CN111411032A

CN111411032A - Blueberry fruit wine essence

Info

Publication number: CN111411032A
Application number: CN202010055597.5A
Authority: CN
Inventors: 袁方; 刘方恬; 范刚; 谢定源; 潘思轶; 徐晓云
Original assignee: Huazhong Agricultural University
Current assignee: Huazhong Agricultural University
Priority date: 2020-01-17
Filing date: 2020-01-17
Publication date: 2020-07-14

Abstract

The invention discloses a blueberry fruit wine essence which comprises, by mass, 0.3-0.5% of ethyl butyrate, 0.1-0.15% of isoamyl acetate, 0.1-0.15% of methyl benzoate, 0.4-0.6% of ethyl hexanoate, 0.15-0.25% of ethyl octanoate, 0.02-0.08% of eucalyptol, 0.2-0.5% of linalool, 0.4-0.8% of α -terpineol, 0.1-0.3% of myrtenol, 0.1-0.3% of E-carvacrol, 0.1-0.2% of β -citronellol and 0.05-0.15% of eugenol, wherein the balance is the solvent.

Description

Blueberry fruit wine essence

Technical Field

The invention belongs to the technical field of food additives, and particularly relates to a blueberry fruit wine essence.

Background

In recent years, the dramatic progress in separation techniques, purification methods and instrumental analytical detection capabilities of substances has accelerated the development of the flavor industry. The essence and spice industry is an industry with wide development prospect, and many domestic enterprises are dedicated to the development of essence and spices such as food, tobacco, daily cosmetics and the like. The market prospect of the current essence and spice is very considerable. The edible essence plays important roles in food, such as stabilizing aroma, supplementing aroma, endowing food with special aroma, correcting unacceptable aroma of food and replacing natural essence and spice with higher cost, and is an indispensable part in food production. Is commonly added in beverages, candies, biscuits and meat products.

The perfume is divided into natural perfume and synthetic perfume, and the use of synthetic perfume is increasing in the current practical production. The formula of the synthetic spice is obtained by continuously adjusting the formula by a flavoring agent according to experience. One part is extracted and separated from natural spices, and is synthesized and imitated by an artificial method after structure identification, and some of the natural spices have main fragrance and some fragrance-generating components with trace amount. The latter makes the fragrance of the spice more harmonious and closer to the taste of the natural spice by simulating the proportion of key fragrant substances in the natural spice.

Most of the blueberry essences on the market simulate the flavor of blueberry fruits, and the aroma is unnatural. Blueberries belong to small berries, are not durable to storage and transportation, and most of the blueberries are processed into various foods except for part of fresh foods. The blueberry wine is an important blueberry processing product, and can greatly increase the additional value of the blueberry. However, the blueberry fruit wine on the market generally has the problems of weak aroma, uneven aroma quality, even peculiar smell and the like, and may be caused by various factors in the processes of fruit quality, fermentation management, production, packaging and the like. At present, the blueberry raw material is distilled, and the distilled aroma components are collected and added into the blueberry wine again, but the cost is high, and the time and the labor are wasted. In fact, the defects of the fragrance can be corrected simply by adding edible essence, and the consistency of the fragrance of the product can be ensured more easily. However, no blueberry wine essence formula exists in the market at present. If the blueberry essence is simply added, the smell of the blueberry wine becomes more similar to fruit juice rather than fruit wine, and the feeling of consumers is influenced.

Disclosure of Invention

The invention aims to provide a blueberry fruit wine essence which is water-soluble and can be used for flavoring blueberry fruit wine or other products which need the flavor but do not need heating or have low temperature during flavoring.

The invention is realized by the following technical scheme:

the blueberry fruit wine essence comprises, by mass, 0.3-0.5% of ethyl butyrate, 0.1-0.15% of isoamyl acetate, 0.1-0.15% of methyl benzoate, 0.4-0.6% of ethyl caproate, 0.15-0.25% of ethyl caprylate, 0.02-0.08% of eucalyptol, 0.2-0.5% of linalool, 0.4-0.8% of α -terpineol, 0.1-0.3% of myrtenol, 0.1-0.3% of E-carvacrol, 0.1-0.2% of β -citronellol, 0.05-0.15% of eugenol and the balance of a solvent.

Preferably, the essence comprises, by mass, 0.4% of ethyl butyrate, 0.1% of isoamyl acetate, 0.1% of methyl benzoate, 0.5% of ethyl hexanoate, 0.2% of ethyl octanoate, 0.05% of eucalyptol, 0.3% of linalool, 0.6% of α -terpineol, 0.2% of myrtenol, 0.2% of E-carveol, 0.15% of β -citronellol, 0.1% of eugenol and the balance of a solvent.

The solvent is selected from ethanol or propylene glycol, and preferably ethanol.

The fragrance activity values of all the components of the essence are greater than 1, and the blueberry fruit wine essence formula has the flavor of fresh blueberry fruit wine.

The addition amount of the essence is not more than 0.5 percent according to mass fraction. The essence has volatility, and is added as far as possible when the essence is cooled after being heated or at the later stage of processing treatment so as to reduce volatilization loss; the fragrance of the food is easy to volatilize and lose when the food is exposed in an open system, and the food is not suitable to be exposed in the air for a long time after the essence is added; if used to make a non-fermented, purely blended blueberry wine beverage, additional ethanol is required to add bouquet.

The blueberry essence is prepared by mixing the raw materials, wherein the raw materials are all food grade, according to a formula of Pentium aiensis Chun, the purity of various essence bases needs to be more than 90%, and if the purity is not enough, the purity needs to be converted according to actual concentration.

The invention has the beneficial effects that:

the blueberry fruit wine essence is prepared according to natural aroma components of high-quality blueberry wine, has the flavor of fresh blueberry fruit wine, and has strong fruity feeling and fresh mouthfeel of fruit wine added with the blueberry fruit wine essence.

The blueberry fruit wine essence disclosed by the invention is simple in preparation method, and raw materials are easy to obtain. Raw materials such as blueberry essential oil and blueberry extract which are easy to have fragrance difference among batches are avoided, so that the overall effect of the formula is more stable.

Drawings

FIG. 1 is a graph of the stability of the fragrance of the present invention over time at 18 ℃;

FIG. 2 is a graph of the stability of the fragrance of the present invention over time at 37 deg.C;

FIG. 3 is a graph of sensory analysis of the blueberry wine aroma extract and blueberry essence of the present invention;

FIG. 4 shows the comparison of the blueberry fruit wine essence of the present invention and the blueberry essence for beverage.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A blueberry essence for fruit wine comprises, by mass, 0.4% of ethyl butyrate, 0.1% of isoamyl acetate, 0.1% of methyl benzoate, 0.5% of ethyl caproate, 0.2% of ethyl caprylate, 0.05% of eucalyptol, 0.3% of linalool, α -terpineol, 0.6% of myrtenol, 0.2% of E-carvacrol, 0.15% of β -citronellol, 0.1% of eugenol and 97.1% of ethanol.

Example 2

A blueberry fruit wine essence comprises, by mass, 0.3% of ethyl butyrate, 0.1% of isoamyl acetate, 0.1% of methyl benzoate, 0.4% of ethyl hexanoate, 0.15% of ethyl octanoate, 0.02% of eucalyptol, 0.2% of linalool, 0.4% of α -terpineol, 0.1% of myrtenol, 0.1% of E-carveol, 0.1% of β -citronellol, 0.05% of eugenol and 97.98% of ethanol.

Example 3

A blueberry fruit wine essence comprises, by mass, 0.5% of ethyl butyrate, 0.15% of isoamyl acetate, 0.15% of methyl benzoate, 0.6% of ethyl hexanoate, 0.25% of ethyl octanoate, 0.08% of eucalyptol, 0.5% of linalool, 0.8% of α -terpineol, 0.3% of myrtenol, 0.3% of E-carveol, 0.2% of β -citronellol, 0.15% of eugenol and 96.02% of propylene glycol.

Example 4 stability of blueberry wine essence

And performing qualitative and quantitative analysis on sensory attributes of the flavor of the blueberry fruit wine essence, and decomposing the sensory composite attributes of the blueberry fruit wine essence into a plurality of factors. The expert panel consisted of teachers and students at the college of food science and technology of the university of agriculture in china (8, 3 men and 5 women, all receiving sensory training). Analyzing the flavor characteristic factors of the blueberry fruit wine essence by using a sensory factor method: fruit, floral, mint, citrus, wine, spices. After the flavor attribute factors are determined, 0 to 10 points are taken as a scale (0 means none, 10 points means the strongest), and quantitative analysis is carried out on each factor of the sensory attributes of the blueberry fruit wine essence through evaluation of expert groups.

And (4) preparing a sample. 10 Kg of purified water is taken, the adding amount of essence is 0.8g/Kg, 30 bottles of samples are prepared, 10 bottles of samples in each group are respectively placed in a refrigerator at 4 ℃, at 18 ℃ (simulating the drinking temperature of blueberry fruit wine) and at 37 ℃ (simulating relatively hot weather) for heat preservation, and the samples are tasted and scored at 0 day, 3 days, 6 days, 9 days, 12 days, 15 days, 23 days and 30 days respectively. The samples placed in the refrigerator are approximately regarded as fresh standard samples, each tasting is taken as a standard sample, and the change degree of the samples after the heat preservation experiment is checked through evaluation.

The 8 panelists participated in each evaluation and discussion. The evaluation of each time is that the expert group members respectively score each sensory factor, discuss the sensory factors to reach a consensus and determine the evaluation value of the defective product.

TABLE 1 Standard scores

Fruit incense	Flower fragrance	Mint flavour	Citrus incense	Wine aroma	Spice
						8	6	2	4	1	2

The results of the stability test are shown in FIGS. 1 and 2, where the fragrance is more stable at 18 ℃ with a slight decrease in the first few days and a tendency to stabilize after 10 days. The loss of fragrance at 37 ℃ is markedly accelerated, with a very rapid decline in the rate of the first 15 days and a subsequent stabilisation. The stable aroma intensity is obviously lower than 18 ℃. The blueberry fruit wine essence is relatively stable in the drinkable temperature range of fruit wine, and the stability of the fruit wine is influenced by overhigh temperature.

Example 5

The blueberry fruit wine essence in the embodiment 1 is added into the self-made blueberry fruit wine, and the adding amount of the essence is 0.5 g/Kg.

The evaluation group consisted of students from the college of food science and technology of the university of agriculture in china (20 persons, 10 men and 10 women, all received basic sensory training). First, the blueberry wines with and without added flavor were tested for organoleptic differences by a triangle test, i.e. each evaluator received 3 samples, two of which were identical and the other two different. The evaluator tasted 3 samples in sequence from left to right, recording which sample he believes to be different. As a result, all people can correctly judge all the blueberry wine added with the blueberry essence, which shows that the blueberry wine added with the essence has obvious difference in fragrance.

The evaluation group performed sensory scoring on samples with and without added blueberry wine flavor according to the criteria in table 2. And finally, averaging the results.

TABLE 2 evaluation criteria

Table 3 evaluation results

Scoring item	Samples without added perfume	Add essence sample
			Fragrance	24.0±2.2b	28.4±1.3a
Color and luster	28.5±3.3a	27.9±2.4a
			Taste of the product	36.4±2.5a	37.3±1.9a

As shown in Table 3, the samples without the blueberry fruit wine essence are remarkably different from the samples with the blueberry fruit wine essence, and the aroma quality of the samples with the blueberry fruit wine essence is superior to that of the samples without the blueberry fruit wine essence. The sample without the blueberry fruit wine essence has no obvious difference in color and taste from the sample with the blueberry fruit wine essence.

Example 6

And (3) putting 200m L blueberry fruit wine into a separating funnel, adding 20m L dichloromethane for extracting aroma substances, repeating for three times, and carrying out nitrogen blowing concentration on the obtained dichloromethane component containing the aroma substances to 1m L to obtain the blueberry wine aroma extract.

The blueberry wine aroma extract and the blueberry essence in the example 1 are subjected to sensory analysis experiments. The evaluation group consisted of students from the college of food science and technology of the university of agriculture in china (20 persons, 10 men and 10 women, all received basic sensory training). The main factors of the blueberry wine aroma are firstly determined by discussion to be fruit aroma, flower aroma, mint aroma, citrus aroma, wine aroma and spices. These several factors are then separately scented and scored.

As shown in figure 3, the results show that the aroma of the essence of the invention is basically consistent with the aroma of the blueberry wine aroma extract. The blueberry fruit wine essence is slightly lower than the blueberry fruit wine aroma extract in wine aroma, because the condition that the product added with the essence is lack of wine aroma is less during blending, and if too much wine aroma substances are added, other aroma can be covered, so that the proportion of the wine aroma substances is slightly lower.

The applicant analyzed the cost comparison of the blueberry wine essence and the blueberry wine fragrance.

The cost of the blueberry fruit wine essence is calculated as follows, according to the optimal proportion, the cost of the blueberry fruit wine essence of every 50m L is about 5.5 yuan (Table 4).

TABLE 4 blueberry fruit wine essence cost

The current methods for extracting the aromatic essential oil from the plants comprise a squeezing method, a steam distillation method, a solvent extraction method and the like, wherein the squeezing method is complex in operation, low in oil yield and not suitable for industrial production, the solvent extraction method has the problem of solvent residue and is high in cost, the steam distillation method is the most common method and is suitable for extracting volatile components with low solubility in water, and if the blueberry essence is obtained by the distillation method, the estimated cost is calculated as follows, the fresh blueberry fruits are extracted by distillation after being made into fruit wine according to the extraction rate of 0.2 percent of the essential oil, and the cost is higher when the blueberry essential oil is extracted by distillation every 50m L.

Example 7

The aroma substances in the fruit wine are partially derived from fruit raw materials, and the other part is derived from a fermentation process. Ethyl butyrate, ethyl caproate, ethyl caprylate, isoamyl acetate, etc., as in the present invention, are the main representative aroma compounds of fruit aroma produced in fermentation. The blueberry essence does not contain the compounds or has very low content, so that the blueberry essence does not have the fragrance of fruit wine and is closer to the taste of blueberry fruits.

Two commercially available blueberry essences for beverages (essence 1, Shanghai Huabao peacock essence Co., Ltd., model WYB 798; essence 2, Hangzhou Tianyi essence Co., Ltd., model 220) were purchased and compared with the blueberry fruit wine essence of the present invention. Performing rotary evaporation on the blueberry wine to remove volatile aroma substances, and adding ethanol according to the volume reduction amount to complement the volume. The processed non-fragrant blueberry wine is used as a substrate, the three essences are added, the addition amount is 0.5g/kg, and then a consumer test is carried out. The test is in the form of a questionnaire, a total of 102 effective answers are obtained, and after the consumer has tasted three blueberry wines, a product closest to the aroma of the blueberry wine is selected.

The results, shown in fig. 4 below, indicate that most consumers believe that the blueberry wine to which the blueberry wine flavor of the present invention is added more closely resembles the flavor of blueberry wine.

Example 8

Three batches of blueberry wine are prepared through small-scale fermentation experiments, and 0.5g/kg of blueberry wine essence is added respectively. And then, carrying out consumer test, and testing whether the three batches of blueberry wine have difference in fragrance by adopting a triangular test method. The consumer is asked to taste 3 samples in sequence from left to right, recording which sample he believes to be different (only one can be recorded, no answer is possible, otherwise the answer sheet is invalid). A total of 102 effective answer sheets are obtained, and the p value is calculated to be less than 0.05, which indicates that the consumer cannot distinguish the difference of the three batches of blueberry wine. The fruit wine added with the essence of the invention is proved to have consistent fragrance.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The blueberry fruit wine essence is characterized by comprising, by mass, 0.3-0.5% of ethyl butyrate, 0.1-0.15% of isoamyl acetate, 0.1-0.15% of methyl benzoate, 0.4-0.6% of ethyl hexanoate, 0.15-0.25% of ethyl octanoate, 0.02-0.08% of eucalyptol, 0.2-0.5% of linalool, 0.4-0.8% of α -terpineol, 0.1-0.3% of myrtenol, 0.1-0.3% of E-carvacrol, 0.1-0.2% of β -citronellol, 0.05-0.15% of eugenol and the balance of a solvent.

2. The blueberry fruit wine essence as claimed in claim 1, wherein the essence comprises, by mass, 0.4% of ethyl butyrate, 0.1% of isoamyl acetate, 0.1% of methyl benzoate, 0.5% of ethyl hexanoate, 0.2% of ethyl octanoate, 0.05% of eucalyptol, 0.3% of linalool, 0.6% of α -terpineol, 0.2% of myrtenol, 0.2% of E-carveol, 0.15% of β -citronellol, 0.1% of eugenol, and the balance of a solvent.

3. The blueberry wine essence according to claim 1 or 2, wherein the solvent is selected from ethanol or propylene glycol.

4. The blueberry fruit wine essence of claim 3, wherein the essence is added in an amount of no more than 0.5% by mass.