CN116268163A - Spotted-blue-flavored syrup and preparation method thereof - Google Patents

Spotted-blue-flavored syrup and preparation method thereof Download PDF

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CN116268163A
CN116268163A CN202310062776.5A CN202310062776A CN116268163A CN 116268163 A CN116268163 A CN 116268163A CN 202310062776 A CN202310062776 A CN 202310062776A CN 116268163 A CN116268163 A CN 116268163A
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syrup
cymbidium
flavor
banlan
distillate
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鲁玉侠
李香莉
李晓铭
姚若娴
梁启清
陈燕婷
杨家友
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Guangzhou Flower Flavours & Fragrances Co ltd
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Guangzhou Flower Flavours & Fragrances Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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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Abstract

The invention relates to the technical field of food additives, and in particular discloses a cymbidium flavor syrup and a preparation method thereof, wherein the cymbidium flavor syrup comprises the following components in parts by mass: 50-80 parts of a plagiosa distillate; 25-35 parts of white granulated sugar; 30-50 parts of syrup; 0-1 part of a cymbidium extract; pigment 0-0.6 parts; 0-0.08 part of sweetener; 0.1-0.3 part of amino acid; 0.02-0.1 part of acidity regulator. The invention has the advantage of improving the flavor stability of the cymbidium flavor product.

Description

Spotted-blue-flavored syrup and preparation method thereof
Technical Field
The invention relates to the field of food additives, in particular to a cymbidium flavor syrup and a preparation method thereof.
Background
The plant of the genus Pandanus has more than 750, the leaf of the herba Eupatorii is the only plant which produces aromatic compound 2-acetyl-1-pyrroline (2-AP) in the leaf, the content of the plant is 10 times of the content of 2-AP in the scented rice, the volatile components of the leaf are also rich in squalene, phytol, estriol and other active components, and the leaf of the plant emits the fragrance of Zongzi leaf and the fragrance of popcorn. Wherein 2-AP is a characteristic aroma substance of the cymbidium She Zui, and the component is also characteristic aroma of oryza sativa plants, and is widely applied to various fields of foods due to the unique aroma. The fresh leaves of the cymbidium kanran can be preserved for 1 month under the condition of 4-10 ℃ refrigeration, and the fresh juice of the cymbidium kanran can be preserved for about 1 week under the condition of 4-10 ℃ so as to greatly limit the application range of the leaves of the cymbidium kanran.
In order to expand the application of the cymbidium leaves in various fields, the prior art mainly carries out drying and crushing on the cymbidium leaves to prepare the cymbidium powder, or adds water into fresh leaves to squeeze juice and dry the fresh leaves to prepare instant powder, or prepares the dried cymbidium powder into extracting solution.
However, no matter the extract, the raw banlan powder or the instant powder is prepared, the stability of the 2-AP is poor, and the 2-AP in the prepared banlan flavor product is easy to polymerize, so that the special flavor of the product is easily lost, the banlan flavor product loses the Zongzi She Xiangqi, namely the banlan flavor product has poor flavor stability, and therefore, the improvement room is left.
Disclosure of Invention
In order to improve the flavor stability of the cymbidium flavor product, the application provides a cymbidium flavor syrup and a preparation method thereof.
In a first aspect, the present application provides a cymbidium flavor syrup, comprising the following technical scheme:
the cymbidium flavor syrup comprises the following components in parts by mass:
50-80 parts of a plagiosa distillate;
25-35 parts of white granulated sugar;
30-50 parts of syrup;
0-1 part of a cymbidium extract;
pigment 0-0.6 parts;
0-0.08 part of sweetener;
0.1-0.3 part of amino acid;
0.02-0.1 part of acidity regulator.
By adopting the technical scheme, the local blue distillate can better retain local blue flavor, so that the local blue flavor syrup has the flavor similar to that of the syrup prepared by adopting freshly squeezed local blue juice, meanwhile, the local blue flavor syrup is biased to be acidic by adding the amino acid and the acidity regulator, the placement stability and the high-temperature stability of the 2-AP can be obviously improved by the amino acid in the system under the condition of the acidity regulation, and the 2-AP continuously and stably provides the flavor, so that the local blue flavor syrup has the effects of strong and natural flavor, stable storage and smooth and thick mouthfeel, and can be better suitable for high-temperature baked products.
The white granulated sugar and the syrup are matched, so that the local blue flavor syrup is richer in flavor and improved in taste.
The addition of a small amount of the cymbidium extract can play a role in flavoring, and the cymbidium extract can not cause the syrup with the cymbidium flavor to have bitter taste due to the small addition amount of the cymbidium extract.
The appearance of the cymbidium flavor syrup can be changed by adding the pigment, so that the cymbidium flavor syrup is more attractive and can better attract consumers.
The sweetener can provide richer sweet taste, and the sugar consumption is reduced to a certain extent, so that the cymbidium flavor syrup is healthier.
Preferably, the pigment is one or more of sodium copper chlorophyllin, caramel color, lemon yellow, brilliant blue and fruit green.
Preferably, the amino acid is one or more of L-proline, ornithine and glutamic acid.
By adopting the technical scheme, the placement stability and the high-temperature stability of the 2-AP can be better improved by specifically selecting the L-proline, the ornithine and the glutamic acid, so that the local blue flavor syrup has better flavor and is more stable to store.
Preferably, the syrup is one or more of maltose syrup, high fructose syrup, glucose syrup, corn syrup and rock candy syrup.
By adopting the technical scheme, the effects of matching the maltose syrup, the high fructose syrup, the glucose syrup, the corn syrup, the rock candy syrup and the cymbidium kanran distillate are better, the produced flavor is better, and the appetite of consumers is better promoted.
Preferably, the sweetener is one or more of mogroside, stevioside, sucralose, aspartame and acesulfame potassium.
By adopting the technical scheme, the flavor of the cymbidium flavor syrup is better and richer, the taste is better, and the appetite of consumers can be better caused by the specific selection of the momordica glycosides, the stevioside, the sucralose, the aspartame and the acesulfame potassium.
Preferably, the acidity regulator is one or more of citric acid, lactic acid and malic acid.
By adopting the technical scheme, the pH value of the system is regulated by specifically selecting the citric acid, the lactic acid and the malic acid, and meanwhile, the flavor richness of the cymbidium flavor syrup can be better increased, so that the cymbidium flavor syrup has better taste.
Preferably, the preparation method of the cymbidium distillate comprises the following steps:
step 1), squeezing the leaves of the cymbidium, filtering and taking filtrate;
and 2) carrying out primary molecular distillation on the filtrate at the distillation temperature of 30-40 ℃ and collecting a light phase to obtain the cymbidium distillate.
By adopting the technical scheme, the polyphenol and high molecular components such as pigment, gum, wax, fatty acid and the like can be better removed by molecular distillation at a special temperature, so that the bitter and astringent tastes can be better removed, the fresh flavor can be reserved, the yield is higher, and the economic value is higher.
Preferably, in the step 2), the pressure is 6Pa during molecular distillation.
By adopting the technical scheme, the distillation effect is better through the special pressure and temperature matching.
In a second aspect, the present application provides a method for preparing a cymbidium flavor syrup, which adopts the following technical scheme:
the preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), mixing the cymbidium distillate, the white granulated sugar and the syrup, stirring and heating until the solid content is 66-68%;
step 002), adding the rest materials, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
By adopting the technical scheme, the prepared cymbidium flavor syrup has the advantages of no bitter and astringent taste, rich and natural flavor, stable storage, smooth and thick mouthfeel, better suitability for high-temperature baked products and wider application range.
In summary, the present application has the following beneficial effects:
1. according to the method, the fresh flavor of the fresh juice of the cymbidium is well reserved by adopting the cymbidium distillate, so that the flavor of the cymbidium flavor syrup is close to that of the syrup prepared by adopting the fresh juice of the cymbidium, meanwhile, the cymbidium flavor syrup is biased to be acidic by adding the amino acid and the acidity regulator, the storage stability and the high-temperature stability of the 2-AP can be remarkably improved by the amino acid in the system under the condition of the acidity regulation, and the 2-AP continuously and stably provides the flavor, so that the cymbidium flavor syrup has the effects of rich and natural flavor, stable storage and smooth and thick mouthfeel, and can be better suitable for high-temperature baked products.
2. In the application, the L-proline, ornithine and glutamic acid are preferably selected, so that the placement stability and high-temperature stability of the 2-AP can be better improved, the flavor of the cymbidium flavor syrup is better, and the storage is more stable.
3. According to the method, the polyphenol and high-molecular components such as pigment, gum, wax and fatty acid can be removed better by molecular distillation at a special temperature, so that the bitter and astringent tastes can be removed better, the fresh flavor can be reserved, the yield is higher, and the economic value is higher.
Drawings
FIG. 1 is a diagram of the raw materials and products just obtained in example 2 and comparative example 1;
FIG. 2 is a graph showing the state of the product of the exemplary embodiment 2 of the Portland flavor syrup after 4 weeks of standing;
FIG. 3 is a graph showing the state of the product of the comparative example 1, after the product was left for 4 weeks.
Detailed Description
The present application is described in further detail below with reference to examples.
Example 1
A herba Eupatorii flavor syrup comprises the following components:
the beverage comprises a macula lutea distillate, white granulated sugar, syrup, a macula lutea extract, pigments, sweeteners, amino acids and acidity regulators.
Wherein, the plagiosa distillate is self-made, and the preparation method of the plagiosa distillate is as follows:
step 1), taking freshly picked cymbidium leaves, cleaning, cutting into segments, juicing and filtering to obtain cymbidium juice.
Step 2), carrying out primary molecular distillation on the placard juice, wherein the feeding temperature is 30 ℃, the pressure is 6Pa, the distillation temperature is 30 ℃, the feeding speed is 3kg/min, molecular distillation equipment adopts molecular distillation equipment with model number of MDS-300-III of Guangzhou Hao Biotechnology Co., ltd, and the light phase is taken to obtain placard distillate, and the yield is 75%.
Wherein the syrup is the compound of high fructose corn syrup and malt syrup.
Wherein the herba Eupatorii extract is available from Guangdong and Biotechnology Co., ltd, model 11100792.
Wherein the pigment is sodium copper chlorophyllin.
Wherein the sweetener is mogroside.
Wherein the amino acid is ornithine.
Wherein the acidity regulator is citric acid.
The preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), 50g of the cymbidium distillate, 35g of white granulated sugar, 15g of high fructose syrup and 15g of malt syrup are mixed, stirred and heated to 100 ℃, and stirred and kept at the constant temperature of 100 ℃ until the solid content is 68%. And (3) measuring the solid content in the system by using an Abbe refractometer in the constant temperature process.
Step 002), adding 1g of the cymbidium extract, 0.6g of sodium copper chlorophyllin, 0.08g of mogroside, 0.1g of ornithine and 0.02g of citric acid, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
Example 2
The only difference compared to example 1 is the macula flavored syrup:
the amino acid is the compound of L-proline and glutamic acid.
The preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), mixing 60g of the cymbidium distillate, 25g of white granulated sugar, 25g of high fructose syrup and 25g of malt syrup, stirring and heating to 100 ℃, and keeping stirring, wherein the temperature is kept at 100 ℃ until the solid content is 67%. And (3) measuring the solid content in the system by using an Abbe refractometer in the constant temperature process.
Step 002), adding 0.4g of the cymbidium extract, 0.6g of sodium copper chlorophyllin, 0.03g of mogroside, 0.01g of L-proline, 0.1g of glutamic acid and 0.05g of citric acid, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
Example 3
The only difference compared to example 1 is the macula flavored syrup:
the amino acid is the compound of L-proline and glutamic acid.
The preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), mixing 80g of the cymbidium distillate, 30g of white granulated sugar, 22g of high fructose syrup and 18g of malt syrup, stirring and heating to 100 ℃, and keeping stirring, wherein the constant temperature is 100 ℃ until the solid content is 66%. And (3) measuring the solid content in the system by using an Abbe refractometer in the constant temperature process.
Step 002), adding 0.2g of the cymbidium extract, 0.6g of sodium copper chlorophyllin, 0.03g of mogroside, 0.15g of L-proline, 0.15g of glutamic acid and 0.1g of citric acid, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
Example 4
The only difference compared to example 2 is the macula flavored syrup:
the preparation method of the placard distillate is as follows:
step 1), taking freshly picked cymbidium leaves, cleaning, cutting into segments, juicing and filtering to obtain cymbidium juice.
Step 2), carrying out primary molecular distillation on the placard juice, wherein the feeding temperature is 30 ℃, the pressure is 6Pa, the distillation temperature is 40 ℃, the feeding speed is 3kg/min, molecular distillation equipment adopts molecular distillation equipment with model number of MDS-300-III of Guangzhou Hao Biotechnology Co., ltd, and the light phase is taken to obtain placard distillate, and the yield is 75%.
Example 5
The only difference compared to example 2 is the macula flavored syrup:
the preparation method of the placard distillate is as follows:
step 1), taking freshly picked cymbidium leaves, cleaning, cutting into segments, juicing and filtering to obtain cymbidium juice.
Step 2), carrying out primary molecular distillation on the placard juice, wherein the feeding temperature is 30 ℃, the pressure is 6Pa, the distillation temperature is 50 ℃, the feeding speed is 3kg/min, molecular distillation equipment adopts molecular distillation equipment with model number of MDS-300-III of Guangzhou Hao Biotechnology Co., ltd, and the light phase is taken to obtain placard distillate, and the yield is 75%.
Comparative example 1
A herba Eupatorii flavor syrup comprises the following components:
freshly squeezed herba Eupatorii juice, white sugar, syrup, herba Eupatorii extractive solution, pigment, sweetener, amino acid, and acidity regulator.
The preparation method of the freshly squeezed speckle orchid juice comprises the following steps of:
cutting fresh colorful leaves into 1-3mm segments, and squeezing with a juicer to obtain fresh juice.
Wherein the syrup is the compound of high fructose corn syrup and malt syrup.
Wherein the herba Eupatorii extract is available from Guangdong and Biotechnology Co., ltd, model 11100792.
Wherein the pigment is sodium copper chlorophyllin.
Wherein the sweetener is mogroside.
Wherein the amino acid is the compound of L-proline and glutamic acid.
Wherein the acidity regulator is citric acid.
The preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), mixing 60g of freshly squeezed macula orchid juice, 25g of white granulated sugar, 25g of high fructose syrup and 25g of malt syrup, stirring and heating to 100 ℃, and keeping stirring, wherein the temperature is kept at 100 ℃ until the solid content is 67%. And (3) measuring the solid content in the system by using an Abbe refractometer in the constant temperature process.
Step 002), adding 0.4g of the cymbidium extract, 0.6g of sodium copper chlorophyllin, 0.03g of mogroside, 0.01g of L-proline, 0.1g of glutamic acid and 0.05g of citric acid, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
Comparative example 2
A herba Eupatorii flavor syrup comprises the following components:
the beverage comprises a macula lutea distillate, white granulated sugar, syrup, a macula lutea extract, pigments, a sweetener and an acidity regulator.
Wherein, the plagiosa distillate is self-made, and the preparation method of the plagiosa distillate is as follows:
step 1), taking freshly picked cymbidium leaves, cleaning, cutting into segments, juicing and filtering to obtain cymbidium juice.
Step 2), carrying out primary molecular distillation on the placard juice, wherein the feeding temperature is 30 ℃, the pressure is 6Pa, the distillation temperature is 30 ℃, the feeding speed is 3kg/min, molecular distillation equipment adopts molecular distillation equipment with model number of MDS-300-III of Guangzhou Hao Biotechnology Co., ltd, and the light phase is taken to obtain placard distillate, and the yield is 75%.
Wherein the syrup is the compound of high fructose corn syrup and malt syrup.
Wherein the herba Eupatorii extract is available from Guangdong and Biotechnology Co., ltd, model 11100792.
Wherein the pigment is sodium copper chlorophyllin.
Wherein the sweetener is mogroside.
Wherein the acidity regulator is citric acid.
The preparation method of the cymbidium flavor syrup comprises the following steps:
step 001), mixing 60g of the cymbidium distillate, 25g of white granulated sugar, 25g of high fructose syrup and 25g of malt syrup, stirring and heating to 100 ℃, and keeping stirring, wherein the temperature is kept at 100 ℃ until the solid content is 67%. And (3) measuring the solid content in the system by using an Abbe refractometer in the constant temperature process.
Step 002), adding 0.4g of the cymbidium extract, 0.6g of sodium copper chlorophyllin, 0.03g of mogroside and 0.05g of citric acid, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
Experiment 1
The appearance of the brown syrup was observed and recorded.
The brown sugar syrup was left for four weeks, and the appearance of the brown sugar syrup was again observed and recorded.
Wherein, the raw materials and products just prepared in the example 2 and the comparative example 1 are shown in detail in figure 1, the fresh picked cymbidium leaves in fig. 1 are sequentially from left to right to obtain cymbidium juice, the cymbidium distillate obtained by using the cymbidium juice in example 2, the cymbidium flavor syrup obtained in comparative example 1 and the cymbidium flavor syrup obtained in example 2.
Wherein, the state diagram of the product of the cymbidium flavor syrup prepared in the example 2 after being placed for 4 weeks is shown in fig. 2 in detail.
Wherein, the state diagram of the product of the cymbidium flavor syrup prepared in comparative example 1 after being left for 4 weeks is shown in FIG. 3 in detail.
Experiment 2
The cymbidium flavor syrup prepared in each example and comparative example was evaluated for baking application, and the flavor of the bread after baking at high temperature was evaluated by adding the cymbidium flavor syrup when making the bread, thereby verifying the flavor high temperature stability of the cymbidium flavor syrup.
The bread preparation method comprises the following steps:
200g of eggs, 130g of white granulated sugar, 2g of salt, 50g of water, 30g of cymbidium flavor syrup and 175g of soybean oil. 50g of high gluten powder, 150g of low gluten powder, 7.5g of baking powder and 15g of milk powder.
Mixing and stirring eggs, white granulated sugar, salt, water and the cymbidium flavor syrup together, stirring at a medium speed until the granulated sugar is melted, adding soybean oil at a medium speed, stirring uniformly, then slowly adding high gluten powder, baking powder and milk powder, stirring uniformly at a slow speed, stirring rapidly for 10s, pouring cake slurry into a model, filling the model into the model, heating to 230 ℃, heating to 130 ℃, and baking for 16min to obtain the bread added with the cymbidium flavor syrup.
The evaluation criteria for the high temperature stability of the flavor were as follows:
after high-temperature baking, the bread added with the cymbidium flavor syrup still keeps obvious characteristic cymbidium flavor of 9-10 minutes, has a certain cymbidium flavor of 6-8 minutes and has a weak cymbidium flavor of 0-5 minutes.
Experiment 3
The portions of the blue flavored syrups prepared in the examples and comparative examples were evaluated for dilution and brewing applications.
A3% aqueous solution of the brown blue syrup was prepared from the brown blue syrup just prepared and the brown blue syrup left for one week, respectively, and flavor was evaluated by tasting the aqueous solution of brown blue syrup.
The flavor evaluation of the 3% aqueous solution of the brown sugar syrup was evaluated in terms of overall flavor, freshness, sweet glutinous rice aroma.
The whole flavor of the product is naturally intense to 9-10 minutes; the local flavor of the cymbidium is obviously characterized, but the local flavor is not strong enough to be 6-8 minutes; the local blue flavor is 0-5 minutes.
Compared with the fresh juice, the freshness of the fresh juice can be basically 9-10 minutes; has a certain freshness but is obviously inferior to that of freshly squeezed juice which is 6-8 minutes; only the characteristic flavor of the dried leaves of the cymbidium sinense has no freshness for 0-5 minutes.
The sweet rice dumpling has the characteristic sweet rice fragrance of 9-10 minutes; the sweet glutinous rice fragrance is 6-8 minutes; and the sweet glutinous rice flavor is basically not contained for 0-5 minutes.
The evaluation of experiments 1-3 consisted of 10 persons in an evaluation panel with an age distribution of: 3 years old 20-30 years old, 5 years old 30-40 years old, and 2 years old above 40 years old.
The evaluation results were averaged over 10 panelists scores.
Specific test data for experiments 1-3 are detailed in tables 1-2.
TABLE 1
Figure BDA0004061464690000081
TABLE 2
Figure BDA0004061464690000082
According to the comparison of the data of example 2 with the data of the comparative examples in tables 1-2, when the use of the zebra distilled liquid and the amino acid combination is adopted, the stability of the zebra flavor syrup in high Wen Fengwei and the stability of the placing flavor are obviously improved compared with the use of the zebra distilled liquid only, and the stability of the placing flavor and the stability of the zebra flavor syrup in high Wen Fengwei are more excellent than those of the freshly squeezed zebra juice, so that the use range of the zebra flavor syrup can be obviously expanded.
From the comparison of the data in tables 1-2, examples 2, 4, 5, it can be seen that the cymbidium flavor syrup has better thermal stability and storage stability when the temperature of molecular distillation is controlled at 30-40 ℃, while the flavor of cymbidium distillate is lost under high vacuum when the temperature of molecular distillation is further increased, and it is seen that the temperature of molecular distillation is controlled at an optimum temperature at 30-40 ℃.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (8)

1. A banlan flavored syrup characterized by: comprises the following components in parts by mass:
50-80 parts of a plagiosa distillate;
25-35 parts of white granulated sugar;
30-50 parts of syrup;
0-1 part of a cymbidium extract;
pigment 0-0.6 parts;
0-0.08 part of sweetener;
0.1-0.3 part of amino acid;
0.02-0.1 part of acidity regulator.
2. A banlan flavored syrup according to claim 1, wherein: the amino acid is one or more of L-proline, ornithine and glutamic acid.
3. A banlan flavored syrup according to claim 1, wherein: the syrup is one or more of maltose syrup, high fructose syrup, glucose syrup, corn syrup and crystal sugar syrup.
4. A banlan flavored syrup according to claim 1, wherein: the sweetener is one or more of mogroside, stevioside, sucralose, aspartame and acesulfame potassium.
5. A banlan flavored syrup according to claim 1, wherein: the acidity regulator is one or more of citric acid, lactic acid and malic acid.
6. A banlan flavored syrup according to claim 1, wherein: the preparation method of the plagiosa distillate comprises the following steps:
step 1), squeezing the leaves of the cymbidium, filtering and taking filtrate;
and 2) carrying out primary molecular distillation on the filtrate at the distillation temperature of 30-40 ℃ and collecting a light phase to obtain the cymbidium distillate.
7. A banlan flavored syrup according to claim 6, wherein: in the step 2), the pressure is 6Pa during molecular distillation.
8. A process for the preparation of a cymbidium flavored syrup according to any of claims 1-7, wherein: the method comprises the following steps:
step 001), mixing the cymbidium distillate, the white granulated sugar and the syrup, stirring and heating until the solid content is 66-68%;
step 002), adding the rest materials, stirring and uniformly mixing to obtain the cymbidium flavor syrup.
CN202310062776.5A 2023-01-16 2023-01-16 Spotted-blue-flavored syrup and preparation method thereof Pending CN116268163A (en)

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