CN106135855A - A kind of natural caramel flavor essence and preparation method thereof - Google Patents
A kind of natural caramel flavor essence and preparation method thereof Download PDFInfo
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- CN106135855A CN106135855A CN201510160655.XA CN201510160655A CN106135855A CN 106135855 A CN106135855 A CN 106135855A CN 201510160655 A CN201510160655 A CN 201510160655A CN 106135855 A CN106135855 A CN 106135855A
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- caramel flavor
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Abstract
The present invention provides a kind of natural caramel flavor essence and preparation method thereof, belongs to technical field of food additives.Every 100 parts of described natural caramel flavor essences, count by weight, including: white sugar 35～68 parts；Syrup 20～40 parts；Butter 5～15 parts, surplus is for helping pastil.It is described that to help pastil be coffee powder.The natural caramel flavor essence that the present invention provides, with natural materials as raw material, aromatic flavor, mouthfeel is dense, it is good fragrant rate, the interpolation being suitable to food service industry uses, and all raw material is natural materials, eliminates synthetic chemical in essence and adds the potential safety hazard brought.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of natural caramel flavor essence and preparation method thereof.
Background technology
Edible essence is the fragrance with reference to wholefood, uses natural meticulously allotment with natural equivalent spice, synthetic perfume warp to form the essence with natural flavour mountaineous various odor types.The edible fragrance defect that can make up food itself, gives the former flavour that Partial Food is lively, strengthens the fragrance of food, thus quickly grows in food service industry.
Caramel aromatic essence is one of essence of food service industry usage amount maximum, is added in how red food, such as toffee, condensed milk, cake, beverage, meat products etc..Common Caramel aromatic essence mostly is Compositional type, adds caramel reactant with most synthetic chemical and is composited, and the synthetic chemical of interpolation includes methyl cyclopentenyl ketone, furanone, 22,3,5-trimethylpyrazines, guaiacol etc..But such essence is still based on synthetic chemical, fragrance is thin, and taste is single, and life-time service synthetic chemical has certain harm to human body, there is potential safety hazard.
Summary of the invention
The problem to be solved in the present invention be existing Caramel aromatic essence based on synthetic chemical, fragrance is thin, there is potential safety hazard.
First purpose of the present invention relates to a kind of natural caramel flavor essence.Every 100 parts of described natural caramel flavor essences, count by weight, including:
White sugar 35～68 parts
Syrup 20～40 parts
Butter 5～15 parts, surplus is for helping pastil.
Further, every 100 parts of natural caramel flavor essences, count by weight, including:
White sugar 42～60 parts
Syrup 20～40 parts
Butter 8～12 parts, surplus is for helping pastil.
Further, helping pastil described in is coffee powder.
Preferably, described coffee powder was that Colombia of 500 mesh sieves originates in coffee powder.
Preferably, the raw material of described syrup is the mixture of Caulis Sacchari sinensis juice and Mel.
Second object of the present invention relates to the preparation method of above-mentioned natural caramel flavor essence.Comprise the steps:
A () adds syrup in a reservoir, add white sugar after being heated to 30～50 DEG C；
B mixture that step (a) is obtained by () stirs, and adds butter after white sugar all dissolves；
C () addition after butter melts helps pastil, be warming up to 60～70 DEG C, be cooled to room temperature, obtain natural caramel flavor essence after insulation 1～3h after stirring.
Preferably, white sand sugar 3～5 additions in described step (a), the amount every time added is identical.
Preferably, it is incubated after step (c) being warming up to 65～68 DEG C.
Third object of the present invention relates to above-mentioned natural caramel flavor essence in beverage, baking, the application of cold drink field of meat product processing.
The present invention has the advantage that with good effect: the natural caramel flavor essence that (1) present invention provides, with natural materials as raw material, aromatic flavor, mouthfeel is dense, it is good fragrant rate, the interpolation being suitable to food service industry uses, and all raw material is natural materials, eliminates synthetic chemical in essence and add the potential safety hazard brought.(2) with white sugar and syrup as type-odor in the present invention, the raw material of syrup is the mixture of sucrose mix juice and Mel, adds the mouthfeel degree of product, it is to avoid the sweet taste that product is dull.The present invention is also added with butter, has further increased the continuous soft mouthfeel of product, and the uniform mixing of the most each raw material.(3) present invention has been also added with coffee powder as helping pastil, further increased the burnt odor fragrance of product, add the aftertaste of product, enrich the mouthfeel of product further, improve the lasting rate of product.(4) preparation method that the present invention provides, step is simple, easily operates, and can use by procedure, is suitable to the production of essence.
Detailed description of the invention
In order to be better understood from the present invention, below in conjunction with specific embodiment, the present invention is conducted further description.
Embodiment 1
A kind of natural caramel flavor essence, every 1kg product includes: white sugar 350g, syrup 400g, butter 15g, helps pastil 5g.Wherein, the raw material of syrup is sucrose mix juice and the mixture of Mel of weight ratio 1:1, and helping pastil is that Colombia originates in coffee powder, and crosses 500 mesh sieves.
Preparation method:
A syrup is joined in container by (), be heated to 35 DEG C；By in 3 batches of syrup joining in container of white sand sugar, being equal in weight of the white sugar every time added.
B mixture that step (a) is obtained by () stirs, and adds butter after white sugar dissolves.
C () added the coffee powder of 500 mesh sieves after butter melts, be warming up to 65 DEG C after stirring, and is cooled to room temperature, obtains natural caramel flavor essence after insulation 1h.
Embodiment 2
A kind of natural caramel flavor essence, every 1kg product includes: white sugar 480g, syrup 360g, butter 100g, helps pastil 60g.Wherein, the raw material of syrup is sucrose mix juice and the mixture of Mel of weight ratio 4:1, and helping pastil is that Colombia originates in coffee powder, and crosses 500 mesh sieves.
Preparation method:
A syrup is joined in container by (), be heated to 48 DEG C；By in 4 batches of syrup joining in container of white sand sugar, being equal in weight of the white sugar every time added.
B mixture that step (a) is obtained by () stirs, and adds butter after white sugar dissolves.
C () added the coffee powder of 500 mesh sieves after butter melts, be warming up to 66 DEG C after stirring, and is cooled to room temperature, obtains natural caramel flavor essence after insulation 2h.
Embodiment 3
A kind of natural caramel flavor essence, every 1kg product includes: white sugar 570g, syrup 280g, butter 90g, helps pastil 60g.Wherein, the raw material of syrup is sucrose mix juice and the mixture of Mel of weight ratio 3:2, and helping pastil is that Colombia originates in coffee powder, and crosses 500 mesh sieves.
Preparation method:
A syrup is joined in container by (), be heated to 42 DEG C；White sand sugar 5 batches is joined container
In syrup in, being equal in weight of the white sugar every time added.
B mixture that step (a) is obtained by () stirs, and adds butter after white sugar dissolves.
C () added the coffee powder of 500 mesh sieves after butter melts, be warming up to 67 DEG C after stirring, and is cooled to room temperature, obtains natural caramel flavor essence after insulation 2h.
Embodiment 4
A kind of natural caramel flavor essence, every 1kg product includes: white sugar 680g, syrup 200g, butter 80g, helps pastil 40g.Wherein, the raw material of syrup is sucrose mix juice and the mixture of Mel of weight ratio 2:1, and helping pastil is that Colombia originates in coffee powder, and crosses 500 mesh sieves.
Preparation method:
A syrup is joined in container by (), be heated to 50 DEG C；By in 5 batches of syrup joining in container of white sand sugar, being equal in weight of the white sugar every time added.
B mixture that step (a) is obtained by () stirs, and adds butter after white sugar dissolves.
C () added the coffee powder of 500 mesh sieves after butter melts, be warming up to 68 DEG C after stirring, and is cooled to room temperature, obtains natural caramel flavor essence after insulation 3h.
Above embodiments of the invention are described in detail, but described content has been only presently preferred embodiments of the present invention, it is impossible to be considered the practical range for limiting the present invention.All impartial changes made according to the scope of the invention and improvement etc., within all should still belonging to this patent covering scope.
Claims (9)
1. a natural caramel flavor essence, it is characterised in that: every 100 parts of natural caramel flavor essences,
Count by weight, including:
White sugar 35～68 parts
Syrup 20～40 parts
Butter 5～15 parts,
Surplus is for helping pastil.
Natural caramel flavor essence the most according to claim 1, it is characterised in that: every 100 parts of skies
So caramelized flavor essence, counts by weight, including:
White sugar 42～60 parts
Syrup 20～40 parts
Butter 8～12 parts,
Surplus is for helping pastil.
Natural caramel flavor essence the most according to claim 1 and 2, it is characterised in that help described in:
Pastil is coffee powder.
Natural caramel flavor essence the most according to claim 3, it is characterised in that: described coffee
Powder was that the Colombia of 500 mesh sieves originates in coffee powder.
Natural caramel flavor essence the most as claimed in claim 1, it is characterised in that: described syrup former
Material is Caulis Sacchari sinensis juice and the mixture of Mel.
6., according to the preparation method of the natural caramel flavor essence described in claim 1-5, its feature exists
In: comprise the steps:
A () adds syrup in a reservoir, add white sugar after being heated to 30～50 DEG C；
B mixture that step (a) is obtained by () stirs, and adds Huang after white sugar all dissolves
Oil；
C () addition after butter melts helps pastil, be warming up to 60～70 DEG C, be incubated 1～3h after stirring
After be cooled to room temperature, obtain natural caramel flavor essence.
The preparation method of natural caramel flavor essence the most according to claim 6, it is characterised in that:
White sand sugar 3～5 additions in described step (a), the amount every time added is identical.
8., according to the preparation method of the natural caramel flavor essence described in claim 6 or 7, its feature exists
In: it is incubated after step (c) is warming up to 65～68 DEG C.
9. the natural caramel flavor essence described in claim 1-5 beverage, baking, cold drink field should
With.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510160655.XA CN106135855A (en) | 2015-04-08 | 2015-04-08 | A kind of natural caramel flavor essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510160655.XA CN106135855A (en) | 2015-04-08 | 2015-04-08 | A kind of natural caramel flavor essence and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106135855A true CN106135855A (en) | 2016-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510160655.XA Pending CN106135855A (en) | 2015-04-08 | 2015-04-08 | A kind of natural caramel flavor essence and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170781A (en) * | 2018-08-23 | 2019-01-11 | 广州市雅禾生物科技有限公司 | Caramel coconut flavor material and preparation method thereof |
| CN110050868A (en) * | 2019-04-30 | 2019-07-26 | 鲜活果汁有限公司 | Produce high-end seasoning syrup method and high-end seasoning syrup prepared therefrom |
| CN113115850A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Coffee additive using black garlic extract and preparation method thereof |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
-
2015
- 2015-04-08 CN CN201510160655.XA patent/CN106135855A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170781A (en) * | 2018-08-23 | 2019-01-11 | 广州市雅禾生物科技有限公司 | Caramel coconut flavor material and preparation method thereof |
| CN110050868A (en) * | 2019-04-30 | 2019-07-26 | 鲜活果汁有限公司 | Produce high-end seasoning syrup method and high-end seasoning syrup prepared therefrom |
| CN113115850A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Coffee additive using black garlic extract and preparation method thereof |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
| CN113729199B (en) * | 2021-08-19 | 2023-11-17 | 广州市果美味食品有限公司 | Brown sugar-flavored Maillard reactant and preparation method and application thereof |
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Application publication date: 20161123 |
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| WD01 | Invention patent application deemed withdrawn after publication |