CN109170800B - 一种烤羊肉味液体香精及其制备方法 - Google Patents
一种烤羊肉味液体香精及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种烤羊肉味液体香精及其制备方法，由3‑(甲硫基)‑丙醛、2‑甲基‑3‑呋喃硫醇、糠硫醇、双(2‑甲基‑3‑呋喃基)二硫醚、2，3‑二甲基吡嗪、2，5‑二甲基吡嗪、2‑乙基‑3，5‑二甲基吡嗪、2‑辛烯醛、反，顺‑2，6‑壬二烯醛、2‑壬烯醛、4‑羟基‑2，5‑二甲基‑3(2H)呋喃酮、4‑甲基辛酸等22种香料按质量百分比混合，加入溶媒配足100％。所得烤羊肉味液体香精产品具有烤羊肉味明显、香气逼真、天然感强的优势，可用于休闲食品、调味面制品、加工肉制品等多种食品的增香调味。
Description
技术领域
本发明涉及食品添加剂领域，具体地涉及一种风味特征明显、香气逼真、天然感强的烤羊肉味液体香精及其制备方法。
背景技术
肉味香精是一类重要食品添加剂，随着食品工业的发展，人们对肉味香精的要求越来越高，风味特征明显、香气逼真、天然感强的肉味香精受到青睐，也是肉味香精研发的重点方向。在肉味香精中，独特的烤羊肉味香精深受大众的喜爱，广泛应用于休闲食品、调味面制品、加工肉制品等领域，市场需求量巨大。食品加工中使用烤羊肉风味香精提升食品风味，可减少传统羊肉经过高温烤制易生成多环芳烃、杂环胺类致癌物及过氧化值高对人体产生的危害，还能满足素食者的需求，势在必行。
目前市场上的羊肉味液体香精存在天然感缺乏、像真性差等缺陷。本发明克服现有缺陷，基于GC-O、GC-MS定性定量分析烤羊肉中关键气味活性物质结果及风味重组，得到一种风味特征明显、香气逼真、天然感强的烤羊肉味液体香精及其制备方法。
发明内容
本发明涉及食品添加剂领域，具体地提供一种风味特征明显、香气逼真、天然感强的烤羊肉味液体香精及其制备方法。
本发明所述一种烤羊肉味液体香精，技术方案如下：
由下列原料按质量百分比组分组成：
本发明所述的一种烤羊肉味液体香精的制备方法，包括如下步骤：将上述各单体香料按照质量百分比混合均匀，最后溶媒配足100％制得香精成品，溶媒为可食用物质或可食用物质的混合物，可食用物质可为丙二醇，乙醇、水、食用油、甘油酯等。
本发明的有益效果：
本发明的一种烤羊肉味液体香精根据烤羊肉中鉴定出的关键气味活性物质，按照定性定量结果拟定配方。最终得到烤羊肉味液体香精具有烤羊肉味明显、香气逼真、天然感强的优势，可用于休闲食品、调味面制品、加工肉制品等多种食品的增香调味。
具体实施方式
实施例1
制备步骤：将1-22项单体香料质量百分比进行混合，最后用丙二醇添加至100％得到香精成品。
挑选10名有经验的评价员，以原始烤羊肉为对照，对配制的烤羊肉味液体香精进行评价，所有评级员的结论为：烤羊肉味明显、香气逼真、天然感强，与真实烤羊肉极其相似，可用于烤羊肉味火腿肠的制作。
实施例2
制备步骤：将1-22项单体香料按质量百分比进行混合，最后用丙二醇添加至100％得到香精成品。
挑选10名有经验的评价员，以原始烤羊肉为对照，对配制的烤羊肉味液体香精进行评价。9名评级员的结论为：烤羊肉味明显、香气逼真、天然感强，与真实羊肉极其相似，可用于羊肉烩面的调味料包制作。
实施例3
制备步骤：将1-22项单体香料按质量百分比进行混合，最后用葵花油添加至100％得到香精成品。
挑选10名有经验的评价员，以原始烤羊肉为对照，对配制的液体香精进行评价，所有评级员的结论为：烤羊肉味明显、香气逼真、天然感强，与真实羊肉极其相似，可用于羊肉泡馍料包。
实施例4
制备步骤：将1-22项单体香料按质量百分比进行混合，最后用色拉油添加至100％得到香精成品。
挑选12名有经验的评价员，以原始烤羊肉为对照，对配制的液体香精进行评价，所有评级员的结论为：烤羊肉味明显、香气逼真、天然感强，与真实羊肉极其相似，可用于烤羊肉味膨化薯条的调味料制作。
Claims (1)
1.一种烤羊肉味液体香精，其特征在于：由下列原料按照质量百分比组成：
所述溶媒为丙二醇，乙醇、水、植物油或其混合物；
所述烤羊肉味液体香精的制备方法：将各单体香料按照质量百分比混合均匀，最后溶媒配足100％制得香精成品。
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