CN111034981A - Sea-buckthorn essence and preparation method thereof - Google Patents

Sea-buckthorn essence and preparation method thereof Download PDF

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Publication number
CN111034981A
CN111034981A CN201910972940.XA CN201910972940A CN111034981A CN 111034981 A CN111034981 A CN 111034981A CN 201910972940 A CN201910972940 A CN 201910972940A CN 111034981 A CN111034981 A CN 111034981A
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essence
sea
buckthorn
mass
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杨绍艳
王宇
张建成
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Hangzhou Naique Biological Technology Co ltd
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero 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
    • A23L27/202—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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy 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
    • A23L27/29—Fruit flavours
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention belongs to the technical field of food essence, and particularly relates to a sea-buckthorn essence and a preparation method thereof, wherein the sea-buckthorn essence comprises the following components, by mass, 0.0001-0.05% of phenethyl acetate, 0.0001-0.05% of octyl acetate, 0.0001-0.05% of pineapple methyl ester, 0.0002-0.2% of hexanal, 0.001-0.2% of ethyl octanoate, 0.002-0.5% of sweet orange oil, 0.001-0.2% of pineapple ethyl ester, 0.005-0.5% of linalool, 0.001-0.2% of isobutyl butyrate, 0.01-0.5% of ethyl isobutyrate, 0.02-0.5% of α -damascenone, 0.02-0.5% of menthol, 0.02-0.5% of 2-methyl ethyl butyrate and the like.

Description

Sea-buckthorn essence and preparation method thereof
Technical Field
The invention belongs to the technical field of food essence, and particularly relates to a sea-buckthorn essence and a preparation method thereof.
Background
The sea-buckthorn has a very wide plant distribution area in China, particularly one of the most representative economic crops in the western region of China, and the sea-buckthorn resources are very rich. Sea buckthorn is known as the "the most perfect medicinal plant in the world". Seabuckthorn is very rich in active substances, and more than 428 active substances are identified and are the most important in the world. The sea buckthorn berries contain abundant nutrients such as vitamins, flavonoids, triterpenes, organic acids, polysaccharides, pigments, tryptamine, volatile oil, proteins and the like, and have certain effects of effectively preventing cardiovascular diseases, improving metabolism of human bodies, improving immune functions, preventing cancers, promoting gastrointestinal functions, protecting liver, resisting aging and the like.
The sea-buckthorn fruit is rich in nutritive value, sour and refreshing in taste and attractive in fragrance; the volatile aroma analysis result of fresh sea buckthorn juice shows that the aroma component covers a wide range, including 31 types of alcohols, 38 types of esters, 7 types of aldehydes, 12 types of ketones, 9 types of acids, terpenes, hydrocarbons, ethers and other 106 types. Therefore, the fragrance of the sea-buckthorn is very rich, and meanwhile, great difficulty is brought to the blending of the sea-buckthorn essence.
In recent years, products with the sea-buckthorn flavor are more and more common on the market, such as sea-buckthorn biscuits, sea-buckthorn tea bags, sea-buckthorn wine, sea-buckthorn fruit vinegar, chewing gum, various beverages and the like; however, the flavor of the sea buckthorn is not high in similarity compared with that of fresh sea buckthorn, and the original flavor of the sea buckthorn cannot be truly embodied.
Disclosure of Invention
Based on the defects in the prior art, the invention provides a sea-buckthorn essence and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme: the sea-buckthorn essence comprises the following components in percentage by mass:
Figure BDA0002232702670000021
Figure BDA0002232702670000031
preferably, the carrier is one or a combination of propylene glycol, animal and vegetable oil, ethanol, caprylic/capric glyceride and glyceryl triacetate.
Preferably, the sea-buckthorn essence is a liquid essence.
Preferably, the carrier is one or more of modified starch, glucose, maltodextrin and corn starch.
Preferably, the sea-buckthorn essence is powder essence.
Preferably, the sea-buckthorn essence is used as a food additive.
As a preferred scheme, the sea-buckthorn essence comprises the following components in percentage by mass:
Figure BDA0002232702670000032
Figure BDA0002232702670000041
the invention also provides a preparation method of the seabuckthorn essence, which comprises the following steps:
(1) weighing the components according to the mass percentage of the components of the seabuckthorn essence;
(2) and (3) uniformly stirring all the components except the carrier, then adding the carrier and uniformly stirring to obtain the seabuckthorn essence.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention designs a formula according to the main aroma volatile substances in the fresh sea-buckthorn juice and the characteristic proportion of the invention, and adds important auxiliary components, thereby preparing the sea-buckthorn essence with natural sea-buckthorn aroma and reducing the production cost.
(2) The existing seabuckthorn essence is added with more cream-flavor raw materials, the fragrance is similar to that of hawthorn, and the direction fidelity is poor.
(3) The sea-buckthorn essence disclosed by the invention is full in fragrance, strong in fruit juice feeling, natural and full, stable in quality and close to the natural fragrance of fresh sea-buckthorn juice;
(4) the seabuckthorn essence blended by the invention is widely added into various foods as a food additive, so that the product has the fragrance and the taste of natural seabuckthorn, is popular with consumers and expands the market volume.
Detailed Description
The technical solution of the present invention is further described below by means of specific examples.
Example 1:
in this embodiment, for example, 1000g of sea buckthorn essence is prepared, and the preparation method specifically includes the following steps:
(1) weighing the raw materials (unit: g) in the following formula proportion, and fully and uniformly stirring at normal temperature:
Figure BDA0002232702670000051
Figure BDA0002232702670000061
(2) adding the rest of propylene glycol into the stirred mixture (1), continuously stirring uniformly, and then filling the mixture into an essence bottle for storage to obtain the sea buckthorn essence. The prepared sea buckthorn essence is used as a food additive, so that the food has the fragrance and the mouthfeel of natural sea buckthorn.
The mass of each component of the sea buckthorn essence of other comparative examples (the total amount is based on 1000 g) is shown in the following table 1:
TABLE 1 table of the components of the examples and the respective proportions of the pistachio flavour
Figure BDA0002232702670000062
Figure BDA0002232702670000071
The preparation method of the seabuckthorn essence of the comparative examples 1-5 is the same as that of the example 1, and is not repeated herein.
The sensory evaluation of example 1 and all comparative examples was carried out by eight panelists who had been screened in accordance with GB/T14454.2-2008 "perfume and aroma evaluation" and given corresponding scores.
Specifically, from twenty technicians, each test result of each person is scored through tests such as aroma smelling, sweet taste, salty taste and difference tests, and eight persons with the highest scores are selected as evaluators of the sea buckthorn essence. Providing fresh sea buckthorn juice as a control sample for all evaluators, providing 50% of fresh sea buckthorn juice diluent (with the sour-sweet ratio adjusted to be consistent with the control sample) added with 1 per mill of the sea buckthorn essence of each embodiment for the evaluators as a test sample, and allowing the evaluators to score in a range of 1-9 minutes according to the closeness degree of the aroma and the taste of the sample of the embodiment to the control sample, wherein the closer to the control sample, the higher the score is, and the larger the difference is, the lower the score is. And finally, counting the evaluation scores of the samples of the same embodiment or the comparative example given by eight evaluators, analyzing and removing abnormal values by adopting a Q test method, and averaging the evaluation scores, wherein the evaluation results are shown in Table 2.
TABLE 2 example and degree score of the closeness of each proportional seabuckthorn flavour to the control sample
Numbering Proximity scoring
Example 1 8.9
Comparative example 1 8
Comparative example 2 7.8
Comparative example 3 6.5
Comparative example 4 6
Comparative example 5 5
As can be seen from Table 2, the evaluation score of the seabuckthorn essence in example 1 is the highest and is closest to the fragrance of fresh seabuckthorn juice, and the flavor of the seabuckthorn essence deviates from the fresh seabuckthorn juice and the score is reduced by slightly changing the components in example 1. Therefore, the sea-buckthorn essence obtained in the embodiment 1 of the invention has natural and full fragrance and moderate sour-sweet taste, and is very close to the flavor of fresh sea-buckthorn juice.
In the above examples and alternatives, the mass of phenylethyl acetate can also be 0.001g, 0.01g, 0.03g, 0.05g, 0.1g, 0.4g, 0.5g, etc.
In the above embodiments and alternatives, the mass of octyl acetate can also be 0.001g, 0.01g, 0.03g, 0.05g, 0.1g, 0.4g, 0.5g, and the like.
In the above embodiments and alternatives, the amount of pineapple methyl ester may also be 0.001g, 0.01g, 0.03g, 0.05g, 0.1g, 0.4g, 0.5g, etc.
In the above examples and alternatives, the mass of hexanal may also be 0.002g, 0.01g, 0.03g, 0.05g, 0.3g, 0.9g, 1.5g, 2g, etc.
In the above examples and alternatives, the mass of ethyl octanoate may also be 0.01g, 0.03g, 0.08g, 0.1g, 0.5g, 0.8g, 1.5g, 2g, etc.
In the above examples and alternatives, the sweet orange oil may also have a mass of 0.02g, 0.1g, 0.8g, 1.2g, 2.5g, 3.0g, 4.5g, 5g, etc.
In the above examples and alternatives, the amount of ethyl bromate may also be 0.01g, 0.03g, 0.08g, 0.1g, 0.5g, 0.8g, 1.5g, 2g, etc.
In the above examples and alternatives, the linalool may also have a mass of 0.05g, 0.1g, 0.8g, 1.2g, 2.5g, 3.0g, 4.5g, 5g, etc.
In the above examples and alternatives, the mass of isobutyl butyrate may also be 0.01g, 0.03g, 0.08g, 0.1g, 0.5g, 0.8g, 1.5g, 2g, etc.
In the above examples and alternatives, the mass of ethyl isobutyrate can also be 0.1g, 0.13g, 0.18g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the mass of α -damascone can also be 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the menthol may also have a mass of 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the mass of ethyl 2-methylbutyrate can also be 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, and the like.
In the above examples and alternatives, the mass of hexanol may also be 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the mass of isoamyl alcohol may also be 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the lemon oil may also have a mass of 0.2g, 0.23g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above examples and alternatives, the mass of isovaleric acid may also be 0.2g, 0.23g, 0.38g, 0.5g, 1.5g, 2.8g, 3.5g, 5g, etc.
In the above examples and alternatives, the mass of the phenylethyl alcohol can also be 0.2g, 0.23g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above examples and alternatives, the mass of caproic acid may also be 0.2g, 0.23g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above embodiments and alternatives, the mass of butyric acid may also be 0.2g, 0.23g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above examples and alternatives, the mass of ethyl isovalerate can also be 0.2g, 0.23g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above embodiments and alternatives, the mass of propionic acid can also be 0.3g, 0.38g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, etc.
In the above examples and alternatives, the mass of ethyl acetate can also be 0.4g, 0.83g, 0.98g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, 13g, 15g, and the like.
In the above examples and alternatives, the mass of ethyl hexanoate can also be 0.5g, 0.83g, 0.98g, 1.5g, 3.5g, 6.8g, 8.5g, 10g, 13g, 15g, and so forth.
In the above examples and alternatives, the mass of benzyl alcohol may also be 1g, 15g, 35g, 48g, 50g, etc.
In the above embodiments and alternatives, the mass of acetic acid may also be 1g, 5g, 15g, 18g, 20g, etc.
In the above examples and alternatives, the mass of 15% furanone may also be 2g, 5g, 15g, 35g, 50g, etc.
In the above examples and alternatives, the mass of ethanol may also be 10g, 80g, 150g, 260g, 300g, etc.
In the above examples and alternatives, the amount of propylene glycol is the balance of the above components after addition.
In the above embodiment and the alternative, the propylene glycol may be replaced by one or a combination of more of propylene glycol, animal and vegetable oil, ethanol, caprylic/capric glyceride, and glyceryl triacetate (except single propylene glycol), and the prepared sea buckthorn essence is a liquid essence.
In the above embodiments and their alternatives, the propylene glycol may also be replaced by one or a combination of modified starch, glucose, maltodextrin, and corn starch, and the prepared sea-buckthorn essence is a powdered essence.
The sea-buckthorn essence disclosed by the invention is added with natural components such as menthol, sweet orange oil and lemon oil, so that the flavor of the essence is natural. The sea-buckthorn essence provided by the invention has stable quality and high fragrance direction fidelity, and is widely applied to sea-buckthorn flavor products to improve fragrance and taste.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.

Claims (8)

1. The sea-buckthorn essence is characterized by comprising the following components in percentage by mass:
Figure FDA0002232702660000011
Figure FDA0002232702660000021
2. the sea buckthorn essence according to claim 1, wherein the carrier is one or more of propylene glycol, animal and vegetable oil, ethanol, caprylic/capric glyceride and glyceryl triacetate.
3. The seabuckthorn essence according to claim 2, wherein the seabuckthorn essence is a liquid essence.
4. The essence of hippophae rhamnoides according to claim 1, wherein the carrier is one or more of modified starch, glucose, maltodextrin and corn starch.
5. The sea buckthorn essence according to claim 4, wherein the sea buckthorn essence is a powder essence.
6. The sea buckthorn essence according to claim 1, characterized by comprising the following components in percentage by mass:
Figure FDA0002232702660000022
Figure FDA0002232702660000031
7. the hippophae rhamnoides essence according to any one of claims 1 to 6, used as a food additive.
8. A method of preparing a sea buckthorn essence according to any one of claims 1 to 6 comprising the steps of:
(1) weighing the components according to the mass percentage of the components of the seabuckthorn essence;
(2) and (3) uniformly stirring all the components except the carrier, then adding the carrier and uniformly stirring to obtain the seabuckthorn essence.
CN201910972940.XA 2019-10-14 2019-10-14 Sea-buckthorn essence and preparation method thereof Pending CN111034981A (en)

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Publication number Priority date Publication date Assignee Title
CN101469292A (en) * 2007-12-27 2009-07-01 武汉烟草(集团)有限公司 Method for mixedly extracting red date and seabuckthorn fruit for preparing spices for cigarette
CN107488509A (en) * 2016-06-13 2017-12-19 新疆恒远中汇科技开发有限公司 Using supercritical CO2The method that fluids extraction extracts russianolive flower essential oil
CN107549765A (en) * 2016-06-30 2018-01-09 天津唐朝食品工业有限公司 Natural flavoring pineapple essence
CN109187784A (en) * 2018-09-11 2019-01-11 中山出入境检验检疫局检验检疫技术中心 A kind of headspace solid-phase microextraction of sea-buckthorn volatile oil compositions-gas chromatography mass spectrometry determination method

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Publication number Priority date Publication date Assignee Title
CN101469292A (en) * 2007-12-27 2009-07-01 武汉烟草(集团)有限公司 Method for mixedly extracting red date and seabuckthorn fruit for preparing spices for cigarette
CN107488509A (en) * 2016-06-13 2017-12-19 新疆恒远中汇科技开发有限公司 Using supercritical CO2The method that fluids extraction extracts russianolive flower essential oil
CN107549765A (en) * 2016-06-30 2018-01-09 天津唐朝食品工业有限公司 Natural flavoring pineapple essence
CN109187784A (en) * 2018-09-11 2019-01-11 中山出入境检验检疫局检验检疫技术中心 A kind of headspace solid-phase microextraction of sea-buckthorn volatile oil compositions-gas chromatography mass spectrometry determination method

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Title
刘晓娜等: "沙棘原汁澄清处理对沙棘酒香气成分的影响", 《食品工业科技》 *
宋秀梅: ""水蜜桃香气分析及香精创拟"", 《第十届中国香料香精学术研讨会论文集》 *
宋自娟等: "冷打浆法沙棘浓缩浊汁加工过程中挥发性成分的变化", 《中国食品学报》 *
廉永善等: "沙棘属植物生物活性物质种类及其主要生理药理功能", 《沙棘》 *
牛广财等: "沙棘原酒与陈酿酒香气成分的比较研究", 《食品科学》 *
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