CN105647642B - Lactic acid bacteria essence - Google Patents
Lactic acid bacteria essence Download PDFInfo
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- CN105647642B CN105647642B CN201511005035.5A CN201511005035A CN105647642B CN 105647642 B CN105647642 B CN 105647642B CN 201511005035 A CN201511005035 A CN 201511005035A CN 105647642 B CN105647642 B CN 105647642B
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- essence
- lactic acid
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- acid bacteria
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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
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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
-
- 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 kind of lactic acid bacteria essence, the lactic acid bacteria essence is by as follows at being grouped as: ethyl acetate, octanoic acid, furfuryl alcohol, ethyl butyrate, succinylated monoglyceride, methyl thiobutyrate, dimethyl disulfide, ethyl caprilate, lauric acid/dodecanoic acid, octanol, hexadecylic acid, D-sorbite, caproic acid, acetic acid, capric acid, lactic acid, alkermes, nopinene, aldehyde C-9, citral, lauryl aldehyde, amphene, octanal, ethyl alcohol.The lactic acid bacteria essence has the characteristics that stay in grade, flavor are natural.
Description
Technical field
The present invention relates to the edible essence technical fields as food additives, especially chlorella yakult essence.
Background technique
Favor of the flavor of chlorella yakult sweet and sour taste by consumer, but due to the difference of processing technology, strain and raw material
The reasons such as the opposite sex, or due to the rear acidification of lactic acid bacteria fermenting agent, cause the lost of flavor substance and change, flavor is caused to become
It is thin, it will affect the taste and flavor of product without mellow sense, when serious.Therefore, the addition of chlorella yakult spices essence not only can be with
Keep characteristic flavor on basis more significant, improves aroma strength, keep fragrance plentiful mellow, play picture dragon point to food quality is improved
The effect of eyeball.In order to improve the quality and sales volume of chlorella yakult product, chlorella yakult essence can be properly added and modified.
The main flavor matter of chlorella yakult fragrance is a variety of aroma components such as acids, ketone, lactone, wherein acid compounds
Specifically include that lactic acid, butyric acid, caproic acid, acetic acid, capric acid etc..The formation of chlorella yakult fragrance is various volatile compound collective effects
As a result, research it has been confirmed that, main volatilization species have a variety of causes such as lactone, alcohols, acids, sulfur-containing compound perfume at
Point.It is analyzed by GC-MS, after retrieving in random library, obtaining chlorella yakult spices main volatile component mainly has diformazan
Two sulphur of base (0.09mg/L), ethyl acetate (26mg/L), methyl thiobutyrate (0.2mg/L), octanoic acid (43mg/L), ethyl caprilate
(11mg/L), ethyl butyrate (6.3mg/L), furthermore some chaff classes also increase, such as furfuryl alcohol (12mg/L), mono succinate glycerol
Ester (2.4mg/L) is fermented by composite bacteria certainly, and all high carbon acid have 2~6 times of variations not waited, such as lauric acid/dodecanoic acid, 14
Acid, hexadecylic acid and D-sorbite etc., remaining qualitative ingredient is also consistent substantially with main aromatic components in chlorella yakult.
Traditional chlorella yakult essence often will appear that flavor is not true to nature, and natural sense is weaker, in turn in application process at present
The flavor for influencing chlorella yakult, makes its quality decline, is not liked by consumer.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of stays in grade, the natural lactic acid bacteria essence (chlorella yakult of flavor
Essence).
In order to solve the above technical problem, the present invention provides a kind of lactic acid bacteria essence (chlorella yakult essence)；It is by such as the following table 1
Shown in weight content at being grouped as:
Table 1
The above raw material be it is commercially available, the sum of described each component be 100%.
It is of the invention the preparation method comprises the following steps: in sealing state, (purpose is in order to anti-in Sandwich pot by the ingredient of said ratio
The only volatilization of fragrance) under uniform stirring mix.
During invention, inventor's discovery needs more than 36 raw materials to carry out imitative perfume according to the result of chlorella yakult Aroma analysis
Essence needed for allotment could obtain, this will lead to the defects of at high cost, the purchasing of raw materials is cumbersome；Inventor tests by a large amount of,
In selection component repeatedly and under the premise of effectively match to ingredient, obtains and only need 24 kinds as described in the present invention
The lactic acid bacteria essence (chlorella yakult essence) that raw material can be prepared.
The invention has the advantages that and feature:
1, according to main volatile aroma substance original in natural chlorella yakult, special ratios according to the invention are drafted
It is formulated and is added to important auxiliary element, (chlorella yakult is fragrant to make the lactic acid bacteria essence with natural chlorella yakult fragrance
Essence), and can obviously reduce production cost, there is good selling market.
2, the lactic acid bacteria essence (chlorella yakult essence) is added in the products such as milk beverage as food additives, has product
There are the fragrance and mouthfeel of natural chlorella yakult, to be liked by consumer, improves the sales volume of product, expand market.
3, lactic acid bacteria essence (chlorella yakult essence) soft aroma and full mellow, stay in grade, flavor deployed are naturally, connect
The natural scents of nearly chlorella yakult.
The application method and dosage of lactic acid bacteria essence (chlorella yakult essence) of the present invention can refer to conventional lactic acid bacteria essence and (support pleasure
Multi-flavor) application method and dosage.
Specific embodiment
Below for producing 100Kg lactic acid bacteria essence (chlorella yakult essence), the invention will be further described:
Embodiment 1, the formula for producing 100Kg lactic acid bacteria essence (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 the conditions of room temperature (10~30 DEG C), being added to Sandwich pot
In under sealing state convention stir to uniform mixing；Storage is dispensed after sample examination is qualified.
Comparative example 1-1, by the dosage of ethyl caprilate in embodiment 1 by 2.4Kg be changed to 2.1Kg, by the dosage of nopinene by
1.06Kg being changed to 0.8Kg；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equal to embodiment
1。
Comparative example 1-2, the dosage of amphene in embodiment 1 is changed to 1.2Kg by 0.84Kg, the dosage of lauryl aldehyde is by 1.2Kg
It is changed to 1.5Kg, the dosage of succinylated monoglyceride is changed to 0.8Kg by 1.26Kg, and the dosage of alkermes is changed to by 0.46Kg
0.35Kg；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equal to embodiment 1.
Comparative example 1-3, the use (that is, the dosage of nopinene is changed to 0Kg by 1.06Kg) for cancelling nopinene, by the use of amphene
Amount is changed to 1.9Kg by 0.84；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equal to implementation
Example 1.
Comparative example 1-4, the use (that is, the dosage of amphene is changed to 0Kg by 0.84Kg) for cancelling amphene, by the use of nopinene
Amount is changed to 1.9Kg by 1.06Kg；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equal to reality
Apply example 1.
Comparative example 1-5, the use (that is, the dosage of lauryl aldehyde is changed to 0Kg by 1.2Kg) for cancelling lauryl aldehyde, by acetaldehyde
Dosage is changed to 2.42Kg by 1.22Kg；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equivalent
In embodiment 1.
Comparative example 1-6, the use (that is, the dosage of lauryl aldehyde is changed to 0Kg by 1.2Kg) for cancelling lauryl aldehyde, by aldehyde C-9
Dosage 0.4Kg is by being changed to 1.6Kg；Corresponding adjustment ethanol consumption, so that controlling the sum of component still is 100Kg；Remaining is equal to
Embodiment 1.
Comparative example 1-7, lauryl aldehyde is changed to P-methoxybenzal-dehyde (Anisic aldehyde), dosage is constant to be remained as
1.2Kg；Remaining is equal to embodiment 1.
The dosage of the dimethyl disulfide of embodiment 1 is changed to 0.98Kg by 1.98Kg by comparative example 2, by ethyl acetate
Dosage is changed to 2.8Kg by 3.4Kg, adjusts ethanol consumption accordingly, so that controlling the sum of component still is 100Kg；Remaining is equal to
Embodiment 1.
The dosage of methyl thiobutyrate in embodiment 1 is changed to 1.20Kg by 0.8Kg by comparative example 3, by the dosage of lactic acid by
3.2Kg is changed to 3.6Kg, and the dosage of citral is changed to 1.0Kg by 0.6Kg, ethanol consumption is adjusted accordingly, to control component
The sum of still be 100Kg；Remaining is equal to embodiment 1.
4~comparative example of comparative example 7, composition proportion are as shown in table 3 (unit Kg).
Comparative example 8-1, the dosage of D-sorbite in embodiment 1 is changed to 0Kg by 0.4Kg, by the dosage of capric acid by
0.65Kg is changed to 0Kg, and the dosage of nopinene is changed to 0Kg by 1.06Kg, adjusts ethanol consumption accordingly, so that control group divides it
It is still 100Kg；Remaining is equal to embodiment 1.
Comparative example 8-2, the dosage of ethyl butyrate in embodiment 1 is changed to 0Kg by 1.5Kg, by the dosage of aldehyde C-9 by 0.4Kg
It is changed to 0Kg, the dosage of dimethyl disulfide is changed to 0Kg by 1.98Kg, adjusts ethanol consumption accordingly, so that control group divides it
It is still 100Kg；Remaining is equal to embodiment 1.
Comparative example 9 increases the chitin for using 2Kg, reduces ethanol consumption accordingly, to control the sum of component and be still
100Kg；Remaining is equal to embodiment 1.
Comparative example 10 increases the chitin for using 0.2Kg, ethanol consumption is reduced accordingly, to control the sum of component still
For 100Kg；Remaining is equal to embodiment 1.
Above-described embodiment 1 and all comparative example are carried out fragrance detection by experiment 1, using commenting fragrant Shi Jinhang fragrance to evaluate,
According to GBT14454.2-2008 " fragrance aroma assessment method ", asks 6 experts to carry out sensory evaluation, provide scoring.
The method of sensory evaluation are as follows: selection 6, than more sensitive evaluation personnel, carries out simulation early period and comment to chlorella yakult fragrance
Valence shows that these sensory evaluation persons can distinguish the difference of different degrees of chlorella yakult fragrance sample room.Meanwhile all sense organs are commented
Valence personnel provide a kind of top lactic acid bacteria essence (chlorella yakult essence) (obtaining by commercially available mode) as control sample, allow sense
Official's evaluation personnel beat in 1~9 point of range according to the fragrance of example and the chlorella yakult fragrance degree of closeness of control sample
Point, it is higher closer to score with control sample, have that peculiar smell, fragrance are sharp or the flat then score of fragrance is low.Finally to 6 valuation officers
The identical embodiment or comparative example evaluation score provided is counted, and carries out analysis rejecting using Q method of inspection to exceptional value,
Then evaluation score is averaged.To which the results are as follows (being shown in Table 4).According to table 4, we are learnt: embodiment 1 has
There are the fragrance flavor characteristic of apparent natural chlorella yakult, sensory evaluation highest, and the flavor of remaining comparative example produces one
Determine the serious of degree, sensory evaluation is caused to reduce.Therefore, the resulting essence of the embodiment of the present invention 1 has flavor nature, fragrance
The advantages of very close natural chlorella yakult.
Table 4
Experiment 2, the experiment that essence obtained by above-described embodiment 1 and all comparative examples is carried out to stay in grade:
Method: under the conditions of room temperature (25-35 DEG C), not being protected from light, after storage 180 days, sensory evaluation is carried out to its fragrance, really
Determine the test of lactic acid bacteria essence (chlorella yakult essence) quality stability.Sensory evaluation method is the same as experiment 1.The results are as follows (is shown in Table
5) it, can be obtained by table 5, the lactic acid bacteria essence (chlorella yakult essence) that the formula of the embodiment of the present invention 1 obtains has good quality steady
It is qualitative；Better than all comparative examples.
Table 5
The above list is only a few specific embodiments of the present invention for finally, it should also be noted that.Obviously, this hair
Bright to be not limited to above embodiments, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (1)
1. lactic acid bacteria essence, it is characterized in that: the lactic acid bacteria essence is by following weight content at being grouped as:
Priority Applications (1)
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| 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 CN105647642A (en) | 2016-06-08 |
| CN105647642B true 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 |
|---|
| 乳制品奶味香精的开发;朱小华;《2006年中国香料香精学术研讨会论文集》;20060531;第223-226页 * |
| 天然酸奶香精底料的微生物发酵法制备;王冰 等;《第七届中国香料香精学术研讨会论文集》;20080531;第205-207页 * |
| 应用复合乳酸菌开发天然酸奶香基;王冰 等;《香料香精化妆品》;20080630(第3期);第49-52页 * |
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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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