CN113243473A - Rattan pepper flavored syrup and preparation method and application thereof - Google Patents

Rattan pepper flavored syrup and preparation method and application thereof Download PDF

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Publication number
CN113243473A
CN113243473A CN202110599152.8A CN202110599152A CN113243473A CN 113243473 A CN113243473 A CN 113243473A CN 202110599152 A CN202110599152 A CN 202110599152A CN 113243473 A CN113243473 A CN 113243473A
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Prior art keywords
syrup
rattan pepper
flavor
mixed solution
flavored syrup
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Inventor
徐建跃
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Xiamen Kamliway Biotechnology Co ltd
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Xiamen Kamliway Biotechnology 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to the technical field of food processing, and particularly relates to rattan pepper flavored syrup and a preparation method and application thereof, wherein the rattan pepper flavored syrup comprises the following raw materials: high fructose corn syrup, white granulated sugar, water, green Chinese prickly ash oil resin, Arabic gum, citric acid, sucralose, potassium sorbate and sucrose fatty acid ester. According to the rattan pepper flavor syrup provided by the invention, the sucrose fatty acid ester and the Arabic gum are added into the syrup, so that the phenomenon that the syrup is easy to layer is avoided, meanwhile, the syrup combines the natural fragrance and the unique flavor of the green pepper oleoresin, the artificial fragrance is unnatural and the flavor continuity is insufficient compared with the traditional flavor syrup, the rich flavor of the syrup is improved, the unique taste is realized, and the application range of the green pepper oleoresin is expanded.

Description

Rattan pepper flavored syrup and preparation method and application thereof
Technical Field
The invention relates to the technical field of food processing, and particularly relates to rattan pepper flavored syrup and a preparation method and application thereof.
Background
The green pepper has the effects of aromatic stomach strengthening, middle-jiao warming, cold dispelling, dampness removing, pain relieving, parasite killing, toxin removing, itching relieving and fishy smell removing, has obvious inhibition effect on intestinal pathogenic bacteria such as hemolytic streptococcus, staphylococcus aureus, bacillus subtilis, escherichia coli, vibrio cholerae and the like, mostly grows in the north of northeast five mountains, fruits are oval, the color is light green, the flavor of the spicy pepper has strong fresh scent and bitter taste, and most of the green pepper is used as the seasoning of the cold vegetable. However, the flavor substances of the green pepper are volatile, and the numb taste is not uniformly distributed, so that the common solvent is used for extracting the aroma components and the flavor components to prepare the green pepper oleoresin, so that the green pepper oleoresin has beautiful color and luster, unique taste and convenient use, and effectively preserves the original flavor substances and active components.
In food processing, the green pepper is mainly used for making dish seasonings, for example, patent documents with publication number of CN107361348A and publication number of 2017, 11 and 21 months, and named as 'a spicy flavoring sauce and a preparation method thereof' disclose pepper leaf powder, salt, monosodium glutamate, white sugar, I + G, modified starch, chicken bone extract, beef bone extract, green pepper oleoresin, potassium sorbate, tween and water. Also, for example, a patent document with a publication number of CN111557429A, which is published as 2020, 08 and 21 days and is named as 'a chafing dish spicy bag', discloses that before the dry green pepper and the dry red pepper are mixed with vegetable oil, the mixture is pickled, and the pickling is performed to realize antioxidant treatment, so that the dry green pepper and the dry red pepper can be moistened, the water content is increased, and after the vegetable oil is subjected to stewing at 120-160 ℃, so that the zanthoxylum hemp in the green pepper and the red pepper can be better extracted, the bitter taste is removed, the green pepper and the red pepper cannot be damaged, the primary color and the hardness are better maintained, the degree of softening and slag in the eating process is reduced, and the prepared chafing dish spicy bag can be better used for extracting the fragrance and the spicy of the chafing dish, increasing the spicy degree and reducing the bitter taste.
In the beverage preparation industry, various flavor syrups are usually used for preparing beverages with different flavors, but the syrup with the unique flavor of the green prickleyash is almost not available, and if the green prickleyash can be applied to the syrup, the application level of the prepared beverage on flavor presentation can be further expanded.
Disclosure of Invention
In order to solve the problems mentioned in the background art, the invention provides a rattan pepper flavored syrup, which comprises the following raw materials in parts by weight: 60-90 parts of high fructose corn syrup, 5-25 parts of sugar, 2-20 parts of water, 0.4-2 parts of green zanthoxylum oleoresin, 0.01-0.2 part of stabilizer, 0.01-0.07 part of edible organic acid, 0.02-0.05 part of sweetener, 0.01-0.04 part of food preservative and 0.003-0.02 part of emulsifier.
On the basis of the scheme, the emulsifier is sucrose fatty acid ester.
On the basis of the scheme, further, the stabilizing agent is Arabic gum.
On the basis of the scheme, the sugar is white granulated sugar, and the edible organic acid is citric acid.
On the basis of the scheme, further, the sweetening agent is one or more of sucralose, lactose, aspartame and acesulfame potassium.
On the basis of the scheme, the food preservative is one or more of potassium sorbate, sorbic acid, sodium benzoate and benzoic acid.
The invention also provides a preparation method of the rattan pepper flavored syrup, which comprises the following preparation steps:
s100, stirring and mixing the high fructose corn syrup and water to prepare a first mixed solution, and heating to 60-70 ℃.
S200, adding sugar, a stabilizer, edible organic acid, a sweetening agent, a food preservative and an emulsifying agent into the first mixed solution in sequence, mixing uniformly, heating to 90 ℃ under a stirring state, measuring the content of soluble solids, adding water to adjust the content of the soluble solids to 55-70% until boiling, and obtaining a second mixed solution;
s300, filtering the second mixed solution, adding green pepper oleoresin, emulsifying, stirring and homogenizing to obtain the rattan pepper flavored syrup.
On the basis of the above scheme, further, the filtering method in S300 is: filtering the second mixed solution of 1/3, adding the green pepper oleoresin of 1/3-1/2, emulsifying and stirring, filtering the second mixed solution of 1/3, adding the rest green pepper oleoresin, emulsifying uniformly, and adding the rest second mixed solution.
On the basis of the scheme, a 90-100-mesh filter screen is further adopted for filtering.
On the basis of the scheme, the homogenizing condition in the S300 is 30-50Mpa for 1-3 times.
The invention also provides application of the zanthoxylum schinifolium flavored syrup in preparing a beverage.
Compared with the prior art, the rattan pepper flavored syrup provided by the invention has the following effects:
1. the green zanthoxylum oil resin is added into the syrup, so that the added green zanthoxylum oil resin does not have the problems of layering, uneven fragrance and color and luster and the like in the production and storage processes, the components of Arabic gum, sucrose fatty acid ester and the like are added into the formula to prevent the oil-water layering problem in the later period, and the homogenization process is added in the process to ensure that the prepared syrup solution is uniform in state and the stability of the product is kept.
2. The zanthoxylum schinifolium flavored syrup is applied to fruit tea, cold drink and other water bar instant products, so that the instant products have unique zanthoxylum schinifolium aroma and mouthfeel, and the types and the mouthfeel of drinks are increased and enriched.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following description will clearly and completely describe the embodiments of the present invention, and obviously, the described embodiments are a part of the embodiments of the present invention, but not all 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.
The invention provides the following formulations of the examples as shown in table 1:
TABLE 1
Example 1 Example 2 Example 3 Example 4 Example 5
High fructose corn syrup 60 70 80 90 70
Water (W) 9 11 13 15 15
White granulated sugar 13 15 17 20 12
Green zanthoxylum oil resin 1 1.1 1.2 1.4 0.8
Citric acid 0.03 0.03 0.03 0.03 0.05
Potassium sorbate 0.01 0.01 0.01 0.01 0.02
Sucralose 0.02 0.02 0.02 0.02 0.04
Arabic gum 0.05 0.08 0.1 0.15 0.05
Sucrose fatty acid ester 0.01 0.009 0.012 0.016 0.01
According to the formula of the embodiment, the preparation method comprises the following steps:
s100, stirring and mixing high fructose corn syrup and water to prepare a first mixed solution, and heating to 60-70 ℃;
s200, adding white granulated sugar, Arabic gum, citric acid, sucralose, potassium sorbate and sucrose fatty acid ester into the first mixed solution in sequence, mixing uniformly, heating to 90 ℃ under a stirring state, measuring the content of soluble solids, adding water to adjust the content of the soluble solids to 55-70% until boiling, and obtaining a second mixed solution;
s300, filtering the 1/3 second mixed solution through a 90-100-mesh filter screen, adding half of green zanthoxylum oil resin, emulsifying and stirring for 1-3 minutes, adding 1/3 second mixed solution, stirring for a while, adding the rest green zanthoxylum oil resin, stirring, adding the rest second mixed solution, starting high-speed stirring for 2-3 minutes, and homogenizing at 40MPa for one time to obtain the rattan pepper flavor syrup.
The invention provides the formulation of the comparative examples shown in table 2:
TABLE 2
Figure BDA0003092278990000051
In the scheme, the preparation method of the high fructose corn syrup is consistent with that of the example 5, the white granulated sugar is 15 parts, the water is 12 parts, the green pepper oleoresin is 0.8 part, the citric acid is 0.05 part, the sucralose is 0.04 part, and the potassium sorbate is 0.02 part.
The syrups obtained in examples 1 to 5 were applied to the same beverage respectively, and the specific method was to add 40g of non-dairy creamer, 200ml of honey-scented black tea soup, 25g of syrup, 100g of ice cubes and 50g of water into a container, mix and stir them uniformly, and perform sensory evaluation on the prepared beverage, and the evaluation results are shown in table 3:
TABLE 3
Figure BDA0003092278990000052
Note:
the seeds are the flavor of the rattan pepper, the milk fragrance and the tea fragrance are only kept at the front section of the entrance, the continuity of the middle and rear sections is poor, and the overall taste is relatively weak;
the seed receptacleis sustainable to the middle segment for flavor, milk flavor and tea flavor of the rattan pepper, but the rear segment has weaker overall flavor and poorer continuity;
: |, is sustainable to the middle-posterior segment for rattan pepper flavor, milk flavor and tea flavor, and the integral continuity is better;
is formed ═ &'s flavor of rattan pepper, milk flavor and tea flavor are full and rich integrally, and have high palatability.
From the test results in table 3, it can be seen that the rattan pepper flavored syrup prepared by using different kinds of emulsifiers and stabilizers has obviously different flavor and taste, and especially the continuation of the rattan pepper flavor, milk flavor and tea flavor has obvious difference:
the flavor of the sugar syrup zanthoxylum and the continuity of the aroma of the milk tea prepared by combining the emulsifiers and the stabilizers of other types are inferior, the sugar syrup prepared by using the emulsifiers and the stabilizers provided by the patent application has rich flavor and full mouthfeel, the combination of the arabic gum and the sucrose fatty acid ester is favorable for the fusion of the zanthoxylum flavor in the sugar syrup and the aroma of the milk tea, and the palatability of the beverage is improved, and the test results of the comparative example 6 and the comparative example 7 show that the relative compound proportion of the arabic gum or the sucrose fatty acid ester has certain influence on the flavor and the mouthfeel of the sugar syrup.
The invention also compares the product stability of the syrup obtained in the examples 1-5 and the comparative examples 1-7, and the specific test principle and method are as follows:
the stability problem of the syrup with oil-based flavor during storage, which is mainly delamination during storage under different temperature conditions, is generally manifested by oil-water separation on the surface layer of the syrup liquid, and the oil-based flavor can be temporarily dispersed and dissolved in the syrup again by shaking, and the number of days for which delamination begins to occur is recorded by observing the syrup stored under various temperature conditions, and the results are shown in table 4:
TABLE 4 days on syrup stratification in the storage test (90 days)
Figure BDA0003092278990000061
From the test results in table 4, it can be seen that the syrup obtained by the preparation method provided by the present invention does not delaminate after being stored for a long time, which indicates that the syrup system added with zanthoxylum oil resin can be stable for a long time by using the matching of the gum arabic and the sucrose fatty acid ester in the corresponding proportion; the technical effect that the combination of other emulsifiers adopted in comparative examples 1-5 cannot be layered after being placed for a long time is further illustrated, the importance of the combination of the Arabic gum and the sucrose fatty acid ester on the effective emulsification and dispersion of the zanthoxylum schinifolium oleoresin is further illustrated, and the comparative examples 6 and 7 illustrate that the relative compound proportion of the Arabic gum or the sucrose fatty acid ester added is not suitable for the long-time stable emulsification of the syrup.
The invention also provides an application example of the zanthoxylum bungeanum flavor syrup in the milk tea beverage, as shown in example 6 and example 7:
example 6
30-50g of non-dairy creamer, 180 & lt- & gt red tea soup, 220CC, 25-35g of rattan pepper flavor syrup, 25-35g of cane flavor syrup, 150 & g of ice cubes, 200g of soymilk and milk cover and 50-100g of oat are added into a container, and a cup of unique rattan pepper flavor soymilk and milk ice milk tea can be prepared.
Example 7:
adding 45-55g of pineapple pulp, 25-45g of rattan pepper flavor syrup, 160g of jasmine green tea soup 140, 30-40g of pineapple jam, 20-30g of bamboo cane ice syrup, 200g of ice cake 150, 120g of konjac jelly 100 and rattan pepper cream snow top into a container, paving a layer of diced taro at the bottom of the cup, pouring mashed taro, adding the tin-orchid red tea soup and the non-dairy creamer, and preparing a cup of unique rattan pepper flavor pineapple tea.
The rattan pepper flavor syrup provided by the invention has a simple formula, is not easy to crystallize and precipitate, can be stored for a long time, is simple and convenient to use, has a unique rattan pepper flavor, is suitable for instant drinking products such as milk tea drinks and the like, and has a wide application prospect.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (10)

1. The rattan pepper flavored syrup is characterized by comprising the following raw materials in parts by weight: 60-90 parts of high fructose corn syrup, 2-20 parts of water, 5-25 parts of white granulated sugar, 0.4-2 parts of green zanthoxylum oleoresin, 0.01-0.2 part of stabilizer, 0.01-0.07 part of edible organic acid, 0.02-0.05 part of sweetener, 0.01-0.04 part of food preservative and 0.003-0.02 part of emulsifier.
2. The rattan pepper flavor syrup according to claim 1, wherein the emulsifier is a sucrose fatty acid ester.
3. The rattan pepper flavored syrup according to claim 1 or 2, wherein the stabilizer is gum arabic.
4. The rattan pepper flavored syrup according to claim 1, wherein the sweetener is one or more of sucralose, lactose, aspartame and acesulfame k.
5. The rattan pepper flavored syrup according to claim 1, wherein the food preservative is one or more of potassium sorbate, sorbic acid, sodium benzoate, and benzoic acid.
6. A method of preparing rattan pepper flavored syrup according to any of the claims 1-5, characterized in that it comprises the following steps:
s100, stirring and mixing high fructose corn syrup and water to prepare a first mixed solution, and heating to 60-70 ℃;
s200, adding sugar, a stabilizer, edible organic acid, a sweetening agent, a food preservative and an emulsifying agent into the first mixed solution in sequence, uniformly mixing, heating to 85-90 ℃, adding water to adjust the content of soluble solids to 55% -70%, and continuously heating until boiling to obtain a second mixed solution;
s300, filtering the second mixed solution, adding green pepper oleoresin, emulsifying, stirring and homogenizing to obtain the rattan pepper flavored syrup.
7. The method for preparing rattan pepper flavored syrup according to claim 6, wherein the filtering method in S300 is: filtering the second mixed solution of 1/3, adding the green pepper oleoresin of 1/3-1/2, emulsifying and stirring, filtering the second mixed solution of 1/3, adding the rest green pepper oleoresin, emulsifying uniformly, and adding the rest second mixed solution.
8. The method for preparing rattan pepper flavored syrup according to claim 7, wherein the filtering is performed with a 90-100 mesh screen.
9. The method for preparing rattan pepper flavored syrup according to claim 6, wherein the homogenization conditions in S300 are 30-50MPa, 1-3 times.
10. Use of a rattan pepper flavored syrup prepared by the preparation method according to claims 6-9 for preparing a drink.
CN202110599152.8A 2021-05-31 2021-05-31 Rattan pepper flavored syrup and preparation method and application thereof Pending CN113243473A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115633772A (en) * 2022-09-23 2023-01-24 幺麻子食品股份有限公司 Novel rattan pepper flavored syrup and preparation method thereof
CN116268163A (en) * 2023-01-16 2023-06-23 广州市名花香料有限公司 Spotted-blue-flavored syrup and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101692852A (en) * 2009-10-14 2010-04-14 内蒙古伊利实业集团股份有限公司 Salty milky tea and process for preparation thereof
CN110839747A (en) * 2019-12-02 2020-02-28 厦门凯利威生物科技有限公司 Roasted sweet potato flavor syrup and preparation method and application thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101692852A (en) * 2009-10-14 2010-04-14 内蒙古伊利实业集团股份有限公司 Salty milky tea and process for preparation thereof
CN110839747A (en) * 2019-12-02 2020-02-28 厦门凯利威生物科技有限公司 Roasted sweet potato flavor syrup and preparation method and application thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115633772A (en) * 2022-09-23 2023-01-24 幺麻子食品股份有限公司 Novel rattan pepper flavored syrup and preparation method thereof
CN116268163A (en) * 2023-01-16 2023-06-23 广州市名花香料有限公司 Spotted-blue-flavored syrup and preparation method thereof

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Application publication date: 20210813