CN109567128A - It is a kind of to smear tea perfume essence and preparation method thereof with natural flavour mountaineous - Google Patents
It is a kind of to smear tea perfume essence and preparation method thereof with natural flavour mountaineous Download PDFInfo
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- CN109567128A CN109567128A CN201811439580.9A CN201811439580A CN109567128A CN 109567128 A CN109567128 A CN 109567128A CN 201811439580 A CN201811439580 A CN 201811439580A CN 109567128 A CN109567128 A CN 109567128A
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- tea perfume
- agitator
- essence
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- 239000002304 perfume Substances 0.000 title claims abstract description 127
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 109
- 239000000843 powder Substances 0.000 claims abstract description 71
- 239000000463 material Substances 0.000 claims abstract description 50
- 235000013305 food Nutrition 0.000 claims abstract description 46
- 239000003921 oil Substances 0.000 claims abstract description 27
- 229940098465 tincture Drugs 0.000 claims abstract description 24
- 150000001298 alcohols Chemical class 0.000 claims abstract description 21
- 239000003814 drug Substances 0.000 claims abstract description 21
- 229940079593 drug Drugs 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 239000000341 volatile oil Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000013616 tea Nutrition 0.000 claims description 101
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 229920002472 Starch Polymers 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 230000005070 ripening Effects 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- 108010010803 Gelatin Proteins 0.000 claims description 17
- 229920000159 gelatin Polymers 0.000 claims description 17
- 239000008273 gelatin Substances 0.000 claims description 17
- 235000019322 gelatine Nutrition 0.000 claims description 17
- 235000011852 gelatine desserts Nutrition 0.000 claims description 17
- 239000007921 spray Substances 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 229920002774 Maltodextrin Polymers 0.000 claims description 16
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 16
- 235000012907 honey Nutrition 0.000 claims description 15
- 239000011812 mixed powder Substances 0.000 claims description 15
- 238000000889 atomisation Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 230000008676 import Effects 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical class COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 9
- 239000010668 rosemary oil Substances 0.000 claims description 7
- 229940058206 rosemary oil Drugs 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 5
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 5
- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 241001409321 Siraitia grosvenorii Species 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims description 5
- 150000002729 menthone derivatives Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000001926 citrus aurantium l. subsp. bergamia wright et arn. oil Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims 1
- 239000010631 citron oil Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 15
- 239000002994 raw material Substances 0.000 abstract description 11
- 239000000470 constituent Substances 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 7
- 239000002360 explosive Substances 0.000 abstract description 5
- 230000002688 persistence Effects 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 description 21
- 241000209094 Oryza Species 0.000 description 12
- 230000006872 improvement Effects 0.000 description 10
- 239000000126 substance Substances 0.000 description 5
- 150000002576 ketones Chemical class 0.000 description 4
- 230000033764 rhythmic process Effects 0.000 description 4
- 235000019501 Lemon oil Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000010501 lemon oil Substances 0.000 description 3
- 206010011732 Cyst Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000005253 cladding Methods 0.000 description 2
- 208000031513 cyst Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- -1 o-amino benzoyl Chemical group 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BNUZPSHNZDBXSU-UHFFFAOYSA-N aniline methyl formate Chemical group NC1=CC=CC=C1.C(=O)OC BNUZPSHNZDBXSU-UHFFFAOYSA-N 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- RWZYAGGXGHYGMB-UHFFFAOYSA-N o-aminobenzenecarboxylic acid Natural products NC1=CC=CC=C1C(O)=O RWZYAGGXGHYGMB-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- 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
Landscapes
- 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)
- Seasonings (AREA)
- Cosmetics (AREA)
- Medicinal Preparation (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention proposes a kind of to smear tea perfume essence and preparation method thereof, including following quality than composition with natural flavour mountaineous: 35-50 parts of matcha powders, 25-35 parts of glutinous rice powders, 16-26 parts of fruit vegetable powders, 1.1-6 portions of dual-purpose of drug and food foods and 3-8 parts smear tea perfume base；The present invention smears tea perfume gas with typical by the tea perfume essence of smearing prepared using matcha powder as primary raw material, and there is aroma of pure nature faint scent, persistence by force and highly concentrated advantage, by adding natural alcohols material in constituent, natural letones and tincture, essential oil, absolute oil can be improved prepare smear tea perfume essence fragrance, and it is full to give off a strong fragrance, with more explosive force, natural food raw material grounds travel is carried again to be deployed, the more natural mouthfeel of note harmony, it is reasonable that composition proportion is respectively formed in the present invention simultaneously, it can be prepared in most economical method and best in quality smear tea perfume essence.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of tea perfume essence and its preparation side are smeared with natural flavour mountaineous
Method.
Background technique
Smearing tea is the steaming green tea that micro mist shape is milled into using shading technology, stone mill, and elegant fragrance is fresh and sweet, kind and approachable.
It in fragrance industry, smears tea perfume gas and belongs to typical teas note, fragrance is fine and smooth and sends out thoroughly, there is pure and fresh tasty and refreshing sense.
Currently, tradition is smeared, tea essence product is not strong enough, the flavor confect gone out with chemical preparation to smear tea flavor inadequate
Naturally, there is chemical breath, without adding the non-prime grinding matcha powder fragrance of synthetic perfume insufficient, perishable spoiled, influence to consume
Person's overall experience sense to select natural edible raw material monomer and natural edible to extract raw material as fragrance, then carries natural food
Raw material grounds travel, which is deployed into, smears tea perfume essence, market with higher and nutritive value with natural flavour mountaineous.Therefore, this hair
It is bright propose it is a kind of smear tea perfume essence and preparation method thereof with natural flavour mountaineous, to solve shortcoming in the prior art.
Summary of the invention
In view of the above-mentioned problems, the present invention is had and is typically smeared by the tea perfume essence of smearing prepared using matcha powder as primary raw material
Tea perfume gas, and have the advantages that aroma of pure nature faint scent, persistence are strong and highly concentrated, by adding natural alcohol in constituent
Substance, natural letones and tincture, essential oil and absolute oil can be improved prepare smear tea perfume essence fragrance, and give off a strong fragrance
It is full, explosive force is had more, then carry natural food raw material grounds travel and deployed, the more natural mouthfeel of note harmony, simultaneously
It respectively forms that composition proportion is reasonable in the present invention, can be prepared in most economical method and best in quality smear tea perfume essence.
The present invention propose it is a kind of smear tea perfume essence with natural flavour mountaineous, including following quality is than composition: 35-50 parts are smeared tea
Powder, 25-35 part glutinous rice powder, 16-26 parts of fruit vegetable powders, 1.1-6 portions of dual-purpose of drug and food foods and 3-8 parts smear tea perfume base, described to smear tea perfume
Base includes 0.01-0.1 parts of natural methyl anthranilates, 0.11-0.9 parts of natural letones, 0.4-2.5 parts of natural alcohols
Substance, 0.07-0.3 part essential oil, 0.007-0.08 parts of absolute oil, 0.1-1 parts of honey, 6-20 parts of tinctures, 10-20 portions of maltodextrins,
20-30 portions of converted starches, 0.1-1 parts of sodium tripolyphosphates, 0.1-1 parts of gelatin and 45-50 parts of pure water.
Further improvement lies in that: including following quality than composition: 40 parts of matcha powders, 30 parts of glutinous rice powders, 21 parts of fruit vegetable powders, 4
Portion dual-purpose of drug and food food and 5 parts smear tea perfume base, and the tea perfume base of smearing includes 0.04 part of natural methyl anthranilate, 0.4 part
Natural letones, 1.3 parts of natural alcohols materials, 0.17 part of essential oil, 0.06 part of absolute oil, 0.15 part of honey, 12 parts of tinctures, 16 parts
Maltodextrin, 24 portions of converted starches, 0.2 part of sodium tripolyphosphate, 0.2 part of gelatin and 45.48 parts of pure water.
Further improvement lies in that: the fruit vegetable powder includes lotus root starch and spinach powder, and the dual-purpose of drug and food food includes radix polygonati officinalis powder
And Herba Menthae powder.
Further improvement lies in that: the natural alcohols material includes natural linalool, the pure and mild natural benzyl carbinol of natural flores aurantii,
The natural letones include natural β-irisone and natural menthones, and the tincture includes green tea tincture and arhat fruit tincture,
The essential oil includes bergamot oil, rosemary oil and hergamot oil, and the absolute oil includes absolute of jasmine and rose absolute.
It is a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, comprising the following steps:
Step 1: it is mixed
By the natural methyl anthranilate of spice material, natural letones, natural alcohols material, essential oil, absolute oil, bee
Honey and tincture, which are added in agitator, be mixed processing stirring 5min, obtains perfume base bottom material, controls in mixing processing
Temperature processed is 35 DEG C, and speed of agitator control is 300r/min；
Step 2: perfume base bottom material is transitted in filter vat after being mixed and is filtered processing by above-mentioned steps one；
Step 3: ripening
Perfume base bottom material is transitted to after perfume base bottom material filtration treatment in above-mentioned steps two and carries out ripening in temporary storage barrel
30min；
Step 4: dissolution emulsification treatment
Maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator and carried out at heating stirring
Then perfume base bottom material after ripening in step 3 is imported in agitator and is mixed, emulsion is made by reason；
Step 5: stewing process
Emulsion manufactured in above-mentioned steps four is imported and is stood in bucket, then standing bucket is put into 4 DEG C of freezer and is carried out
Refrigerate 10min；
Step 6: atomization drying
Emulsion after standing chilling treatment in above-mentioned steps five is imported in water bath with thermostatic control blender, then will spray drying
Machine connects water bath with thermostatic control blender, carries out atomization drying processing to emulsion, obtains smearing tea perfume base, then will smear the sealing of tea perfume base and set
Store in 4 DEG C of freeze-drying lyophilization environment spare；
Step 7: mixed-powder
Matcha powder, glutinous rice powder, fruit vegetable powder and dual-purpose of drug and food food are subjected to sieving processing respectively, crossing grit number is 200 mesh,
Then it places into and carries out mixing 30min in agitator, control speed of agitator is 30r/min, and mixed-powder is made；
Step 8: tea perfume essence is smeared in preparation
Manufactured smear in tea perfume base addition agitator in step 6 is subjected to mixing 30min with mixed-powder, is controlled
Speed of agitator is 30r/min, and sieving processing is carried out after mixing, and crossing grit number is 200 mesh, is made and smears tea perfume essence.
Further improvement lies in that: the strainer filtering grade in the step 2 in filter vat is 400 mesh.
Further improvement lies in that: ripening temperature is 40 DEG C in temporary storage barrel in the step 3.
Further improvement lies in that: first by maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure in the step 4
Water is added in agitator, and temperature in agitator is then increased to 50 DEG C, is then stirred 5min, then by step 3
Perfume base bottom material after middle ripening, which imports in agitator, carries out mixing 20min, and control stir process revolving speed is 300r/
Emulsion is made in min.
Further improvement lies in that: spray dryer is first booted up into preheating in the step 6, and sets spray drying
Machine parameter is blower 98%, 185 DEG C of temperature, wriggles 15% and nozzle cleaning number 3/ time, then will be quiet in above-mentioned steps five
Emulsion after setting chilling treatment imports temperature, then spray dryer is connected water bath with thermostatic control
Blender carries out atomization drying processing to emulsion, obtains smearing tea perfume base, then the refrigeration for smearing the sealing of tea perfume base and being placed in 4 DEG C is done
It carries out storing in dry environment spare.
Further improvement lies in that: using in agitator when being mixed in the agitator in the step 7 and step 8
Main shaft scraper and the collaboration of side fly cutter propeller carry out cutting stirring.
The invention has the benefit that the present invention is by smearing tea perfume essence with allusion quotation using matcha powder as what primary raw material was prepared
Type smears tea perfume gas, and has the advantages that aroma of pure nature faint scent, persistence are strong and highly concentrated, by adding in constituent
Natural alcohols material, natural letones and tincture can be improved prepare smear tea perfume essence fragrance, and it is full to give off a strong fragrance,
With more explosive force, by added in constituent essential oil, absolute oil and honey can provide the similar fruity rhythm for smearing tea, fragrance of a flower rhythm and
Sweet note, then with the rosemary oil of the similar fresh green note for smearing tea, while there is excellent antioxidant performance, tea perfume is smeared in holding
The stability of smart product；Tea perfume based raw material will can effectively be smeared by, which being dried by spray dryer, is wrapped in malt paste
In the cladding cyst membrane that essence, converted starch, sodium tripolyphosphate and gelatin are formed, the stability for smearing tea essence product is improved, and
Dry particle is minimum, can adequately merge between each constituent, passes through the fruit vegetable powder and dual-purpose of drug and food food in constituent
Object can be improved the nutrition diversity smeared in tea perfume essence, be conducive to absorption of human body, replace other by carrier by using glutinous rice powder
Starch carrier, the health for smearing tea perfume essence can be improved, while also reducing cost, the present invention in respectively form composition proportion conjunction
Reason can prepare in most economical method and best in quality smear tea perfume essence.
Specific embodiment
In order to realize invention technological means, reach purpose and effect is easy to understand, below with reference to specific implementation
Mode, the present invention is further explained.
Embodiment one
It is a kind of to smear tea perfume essence with natural flavour mountaineous, including following quality is than composition: 35 parts of matcha powders, 25 parts of glutinous rice powders,
16 parts of fruit vegetable powders, 1.1 portions of dual-purpose of drug and food foods and 3 parts smear tea perfume base, and the tea perfume base of smearing includes 0.01 part of natural adjacent aminobenzene
Methyl formate, 0.11 part of natural letones, 0.4 part of natural alcohols material, 0.07 part of essential oil, 0.007 part of absolute oil, 0.1 part of bee
Honey, 6 parts of tinctures, 10 portions of maltodextrins, 20 portions of converted starches, 0.1 part of sodium tripolyphosphate, 0.1 part of gelatin and 45 parts of pure water.
The fruit vegetable powder includes lotus root starch and spinach powder, and the dual-purpose of drug and food food includes radix polygonati officinalis powder and Herba Menthae powder.
The natural alcohols material includes natural linalool, the pure and mild natural benzyl carbinol of natural flores aurantii, the natural ketone object
Matter includes natural β-irisone and natural menthones, and the tincture includes green tea tincture and arhat fruit tincture, and the essential oil includes perfume
Lemon oil, rosemary oil and hergamot oil, the absolute oil include absolute of jasmine and rose absolute.
It is a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, comprising the following steps:
Step 1: it is mixed
By the natural methyl anthranilate of spice material, natural letones, natural alcohols material, essential oil, absolute oil, bee
Honey and tincture, which are added in agitator, be mixed processing stirring 5min, obtains perfume base bottom material, controls in mixing processing
Temperature processed is 35 DEG C, and speed of agitator control is 300r/min；
Step 2: perfume base bottom material is transitted in filter vat after being mixed and is filtered processing by above-mentioned steps one,
Strainer filtering grade in filter vat is 400 mesh；
Step 3: ripening
Perfume base bottom material is transitted to after perfume base bottom material filtration treatment in above-mentioned steps two and carries out ripening in temporary storage barrel
30min, ripening temperature is 40 DEG C in temporary storage barrel；
Step 4: dissolution emulsification treatment
First maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator, then by agitator
Middle temperature is increased to 50 DEG C, is then stirred 5min, then imports the perfume base bottom material after ripening in step 3
It carries out that 20min control stir process revolving speed is mixed in agitator to be 300r/min, emulsion is made；
Step 5: stewing process
Emulsion manufactured in above-mentioned steps four is imported and is stood in bucket, then standing bucket is put into 4 DEG C of freezer and is carried out
Refrigerate 10min；
Step 6: atomization drying
Spray dryer is first booted up into preheating, and set spray dryer parameter as blower 98%, 185 DEG C of temperature,
It wriggles 15% and nozzle cleaning number 3/ time, the emulsion after chilling treatment then will be stood in above-mentioned steps five and imports temperature
For in 40 DEG C of water bath with thermostatic control blenders, then spray dryer connected into water bath with thermostatic control blender, atomization drying is carried out to emulsion
Processing obtains smearing tea perfume base, then will smear the sealing of tea perfume base be placed in 4 DEG C of freeze-drying lyophilization environment store it is spare；
Step 7: mixed-powder
Matcha powder, glutinous rice powder, fruit vegetable powder and dual-purpose of drug and food food are subjected to sieving processing respectively, crossing grit number is 200 mesh,
Then it places into and carries out mixing 30min in agitator, control speed of agitator is 30r/min, and mixed-powder, agitator is made
When middle mixing using in agitator main shaft scraper and side fly cutter propeller collaboration carry out cutting stirring；
Step 8: tea perfume essence is smeared in preparation
Manufactured smear in tea perfume base addition agitator in step 6 is subjected to mixing 30min with mixed-powder, is controlled
Speed of agitator is 30r/min, when being mixed in agitator using in agitator main shaft scraper and side fly cutter propeller assist
Sieving processing is carried out with cut being stirred after stirring, crossing grit number is 200 mesh, is made and smears tea perfume essence.
Embodiment two
It is a kind of to smear tea perfume essence with natural flavour mountaineous, including following quality is than composition: 40 parts of matcha powders, 30 parts of glutinous rice powders,
21 parts of fruit vegetable powders, 4 portions of dual-purpose of drug and food foods and 5 parts smear tea perfume base, and the tea perfume base of smearing includes 0.04 part of natural o-amino benzoyl
Sour methyl esters, 0.4 part of natural letones, 1.3 parts of natural alcohols materials, 0.17 part of essential oil, 0.06 part of absolute oil, 0.15 part of honey,
12 parts of tinctures, 16 portions of maltodextrins, 24 portions of converted starches, 0.2 part of sodium tripolyphosphate, 0.2 part of gelatin and 45.48 parts of pure water.
The fruit vegetable powder includes lotus root starch and spinach powder, and the dual-purpose of drug and food food includes radix polygonati officinalis powder and Herba Menthae powder.
The natural alcohols material includes natural linalool, the pure and mild natural benzyl carbinol of natural flores aurantii, the natural ketone object
Matter includes natural β-irisone and natural menthones, and the tincture includes green tea tincture and arhat fruit tincture, and the essential oil includes perfume
Lemon oil, rosemary oil and hergamot oil, the absolute oil include absolute of jasmine and rose absolute.
It is a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, comprising the following steps:
Step 1: it is mixed
By the natural methyl anthranilate of spice material, natural letones, natural alcohols material, essential oil, absolute oil, bee
Honey and tincture, which are added in agitator, be mixed processing stirring 5min, obtains perfume base bottom material, controls in mixing processing
Temperature processed is 35 DEG C, and speed of agitator control is 300r/min；
Step 2: perfume base bottom material is transitted in filter vat after being mixed and is filtered processing by above-mentioned steps one,
Strainer filtering grade in filter vat is 400 mesh；
Step 3: ripening
Perfume base bottom material is transitted to after perfume base bottom material filtration treatment in above-mentioned steps two and carries out ripening in temporary storage barrel
30min, ripening temperature is 40 DEG C in temporary storage barrel；
Step 4: dissolution emulsification treatment
First maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator, then by agitator
Middle temperature is increased to 50 DEG C, is then stirred 5min, then imports the perfume base bottom material after ripening in step 3
It carries out that 20min control stir process revolving speed is mixed in agitator to be 300r/min, emulsion is made.；
Step 5: stewing process
Emulsion manufactured in above-mentioned steps four is imported and is stood in bucket, then standing bucket is put into 4 DEG C of freezer and is carried out
Refrigerate 10min；
Step 6: atomization drying
Spray dryer is first booted up into preheating, and set spray dryer parameter as blower 98%, 185 DEG C of temperature,
It wriggles 15% and nozzle cleaning number 3/ time, the emulsion after chilling treatment then will be stood in above-mentioned steps five and imports temperature
For in 40 DEG C of water bath with thermostatic control blenders, then spray dryer connected into water bath with thermostatic control blender, atomization drying is carried out to emulsion
Processing obtains smearing tea perfume base, then will smear the sealing of tea perfume base be placed in 4 DEG C of freeze-drying lyophilization environment store it is spare；
Step 7: mixed-powder
Matcha powder, glutinous rice powder, fruit vegetable powder and dual-purpose of drug and food food are subjected to sieving processing respectively, crossing grit number is 200 mesh,
Then it places into and carries out mixing 30min in agitator, control speed of agitator is 30r/min, and mixed-powder, agitator is made
When middle mixing using in agitator main shaft scraper and side fly cutter propeller collaboration carry out cutting stirring；
Step 8: tea perfume essence is smeared in preparation
Manufactured smear in tea perfume base addition agitator in step 6 is subjected to mixing 30min with mixed-powder, is controlled
Speed of agitator is 30r/min, when being mixed in agitator using in agitator main shaft scraper and side fly cutter propeller assist
Sieving processing is carried out with cut being stirred after stirring, crossing grit number is 200 mesh, is made and smears tea perfume essence.
Embodiment three
It is a kind of to smear tea perfume essence with natural flavour mountaineous, including following quality is than composition: 50 parts of matcha powders, 35 parts of glutinous rice powders,
26 parts of fruit vegetable powders, 6 portions of dual-purpose of drug and food foods and 8 parts smear tea perfume base, and the tea perfume base of smearing includes 0.1 part of natural ortho-aminobenzoic acid
Methyl esters, 0.9 part of natural letones, 2.5 parts of natural alcohols materials, 0.3 part of essential oil, 0.08 part of absolute oil, 1 part of honey, 20 parts of tinctures
Agent, 20 portions of maltodextrins, 30 portions of converted starches, 1 part of sodium tripolyphosphate, 1 part of gelatin and 50 parts of pure water.
The fruit vegetable powder includes lotus root starch and spinach powder, and the dual-purpose of drug and food food includes radix polygonati officinalis powder and Herba Menthae powder.
The natural alcohols material includes natural linalool, the pure and mild natural benzyl carbinol of natural flores aurantii, the natural ketone object
Matter includes natural β-irisone and natural menthones, and the tincture includes green tea tincture and arhat fruit tincture, and the essential oil includes perfume
Lemon oil, rosemary oil and hergamot oil, the absolute oil include absolute of jasmine and rose absolute.
It is a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, comprising the following steps:
Step 1: it is mixed
By the natural methyl anthranilate of spice material, natural letones, natural alcohols material, essential oil, absolute oil, bee
Honey and tincture, which are added in agitator, be mixed processing stirring 5min, obtains perfume base bottom material, controls in mixing processing
Temperature processed is 35 DEG C, and speed of agitator control is 300r/min；
Step 2: perfume base bottom material is transitted in filter vat after being mixed and is filtered processing by above-mentioned steps one,
Strainer filtering grade in filter vat is 400 mesh；
Step 3: ripening
Perfume base bottom material is transitted to after perfume base bottom material filtration treatment in above-mentioned steps two and carries out ripening in temporary storage barrel
30min, ripening temperature is 40 DEG C in temporary storage barrel；
Step 4: dissolution emulsification treatment
First maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator, then by agitator
Middle temperature is increased to 50 DEG C, is then stirred 5min, then imports the perfume base bottom material after ripening in step 3
It carries out that 20min control stir process revolving speed is mixed in agitator to be 300r/min, emulsion is made；
Step 5: stewing process
Emulsion manufactured in above-mentioned steps four is imported and is stood in bucket, then standing bucket is put into 4 DEG C of freezer and is carried out
Refrigerate 10min；
Step 6: atomization drying
Spray dryer is first booted up into preheating, and set spray dryer parameter as blower 98%, 185 DEG C of temperature,
It wriggles 15% and nozzle cleaning number 3/ time, the emulsion after chilling treatment then will be stood in above-mentioned steps five and imports temperature
For in 40 DEG C of water bath with thermostatic control blenders, then spray dryer connected into water bath with thermostatic control blender, atomization drying is carried out to emulsion
Processing obtains smearing tea perfume base, then will smear the sealing of tea perfume base be placed in 4 DEG C of freeze-drying lyophilization environment store it is spare；
Step 7: mixed-powder
Matcha powder, glutinous rice powder, fruit vegetable powder and dual-purpose of drug and food food are subjected to sieving processing respectively, crossing grit number is 200 mesh,
Then it places into and carries out mixing 30min in agitator, control speed of agitator is 30r/min, and mixed-powder, agitator is made
When middle mixing using in agitator main shaft scraper and side fly cutter propeller collaboration carry out cutting stirring；
Step 8: tea perfume essence is smeared in preparation
Manufactured smear in tea perfume base addition agitator in step 6 is subjected to mixing 30min with mixed-powder, is controlled
Speed of agitator is 30r/min, when being mixed in agitator using in agitator main shaft scraper and side fly cutter propeller assist
Sieving processing is carried out with cut being stirred after stirring, crossing grit number is 200 mesh, is made and smears tea perfume essence.
It can be concluded that, in the present invention, composition is compared by quality according to embodiment one, embodiment two and embodiment three are as follows:
35-50 parts of matcha powders, 25-35 parts of glutinous rice powders, 16-26 parts of fruit vegetable powders, 1.1-6 portions of dual-purpose of drug and food foods and 3-8 parts smear tea perfume base,
The tea perfume base of smearing includes 0.01-0.1 parts of natural methyl anthranilates, 0.11-0.9 parts of natural letones, 0.4-2.5
Part natural alcohols material, 0.07-0.3 parts of essential oils, 0.007-0.08 parts of absolute oil, 0.1-1 parts of honey, 6-20 parts of tinctures, 10-20 parts
What maltodextrin, 20-30 portion converted starch, 0.1-1 parts of sodium tripolyphosphates, 0.1-1 parts of gelatin and 45-50 parts of pure water preparations went out smears
Tea perfume essence, which has, typically smears tea perfume gas, and has the advantages that aroma of pure nature faint scent, persistence are strong and highly concentrated, has more
Explosive force.
The present invention is had by the tea perfume essence of smearing prepared using matcha powder as primary raw material and typically smears tea perfume gas, and is had
The strong and highly concentrated advantage of aroma of pure nature faint scent, persistence, by adding natural alcohols material, natural ketone in constituent
Substance and tincture can be improved prepare smear tea perfume essence fragrance, and it is full to give off a strong fragrance, and has more explosive force, passes through group
It can provide the similar fruity rhythm for smearing tea, fragrance of a flower rhythm and sweet note with honey at essential oil, absolute oil is added in ingredient, then smeared with similar
The rosemary oil of the fresh green note of tea, while there is excellent antioxidant performance, keep the stability for smearing tea essence product；Pass through
Spray dryer is dried and will can effectively smear tea perfume based raw material and be wrapped in maltodextrin, converted starch, trimerization phosphorus
In the cladding cyst membrane that sour sodium and gelatin are formed, the stability for smearing tea essence product is improved, and dry particle is minimum, it is each to form
It can adequately be merged between ingredient, by the fruit vegetable powder and dual-purpose of drug and food food in constituent, can be improved and smear tea perfume essence
In nutrition diversity, be conducive to absorption of human body, other starch carriers, Ke Yiti replaced by carrier by using glutinous rice powder
Height smears the health of tea perfume essence, while also reducing cost, respectively forms that composition proportion is reasonable in the present invention, can in most economical method
Best in quality tea perfume essence is smeared to prepare.
The basic principles, main features and advantages of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (10)
1. a kind of smear tea perfume essence with natural flavour mountaineous, it is characterised in that: including following quality than composition: 35-50 parts of matcha powders,
25-35 parts of glutinous rice powders, 16-26 parts of fruit vegetable powders, 1.1-6 portions of dual-purpose of drug and food foods and 3-8 parts smear tea perfume base, described to smear tea perfume Ji Bao
Include 0.01-0.1 parts of natural methyl anthranilates, 0.11-0.9 parts of natural letones, 0.4-2.5 parts of natural alcohols objects
Matter, 0.07-0.3 part essential oil, 0.007-0.08 parts of absolute oil, 0.1-1 parts of honey, 6-20 parts of tinctures, 10-20 parts of maltodextrins, 20-
30 portions of converted starches, 0.1-1 parts of sodium tripolyphosphates, 0.1-1 parts of gelatin and 45-50 parts of pure water.
2. a kind of tea perfume essence is smeared with natural flavour mountaineous according to claim 1, it is characterised in that: including following mass ratio
Composition: 40 parts of matcha powders, 30 parts of glutinous rice powders, 21 parts of fruit vegetable powders, 4 portions of dual-purpose of drug and food foods and 5 parts smear tea perfume base, described to smear tea perfume
Base includes 0.04 part of natural methyl anthranilate, 0.4 part of natural letones, 1.3 parts of natural alcohols materials, 0.17 part of essence
Oil, 0.06 part of absolute oil, 0.15 part of honey, 12 parts of tinctures, 16 portions of maltodextrins, 24 portions of converted starches, 0.2 part of sodium tripolyphosphate,
0.2 part of gelatin and 45.48 parts of pure water.
3. a kind of tea perfume essence is smeared with natural flavour mountaineous according to claim 1, it is characterised in that: the fruit vegetable powder includes
Lotus root starch and spinach powder, the dual-purpose of drug and food food include radix polygonati officinalis powder and Herba Menthae powder.
4. a kind of tea perfume essence is smeared with natural flavour mountaineous according to claim 1, it is characterised in that: the natural alcohols object
Matter includes natural linalool, the pure and mild natural benzyl carbinol of natural flores aurantii, the natural letones include natural β-irisone and
Natural menthones, the tincture include green tea tincture and arhat fruit tincture, and the essential oil includes bergamot oil, rosemary oil and fingered citron
Oil, the absolute oil include absolute of jasmine and rose absolute.
5. a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: the following steps are included:
Step 1: it is mixed
By the natural methyl anthranilate of spice material, natural letones, natural alcohols material, essential oil, absolute oil, honey and
Tincture, which is added in agitator, be mixed processing stirring 5min, obtains perfume base bottom material, controls temperature in mixing processing
Degree is 35 DEG C, and speed of agitator control is 300r/min；
Step 2: perfume base bottom material is transitted in filter vat after being mixed and is filtered processing by above-mentioned steps one；
Step 3: ripening
Perfume base bottom material is transitted into progress ripening 30min in temporary storage barrel after perfume base bottom material filtration treatment in above-mentioned steps two；
Step 4: dissolution emulsification treatment
Maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator and carry out heating stir process, so
The perfume base bottom material after ripening in step 3 is imported in agitator afterwards and is mixed, emulsion is made；
Step 5: stewing process
Emulsion manufactured in above-mentioned steps four is imported and is stood in bucket, then standing bucket is put into 4 DEG C of freezer and is refrigerated
10min；
Step 6: atomization drying
Emulsion after standing chilling treatment in above-mentioned steps five is imported in water bath with thermostatic control blender, then spray dryer is connected
Water bath with thermostatic control blender is connect, atomization drying processing is carried out to emulsion, obtains smearing tea perfume base, then the sealing of tea perfume base will be smeared and be placed on
Store in 4 DEG C of freeze-drying lyophilization environment spare；
Step 7: mixed-powder
Matcha powder, glutinous rice powder, fruit vegetable powder and dual-purpose of drug and food food are subjected to sieving processing respectively, crossing grit number is 200 mesh, then
It places into and carries out mixing 30min in agitator, control speed of agitator is 30r/min, and mixed-powder is made；
Step 8: tea perfume essence is smeared in preparation
Manufactured smear in step 6 is subjected to mixing 30min, control stirring with mixed-powder in tea perfume base addition agitator
Revolving speed is 30r/min, and sieving processing is carried out after mixing, and crossing grit number is 200 mesh, is made and smears tea perfume essence.
6. according to claim 5 a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: described
Strainer filtering grade in step 2 in filter vat is 400 mesh.
7. according to claim 5 a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: described
Ripening temperature is 40 DEG C in temporary storage barrel in step 3.
8. according to claim 5 a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: described
First maltodextrin, converted starch, sodium tripolyphosphate, gelatin and pure water are added in agitator in step 4, then by agitator
Middle temperature is increased to 50 DEG C, is then stirred 5min, then imports the perfume base bottom material after ripening in step 3
Mixing 20min is carried out in agitator, control stir process revolving speed is 300r/min, and emulsion is made.
9. according to claim 5 a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: described
Spray dryer is first booted up into preheating in step 6, and set spray dryer parameter as blower 98%, 185 DEG C of temperature,
It wriggles 15% and nozzle cleaning number 3/ time, the emulsion after chilling treatment then will be stood in above-mentioned steps five and imports temperature
For in 40 DEG C of water bath with thermostatic control blenders, then spray dryer connected into water bath with thermostatic control blender, atomization drying is carried out to emulsion
Processing, obtain smearing tea perfume base, then will smear store in the closed freeze-drying lyophilization environment for being placed on 4 DEG C of tea perfume base it is spare.
10. according to claim 5 a kind of with the natural flavour mountaineous preparation method for smearing tea perfume essence, it is characterised in that: institute
It states when being mixed in the agitator in step 7 and step 8 using the main shaft scraper and side fly cutter propeller in agitator
Collaboration carries out cutting stirring.
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Effective date of registration: 20230824 Address after: Room 447, No. 42 Guangzhou Road, Development Zone, Nantong City, Jiangsu Province, 226000 Patentee after: Xiecheng essence Flavor (Nantong) Co.,Ltd. Address before: 515633 antou Industrial Zone, Guantang Town, Xiangqiao District, Chaozhou City, Guangdong Province Patentee before: SHUNDA FOOD FLAVOR & INGREDIENTS CO.,LTD. |