CN105647642A - Lactic acid bacterium essence - Google Patents
Lactic acid bacterium essence Download PDFInfo
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- CN105647642A CN105647642A CN201511005035.5A CN201511005035A CN105647642A CN 105647642 A CN105647642 A CN 105647642A CN 201511005035 A CN201511005035 A CN 201511005035A CN 105647642 A CN105647642 A CN 105647642A
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- acid
- essence
- consumption
- chlorella yakult
- lactic acid
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0011—Aliphatic compounds containing S
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/0038—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing more than six carbon atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
- C11B9/0076—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing less than six atoms
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a lactic acid bacterium essence. The lactic acid bacterium essence comprises ethyl acetate, caprylic acid, furfuryl alcohol, ethyl butyrate, succinylated monoglyceride, methyl thiobutyrate, dimethyl disulfide, ethyl octanoate, lauric acid, octanol, hexadecanoic acid, sorbitol, caproic acid, acetic acid, capric acid, lactic acid, cochineal, beta-pinene, pelargonaldehyde, citral, lauraldehyde, camphene, octanal and ethanol. The lactic acid bacterium essence has the characteristics of stable quality and natural flavor.
Description
Technical field
The present invention relates to food flavour technical field, particularly chlorella yakult essence as foodstuff additive.
Background technology
The local flavor of chlorella yakult sweet and sour taste is subject to the favor of human consumer, but the reason such as otherness due to complete processing, bacterial classification and raw material, or the rear acidifying due to lactobacillus starter, cause scattering and disappearing and changing of flavour substances, local flavor is caused to become thin, without mellow sense, mouthfeel and the local flavor of product time serious, can be affected. Therefore, the interpolation of chlorella yakult spices and essence is possible not only to make typical flavor more remarkable, it is to increase aroma strength, makes fragrance plentiful mellow, to the effect improving Food Quality and playing crucial touch. In order to improve quality and the sales volume of chlorella yakult goods, can suitably add chlorella yakult essence and modify.
The main flavor matter of chlorella yakult fragrance is the multiple aroma components such as acid class, ketone class, lactone, and wherein acid compounds mainly comprises: lactic acid, butyric acid, caproic acid, acetic acid, capric acid etc. the formation of chlorella yakult fragrance is the result of various volatile compound acting in conjunction, and research confirms, main volatile matter kind has lactone, alcohol class, the acid multiple aroma component such as class, sulfocompound. analyzed by GC-MS, from random data storehouse after retrieval, obtain chlorella yakult spices main volatile component and mainly contain Methyl disulfide (0.09mg/L), ethyl acetate (26mg/L), methyl thiobutyrate (0.2mg/L), sad (43mg/L), ethyl octylate (11mg/L), ethyl butyrate (6.3mg/L), in addition some chaff classes also increase, such as furfuryl alcohol (12mg/L), succinylated monoglyceride (2.4mg/L), certainly fermented by composite bacteria, all high carbon acid have 2��6 times of changes not waited, such as laurostearic acid, TETRADECONIC ACID, palmitic acid and Sorbitol Powder etc., all the other qualitative compositions are also consistent substantially with main aromatic components in chlorella yakult.
Chlorella yakult essence traditional at present often occurs that in application process local flavor is not true to nature, and natural sense is more weak, and then affects the local flavor of chlorella yakult so that it is quality declines, and is not liked by human consumer.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of stay in grade, the natural chlorella yakult essence of local flavor.
In order to solve the problems of the technologies described above, the present invention provides a kind of chlorella yakult essence; It is grouped into by the one-tenth of weight content as shown in table 1 below:
Table 1
Above raw material is commercially available, and described each component sum is 100%.
The preparation method of the present invention is: be evenly uniformly mixed under sealed state (object is the volatilization in order to prevent fragrance) in Sandwich pot by the composition of said ratio.
In invention process, contriver find according to the result of chlorella yakult Aroma analysis need more than 36 plant raw material carry out imitative aromatic join could obtain needed for essence, this defect such as cost height, the purchasing of raw materials can be caused loaded down with trivial details; Contriver, through a large amount of experiments, at selection component repeatedly and under composition carries out the prerequisite of effective proportioning, obtains the chlorella yakult essence only needing 24 kinds of raw materials just can prepare and obtain as described in the present invention.
The present invention has following advantage and disadvantage:
1, according to main volatile aroma material original in natural chlorella yakult, draft according to the specified proportion of the present invention and fill a prescription and with the addition of important ancillary component, thus make the chlorella yakult essence with natural chlorella yakult fragrance, and can obviously reduce production cost, there is good selling market.
2, this chlorella yakult essence adds to as foodstuff additive in the products such as milky-drinks, makes product have fragrance and the mouthfeel of natural chlorella yakult, thus is subject to human consumer and likes, it is to increase the sales volume of product, expands market.
3, allotment chlorella yakult essence soft aroma and, full mellow, stay in grade, local flavor nature, close to the natural scents of chlorella yakult.
The using method of chlorella yakult essence of the present invention and consumption can refer to using method and the consumption of conventional chlorella yakult essence.
Embodiment
Below to produce 100Kg chlorella yakult essence, the invention will be further described:
Embodiment 1, the formula producing 100Kg chlorella yakult essence are as shown in table 2:
Table 2
Its production process is: by above-mentioned raw material as described in Table 2 under normal temperature (10��30 DEG C) condition, joins in Sandwich pot routine under sealed state and is stirred to Homogeneous phase mixing; The qualified rear packing warehouse-in of sample examination.
Comparative example 1-1, the consumption of ethyl octylate in embodiment 1 by 2.4Kg into is made 2.1Kg, makes the consumption of beta-pinene into 0.8Kg by 1.06Kg; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 1-2, making the consumption of amphene in embodiment 1 into 1.2Kg by 0.84Kg, the consumption of lauryl aldehyde makes 1.5Kg into by 1.2Kg, and the consumption of succinylated monoglyceride makes 0.8Kg into by 1.26Kg, makes the consumption of cochineal into 0.35Kg by 0.46Kg; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 1-3, the use (that is, the consumption of beta-pinene makes 0Kg into by 1.06Kg) cancelling beta-pinene, make the consumption of amphene into 1.9Kg by 0.84; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 1-4, the use (that is, making the consumption of amphene into 0Kg by 0.84Kg) cancelling amphene, make the consumption of beta-pinene into 1.9Kg by 1.06Kg; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 1-5, the use (that is, making the consumption of lauryl aldehyde into 0Kg by 1.2Kg) cancelling lauryl aldehyde, make the consumption of acetaldehyde into 2.42Kg by 1.22Kg; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 1-6, the use (that is, making the consumption of lauryl aldehyde into 0Kg by 1.2Kg) cancelling lauryl aldehyde, by the consumption 0.4Kg of aldehyde C-9 by making 1.6Kg into; Corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg;All the other are equal to embodiment 1.
Comparative example 1-7, lauryl aldehyde making aubepine (Anisicaldehyde) into, consumption is constant is still 1.2Kg; All the other are equal to embodiment 1.
Comparative example 2, consumption by the dimethyl disulfide of embodiment 1 make 0.98Kg into by 1.98Kg, make the consumption of ethyl acetate into 2.8Kg by 3.4Kg, corresponding adjustment ethanol consumption, thus control group to divide sum still be 100Kg; All the other are equal to embodiment 1.
Comparative example 3, make the consumption of methyl thiobutyrate in embodiment 1 into 1.20Kg by 0.8Kg, the consumption of lactic acid is made into 3.6Kg by 3.2Kg, the consumption of citral is made into 1.0Kg, corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg by 0.6Kg; All the other are equal to embodiment 1.
Comparative example 4��comparative example 7, composition proportion (unit is Kg) as shown in table 3.
Comparative example 8-1, make the consumption of Sorbitol Powder in embodiment 1 into 0Kg by 0.4Kg, make the consumption of capric acid into 0Kg by 0.65Kg, make the consumption of beta-pinene into 0Kg by 1.06Kg, corresponding adjustment ethanol consumption, thus control group to divide sum still be 100Kg; All the other are equal to embodiment 1.
Comparative example 8-2, make the consumption of ethyl butyrate in embodiment 1 into 0Kg by 1.5Kg, the consumption of aldehyde C-9 is made into 0Kg by 0.4Kg, the consumption of dimethyl disulfide is made into 0Kg, corresponding adjustment ethanol consumption, thus control group divides sum to be still 100Kg by 1.98Kg; All the other are equal to embodiment 1.
Comparative example 9, the chitin increasing use 2Kg, corresponding reduction ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Comparative example 10, the chitin increasing use 0.2Kg, corresponding reduction ethanol consumption, thus control group divides sum to be still 100Kg; All the other are equal to embodiment 1.
Test 1, above-described embodiment 1 and all comparative examples are carried out fragrance detection, utilize and comment fragrant Shi Jinhang fragrance evaluation, according to GBT14454.2-2008 " spices evaluation of odors method ", ask 6 experts to carry out sensory evaluation, provide scoring.
The method of sensory evaluation is: selecting 6 to chlorella yakult fragrance than more sensitive evaluation personnel, early stage carries out Simulation evaluation, shows the difference that these sensory evaluation persons all can distinguish chlorella yakult fragrance sample room in various degree. Simultaneously, all sensory evaluation personnel are provided a kind of top chlorella yakult essence (being obtained by commercial mode) sample in contrast, sensory evaluation personnel are allowed to carry out 1��9 point of scope marking according to the chlorella yakult fragrance degree of closeness of the fragrance of example and control sample, more more high close to mark with control sample, have that peculiar smell, fragrance are sharp-pointed or the flat then mark of fragrance is low. The identical embodiment or the comparative example evaluation score that finally 6 valuation officers are provided are added up, and outlier adopts Q method of inspection carry out analyzing rejecting, then evaluation score is averaged. Thus the results are as follows (see table 4). According to table 4, we learn: embodiment 1 has the fragrance flavor characteristic of obvious natural chlorella yakult, and sensory evaluation is the highest, and the local flavor of all the other comparative examples all create to a certain degree serious, cause sensory evaluation to reduce. Therefore, the essence of the embodiment of the present invention 1 gained has the advantage of local flavor nature, fragrance closely natural chlorella yakult.
Table 4
Experiment 2, the experiment that above-described embodiment 1 and all comparative example gained essence are carried out stay in grade:
Method: when room temperature (25-35 DEG C), not lucifuge, preserves after 180 days, its fragrance is carried out sensory evaluation, it is determined that chlorella yakult essence quality stability is tested.Sensory evaluation method is with experiment 1. The results are as follows (see table 5), can draw by table 5, and the chlorella yakult essence that the embodiment of the present invention 1 formula obtains has good quality stability; It is better than all comparative examples.
Table 5
Finally, in addition it is also necessary to it is to be noted that, what more than enumerate is only some the specific embodiments of the present invention. Obviously, the invention is not restricted to above embodiment, it is also possible to have many distortion. All distortion that the those of ordinary skill of this area can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (2)
1. chlorella yakult essence, is characterized in that: this chlorella yakult essence is grouped into by the one-tenth of following weight content:
Ethyl acetate 0.01-4%
Sad 0.01-4%
Furfuryl alcohol 0.01-2%
Ethyl butyrate 0.01-2.4%
Succinylated monoglyceride 0.01-2%
Methyl thiobutyrate 0.01-1%
Dimethyl disulfide 0.01-2.2%
Ethyl octylate 0.01-3%
Laurostearic acid 0.01-2%
Octanol 0.01-2%
Palmitic acid 0.01-1.5%
Sorbitol Powder 0.01-2%
Caproic acid 0.01-2%
Acetic acid 0.01-3%
Capric acid 0.01-1.5%
Lactic acid 0.01-5%
Cochineal 0.01-1.5%
Beta-pinene 0.01-1.5%
Aldehyde C-9 0.01-2%
Citral 0.01-1.8%
Lauryl aldehyde 0.01-2%
Amphene 0.01-1.5%
Octanal 0.01-4%
Ethanol balance.
2. chlorella yakult essence according to claim 1, is characterized in that: this chlorella yakult essence is grouped into by the one-tenth of following weight content:
Ethyl acetate 3.4%
Sad 2.0%
Furfuryl alcohol 0.64%
Ethyl butyrate 1.5%
Succinylated monoglyceride 1.26%
Methyl thiobutyrate 0.8%
Dimethyl disulfide 1.98%
Ethyl octylate 2.4%
Laurostearic acid 1.0%
Acetaldehyde 1.22%
Palmitic acid 0.64%
Sorbitol Powder 0.4%
Caproic acid 1.45%
Acetic acid 2.5%
Capric acid 0.65%
Lactic acid 3.2%
Cochineal 0.46%
Beta-pinene 1.06%
Aldehyde C-9 0.4%
Citral 0.6%
Lauryl aldehyde 1.2%
Amphene 0.84%
Octanal 0.4%
Ethanol 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511005035.5A CN105647642B (en) | 2015-12-28 | 2015-12-28 | Lactic acid bacteria essence |
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|---|---|---|---|
| CN201511005035.5A CN105647642B (en) | 2015-12-28 | 2015-12-28 | Lactic acid bacteria essence |
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| CN105647642A true CN105647642A (en) | 2016-06-08 |
| CN105647642B CN105647642B (en) | 2019-11-22 |
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| CN201511005035.5A Active CN105647642B (en) | 2015-12-28 | 2015-12-28 | Lactic acid bacteria essence |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
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2015
- 2015-12-28 CN CN201511005035.5A patent/CN105647642B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
Non-Patent Citations (3)
| Title |
|---|
| 朱小华: "乳制品奶味香精的开发", 《2006年中国香料香精学术研讨会论文集》 * |
| 王冰 等: "天然酸奶香精底料的微生物发酵法制备", 《第七届中国香料香精学术研讨会论文集》 * |
| 王冰 等: "应用复合乳酸菌开发天然酸奶香基", 《香料香精化妆品》 * |
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Address after: 311121 No. 2 Dragon Boat Road, Cang Qian Industrial Park, Yuhang District, Zhejiang, Hangzhou Applicant after: Zhejiang Lvjing Biotechnology Co., Ltd Address before: 311121 No. 2 Dragon Boat Road, Cang Qian Industrial Park, Yuhang District, Zhejiang, Hangzhou Applicant before: Zhejiang Green Crystal Flavor Co., Ltd. |
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