Blueberry essence and preparation method thereof
The preparation of blueberry essence by fermenting natural blueberries and specific fungi agents solves the problem of inconsistent aroma of artificial synthetic fragrance and affecting the taste of food, and achieves a soft and astringent effect.
Patent Information
- Application Number
- CN202411292608.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-14
- Publication Date
- 2025-01-10
AI Technical Summary
Most of the blueberry flavors on the market are artificially synthesized, the aroma is not coordinated enough, and it is irritating, affecting the taste of the food, and will leave astringent feeling in the mouth after consumption.
By using natural blueberries preparation method, the blueberries are crushed and mixed with salt, sugar and water and sterilized and fermented, using mucor, tetrahydrophobia halophilus, Aspergillus tabin, Lactobacillus plantarum, Lactobacillus murine bacteria The agent is fermented and the blueberry flavor is obtained after separation and concentration.
The resulting blueberry essence has a harmonious and soft aroma, is non-irritating, does not affect the taste of the food, and does not leave any astringency after consumption, and the aroma is more intense and lasting.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of production and processing of blueberry flavor, and in particular to blueberry flavor and a preparation method thereof. Background Art
[0002] Blueberry is a blue berry that is widely loved by people for its unique aroma and taste. When producing candies, biscuits, beverages and other foods, blueberry flavoring is added to the food in order to make the food have a blueberry aroma.
[0003] The blueberry flavors on the market are basically artificially synthesized. The aroma of this artificially synthesized blueberry flavor is somewhat different from that of natural blueberries: the aroma of synthetic flavors is not harmonious and irritating; and it affects the taste of food. Foods added with this synthetic flavor will leave a bitter taste in the mouth after consumption. Summary of the invention
[0004] The object of the present invention is to provide a method for preparing blueberry flavor, wherein the blueberry flavor prepared from natural blueberries has a harmonious and soft blueberry aroma and does not adversely affect the taste of food. Based on the same inventive concept, another object of the present invention is to provide a blueberry flavor prepared by the above-mentioned preparation method.
[0005] To achieve the above object, the technical solution adopted by the present invention is:
[0006] The preparation method of blueberry flavor comprises the following steps:
[0007] S1: crushing blueberries and mixing them with salt, white sugar and water to prepare a fermentation substrate;
[0008] S2: sterilize the fermentation substrate;
[0009] S3: mixing the fermentation substrate and the bacterial agent, and fermenting to obtain a fermentation product;
[0010] S4: separating the fermentation product to obtain a first filter residue and a first filtrate;
[0011] S5: mixing the first filter residue and ethanol, and then separating them to obtain a second filter residue and a second filtrate;
[0012] S6: mixing the first filtrate and the second filtrate, and concentrating them to obtain blueberry flavor; wherein the bacterial agent includes: Mucor circinelloides, Tetracoccus halophilus, Aspergillus tubingensis, Bacillus plantarum, and Lactobacillus murinus.
[0013] Optionally, the strain collection number of the Mucor circinelloides is CCTCC AF 93215; the strain collection number of the halophilic Tetracoccus is CICC 10469; the strain collection number of the Aspergillus tubingensis is CICC 41400; the strain collection number of the Bacillus plantarum is CICC 20767; and the strain collection number of the Lactobacillus murinus is CICC 23140.
[0014] Optionally, in step S3, the temperature is controlled at 28±1°C for fermentation; aerobic fermentation is first performed for 24 hours, and then anaerobic fermentation is performed for 24 hours, for a total of 48 hours. The fermentation substrate is usually put into a fermentation tank for fermentation, and the fermentation substrate is usually filled to 70-75% of the capacity of the fermentation tank. Sterile air can be pumped into the fermentation tank through the air inlet once every 2 hours, and stirred, and the stirring speed is maintained at 60-80rpm for aerobic fermentation; the air inlet of the fermentation tank can be closed for anaerobic fermentation.
[0015] Optionally, the bacterial agent includes, by mass, 0.3-0.5 parts of Mucor circinelloides, 0.3 parts of Tetrasphaerocephala halophila, 0.2 parts of Aspergillus tubingensis, 0.1 parts of Bacillus plantarum, and 0.1-0.3 parts of Lactobacillus murinus. The bacterial content of the bacterial agent is usually greater than or equal to 10^6 cfu / ml.
[0016] Optionally, in step S1, the fermentation substrate includes, by mass, 400 parts of blueberries, 2 parts of salt, 10 parts of white sugar, and 600 parts of water. The amount of each raw material added is allowed to fluctuate by 10%.
[0017] Optionally, in step S5, the first filter residue is mixed with 400 parts of ethanol having a volume concentration of 50%, maintained at 48±1° C., and stirred for 30 minutes before separation, wherein the stirring speed is maintained at 80-100 rpm.
[0018] Optionally, in step S6, the first filtrate and the second filtrate are mixed and concentrated to 150 parts by mass. The concentration can be completed by vacuum rotary evaporation, and ethanol can be recovered during the concentration process.
[0019] Optionally, in step S1, blueberries are crushed into 60 mesh.
[0020] Optionally, in step S2, the fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0021] Optionally, in step S4, a 200-mesh screen is used to perform separation by centrifugation.
[0022] Optionally, in step S5, a 200-mesh screen is used to separate by centrifugation. In steps S4 and S5, a screen-type filtering centrifuge can be used for separation.
[0023] The present application also provides a blueberry flavor, which is prepared by the aforementioned preparation method.
[0024] The beneficial effects of the present invention are concentrated in: fermenting a fermentation substrate made of blueberry, salt, white sugar and water by using a bacterial agent composed of Mucor circinelloides, Tetrasphaerocephala halophila, Aspergillus tubingensis, Bacillus plantarum and Lactobacillus murinus. The fermentation substrate is separated to obtain a first filtrate and a first filter residue; the first filter residue is mixed with ethanol and then separated to obtain a second filtrate; the first filtrate and the second filtrate are mixed and concentrated to obtain a blueberry flavor. This blueberry flavor has a natural blueberry aroma, and its aroma is more coordinated, soft and non-irritating than artificially synthesized blueberry flavor; and it will not have an adverse effect on the taste of food. Foods added with this blueberry flavor will not leave a bitter feeling in the mouth after eating. DETAILED DESCRIPTION
[0025] Table 1. Configuration ratio of microbial agents
[0026] Mucor circinelloides Tetrasphaerocephala halophila Aspergillus tubingensis Lactobacillus plantarum Lactobacillus murinus Bacterial Agent I 0.3 parts 0.3 parts 0.2 parts 0.1 part 0.1 part Bacterial Agent II 0.4 parts 0.3 parts 0.2 parts 0.1 part 0.1 part Bacterial Agent III 0.5 serving 0.3 parts 0.2 parts 0.1 part 0.1 part Bacterial Agent IV 0.3 parts 0.3 parts 0.2 parts 0.1 part 0.2 parts Bacterial Agent V 0.4 parts 0.3 parts 0.2 parts 0.1 part 0.2 parts Bacterial Agent VI 0.5 serving 0.3 parts 0.2 parts 0.1 part 0.2 parts Bacterial Agent VII 0.3 parts 0.3 parts 0.2 parts 0.1 part 0.3 parts Bacterial Agent VIII 0.4 parts 0.3 parts 0.2 parts 0.1 part 0.3 parts Bacterial Agent IX 0.5 serving 0.3 parts 0.2 parts 0.1 part 0.3 parts
[0027] Note: In Table 1, the strain deposit number of Mucor circinelloides is CCTCC AF 93215; the strain deposit number of Tetracoccus halophilus is CICC 10469; the strain deposit number of Aspergillus tubingensis is CICC 41400; the strain deposit number of Bacillus plantarum is CICC 20767; and the strain deposit number of Lactobacillus murinus is CICC 23140.
[0028] Example 1
[0029] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0030] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0031] S3: Mix the fermentation substrate and bacterial agent I, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0032] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0033] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0034] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 1 blueberry flavor.
[0035] Example 2
[0036] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0037] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0038] S3: Mix the fermentation substrate and bacterial agent II, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0039] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0040] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0041] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 2 blueberry flavor.
[0042] Example 3
[0043] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0044] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0045] S3: Mix the fermentation substrate and bacterial agent III, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0046] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0047] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0048] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 3 blueberry flavor.
[0049] Example 4
[0050] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0051] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0052] S3: Mix the fermentation substrate and bacterial agent IV, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0053] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0054] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0055] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 4 blueberry flavor.
[0056] Example 5
[0057] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0058] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0059] S3: Mix the fermentation substrate and bacterial agent V, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0060] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0061] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0062] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 5 blueberry flavor.
[0063] Example 6
[0064] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0065] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0066] S3: Mix the fermentation substrate and bacterial agent VI, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0067] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0068] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0069] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 6 blueberry flavor.
[0070] Example 7
[0071] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0072] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0073] S3: Mix the fermentation substrate and bacterial agent VII, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0074] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0075] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0076] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 7 blueberry flavor.
[0077] Example 8
[0078] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0079] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0080] S3: Mix the fermentation substrate and bacterial agent VIII, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0081] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0082] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0083] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 8 blueberry flavor.
[0084] Example 9
[0085] S1: 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water to prepare a fermentation substrate.
[0086] S2: The fermentation substrate is sterilized by ultra-high temperature instantaneous sterilization.
[0087] S3: Mix the fermentation substrate and bacterial agent IX, control the temperature at 28±1°C for fermentation, first perform aerobic fermentation for 24 hours, and then perform anaerobic fermentation for 24 hours to obtain a fermentation product.
[0088] S4: using a 200-mesh sieve to separate the fermentation product to obtain a first filter residue and a first filtrate.
[0089] S5: Mix the first filter residue with 400 parts of ethanol with a volume concentration of 50%, maintain the temperature at 48±1° C., and continue stirring for 30 minutes, and then use a 200-mesh sieve for centrifugal separation to obtain a second filter residue and a second filtrate.
[0090] S6: The first filtrate and the second filtrate are mixed and concentrated to 150 parts to obtain No. 9 blueberry flavor.
[0091] Comparative Example 1
[0092] The blueberry flavor with specification model BR1091 synthesized by Bai Rui Flavor is used as No. 11 blueberry flavor.
[0093] Comparative Example 2
[0094] 400 parts of blueberries were crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, and 600 parts of water; centrifugal separation was performed using a 200-mesh sieve; the filtrate obtained after separation was concentrated to 150 parts to obtain flavor No. 12.
[0095] Comparative Example 3
[0096] 400 parts of blueberries are crushed into 60 meshes, and mixed with 2 parts of salt, 10 parts of white sugar, 600 parts of water, and 400 parts of 50% ethanol by volume; centrifugal separation is performed using a 200-mesh sieve; the filtrate obtained after separation is concentrated to 150 parts to obtain flavor No. 13.
[0097] Mix 1 part of No. 1 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 11; mix 1.5 parts of No. 1 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 12; mix 2 parts of No. 1 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 13; mix 2.5 parts of No. 1 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 14; mix 3 parts of No. 1 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 15.
[0098] Mix 1 part of No. 2 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 21; mix 1.5 parts of No. 2 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 22; mix 2 parts of No. 2 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 23; mix 2.5 parts of No. 2 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 24; mix 3 parts of No. 2 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 25.
[0099] Mix 1 part of No. 3 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 31; mix 1.5 parts of No. 3 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 32; mix 2 parts of No. 3 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 33; mix 2.5 parts of No. 3 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 34; mix 3 parts of No. 3 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 35.
[0100] Mix 1 part of No. 4 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 41; mix 1.5 parts of No. 4 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 42; mix 2 parts of No. 4 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 43; mix 2.5 parts of No. 4 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 44; mix 3 parts of No. 4 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 45.
[0101] Mix 1 part of No. 5 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 51; mix 1.5 parts of No. 5 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 52; mix 2 parts of No. 5 blueberry essence with 40 parts of white sugar and 1000 parts of water to prepare drink No. 53; mix 2.5 parts of No. 5 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 54; mix 3 parts of No. 5 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 55.
[0102] Mix 1 part of No. 6 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 61; mix 1.5 parts of No. 6 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 62; mix 2 parts of No. 6 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 63; mix 2.5 parts of No. 6 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 64; mix 3 parts of No. 6 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 65.
[0103] Mix 1 part of No. 7 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 71; mix 1.5 parts of No. 7 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 72; mix 2 parts of No. 7 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 73; mix 2.5 parts of No. 7 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 74; mix 3 parts of No. 7 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 75.
[0104] Mix 1 part of No. 8 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 81; mix 1.5 parts of No. 8 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 82; mix 2 parts of No. 8 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 83; mix 2.5 parts of No. 8 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 84; mix 3 parts of No. 8 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 85.
[0105] Mix 1 part of No. 9 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 91; mix 1.5 parts of No. 9 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 92; mix 2 parts of No. 9 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 93; mix 2.5 parts of No. 9 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 94; mix 3 parts of No. 9 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare drink No. 95.
[0106] Mix 1 part of No. 11 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 111; mix 1.5 parts of No. 11 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 112; mix 2 parts of No. 11 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 113; mix 2.5 parts of No. 11 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 114; mix 3 parts of No. 11 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 115.
[0107] Mix 1 part of No. 12 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 121; mix 1.5 parts of No. 12 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 122; mix 2 parts of No. 12 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 123; mix 2.5 parts of No. 12 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 124; mix 3 parts of No. 12 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 125.
[0108] Mix 1 part of No. 13 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 131; mix 1.5 parts of No. 13 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 132; mix 2 parts of No. 13 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 133; mix 2.5 parts of No. 13 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 134; mix 3 parts of No. 13 blueberry flavor with 40 parts of white sugar and 1000 parts of water to prepare beverage No. 135.
[0109] Drinks were scored using the single-blind test method based on the following items:
[0110] Item 1: Whether the aroma is harmonious, soft, and non-irritating; the more harmonious and soft the aroma is, the higher the score. Item 2: Whether the aroma is strong; the stronger the aroma is, the higher the score.
[0111] Item 3: Whether the fragrance lasts; the longer the fragrance lasts, the higher the score.
[0112] Item 4: Is there a residual astringent feeling in the mouth after drinking the beverage? The stronger the astringent feeling, the lower the score.
[0113] Table 2. Scoring results of each beverage
[0114]
[0115]
[0116]
[0117] As can be seen from Table 2, compared with the artificially synthesized blueberry flavor of Comparative Example 1, the blueberry flavor prepared in the embodiment of the present invention has a higher comprehensive score, a more coordinated, soft and non-irritating aroma; and it will not adversely affect the taste of the beverage. After drinking, the beverage with this blueberry flavor will not have a residual astringent feeling in the mouth. Compared with the blueberry flavor prepared by directly concentrating the blueberries after crushing them in Comparative Example 2 and Comparative Example 3, the blueberry flavor prepared in the embodiment of the present invention has a higher comprehensive score, a richer and more lasting aroma, and a better taste; and it will not adversely affect the taste of the beverage. After drinking, the beverage with this blueberry flavor will not have a residual astringent feeling in the mouth. Among them, Example 2 uses bacterial agent II for fermentation, and the blueberry flavor No. 2 finally obtained has a significantly higher comprehensive score than other embodiments, which is the best embodiment.
[0118] Although specific embodiments of the present invention are described above, those skilled in the art should understand that various changes or modifications may be made to these embodiments without departing from the principles and essence of the present invention, and these changes and modifications are all within the scope of protection of the present invention.
Claims
1. A method for preparing blueberry flavor, characterized in that: The following steps are involved: S1: crushing blueberries and mixing them with salt, white sugar and water to prepare a fermentation substrate; S2: sterilize the fermentation substrate; S3: mixing the fermentation substrate and the bacterial agent, and fermenting to obtain a fermentation product; S4: separating the fermentation product to obtain a first filter residue and a first filtrate; S5: mixing the first filter residue and ethanol, and then separating them to obtain a second filter residue and a second filtrate; S6: mixing the first filtrate and the second filtrate, and concentrating the mixture to obtain blueberry essence; Among them, the bacterial agents include: Mucor circinelloides, Tetracoccus halophilus, Aspergillus tubingensis, Bacillus plantarum, and Lactobacillus mouse.
2. The method for preparing blueberry flavor according to claim 1, characterized in that: The strain deposit number of the Mucor circinelloides is CCTCC AF 93215; The strain deposit number of the halophilic Tetrasphaerococcus is CICC 10469; The strain deposit number of the Aspergillus tubingensis is CICC 41400; The strain deposit number of the plant lactobacillus is CICC 20767; The strain collection number of the Lactobacillus murinus is CICC 23140.
3. The method for preparing blueberry flavor according to claim 2, characterized in that: In step S3, the temperature is controlled at 28±1°C for fermentation; aerobic fermentation is first performed for 24 hours, and then anaerobic fermentation is performed for 24 hours, for a total of 48 hours.
4. The method for preparing blueberry flavor according to any one of claims 1 to 3, characterized in that: The bacterial agent comprises, by mass, 0.3 to 0.5 parts of Mucor circinelloides, 0.3 parts of Tetracoccus halophilus, 0.2 parts of Aspergillus tubingensis, 0.1 parts of Bacillus plantarum, and 0.1 to 0.3 parts of Lactobacillus murinus.
5. The method for preparing blueberry flavor according to claim 4, characterized in that: In step S1, the fermentation substrate includes, by mass, 400 parts of blueberries, 2 parts of table salt, 10 parts of white sugar, and 600 parts of water.
6. The method for preparing blueberry flavor according to claim 5, characterized in that: In step S5, the first filter residue is mixed with 400 parts of ethanol having a volume concentration of 50%, maintained at 48±1° C., and stirred for 30 minutes before separation.
7. The method for preparing blueberry flavor according to claim 5, characterized in that: In step S6, the first filtrate and the second filtrate are mixed and concentrated to 150 parts by mass.
8. The method for preparing blueberry flavor according to claim 1, characterized in that: In step S1, blueberries are crushed into 60 mesh.
9. The method for preparing blueberry flavor according to claim 1, characterized in that: In step S4 and step S5, a 200-mesh screen is used to perform separation by centrifugation.
10. Blueberry flavor, characterized by: The blueberry flavor is prepared by the preparation method of any one of claims 1 to 9.
Citation Information
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