CN109511939A - 一种调配型蘑菇焗鸡风味香精及其制备方法 - Google Patents
一种调配型蘑菇焗鸡风味香精及其制备方法 Download PDFInfo
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Classifications
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
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Abstract
本发明涉及一种调配型蘑菇焗鸡风味香精及其制备方法，原料有1‑辛烯‑3‑醇，苯乙醇，芳樟醇，乙酸芳樟醇，3‑辛醇，1‑辛烯‑3‑酮，苯甲醇，香菇素，2‑庚烯‑4‑醇，3‑辛醇丁酸，2‑庚酮，丁酸乙酯，异戊酸，己酸，辛酸，3‑羟基‑2‑丁酮，丁二酮，癸酸，甘牛至油，芹菜籽油，丁香油，月桂叶油，众香子油，2，5二甲基‑2，5‑二羟基‑1，4‑二噻烷，2‑甲基吡嗪，四氢噻吩‑3‑酮，2‑乙基呋喃，2‑甲基‑3‑呋喃硫醇，顺‑4‑癸烯醛，反，反‑2，4‑壬二烯醛，反，反‑2，4‑癸二烯醛，1，6‑己二硫醇，3‑巯基‑2‑丁醇，呋喃酮，乙基麦芽酚；本发明香精蘑菇香和谐、奶香自然，鸡肉香风味逼真、醇厚。
Description
技术领域
本发明涉及一种香精，特别涉及一种调配型蘑菇焗鸡风味香精及其制备方法。
背景技术
蘑菇的营养价值非常高，蘑菇具有多种养生保健的功效，经常吃蘑菇能够起到预防肿瘤和癌症的作用。蘑菇中含有丰富的蛋白质，并含有丰富的维生素，含有丰富的膳食纤维，可以降低血液中胆固醇的含量，而且蘑菇具有补益气血的功效，可以改善脾胃虚寒经常吃食用蘑菇能很好的促进人体对其他营养的吸收，春秋养生很适合吃蘑菇补充身体营养，鸡肉的肉质细嫩，滋味鲜美，有滋补养身的作用，能温中补脾，益气养血，补肾益精功效，焗制的烹饪手法具有能将菜品的原汁原味浓香厚味的特点保持下来，更能发出诱人的香气，增加食品的嗜好度。以满足人们对食品多方面的需求。近年来，养生越来越得到大多数人的追捧，身体健康越来越引起人们的重视，蘑菇与鸡的结合的菜品越来越得到人们的认可，为了满足人们的多口味需求，模拟一种逼真、醇厚的具有蘑菇焗鸡风味的香精，发明人试图通过单体合成香料和天然香料结合，调配一种香气和谐的蘑菇焗鸡风味香气的香精。
发明内容
本发明的目的是提供一种风味逼真、醇厚的调配型蘑菇焗鸡风味香精及制备方法。
本发明采用的技术方案为：
一种调配型蘑菇焗鸡风味的香精，按重量百分比该香精由以下组分组成：
所述浓度指的是将单体香原料用大豆油进行稀释的质量浓度。例如：如浓度1％的乙基麦芽酚是将乙基麦芽酚用大豆油稀释，配制成溶液，其中乙基麦芽酚质量/溶液质量＝1％。
优选地，该调配型蘑菇焗鸡风味的香精，按重量百分比该香精由以下组分组成：
本发明还提供了上述蘑菇焗鸡风味香精的制备方法，包括如下步骤：
将单体原料1-辛烯-3-醇，苯乙醇，芳樟醇，乙酸芳樟醇，3-辛醇，1-辛烯-3-酮，苯甲醇，香菇素，2-庚烯-4-醇，3-辛醇丁酸，2-庚酮，丁酸乙酯，异戊酸，己酸，辛酸，3-羟基-2-丁酮，丁二酮，癸酸，甘牛至油，芹菜籽油，丁香油，月桂叶油，众香子油，2，5二甲基-2，5-二羟基-1，4-二噻烷，2-甲基吡嗪，四氢噻吩-3-酮，2-乙基呋喃，2-甲基-3-呋喃硫醇，顺-4-癸烯醛，反，反-2，4-壬二烯醛，反，反-2，4-癸二烯醛，1，6-己二硫醇，3-巯基-2-丁醇，呋喃酮，乙基麦芽酚分别用大豆油稀释至规定质量浓度，再按照重量百分比的添加量进行混合，制得香精成品。
上述单体原料均为市售产品，均可以从市场上直接购买得到。
本发明所具有的有益效果：
本发明蘑菇焗鸡香精的香韵组成为下：蘑菇香韵+鸡肉香韵+辛香+奶香，最终配制的香精具有，蘑菇风味突出、辛香和谐、风味逼真、醇厚，鸡肉香天然，加香效果好。
配方中使用的原料单体原料1-辛烯-3-醇，苯乙醇，芳樟醇，乙酸芳樟醇，3-辛醇，1-辛烯-3-酮，苯甲醇，香菇素，2-庚烯-4-醇，3-辛醇丁酸，2-庚酮，调配蘑菇特征香气的作用，丁酸乙酯，异戊酸，己酸，辛酸，3-羟基-2-丁酮，丁二酮，癸酸，甘牛至油，芹菜籽油，丁香油，月桂叶油，众香子油，2-乙基呋喃，2-甲基-3-呋喃硫醇，顺-4-癸烯醛，反，反-2，4-壬二烯醛，反，反-2，4-癸二烯醛，1，6-己二硫醇，3-巯基-2-丁醇，是调配焗鸡的特征风味，2，5二甲基-2，5-二羟基-1，4-二噻烷，2-甲基吡嗪，四氢噻吩-3-酮，增加焗鸡的油炸香及烤香，起到协调作用。呋喃酮，乙基麦芽酚是起到定香的作用，能够将整个香精的香气稳定，持久。
具体实施方式
下面结合具体实施例对本发明做进一步说明，但不限定本发明。
实施例1
一种调配型蘑菇焗鸡风味的香精，按重量百分比该香精由以下组分组成：
所述调配型蘑菇焗鸡风味的香精的制备方法，包括如下步骤：
将单体原料用大豆油稀释至上述质量浓度，再按照重量百分比的添加量进行混合，制得香精成品。
感官评价方法
感官评价项目：蘑菇焗鸡香精的香气特征、香气强度、香味特征、香味强度、回味、和谐性、有无异味等。
感官评价标准：各评价项目满分9分，各特征分数不低于6.0分，如果低于6.0分，则香精评价不通过。
感官评价结果
蘑菇焗鸡香精的香气特征6分、蘑菇焗鸡香精的香气强度7分、蘑菇焗鸡香精的香味特征6分、蘑菇焗鸡香精的香味强度6分、回味6分、和谐性6分、无异味，实施例1香精通过评价。
香气稳定性评价：
样品制作方法：将调配好的香精按照1％的添加量加入鸡精基质中(此基质除了香精未加，其他盐糖味精等辅料均已加入)当中，搅拌均匀，过筛，烘干，灭菌，包装，评价。
将制作好的鸡精存放30天后，与当天现制作的蘑菇焗鸡的鸡精进行香气稳定性的评价。
评价标准：存放30天的鸡精与当天现场制作的蘑菇焗鸡的鸡精对比香气强度和香气特征性差异小于20％为合格。
香气稳定性评价结果：存放30天的蘑菇焗鸡香精与当天现场制作的蘑菇焗鸡香精对比香气强度和香气特征性差异为15％，这个实施例制做的蘑菇焗鸡香精香气稳定。
以上所述，仅是本发明的较佳实施例而已，并非对本发明的技术方案作任何形式上的限制。凡是依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明的技术方案的范围内。
Claims (3)
1.一种调配型蘑菇焗鸡风味的香精，其特征在于：按重量百分比该香精由以下组分组成：
所述浓度指的是将单体原料用大豆油进行稀释的质量浓度。
2.根据权利要求1所述的一种调配型蘑菇焗鸡风味的香精，其特征在于：按重量百分比该香精由以下组分组成：
所述浓度指的是将单体香原料用大豆油进行稀释的质量浓度。
3.权利要求1或2所述蘑菇焗鸡风味香精的制备方法，其特征在于：包括如下步骤：将单体原料1-辛烯-3-醇，苯乙醇，芳樟醇，乙酸芳樟醇，3-辛醇，1-辛烯-3-酮，苯甲醇，香菇素，2-庚烯-4-醇，3-辛醇丁酸，2-庚酮，丁酸乙酯，异戊酸，己酸，辛酸，3-羟基-2-丁酮，丁二酮，癸酸，甘牛至油，芹菜籽油，丁香油，月桂叶油，众香子油，2，5二甲基-2，5-二羟基-1，4-二噻烷，2-甲基吡嗪，四氢噻吩-3-酮，2-乙基呋喃，2-甲基-3-呋喃硫醇，顺-4-癸烯醛，反，反-2，4-壬二烯醛，反，反-2，4-癸二烯醛，1，6-己二硫醇，3-巯基-2-丁醇，呋喃酮，乙基麦芽酚分别用大豆油稀释至规定质量浓度，再按照重量百分比的添加量进行混合，制得香精成品。
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| Title |
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| 国家卫生与计划生育委员会: "《GB 2760-2014 食品安全国家标准 食品添加剂使用标准》", 24 May 2015 * |
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| CN111513297A (zh) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | 一种调配型蚝油香精及其制备方法 |
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