CN113424945A - 一种应用于减糖增甜的香蕉香精及其制备方法 - Google Patents
一种应用于减糖增甜的香蕉香精及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种应用于减糖增甜的香蕉香精及其制备方法。原料包括乙酸异戊酯，香兰素，乙酸苄酯，丁酸乙酯，丁酸异戊酯，己酸乙酯，柠檬醛，甜橙油，乙酸乙酯，乙酸己酯，乙酸异丁酯，辛酸乙酯，异戊酸异戊酯，2‑己烯醛，2‑戊酮，2‑庚酮，苯乙醇，反‑3‑己烯酸，异戊醇，3‑蒈烯及脱醛酒精。将所有原料混合后搅拌均匀即可。根据香气与味觉的协同作用，通过增加甜香类和果香类香气物质，即乙酸乙酯及丁酸乙酯的含量来减少饮料、糖果等产品中糖的使用量，进而达到减糖增甜的效果。本发明的香蕉香精香气天然逼真，且能达到减糖增甜的效果。
Description
技术领域
本发明涉及一种香蕉香精制备方法，尤其涉及一种通过调整香精配方来实现减糖增甜的方法，属于食品添加剂技术领域。
背景技术
作为世界四大水果之一，香蕉被称为“快乐水果”，与此同时，香蕉的香气广受欢迎。果味香精接受度比较高，应用广泛，香蕉香精作为水果香蕉中的一种，在食品香精中占有重要位置，大量应用在饮料、烘焙、乳制品、冰品等食品中。
近些年来，随着经济水平的提高，人们的饮食模式也向着高脂肪、高热量、高糖膳食摄入的方向发展，更易引发慢性疾病，对健康产生不良影响。游离糖的摄入量-特别是在含糖饮料中增加整体能量摄入导致不健康的饮食，体重增加，非传染性疾病的风险增加。目前减少添加糖的摄入受到世界范围的关注，很多地区已将降糖提升到强制管控层面。全球政策的引导加速了减糖食品产业的发展和新产品的上市，满足人们对健康食品的需求。低糖、代糖食品正在成为新的趋势。
目前，关于香蕉香精的研制并不少，但是存在香气逼真度欠缺的问题。气味能够增强味觉感知并没有应用到减糖增甜方向，且并没有香蕉香精在减糖方面的应用。
发明内容
本发明所要解决的技术问题是：现有技术中香蕉香精香气逼真度欠缺的问题，以及如何通过调控香气进行减糖增甜。
为了解决上述问题，本发明提供了一种应用于减糖增甜的香蕉香精，原料包括以质量百分比计的乙酸异戊酯15-25％，香兰素1-3％，乙酸苄酯0.5-1％，丁酸乙酯1-6％，丁酸异戊酯3-5％，己酸乙酯1-3％，柠檬醛0.5-1％，甜橙油1-2％，乙酸乙酯1-6％，乙酸己酯0.5-1％，乙酸异丁酯3-5％，辛酸乙酯0.5-1％，异戊酸异戊酯3-5％，2-己烯醛0.1-0.5％，2-戊酮3-5％，2-庚酮0.5-1％，苯乙醇0.05-0.1％，反-3-己烯酸0.05-0.1％，异戊醇0.5-1％，3-蒈烯0.1-0.5％及余量的脱醛酒精。添加了2-戊酮、2-庚酮、反-3-己烯酸、异戊醇等香蕉配方中不常见的原料，此外，3-蒈烯首次运用到香蕉香精的配制中。前述几个物质是通过气相色谱-质谱联用仪(GC-MS)在香蕉中真实检出的香气物质且经气相色谱-嗅闻仪(GC-O)鉴定为重要香气物质。其中，3-蒈烯为松木样香气，2-戊酮和2-庚酮具有香蕉的木香，反-3-己烯酸为果味蜜酸香气，异戊醇为苹果白兰地香气。通过添加如上几种物质，使香气更逼真饱满。使用脱醛酒精，避免对香气的干扰。根据气味能够增强味觉感知进行实验，选取甜香及果香类香气物质与物质进行协同作用，来达到减糖效果。根据感官实验结果，选取乙酸乙酯及丁酸乙酯与甜味物质进行协同作用。
优选地，在不影响所述香蕉香精原本的香气质量的前提下，通过增加乙酸乙酯及丁酸乙酯的含量，与甜味物质进行协同，达到减糖的效果。
本发明还提供了上述应用于减糖增甜的香蕉香精的制备方法，其特征在于，将所有原料混合后搅拌均匀即可。
本发明中将香蕉香精加入到糖溶液中，可以减少糖的用量，达到增甜的效果。
综上所述，本发明使香蕉香精香气逼真度得到提高，此香蕉香精香气和谐、自然、丰满，且原料安全性高。在此基础上，根据香气影响味觉感知，通过调控香气进行减糖研究，弥补了通过香气物质与呈味物质协同作用研究进行减糖的空白，为减糖增甜提供理论基础和技术支持。
具体实施方式
为使本发明更明显易懂，兹以优选实施例，作详细说明如下。
实施例1-3
一种香蕉香精，各原料组分及其质量百分比如表1所示。
表1
将上述原料均匀混合即得香蕉香精。经专业感官评价员对香蕉香精的香气进行分析评定，香气纯正清新。
实施例4-6
一种应用于减糖增甜的香蕉香精，各原料组分及其质量百分比如表2所示。
表2
实施例4、5、6是分别在实施例1、2、3的基础上增加丁酸乙酯和乙酸乙酯的含量调配而成。将上述原料均匀混合即得减糖香蕉香精。
1.香气评价
经专业感官评价员对减糖香蕉香精的香气进行分析评定，实施例4、5、6较实施例1、2、3香气质量无变化。
2.香气物质对甜味感知效果
根据减糖香蕉香精配方实施例4、5、6，复配出减糖香蕉香精。取1g减糖香蕉香精、100g蔗糖加入到1KG蒸馏水中。
将实施例1、2、3分别作为实施例4、5、6的对比例。根据实施例1、2、3，复配出对比香蕉香精。分别取1g对比香蕉香精、100g蔗糖加入到1KG蒸馏水中。
设置空白组为：100g蔗糖加入到1KG蒸馏水中
甜度打分依据：经感官实验，将如表3所示的十个浓度梯度分别为设置为1-10分。
表3
感官实验：感官小组由10人组成，感官人员前期经过感官培训，能够清楚准确使用打分标尺。如下甜度打分为10人打分平均值。
对实施例1-6进行甜度打分，结果如表4所示。
表4
| 样品名 | 甜度打分 |
| 空白组 | 6 |
| 实施例1 | 7.10 |
| 实施例2 | 7.23 |
| 实施例3 | 7.31 |
| 实施例4 | 7.56 |
| 实施例5 | 7.58 |
| 实施例6 | 7.97 |
由实施例1-6甜度打分结果可知，实施例1、2、3与空白组相比，甜度更高。
实施例4、5、6分别于实施例1、2、3相比，甜度更高。
由上结果可知，可以通过气味增强味觉感知来进行减糖增甜研究。本发明中选取乙酸乙酯及丁酸乙酯与甜味物质进行协同作用，通过增加乙酸乙酯及丁酸乙酯的含量，与甜味物质进行协同，达到减糖的效果是可行的。
Claims (3)
1.一种应用于减糖增甜的香蕉香精，其特征在于，原料包括以质量百分比计的乙酸异戊酯15-25％，香兰素1-3％，乙酸苄酯0.5-1％，丁酸乙酯1-6％，丁酸异戊酯3-5％，己酸乙酯1-3％，柠檬醛0.5-1％，甜橙油1-2％，乙酸乙酯1-6％，乙酸己酯0.5-1％，乙酸异丁酯3-5％，辛酸乙酯0.5-1％，异戊酸异戊酯3-5％，2-己烯醛0.1-0.5％，2-戊酮3-5％，2-庚酮0.5-1％，苯乙醇0.05-0.1％，反-3-己烯酸0.05-0.1％，异戊醇0.5-1％，3-蒈烯0.1-0.5％及余量的脱醛酒精。
2.如权利要求1所述的应用于减糖增甜的香蕉香精，其特征在于，在不影响所述香蕉香精原本的香气质量的前提下，通过增加乙酸乙酯及丁酸乙酯的含量，与甜味物质进行协同，达到减糖的效果。
3.权利要求1或2所述的应用于减糖增甜的香蕉香精的制备方法，其特征在于，将所有原料混合后搅拌均匀即可。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166840A (zh) * | 2015-09-29 | 2015-12-23 | 上海孔雀香精香料科技有限公司 | 一种香蕉香精 |
| CN105602725A (zh) * | 2016-03-30 | 2016-05-25 | 广东顺大食品调料有限公司 | 具有成熟水果甜香味的香基 |
| CN109452609A (zh) * | 2018-10-30 | 2019-03-12 | 徐州汇尔康食品有限公司 | 一种乳制品用香蕉香精 |
| CN109463710A (zh) * | 2018-10-31 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | 一种香蕉香精及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166840A (zh) * | 2015-09-29 | 2015-12-23 | 上海孔雀香精香料科技有限公司 | 一种香蕉香精 |
| CN105602725A (zh) * | 2016-03-30 | 2016-05-25 | 广东顺大食品调料有限公司 | 具有成熟水果甜香味的香基 |
| CN109452609A (zh) * | 2018-10-30 | 2019-03-12 | 徐州汇尔康食品有限公司 | 一种乳制品用香蕉香精 |
| CN109463710A (zh) * | 2018-10-31 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | 一种香蕉香精及其制备方法 |
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