CN110338389A - A kind of new type water-solubility natural lemon essence and preparation method thereof - Google Patents
A kind of new type water-solubility natural lemon essence and preparation method thereof Download PDFInfo
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of new type water-solubility natural lemon essence and preparation method thereof.New type water-solubility natural lemon essence provided by the invention, is made of following component and its weight percent: plants essential oil 6.5-21%, plant extracts 0.05-0.5%, plant condensed juice 10-30%, Arabic gum 5-20%, citric acid 0.1-0.3%, pure water surplus.New type water-solubility natural lemon essence natural health provided by the invention, unique in taste, good smell, edible sense are excellent, have a good application prospect.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of new type water-solubility natural lemon essence and its preparation
Method.
Background technique
According to market survey, current most of natural essences are all based on oil-soluble, or add the natural of same component
Fragrance is made, and causes significant limitation or even some products in terms of practical application in order to reach water-soluble requirement, move back and
Time next selection non-natural essence product is sought, therefore causes the requirement that mouthfeel is full, healthy and is difficult to meet.
Soluble perfume refers to perfume base ethyl alcohol made of natural perfume material, synthetic perfume blending or ethanol water dissolution
Form, sometimes also other solvents such as glycerol adding, propylene glycol, the addition of these solvents, cause the fragrance of fragrance or essence, mouthfeel and
It is edible to experience influence.
Chinese patent application CN109938106A discloses a kind of sesame milk tea and preparation method thereof, edible using water solubility
Essence, the essence are easy to appear rotten in use or lead to the problem of stimulation peculiar smell, lead to mouthfeel, fragrance eats sense
It is poor.
Chinese patent CN105725005B disclose it is a kind of improve DHA fishy smell protein type solid beverage and its preparation side
Method uses edible essence for the essence of independent type in the patent, although fishy smell can be effectively improved, taste is single, food
It is poor with feeling.
Therefore, a kind of natural health, it is unique in taste, edible feel, the essence of good smell is prepared into this field
One kind needs.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of new type water-solubility natural lemon essence and its preparation sides
Method, new type water-solubility natural lemon essence natural health provided by the invention, unique in taste, good smell, edible sense are excellent, tool
There is good application prospect.
Technical scheme is as follows:
A kind of new type water-solubility natural lemon essence, is made of following component and its weight percent:
Plants essential oil 6.5-21%, plant extracts 0.05-0.5%, plant condensed juice 10-30%, Arabic gum 5-
20%, citric acid 0.1-0.3%, pure water surplus.
Further, the new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 14%, plant extracts 0.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2%,
Pure water surplus.
Further, the plants essential oil by lemon oil, limette oil, five times of orange oils by weight 10~30:2~
10:1 composition.
Further, the plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 21:6:1.
Further, the plant extracts is extracted by natural vanilla extract, thyme extract and natural lemon grass
Object is by weight 5~15:3~8:1 composition.
Further, the plant extracts is extracted by natural vanilla extract, thyme extract and natural lemon grass
Object is formed by weight 10:4:1.
Further, the plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 6~13:3.
Further, the plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 8:3.
Further, the plant condensed juice is concentrated by fruit juicing freeze-drying.
A kind of preparation method of the new type water-solubility natural lemon essence, includes the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, with the speed of 910r/min
30min is stirred, after Arabic gum dissolution completely, mixed liquor A is made；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through glue
Body filters twice, and then flow back under the conditions of 65-70 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min,
To obtain the final product.
A kind of new type water-solubility natural lemon essence of the preparation method preparation of the new type water-solubility natural lemon essence,
Bakery product, candy, rice product, beverage, dairy products, frozen, the application in cocoa products are being prepared as essence.
The present invention is by increasing water-soluble natural lemon extract product, and by preferably natural essential oil raw material, test is different
Formula, hybrid technique and control parameter, the water-soluble natural lemon extract product being had good stability.With water-soluble lemon
Essence preparation method, which can analogize other water-soluble natural essence, can enrich the option of natural essence, expand application range
Compared with prior art, the technology of the present invention advantage is as follows:
(1) new type water-solubility natural lemon essence provided by the invention is using plants essential oil, plant extracts, plant concentration
Juice is used in compounding, and not only improves the fragrance and mouthfeel of essence, moreover it is possible to which the edible comfort for improving eater helps to promote life
It produces.
(2) new type water-solubility natural lemon essence provided by the invention, plants essential oil is by lemon oil, limette oil, five times
Orange oil is mixed in a certain ratio composition, not only increases the fragrance of essence, and mouthfeel is pleasant, also by synergistic effect, makes essence
Edible sense get a promotion.
(3) new type water-solubility natural lemon essence provided by the invention, plant extracts use natural vanilla extract, hundred
In fragrant extract and natural lemon grass extract be mixed in a certain ratio, while characteristic fragrance is provided, be also added into part
Functional component, making essence provided by the invention not only has the function of promoting food aroma, moreover it is possible to food materials be made to have the function refreshed oneself
Effect has good use value.
(4) new type water-solubility natural lemon essence provided by the invention, plant condensed juice are dense by lemon inspissated juice and mangosteen
Contracting juice is mixed in a certain ratio, and so that the present invention is had multiple nutritional components, is suitable for promoting production and application.
(5) new type water-solubility natural lemon essence provided by the invention, various ingredients mutually compound, and make the water solubility of essence
Increase, and then increase the scope of application of essence, makes it no matter can be in high temperature process such as bakery product, candy, rice products
The food of technique is answered in the not high food classification of the processing temperatures such as beverage, dairy products, frozen, cocoa products
With and full true natural citris aromas and mouthfeel capable of being presented, moreover, essence provided by the invention is also baking or ingeniously
It is applied well in the oil-solubles such as gram force product, beverage or frozen.
Specific embodiment
The specific embodiment of form by the following examples makees further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following embodiment.
Embodiment 1, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence, is made of following component and its weight percent:
Plants essential oil 6.5%, plant extracts 0.05%, plant condensed juice 10%, Arabic gum 5%, citric acid
0.1%, pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 10:2:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
5:3:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 2:1.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence, includes the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, with the speed of 910r/min
30min is stirred, after Arabic gum dissolution completely, mixed liquor A is made；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through glue
Body filters twice, and then flow back under the conditions of 65 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min,
To obtain the final product.
Embodiment 2, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence, is made of following component and its weight percent:
Plants essential oil 21%, plant extracts 0.5%, plant condensed juice 30%, Arabic gum 20%, citric acid 0.3%,
Pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 30:10:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
15:8:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 13:3.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence, includes the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, with the speed of 910r/min
30min is stirred, after Arabic gum dissolution completely, mixed liquor A is made；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through glue
Body filters twice, and then flow back under the conditions of 70 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min,
To obtain the final product.
Embodiment 3, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 14%, plant extracts 0.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2%,
Pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 21:6:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
10:4:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 8:3.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence, includes the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, with the speed of 910r/min
30min is stirred, after Arabic gum dissolution completely, mixed liquor A is made；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through glue
Body filters twice, and then flow back under the conditions of 68 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min,
To obtain the final product.
Embodiment 4, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence, is made of following component and its weight percent:
Plants essential oil 10%, plant extracts 0.26%, plant condensed juice 23%, Arabic gum 10%, citric acid
0.15%, pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 18:3:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
12:5:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 11:3.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence, includes the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, with the speed of 910r/min
30min is stirred, after Arabic gum dissolution completely, mixed liquor A is made；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through glue
Body filters twice, and then flow back under the conditions of 65 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min,
To obtain the final product.
Embodiment 5, a kind of bread containing natural essence
The bread containing natural essence, is made of following component and its parts by weight:
100 parts of flour, 0.8 part of yeast, 2 portions of salt, 4.8 portions of granulated sugar, 52 parts of water, the natural lemon of 4 embodiments 1 preparation are fragrant
Essence, 6 parts of brown rice.
The bread preparation method containing natural essence, includes the following steps:
Above-mentioned raw materials: being mixed into 23 DEG C of dough by step 1, in the environment of 30 DEG C of room temperatures, 80% relative humidity
Lower fermentation 45min, until obtaining bread dough after 2 times of original volume；
Step 2: wrapping up bread dough using preservative film, and the bread dough after package is placed in the perseverance that temperature is 28 DEG C
It ferments 3 hours under the conditions of temperature, the dough after fermentation is then divided into 2 parts with 4: 1 ratio, respectively the first dough and the second face
Group, after being covered using preservative film, is placed in rest 20min in room temperature, sprinkles flour on the first dough and the second dough, is pressed
First dough and the second dough are pressed into flat circle by the dough after rest respectively, then segmentation molding toasts 25min, i.e.,
?.
Embodiment 6, a kind of candy containing natural essence
The candy containing natural essence, including following component and its parts by weight:
0.3 part of natural essence, 50 parts of the white granulated sugar, 40 parts of fructose syrup, 1.2 parts of citric acid, purified water of the preparation of embodiment 2
10 parts, 0.2 part of edible pigment.
The preparation method of the candy containing natural essence, steps are as follows:
Above-mentioned raw materials are added in mixer and are mixed, then carry out being heated up to 100 DEG C of tannings, it is continuous during infusion
It is slowly stirred, until syrup at thick wire drawing shape, is then poured into mold by syrup, cooling, drying, equilibrium moisture content 2%, 30
Hour after, will cool down, the molding candy after drying sterilizes, packaging to get.
Embodiment 7, a kind of milk slurry containing natural essence
The milk slurry containing natural essence, is made of following component and its parts by weight:
55 parts of soybean, 30 parts of brown rice, 15 parts of corn, 45 parts of dilute cream, 60 parts of fresh milk, 6 parts of pectin, 5 parts of phycocolloid, konjaku
12 parts, 8 parts of starch, 4 parts of wheat bran, 5 parts of oat, 0.5 part of yeast, 2 parts of the natural essence of the preparation of embodiment 3,1 part of sweetener, cream
0.8 part of agent, 1 part of stabilizer.
The preparation method of the milk slurry, comprising the following steps:
(1) it will be mixed after soybean, brown rice and corn screen selecting, add deionized water and eluriate 3 times, 5 times of bodies are added after cleaning
Long-pending warm water simultaneously places it in incubator, drains away the water after heat-insulation soaking 10h, and it is spare must to handle base-material；(2) by place obtained
Reason machine material pours into grinder grinding and is slurried, after by its slurries high speed centrifugation, extracting centrifugal liquid simultaneously adjusts PH to 7.4, obtains milk slurry just
Product are spare；
(3) fresh milk is added into dilute cream, adds pectin, phycocolloid, konjaku, starch, wheat bran, oat after mixing evenly
Starch first product with milk obtained, after be mixed object and squeeze into high speed disperser, after high speed dispersion 30min milk starches raw material for standby；
(4) milk obtained slurry raw material is squeezed into fermentor, and yeast is added, be warming up to 60 DEG C after mixing evenly, heat preservation
It is stirred after fermentation 4h, continues heat-preservation fermentation 10h, filtrate is taken after filters pressing and essence, sweetener, emulsifier and stabilization is added
Agent is warming up to 80 DEG C after mixing evenly, and is passed through argon gas and boosts, and slowly restores after pressure maintaining emulsification 20min to normal pressure, obtains
It is spare that milk starches finished product；
(5) by milk obtained slurry finished product successively carry out homogeneous and sterilization treatment, by refrigeration to get.
Embodiment 8, a kind of ice cream containing natural essence
The ice cream containing natural essence, is made of following component and its parts by weight:
15 parts of green plum powder；20 parts of sugar；60 parts of milk powder；10 parts of vegetable fat powder；0.5 part of Arabic gum；0.8 part of maltitol；It is fragrant
0.5 part, 30 parts of pure water of essence.
Described its production method of the ice cream containing natural essence, it is characterised in that include the following steps:
Each raw material is mixed by raw material proportioning；Then temperature control sterilizes 30min at 80 DEG C；In 55 DEG C of temperature, 15MPa
Lower homogeneous 2 times；Then the raw material after homogeneous is cooled down, aging 3h in 2 DEG C of refrigerating chamber is put into；Finally the ice cream after aging is put
Enter to congeal in Ice-cream machine 1h to get.
Comparative example 1, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 14.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2%, pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 21:6:1.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 8:3.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence is same as Example 3.Comparative example 1 and 3 base of embodiment
This is identical, and difference is, replaces plant extracts in comparative example 1 with the plants essential oil of same composition.
Comparative example 2, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 32%, plant extracts 0.1%, Arabic gum 15%, citric acid 0.2%, pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 21:6:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
10:4:1 composition.
The preparation method of the new type water-solubility natural lemon essence is same as Example 3.Comparative example 2 and 3 base of embodiment
This is identical, and difference is, replaces plant condensed juice in comparative example 2 with the plants essential oil of same composition.
Comparative example 3, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 14%, plant extracts 0.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2%,
Pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 1:1:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
10:4:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 8:3.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence is same as Example 3.Comparative example 3 and 3 base of embodiment
This is identical, and difference is, plants essential oil is by lemon oil, limette oil, five times of orange oils by weight 1:1:1 group in comparative example 3
At.
Comparative example 4, a kind of new type water-solubility natural lemon essence
The new type water-solubility natural essence is made of following component and its weight percent:
Plants essential oil 14%, plant extracts 0.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2%,
Pure water surplus.
The plants essential oil is made of lemon oil, limette oil, five times of orange oils by weight 21:6:1.
The plant extracts by natural vanilla extract, thyme extract and natural lemon grass extract by weight
10:4:1 composition.
The plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 1:1.
The plant condensed juice is concentrated by fruit juicing freeze-drying.
The preparation method of the new type water-solubility natural lemon essence is same as Example 3.Comparative example 4 and 3 base of embodiment
This is identical, and difference is, plant condensed juice is made of lemon inspissated juice and mangosteen inspissated juice by weight 1:1 in comparative example 4.
Comparative example 5, a kind of milk slurry containing natural essence
The milk slurry containing natural essence, is made of following component and its parts by weight:
55 parts of soybean, 30 parts of brown rice, 15 parts of corn, 45 parts of dilute cream, 60 parts of fresh milk, 6 parts of pectin, 5 parts of phycocolloid, konjaku
12 parts, 8 parts of starch, 4 parts of wheat bran, 5 parts of oat, 0.5 part of yeast, 2 parts of the natural essence of the preparation of comparative example 1,1 part of sweetener, cream
0.8 part of agent, 1 part of stabilizer.
The preparation method of the milk slurry is same as Example 7.
Comparative example 5 is substantially the same manner as Example 7, and difference is, natural essence replaces with the preparation of comparative example 1 in comparative example 5
Natural essence.
Comparative example 6, a kind of milk slurry containing natural essence
The milk slurry containing natural essence, is made of following component and its parts by weight:
55 parts of soybean, 30 parts of brown rice, 15 parts of corn, 45 parts of dilute cream, 60 parts of fresh milk, 6 parts of pectin, 5 parts of phycocolloid, konjaku
12 parts, 8 parts of starch, 4 parts of wheat bran, 5 parts of oat, 0.5 part of yeast, 2 parts of the natural essence of the preparation of comparative example 2,1 part of sweetener, cream
0.8 part of agent, 1 part of stabilizer.
The preparation method of the milk slurry is same as Example 7.
Comparative example 6 is substantially the same manner as Example 7, and difference is, natural essence replaces with the preparation of comparative example 2 in comparative example 6
Natural essence.
Comparative example 7, a kind of milk slurry containing natural essence
The milk slurry containing natural essence, is made of following component and its parts by weight:
55 parts of soybean, 30 parts of brown rice, 15 parts of corn, 45 parts of dilute cream, 60 parts of fresh milk, 6 parts of pectin, 5 parts of phycocolloid, konjaku
12 parts, 8 parts of starch, 4 parts of wheat bran, 5 parts of oat, 0.5 part of yeast, 2 parts of the natural essence of the preparation of comparative example 3,1 part of sweetener, cream
0.8 part of agent, 1 part of stabilizer.
The preparation method of the milk slurry is same as Example 7.
Comparative example 7 is substantially the same manner as Example 7, and difference is, natural essence replaces with the preparation of comparative example 3 in comparative example 7
Natural essence.
Comparative example 8, a kind of milk slurry containing natural essence
The milk slurry containing natural essence, is made of following component and its parts by weight:
55 parts of soybean, 30 parts of brown rice, 15 parts of corn, 45 parts of dilute cream, 60 parts of fresh milk, 6 parts of pectin, 5 parts of phycocolloid, konjaku
12 parts, 8 parts of starch, 4 parts of wheat bran, 5 parts of oat, 0.5 part of yeast, 2 parts of the natural essence of the preparation of comparative example 4,1 part of sweetener, cream
0.8 part of agent, 1 part of stabilizer.
The preparation method of the milk slurry is same as Example 7.
Comparative example 8 is substantially the same manner as Example 7, and difference is, natural essence replaces with the preparation of comparative example 4 in comparative example 8
Natural essence.
Test example one, the test of natural essence water solubility
1, test material: the natural essence of embodiment 1-4 and comparative example 1-4 preparation.
2, test method: natural essence prepared by embodiment 1-4 and comparative example 1-4, it is soluble in water at normal temperature respectively
Measure its saturation solubility.
3, test result: test result is as shown in table 1.
1 natural essence soluble test result of table
| Group | Saturation solubility (g/100mL water) |
| Embodiment 1 | 90.4 |
| Embodiment 2 | 92.6 |
| Embodiment 3 | 93.8 |
| Embodiment 4 | 91.5 |
| Comparative example 1 | 62.4 |
| Comparative example 2 | 67.5 |
| Comparative example 3 | 55.9 |
| Comparative example 4 | 58.7 |
As shown in Table 1, the natural essence of embodiment 1-4 preparation has water-soluble well, and wherein embodiment 3 is prepared into day
Right essence is water-soluble preferably, is highly preferred embodiment of the present invention, in contrast, the natural essence of comparative example 1-4 preparation is water-soluble
It is poor, show that natural essence water solubility provided by the invention is greatly improved.
Test example two, edible sense testing experiment
1, test material: the milk slurry containing natural essence of embodiment 5-8 and comparative example 5-8 preparation.
2, test grouping and method: choosing 80 volunteers, wherein each 40 people of men and women, and stochastic averagina is divided into 8 groups, every group of male
5 people of scholar, 5 people of Ms eat the milk slurry containing natural essence of embodiment 5-8 and comparative example 5-8 preparation respectively, and labeled as implementation
Example 5-8 group and comparative example 5-8 group, after every group membership is edible, to fragrance, mouthfeel and edible sense marking, outstanding > 85 divide, and good 70
~85 points, general < 70 divides.
3, test result: test result is shown in Table 2.
The edible sensing test result of table 2
As shown in Table 2, embodiment 5-8 group fragrance, mouthfeel and edible sense are preferable, and comparative example 5-8 group, and scoring is relatively
It is lower, show the food that natural essence provided by the invention and other components prepare, has and improve fragrance, mouthfeel and food
With the effect of sense, readily available eater likes, convenient for promoting.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (10)
1. a kind of new type water-solubility natural lemon essence, which is characterized in that be made of following component and its weight percent: plant
Essential oil 6.5-21%, plant extracts 0.05-0.5%, plant condensed juice 10-30%, Arabic gum 5-20%, citric acid 0.1-
0.3%, pure water surplus.
2. new type water-solubility natural lemon essence as described in claim 1, which is characterized in that the new type water-solubility natural perfume
Essence is made of following component and its weight percent:
Plants essential oil 14%, plant extracts 0.1%, plant condensed juice 18%, Arabic gum 15%, citric acid 0.2% are pure
Water surplus.
3. new type water-solubility natural lemon essence as claimed in claim 1 or 2, which is characterized in that the plants essential oil is by lemon
Lemon oil, limette oil, five times of orange oils are by weight 10~30:2~10:1 composition.
4. new type water-solubility natural lemon essence as claimed in claim 3, which is characterized in that the plants essential oil is by lemon
Oil, limette oil, five times of orange oils are formed by weight 21:6:1.
5. new type water-solubility natural lemon essence as claimed in claim 1 or 2, which is characterized in that the plant extracts by
Natural vanilla extract, thyme extract and natural lemon grass extract are by weight 5~15:3~8:1 composition.
6. new type water-solubility natural lemon essence as claimed in claim 5, which is characterized in that the plant extracts is by natural
Vanilla extract, thyme extract and natural lemon grass extract are formed by weight 10:4:1.
7. new type water-solubility natural lemon essence as claimed in claim 1 or 2, which is characterized in that the plant condensed juice by
Lemon inspissated juice and mangosteen inspissated juice are formed by weight 6~13:3.
8. new type water-solubility natural lemon essence as claimed in claim 1 or 2, which is characterized in that the plant condensed juice by
Lemon inspissated juice and mangosteen inspissated juice are formed by weight 8:3.
9. a kind of preparation method of such as described in any item new type water-solubility natural lemon essence of claim 1-8, feature exist
In including the following steps:
S1, citric acid is added in 85 DEG C of pure water, Arabic gum is added after dissolving completely, is stirred with the speed of 910r/min
Mixed liquor A is made after Arabic gum dissolution completely in 30min；
S2, it is added in the mixed liquor A of step S1 preparation after mixing plants essential oil and plant extracts, then passes through colloid mistake
Twice of filter, then flow back under the conditions of 65-70 DEG C 15min, obtains mixed liquid B；
S3, plant condensed juice is added in mixed liquid B made from step S2,10min is stirred with the speed of 910r/min, i.e.,
?.
10. new type water-solubility prepared by a kind of preparation method of new type water-solubility natural lemon essence as claimed in claim 9
Natural lemon essence is preparing bakery product, candy, rice product, beverage, dairy products, frozen, cocoa system as essence
Application in product.
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| CN106118880A (en) * | 2016-08-05 | 2016-11-16 | 广州馨杰添加剂有限公司 | A kind of natural lemon essence and preparation method thereof |
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