CN106579292B

CN106579292B - Red grape essence

Info

Publication number: CN106579292B
Application number: CN201611040342.1A
Authority: CN
Inventors: 陈善初
Original assignee: Zhejiang Lvjing Biotechnology Co ltd
Current assignee: Zhejiang Lvjing Biotechnology Co ltd
Priority date: 2016-11-12
Filing date: 2016-11-12
Publication date: 2020-07-21
Anticipated expiration: 2036-11-12
Also published as: CN106579292A

Abstract

The invention discloses a red grape essence which comprises propylene glycol, ethanol, N-methyl anthranilate methyl, methyl anthranilate, ethyl heptanoate, ethyl laurate, methyl anthranilate, geranium oil, methyl salicylate, α -ionone, myricetin, ethyl acetate, bergamot oil, sweet orange oil terpene, nutmeg oil, ethyl maltol vanillin, ethyl vanillin, 2-methyl valeric acid, ethyl isobutyrate, ethyl isovalerate and ethyl laurate.

Description

Red grape essence

Technical Field

The invention relates to the technical field of edible essence used as a food additive, in particular to red grape essence.

Background

The fruits of the grapes belonging to the family Vitaceae, the genus Vitis, are deciduous vines, one of the oldest plants in the world. The method has the advantages that the method is produced in all parts of the Yangtze river basin in China, and mainly produced in Xinjiang, Gansu, Shanxi, Hebei, Shandong and other places; the stem and the vine are 10-20 m long; single leaf, intergrowth; small flower, yellow green, forming a conical inflorescence; berries are round or oval, and have different fruit colors of white, cyan, red, brown, purple, black and the like according to different varieties; the grape variety is many, and there are about thousands of grapes all over the world, and the grapes can be generally divided into wine grapes and edible grapes. The grape is rich in nutrition, and each 100 g of the grape contains 0.2 g of protein, 4 mg of calcium, 15 mg of phosphorus, 0.6 mg of iron, 0.04 mg of carotene, 0.04 mg of thiamine, 0.01 mg of riboflavin, 0.1 mg of nicotinic acid, 4 mg of vitamin C, 0.4 mg of vitamin A, 252 mg of potassium, 2.0 mg of sodium, 6.6 mg of magnesium and 2.2 mg of chlorine. In addition, it contains glucose, fructose, sucrose, natural sugar, tartaric acid, oxalic acid, citric acid, malic acid, etc.

The grape fragrance is characterized by using methyl anthranilate and N-methyl anthranilate as characteristic fragrances, and is supplemented with wine fragrance, fruity fragrance, rose-like flower fragrance, sweet sugar fragrance and ester fruity fragrance. Recent studies have shown that grape juice provides greater benefits to our body than orange juice. According to the research results of scientists, in healthy juice, grape juice occupies the leaderboard position, and apple juice and cranberry juice follow immediately behind, which are the most popular and preferred orange juice, but are not high in rank. Orange juice is described to contain polyphenols as a strong antioxidant ingredient, in a lesser amount than other juices tested. The research also finds that the antioxidant polyphenols contained in the purple grape juice are equivalent to the red wine of the first thin wine of Bogungyo in France; therefore, the development of the red grape essence suitable for flavoring grape juice and grape beverage has great economic benefits.

At present, the traditional red grape essence is not vivid in flavor and weak in natural sense in the application process, so that the flavor quality of a red grape product is reduced, and the red grape essence is not loved by consumers.

Disclosure of Invention

The invention aims to provide a red grape essence with stable quality and natural flavor.

In order to solve the technical problems, the invention provides a red grape essence; the composite material consists of the following components in percentage by weight as shown in the following table 1:

TABLE 1

The raw materials are all sold on the market, and the sum of the components (ingredients) is 100%.

The preparation method comprises the following steps of; mixing the above components in a sealed condition (for preventing fragrance volatilization) in a sandwich tank.

In the invention process, the inventor finds that the required essence can be obtained only by carrying out fragrance imitation blending on 36 raw materials according to the result of the fragrance analysis of the red grape fruit, which can cause the defects of high cost, complicated raw material purchase and the like; through a large number of experiments, the inventor obtains the red grape essence which can be prepared by only 22 raw materials according to the invention on the premise of repeatedly selecting the components and effectively proportioning the components.

The invention has the following advantages and characteristics:

1. according to the main aroma volatile substances in the natural red grape juice, the formula is drawn up according to the characteristic proportion of the invention, and important auxiliary components are added, so that the red grape essence with the aroma of natural red grapes is prepared, the production cost can be obviously reduced, and the market sale is good.

2. The existing red grape essence contains myrcene, sage oil and other raw materials, but the prices of the raw materials are high, and the cost is saved by removing the raw materials, so that the economic benefit is obviously improved.

3. The prepared red grape essence has soft fragrance, fullness and mellowness, stable quality and natural flavor, and is close to the natural fragrance of red grapes.

4. The red grape essence is added into products such as food, beverage and the like as a food additive, so that the products have natural red grape fragrance and mouthfeel, are favored by consumers, improve the sales volume of the products and expand the market.

The using method and the using amount of the red grape essence can refer to the using method and the using amount of the conventional red grape essence.

Detailed Description

The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto.

The invention is further described below by way of example for the production of 100Kg of red grape essence:

example 1, the formulation for producing 100Kg of red grape essence is shown in table 2:

TABLE 2

The production process comprises the following steps: adding the components shown in the table 2 into a sandwich tank at normal temperature (10-30 ℃) and stirring the components in a sealed state in a conventional manner until the components are uniformly mixed; and (5) subpackaging and warehousing after the sampling and testing are qualified.

Comparative example 1-1, the amount of methyl N-methyl anthranilate used in example 1 was changed from 4.5KG to 4KG and the amount of methyl anthranilate used was changed from 0.9KG to 1.4 KG; the rest is equivalent to embodiment 1.

Comparative examples 1-2, the amount of methyl N-methylanthranilate used in example 1 was changed from 4.5KG to 5KG and the amount of methyl anthranilate was changed from 0.9KG to 0.4 KG; the rest is equivalent to embodiment 1.

Comparative examples 1 to 3, the amount of ethyl heptanoate used in example 1 was changed from 1.2KG to 1.6KG, the amount of &lttt transfer = α "&gtt α &ltt/t &gtt-ionone was changed from 0.3 to 0.6KG, the amount of nutmeg oil was changed from 0.3 to 0.6KG, the amount of ethyl laurate was changed from 2 to 1.4KG, and the weight of propylene glycol was changed accordingly so that the sum of the weights of the ingredients was still 100KG, and the remainder was identical to example 1.

Comparative example 2, in example 1, neryl acetate using 0.03KG and limonene using 0.02KG were added, and the weight of propylene glycol was changed accordingly so that the sum of the weights of the components was still 100 Kg; the rest is equivalent to embodiment 1.

Comparative example 3, the amount of ethanol used in example 1 was changed from 21KG to 18KG, the amount of ethyl laurate was changed from 0.4KG to 0.6KG, the amount of ethyl acetate was changed from 1.44KG to 1.76KG, and the weight of propylene glycol was changed accordingly so that the sum of the weights of the components was still 100 KG; the rest is equivalent to embodiment 1.

Comparative examples 4 to 7, the composition distribution ratios are shown in Table 3 (in KG).

TABLE 3

Comparative example 8-1 the amount of methyl anthranilate used in example 1 was changed from 0.9KG to 0KG, and the amount of methyl salicylate used was changed from 0.6KG to 0KG, and the weight of propylene glycol was changed accordingly so that the sum of the weights of the components was still 100 KG; the rest is equivalent to embodiment 1.

Comparative example 8-2, the amount of ethyl laurate used in example 1 was changed from 0.4KG to 0KG, the amount of myricetin aldehyde used was changed from 0.12KG to 0KG, and the amount of ethyl maltol used was changed from 0.3KG to 0KG, and the weight of propylene glycol was changed accordingly so that the sum of the weights of the components was still 100 KG; the rest is equivalent to embodiment 1.

Experiment 1, the fragrance test was performed on example 1 and all comparative examples, and fragrance evaluation was performed by a fragrance evaluation teacher, and sensory evaluation was performed by 6 experts according to GBT14454.2-2008 "perfume fragrance evaluation method", to give a score.

The sensory evaluation method specifically comprises the following steps: 6 evaluators sensitive to the fragrance of the red grapes are selected, simulation evaluation is carried out in the early stage, and the difference between the fragrance samples of the red grapes with different degrees can be shown by the sensory evaluators. Meanwhile, a top-grade red grape essence (obtained in a commercially available mode) is provided for all sensory evaluators as a comparison sample, the sensory evaluators are rated within the range of 1-9 points according to the closeness degree of the fragrance of the sample and the fragrance of the red grape of the comparison sample, and the closer the sensory evaluators and the comparison sample are, the higher the score is, the off-flavor and the sharp fragrance are, or the flat fragrance is, the lower the score is. And finally, counting the evaluation scores of samples of the same embodiment or comparative example given by 6 evaluators, analyzing and removing abnormal values by adopting a Q test method, and then averaging the evaluation scores. The following results were obtained (see table 4). From table 4 we know that: example 1 had the obvious aroma and flavor characteristics of natural red grapes, had the highest sensory rating, and the flavor was severely lost and the sensory rating was reduced by slightly changing the ingredients in example 1. Therefore, the essence obtained in the embodiment 1 of the invention has the advantages of natural flavor and fragrance very close to that of natural red grape juice.

TABLE 4

Numbering	Sensory evaluation value
		Example 1	8.9
Comparative examples 1 to 1	7.5
		Comparative examples 1 to 2	6.9
Comparative examples 1 to 3	7.0
		Comparative example 2	5.4
Comparative example 3	4.7
		Comparative example 4	5.1
Comparative example 5	7
		Comparative example 6	6.3
Comparative example 7	4.2
		Comparative example 8-1	3.5
Comparative examples 8 to 2	4.6

Experiment 2, the essences obtained in the above example 1 and all comparative examples were subjected to an experiment for stabilization of quality:

the method comprises the following steps: and (3) performing sensory evaluation on the aroma of the red grape essence after the red grape essence is stored for 180 days at room temperature (25-35 ℃) without light, and determining the quality stability test of the red grape essence. The sensory evaluation method was the same as in experiment 1. The following results (see table 5) were obtained, and as can be seen from table 5, the red grape essence obtained by the formulation of example 1 of the present invention has good quality stability; is superior to all comparative examples.

TABLE 5

Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.

Claims

1. Red grape essence; the beverage is characterized by comprising the following components in parts by weight: