CN109430806A - A kind of sour milk essence of blackcurrant and its preparation method and application - Google Patents

A kind of sour milk essence of blackcurrant and its preparation method and application Download PDF

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Publication number
CN109430806A
CN109430806A CN201811536481.2A CN201811536481A CN109430806A CN 109430806 A CN109430806 A CN 109430806A CN 201811536481 A CN201811536481 A CN 201811536481A CN 109430806 A CN109430806 A CN 109430806A
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blackcurrant
propylene glycol
glycol solution
essence
sour milk
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陆智
李延川
王涛
杨锦章
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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
    • A23L27/29—Fruit flavours
    • 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
    • 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)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)

Abstract

The invention discloses a kind of sour milk essence of blackcurrant and preparation method and application, the sour milk essence of blackcurrant is by blackcurrant essence, delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, Vanillin, vanirom, caproic acid, acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 2 methyl caproic acid, the raw materials such as 3- hydroxy-2-butanone are uniformly mixing to obtain after mixing by certain mass percent.The sour milk essence raw material sources of the blackcurrant 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 strong blackcurrant taste, but also enhance the fermentation sense of final products, is brought the mouthfeel of natural blackcurrant.

Description

A kind of sour milk essence of blackcurrant and its preparation method and application
Technical field
The present invention relates to field of food, more particularly to sour milk essence of a kind of blackcurrant and its preparation method and application.
Background technique
The fruit of blackcurrant sugar, organic acid, vitamin, anthocyanidin and active mineral matter rich in have very high Nutritive value and medical value.In addition, blackcurrant contains numerous unique fragrance ingredients.And the sour milk essence of blackcurrant can be used as Food additives use, and not only have strong blackcurrant taste, but also enhance the hair of acidified milk, leben final products Ferment sense brings natural mouthfeel.Therefore, the development of the sour milk essence of blackcurrant, has very important significance.
Currently without the reported in literature about the sour milk essence of blackcurrant and its preparation method and application.The purpose of the present invention One of be to provide for a kind of sour milk essence of the blackcurrant that fidelity is high, fragrance harmony is good, and has soft, natural etc. Feature, therefore there is very wide application prospect.The second object of the present invention is to provide a kind of sour milk of above-mentioned blackcurrant The preparation method of essence, the preparation method is easy to operate since preparation process is simple, is convenient for large-scale production.Mesh of the invention Third is that proposing a kind of application method of blackcurrant taste essence.Applied to final products such as enhancing acidified milk, lebens Fermentation sense, bring natural mouthfeel.The perfume material convenient sources that the sour milk essence of the blackcurrant uses, and characteristic perfume is forced Very, natural sense is strong, lasting stability.
Summary of the invention
In order to solve the above-mentioned technical problem, one aspect of the present invention provides a kind of sour milk essence of blackcurrant, by quality hundred Divide than calculating, the sour milk essence of blackcurrant includes following component: blackcurrant essence 4.20~5.10%, delta-decalactone 2.00~3.00%, fourth position caprylolactone 4.10~5.10%, fourth position undecalactone 2.70~3.70%, fourth position dodecalactone 0.05 ~0.15%, fatty acid 6.70~10.3%, Vanillin 2.50~3.50%, 3- ethyoxyl -4- hydroxyl Benzaldehyde 2.30~3.20%, fatty aldehyde 0.90~3.70%, ethyl acetate 0.20~1.00%, ethyl butyrate 1.00~ 1.50%, third caprylolactone 2.30~3.00%, third of dodecalactone 1.90~2.50%, third heptalactone 2.00~ 2.80%, lactic acid 3.20~3.90%, 3- hydroxy-2-butanone 1.80~2.50%, aldehyde C-9 propylene glycol solution 0.70~ 1.30%, the propylene glycol solution 0.90~1.50% of octanal, the propylene glycol solution 3.10~4.00% of diacetyl, furanone third The propylene glycol solution 2.00~3.00% of glycol solution 1.90~2.60%, acetic acid.
As a kind of perferred technical scheme, it is calculated by mass percentage, the sour milk essence of blackcurrant includes as follows Component: blackcurrant essence 4.70%, delta-decalactone 2.50%, fourth position caprylolactone 4.60%, fourth position undecalactone 3.20%, fourth Position dodecalactone 0.10%, fatty acid 8.50%, Vanillin 3.00%, 3- ethyoxyl -4- hydroxy benzenes first Aldehyde 2.75%, fatty aldehyde 2.3%, ethyl acetate 0.60%, the dodecalactone 2.20%, third of ethyl butyrate 1.25%, third are pungent 2.65%, third heptalactone 2.40% of lactone, lactic acid 3.55%, 3- hydroxy-2-butanone 2.15%, aldehyde C-9 propylene glycol solution 1.00%, the propylene glycol solution of the propylene glycol solution 1.20% of octanal, the propylene glycol solution 3.55% of diacetyl, furanone 2.25%, the propylene glycol solution 2.50% of acetic acid.
As a kind of perferred technical scheme, it is calculated by mass percentage, the sour milk essence of blackcurrant further includes third Glycol 32.65~53.55%.
As a kind of perferred technical scheme, it is calculated by mass percentage, the blackcurrant essence includes following component: second Isoamyl valerate 1.0~2.0%, hexyl acetate 0.4~0.5%, cinnamon oil 0.4~0.5%, ethyl butyrate 0.5~0.7%, β- Irisone 0.1~0.3%, isobutyl acetate 0.4~0.5%, orange oil 0.3~0.4%, 3- methoxyl group -4- hydroxy benzenes first Aldehyde 0.3~0.5%, ethyl acetate 0.5~0.7%, nerol 0.2~0.3%, benzyl acetate propylene glycol solution 0.5~ 0.7%, the propylene glycol solution 0.2~0.3% of bergamot oil, the propylene glycol solution 0.5~0.7% of peppermint oil, lemon oil third Glycol solution 0.4~0.5%, the propylene glycol solution 0.5~0.6% of thio-menthone, petit grain oil propylene glycol solution 0.5~ 0.6%, the propylene glycol solution 0.2~0.4% of iris congealed fat.
As a kind of perferred technical scheme, it is calculated by mass percentage, the blackcurrant essence includes following component: second Isoamyl valerate 1.5%, hexyl acetate 0.45%, cinnamon oil 0.45%, ethyl butyrate 0.6%, alpha, beta-lonone 0.2%, acetic acid Isobutyl ester 0.45%, orange oil 0.35%, Vanillin 0.4%, ethyl acetate 0.6%, nerol 0.25%, the propylene glycol solution 0.6% of benzyl acetate, the propylene glycol solution 0.25% of bergamot oil, the propylene glycol of peppermint oil are molten The propylene glycol of liquid 0.6%, the propylene glycol solution 0.45% of lemon oil, the propylene glycol solution 0.55% of thio-menthone, petit grain oil The propylene glycol solution 0.3% of solution 0.55%, iris congealed fat.
As a kind of perferred technical scheme, the fatty acid is capric acid, octanoic acid, lauric acid/dodecanoic acid, n-caproic acid, 2 methyl caproic acid Composition, corresponding weight part ratio be (0.30~0.80): (1.90~2.90): (3.00~3.80): (1.10~1.60): (0.40~1.20).
As a kind of perferred technical scheme, the fatty aldehyde is the composition of acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde, accordingly Weight part ratio be (1.10~1.60): (0.10~0.50): (0.20~0.80): (0.30~0.90).
As a kind of perferred technical scheme, the mass percent of aldehyde C-9 is 0.1% in the propylene glycol solution of the aldehyde C-9； The mass percent of octanal is 0.1% in the propylene glycol solution of the octanal；Diacetyl in the propylene glycol solution of the diacetyl Mass percent be 1%；The mass percent of furanone is 10% in the propylene glycol solution of the furanone；The acetic acid The mass percent of acetic acid is 10% in propylene glycol solution.
Another aspect of the present invention provides a kind of preparation method of the sour milk essence of blackcurrant, including walks as follows It is rapid:
Raw materials used composition and content are prepared by the sour milk essence of blackcurrant, by blackcurrant essence, delta-decalactone, Ding Wei Caprylolactone, fourth position undecalactone, fourth position dodecalactone, fatty acid, Vanillin, 3- ethyoxyl -4- hydroxyl Benzaldehyde, fatty aldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 3- hydroxyl The propylene glycol of base -2- butanone, the propylene glycol solution of aldehyde C-9, the propylene glycol solution of octanal, the propylene glycol solution of diacetyl, furanone It is stirred evenly after solution, the propylene glycol solution of acetic acid and mixed with propylene glycol to get the sour milk essence of blackcurrant.
Another aspect of the present invention additionally provides a kind of application of the sour milk essence of blackcurrant, a kind of blackcurrant Sour milk essence is for acidified milk or the flavoring of leben
As a kind of perferred technical scheme, a kind of dosage of the sour milk essence of blackcurrant is acidified milk or acidified milk The 0.06~0.08% of beverage quality.
Compared with prior art, the invention has the benefit that the sour milk essence of a kind of blackcurrant of the invention, mainly with Delta-decalactone, fourth position caprylolactone and fourth position undecalactone draw up the milk fragrance of Yoghourt；With ethyl acetate, ethyl butyrate, third Position caprylolactone, third heptalactone and third dodecalactone draw up the fruity of Yoghourt；It is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid The sour of Yoghourt；The coke of Yoghourt is drawn up with Vanillin, vanirom and furanone Sugared note；It is fragrant with the aldehyde that capraldehyde, enanthaldehyde and aldehyde C-9 draw up Yoghourt；The butter of Yoghourt is drawn up with 3- hydroxy-2-butanone and diacetyl Note；Blackcurrant is mainly drawn up with ethyl acetate, isoamyl acetate, hexyl acetate, ethyl butyrate, lemon oil and orange oil etc. Fruity；The fragrance of a flower of blackcurrant is drawn up with alpha, beta-lonone and nerol；It is fragrant with the blueness that petit grain oil and benzyl acetate draw up blackcurrant； It is aided with thio-menthone again and iris congealed fat improves the true degree of picture of fragrance, is prepared above-mentioned needed for various notes in the proper ratio Raw material and solvent propylene glycol mixing, the sour milk essence of obtained blackcurrant picture with higher really spends.
Further, the sour milk essence of a kind of blackcurrant of the invention, since all kinds of notes act synergistically, final gained is black to be added The fragrance of the sour milk essence of logical sequence is coordinated, is soft, natural, applied to the flavoring of dairy products, achieves preferable effect, and can be with The fermentation sense for enhancing the final products of products such as acidified milk, fermentation milk beverage, brings the mouthfeel of natural blackcurrant.
Further, the preparation method of the sour milk essence of a kind of blackcurrant of the invention, preparation process is simple, easy to operate, Convenient for large-scale production.
Detailed description of the invention
Fig. 1 is the GC-MS chromatogram of the sour milk essence of blackcurrant of the Fresh of the embodiment of the present invention 3；
Fig. 2 is the GC-MS chromatogram of the sour milk essence of blackcurrant after the embodiment of the present invention 3 is placed 20 days at 30 DEG C；
Fig. 3 is the fragrance radar map of the sour milk essence of blackcurrant of the embodiment of the present invention 3, wherein 1-1 sample is Fresh The sour milk essence of blackcurrant, 1-2 sample be 30 DEG C place 20 days after the sour milk essence of blackcurrant.
Specific embodiment
The detailed description for preferred implementation method of the invention below of participating in the election of and including embodiment this hair can be more easily to understand Bright content.Unless otherwise defined, all technologies used herein and scientific term have common with fields of the present invention The normally understood identical meaning of technical staff.When there is a conflict, the definition in this specification shall prevail.
For the purpose of following detailed description, it should be understood that the present invention can be used various substitutions variation and step it is suitable Sequence, unless specifically stated on the contrary.In addition, being indicated in the case where in addition in any operational instances or otherwise pointing out Such as all numbers of the amount of ingredient used in description and claims should be understood in all cases by term " about " it modifies.Therefore, unless indicated to the contrary, the numerical parameter otherwise illustrated in the following description and appended dependent claims is root The approximation changed according to the expected performance of the invention to be obtained.It is at least not intended to for the applicable of doctrine of equivalents being limited in In the scope of the claims, each numerical parameter should at least be given up according to the number of the effective digital of report and by the way that application is common Enter technology to explain.
Although illustrating that broad range of numberical range and parameter of the invention are approximations, listed in specific example Numerical value is reported as accurately as possible.However, any numerical value inherently includes the standard deviation by finding in its each self-test measurement The certain errors necessarily led to.
When a numberical range disclosed herein, above range is considered as continuously, and the minimum value including the range and most Big value and each value between this minimum value and maximum value.Further, when range refers to integer, including the model Each integer between minimum value and maximum value enclosed.In addition, when providing multiple range Expressive Features or characteristic, Ke Yihe And the range.In other words, unless otherwise specified, otherwise all ranges disclosed herein are understood to include and are wherein included into Any and all subrange.For example, should be regarded as including between minimum value 1 and maximum value 10 from the specified range of " 1 to 10 " Any and all subrange.The Exemplary range of range 1 to 10 include but is not limited to 1 to 6.1,3.5 to 7.8,5.5 to 10 etc..
One aspect of the present invention provides a kind of sour milk essence of blackcurrant, is calculated by mass percentage, the blackcurrant taste Yoghurt flavours include following component: blackcurrant essence 4.20~5.10%, delta-decalactone 2.00~3.00%, fourth position caprylolactone 4.10~5.10%, fourth position undecalactone 2.70~3.70%, fourth position dodecalactone 0.05~0.15%, fatty acid 6.70~ 10.3%, Vanillin 2.50~3.50%, vanirom 2.30~3.20%, rouge 1.00~1.50%, third fat aldehyde 0.90~3.70%, ethyl acetate 0.20~1.00%, ethyl butyrate dodecalactones 1.90~ 2.50%, 2.30~3.00%, third heptalactones 2.00~2.80%, lactic acid 3.20~3.90%, 3- hydroxyls-of third caprylolactone 2- butanone 1.80~2.50%, the propylene glycol solution 0.70~1.30% of aldehyde C-9, octanal propylene glycol solution 0.90~1.50%, The propylene glycol solution 3.10~4.00% of diacetyl, the propylene glycol solution 1.90~2.60% of furanone, the propylene glycol of acetic acid are molten Liquid 2.00~3.00%.
As a kind of perferred technical scheme, it is calculated by mass percentage, the sour milk essence of blackcurrant includes as follows Component: blackcurrant essence 4.20%, delta-decalactone 2.00%, fourth position caprylolactone 4.10%, fourth position undecalactone 2.70%, fourth Position dodecalactone 0.05%, fatty acid 6.70%, Vanillin 2.50%, 3- ethyoxyl -4- hydroxy benzenes first Aldehyde 2.30%, fatty aldehyde 0.90%, ethyl acetate 0.20%, the dodecalactone 1.90%, third of ethyl butyrate 1.00%, third are pungent 2.30%, third heptalactone 2.00% of lactone, lactic acid 3.20%, 3- hydroxy-2-butanone 1.80%, aldehyde C-9 propylene glycol solution 0.70%, the propylene glycol solution of the propylene glycol solution 0.90% of octanal, the propylene glycol solution 3.10% of diacetyl, furanone 1.90%, the propylene glycol solution 2.00% of acetic acid.
As a kind of perferred technical scheme, it is calculated by mass percentage, the sour milk essence of blackcurrant includes as follows Component: blackcurrant essence 5.10%, delta-decalactone 3.00%, fourth position caprylolactone 5.10%, fourth position undecalactone 3.70%, fourth Position dodecalactone 0.15%, fatty acid 10.3%, Vanillin 3.50%, 3- ethyoxyl -4- hydroxy benzenes first Aldehyde 3.20%, fatty aldehyde 3.70%, ethyl acetate 1.00%, the dodecalactone 2.50%, third of ethyl butyrate 1.50%, third are pungent 3.00%, third heptalactone 2.80% of lactone, lactic acid 3.90%, 3- hydroxy-2-butanone 2.50%, aldehyde C-9 propylene glycol solution 1.30%, the propylene glycol solution of the propylene glycol solution 1.50% of octanal, the propylene glycol solution 4.00% of diacetyl, furanone 2.60%, the propylene glycol solution 3.00% of acetic acid.
Blackcurrant essence
In the application, the blackcurrant essence includes following component: isoamyl acetate 1.0~2.0%, hexyl acetate 0.4 ~0.5%, cinnamon oil 0.4~0.5%, ethyl butyrate 0.5~0.7%, alpha, beta-lonone 0.1~0.3%, isobutyl acetate 0.4~0.5%, orange oil 0.3~0.4%, Vanillin 0.3~0.5%, ethyl acetate 0.5~ 0.7%, the propylene glycol solution 0.2 of nerol 0.2~0.3%, the propylene glycol solution 0.5~0.7% of benzyl acetate, bergamot oil ~0.3%, propylene glycol solution 0.4~0.5%, the thio-menthone of the propylene glycol solution 0.5~0.7% of peppermint oil, lemon oil Propylene glycol solution 0.5~0.6%, the propylene glycol solution 0.5~0.6% of petit grain oil, iris congealed fat propylene glycol solution 0.2~ 0.4%, propylene glycol 89.8~93.1%.
In the application, the preparation method of the blackcurrant essence includes the following steps:
Raw materials used composition and content are prepared by blackcurrant essence, by isoamyl acetate, hexyl acetate, cinnamon oil, butyric acid Ethyl ester, alpha, beta-lonone, isobutyl acetate, orange oil, Vanillin, ethyl acetate, nerol, acetic acid The propylene glycol solution of benzyl ester, the propylene glycol solution of bergamot oil, the propylene glycol solution of peppermint oil, lemon oil propylene glycol solution, After the propylene glycol solution of thio-menthone, the propylene glycol solution of petit grain oil, the propylene glycol solution of iris congealed fat and mixed with propylene glycol It stirs evenly to get blackcurrant essence.
Fatty acid
In the application, fatty acid refers to that the aliphatic hydrocarbon chain that the length of a carboxyl is contained in one end, fatty acid are most simple A kind of rouge, it is the constituent of many more complicated rouge.Fatty acid is in the case where there is sufficient oxygen supply, oxidable decomposition For CO2 and H2O, big energy is discharged, therefore fatty acid is one of body main energy sources.Fatty acid radical is according to carbon chain lengths Different to be classified as again: short chain fatty acids: the carbon atom number in its carbochain is less than 6；Medium chain fatty acid: refer to carbon atom in carbochain Number is the fatty acid of 6-12；Long chain fatty acids: carbon atom number is greater than 12 in its carbochain.
As a kind of perferred technical scheme, in the application, the fatty acid be capric acid, octanoic acid, lauric acid/dodecanoic acid, n-caproic acid, The composition of 2 methyl caproic acid, corresponding weight part ratio are (0.30~0.80): (1.90~2.90): (3.00~3.80): (1.10~1.60): (0.40~1.20).
Fatty aldehyde
In the application, fatty aldehyde is the aldehyde compound that aldehyde radical is connect with aliphatic group (or hydrogen atom).General formula R-CHO. Formaldehyde is gas under room temperature, and acetaldehyde is low-boiling point liquid, and C3-C11 aldehyde is liquid, and high-carbon aldehyde is solid.Lower aliphatic aldehyde spinosity Swash property smell, C8 or more fatty aldehyde has euosmia.
As a kind of perferred technical scheme, in the application, the fatty aldehyde is the group of acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde Object is closed, corresponding weight part ratio is (1.10~1.60): (0.10~0.50): (0.20~0.80): (0.30~0.90).
Inventor has found that the sour milk essence of a kind of blackcurrant of the invention not only has Yoghourt by long-term research The characteristic perfume of milk fragrance, the fruity of Yoghourt and aldehyde perfume, blackcurrant outstanding, and fragrance is coordinated, soft, natural sense is strong, Moreover, a kind of aroma quality of the sour milk essence of blackcurrant of the invention is stablized lasting.A kind of blackcurrant taste of the invention In yoghurt flavours formula, the milk fragrance of Yoghourt is mainly drawn up with delta-decalactone, fourth position caprylolactone and fourth position undecalactone；With Ethyl acetate, ethyl butyrate, third caprylolactone, third heptalactone and third dodecalactone draw up the fruity of Yoghourt；With acetic acid, oneself Acid, octanoic acid and lauric acid/dodecanoic acid draw up the sour of Yoghourt；With Vanillin, vanirom and Furanone 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 fourth Diketone draws up the butter note of Yoghourt；With ethyl acetate, isoamyl acetate, hexyl acetate, ethyl butyrate, lemon oil and orange oil Etc. the fruity for drawing up blackcurrant；The fragrance of a flower of blackcurrant is drawn up with alpha, beta-lonone and nerol；It is quasi- with petit grain oil and benzyl acetate The blueness of blackcurrant is fragrant out；It is aided with thio-menthone again and iris congealed fat improves the true degree of picture of fragrance, the present invention is at a specific ratio By it is above-mentioned prepare various notes needed for raw material and solvent propylene glycol mix, the sour milk essence of obtained blackcurrant is with higher As true degree.
Further, the sour milk essence of a kind of blackcurrant of the invention, since all kinds of notes act synergistically, final gained is black to be added The fragrance of the sour milk essence of logical sequence is coordinated, is soft, natural, applied to the flavoring of dairy products, achieves preferable effect, and can be with The fermentation sense for enhancing the final products of products such as acidified milk, fermentation milk beverage, brings the mouthfeel of natural blackcurrant.
Further, the preparation method of the sour milk essence of a kind of blackcurrant of the invention, preparation process is simple, easy to operate, Convenient for large-scale production
Raw materials can be commercially available from public commercial source in the present invention.
Embodiment
Embodiment 1
1 one side of embodiment provides a kind of sour milk essence of blackcurrant, is calculated by mass percentage, and described one kind is black to be added The sour milk essence of logical sequence includes following component: blackcurrant essence 4.20%, delta-decalactone 2.00%, fourth position caprylolactone 4.10%, Fourth position undecalactone 2.70%, fourth position dodecalactone 0.05%, capric acid 0.30%, sad 1.90%, lauric acid/dodecanoic acid 3.00%, 3- first Oxygroup -4- hydroxy benzaldehyde 2.50%, vanirom 2.30%, caproic acid 1.10%, acetaldehyde 0.30%, the last of the ten Heavenly stems 1.00%, third aldehyde 0.10%, lauric aldehyde 0.20%, enanthaldehyde 0.30%, ethyl acetate 0.20%, ethyl butyrate dodecalactone 1.90%, 2.30%, third heptalactone 2.00%, lactic acid 3.20%, 2 methyl caproic acid 0.40%, 3- hydroxyl-of third caprylolactone Propylene glycol solution 0.70%, the mass percent concentration for the aldehyde C-9 that 2- butanone 1.80%, mass percent concentration are 0.1% be The propylene glycol solution 0.90% of 0.1% octanal, the diacetyl that mass percent concentration is 1% propylene glycol solution 3.10%, The third of the acetic acid that propylene glycol solution 1.90%, the mass percent concentration for the furanone that mass percent concentration is 10% are 10% Glycol solution 2.00%, propylene glycol 53.55%；
The blackcurrant essence, is calculated by mass percentage, including following component: isoamyl acetate 2.0%, hexyl acetate 0.5%, cinnamon oil 0.5%, ethyl butyrate 0.7%, alpha, beta-lonone 0.3%, isobutyl acetate 0.5%, orange oil 0.4%, Vanillin 0.5%, ethyl acetate 0.7%, nerol 0.3%, the second that mass percent concentration is 50% The propylene glycol solution 0.7% of acid benzyl ester, the propylene glycol solution 0.3% for the bergamot oil that mass percent concentration is 10%, quality The third the two of the lemon oil that propylene glycol solution 0.7%, the mass percent concentration for the peppermint oil that percent concentration is 10% are 10% Propylene glycol solution 0.6%, the mass percent concentration for the thio-menthone that alcoholic solution 0.5%, mass percent concentration are 1% be The propylene glycol solution of the propylene glycol solution 0.6% of 10% petit grain oil, the iris congealed fat that mass percent concentration is 10% 0.4%, propylene glycol 89.8%.
On the other hand the present embodiment additionally provides a kind of preparation method of above-mentioned blackcurrant essence, steps are as follows:
It is calculated by blackcurrant essence preparation raw material composition used and content, total raw material with 100.0g, by 2g acetic acid isoamyl Ester, 0.5g hexyl acetate, 0.5g cinnamon oil, 0.7g ethyl butyrate, 0.3g alpha, beta-lonone, 0.5g isobutyl acetate, 0.4g sweet tea Orange oil, 0.5g3- methoxyl group -4- hydroxy benzaldehyde, 0.7g ethyl acetate, 0.3g nerol, 0.7g mass percent concentration are The propylene glycol solution of 50% benzyl acetate, the bergamot oil that 0.3g mass percent concentration is 10% propylene glycol solution, The lemon oil that propylene glycol solution, the 0.5g mass percent concentration for the peppermint oil that 0.7g mass percent concentration is 10% are 10% Propylene glycol solution, the propylene glycol solution of thio-menthone that 0.6g mass percent concentration is 1%, 0.6g mass percent it is dense Degree for 10% petit grain oil propylene glycol solution, 0.4g mass percent concentration be 10% iris congealed fat propylene glycol solution and 89.8g mixed with propylene glycol simultaneously stirs evenly to get blackcurrant essence.
The present embodiment third aspect additionally provides a kind of preparation method of the above-mentioned sour milk essence of blackcurrant, and step is such as Under:
Raw materials used composition and content total raw material is prepared by the sour milk essence of blackcurrant to calculate with 100.00g, 4.20g is black Gallon 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, 2.50g3- methoxyl group -4- hydroxy benzaldehyde, 2.30g3- ethyoxyl -4- hydroxyl Benzaldehyde, 1.10g caproic acid, 0.30g acetaldehyde, 0.10g capraldehyde, 0.20g lauric aldehyde, 0.30g enanthaldehyde, 0.20g ethyl acetate, 1.00g ethyl butyrate, third dodecalactone of 1.90g, third caprylolactone of 2.30g, third heptalactone of 2.00g, 3.20g lactic acid, 0.40g 2 methyl caproic acid, 1.80g3- hydroxy-2-butanone, the propylene glycol for the aldehyde C-9 that 0.70g mass percent concentration is 1% are molten The fourth that propylene glycol solution, the 3.10g mass percent concentration for the octanal that liquid, 0.90g mass percent concentration are 0.1% are 1% Propylene glycol solution, the 2.00g mass percentage of the propylene glycol solution of diketone, the furanone that 1.90g mass percent concentration is 10% The propylene glycol solution and 53.55g propylene glycol for the acetic acid that specific concentration is 10% stir evenly after mixing in stirring container to get black The sour milk essence of gallon.
The present embodiment fourth aspect additionally provides the application of the sour milk essence of the blackcurrant, the sour milk of blackcurrant Essence is used for the flavoring of acidified milk, and the acidified milk is Yoghourt, and specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in Yoghourt, the additive amount of the sour milk essence of blackcurrant is Yoghourt quality 0.06%, i.e., the sour milk essence of 0.06g blackcurrant is added in 100g Yoghourt, up to the acid with blackcurrant flavor after after-ripening Milk.
The resulting Yoghourt with blackcurrant flavor of the present embodiment, due to the addition of the sour milk essence of blackcurrant, hence it is evident that mention The mouthfeel of Yoghourt is risen, and Yoghourt fragrance is very natural, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk to be Yoghourt Oil, specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in sour cream, and the additive amount of the sour milk essence of blackcurrant is Yoghourt oil quality 0.06%, i.e., the sour milk essence of 0.06g blackcurrant is added in 100g sour cream, up to the acid with blackcurrant flavor after after-ripening Cream；
The above-mentioned resulting sour cream with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that promoted The blackcurrant mouthfeel of sour cream, and blackcurrant fragrance is very natural in sour cream, milk sense of taste is strong, blackcurrant characteristic perfume fills Foot.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk is cheese, Specific step is as follows for its flavoring process:
The sour milk essence of blackcurrant is added in cheese, the additive amount of the sour milk essence of blackcurrant is cheese quality 0.06%, i.e., the sour milk essence of 0.06g blackcurrant is added in 100g cheese, up to the milk with blackcurrant flavor after after-ripening Junket；
The above-mentioned resulting cheese with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that improve The blackcurrant mouthfeel of cheese, and blackcurrant fragrance is very natural in cheese, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
Embodiment 2
2 one side of embodiment provides a kind of sour milk essence of blackcurrant, is calculated by mass percentage, and described one kind is black to be added The sour milk essence of logical sequence includes following component: blackcurrant essence 5.10%, delta-decalactone 3.00%, fourth position caprylolactone 5.10%, Fourth position undecalactone 3.70%, fourth position dodecalactone 0.15%, capric acid 0.80%, sad 2.90%, lauric acid/dodecanoic acid 3.80%, 3- first Oxygroup -4- hydroxy benzaldehyde 3.50%, vanirom 3.20%, caproic acid 1.60%, acetaldehyde 1.50%, the last of the ten Heavenly stems 1.50%, third aldehyde 0.50%, lauric aldehyde 0.80%, enanthaldehyde 0.90%, ethyl acetate 1.00%, ethyl butyrate dodecalactone 2.50%, 3.00%, third heptalactone 2.80%, lactic acid 3.90%, 2 methyl caproic acid 1.20%, 3- hydroxyl-of third caprylolactone Propylene glycol solution 1.30%, the mass percent concentration for the aldehyde C-9 that 2- butanone 2.50%, mass percent concentration are 0.1% be The propylene glycol solution 1.50% of 0.1% octanal, the diacetyl that mass percent concentration is 1% propylene glycol solution 4.00%, The third of the acetic acid that propylene glycol solution 2.60%, the mass percent concentration for the furanone that mass percent concentration is 10% are 10% Glycol solution 3.00%, propylene glycol 32.65%；
The blackcurrant essence, is calculated by mass percentage, including following component: isoamyl acetate 1.0%, hexyl acetate 0.4%, cinnamon oil 0.4%, ethyl butyrate 0.5%, alpha, beta-lonone 0.1%, isobutyl acetate 0.4%, orange oil 0.3%, Vanillin 0.3%, ethyl acetate 0.5%, nerol 0.2%, the second that mass percent concentration is 50% The propylene glycol solution 0.5% of acid benzyl ester, the propylene glycol solution 0.2% for the bergamot oil that mass percent concentration is 10%, quality The third the two of the lemon oil that propylene glycol solution 0.5%, the mass percent concentration for the peppermint oil that percent concentration is 10% are 10% Propylene glycol solution 0.5%, the mass percent concentration for the thio-menthone that alcoholic solution 0.4%, mass percent concentration are 1% be The propylene glycol solution of the propylene glycol solution 0.5% of 10% petit grain oil, the iris congealed fat that mass percent concentration is 10% 0.2%, propylene glycol 93.1%.
On the other hand the present embodiment additionally provides the preparation method of above-mentioned blackcurrant essence, steps are as follows:
It is calculated by blackcurrant essence preparation raw material composition used and content, total raw material with 100.0g, by 1g acetic acid isoamyl Ester, 0.4g hexyl acetate, 0.4g cinnamon oil, 0.5g ethyl butyrate, 0.1g alpha, beta-lonone, 0.4g isobutyl acetate, 0.3g sweet tea Orange oil, 0.3g3- methoxyl group -4- hydroxy benzaldehyde, 0.5g ethyl acetate, 0.2g nerol, 0.5g mass percent concentration are The propylene glycol solution of 50% benzyl acetate, the bergamot oil that 0.2g mass percent concentration is 10% propylene glycol solution, The lemon oil that propylene glycol solution, the 0.4g mass percent concentration for the peppermint oil that 0.5g mass percent concentration is 10% are 10% Propylene glycol solution, the propylene glycol solution of thio-menthone that 0.5g mass percent concentration is 1%, 0.5g mass percent it is dense Degree for 10% petit grain oil propylene glycol solution, 0.2g mass percent concentration be 10% iris congealed fat propylene glycol solution and 93.1g mixed with propylene glycol simultaneously stirs evenly to get blackcurrant essence.
The present embodiment third aspect additionally provides a kind of preparation method of the above-mentioned sour milk essence of blackcurrant, and step is such as Under:
Raw materials used composition and content are prepared by the sour milk essence of blackcurrant, total raw material is calculated with 100.00g, by 5.10g Blackcurrant essence, 3.00g delta-decalactone, 5.10g fourth position caprylolactone, 3.70g fourth position undecalactone, in 0.15g fourth position 12 Ester, 0.80g capric acid, 2.90g octanoic acid, 3.80g lauric acid/dodecanoic acid, 3.50g3- methoxyl group -4- hydroxy benzaldehyde, 3.20g3- ethyoxyl - 4- hydroxy benzaldehyde, 1.60g caproic acid, 1.50g acetaldehyde, 0.50g capraldehyde, 0.50g lauric aldehyde, 0.90g enanthaldehyde, 1.00g acetic acid second Ester, 1.50g ethyl butyrate, third dodecalactone of 2.50g, third caprylolactone of 3.00g, third heptalactone of 2.80g, 3.90g lactic acid, 1.20g 2 methyl caproic acid, 2.50g3- hydroxy-2-butanone, the propylene glycol for the aldehyde C-9 that 1.30g mass percent concentration is 1% are molten The fourth that propylene glycol solution, the 4.00g mass percent concentration for the octanal that liquid, 1.50g mass percent concentration are 0.1% are 1% Propylene glycol solution, the 3.00g mass percentage of the propylene glycol solution of diketone, the furanone that 2.60g mass percent concentration is 10% The propylene glycol solution and 32.65g propylene glycol for the acetic acid that specific concentration is 10% stir evenly after mixing in stirring container to get black The sour milk essence of gallon.
The present embodiment fourth aspect additionally provides the application of the sour milk essence of the blackcurrant, the sour milk of blackcurrant Essence is used for the flavoring of acidified milk, and the acidified milk is Yoghourt, and specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in Yoghourt, the additive amount of the sour milk essence of blackcurrant is Yoghourt quality 0.07%, i.e., the sour milk essence of 0.07g blackcurrant is added in 100g Yoghourt, shakes up rear up to the acid with blackcurrant flavor Milk；
The resulting Yoghourt with blackcurrant flavor of the present embodiment, due to the addition of the sour milk essence of blackcurrant, hence it is evident that mention The mouthfeel of Yoghourt is risen, and Yoghourt fragrance is very natural, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk to be Yoghourt Oil, specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in sour cream, the additive amount of the sour milk essence of blackcurrant is Yoghourt oil quality 0.07%, i.e., the sour milk essence of 0.07g blackcurrant is added in 100g sour cream, up to blackcurrant flavor after after-ripening Sour cream；
The above-mentioned resulting sour cream with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that promoted The blackcurrant mouthfeel of sour cream, and blackcurrant fragrance is very natural in sour cream, milk sense of taste is strong, blackcurrant characteristic perfume fills Foot.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk is cheese, Specific step is as follows for its flavoring process:
The sour milk essence of blackcurrant is added in cheese, the additive amount of the sour milk essence of blackcurrant is cheese quality 0.07%, i.e., the sour milk essence of 0.07g blackcurrant is added in 100g cheese, up to the milk with blackcurrant flavor after after-ripening Junket；
The above-mentioned resulting cheese with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that improve The blackcurrant mouthfeel of cheese, and blackcurrant fragrance is very natural in cheese, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
Embodiment 3
3 one side of embodiment provides a kind of sour milk essence of blackcurrant, is calculated by mass percentage, and described one kind is black to be added The sour milk essence of logical sequence includes following component: blackcurrant essence 4.70%, delta-decalactone 2.50%, fourth position caprylolactone 4.60%, Fourth position undecalactone 4.60%, fourth position dodecalactone 0.10%, capric acid 0.55%, sad 2.40%, lauric acid/dodecanoic acid 3.40%, 3- first Oxygroup -4- hydroxy benzaldehyde 3.00%, vanirom 2.75%, caproic acid 1.35%, acetaldehyde 0.90%, the last of the ten Heavenly stems 1.25%, third aldehyde 0.30%, lauric aldehyde 0.50%, enanthaldehyde 0.60%, ethyl acetate 0.60%, ethyl butyrate dodecalactone 2.20%, 2.65%, third heptalactone 2.40%, lactic acid 3.55%, 2 methyl caproic acid 0.80%, 3- hydroxyl-of third caprylolactone Propylene glycol solution 1.00%, the mass percent concentration for the aldehyde C-9 that 2- butanone 2.15%, mass percent concentration are 0.1% be The propylene glycol solution 1.20% of 0.1% octanal, the diacetyl that mass percent concentration is 1% propylene glycol solution 3.55%, The third of the acetic acid that propylene glycol solution 2.25%, the mass percent concentration for the furanone that mass percent concentration is 10% are 10% Glycol solution 2.50%, propylene glycol 43.05%；
The blackcurrant essence, is calculated by mass percentage, including following component: isoamyl acetate 1.5%, hexyl acetate 0.45%, cinnamon oil 0.45%, ethyl butyrate 0.6%, alpha, beta-lonone 0.2%, isobutyl acetate 0.45%, orange oil 0.35%, Vanillin 0.4%, ethyl acetate 0.6%, nerol 0.25%, mass percent concentration are The propylene glycol solution of the propylene glycol solution 0.6% of 50% benzyl acetate, the bergamot oil that mass percent concentration is 10% 0.25%, the lemon that propylene glycol solution 0.6%, the mass percent concentration for the peppermint oil that mass percent concentration is 10% are 10% The propylene glycol solution 0.45% of lemon oil, the propylene glycol solution 0.55% for the thio-menthone that mass percent concentration is 1%, quality The third of the iris congealed fat that propylene glycol solution 0.55%, the mass percent concentration for the petit grain oil that percent concentration is 10% are 10% Glycol solution 0.3%, propylene glycol 91.45%.
On the other hand the present embodiment additionally provides the preparation method of above-mentioned blackcurrant essence, steps are as follows:
It is calculated by blackcurrant essence preparation raw material composition used and content, total raw material with 100.0g, 1.5g acetic acid is different Pentyl ester, 0.45g hexyl acetate, 0.45g cinnamon oil, 0.6g ethyl butyrate, 0.2g alpha, beta-lonone, 0.45g isobutyl acetate, 0.35g orange oil, 0.4g3- methoxyl group -4- hydroxy benzaldehyde, 0.6g ethyl acetate, 0.25g nerol, 0.6g mass percent The propylene glycol for the bergamot oil that propylene glycol solution, the 0.25g mass percent concentration for the benzyl acetate that concentration is 50% are 10% Propylene glycol solution, the 0.45g mass percent concentration for the peppermint oil that solution, 0.6g mass percent concentration are 10% are 10% The propylene glycol solution of lemon oil, the propylene glycol solution for the thio-menthone that 0.55g mass percent concentration is 1%, 0.55g mass The third the two of the iris congealed fat that propylene glycol solution, the 0.3g mass percent concentration for the petit grain oil that percent concentration is 10% are 10% Alcoholic solution and 91.45g mixed with propylene glycol simultaneously stir evenly to get blackcurrant essence.
The present embodiment third aspect additionally provides a kind of preparation method of the above-mentioned sour milk essence of blackcurrant, and step is such as Under:
Raw materials used composition and content are prepared by the sour milk essence of blackcurrant, total raw material is calculated with 100.00g, by 4.70g Blackcurrant essence, 2.50g delta-decalactone, 4.60g fourth position caprylolactone, 3.20g fourth position undecalactone, in 0.10g fourth position 12 Ester, 0.55g capric acid, 2.40g octanoic acid, 3.40g lauric acid/dodecanoic acid, 3.00g3- methoxyl group -4- hydroxy benzaldehyde, 2.75g3- ethyoxyl - 4- hydroxy benzaldehyde, 1.35g caproic acid, 0.90g acetaldehyde, 0.30g capraldehyde, 0.50g lauric aldehyde, 0.60g enanthaldehyde, 0.60g acetic acid second Ester, 1.25g ethyl butyrate, third dodecalactone of 2.20g, third caprylolactone of 2.65g, third heptalactone of 2.40g, 3.55g lactic acid, 0.80g 2 methyl caproic acid, 2.15g3- hydroxy-2-butanone, the propylene glycol for the aldehyde C-9 that 1.00g mass percent concentration is 1% are molten The fourth that propylene glycol solution, the 3.55g mass percent concentration for the octanal that liquid, 1.20g mass percent concentration are 0.10% are 1% Propylene glycol solution, the 2.50g mass percentage of the propylene glycol solution of diketone, the furanone that 2.25g mass percent concentration is 10% The propylene glycol solution and 43.05g propylene glycol for the acetic acid that specific concentration is 10% stir evenly after mixing in stirring container to get black The sour milk essence of gallon.
The present embodiment fourth aspect additionally provides the application of the sour milk essence of the blackcurrant, the sour milk of blackcurrant Essence is used for the flavoring of acidified milk, and the acidified milk is Yoghourt, and specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in Yoghourt, the additive amount of the sour milk essence of blackcurrant is Yoghourt quality 0.08%, i.e., the sour milk essence of 0.08g blackcurrant is added in 100g Yoghourt, shakes up rear up to the acid with blackcurrant flavor Milk；
The resulting Yoghourt with blackcurrant flavor of the present embodiment, due to the addition of the sour milk essence of blackcurrant, hence it is evident that mention The mouthfeel of Yoghourt is risen, and acidified milk fragrance is very natural, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk to be Yoghourt Oil, specific step is as follows for flavoring process:
The sour milk essence of blackcurrant is added in sour cream, the additive amount of the sour milk essence of blackcurrant is Yoghourt oil quality 0.08%, i.e., the sour milk essence of 0.08g blackcurrant is added in 100g sour cream, up to blackcurrant flavor after after-ripening Sour cream；
The above-mentioned resulting sour cream with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that promoted The blackcurrant mouthfeel of sour cream, and blackcurrant fragrance is very natural in sour cream, milk sense of taste is strong, blackcurrant characteristic perfume fills Foot.
The sour milk essence of blackcurrant that the present embodiment obtains is used for the flavoring of acidified milk, the acidified milk is cheese, Specific step is as follows for its flavoring process:
The sour milk essence of blackcurrant is added in cheese, the additive amount of the sour milk essence of blackcurrant is cheese quality 0.08%, i.e., the sour milk essence of 0.08g blackcurrant is added in 100g cheese, up to the milk with blackcurrant flavor after after-ripening Junket；
The above-mentioned resulting cheese with blackcurrant flavor, due to the addition of the sour milk essence of blackcurrant, hence it is evident that improve The blackcurrant mouthfeel of cheese, and blackcurrant fragrance is very natural in cheese, milk sense of taste is strong, and blackcurrant characteristic perfume is sufficient.
Performance test
1. main aromatic components and its relative amount
The sour milk essence of blackcurrant of the embodiment of the present invention 3 is tested respectively in Fresh and after 30 DEG C are placed 20 days Main aromatic components and its relative amount, the results are shown in Table 1.As seen from table, the sour milk essence of blackcurrant 30 DEG C place 20 days after, The relative amount variation of its main aromatic components less, illustrates that the fragrance of the sour milk essence of the blackcurrant is sufficiently stable.
Table 1
2. subjective appreciation
The subjective appreciation method of blackcurrant essence in various embodiments of the present invention, referring to a kind of " perfume (or spice) with red bean fragrance Essence and preparation method thereof " red bean fragrance described in (Patent No. 201610903162.5) essence assessment method, specifically Steps are as follows:
It by the resulting blackcurrant essence of embodiment each in the present invention, is dipped respectively with Wen Xiangzhi, from the beginning fragrant, body note and bottom note Three aspects smell distinguishing.
Through subjective appreciation, the sour milk essence of each resulting blackcurrant of embodiment has blackcurrant taste and Yoghourt taste in the present invention Characteristic perfume, fidelity is high, and fragrance is coordinated, and lasting is lasting, and quality is stablized.
3. stability test
Stability test is carried out by GC-MS chromatography experiment and the experiment of fragrance radar to the embodiment of the present invention 3.
Under the same conditions, Fig. 1 is the sour milk essence of blackcurrant of the Fresh of the embodiment of the present invention 3 to other conditions GC-MS chromatogram, Fig. 2 are the GC-MS chromatographies of the sour milk essence of blackcurrant after the embodiment of the present invention 3 is placed 20 days at 30 DEG C Figure.As seen from the figure, the peak of Fig. 1 and Fig. 2 essentially coincides, and figure is consistent, illustrates that the fragrance of the sour milk essence of the blackcurrant is stablized.
Fig. 3 is the fragrance radar map of the sour milk essence of blackcurrant of the embodiment of the present invention 3, wherein other conditions are identical Under the conditions of, 1-1 sample is the sour milk essence of blackcurrant of Fresh, and 1-2 sample is the blackcurrant after placing 20 days at 30 DEG C Sour milk essence.As seen from the figure, the fragrance profile difference of 1-1 sample and 1-2 sample is small, is almost overlapped, that is to say, that this is black The fragrance stability of the sour milk essence of gallon is good, is unlikely to deteriorate after being long placed in.
Embodiment above-mentioned is merely illustrative, and is used to explain the present invention some features of the method.Appended right It is required that the range as wide as possible for being intended to require to be contemplated that, and embodiments as presented herein is only according to all possible reality Apply the explanation of the embodiment of the combined selection of example.Therefore, the purpose of applicant is that the attached claims are not illustrated this The exemplary selectional restriction of the feature of invention.Some numberical ranges used also include son in the claims Range, the variation in these ranges should also be construed to be covered by the attached claims in the conceived case.

Claims (10)

1. a kind of sour milk essence of blackcurrant, which is characterized in that be calculated by mass percentage, the sour milk spermatophore of blackcurrant Include following component: blackcurrant essence 4.20~5.10%, delta-decalactone 2.00~3.00%, fourth position caprylolactone 4.10~ 5.10%, fourth position undecalactone 2.70~3.70%, fourth position dodecalactone 0.05~0.15%, fatty acid 6.70~10.3%, Vanillin 2.50~3.50%, vanirom 2.30~3.20%, fatty aldehyde 0.90~3.70%, 1.00~1.50%, third ethyl acetate 0.20~1.00%, ethyl butyrate dodecalactones 1.90~ 2.50%, 2.30~3.00%, third heptalactones 2.00~2.80%, lactic acid 3.20~3.90%, 3- hydroxyls-of third caprylolactone 2- butanone 1.80~2.50%, the propylene glycol solution 0.70~1.30% of aldehyde C-9, octanal propylene glycol solution 0.90~1.50%, The propylene glycol solution 3.10~4.00% of diacetyl, the propylene glycol solution 1.90~2.60% of furanone, the propylene glycol of acetic acid are molten Liquid 2.00~3.00%.
2. the sour milk essence of a kind of blackcurrant according to claim 1, which is characterized in that be calculated by mass percentage, institute Stating the sour milk essence of blackcurrant includes following component: blackcurrant essence 4.70%, delta-decalactone 2.50%, fourth position caprylolactone 4.60%, fourth position undecalactone 3.20%, fourth position dodecalactone 0.10%, fatty acid 8.50%, 3- methoxyl group -4- hydroxy benzenes first Aldehyde 3.00%, vanirom 2.75%, fatty aldehyde 2.3%, ethyl acetate 0.60%, ethyl butyrate 1.25%, third dodecalactone 2.20%, third caprylolactone 2.65%, third heptalactone 2.40%, lactic acid 3.55%, 3- hydroxyl The propylene glycol of base -2- butanone 2.15%, the propylene glycol solution 1.00% of aldehyde C-9, the propylene glycol solution 1.20% of octanal, diacetyl Solution 3.55%, the propylene glycol solution 2.25% of furanone, acetic acid propylene glycol solution 2.50%.
3. -2 described in any item a kind of sour milk essences of blackcurrant according to claim 1, which is characterized in that by mass percentage It calculates, the sour milk essence of blackcurrant further includes propylene glycol 32.65~53.55%.
4. -2 described in any item a kind of sour milk essences of blackcurrant according to claim 1, which is characterized in that by mass percentage It calculates, the blackcurrant essence includes following component: isoamyl acetate 1.0~2.0%, hexyl acetate 0.4~0.5%, cortex cinnamomi Oily 0.4~0.5%, ethyl butyrate 0.5~0.7%, alpha, beta-lonone 0.1~0.3%, isobutyl acetate 0.4~0.5%, sweet tea Orange oil 0.3~0.4%, Vanillin 0.3~0.5%, ethyl acetate 0.5~0.7%, nerol 0.2~ 0.3%, the propylene glycol solution 0.5~0.7% of benzyl acetate, the propylene glycol solution 0.2~0.3% of bergamot oil, peppermint oil Propylene glycol solution 0.5~0.7%, the propylene glycol solution 0.4~0.5% of lemon oil, thio-menthone propylene glycol solution 0.5~ 0.6%, the propylene glycol solution 0.2~0.4% of the propylene glycol solution 0.5~0.6% of petit grain oil, iris congealed fat.
5. the sour milk essence of a kind of blackcurrant according to claim 4, which is characterized in that be calculated by mass percentage, institute Stating blackcurrant essence includes following component: isoamyl acetate 1.5%, hexyl acetate 0.45%, cinnamon oil 0.45%, ethyl butyrate 0.6%, alpha, beta-lonone 0.2%, isobutyl acetate 0.45%, orange oil 0.35%, Vanillin 0.4%, ethyl acetate 0.6%, nerol 0.25%, the propylene glycol solution 0.6% of benzyl acetate, the propylene glycol of bergamot oil are molten The propylene glycol of liquid 0.25%, the propylene glycol solution 0.6% of peppermint oil, the propylene glycol solution 0.45% of lemon oil, thio-menthone Solution 0.55%, the propylene glycol solution 0.55% of petit grain oil, iris congealed fat propylene glycol solution 0.3%.
6. -2 described in any item a kind of sour milk essences of blackcurrant according to claim 1, which is characterized in that the fatty acid is Capric acid, octanoic acid, lauric acid/dodecanoic acid, n-caproic acid, 2 methyl caproic acid composition, corresponding weight part ratio be (0.30~0.80): (1.90 ~2.90): (3.00~3.80): (1.10~1.60): (0.40~1.20).
7. -2 described in any item a kind of sour milk essences of blackcurrant according to claim 1, which is characterized in that the fatty aldehyde is Acetaldehyde, capraldehyde, lauric aldehyde, enanthaldehyde composition, corresponding weight part ratio be (1.10~1.60): (0.10~0.50): (0.20 ~0.80): (0.30~0.90).
8. -2 described in any item a kind of sour milk essences of blackcurrant according to claim 1, which is characterized in that the third of the aldehyde C-9 The mass percent of aldehyde C-9 is 0.1% in glycol solution；The mass percent of octanal is in the propylene glycol solution of the octanal 0.1%；The mass percent of diacetyl is 1% in the propylene glycol solution of the diacetyl；The propylene glycol solution of the furanone The mass percent of middle furanone is 10%；The mass percent of acetic acid is 10% in the propylene glycol solution of the acetic acid.
9. the preparation method of the sour milk essence of the described in any item blackcurrants of claim 1-2, which is characterized in that specifically include as Lower step:
Raw materials used composition and content are prepared by the sour milk essence of blackcurrant, it will be in blackcurrant essence, delta-decalactone, Ding Weixin Ester, fourth position undecalactone, fourth position dodecalactone, fatty acid, Vanillin, 3- ethyoxyl -4- hydroxy benzenes first Aldehyde, fatty aldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, lactic acid, 3- hydroxyl -2- Butanone, the propylene glycol solution of aldehyde C-9, the propylene glycol solution of octanal, the propylene glycol solution of diacetyl, furanone propylene glycol solution, It is stirred evenly after the propylene glycol solution and mixed with propylene glycol of acetic acid to get the sour milk essence of blackcurrant.
10. a kind of application of the sour milk essence of blackcurrant according to claim 9, which is characterized in that the blackcurrant taste Flavoring of the yoghurt flavours for acidified milk or leben, dosage be acidified milk or leben quality 0.06~ 0.08%.
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Citations (2)

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Publication number Priority date Publication date Assignee Title
CN108967996A (en) * 2018-06-11 2018-12-11 上海应用技术大学 A kind of lemon yoghurt flavours and its preparation method and application
CN108967995A (en) * 2018-06-11 2018-12-11 上海应用技术大学 A kind of sour milk essence of yellow peach and its preparation method and application

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Publication number Priority date Publication date Assignee Title
CN108967996A (en) * 2018-06-11 2018-12-11 上海应用技术大学 A kind of lemon yoghurt flavours and its preparation method and application
CN108967995A (en) * 2018-06-11 2018-12-11 上海应用技术大学 A kind of sour milk essence of yellow peach and its preparation method and application

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