An essence containing strawberry extract and its preparation method

Abstract

The present invention relates to the technical field of flavor and fragrance, and particularly relates to a flavor containing strawberry extract and a preparation method thereof. Using natural strawberries to extract strawberry extract can endow the flavor with the natural aroma and flavor of strawberries, making the flavor more pure and natural. Adding components such as flavor enhancers, antioxidants, and emulsifiers further enhances the aroma intensity and persistence of the flavor, effectively prevents the oxidation of active ingredients in the flavor, and extends the shelf life of the product. The carbon dioxide supercritical extraction of strawberry extract under specific operating conditions avoids the use of high temperatures and organic solvents, and the natural properties and biological activities of the extract are well maintained.

Description

Technical Field

[0001] The present invention relates to the technical field of flavor and fragrance, and particularly relates to a flavor containing strawberry extract and a preparation method thereof. Background Art

[0002] In industries such as food and beverage, flavors are widely used to enhance the flavor and taste of products. Strawberries, as a popular fruit, their unique aroma and taste make them one of the important raw materials for flavor preparation. However, most of the existing strawberry flavorings are prepared by chemical synthesis methods, and composite flavor products are obtained by adding a variety of spice components. Although such flavorings can simulate some of the flavors of strawberries, compared with the complex aroma of natural strawberries, there may still be gaps in aspects such as the richness and authenticity of the aroma. Moreover, there are many problems in the existing preparation methods of strawberry flavorings and urgent improvements are needed.

[0003] Low extraction efficiency: Traditional methods for preparing strawberry flavorings usually use solvent extraction, with relatively low extraction efficiency, resulting in higher production costs. For example, Chinese Patent CN102585177A discloses a method for preparing strawberry flavoring, which uses a water-ethanol mixed solvent for extraction, with a long extraction time and low efficiency.

[0004] Large component loss: During high-temperature or long-time extraction processes, heat-sensitive components in strawberries are prone to degradation or loss, affecting the aroma quality of the final product. For example, US Patent US8729575B2 relates to a method for preparing strawberry flavoring, which conducts long-time extraction at high temperature, resulting in significant loss of some aroma components.

[0005] Solvent residue: It is difficult for traditional solvent extraction methods to completely remove solvent residues, which may pose potential risks to human health. For example, European Patent EP1927492B1 discloses a method for preparing strawberry flavoring, which uses organic solvents for extraction and there are trace solvent residues in the final product.

[0006] Environmental pollution: The organic solvents used in traditional methods may cause environmental pollution during the production process, not meeting the requirements of green environmental protection. For example, Japanese Patent JP2015164778A relates to a method for preparing strawberry flavoring, which uses volatile organic solvents for extraction and there are environmental pollution problems.

[0007] Therefore, there is still a need for high-performance strawberry flavorings, and through continuous improvement of the composition and preparation method of strawberry flavorings, it is expected 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. By scientifically compounding the strawberry extract with other components, it can well endow the flavor with the complex aroma of natural strawberries, and the overall flavor has excellent stability and is not prone to deterioration during long-term storage. The present invention also uses the supercritical carbon dioxide method to extract natural strawberries, and by precisely 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:

[0010] A flavor containing strawberry extract, characterized in that it comprises the following components 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.

[0011] Furthermore, in parts by weight, the flavor containing strawberry extract further comprises 2 - 4 parts of allyl hexanoate and 1.5 - 5 parts of nerol.

[0012] As a preferred scheme, 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).

[0013] As a preferred scheme, 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.

[0014] 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 layer 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 freshness and aroma layer 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 more plump and elegant. The flavor enhancers of the present invention can interact with other aroma components in the flavor, thereby improving the aroma intensity, layer and richness of the flavor.

[0015] Furthermore, the strawberry extract is obtained by supercritical carbon dioxide extraction technology.

[0016] As a new method for extracting plant active ingredients, supercritical carbon dioxide extraction has many advantages. For example, no harmful organic solvents are used during the extraction process, so there will be no solvent residues left in the extract, which is particularly important for the food industry; the conditions are mild, and supercritical extraction is usually carried out at relatively low temperatures, which helps to maintain the activity of heat-sensitive components; since specific components can be selectively extracted, the resulting extract has a high purity; the extraction process is usually fast and can be completed in a relatively short time; since carbon dioxide can be recycled, environmental pollution is reduced.

[0017] Further, the preparation method of the strawberry extract includes the following steps: removing impurities from fresh strawberries and drying them; crushing the dried strawberries into powder and loading them into the extraction kettle; using carbon dioxide with a purity ≥ 99.5% as the extraction agent, extracting at a pressure of 25 - 40 MPa and a temperature of 35 - 55 °C for 0.5 - 1.5 hours; after the extraction is completed, returning the carbon dioxide to the gaseous state and separating out the strawberry extract.

[0018] As a preferred solution, the carbon dioxide flow rate during the extraction process is 5 - 10 L / min.

[0019] As a preferred solution, the essence containing strawberry extract of the present invention includes the following components 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.

[0020] The present invention also provides a preparation method of an essence containing strawberry extract, including the following steps:

[0021] S1: Weigh each raw material according to the ratio, wash and sterilize the reaction kettle, and set it aside;

[0022] S2: Add the strawberry extract, solvent, and emulsifier to the reaction kettle and stir evenly, then add the remaining raw materials, and stir at a speed of 200 - 500 rpm for 1 - 2 hours to obtain the essence containing strawberry extract.

[0023] Preferably, the stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled at 15 - 30 °C during the stirring process.

[0024] The beneficial effects of the present invention:

[0025] 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

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] Embodiment 1 The preparation method of flavor comprises the following steps:

[0031] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside;

[0032] 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 for 1.5 hours at a pressure of 25 MPa and a temperature of 45 °C, and the carbon dioxide flow rate is 8 L / min during the extraction process. After the extraction is completed, the carbon dioxide is returned to the gaseous state, and the strawberry extract is separated out.

[0034] The preparation method of the essence in Example 2 comprises the following steps:

[0035] S1: Weigh each raw material according to the ratio, wash and sterilize the reaction kettle, and set it aside;

[0036] S2: Add the strawberry extract, solvent, and emulsifier into the reaction kettle and stir evenly, then add the remaining raw materials, and stir for 2 hours at a speed of 500 rpm to obtain the essence containing the strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled at 20 - 25 °C during the stirring process.

[0037] 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 40 MPa and a temperature of 50 °C, and the carbon dioxide flow rate is 10 L / min during the extraction process. After the extraction is completed, the carbon dioxide is returned to the gaseous state, and the strawberry extract is separated out.

[0038] The preparation method of the essence in Example 3 comprises the following steps:

[0039] S1: Weigh each raw material according to the ratio, wash and sterilize the reaction kettle, and set it aside;

[0040] S2: Add the strawberry extract, solvent, and emulsifier into the reaction kettle and stir evenly, then add the remaining raw materials, and stir for 2 hours at a speed of 300 rpm to obtain the essence containing the strawberry extract. The stirring is carried out at room temperature, and the temperature in the reaction kettle is controlled at 20 - 25 °C during the stirring process.

[0041] 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 hour at a pressure of 30 MPa and a temperature of 55 °C, and the carbon dioxide flow rate is 5 L / min during the extraction process. After the extraction is completed, the carbon dioxide is returned to the gaseous state, and the strawberry extract is separated out.

[0042] The preparation method of the essence in Example 4 comprises the following steps:

[0043] S1: Weigh each raw material according to the ratio, wash and sterilize the reaction kettle, and set it aside.

[0044] S2: Add the strawberry extract, solvent, and emulsifier to the 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 at 20 - 25 °C during the stirring process.

[0045] The preparation method of the strawberry extract includes the following steps: Remove impurities from fresh strawberries and dry them; crush the dried strawberries into powder and put them into the extraction kettle; use carbon dioxide with a purity ≥ 99.5% as the extractant, extract at a pressure of 45 MPa and a temperature of 45 °C for 1 hour, and the carbon dioxide flow rate is 10 L / min during the extraction process. After the extraction is completed, make the carbon dioxide return to the gaseous state and separate out the strawberry extract.

[0046] The preparation method of the essence in Examples 5 - 7 includes the following steps:

[0047] S1: Weigh each raw material according to the ratio, wash and sterilize the reaction kettle, and set it aside.

[0048] S2: Add the strawberry extract, solvent, and emulsifier to the 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 at 20 - 25 °C during the stirring process.

[0049] The preparation method of the strawberry extract includes the following steps: Remove impurities from fresh strawberries and dry them; crush the dried strawberries into powder and put them into the extraction kettle; use carbon dioxide with a purity ≥ 99.5% as the extractant, extract at a pressure of 45 MPa and a temperature of 45 °C for 1 hour, and the carbon dioxide flow rate is 10 L / min during the extraction process. After the extraction is completed, make the carbon dioxide return to the gaseous state and separate out the strawberry extract.

[0050] Prepare test samples according to the description in Example 1 of CN115363195A as Comparative Example 6.

[0051] Prepare strawberry extract according to the description in Example 1 of CN114304582A and replace the strawberry extract in Example 4. The obtained essence sample is used as Comparative Example 7.

[0052] The preparation methods of the essences in Comparative Examples 1 - 5 and 7 are the same as those in Example 4.

[0053] Table 1

[0054]

[0055] Table 2

[0056]

[0057] Table 3

[0058]

[0059] It can be seen from the test results in Table 3 that, whether it is flavor intensity, body, richness or flavor persistence, the essence containing strawberry extract of the present invention has excellent flavor evaluation. It can be seen that Examples 1-4 contain different dosages of strawberry extract, and other components are adjusted accordingly, so that Examples 1-4 have stable and excellent performance in terms of fragrance intensity. Allyl caproate and nerol are added to Examples 5-7 on the basis of Example 4. Nerol is a terpene alcohol compound, which can endow the essence with fresh and natural floral fragrance, blend with strawberry aroma, and enhance the naturalness, complexity and elegance of the aroma. Allyl caproate can bring fruity and slight sweet fragrance to the essence, making the essence aroma more plump. Although the main functions of allyl caproate and nerol are usually to enhance the richness of the essence flavor, it is found through experiments that the present invention scientifically adjusts the dosage ratio of them to other components of the essence to make each component synergistic, not only improving the richness of the essence flavor, but also enhancing the strawberry flavor intensity and flavor body of the essence under the condition of appropriately reducing the dosage of strawberry extract.

[0060] In Comparative Examples 1-3, the dosage of strawberry extract is greatly reduced on the basis of Example 4. It can be seen that even if the dosages of fragrance enhancer, allyl caproate and nerol are increased, the finally presented flavor intensity, body and richness of the essence are not strengthened, and the flavor evaluation grade is significantly lower than that of the examples. In addition, the flavor persistence of the essence is also greatly reduced. In Comparative Example 4, the dosage of strawberry extract is increased, but the flavor evaluation grade of the essence is not improved as expected. Although it is improved compared with Comparative Examples 1-3, there is still an obvious gap with the examples, indicating that simply increasing the dosage of the main flavor substance cannot achieve the effect of improving the flavor evaluation grade of the essence, and the components of the present invention need to be compounded on the basis of scientific ratio to obtain excellent flavor evaluation. In addition, due to the excessive dosage of strawberry extract in Comparative Example 4, the system compatibility is poor, and the sample is slightly turbid after standing for 12 hours, indicating that the stability of the essence is poor. To improve the system compatibility, the solvent dosage is increased in Comparative Example 5 on the basis of Comparative Example 4, and the sample is not turbid after standing for 12 hours, indicating that the stability of the essence is improved to a certain extent, but the flavor evaluation grade of the essence has no significant improvement compared with Comparative Example 4.

[0061] Comparative Example 8

[0062] An essence containing strawberry extract, with the components and their contents being the same as those in Example 4; the difference lies in that the extraction pressure is 50 MPa and the extraction temperature is 60 °C.

[0063] Comparative Example 9

[0064] An essence containing strawberry extract, with the components and their contents being the same as those in Example 4; the difference lies in that the extraction pressure is 20 MPa and the extraction temperature is 50 °C.

[0065] Comparative Example 10

[0066] An essence containing strawberry extract, with the components and their contents being the same as those in Example 4; the difference lies in that the extraction pressure is 40 MPa and the extraction temperature is 33 °C.

[0067] Comparative Example 11

[0068] An essence containing strawberry extract, with the components and their contents being the same as those in Example 4; the difference lies in that the strawberry extract is prepared by the following steps: adding the washed and crushed strawberries into an ethanol solution with a volume concentration of 70% for ultrasonic extraction, with a solid-to-liquid ratio of 1:10, an ultrasonic frequency of 50 kHz, an extraction time of 2 hours, and an extraction temperature of 50 °C; filtering and concentrating to obtain the strawberry extract.

[0069] The test results of Comparative Examples 8 - 11 are shown in Table 4.

[0070] Table 4

[0071]

[0072] Supercritical carbon dioxide extraction technology has the advantages of high extraction efficiency, mild conditions, and environmental friendliness compared to other common extract preparation methods, but precise control of extraction parameters is required to obtain excellent extraction effects. As can be seen from the results in Table 4, although Comparative Examples 8 - 10 also use supercritical extraction to extract strawberry extract, their extraction pressures and temperatures are not appropriate. Increasing the extraction temperature can, to a certain extent, improve the extraction efficiency, but too high an extraction temperature will cause some heat-sensitive components in the strawberry extract, such as anthocyanins, vitamin C, acetaldehyde, polyphenolic compounds, etc., to decompose, making it difficult to meet the requirements for the quality and aroma of the finally obtained strawberry extract. Reducing the extraction pressure or temperature is likely to cause the effective components to be difficult to precipitate, resulting in poor extraction effects, and the flavor evaluation of the finally obtained essence is lower than that of the essence containing strawberry extract obtained by the conventional solvent extraction method.

[0073] Place the samples of each example in an environment with a temperature of 5 °C / 25 °C / 40 °C and a relative humidity of 50% for 15 days, and observe whether there are deterioration conditions such as precipitation, stratification, and turbidity to judge the low-temperature / normal-temperature / high-temperature stability of the test samples.

[0074] Table 5

[0075]

[0076] The results of the stability test in Table 5 show that the essence containing strawberry extract of the present invention has excellent stability, and there are no defects such as precipitation, layering, and turbidity under the storage conditions of 5°C / 25°C / 40°C, which also indirectly proves that the essence of the present invention can have good flavor persistence.

[0077] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention can 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 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, 2-4 parts of allyl caproate and 1.5-5 parts of nerol, and the balance is solvent; the flavor enhancer is a combination of vanillin and ethyl maltol; the stabilizer is gelatin; the antioxidant is a combination of vitamin E and butylated hydroxyanisole; the emulsifier is a combination of lecithin, sorbitan monolaurate and polysorbate 80; 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.

2. 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.

3. The flavor containing strawberry extract according to any one of claims 1-2, 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.

4. A flavor containing strawberry extract, characterized in that: The invention is prepared from the following ingredients by weight: 32 parts of strawberry extract, 1.5 parts of gelatin, 0.3 parts of vitamin E, 0.4 parts of butylated hydroxyanisole, 2 parts of vanillin, 1 part of ethyl maltol, 1 part of lecithin, 2 parts of sorbitan monolaurate, 1 part of polysorbate 80, 0.5 parts of natural strawberry red pigment, 3 parts of β-carotene, 12 parts of distilled water, 35.3 parts of propylene glycol, 3 parts of allyl caproate and 3 parts of nerol; 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 hour at a pressure of 45MPa and a temperature of 45°C, with a carbon dioxide flow rate of 10L / min during the extraction process; after the extraction is completed, restoring the carbon dioxide to a gaseous state to separate the strawberry extract.

5. The method for preparing the flavor containing strawberry extract according to any one of claims 1 to 4, 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.

6. The preparation method according to claim 5, 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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