CN113974121A - Compound burnt flavor ingredient with rich taste, preparation method and application thereof in tea drink industry - Google Patents
Compound burnt flavor ingredient with rich taste, preparation method and application thereof in tea drink industry Download PDFInfo
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- CN113974121A CN113974121A CN202111253610.9A CN202111253610A CN113974121A CN 113974121 A CN113974121 A CN 113974121A CN 202111253610 A CN202111253610 A CN 202111253610A CN 113974121 A CN113974121 A CN 113974121A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 44
- 239000004615 ingredient Substances 0.000 title claims abstract description 44
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 150000001875 compounds Chemical class 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 241001122767 Theaceae Species 0.000 title description 12
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 25
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 24
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 22
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 22
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 21
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 239000002131 composite material Substances 0.000 claims abstract 5
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 235000020429 malt syrup Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
- 235000013736 caramel Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 5
- 235000004252 protein component Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
- 235000013616 tea Nutrition 0.000 description 14
- 239000000686 essence Substances 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 8
- 239000003153 chemical reaction reagent Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019590 thick flavour Nutrition 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a compound burnt incense ingredient with rich taste, a preparation method and application thereof in the tea industry, relating to the field of food processing. Comprises white granulated sugar, maltose syrup, malt flour, coconut powder and cocoa powder, and the preparation method comprises the following steps: weighing raw materials, adding water, decocting until the raw materials are dissolved, slightly boiling and stirring, and then continuously stirring and decocting to obtain massecuite; and stirring and grinding the massecuite into powder to prepare the composite burnt flavor ingredient applied to the tea industry. According to the method, a scorched aroma raising technology and a Maillard reaction are adopted to provide rich aroma and taste, essence substances are not added in a raw material formula, various raw materials with own flavor are added, protein components and reducing sugar in the components are subjected to full Maillard reaction to generate natural and rich scorched aroma flavor, the cocoa powder and the coconut powder are single and sharp in blending scorched aroma, the malt powder and the sugar are compounded to provide rich middle and later stage taste, different flavors are fused with each other, the process requirement is low, and the production cost is reduced.
Description
Technical Field
The invention relates to the field of food processing, in particular to a compound burnt incense ingredient with rich taste, a preparation method and application thereof in the tea industry.
Background
The flavor sugar used in the milk tea in the tea beverage industry at present basically comprises two types, one type is the flavor sugar simply compounded by different types of sugars with different flavors, and the tea beverage is characterized in that the whole flavor and taste are provided by the sugar, essence is not contained, the taste is single, the aroma concentration is lower, only the sugar aroma is available, and the flavor requirement cannot be met; the other kind of sugar and essence prepared flavor syrup features that sugar provides sweetness, and the product with added essence has the technological demerits of rich fragrance and insufficient taste.
In addition, consumers pay more and more attention to the health and delicious attributes of food at present, and from the initial development stage of milk tea, essence (one of three essences) is always considered as an unhealthy additive by the consumers for historical reasons, more and more consumers pay more attention to the problem of adding essence in the product, and the product added with excessive essence substances can cause the contradiction psychology of the purchase of the consumers.
At present, series products with rich taste and no essence are not developed in the industry, so the development of the products for filling the market blank has economic benefit.
Disclosure of Invention
The invention provides a compound burnt incense ingredient with rich taste, a preparation method and application thereof in the tea industry.
In order to solve the technical problems, the invention provides a compound burnt incense ingredient with rich taste, which comprises the following raw materials in parts by weight:
white granulated sugar: 70-90 parts;
maltose syrup: 2-3 parts;
and (3) malt flour: 3-5 parts;
coconut powder: 1-2 parts;
cocoa powder: 1 to 2 portions.
By adopting the scheme, essence substances are not added in the raw material formula, but a plurality of raw materials with local flavors are adopted, and the protein components and the reducing sugar maltose syrup in the components generate sufficient Maillard reaction to generate natural and rich burnt flavor, so that the single and sharp flavor of the burnt flavor can be blended by the cocoa powder and the coconut powder, and meanwhile, the compound of the malt powder and the sugar can provide rich middle and later stage flavors, so that the front and back of the flavor and the taste are coordinated and unified, and different flavors are fused with each other to form a product with rich and thick flavor.
Preferably, the compound burnt incense ingredients also comprise 5 to 10 parts of brown sugar.
Preferably, the compound scorched flavor ingredient also comprises 5 to 10 parts of brown granulated sugar.
Preferably, the mass ratio of the malt syrup to the malt flour is 1: 2.
preferably, the ratio of the total mass of the coconut powder and the cocoa powder to the mass of the maltose syrup is 1: 1.
the preferable scheme comprises the following raw material components in parts by weight:
white granulated sugar: 85 parts of a mixture;
maltose syrup: 3 parts of a mixture;
and (3) malt flour: 4 parts of a mixture;
coconut powder: 1 part;
cocoa powder: 2 parts of (1);
brown sugar: 5 parts of the raw materials.
In order to solve the technical problems, the invention also provides application of the compound burnt incense ingredient with rich taste in the tea industry.
In order to solve the technical problems, the invention also provides a preparation method of the compound scorched aroma ingredient with rich taste, which comprises the following steps:
s1, weighing the raw materials, adding water, decocting until the raw materials are dissolved, slightly boiling, and stirring to obtain syrup;
s2, continuously stirring and boiling the syrup to obtain massecuite;
and S3, stirring and grinding the massecuite into powder to obtain the compound burnt incense ingredient.
Preferably, in the S1, the micro-boiling stirring time is 20min to 40min, the micro-boiling stirring temperature is 100 ℃ to 105 ℃, and in the S2, the boiling temperature is 120 ℃ to 135 ℃, and the boiling time is 10min to 30 min.
Preferably, in S1, the mass ratio of water to raw materials is (3-4): 10.
by adopting the scheme, the process for preparing the sugar and the powder by the boiling has the advantages of simple process and low equipment requirement, can prepare various ingredients into uniform powder at one time, and can simultaneously meet the requirements of natural health, rich flavor and the like for the prepared powder through the burnt aroma raising technology and the Maillard reaction in the boiling process.
Compared with the prior art, the embodiment of the invention has the following beneficial effects:
1. essence substances are not added in the raw material formula, and the protein components and the reducing sugar maltose syrup in the components are subjected to sufficient Maillard reaction to generate natural and rich burnt flavor, so that a product with rich taste and strong fragrance is formed.
2. The cocoa powder and the coconut powder can be used for harmonizing the single and sharp flavor of the coke, and meanwhile, the malt powder and the sugar are compounded to provide rich middle-stage and later-stage flavors, so that the flavor and the taste are coordinated and unified.
3. The process for boiling the sugar into the powder has the advantages of simple preparation and low equipment requirement, can prepare a plurality of ingredients into uniform powder at one time, and can simultaneously meet the requirements of natural health, rich flavor and the like through a burnt flavor enhancing technology and Maillard reaction generated in the boiling process.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Example one
A compound burnt incense ingredient with rich taste can be applied to the tea industry, and specifically comprises the following preparation steps:
s1, weighing 90g of white granulated sugar, 2g of malt syrup, 5g of malt powder, 1g of cocoa powder and 2g of coconut powder, then adding 40g of water, uniformly mixing, heating and decocting until the raw materials are completely dissolved, keeping a slightly boiling state, stirring for 40min, and obtaining syrup at the slightly boiling temperature of 100-105 ℃;
s2, continuously stirring and decocting the syrup, controlling the decocting temperature to be 125 +/-5 ℃, controlling the decocting time to be 10min, and stopping heating to obtain massecuite;
s3, transferring the massecuite into a sugar tray, stirring and rolling the components, cooling to below 45 ℃ under the natural wind condition, sampling to test that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt incense ingredient.
Example two
A compound burnt incense ingredient with rich taste can be applied to the tea industry, and specifically comprises the following preparation steps:
s1, weighing 85g of white granulated sugar, 5g of brown granulated sugar, 3g of malt syrup, 5g of malt powder, 1g of cocoa powder and 1g of coconut powder, then adding 30g of water, uniformly mixing, heating and decocting until the raw materials are completely dissolved, keeping a slightly boiling state, stirring for 30min, and preparing syrup at the slightly boiling temperature of 100-105 ℃;
s2, continuously stirring and decocting the syrup, controlling the decocting temperature to be 125 +/-5 ℃, controlling the decocting time to be 15min, and stopping heating to obtain massecuite;
s3, transferring the massecuite into a sugar tray, stirring and rolling the components, cooling to below 45 ℃ under the natural wind condition, sampling to test that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt incense ingredient.
EXAMPLE III
A compound burnt incense ingredient with rich taste can be applied to the tea industry, and specifically comprises the following preparation steps:
s1, weighing 70g of white granulated sugar, 10g of brown sugar, 3g of malt syrup, 3g of malt powder, 2g of cocoa powder and 2g of coconut powder, then adding 30g of water, uniformly mixing, heating and decocting until the raw materials are completely dissolved, keeping a slightly boiling state, stirring for 20min, and preparing syrup at the slightly boiling temperature of 100-105 ℃;
s2, continuously stirring and decocting the syrup, controlling the decocting temperature to be 130 +/-5 ℃, controlling the decocting time to be 10min, and stopping heating to obtain massecuite;
s3, transferring the massecuite into a sugar tray, stirring and rolling the components, cooling to below 45 ℃ under the natural wind condition, sampling to test that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt incense ingredient.
Example four
A compound burnt incense ingredient with rich taste can be applied to the tea industry, and specifically comprises the following preparation steps:
s1, weighing 85g of white granulated sugar, 5g of brown sugar, 3g of malt syrup, 4g of malt powder, 2g of cocoa powder and 1g of coconut powder, then adding 30g of water, uniformly mixing, heating and decocting until the raw materials are completely dissolved, keeping a slightly boiling state, stirring for 30min, and preparing syrup at the slightly boiling temperature of 100-105 ℃;
s2, continuously stirring and decocting the syrup, controlling the decocting temperature to be 125 +/-5 ℃, controlling the decocting time to be 20min, and stopping heating to obtain massecuite;
s3, transferring the massecuite into a sugar tray, stirring and rolling the components, cooling to below 45 ℃ under the natural wind condition, sampling to test that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt incense ingredient.
EXAMPLE five
The compound burnt incense ingredient with rich taste comprises the following steps, reagents and technological parameters used in the steps are the same as those in the fourth embodiment, and the differences are that the addition amount of white granulated sugar is 86g, the addition amount of maltose syrup is 2g, the addition amount of malt flour is 4g, and the mass ratio of the maltose syrup to the malt flour is 1: 2.
EXAMPLE six
The compound burnt incense ingredient with rich taste comprises the following steps, reagents and process parameters used in the steps are the same as those in the fourth embodiment, and the differences are that the addition amount of white granulated sugar is 84.5g, the addition amount of malt syrup is 2.5g, the addition amount of malt flour is 5g, and the mass ratio of the malt syrup to the malt flour is 1: 2.
EXAMPLE seven
The utility model provides a compound burnt fragrant batching of abundant taste, each step and the reagent and the technological parameter that each step used all are the same with embodiment four, and the difference lies in, the addition of white sugar is 86g, the addition of malt syrup is 3g, the addition of malt flour is 3g, the mass ratio of malt syrup and malt flour is 1: 1.
example eight
The compound burnt incense ingredient with rich taste comprises the following steps, reagents and technological parameters used in the steps are the same as those in the fourth embodiment, and the differences are that the addition amount of white granulated sugar is 87g, the addition amount of maltose syrup is 2g, the addition amount of cocoa powder is 2g, the addition amount of coconut powder is 1g, and the ratio of the total mass of the coconut powder and the cocoa powder to the mass of the maltose syrup is 1: 1.
example nine
The compound scorched aroma ingredient with rich taste comprises the following steps, and reagents and technological parameters used in the steps are the same as those in the fourth embodiment, wherein the addition amount of cocoa powder is 2g, the difference lies in that the addition amount of maltose syrup is 2g, the addition amount of coconut powder is 2g, and the ratio of the total mass of the coconut powder and the cocoa powder to the mass of the maltose syrup is 2: 1.
comparative example 1
A scorched flavor ingredient for tea beverage comprises 45g of high fructose corn syrup, 30g of white granulated sugar, 0.49g of citric acid, 0.01g of potassium sorbate and 1g of edible essence, and is prepared by adding water, dissolving, quantifying to 100g, inspecting, and packaging.
Comparative example No. two
A burnt tea flavor ingredient comprises 90g white sugar, 4g brown granulated sugar, 4g brown sugar, 1g silicon dioxide and 1g caramel pigment, and is prepared by dissolving in water, and drying to obtain powder.
Comparative example No. three
The compound burnt incense ingredient with rich taste has the same steps, reagents used in the steps and process parameters as those in the fourth embodiment, and the difference lies in that the raw materials of the compound burnt incense ingredient comprise 85g of white granulated sugar, 5g of brown sugar, 5g of malt syrup, 2g of malt flour, 2g of cocoa powder and 1g of coconut powder.
Comparative example No. four
The compound burnt incense ingredient with rich taste has the same steps, reagents used in the steps and process parameters as those in the fourth embodiment, and the difference lies in that the raw materials of the compound burnt incense ingredient comprise 81g of white granulated sugar, 5g of brown sugar, 5g of malt syrup, 4g of malt flour and 5g of cocoa powder.
Performance test
1. Sensory testing: the samples of examples 1-9 and comparative examples 1-4 were diluted with warm water to 10% solids content, and 18 organoleptic raters were invited to participate in the evaluation test, with the rating criteria shown in table 1 and the evaluation results of the final samples shown in table 2.
TABLE 1 Scoring criteria for sensory testing
TABLE 2 sensory test Scoring results for examples 1-9 and comparative examples 1-4
| Test items | Scoring | Test items | Scoring |
| Example one | 85 | Example two | 87 |
| EXAMPLE III | 85 | Example four | 89 |
| EXAMPLE five | 93 | EXAMPLE six | 94 |
| EXAMPLE seven | 88 | Example eight | 90 |
| Example nine | 85 | Comparative example 1 | 72 |
| Comparative example No. two | 63 | Comparative example No. three | 73 |
| Comparative example No. four | 74 | - | - |
According to the test results of the example 4 and the comparative examples 1-2 in the table 2, the product in the comparative example 1 is added with essence to provide fragrance, but the taste is single, the comprehensive sensory evaluation value is low, the product in the comparative example 2 cannot provide strong fragrance only through simple compounding of different saccharides, and the comprehensive sensory evaluation value is low.
According to the test results of the example 4 and the comparative examples 2-4 in the table 2, the coordinated matching of the components in the raw materials is controlled, the protein component and the reducing sugar in the ingredients are subjected to sufficient Maillard reaction, the malt flour and the sugar provide rich middle-stage and later-stage flavors, so that the front-stage aroma and the back-stage aroma are coordinated and unified, the cocoa powder and the coconut powder can be used for harmonizing the single and sharp aroma, different flavors are fused with each other, and the product with rich aroma and rich flavor is formed.
As can be seen from the results of the tests of examples 4 to 7 in Table 2, the mass ratio of the malt syrup to the malt flour in the raw materials was controlled to be 1: 2, the richness of the aroma and the taste in the product can be harmonized, and the comprehensive scoring result in the sensory test is improved.
Combining the test results of example 4 and examples 8-9 in table 2, it can be seen that the ratio of the total mass of coconut powder and cocoa powder to the mass of maltose syrup in the raw materials was controlled to be 1: 1, the method can promote the fullness of Maillard reaction, provide the richness of aroma and taste, and improve the comprehensive scoring result in sensory test.
The above-mentioned embodiments are provided to further explain the objects, technical solutions and advantages of the present invention in detail, and it should be understood that the above-mentioned embodiments are only examples of the present invention and are not intended to limit the scope of the present invention. It should be understood that any modifications, equivalents, improvements and the like, which come within the spirit and principle of the invention, may occur to those skilled in the art and are intended to be included within the scope of the invention.
Claims (10)
1. The compound burnt incense ingredient with rich taste is characterized by comprising the following raw materials in parts by weight:
white granulated sugar: 70-90 parts;
maltose syrup: 2-3 parts;
and (3) malt flour: 3-5 parts;
coconut powder: 1-2 parts;
cocoa powder: 1 to 2 portions.
2. The compound scorched flavor ingredient with rich flavor of claim 1, further comprising 5-10 parts of brown sugar.
3. The compound scorched flavor ingredient with rich flavor of claim 1, further comprising 5-10 parts of brown granulated sugar.
4. The compound scorched flavor ingredient with rich taste according to claim 1, wherein the mass ratio of the malt syrup to the malt flour is 1: 2.
5. the composite caramel ingredient of claim 1, wherein the ratio of the total mass of coconut flour and cocoa powder to the mass of maltose syrup is from 1: 1.
6. the compound burnt incense ingredient with rich taste as claimed in claim 1, which is characterized by comprising the following raw material components in parts by weight:
white granulated sugar: 85 parts of a mixture;
maltose syrup: 3 parts of a mixture;
and (3) malt flour: 4 parts of a mixture;
coconut powder: 1 part;
cocoa powder: 2 parts of (1);
brown sugar: 5 parts of the raw materials.
7. Use of the composite burnt-flavor ingredient with rich flavor as claimed in any one of claims 1 to 6 in the tea industry.
8. A method for preparing a composite scorched flavor ingredient with rich flavor, which is used for preparing the composite scorched flavor ingredient with rich flavor according to any one of claims 1 to 6, and comprises the following steps:
s1, weighing the raw materials, adding water, decocting until the raw materials are dissolved, slightly boiling, and stirring to obtain syrup;
s2, continuously stirring and boiling the syrup to obtain massecuite;
and S3, stirring and grinding the massecuite into powder to obtain the compound burnt incense ingredient.
9. The method of claim 8, wherein the slightly boiling stirring time in S1 is 20min-40min, the slightly boiling stirring temperature is 100-105 ℃, the boiling temperature in S2 is 120-135 ℃, and the boiling time is 10min-30 min.
10. The method for preparing the compound scorched flavor ingredient with rich taste according to claim 8, wherein in the step S1, the mass ratio of the water to the raw materials is (3-4): 10.
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| JP2009022225A (en) * | 2007-07-20 | 2009-02-05 | Nagaoka Koryo Kk | Method for producing caramel-flavored food material, and application of the food material |
| CN102987317A (en) * | 2012-09-24 | 2013-03-27 | 江苏华韦食品科技有限公司 | Method for preparing reactant with sweet aroma coconut flavor and application of prepared product |
| CN107028146A (en) * | 2017-04-11 | 2017-08-11 | 广州南侨食品有限公司 | Natural palm sugar flavour enhancer and preparation method thereof |
| CN107549427A (en) * | 2017-10-16 | 2018-01-09 | 海南春光食品有限公司 | A kind of charcoal burns coffee candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009022225A (en) * | 2007-07-20 | 2009-02-05 | Nagaoka Koryo Kk | Method for producing caramel-flavored food material, and application of the food material |
| CN102987317A (en) * | 2012-09-24 | 2013-03-27 | 江苏华韦食品科技有限公司 | Method for preparing reactant with sweet aroma coconut flavor and application of prepared product |
| CN107028146A (en) * | 2017-04-11 | 2017-08-11 | 广州南侨食品有限公司 | Natural palm sugar flavour enhancer and preparation method thereof |
| CN107549427A (en) * | 2017-10-16 | 2018-01-09 | 海南春光食品有限公司 | A kind of charcoal burns coffee candy and preparation method thereof |
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