CN108477582B - 一种香菇香精及其制备方法 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/2022—Aliphatic compounds containing sulfur
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Abstract
本发明公开了一种香菇香精，该香菇香精包括酱香香料，酱香香料为糠醛、4‑乙基愈创目酚、2‑乙酰基呋喃。本发明将香菇香气细分为清香韵、壤香韵、酱香韵、甜香韵，其中酱香韵采用糠醛、4‑乙基愈创目酚、2‑乙酰基呋喃组合作为酱香香料，三种组分协同配合发挥酱香韵的作用，使用2‑乙酰基呋喃增加香菇香精的质感，并修饰糠醛和4‑乙基愈创目酚香气的生硬，使香菇香精的风味浓郁，稳定，留香时间更久，香菇香精整体香气圆润流畅。本发明还提供了上述香菇香精的制备方法，工艺简单，操作方便，适合规模化标准化的生产。
Description
技术领域
本发明涉及食品添加剂领域，尤其涉及一种香菇香精及其制备方法。
背景技术
目前，随着生活节奏的加快，人们的生活习惯也在不断的发生变化。除了传统食品越来越多的人选择速冻食品，香菇风味水饺，包子等速冻食品收到大家的喜爱。由于工业生产水发香菇存在清洗难，脱水难，水发温度控制等环节，增加了馅料标准化的难度，并且由于水发香菇速冻储运过程中口感风味极易损失，随着保质期的延长，香菇的香气和香味会变淡，为改善该风味速冻食品的标准化生产，及储运过程中的整体风味，常在馅料中加入香菇香精，增加香气的稳定性，现有的香菇香精存在香气不协调纯正，风味不稳定，香菇风味不突出，商品性差等问题。
发明内容
为了克服现有技术的不足，本发明的目的之一在于提供一种香菇香精，具有风味稳定，香气协调纯正的特点。
本发明的目的之二在于提供一种香菇香精的制备方法。
本发明的目的之一采用如下技术方案实现：
一种香菇香精，该香菇香精包括酱香香料，所述酱香香料为糠醛、4-乙基愈创木酚、2-乙酰基呋喃，上述组分的重量份数为糠醛0.01～0.02份、4-乙基愈创木酚0.01～0.03份、2-乙酰基呋喃0.04～0.06份。
进一步地，包括香菇粉，所述香菇粉的用量为60～70份。
进一步地，包括主体香料，所述主体香料的组成为：1-辛烯 -3-醇0.1～0.2 份、3-辛醇0.01～0.03份、3-辛酮0.01～0.03份、异丙醇0.1～0.15份。
进一步地，包括甜香香料，所述甜香香料的组成为：大茴香醛0.015～0.01 份、2,5-二甲基-4-甲氧基-3(2H)呋喃酮0.4～0.6份。
进一步地，包括修饰香料，所述修饰香料的组成为：二甲基二硫醚0.01～0.03 份、二甲基三硫醚0.02～0.05份、2,3-二甲基吡嗪0.04～0.06份、乙酰基吡嗪 0.02～0.05份、4-甲基-5-羟乙基噻唑0.1～0.2份。
进一步地，包括鲜味剂，所述鲜味剂的组成为：HVP粉8～10份、味精10～12 份、I+G2～3份、食盐10份。
进一步地，还包括抗结剂、香精载体、溶剂，所述抗结剂为二氧化硅0.3～0.5 份、香精载体为玉米淀粉15～18份、溶剂为丙二醇2～3份。
进一步地，上述香菇香精由以下重量份的原料组成：、香菇粉60份、1-辛烯-3-醇0.1份、3-辛醇0.02份、3-辛酮0.02份、异丙醇0.1份、糠醛0.01份、4- 乙基愈创木酚0.02份、2-乙酰基呋喃0.04份、大茴香醛0.01份、2,5-二甲基-4- 甲氧基-3(2H)呋喃酮0.5份、二甲基二硫醚0.02份、二甲基三硫醚0.03份、2， 3-二甲基吡嗪0.05份、乙酰基吡嗪0.03份、4-甲基-5-羟乙基噻唑0.14份、HVP 粉10份、味精10份、I+G 2.4份、食盐10份、二氧化硅0.5份、玉米淀粉16 份、丙二醇2.5份。
本发明将香菇香气细分为清香韵、壤香韵、酱香韵、甜香韵，根据细分用 3-辛醇、异丙醇和3-辛酮修饰1-辛烯 -3-醇的生硬，表达清香和壤香韵；用2-乙酰基呋喃增加香菇香精的质感，并修饰糠醛和4-乙基愈创木酚的生硬，表达酱香韵；用大茴香醛和呋喃酮表达甜香韵；用硫醚类，吡嗪类和噻唑类作为修饰香料进行修饰，使香菇香精的香菇香气圆润、流畅；用味精、HVP粉和I+G组合作为鲜味剂使香菇香精具有香菇的鲜美风味；用干香菇磨粉，添加玉米淀粉作为载体，使产品外观具有良好的商品性，也增加了香菇香气的层次感和逼真感。
本发明的目的之二采用如下技术方案实现：
上述香菇香精的制备方法，包括以下步骤：
(1)将干香菇粉碎过筛得香菇粉，备用。
(2)将2,5-二甲基-4-甲氧基-3(2H)呋喃酮溶于食用级丙二醇中，备用。
(3)将准确称量的1-辛烯 -3醇、3-辛酮、3-辛醇、二甲基二硫醚、二甲基三硫醚、2,3-二甲基吡嗪、异丙醇、乙酰基吡嗪、4-乙基愈创木酚、糠醛、2- 乙酰基呋喃、4-甲基-5-羟乙基噻唑、大茴香醛，与步骤(2)的溶液充分混合；
(4)将香菇粉，鲜味剂，玉米淀粉和抗结剂称量后混合均匀；
(5)将上述步骤(3)和步骤(4)得到的混合物合并后搅拌均匀，静置后过筛，即得香菇香精。
进一步地，将上述步骤(1)中的干香菇粉碎后过60目筛，上述步骤(5) 中搅拌速度为1200r/min，时间为5min，静置5分钟后过40目筛。
相比现有技术，本发明的有益效果在于：本发明将香菇香气细分为清香韵壤香韵、香韵、甜香韵，并采用两种或者两种以上的原料表达香韵，本发明的酱香韵采用糠醛、4-乙基愈创木酚、2-乙酰基呋喃组合作为酱香香料，三种组分协同配合发挥酱香韵的作用，使用2-乙酰基呋喃增加香菇香精的质感，并修饰糠醛和4-乙基愈创木酚香气的生硬，使香菇香精的风味浓郁，稳定，留香时间更久，香菇香精整体香气圆润流畅。本发明还提供了上述香菇香精的制备方法，工艺简单，操作方便，适合规模化标准化的生产。
具体实施方式
下面，结合具体实施方式，对本发明做进一步描述，需要说明的是，在不相冲突的前提下，以下描述的各实施例之间或各技术特征之间可以任意组合形成新的实施例。
实施例1
一种香菇香精，由以下重量份的原料组成：香菇粉60份、1-辛烯 -3-醇0.1 份、3-辛醇0.02份、3-辛酮0.02份、异丙醇0.1份、糠醛0.01份、4-乙基愈创目酚0.02份、2-乙酰基呋喃0.04份、大茴香醛0.01份、2,5-二甲基-4-甲氧基-3 (2H)呋喃酮0.5份、二甲基二硫醚0.02份、二甲基三硫醚0.03份、2，3-二甲基吡嗪0.05份、乙酰基吡嗪0.03份、4-甲基-5-羟乙基噻唑0.14份、HVP粉10 份、味精10份、I+G 2.4份、食盐10份、二氧化硅0.5份、玉米淀粉16份、丙二醇2.5份。
上述香菇香精的制备方法，包括以下步骤：
(1)将干香菇粉碎过60目筛得香菇粉，备用。
(2)将2,5-二甲基-4-甲氧基-3(2H)呋喃酮溶于食用级丙二醇中，备用。
(3)将准确称量的1-辛烯 -3醇、3-辛酮、3-辛醇、二甲基二硫醚、二甲基三硫醚、2,3-二甲基吡嗪、异丙醇、乙酰基吡嗪、4-乙基愈创木酚、糠醛、2-乙酰基呋喃、4-甲基-5-羟乙基噻唑、大茴香醛，与步骤(2)的溶液充分混合；
(4)将香菇粉，食盐，玉米淀粉和抗结剂准确称量并混合均匀；
(5)将上述步骤(3)和步骤(4)得到的混合物放入高速搅拌机中，以 1200r/min的速度搅拌，时间为5min，静置5分钟后过40目筛，即得香菇香精。
实施例2
一种香菇香精，由以下重量份的原料组成：香菇粉65份、1-辛烯 -3-醇0.15 份、3-辛醇0.01份、3-辛酮0.01份、异丙醇0.12份、糠醛0.015份、4-乙基愈创目酚0.01份、2-乙酰基呋喃0.05份、大茴香醛0.015份、2,5-二甲基-4-甲氧基 -3(2H)呋喃酮0.4份、二甲基二硫醚0.01份、二甲基三硫醚0.02份、2，3- 二甲基吡嗪0.04份、乙酰基吡嗪0.02份、4-甲基-5-羟乙基噻唑0.1份、HVP粉 8份、味精11份、I+G 2份、食盐10份、二氧化硅0.3份、玉米淀粉15份、丙二醇2份。
上述香菇香精的制备方法同实施例1。
实施例3
一种香菇香精，由以下重量份的原料组成：香菇粉70份、1-辛烯 -3-醇0.2 份、3-辛醇0.03份、3-辛酮0.03份、异丙醇0.15份、糠醛0.02份、4-乙基愈创目酚0.03份、2-乙酰基呋喃0.06份、大茴香醛0.018份、2,5-二甲基-4-甲氧基-3 (2H)呋喃酮0.6份、二甲基二硫醚0.03份、二甲基三硫醚0.05份、2，3-二甲基吡嗪0.06份、乙酰基吡嗪0.05份、4-甲基-5-羟乙基噻唑0.2份、HVP粉9份、味精12份、I+G 3份、食盐10份、二氧化硅0.4份、玉米淀粉18份、丙二醇3 份。
上述香菇香精的制备方法同实施例1。
对比例1
对比例1提供一种香菇香精，和实施例1的区别为省去实施例1中的糠醛、 2-乙酰基呋喃、调整4-乙基愈创木酚的用量为0.07份，其余均和实施例1相同。
对比例2
对比例2提供一种香菇香精，和实施例1的区别为省去实施例1中的4-乙基愈创木酚、2-乙酰基呋喃、调整糠醛的用量为0.07份，其余均和实施例1相同。
对比例3
对比例3提供一种香菇香精，和实施例1的区别为省去实施例1中的4-乙基愈创木酚、糠醛、调整2-乙酰基呋喃的用量为0.07份，其余均和实施例1相同。
对比例4
对比例4提供一种香菇香精，和实施例1的区别为省去实施例1中的2-乙酰基呋喃，调整4-乙基愈创木酚、糠醛的用量为0.07份，其余均和实施例1相同。
对比例5
对比例5提供一种香菇香精，和实施例1的区别为省去实施例1中的4-乙基愈创木酚，调整2-乙酰基呋喃、糠醛的用量为0.07份，其余均和实施例1相同。
对比例6
对比例6提供一种香菇香精，和实施例1的区别为省去实施例1中的糠醛，调整2-乙酰基呋喃、4-乙基愈创木酚的用量为0.07份，其余均和实施例1相同。
将实施例1、对比例1至6制得的香菇香精，用于一种鸡肉香菇速冻水饺，馅料配方如下：鸡肉300克，香菇香精3克，清水120克，高汤30克，葱末姜末各25克，其他调料如料酒、盐、油适量，将水饺在相同条件下速冻储运，蒸煮后品尝对比其风味，评价标准如表1所示，评价结果如表2所示。
表1评价标准
表2评价结果
由上述评价结果可以看出，实施例1的风味要优于对比例1至6，说明本发明通过将4-乙基愈创木酚、糠醛、2-乙酰基呋喃组合使用，用2-乙酰基呋喃增加香菇香精的质感，并修饰糠醛和4-乙基愈创木酚的生硬，协同配合发挥酱香韵，可以使香菇风味在食品中稳定留存，在储运过程中风味损失较小，当省去其中一种组分或两种组分时，调整剩余组分的用量后其在效果仍然不及上述三个组分配合使用，说明4-乙基愈创木酚、糠醛、2-乙酰基呋喃相互间有协同增益的效果，与其它香料配合，从而使香菇香精的风味圆润流畅，留香时间久。
上述实施方式仅为本发明的优选实施方式，不能以此来限定本发明保护的范围，本领域的技术人员在本发明的基础上所做的任何非实质性的变化及替换均属于本发明所要求保护的范围。
Claims (2)
1.一种香菇香精，其特征在于，由以下重量份的原料组成：香菇粉60份、1-辛烯-3-醇0.1份、3-辛醇0.02份、3-辛酮0.02份、异丙醇0.1份、糠醛0.01份、4-乙基愈创木酚0.02份、2-乙酰基呋喃0.04份、大茴香醛0.01份、2,5-二甲基-4-甲氧基-3(2H)呋喃酮0.5份、二甲基二硫醚0.02份、二甲基三硫醚0.03份、2,3-二甲基吡嗪0.05份、乙酰基吡嗪0.03份、4-甲基-5-羟乙基噻唑0.14份、HVP粉10份、味精10份、I+G 2.4份、食盐10份、二氧化硅0.5份、玉米淀粉16份、丙二醇2.5份；
所述香菇香精的制备方法，包括以下步骤：
(1)将干香菇粉碎过筛得香菇粉，备用；
(2)将2,5-二甲基-4-甲氧基-3(2H)呋喃酮溶于食用级丙二醇中，备用；
(3)将准确称量的1-辛烯-3醇、3-辛酮、3-辛醇、二甲基二硫醚、二甲基三硫醚、2,3-二甲基吡嗪、异丙醇、乙酰基吡嗪、4-乙基愈创木酚、糠醛、2-乙酰基呋喃、4-甲基-5-羟乙基噻唑、大茴香醛，与步骤(2)的溶液充分混合；
(4)将香菇粉，HVP粉、味精、I+G、食盐，玉米淀粉和二氧化硅称量后混合均匀；
(5)将上述步骤(3)和步骤(4)得到的混合物合并后搅拌均匀，静置后过筛，即得香菇香精。
2.根据权利要求1所述香菇香精，其特征在于，将上述步骤(1)中的干香菇粉碎后过60目筛；上述步骤(5)中搅拌速度为1200r/min，时间为5min，静置5分钟后过40目筛。
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