CN109549165B - 柠檬香精 - Google Patents
柠檬香精 Download PDFInfo
- Publication number
- CN109549165B CN109549165B CN201811551613.9A CN201811551613A CN109549165B CN 109549165 B CN109549165 B CN 109549165B CN 201811551613 A CN201811551613 A CN 201811551613A CN 109549165 B CN109549165 B CN 109549165B
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- Prior art keywords
- lemon
- lemon oil
- percent
- oil
- essence
- Prior art date
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 40
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 7
- 235000019501 Lemon oil Nutrition 0.000 claims abstract description 44
- 239000010501 lemon oil Substances 0.000 claims abstract description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 12
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 claims abstract description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种柠檬香精，其由以下成分组成：β‑蒎烯、月桂烯、1,8‑桉叶素、γ松油烯、异松油烯、芳樟醇、小茴香醇、β‑松油醇、丁香酚、α‑松油醇、辛醛、橙花醛、壬醛、戊醛、癸醛、香茅醛、己醛、月桂醛、柠檬醛、乙酸橙花酯、乙酸香叶酯、白柠檬油、阿根廷柠檬油、美国柠檬油、中国柠檬油、意大利柠檬油、乙醇等组成。该柠檬香精品质稳定、风味自然、香气饱满、口感酸爽真实。
Description
技术领域
本发明涉及作为食品添加剂的食用香精技术领域，特别是柠檬香精。
背景技术
柠檬(学名：Citrus limon(L.)Burm.f.)，芸香科柑橘属植物，柠檬又称柠果、洋柠檬、益母果等。目前世界上柠檬产地主要集中在西班牙、意大利、以色列、美国的加利福尼亚州和佛罗里达州。阿根廷已成为世界第九大酸性水果生产国，其柠檬年产量为150万吨，居世界首位，其中84％的产量来自阿土库曼省。欧盟是阿柠檬第一大出口市场，约占阿柠檬出口总量的76％。
不同产地的柠檬油的主要化学成分有差别，柠檬油香气也会不同。美国柠檬油和阿根廷柠檬油主要香气成分分别为39种和41种。美国柠檬油和阿根廷柠檬油都含有较高的柠檬烯。美国柠檬油和阿根廷柠檬油含有共同的香气成分为：ɑ－水芹烯、β－倍半水芹烯、红没药烯、β－防风根烯、γ－松油烯、ɑ－异松油烯、ɑ－蒎烯、β－蒎烯、柠檬烯、反式罗勒烯、莰烯、ɑ－香柠檬烯、桧烯、月桂烯、对伞花烃、芳樟醇、香茅醛、松油烯－4－醇、ɑ－松油醇、癸醛、香叶醛、ɑ－松油烯、乙酸橙花酯、乙酸香叶酯、榄香醇(脑)、橙花醛二乙缩醛、反式石竹烯、柠檬醛二乙缩醛、ɑ－红没药醇、5，7－二甲氧基香豆素。比较阿根廷柠檬油，美国柠檬油特有的香气成分：香叶醇、橙花醇、肉豆蔻醛、丁酸香茅酯、正十四烷、反式香柠檬烯、瓦伦西亚桔子烯、双环大叶香叶烯、斯巴醇；比较美国柠檬油，阿根廷柠檬油特有的香气成分：壬醛、顺式柠檬烯氧化物、橙花醛、ɑ－蛇麻烯、β－檀香醇、杜松－1,4－二烯、ɑ－桉叶烯、金合欢烯、环氧石竹烯、异茴芹内酯。
已知不同产地柠檬油所含成分不同，其部分成分见下表1(国产柠檬油分析_盛君益)：
表1
目前传统的柠檬香精在应用过程中往往会出现风味不逼真，天然感较弱，进而影响柠檬制品的风味品质下降，不被消费者喜爱。
发明内容
本发明要解决的技术问题是提供一种品质稳定、风味自然、香气饱满、口感酸爽真实的柠檬香精。
为了解决上述技术问题，本发明提供一种柠檬香精；其由如下表2所示的重量含量的成分组成：
表2
在本发明中：
白柠檬油例如可选用RCT公司生产的10121型；
阿根廷柠檬油例如可选用RCT公司生产的708067型；
美国柠檬油例如可选用JM公司生产的371型；
中国柠檬油例如可选用品研香精公司生产的PY0526型；
意大利柠檬油例如可选用CAPUA卡布公司生产的A065型。
以上原料均为市售，所述各组分之和为100％。
本发明的制备方法为；将上述配比的成分在夹层罐中于密封状态(目的是为了防止香气的挥发)下均匀搅拌混合即可。
在发明过程中，发明人发现根据柠檬果实香气分析的结果需要36余种原料进行仿香调配才能获得所需香精，这会导致成本高、原料采购繁琐等缺陷；发明人经过大量的实验，在反复的选择成分、并对成分进行有效配比的前提下，获得了如本发明所述的仅需要27种原料就能制备而得的柠檬香精。
本发明具有如下技术优势和特点：
1、根据天然柠檬汁中原有的主要的香气挥发性物质，按照本发明的特点比例拟定配方并添加了重要的辅助成分(白柠檬油等)，从而配制出具有天然柠檬香气的柠檬香精，并且可明显降低生产成本，具有良好的销售市场。
2、目前现有的柠檬香精中反2己烯醇、沉香醇等含量较高，但是这些原料价格较高，本发明直接用其他低成本的成分进行了有效替代。
3、采用柠檬油为香精基料，调配的柠檬香精香气柔和、饱满醇厚、品质稳定、风味自然，接近柠檬的天然香气。
4、该柠檬香精作为食品添加剂添加到食品、调料等产品中，使产品具有天然柠檬香气和口感，从而受到消费者喜爱，提高产品的销售量，扩大市场。
本发明柠檬香精的使用方法和用量可参照常规柠檬香精的使用方法和用量。
具体实施方式
下面结合具体实施例对本发明进行进一步描述，但本发明的保护范围并不仅限于此：
以下以生产100Kg柠檬香精为例，对本发明作进一步的描述：
实施例1、生产100Kg柠檬香精的配方，如表3所示：
表3
其生产过程是：在常温(10～30℃)条件下，将表3中的成分按上述相应数量，加入到夹层罐中于密封状态下常规搅拌至均匀混合；取样化验合格后分装入库。
对比例1-1、将实施例1中1,8-桉叶素的用量由0.64KG改成1.28KG、将芳樟醇的用量由2.6改成3.2KG，相应改变乙醇的用量，使成分用量的总重仍为100Kg；其余等同于实施例1。
对比例1-2、将实施例1中白柠檬油的用量由16KG改成14KG，α-松油醇用量由0.42改成0.84KG；相应改变乙醇的用量，使成分用量的总重仍为100Kg；其余等同于实施例1。
对比例2、在实施例1中加入苯乙醇1.2KG，庚醇0.8KG，阿根廷柠檬油的量由19KG改成17KG，其他等同实施例1；
对比例3、将实施例1中γ松油烯的用量由1.6KG改成2KG，将芳樟醇的用量由2.6KG改成3.2KG，相应的将阿根廷柠檬油的用量由19KG改成18KG；其余等同于实施例1。
对比例4～对比例7、成分配比如表4所示(单位为KG)。
表4
对比例8-1、将实施例1中白柠檬油的用量由16KG改成0KG，将阿根廷柠檬油的用量由19KG改成27KG，相应改变乙醇的用量，使成分用量的总重仍为100Kg；其余等同于实施例1。
对比例8-2、将实施例1中月桂烯的用量由4KG改成0KG，将美国柠檬油的用量由4KG改成6KG，相应改变乙醇的用量，使成分用量的总重仍为100Kg；其余等同于实施例1。
对比例9-1、取消白柠檬油的使用，将阿根廷柠檬油的用量由19KG改成24KG，将美国柠檬油的用量由4KG改成5KG，将中国柠檬油的用量由12KG改成15KG，将意大利柠檬油的用量由8KG改成15KG；其余等同于实施例1。
对比例9-2～对比例9-5，改变实施例1中的阿根廷柠檬油、美国柠檬油、中国柠檬油、意大利柠檬油这4者的含量；其余等同于实施例1。具体如下表5。
表5
| 实施例1 | 对比例9-2 | 对比例9-3 | 对比例9-4 | 对比例9-5 | |
| 阿根廷柠檬油 | 19 | 0 | 21 | 24 | 23 |
| 美国柠檬油 | 4 | 8 | 0 | 7 | 5 |
| 中国柠檬油 | 12 | 22 | 13 | 0 | 15 |
| 意大利柠檬油 | 8 | 13 | 9 | 12 | 0 |
实验1、将上述实施例1和所有的对比例进行香气检测，利用评香师进行香气评价，依据GBT14454.2-2008《香料香气评定方法》，请6位专家进行感官评价，给出评分。
具体为：感官评价的方法为：选择6名对柠檬香气比较敏感的评价人员，前期进行模拟评价，显示这些感官评价员均能区别不同程度柠檬香气样品间的差别。同时，对所有感官评价人员提供一种顶级的柠檬香精(通过市购方式获得)作为对照样品，让感官评价人员根据实例样品的香气与对照样品的柠檬香气接近程度进行在1～9分范围打分，与对照样品越接近分数越高，有异味、香气尖锐或香气平淡则分数低。最后对6名评价员给出的相同实施例或对比例样品评价分数进行统计，对异常值采用Q检验法进行分析剔除，然后对评价分数进行取平均值。从而获得如下结果(见表6)。根据表6，我们得知：实施例1具有明显的天然柠檬的香气风味特征，感官评价值最高，对实施例1中的成分稍做改变，其风味就会丧失严重，感官评价值降低。因此，本发明实施例1所得的香精具有风味自然、香味非常接近天然柠檬汁的优点。
表6
| 编号 | 感官评价值 |
| 实施例1 | 8.8 |
| 对比例1-1 | 8.1 |
| 对比例1-2 | 7.2 |
| 对比例2 | 5.5 |
| 对比例3 | 4.7 |
| 对比例4 | 5.1 |
| 对比例5 | 7 |
| 对比例6 | 6.2 |
| 对比例7 | 4.4 |
| 对比例8-1 | 3.6 |
| 对比例8-2 | 4.3 |
| 对比例9-1 | 4.8 |
| 对比例9-2 | 5.1 |
| 对比例9-3 | 4.2 |
| 对比例9-4 | 3.7 |
| 对比例9-5 | 2.9 |
实验2、将上述实施例1和所有的对比例所得香精进行品质稳定的实验：
方法：在室温(25-35℃)、不避光条件下，贮藏180天后，对其香气进行感官评价，确定柠檬香精品质稳定性试验。感官评价方法同实验1。获得如下结果(见表7)，由表7可得出，本发明实施例1配方获得的柠檬香精具有良好的品质稳定性；优于所有对比例。
表7
| 编号 | 感官评价值 |
| 实施例1 | 8.5 |
| 对比例1-1 | 5.7 |
| 对比例1-2 | 4.3 |
| 对比例2 | 4.0 |
| 对比例3 | 2.6 |
| 对比例4 | 3.6 |
| 对比例5 | 4.7 |
| 对比例6 | 2.9 |
| 对比例7 | 3.2 |
| 对比例8-1 | 2.7 |
| 对比例8-2 | 2.2 |
| 对比例9-1 | 4.0 |
| 对比例9-2 | 4.1 |
| 对比例9-3 | 3.2 |
| 对比例9-4 | 2.7 |
| 对比例9-5 | 2.0 |
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (1)
1.柠檬香精，其特征是由以下重量含量的成分组成：
乙醇 24%
β-蒎烯 1.2%
月桂烯 4%
1,8-桉叶素 0.64%
γ松油烯 1.6%
异松油烯 1.2%
芳樟醇 2.6%
小茴香醇 1.4%
β-松油醇 0.5%
丁香酚 0.8%
α-松油醇 0.42%
辛醛 0.23%
橙花醛 0.41%
壬醛 0.2%
戊醛 0.15%
癸醛 0.24%
香茅醛 0.16%
己醛 0.03%
月桂醛 0.08%
柠檬醛 0.48%
乙酸橙花酯 0.5%
乙酸香叶酯 0.16%
白柠檬油 16%
阿根廷柠檬油 19%
美国柠檬油 4%
中国柠檬油 12%
意大利柠檬油 8%。
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