CN113243475A

CN113243475A - Pricklyash peel flavor syrup and preparation method and application thereof

Info

Publication number: CN113243475A
Application number: CN202110600088.0A
Authority: CN
Inventors: 徐建跃
Original assignee: Xiamen Kamliway Biotechnology Co ltd
Current assignee: Xiamen Kamliway Biotechnology Co ltd
Priority date: 2021-05-31
Filing date: 2021-05-31
Publication date: 2021-08-13

Abstract

The invention relates to the technical field of food processing, in particular to a pepper flavor syrup and a preparation method and application thereof, wherein the preparation method of the pepper flavor syrup comprises the steps of adding auxiliary materials into a mixed solution of high fructose corn syrup and water, uniformly stirring, heating to 85-90 ℃, adjusting Brix to 55% -70% after boiling, filtering, continuously adding pepper oleoresin, stirring and homogenizing to obtain the pepper flavor syrup; the auxiliary materials comprise sugar, edible organic acid, a sweetening agent, a food preservative, pepper powder, an emulsifier and a stabilizer. According to the preparation method of the pepper flavor syrup, 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 pepper powder and the pepper oleoresin, the artificial fragrance is unnatural and the flavor continuity is insufficient compared with the traditional flavor syrup, the flavor richness and the thickness of the syrup are improved, the unique taste is achieved, and the application range of the pepper oleoresin is expanded.

Description

Pricklyash peel flavor syrup and preparation method and application thereof

Technical Field

The invention relates to the technical field of food processing, and particularly relates to pepper flavor syrup and a preparation method and application thereof.

Background

The pepper has pungent and warm taste, has little toxicity, can dilate blood vessels, thereby playing a role in reducing blood pressure and having unique strong fragrance. The growth distribution is wide, the fruits are round in five mountains, Jiangsu, Zhejiang and the like in northeast, are red , are black after being dried in the sun, and the numb taste comes from sanshoamides, the fragrance comes from volatile aromatic substances in oil cells, mainly contains limonene, geraniol, isoanisole, zanthoxylum oil alkene, phellandrene, vanillyl alcohol and the like, has thick fragrance and obvious numb feeling, and is mainly used as a seasoning for removing the mutton smell, serving as a hotpot condiment or serving as a cold-mixed dish. However, the flavor substances of the pepper are volatile and the numb taste is not uniformly distributed, so that the common solvent extracts the aroma components and the flavor components to prepare pepper oleoresin, so that the pepper oleoresin has beautiful color and luster, unique taste and convenient use, and effectively preserves the original flavor substances and active components; or parching dried fructus Zanthoxyli at medium temperature, cooling, and pulverizing to obtain fructus Zanthoxyli powder, wherein the fragrance is emitted during parching.

Besides being used for cooking, the pepper is also used for making beverages, for example, a patent document with publication number of CN110184145A and publication number of 2019, 8 and 30 months and a name of 'a pepper beer and preparation method thereof' discloses that nonpolar and weak polar volatile oil substances are converted into water-soluble micro emulsion solution by ultrasonic emulsification and dispersion treatment and then added into the pepper, so that the pepper is endowed with unique pepper fragrance, and the pepper fragrance are mutually coordinated and fused by reasonable addition amount of pepper essential oil. Also, for example, patent document No. CN106889187A, published as 2017, 06, 27 and entitled "a yogurt containing essential oil of zanthoxylum bungeanum and preparation method thereof" discloses that by adding water-soluble essential oil of zanthoxylum bungeanum to yogurt, the aromatic flavor of zanthoxylum bungeanum improves the milk fishy smell of the conventional yogurt when eaten, and the essential oil of zanthoxylum bungeanum improves the enzyme activity, promotes the hydrolysis of white granulated sugar (polysaccharide) into monosaccharide during the fermentation of yogurt, improves the lipase activity, promotes the hydrolysis of fat in raw milk during the fermentation of yogurt, and reduces the fat content.

However, in the current modulated beverage industry, various flavor syrups are mostly used, most of the flavors concentrate on the application of sourness and sweetness, the category of the application of spicy and hot flavors is rarely brought into, and if the pepper is applied to the syrup, the application level of the modulated beverage on flavor presentation is further expanded.

Disclosure of Invention

In order to solve the problem that the existing syrup rarely presents 'spicy and hot' flavor in the background art, the invention provides a preparation method of pepper flavor syrup, wherein auxiliary materials are added into a mixed solution of high fructose corn syrup and water and are uniformly stirred, the mixed solution is heated to 85-90 ℃, Brix is adjusted to 55% -70% and then boiled and filtered, pepper oleoresin is continuously added, and the pepper flavor syrup is obtained through stirring and homogenizing;

the auxiliary materials comprise sugar, edible organic acid, a sweetening agent, a food preservative, paprika powder, an emulsifying agent and a stabilizing agent.

Preferably, the preparation method of the pepper flavor syrup comprises the following steps:

s100, stirring and mixing high fructose corn syrup and water to obtain a first mixed solution, and heating to 60-70 ℃;

s200, adding sugar, edible organic acid, a sweetening agent, a food preservative, paprika powder, an emulsifying agent and a stabilizing agent into the first mixed solution, uniformly mixing, heating to 85-90 ℃ under a stirring state, measuring the content of soluble solids, adding water to adjust Brix to a required range, and continuously heating until boiling to obtain a second mixed solution;

s300, filtering the second mixed solution, adding the zanthoxylum oleoresin, stirring and homogenizing to obtain the zanthoxylum flavor syrup.

On the basis of the scheme, further, the pepper powder, the emulsifier and the stabilizer in the S200 are dissolved in water in advance, and are subjected to homogenization treatment at 5000-;

on the basis of the scheme, the pre-dispersion liquid is further composed of the following raw materials in percentage by weight: 1 to 10 percent of pepper powder, 0.01 to 0.4 percent of sucrose fatty acid ester, 0.5 to 6 percent of Arabic gum and the balance of water.

On the basis of the above scheme, further, the filtering method in S300 is: filtering the second mixed solution of 1/3, adding 1/3-1/2 zanthoxylum oleoresin, emulsifying and stirring, filtering the second mixed solution of 1/3, adding the rest zanthoxylum oleoresin, emulsifying uniformly, and adding the rest second mixed solution.

On the basis of the scheme, a 40-50-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.

On the basis of the scheme, the edible organic acid is citric acid.

On the basis of the scheme, the sugar comprises white granulated sugar and golden granulated sugar.

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.

On the basis of the scheme, the emulsifier is sucrose fatty acid ester, and the stabilizer is gum arabic.

On the basis of the scheme, the feed further comprises the following raw materials in parts by weight: 60-80 parts of high fructose corn syrup, 3-30 parts of sugar, 1-20 parts of water, 0.5-2 parts of pepper oleoresin, 0.1-1 part of pepper powder, 0.05-0.6 part of stabilizer, 0.01-0.05 part of edible organic acid, 0.01-0.04 part of food preservative, 0.008-0.04 part of sweetener and 0.001-0.04 part of emulsifier.

The invention also provides the pepper flavor syrup which is prepared by the preparation method of the pepper flavor syrup.

The invention also provides application of the pepper flavor syrup in preparing a beverage.

Compared with the prior art, the pepper flavor syrup provided by the invention has the following effects:

1. the pepper oleoresin is added into the syrup, so that the problems of layering, uneven fragrance and color and luster and the like do not occur in the production and storage processes of the added pepper oleoresin, and the oil-water layering problem occurring in the later period is prevented by adding components such as Arabic gum, sucrose fatty acid ester and the like in the adding formula and combining the homogenizing process and the homogenizing process.

2. The added paprika powder is thicker and more solid in taste and fragrance, and the homogenization process is added in the process, so that the prepared syrup solution is uniform in state and the stability of the product is kept.

3. The pepper flavor syrup is applied to instant products such as milk tea, hot drinks and the like, so that the instant products have unique pepper aroma and taste, and the types and the taste 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 present invention provides the formulations (unit: parts by weight) of the examples and comparative examples shown in Table 1:

TABLE 1

	Example 1	Example 2	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
							High fructose corn syrup	60	70	60	70	80	80
Water (W)	14.2	12.3	3.8	3.8	1.8	8.8
							Sugar	25	15	35	25	15	8
Zanthoxylum oil resin	0.5	2.0	1	0	1.5	2.5
							Chinese prickly ash powder	0.1	0.5	0	1	1.5	0.5

(in the above scheme, 0.03 part of citric acid, 0.01 part of potassium sorbate, 0.01 part of sucralose, 0.11 part of acacia and 0.04 part of sucrose fatty acid ester)

The present invention also provides a method for preparing the above examples and comparative examples, comprising the steps of:

s200, adding sugar, citric acid, sucralose, potassium sorbate, paprika powder, sucrose fatty acid ester and Arabic gum into the first mixed solution, uniformly mixing, heating to 90 ℃ under a stirring state, measuring the content of soluble solids, adding water to adjust Brix to 60%, and continuously heating until boiling to obtain a second mixed solution;

s300, firstly, passing the 1/3 second mixed solution through a 40-50-mesh filter screen, adding half of the zanthoxylum oil resin, emulsifying and stirring for 1-3 minutes, then adding 1/3 second mixed solution and adding the rest of the zanthoxylum oil resin, continuously stirring while adding the rest of the second mixed solution, stirring at a high speed for 2-3 minutes, and homogenizing at 40MPa for one time to obtain the zanthoxylum flavor syrup;

the syrups obtained in examples 1-2 and comparative examples 1-4 were applied to the same beverage respectively by adding 40g of non-dairy creamer, 200ml of honey-scented black tea soup, 25g of syrup, 100g of ice cubes and 50g of water to a container, mixing and stirring uniformly, and performing sensory evaluation on the prepared beverage, wherein the evaluation results are shown in table 2:

TABLE 2

Serial number	Sensory evaluation
		Example 1	Slight fragrance of fructus Zanthoxyli, slightly numb taste, increased usage amount of syrup, and improved fragrance and flavor
Example 2	The fructus Zanthoxyli has strong fragrance, good taste, and obvious tingling and slight spicy feeling
		Comparative example 1	The fructus Zanthoxyli has obvious fragrance, slightly numb taste, and greasy feeling
Comparative example 2	The fructus Zanthoxyli has weak fragrance and moderate tingling
		Comparative example 3	The pepper has strong flavor, thick and full taste, and obvious tingling and hot feelings
Comparative example 4	The pepper has thick taste and full mouthfeel, and is accompanied by greasy feeling

The test results in table 2 show that the zanthoxylum oil resin in the zanthoxylum flavor syrup provided by the invention has unique zanthoxylum aroma and zanthoxylum tingle feeling when being added in the range of 0.5-2 parts and 0.1-1 part of the zanthoxylum powder, meanwhile, the zanthoxylum powder is fuller in mouthfeel tingling degree and aroma, the types and the mouthfeel of the beverage are increased and enriched, and the zanthoxylum taste is more and more obvious along with the increase of the addition amount of the zanthoxylum oil resin, but the zanthoxylum oil resin is not suitable to be added too much, and the greasiness is easy to generate.

Because the product contains powder and oil and fat raw materials, certain requirements are required on the stability of the product while the mouthfeel and the flavor of the product are ensured, and therefore, the invention also provides experimental comparison aiming at the emulsifier and the stabilizer shown in the table 3.

TABLE 3

	Example 3	Example 4	Comparative example 5	Comparative example 6	Comparative example 7	Comparative example 8	Comparative example 9
								Arabic gum	0.1	0.1	0.1	-	0.1	-	-
Sucrose fatty acid ester	0.04	0.04	-	0.04	-	0.04	-
								Sodium carboxymethylcellulose	-	-	-	-	-	0.1	0.1
Mono-or diglycerol fatty acid ester	-	-	-	-	0.1	-	0.1

(in the scheme, the preparation methods of example 3 and comparative examples 5-9 are the same as those of examples 1-2);

the pepper powder, sucrose fatty acid ester and acacia in example 4 are dissolved in water and are homogenized at 6000psi to form a pre-dispersion liquid, and then the pre-dispersion liquid is added into the first mixed liquid, and the rest is the same as in examples 1-3;

the predispersion of example 4 consists of the following raw materials in weight percent: 5% of pepper powder, 0.4% of sucrose fatty acid ester, 1% of Arabic gum and the balance of water;

the product stability of the syrups obtained in examples 3 to 4 were compared with those obtained in comparative examples 5 to 9, according to the following test principles and methods:

the sealed storage is carried out under different temperature conditions, the stability problem of the syrup added with the oil-fat flavor substances during the storage process is mainly layering, generally represented by the condition that oil-water separation occurs on the surface layer of the syrup liquid, the syrup can be temporarily dispersed and the oil-fat substances are dissolved in the syrup again by shaking, the number of days for layering to begin is recorded by observing the syrup stored under various temperature conditions, the test period is 60 days, and the results are shown in table 4:

TABLE 4

	Example 3	Example 4	Comparative example 5	Comparative example 6	Comparative example 7	Comparative example 8	Comparative example 9
								25℃	Is free of	Is free of	52	50	48	52	50
37℃	Is free of	Is free of	42	38	34	41	40
								55℃	58	Is free of	32	28	25	30	30

From the test results in table 4, it can be seen that the syrup obtained by the preparation method provided by the invention has no floating of grease at 25 ℃ and 37 ℃ only in examples 3 and 4, which indicates that the syrup system added with pepper powder and pepper oil can be stable for a long time by adopting the matching of the arabic gum and the sucrose fatty acid ester with corresponding proportions;

comparative examples 5 and 6 show that the syrup system cannot be stabilized for a long time due to the absence of one of the acacia gum or the sucrose fatty acid ester, and the grease floating state can be seen in the later period, while comparative examples 7 to 9 show that the added acacia gum or the sucrose fatty acid ester can not be stably emulsified for a long time when being compounded with other emulsifying agents or thickening agents and other compounded emulsifying agents and thickening agents;

under the condition of 55 ℃, certain delamination also appears in the later stage of the test of the example 3, but the delamination does not still exist in the example 4, so that the stability of the syrup can be further improved by preparing the pre-dispersion liquid by pre-dispersing the pepper powder in the solution of the high-concentration Arabic gum and the sucrose fatty acid ester.

Generally, the food added with the oil-based flavor substances has clam taste during storage, and the clam taste is rancid substances such as aldehyde, ketone and the like which are low molecular by oxidative decomposition of fatty acid in the oil, so the invention also compares the flavor stability test of products of examples 3-4 with the flavor stability test of the syrup obtained in comparative examples 5-9, and the specific test method is as follows:

the syrup is stored in a sealed manner at the temperature of 25 ℃, the test period is 50 days, and then the syrup is applied to milk tea drinks to judge the degree of the oily clam taste, and the test results are shown in table 5:

TABLE 5

Serial number

Example 3

Example 4

Comparative example 5

Comparative example 6

Comparative example 7

Comparative example 8

Comparative example 9

Degree of oil clam taste

Is free of

++

+

(+ represents light oil clam taste, and + + represents more obvious oil clam degree)

As can be seen from the test results in Table 5, clam taste is more obvious in comparative example 7, and in the application process, the oil in the syrup is in a flaked state after the syrup is cooled, and slight clam taste appears in comparative examples 8-9.

The paprika is an insoluble substance, and if the dispersibility of the syrup system is insufficient, the paprika is precipitated, so that the flavors of the upper layer and the lower layer in the syrup are inconsistent. The invention therefore also compares the product stability tests carried out on the syrups obtained in examples 3 to 4 with those obtained in comparative examples 5 to 9, by:

and (3) hermetically storing the syrup under different temperature conditions, wherein the test period is 90 days, the precipitate is mainly represented by a layer of substance precipitate with a darker color formed at the bottom, the precipitate can be dispersed by shaking to enable the solution to be in a uniform state, and the number of days for which the precipitate begins to appear is observed and recorded.

TABLE 6

Serial number	Example 3	Example 4	Comparative example 5	Comparative example 6	Comparative example 7	Comparative example 8	Comparative example 9
								25℃	Is free of	Is free of	77	65	82	86	50
37℃	Is free of	Is free of	45	55	67	77	38
								55℃	80	Is free of	32	41	50	63	22

As can be seen from the results in table 6, under the conditions of 25 ℃ and 37 ℃, except for examples 3 and 4, comparative examples 5 to 9 all generate precipitates within 90 days, comparative examples 5 to 6 use a single stabilizer for a shorter time than comparative examples 7 to 8, the syrup systems of comparative examples 7 to 8 can be judged to be stable than comparative examples 5 to 6, but still cannot achieve the effect of long-term stability, and the stability of comparative example 9 is the lowest, so that the use of the arabic gum and the sucrose fatty acid ester can achieve a good stable system of the pepper flavor syrup, prevent the occurrence of precipitates under long-term storage to cause inconsistent flavor, stabilize and improve the utilization time and convenience of the flavor syrup;

under the condition of 55 ℃, certain precipitation appears in the later stage of the test of the embodiment 3, but no precipitation still appears in the embodiment 4, so that the pepper powder is pre-dispersed in the solution of high-concentration arabic gum and sucrose fatty acid ester to prepare a pre-dispersion liquid, so that the pepper powder particles can be better and uniformly distributed in the syrup under the carrying effect of the sucrose fatty acid ester and the arabic gum, and the stability of the syrup is further improved.

The invention also provides an application example of the pricklyash peel flavor syrup in the milk tea beverage, as shown in example 5 and example 6:

example 5:

30-50g of non-dairy creamer, 220mL of honey-fragrant black tea soup, 25-35g of pepper-flavor syrup, 120g of bean flower pudding, 50-60g of brown sugar pearl, 50-100g of ice cake and old salt cream snow cap are added into a container, and a cup of unique pepper-flavor bean flower milk tea can be prepared.

Example 6:

40-50g of pearl, 40-50g of vermicelli, 30-50g of non-dairy creamer, 190-.

The pepper flavor syrup provided by the invention has the advantages of simple formula, difficult layering, long-time storage and simple and convenient use, has unique pepper 'numb' and 'hot' flavors, is suitable for instant drinking products such as milk tea drinks and the like, and has 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

1. A preparation method of pepper flavor syrup is characterized in that auxiliary materials are added into a mixed solution of high fructose corn syrup and water and are uniformly stirred, the mixed solution is heated to 85-90 ℃, Brix is adjusted to 55% -70%, the mixed solution is boiled and filtered, pepper oleoresin is continuously added, and pepper flavor syrup is obtained after stirring and homogenization;

the auxiliary materials comprise sugar, edible organic acid, a sweetening agent, a food preservative, pepper powder, an emulsifier and a stabilizer.

2. The method for preparing the pepper flavor syrup as claimed in claim 1, wherein the pepper powder, the emulsifier and the stabilizer are pre-dissolved in water and homogenized at 5000-8000psi to form a pre-dispersion.

3. The preparation method of the pepper flavor syrup according to claim 2, wherein the pre-dispersion liquid is composed of the following raw materials by weight: 1 to 10 percent of pepper powder, 0.01 to 0.4 percent of emulsifier, 0.5 to 6 percent of stabilizer and the balance of water.

4. The method for preparing the pepper flavor syrup according to claim 1, wherein the filtering operation process comprises: filtering 1/3 liquid to be filtered, adding 1/3-1/2 pericarpium Zanthoxyli oleoresin, emulsifying and stirring, filtering 1/3 liquid to be filtered, adding the rest pericarpium Zanthoxyli oleoresin, emulsifying, and adding the rest liquid to be filtered.

5. The method for preparing the pepper flavor syrup as claimed in claim 1, wherein the temperature of the mixed solution of the high fructose corn syrup and the water is 60-70 ℃.

6. The preparation method of the pepper flavor syrup according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 60-80 parts of high fructose corn syrup, 3-30 parts of sugar, 1-20 parts of water, 0.5-2 parts of pepper oleoresin, 0.1-1 part of pepper powder, 0.005-0.06 part of stabilizer, 0.01-0.05 part of edible organic acid, 0.01-0.04 part of food preservative, 0.008-0.04 part of sweetener and 0.001-0.04 part of emulsifier.

7. The method for preparing the pepper flavor syrup according to claim 6, wherein the sugar comprises white granulated sugar and golden granulated sugar.

8. The method for preparing the pepper flavor syrup according to claim 1 or 6, wherein the emulsifying agent is sucrose fatty acid ester, and the stabilizing agent is acacia gum.

9. A pepper flavor syrup, characterized by being produced by the method for producing a pepper flavor syrup according to any one of claims 1-9.

10. Use of the zanthoxylum flavor syrup of claim 9 in brewing a beverage.