CN113444575A - 一种食用金骏眉红茶香精及其制备方法 - Google Patents
一种食用金骏眉红茶香精及其制备方法 Download PDFInfo
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- CN113444575A CN113444575A CN202110756095.XA CN202110756095A CN113444575A CN 113444575 A CN113444575 A CN 113444575A CN 202110756095 A CN202110756095 A CN 202110756095A CN 113444575 A CN113444575 A CN 113444575A
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 44
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Abstract
本发明公开了一种食用金骏眉红茶香精及其制备方法。该配方包括香叶醇、苯乙醇、芳樟醇、β‑蒎烯、己酸、橙花醇、香叶酸、乙酸苄酯、乙酸香叶酯、异戊酸、二氢猕猴桃内酯、叶醇、白柠檬油、α‑松油醇、水杨酸甲酯、红茶酊、6‑乙酰基氧基二氢茶螺烷、5‑甲基‑2‑苯基‑2‑己烯醛、乙基麦芽酚、水杨酸乙酯、2‑乙酰基吡咯、4‑羟基‑2‑丁烯酸γ‑内酯、糠醛、3‑羟基‑2‑丁酮、2‑乙酰基呋喃、2‑甲基吡嗪、香兰素、γ‑己内酯、β‑甲基吲哚、苏合香醇及乙基香兰素。将全部原料按比例混合即可制得。本发明的金骏眉红茶香精甜香浓郁，具有很强的天然感，且成本低，可广泛应用于食品、饮料中，提高商品的经济效益。
Description
技术领域
本发明涉及一种食用金骏眉红茶香精及其制备方法，属于食品添加剂技术领域。
背景技术
红茶因其产地以及加工方式的不同可分为多类品种，每种红茶有其独特的香气和口感。金骏眉作为红茶正山小种的分支，有淡而甜的蜜香，口感甘甜润滑，是红茶中的珍品，具有重要的研究价值。除了单独冲泡外，红茶还被制成多种饮品。红茶香型饮品、甜品广受消费者喜爱。由于红茶产品在制备过程中，部分特征香气会损失；在储存过程中，红茶产品香气不稳定，易产生异味。为提高茶香类饮品、甜点等食品的质量，可适当添加红茶香精作为修饰红茶香气的添加剂。
目前关于金骏眉红茶香气的香精的研制鲜有报道，现有相关红茶香精存在香气天然感缺乏以及协调性欠缺等问题。随着人们对美好生活的不断追求，具有天然感、香气柔和协调的金骏眉红茶香精具有十分广阔的应用前景。
发明内容
本发明所要解决的技术问题是：目前关于金骏眉红茶香气的香精存在香气天然感缺乏以及协调性欠缺等问题。
为了解决上述技术问题，本发明提供了一种食用金骏眉红茶香精，包括以质量百分比计的以下原料：
本发明还提供了上述食用金骏眉红茶香精的制备方法，将香叶醇、苯乙醇、芳樟醇、β-蒎烯、己酸、橙花醇、香叶酸、乙酸苄酯、乙酸香叶酯、异戊酸、二氢猕猴桃内酯、叶醇、白柠檬油、α-松油醇、水杨酸甲酯、红茶酊、6-乙酰基氧基二氢茶螺烷、5-甲基-2-苯基-2-己烯醛、乙基麦芽酚、水杨酸乙酯、2-乙酰基吡咯、4-羟基-2-丁烯酸γ-内酯、糠醛、3-羟基-2-丁酮、2-乙酰基呋喃、2-甲基吡嗪、香兰素、γ-己内酯、β-甲基吲哚、苏合香醇和乙基香兰素混合后搅拌均匀，即得金骏眉红茶香精。
与现有技术相比，本发明的有益效果在于：
本发明的食用金骏眉红茶香精，制备所选取的原料安全度高，是由金骏眉红茶中检测而来。在此基础上调配的金骏眉香精香气浓郁，细腻而饱满，具有天然感且香气品质稳定而持久，应用效果佳，可广泛应用于茶饮料产品以及糖果、糕点等多种食品中。
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。
以下实施例中所选取的配方原料均为将金骏眉红茶进行气相色谱质谱分析，根据其分析结果筛选得到的具体的致香化合物。
实施例1
一种食用金骏眉红茶香精及其制备方法
一、原料配方
二、制备方法
总质量为100g计算，将香叶醇19.82g、苯乙醇12.22g、芳樟醇6.51g、β-蒎烯8.12g、己酸5.61g、橙花醇7.81g、香叶酸3.22g、乙酸苄酯4.83g、乙酸香叶酯3.24g、异戊酸2.12g、二氢猕猴桃内酯4.01g、叶醇2.21g、白柠檬油3.25g、α-松油醇2.23g、水杨酸甲酯1.51g、红茶酊4.82g、6-乙酰基氧基二氢茶螺烷1.02g、5-甲基-2-苯基-2-己烯醛1.06g、乙基麦芽酚1.56g、水杨酸乙酯0.88g、2-乙酰基吡咯0.57g、4-羟基-2-丁烯酸γ-内酯0.88g、糠醛0.43g、3-羟基-2-丁酮0.88g、2-乙酰基呋喃0.24g、2-甲基吡嗪0.32g、香兰素0.15g、γ-己内酯0.19g、β-甲基吲哚0.09g、苏合香醇0.15g、乙基香兰素0.05g混合后搅拌均匀即得金骏眉红茶香精。
10名训练有素的感官评价员用闻香纸蘸取上述所得的金骏眉红茶香精，对香精的头香、体香和基香三方面进行嗅闻，经感官评定，实施例1得到的金骏眉红茶香精具有浓郁的茶香，香气甜美圆润，天然感强，十分接近金骏眉红茶的天然香气。
实施例2
一种食用金骏眉红茶香精及其制备方法
一、原料配方
二、制备方法
总质量为100g计算，将香叶醇16.14g、苯乙醇10.08g、芳樟醇6.04g、β-蒎烯6.32g、己酸4.33g、橙花醇4.63g、香叶酸3.36g、乙酸苄酯6.27g、乙酸香叶酯4.32g、异戊酸3.52g、二氢猕猴桃内酯4.23g、叶醇3.12g、白柠檬油5.23g、α-松油醇3.85g、水杨酸甲酯1.03g、红茶酊8.34g、6-乙酰基氧基二氢茶螺烷1.65g、5-甲基-2-苯基-2-己烯醛1.33g、乙基麦芽酚0.63g、水杨酸乙酯0.53g、2-乙酰基吡咯0.75g、4-羟基-2-丁烯酸γ-内酯0.85g、糠醛0.77g、3-羟基-2-丁酮0.53g、2-乙酰基呋喃0.32g、2-甲基吡嗪0.25g、香兰素0.16g、丙位己内酯0.89g、β-甲基吲哚0.15g、苏合香醇0.22g、乙基香兰素0.16g混合后搅拌均匀即得金骏眉红茶香精。
10名训练有素的感官评价员用闻香纸蘸取上述所得的金骏眉红茶香精，对香精的头香、体香和基香三方面进行嗅闻，经感官评定，实施例1得到的金骏眉红茶香精香气甜美圆润，天然感强，相比于实施例1，实施例2得到的金骏眉红茶香精其茶香与甜香更加协调，整体和谐，香气诱人。
上述实施例仅为本发明的优选实施例，并非对本发明任何形式上和实质上的限制，应当指出，对于本技术领域的普通技术人员，在不脱离本发明的前提下，还将可以做出若干改进和补充，这些改进和补充也应视为本发明的保护范围。
Claims (2)
1.一种食用金骏眉红茶香精，其特征在于，包括以质量百分比计的以下原料：
香叶醇 15～20％；
苯乙醇 8～15％；
芳樟醇 5～15％；
β-蒎烯 5～13％；
己酸 5～10％；
橙花醇 5～10％；
香叶酸 3～10％；
乙酸苄酯 3～10％；
乙酸香叶酯 3～10％；
异戊酸 1～8％；
二氢猕猴桃内酯 1～8％；
叶醇 1～8％；
白柠檬油 1～8％；
α-松油醇 1～4％；
水杨酸甲酯 0.5～5％；
红茶酊 0.5～5％；
6-乙酰基氧基二氢茶螺烷 0.5～3％；
5-甲基-2-苯基-2-己烯醛 0.5～3％；
乙基麦芽酚 0.5～3％；
水杨酸乙酯 0.5～2％；
2-乙酰基吡咯 0.3～1％；
4-羟基-2-丁烯酸γ-内酯 0.3～1％；
糠醛 0.1～1％；
3-羟基-2-丁酮 0.1～1％；
2-乙酰基呋喃 0.1～1％；
2-甲基吡嗪 0.1～1％；
香兰素 0.05～0.2％；
γ-己内酯 0.05～0.2％；
β-甲基吲哚 0.05～0.2％；
苏合香醇 0.05～0.2％；
乙基香兰素 0.005～0.1％。
2.权利要求1所述的食用金骏眉红茶香精的制备方法，其特征在于，将香叶醇、苯乙醇、芳樟醇、β-蒎烯、己酸、橙花醇、香叶酸、乙酸苄酯、乙酸香叶酯、异戊酸、二氢猕猴桃内酯、叶醇、白柠檬油、α-松油醇、水杨酸甲酯、红茶酊、6-乙酰基氧基二氢茶螺烷、5-甲基-2-苯基-2-己烯醛、乙基麦芽酚、水杨酸乙酯、2-乙酰基吡咯、4-羟基-2-丁烯酸γ-内酯、糠醛、3-羟基-2-丁酮、2-乙酰基呋喃、2-甲基吡嗪、香兰素、γ-己内酯、β-甲基吲哚、苏合香醇和乙基香兰素混合后搅拌均匀，即得金骏眉红茶香精。
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