CN114391642A - Okra-style distilled liquor liquid essence and preparation method thereof - Google Patents

Okra-style distilled liquor liquid essence and preparation method thereof Download PDF

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Publication number
CN114391642A
CN114391642A CN202210000788.0A CN202210000788A CN114391642A CN 114391642 A CN114391642 A CN 114391642A CN 202210000788 A CN202210000788 A CN 202210000788A CN 114391642 A CN114391642 A CN 114391642A
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China
Prior art keywords
ethyl
okra
style
distilled liquor
solvent
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CN202210000788.0A
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Chinese (zh)
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CN114391642B (en
Inventor
薛洁
丁建华
陈珠凉
杜文斌
于佳俊
石俊
宋涛
金玮鋆
张凤杰
张晓蒙
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Shanghai Kuiqing Wine Group Co ltd
China National Research Institute of Food and Fermentation Industries
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Shanghai Kuiqing Wine Group Co ltd
China National Research Institute of Food and Fermentation Industries
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    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/64—Re-adding volatile aromatic ingredients
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy 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
    • A23L27/203—Alicyclic 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
    • 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
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention relates to an okra style distilled liquor liquid essence and a preparation method thereof, wherein more than 20 spices such as ethyl acetate, 3-methyl butanol, dimethyl disulfide, ethyl lactate, linalool, nonanal, ethyl hexanoate, heptanoic acid and the like and a solvent are uniformly mixed according to mass percentage. The obtained okra-style distilled liquor liquid essence has the advantages of obvious okra characteristics, high fidelity of aroma, natural and harmonious aroma and long storage time, and can be used for blending aroma of beverages, seasonings, leisure foods and the like.

Description

Okra-style distilled liquor liquid essence and preparation method thereof
Technical Field
The invention relates to the field of food additives, and in particular relates to an okra-style distilled liquor liquid essence and a preparation method thereof.
Background
The okra can be planted in the south and north of China, has rich bioactive substances and rich polysaccharide and flavonoid components, and is widely applied to the fields of food and health care products. The mature okra is not easy to store, and with the improvement of food processing technology, a large number of okra products are available in the market, and okra-style distilled liquor is the representative of the okra-style distilled liquor, so that the okra-style distilled liquor is popular with consumers due to the characteristics of obvious okra style characteristics, long aftertaste and the like, and has huge market demand. The okra-style distilled liquor essence is developed and used for blending the fragrance of wines, beverages, condiments, leisure foods and the like, and can fill the blank of the okra-style distilled liquor essence.
The invention can make up for the blank, qualitatively and quantitatively analyze the results of key odor active substances in the okra-style distilled liquor by GC-O-MS based on a molecular sensory scientific method, recombine the flavor and default data, and obtain the okra-style distilled liquor liquid essence which has obvious okra style characteristics, high aroma fidelity, natural and harmonious aroma and long storage time and the preparation method thereof.
Disclosure of Invention
The invention relates to the field of food additives, in particular to an okra-style distilled liquor liquid essence which has an obvious okra style, high fidelity of aroma, natural and harmonious aroma and long storage time and a preparation method thereof.
The invention relates to an okra style distilled liquor liquid essence which adopts the technical scheme as follows:
the perfume and the solvent comprise the following components in percentage by mass:
3-methylbutanol 2.501-4.120%
Butyric acid 0.010-0.030%
Ethyl acetate 1.985-2.936%
0.002-0.150% of ethyl butyrate
Ethyl 2-methylbutyrate 0.001-0.110%
Dimethyl disulfide 0.001-0.090%
Amyl acetate 0.003-0.213%
0.010-0.058 percent of ethyl caproate
Acetoin 0.011-0.078%
1.500 to 3.211 percent of ethyl lactate
3-hexen-1-ol 0.001-0.011%
Nonanal 0.001-0.072%
0.008 to 0.097 percent of ethyl caprylate
0.040-0.150% of furfural
Linalool 0.001-0.019%
Caryophyllene 0.001-0.009%
0.020-0.145% of ethyl decanoate
1-nonanol 0.002-0.190%
Hexanoic acid 1.100-2.300%
0.001-0.078% of ethyl phenylpropionate
Octanoic acid 0.101-0.500%
Heptanoic acid 0.010-0.500%
Capric acid 0.070-0.388%
Solvent 84.545-92.620%
The invention relates to a preparation method of liquid essence of okra style distilled liquor, which is characterized by comprising the following steps of: the method comprises the following steps: mixing the above monomer perfumes uniformly according to mass percent, adding solvent to 100% to obtain essence finished product, wherein the solvent can be edible propylene glycol, ethanol, water, vegetable oil, etc.
The invention has the beneficial effects that:
the liquid okra-style distilled liquor essence provided by the invention is prepared by analyzing data of okra-style distilled liquor according to a molecular sensory scientific method. The obtained liquid essence of the okra-style distilled liquor has obvious okra style, high fidelity of aroma, natural and harmonious aroma and long storage time, can be used for blending aroma of beverages, seasonings, leisure foods and the like, and fills the blank of the okra-style distilled liquor essence.
Detailed Description
Example 1
Number raw Material weight percent (%)
13-methylbutanol 3.263
2. butyric acid 0.023
3 Ethyl acetate 2.380
4. Butanetic acid Ethyl ester 0.005
Ethyl 52-methylbutyrate 0.001
6 dimethyl disulfide 0.001
7.008 ethyl acetate
8 Ethyl hexanoate 0.027
9 acetoin 0.026
10 ethyl lactate 1.761
113-Hexen-1-ol 0.002
12 nonanal 0.001
13 ethyl caprylate 0.028
14 Furfural 0.091
15 linalool 0.003
16 Dianthus caryophyllus 0.001
17 Ethyl decanoate 0.040
181-nonanol 0.004
19 hexanoic acid 1.410
20 Ethyl phenylpropionate 0.002
21 Octanoic acid 0.361
22 Heptanoic acid 0.380
23 capric acid 0.177
24 propylene glycol 90.005
The preparation method comprises the following steps: mixing 1-23 monomer spices and solvent according to mass percent to 100 percent, and uniformly mixing to obtain the finished essence product.
12 experienced evaluators (male: female = 1: 1) were selected, and the okra style liquid essence was evaluated with the okra style distilled spirit as a control, and all evaluators agreed as: the obtained essence has fragrance similar to that of okra distilled liquor, natural and harmonious fragrance, and long fragrance-retaining time, and can be used for blending fragrance of Chinese liquor.
Example 2
Number raw Material weight percent (%)
13-Methylbutanol 2.003
2. butyric acid 0.015
3 Ethyl acetate 2.081
4. Butyric acid Ethyl ester 0.007
Ethyl 52-methylbutyrate 0.002
6 dimethyl disulfide 0.001
7 acetic acid pentyl ester 0.009
0.015% Ethyl 8 hexanoate
9 acetoin 0.030
10 ethyl lactate 1.862
113-Hexen-1-ol 0.003
12 nonanal 0.002
13 ethyl octanoate 0.018
14 Furfural 0.041
15 linalool 0.002
16 Dianthus caryophyllus 0.001
17 Ethyl decanoate 0.042
181-nonanol 0.005
19 hexanoic acid 1.211
20 Ethyl phenylpropionate 0.002
21 Octanoic acid 0.262
22 Heptanoic acid 0.180
23 capric acid 0.113
24 propylene glycol 92.093
The preparation method comprises the following steps: mixing 1-23 monomer spices and solvent according to mass percent to 100 percent, and uniformly mixing to obtain the finished essence product.
12 experienced evaluators (male: female = 1: 1) were selected, and the okra style liquid essence was evaluated with the okra style distilled spirit as a control, and all evaluators agreed as: the obtained essence has fragrance similar to that of okra distilled liquor, natural and harmonious fragrance, and long fragrance-retaining time, and can be used for blending fragrance of Chinese liquor.

Claims (2)

1. An okra style distilled liquor liquid essence is characterized in that: the perfume and the solvent comprise the following components in percentage by mass:
3-methylbutanol 2.501-4.120%
Butyric acid 0.010-0.030%
Ethyl acetate 1.985-2.936%
0.002-0.150% of ethyl butyrate
Ethyl 2-methylbutyrate 0.001-0.110%
Dimethyl disulfide 0.001-0.090%
Amyl acetate 0.003-0.213%
0.010-0.058 percent of ethyl caproate
Acetoin 0.011-0.078%
1.500 to 3.211 percent of ethyl lactate
3-hexen-1-ol 0.001-0.011%
Nonanal 0.001-0.072%
0.008 to 0.097 percent of ethyl caprylate
0.040-0.150% of furfural
Linalool 0.001-0.019%
Caryophyllene 0.001-0.009%
0.020-0.145% of ethyl decanoate
1-nonanol 0.002-0.190%
Hexanoic acid 1.100-2.300%
0.001-0.078% of ethyl phenylpropionate
Octanoic acid 0.101-0.500%
Heptanoic acid 0.010-0.500%
Capric acid 0.070-0.388%
Solvent 84.545-92.620%.
2. The preparation method of the liquid essence of okra-style distilled liquor of claim 1, which is characterized by comprising the following steps: the method comprises the following steps: mixing the monomer spices uniformly according to the mass percentage, adding a solvent to 100 percent to obtain the essence finished product, wherein the solvent can be edible propylene glycol, ethanol, water, vegetable oil and the like.
CN202210000788.0A 2022-01-04 2022-01-04 Okra style distilled liquor liquid essence and preparation method thereof Active CN114391642B (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103045429A (en) * 2012-11-30 2013-04-17 重庆文理学院 Preparation method of okra wine
CN107227205A (en) * 2017-06-28 2017-10-03 徐州菲泰克农业科技有限公司 A kind of preparation method of okra essential oil
CN107937208A (en) * 2017-12-20 2018-04-20 郏县芝麻酒坊 A kind of brewage process of gumbo wine
CN110585083A (en) * 2019-09-20 2019-12-20 杭州美库生物医药有限公司 Preparation method of okra-based extract and application of okra-based extract as cosmetic matrix

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103045429A (en) * 2012-11-30 2013-04-17 重庆文理学院 Preparation method of okra wine
CN107227205A (en) * 2017-06-28 2017-10-03 徐州菲泰克农业科技有限公司 A kind of preparation method of okra essential oil
CN107937208A (en) * 2017-12-20 2018-04-20 郏县芝麻酒坊 A kind of brewage process of gumbo wine
CN110585083A (en) * 2019-09-20 2019-12-20 杭州美库生物医药有限公司 Preparation method of okra-based extract and application of okra-based extract as cosmetic matrix

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