CN113475649A - Rose litchi essence - Google Patents

Rose litchi essence Download PDF

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Publication number
CN113475649A
CN113475649A CN202110761163.1A CN202110761163A CN113475649A CN 113475649 A CN113475649 A CN 113475649A CN 202110761163 A CN202110761163 A CN 202110761163A CN 113475649 A CN113475649 A CN 113475649A
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China
Prior art keywords
rose
litchi
essence
parts
litchi essence
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CN202110761163.1A
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Inventor
陆小叶
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Shanghai Bairun Investment Holding Group Co ltd
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Shanghai Bairun Investment Holding Group Co ltd
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Priority to CN202110761163.1A priority Critical patent/CN113475649A/en
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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention relates to rose litchi essence which comprises the following components in parts by weight: 0.1-100 parts of a perfume base; 0-99.9 parts of a solvent; 0-20 parts of a surfactant; 0-20 parts of cosurfactant; 0-99.9 parts of a carrier; the essence base consists of the following components in parts by weight: 10-40 parts of ethyl maltol; 10-20 parts of dimethyl sulfide; 10-20 parts of benzyl alcohol; 1-10 parts of rhodinol; 1-10 parts of geraniol. The formula of the essence has the fragrance of natural rose litchi, and the beverage and other foods added with the rose litchi essence have the fragrance and the taste of natural rose litchi, so that the essence has strong sense of reality and obvious characteristics.

Description

Rose litchi essence
Technical Field
The invention relates to the technical field of food additives, and particularly relates to rose litchi essence.
Background
Rose litchi belongs to one of the flavors with higher popularity in fruits, and compared with the flavors of other fruits, the rose litchi has rich and layered taste and obvious characteristics. The rose litchi flavor is selected for various beverages, dairy products, candies and other products in the market, and the feeling of freshness, juiciness and outstanding fragrance is often provided for consumers.
Especially in the near water type beverage products, the product is widely loved, has high flavor preference degree, leaves fresh and sweet mouth, and is especially suitable for people before and after sports. However, in most food production processes, a high-temperature sterilization link is involved, so that the natural fresh and burst aroma contained in the rose litchi is lost and changed, a large amount of oxides are generated, the unpleasant aroma is caused, and the characteristic feel of the rose litchi is lost.
In the prior art, in order to enrich the characteristic sense of the rose litchi, common method is to add litchi concentrated juice, however, the fragrance of the rose litchi-flavored near-water beverage is changed due to natural ingredients such as the litchi concentrated juice, so that the product quality is unstable, and the shelf life is shortened.
In order to further solve the problems, rose litchi essence is often added into the products in the prior art, so that the instability of fruit juice is supplemented, or the fragrance loss caused by the production process can be supplemented. The consumer can feel the fresh, natural and real rose litchi flavor.
However, the traditional litchi essence is single in flavor and not outstanding in nature. And certain litchi essence with higher strength is easy to have candy mouthfeel in beverage products, the aroma is not natural and vivid enough, and the preference of consumers is reduced.
Disclosure of Invention
The invention aims to provide rose litchi essence with natural litchi aroma so as to overcome the defects that the taste and aroma of candies are not natural and vivid enough and the stability of the essence is poor during sterilization in the traditional litchi essence formula. In order to realize the purpose of the invention, the technical scheme of the invention is as follows:
the rose and litchi essence is characterized by comprising the following components in parts by weight:
Figure BDA0003149829690000021
the essence base comprises the following components in parts by weight:
Figure BDA0003149829690000022
in a preferred embodiment of the present invention, the solvent is one or a mixture of several of alcohol, propylene glycol, animal and vegetable oil, caprylic capric acid glyceride, triacetin, water, triethyl citrate, glycerol and limonene.
In a preferred embodiment of the present invention, the surfactant is one or a mixture of lecithin, soybean lecithin, polyglycerol monooleate, and sucrose ester.
In a preferred embodiment of the present invention, the cosurfactant is one or a mixture of several of acacia gum, pectin, gelatin, xanthan gum, carboxymethyl cellulose, agar, sodium starch octenyl succinate and abietic glyceride.
In a preferred embodiment of the present invention, the carrier is one or a mixture of several of silicon dioxide, corn starch, maltodextrin, modified starch, glucose powder, cyclodextrin, lactose powder and sucrose powder.
In a preferred embodiment of the invention, the rose litchi essence formula is liquid, solid or emulsion.
In a preferred embodiment of the invention, the rose litchi essence comprises the following components in percentage by weight:
Figure BDA0003149829690000023
Figure BDA0003149829690000031
the preparation method comprises the following steps of; mixing the above components in a sealed condition (for preventing fragrance volatilization) in a sandwich tank.
The invention has the beneficial effects that:
because the invention adopts the spice with stronger affinity to the rose litchi aroma as the raw material, the natural burst of the rose litchi aroma of the drinks and other foods such as fruit juice, fermented milk, flavored milk drinks and the like added with the rose litchi essence is enhanced, and the mouthfeel is enriched.
In addition, the heat resistance, the stability and the aroma quality of the rose and litchi essence are higher than those of domestic similar essences, the aroma is natural and vivid, and the rose and litchi essence has no sugar fruit taste.
Detailed Description
The working principle of the invention is as follows:
1. the inventors found that there were thirty or more components according to the results of an analysis of the aroma of litchi fruits, but some of the thirty or more components were not aroma materials that are allowed to be used in the national standard (for example, 3-methyl-1-butanol acetate, 3-methyl-2-butene-1-ol acetate, methyl 12, 15-octadecadienoate, cyclohexyl decanoate, dilauryl phthalate, 1-methyl-4- (1-methylethyl) -benzene, 6-methyl-octadecane, 2,6, 10-trimethyl-n-tetradecane, α -2,2, 6-tetramethylcyclohexylpropanol, etc.), therefore, it is difficult to blend the litchi essence only according to the simulated fragrance by component analysis. According to investigation, the blending of litchi essence at present generally needs more than twenty raw materials, and has the defects of high cost, complex purchase and the like.
Through a large number of experiments, the inventor obtains the litchi essence prepared by only 16 raw materials on the premise of repeatedly selecting the raw materials and effectively proportioning the raw materials.
2. According to the original characteristic aroma volatile substances in the natural litchi juice, the rose litchi essence with the natural litchi aroma is prepared by adding part of important auxiliary components, so that the rose litchi essence with the natural litchi aroma has a good sales market.
3. The rose oil in the aroma of the litchi is a characteristic flavor component, but the unit price is higher than 60000 yuan/Kg; according to the invention, part of geranium oil (the geranium oil is about 1 thousand yuan/Kg) is added into the litchi essence, so that the using amount of the rose oil is reduced, the using amount of high-price raw materials is reduced, the cost is saved, and the flavor is not lost.
4. The prepared litchi essence has soft fragrance, fullness and mellowness, stable quality and natural flavor, and is close to the natural fragrance of rose litchi.
5. The litchi essence is added into drinks and dairy products as a food additive, so that the products have natural rose litchi aroma and taste, are popular with consumers, improve the sales volume of the products and expand the market.
The use method and the dosage of the litchi essence can refer to the use method and the dosage of the conventional litchi essence. The invention is further illustrated by the following specific examples, without restricting the content of the invention thereto at all.
The invention is further described below by taking the production of 100Kg of litchi essence as an example:
the starting materials obtained in the examples are all commercially available.
Example 1-formula for producing 100Kg litchi essence is shown in table 1:
TABLE 1
Figure BDA0003149829690000041
Figure BDA0003149829690000051
The production process comprises the following steps: adding propylene glycol, ethyl maltol and maltol shown in the table 1 into a feeding tank, heating and stirring until the materials are completely dissolved, adding the remaining fragrant raw materials of rose oxide, citronellyl acetate, benzyl acetate, citronellol, geraniol, geranium oil, linalool, geranyl formate, menthone, methyl phenetole, geranyl acetate, rose oil, dimethyl sulfide and neryl acetate into a sandwich tank at normal temperature (10-30 ℃) and stirring in a sealed state until the materials are uniformly mixed; and (5) subpackaging and warehousing after the sampling and testing are qualified.
Comparative example 1-1:
the dosage of the dimethyl sulfide in the example 1 is changed from 0.5KG to 0.6KG, the dosage of the geranium oil is changed from 0.15KG to 0.2KG, and correspondingly, the dosage of the propylene glycol is changed from 96.328KG to 96.178 KG; the rest is equivalent to embodiment 1.
Comparative examples 1 to 2:
the dosage of the ethyl maltol in the example 1 is changed from 2KG to 2.5KG, the dosage of the rose oil is changed from 0.002 to 0.003KG, and the dosage of the geranium oil is changed from 0.2 to 0.15 KG; correspondingly, the dosage of the propylene glycol is changed from 96.328KG to 95.877 KG; the rest is equivalent to embodiment 1.
Comparative example 2:
in example 1, 0.05KG of citronellol and 0.02KG of geraniol are reduced, and the amount of propylene glycol is changed from 96.328KG to 96.398 KG; the rest is equivalent to embodiment 1.
Comparative example 3:
the dosage of the rose in the embodiment 1 is changed from 0.002KG to 0.001KG, the dosage of the geranium oil is changed from 0.15KG to 0.2KG, the dosage of the acetoin is changed from 1KG to 1.3KG, and the dosage of the propylene glycol is correspondingly changed from 96.328KG to 96.279 KG; the rest is equivalent to embodiment 1.
The composition ratios of comparative examples 4 to 7 are shown in Table 2 (in KG).
TABLE 2
Composition (I) Example 1 Comparative example 4 Comparative example 5 Comparative example 6 Comparative example 7
Propylene glycol 96.328 96.348 95.808 96.358 96.267
Ethyl maltol 2 2 2.5 2 2
Rose ether 0.08 0.08 0.08 0.08 0.08
Citronellyl acetate 0.05 0.06 0.05 0.05 0.05
Acetic acid benzyl ester 0.1 0.1 0.1 0.11 0.1
Citronellol 0.2 0.2 0.2 0.2 0.2
Geraniol 0.1 0.08 0.1 0.06 0.1
Maltol 0.04 0.04 0.04 0.04 0.04
Geranium oil 0.15 0.16 0.15 0.15 0.15
Linalool 0.06 0.06 0.07 0.06 0.06
Geranyl formate 0.07 0.07 0.07 0.07 0.07
Menthones 0.09 0.09 0.1 0.09 0.09
Methyl phenetole 0.06 0.06 0.06 0.06 0.07
Geraniyl acetate 0.07 0.07 0.07 0.07 0.07
Rose oil 0.002 0.002 0.002 0.002 0.003
Dimethyl sulfide 0.5 0.5 0.5 0.5 0.55
Neryl acetate 0.1 0.1 0.1 0.1 0.1
Comparative example 8-1:
the dosage of the rose oil in the example 1 is changed from 0.002KG to 0.001KG, the dosage of the rose ether is changed from 0.08KG to 0.1KG, the dosage of the dimethyl sulfide is changed from 0.5KG to 0.55KG, and the dosage of the propylene glycol is correspondingly changed from 96.328KG to 96.259 KG; the rest is equivalent to embodiment 1.
Comparative example 8-2:
the dosage of the geranium oil in the example 1 is changed from 0.15KG to 0.1KG, the dosage of the rose oxide is changed from 0.08KG to 0.1KG, the dosage of the dimethyl sulfide is changed from 0.5KG to 0.6KG, and the dosage of the propylene glycol is correspondingly changed from 96.328KG to 96.258 KG; the rest is equivalent to embodiment 1.
The fragrance test was carried out on the above example 1 and all comparative examples, and evaluation of fragrance was carried out by a fragrance evaluation specialist, who was asked to perform sensory evaluation on 8 experts according to GBT14454.2-2008 "fragrance evaluation method", to give a score.
The method specifically comprises the following steps: the sensory evaluation method comprises the following steps: 8 evaluators sensitive to litchi aroma are selected, simulation evaluation is carried out in the early stage, and the difference between litchi aroma samples with different degrees can be shown by the sensory evaluators.
Meanwhile, providing a top-grade rose litchi essence (obtained in a commercially available mode) as a control sample for all sensory evaluators, and asking the sensory evaluators to grade according to the similarity degree of the fragrance of the sample and the litchi fragrance of the control sample in the range of 1-5 minutes; the closer the score to the control sample, the higher the score, the lower the off-flavor, sharp or flat aroma.
And finally, counting the evaluation scores of samples of the same embodiment or comparative example given by 6 evaluators, analyzing and removing abnormal values by adopting a Q test method, and averaging the evaluation scores. The following results were obtained (see table 3).
From table 3 it follows that: the litchi chinensis juice in example 1 has obvious aroma and flavor characteristics of natural litchi, has the highest sensory evaluation value, and is slightly changed from the components in example 1, so that the original characteristic flavor is changed, and the sensory evaluation value is reduced.
Therefore, the essence obtained in the embodiment 1 of the invention has the advantages of natural flavor and fragrance very close to that of natural rose litchi juice.
TABLE 3
Figure BDA0003149829690000071
Figure BDA0003149829690000081
The essences obtained in example 1 and all comparative examples above were subjected to a quality stabilization experiment:
the method comprises the following steps: and (3) performing sensory evaluation on the aroma of the litchi essence after the litchi essence is stored for 180 days at room temperature (25-35 ℃) without light, and determining the quality stability test of the litchi essence.
The sensory evaluation method was the same as in experiment 1. The following results (see table 4) were obtained, and it can be seen from table 4 that the litchi essence obtained by the formulation of example 1 of the present invention has good quality stability, superior to all comparative examples.
TABLE 4
Numbering Sensory evaluation value
Example 1 4.2
Comparative examples 1 to 1 3.8
Comparative examples 1 to 2 3.3
Comparative example 2 3.5
Comparative example 3 3
Comparative example 4 3.1
Comparative example 5 1.5
Comparative example 6 2
Comparative example 7 1.5
Comparative example 8-1 1.5
Comparative examples 8 to 2 2
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.

Claims (7)

1. The rose and litchi essence is characterized by comprising the following components in parts by weight:
Figure FDA0003149829680000011
the essence base comprises the following components in parts by weight:
Figure FDA0003149829680000012
2. the rose litchi essence formulation according to claim 1, wherein the solvent is one or a mixture of several of alcohol, propylene glycol, animal and vegetable oil, caprylic capric acid glyceride, triacetin, water, triethyl citrate, glycerin and limonene.
3. The rose litchi essence formulation according to claim 1, wherein the surfactant is one or a mixture of lecithin, soybean lecithin, polyglycerol monooleate and sucrose ester.
4. The rose litchi essence formula according to claim 1, wherein the cosurfactant is one or a mixture of more of arabic gum, pectin, gelatin, xanthan gum, carboxymethyl cellulose, agar, sodium starch octenyl succinate and rosin glyceride.
5. The rose litchi essence formula according to claim 1, wherein the carrier is one or a mixture of more of silicon dioxide, corn starch, maltodextrin, modified starch, glucose powder, cyclodextrin, lactose powder and sucrose powder.
6. The rose litchi essence formulation according to any one of claims 1 to 5, wherein the rose litchi essence formulation is a liquid, solid or emulsion.
7. The rose and litchi essence comprises the following components in percentage by weight:
Figure FDA0003149829680000013
Figure FDA0003149829680000021
CN202110761163.1A 2021-07-06 2021-07-06 Rose litchi essence Pending CN113475649A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115211548A (en) * 2022-07-25 2022-10-21 四川欣逸食品有限公司 Water-soluble litchi essence and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郑灿芬: "荔枝的香气分析及荔枝香精的调配技术", 《饮料工业》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115211548A (en) * 2022-07-25 2022-10-21 四川欣逸食品有限公司 Water-soluble litchi essence and preparation method thereof

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Application publication date: 20211008