CN113397143A - Yogurt-flavor microcapsule powder essence and preparation method thereof - Google Patents
Yogurt-flavor microcapsule powder essence and preparation method thereof Download PDFInfo
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- CN113397143A CN113397143A CN202110577392.8A CN202110577392A CN113397143A CN 113397143 A CN113397143 A CN 113397143A CN 202110577392 A CN202110577392 A CN 202110577392A CN 113397143 A CN113397143 A CN 113397143A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 52
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 239000003094 microcapsule Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013618 yogurt Nutrition 0.000 claims abstract description 81
- 235000019634 flavors Nutrition 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 10
- 229930195729 fatty acid Natural products 0.000 claims abstract description 10
- 239000000194 fatty acid Substances 0.000 claims abstract description 10
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 4
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 4
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 4
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 claims description 4
- 229960002446 octanoic acid Drugs 0.000 claims description 4
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 claims description 4
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- CYIFVRUOHKNECG-UHFFFAOYSA-N tridecan-2-one Chemical compound CCCCCCCCCCCC(C)=O CYIFVRUOHKNECG-UHFFFAOYSA-N 0.000 claims description 4
- KYWIYKKSMDLRDC-UHFFFAOYSA-N undecan-2-one Chemical compound CCCCCCCCCC(C)=O KYWIYKKSMDLRDC-UHFFFAOYSA-N 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 claims description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 2
- 229940105990 diglycerin Drugs 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 229940087305 limonene Drugs 0.000 claims description 2
- 235000001510 limonene Nutrition 0.000 claims description 2
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims description 2
- 229940100595 phenylacetaldehyde Drugs 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000686 essence Substances 0.000 description 36
- 230000000052 comparative effect Effects 0.000 description 25
- 238000011156 evaluation Methods 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 10
- 239000012071 phase Substances 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- 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
- A23L27/206—Dairy flavours
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of essence, and particularly relates to a yoghurt-flavor microcapsule powder essence and a preparation method thereof, wherein the preparation comprises the following components in percentage by weight: 5-20% of yoghourt extract, 15-25% of maltodextrin, 0.025-0.5% of citric acid and salts thereof, 40-75% of water, 5-10% of yoghourt essence and 0.1-2% of glycerin fatty acid ester. The yoghurt flavor microcapsule powder essence solves the problem that the original mixing type yoghurt flavor powder essence cannot restore the vivid and smooth mouthfeel of yoghurt, has more complete flavor expression compared with the existing yoghurt powder product, has good fragrance stability and temperature resistance, and has moderate perfuming cost.
Description
Technical Field
The invention belongs to the technical field of essence, and particularly relates to a yogurt-flavor microcapsule powder essence and a preparation method thereof.
Background
The yoghourt flavor is one of tastes which are popular among people all the time, and is widely applied to the fields of solid beverages, milk drinks, cold drinks, baking and the like. Aiming at the flavor direction, the powder essence products in the existing market mainly use the traditional mixing type essence as a main part, the aroma is strong, the intensity is high, but the aroma stability and the temperature resistance are limited, and the natural and vivid lubricating mouthfeel of the yoghourt is difficult to recover.
Partial research selects a biological preparation method to prepare the fermented yoghurt powder, so that the original taste of the yoghurt is restored to a certain degree, but the aroma of the yoghurt powder cannot meet the required strength requirement, and the use cost is high. In addition, the considered index of the yoghurt powder is mainly the nutritive value of high bacterial load, and no research report on the aspect of flavor is provided. Therefore, the yoghurt-flavored microcapsule powder essence which is vivid in highly-restored yoghurt, smooth in mouthfeel, good in flavor integrity, fragrance stability and temperature resistance and moderate in use cost needs to be explored urgently by research and development personnel.
Disclosure of Invention
Based on the defects in the prior art, the invention provides a yoghurt-flavored microcapsule powder essence and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the yoghurt flavor microcapsule powder essence is prepared from the following components in percentage by weight: 5-20% of yoghourt extract, 15-25% of maltodextrin, 0.025-0.5% of citric acid and salts thereof, 40-75% of water, 5-10% of yoghourt essence and 0.1-2% of glycerin fatty acid ester.
As a preferred scheme, the preparation material of the yoghourt extract comprises the following components in percentage by weight: 20-30% of yoghourt and 70-80% of ethanol;
the preparation of the yoghourt extract comprises the following steps:
(a) mixing yoghourt and ethanol at a target temperature, and stirring and extracting for a preset time to obtain a feed liquid;
(b) centrifuging the feed liquid obtained in the step (a), taking supernatant liquid and filtering to obtain filtrate;
(c) and (c) evaporating ethanol from the filtrate obtained in the step (b) under reduced pressure to obtain the yoghourt extract.
Preferably, the target temperature is 15-40 ℃, and the preset time is 1-5 hours.
As a preferred scheme, the yoghourt aromatic base comprises the following components in percentage by weight: 30-60% of 3-hydroxy-2-butanone, 5-25% of 2, 3-butanedione, 2-10% of 2, 3-pentanedione, 10-30% of acetaldehyde, 1-3% of acetic acid, 3-5% of caprylic acid, 3-5% of capric acid, 10-20% of lactic acid, 0.1-0.5% of 2-nonanone, 0.05-0.3% of 2-undecanone, 0.05-0.3% of 2-tridecanone, 0.5-5% of ethyl butyrate, 0.1-0.5% of benzaldehyde, 0.05-0.2% of phenylacetaldehyde, 0.1-1% of limonene, 0.01-0.05% of dimethyl disulfide and the balance of caprylic acid glyceride;
the preparation of the yoghourt fragrant base comprises the following steps: mixing all the components, and stirring to obtain the yogurt base.
Preferably, the glycerin fatty acid ester includes at least one of a monoglyceride and a diglycerin fatty acid ester.
The invention also provides a preparation method of the yoghurt-flavored microcapsule powder essence, which comprises the following steps:
(1) fully dissolving the yoghourt extract, maltodextrin, citric acid and salts thereof in water, and uniformly stirring to prepare a water phase;
mixing yogurt essence base and glycerin fatty acid ester to dissolve completely and stirring well to obtain oil phase;
(2) adding the oil phase into the water phase at a target rotation speed, shearing for a preset time to obtain oil-in-water primary emulsion, and homogenizing under a set homogenization pressure to obtain a homogeneous liquid;
(3) and (3) spray-drying the homogenized liquid at a preset air inlet temperature and air outlet temperature to obtain the yogurt-flavor microcapsule powder essence.
Preferably, in the step (2), the target rotating speed is 6000-10000 rpm, the preset shearing time is 10-20 min, and the homogenizing pressure is 20-40 MPa.
Preferably, in the step (3), the preset inlet air temperature is 150-200 ℃, and the preset outlet air temperature is 70-110 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) through the introduction of the yoghourt extract, the lifelike and smooth mouthfeel of the yoghourt is highly restored;
(2) according to the defects of the yoghourt extract, the yoghourt fragrance base can be modified and supplemented in a targeted manner to restore the flavor integrity;
(3) the processing of the microcapsule embedding process further ensures that the yoghurt-flavored microcapsule powder essence can obtain good fragrance stability and temperature resistance and can be stably endowed with fragrance.
Detailed Description
The technical solution of the present invention will be further described in detail by the following specific examples.
Example 1:
the preparation method of the yogurt-flavor microcapsule powder essence comprises the following steps:
(1) and (4) preparing an aqueous phase.
Weighing 7.5Kg of yoghourt extract, 26.5Kg of maltodextrin, 0.25Kg of citric acid and 58.75Kg of water, putting in a container, and stirring uniformly to obtain a water phase.
(2) And (4) preparing an oil phase.
6Kg of yoghourt perfume base and 1Kg of mono-diglycerol fatty acid ester are weighed and put in a container to be evenly stirred to obtain the oil phase.
(3) Adding the oil phase into the water phase at 8000rpm, shearing for 15min to obtain oil-in-water primary emulsion, and homogenizing under 30MPa to obtain homogeneous solution;
(4) and (3) spray-drying the homogenized liquid at the air inlet temperature of 175 ℃ and the air outlet temperature of 85 ℃ to obtain the yogurt-flavor microcapsule powder essence.
The preparation method of the yogurt extract of the present embodiment comprises the following steps:
(a) weighing 300kg of commercially available yogurt and 700kg of ethanol according to the formula proportion of materials prepared from the yogurt extract, placing in a closed container, and stirring and extracting at 40 ℃ for 4 h;
(b) centrifuging the feed liquid obtained in the step (a), taking supernatant liquid and filtering to obtain filtrate;
(c) and (c) evaporating ethanol from the filtrate obtained in the step (b) under reduced pressure to obtain a yoghourt extract for later use.
The yogurt essence base comprises the following components in percentage by mass:
weighing the raw materials in a container according to the formula proportion of the yoghourt base, and uniformly stirring to obtain the yoghourt base.
The component masses of the yoghurt flavor microcapsule powder essences of examples 2 to 3 and comparative examples 1 to 7 are shown in the following table 1:
TABLE 1 yogurt-flavored microcapsule powder flavor composition Table for each example and comparative example
The preparation method of the yogurt-flavored microcapsule powder essence of the above examples and comparative examples is the same as that of example 1, and is not repeated herein.
Analysis of experiment one: the flavor of the yogurt flavor microcapsule powder essence prepared in the above examples and comparative examples is evaluated, and according to GB/T14454.2-2008 "perfume aroma evaluation method", ten screened evaluators perform sensory evaluation and give corresponding scores.
The method specifically comprises the following steps:
1) and (4) screening appraisers, namely examining the sensitivity of each technician to the fragrance and the taste by fragrance smelling, difference testing and other modes from thirty technicians, scoring each test result of each technician, and selecting the ten people with the highest scores as the appraisers of the yoghurt-flavored microcapsule powder essence.
2) Test sample preparation. 1 per mill of the yoghurt flavor microcapsule powder essence of each example and each comparative example is added into yoghurt for preparing yoghurt extracts, so that a person evaluating the yoghurt can score the test samples within the range of 1.0-10.0 in the aspects of aroma, mouthfeel, whether the taste is mixed or not, the degree of the mixed taste and the like. The flavor is naturally strong, and the higher the score is, the more the taste is, and the more the taste is obvious, the lower the score is. And finally, carrying out statistics on the evaluation scores of the samples of the same embodiment or the comparative example given by ten evaluators, analyzing and removing abnormal values by adopting a Q test method, and then averaging the evaluation scores. The evaluation results are shown in Table 2.
Table 2 evaluation results of flavor of yogurt-flavored microcapsule powder flavors in examples and comparative examples
| Numbering | Total score |
| Example 1 | 9.2 |
| Example 2 | 8.5 |
| Example 3 | 8.0 |
| Comparative example 1 | 7.8 |
| Comparative example 2 | 7.4 |
| Comparative example 3 | 7.2 |
| Comparative example 4 | 7.0 |
| Comparative example 5 | 7.2 |
| Comparative example 6 | 7.0 |
| Comparative example 7 | 6.2 |
As can be seen from table 2, the overall score of example 1 is the highest, the aroma and taste of the yogurt are best, and the flavor is natural and strong, in example 2, only the yogurt extract is added, the yogurt base is not added, in example 3, only the yogurt base is added, the yogurt extract is not added, and the change of the flavor intensity is obvious; changing the amount of yogurt extract or yogurt flavor base has an effect on the sensory evaluation of the yogurt flavor microcapsule powder flavor, and the flavor intensity is reduced or off-flavors are generated, and the overall score is reduced. Therefore, the yogurt extract and the yogurt essence base used in example 1 of the present invention can play a synergistic role in the yogurt-flavor microcapsule essence powder, and none of the flavors is necessary.
Analysis of experiment two: the yogurt flavor microcapsule powder essences of the examples and the comparative examples were subjected to a quality stability test.
The method specifically comprises the following steps: respectively filling the yogurt flavor microcapsule powder essence into transparent glass bottles, placing the transparent glass bottles in a drying oven at 37 +/-2 ℃, respectively storing for 30, 90 and 180 days, and then carrying out sensory evaluation on the aroma of the yogurt flavor microcapsule powder essence, wherein the evaluation method is the same as the first experiment; the final evaluation results are shown in table 3, and it can be seen from table 3 that all the yogurt-flavor microcapsule powder flavors obtained in the examples of the present invention have good stability.
Table 3 stability evaluation results of yogurt-flavored microcapsule powder flavors of examples and comparative examples
Analysis of experiment three: the yogurt flavor microcapsule powder essence of each example and comparative example was subjected to a temperature resistance test.
The method specifically comprises the following steps: adding the yoghurt flavor microcapsule powder essence into saccharic acid water according to the addition amount of 1 per mill, placing the aqueous solution into a 150ml glass bottle, and placing into an autoclave, wherein the sterilization temperature is 121 ℃ for 15 minutes. After the sterilization is finished, taking the non-sterilized sugar acid aqueous solution corresponding to the essence as a reference sample, and performing sensory evaluation together with the sterilized sugar acid aqueous solution, wherein the evaluation method is the same as the first experiment; the final evaluation results are shown in table 4, and it can be seen from table 4 that the temperature resistance of the yogurt-flavor microcapsule powder essence obtained in the examples of the present invention is very good.
Table 4 temperature resistance evaluation results of the yogurt-flavored microcapsule powder flavors of each example and comparative example
| Numbering | Before sterilization | After sterilization |
| Example 1 | 9.2 | 9.0 |
| Example 2 | 8.5 | 8.3 |
| Example 3 | 8.0 | 7.9 |
| Comparative example 1 | 7.8 | 7.6 |
| Comparative example 2 | 7.4 | 7.2 |
| Comparative example 3 | 7.2 | 7.0 |
| Comparative example 4 | 7.0 | 7.0 |
| Comparative example 5 | 7.2 | 7.0 |
| Comparative example 6 | 7.0 | 7.0 |
| Comparative example 7 | 6.2 | 6.0 |
As can be seen from tables 2 to 4, examples 2 and 3 respectively show the influence of the yogurt extract and the yogurt essence base on the essence, and the yogurt extract and the essence base both have good yogurt flavor, but the yogurt extract has weak aroma and needs the essence base to supplement strength; the yogurt base has an insufficient natural taste, and extracts are required to provide a smooth taste; in addition, the yogurt flavor microcapsule powder essence prepared by the spray drying method can effectively embed the required flavor substances and has a considerable slow release effect; in a word, the yoghurt flavor microcapsule powder essence has natural fragrance, smooth mouthfeel and good fragrance stability and temperature resistance.
In view of the fact that the embodiments of the present invention are numerous (the optional ranges and content ranges of the components, and the optional ranges of the corresponding process parameters, which can be determined in the corresponding ranges according to actual conditions), the experimental data of the embodiments are enormous, and are not suitable for being enumerated and explained one by one here, but the contents to be verified and the final conclusions obtained in the embodiments are all close. Therefore, the contents of the verification of the respective examples are not described herein one by one, and only the excellent points of the present invention will be described by taking the above examples as representative examples.
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 yoghurt-flavored microcapsule powder essence is characterized by being prepared from the following components in percentage by weight: 5-20% of yoghourt extract, 15-25% of maltodextrin, 0.025-0.5% of citric acid and salts thereof, 40-75% of water, 5-10% of yoghourt essence and 0.1-2% of glycerin fatty acid ester.
2. The yogurt-flavored microcapsule powdered flavor of claim 1, wherein the yogurt extract is prepared from the following ingredients in percentage by weight: 20-30% of yoghourt and 70-80% of ethanol;
the preparation of the yoghourt extract comprises the following steps:
(a) mixing yoghourt and ethanol at a target temperature, and stirring and extracting for a preset time to obtain a feed liquid;
(b) centrifuging the feed liquid obtained in the step (a), taking supernatant liquid and filtering to obtain filtrate;
(c) and (c) evaporating ethanol from the filtrate obtained in the step (b) under reduced pressure to obtain the yoghourt extract.
3. Yoghurt extract according to claim 2, wherein the target temperature is 15 to 40 ℃ and the predetermined period of time is 1 to 5 hours.
4. The yogurt-flavored microcapsule powder flavor of claim 1, wherein the yogurt base comprises the following components in weight percent: 30-60% of 3-hydroxy-2-butanone, 5-25% of 2, 3-butanedione, 2-10% of 2, 3-pentanedione, 10-30% of acetaldehyde, 1-3% of acetic acid, 3-5% of caprylic acid, 3-5% of capric acid, 10-20% of lactic acid, 0.1-0.5% of 2-nonanone, 0.05-0.3% of 2-undecanone, 0.05-0.3% of 2-tridecanone, 0.5-5% of ethyl butyrate, 0.1-0.5% of benzaldehyde, 0.05-0.2% of phenylacetaldehyde, 0.1-1% of limonene, 0.01-0.05% of dimethyl disulfide and the balance of caprylic acid glyceride;
the preparation of the yoghourt fragrant base comprises the following steps: mixing all the components, and stirring to obtain the yogurt base.
5. The yogurt-flavored microcapsule powder flavor of claim 1, wherein the glycerin fatty acid ester comprises at least one of a monoglyceride and a diglycerin fatty acid ester.
6. A process for the preparation of a yoghurt-flavored microcapsule powder flavour according to any one of claims 1 to 5, comprising the steps of:
(1) fully dissolving the yoghourt extract, maltodextrin, citric acid and salts thereof in water, and uniformly stirring to prepare a water phase;
mixing yogurt essence base and glycerin fatty acid ester to dissolve completely and stirring well to obtain oil phase;
(2) adding the oil phase into the water phase at a target rotation speed, shearing for a preset time to obtain oil-in-water primary emulsion, and homogenizing under a set homogenization pressure to obtain a homogeneous liquid;
(3) and (3) spray-drying the homogenized liquid at a preset air inlet temperature and air outlet temperature to obtain the yogurt-flavor microcapsule powder essence.
7. The method according to claim 6, wherein in the step (2), the target rotation speed is 6000 to 10000rpm, the shearing preset time is 10 to 20min, and the homogenizing pressure is 20 to 40 MPa.
8. The preparation method according to claim 6, wherein in the step (3), the preset inlet air temperature is 150-200 ℃ and the preset outlet air temperature is 70-110 ℃.
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