Dill essence and preparation method and application thereof

Abstract

The invention belongs to the technical field of food additives, discloses a dill flavor and a preparation method and application thereof, and specifically discloses a dill flavor, comprising the following ingredients: caprylic decanoate glyceride, α-pinene, alpha-phellandrene, dill seed oleoresin, d-limonene, α-terpinene, p-cymene, cuminaldehyde, leaf alcohol, ocimene, 2-hexenal, leaf alcohol acetate and 2,4-hexadienal. The invention provides a dill flavor that can truly simulate the flavor of dill, and the dill flavor has the characteristics of realistic and natural aroma, rich taste and stable flavor, improves the preference of consumers, and can be well applied to meat products, snack foods, convenience foods, condiments, etc.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and particularly relates to a dill essence and a preparation method and application thereof. Background Art

[0002] Dill is a plant of the genus Dill in the family Apiaceae. It is native to the Mediterranean countries in southern Europe and is now widely planted in subtropical and temperate regions. It has a long history of cultivation and utilization and is a plant with both medicinal and edible properties.

[0003] Because dill has a strong aroma, it is widely used in seasonings, baked foods, meat products, snack foods, etc. in the food field to enrich the flavor of products. However, the aroma of natural dill will be lost in the process of food processing, thereby losing its unique natural aroma. Therefore, the present invention is committed to preparing a dill flavor with a full and realistic aroma and tolerance to a certain temperature. Summary of the invention

[0004] The first aspect of the present invention aims to provide a dill essence.

[0005] The purpose of the second aspect of the present invention is to provide a method for preparing the dill flavor of the first aspect of the present invention.

[0006] The third aspect of the present invention aims to provide the use of the dill flavor according to the first aspect of the present invention in the preparation of food, food additives or seasonings.

[0007] The fourth aspect of the present invention aims to provide a product.

[0008] In order to achieve the above object, the technical solution adopted by the present invention is:

[0009] The first aspect of the present invention provides a dill flavor, comprising the following ingredients: caprylic decanoate glyceride, α-pinene, methyl phellandrene, dill seed oleoresin, d-limonene, α-terpinene, p-cymene, cuminaldehyde, leaf alcohol, ocimene, 2-hexenal, leaf acetate and 2,4-hexadienal.

[0010] In some embodiments of the present invention, the following ingredients are included, by mass: 70 to 98 parts of caprylic decanoate glyceride, 0.1 to 5 parts of α-pinene, 0.1 to 5 parts of methyl phellandrene, 1 to 6 parts of dill seed oleoresin, 0.1 to 5 parts of d-limonene, 0.1 to 6 parts of α-terpinene, 0.1 to 6 parts of p-cymene, 0.1 to 3 parts of cuminaldehyde, 0.05 to 5 parts of leaf alcohol, 0.01 to 4 parts of ocimene, 0.01 to 5 parts of 2-hexenal, 0.01 to 3 parts of leaf acetate and 0.01 to 1 part of 2,4-hexadienal.

[0011] In some embodiments of the present invention, the following ingredients are included, by mass: 77 to 97 parts of caprylic decanoate, 0.1 to 3 parts of α-pinene, 0.1 to 3 parts of methyl phellandrene, 1 to 5 parts of dill seed oleoresin, 0.1 to 4 parts of d-limonene, 0.1 to 5 parts of α-terpinene, 0.1 to 4 parts of p-cymene, 0.1 to 2 parts of cuminaldehyde, 0.05 to 3 parts of leaf alcohol, 0.01 to 3 parts of ocimene, 0.01 to 3 parts of 2-hexenal, 0.01 to 2 parts of leaf acetate and 0.01 to 0.6 parts of 2,4-hexadienal.

[0012] In some embodiments of the present invention, the following ingredients are included, by mass: 77 to 97 parts of caprylic decanoate glyceride, 0.1 to 2 parts of α-pinene, 0.1 to 2 parts of methyl phellandrene, 1 to 4 parts of dill seed oleoresin, 0.1 to 2 parts of d-limonene, 0.5 to 3 parts of α-terpinene, 0.4 to 3 parts of p-cymene, 0.1 to 1 part of cuminaldehyde, 0.15 to 2 parts of leaf alcohol, 0.08 to 1.5 parts of ocimene, 0.03 to 1 parts of 2-hexenal, 0.03 to 1 parts of leaf acetate and 0.01 to 0.5 parts of 2,4-hexadienal.

[0013] In some embodiments of the present invention, the following ingredients are included, measured by mass: 96.55 parts of caprylic decanoate glyceride, 0.15 parts of α-pinene, 0.15 parts of methyl phellandrene, 1.5 parts of dill seed oleoresin, 0.3 parts of d-limonene, 0.5 parts of α-terpinene, 0.4 parts of p-cymene, 0.15 parts of cuminaldehyde, 0.15 parts of leaf alcohol, 0.08 parts of ocimene, 0.03 parts of 2-hexenal, 0.03 parts of leaf acetate and 0.01 parts of 2,4-hexadienal.

[0014] In some embodiments of the present invention, the following ingredients are included, by mass: 77 parts of caprylic decanoate glyceride, 2 parts of α-pinene, 2 parts of methyl phellandrene, 4 parts of dill seed oleoresin, 2 parts of d-limonene, 3 parts of α-terpinene, 3 parts of p-cymene, 1 part of cuminaldehyde, 2 parts of leaf alcohol, 1.5 parts of ocimene, 1 part of 2-hexenal, 1 part of leaf acetate and 0.5 part of 2,4-hexadienal.

[0015] The second aspect of the present invention provides a method for preparing the dill flavor according to the first aspect of the present invention, comprising the following steps: mixing the raw materials uniformly to obtain the dill flavor.

[0016] The third aspect of the present invention provides use of the dill flavor according to the first aspect of the present invention in preparing food, food additives or seasonings.

[0017] In some embodiments of the present invention, the mass percentage of the dill flavor in the food, food additive or seasoning is 0.1% to 0.6%.

[0018] In some embodiments of the present invention, the mass percentage of the dill flavor in the food, food additive or seasoning is 0.2% to 0.5%.

[0019] A fourth aspect of the present invention provides a product, wherein the product comprises the dill essence according to the first aspect of the present invention.

[0020] In some embodiments of the present invention, the product is a food, a food additive or a seasoning.

[0021] In some embodiments of the present invention, the mass percentage of the dill flavor in the product is 0.1% to 0.6%.

[0022] In some embodiments of the present invention, the mass percentage of the dill flavor in the product is 0.2% to 0.5%.

[0023] The fifth aspect of the present invention provides a method for preparing the product described in the fourth aspect of the present invention, wherein dill flavor is added to the raw materials of the target food, food additive or seasoning to obtain the target food, food additive or seasoning with dill flavor.

[0024] The beneficial effects of the present invention are:

[0025] The present invention provides a dill flavor that can realistically simulate the dill flavor. The dill flavor has the characteristics of realistic and natural aroma, rich taste, and stable flavor, which improves the preference of consumers and can be well applied to meat products, snack foods, convenience foods, condiments, etc. Moreover, the dill flavor of the present invention can give food a dill flavor at an addition amount of only 0.1% to 0.6%, with a small usage amount, good temperature resistance, high realism, lasting and stable flavor, and low cost; and has high application value. DETAILED DESCRIPTION

[0026] The present invention is further described in detail below through specific examples.

[0027] It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0028] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0029] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0030] Example 1

[0031] A dill flavor, composed of the following raw materials in parts by weight:

[0032] 96.55 parts of caprylic / capric glyceride;

[0033] 0.15 parts of α-pinene;

[0034] 0.15 parts of methyl phellandrene;

[0035] 1.5 parts of dill seed oleoresin;

[0036] 0.3 parts of d-limonene;

[0037] 0.5 part of α-terpinene;

[0038] p-Cymene 0.4 part;

[0039] Cumaldehyde 0.15 parts;

[0040] Leaf alcohol 0.15 parts;

[0041] Ocimene 0.08 parts;

[0042] 2-hexenal 0.03 part;

[0043] 0.03 parts of leaf acetate;

[0044] 2,4-hexadienal 0.01 part;

[0045] The preparation method of the dill essence comprises the following steps: accurately weighing the above raw materials at room temperature, and uniformly stirring to obtain the dill essence.

[0046] Example 2

[0047] A dill essence, comprising the following raw materials in parts by weight:

[0048] Caprylic / capric glyceride 77 parts;

[0049] 2 parts of α-pinene;

[0050] 2 parts of alpha-phellandrene;

[0051] 4 parts of dill seed oleoresin;

[0052] 2 parts of d-limonene;

[0053] 3 parts of α-terpinene;

[0054] 3 parts of p-cymene;

[0055] 1 part of cuminaldehyde;

[0056] 2 parts of leaf alcohol;

[0057] Ocimene 1.5 parts;

[0058] 2-hexenal 1 part;

[0059] 1 part of leaf acetate;

[0060] 0.5 part of 2,4-hexadienal;

[0061] The preparation method of the dill essence comprises the following steps: accurately weighing the above raw materials at room temperature, and uniformly stirring to obtain the dill essence.

[0062] Example 3

[0063] 88 parts of caprylic / capric glyceride

[0064] 1 part α-pinene

[0065] 1 part of alpha-phellandrene

[0066] 2.5 parts dill seed oleoresin

[0067] 1 part d-limonene

[0068] 1.5 parts of α-terpinene

[0069] 1.5 parts of p-cymene

[0070] 0.5 parts of cuminaldehyde

[0071] 1 part leaf alcohol

[0072] Ocimene 0.7 parts

[0073] 0.5 parts of 2-hexenal

[0074] 0.5 parts of leaf acetate

[0075] 2,4-hexadienal 0.3 part;

[0076] The preparation method of the dill essence comprises the following steps: accurately weighing the above raw materials at room temperature, and uniformly stirring to obtain the dill essence.

[0077] Comparative Example 1

[0078] A dill essence, comprising the following raw materials in parts by weight:

[0079] Caprylic / capric glyceride 98.39 parts;

[0080] 0.15 parts of α-pinene;

[0081] 0.15 parts of methyl phellandrene;

[0082] 0.3 parts of d-limonene;

[0083] 0.5 part of α-terpinene;

[0084] p-Cymene 0.4 part;

[0085] Ocimene 0.08 parts;

[0086] 2-hexenal 0.03 parts;

[0087] The preparation method of the dill essence comprises the following steps: accurately weighing the above raw materials at room temperature, and uniformly stirring to obtain the dill essence.

[0088] Comparative Example 2

[0089] 96.93 parts of caprylic / decanoic acid glyceride

[0090] 0.15 parts of α-pinene

[0091] 1.5 parts dill seed oleoresin

[0092] 0.3 parts of d-limonene

[0093] 0.5 parts of α-terpinene

[0094] 0.4 parts of p-cymene

[0095] Cumaldehyde 0.15 parts

[0096] 0.03 parts of 2-hexenal

[0097] Leaf acetate 0.03 parts

[0098] 2,4-hexadienal 0.01 part;

[0099] The preparation method of the dill essence comprises the following steps: accurately weighing the above raw materials at room temperature, and uniformly stirring to obtain the dill essence.

[0100] Application Example 1

[0101] The dill flavor of Example 1 was used to prepare dill flavored biscuits, and the specific formula is shown in Table 1. A sensory evaluation panel of 50 people scored the dill aroma, realism, and preference of the dill flavored biscuits on a scale of 1 to 10, with 1 being the weakest and 10 being the strongest. The highest and lowest scores were removed, and the scores were averaged.

[0102] Table 1 Recipe of dill flavored cookies

[0103] Ingredients Mass parts (parts) flour 49.20 butter 20.00 Granulated sugar 15.00 egg 5.50 milk 3.00 Baking powder 5.00 Salt 2.00 Dill flavor of Example 1 0.30 Total number of copies 100.00

[0104] The average evaluation results of the dill flavor biscuits are shown in Table 2. The above evaluation results show that the dill flavor of Example 1 of the present invention well reflects the dill herbal flavor of the dill flavor, and widely meets the needs of consumers. The dill flavor of Example 1 of the present invention has certain temperature resistance, high fidelity, and long-lasting and stable flavor. At the same time, it can be seen from the above formula that the amount of the dill flavor of Example 1 is only 0.3% of the total mass, which is a small amount.

[0105] Table 2 Evaluation indexes and scores of dill flavored cookies

[0106] Evaluation indicators Score (10 points) Dill flavor 9.2 Herbal flavor 8.85 Realism 9.15 Likeability 8.96

[0107] Application Example 2

[0108] The dill flavor of Example 2 was used to prepare seafood seasoning, and the specific formula is shown in Table 3. A sensory evaluation panel of 50 people scored the dill flavor, herbaceous flavor, realism and preference of the seafood seasoning on a scale of 1 to 10, with 1 being the weakest and 10 being the strongest. The highest and lowest scores were removed, and the scores were averaged.

[0109] Table 3 Recipe of seafood seasoning

[0110] Ingredients Mass parts (parts) Shrimp Extract 20.00 MSG 20.00 Salt 30.00 I+G 1.00 white sugar 10.90 Yeast Extract 8.00 starch 5.00 pepper 1.00 Ginger powder 1.00 Garlic Powder 1.00 Onion powder 1.00 Citric acid 0.50 Disodium succinate 0.10 5-Flavor ribonucleotide disodium 0.10 Example 2 dill flavor 0.40 Total mass 100.00

[0111] Table 4 Evaluation indexes and scores of seafood seasoning

[0112] Evaluation indicators Score (10 points) Dill flavor 9.55 Herbal flavor 8.45 Realism 9.28 Likeability 9.1

[0113] The average evaluation results of the seafood seasoning are shown in Table 4. The above evaluation results show that the dill flavor of Example 2 of the present invention well reflects the dill herbal flavor of the dill flavor, and widely meets the needs of consumers. At the same time, it can be seen from the above formula that the amount of the dill flavor of Example 2 is only 0.4% of the total mass, which is a small amount.

[0114] Application Example 3

[0115] The dill flavor of Example 2 was used in the preparation of starch sausage, and the specific formula is shown in Table 5. A sensory evaluation panel of 50 people scored the dill flavor, herbal flavor, realism and preference of the starch sausage on a scale of 1 to 10, with 1 being the weakest and 10 being the strongest. The highest and lowest scores were removed, and the scores were averaged.

[0116] Table 5: Formula of starch sausage

[0117] Ingredients Mass parts (parts) Pork (3 fat: 7 lean) 35.00 starch 30.00 water 22.90 Salt 3.00 sugar 3.00 Light Soy Sauce 3.00 Cooking wine 1.00 ginger 1.00 onion 0.50 Dill flavor of Example 3 0.60 Total number of copies 100.00

[0118] Table 6 Evaluation indexes and scores of starch sausage

[0119] Evaluation indicators Score (10 points) Dill flavor 9.0 Herbal flavor 8.2 Realism 9.0 Likeability 9.2

[0120] The average evaluation results of starch sausage are shown in Table 6. The above evaluation results show that the dill flavor of Example 3 of the present invention can retain a good dill herbal aroma in the starch sausage. The flavoring effect is significant, and it can add a unique spicy flavor to the food, giving it a strong and lasting aroma, making its flavor more mellow. At the same time, it can be seen from the above formula that the amount of dill flavor of Example 3 is only 0.6% of the total mass, which is a small amount.

[0121] Application Example 4

[0122] Three different dill-flavored dusting powders were prepared and used in the preparation of biscuits (Group A, Group B, and Group C). 50 sensory evaluators were invited to conduct sensory evaluation and score the two biscuits on a scale of 1 to 10, with 1 being the weakest and 10 being the strongest. The sensory evaluation indicators were dill aroma, realism, overall coordination, and preference. The highest and lowest scores were removed, and the scores were averaged.

[0123] Group A: Prepare external dusting powder, the external dusting powder composition is: 60 parts of maltodextrin, 30 parts of corn starch, 5 parts of dill essence of comparative example 1, 5 parts of silicon dioxide, and stir them evenly in a grinder. Weigh 100 parts of biscuit embryos, add 10 parts of the prepared external dusting powder. Shake to fully mix the external dusting powder and the biscuit embryos, and obtain dill flavor biscuits.

[0124] Group B: Prepare external dusting powder, the external dusting powder composition is: 60 parts of maltodextrin, 30 parts of corn starch, 5 parts of dill flavor in Example 1, 5 parts of silicon dioxide, and stir them evenly in a grinder. Weigh 100 parts of biscuit embryos, add 10 parts of the prepared external dusting powder. Shake to fully mix the external dusting powder and the biscuit embryos, and obtain dill flavor biscuits.

[0125] Group C: Prepare external dusting powder, the external dusting powder composition is: 60 parts of maltodextrin, 30 parts of corn starch, 5 parts of dill flavor of comparative example 2, 5 parts of silicon dioxide, and stir them evenly in a grinder. Weigh 100 parts of biscuit embryos, add 10 parts of the prepared external dusting powder. Shake to fully mix the external dusting powder and the biscuit embryos, and obtain dill flavor biscuits.

[0126] The sensory evaluation results are shown in Table 7. The performance of the biscuits in group B in terms of dill aroma, realism, overall coordination and preference is better than that in groups A and C. It can be seen that the effects of the dill flavor prepared by the dill flavor of the present invention on the lack of some substances (Comparative Examples 1 and 2) are significantly different.

[0127] Table 7 Sensory evaluation results of biscuits

[0128] Dill aroma Realism Overall coordination Likeability Group A 8.2 7.8 8.4 8.2 Group B 9.5 9.2 9.0 9.0 Group C 8.8 8.5 8.6 8.5

[0129] The above is a detailed description of the embodiments of the present invention, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A dill flavor, comprising the following ingredients: caprylic decanoate glyceride, α-pinene, methyl phellandrene, dill seed oleoresin, d-limonene, α-terpinene, p-cymene, cuminaldehyde, leaf alcohol, ocimene, 2-hexenal, leaf acetate and 2,4-hexadienal.

2. The dill flavor according to claim 1, characterized in that The invention comprises the following ingredients in parts by mass: 70-98 parts of caprylic decanoic acid glyceride, 0.1-5 parts of α-pinene, 0.1-5 parts of methyl phellandrene, 1-6 parts of dill seed oleoresin, 0.1-5 parts of d-limonene, 0.1-6 parts of α-terpinene, 0.1-6 parts of p-cymene, 0.1-3 parts of cuminaldehyde, 0.05-5 parts of leaf alcohol, 0.01-4 parts of ocimene, 0.01-5 parts of 2-hexenal, 0.01-3 parts of leaf acetate and 0.01-1 parts of 2,4-hexadienal.

3. The dill flavor according to claim 1 or 2, characterized in that: The invention comprises the following ingredients in parts by mass: 77 to 97 parts of caprylic decanoic acid glyceride, 0.1 to 3 parts of α-pinene, 0.1 to 3 parts of methyl phellandrene, 1 to 5 parts of dill seed oleoresin, 0.1 to 4 parts of d-limonene, 0.1 to 5 parts of α-terpinene, 0.1 to 4 parts of p-cymene, 0.1 to 2 parts of cuminaldehyde, 0.05 to 3 parts of leaf alcohol, 0.01 to 3 parts of ocimene, 0.01 to 3 parts of 2-hexenal, 0.01 to 2 parts of leaf acetate and 0.01 to 0.6 parts of 2,4-hexadienal.

4. The dill flavor according to claim 1 or 2, characterized in that: The invention comprises the following ingredients in parts by mass: 77-97 parts of caprylic decanoic acid glyceride, 0.1-2 parts of α-pinene, 0.1-2 parts of methyl phellandrene, 1-4 parts of dill seed oleoresin, 0.1-2 parts of d-limonene, 0.5-3 parts of α-terpinene, 0.4-3 parts of p-cymene, 0.1-1 parts of cuminaldehyde, 0.15-2 parts of leaf alcohol, 0.08-1.5 parts of ocimene, 0.03-1 parts of 2-hexenal, 0.01-1 parts of leaf acetate and 0.01-0.5 parts of 2,4-hexadienal.

5. The method for preparing the dill flavor according to any one of claims 1 to 4, comprising the following steps: Mix the ingredients well to get dill essence.

6. Use of the dill essence according to any one of claims 1 to 4 in the preparation of food, food additives or seasonings.

7. The use according to claim 6, characterized in that: The mass percentage of the dill flavor in food, food additives or seasonings is 0.1% to 0.6%.

8. A product comprising the dill flavor according to any one of claims 1 to 4.

9. The product according to claim 8, characterized in that The mass percentage of the dill essence in the product is 0.1% to 0.6%.

10. The product according to claim 8, characterized in that The product is food, food additive or seasoning.