Pear essence added with natural pear extract and preparation method of pear essence

Abstract

The invention relates to the technical field of essence, and particularly discloses pear essence added with a natural pear extract and a preparation method of the pear essence. The pear essence added with the natural pear extract comprises the following raw materials in percentage by mass: 2-6% of the natural pear extract, 12-16% of a natural fragrant raw material, 0.02-0.06% of a stabilizer, 74-80% of a solvent and 4-6% of water, natural perfume raw materials are selected from natural 2-methyl ethyl butyrate, natural butyl butyrate, natural ethyl hexanoate, natural ethyl heptanoate, natural allyl hexanoate, natural hexyl acetate, natural butyl acetate, natural isoamyl acetate, natural ethyl butyrate, natural ethyl acetate and natural 2, 4-dihydroxy-2-methylbutyrate. One or more of 1, 3-butanedione, clove oil, natural hexanal, natural isoamyl alcohol, natural hexanol and natural linalool. The pear essence prepared by the invention has the advantages of full pear fragrance, strong juice feeling, sufficient freshness feeling, high fidelity, good balance degree and high stability.

Description

Technical Field

[0001] The present application relates to the technical field of flavors, and more specifically, to a pear flavor added with natural pear extract and a preparation method thereof. Background Art

[0002] Pear is a fruit that is both edible and valuable for health. It is rich in nutritional value, containing sugars, proteins, fats, vitamins, inorganic salts, dietary fiber and active substances. It has a crisp taste and is juicy and delicious. Its health value is recorded in the "Compendium of Materia Medica" as "raw pears can clear the heat of the six internal organs, and ripe pears can nourish the yin of the five internal organs." Because it is cold in nature and sweet in taste, it is often used to relieve fever, quench thirst, promote fluid production, refresh the throat, moisten the lungs and relieve cough. In order to overcome the seasonal effects, the processing capacity of pear products has been continuously improved, and the variety of pear products has also been continuously increased, such as deep processing of pear juice, pear paste, pear wine, pear vinegar, canned pears, etc.

[0003] During the processing of pears, the loss of aroma and fragrance is inevitable, affecting the original intrinsic quality. In order to maintain the stability of the pear flavor of the product, pear essence is needed to make up for the natural freshness of the pear fruit. The existing pear essences are generally divided into two types: natural extraction and artificial synthesis. The pear essence made by artificial synthesis has a single ingredient and a monotonous and unnatural aroma, while the naturally extracted pear essence is unstable. Summary of the invention

[0004] In order to prepare a pear flavor with a pure, natural and stable aroma, the present application provides a pear flavor with added natural pear extract and a preparation method thereof.

[0005] In a first aspect, the present application provides a pear flavor added with a natural pear extract, using the following technical scheme: a pear flavor added with a natural pear extract, comprising the following raw materials in percentage by mass: 2-6% natural pear extract, 12-16% natural flavor raw materials, 0.02-0.06% stabilizer, 74-80% solvent and 4-6% water; The natural pear extract is prepared by supercritical carbon dioxide extraction of alpine small sugar pears; The natural fragrance raw materials are selected from one or more of natural 2-methylbutyric acid ethyl ester, natural butyl butyrate, natural hexanoic acid ethyl ester, natural heptanoic acid ethyl ester, natural hexanoic acid allyl ester, natural hexyl acetate, natural butyl acetate, natural isopentyl acetate, natural ethyl butyrate, natural ethyl acetate, natural 2,3-butanedione, clove oil, natural hexanal, natural isopentanol, natural hexanol, and natural linalool.

[0006] By adopting the above technical scheme, the high mountain small sugar pear contains more types of volatile substances, and the volatile substances are widely distributed in the time dimension, with more lasting volatility and richer levels. Using it as the raw material for natural pear extract can produce natural extracts with purer and longer-lasting aroma. By combining the natural fragrance raw materials with natural pear extracts, the levels of pear flavor can be further enriched, and the fullness and balance of the aroma can be improved. The addition of stabilizers can effectively improve the stability and antioxidant properties of the pear flavor.

[0007] Preferably, the method for preparing the natural pear extract comprises the following steps: (1) Raw material pretreatment: Select the disease-free fruits, wash them, peel them and dice them at 2-4°C; (2) Preparation of pear pulp: Wash, peel, dice and pulp the pears at 2-4°C; (3) Dejuicing: Filter the juice through a 180-220 mesh filter at 2-4°C, and weigh the remaining pear pulp; (4) adding a color preservative: adding a color preservative to the pear concentrate, wherein the amount of the color preservative added is 0.2-0.27 wt % of the pear concentrate; (5) Preparation of pear extract: Pear concentrate is placed in a carbon dioxide supercritical extraction tank for extraction.

[0008] By adopting the above technical solution, a color preservative is added to the pear concentrate, which can effectively reduce the effect of browning on the aroma during the extraction process, thereby ensuring that the natural pear extract has the authentic aroma of the pear. Supercritical carbon dioxide extraction is carried out at a low temperature with mild conditions, which can effectively extract the volatile substances in the pear and reduce the oxidation and decomposition of the volatile substances during the extraction process.

[0009] Preferably, in step (5), the conditions for supercritical extraction are: carbon dioxide flow rate of 9-10 L / h, extraction temperature of 35-40° C., extraction time of 50-60 min, and extraction pressure of 18-20 MPa.

[0010] By adopting the above technical solution, the carbon dioxide flow rate, extraction temperature, time and pressure are adjusted, so that the natural pear extract obtained by extraction has higher quality, better extraction effect, and better integrity and purity of the extract.

[0011] Preferably, the color protecting agent comprises citric acid, vitamin C and sodium bisulfite in a mass ratio of (0.2-0.24):(0.04-0.05):(0.03-0.04).

[0012] By adopting the above technical scheme, vitamin C has reducing properties, citric acid can passivate polyphenol oxidase, and sodium bisulfite has an inhibitory effect on oxidation reactions. The color preservative formed by compounding the three according to a mass ratio can effectively reduce the degree of oxidation of pear pulp during the preparation process and reduce the impact of browning on aroma.

[0013] Preferably, the stabilizer is modified soluble potato starch-chitosan composite microspheres.

[0014] By adopting the above technical scheme, the modified soluble potato starch-chitosan composite microspheres have a porous structure, which can effectively absorb and embed the effective ingredients in the pear flavor, thereby reducing the oxidation rate of the flavor, which is beneficial to improving the stability of the pear flavor. At the same time, due to the adsorption effect of the modified soluble potato starch-chitosan composite microspheres, the effective ingredients in the pear flavor can be sustained-released, thereby improving the aroma persistence of the pear flavor and extending the shelf life of the product.

[0015] Preferably, the added amount of the modified soluble potato starch is 18-22 wt % of the chitosan.

[0016] By adopting the above technical scheme and controlling the addition amount of modified soluble potato starch, the morphology and size of the modified soluble potato starch-chitosan composite microspheres can be effectively regulated, so that the formed modified soluble potato starch-chitosan composite microspheres have a better spherical shape and a smaller diameter, thereby making the stabilizer have good dispersibility in the flavor.

[0017] Preferably, the preparation method of the modified soluble potato starch comprises the following steps: adding soluble potato starch to water, dispersing it evenly, adding nano bamboo shoot dietary fiber, ultrasonically dispersing it evenly, and centrifugally drying it, wherein the amount of nano bamboo shoot dietary fiber added is 2.61-5.91wt% of the soluble potato starch.

[0018] By adopting the above technical scheme, nano bamboo shoot dietary fiber has good antioxidant properties, and the soluble potato starch is modified by using nano bamboo shoot dietary fiber, so that the modified soluble potato starch has good antioxidant properties, thereby enhancing the antioxidant properties of the stabilizer and further improving the protective effect of the stabilizer on the active ingredients in the flavor.

[0019] In a second aspect, the present application provides a method for preparing pear flavor by adding natural pear extract, using the following technical solution: A method for preparing a pear essence with added natural pear extract comprises the following steps: adding a stabilizer into water, uniformly dispersing by ultrasonication, adding a solvent, stirring until uniformly mixed, adding the natural pear extract and a natural fragrance raw material, stirring for 10-20 minutes to uniformly mix, and obtaining the pear essence with added natural pear extract.

[0020] By adopting the above technical scheme, after the stabilizer is dispersed in water by ultrasonic dispersion, a solvent is added, and natural pear extract and natural fragrance raw materials are added and mixed. The prepared pear flavor has the advantages of full aroma, strong juiciness, sufficient freshness, high realism, good balance, high stability, etc.

[0021] In summary, this application has the following beneficial effects: 1. Since the present application adopts high mountain small sugar pear, which contains more kinds of volatile substances, and the volatile substances are widely distributed in the time dimension, with more lasting volatility and richer levels, it is used as the raw material for natural pear extract to produce natural extracts with purer and longer-lasting aroma. By combining the natural fragrance raw materials with natural pear extracts, the levels of pear flavor can be further enriched, and the fullness and balance of the aroma can be improved. The addition of stabilizers can effectively improve the stability and antioxidant properties of the pear flavor.

[0022] 2. In the present application, it is preferred to use vitamin C, sodium bisulfite and citric acid to prepare the color preservative. Vitamin C has reducing properties, citric acid can passivate polyphenol oxidase, and sodium bisulfite has an inhibitory effect on oxidation reactions. The color preservative formed by compounding the three according to a mass ratio can effectively reduce the degree of oxidation of pear pulp during the preparation process and reduce the impact of browning on aroma.

[0023] 3. The present application uses modified soluble potato starch-chitosan composite microspheres as a stabilizer. The modified soluble potato starch-chitosan composite microspheres have a porous structure and can effectively absorb and encapsulate the effective ingredients in the pear flavor, thereby reducing the oxidation rate of the flavor and helping to improve the stability of the pear flavor. At the same time, due to the adsorption effect of the modified soluble potato starch-chitosan composite microspheres, the sustained release of the effective ingredients in the pear flavor can be achieved, thereby improving the aroma intensity and durability of the pear flavor and extending the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the GC-MS analysis chart of Gaoshan Xiaotang Pear. DETAILED DESCRIPTION

[0025] The present application is further described in detail below with reference to the accompanying drawings and embodiments.

[0026] Preparation Examples 1-4 of Modified Soluble Potato Starch Preparation Example 1 The preparation method of modified soluble potato starch comprises the following steps: adding 25g soluble potato starch to 100mL water, dispersing it evenly, adding nano bamboo shoot dietary fiber, ultrasonically dispersing it evenly, and centrifugally drying it, wherein the amount of nano bamboo shoot dietary fiber added is 2.61wt% of the soluble potato starch.

[0027] The preparation method of nano bamboo shoot dietary fiber comprises the following steps: washing, shelling, cutting and drying fresh large-leaf bamboo shoots, crushing and passing through a 100-mesh sieve to obtain bamboo shoot powder; adding 10 g of bamboo shoot powder to 400 mL of water, adding protease and cellulase, wherein the amount of protease added is 0.39 wt % of the bamboo shoot powder, and the amount of cellulase added is 0.13 wt % of the bamboo shoot powder; performing enzymolysis at 56°C for 100 min, high-temperature enzyme inactivation, filtering and washing to obtain bamboo shoot dietary fiber micropowder; dispersing the bamboo shoot dietary fiber micropowder into water, wherein the concentration of the bamboo shoot dietary fiber is 2.1%, soaking for 24 h, and high-pressure homogenization at 31°C and 33 MPa to obtain nano bamboo shoot dietary fiber.

[0028] Preparation Example 2 The preparation method of modified soluble potato starch comprises the following steps: adding 25g soluble potato starch to 100mL water, dispersing it evenly, adding nano bamboo shoot dietary fiber, ultrasonically dispersing it evenly, and centrifugally drying it, wherein the amount of nano bamboo shoot dietary fiber added is 5.91wt% of the soluble potato starch.

[0029] The preparation method of nano bamboo shoot dietary fiber comprises the following steps: washing, shelling, cutting and drying fresh large-leaf bamboo shoots, crushing and passing through a 100-mesh sieve to obtain bamboo shoot powder; adding 10 g of bamboo shoot powder to 400 mL of water, adding protease and cellulase, wherein the amount of protease added is 0.39 wt % of the bamboo shoot powder, and the amount of cellulase added is 0.13 wt % of the bamboo shoot powder; performing enzymolysis at 56°C for 100 min, high-temperature enzyme inactivation, filtering and washing to obtain bamboo shoot dietary fiber micropowder; dispersing the bamboo shoot dietary fiber micropowder into water, wherein the concentration of the bamboo shoot dietary fiber is 2.1%, soaking for 24 h, and high-pressure homogenization at 31°C and 33 MPa to obtain nano bamboo shoot dietary fiber.

[0030] Preparation Example 3 The difference between Preparation Example 3 and Preparation Example 1 is that the added amount of nano bamboo shoot dietary fiber is 1.52 wt % of the soluble potato starch.

[0031] Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that the added amount of nano bamboo shoot dietary fiber is 7.62 wt % of the soluble potato starch.

[0032] Preparation Example 5-13 of Stabilizer Preparation Example 5 The preparation method of modified soluble potato starch-chitosan composite microspheres comprises the following steps: adding 5g of chitosan and modified soluble potato starch to 100ml of water, wherein the added amount of the modified soluble potato starch is 18wt% of the chitosan; adding 2ml of glacial acetic acid while stirring; adding 100ml of liquid paraffin containing an emulsifier after stirring and mixing evenly, wherein the emulsifier is Span80, and the added amount of Span80 is 0.3ml; after emulsification for 30min, adding 0.56g of sodium trimetaphosphate; reacting at 60°C for 2.5h; centrifuging, washing and drying to obtain modified soluble potato starch-chitosan composite microspheres; wherein the modified soluble potato starch is the modified soluble potato starch prepared in Preparation Example 1.

[0033] Preparation Example 6 The preparation method of modified soluble potato starch-chitosan composite microspheres comprises the following steps: adding 5.5g chitosan and modified soluble potato starch to 100mL water, wherein the added amount of the modified soluble potato starch is 22wt% of the chitosan; adding 2.3mL of glacial acetic acid while stirring; adding 100mL of liquid paraffin containing an emulsifier after stirring and mixing evenly, wherein the emulsifier is Span80, and the added amount of Span80 is 0.35mL; after emulsification for 40min, adding 0.61g of sodium trimetaphosphate; reacting at 60°C for 2.5h; centrifuging, washing, and drying to obtain modified soluble potato starch-chitosan composite microspheres; wherein the modified soluble potato starch is the modified soluble potato starch prepared in Preparation Example 2.

[0034] Preparation Example 7 The preparation method of modified soluble potato starch-chitosan composite microspheres comprises the following steps: adding 4.55g chitosan and modified soluble potato starch to 100mL water, wherein the added amount of the modified soluble potato starch is 20wt% of the chitosan; adding 1.9mL glacial acetic acid while stirring; adding 100mL liquid paraffin containing an emulsifier after stirring and mixing evenly, wherein the emulsifier is Span80, and the added amount of Span80 is 0.25mL; after emulsification for 35min, adding 0.52g sodium trimetaphosphate, reacting at 60°C for 2.5h, centrifuging, washing and drying to obtain modified soluble potato starch-chitosan composite microspheres; the modified soluble potato starch is the modified soluble potato starch prepared in Preparation Example 1.

[0035] Preparation Example 8 The difference between Preparation Example 8 and Preparation Example 5 is that in Preparation Example 8, the modified soluble potato starch is the modified soluble potato starch obtained in Preparation Example 3.

[0036] Preparation Example 9 The difference between Preparation Example 9 and Preparation Example 5 is that in Preparation Example 9, the modified soluble potato starch is the modified soluble potato starch obtained in Preparation Example 4.

[0037] Preparation Example 10 The difference between Preparation Example 10 and Preparation Example 5 is that in Preparation Example 10, the added amount of the modified soluble potato starch is 15 wt % of the chitosan.

[0038] Preparation Example 11 The difference between Preparation Example 11 and Preparation Example 5 is that in Preparation Example 11, the added amount of the modified soluble potato starch is 28 wt % of the chitosan.

[0039] Preparation Example 12 Chitosan was dissolved in acetic acid solution to prepare 5wt% chitosan acetic acid solution, 0.25mL emulsifier was added to 100mL liquid paraffin, Span80 was selected as the emulsifier, and the amount of Span80 added was 0.25mL, the chitosan acetic acid solution was added dropwise into the liquid paraffin, magnetic stirring was performed, and then 15mL 3wt% sodium tripolyphosphate solution was dropped until the sodium tripolyphosphate solution was added dropwise, stirring was stopped, and the mixture was allowed to stand for stratification, and the upper layer of liquid paraffin was removed. The lower layer of liquid was centrifuged and dried to obtain chitosan microspheres.

[0040] Preparation Example 13 The difference between Preparation Example 13 and Preparation Example 5 is that in Preparation Example 13, an equal amount of soluble potato starch is used instead of modified soluble potato starch to prepare soluble potato starch-chitosan composite microspheres.

[0041] Preparation Examples 14-22 of Natural Pear Extract Preparation Example 14 The preparation method of natural pear extract comprises the following steps: (1) Raw material pretreatment: Select lesion-free high mountain small sugar pear fruits, wash them, peel them and dice them at 2°C; (2) Preparation of pear pulp: Wash, peel, dice and pulp the pears at 2°C; (3) Dejuicing: Filter the juice through a 180-mesh filter at 2°C, and weigh the remaining pear pulp; (4) adding a color preservative: adding a color preservative to the pear pulp, wherein the color preservative comprises citric acid, vitamin C and sodium bisulfite in a mass ratio of 0.2:0.04:0.03, and the amount of the color preservative added is 0.2 wt % of the pear pulp; (5) Preparation of pear extract: The pear pulp was placed in a carbon dioxide supercritical extraction tank for extraction. The supercritical extraction conditions were: carbon dioxide flow rate of 9 L / h, extraction temperature of 35°C, extraction time of 50 min, and extraction pressure of 18 MPa.

[0042] Preparation Example 15 The preparation method of natural pear extract comprises the following steps: (1) Raw material pretreatment: Select lesion-free high mountain small sugar pear fruits, wash them, peel them and dice them at 4°C; (2) Preparation of pear pulp: Wash, peel, dice and pulp the pears at 4°C; (3) Dejuicing: Filter the juice through a 220-mesh filter at 4°C, and weigh the remaining pear pulp; (4) adding a color preservative: adding a color preservative to the pear pulp, wherein the color preservative comprises citric acid, vitamin C and sodium bisulfite in a mass ratio of 0.24:0.05:0.04, and the amount of the color preservative added is 0.27 wt % of the pear pulp; (5) Preparation of pear extract: The pear pulp was placed in a carbon dioxide supercritical extraction tank for extraction. The supercritical extraction conditions were: carbon dioxide flow rate of 10 L / h, extraction temperature of 40°C, extraction time of 60 min, and extraction pressure of 20 MPa.

[0043] Preparation Example 16 The preparation method of natural pear extract comprises the following steps: (1) Raw material pretreatment: Select lesion-free high mountain small sugar pear fruits, wash them, peel them and dice them at 3°C; (2) Preparation of pear pulp: Wash, peel, dice and pulp the pears at 3°C; (3) Dejuicing: Filter the juice through a 200-mesh filter at 3°C, and weigh the remaining pear pulp; (4) adding a color preservative: adding a color preservative to the pear pulp, wherein the color preservative comprises citric acid, vitamin C and sodium bisulfite in a mass ratio of 0.22:0.04:0.035, and the amount of the color preservative added is 0.25 wt % of the pear pulp; (5) Preparation of pear extract: The pear pulp was placed in a carbon dioxide supercritical extraction tank for extraction. The supercritical extraction conditions were: carbon dioxide flow rate of 9.5 L / h, extraction temperature of 38°C, extraction time of 55 min, and extraction pressure of 19 MPa.

[0044] Preparation Example 17 The difference between Preparation Example 17 and Preparation Example 14 is that in Preparation Example 17, the amount of the color protecting agent added is 0.1 wt % of the pear pulp.

[0045] Preparation Example 18 The difference between Preparation Example 18 and Preparation Example 14 is that in Preparation Example 18, the amount of the color protecting agent added is 0.4 wt % of the pear pulp.

[0046] Preparation Example 19 The difference between Preparation Example 19 and Preparation Example 14 is that in Preparation Example 19, the color protecting agent includes citric acid, vitamin C and sodium bisulfite in a mass ratio of 0.1:0.07:0.05.

[0047] Preparation Example 20 The difference between Preparation Example 20 and Preparation Example 14 is that in Preparation Example 20, the color protecting agent includes citric acid, vitamin C and sodium bisulfite in a mass ratio of 0.3:0.02:0.05.

[0048] Preparation Example 21 The difference between Preparation Example 21 and Preparation Example 14 is that in Preparation Example 21, the conditions of supercritical extraction are: carbon dioxide flow rate is 7 L / h, extraction temperature is 45°C, extraction time is 30 min, and extraction pressure is 15 MPa.

[0049] Preparation Example 22 The difference between Preparation Example 22 and Preparation Example 14 is that in Preparation Example 22, the conditions of supercritical extraction are: carbon dioxide flow rate is 12 L / h, extraction temperature is 30°C, extraction time is 60 min, and extraction pressure is 23 MPa. Example

[0050] Example 1 A pear essence with added natural pear extract, comprising the following raw materials in percentage by mass: 2% natural pear extract, 15.09% natural fragrance raw material, 0.02% stabilizer, 78.89% solvent and 4% water; wherein the natural pear extract is the natural pear extract prepared in Preparation Example 14, and the natural fragrance raw material is 0.02% natural ethyl 2-methylbutyrate, 0.05% natural butyl butyrate, 0.05% natural ethyl hexanoate, 0.08% natural ethyl heptanoate, 0.52% natural allyl hexanoate, 0.66% natural Hexyl acetate, 1% natural butyl acetate, 3.36% natural isoamyl acetate, 4% natural ethyl butyrate, 5% natural ethyl acetate, 0.01% natural 2,3-butanedione, 0.01% clove oil, 0.03% natural hexanal, 0.03% natural isoamyl alcohol, 0.06% natural hexanol, 0.21% natural linalool, the above mass percentages are the mass percentages of each substance in pear flavor, natural fragrance raw materials are commercially available food grade products; the stabilizer is the stabilizer prepared in Preparation Example 5, and the solvent is food grade ethanol.

[0051] The preparation method of the pear essence with added natural pear extract comprises the following steps: adding a stabilizer to water, ultrasonically dispersing the stabilizer, adding a solvent, stirring until the mixture is uniform, adding the natural pear extract and the natural fragrance raw material, stirring for 10 minutes to mix the mixture uniformly, and obtaining the pear essence with added natural pear extract.

[0052] Example 2 A pear essence with added natural pear extract, comprising the following raw materials in percentage by mass: 6% natural pear extract, 13.545% natural fragrance raw material, 0.06% stabilizer, 74.395% solvent and 6% water; wherein the natural pear extract is the natural pear extract prepared in Preparation Example 15, and the natural fragrance raw material is 0.01% natural ethyl 2-methylbutyrate, 0.04% natural butyl butyrate, 0.06% natural ethyl hexanoate, 0.07% natural ethyl heptanoate, 0.49% natural allyl hexanoate, 0.58% natural hexyl acetate , 0.87% natural butyl acetate, 3.05% natural isoamyl acetate, 3.87% natural ethyl butyrate, 4.19% natural ethyl acetate, 0.02% natural 2,3-butanedione, 0.015% clove oil, 0.02% natural hexanal, 0.02% natural isoamyl alcohol, 0.05% natural hexanol, 0.19% natural linalool, the above mass percentages are the mass percentages of each substance in pear flavor, natural fragrance raw materials are commercially available food grade products; the stabilizer is the stabilizer prepared in Preparation Example 6, and the solvent is food grade ethanol.

[0053] The preparation method of the pear essence with added natural pear extract comprises the following steps: adding a stabilizer to water, ultrasonically dispersing the stabilizer, adding a solvent, stirring until the mixture is uniform, adding the natural pear extract and the natural fragrance raw material, stirring for 20 minutes to mix the mixture uniformly, and obtaining the pear essence with added natural pear extract.

[0054] Example 3 A pear essence with added natural pear extract, comprising the following raw materials in percentage by mass: 5.88% natural pear extract, 15.05% natural fragrance raw material, 0.04% stabilizer, 74.03% solvent and 5% water; wherein the natural pear extract is the natural pear extract prepared in Preparation Example 16, and the natural fragrance raw material is 0.02% natural ethyl 2-methylbutyrate, 0.04% natural butyl butyrate, 0.05% natural ethyl hexanoate, 0.07% natural ethyl heptanoate, 0.5% natural allyl hexanoate, 0.67% natural Hexyl acetate, 1% natural butyl acetate, 3.34% natural isoamyl acetate, 4.02% natural ethyl butyrate, 5% natural ethyl acetate, 0.01% natural 2,3-butanedione, 0.01% clove oil, 0.03% natural hexanal, 0.03% natural isoamyl alcohol, 0.05% natural hexanol, 0.21% natural linalool, the above mass percentages are the mass percentages of each substance in pear flavor, natural fragrance raw materials are commercially available food grade products; the stabilizer is the stabilizer prepared in Preparation Example 7, and the solvent is food grade ethanol.

[0055] The preparation method of the pear essence with added natural pear extract comprises the following steps: adding a stabilizer to water, ultrasonically dispersing the stabilizer, adding a solvent, stirring until the mixture is uniform, adding the natural pear extract and the natural fragrance raw material, stirring for 15 minutes to mix the mixture uniformly, and obtaining the pear essence with added natural pear extract.

[0056] Example 4 The difference between Example 4 and Example 1 is that in Example 4, the stabilizer is the stabilizer prepared in Preparation Example 8.

[0057] Example 5 The difference between Example 5 and Example 1 is that in Example 5, the stabilizer is the stabilizer prepared in Preparation Example 9.

[0058] Example 6 The difference between Example 6 and Example 1 is that in Example 6, the stabilizer is the stabilizer prepared in Preparation Example 10.

[0059] Example 7 The difference between Example 7 and Example 1 is that in Example 7, the stabilizer is the stabilizer prepared in Preparation Example 11.

[0060] Example 8 The difference between Example 8 and Example 1 is that in Example 8, the stabilizer is the stabilizer prepared in Preparation Example 12.

[0061] Example 9 The difference between Example 9 and Example 1 is that in Example 9, the stabilizer is the stabilizer prepared in Preparation Example 13.

[0062] Example 10 The difference between Example 10 and Example 1 is that in Example 10, the natural pear extract is the natural pear extract prepared in Preparation Example 17.

[0063] Embodiment 11 The difference between Example 11 and Example 1 is that in Example 11, the natural pear extract is the natural pear extract prepared in Preparation Example 18.

[0064] Example 12 The difference between Example 12 and Example 1 is that in Example 12, the natural pear extract is the natural pear extract prepared in Preparation Example 19.

[0065] Embodiment 13 The difference between Example 13 and Example 1 is that in Example 13, the natural pear extract is the natural pear extract prepared in Preparation Example 20.

[0066] Embodiment 14 The difference between Example 14 and Example 1 is that in Example 14, the natural pear extract is the natural pear extract prepared in Preparation Example 21.

[0067] Embodiment 15 The difference between Example 15 and Example 1 is that in Example 15, the natural pear extract is the natural pear extract prepared in Preparation Example 22.

[0068] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that in Comparative Example 1, an equal amount of solvent is used instead of the natural pear extract.

[0069] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that in Comparative Example 2, an equal amount of solvent is used instead of the stabilizer.

[0070] Test methods The alpine pears were cleaned, peeled and diced, and then blended into a thick pulp for thermal desorption. The aroma components were analyzed using GC-MS. The results are as follows: Figure 1 shown.

[0071] According to the raw materials and preparation methods of Examples 1-15 and Comparative Examples 1-2, pear flavor was prepared, and the pear flavor was added to a 5% sugar solution for later use. The amount of pear flavor added was 0.05wt% of the total weight. 20 perfumers scored the above solutions in terms of naturalness, realism, and balance, with a full score of 10. The highest and lowest scores were removed, and the average was taken. The results are recorded in Table 1.

[0072] The scores of naturalness, fidelity and balance of each group of solutions in Table 1 were added together and recorded as A1. 10 mL of pear essence was placed in a polyethylene bottle, sealed and stored at 50°C for 4 weeks, then unsealed and pear essence was added to a 5% sugar solution. The prepared solution was scored in terms of naturalness, fidelity and balance. The maximum score was 10. The highest and lowest scores were removed and the average was taken. The scores of naturalness, fidelity and balance were added together and recorded as A2. The degree of change in essence quality before and after sealed storage A3 was calculated and the results were recorded in Table 1. The calculation formula is as follows: A3 = (A1-A2) / A1×100% Add 1 drop of pear essence to the test paper, and ask 20 perfumers to evaluate the aroma intensity and score it. The full score is 10. Remove the highest and lowest scores, take the average, and record the results in Table 2. Place the test paper in an odor-free environment at 45℃, evaluate the aroma intensity every 2h, for a total of 4 times, and record the results in Table 2.

[0073] Table 1 Flavor evaluation table of pear flavor project Naturalness Realism Balance <![CDATA[A3 / %]]> Example 1 9.92 9.91 9.92 2.08 Example 2 9.89 9.90 9.91 2.01 Example 3 9.91 9.92 9.89 2.05 Example 4 9.89 9.84 9.87 3.79 Example 5 9.86 9.85 9.79 3.68 Example 6 9.61 9.57 9.49 3.81 Example 7 9.49 9.51 9.57 3.76 Example 8 9.55 9.58 9.54 4.65 Example 9 9.53 9.60 9.61 4.28 Example 10 9.08 9.05 9.07 3.34 Embodiment 11 9.11 9.07 9.09 3.32 Example 12 9.07 9.10 9.08 3.31 Embodiment 13 9.09 9.09 9.08 3.35 Embodiment 14 9.10 9.08 9.05 3.36 Embodiment 15 9.08 9.03 9.01 3.34 Comparative Example 1 8.12 8.18 8.24 3.18 Comparative Example 2 9.51 9.59 9.57 5.12 Table 2 Persistence test table of pear flavor according to Figure 1 It can be seen from Table 1, Table 2, Examples 1-3 and Comparative Examples 1-2 that the pear flavors prepared in Examples 1-3 have a higher-scoring aroma, are highly natural, have a full aroma, are highly realistic, have a good balance, have the freshness of pear fruit, and have good stability. At the same time, the flavors prepared in Examples 1-3 have good persistence, indicating that the mass ratio of each raw material in Examples 1-3 makes the aroma components of each raw material reach a state of harmony and balance in perception, and the pear flavor has good persistence.

[0074] according to Figure 1 It can be seen that the natural pear extract contains a variety of volatile substances, each of which is widely distributed in the time dimension and has different volatilities, so that the natural pear extract has multiple levels of flavor. However, Comparative Example 1 does not contain natural pear extract, so that the naturalness, realism, balance and persistence of the pear flavor prepared in Comparative Example 1 are reduced.

[0075] The stabilizer is modified soluble potato starch-chitosan composite microspheres. The modified soluble potato starch-chitosan composite microspheres have a large specific surface area and a high porosity, and can effectively absorb and embed the volatile substances in the pear flavor, thereby reducing the oxidation rate of the pear flavor. Nano bamboo shoot dietary fiber has good antioxidant properties. The addition of nano bamboo shoot dietary fiber can further reduce the oxidation of the pear flavor. However, Comparative Example 2 does not contain modified soluble potato starch-chitosan composite microspheres, so that the persistence of the pear flavor prepared in Comparative Example 2 is reduced. At the same time, Comparative Example 2 does not contain a stabilizer, so that the pear flavor of Comparative Example 2 is unstable under storage conditions of 50°C, and the volatile substances in the pear flavor are prone to deterioration and modification, thereby affecting the quality of the flavor after storage.

[0076] Example 4-5 Compared with Example 1, the persistence and stability of the pear flavor prepared in Example 4-5 are reduced. The modified soluble potato starch used in Example 4-5 is used to change the amount of nano-bamboo shoot dietary fiber added during preparation. The nano-bamboo shoot dietary fiber has good antioxidant properties and can effectively improve the antioxidant properties of the modified soluble potato starch-chitosan composite microspheres. When the amount of nano-bamboo shoot dietary fiber added is too little, the antioxidant enhancement effect of the nano-bamboo shoot dietary fiber on the stabilizer is weakened, thereby reducing the effect of the stabilizer. When the amount of nano-bamboo shoot dietary fiber added is too much, the dispersibility of the nano-bamboo shoot dietary fiber is poor, and the performance of the modified soluble potato starch obtained is different, which in turn affects the antioxidant properties of the modified soluble potato starch-chitosan composite microspheres, reducing the effect of the stabilizer.

[0077] Compared with Example 1, the persistence and stability of the pear flavor prepared in Example 6-7 are reduced. When preparing the stabilizer used in Example 6-7, the amount of modified soluble potato starch added was adjusted, indicating that the amount of modified soluble potato starch added affects the effect of the stabilizer. The amount of modified soluble potato starch added directly affects the formation of modified soluble potato starch-chitosan composite microspheres, which changes the morphology and size of the modified soluble potato starch-chitosan composite microspheres, thereby reducing the specific surface area of ​​the stabilizer, reducing the adsorption performance of the modified soluble potato starch-chitosan composite microspheres, and ultimately weakening the protective effect of the stabilizer on the active ingredients in the pear flavor.

[0078] Example 8 Compared with Example 1, the persistence and stability of the pear flavor prepared in Example 8 are reduced. The stabilizer used in Example 8 is chitosan microspheres, which means that the stabilizing effect of chitosan microspheres is not as good as that of modified soluble potato starch-chitosan composite microspheres. Modified soluble potato starch has good antioxidant properties and strong adsorption properties. The modified soluble potato starch-chitosan composite microspheres formed by the composite of modified soluble potato starch and chitosan also have high adsorption and antioxidant properties, and can better protect the effective ingredients in the pear flavor, thereby improving the persistence and stability of the pear flavor.

[0079] Example 9 Compared with Example 1, the persistence and stability of the pear flavor prepared in Example 9 are reduced. In the stabilizer used in Example 9, soluble potato starch is used instead of modified soluble potato starch, and the soluble potato starch is not modified by adding nano bamboo shoot dietary fiber, which shows that the addition of nano bamboo shoot dietary fiber can effectively improve the protective effect of the stabilizer. Nano bamboo shoot dietary fiber has good antioxidant properties. In Example 9, soluble potato starch-chitosan composite microspheres without adding nano bamboo shoot dietary fiber are used as stabilizers, which reduces the antioxidant performance and sustained-release effect of the stabilizer, affecting the effect of the stabilizer.

[0080] Compared with Example 1, the naturalness, fidelity, balance, durability and stability of the pear flavor prepared in Example 10 are reduced, while the naturalness, fidelity, balance, durability and stability of the pear flavor prepared in Example 11 are similar to those in Example 1. When preparing the natural pear extracts used in Examples 10-11, the amount of color preservative added was adjusted, indicating that the amount of color preservative added has an impact on the effective ingredients and purity of the natural pear extracts. When the amount of color preservative added is reduced, the natural pear extract is prone to browning, oxidation and the like during the extraction process, thereby affecting the quality of the natural pear extract and reducing the aroma quality of the prepared pear flavor. When the amount of color preservative added is increased, the protective effect of the color preservative on the natural pear extract is not significantly enhanced, indicating that the amount of color preservative added provided in the present application can achieve relatively good antioxidant and protective effects.

[0081] Compared with Example 1, the naturalness, realism, balance, durability and stability of the pear flavor prepared in Examples 12-13 are reduced. When preparing the natural pear extract used in Examples 12-13, the content of the components of the color preservative was adjusted, indicating that the content of the components of the color preservative has an impact on the effective ingredients and purity of the natural pear extract. The color preservative is compounded from citric acid, vitamin C and sodium bisulfite. Changing the mass ratio of the three leads to a weakened effect of the color preservative, indicating that there is a synergistic effect between the three. The combination according to the mass ratio of this application can give full play to the synergistic effect, thereby improving the effect of the color preservative.

[0082] Compared with Example 1, the naturalness, realism, balance, durability and stability of the pear flavor prepared in Examples 14-15 are reduced. When preparing the natural pear extracts used in Examples 14-15, the supercritical extraction conditions were adjusted, indicating that the process conditions of supercritical extraction have an impact on the effective ingredients of the natural pear extract. The supercritical extraction conditions directly affect the effective ingredients and extraction degree of the natural pear extract, thereby affecting the content of the ingredients in the natural pear extract. The extraction effect is not good, which reduces the quality of the natural pear extract and ultimately reduces the quality of the pear flavor.

[0083] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A pear flavor with added natural pear extract, characterized in that: The invention comprises the following raw materials in percentage by weight: 2-6% natural pear extract, 12-16% natural fragrance raw material, 0.02-0.06% stabilizer, 74-80% solvent and 4-6% water; The natural pear extract is prepared by supercritical carbon dioxide extraction of alpine small sugar pears; The natural fragrance raw materials are selected from one or more of natural 2-methylbutyric acid ethyl ester, natural butyl butyrate, natural hexanoic acid ethyl ester, natural heptanoic acid ethyl ester, natural hexanoic acid allyl ester, natural hexyl acetate, natural butyl acetate, natural isopentyl acetate, natural ethyl butyrate, natural ethyl acetate, natural 2,3-butanedione, clove oil, natural hexanal, natural isopentanol, natural hexanol, and natural linalool.

2. The pear essence with added natural pear extract according to claim 1, characterized in that: The method for preparing the natural pear extract comprises the following steps: (1) Raw material pretreatment: Select disease-free fruits, wash them, peel them, and dice them at 2-4°C; (2) Preparation of pear pulp: Wash, peel, dice and pulp the pears at 2-4°C; (3) Dejuicing: Filter the juice through a 180-220 mesh filter at 2-4°C, and weigh the remaining pear pulp; (4) Adding color preservative: adding color preservative to pear pulp, the amount of color preservative added is 0.2-0.27wt% of the pear pulp; (5) Preparation of pear extract: Place the pear pulp in a supercritical carbon dioxide extraction tank for extraction.

3. The pear flavor added with natural pear extract according to claim 2, characterized in that: In the step (5), the conditions for supercritical extraction are: carbon dioxide flow rate of 9-10 L / h, extraction temperature of 35-40° C., extraction time of 50-60 min, and extraction pressure of 18-20 MPa.

4. The pear essence with added natural pear extract according to claim 2, characterized in that: The color protecting agent comprises citric acid, vitamin C and sodium bisulfite in a mass ratio of (0.2-0.24):(0.04-0.05):(0.03-0.04).

5. The pear flavor added with natural pear extract according to claim 1, characterized in that: The stabilizer is modified soluble potato starch-chitosan composite microspheres.

6. The pear flavor added with natural pear extract according to claim 5, characterized in that: The added amount of the modified soluble potato starch is 18-22 wt % of the chitosan.

7. The pear flavor added with natural pear extract according to claim 5, characterized in that: The preparation method of the modified soluble potato starch comprises the following steps: adding soluble potato starch into water, dispersing it evenly, adding nano bamboo shoot dietary fiber, dispersing it evenly by ultrasonication, and centrifugally drying it, wherein the amount of the added nano bamboo shoot dietary fiber is 2.61-5.91wt% of the soluble potato starch.

8. A method for preparing a pear flavor with added natural pear extract according to claims 1-7, characterized in that: The method comprises the following steps: adding a stabilizer into water, uniformly dispersing the stabilizer by ultrasonication, adding a solvent, stirring until the mixture is uniformly mixed, adding a natural pear extract and a natural fragrance raw material, stirring for 10-20 minutes, and uniformly mixing the mixture to obtain a pear essence with the natural pear extract added thereto.

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