CN104431939B - 一种蜂蜜香精及其制备方法 - Google Patents
一种蜂蜜香精及其制备方法 Download PDFInfo
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- CN104431939B CN104431939B CN201410775113.9A CN201410775113A CN104431939B CN 104431939 B CN104431939 B CN 104431939B CN 201410775113 A CN201410775113 A CN 201410775113A CN 104431939 B CN104431939 B CN 104431939B
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- propylene glycol
- damascenone
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 66
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002304 perfume Substances 0.000 claims abstract description 28
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims abstract description 24
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 claims abstract description 20
- 229930007850 β-damascenone Natural products 0.000 claims abstract description 20
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 claims abstract description 16
- BRHDDEIRQPDPMG-UHFFFAOYSA-N Linalyl oxide Chemical compound CC(C)(O)C1CCC(C)(C=C)O1 BRHDDEIRQPDPMG-UHFFFAOYSA-N 0.000 claims abstract description 14
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims abstract description 14
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 14
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical compound COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 claims abstract description 14
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 claims abstract description 13
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims abstract description 13
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 13
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000012141 vanillin Nutrition 0.000 claims abstract description 12
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims abstract description 8
- 241000208152 Geranium Species 0.000 claims abstract description 8
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229940088601 alpha-terpineol Drugs 0.000 claims abstract description 8
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical class CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 claims abstract description 7
- ZOZIRNMDEZKZHM-UHFFFAOYSA-N Phenethyl phenylacetate Chemical compound C=1C=CC=CC=1CCOC(=O)CC1=CC=CC=C1 ZOZIRNMDEZKZHM-UHFFFAOYSA-N 0.000 claims abstract description 7
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims abstract description 7
- WFNDDSQUKATKNX-UHFFFAOYSA-N phenethyl butyrate Chemical compound CCCC(=O)OCCC1=CC=CC=C1 WFNDDSQUKATKNX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001069 triethyl citrate Substances 0.000 claims abstract description 7
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013769 triethyl citrate Nutrition 0.000 claims abstract description 7
- 238000005284 basis set Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- IEMMBWWQXVXBEU-UHFFFAOYSA-N 2-acetylfuran Chemical compound CC(=O)C1=CC=CO1 IEMMBWWQXVXBEU-UHFFFAOYSA-N 0.000 claims description 6
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
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- 239000000203 mixture Substances 0.000 abstract description 4
- -1 2 acetyl furans Chemical class 0.000 abstract 1
- HVNICCSXGONRCB-UHFFFAOYSA-N 2,2-dimethylfuran-3-one Chemical compound CC1(C)OC=CC1=O HVNICCSXGONRCB-UHFFFAOYSA-N 0.000 abstract 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 19
- 235000012907 honey Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 14
- 240000000560 Citrus x paradisi Species 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 description 6
- 239000008121 dextrose Substances 0.000 description 6
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- CRZQGDNQQAALAY-UHFFFAOYSA-N Methyl benzeneacetate Chemical compound COC(=O)CC1=CC=CC=C1 CRZQGDNQQAALAY-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- BYEVBITUADOIGY-UHFFFAOYSA-N ethyl nonanoate Chemical compound CCCCCCCCC(=O)OCC BYEVBITUADOIGY-UHFFFAOYSA-N 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical group CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- PGMYKACGEOXYJE-UHFFFAOYSA-N pentyl acetate Chemical compound CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 description 2
- WLJVXDMOQOGPHL-UHFFFAOYSA-N phenylacetic acid Chemical compound OC(=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-UHFFFAOYSA-N 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- JLIDRDJNLAWIKT-UHFFFAOYSA-N 1,2-dimethyl-3h-benzo[e]indole Chemical compound C1=CC=CC2=C(C(=C(C)N3)C)C3=CC=C21 JLIDRDJNLAWIKT-UHFFFAOYSA-N 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 244000293323 Cosmos caudatus Species 0.000 description 1
- 235000005956 Cosmos caudatus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- UXAIJXIHZDZMSK-FOWTUZBSSA-N Geranyl phenylacetate Chemical compound CC(C)=CCC\C(C)=C\COC(=O)CC1=CC=CC=C1 UXAIJXIHZDZMSK-FOWTUZBSSA-N 0.000 description 1
- QAOBEOXFSUJDJL-QFLFCSHESA-O Hyacinthin Natural products O=C(OC[C@@H]1[C@@H](O)[C@@H](O)[C@@H](O)[C@H](Oc2c(-c3cc(O)c(O)cc3)[o+]c3c(c(O)cc(O)c3)c2)O1)/C=C/c1ccc(O)cc1 QAOBEOXFSUJDJL-QFLFCSHESA-O 0.000 description 1
- FEXQDZTYJVXMOS-UHFFFAOYSA-N Isopropyl benzoate Chemical compound CC(C)OC(=O)C1=CC=CC=C1 FEXQDZTYJVXMOS-UHFFFAOYSA-N 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- RJUFJBKOKNCXHH-UHFFFAOYSA-N Methyl propionate Chemical compound CCC(=O)OC RJUFJBKOKNCXHH-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000208181 Pelargonium Species 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- BYCHQEILESTMQU-UHFFFAOYSA-N Propionsaeure-nerylester Natural products CCC(=O)OCC=C(C)CCC=C(C)C BYCHQEILESTMQU-UHFFFAOYSA-N 0.000 description 1
- 235000017276 Salvia Nutrition 0.000 description 1
- 240000007164 Salvia officinalis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- QAOBEOXFSUJDJL-RYHKZSCWSA-O [(3s,6s)-6-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound C1([C@H](C(C(O)[C@H](OC=2C(=[O+]C3=CC(O)=CC(O)=C3C=2)C=2C=C(O)C(O)=CC=2)O1)O)O)COC(=O)\C=C\C1=CC=C(O)C=C1 QAOBEOXFSUJDJL-RYHKZSCWSA-O 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- GUUHFMWKWLOQMM-UHFFFAOYSA-N alpha-n-hexylcinnamic aldehyde Natural products CCCCCCC(C=O)=CC1=CC=CC=C1 GUUHFMWKWLOQMM-UHFFFAOYSA-N 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- DULCUDSUACXJJC-UHFFFAOYSA-N benzeneacetic acid ethyl ester Natural products CCOC(=O)CC1=CC=CC=C1 DULCUDSUACXJJC-UHFFFAOYSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007766 cera flava Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- YUIDGONLMDUWNF-UHFFFAOYSA-N ethyl 3-chloro-4h-thieno[3,2-b]pyrrole-5-carboxylate Chemical compound S1C=C(Cl)C2=C1C=C(C(=O)OCC)N2 YUIDGONLMDUWNF-UHFFFAOYSA-N 0.000 description 1
- 229940073505 ethyl vanillin Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WBJINCZRORDGAQ-UHFFFAOYSA-N formic acid ethyl ester Natural products CCOC=O WBJINCZRORDGAQ-UHFFFAOYSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- GJRQTCIYDGXPES-UHFFFAOYSA-N iso-butyl acetate Natural products CC(C)COC(C)=O GJRQTCIYDGXPES-UHFFFAOYSA-N 0.000 description 1
- FGKJLKRYENPLQH-UHFFFAOYSA-M isocaproate Chemical compound CC(C)CCC([O-])=O FGKJLKRYENPLQH-UHFFFAOYSA-M 0.000 description 1
- OQAGVSWESNCJJT-UHFFFAOYSA-N isovaleric acid methyl ester Natural products COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940017219 methyl propionate Drugs 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 1
- FGPPDYNPZTUNIU-UHFFFAOYSA-N pentyl pentanoate Chemical compound CCCCCOC(=O)CCCC FGPPDYNPZTUNIU-UHFFFAOYSA-N 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 229960003424 phenylacetic acid Drugs 0.000 description 1
- 239000003279 phenylacetic acid Substances 0.000 description 1
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- KMPQYAYAQWNLME-UHFFFAOYSA-N undecanal Chemical compound CCCCCCCCCCC=O KMPQYAYAQWNLME-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Cosmetics (AREA)
Abstract
本发明公开一种蜂蜜自然风味的蜂蜜香精及其制备方法,由氧化芳樟醇、三醋酸甘油酯、乙醇、丙二醇、苯乙醇、突厥烯酮、乙基麦芽酚、蜂蜜香基组成,蜂蜜香基为突厥烯酮、玫瑰香叶油、4‑羟基‑2,5‑二甲基‑3(2H)呋喃酮、柠檬酸三乙酯、邻氨基苯甲酸甲酯、香兰素、己酸、壬酸、2‑乙酰基呋喃、2‑甲基丁酸、α‑松油醇、丁酸、苯甲醛、苯乙酸苯乙酯、乙酸苯乙酯、丁酸苯乙酯、丙二醇的组合物,将丙二醇和乙基麦芽酚混合加热溶解后冷却至室温,加入三醋酸甘油酯,乙醇,氧化芳樟醇,苯乙醇,突厥烯酮,蜂蜜香基得到产品,该蜂蜜香精具有较好的蜜甜风味。
Description
技术领域
本发明涉及香精,具体是具有蜂蜜自然风味的蜂蜜香精及其制备方法。
背景技术
蜂蜜是昆虫蜜蜂从开花植物的花中采得的花蜜在蜂巢中酿制的蜜。蜜蜂从植物的花中采取含水量约为80%的花蜜或分泌物,存入自己第二个胃中,在体内转化酶的作用下经过30分钟的发酵,回到蜂巢中吐出,蜂巢内温度经常保持在35℃左右,经过一段时间,水分蒸发,成为水分含量少于20%的蜂蜜,存贮到巢洞中,用蜂蜡密封。蜂蜜的成分除了葡萄糖、果糖之外还含有各种维生素、矿物质和氨基酸。1千克的蜂蜜约含有3000千卡的热量。蜂蜜是糖的过饱和溶液,低温时会产生结晶,生成结晶的是葡萄糖,不产生结晶的部分主要是果糖。蜂蜜可以美容养颜。
但在某些场合,如糕点、饮料、化妆品中,只需要蜂蜜的香气而不需要使用天然蜂蜜,此时使用蜂蜜香精可减少对天然蜂蜜的消耗。
2000年5月1日中国轻工业出版社出版的《食用香味料制备与应用手册》指出,蜂蜜香精可用的原料: 醇类: 苯乙醇、苄醇、香叶醇、橙花醇;酯类: 甲酸乙酯、乙酸乙酯、乙酸戊酯、乙酸苯乙酯、乙酸异丁酯、丙酸甲酯、丙酸香叶酯、戊酸戊酯、丁酸桂酯、壬酸乙酯、苯乙酸甲酯、苯乙酸乙酯、苯乙酸香叶酯、苯甲酸异丙酯;酸类: 苯乙酸;醛类: α-己基桂醛、苯乙醛、十一醛、大茴香醛、洋茉莉醛;天然精油类: 玫瑰油、香紫苏油、橙花油、香叶油;其他原料: 香兰素、乙基香兰素。依据这些原料作为参考,自行调配出蜂蜜香精,而蜜甜气味稍有不足,与天然蜂蜜相比仍有差距。
发明内容
本发明的目的提供一种蜂蜜自然风味的蜂蜜香精及其制备方法,该蜂蜜香精具有较好的蜜甜风味。
本发明按重量百分比由以下物质组成:氧化芳樟醇5-15%,三醋酸甘油酯15-30%,乙醇5-15%,丙二醇30—45%,苯乙醇1-5%,突厥烯酮1-10%,乙基麦芽酚1-5%,蜂蜜香基1-10%。
优选的是:氧化芳樟醇6—9%,三醋酸甘油酯25—30%,乙醇5—15%,丙二醇30—40%,苯乙醇3—5%,突厥烯酮2—4%,乙基麦芽酚3—5%,蜂蜜香基4—10%。
所述蜂蜜香基按重量百分比由以下物质组成:突厥烯酮0.1—1.6%,玫瑰香叶油0.3—1.8%,4-羟基-2,5-二甲基-3(2H)呋喃酮40—55%,柠檬酸三乙酯5—10%,邻氨基苯甲酸甲酯0.5—1.8%,香兰素0.1—1.6%,己酸0.2—1.2%,壬酸0.1—0.8%,2-乙酰基呋喃0.1—0.7%,2-甲基丁酸0.1—0.8%,α-松油醇0.1—0.8%,丁酸0.1—0.8%,苯甲醛0.1—0.8%,苯乙酸苯乙酯0.03—0.2%,乙酸苯乙酯0.02—0.1%,丁酸苯乙酯0.3—1.6%,丙二醇30—50%。
优选的蜂蜜香基按重量百分比由以下物质组成:突厥烯酮0.3—0.6%,玫瑰香叶油0.8—1.2%,4-羟基-2,5-二甲基-3(2H)呋喃酮40—55%,柠檬酸三乙酯6—9%,邻氨基苯甲酸甲酯0.7—1.1%,香兰素0.2—0.6%,己酸0.2—0.5%,壬酸0.1—0.3%,2-乙酰基呋喃0.1—0.3%,2-甲基丁酸0.1—0.3%,α-松油醇0.1—0.3%,丁酸0.1—0.3%,苯甲醛0.1—0.3%,苯乙酸苯乙酯0.06—0.12%,乙酸苯乙酯0.02—0.06%,丁酸苯乙酯0.3—0.6%,丙二醇30—50%。
本发明中,氧化芳樟醇为2-甲基-2-乙烯基-5-(α-羟基异丙基)四氢呋喃,突厥烯酮为1-(2,6,6-三甲基-1,3-环己二烯-1-基)-2-丁烯-1-酮,玫瑰香叶油是由香叶天竺葵的茎叶经水蒸气蒸馏,再经油水分离得到油状物,乙基麦芽酚为3-羟基-2-乙基-4-吡喃酮,香兰素为3-甲氧基-4-羟基苯甲醛,α-松油醇为(S)-α,α-4-三甲基-3-环己烯-1-甲醇。
本发明蜂蜜香基的制备方法:将蜂蜜香基组分中的丙二醇、香兰素和4-羟基-2,5-二甲基-3(2H)呋喃酮混合加热溶解,温度控制在65—80℃,完全溶解后冷却至室温,搅拌下加入其它原料,搅拌5-10分钟,过滤,得到蜂蜜香基。
蜂蜜香精的制备方法:将蜂蜜香精组分中的丙二醇和乙基麦芽酚混合加热溶解,温度控制在65—80℃,完全溶解后冷却至室温,搅拌下加入三醋酸甘油酯,乙醇,氧化芳樟醇,苯乙醇,突厥烯酮和蜂蜜香基,搅拌5-10分钟,搅拌混匀后过滤,得成品。
本发明香气特征:具有甜蜜清爽的蜂蜜香气,浓郁的蜜甜香中带着花粉香,香气纯正自然,头香强,飘香效果好,浓度高,可产生并增强制品芳香甜蜜的蜜蜂香气,蜜甜香韵柔和,可增强或赋予制品蜂蜜特有的香味。
本发明融合性好、留香好、易于添加,与各种制品原料均能融合,且还能协调产品整体香型,可添加到蜜饯、糕点、饮料、化妆品中,较少的添加量就可产生理想的蜂蜜香气,使食品口感更加清香甜润,显著提升制品的风味和特色。
具体实施方式
实施例1
1.配制蜂蜜香基:按重量百分比称取:突厥烯酮0.436%,玫瑰香叶油1.089%,4-羟基-2,5-二甲基-3(2H)呋喃酮47.871%,柠檬酸三乙酯7.275%,邻氨基苯甲酸甲酯0.915%,香兰素0.392%,己酸0.305%,壬酸0.200%,2-乙酰基呋喃0.218%,2-甲基丁酸0.218%,α-松油醇0.174%,丁酸0.174%,苯甲醛0.174%,苯乙酸苯乙酯0.087%,乙酸苯乙酯0.036%,丁酸苯乙酯0.436%,丙二醇40.0%。
将上述丙二醇、香兰素和4-羟基-2,5-二甲基-3(2H)呋喃酮混合加热溶解,温度控制在68—70℃,完全溶解后冷却至室温,加入配比中的其它原料,搅拌10分钟,混匀后过滤,得到蜂蜜香基。
2.配制蜂蜜香精:按重量百分比称取:氧化芳樟醇7.15%,三醋酸甘油酯28.70%,乙醇5.5%,丙二醇42.55%,苯乙醇3.49%,突厥烯酮2.76%,乙基麦芽酚4.85%,蜂蜜香基5.00%。
将丙二醇与乙基麦芽酚混合加热溶解,温度控制在68—70℃,完全溶解冷却至室温后,搅拌下加入三醋酸甘油酯,乙醇,氧化芳樟醇,苯乙醇,突厥烯酮,蜂蜜香基,搅拌约10分钟,搅拌混匀后过滤,得成品。
实施例2
1.蜂蜜香基与实施例1相同。
2.蜂蜜香精配比:氧化芳樟醇10.5%,三醋酸甘油酯21.4%,乙醇10.5%,丙二醇37.5%,苯乙醇2.0%,突厥烯酮6.3%,乙基麦芽酚3.8%,蜂蜜香基8.00%。
制备方法与实施例1相同。
实施例3
1.蜂蜜香基与实施例1相同。
2.蜂蜜香精配比:氧化芳樟醇12.4%,三醋酸甘油酯20.3%,乙醇12%,丙二醇35.9%,苯乙醇4.1%,突厥烯酮8.5%,乙基麦芽酚4.8%,蜂蜜香基2.00%。
制备方法与实施例1相同。
对实施例1-3制得的产品进行感官效果对比:感官品评小组共7人,对7种样品分别进行品尝评价,品评人员对每一样品品尝后分别给出评分。
评价方法:蜂蜜香气强度由1-5分组成:1分基本没什么蜂蜜香气,2分稍微有蜂蜜香气,3分蜂蜜香气味道中等,4分蜂蜜香气味道比较甜蜜,5分蜂蜜香气很甜蜜。样品组成如下:
A、天然蜂蜜︰水=15g︰150g;
B1、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例1产品:7g︰3g︰3g︰150g︰0.132g;
B2、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例1产品:3g︰5g︰5g︰150g︰0.132g;
C1、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例2产品:7g︰3g︰3g︰150g︰0.132g;
C2、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例2产品:3g︰5g︰5g︰150g︰0.132g;
D1、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例3产品:7g︰3g︰3g︰150g︰0.132g;
D2、天然蜂蜜︰葡萄糖︰果糖︰水︰实施例3产品:3g︰5g︰5g︰150g︰0.132g;
品评结果如下:
可以看出加入本发明蜂蜜香精后,可以使葡萄糖和果糖混合糖水成为具有蜂蜜水的风味,具有蜂蜜香气,蜜甜气味浓厚,可以降低天然蜂蜜的使用量。
对实施例1制得的产品应用到蜜饯中,对蜜饯进行品尝测试。
1.蜜饯金桔
配料:将金桔1000g用水冲洗,盐水里浸泡10分钟,清洗,沥干水分,金桔对半切开,挑去桔籽,800ml清水煮沸,加入白糖500g搅拌,糖化后放入金桔,大火烧开后转小火慢熬,直至汤汁浓稠,分成两份,其中一份加入实施例1蜂蜜香精0.25g,蜂蜜45g,另一份加入蜂蜜100g,分别进一步加热浓缩,冷却,得到蜜饯金桔。10人分别进行品尝认为,两份蜜饯金桔相比,加入蜂蜜香精的蜜饯金桔,其蜂蜜香气比较蜜甜,口感清甜,加入蜂蜜的蜜饯金桔,蜂蜜香气较弱,口感与第一份差别不明显。
2.蜜饯柚子皮
柚子皮1000g切丝,用食盐揉搓柚子皮,使柚子皮中的苦味析出,用清水漂净,放入开水中煮沸去掉苦味,捞起沥干,白糖500g放入500ml水中烧开,柚子皮下锅开始熬制,熬制过程不断搅拌,待锅里的糖汁大部分柚子皮吸收,分成两份,其中一份加入实施例1蜂蜜香精0.25g,蜂蜜45g,另一份加入蜂蜜100g,分别进一步加热浓缩,冷却得到蜜饯柚子皮。经10人分别进行品尝认为,两份蜜饯柚子皮相比,加入蜂蜜香精的蜜饯柚子皮,其蜂蜜香气甜蜜清爽,口感带有蜂蜜的独特味道,而加入蜂蜜的蜜饯柚子皮,蜂蜜香气较弱,口感与第一份差别不明显。
可以看出,蜂蜜香精的加入,补充并增强了产品的蜂蜜香气,令消费者更加喜欢。在产品的生产过程中,也可减少蜂蜜的使用量。
Claims (6)
1.一种蜂蜜香精,其特征在于,按重量百分比由以下物质组成:氧化芳樟醇5-15%,三醋酸甘油酯15-30%,乙醇5-15%,丙二醇30—45%,苯乙醇1-5%,突厥烯酮1-10%,乙基麦芽酚1-5%,蜂蜜香基1-10%;所述蜂蜜香基按重量百分比由以下物质组成:突厥烯酮0.1—1.6%,玫瑰香叶油0.3—1.8%,4-羟基-2,5-二甲基-3(2H)呋喃酮40—55%,柠檬酸三乙酯5—10%,邻氨基苯甲酸甲酯0.5—1.8%,香兰素0.1—1.6%,己酸0.2—1.2%,壬酸0.1—0.8%,2-乙酰基呋喃0.1—0.7%,2-甲基丁酸0.1—0.8%,α-松油醇0.1—0.8%,丁酸0.1—0.8%,苯甲醛0.1—0.8%,苯乙酸苯乙酯0.03—0.2%,乙酸苯乙酯0.02—0.1%,丁酸苯乙酯0.3—1.6%,丙二醇30—50%。
2.根据权利要求1或2所述蜂蜜香精,其特征在于,按重量百分比由以下物质组成:氧化芳樟醇6—9%,三醋酸甘油酯25—30%,乙醇5—15%,丙二醇30—40%,苯乙醇3—5%,突厥烯酮2—4%,乙基麦芽酚3—5%,蜂蜜香基4—10%。
3.根据权利要求1或2所述蜂蜜香精,其特征在于,所述蜂蜜香基按重量百分比由以下物质组成:突厥烯酮0.3—0.6%,玫瑰香叶油0.8—1.2%,4-羟基-2,5-二甲基-3(2H)呋喃酮40—55%,柠檬酸三乙酯6—9%,邻氨基苯甲酸甲酯0.7—1.1%,香兰素0.2—0.6%,己酸0.2—0.5%,壬酸0.1—0.3%,2-乙酰基呋喃0.1—0.3%,2-甲基丁酸0.1—0.3%,α-松油醇0.1—0.3%,丁酸0.1—0.3%,苯甲醛0.1—0.3%,苯乙酸苯乙酯0.06—0.12%,乙酸苯乙酯0.02—0.06%,丁酸苯乙酯0.3—0.6%,丙二醇30—50%。
4.根据权利要求3所述蜂蜜香精,其特征在于,蜂蜜香基按重量百分比由以下物质组成:突厥烯酮0.436%,玫瑰香叶油1.089%,4-羟基-2,5-二甲基-3(2H)呋喃酮47.871%,柠檬酸三乙酯7.275%,邻氨基苯甲酸甲酯0.915%,香兰素0.392%,己酸0.305%,壬酸0.200%,2-乙酰基呋喃0.218%,2-甲基丁酸0.218%,α-松油醇0.174%,丁酸0.174%,苯甲醛0.174%,苯乙酸苯乙酯0.087%,乙酸苯乙酯0.036%,丁酸苯乙酯0.436%,丙二醇40.0%。
5.权利要求1-4所述任一蜂蜜香精的制备方法,其特征在于,将所述蜂蜜香基组分中的丙二醇、香兰素和4-羟基-2,5-二甲基-3(2H)呋喃酮混合加热溶解,温度控制在65—80℃,完全溶解后冷却至室温,搅拌下加入其它原料,搅拌5-10分钟,过滤,得到蜂蜜香基。
6.根据权利要求5所述蜂蜜香精的制备方法,其特征在于,将所述蜂蜜香精组分中的丙二醇与乙基麦芽酚混合加热溶解,温度控制在65—80℃,完全溶解后冷却至室温,搅拌下加入三醋酸甘油酯,乙醇,氧化芳樟醇,苯乙醇,突厥烯酮和蜂蜜香基,搅拌5-10分钟,搅拌混匀后过滤,得成品。
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JPH01320959A (ja) * | 1988-06-23 | 1989-12-27 | Yoko Takenaka | ハチミツエキス及び低カロリー調整ハチミツの製造方法 |
JPH0445756A (ja) * | 1990-06-08 | 1992-02-14 | Osaka Koryo Kk | ハチミツエキスの分離方法、及びこれを添化してなる食品 |
CN103783476B (zh) * | 2013-12-10 | 2016-08-17 | 上海百润投资控股集团股份有限公司 | 一种苦味掩饰香精 |
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CN108095026A (zh) * | 2017-12-11 | 2018-06-01 | 浙江绿晶香精有限公司 | 枸杞香精 |
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