CN114403415A - 一种耐热性炸猪皮风味香精及其制备方法 - Google Patents

一种耐热性炸猪皮风味香精及其制备方法 Download PDF

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CN114403415A
CN114403415A CN202210020711.XA CN202210020711A CN114403415A CN 114403415 A CN114403415 A CN 114403415A CN 202210020711 A CN202210020711 A CN 202210020711A CN 114403415 A CN114403415 A CN 114403415A
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冯涛
孙嘉卿
宋诗清
姚凌云
侯飞娜
孙敏
王化田
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Abstract

本发明公开了一种耐热性炸猪皮风味香精。本发明的耐热性炸猪皮风味香精包括以质量份数计的肉香韵物质34‑40份、酸香韵物质0‑2份、辛香韵物质0‑0.7份、脂肪香韵物质7‑11份、甜香韵物质5‑8份、烘烤香韵物质9‑15份、烟熏香韵物质1‑4份以及耐热性香精溶剂30‑40份。本发明采用顶空固相微萃取‑气相色谱/质谱联用技术检测真实炸猪皮的香气成分，得到肉香韵、酸香韵、辛香韵、脂肪香韵、甜香韵、烘烤香韵、烟熏香韵的成分数据；根据成分数据配制炸猪皮香精。本发明的炸猪皮香精赋香效果好，自然感和天然感好，在实际应用中添加量较少。

Description

一种耐热性炸猪皮风味香精及其制备方法
技术领域
本发明涉及一种耐热性炸猪皮风味香精及其制备方法，属于食品添加剂技术领域。
背景技术
油炸猪皮，即使用植物油或动物油将猪皮进行炸制。油炸猪皮可以干吃，也可以泡发用来调凉菜、烧汤或与菜蔬烹制。干吃就像膨化食品，酥脆，食用泡发油炸猪皮会感觉香而不腻，多孔滑爽，弹性十足。
油炸猪皮主要需要的材料多为生猪皮和植物油，其实施的具体操作方法为：将生猪皮清洗干净后放入清水锅开大火煮开后改制小火，待猪皮体积变厚且颜色变深后捞出晾干，刮去肉皮里层的油脂后切条挂起晾干。待7日左右后，将干燥的猪皮(可用手掰断)放入七成热的植物油锅中，小火炸至猪皮蓬松颜色变黄为止。此为可直接食用的炸猪皮。若捞出控油后再于开水锅中浸泡6小时左右使得猪皮膨胀变软恢复弹性，该泡后的猪皮可供其他烹饪法食用。
炸猪皮有着一定滋补气血的营养功效，对于一些气血两虚所导致的手脚冰凉、面色苍白、精神倦怠、容易疲乏的人，如果适当的吃炸猪皮，可以通过其滋补气血的功效而达到增补气力、提高身体素质的作用。炸猪皮还有着一定的美容养颜的营养功效，因为炸猪皮当中富含有一定量的胶原蛋白，胶原蛋白是构成皮肤当中重要的成分，能够提高肌肤的弹性。因此适当的吃一些炸猪皮，可以补充胶原蛋白，在提高皮肤的细腻程度和弹性方面有着积极的作用，因而能够发挥出美容养颜的功效。
除了口味和功效外，炸猪皮的风味往往能够提高消费者的食欲，对于其风味的分析应用便是香精的创拟。
香精香气的创拟，多是指对拟调配的香气进行识别后进行仿香练习后，通过创香的手段得到的一个多种像香原料混合调配的具有某种特定香型的食用或日用的香精。一方面要考虑其香气本身的协调性和融合性，另一方面要考虑创拟香型的受众范围以及经济型、安全性。
调查显示，炸猪皮的风味深受广大消费者的喜爱，启发于市面所售的“下饭菜”等风味较为吸引人的产品，一款具有炸猪皮风味的产品变得不可或缺。目前国内外对炸猪皮香气的分析调查较少，考虑到调配一款食用型炸猪皮香精的原料要考虑到较多的安全性问题，其香气的仿配在消费者熟悉程度上也有较大的难度，需要更细致的分析鉴定真实炸猪皮的风味并对其进行还原。对于食用香精的调配，主要分为咸味香精和甜味香精两个部分，其中炸猪皮香精的调配属于香精的领域，咸味香精的主要香气分路参考《食用香精制备技术》主要分为肉香香韵、油香韵、焙烤香韵、脂肪香韵、葱香韵、辛香韵、烟熏香韵、甜香韵、酱香韵、酸香韵。
发明内容
本发明所要解决的技术问题是：如何获得一种稳定且具有天然风味的炸猪皮香精。
为了解决上述技术问题，本发明提供了耐热性炸猪皮风味香精，其特征在于，包括以质量份数计的肉香韵物质34-40份、酸香韵物质0-2份、辛香韵物质0-0.7份、脂肪香韵物质7-11份、甜香韵物质5-8份、烘烤香韵物质9-15份、烟熏香韵物质1-4份以及耐热性香精溶剂30-40份。
优选地，所述的肉香韵物质包括以质量份数计的2-巯基-3-丁醇10-11份、2,3,5-三甲基吡嗪5-6份、2,3-二甲基吡嗪2-3份、吡嗪基乙硫醇2-3份以及3-巯基-2-丁酮15-16份。
优选地，所述的酸香韵物质包括以质量份数计的乙酸0-0.5份、丁酸0-1份、己酸0-0.1份、辛酸0-0.1份、癸酸0-0.1份、十四酸0-0.5份以及十六酸0-0.2份。
优选地，所述的辛香韵物质包括以质量份数计的肉桂醛0-0.3份和反式大茴香脑0.1-0.2份。
优选地，所述的辛香韵物质包括以质量份数计的桂皮精油0-0.3份和八角精油0.1-0.2份。
优选地，所述的脂肪香韵物质包括以质量份数计的十二醛0.1-0.2份、己醛2-3份、2,4-庚二烯醛0-0.5份、反，反-2,4癸二烯醛4-5份和反，反-2,4-壬二烯醛1-2份。
优选地，所述的甜香韵物质包括以质量份数计的乙基麦芽酚4-5份、呋喃酮0-0.5份、甲基环戊烯醇酮0.5-1份和香兰素0.5-0.6份。
优选地，所述的烘烤香韵物质包括以质量份数计的β-巯乙基吡嗪2-3份、2-乙酰基吡嗪2-3份、2-甲基吡嗪2-3份、2-甲基-3(5/6)-甲氧基吡嗪1-2份、糠硫基吡嗪1-2份和糠基硫醇1-2份。
优选地，所述的烟熏香韵物质以质量份数计的5-甲基糠醛0-1份、糠醛1-2份和β-苯乙硫醇0-0.1份。
优选地，所述的耐热性香精溶剂为精制植物油和辛癸酸甘油酯中的至少一种。
本发明的耐热性炸猪皮风味香精的制备方法及配方确定包括如下步骤：
(1)将生猪皮清洗干净后放入清水锅开大火煮开后改制小火，待猪皮体积变厚且颜色变深后捞出晾干，刮去肉皮里层的油脂后切条挂起晾干。
(2)待7日左右，将干燥的猪皮(可用手掰断)放入七成热的植物油锅中，小火炸至猪皮蓬松颜色变黄为止。此为可直接食用的炸猪皮。
(3)采用顶空固相微萃取-气相色谱/质谱联用技术检测炸猪皮的香气成分，得到肉香韵、酸香韵、辛香韵、脂肪香韵、甜香韵、烘烤香韵、烟熏香韵的成份数据；
根据成分数据配制炸猪皮香精。
在炸猪皮上共检测到香气成分有醛类、酸类、呋喃类、醇类、吡嗪类、酮类化合物等。调配炸猪皮香精，一般来说，若要调配出高品质的逼真的炸猪皮风味的香精，首先必须对它的香气味特征以及所含发香组分有较深的了解，从中找出对调配香精有贡献的因素。通过气相色谱-质谱联用仪分析后，通过查阅文献去除一些冗杂的对风味没有影响的成分，由此配制最佳的配方，其中各组分的质量份数依然遵循香韵构成：肉香韵物质34-40份、酸香韵物质0-2份、辛香韵物质0-0.7份、脂肪香韵物质7-11份、甜香韵物质5-8份、烘烤香韵物质9-15份、烟熏香韵的物质1-4份以及耐热性香精溶剂30-40份。
与现有技术相比，本发明的有益效果在于：
本发明通过对不同的配比进行推敲、调配、修饰，进而确定初步的炸猪皮香精配方，再由调香师对配方构成做反复的修改完善，最后调配出一款真实醇香的炸猪皮香精，得到的炸猪皮香精自然感和天然感好，在食品添加领域具有良好的应用前景。
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
本实施例提供了一种耐热性炸猪皮风味香精，配方成分如表1所示，该配方能体出炸猪皮的特征香气。
表1
Figure BDA0003462260220000041
Figure BDA0003462260220000051
实施例2
本实施例提供了一种耐热性炸猪皮风味香精，与实施例1的不同之处在于，实施例2的炸猪皮香精在调配时采用调配精油如桂皮精油、八角精油等来替代肉桂醛和反式大茴香醛等单体香原料，在耐热性溶剂的选择上，改用辛癸酸甘油酯(ODO)替代精制植物油，改善植物油容易氧化浑浊的现象，在原料用量上不做修改。香气协调度更好，层次感强。配方成分如表2所示。
表2
Figure BDA0003462260220000052
Figure BDA0003462260220000061
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 (10)

1.一种耐热性炸猪皮风味香精，其特征在于，包括以质量份数计的肉香韵物质34-40份、酸香韵物质0-2份、辛香韵物质0-0.7份、脂肪香韵物质7-11份、甜香韵物质5-8份、烘烤香韵物质9-15份、烟熏香韵物质1-4份以及耐热性香精溶剂30-40份。
2.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的肉香韵物质包括以质量份数计的2-巯基-3-丁醇10-11份、2,3,5-三甲基吡嗪5-6份、2,3-二甲基吡嗪2-3份、吡嗪基乙硫醇2-3份以及3-巯基-2-丁酮15-16份。
3.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的酸香韵物质包括以质量份数计的乙酸0-0.5份、丁酸0-1份、己酸0-0.1份、辛酸0-0.1份、癸酸0-0.1份、十四酸0-0.5份以及十六酸0-0.2份。
4.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的辛香韵物质包括以质量份数计的肉桂醛0-0.3份和反式大茴香脑0.1-0.2份。
5.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的辛香韵物质包括以质量份数计的桂皮精油0-0.3份和八角精油0.1-0.2份。
6.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的脂肪香韵物质包括以质量份数计的十二醛0.1-0.2份、己醛2-3份、2,4-庚二烯醛0-0.5份、反，反-2,4癸二烯醛4-5份和反，反-2,4-壬二烯醛1-2份。
7.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的甜香韵物质包括以质量份数计的乙基麦芽酚4-5份、呋喃酮0-0.5份、甲基环戊烯醇酮0.5-1份和香兰素0.5-0.6份。
8.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的烘烤香韵物质包括以质量份数计的β-巯乙基吡嗪2-3份、2-乙酰基吡嗪2-3份、2-甲基吡嗪2-3份、2-甲基-3(5/6)-甲氧基吡嗪1-2份、糠硫基吡嗪1-2份和糠基硫醇1-2份。
9.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的烟熏香韵物质以质量份数计的5-甲基糠醛0-1份、糠醛1-2份和β-苯乙硫醇0-0.1份。
10.如权利要求1所述的耐热性炸猪皮风味香精，其特征在于，所述的耐热性香精溶剂为精制植物油和辛癸酸甘油酯中的至少一种。
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