CN110050981A - 一种蛋黄型食用香精及其生产工艺 - Google Patents
一种蛋黄型食用香精及其生产工艺 Download PDFInfo
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000005516 engineering process Methods 0.000 title claims abstract description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000004615 ingredient Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical compound CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000001299 aldehydes Chemical class 0.000 claims abstract description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 7
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 claims abstract description 7
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 229930182817 methionine Natural products 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 7
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims abstract description 6
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 3
- 244000099147 Ananas comosus Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 3
- 244000215562 Heliotropium arborescens Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 241000234671 Ananas Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
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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
- A23L27/10—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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
本发明公开了一种蛋黄型食用香精及其生产工艺，包含主料和辅料，所述主料包含蛋黄粉、呋喃酮、葡萄糖、D‑木糖、蛋氨酸、乙基麦芽酚和丙二醇；所述辅料包含2‑乙酰基噻唑、硫醇、洋茉莉醛、菠萝醛、丁二酮、香兰素和丙二醇；本发明优化了配料和配比以及制备的工艺流程，通过美拉德反应与合成香料相互调谐，增加了香气强度，并且提高了香气的逼真程度。
Description
技术领域
本发明涉及香精香料技术领域，具体地说是一种蛋黄型食用香精及其生产工艺。
背景技术
目前市场上蛋黄香精基本是使用合成香料调配而成，配料和配比较为原始，制备的工艺流程也不够合理，导致产品的香气粗糙，而且味道不够逼真，直接影响人对产品的感观。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种蛋黄型食用香精及其生产工艺。
本发明的技术解决方案是这样实现的：一种蛋黄型食用香精，包含主料和辅料，所述主料包含蛋黄粉、呋喃酮、葡萄糖、D-木糖、蛋氨酸、乙基麦芽酚和丙二醇；所述辅料包含2-乙酰基噻唑、硫醇、洋茉莉醛、菠萝醛、丁二酮、香兰素和丙二醇。
蛋黄型食用香精的生产工艺如下，先将主料投入到反应釜中，加热搅拌至60-100℃，再恒温30-60分钟，然后降至常温，加入辅料搅拌均匀，得到蛋黄香精。
其中，所述主料的配比为蛋黄粉5-20%、呋喃酮1-5%、葡萄糖2-10%、D-木糖2-10%、蛋氨酸1-5%、乙基麦芽酚2-8%、丙二醇32-77%；所述辅料的配比为2-乙酰基噻唑0.1-1%、硫醇0.1-1%、洋茉莉醛0.05-0.5%、菠萝醛0.01-0.08%、丁二酮0.1-1%、香兰素0.5-5%、丙二醇9.14-1.42%。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明的蛋黄型食用香精，优化了配料和配比以及制备的工艺流程，通过美拉德反应与合成香料相互调谐，增加了香气强度，并且提高了香气的逼真程度。
具体实施方式
下面结合实施例来说明本发明。
本发明所述的一种蛋黄型食用香精，包含主料和辅料，所述主料的配比为蛋黄粉5-20%、呋喃酮1-5%、葡萄糖2-10%、D-木糖2-10%、蛋氨酸1-5%、乙基麦芽酚2-8%、丙二醇32-77%；所述辅料的配比为2-乙酰基噻唑0.1-1%、硫醇0.1-1%、洋茉莉醛0.05-0.5%、菠萝醛0.01-0.08%、丁二酮0.1-1%、香兰素0.5-5%、丙二醇9.14-1.42%；主料和辅料总和为100%。
主料和辅料配比的三种具体实施方式如下表所示。
表1-主料：
| 原料名称 | 配比1 | 配比2 | 配比3 |
| 蛋黄粉 | 10 | 8 | 15 |
| 呋喃酮 | 3 | 2 | 3.5 |
| 葡萄糖 | 5 | 4 | 6 |
| D-木糖 | 5 | 4 | 6 |
| 蛋氨酸 | 2 | 1.5 | 2.5 |
| 乙基麦芽酚 | 5 | 4 | 6 |
| 丙二醇 | 60 | 66.5 | 51 |
表2-辅料：
| 原料名称 | 配比1 | 配比2 | 配比3 |
| 2-乙酰基噻唑 | 0.2 | 0.15 | 0.25 |
| 硫醇 | 0.5 | 0.3 | 0.75 |
| 洋茉莉醛 | 0.1 | 0.2 | 0.15 |
| 菠萝醛 | 0.03 | 0.05 | 0.065 |
| 丁二酮 | 0.5 | 0.4 | 0.6 |
| 香兰素 | 1 | 0.8 | 1.5 |
| 丙二醇 | 7.67 | 8.1 | 6.685 |
上述蛋黄型食用香精的生产工艺如下，先将主料按照配比投入到反应釜中，加热搅拌至60-100℃，优选80℃，再恒温30-60分钟，优选45分钟，然后降至常温，按照配比加入辅料，并搅拌均匀，得到蛋黄香精。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并加以实施，并不能以此限制本发明的保护范围，凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围内。
Claims (3)
1.一种蛋黄型食用香精，其特征在于：包含主料和辅料，所述主料包含蛋黄粉、呋喃酮、葡萄糖、D-木糖、蛋氨酸、乙基麦芽酚和丙二醇；所述辅料包含2-乙酰基噻唑、硫醇、洋茉莉醛、菠萝醛、丁二酮、香兰素和丙二醇。
2.根据权利要求1所述的蛋黄型食用香精，其特征在于：所述主料的配比为蛋黄粉5-20%、呋喃酮1-5%、葡萄糖2-10%、D-木糖2-10%、蛋氨酸1-5%、乙基麦芽酚2-8%、丙二醇32-77%；所述辅料的配比为2-乙酰基噻唑0.1-1%、硫醇0.1-1%、洋茉莉醛0.05-0.5%、菠萝醛0.01-0.08%、丁二酮0.1-1%、香兰素0.5-5%、丙二醇9.14-1.42%。
3.一种如权利要求1或2所述的蛋黄型食用香精的生产工艺，其特征在于：先将主料投入到反应釜中，加热搅拌至60-100℃，再恒温30-60分钟，然后降至常温，加入辅料搅拌均匀，得到蛋黄香精。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317481A (zh) * | 2021-05-14 | 2021-08-31 | 华南理工大学 | 一组具有增咸与增鲜特性的香气组合物及其应用 |
| CN115669905A (zh) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | 一种鸡蛋香精及其制备方法与应用 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207086A (zh) * | 2014-09-01 | 2014-12-17 | 增城华栋调味品有限公司 | 一种耐高温蛋黄香精的制备方法及其应用 |
| CN108095027A (zh) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | 一种耐高温的鸡蛋香精及其制备方法 |
-
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- 2019-04-01 CN CN201910255250.2A patent/CN110050981A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207086A (zh) * | 2014-09-01 | 2014-12-17 | 增城华栋调味品有限公司 | 一种耐高温蛋黄香精的制备方法及其应用 |
| CN108095027A (zh) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | 一种耐高温的鸡蛋香精及其制备方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317481A (zh) * | 2021-05-14 | 2021-08-31 | 华南理工大学 | 一组具有增咸与增鲜特性的香气组合物及其应用 |
| CN115669905A (zh) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | 一种鸡蛋香精及其制备方法与应用 |
| CN115669905B (zh) * | 2022-10-09 | 2023-07-11 | 广东香龙香料有限公司 | 一种鸡蛋香精及其制备方法与应用 |
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