CN114504094B - 一种基于芒果提取物的鸡蛋芒香精及其制备方法和应用 - Google Patents
一种基于芒果提取物的鸡蛋芒香精及其制备方法和应用 Download PDFInfo
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Abstract
本发明公开了一种基于芒果提取物的鸡蛋芒香精及其制备方法和应用,包括以下重量百分含量的组分:白柠檬油0~2%,异松油烯2~5%,α‑蒎烯0.2~0.5%,月桂烯0.1~0.4%,罗勒烯0.075~0.2%,β‑石竹烯0.1~0.3%,β‑紫罗兰酮0.005~0.2%,2‑戊酮0.005~0.2%,γ‑己内酯0.02~0.2%,γ‑辛内酯0.01~0.3%,γ‑壬内酯0.01~0.2%,丁酸乙酯0.2~0.5%,芒果提取物20~30%,余量为丙二醇。本发明基于天然鸡蛋芒提取物,配合设计重整的鸡蛋芒香精,这将很大程度上改善调配型香精所带来的异味问题,口感上更为纯正饱满,应用效果优异,市场前景好。
Description
技术领域
本发明属于香料香精技术领域,具体涉及一种基于芒果提取物的鸡蛋芒香精及其制备方法和应用。
背景技术
芒果风味被广泛用于冷饮、乳饮、糖巧、果脯蜜饯、烘焙等食品中,始终作为消费者日常喜爱的风味选择,目前尤其以鸡蛋芒细腻的椰乳特征最为推崇。
然而,目前国内可供选择的鸡蛋芒香精还是以调配型为主,普遍来说香气相对粗糙,口感单薄,并且其中的一些异味问题尚待得到妥善解决。
发明内容
为改善调配型鸡蛋芒香精所带来的异味问题,开发兼具营养、口感和风味的天然香料,本发明提供了一种采用酶法制备天然鸡蛋芒提取物,并配合设计重整的鸡蛋芒香精,形成极具纯正饱满的口感体验,应用效果优异,具有相当的市场前景。
本发明的技术方案:一种基于芒果提取物的鸡蛋芒香精,包括以下重量百分含量的组分:白柠檬油0~2%,异松油烯2~5%,α-蒎烯0.2~0.5%,月桂烯0.1~0.4%,罗勒烯0.075~0.2%,β-石竹烯0.1~0.3%,β-紫罗兰酮0.005~0.2%,2-戊酮0.005~0.2%,γ-己内酯0.02~0.2%,γ-辛内酯0.01~0.3%,γ-壬内酯0.01~0.2%,丁酸乙酯0.2~0.5%,芒果提取物20~30%,余量为丙二醇。
一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:先制备好芒果提取物,然后按照一定的重量百分含量称取所有组分,搅拌均匀,制得鸡蛋芒香精。
优选地,芒果提取物的制备过程如下:
A1、将鸡蛋芒全果榨汁,在鸡蛋芒汁中加入定量的水煮沸,然后维持微沸,即95~100℃水浴加热回流提取30~60min;接着冷却到40~50℃,加入一定量的植物水解酶,150~250转/min搅拌条件下酶促水解1~3h;
A2、酶促水解结束后,先升温到85℃~90℃并保温20~40min灭酶,然后冷却至室温后100目~200目过滤;所得的滤液经55℃-65℃旋转蒸发,真空浓缩到原体积的1/4-2/5,得到鸡蛋芒提取物。
优选地,步骤A1中,所述鸡蛋芒和水的比例采用1:0.5~1的质量比。
优选地,步骤A1中,所述酶促水解的时间为1.5h。
优选地,步骤A1中,所述植物水解酶的添加量为鸡蛋芒质量的1~2‰。
优选地,步骤A1中,采用的植物水解酶为诺维信的Viscozymel。
优选地,步骤A2中,保温灭酶时间为30min,过滤采用150目~180目。
优选地,步骤A2中,滤液旋转蒸发温度为60℃,真空浓缩到原体积的1/3。
一种基于芒果提取物的鸡蛋芒香精的应用,该鸡蛋芒香精将作为生产饮料、冷饮、饼干、糕点的原料。
与现有技术相比,本发明具有如下的有益效果:
1、鸡蛋芒提取物中含有丰富的多糖类物质,利用合适的酶解技术将多糖水解成丰富的单糖,取材天然;
2、鸡蛋芒提取物中营养丰富的氨基酸以及糖类物质,提供天然纯正的味觉体验;
3、配合鸡蛋芒提取物,设计重整的鸡蛋芒香精,弥补了鸡蛋芒在加工过程中损失的风味物质,口感饱满充实。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明,但不以任何形式限制本发明。应当指出的是,对本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变化和改进。这些都属于本发明的保护范围。
实施例1(最优方案)
一种基于芒果提取物的鸡蛋芒香精的制备方法,步骤如下:
A1、按照鸡蛋芒:水=1:0.5的质量比,将鸡蛋芒用水煮沸,然后维持微沸,即95℃水浴,加热回流提取60min;接着冷却到45℃,加入鸡蛋芒质量的1‰的植物水解酶,250转/min搅拌条件下酶促水解2h;
A2、酶促水解结束后,先升温到85℃并保温30min灭酶,然后冷却至室温后100目过滤;所得的滤液经60℃旋转蒸发,真空浓缩到原体积的1/3,得到鸡蛋芒提取物;
A3、称取按照一定重量百分含量的所有组分,搅拌均匀,得到基于芒果提取物的鸡蛋芒香精。
A3制备的鸡蛋芒香精,包括以下重量百分含量的组分:白柠檬油0.25%,异松油烯3%,α-蒎烯0.25%,月桂烯0.15%,罗勒烯0.1%,β-石竹烯0.15%,β-紫罗兰酮0.01%,2-戊酮0.01%,γ-己内酯0.05%,γ-辛内酯0.03%,γ-壬内酯0.02%,丁酸乙酯0.35%,如上述A2的鸡蛋芒提取物25%,余量为丙二醇。
实施例2(与实施例1不同的是A1中酶解条件并非最优的,其他都一样)
一种基于芒果提取物的鸡蛋芒香精的制备方法,步骤如下:
A1、按照鸡蛋芒:水=1:0.5的质量比,将鸡蛋芒用水煮沸,然后维持微沸,即100℃水浴加热回流提取60min;接着冷却到50℃,加入鸡蛋芒质量的2‰的植物水解酶,250转/min搅拌条件下酶促水解3h;
A2、酶促水解结束后,先升温到85℃并保温30min灭酶,然后冷却至室温后100目过滤;所得的滤液经60℃旋转蒸发,真空浓缩到原体积的1/3,得到鸡蛋芒提取物;
A3、称取按照一定重量百分含量的所有组分,搅拌均匀,得到基于芒果提取物的鸡蛋芒香精。
A3制备的鸡蛋芒香精,包括以下重量百分含量的组分:白柠檬油0.25%,异松油烯3%,α-蒎烯0.25%,月桂烯0.15%,罗勒烯0.1%,β-石竹烯0.15%,β-紫罗兰酮0.01%,2-戊酮0.01%,γ-己内酯0.05%,γ-辛内酯0.03%,γ-壬内酯0.02%,丁酸乙酯0.35%,如上述A2的鸡蛋芒提取物25%,余量为丙二醇。
对比例1(与实施例1不同的地方在于鸡蛋芒香精是否含有芒果提取物,其他都一样)
常规的鸡蛋芒香精制备方法如下:称取按照一定重量百分含量的所有组分,搅拌均匀,得到鸡蛋芒香精;
所述的鸡蛋芒香精,包括以下重量百分含量的组分:白柠檬油0.25%,异松油烯3%,α-蒎烯0.25%,月桂烯0.15%,罗勒烯0.1%,β-石竹烯0.15%,β-紫罗兰酮0.01%,2-戊酮0.01%,γ-己内酯0.05%,γ-辛内酯0.03%,γ-壬内酯0.02%,丁酸乙酯0.35%,余量为丙二醇。
对比例2
本对比例提供了基于芒果提取物的鸡蛋芒香精的制备方法,与实施例1的方法基本相同,不同之处在于:未做酶促水解处理,仅以加热回流的方式进行提取,基于浓缩得到的芒果提取物,所制得芒果香精的果香风味不够浓郁。
对比例3
本对比例提供了基于芒果提取物的鸡蛋芒香精的制备方法,与实施例1的方法基本相同,不同之处在于:未采取加热回流措施,仅仅通过95℃水浴锅水提60min,基于浓缩得到的芒果提取物,所制得芒果香精的口感上稍显单薄。
效果验证:
将上述所有的实施例和对比例进行感官评价,依据GB/T10220-2012《感官分析方法学总论》,请10位专家进行感官评价,给出评分。
具体的感官评价方法为:选择10名对鸡蛋芒香气比较敏感的评价人员,前期进行模拟评价,显示这些感官评价员均能区别不同程度鸡蛋芒香气样品间的差别。同时,对所有感官评价人员提供市售成熟的鸡蛋芒果肉作为对照样品,让感官评价人员根据实例样品的香气与对照样品的鸡蛋芒香气接近程度进行在1~9分范围打分,与对照样品越接近分数越高,有异味、香气尖锐或香气平淡则分数低。最后对10名评价员给出的相同实施例或对比例样品评价分数进行统计,对异常值采用Q检验法进行分析剔除,然后对评价分数进行取平均值。从而获得如下结果(见表1)。根据表1,我们得知:实施例1具有明显的天然鸡蛋芒的香气风味特征,感官评价值最高,对实施例1中的成分做改变,其风味就会相应丧失,感官评价值降低。因此,本发明实施例1所得的天然香料具有风味自然、浓郁的优点。
序号 | 编号 | 感官评分值 |
1 | 实施例1 | 9.5 |
2 | 实施例2 | 8.8 |
3 | 对比例1 | 7.5 |
4 | 对比例2 | 8 |
5 | 对比例3 | 8.3 |
限于上述特定实施方式,本领域技术人员可以在权利要求的范围内做出各种变化或修改,这并不影响本发明的实质内容。在不冲突的情况下,本申请的实施例和实施例中的特征可以任意相互组合。
应用实施例
本实施例提供了一种鸡蛋芒风味的碳酸饮料的应用,具体工艺配方如下:
序号 | 配料名称 | 重量 |
1 | 水 | 至1000 |
2 | 果葡糖浆 | 120 |
3 | 赤藓糖醇 | 20 |
4 | 柠檬酸 | 1.4 |
5 | 苹果酸 | 0.075 |
6 | 磷酸 | 0.025 |
7 | 鸡蛋芒香精 | 0.5 |
8 | 二氧化碳 | 7.5 |
工艺流程:
1)除二氧化碳以外,准确称取用于制作鸡蛋芒风味的碳酸饮料的各种原料;
2)搅拌情况下,往部分水中依次徐徐添加果葡糖浆、赤藓糖醇、柠檬酸、苹果酸、磷酸,并搅拌均匀;而后加入鸡蛋芒香精,糖浆调和。搅拌过程不能太激烈,以免空气大量混入;
3)冷却调味糖浆,定量灌入容器中,再灌入碳酸水至规定量,密封后混匀成碳酸饮料。
Claims (10)
1.一种基于芒果提取物的鸡蛋芒香精,其特征在于:其包括以下重量百分含量的组分:白柠檬油0~2%,异松油烯2~5%,α-蒎烯0.2~0.5%,月桂烯0.1~0.4%,罗勒烯0.075~0.2%,β-石竹烯0.1~0.3%,β-紫罗兰酮0.005~0.2%,2-戊酮0.005~0.2%,γ-己内酯0.02~0.2%,γ-辛内酯0.01~0.3%,γ-壬内酯0.01~0.2%,丁酸乙酯0.2~0.5%,芒果提取物20~30%,余量为丙二醇;该鸡蛋芒香精的制备方法如下:先制备好芒果提取物,然后按照一定的重量百分含量称取所有组分,搅拌均匀,制得鸡蛋芒香精;其中芒果提取物的制备过程如下:
A1、将鸡蛋芒全果榨汁,在鸡蛋芒汁中加入定量的水煮沸,然后维持微沸,即95~100℃水浴加热回流提取30~60min;接着冷却到40~50℃,加入一定量的植物水解酶,150~250转/min搅拌条件下酶促水解1~3h;
A2、酶促水解结束后,先升温到85℃~90℃并保温20~40min灭酶,然后冷却至室温后100目~200目过滤;所得的滤液经55℃-65℃旋转蒸发,真空浓缩到原体积的1/4-2/5,得到鸡蛋芒提取物。
2.一种如权利要求1所述的基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:先制备好芒果提取物,然后按照一定的重量百分含量称取所有组分,搅拌均匀,制得鸡蛋芒香精。
3.根据权利要求2所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:其中芒果提取物的制备过程如下:
A1、将鸡蛋芒全果榨汁,在鸡蛋芒汁中加入定量的水煮沸,然后维持微沸,即95~100℃水浴加热回流提取30~60min;接着冷却到40~50℃,加入一定量的植物水解酶,150~250转/min搅拌条件下酶促水解1~3h;
A2、酶促水解结束后,先升温到85℃~90℃并保温20~40min灭酶,然后冷却至室温后100目~200目过滤;所得的滤液经55℃-65℃旋转蒸发,真空浓缩到原体积的1/4-2/5,得到鸡蛋芒提取物。
4.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A1中,所述鸡蛋芒和水的比例采用1:0.5~1的质量比。
5.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A1中,所述酶促水解的时间为1.5h。
6.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A1中,所述植物水解酶的添加量为鸡蛋芒质量的1~2‰。
7.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A1中,采用的植物水解酶为诺维信的Viscozymel。
8.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A2中,保温灭酶时间为30min,过滤采用150目~180目。
9.根据权利要求3所述的一种基于芒果提取物的鸡蛋芒香精的制备方法,其特征在于:步骤A2中,滤液旋转蒸发温度为60℃,真空浓缩到原体积的1/3。
10.一种如权利要求1所述的基于芒果提取物的鸡蛋芒香精的应用,其特征在于:该鸡蛋芒香精将作为生产饮料、冷饮、饼干、糕点的原料。
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CN110331042A (zh) * | 2019-07-02 | 2019-10-15 | 宁波蒙曼生物科技有限公司 | 一种芒果香精及其制备方法 |
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