CN110477338A - A kind of food flavor and preparation method thereof - Google Patents
A kind of food flavor and preparation method thereof Download PDFInfo
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- CN110477338A CN110477338A CN201910712643.1A CN201910712643A CN110477338A CN 110477338 A CN110477338 A CN 110477338A CN 201910712643 A CN201910712643 A CN 201910712643A CN 110477338 A CN110477338 A CN 110477338A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 46
- 235000019634 flavors Nutrition 0.000 title claims abstract description 46
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 16
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 16
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 239000009636 Huang Qi Substances 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000012141 vanillin Nutrition 0.000 claims abstract description 12
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 11
- WLJVXDMOQOGPHL-PPJXEINESA-N 2-phenylacetic acid Chemical compound O[14C](=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-PPJXEINESA-N 0.000 claims abstract description 11
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims abstract description 11
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 108010029541 Laccase Proteins 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- 229940044949 eucalyptus oil Drugs 0.000 claims abstract description 11
- 239000010642 eucalyptus oil Substances 0.000 claims abstract description 11
- 229940041616 menthol Drugs 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 35
- 235000006708 antioxidants Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 229940117960 vanillin Drugs 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- ZOZIRNMDEZKZHM-UHFFFAOYSA-N phenyl-acetic acid phenethyl ester Natural products C=1C=CC=CC=1CCOC(=O)CC1=CC=CC=C1 ZOZIRNMDEZKZHM-UHFFFAOYSA-N 0.000 claims description 4
- -1 butylhydroxy Chemical group 0.000 claims description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims 2
- WLJVXDMOQOGPHL-UHFFFAOYSA-N phenylacetic acid Chemical compound OC(=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-UHFFFAOYSA-N 0.000 claims 2
- 241001412225 Firmiana simplex Species 0.000 claims 1
- 240000002834 Paulownia tomentosa Species 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 229960003424 phenylacetic acid Drugs 0.000 claims 1
- 239000003279 phenylacetic acid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 239000002304 perfume Substances 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- KNODCQOPDJVEJQ-UHFFFAOYSA-N benzene 2-phenylethyl acetate Chemical compound C1=CC=CC=C1.C1(=CC=CC=C1)CCOC(C)=O KNODCQOPDJVEJQ-UHFFFAOYSA-N 0.000 description 4
- 229960000292 pectin Drugs 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical group COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000717 retained effect Effects 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
-
- 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
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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)
- Fats And Perfumes (AREA)
Abstract
The present invention provides a kind of food flavor and preparation method thereof, is related to flavorant processing technique field.The food flavor is made of raw material from the following weight: 12-14 parts of water soluble starch, 2-3 parts of Chinese prickly ash, 1-3 parts of fennel seeds, 10-12 parts of orange peel, 6-8 parts of Radix Astragali, 2-3 parts of fructus lycii, 0.2-0.3 parts of menthol, 0.3-0.5 parts of ethylmaltol, 0.4-0.5 parts of eucalyptus oil, 0.1-0.3 parts of Vanillin, 0.2-0.3 parts of phenylacetic acid, 0.2-0.3 parts of benzyl carbinol, 0.2-0.3 parts of food-grade laccase, 0.4-0.5 parts of stabilizer, 0.2-0.4 parts of antioxidant.The present invention overcomes the deficiencies in the prior art, effectively promote the alcohol Flavor of product using natural perfume material and the mixing of artificial synthesized fragrance, while enhancing the safety of product, reduce cost, be suitable for promoting the use of.
Description
Technical field
The present invention relates to flavorant processing technique fields, and in particular to a kind of food flavor and preparation method thereof.
Background technique
Flavors and fragrances is the product for integrating " high, essence, new " technology that occurs along with development of modern industry,
The industries such as food, daily use chemicals, tobacco, medicine are widely used in, it is closely bound up with daily life.With national economy
High speed development, living standards of the people are continuously improved, and traditional life consumption has been unable to meet the growing consumption demand of consumer.
The diversified demand of consumer has pulled growth of the society to fast-moving consumer goods such as food, cosmetics, cigarette, medical treatment, correspondingly
The fast development of flavors and fragrances industry is driven.2001, China's flavors and fragrances industry income from sales also only had about 8,700,000,000 yuan, arrived
Increase by 4.42 times between having reached within 2011 47000000000 yuan, 11 years.
Flavorant is the fragrance matter that adds in order to improve the flavor of food, and bread is the staff of life, in the diet of China
On due to style of cooking multiplicity so consumed greatly to the use of fragrance, but common food flavor is broadly divided into natural perfume material and people
Work synthetic perfume, addition is difficult to directly edible after natural perfume material such as illiciumverum, fennel, Chinese prickly ash, ginger, pepper are cooked, and fragrance soaks
The time is slower out, and artificial synthesized fragrance fragrance leaches fastly, but the inadequate mellowness of taste is natural.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides kind of food flavor and preparation method thereof, using natural perfume material and manually
Synthetic perfume mixing effectively promotes the alcohol Flavor of product, while enhancing the safety of product, reduces cost, suitable popularization makes
With.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of food flavor, the food flavor are made of raw material from the following weight: 12-14 parts of water soluble starch, flower
2-3 parts of green pepper, 1-3 parts of fennel seeds, 10-12 parts of orange peel, 6-8 parts of Radix Astragali, 2-3 parts of fructus lycii, 0.2-0.3 parts of menthol, ethyl malt
0.3-0.5 parts of phenol, 0.4-0.5 parts of eucalyptus oil, 0.1-0.3 parts of Vanillin, 0.2-0.3 parts of phenylacetic acid, benzene
0.2-0.3 parts of ethyl alcohol, 0.2-0.3 parts of food-grade laccase, 0.4-0.5 parts of stabilizer, 0.2-0.4 parts of antioxidant.
Preferably, the stabilizer is the mixture of guar gum, pectin, Karaya Gum mass ratio 2: 3: 2.
Preferably, the antioxidant is butylated hydroxy anisole, tert-butylhydroquinone, ascorbic acid mass ratio 2: 2:
1 mixture.
The preparation method of the food flavor mainly comprises the steps that
(1) phenylacetic acid, benzyl carbinol are mixed and deionized water is added, after mixing evenly in autoclave, carried out slow
Pressurization heating, until temperature is 80-85 DEG C, heat-insulation pressure keeping is slowly stirred when pressure is 18-22MPa, is kept the temperature quick pressure releasing afterwards, is obtained benzene
Phenethyl acetate is spare；
(2) orange peel, Radix Astragali, fructus lycii are mixed in autoclave, deionized water are added, under the pressure of 8-10MPa
High pressure-temperature heat preservation cooks a period of time, rear to take out squeeze and filter while hot, and it is spare to obtain filtrate；
(3) will Chinese prickly ash, fennel seeds mix high temperature drying after pulverize, after frying is carried out in pot, obtain shortening fragrance powder,
It is added in above-mentioned filtrate, then adds menthol, food-grade laccase progress water-bath heat preservation high-speed stirred, it is spare to obtain mixture A；
(4) by above-mentioned mixture be added eucalyptus oil, Vanillin, ethylmaltol, antioxidant in
It is slowly stirred under low temperature environment, it is spare to obtain mixture B；
(5) it carries out above-mentioned mixture B to be concentrated in vacuo to the 1/3 of original volume, adds water soluble starch, stabilizer mixing
It is lyophilized after stirring at normal temperature is uniform, freeze-drying cream is made and seals cryo-conservation, obtains food flavor of the present invention.
Preferably, slowly pressurize in the step (1) heating the rate of rise be 0.1MPa/min, heating rate 2-3
DEG C/min, and its revolving speed being slowly stirred is 150-200r/min.
Preferably, the temperature that step (2) the mesohigh soak cooks is 80-90 DEG C, time 1.5-2h.
Preferably, the temperature of water-bath heat preservation high-speed stirred is 60-65 DEG C in the step (3), speed of agitator 1200-
1500r/min, the time of stirring are 25-30min.
Preferably, the temperature that low temperature is slowly stirred in the step (4) is 2-5 DEG C, and the revolving speed of stirring is 200-300r/
Min, mixing time 15-20min.
The present invention provides a kind of food flavor and preparation method thereof, and advantage is compared with prior art:
(1) by phenylacetic acid, benzyl carbinol, a direct step obtains phenylethyl phenylacetate, phase to the present invention after high pressure-temperature is handled
Step has been simplified compared with traditional phenylethyl phenylacetate acquisition, has reduced the addition of volatile substances, more safety and environmental protection, saves
About cost.
(2) natural perfume materials such as present invention addition orange peel, Radix Astragali, fructus lycii, Chinese prickly ash, fennel seeds, and pressure cook is carried out to it
Make, grind and be mixed and etc. processing, be effectively retained the flavor of natural perfume material, while adding product fragrance
It is strong and brisk in taste in the process, it is easy to immerse in food.
(3) present invention also adds the substances such as eucalyptus oil, Vanillin, ethylmaltol, further mentions
Product special flavour is risen, the tasty performance of fragrance is enhanced, while being suitable for being widely used using materials safety environmental protection.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of food flavor, the food flavor are made of raw material from the following weight: 12 parts of water soluble starch, Chinese prickly ash 2
Part, 1 part of fennel seeds, 10 parts of orange peel, 6 parts of Radix Astragali, 2 parts of fructus lycii, 0.2 part of menthol, 0.3 part of ethylmaltol, eucalyptus oil 0.4
Part, 0.1 part of Vanillin, 0.2 part of phenylacetic acid, 0.2 part of benzyl carbinol, 0.2 part of food-grade laccase, stabilizer
0.4 part, 0.2 part of antioxidant.
The stabilizer is the mixture of guar gum, pectin, Karaya Gum mass ratio 2: 3: 2；, the antioxidant is fourth
Base hydroxyanisole, tert-butylhydroquinone, ascorbic acid mass ratio 2: 2: 1 mixture.
The preparation method of the food flavor mainly comprises the steps that
(1) phenylacetic acid, benzyl carbinol are mixed and deionized water is added, after mixing evenly in autoclave, carried out slow
Pressurization heating, until temperature is 80-85 DEG C, heat-insulation pressure keeping is slowly stirred when pressure is 18-22MPa, is kept the temperature quick pressure releasing afterwards, is obtained benzene
Phenethyl acetate is spare；
(2) orange peel, Radix Astragali, fructus lycii are mixed in autoclave, deionized water are added, under the pressure of 8-10MPa
High pressure-temperature heat preservation cooks a period of time, rear to take out squeeze and filter while hot, and it is spare to obtain filtrate；
(3) will Chinese prickly ash, fennel seeds mix high temperature drying after pulverize, after frying is carried out in pot, obtain shortening fragrance powder,
It is added in above-mentioned filtrate, then adds menthol, food-grade laccase progress water-bath heat preservation high-speed stirred, it is spare to obtain mixture A；
(4) by above-mentioned mixture be added eucalyptus oil, Vanillin, ethylmaltol, antioxidant in
It is slowly stirred under low temperature environment, it is spare to obtain mixture B；
(5) it carries out above-mentioned mixture B to be concentrated in vacuo to the 1/3 of original volume, adds water soluble starch, stabilizer mixing
It is lyophilized after stirring at normal temperature is uniform, freeze-drying cream is made and seals cryo-conservation, obtains food flavor of the present invention.
Wherein, slowly pressurize in the step (1) heating the rate of rise be 0.1MPa/min, heating rate be 2-3 DEG C/
Min, and its revolving speed being slowly stirred is 150-200r/min；The temperature that step (2) the mesohigh soak cooks is 80-
90 DEG C, time 1.5-2h；The temperature of water-bath heat preservation high-speed stirred is 60-65 DEG C in the step (3), and speed of agitator is
1200-1500r/min, the time of stirring are 25-30min；The temperature that low temperature is slowly stirred in the step (4) is 2-5 DEG C, is stirred
The revolving speed mixed is 200-300r/min, mixing time 15-20min.
Embodiment 2:
A kind of food flavor, the food flavor are made of raw material from the following weight: 14 parts of water soluble starch, Chinese prickly ash 3
Part, 3 parts of fennel seeds, 12 parts of orange peel, 8 parts of Radix Astragali, 3 parts of fructus lycii, 0.3 part of menthol, 0.5 part of ethylmaltol, eucalyptus oil 0.5
Part, 0.3 part of Vanillin, 0.3 part of phenylacetic acid, 0.3 part of benzyl carbinol, 0.3 part of food-grade laccase, stabilizer
0.5 part, 0.4 part of antioxidant.
The stabilizer is the mixture of guar gum, pectin, Karaya Gum mass ratio 2: 3: 2；, the antioxidant is fourth
Base hydroxyanisole, tert-butylhydroquinone, ascorbic acid mass ratio 2: 2: 1 mixture.
The preparation method of the food flavor mainly comprises the steps that
(1) phenylacetic acid, benzyl carbinol are mixed and deionized water is added, after mixing evenly in autoclave, carried out slow
Pressurization heating, until temperature is 80-85 DEG C, heat-insulation pressure keeping is slowly stirred when pressure is 18-22MPa, is kept the temperature quick pressure releasing afterwards, is obtained benzene
Phenethyl acetate is spare；
(2) orange peel, Radix Astragali, fructus lycii are mixed in autoclave, deionized water are added, under the pressure of 8-10MPa
High pressure-temperature heat preservation cooks a period of time, rear to take out squeeze and filter while hot, and it is spare to obtain filtrate；
(3) will Chinese prickly ash, fennel seeds mix high temperature drying after pulverize, after frying is carried out in pot, obtain shortening fragrance powder,
It is added in above-mentioned filtrate, then adds menthol, food-grade laccase progress water-bath heat preservation high-speed stirred, it is spare to obtain mixture A；
(4) by above-mentioned mixture be added eucalyptus oil, Vanillin, ethylmaltol, antioxidant in
It is slowly stirred under low temperature environment, it is spare to obtain mixture B；
(5) it carries out above-mentioned mixture B to be concentrated in vacuo to the 1/3 of original volume, adds water soluble starch, stabilizer mixing
It is lyophilized after stirring at normal temperature is uniform, freeze-drying cream is made and seals cryo-conservation, obtains food flavor of the present invention.
Wherein, slowly pressurize in the step (1) heating the rate of rise be 0.1MPa/min, heating rate be 2-3 DEG C/
Min, and its revolving speed being slowly stirred is 150-200r/min；The temperature that step (2) the mesohigh soak cooks is 80-
90 DEG C, time 1.5-2h；The temperature of water-bath heat preservation high-speed stirred is 60-65 DEG C in the step (3), and speed of agitator is
1200-1500r/min, the time of stirring are 25-30min；The temperature that low temperature is slowly stirred in the step (4) is 2-5 DEG C, is stirred
The revolving speed mixed is 200-300r/min, mixing time 15-20min.
Embodiment 3:
A kind of food flavor, the food flavor are made of raw material from the following weight: 13 parts of water soluble starch, Chinese prickly ash
2.5 parts, 2 parts of fennel seeds, 11 parts of orange peel, 7 parts of Radix Astragali, 2.5 parts of fructus lycii, 0.25 part of menthol, 0.4 part of ethylmaltol, eucalyptus
Oily 0.45 part, 0.2 part of Vanillin, 0.25 part of phenylacetic acid, 0.25 part of benzyl carbinol, food-grade laccase 0.25
Part, 0.45 part of stabilizer, 0.3 part of antioxidant.
The stabilizer is the mixture of guar gum, pectin, Karaya Gum mass ratio 2: 3: 2；, the antioxidant is fourth
Base hydroxyanisole, tert-butylhydroquinone, ascorbic acid mass ratio 2: 2: 1 mixture.
The preparation method of the food flavor mainly comprises the steps that
(1) phenylacetic acid, benzyl carbinol are mixed and deionized water is added, after mixing evenly in autoclave, carried out slow
Pressurization heating, until temperature is 80-85 DEG C, heat-insulation pressure keeping is slowly stirred when pressure is 18-22MPa, is kept the temperature quick pressure releasing afterwards, is obtained benzene
Phenethyl acetate is spare；
(2) orange peel, Radix Astragali, fructus lycii are mixed in autoclave, deionized water are added, under the pressure of 8-10MPa
High pressure-temperature heat preservation cooks a period of time, rear to take out squeeze and filter while hot, and it is spare to obtain filtrate；
(3) will Chinese prickly ash, fennel seeds mix high temperature drying after pulverize, after frying is carried out in pot, obtain shortening fragrance powder,
It is added in above-mentioned filtrate, then adds menthol, food-grade laccase progress water-bath heat preservation high-speed stirred, it is spare to obtain mixture A；
(4) by above-mentioned mixture be added eucalyptus oil, Vanillin, ethylmaltol, antioxidant in
It is slowly stirred under low temperature environment, it is spare to obtain mixture B；
(5) it carries out above-mentioned mixture B to be concentrated in vacuo to the 1/3 of original volume, adds water soluble starch, stabilizer mixing
It is lyophilized after stirring at normal temperature is uniform, freeze-drying cream is made and seals cryo-conservation, obtains food flavor of the present invention.
Wherein, slowly pressurize in the step (1) heating the rate of rise be 0.1MPa/min, heating rate be 2-3 DEG C/
Min, and its revolving speed being slowly stirred is 150-200r/min；The temperature that step (2) the mesohigh soak cooks is 80-
90 DEG C, time 1.5-2h；The temperature of water-bath heat preservation high-speed stirred is 60-65 DEG C in the step (3), and speed of agitator is
1200-1500r/min, the time of stirring are 25-30min；The temperature that low temperature is slowly stirred in the step (4) is 2-5 DEG C, is stirred
The revolving speed mixed is 200-300r/min, mixing time 15-20min.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of food flavor, which is characterized in that the food flavor is made of raw material from the following weight: water soluble starch
12-14 parts, 2-3 parts of Chinese prickly ash, 1-3 parts of fennel seeds, 10-12 parts of orange peel, 6-8 parts of Radix Astragali, 2-3 parts of fructus lycii, menthol 0.2-0.3
Part, 0.3-0.5 parts of ethylmaltol, 0.4-0.5 parts of eucalyptus oil, 0.1-0.3 parts of Vanillin, phenylacetic acid
0.2-0.3 parts, 0.2-0.3 parts of benzyl carbinol, 0.2-0.3 parts of food-grade laccase, 0.4-0.5 parts of stabilizer, antioxidant 0.2-0.4
Part.
2. a kind of food flavor according to claim 1, it is characterised in that: the stabilizer is guar gum, pectin, thorn Chinese parasol tree
The mixture of paulownia glue mass ratio 2: 3: 2.
3. a kind of food flavor according to claim 1, it is characterised in that: the antioxidant is butylhydroxy fennel
Ether, tert-butylhydroquinone, ascorbic acid mass ratio 2: 2: 1 mixture.
4. a kind of preparation method of food flavor, it is characterised in that: the preparation method of the food flavor mainly includes following step
It is rapid:
(1) phenylacetic acid, benzyl carbinol addition deionized water is mixed slowly to be pressurizeed after mixing evenly in autoclave
Heating, until temperature is 80-85 DEG C, heat-insulation pressure keeping is slowly stirred when pressure is 18-22MPa, is kept the temperature quick pressure releasing afterwards, is obtained phenylacetic acid
Phenethyl ester is spare；
(2) orange peel, Radix Astragali, fructus lycii are mixed in autoclave, deionized water, the high pressure under the pressure of 8-10MPa is added
Soak cooks a period of time, rear to take out squeeze and filter while hot, and it is spare to obtain filtrate；
(3) will Chinese prickly ash, fennel seeds mix high temperature drying after pulverize, after frying is carried out in pot, obtain shortening fragrance powder, be added
In above-mentioned filtrate, then menthol, food-grade laccase progress water-bath heat preservation high-speed stirred are added, it is spare to obtain mixture A；
(4) eucalyptus oil, Vanillin, ethylmaltol, antioxidant is added in low temperature in above-mentioned mixture
It is slowly stirred under environment, it is spare to obtain mixture B；
(5) it carries out above-mentioned mixture B to be concentrated in vacuo to the 1/3 of original volume, adds water soluble starch, stabilizer mixing room temperature
It is lyophilized after mixing evenly, freeze-drying cream is made and seals cryo-conservation, obtains food flavor of the present invention.
5. a kind of preparation method of food flavor according to claim 5, it is characterised in that: in the step (1) slowly
The rate of rise of pressurization heating is 0.1MPa/min, and heating rate is 2-3 DEG C/min, and its revolving speed being slowly stirred is 150-
200r/min。
6. a kind of preparation method of food flavor according to claim 5, it is characterised in that: step (2) mesohigh
The temperature that soak cooks is 80-90 DEG C, time 1.5-2h.
7. a kind of preparation method of food flavor according to claim 5, it is characterised in that: water-bath in the step (3)
The temperature for keeping the temperature high-speed stirred is 60-65 DEG C, speed of agitator 1200-1500r/min, and the time of stirring is 25-30min.
8. a kind of preparation method of food flavor according to claim 5, it is characterised in that: low temperature in the step (4)
The temperature being slowly stirred is 2-5 DEG C, and the revolving speed of stirring is 200-300r/min, mixing time 15-20min.
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