CN110938492A - Red ginseng essence and preparation method thereof - Google Patents

Red ginseng essence and preparation method thereof Download PDF

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Publication number
CN110938492A
CN110938492A CN201911265601.4A CN201911265601A CN110938492A CN 110938492 A CN110938492 A CN 110938492A CN 201911265601 A CN201911265601 A CN 201911265601A CN 110938492 A CN110938492 A CN 110938492A
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CN
China
Prior art keywords
red ginseng
ethyl
alcohol
ginseng essence
essence
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911265601.4A
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Chinese (zh)
Inventor
郭宁
赵华杰
寇晓琳
扈晓佳
陈佳
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Heng Feng Food Science And Technology Co Ltd
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Heng Feng Food Science And Technology Co Ltd
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Priority to CN201911265601.4A priority Critical patent/CN110938492A/en
Publication of CN110938492A publication Critical patent/CN110938492A/en
Pending legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0007—Aliphatic compounds
    • C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
    • C11B9/003—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing less than six carbon atoms
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
    • C11B9/0034—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing six carbon atoms
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0069—Heterocyclic compounds
    • C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
    • C11B9/0076—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing less than six atoms
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0069—Heterocyclic compounds
    • C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
    • C11B9/008—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing six atoms
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0069—Heterocyclic compounds
    • C11B9/0092—Heterocyclic compounds containing only N as heteroatom
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0069—Heterocyclic compounds
    • C11B9/0096—Heterocyclic compounds containing at least two different heteroatoms, at least one being nitrogen

Abstract

The red ginseng essence designed by the invention consists of the following components: 2-acetylpyrazine, methyl cyclopentenolone, maltol, ethyl vanillin, edible alcohol, propylene glycol, acetic acid, ethyl acetate, butanol, acetaldehyde diethyl acetal, ethyl butyrate, ethyl lactate, furfural, leaf alcohol, 2-acetylfuran, 0.07kg of ethyl acetoacetate, 5-methylfurfural, 2-ethyl-3-methylpyrazine, benzyl alcohol, 2,3,5, 6-tetramethylpyrazine, nonanal, 2-methoxy-3-sec-butylpyrazine, propiolactone, 5-hydroxyethyl-4-methylthiazole, eugenol, benzyl benzoate and red ginseng extract. The red ginseng essence is formulated around the inherent aroma compounds in the natural red ginseng, the spice with natural equivalent components and strong affinity to the red ginseng is selected as the raw material, and the red ginseng extract is added to prepare the red ginseng essence, so that the flavor of the final products of food and beverage can be effectively enhanced.

Description

Red ginseng essence and preparation method thereof
Technical Field
The invention belongs to the technical field of fine chemical engineering, and particularly relates to a red ginseng essence mainly used as a food additive and a preparation method thereof.
Background
The traditional red ginseng essence is often applied because the formula structure is unreasonable and a large amount of artificially synthesized spices are added, so that the flavor of beverage and food is influenced, and the phenomena of poor characteristic aroma and taste of red ginseng and the like are easy to occur. The problems that final food has unstable aroma and poor flavor and lacks the natural flavor of the natural red ginseng are particularly easy to appear in red ginseng beverages and foods, and the red ginseng essence used in the prior art usually uses a large amount of chemical synthetic products, lacks naturalness, easily generates chemical gas, causes poor flavor and is not favored by consumers.
Disclosure of Invention
In order to solve the problems, the invention provides the red ginseng essence which has stable product quality, good flavor and lasting fragrance.
In order to achieve the purpose, the red ginseng essence designed by the invention comprises the following components in parts by mass:
10.0-15.0 parts of edible alcohol
Propylene glycol 80.0-85.0
Acetic acid 0.05-0.1
0.001 to 0.005% of ethyl acetate
Butanol 0.002-0.010 wt%
Acetaldehyde diethyl acetal 0.005-0.01
0.001-0.01% of ethyl butyrate
0.1-0.2% of ethyl lactate
0.01-0.02 of furfural
0.001-0.003 of leaf alcohol
0.01-0.02% of 2-acetylfuran
0.05-0.1% of ethyl acetoacetate
0.005-0.01% of 5-methylfurfural
0.005-0.01% of 2-ethyl-3-methylpyrazine
0.02-0.03% of 2-acetylpyrazine
0.5-1.0% of methylcyclopentenol ketone
Benzyl alcohol 0.01-0.02
0.005-0.01% of 2,3,5, 6-tetramethylpyrazine
0.001-0.005 nonanal
0.5 to 1.5 parts of maltol
0.01-0.02% of 2-methoxy-3-sec-butylpyrazine
0.0005 to 0.001 of gamma-octalactone
0.02-0.05% of 5-hydroxyethyl-4-methylthiazole
Eugenol 0.2-0.4
Ethyl vanillin 0.5-1.0
Benzyl benzoate 0.1-1.0
1.0-5.0 parts of red ginseng extract.
In a further scheme, the raw materials are natural equivalents.
The preparation method of the red ginseng essence comprises the steps of firstly obtaining raw materials of each component according to a ratio, adding 2-acetylpyrazine, methyl cyclopentenolone, maltol and ethyl vanillin into edible alcohol for pre-dissolving, stirring until the raw materials are completely dissolved to obtain a pre-solution, then adding the pre-solution and all other materials into a sandwich heat-preservation tank at 35 +/-5 ℃, stirring under a heat-preservation state until the raw materials are completely mixed to obtain the red ginseng essence.
In the formula, 2-methoxy-3-sec-butyl pyrazine is a key raw material and can generate special soil aroma and medicinal taste of red ginseng, red ginseng extract can enhance natural feeling and thickness of red ginseng essence, methylcyclopentadienyl ketone, maltol and ethyl vanillin can endow red ginseng with sweet scorched aroma, 2-acetylpyrazine, 2-ethyl-3-methylpyrazine and 2,3,5, 6-tetramethylpyrazine can endow roasted aroma and enhance body aroma and bring out plumpness of grains, furfural, 2-acetylfuran and 5-methylfurfural can enhance scorched aroma of red ginseng and have a good modification effect on whole aroma, ethyl acetate, ethyl butyrate, ethyl lactate and ethyl acetoacetate endow fruit sweet aroma, leaf alcohol endows green aroma, and 5-hydroxyethyl-4-methylthiazole endows meat aroma, eugenol and benzyl benzoate endow wood texture, acetic acid, butanol and acetaldehyde diethyl acetal can enhance the fragrance of the head, nonanal can enhance the skin taste of red ginseng, and propyl octalactone endows the milk flavor with the bottom taste and has a modifying effect on the aftertaste.
Compared with the prior art, the formula is formulated around the inherent aroma compounds in the natural red ginseng, the spice with strong affinity to the red ginseng and natural equivalent components is selected as the raw material, and the red ginseng extract is added to prepare the red ginseng essence, so that when the red ginseng essence is used as a food additive, the flavor of final products of food and beverage can be effectively enhanced, the natural aroma and mouthfeel are brought, and the heat resistance, mouthfeel and aroma quality of the products are higher than the levels of similar domestic essences.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below.
Example 1.
In this embodiment, for example, the red ginseng essence is prepared in 100kg, and the mixture ratio is as follows:
edible alcohol 10kg
83.39143kg of propylene glycol
Acetic acid 0.07kg
0.0045kg of ethyl acetate
Butanol 0.006kg
Acetaldehyde diethyl acetal 0.0057kg
0.005kg of ethyl butyrate
0.15kg of ethyl lactate
Furfural 0.012kg
Leaf alcohol 0.0026kg
0.017kg of 2-acetylfuran
0.07kg of ethyl acetoacetate
0.0062kg of 5-methylfurfural
0.0056kg of 2-ethyl-3-methylpyrazine
0.022kg of 2-acetylpyrazine
0.61kg of methylcyclopentenolone
Benzyl alcohol 0.01kg
0.0085kg of 2,3, 5.6-tetramethylpyrazine
Nonanal 0.0028kg
1kg of maltol
0.01kg of 2-methoxy-3-sec-butylpyrazine
0.00067kg of gamma octalactone
0.04kg of 5-hydroxyethyl-4-methylthiazole
Eugenol 0.35kg
Ethyl vanillin 0.5kg
Benzyl benzoate 0.7kg
Ginseng radix Rubri extract 3kg
The production process comprises the following steps: 0.022kg of 2-acetylpyrazine, 0.61kg of methyl cyclopentenolone, 1kg of maltol, 0.5kg of ethyl vanillin and 10kg of edible alcohol are pre-dissolved, and stirred until the materials are completely dissolved, so that a pre-solution is obtained. 83.39143kg of propylene glycol, 0.07kg of acetic acid, 0.0045kg of ethyl acetate, 0.006kg of butanol, 0.0057kg of acetaldehyde diethyl acetal, 0.005kg of ethyl butyrate, 0.15kg of ethyl lactate, 0.012kg of furfural, 0.0026kg of leaf alcohol, 0.017kg of 2-acetylfuran, 0.07kg of ethyl acetoacetate, 0.0062kg of 5-methylfurfural, 0.0056kg of 2-ethyl-3-methylpyrazine, 0.01kg of benzyl alcohol, 0.0085kg of 2,3,5, 6-tetramethylpyrazine, 0.0028kg of nonanal, 0.01kg of 2-methoxy-3-sec-butylpyrazine, 0.00067kg of propiolactone, 0.04kg of 5-hydroxyethyl-4-methylthiazole, 0.35kg of eugenol, 0.7kg of benzyl benzoate, 3kg of red ginseng extract and the pre-solution are respectively added into a sandwich tank in a state of keeping the temperature at 35 +/-5 ℃, stirring to be completely and uniformly mixed, sampling, inspecting, filling and warehousing.

Claims (3)

1. The red ginseng essence is characterized by comprising the following components:
10.0-15.0 parts of edible alcohol
Propylene glycol 80.0-85.0
Acetic acid 0.05-0.1
0.001 to 0.005% of ethyl acetate
Butanol 0.002-0.010 wt%
Acetaldehyde diethyl acetal 0.005-0.01
0.001-0.01% of ethyl butyrate
0.1-0.2% of ethyl lactate
0.01-0.02 of furfural
0.001-0.003 of leaf alcohol
0.01-0.02% of 2-acetylfuran
0.05-0.1% of ethyl acetoacetate
0.005-0.01% of 5-methylfurfural
0.005-0.01% of 2-ethyl-3-methylpyrazine
0.02-0.03% of 2-acetylpyrazine
0.5-1.0% of methylcyclopentenol ketone
Benzyl alcohol 0.01-0.02
0.005-0.01% of 2,3,5, 6-tetramethylpyrazine
0.001-0.005 nonanal
0.5 to 1.5 parts of maltol
0.01-0.02% of 2-methoxy-3-sec-butylpyrazine
0.0005 to 0.001 of gamma-octalactone
0.02-0.05% of 5-hydroxyethyl-4-methylthiazole
Eugenol 0.2-0.4
Ethyl vanillin 0.5-1.0
Benzyl benzoate 0.1-1.0
1.0-5.0% of red ginseng extract
Wherein the parts are all parts by mass.
2. The red ginseng essence according to claim 1, wherein the raw materials are natural equivalents.
3. The method for producing red ginseng essence according to claim 2, wherein the raw materials are prepared by mixing, adding 2-acetylpyrazine, methyl cyclopentenolone, maltol and ethyl vanillin into edible alcohol to pre-dissolve, stirring until completely dissolved to obtain a pre-solution, adding the pre-solution and all other materials into a sandwich heat-preserving tank at 35 ± 5 ℃, stirring under heat-preserving conditions until completely mixed to obtain the red ginseng essence.
CN201911265601.4A 2019-12-11 2019-12-11 Red ginseng essence and preparation method thereof Pending CN110938492A (en)

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CN110938492A true CN110938492A (en) 2020-03-31

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114009731A (en) * 2021-11-05 2022-02-08 恒枫食品科技有限公司 Tea flavor base material and preparation method and application thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009066904A1 (en) * 2007-11-19 2009-05-28 Amorepacific Corporation Perfume composition for expressing the fragrance of ginseng flower (panax ginseng c.a.meyer)
CN101619264A (en) * 2008-07-02 2010-01-06 满瑞芳 Method for preparing ginseng essence
CN107519224A (en) * 2017-09-03 2017-12-29 李哪 A kind of preparation method of red ginseng frost
CN109549167A (en) * 2018-12-29 2019-04-02 浙江绿晶香精有限公司 Ginseng essence

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009066904A1 (en) * 2007-11-19 2009-05-28 Amorepacific Corporation Perfume composition for expressing the fragrance of ginseng flower (panax ginseng c.a.meyer)
CN101619264A (en) * 2008-07-02 2010-01-06 满瑞芳 Method for preparing ginseng essence
CN107519224A (en) * 2017-09-03 2017-12-29 李哪 A kind of preparation method of red ginseng frost
CN109549167A (en) * 2018-12-29 2019-04-02 浙江绿晶香精有限公司 Ginseng essence

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114009731A (en) * 2021-11-05 2022-02-08 恒枫食品科技有限公司 Tea flavor base material and preparation method and application thereof
CN114009731B (en) * 2021-11-05 2024-01-02 恒枫食品科技有限公司 Tea flavor base material and preparation method and application thereof

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Application publication date: 20200331