CN107822077A - 一种槟榔用渗透粉香精及其制备方法 - Google Patents
一种槟榔用渗透粉香精及其制备方法 Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种槟榔用渗透粉香精及其制备方法,涉及食品添加剂技术领域。其中香精包括如下重量百分比的组分:香兰素3‑5%;乙基麦芽酚2‑4%;甲基环戊烯醇酮0.1‑0.5%;麦芽酚0.5‑1%;乙基香兰素1‑2%;红枣浸膏0.5‑1%;苯甲醛0.2‑0.5%;油相溶剂2‑3%;香精油1‑2%;酸基0.02‑0.05%;醛基0.02‑0.05%;糖内酯0.02‑0.05%;呋喃酮0.05‑0.1%;口服葡萄糖补足到100%。香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏和呋喃酮协同增效,能够增强固香效果;酸基和醛基不仅有调节香气的作用,还能够协同增加香精中各组分的渗透性,在浸泡槟榔时渗入槟榔内部,烘干时香气不易挥发、留香持久。
Description
技术领域
本发明涉及食品添加剂技术领域,更具体地说,它涉及一种槟榔用渗透粉香精及其制备方法。
背景技术
槟榔是棕榈科槟榔属植物槟榔的成熟果实,直接或加工后可供食用。嚼食槟榔能醒脑提神,给人以快感、舒服的感觉,并提高人的耐力,所以在我国的湖南、海南、广东、台湾等地,槟榔是当地群众咀嚼用的嗜好品。
在公开号为CN105326004A的中国发明专利中公开了一种槟榔专用黑糖话梅香精,主要由以下重量百分比的原料组成:香兰素0.50~0.75%,乙基麦芽酚0.05~0.15%,苯甲醇0.20~0.80%,甘草流浸膏2.50~4.50%,黑糖浆2.00~5.00%,4-羟基-2,5-二甲基-3(2H)呋喃酮0.45~0.80%,丙酸0.20~0.45%,辛酸0.05~0.25%。
上述的黑糖话梅香精由于没有辅助渗透的成分,在浸泡槟榔时渗透性较差,停留在槟榔表层的香精容易挥发,而且没有固定香气的成分,在烘干过程中香气损失大,造成槟榔口感较差。
因此,需要提出一种新的方案来解决上述问题。
发明内容
针对现有技术存在的不足,本发明的目的一在于提供一种槟榔用渗透粉香精,通过多种香料的复配,解决上述问题,其具有增香和固香的效果,渗透性好、香气不易挥发、留香持久。
为实现上述目的一,本发明提供了如下技术方案:
一种槟榔用渗透粉香精,包括如下重量百分比的组分:
香兰素3-5%;
乙基麦芽酚2-4%;
甲基环戊烯醇酮0.1-0.5%;
麦芽酚0.5-1%;
乙基香兰素1-2%;
红枣浸膏0.5-1%;
苯甲醛0.2-0.5%;
油相溶剂2-3%;
香精油1-2%;
酸基0.02-0.05%;
醛基0.02-0.05%;
糖内酯0.02-0.05%;
呋喃酮0.05-0.1%;
口服葡萄糖补足到100%。
进一步优选为,所述酸基为丁酸和辛酸任意比例的混合物。
进一步优选为,所述醛基为癸醛和壬醛任意比例的混合物。
进一步优选为,所述香精油为甜橙精油。
进一步优选为,所述油相溶剂为辛癸酸甘油酯。
进一步优选为,所述槟榔用渗透粉香精还包括2-5%的蔗糖酯。
本发明的目的二在于提供一种槟榔用渗透粉香精的制备方法,采用该方法制备的槟榔用渗透粉香精具有增香和固香的效果,渗透性好、香气不易挥发、留香持久。
为实现上述目的二,本发明提供了如下技术方案:
一种槟榔用渗透粉香精的制备方法,包括以下步骤:
步骤一,将香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、苯甲醛、辛癸酸甘油酯、甜橙精油、酸基、醛基、糖内酯、呋喃酮加入到搅拌机中,设置转速为100r/min,搅拌30min,形成混合物;
步骤二,向混合物中加入口服葡萄糖,设置转速为150r/min,继续搅拌40min,得到渗透粉香精。
香兰素可广泛用于几乎所有香型中,和本发明中的其他香料合用具有增香和固香的作用,还可用于掩盖不良气息。
乙基麦芽酚具有固香的作用,能明显提高果鲜味,抑制苦、酸、涩等味,获得最适宜的水果香甜鲜味,同时,获得极佳的口感。
麦芽酚是一种广谱的香味增效剂,具有增香、固香、增甜的作用。
乙基香兰素的香气是香兰素的3-4倍,具有浓郁的香荚兰豆香气,且留香持久。
红枣浸膏是采用红枣加工的提取物,具有固香的作用。
辛癸酸甘油酯用于溶解甜橙精油,降低甜橙精油的挥发性,在烘干过程中减少香气损失。
酸基和醛基不仅有调节香气的作用,还能够协同增加香精中各组分的渗透性,在浸泡槟榔时伸入槟榔内部,烘干时不易挥发。甲基环戊烯醇酮和呋喃酮具有固香的作用。
甜橙精油是少数有镇静作用的精油之一,有着甜橙香味,可以驱离紧张情绪和压力、改善焦虑所引起的失眠,苯甲醛和糖内酯用于调节香气。
蔗糖酯因其分子结构中含有亲水性的蔗糖基团和疏水性的脂肪酸基团,所以是一种非离子型表面活性剂,具有很强的表面活性,能够有效增加香精中各组分的渗透性和分散性,避免香气散失。
经研究发现,香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、呋喃酮和蔗糖酯协同增效,能够增强固香效果。
综上所述,本发明具有以下有益效果:
(1)香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、呋喃酮和蔗糖酯协同增效,能够增强固香效果;
(2)酸基和醛基不仅有调节香气的作用,还能够协同增加香精中各组分的渗透性,在浸泡槟榔时渗入槟榔内部,烘干时不易挥发;
(3)蔗糖酯因其分子结构中含有亲水性的蔗糖基团和疏水性的脂肪酸基团,所以是一种非离子型表面活性剂,具有很强的表面活性,能够有效增加香精中各组分的渗透性和分散性,避免香气散失。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面结合附图和实施例,对本发明进行详细描述。
实施例1:如图1所示,一种槟榔用渗透粉香精,各组分及其相应的重量百分比如表1所示,并通过如下步骤制备获得:
步骤一,将香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、苯甲醛、辛癸酸甘油酯、甜橙精油、酸基、醛基、糖内酯、呋喃酮加入到搅拌机中,设置转速为100r/min,搅拌30min,形成混合物;
步骤二,向混合物中加入口服葡萄糖,设置转速为150r/min,继续搅拌40min,得到渗透粉。
其中酸基包括丁酸和辛酸,丁酸和辛酸的重量比为1:1,其中醛基包括癸醛和壬醛,癸醛和壬醛的重量比为1:1,香精油采用甜橙精油。
实施例2-5:一种槟榔用渗透粉香精,与实施例1的不同之处在于,各组分及其相应的重量百分比如表1所示。
表1实施例1-5中各组分及其重量百分比
组分 | 1 | 2 | 3 | 4 | 5 |
香兰素 | 3 | 3.5 | 4 | 4.5 | 5 |
乙基麦芽酚 | 4 | 3.5 | 3 | 2.5 | 2 |
甲基环戊烯醇酮 | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
麦芽酚 | 0.5 | 0.7 | 0.8 | 0.9 | 1 |
乙基香兰素 | 2 | 1.8 | 1.5 | 1.2 | 1 |
红枣浸膏 | 0.5 | 0.6 | 0.8 | 0.9 | 1 |
苯甲醛 | 0.2 | 0.3 | 0.35 | 0.4 | 0.5 |
辛癸酸甘油酯 | 2 | 2.2 | 2.5 | 2.8 | 3 |
香精油 | 1 | 1.2 | 1.5 | 1.8 | 2 |
酸基 | 0.02 | 0.03 | 0.035 | 0.04 | 0.05 |
醛基 | 0.02 | 0.03 | 0.035 | 0.04 | 0.05 |
糖内酯 | 0.02 | 0.03 | 0.035 | 0.04 | 0.05 |
呋喃酮 | 0.05 | 0.07 | 0.08 | 0.09 | 0.1 |
口服葡萄糖 | 86.59 | 85.84 | 85.07 | 84.39 | 83.75 |
实施例6:一种槟榔用渗透粉香精,与实施例1的不同之处在于,丁酸和辛酸的重量比为1:5。
实施例7:一种槟榔用渗透粉香精,与实施例1的不同之处在于,丁酸和辛酸的重量比为10:1。
实施例8:一种槟榔用渗透粉香精,与实施例1的不同之处在于,癸醛和壬醛的重量比为1:5。
实施例9:一种槟榔用渗透粉香精,与实施例1的不同之处在于,癸醛和壬醛的重量比为10:1。
实施例10:一种槟榔用渗透粉香精,与实施例1的不同之处在于,香精油替换为等重量份数的柠檬油。
实施例11:一种槟榔用渗透粉香精,与实施例1的不同之处在于,槟榔用渗透粉香精还包括2%的蔗糖酯。
实施例12:一种槟榔用渗透粉香精,与实施例1的不同之处在于,槟榔用渗透粉香精还包括3.5%的蔗糖酯。
实施例13:一种槟榔用渗透粉香精,与实施例1的不同之处在于,槟榔用渗透粉香精还包括5%的蔗糖酯。
对比例1-9:一种槟榔用渗透粉香精,与实施例1的不同之处在于,各组分及其相应的重量百分比如表2所示。
表2对比例1-9中各组分及其重量百分比
对比例10-18:一种槟榔用渗透粉香精,与实施例1的不同之处在于,各组分及其相应的重量百分比如表3所示。
表3对比例10-18中各组分及其重量百分比
试验一香气持久性试验
试验样品:采用实施例1-13中获得的渗透粉香精作为试验样品1-13,采用对比例1-18中获得的渗透粉香精作为对照样品1-18。采用试验样品1-13和对照样品1-18分别用于处理槟榔,用于槟榔的点卤水过程中,制得的槟榔依次编号为第1-31组。
试验方法:槟榔的制备方法参照公开号为CN107125755A的中国发明专利中公开的一种清凉提神槟榔及其制备方法,包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中,溶液的温度保持为20-40℃,浸泡的时间为2-3天;
4)第二烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶1-2天;
6)晾干;
7)切片去核;
8)点卤水:卤水为渗透粉香精和水组成的混合物,渗透粉香精的用量为水的1%,将卤水点入去核的槟榔干果上,卤水的温度保持为50-60℃,制得槟榔。
将1-31组槟榔每组分别取10个样品,并置于60-70℃的烘箱内烘干,每隔1h取出一次闻其是否残留有香气,直至槟榔香气基本完全散失,记录其烘干时间即为香气持久性,舍弃每组的最大值以及最小值,剩余的取其平均值。
试验结果:第1-31组槟榔的香气持久性如表4所示。由表4可知,说明本申请中香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、呋喃酮和蔗糖酯协同增效,能够增强固香效果;酸基和醛基不仅有调节香气的作用,还能够协同蔗糖酯增加香精中各组分的渗透性,阻止了香精中易挥发成分的散失,延长渗透粉香精的持久性。
表4第1-31组槟榔的香气持久性
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种槟榔用渗透粉香精,其特征在于,包括如下重量百分比的组分:
香兰素3-5%;
乙基麦芽酚2-4%;
甲基环戊烯醇酮0.1-0.5%;
麦芽酚0.5-1%;
乙基香兰素1-2%;
红枣浸膏0.5-1%;
苯甲醛0.2-0.5%;
油相溶剂2-3%;
香精油1-2%;
酸基0.02-0.05%;
醛基0.02-0.05%;
糖内酯0.02-0.05%;
呋喃酮0.05-0.1%;
口服葡萄糖补足到100%。
2.根据权利要求1所述的槟榔用渗透粉香精,其特征在于,所述酸基为丁酸和辛酸任意比例的混合物。
3.根据权利要求1所述的槟榔用渗透粉香精,其特征在于,所述醛基为癸醛和壬醛任意比例的混合物。
4.根据权利要求1所述的槟榔用渗透粉香精,其特征在于,所述香精油为甜橙精油。
5.根据权利要求1所述的槟榔用渗透粉香精,其特征在于,所述油相溶剂为辛癸酸甘油酯。
6.根据权利要求1所述的槟榔用渗透粉香精,其特征在于,所述槟榔用渗透粉香精还包括2-5%的蔗糖酯。
7.一种槟榔用渗透粉香精的制备方法,其特征在于,包括以下步骤:
步骤一,将香兰素、乙基麦芽酚、甲基环戊烯醇酮、麦芽酚、乙基香兰素、红枣浸膏、苯甲醛、辛癸酸甘油酯、甜橙精油、酸基、醛基、糖内酯、呋喃酮加入到搅拌机中,设置转速为100r/min,搅拌30min,形成混合物;
步骤二,向混合物中加入口服葡萄糖,设置转速为150r/min,继续搅拌40min,得到渗透粉香精。
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