CN113974121B - Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry - Google Patents
Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry Download PDFInfo
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- CN113974121B CN113974121B CN202111253610.9A CN202111253610A CN113974121B CN 113974121 B CN113974121 B CN 113974121B CN 202111253610 A CN202111253610 A CN 202111253610A CN 113974121 B CN113974121 B CN 113974121B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 71
- 150000001875 compounds Chemical class 0.000 title claims abstract description 35
- 239000004615 ingredient Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001122767 Theaceae Species 0.000 title description 12
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000019634 flavors Nutrition 0.000 claims abstract description 57
- 238000009835 boiling Methods 0.000 claims abstract description 40
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 30
- 239000006188 syrup Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 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 23
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 21
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 21
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 20
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 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 15
- 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 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 239000002304 perfume Substances 0.000 claims description 16
- 235000020429 malt syrup Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 6
- 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
- 238000000605 extraction Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 235000013616 tea Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 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
- 238000013329 compounding Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation 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
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 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
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 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
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 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
- 238000006467 substitution reaction 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
- A23L27/10—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)
- Confectionery (AREA)
- Tea And Coffee (AREA)
Abstract
The application discloses a compound burnt-flavor ingredient with rich taste, a preparation method and application thereof in tea industry, and relates to the field of food processing. Comprises white granulated sugar, maltose syrup, malt powder, 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 rolling the massecuite into powder to prepare the compound burnt-flavor ingredients applied to the tea industry. The application adopts the burnt aroma extraction technology and Maillard reaction to provide rich aroma and taste, no essence substances are added in the raw material formula, a plurality of raw materials with self-flavor are added, the protein components and reducing sugar in the components are subjected to full Maillard reaction to generate natural and rich burnt aroma flavor, cocoa powder and coconut powder are blended with the singleness and sharpness of the burnt aroma, malt powder and sugar are compounded to provide rich middle-rear section flavor, different flavors are mutually fused, the process requirement is low, and the production cost is reduced.
Description
Technical Field
The application relates to the field of food processing, in particular to a compound burnt flavor 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 industry at the present stage is basically composed of two major types, namely the flavor sugar which is simply compounded by sugar with different types and different flavors, and is characterized in that the whole flavor and the flavor are provided by the sugar, and the flavor sugar does not contain essence, so that the flavor is thin, the aroma is single, the aroma concentration is low, and the flavor requirement cannot be met only by sugar aroma; the other type is flavor syrup prepared by adding essence into sugar, and the flavor syrup is characterized in that the sugar provides sweetness, and the technical disadvantage of the essence-added product is that the flavor is strong but the flavor is insufficient, and the flavor only provides the flavor and does not provide the flavor.
In addition, consumers are increasingly looking at the health and delicious attributes of foods at the present stage, and for historical reasons, essence (one of three essence) is always considered as an unhealthy additive by consumers from the initial development stage of milk tea, so that more and more consumers are concerned about the problem of adding essence in products, and excessive essence substance products are added to cause contradiction of consumer purchase.
At present, no series products with rich flavor and no essence are developed in the industry, so that the development of the products fills the gap of the market and has economic benefits.
Disclosure of Invention
The application provides a compound burnt-flavor ingredient with rich flavor, a preparation method and application thereof in tea industry.
In order to solve the technical problems, one of the purposes of the application is to provide a compound scorched aroma compound with rich taste, which comprises the following raw materials in parts by weight:
white granulated sugar: 70-90 parts;
malt syrup: 2-3 parts;
malt flour: 3-5 parts;
coconut powder: 1-2 parts;
cocoa powder: 1-2 parts.
By adopting the scheme, essence substances are not added in the raw material formula, a plurality of raw materials with self-flavor are adopted, and the protein components in the components and the reducing sugar maltose syrup are subjected to full Maillard reaction so as to generate natural and rich burnt flavor, so that the cocoa powder and the coconut powder can be blended with the single and sharp flavor of the burnt flavor, and meanwhile, the malt powder and the sugar can be compounded to provide rich middle-rear section flavor, so that the flavor and the flavor are coordinated and unified before and after, different flavors are mutually fused, and a product with rich flavor and rich flavor is formed.
Preferably, the compound burnt perfume ingredients further comprise 5-10 parts of brown sugar.
Preferably, the compound burnt perfume ingredients further comprise 5-10 parts of brown granulated sugar.
As a preferred scheme, the mass ratio of the maltose syrup to the malt flour is 1:2.
as a preferred scheme, 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 material comprises the following raw material components in parts by weight:
white granulated sugar: 85 parts;
malt syrup: 3 parts;
malt flour: 4 parts;
coconut powder: 1 part;
cocoa powder: 2 parts;
brown sugar: 5 parts.
In order to solve the technical problems, the second purpose of the application is to provide an application of the compound scorched aroma compound with rich taste in the tea industry.
In order to solve the technical problems, the application provides a preparation method of a compound burnt perfume ingredient with rich taste, which comprises the following steps:
s1, weighing raw materials, adding water, boiling until the raw materials are dissolved, and stirring the mixture in a micro-boiling way to prepare syrup;
s2, continuously stirring and boiling the syrup to obtain massecuite;
and S3, stirring and rolling the massecuite into powder to prepare the composite burnt perfume ingredients.
As a preferable scheme, in the step S1, the micro-boiling stirring time is 20-40 min, the micro-boiling stirring temperature is 100-105 ℃, and in the step S2, the boiling temperature is 120-135 ℃ and the boiling time is 10-30 min.
In the preferred scheme, in the S1, the mass ratio of the water to the raw materials is (3-4): 10.
by adopting the scheme, the process for decocting sugar into powder 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 through the burnt fragrance extraction technology and Maillard reaction in the decoction process.
Compared with the prior art, the embodiment of the application has the following beneficial effects:
1. according to the application, essence substances are not added in the raw material formula, and the protein components in the components and the reducing sugar maltose syrup are subjected to a sufficient Maillard reaction so as to generate natural and rich burnt flavor, so that a product with rich flavor and rich aroma is formed.
2. The cocoa powder and the coconut powder can blend the singleness and sharpness of the burnt flavor, and meanwhile, the malt powder and the sugar can provide rich middle-rear section flavor by compounding, so that the flavor and the flavor are coordinated and unified before and after.
3. The process for preparing the sugar into the powder has the advantages of simple preparation and low equipment requirement, can prepare various ingredients into uniform powder at one time, and ensures that the prepared powder simultaneously meets the requirements of natural health, rich flavor and the like through the burnt fragrance improving technology and Maillard reaction in the boiling process.
Detailed Description
The technical solutions of the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Example 1
The compound burnt flavor seasoning with rich flavor 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 boiling until the raw materials are completely dissolved, keeping a micro-boiling state, stirring for 40min, and preparing syrup at a micro-boiling temperature of 100-105 ℃;
s2, continuously stirring and boiling the syrup, controlling the boiling temperature to be 125+/-5 ℃, controlling the boiling time to be 10 minutes, and turning off the fire to obtain massecuite;
s3, transferring the massecuite into a sugar disc, stirring and rolling the massecuite, cooling to below 45 ℃ under the condition of natural wind, sampling and checking that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt perfume ingredient.
Example two
The compound burnt flavor seasoning with rich flavor 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 boiling until the raw materials are completely dissolved, keeping a micro-boiling state, stirring for 30min, and preparing syrup at a micro-boiling temperature of 100-105 ℃;
s2, continuously stirring and boiling the syrup, controlling the boiling temperature to be 125+/-5 ℃, controlling the boiling time to be 15 minutes, and turning off the fire to obtain massecuite;
s3, transferring the massecuite into a sugar disc, stirring and rolling the massecuite, cooling to below 45 ℃ under the condition of natural wind, sampling and checking that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt perfume ingredient.
Example III
The compound burnt flavor seasoning with rich flavor 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 boiling until the raw materials are completely dissolved, stirring for 20min in a micro-boiling state, and preparing syrup at a micro-boiling temperature of 100-105 ℃;
s2, continuously stirring and boiling the syrup, controlling the boiling temperature to be 130+/-5 ℃, controlling the boiling time to be 10 minutes, and turning off the fire to obtain massecuite;
s3, transferring the massecuite into a sugar disc, stirring and rolling the massecuite, cooling to below 45 ℃ under the condition of natural wind, sampling and checking that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt perfume ingredient.
Example IV
The compound burnt flavor seasoning with rich flavor 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 boiling until the raw materials are completely dissolved, keeping a micro-boiling state, stirring for 30min, and preparing syrup at a micro-boiling temperature of 100-105 ℃;
s2, continuously stirring and boiling the syrup, controlling the boiling temperature to be 125+/-5 ℃, controlling the boiling time to be 20 minutes, and turning off the fire to obtain massecuite;
s3, transferring the massecuite into a sugar disc, stirring and rolling the massecuite, cooling to below 45 ℃ under the condition of natural wind, sampling and checking that the moisture content is less than or equal to 7%, and packaging to obtain the compound burnt perfume ingredient.
Example five
The compound burnt flavor ingredients with rich taste are the same as the fourth embodiment, and the difference is that the addition amount of white granulated sugar is 86g, the addition amount of malt syrup is 2g, the addition amount of malt powder is 4g, and the mass ratio of malt syrup to malt powder is 1:2.
example six
The compound burnt flavor ingredients with rich taste are the same as the fourth embodiment, and the difference is that the adding amount of white granulated sugar is 84.5g, the adding amount of malt syrup is 2.5g, the adding amount of malt powder is 5g, and the mass ratio of malt syrup to malt powder is 1:2.
example seven
The compound burnt flavor ingredients with rich taste are the same as the fourth embodiment, and the difference is that the addition amount of white granulated sugar is 86g, the addition amount of malt syrup is 3g, the addition amount of malt powder is 3g, and the mass ratio of malt syrup to malt powder is 1:1.
example eight
The compound burnt perfume ingredients with rich taste are the same as the fourth embodiment, except that the adding amount of white granulated sugar is 87g, the adding amount of maltose syrup is 2g, the adding amount of cocoa powder is 2g, the adding amount of coconut powder is 1g, and the ratio of the total mass of coconut powder and cocoa powder to the mass of maltose syrup is 1:1.
example nine
The compound burnt perfume ingredients with rich taste, the steps and the reagents and the process parameters used in the steps are the same as those in the fourth embodiment, wherein the addition amount of the cocoa powder is 2g, the difference is that the addition amount of the maltose syrup is 2g, the addition amount of the 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 one
A tea-beverage scorched aroma ingredient comprises 45g of fructose-glucose 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 to dissolve, quantifying to 100g, checking and packaging.
Comparative example two
A tea-beverage scorched aroma ingredient comprises 90g of white granulated sugar, 4g of brown sugar, 1g of silicon dioxide and 1g of caramel pigment, and is prepared by dissolving in water, and drying to obtain powder.
Comparative example three
The compound burnt perfume ingredients with rich taste are the same as those in the fourth embodiment, except that the raw materials of the compound burnt perfume ingredients comprise 85g of white granulated sugar, 5g of brown sugar, 5g of maltose syrup, 2g of malt powder, 2g of cocoa powder and 1g of coconut powder.
Comparative example four
The compound burnt perfume ingredients with rich taste are the same as those in the fourth embodiment, except that the raw materials of the compound burnt perfume ingredients comprise 81g of white granulated sugar, 5g of brown sugar, 5g of maltose syrup, 4g of malt powder 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 sensory panelists were invited to participate in the evaluation test, the scoring criteria are shown in table 1, and the evaluation results of the final samples are 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 item | Scoring of | Test item | Scoring of |
| Example 1 | 85 | Example two | 87 |
| Example III | 85 | Example IV | 89 |
| Example five | 93 | Example six | 94 |
| Example seven | 88 | Example eight | 90 |
| Example nine | 85 | Comparative example one | 72 |
| Comparative example two | 63 | Comparative example three | 73 |
| Comparative example four | 74 | - | - |
As can be seen from the test results of the example 4 and the comparative examples 1-2 in the table 2, the product of the comparative example 1 provides fragrance by adding essence, but has single taste and lower sensory comprehensive score value, the product of the comparative example 2 only provides intense fragrance by simple compounding of different saccharides, and has lower sensory comprehensive score value.
As can be seen from the test results of the example 4 and the comparative examples 2-4 in the table 2, the protein component in the ingredients and the reducing sugar are subjected to a full Maillard reaction by controlling the coordination and the coordination of the components in the raw materials, and the malt flour and the sugar provide rich middle-rear section flavors, so that the front and rear fragrances and the flavors are coordinated and unified, and the cocoa powder and the coconut powder can be blended into the single and sharp fragrance of the burnt fragrance, so that different flavors are mutually fused, and a product with rich flavors and rich fragrance is formed.
As can be seen from the test results of examples 4 to 7 in Table 2, the mass ratio of maltose syrup to 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 blended, and the comprehensive scoring result in the sensory test is improved.
As can be seen from a combination of the test results of example 4 and examples 8-9 in table 2, the ratio of the total mass of coconut powder and cocoa powder in the raw materials to the mass of maltose syrup was controlled to be 1:1, the adequacy of Maillard reaction can be promoted, the richness of aroma and taste is provided, and the comprehensive scoring result in sensory test is improved.
The foregoing embodiments have been provided for the purpose of illustrating the general principles of the present application, and are not to be construed as limiting the scope of the application. It should be noted that any modifications, equivalent substitutions, improvements, etc. made by those skilled in the art without departing from the spirit and principles of the present application are intended to be included in the scope of the present application.
Claims (4)
1. The preparation method of the compound burnt perfume ingredient with rich taste is characterized by comprising the following raw materials in parts by weight:
white granulated sugar: 70-90 parts;
malt syrup: 2-3 parts;
malt flour: 3-5 parts;
coconut powder: 1-2 parts;
cocoa powder: 1-2 parts.
Also comprises 5 to 10 parts of brown sugar and/or 5 to 10 parts of brown granulated sugar; the mass ratio of the maltose syrup to the malt powder is 1:2; the ratio of the total mass of the coconut powder and the cocoa powder to the mass of the maltose syrup is 1:1, a step of;
the compound burnt perfume ingredients comprise the following steps:
s1, weighing raw materials, adding water, boiling until the raw materials are dissolved, and stirring the mixture in a micro-boiling way to prepare syrup;
s2, continuously stirring and boiling the syrup to obtain massecuite;
s3, stirring and rolling the massecuite into powder to prepare a composite burnt-flavor ingredient;
in the step S1, the micro-boiling stirring time is 20-40 min, the micro-boiling stirring temperature is 100-105 ℃, and in the step S2, the boiling temperature is 120-135 ℃ and the boiling time is 10-30 min.
2. The method for preparing a flavor-rich complex scorched aroma compound according to claim 1, wherein in said S1, the mass ratio of said water to raw materials is (3-4): 10.
3. a flavor-rich compound burnt odor ingredient prepared by the method for preparing a flavor-rich compound burnt odor ingredient of claim 1.
4. Use of a flavor-rich compound scorched aroma compound of claim 3 in the tea industry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111253610.9A CN113974121B (en) | 2021-10-27 | 2021-10-27 | Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111253610.9A CN113974121B (en) | 2021-10-27 | 2021-10-27 | Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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