香气。
Description
技术领域
本发明涉及食品添加剂领域，具体地涉及一种液体脂肪香精及其制备方法，制备的液体脂肪香精添加到食品或肉味香精中，可有效地提升脂肪香气。
背景技术
脂肪的主要成分为三脂肪酰基甘油(甘油三酯)，脂肪香也称油脂香，在各种烘烤食品、油炸食品、肉类食品、菜肴中都存在。在受热条件下，脂肪氧化降解产生小分子醛、酮、酸、酯等羰基化合物及大量的烃类化合物，从而产生脂肪香(油脂香)。动物肉在加热时，所含脂肪部分氧化降解产生的小分子醛、酮、酸、酯等脂肪香气化合物，对不同种肉的特征风味有贡献。此外，动物肉中脂肪氧化降解产生的小分子羰基化合物还可与氨基酸、蛋白质、还原糖发生美拉德反应，生成含硫化合物及(含N、O)杂环化合物，从而有助于理想的肉香味的形成。
食品加工时，往往在类似煎炸的高温下产生较强的脂肪香。高温时不仅食品所含的一些营养成分如维生素会损失掉，还易于产生丙烯酰胺、杂环胺等有毒有害因子。在热反应肉味香精制备中，常将动物脂肪事先加热氧化，获得含有一定量肉香前体的氧化脂肪，再将氧化脂肪与蛋白酶解物、氨基酸、还原糖进行热反应，以便制备的肉味香精具有该种动物肉的特征香味。
通过定量分析和筛选脂肪受热氧化产生的关键气味活性物质，以这些关键气味活性物质的单体为原料调配液体脂肪香精，将液体脂肪香精在较低的温度下添加到食品或肉味香精产品中，是有效地提升食品或肉味香精的脂肪香气的重要途径。采用添加液体脂肪香精的方法可克服上述的食品高温加工存在的缺陷，肉味香精制备中可免去将脂肪事先进行氧化的步骤，有望减少食品或肉味香精中的脂肪用量。
发明内容
本专利提供了一种液体脂肪香精及其制备方法，该液体脂肪香精添加到食品或肉味香精中，可有效地提升其脂肪香气。
本发明采用的技术方案为：一种液体脂肪香精，将下列原料按照质量百分数调配而成：丙醛0.00～0.95％；丁醛0.00～1.80％；戊醛0.50～5.00％；己醛0.01～10.00％；庚醛0.02～3.20％；辛醛0.00～1.42％；壬醛0.10～1.05％；(E)-2-庚烯醛0.01～4.40％；(E)-2-辛烯醛0.10～1.55％；(E)-2-壬烯醛0.02～1.32％；(E)-2-癸烯醛0.20～1.52％；(E)-2-十一烯醛0.00～0.75％；(E)-2-十二烯醛0.00～0.50％：(E，E)-2，4-癸二烯醛0.10～1.52％；(E，E)-2，4-壬二烯醛0.00～0.31％；2-辛酮0.00～0.52％；2-壬酮0.00～0.40％；2-癸酮0.00～0.25％；2-十二酮0.00～0.35％；2-十三酮0.00～0.10％；(E)-3-壬烯-2-酮0.00～0.41％；正丁醇0.00～0.38％；正戊醇0.05～4.50％；正己醇0.00～0.43％；1-辛烯-3-醇0.01～1.26％；1-戊烯-3-醇0.00～0.82％；2-庚醇0.00～0.12％；正辛醇0.00～0.92％；正壬醇0.00～0.15％；2-戊基呋喃0.00～0.40％；丙位壬内酯0.00～0.18％；溶剂75.20～98.53％；所述百分数为质量百分数；所有原料质量百分数之和为100％。
本发明所述的一种液体脂肪香精，随原料的质量分数变化，其香气可为一种油脂香，可为多种油脂的混合香；可为植物油香(如葵花油香)，也可为动物脂肪香(如猪脂肪香)。当正丁醇、壬醛、2-戊基呋喃的质量分数为零时，香气可为牛脂香；当正辛醇、正己醇、丙位壬内酯、2-十三酮的质量分数为零时，香气可为猪脂香；当丁醛、(E)-3-壬烯-2-酮、正丁醇、壬醛、2-戊基呋喃、丙醛、丙位壬内酯、2-十三酮、2-庚醇的质量分数为零时，香气可为鸡脂香；实际生产中应根据食品或肉味香精所需的脂肪香特征，确定各原料的质量分数。
本发明还提供了上述液体脂肪香精的制备方法，按照各原料的质量百分数，称量各原料，混合均匀即可；所述溶剂可为动物脂肪、植物油、丙二醇、脂肪酸甘油脂等各种可食用的材料或其组合；溶剂本身应不具有任何杂味，以防对香精产品的香气有干扰；对于凝固性或粘度较大的溶剂，使用前可稍加热，使其融化或粘度降低后使用。
本发明所述的液体脂肪香精产品，具有脂肪或油脂加热时的自然香气，和谐圆润，逼真，可在肉味香精、方便食品、火腿肠、罐头食品、休闲食品、速冻食品等多种食品中添加使用。
本发明的香精产品，可直接添加使用，也可制备成微胶囊使用、或与任何可食用媒介混合使用。
具体实施方式
实施例1配制100kg液体猪脂肪香精
配制过程：称量90kg色拉油，按照表1分别称量各原料加入色拉油中，混合均匀即可。
表1液体猪脂肪香精
实施例2配制100kg液体牛脂肪香精
配制过程：称量85kg色拉油，按照表2分别称量各原料加入色拉油中，混合均匀即可。
表2液体牛脂肪香精
实施例3配制100kg液体鸡脂肪香精
配制过程：称量92kg精炼鸡脂，温热融化，然后按照表3分别称量各原料加入到精炼鸡脂中，混合均匀即可。
表3液体鸡脂肪香精
Claims (4)
1.一种液体脂肪香精，由下列原料按照质量百分数调配而成：丙醛0.00～0.95％；丁醛0.00～1.80％；戊醛0.50～5.00％；己醛0.01～10.00％；庚醛0.02～3.20％；辛醛0.00～1.42％；壬醛0.10～1.05％；(E)-2-庚烯醛0.01～4.40％；(E)-2-辛烯醛0.10～1.55％；(E)-2-壬烯醛0.02～1.32％；(E)-2-癸烯醛0.20～1.52％；(E)-2-十一烯醛0.00～0.75％；(E)-2-十二烯醛0.00～0.50％；(E，E)-2，4-癸二烯醛0.10～1.52％；(E，E)-2，4-壬二烯醛0.00～0.31％；2-辛酮0.00～0.52％；2-壬酮0.00～0.40％；2-癸酮0.00～0.25％；2-十二酮0.00～0.35％；2-十三酮0.00～0.10％；(E)-3-壬烯-2-酮0.00～0.41％；正丁醇0.00～0.38％；正戊醇0.05～4.50％；正己醇0.00～0.43％；1-辛烯-3-醇0.01～1.26％；1-戊烯-3-醇0.00～0.82％；2-庚醇0.00～0.12％；正辛醇0.00～0.92％；正壬醇0.00～0.15％；2-戊基呋喃0.00～0.40％；丙位壬内酯0.00～0.18％；溶剂75.20～98.53％；所述百分数为质量百分数；所有原料质量百分数之和为100％。
2.按照权利要求1所述一种液体脂肪香精，其特征在于：按照各原料的质量百分数称量各原料，混合均匀即可；所述溶剂可为动物油、植物油、丙二醇、脂肪酸甘油脂等各种可食用的材料或其组合。
3.按照权利要求1所述一种液体脂肪香精，其特征在于：随原料的质量分数变化，其香气可为一种油脂香，可为多种油脂的混合香；可为植物油香，也可为动物脂肪香。
4.按照权利要求1所述一种液体脂肪香精，其特征在于：液体脂肪香精产品，可直接添加使用，也可制备成微胶囊使用、或与任何可食用媒介混合使用。
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| Publication Number | Publication Date |
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| CN107455721A (zh) * | 2017-08-01 | 2017-12-12 | 北京工商大学 | 一种炸油条味液体香精及其制备方法 |
| CN109170800A (zh) * | 2018-09-28 | 2019-01-11 | 北京工商大学 | 一种烤羊肉味液体香精及其制备方法 |
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| CN102551021A (zh) * | 2012-01-26 | 2012-07-11 | 滕州市悟通香料有限责任公司 | 一种肉味香精组合物 |
| CN103919107A (zh) * | 2014-04-17 | 2014-07-16 | 天津春发生物科技集团有限公司 | 一种鸡脂肪油状香精及其制备方法 |
| CN104172089A (zh) * | 2014-08-20 | 2014-12-03 | 天津春发生物科技集团有限公司 | 一种肉味油状香精及其制备方法 |
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| CN102551021A (zh) * | 2012-01-26 | 2012-07-11 | 滕州市悟通香料有限责任公司 | 一种肉味香精组合物 |
| CN103919107A (zh) * | 2014-04-17 | 2014-07-16 | 天津春发生物科技集团有限公司 | 一种鸡脂肪油状香精及其制备方法 |
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| CN107455721A (zh) * | 2017-08-01 | 2017-12-12 | 北京工商大学 | 一种炸油条味液体香精及其制备方法 |
| CN109170800A (zh) * | 2018-09-28 | 2019-01-11 | 北京工商大学 | 一种烤羊肉味液体香精及其制备方法 |
| CN109170800B (zh) * | 2018-09-28 | 2021-08-10 | 北京工商大学 | 一种烤羊肉味液体香精及其制备方法 |
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