CN108095026B - Medlar essence - Google Patents

Medlar essence Download PDF

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CN108095026B
CN108095026B CN201711310948.7A CN201711310948A CN108095026B CN 108095026 B CN108095026 B CN 108095026B CN 201711310948 A CN201711310948 A CN 201711310948A CN 108095026 B CN108095026 B CN 108095026B
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medlar
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CN108095026A (en
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傅鸣岗
娄兰兰
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Zhejiang Lvjing Biotechnology Co ltd
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy compounds
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Cosmetics (AREA)

Abstract

The invention discloses a medlar essence which comprises the following components: ethyl acetate, isovaleraldehyde, 1-penten-3-ol, 3-pentanone, carbinol (3-hydroxy-2-butanone), n-pentanol, 2-penten-1-ol, isopentenol, hexanal, furfural, folyl alcohol (cis-3 hexenol), furfuryl alcohol, trans-2-hexenol, hexanol, 2-heptanone, 2-acetylfuran, hexanoic acid, phenylacetaldehyde, 2-nonanone, linalool (linalool), phenethyl alcohol, isopropyl o-hydroxybenzoate, 4-vinyl-2-methoxyphenol, geranylacetone, ethyl p-hydroxybenzoate, methyl palmitate, methyl oleate, propylene glycol. The medlar essence provided by the invention has stable quality and natural flavor.

Description

Medlar essence
Technical Field
The invention relates to the technical field of edible essence serving as a food additive, and particularly relates to a medlar essence.
Background
The medlar is a famous and precious traditional Chinese medicine, has rich nutrient components and high medicinal value, contains not only substances such as iron, phosphorus, calcium and the like, but also a large amount of sugar, fat, protein, amino acid, polysaccharide pigment, vitamin, sterol, glycosides and the like, and has the functions of moistening lung, clearing liver, nourishing kidney, tonifying qi, generating sperm, supporting yang, dispelling wind, improving eyesight and strengthening bones and muscles. It also contains polysaccharides with good medical health-care function for human body and organic germanium beneficial to developing intelligence of human body.
Each 100 g of medlar contains 112.50mg of calcium, 7.78g of crude fiber, 57.82g of carbohydrate, 203.10mg of phosphorus, 7.14g of crude fat, 18.4g of ascorbic acid, 8.42mg of iron, 12.10g of crude protein, 4.32g of nicotinic acid, 0.153mg of thiamine, 1.27mg of riboflavin, 7.38g of carotene, 46.50mg of sugar, 362.20Kcal of heat and 8.48mg of total 100 mg of amino acids.
The different producing areas have great influence on the types and the contents of the volatile components of the Lycium barbarum, the Xinjiang and Qinghai Lycium ruthenicum Murr mainly contain ester and alkane compounds, and the volatile components of the Xinjiang red Lycium barbarum mainly contain alkane and aldehyde. In all three samples, 50 substances were identified, including 19 esters, 6 ketones, 5 alkenes, 4 aromatics, 2 alkanes, 8 aldehydes, 2 alcohols, 3 acids, and 1 ether. The Xinjiang Lycium ruthenicum Murr contains 33 kinds of volatile components, 28 kinds of Qinghai Lycium ruthenicum Murr, 26 kinds of Xinjiang Lycium ruthenicum Murr, and 9 kinds of total components of 3 kinds of samples, wherein the total components mainly comprise butylcyclohexane, pentylcyclohexane, nonanal, cyclohexyl acetate, ethyl palmitate and ethyl hexadecenoic acid.
Analysis of the flavor of dried medlar in the prior art also finds that volatile substances which have a large influence on the flavor of medlar comprise 1-methylcycloheptane alcohol, hexanal, beta-ionone, dihydroactinidiolide, diethyl phthalate and beta-cyclocitral.
The alcohol has low threshold value, and can contribute to the generation of fructus Lycii volatile component flavor, such as phenethyl alcohol with rose fragrance; the esters are volatile substances with aromatic odor and are important components of medlar aroma, and the aldehydes are important volatile flavor substances of berry plants.
At present, the traditional medlar essence is not vivid in flavor and weak in natural sense in the application process, so that the flavor quality of medlar products is reduced, and the medlar essence is not loved by consumers.
Accordingly, there is a need for improvements in the art.
Disclosure of Invention
The invention aims to provide the medlar essence with stable quality and natural flavor.
In order to solve the technical problems, the invention provides a medlar essence which comprises the following components in parts by weight: 0.1-0.3% of ethyl acetate, 0.1-0.3% of isovaleraldehyde, 0.1-0.3% of 1-penten-3-ol, 0.1-0.3% of 3-pentanone, 0.2-0.5% of carbinol (3-hydroxy-2-butanone), 0.2-0.5% of n-pentanol, 0.2-0.5% of 2-penten-1-ol, 0.2-0.5% of isopentenol, 0.2-0.5% of hexanal, 0.3-0.6% of furfural, 0.4-0.8% of leaf alcohol (cis-3 hexenol), 0.3-0.6% of furfuryl alcohol, 0.5-0.8% of trans-2-hexenol, 0.5-0.8% of hexanol, 0.5-0.8% of 2-acetylfuran, 0.1-0.3% of hexanoic acid, 1-3% of phenylacetaldehyde, 1-3% of 2-nonanone, 1-3% of linalool (1-3% of linalool) and 1-3% of linalool, 1-3% of phenethyl alcohol, 1-3% of isopropyl ortho-hydroxybenzoate, 1-3% of 4-vinyl-2-methoxyphenol, 1-3% of geranyl acetone, 1-3% of ethyl p-hydroxybenzoate, 1.5-5% of methyl palmitate, 2-5% of methyl oleate and the balance of propylene glycol.
The improved medlar essence provided by the invention comprises the following components in parts by weight: 0.1% of ethyl acetate, 0.2% of isovaleraldehyde, 0.25% of 1-penten-3-ol, 0.23% of 3-pentanone, 0.3% of carbinol, 0.4% of n-pentanol, 0.38% of 2-penten-1-ol, 0.21% of isopentenol, 0.4% of hexanal, 0.52% of furfural, 0.6% of leaf alcohol (cis-3-hexenol), 0.41% of furfuryl alcohol, 0.7% of trans-2-hexenol, 0.75% of hexanol, 2-heptanone 0.61%, 2-acetylfuran 0.53%, hexanoic acid 0.1%, phenylacetaldehyde 1.13%, 2-nonanone 1.27%, linalool (linalool) 1.2%, phenethyl alcohol 1.46%, isopropyl o-hydroxybenzoate 1.8%, 4-vinyl-2-methoxyphenol 1.92%, geranylacetone 1.2%, ethyl p-hydroxybenzoate 2.42%, methyl palmitate 3.2%, methyl oleate 4.13%, and the balance of propylene glycol (i.e., 73.58%).
In the invention process, the inventor finds that the required essence can be obtained only by performing flavor imitation blending on more than 44 raw materials according to the result of the fragrance analysis of the medlar 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 medlar essence which can be prepared by only 28 raw materials under the premise of repeatedly selecting the components and effectively proportioning the components.
Compared with the prior art, the invention has the technical advantages that:
1. according to the original main aroma volatile substances in the natural medlar juice, the formula is drawn up according to the characteristic proportion of the invention, and important auxiliary components are added, so that the medlar essence with the aroma of the natural medlar is prepared, the production cost can be obviously reduced, and the medlar essence has a good sale market.
2. The existing medlar essence has higher contents of 2-amyl furan, 2-pentadecanone and the like, but the prices of the raw materials are higher, and the medlar essence cancels the use of the raw materials, saves the cost and obviously improves the economic benefit.
3. The medlar essence blended by the invention has soft fragrance, fullness and mellow, stable quality and natural flavor, and is close to the natural fragrance of medlar.
4. The medlar essence prepared by the invention is used as a food additive to be added into products such as food, beverage and the like, so that the products have natural medlar aroma and taste, are popular with consumers, improve the sales volume of the products and expand the market.
The using method and the using amount of the medlar essence can refer to the using method and the using amount of the conventional medlar essence.
Detailed Description
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto.
Example 1 the invention will now be further described by way of example of the production of 100Kg of essence of Lycium barbarum, having the formulation given in Table 1:
TABLE 1
Figure BDA0001502977510000031
Figure BDA0001502977510000041
The production process comprises the following steps: adding the components shown in the table 1 into a sandwich tank at normal temperature (10-30 ℃) and stirring the components in the sandwich tank 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, 2-acetylfuran in example 1 was changed to 2-pentylfuran, with the amount used unchanged; the rest is equivalent to embodiment 1.
Comparative examples 1-2, in example 1, 1Kg of 2-pentylfuran and 2.8Kg of 2-pentadecanone were additionally used, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equivalent to embodiment 1.
Comparative examples 1-3, 2-acetylfuran in example 1 was changed to 2-ethylfuran, with the amount used unchanged; the rest is equivalent to embodiment 1.
Comparative example 2-1, in example 1 ethyl paraben was changed to methyl paraben, the amount was unchanged; the rest is equivalent to embodiment 1.
Comparative examples 2-2, in example 1 0.23Kg of methyl paraben and 0.2Kg of 2 methylbutanal are added and the amount of propylene glycol is adjusted accordingly so that the sum of the components is still 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 3-1, in example 1, 0.3Kg of butylcyclohexane, 0.3Kg of pentylcyclohexane, 0.4Kg of nonanal, 0.1Kg of cyclohexyl acetate, 1.5Kg of ethyl palmitate and 1.5Kg of ethyl palmitate were additionally used, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 3-2, the ethyl acetate was changed to cyclohexyl acetate, furfural was changed to nonanal, methyl palmitate was changed to ethyl palmitate in example 1, and the amount was unchanged; the rest is equivalent to embodiment 1.
Comparative examples 3 to 3, in example 1, methyl palmitate was changed to 1.6kg of ethyl palmitate and 1.6kg of ethyl hexadecenoate, and the balance was the same as in example 1.
Comparative example 4-1, the amount of ethyl linoleate used was changed from methyl oleate in example 1; the rest is equivalent to embodiment 1.
Comparative example 4-2, the amount of methyl oleate used in example 1 was changed to ethyl oleate; the rest is equivalent to embodiment 1.
Comparative examples 4 to 3, the phenylacetaldehyde in example 1 was changed to benzaldehyde without changing the amount; the rest is equivalent to embodiment 1.
Comparative example 5, 1Kg of 1-methylcycloheptane alcohol, 0.5Kg of beta-ionone, 0.4Kg of dihydroactinidiolide, 1.4Kg of diethyl phthalate, and 0.5Kg of beta-cyclocitral were additionally used in example 1, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equivalent to embodiment 1.
Comparative examples 6 to 9, and the component ratios (unit is Kg) are shown in Table 2.
TABLE 2
Figure BDA0001502977510000051
Figure BDA0001502977510000061
Comparative example 10-1, the amount of 1-penten-3-ol in example 1 was changed from 0.25Kg to 0.1Kg, the amount of n-pentanol was changed from 0.4Kg to 0.1Kg, and the amount of isopentenol was changed from 0.21Kg to 0.1Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still controlled to be 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 10-2, the amount of ethyl acetate in example 1 was changed from 0.1Kg to 0.4Kg, the amount of isopropyl ortho-hydroxybenzoate was changed from 1.8Kg to 3.6Kg, and the amount of ethyl parahydroxybenzoate was changed from 2.42Kg to 4.82Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 11-1, the amount of isovaleraldehyde was changed from 0.2Kg to 0Kg in example 1, the amount of furfural was changed from 0.52Kg to 0Kg, the amount of phenylacetaldehyde was changed from 1.13Kg to 0Kg, the amount of 4-vinyl-2-methoxyphenol was changed from 1.92Kg to 0Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 11-2, the amount of isovaleraldehyde was changed from 0.2Kg to 0.4Kg, the amount of furfural was changed from 0.52Kg to 1.04Kg, the amount of phenylacetaldehyde was changed from 1.13Kg to 3.39Kg, the amount of 4-vinyl-2-methoxyphenol was changed from 1.92Kg to 5.76Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still 100 Kg; the rest is equal to
Example 1.
Comparative example 12-1, the amount of 2-acetylfuran used in example 1 was changed from 0.53Kg to 0Kg, the amount of geranylacetone was changed from 1.2Kg to 0Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still controlled to be 100 Kg; the rest is equivalent to embodiment 1.
Comparative example 12-2, the amount of 2-acetylfuran used in example 1 was changed from 0.53Kg to 1.06Kg, the amount of geranylacetone was changed from 1.2Kg to 3.6Kg, and the amount of propylene glycol was adjusted accordingly so that the sum of the components was still controlled to be 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, who was asked to perform sensory evaluation on 10 experts according to GBT14454.2-2008 "perfume fragrance evaluation method", to give a score.
The method specifically comprises the following steps: the sensory evaluation method comprises the following steps: and selecting 10 evaluators sensitive to the fragrance of the Chinese wolfberry, performing simulation evaluation in the early stage, and displaying that the sensory evaluators can distinguish the difference between the Chinese wolfberry fragrance samples with different degrees. Meanwhile, providing a top-grade medlar essence (obtained in a commercially available mode) for all sensory evaluators as a comparison sample, and enabling the sensory evaluators to score in a range of 1-9 points according to the closeness degree of the fragrance of the sample and the medlar fragrance of the comparison sample, wherein the closer to the comparison sample, the higher the score is, the more the odor and the fragrance are sharp, 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 10 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 3). From table 3 we know that: example 1 has the obvious fragrance and flavor characteristics of natural medlar, has the highest sensory evaluation value, and the flavor is correspondingly lost and the sensory evaluation value is reduced when the components in example 1 are changed. 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 medlar juice.
TABLE 3
Numbering Sensory evaluation value
Example 1 8.9
Comparative examples 1 to 1 7.7
Comparative examples 1 to 2 7.8
Comparative examples 1 to 3 6.5
Comparative example 2-1 7.0
Comparative examples 2 to 2 7.4
Comparative example 3-1 7.3
Comparative examples 3 to 2 6.7
Comparative examples 3 to 3 6.4
Comparative example 4-1 6.6
Comparative examples 4 to 2 6.2
Comparative examples 4 to 3 6.5
Comparative example 5 7.8
Comparative example 6 6.7
Comparative example 7 6.2
Comparative example 8 6.6
Comparative example 9 6.0
Comparative example 10-1 6.9
Comparative examples 10 to 2 6.4
Comparative example 11-1 6.2
Comparative examples 11 to 2 6.6
Comparative example 12-1 5.9
Comparative examples 12 to 2 6.3
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 fragrance of the medlar essence after storing for 180 days at room temperature (25-35 ℃) without light, and determining the quality stability test of the medlar essence. The sensory evaluation method was the same as in experiment 1. The following results (see table 4) were obtained, and as can be seen from table 4, the lycium barbarum essence obtained by the formulation of example 1 of the present invention has good quality stability; is superior to all comparative examples.
TABLE 4
Figure BDA0001502977510000081
Figure BDA0001502977510000091
As can be seen from the analysis in tables 3 and 4, the fragrance and stability of the medlar essence prepared in example 1 are optimal. The invention not only reduces the cost, but also reduces the variety of the raw materials, thereby being more beneficial to the actual production.
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)

1. The medlar essence is characterized by comprising the following components in parts by weight:
0.1 percent of ethyl acetate
Isovaleraldehyde 0.2%
0.25 percent of 1-pentene-3-ol
0.23% of 3-pentanone
0.3 percent of carbinol
N-pentanol 0.4%
2-penten-1-ol 0.38%
0.21 percent of isopentenol
Hexanal 0.4%
0.52 percent of furfural
Leaf alcohol 0.6%
0.41 percent of furfuryl alcohol
Trans-2-hexenol 0.7%
Hexanol 0.75%
2-heptanone 0.61%
2-acetylfuran 0.53%
0.1 percent of caproic acid
1.13 percent of phenylacetaldehyde
2-nonanone 1.27%
Linalool 1.2%
1.46 percent of phenethyl alcohol
1.8 percent of isopropyl ortho-hydroxybenzoate
4-vinyl-2-methoxyphenol 1.92%
Geranylacetone 1.2%
2.42 percent of ethyl p-hydroxybenzoate
3.2 percent of methyl palmitate
4.13 percent of methyl oleate
The balance of propylene glycol.
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CN102357061B (en) * 2002-08-09 2013-09-04 花王株式会社 Fragrance composition
CN103564405B (en) * 2012-08-08 2015-01-07 广东顺大食品调料有限公司 Pear essence and preparation method thereof
CN104431939B (en) * 2014-12-16 2016-08-17 广东顺大食品调料有限公司 A kind of Mel essence and preparation method thereof

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