CN106616835B - Purple sweet potato essence and preparation method thereof - Google Patents
Purple sweet potato essence and preparation method thereof Download PDFInfo
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- CN106616835B CN106616835B CN201710120314.9A CN201710120314A CN106616835B CN 106616835 B CN106616835 B CN 106616835B CN 201710120314 A CN201710120314 A CN 201710120314A CN 106616835 B CN106616835 B CN 106616835B
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Abstract
The invention relates to a purple sweet potato essence which comprises the following components: a purple sweet potato-flavored reactant; vanillin; a delta dodecalactone; a butadienelactone; geranium oil; 3-methylthiopropanol; benzyl alcohol; acetoin; guaiacol; 5-methylfurfural; 2-acetylfuran; 2-acetyl thiazole; 1, 2-propanediol. The essence is prepared by the cooperation of natural spices and synthetic spices, has the characteristics of strong aroma simulation, elegant and thorough emission, lasting aroma and the like, has natural aroma, is mellow and full, has stable quality, is close to the natural flavor of the cooked purple sweet potatoes, is suitable for baking foods such as cakes, fillings, candies and the like, is simple and convenient, is easy to operate, and improves the working efficiency.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a purple sweet potato essence and a preparation method thereof.
Background
Purple sweet potatoes are one of the very popular foods in the market in recent years. The purple sweet potato is rich in nutrition, is rich in protein, starch, pectin, cellulose, amino acid, vitamins and various mineral substances, and contains protein amino acid which is easily digested and absorbed by human bodies; meanwhile, the purple sweet potatoes are rich in elements such as selenium and iron and anthocyanin which is a natural powerful free radical scavenger and has special health-care functions of resisting cancer, protecting liver and improving immunity; meanwhile, the purple sweet potatoes have very low heat content and are good weight-losing food.
Except for home cooking, the purple sweet potatoes are peeled, dried, crushed and processed into powder, and are often made into various processed foods such as cakes, candies, beverages and the like due to rich nutrition and attractive color. In the process of processing food, the flavor of the purple sweet potatoes is lost to different degrees because the purple sweet potatoes are subjected to some technological processes such as high-temperature baking or cooking.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the purple sweet potato essence and the preparation method thereof, the purple sweet potato essence is an essence with the flavor of cooked purple sweet potatoes, the essence is prepared by the cooperation of natural spices and synthetic spices, has the characteristics of strong fragrance simulation, elegant and thorough emission, lasting fragrance and the like, is natural in fragrance, mellow and full, stable in quality, is close to the natural flavor of the cooked purple sweet potatoes, is suitable for baking foods such as cakes, fillings, candies and the like, and is simple and convenient to operate and capable of improving the working efficiency.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the purple sweet potato essence comprises the following components in parts by weight:
purple sweet potato taste reactant: 20-50 parts;
vanillin: 0.5-6 parts;
delta dodecalactone: 0.01-2 parts;
0.01-1 part of delta undecalactone;
geranium oil: 0.01-1.5 parts;
3-methylthiopropanol: 0.01-1 part;
benzyl alcohol: 0.01-1 part;
acetoin: 0.01-1 part;
guaiacol: 0.01-1 part;
5-methylfurfural: 0.01-1 part;
2-acetylfuran: 0.01-0.5 part;
2-acetylthiazole: 0.01-0.5 part;
1, 2-propylene glycol: 10-80 parts.
Moreover, the purple sweet potato taste reactant comprises the following components in parts by weight:
0.01-3 parts of threonine;
0.01-3 parts of proline;
0.01-3 parts of methionine;
0.01-3 parts of cysteine;
0.01-3 parts of serine;
0.01-3 parts of leucine;
0.1-5 parts of D-xylose;
arabinose: 0.1-5 parts;
0.1-3 parts of vitamin C;
1, 2-propylene glycol: 10-90 parts;
deionized water: 1-20 parts.
Moreover, the preparation method of the purple sweet potato taste reactant comprises the following steps: adding all the raw materials into a reaction vessel, starting stirring and heating, heating to 100-120 ℃, keeping the temperature for reaction, and reacting for 0.5-4 hours to obtain the purple sweet potato taste reactant.
The preparation method of the purple sweet potato essence comprises the following steps:
mixing the raw materials, heating to dissolve, and stirring thoroughly to obtain purple sweet potato essence.
The invention has the advantages and positive effects that:
1. the essence is prepared by the cooperation of natural spices and synthetic spices, has the characteristics of strong aroma simulation, elegant and thorough emission, lasting aroma and the like, is natural in aroma, mellow and full, stable in quality, is close to the natural flavor of the cooked purple sweet potato, and is suitable for baking foods such as cakes, stuffing, candies and the like.
2. According to the invention, the formula is formulated according to the fragrant volatile components of the steamed purple sweet potatoes and the characteristic proportion of the invention, and the original Maillard reactant with the purple sweet potato flavor is added, so that the purple sweet potato essence with natural and harmonious cooked flavor is prepared, and the purple sweet potato essence has good market prospect.
3. The purple sweet potato essence is added into products such as baked food and leisure food as a food additive, so that the products have the fragrance and the taste of naturally cooked purple sweet potatoes, are popular with consumers and improve the sales volume of the products.
4. The using method and the using amount of the purple sweet potato essence can refer to the using method and the using amount of the conventional purple sweet potato essence.
Drawings
Fig. 1 is a sensory evaluation result chart of the purple sweet potato essence.
Detailed Description
The present invention will be further illustrated with reference to the following examples; the following examples are illustrative and not intended to be limiting, and are not intended to limit the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
Example 1
The purple sweet potato essence comprises the following components in parts by weight:
purple sweet potato taste reactant: 20 parts of (1);
vanillin: 0.5 part;
delta dodecalactone: 0.01 part;
0.01 part of delta undecalactone;
geranium oil: 0.01 part;
3-methylthiopropanol: 0.01 part;
benzyl alcohol: 0.01 part;
acetoin: 0.01 part;
guaiacol: 0.01 part;
5-methylfurfural: 0.01 part;
2-acetylfuran: 0.01 part;
2-acetylthiazole: 0.01 part;
1, 2-propylene glycol: 10 parts.
The purple sweet potato taste reactant comprises the following components in parts by weight:
0.01 part of threonine;
0.01 part of proline;
0.01 part of methionine;
0.01 part of cysteine;
0.01 part of serine;
0.01 part of leucine;
0.1 part of D-xylose;
arabinose: 0.1 part;
0.1 part of vitamin C;
1, 2-propylene glycol: 10 parts of (A);
deionized water: 1 part.
The preparation method of the purple sweet potato taste reactant comprises the following steps: adding all the raw materials into a reaction vessel, starting stirring and heating, heating to 100-120 ℃, keeping the temperature for reaction, and reacting for 0.5 hour to obtain the purple sweet potato taste reactant.
The preparation method of the purple sweet potato essence comprises the following steps:
mixing the raw materials, heating to dissolve, and stirring thoroughly to obtain purple sweet potato essence.
Example 2
The purple sweet potato essence comprises the following components in parts by weight:
purple sweet potato taste reactant: 40 parts of a mixture;
vanillin: 3 parts of a mixture;
delta dodecalactone: 1 part;
0.5 part of delta undecalactone;
geranium oil: 1 part;
3-methylthiopropanol: 0.5 part;
benzyl alcohol: 0.5 part;
acetoin: 0.5 part;
guaiacol: 0.5 part;
5-methylfurfural: 0.5 part;
2-acetylfuran: 0.3 part;
2-acetylthiazole: 0.3 part;
1, 2-propylene glycol: 40 parts of the components.
The purple sweet potato taste reactant comprises the following components in parts by weight:
1.5 parts of threonine;
1.5 parts of proline;
1.5 parts of methionine;
1.5 parts of cysteine;
1.5 parts of serine;
1.5 parts of leucine;
3 parts of D-xylose;
arabinose: 3 parts of a mixture;
2 parts of vitamin C;
1, 2-propylene glycol: 60 parts;
deionized water: 10 parts.
The preparation method of the purple sweet potato taste reactant comprises the following steps: adding all the raw materials into a reaction vessel, starting stirring and heating, heating to 100-120 ℃, keeping the temperature for reaction, and reacting for 2 hours to obtain the purple sweet potato reactant.
The preparation method of the purple sweet potato essence comprises the following steps:
mixing the raw materials, heating to dissolve, and stirring thoroughly to obtain purple sweet potato essence.
Example 3
The purple sweet potato essence comprises the following components in parts by weight:
purple sweet potato taste reactant: 50 parts of a mixture;
vanillin: 6 parts of (1);
delta dodecalactone: 2 parts of (1);
1 part of butadienolide;
geranium oil: 1.5 parts;
3-methylthiopropanol: 1 part;
benzyl alcohol: 1 part;
acetoin: 1 part;
guaiacol: 1 part;
5-methylfurfural: 1 part;
2-acetylfuran: 0.5 part;
2-acetylthiazole: 0.5 part;
1, 2-propylene glycol: 80 parts of the raw materials.
The purple sweet potato taste reactant comprises the following components in parts by weight:
3 parts of threonine;
3 parts of proline;
3 parts of methionine;
3 parts of cysteine;
3 parts of serine;
3 parts of leucine;
5 parts of D-xylose;
5 parts of arabinose;
3 parts of vitamin C;
90 parts of 1, 2-propylene glycol;
and 20 parts of deionized water.
The preparation method of the purple sweet potato taste reactant comprises the following steps: adding all the raw materials into a reaction vessel, starting stirring and heating, heating to 100-120 ℃, keeping the temperature for reaction, and reacting for 4 hours to obtain the purple sweet potato reactant.
The preparation method of the purple sweet potato essence comprises the following steps:
mixing the raw materials, heating to dissolve, and stirring thoroughly to obtain purple sweet potato essence.
The related application verification of the purple sweet potato essence comprises the following steps:
1. and adding purple sweet potato essence according to the proportion of 0.3% by mass to the standard sample without adding a purple sweet potato substance to prepare the purple sweet potato cake. The specific formula is as follows: 250 g of whole egg, 250 g of low-gluten flour, 80 g of white granulated sugar, 70 g of milk, 60 g of corn oil, 40 g of cream and 1.5 g of purple sweet potato essence.
The specific process comprises the following steps: 1. all raw materials were prepared. 2. The whole egg is beaten out at low speed, coarse-soaked, added with white granulated sugar, corn oil and butter, and beaten at high speed. 3. Respectively adding the low-gluten flour, the milk and the purple sweet potato essence, and fully and uniformly stirring. Pouring into a mould, and then putting into an oven for baking at the temperature of 180 ℃ for 15 minutes.
2: the control group is added with purple sweet potato essence instead of purple sweet potato essence to prepare purple sweet potato taste cakes. The specific formula is as follows: 250 g of whole egg, 100 g of low-gluten flour, 150 g of purple sweet potato, 80 g of white granulated sugar, 70 g of milk, 60 g of corn oil and 40 g of cream. The process is the same as above. And (4) carrying out sensory evaluation on the effect of the product by adopting a calibration method and a description method. Further sensory evaluation was carried out by a panel of 15 persons skilled in the art. Sensory evaluation results of the evaluation group are shown in fig. 1.
In addition, sensory evaluation results of the products were evaluated according to the following criteria. The product is evaluated from five aspects of aroma intensity, taste characteristics, coordination, fullness and aroma retention. The scoring basis is as follows: a full score of 5 points, the points indicate that 1 point-no effect, 2 points-slightly with the characteristic effect of the product, 3 points-with the general effect of the product, 4 points-with the better effect of the product, 5 points-with the very good effect of the product.
As can be seen from figure 1, the cake added with the essence disclosed by the invention is superior to a control group in aroma intensity, taste characteristics and aroma retention, and almost has no difference in coordination and plumpness, which shows that the essence disclosed by the invention has good high temperature resistance, natural and mellow aroma and remarkable application effect.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the technical solutions of the present invention in any way. Any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention still fall within the scope of the technical solution of the present invention.
Claims (2)
1. A purple sweet potato essence is characterized in that: the composition and the parts by weight are as follows:
purple sweet potato taste reactant: 20-50 parts;
vanillin: 0.5-6 parts;
delta dodecalactone: 0.01-2 parts;
0.01-1 part of delta undecalactone;
geranium oil: 0.01-1.5 parts;
3-methylthiopropanol: 0.01-1 part;
benzyl alcohol: 0.01-1 part;
acetoin: 0.01-1 part;
guaiacol: 0.01-1 part;
5-methylfurfural: 0.01-1 part;
2-acetylfuran: 0.01-0.5 part;
2-acetylthiazole: 0.01-0.5 part;
1, 2-propylene glycol: 10-80 parts;
the purple sweet potato taste reactant comprises the following raw materials in parts by weight:
0.01-3 parts of threonine;
0.01-3 parts of proline;
0.01-3 parts of methionine;
0.01-3 parts of cysteine;
0.01-3 parts of serine;
0.01-3 parts of leucine;
0.1-5 parts of D-xylose;
arabinose: 0.1-5 parts;
0.1-3 parts of vitamin C;
1, 2-propylene glycol: 10-90 parts;
deionized water: 1-20 parts;
the preparation method of the purple sweet potato taste reactant comprises the following steps: adding all the raw materials into a reaction vessel, starting stirring and heating, heating to 100-120 ℃, keeping the temperature for reaction, and reacting for 0.5-4 hours to obtain the purple sweet potato taste reactant.
2. The preparation method of the purple sweet potato essence as claimed in claim 1, characterized by comprising the following steps: the method comprises the following steps:
mixing the raw materials, heating to dissolve, and stirring thoroughly to obtain purple sweet potato essence.
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| CN1237901C (en) * | 2001-10-08 | 2006-01-25 | *** | Egg smell type edible essence and its preparing process |
| CN1271188C (en) * | 2003-11-18 | 2006-08-23 | 周静龙 | Perfume compositions |
| CN101301063A (en) * | 2008-06-26 | 2008-11-12 | 华宝食用香精香料（上海）有限公司 | Method for producing milk scenting agent flavor intensifier using sulfur-containing amino acid and sugar as raw material |
| CN102232534B (en) * | 2010-05-07 | 2013-04-03 | 广州市名花香料有限公司 | Method for preparing egg and milk essence substrate |
| CN102342474B (en) * | 2011-09-08 | 2013-02-06 | 天宁香料（江苏）有限公司 | Corn-nut essence and preparation method thereof |
| CN102492738A (en) * | 2011-12-08 | 2012-06-13 | 北京工商大学 | Novel technology for preparing natural ethyl-3-methyl-thiopropionate spice and ester spice prepared by novel technology |
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| CN102940225A (en) * | 2012-11-26 | 2013-02-27 | 中国计量学院 | Method for preparing thermal reaction walnut essences |
| CN104543924A (en) * | 2013-10-15 | 2015-04-29 | 丰益(上海)生物技术研发中心有限公司 | Method for producing flavor substance through fermenting fruit and vegetable residue and flavor substance obtained therefrom |
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