CN109549166B - 生姜香精 - Google Patents
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Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
本发明公开了生一种姜香精其由以下成分组成：戊醛、α‑蒎烯、α‑水芹烯、d‑樟脑、芳樟醇、橙花醇、甲酸橙花酯、橙花油、香叶醇、α‑松油醇、β‑石竹烯、香柠檬油、姜油酮、桉叶油、α‑金合欢烯、异龙脑、乙酸异龙脑酯、月桂烯、辛醇、壬醛、生姜油、生姜提取物、丙二醇。该生姜香精香气柔和、饱满醇厚、品质稳定、风味自然，接近生姜的天然香气。
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，特别是生姜香精。
背景技术
生姜(学名：Piper nigrum)，生姜是姜科多年生草本植物姜(Zingiberofficinale Roscoe)的新鲜根茎。别名有姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜、蜜炙姜。姜的根茎(干姜)、栓皮(姜皮)、叶(姜叶)均可入药。生姜在中医药学里具有发散、止呕、止咳等功效。
生姜指姜属植物的块根茎，性温，其特有的“姜辣素”能刺激胃肠黏膜，使胃肠道充血，消化能力增强，能有效地治疗吃寒凉食物过多而引起的腹胀、腹痛、腹泻、呕吐等。吃过生姜后，人会有身体发热的感觉，这是因为它能使血管扩张，血液循环加快，促使身上的毛孔张开，这样不但能把多余的热带走，同时还把体内的病菌、寒气一同带出。当身体吃了寒凉之物，受了雨淋或在空调房间里呆久后，吃生姜就能及时消除因肌体寒重造成的各种不适。
生姜的挥发油化学成分，鉴定出34种主要挥发性成分，其中烯类占了总挥发性成分的60％以上，醇类占挥发性成分的25％，其余部分为酮类、酚类等其他挥发性成分，暂未检测出醛类、酸类等物质。
目前传统的生姜香精在应用过程中往往会出现风味不逼真，天然感较弱，进而影响生姜制品的风味品质下降，不被消费者喜爱。且，还存在成本较高的缺陷。
发明内容
本发明要解决的技术问题是提供一种品质稳定、风味自然的生姜香精。
为了解决上述技术问题，本发明提供一种生姜香精；其由如下表1所示的重量含量的成分组成：
表1
作为本发明的生姜香精的改进，其由以下重量含量的成分组成：戊醛0.48％
α-蒎烯0.58％
α-水芹烯0.84％
d-樟脑1.2％
芳樟醇0.96％
橙花醇0.8％
甲酸橙花酯0.77％
橙花油0.56％
香叶醇1.3％
α-松油醇0.23％
β-石竹烯0.46％
香柠檬油0.6％
姜油酮0.54％
桉叶油0.26％
α-金合欢烯0.3％
异龙脑0.32％
乙酸异龙脑酯1.6％
月桂烯2.2％
辛醇18％
壬醛11％
生姜油8％
生姜提取物23％
丙二醇余量。
在本发明中，上述各项成分均能通过市购的形式获得，例如，生姜提取物可购自西安瑞盈生物科技有限公司；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，发明人发现根据生姜果实香气分析的结果需要30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23种原料就能制备而得的生姜香精。
本发明具有如下优点和特点：
1、根据天然生姜汁中原有的主要的香气挥发性物质，按照本发明的特定比例拟定配方并添加了重要的辅助成分(生姜提取物等)，从而配制出具有天然生姜香气的生姜香精，并且可明显降低生产成本，具有良好的销售市场。
2、目前现有的生姜香精中α-蒎烯、β-蒎烯等含量较高，但是这些原料价格较高，本发明中较为明显的降低了α-蒎烯的用量，且取消了β-蒎烯的使用，节约成本，从而显著提高经济效益。
3、调配的生姜香精香气柔和、饱满醇厚、品质稳定、风味自然，接近生姜的天然香气。
4、该生姜香精作为食品添加剂添加到食品、调料等产品中，使产品具有天然生姜香气和口感，从而受到消费者喜爱，提高产品的销售量，扩大市场。
本发明的生姜香精的使用方法和用量可参照常规生姜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生姜香精为例，对本发明作进一步的描述：
实施例1、生产100Kg生姜香精的配方如表2所示：
表2
其生产过程是：将表2中的原料按照表2中对应的含量比例，在常温(10～30℃)条件下，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α-水芹烯的用量由0.84KG改成0.64KG、α-蒎烯的用量由0.58KG改成0.99KG；将辛醇的用量由18改成14KG，相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例1-2、将实施例1中芳樟醇的用量由0.96KG改成1.268KG，月桂烯的用量由2.2改成3.2KG，将α-蒎烯改成β-蒎烯(用量不变)，相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例2、在实施例1中增加使用0.6KG的丁酸香叶酯、1.2KG的异丁醛，相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例3、将实施例1中d-樟脑的用量由1.2KG改成1.6KG，将橙花油的用量由0.56KG改成0.42KG，香叶醇用量由1.3Kg改成1.6Kg，相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例4～对比例7、成分配比如表3所示(单位为KG)。
表3
对比例8、将实施例1中香柠檬油的用量由0.6KG改成0KG，将月桂烯的用量由2.2KG改成0KG，相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例9-1、将实施例1中α-蒎烯的用量由0.58KG改成0.99KG，将生姜油的用量由8KG改成9KG，将生姜提取物的用量由23KG改成20KG；相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
对比例9-2、将实施例1中α-蒎烯的用量由0.58KG改成0KG，将生姜油的用量由8KG改成7KG，将生姜提取物的用量由23KG改成28KG；相应的改变丙二醇的用量，使总量仍为100Kg；其余等同于实施例1。
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10位专家进行感官评价，给出评分。
感官评价的方法具体为：选择10名对生姜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生姜香气样品间的差别。同时，对所有感官评价人员提供一种顶级的生姜香精(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生姜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10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4)。根据表4，我们得知：实施例1具有明显的天然生姜的香气风味特征，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、香味非常接近天然生姜汁的优点。
表4
| 编号 | 感官评价值 |
| 实施例1 | 8.9 |
| 对比例1-1 | 8.0 |
| 对比例1-2 | 7.3 |
| 对比例2 | 7.8 |
| 对比例3 | 6.6 |
| 对比例4 | 5.1 |
| 对比例5 | 7 |
| 对比例6 | 6.1 |
| 对比例7 | 4.3 |
| 对比例8 | 5.6 |
| 对比例9-1 | 8.2 |
| 对比例9-2 | 5.9 |
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，确定生姜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5)，由表5可得出，本发明实施例1配方获得的生姜香精具有良好的品质稳定性；优于所有对比例。
表5
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.生姜香精，其特征在于由以下重量含量的成分组成：
戊醛 0.48%
α-蒎烯 0.58%
α-水芹烯 0.84%
d-樟脑 1.2%
芳樟醇 0.96%
橙花醇 0.8%
甲酸橙花酯 0.77%
橙花油 0.56%
香叶醇 1.3%
α-松油醇 0.23%
β-石竹烯 0.46%
香柠檬油 0.6%
姜油酮 0.54%
桉叶油 0.26%
α-金合欢烯 0.3%
异龙脑 0.32%
乙酸异龙脑酯 1.6%
月桂烯 2.2%
辛醇 18%
壬醛 11%
生姜油 8%
生姜提取物 23%
丙二醇 余量。
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