CN108887652A - A kind of sour milk essence of shaddock and its preparation method and application - Google Patents
A kind of sour milk essence of shaddock and its preparation method and application Download PDFInfo
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- CN108887652A CN108887652A CN201810595544.5A CN201810595544A CN108887652A CN 108887652 A CN108887652 A CN 108887652A CN 201810595544 A CN201810595544 A CN 201810595544A CN 108887652 A CN108887652 A CN 108887652A
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- shaddock
- essence
- sour milk
- acid
- propylene glycol
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 143
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 142
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 33
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 28
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 21
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 18
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 claims abstract description 14
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims abstract description 14
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims abstract description 14
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZYDGQQTXLBNSGJ-UHFFFAOYSA-N oxonan-2-one Chemical compound O=C1CCCCCCCO1 ZYDGQQTXLBNSGJ-UHFFFAOYSA-N 0.000 claims abstract description 13
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 claims abstract description 12
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims abstract description 12
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 10
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 7
- MVOSYKNQRRHGKX-UHFFFAOYSA-N 11-Undecanolactone Chemical compound O=C1CCCCCCCCCCO1 MVOSYKNQRRHGKX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005639 Lauric acid Substances 0.000 claims abstract description 7
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 7
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940073505 ethyl vanillin Drugs 0.000 claims abstract description 7
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 claims abstract description 7
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 claims abstract description 7
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- -1 third heptalactone Chemical compound 0.000 claims abstract description 4
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 claims abstract description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 141
- 235000020130 leben Nutrition 0.000 claims description 35
- 239000000203 mixture Substances 0.000 claims description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 150000001299 aldehydes Chemical class 0.000 claims description 15
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 14
- HIGQPQRQIQDZMP-DHZHZOJOSA-N Neryl acetate Natural products CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 claims description 12
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 claims description 12
- 235000020167 acidified milk Nutrition 0.000 claims description 10
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 9
- 235000019502 Orange oil Nutrition 0.000 claims description 9
- 239000010502 orange oil Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- HIGQPQRQIQDZMP-FLIBITNWSA-N neryl acetate Chemical compound CC(C)=CCC\C(C)=C/COC(C)=O HIGQPQRQIQDZMP-FLIBITNWSA-N 0.000 claims description 7
- 235000019260 propionic acid Nutrition 0.000 claims description 7
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 7
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 claims description 7
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims description 6
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 claims description 6
- 229940088601 alpha-terpineol Drugs 0.000 claims description 6
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims 2
- BTVWZWFKMIUSGS-UHFFFAOYSA-N 2-methylpropane-1,2-diol Chemical compound CC(C)(O)CO BTVWZWFKMIUSGS-UHFFFAOYSA-N 0.000 claims 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims 1
- 239000002304 perfume Substances 0.000 abstract description 14
- 230000002045 lasting effect Effects 0.000 abstract description 9
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- CVKMFSAVYPAZTQ-UHFFFAOYSA-N 2-methylhexanoic acid Chemical compound CCCCC(C)C(O)=O CVKMFSAVYPAZTQ-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013618 yogurt Nutrition 0.000 description 24
- 239000003205 fragrance Substances 0.000 description 22
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 238000000034 method Methods 0.000 description 8
- 239000005973 Carvone Substances 0.000 description 7
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical class O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000014860 sensory perception of taste Effects 0.000 description 6
- 240000000560 Citrus x paradisi Species 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 241001062472 Stokellia anisodon Species 0.000 description 3
- 229940043350 citral Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 3
- 150000002596 lactones Chemical class 0.000 description 3
- 235000020124 milk-based beverage Nutrition 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- ULDHMXUKGWMISQ-VIFPVBQESA-N (S)-(+)-Carvone Natural products CC(=C)[C@H]1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-VIFPVBQESA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011297 pine tar Substances 0.000 description 1
- 229940068124 pine tar Drugs 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- 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
-
- 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
- A23L27/206—Dairy flavours
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of sour milk essence of shaddock and preparation method and application, the sour milk essence of shaddock is by shaddock essence, delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2 methyl caproic acid, 3- hydroxy-2-butanone, the aldehyde C-9 that mass percent concentration is 1%, the octanal that mass percent concentration is 0.1%, the raw materials such as the diacetyl that mass percent concentration is 1% are uniformly mixing to obtain after mixing by certain mass percent.The sour milk essence raw material sources of the shaddock are convenient, and characteristic perfume is true to nature, and natural sense is strong, lasting stability.It is used as food additives, is not only had pure and fresh shaddock taste, but also enhance the fermentation sense of final products, is brought the mouthfeel of natural pomelo.
Description
Technical field
The present invention relates to a kind of edible essence, in particular to a kind of sour milk essence of shaddock and its preparation method and application,
Belong to field of food.
Background technique
Shaddock has unique fragrance and flavor, and note composition mainly includes green fragrant, sour and fruity, hears up to people
A kind of pure and fresh feeling, is quite liked by people.And the sour milk essence of shaddock can be used as food additives use, not only have clear
New shaddock taste, and the fermentation sense of acidified milk, leben final products is enhanced, bring natural mouthfeel.Therefore, shaddock
The development of the sour milk essence of son, has very important significance.The perfume material convenient sources that the sour milk essence of the shaddock uses, and
Characteristic perfume is true to nature, and natural sense is strong, lasting stability.
Currently without the reported in literature about the sour milk essence of shaddock and its preparation method and application.
Summary of the invention
An object of the present invention is to provide for a kind of sour milk essence of the shaddock that fidelity is high, fragrance harmony
It is good, and have the characteristics that it is soft, natural, therefore with very wide application prospect.
The second object of the present invention is to provide a kind of preparation method of sour milk essence of above-mentioned shaddock, the preparation method by
It is simple in preparation process, it is easy to operate, it is convenient for large-scale production.
The third object of the present invention is the application method for proposing a kind of shaddock taste essence.Applied to enhancing acidified milk, fermentation
The fermentation sense of the final products such as milk beverage, brings natural mouthfeel.
Technical solution of the present invention
A kind of sour milk essence of shaddock, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of the above-mentioned sour milk essence of shaddock, specifically comprises the following steps：
(1), the preparation of shaddock essence
Raw materials used composition and content are prepared by shaddock essence, by orange oil, peach aldehyde, alpha-terpineol, neryl acetate, the right side
Propylene glycol solution, the mass percent concentration for the leaf-alcohol that rotation carvol, shaddock aldehyde, octanal, mass percent concentration are 1% be
Propylene glycol solution, the mass percent concentration of 10% propionic acid are molten for the propylene glycol of the propylene glycol solution of 10% geranyl acetate
It is stirred evenly after liquid and mixed with propylene glycol to get shaddock essence；
(2), the preparation of the sour milk essence of shaddock
Raw materials used composition and content are prepared by the sour milk essence of shaddock, it will be in shaddock essence, delta-decalactone, Ding Weixin
Ester, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, the last of the ten Heavenly stems
Aldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- first
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that base caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get the sour milk essence of shaddock.The above-mentioned sour milk essence of resulting shaddock, due to the sour milk fragrance association of shaddock
It adjusts, soft, natural and aroma quality is stablized persistently.It can be used for the flavoring of the food such as acidified milk, leben.
The above-mentioned sour milk essence of resulting shaddock is especially applied to acidified milk or fermentation applied to the flavoring of dairy products
The flavoring of milk beverage, specific step is as follows for flavoring process：
The sour milk essence of shaddock is added in acidified milk or leben, the additive amount of the sour milk essence of shaddock is hair
0.06-0.08g is added in 100g acidified milk or leben in the 0.06-0.08% of kefir milk or leben quality
The sour milk essence of shaddock shakes up rear up to acidified milk or leben with grapefruit flavor.
Advantageous effects of the invention
The sour milk essence of a kind of shaddock of the invention, mainly with delta-decalactone, fourth position caprylolactone and fourth position undecalactone
Draw up the milk fragrance of Yoghourt；It is quasi- with ethyl acetate, ethyl butyrate, third caprylolactone, third heptalactone and third dodecalactone
The fruity of Yoghourt out；The sour of Yoghourt is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid；With vanillic aldehyde, Ethyl vanillin and furans
Ketone draws up the caramel note of Yoghourt；It is fragrant with the aldehyde that capraldehyde, enanthaldehyde and aldehyde C-9 draw up Yoghourt；With 3- hydroxy-2-butanone and diacetyl
Draw up the butter note of Yoghourt；The characteristic perfume of shaddock is mainly drawn up with orange oil and shaddock aldehyde, then is aided with leaf-alcohol and α-pine tar
The blueness that alcohol draws up shaddock is fragrant；The main body fruity of shaddock is drawn up with peach aldehyde and neryl acetate；The sour of shaddock is drawn up with propionic acid, with
Octanal and D-CARVONE draw up the feeling of freshness of shaddock, in the proper ratio by it is above-mentioned prepare various notes needed for raw material and molten
Agent mixed with propylene glycol, the sour milk essence of obtained shaddock picture with higher are really spent.
Further, the sour milk essence of a kind of shaddock of the invention, since all kinds of notes act synergistically, final gained shaddock taste
The fragrance of yoghurt flavours is coordinated, is soft, natural, applied to the flavoring of dairy products, achieves preferable effect, and can be enhanced
The fermentation sense of the final products of products such as acidified milk, fermentation milk beverage, brings the mouthfeel of natural pomelo.
Further, the preparation method of the sour milk essence of a kind of shaddock of the invention, preparation process is simple, easy to operate, just
In large-scale production
Specific embodiment
The present invention is further described below by specific embodiment, but does not limit the present invention.
The subjective appreciation method of the sour milk essence of shaddock in various embodiments of the present invention, referring to《One kind has red bean fragrant
Essence of gas and preparation method thereof》The evaluation side of the essence of red bean fragrance described in (Patent No. 201610903162.5)
Method.
Raw materials can be commercially available from public commercial source in various embodiments of the present invention.
Embodiment 1
A kind of sour milk essence of shaddock, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
The preparation method of above-mentioned shaddock essence, steps are as follows：
Prepare raw materials used composition and content by shaddock essence, total raw material is calculated with 100.00g, i.e., by 2.20g orange oil,
0.20g peach aldehyde, 2.90g alpha-terpineol, 0.90g neryl acetate, 0.20g D-CARVONE, 0.10g shaddock aldehyde, 0.08g are pungent
The propionic acid that propylene glycol solution, the 2.10g mass percent concentration for the leaf-alcohol that aldehyde, 0.10g mass percent concentration are 1% are 10%
Propylene glycol solution, 1.50g mass percent concentration be 10% geranyl acetate propylene glycol solution and 89.72g propylene glycol
It stirs evenly after being mixed in stirring container to get shaddock essence.
A kind of preparation method of the above-mentioned sour milk essence of shaddock, steps are as follows：
It prepares raw materials used composition and content total raw material by the sour milk essence of shaddock to calculate with 100.00g, by 4.20g shaddock
Essence, 2.00g delta-decalactone, 4.10g fourth position caprylolactone, 2.70g fourth position undecalactone, 0.05g fourth position dodecalactone,
0.30g capric acid, 1.90g octanoic acid, 3.00g lauric acid/dodecanoic acid, 2.50g vanillic aldehyde, 2.30g Ethyl vanillin, 1.10g caproic acid, 0.30g second
Aldehyde, 0.10g capraldehyde, 0.20g lauric aldehyde, 0.30g enanthaldehyde, 0.20g ethyl acetate, 1.00g ethyl butyrate, 1.90g third 12
Lactone, third caprylolactone of 2.30g, third heptalactone of 2.00g, 3.20g lactic acid, 0.40g 2 methyl caproic acid, 1.80g 3- hydroxyl-
Propylene glycol solution, the 0.90g mass percent concentration for the aldehyde C-9 that 2- butanone, 0.70g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 3.10g mass percent concentration is 1% propylene glycol solution, 1.90g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 2.00g mass percent concentration for the furanone that specific concentration is 10% are 10%
It is stirred evenly after being mixed in stirring container with 53.55g propylene glycol to get the sour milk essence of shaddock.
The above-mentioned sour milk essence of resulting shaddock, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the spy of shaddock is embodied with orange oil and citral
Fragrance is levied, it is fragrant with the blueness that leaf-alcohol embodies shaddock, the feeling of freshness of shaddock is drawn up with octanal and D-CARVONE.Therefore, it obtains
The sour milk essence of shaddock has the characteristic perfume of shaddock taste and Yoghourt taste, and fidelity is high, and fragrance is coordinated, and lasting is lasting, quality
Stablize.
Application Example 1
The 1 sour milk essence of resulting shaddock of above-described embodiment, since milk sense of taste is strong, shaddock characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, specific step is as follows for flavoring process：
The sour milk essence of shaddock is added in leben, the additive amount of the sour milk essence of shaddock is leben
The sour milk essence of 0.06g shaddock is added in the 0.06% of quality that is, in 100g leben, has shaddock wind after shaking up
The leben of taste；
The leben is Yoghourt.
The above-mentioned resulting leben with grapefruit flavor, due to the addition of the sour milk essence of shaddock, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and shaddock characteristic perfume is sufficient.
Embodiment 2
A kind of sour milk essence of shaddock, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
The preparation method of above-mentioned shaddock essence, steps are as follows：
Prepare raw materials used composition and content by shaddock essence, total raw material is calculated with 100.00g, by 4.10g orange oil,
0.80g peach aldehyde, 3.80g alpha-terpineol, 1.50g neryl acetate, 0.80g D-CARVONE, 0.50g shaddock aldehyde, 0.10g are pungent
The propionic acid that propylene glycol solution, the 3.50g mass percent concentration for the leaf-alcohol that aldehyde, 0.30g mass percent concentration are 1% are 10%
Propylene glycol solution, 2.50g mass percent concentration be 10% geranyl acetate propylene glycol solution and 82.10g propylene glycol
It stirs evenly after being mixed in stirring container to get shaddock essence.
A kind of preparation method of the above-mentioned sour milk essence of shaddock, steps are as follows：
Raw materials used composition and content are prepared by the sour milk essence of shaddock, total raw material is calculated with 100.00g, by 5.10g shaddock
Sub- essence, 3.00g delta-decalactone, 5.10g fourth position caprylolactone, 3.70g fourth position undecalactone, 0.15g fourth position dodecalactone,
0.80g capric acid, 2.90g octanoic acid, 3.80g lauric acid/dodecanoic acid, 3.50g vanillic aldehyde, 3.20g Ethyl vanillin, 1.60g caproic acid, 1.50g second
Aldehyde, 0.50g capraldehyde, 0.50g lauric aldehyde, 0.90g enanthaldehyde, 1.00g ethyl acetate, 1.50g ethyl butyrate, 2.50g third 12
Lactone, third caprylolactone of 3.00g, third heptalactone of 2.80g, 3.90g lactic acid, 1.20g 2 methyl caproic acid, 2.50g 3- hydroxyl-
Propylene glycol solution, the 1.50g mass percent concentration for the aldehyde C-9 that 2- butanone, 1.30g mass percent concentration are 1% are 0.1%
The propylene glycol solution of octanal, the diacetyl that 4.00g mass percent concentration is 1% propylene glycol solution, 2.60g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 3.00g mass percent concentration for the furanone that specific concentration is 10% are 10%
It is stirred evenly after being mixed in stirring container with 32.65g propylene glycol to get the sour milk essence of shaddock.
The above-mentioned sour milk essence of resulting shaddock, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, the spy of shaddock is embodied with orange oil and citral
Fragrance is levied, it is fragrant with the blueness that leaf-alcohol embodies shaddock, the feeling of freshness of shaddock is drawn up with octanal and D-CARVONE.Therefore, it obtains
The sour milk essence of shaddock has the characteristic perfume of shaddock taste and Yoghourt taste, and fidelity is high, and fragrance is coordinated, and lasting is lasting, quality
Stablize.
Application Example 2
The 2 sour milk essence of resulting shaddock of above-described embodiment, since milk sense of taste is strong, shaddock characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, specific step is as follows for flavoring process：
The sour milk essence of shaddock is added in leben, the additive amount of the sour milk essence of shaddock is leben
The sour milk essence of 0.07g shaddock is added in the 0.07% of quality that is, in 100g leben, has shaddock wind after shaking up
The leben of taste；
The leben is Yoghourt.
The above-mentioned resulting leben with grapefruit flavor, due to the addition of the sour milk essence of shaddock, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and shaddock characteristic perfume is sufficient.
Embodiment 3
A kind of sour milk essence of shaddock, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned shaddock essence, steps are as follows：
Prepare raw materials used composition and content by shaddock essence, total raw material is calculated with 100.00g, by 3.20g orange oil,
0.50g peach aldehyde, 3.35g alpha-terpineol, 1.20g neryl acetate, 0.50g D-CARVONE, 0.30g shaddock aldehyde, 0.09g are pungent
The propionic acid that propylene glycol solution, the 2.80g mass percent concentration for the leaf-alcohol that aldehyde, 0.20g mass percent concentration are 1% are 10%
Propylene glycol solution, 2.00g mass percent concentration be 10% geranyl acetate propylene glycol solution and 85.86g propylene glycol
It is uniformly mixed in stirring container to get shaddock essence.
A kind of preparation method of the above-mentioned sour milk essence of shaddock, steps are as follows：
Raw materials used composition and content are prepared by the sour milk essence of shaddock, total raw material is calculated with 100.00g, by 4.70g shaddock
Sub- essence, 2.50g delta-decalactone, 4.60g fourth position caprylolactone, 3.20g fourth position undecalactone, 0.10g fourth position dodecalactone,
0.55g capric acid, 2.40g octanoic acid, 3.40g lauric acid/dodecanoic acid, 3.00g vanillic aldehyde, 2.75g Ethyl vanillin, 1.35g caproic acid, 0.90g second
Aldehyde, 0.30g capraldehyde, 0.50g lauric aldehyde, 0.60g enanthaldehyde, 0.60g ethyl acetate, 1.25g ethyl butyrate, 2.20g third 12
Lactone, third caprylolactone of 2.65g, third heptalactone of 2.40g, 3.55g lactic acid, 0.80g 2 methyl caproic acid, 2.15g 3- hydroxyl-
Propylene glycol solution, the 1.20g mass percent concentration for the aldehyde C-9 that 2- butanone, 1.00g mass percent concentration are 1% are 0.10%
The propylene glycol solution of octanal, the diacetyl that 3.55g mass percent concentration is 1% propylene glycol solution, 2.25g mass percentage
The propylene glycol solution for the acetic acid that propylene glycol solution, the 2.50g mass percent concentration for the furanone that specific concentration is 10% are 10%
It is stirred evenly after being mixed in stirring container with 43.05g propylene glycol to get the sour milk essence of shaddock.
The above-mentioned sour milk essence of resulting shaddock, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note is smelt
It distinguishes, through subjective appreciation, fourth butyrolactone class embodies the milk fragrance of Yoghourt, and the third butyrolactone class embodies the fruity of Yoghourt, then auxiliary
With 3- hydroxy-2-butanone and diacetyl, so that the fragrance of Yoghourt is more mellow and fuller, mainly to draw up shaddock with orange oil and citral
Characteristic perfume, then be aided with leaf-alcohol and alpha-terpineol draw up shaddock blueness it is fragrant；The master of shaddock is drawn up with peach aldehyde and neryl acetate
Body fruity；The sour of shaddock is drawn up with propionic acid, and the feeling of freshness of shaddock is drawn up with octanal and D-CARVONE.Therefore, the shaddock obtained
The sour milk essence of son has the characteristic perfume of shaddock taste and Yoghourt taste, and fidelity is high, and fragrance is coordinated, and lasting is lasting, and quality is steady
It is fixed.
Application Example 3
The 1 sour milk essence of resulting shaddock of above-described embodiment, since milk sense of taste is strong, shaddock characteristic perfume is sufficient, therefore will
Its flavoring for being applied to dairy products, is especially applied to the flavoring of leben, specific step is as follows for flavoring process：
The sour milk essence of shaddock is added in leben, the additive amount of the sour milk essence of shaddock is leben
The sour milk essence of 0.08g shaddock is added in the 0.08% of quality that is, in 100g leben, has shaddock wind after shaking up
The leben of taste；
The leben is Yoghourt.
The above-mentioned resulting leben with grapefruit flavor, due to the addition of the sour milk essence of shaddock, hence it is evident that promoted
The mouthfeel of leben, and leben fragrance is very natural, milk sense of taste is strong, and shaddock characteristic perfume is sufficient.
In conclusion the sour milk essence of a kind of shaddock of the invention, the note with shaddock taste and Yoghourt taste, note group
At mainly including milk note, fruity rhythm, sour rhythm, caramel note, aldehyde note, butter note and green note, all kinds of notes associations
Same-action forms the essence with the sour milk fragrance of strong shaddock, and fragrance is true to nature, and natural sense is strong, lasting stability.It therefore can
To be applied to the flavoring of dairy products, it is especially applied to the flavoring of Yoghourt.
Above content is only the basic explanation under present inventive concept, and any etc. made by technical solution according to the present invention
Effect transformation, is within the scope of protection of the invention.
Claims (6)
1. a kind of sour milk essence of shaddock, it is characterised in that the sour milk essence of the shaddock is calculated by mass percentage, system
Standby raw materials used composition and content are as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
2. the sour milk essence of shaddock as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
3. the sour milk essence of shaddock as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
4. the sour milk essence of shaddock as described in claim 1, it is characterised in that be calculated by mass percentage, prepare used former
Material composition and content are as follows：
Above-mentioned shaddock essence, is calculated by mass percentage, and it is as follows to prepare raw materials used composition and content：
5. the preparation method of the sour milk essence of shaddock described in claim 1,2,3 or 4, it is characterised in that specifically include following step
Suddenly：
(1), the preparation of shaddock essence
Raw materials used composition and content are prepared by shaddock essence, orange oil, peach aldehyde, alpha-terpineol, neryl acetate, dextrorotation is fragrant
Propylene glycol solution, the mass percent concentration for the leaf-alcohol that celery ketone, shaddock aldehyde, octanal, mass percent concentration are 1% are 10%
The propylene glycol solution of propionic acid, the geranyl acetate that mass percent concentration is 10% propylene glycol solution propylene glycol solution and third
It stirs evenly after glycol mixing to get shaddock essence；
(2), the preparation of the sour milk essence of shaddock
Prepare raw materials used composition and content by the sour milk essence of shaddock, by shaddock essence, delta-decalactone, fourth position caprylolactone,
Fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, caproic acid, acetaldehyde, capraldehyde,
Lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2- methyl
Propylene glycol solution, the mass percent concentration for the aldehyde C-9 that caproic acid, 3- hydroxy-2-butanone, mass percent concentration are 1% be
The propylene glycol solution of 0.1% octanal, the propylene glycol solution for the diacetyl that mass percent concentration is 1%, mass percent are dense
The propylene glycol solution and propylene glycol for the acetic acid that degree is 10% for propylene glycol solution, the mass percent concentration of 10% furanone are mixed
It is stirred evenly after conjunction to get the sour milk essence of shaddock.
6. the sour milk essence of shaddock as described in claim 1,2,3 or 4 is used for acidified milk or the flavoring of leben
Amount is the 0.06-0.08% of acidified milk or leben quality.
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| CN113397143A (en) * | 2021-05-26 | 2021-09-17 | 杭州耐雀生物科技有限公司 | Yogurt-flavor microcapsule powder essence and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104073347A (en) * | 2013-03-27 | 2014-10-01 | 丽华（广州）香精有限公司 | Sweet orange daily chemical essence |
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Application publication date: 20181127 |