Essence containing strawberry extract and preparation method thereof

Abstract

The invention relates to the technical field of spices and essences, in particular to an essence containing a strawberry extract and a preparation method of the essence. The strawberry extract is obtained by extracting natural strawberries, the essence can be endowed with the natural fragrance and flavor of strawberries, the essence is purer and more natural, the fragrance strength and durability of the essence are further improved by adding components such as the fragrance enhancer, the antioxidant and the emulsifier, the active components in the essence are effectively prevented from being oxidized, and the shelf life of the product is prolonged. The strawberry extract is subjected to supercritical extraction by adopting carbon dioxide under specific operation conditions, so that the use of high temperature and organic solvents is avoided, and the natural properties and biological activity of the extract are well maintained.

Description

Technical Field

[0001] The invention relates to the technical field of spices and flavors, and in particular to a flavor containing strawberry extract and a preparation method thereof. Background Art

[0002] In the food and beverage industry, flavors are widely used to enhance the flavor and taste of products. As a popular fruit, strawberry has become one of the important raw materials for flavor preparation due to its unique aroma and taste. However, most of the existing strawberry flavors are prepared by chemical synthesis, and composite flavor products are obtained by adding a variety of spice ingredients. Although such flavors can simulate certain flavors of strawberries, they may still be inferior to the complex aroma of natural strawberries in terms of aroma richness and authenticity. In addition, the existing methods for preparing strawberry flavors have many problems and are in urgent need of improvement.

[0003] Low extraction efficiency: Traditional methods for preparing strawberry flavor usually use solvent extraction, which has low extraction efficiency and leads to high production costs. For example, Chinese patent CN102585177A discloses a method for preparing strawberry flavor, which uses a water-ethanol mixed solvent for extraction, takes a long time to extract and is not efficient.

[0004] Large component loss: During high temperature or long-term extraction, the heat-sensitive components in strawberries are easily degraded or lost, affecting the aroma quality of the final product. For example, U.S. Patent No. 8729575B2 relates to a method for preparing strawberry flavor, which extracts at high temperature for a long time, resulting in significant loss of some aroma components.

[0005] Solvent residue: It is difficult to completely remove solvent residue by traditional solvent extraction, which may pose a potential risk to human health. For example, European patent EP1927492B1 discloses a method for preparing strawberry flavor, which uses organic solvent for extraction, and there is a trace amount of solvent residue in the final product.

[0006] Environmental pollution: The organic solvents used in traditional methods may pollute the environment during the production process, which does not meet the requirements of green environmental protection. For example, Japanese patent JP2015164778A relates to a method for preparing strawberry flavor, which uses volatile organic solvents for extraction and has environmental pollution problems.

[0007] Therefore, there is still a demand for high-performance strawberry flavor essence, and the composition and preparation method of strawberry flavor essence are continuously improved in order to solve many problems existing in the prior art. Summary of the invention

[0008] The object of the present invention is to provide a flavor containing strawberry extract, which is scientifically compounded with strawberry extract and other ingredients to give the flavor a complex aroma of natural strawberries, and the flavor as a whole has excellent stability and is not easy to deteriorate during long-term storage. The present invention also uses a carbon dioxide supercritical method to extract natural strawberries, and by accurately controlling the extraction parameters, the natural aroma of strawberries is retained to the greatest extent.

[0009] To achieve the above object, the present invention adopts the following technical solutions: A flavor containing strawberry extract, characterized in that it comprises the following ingredients in parts by weight: 25-50 parts of strawberry extract, 1-5 parts of stabilizer, 0.5-2 parts of antioxidant, 1-5 parts of flavor enhancer, 1-4 parts of emulsifier, 2-5 parts of colorant, and the balance is solvent.

[0010] Furthermore, the essence containing strawberry extract also contains 2-4 parts of allyl caproate and 1.5-5 parts of nerol in parts by weight.

[0011] As a preferred embodiment, the stabilizer is one or more of sorbitol, sodium alginate or gelatin; and / or the antioxidant is one or more of vitamin E, sodium ascorbate or butylated hydroxyanisole (BHA).

[0012] As a preferred embodiment, the flavor enhancer is one or more of vanillin, ethyl maltol, citral or ethyl benzoate; and / or the emulsifier is one or more of lecithin, sorbitan monolaurate or polysorbate 80.

[0013] The present invention selects specific flavor enhancers, which can well improve the overall flavor level of the flavor. Among them, vanillin has a sweet vanilla aroma, which can enhance the overall sweetness and aroma layering of the flavor, making it more intense and rich; ethyl maltol has a caramel aroma, which can enhance the sweetness and aroma intensity of the flavor; citral has a fresh lemon aroma, which can enhance the refreshing feeling and aroma layering of the flavor, making it more natural and fresh; ethyl benzoate has a fruity and floral aroma, which can enhance the aroma intensity and richness of the flavor, making it fuller and more elegant. The flavor enhancer of the present invention can interact with other aroma components in the flavor, thereby enhancing the characteristics of the flavor such as aroma intensity, layering and richness.

[0014] Furthermore, the strawberry extract is obtained by supercritical carbon dioxide extraction technology.

[0015] As a new method for extracting active ingredients from plants, supercritical carbon dioxide extraction has many advantages. For example, no harmful organic solvents are used in the extraction process, so no solvent residues are left in the extract, which is particularly important for the food industry; the conditions are mild, and supercritical extraction is usually carried out at a relatively low temperature, which helps to maintain the activity of heat-sensitive ingredients; because specific ingredients can be selectively extracted, the resulting extract has a higher purity; the extraction process is usually faster and can be completed in a shorter time; and because carbon dioxide can be recycled, it reduces environmental pollution.

[0016] Furthermore, the preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting at a pressure of 25-40MPa and a temperature of 35-55°C for 0.5-1.5 hours; after the extraction is completed, restoring the carbon dioxide to a gaseous state and separating the strawberry extract.

[0017] As a preferred solution, the carbon dioxide flow rate during the extraction process is 5-10 L / min.

[0018] As a preferred embodiment, the essence of the present invention contains strawberry extract, which includes the following ingredients in parts by weight: 30-40 parts of strawberry extract, 1.5-2.5 parts of stabilizer, 0.5-1 part of antioxidant, 2-4 parts of flavor enhancer, 3-4 parts of emulsifier, 2-3.5 parts of colorant, 3-4 parts of allyl hexanoate, 2-4 parts of nerol, and the balance is solvent.

[0019] The present invention also provides a method for preparing an essence containing strawberry extract, comprising the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add the strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials, stir at a speed of 200-500 rpm for 1-2 hours to obtain the essence containing the strawberry extract.

[0020] Preferably, the stirring is carried out at room temperature, and the temperature in the reactor is controlled at 15-30°C during the stirring process.

[0021] Beneficial effects of the present invention: The present invention uses natural strawberry extraction to obtain strawberry extract, which can give the flavor strawberry natural aroma and flavor, making the flavor more pure and natural, adding vanillin, ethyl maltol and other flavor enhancers, further improving the aroma intensity and persistence of the flavor, making the strawberry fragrance more intense and lasting, adding vitamin E, sodium ascorbate and other antioxidants, effectively preventing the oxidation of active ingredients in the flavor, extending the shelf life of the product, using lecithin, sorbitan monolaurate and other emulsifiers, so that the flavor can be evenly dispersed in various media, improving its application effect in products such as food. The strawberry extract is extracted with carbon dioxide supercritical extraction under specific operating conditions, and the natural properties and biological activity of the extract are well maintained due to avoiding the use of high temperature and organic solvents. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0023] The samples of each embodiment and comparative example were prepared according to Tables 1 and 2, and the flavor performance of each sample was tested according to the following method. The test results are shown in Table 3.

[0024] Flavor evaluation test: referring to GBT14454.2-2008 “Spice Aroma Evaluation Method”, 20 sensory assessors with rich testing experience and sensitive to fruit flavors, especially strawberry flavor, were selected to evaluate the flavor of each test sample. The lowest score for each test item was 0 and the highest score was 10. The highest and lowest scores of each item were removed and the average score was calculated.

[0025] Fragrance persistence test: Apply each test sample evenly on the surface of odorless filter paper, keeping the application amount and thickness consistent. Place it in an environment with a temperature of 25°C and a relative humidity of 50%. Test its flavor intensity after 12 hours. This value is the flavor persistence.

[0026] Embodiment 1 The preparation method of flavor comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials and stir at a speed of 400 rpm for 2 hours to obtain the essence containing strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 20-25° C. during the stirring process.

[0027] The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting for 1.5 hours at a pressure of 25MPa and a temperature of 45°C, with a carbon dioxide flow rate of 8L / min during the extraction process. After the extraction is completed, the carbon dioxide is restored to a gaseous state to separate the strawberry extract.

[0028] Embodiment 2 The preparation method of flavor comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials and stir at a speed of 500 rpm for 2 hours to obtain the essence containing strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 20-25° C. during the stirring process.

[0029] The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting for 0.5 hours at a pressure of 40MPa and a temperature of 50°C, with a carbon dioxide flow rate of 10L / min during the extraction process. After the extraction is completed, the carbon dioxide is restored to a gaseous state to separate the strawberry extract.

[0030] Embodiment 3 The preparation method of flavor comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials and stir at a speed of 300 rpm for 2 hours to obtain the essence containing strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 20-25° C. during the stirring process.

[0031] The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting at a pressure of 30 MPa and a temperature of 55° C. for 1 hour, with a carbon dioxide flow rate of 5 L / min during the extraction process. After the extraction is completed, the carbon dioxide is restored to a gaseous state to separate the strawberry extract.

[0032] Embodiment 4 The preparation method of flavor comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials and stir at a speed of 400 rpm for 2 hours to obtain the essence containing strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 20-25° C. during the stirring process.

[0033] The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting at a pressure of 45 MPa and a temperature of 45° C. for 1 hour, with a carbon dioxide flow rate of 10 L / min during the extraction process. After the extraction is completed, the carbon dioxide is restored to a gaseous state to separate the strawberry extract.

[0034] The preparation method of the flavor of embodiment 5-7 comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials and stir at a speed of 400 rpm for 2 hours to obtain the essence containing strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 20-25° C. during the stirring process.

[0035] The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting at a pressure of 45 MPa and a temperature of 45° C. for 1 hour, with a carbon dioxide flow rate of 10 L / min during the extraction process. After the extraction is completed, the carbon dioxide is restored to a gaseous state to separate the strawberry extract.

[0036] The test sample was prepared according to Example 1 of CN115363195A as Comparative Example 6.

[0037] The strawberry extract was prepared according to Example 1 of CN114304582A, replacing the strawberry extract of Example 4, and the obtained flavor sample was used as Comparative Example 7.

[0038] The preparation methods of the flavors in Comparative Examples 1-5 and 7 are the same as those in Example 4.

[0039] Table 1 Table 2 Table 3 As can be seen from the test results in Table 3, whether it is flavor intensity, mellowness, richness or flavor persistence, the flavor containing strawberry extract of the present invention has excellent flavor evaluation. It can be seen that Examples 1-4 contain different doses of strawberry extract, and other components are also adjusted accordingly, so that Examples 1-4 have stable and excellent performance in terms of flavor intensity. Example 5-7 adds allyl hexanoate and nerol on the basis of Example 4. Nerol is a terpene alcohol compound, which can give the flavor a fresh and natural floral scent, blend with the strawberry aroma, and enhance the naturalness, complexity and elegance of the aroma. Allyl hexanoate can bring fruity and slightly sweet fragrance to the flavor, making the flavor fuller. Although allyl hexanoate and nerol usually act mainly to enhance the richness of the flavor, the experiment found that the present invention scientifically adjusts the dosage ratio with other components of the flavor so that each component synergizes, not only improves the richness of the flavor, but also improves the strawberry flavor intensity and flavor mellowness of the flavor under the condition of appropriately reducing the amount of strawberry extract.

[0040] Comparative Examples 1-3 significantly reduce the amount of strawberry extract on the basis of Example 4. It can be seen that even if the amount of flavor enhancer, allyl caproate, and nerol is increased, the flavor intensity, mellowness, and richness of the flavor presented by the essence are not reinforced, and the flavor evaluation grade is significantly reduced compared to the embodiment. In addition, the flavor persistence of the essence is also greatly reduced. Comparative Example 4 increases the amount of strawberry extract, but the flavor evaluation grade of the essence is not improved as expected. Although it is improved compared to Comparative Examples 1-3, it still has a significant gap with the embodiment, indicating that simply increasing the amount of the main flavor substances cannot achieve the effect of improving the flavor evaluation grade of the essence. The components of the present invention need to be compounded on the basis of scientific proportions to obtain excellent flavor evaluation. In addition, due to the excessive amount of strawberry extract in Comparative Example 4, the system compatibility is poor, and the sample is slightly turbid after being placed for 12 hours, indicating that the stability of the essence is poor. In order to improve the compatibility of the system, the amount of solvent used in Comparative Example 5 was increased on the basis of Comparative Example 4. The sample was not turbid after being placed for 12 hours, indicating that the stability of the flavor was improved to a certain extent, but the flavor evaluation grade was not significantly improved compared with Comparative Example 4.

[0041] Comparative Example 8 A flavor containing strawberry extract, wherein the components and their contents are the same as those in Example 4; the difference is that the extraction pressure is 50 MPa and the extraction temperature is 60°C.

[0042] Comparative Example 9 A flavor containing strawberry extract, wherein the components and their contents are the same as those in Example 4; the difference is that the extraction pressure is 20 MPa and the extraction temperature is 50°C.

[0043] Comparative Example 10 A flavor containing strawberry extract, wherein the components and their contents are the same as those in Example 4; the difference is that the extraction pressure is 40 MPa and the extraction temperature is 33° C.

[0044] Comparative Example 11 A flavor containing strawberry extract, wherein the components and their contents are the same as those in Example 4; the difference is that the strawberry extract is prepared by the following steps: adding washed and crushed strawberries to a 70% volume concentration ethanol solution for ultrasonic extraction, the solid-liquid ratio is 1:10, the ultrasonic frequency is 50 kHz, the extraction time is 2 hours, and the extraction temperature is 50°C; filtering and concentrating to obtain the strawberry extract.

[0045] The test results of Comparative Examples 8-11 are shown in Table 4.

[0046] Table 4 Supercritical carbon dioxide extraction technology has advantages such as high extraction efficiency, mild conditions, and environmental friendliness compared to other common extract preparation methods, but it is necessary to accurately control the extraction parameters to obtain excellent extraction effects. From the results in Table 4, it can be seen that although comparative examples 8-10 also use supercritical extraction to extract strawberry extracts, their extraction pressure and extraction temperature are not suitable. Although increasing the extraction temperature can improve the extraction efficiency to a certain extent, too high an extraction temperature will cause some heat-sensitive components in the strawberry extract, such as anthocyanins, vitamin C, acetaldehyde, and polyphenol compounds, to decompose, making it difficult for the quality and aroma of the final strawberry extract to meet the requirements. Reducing the extraction pressure or extraction temperature will easily lead to the difficulty of precipitation of the effective ingredients, and the extraction effect is poor. The flavor evaluation of the final obtained flavor is lower than that of the strawberry extract obtained by the conventional solvent extraction method.

[0047] The samples of each embodiment were placed in an environment with a temperature of 5°C / 25°C / 40°C and a relative humidity of 50% for 15 days, and the occurrence of deterioration such as precipitation, stratification, turbidity, etc. was observed to determine the low temperature / normal temperature / high temperature stability of the test samples.

[0048] Table 5 The stability test results in Table 5 show that the flavor containing strawberry extract of the present invention has excellent stability. No defects such as precipitation, stratification, and turbidity occur under storage conditions of 5°C / 25°C / 40°C, which also indirectly confirms that the flavor of the present invention can have good flavor persistence.

[0049] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A flavor containing strawberry extract, characterized in that: The invention comprises the following ingredients in parts by weight: 25-50 parts of strawberry extract, 1-5 parts of stabilizer, 0.5-2 parts of antioxidant, 1-5 parts of flavor enhancer, 1-4 parts of emulsifier, 2-5 parts of colorant, and the balance is solvent.

2. The flavor containing strawberry extract according to claim 1, characterized in that In parts by weight, the essence containing strawberry extract further comprises 2-4 parts of allyl caproate and 1.5-5 parts of nerol.

3. The flavor containing strawberry extract according to claim 1, characterized in that The stabilizer is one or more of sorbitol, sodium alginate or gelatin; and / or the antioxidant is one or more of vitamin E, sodium ascorbate or butylated hydroxyanisole (BHA).

4. The flavor containing strawberry extract according to claim 1, characterized in that The flavor enhancer is one or more of vanillin, ethyl maltol, citral or ethyl benzoate; and / or the emulsifier is one or more of lecithin, sorbitan monolaurate or polysorbate 80.

5. The flavor containing strawberry extract according to claim 1, characterized in that: The strawberry extract is obtained by supercritical carbon dioxide extraction technology.

6. The flavor containing strawberry extract according to claim 5, characterized in that The preparation method of the strawberry extract comprises the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into an extraction kettle; using carbon dioxide with a purity of ≥99.5% as an extractant, extracting for 0.5-1.5 hours at a pressure of 25-40MPa and a temperature of 35-55°C; after the extraction is completed, restoring the carbon dioxide to a gaseous state and separating the strawberry extract.

7. The flavor containing strawberry extract according to claim 1, characterized in that: The carbon dioxide flow rate during the extraction process was 5-10 L / min.

8. The flavor containing strawberry extract according to any one of claims 1 to 7, characterized in that: The invention comprises the following ingredients by weight: 30-40 parts of strawberry extract, 1.5-2.5 parts of stabilizer, 0.5-1 parts of antioxidant, 2-4 parts of flavor enhancer, 3-4 parts of emulsifier, 2-3.5 parts of colorant, 3-4 parts of allyl caproate, 2-4 parts of nerol, and the balance is solvent.

9. The method for preparing a flavor containing strawberry extract according to any one of claims 1 to 8, characterized in that: The steps include: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Add the strawberry extract, solvent and emulsifier into a reaction kettle and stir evenly, then add the remaining raw materials, stir at a speed of 200-500 rpm for 1-2 hours to obtain the essence containing the strawberry extract.

10. The preparation method according to claim 7, characterized in that: The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled to be 15-30°C during the stirring process.

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