CN109077281A - 一种蓝莓香精配方 - Google Patents
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Classifications
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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
-
- 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
- A23L27/29—Fruit 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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- 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)
- Non-Alcoholic Beverages (AREA)
- Fats And Perfumes (AREA)
Abstract
本发明公开了一种蓝莓香精配方,其特征在于,按重量份计,由以下组分组成:香基0.1~100份,溶剂0~99.9份,表面活性剂0~20份,助表面活性剂0~20份,载体0~99.9份,所述的香基,由以下重量份组分组成:乙酸异丁酯5~20份,丁酸乙酯10~35份,2‑甲基丁酸乙酯6~15份,覆盆子酮10~30份,丙位‑癸内酯0.5~5份,乳酸3~20份,乙酸6~15份,叶醇4~15份,苯甲醇8~25份。本发明的蓝莓香精配方具新鲜蓝莓的风味,添加有这种蓝莓香精的饮料的果汁感强,并具有新鲜蓝莓的香气及口感。
Description
技术领域
本发明涉及一种食品添加剂,更具体的说,涉及一种蓝莓香精配方。
背景技术
蓝莓酸甜可口,香气宜人,蓝莓果实中含有丰富的营养成分,具有保护视力,软化血管等功能,市面上各式各样的蓝莓口味的果汁饮料产品层出不穷。在蓝莓果汁饮料的生产中,往往需要添加浓缩蓝莓汁,除了体现蓝莓本身的功能性以外,还能提升饮料的天然口感,但是由于蓝莓本身香气风味比较淡,加上浓缩蓝莓汁在生产过程中经过加热、浓缩等过程,造成香气的大量损失,致使蓝莓浓缩果汁的香气风味非常淡,几乎感觉不到新鲜蓝莓的风味。在蓝莓风味的果汁饮料生产中往往需要添加蓝莓香精以补充香气,使消费者感受到新鲜蓝莓的风味。
传统的蓝莓香精往往加入了大量的覆盆子酮、乙基麦芽酚等香料,导致使用该香精的果汁饮料等产品的风味单一,缺乏天然蓝莓汁的自然风味,其果汁感、特征香不足。另外,传统的主要香精原料往往是化工合成产品,缺乏天然性,容易产生化学气,导致其风味不好,不受消费者欢迎。
发明内容
为了克服现有技术的传统蓝莓香精配方中所存在的缺陷,本发明的目的是提供一种具有天然蓝莓风味的蓝莓香精配方。
为实现本发明的上述目的,本发明的技术方案是:
一种蓝莓香精配方,其特征在于,按重量份计,由以下组分组成:
其中,所述的香基,由以下重量份组分组成:
在本发明的一个优选实施例中,所述溶剂为酒精、丙二醇、动植物油、辛酸癸酸甘油酯、三醋酸甘油酯、水、柠檬酸三乙酯、甘油、柠烯中的任意一种或两种以上的混合。
在本发明的一个优选实施例中,所述表面活性剂为卵磷脂、大豆卵磷脂、单硬脂酸甘油脂、蔗糖酯中的任意一种或两种以上的混合。
在本发明的一个优选实施例中,所述助表面活性剂为阿拉伯胶、果胶、明胶、西黄鳍胶、黄原胶、羧甲基纤维素、琼脂、辛烯基琥珀酸淀粉钠、松香酸甘油脂中的任意一种或两种以上的混合。
在本发明的一个优选实施例中,所述载体为二氧化硅、玉米淀粉、麦芽糊精、变性淀粉、葡萄糖粉、环状糊精、乳糖粉、蔗糖粉中的任意一种或两种以上的混合。
在本发明的一个优选实施例中,所述蓝莓香精配方为液体、固体或乳状物。
与现有技术对比,本发明的主要创新点有以下两点:
本发明的蓝莓香精配方采用对蓝莓汁有较强的亲和性的天然等同成分的香料作为原料,使添加有该香精的蓝莓汁、发酵乳、调味乳饮料等饮料的果汁感增强,并具有新鲜蓝莓的香气及口感。
本发明的蓝莓香精配方的耐热性、香气质量高于国内同类香精的水平。
具体实施方式
以下通过实施例对本发明作进一步的说明,但这些实施例不得用于解释对本发明的限制。
下面通过具体实施例进一步说明本发明,但本发明的内容完全不局限于此。
实施例中的原料均为市售。
实施例1
称取原料:
将以上原料搅拌均匀,即得10.0kg香基,向该香基中再分别加入68kg食用酒精和22kg丙二醇,搅拌至完全溶解均匀,即获得100kg液体蓝莓香精。蓝莓香精特征味明显,果香和香气爆发力足,香精整体完成而层次分明。头香强劲有力,中后段蓝莓果肉感和花香协调丰富,整体香气圆润饱满,令人愉悦。
实施例2
称取原料:
将以上原料搅拌均匀,即得10.0kg香基,然后向该香基中加入10kg二氧化硅混合均匀,最后加入80kg玉米淀粉进行混合至均匀,即获得100kg粉末蓝莓香精。适用于固体饮料粉,果冻粉,饼干糕点等产品中,香气浓郁扑鼻,回味悠长,运输方便,便于贮存。
实施例3
称取原料:
将以上原料搅拌均匀,即得10.0kg香基,向该香基中再加入1kg单硬脂酸甘油脂搅拌至完全溶解,然后缓慢加入到80kg的20%阿拉伯胶水溶液中,高剪切10分钟后进行均质,即获得100kg乳化蓝莓香精。乳化蓝莓香精应用在产品中能保持良好的稳定性,并且赋予饮料一定的浊度,增加饮料的逼真度。其蓝莓香气饱满持久,可应用在各类产品中,耐温性良好,成本也有所下降。
产品稳定性测试及感官品评:
将1-3实施例的三款香精分别运用在饮料中进行稳定性测试。
蓝莓香精稳定性检验记录如下:
4℃3天/7天/2周:整体蓝莓风味新鲜自然,果肉感和果汁感都比较协调,蓝莓特征味和花香自然,香气保留程度较好。
37℃/3天:与4℃相比较,头香的新鲜感和酸香基本没有损失,蓝莓特征风味无明显变化。
37℃/7天:与4℃相比较,头香的新鲜感和蓝莓酸感基本没有损失,甜感略有下降,整体差距不大。
37℃/2周:与4℃相比较,头香的新鲜感和蓝莓甜感略有损失,果肉感比较明显,果汁感也比较浓郁,蓝莓特征保持较好,风味整体变化不大。
55℃/3天:与4℃标样相比,整体特征感略有下降,新鲜感明显下降,甜感和酸感都略有损失。
此次试验得出:该三款蓝莓香精在37℃/2周的试验观察下,稳定性表现较为理想,在55℃/3天的试验观察下,特征感比较明显,但头香的新鲜感和酸甜感都略有下降。整体来看,三款香精在稳定性试验中表现良好,可以广泛应用在饮料产品及乳品中,体现天然蓝莓的香气和口感。
Claims (6)
1.一种蓝莓香精配方,其特征在于,按重量份计,由以下组分组成:
其中,所述香基,由以下重量份组分组成:
2.根据权利要求1所述的一种蓝莓香精配方,其特征在于,所述溶剂为酒精、丙二醇、动植物油、辛酸癸酸甘油酯、三醋酸甘油酯、水、柠檬酸三乙酯、甘油、柠烯中的任意一种或两种以上的混合。
3.根据权利要求1所述的一种蓝莓香精配方,其特征在于,所述表面活性剂为卵磷脂、大豆卵磷脂、单硬脂酸甘油脂、蔗糖酯中的任意一种或两种以上的混合。
4.根据权利要求1所述的一种蓝莓香精配方,其特征在于,所述助表面活性剂为阿拉伯胶、果胶、明胶、西黄鳍胶、黄原胶、羧甲基纤维素、琼脂、辛烯基琥珀酸淀粉钠、松香酸甘油脂中的任意一种或两种以上的混合。
5.根据权利要求1所述的一种蓝莓香精配方,其特征在于,所述载体为二氧化硅、玉米淀粉、麦芽糊精、变性淀粉、葡萄糖粉、环状糊精、乳糖粉、蔗糖粉中的任意一种或两种以上的混合。
6.根据权利要求1-5任意一项所述的一种蓝莓香精配方,其特征在于,所述蓝莓香精配方为液体、固体或乳状物。
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CN110419711A (zh) * | 2019-07-24 | 2019-11-08 | 上海融芳香精香料有限公司 | 一种蓝莓香精及其制作方法 |
CN110959903A (zh) * | 2019-09-12 | 2020-04-07 | 深圳雾芯科技有限公司 | 风味组合物及包含所述风味组合物的电子烟液 |
CN111411032A (zh) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | 一种蓝莓果酒香精 |
CN112826124A (zh) * | 2020-12-18 | 2021-05-25 | 深圳雪雾科技有限公司 | 风味组合物、电子烟油及其制备方法 |
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CN111411032A (zh) * | 2020-01-17 | 2020-07-14 | 华中农业大学 | 一种蓝莓果酒香精 |
CN112826124A (zh) * | 2020-12-18 | 2021-05-25 | 深圳雪雾科技有限公司 | 风味组合物、电子烟油及其制备方法 |
CN115261134A (zh) * | 2022-08-12 | 2022-11-01 | 四川欣逸食品有限公司 | 一种具有生津作用的功效性蓝莓香精及其配制方法 |
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