A kind of shashi flavor for beverage and preparation method thereof

Abstract

The invention discloses a beverage shashi flavor and a preparation method thereof, and belongs to the technical field of beverage production, wherein the flavor is composed of propylene glycol, wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methyl furfural. The formula is based on characteristic aroma as the theme fragrance, with burnt fragrance, burnt sweetness, sugar fragrance, and the base flavor is combined with trace raw materials of fruity fragrance, citrus, vanilla, and fermented fragrance, and the aroma of the flavor finally prepared is pure, comfortable, and realistic, and the mouthfeel is natural, natural, and the aftertaste is long.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage production, and particularly relates to a sashi flavor for beverages and a preparation method thereof. Background Art

[0002] Sarsaparilla is named after the plant Sarsaparilla (Sarsaparilla mexicana) as the main seasoning ingredient. Sarsaparilla mexicana has been regarded as a herbal medicine and a traditional Chinese medicine since ancient times. It has high medicinal value and many functions. It has the functions of expelling wind, sweating, diuresis, detoxification, and blood purification. It is regarded by Mexicans as a good product for relieving heat and summer heat. Therefore, the original "Sarsaparilla" is a natural herbal juice used in Mexico to relieve heat and summer heat. Sarsaparilla is dark brown, sweet, and does not contain caffeine. Its color is similar to cola, but the taste is completely different.

[0003] In the early 19th century, when "Shashi" entered China, only the upper class could enjoy it. It was not until the 1870s that "Shashi" became popular and gradually entered the streets. After being introduced into China, the foreign plant extracts in Shashi were replaced with a plant that has a similar smell but is more fragrant and has better effects, and is very familiar to people in Lingnan - Ilex oleifera.

[0004] Wintergreen oil is a kind of natural essential oil. It is mainly obtained by steam distillation of the leaves of wintergreen trees. Wintergreen trees are produced in Canada and Yunnan, China. The main component of wintergreen oil is methyl salicylate (methyl salicylate), with a content of more than 99%. It is used in medicine and in blending soap flavors and toothpaste flavors. Sweet birch oil obtained by distilling the bark of sweet birch has basically the same ingredients as wintergreen oil and is often mixed with "natural wintergreen oil" in commodities. In addition, synthetic methyl salicylate is also often called "wintergreen oil".

[0005] Methyl salicylate is an organic compound with the chemical formula C8H8O3. It is a colorless transparent liquid with a strong wintergreen oil aroma. Natural products exist in wintergreen oil, birch oil, green tea seed oil, clove oil, church oil, tuberose oil, scutellaria oil, tea oil, ylang ylang oil and other essential oils, as well as cherry, apple and strawberry juices. It is slightly soluble in water and soluble in common organic solvents such as ethanol, ether, chloroform and acetic acid. It is easy to change color when exposed to air.

[0006] Since methyl salicylate will decompose and produce impurities during the synthesis and storage process, which seriously affects the taste of the product, it needs to be refined in order to obtain a product with a good taste. Summary of the invention

[0007] The invention refines the wintergreen oil to improve the taste of the wintergreen oil, and provides a sashi flavor for beverages and a preparation method thereof.

[0008] The purpose of the present invention can be achieved through the following technical solutions:

[0009] A shashi flavor for beverages, composed of the following raw materials in percentage by weight:

[0010] Wintergreen oil 1.7%; ethyl salicylate 0.15%; methyl benzoate 0.005%; ethyl benzoate 0.002%; ethyl acetate 0.01%; ethyl butyrate 0.01%; ethyl lactate 0.015%; ethyl levulinate 0.05%; neryl acetate 0.002%; sweet orange oil 0.0004%; lemon oil 0.0006%; citral 0.0002%; linalool 0.001%; ​​nonanal 0.0002%; methylcyclopentenolone 0.3%; 2-acetylpyrrolidone Azine 0.05%; 2,3-dimethylpyrazine 0.006%; ethyl maltol 1.8%; maltol 0.5%; furanone 0.3%; vanillin 0.005%; ethyl vanillin 0.005%; piperonal 0.01%; anisaldehyde 0.0004%; anisyl alcohol 0.0002%; ethyl damascone 0.018%; methyl damascone 0.01%; damascenone 0.005%; furfural 0.08%; 5-methylfurfural 0.05%; propylene glycol 94.914%.

[0011] When designing the formula of the above-mentioned Sarsaparilla flavor for beverages, the present invention uses GC-MC (gas chromatography-mass spectrometry) to perform headspace analysis on the plant Sarsaparilla (Smilax china), and the aroma classification of the Sarsaparilla flavor is mainly: characteristic aroma, fruit aroma, citrus aroma, caramel aroma, caramel sweet aroma, sugar aroma, vanilla aroma and fermentation aroma. For the formula of the present invention, the sources of each aroma are as follows:

[0012] Characteristic fragrance: wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate;

[0013] Fruity aroma ingredients: ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate;

[0014] Citrus Fragrance: Orange Oil, Lemon Oil, Citral, Linalool, Nonanal;

[0015] Caramel aroma raw materials: methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine;

[0016] Sweet raw materials: ethyl maltol, maltol, furanone;

[0017] Vanilla raw materials: vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol;

[0018] Sugar aroma raw materials: alpha-damascenone, ethyl-damascenone, damascenone;

[0019] Fermented flavor ingredients: furfural, 5-methylfurfural.

[0020] Furthermore, the wintergreen oil is refined by the following steps:

[0021] Take wintergreen oil, add 0.1-0.5wt% sodium bicarbonate solution, mix and stir for 2-3h, separate oil and water, take oil, use scraped film molecular distiller to distill the oil, add oil to the feed port of scraped film molecular distiller, start the pump, adjust the vacuum degree to 0.1Pa, set the distillation temperature to 212-215℃, adjust the scraped film speed to 220-230r / min, control the feed rate to 45-50 drops / min, perform primary molecular distillation on the oil to obtain a primary heavy component and a primary light component, perform secondary molecular distillation on the primary heavy component, the distillation temperature is 215-220℃, the scraped film speed is adjusted to 230-240r / min, the feed rate is controlled to 40-45 drops / min, and a secondary heavy component and a secondary light component are obtained, and the secondary heavy component is the refined wintergreen oil.

[0022] Furthermore, the usage ratio of the wintergreen oil and 0.1-0.5wt% sodium bicarbonate solution is 50g:100mL.

[0023] Furthermore, the preparation method of the beverage flavor comprises the following steps:

[0024] The above raw materials are weighed according to mass percentage, and wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methylfurfural are added to propylene glycol with stirring, and the mixture is fully stirred for 4-5 hours and allowed to stand for 1-2 hours to obtain shashi flavor for beverages.

[0025] Beneficial effects of the present invention:

[0026] The invention provides a formula of a sashi flavor for beverages. The formula of the invention takes a characteristic aroma as a theme aroma, and is matched with caramel aroma, caramel sweetness, and sugar aroma. The base flavor is a combination of trace amounts of fruity aroma, citrus, vanilla, and fermented aroma raw materials. The aroma of the flavor finally prepared is pure, comfortable, and realistic, and the taste is natural and lasting. After consumption, there is no residual unpleasant taste in the oral cavity, and it is fresh and natural.

[0027] The present invention carries out a refining treatment on the wintergreen oil in the above formula. The present invention first uses a weak base to remove salicylic acid and water-soluble impurities produced by the decomposition of methyl salicylate in the wintergreen oil, and then uses a secondary molecular distillation technology to treat the wintergreen oil. The present invention strictly controls relevant technical parameters and finally obtains a wintergreen oil product with a pure taste. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] The relevant information of the raw materials and related equipment used in the embodiments of the present invention is shown in Table 1 below:

[0030] Table 1 Relevant information of raw materials and related equipment

[0031]

[0032] The wiped film molecular distiller includes a heater, a separation column, a condenser, a liquid collector, a pump, a temperature controller, a liquid level gauge and other structures. The heater is used to heat the sample to the evaporation temperature so that it evaporates and enters the separation column; the separation column is used to separate different components in the sample; the condenser is used to cool the evaporated sample into a liquid, and the lighter components in the separation column are condensed and collected; the liquid collector is used to collect the separated different components; the pump is used to provide a vacuum environment to help the sample evaporate and enter the separation column; the temperature controller is used to control the temperature; and the liquid level gauge is used to monitor the liquid level.

[0033] Example 1

[0034] Refined Wintergreen Oil:

[0035] Take 50g of wintergreen oil, add 100mL of 0.1wt% sodium bicarbonate solution, mix and stir for 2h, separate oil and water, take oil, and use a scraped film molecular distiller to distill the oil. The present invention uses a secondary molecular distillation technology to treat the oil. First, add the oil to the feed port of the scraped film molecular distiller, start the pump, adjust the vacuum to 0.1Pa, set the distillation temperature to 212°C, adjust the scraping film speed to 220r / min, control the feed rate to 45 drops / min, perform primary molecular distillation on the oil to obtain a primary heavy component and a primary light component, perform secondary molecular distillation on the primary heavy component, the distillation temperature is 215°C, the scraping film speed is adjusted to 230r / min, and the feed rate is controlled to 40 drops / min to obtain a secondary heavy component and a secondary light component. The secondary heavy component is the refined wintergreen oil.

[0036] Example 2

[0037] Refined Wintergreen Oil:

[0038] Take 50g of wintergreen oil, add 100mL of 0.4wt% sodium bicarbonate solution, mix and stir for 3h, separate oil and water, take oil, and use a scraped film molecular distiller to distill the oil. The present invention uses a secondary molecular distillation technology to treat the oil. First, add the oil to the feed port of the scraped film molecular distiller, start the pump, adjust the vacuum to 0.1Pa, set the distillation temperature to 214°C, adjust the scraping film speed to 230r / min, control the feed rate to 50 drops / min, perform primary molecular distillation on the oil to obtain a primary heavy component and a primary light component, and perform secondary molecular distillation on the primary heavy component at a distillation temperature of 218°C, adjust the scraping film speed to 240r / min, and control the feed rate to 45 drops / min to obtain a secondary heavy component and a secondary light component. The secondary heavy component is the refined wintergreen oil.

[0039] Example 3

[0040] Refined Wintergreen Oil:

[0041] Take 50g of wintergreen oil, add 100mL of 0.5wt% sodium bicarbonate solution, mix and stir for 3h, separate oil and water, take oil, and use a scraped film molecular distiller to distill the oil. The present invention uses a secondary molecular distillation technology to treat the oil. First, add the oil to the feed port of the scraped film molecular distiller, start the pump, adjust the vacuum to 0.1Pa, set the distillation temperature to 215°C, adjust the scraping film speed to 230r / min, control the feed rate to 50 drops / min, perform primary molecular distillation on the oil to obtain a primary heavy component and a primary light component, perform secondary molecular distillation on the primary heavy component, the distillation temperature is 220°C, the scraping film speed is adjusted to 240r / min, and the feed rate is controlled to 45 drops / min to obtain a secondary heavy component and a secondary light component. The secondary heavy component is the refined wintergreen oil.

[0042] Example 4

[0043] Preparation of beverages with sassi flavor:

[0044] First, the beverage flavor is composed of the following raw materials in percentage by weight:

[0045] 1.7% of wintergreen oil after the refining treatment in Example 2; 0.15% of ethyl salicylate; 0.005% of methyl benzoate; 0.002% of ethyl benzoate; 0.01% of ethyl ethyl acetate; 0.01% of ethyl butyrate; 0.015% of ethyl lactate; 0.05% of ethyl levulinate; 0.002% of neryl acetate; 0.0004% of sweet orange oil; 0.0006% of lemon oil; 0.0002% of citral; 0.001% of linalool; 0.0002% of nonanal; 0.3% of methylcyclopentenolone; 2 -Acetylpyrazine 0.05%; 2,3-dimethylpyrazine 0.006%; Ethyl maltol 1.8%; Maltol 0.5%; Furanone 0.3%; Vanillin 0.005%; Ethyl vanillin 0.005%; Piperonal 0.01%; Anisaldehyde 0.0004%; Anisol 0.0002%; Ethyl damascone 0.018%; Alpha damascone 0.01%; Damascenone 0.005%; Furfural 0.08%; 5-Methylfurfural 0.05%; Propylene glycol 94.914%.

[0046] Then, the preparation method of the beverage flavor comprises the following steps:

[0047] The above raw materials are weighed according to mass percentage, and wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methylfurfural after the refining treatment in Example 2 are added into propylene glycol with stirring, and the mixture is fully stirred for 4 hours and allowed to stand for 1 hour to obtain sashi flavor for beverage.

[0048] Example 5

[0049] Preparation of beverages with sassi flavor:

[0050] First, the beverage flavor is composed of the following raw materials in percentage by weight:

[0051] 1.7% of wintergreen oil after the refining treatment in Example 2; 0.15% of ethyl salicylate; 0.005% of methyl benzoate; 0.002% of ethyl benzoate; 0.01% of ethyl ethyl acetate; 0.01% of ethyl butyrate; 0.015% of ethyl lactate; 0.05% of ethyl levulinate; 0.002% of neryl acetate; 0.0004% of sweet orange oil; 0.0006% of lemon oil; 0.0002% of citral; 0.001% of linalool; 0.0002% of nonanal; 0.3% of methylcyclopentenolone; 2 -Acetylpyrazine 0.05%; 2,3-dimethylpyrazine 0.006%; Ethyl maltol 1.8%; Maltol 0.5%; Furanone 0.3%; Vanillin 0.005%; Ethyl vanillin 0.005%; Piperonal 0.01%; Anisaldehyde 0.0004%; Anisol 0.0002%; Ethyl damascone 0.018%; Alpha damascone 0.01%; Damascenone 0.005%; Furfural 0.08%; 5-Methylfurfural 0.05%; Propylene glycol 94.914%.

[0052] Then, the preparation method of the beverage flavor comprises the following steps:

[0053] The above raw materials are weighed according to mass percentage, and wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methylfurfural after the refining treatment in Example 2 are added into propylene glycol with stirring, and the mixture is fully stirred for 5 hours and allowed to stand for 2 hours to obtain shashi flavor for beverages.

[0054] It should be noted that, in this article, terms such as "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or equipment that includes a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or equipment.

[0055] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the invention, and the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A beverage flavor, characterized in that: It is composed of the following raw materials in percentage by weight: Wintergreen oil 1.7%; ethyl salicylate 0.15%; methyl benzoate 0.005%; ethyl benzoate 0.002%; ethyl acetate 0.01%; ethyl butyrate 0.01%; ethyl lactate 0.015%; ethyl levulinate 0.05%; neryl acetate 0.002%; sweet orange oil 0.0004%; lemon oil 0.0006%; citral 0.0002%; linalool 0.001%; ​​nonanal 0.0002%; methylcyclopentenolone 0.3%; 2-acetylpyrrolidone Oxazine 0.05%; 2,3-dimethylpyrazine 0.006%; ethyl maltol 1.8%; maltol 0.5%; furanone 0.3%; vanillin 0.005%; ethyl vanillin 0.005%; piperonal 0.01%; anisaldehyde 0.0004%; anisyl alcohol 0.0002%; ethyl damascone 0.018%; methyl damascone 0.01%; damascenone 0.005%; furfural 0.08%; 5-methylfurfural 0.05%; propylene glycol 94.914%; The wintergreen oil is refined by the following steps: Take raw material wintergreen oil, add 0.1-0.5wt% sodium bicarbonate solution, mix and stir for 2-3h, separate oil and water, take oil, use scraped film molecular distiller to distill the oil, add oil to the feed port of scraped film molecular distiller, start the pump, adjust the vacuum degree to 0.1Pa, set the distillation temperature to 212-215℃, adjust the scraping film speed to 220-230r / min, control the feed rate to 45-50 drops / min, perform primary molecular distillation on the oil to obtain a primary heavy component and a primary light component, perform secondary molecular distillation on the primary heavy component, the distillation temperature is 215-220℃, the scraping film speed is adjusted to 230-240r / min, the feed rate is controlled to 40-45 drops / min, and a secondary heavy component and a secondary light component are obtained, and the secondary heavy component is the refined wintergreen oil.

2. The beverage flavor according to claim 1, characterized in that: The usage ratio of the raw material wintergreen oil and 0.1-0.5wt% sodium bicarbonate solution is 50g:100mL.

3. A method for preparing a beverage flavor according to any one of claims 1-2, characterized in that: The following steps are involved: The above raw materials are weighed according to mass percentage, and wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methylfurfural are added to propylene glycol with stirring, and the mixture is fully stirred for 4-5 hours and allowed to stand for 1-2 hours to obtain shashi flavor for beverages.

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