Modified essence as well as preparation method and application thereof

Abstract

The invention provides modified essence as well as a preparation method and application thereof. The modified essence is at least prepared by a method comprising the following steps: at 25-30 DEG C, mixing essence to be modified and acid at 300-400 r / min for 2-4 min, and then adding calcium carbonate for mixing to obtain the modified essence, wherein the mass ratio of the essence to be modified to the acid to the calcium carbonate is (2-3): (0.5-1): (3-4). The modified essence is stable in fragrance type and stable in fragrance concentration, and has a wide application prospect.

Description

Technical Field

[0001] The present invention relates to a modified essence, and in particular to a modified essence, a preparation method thereof and an application thereof, belonging to the food field. Background Art

[0002] Essences have the functions of adding various flavors to foods, making up for flavor defects of foods, and promoting appetite, etc., and have been widely applied to various fields of food production, including fields such as candies, beverages, seasonings, dairy products, baked foods, meat products, etc., which has promoted the rapid development of the food industry.

[0003] In dairy products, essences can make up for the lost aroma during the processing of dairy products, cover other disharmonious aromas in dairy products, and blend out other flavors of dairy products; in addition, due to excellent functional characteristics such as water solubility, emulsification, and foaming of essences, the stability of dairy products can be synergistically improved.

[0004] However, the stability of essences is poor. During the processing of dairy products, essences are easily affected by heat, oxygen, etc., accelerating volatilization and loss, resulting in a weakened aroma concentration of the essence, and even chemical changes may occur, changing the fragrance type of the essence, losing the original smell and generating unpleasant smells, and thus unable to effectively improve the flavor and taste of dairy products. In addition, it also has an adverse effect on the stability of dairy products, such as the stability of viscosity and the problem of whey separation, etc.

[0005] Therefore, an essence with a stable fragrance type, a stable aroma concentration and a synergistic effect of increasing the stability of dairy products is relatively lacking in the existing market. Summary of the Invention

[0006] The present invention provides a modified essence with a stable fragrance type and a stable aroma concentration. This essence maintains high stability during food processing, can significantly improve the flavor and taste of foods, and can also synergistically increase the stability of the viscosity of dairy products and improve the problem of whey separation.

[0007] The present invention also provides a preparation method of a modified essence. This preparation method is simple to operate, and through this method, a modified essence with a stable fragrance type, a stable aroma concentration and a synergistic effect of increasing the stability of dairy products can be obtained.

[0008] The present invention also provides a food, and the raw materials of this food include a modified essence with a stable fragrance type and a stable aroma concentration.

[0009] The present invention also provides a preparation method of the above food.

[0010] In the first aspect of the present invention, a modified essence is provided, wherein the modified essence is prepared by a method at least including the following process:

[0011] At 25 - 30°C, the flavor to be modified and an acid are mixed at 300 - 400 r / min for 2 - 4 min, and then calcium carbonate is added and mixed to obtain the modified flavor.

[0012] Among them, the mass ratio of the flavor to be modified, the acid, and the calcium carbonate is (2 - 3):(0.5 - 1):(3 - 4).

[0013] The modified flavor as described above, wherein the flavor to be modified includes at least one of tomato flavor and citrus flavor.

[0014] The modified flavor as described above, wherein the acid includes at least one of lactic acid and citric acid.

[0015] The second aspect of the present invention provides a preparation method of the modified flavor described in the first aspect, which includes: at 25 - 30°C, the flavor to be modified and the acid are mixed at 300 - 400 r / min for 2 - 4 min, and then the calcium carbonate is added and mixed to obtain the modified flavor.

[0016] Among them, the mass ratio of the flavor to be modified, the acid, and the calcium carbonate is (2 - 3):(0.5 - 1):(3 - 4).

[0017] The third aspect of the present invention provides a food, wherein the raw materials of the food include the modified flavor described in the first aspect, or the modified flavor prepared by the preparation method described in the second aspect.

[0018] The food as described above, wherein the food is yogurt.

[0019] The food as described above, wherein the mass percentage content of the modified flavor in the raw materials of the yogurt is 0.02% - 0.05%.

[0020] The food as described above, wherein the raw materials of the yogurt further include, by mass percentage: 0.3% - 0.5% of a thickener, 0.08% - 0.2% of pectin, 0.002% - 0.004% of a fermenting agent, and the balance is skimmed raw milk, wherein the fermenting agent is 10 10 -10 11 cfu / g.

[0021] The fourth aspect of the present invention provides a preparation method of the food described in the third aspect, including the following steps:

[0022] Ferment a raw material system including skimmed raw milk, the modified flavor, and a fermenting agent, and terminate the fermentation when the fermentation acidity is 70°T - 75°T to obtain the yogurt.

[0023] The preparation method as described above, wherein after the fermentation, it further includes subjecting the fermented system to Y-tron refinement, where the refinement frequency is 1600 - 2000 r / min and the refinement time is 15 - 20 min.

[0024] In the present invention, the flavoring essence to be modified is mixed and stirred with an acid to make them fully react, and then the above reaction system is reacted with calcium carbonate, and the stirring temperature, stirring frequency, stirring time, and the mass ratio of the flavoring essence to be modified, acid, and calcium carbonate are controlled, so as to obtain a modified flavoring essence with a stable fragrance type, stable aroma concentration, and synergistically enhanced stability of dairy products. Detailed implementation manners

[0025] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are 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 those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0026] The first aspect of the present invention provides a modified flavoring essence, and the above modified flavoring essence is prepared by a method at least including the following process:

[0027] At 25 - 30 °C, the flavoring essence to be modified and an acid are mixed at 300 - 400 r / min for 2 - 4 min, and then calcium carbonate is added and mixed to obtain the above modified flavoring essence;

[0028] Wherein, the mass ratio of the above flavoring essence to be modified, acid, and calcium carbonate is (2 - 3):(0.5 - 1):(3 - 4).

[0029] The above flavoring essence to be modified includes any flavoring essence that can be purchased on the market. After being modified by the method of the present invention, the stability of these flavoring essences is significantly increased, avoiding a large amount of volatilization under the action of heat, significantly weakening the aroma concentration, and even changing the fragrance type and generating peculiar smells after being heated.

[0030] At 25 - 30 °C, the above flavoring essence to be modified and an acid are mixed at 300 - 400 r / min for 2 - 4 min to fully acidify the flavoring essence to be modified, obtaining an acidified flavoring essence to be modified.

[0031] Then, calcium carbonate is added to the acidified flavor to be modified, and stirred to make it evenly mixed. Among them, the mass ratio of the flavor to be modified, acid and calcium carbonate is (2-3):(0.5-1):(3-4). The present invention does not make special limitations on the stirring conditions here. For example, it can be stirred at 25-30 °C at 300-400 r / min for 15-20 min to make the calcium carbonate and the acidified flavor to be modified evenly mixed and fully react; the mixed system of calcium carbonate and the flavor to be modified can also be heated to 45-50 °C and then stirred at 300-400 r / min for 15-20 min. Appropriately increasing the temperature is more conducive to the full reaction of calcium carbonate and the acidified flavor to be modified and improving the reaction degree.

[0032] By controlling the acidification temperature, stirring speed and time of the flavor to be modified, and limiting the mass ratio of the flavor to be modified, acid and calcium carbonate, the flavor to be modified is first acidified under the above conditions and then reacts with calcium carbonate to prepare the modified flavor of the present invention. This modified flavor has high stability, and its fragrance type and fragrance concentration can remain stable under the action of heat; this modified flavor also has good functional characteristics. After being applied to food, it can synergistically increase the stability of food. For example, in dairy products, it can synergistically increase the stability of dairy products and improve their viscosity and whey separation and other properties.

[0033] The inventor speculates on the principle of the above effects and believes that the reasons may be as follows: on the one hand, on the basis of limiting the mass ratio of the flavor to be modified, acid and calcium carbonate, the flavor to be modified is acidified for a certain time at a specific acidification temperature and stirring speed, which may play a certain role in adjusting the pH value of the flavor to be modified, not only improving the stability of the flavor to be modified to a certain extent, but also promoting the denaturation of whey protein and inhibiting the separation of whey; on the other hand, the flavor to be modified after the above acidification treatment may produce a certain degree of covalent cross-linking with calcium carbonate, slowing down the volatilization of the flavor and the change of the fragrance type under the action of heat. Therefore, the modified flavor prepared according to the above method not only has significantly improved thermal stability, enabling the flavor to maintain the fragrance type and fragrance concentration temperature under the action of heat, and when the above modified flavor is applied to dairy products, it helps to synergistically improve the stability of dairy products, especially has an obvious improvement effect on the viscosity and whey separation of dairy products.

[0034] The modified flavor of the present invention has high stability, maintains the fragrance type and fragrance concentration temperature under the action of heat, has a wide range of applications, can effectively improve the flavor and taste of food. In addition, this modified flavor also has the effect of synergistically increasing the stability of dairy products and has a significant synergistic improvement effect on the viscosity and whey separation of dairy products.

[0035] The present invention does not specifically limit the type of the flavor to be modified. For example, it can be at least one of tomato flavor and citrus flavor. These modified flavors all belong to edible flavors and can be modified through the above preparation method, thereby improving their thermal stability, making them have the advantages of stable fragrance type and aroma concentration. After being applied to dairy products, they can synergistically improve the stability of dairy products.

[0036] Similarly, the present invention does not specifically limit the above acid. For example, the acid can include at least one of lactic acid and citric acid. These acids can be used for acidifying the flavor to be modified, which is beneficial to improving the stability of the fragrance type and aroma concentration of the flavor to be modified.

[0037] The second aspect of the present invention provides a preparation method of the modified flavor of the first aspect, including: at 25 - 30 °C, mixing the above flavor to be modified and the above acid at 300 - 400 r / min for 2 - 4 min, and then adding the above calcium carbonate and mixing to obtain the above modified flavor;

[0038] Wherein, the mass ratio of the above flavor to be modified, the above acid and the above calcium carbonate is (2 - 3):(0.5 - 1):(3 - 4).

[0039] At 25 - 30 °C, mixing the above flavor to be modified and the acid at 300 - 400 r / min for 2 - 4 min to fully acidify the flavor to be modified and obtain the acidified flavor to be modified.

[0040] Then add calcium carbonate to the acidified flavor to be modified and stir to mix them evenly to obtain the modified flavor.

[0041] The present invention does not specifically limit the stirring conditions here. For example, it can be stirred at 25 - 30 °C at 300 - 400 r / min for 15 - 20 min to make the calcium carbonate and the acidified flavor to be modified mix evenly and react fully; or the mixing system of calcium carbonate and the flavor to be modified can be heated to 45 - 50 °C and then stirred at 300 - 400 r / min for 15 - 20 min. Moderately increasing the temperature is more conducive to the full reaction of calcium carbonate and the acidified flavor to be modified and improving the reaction degree.

[0042] The prepared modified flavor can maintain stable fragrance type and aroma concentration under the action of heat, has high thermal stability, and has the effect of synergistically increasing the stability of dairy products.

[0043] The inventor speculates that the reason for the above effects may be that, on the basis of defining the mass ratio of the essence to be modified, acid, and calcium carbonate, after subjecting the essence to be modified to acidification treatment for a certain period of time at a specific acidification temperature and stirring speed, it plays a certain role in adjusting the pH value of the essence to be modified. This not only improves the stability of the essence to be modified to a certain extent but also promotes the denaturation of whey protein and inhibits the separation of whey. Moreover, the essence to be modified after the above acidification treatment may undergo a certain degree of covalent crosslinking with calcium carbonate, slowing down the volatilization of the essence and the change of the fragrance type under the action of heat. Therefore, the modified essence prepared by the above method not only has significantly improved thermal stability, enabling the essence to maintain the fragrance type and aroma concentration at a certain temperature under the action of heat, but also when the above modified essence is applied to dairy products, it helps to synergistically improve the stability of dairy products, especially having an obvious improvement effect on the viscosity and whey separation of dairy products.

[0044] The above preparation method is simple to operate and suitable for industrial production; through the above preparation method, a modified essence with high thermal stability can be obtained. Under the action of heat, the fragrance type and aroma concentration of the modified essence remain stable, and the modified essence also has the effect of synergistically increasing the stability of dairy products.

[0045] The third aspect of the present invention provides a food, and the raw materials of the above food include the modified essence of the first aspect, or the above modified essence prepared by the preparation method of the second aspect.

[0046] The above modified essence maintains high stability during the preparation process of the above food, will not cause the change of its fragrance type or the weakening of the aroma concentration due to heat, can stably and durably enhance the aroma of the above food, improve the flavor and taste of the above food; and also has the effect of increasing the stability of the food.

[0047] The present invention does not limit the mass percentage content of the above modified essence in the raw materials of the above food, and it can be added according to the type of the above food and the relevant standard regulations.

[0048] Because the raw materials of the above food include the above modified essence, the food has a persistent and stable aroma, and its flavor, taste, and stability are all improved accordingly.

[0049] In some embodiments, the above food is yogurt. The raw materials of the yogurt include the above modified essence. During the preparation process of the yogurt, such as during pasteurization and fermentation, the fragrance type and aroma concentration of the modified essence are maintained stable, avoiding flavor loss, and significantly improving the flavor and taste of the yogurt; the above modified essence can also synergistically improve the stability of the yogurt, reduce the viscosity of the yogurt, make the taste of the yogurt more refreshing, and also improve the problem of whey separation.

[0050] Furthermore, the mass percentage content of the above-mentioned modified flavor in the raw materials of the above-mentioned yogurt is 0.02%-0.05%. The above-mentioned modified flavor not only maintains the stability of the fragrance type and aroma concentration during the yogurt preparation process, increases the flavor and taste of the yogurt, but also by limiting its mass percentage content, makes the flavor of the above-mentioned modified flavor match the milk fragrance flavor in the yogurt, and finally makes the yogurt present a rich flavor and harmonious aroma. In addition, it synergistically acts with other raw materials in the yogurt to further reduce the viscosity of the yogurt and improve the problem of whey separation.

[0051] In some embodiments, the modified flavor in the above-mentioned yogurt raw materials is modified tomato flavor. This modified tomato flavor has high thermal stability, enabling it to maintain the stability of the fragrance type and aroma concentration during the yogurt preparation process, avoiding flavor loss, making the yogurt have a rich tomato flavor and harmonious aroma, and also reducing the viscosity of the yogurt, making the taste more refreshing, and further avoiding the problem of whey separation in the yogurt.

[0052] In some embodiments, the raw materials of the above-mentioned yogurt further include, by mass percentage: 0.3%-0.5% of thickener, 0.08%-0.2% of pectin, 0.002%-0.004% of starter, and the balance is skimmed raw milk, where the starter is 10 10 -10 11 cfu / g.

[0053] The raw materials of the above-mentioned yogurt include thickener and pectin, and by limiting their mass percentage content in the raw materials of the above-mentioned yogurt, the thickener and pectin synergistically further improve the stability of the above-mentioned modified flavor in the yogurt system, enabling it to maintain the stability of the fragrance type and the aroma concentration not to weaken during the yogurt preparation process, and further improving the flavor and taste of the above-mentioned yogurt.

[0054] In addition, since the above-mentioned yogurt is skimmed yogurt, its viscosity is generally low and it is prone to serious whey separation problems. However, the above-mentioned thickener, pectin and modified flavor can reduce or avoid the problem of whey separation in skimmed yogurt through their synergistic effects.

[0055] The above-mentioned thickener includes at least one of hydroxypropyl distarch phosphate, carboxymethyl cellulose, and agar.

[0056] The present invention does not make special limitations on the above-mentioned starter. The above-mentioned starter can be a single probiotic or a combination of multiple probiotics. For example, the starter includes at least one of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis, and Lactobacillus rhamnosus. When the starter includes Streptococcus thermophilus and Lactobacillus bulgaricus, the mass ratio of the two is generally 1:1, which is beneficial to improving the fermentation quality.

[0057] The above-mentioned skimmed raw milk generally refers to skimmed milk that meets the national fresh raw milk purchase standard GB6914 of China.

[0058] The yogurt prepared by using the above raw materials has a low fat content, a thin texture, a delicate and refreshing taste, a milky white color, a relatively uniform state, a relatively homogeneous texture, no whey separation problem, and high stability. More importantly, the above-mentioned modified flavor has high stability in the yogurt product, the flavor type and aroma concentration remain stable, and it can significantly improve the flavor and taste of the yogurt, making the yogurt have a rich flavor and harmonious aroma.

[0059] Furthermore, when the above-mentioned thickener is hydroxypropyl distarch phosphate, hydroxypropyl distarch phosphate and pectin are added to the raw materials of the above-mentioned yogurt according to a mass ratio of (3 - 5):(0.8 - 2). The synergistic effect of hydroxypropyl distarch phosphate, pectin and the modified flavor not only keeps the product with a low viscosity similar to that of a drink during the shelf life while avoiding the problem of whey separation, but also significantly improves the stability of the above-mentioned modified flavor in the yogurt, further ensuring the stability of the flavor type and aroma concentration of the modified flavor, and thus ensuring that the above-mentioned yogurt has a good flavor and a rich and harmonious aroma.

[0060] The raw materials of the above-mentioned yogurt may further include a sweetener, and the mass percentage content of the sweetener in the raw materials of the above-mentioned yogurt is 3% - 10%, which is beneficial to increasing the sweet taste of the product and improving its taste.

[0061] The above-mentioned sweetener includes at least one of sucrose, fructose, high fructose corn syrup, maltose, xylitol, acesulfame potassium, aspartame, sucralose and sodium cyclamate.

[0062] Among them, high fructose corn syrup can replace sucrose to increase the sweet taste of the product, which is beneficial to reducing the health burden caused by sucrose, and the mass percentage content of high fructose corn syrup in the raw materials of the above-mentioned yogurt is 2% - 4%.

[0063] The raw materials of the above-mentioned yogurt may further include a stabilizer, and the stabilizer includes at least one of sodium carboxymethyl cellulose, carrageenan, konjac gum, gellan gum, xanthan gum, modified starch, agar, locust bean gum and guar gum, which is beneficial to improving the stability of the above-mentioned modified flavor in the yogurt, beneficial to improving the stability of the above-mentioned yogurt, and keeping the flavor and taste of the yogurt stable.

[0064] The raw materials of the above-mentioned yogurt may further include jam, which is beneficial to increasing the fruit flavor of the yogurt.

[0065] The fourth aspect of the present invention provides a preparation method of the food in the third aspect, including the following steps:

[0066] Ferment a raw material system including skimmed raw milk, modified flavor and fermenting agent, and terminate the fermentation when the fermentation acidity is 70°T - 75°T to obtain the yogurt.

[0067] Due to the high stability of the above-mentioned modified essence, the fragrance type and fragrance concentration can be kept stable during the above-mentioned fermentation process, avoiding the change of fragrance type and the significant weakening of the fragrance concentration caused by the large volatilization of the essence during the preparation process, thereby significantly improving the flavor and taste of the above-mentioned yogurt and synergistically increasing the stability of the yogurt.

[0068] The present invention does not limit the temperature of the above-mentioned fermentation, and the optimum fermentation temperature can be determined according to the type of the starter. For example, when the starter includes Streptococcus thermophilus and Lactobacillus bulgaricus with a mass ratio of 1:1, the fermentation temperature is 43°C.

[0069] Through the above preparation method, a yogurt with rich flavor and harmonious aroma can be obtained.

[0070] Generally, the above-mentioned raw material system including skimmed raw milk, modified essence and starter can be obtained by mixing skimmed raw milk and modified essence at 55°C for 25 minutes, then performing degassing, homogenization, sterilization treatment, and then adding the starter and mixing.

[0071] Stirring at 55°C for 25 minutes is beneficial to the full mixing and interaction of skimmed raw milk and modified essence.

[0072] The purpose of the above-mentioned degassing is to avoid damage to the homogenization equipment caused by the presence of gas in the raw material system. The present invention does not limit the degassing conditions. For example, the degassing conditions can be 65°C and 18 MPa.

[0073] The purpose of the above-mentioned homogenization is to prevent fat from floating. The present invention does not limit the homogenization pressure. For example, the homogenization pressure can be 30 / 180 bar.

[0074] The purpose of the above-mentioned sterilization is to kill miscellaneous bacteria and avoid the interference of miscellaneous bacteria on the fermentation of the starter. The present invention does not limit the sterilization conditions. For example, the sterilization conditions can be a sterilization temperature of 95°C and a sterilization time of 300 s.

[0075] The above-mentioned sterilized raw material system can enter a fermentation tank filled with nitrogen through a sterile filtration device and then be fermented.

[0076] When the above-mentioned sterilization is thermal sterilization, the raw material system needs to be cooled to 40 - 43°C before adding the starter to avoid the inactivation of the starter under high temperature.

[0077] When the above-mentioned raw material system further includes at least one of a sweetener, a stabilizer, and jam, the above-mentioned raw materials can be added synchronously with the modified essence.

[0078] Furthermore, after the fermentation in the above preparation method is completed, it further includes subjecting the fermented system to Y-tron refinement, wherein the refinement frequency is 1600 - 2000 r / min and the refinement time is 15 - 20 minutes.

[0079] The above-mentioned Y-tron refinement has a certain improvement effect on the low viscosity of the fermented system, which is beneficial to improving the problem of whey separation caused by low viscosity.

[0080] The present invention defines the above-mentioned Y-tron refinement frequency as 1600 - 2000 r / min and the refinement time as 15 - 20 min, which can further improve the stability of the above-mentioned yogurt and avoid the problem of whey separation.

[0081] Generally, after the above-mentioned Y-tron refinement is completed, the refined system needs to be filled, sealed, and cold-aged to obtain the above-mentioned yogurt with rich flavor, harmonious aroma, low fat content, thin texture, delicate and refreshing taste, relatively uniform state, relatively homogeneous texture, no whey separation problem, and high stability.

[0082] It can be understood that the above-mentioned filling and sealing need to be carried out in a closed aseptic filling device, and nitrogen is filled into the device to ensure an aseptic environment.

[0083] The packaging form of the above-mentioned filling can adopt the packaging forms of common yogurts on the current market, such as: glass bottle packaging, cup packaging, etc.

[0084] The temperature of the above-mentioned cold-aging can be 6°C.

[0085] Hereinafter, through specific examples, the yogurt containing modified essence and its preparation method of the present invention will be introduced in more detail.

[0086] Example 1

[0087] A kind of yogurt in this example, calculated according to a total amount of 1000 g, includes the following raw materials by mass:

[0088] 3 g of hydroxypropyl distarch phosphate, 0.8 g of pectin, 2 g of modified tomato essence, 30 g of fructose syrup, 0.05 g of sucralose, 0.3 g of acesulfame potassium, 10 g of tomato jam, 0.01 g of Streptococcus thermophilus, 0.01 g of Lactobacillus bulgaricus, and the balance is skimmed milk;

[0089] The preparation method of the above-mentioned yogurt includes the following steps:

[0090] 1) At 25°C, mix the to-be-modified tomato essence and lactic acid at 300 r / min for 2 min, and then add calcium carbonate and mix to obtain the above-mentioned modified essence, wherein the mass ratio of the modified tomato essence, lactic acid, and calcium carbonate is 2:0.5:3;

[0091] 2) Mix non-fat milk, hydroxypropyl distarch phosphate, pectin, modified tomato essence, high fructose syrup, sucralose, acesulfame potassium and tomato jam. After stirring at 55 °C for 25 min, conduct degassing, homogenization, and sterilization treatment in sequence. Among them, the degassing conditions are 65 °C and 18 MPa, the homogenization pressure is 30 / 180 bar, the sterilization temperature is 95 °C, the sterilization time is 300 s, cool to 40 - 43 °C, and add Streptococcus thermophilus and Lactobacillus bulgaricus to obtain the raw material system;

[0092] 3) Add the above raw material system to a nitrogen-filled fermentation tank through a sterile filtration device, ferment at 43 °C, and terminate fermentation when the acidity reaches 70 °T - 75 °T. Refine the fermented system with Y-tron. Among them, the refining frequency is 1600 r / min, the refining time is 20 min, and after filling, refrigerate and ripen at 6 °C to obtain the above yogurt.

[0093] Example 2

[0094] This example is basically the same as Example 1, the difference is:

[0095] In step 1) of the preparation method, the mixing condition of the to-be-modified tomato essence and lactic acid is modified to "mix the to-be-modified tomato essence and lactic acid at 400 r / min for 4 min at 30 °C", and the others remain unchanged.

[0096] Example 3

[0097] This example is basically the same as Example 1, the difference is:

[0098] In the raw materials of the yogurt, the masses of hydroxypropyl distarch phosphate and pectin are 5 g and 2 g respectively, and the balance is made up with non-fat milk, and the others remain unchanged.

[0099] Example 4

[0100] This example is basically the same as Example 1, the difference is:

[0101] In step 3) of the preparation method, the refining frequency is 2000 r / min, the refining time is 15 min, and the others remain unchanged.

[0102] Example 5

[0103] This example is basically the same as Example 1, the difference is:

[0104] In step 1) of the preparation method, the mass ratio of the modified tomato essence, lactic acid and calcium carbonate is 2.5:0.8:3.5.

[0105] Example 6

[0106] This example is basically the same as Example 1, the difference is:

[0107] In step 1) of the preparation method, the mass ratio of the modified tomato essence, lactic acid and calcium carbonate is 3:1:4.

[0108] Example 7

[0109] This example is basically the same as Example 1, except that:

[0110] Carboxymethyl cellulose is used to replace hydroxypropyl distarch phosphate.

[0111] Example 8

[0112] This example is basically the same as Example 3, except that:

[0113] Agar is used to replace hydroxypropyl distarch phosphate.

[0114] Example 9

[0115] This example is basically the same as Example 1, except that:

[0116] In the raw materials of the yogurt, the masses of hydroxypropyl distarch phosphate and pectin are 2 g and 3 g respectively, and the balance is made up with skim milk, and the others remain unchanged.

[0117] Example 10

[0118] This example is basically the same as Example 1, except that:

[0119] In step 3) of the preparation method, the refining frequency is 1400 r / min and the refining time is 10 min, and the others remain unchanged.

[0120] Example 11

[0121] This example is basically the same as Example 9, except that:

[0122] In the raw materials of the yogurt, the masses of hydroxypropyl distarch phosphate and pectin are 3.9 g and 1.1 g respectively, and the others remain unchanged.

[0123] Comparative Example 1

[0124] This comparative example is basically the same as Example 3, except that:

[0125] In the raw materials of the yogurt, tomato essence is used to replace the modified tomato essence, that is, the tomato essence is not subjected to modification treatment.

[0126] Comparative Example 2

[0127] This comparative example is basically the same as Example 1, except that:

[0128] In step 1) of the preparation method, the mixing conditions of the tomato essence to be modified and lactic acid are "at 35°C, mix the tomato essence to be modified and lactic acid at 500 r / min for 5 min", and the others remain unchanged.

[0129] Comparative Example 3

[0130] This comparative example is basically the same as Example 1, except that:

[0131] In step 1) of the preparation method, the mixing temperature of the tomato essence to be modified and lactic acid is modified to 35°C.

[0132] Comparative Example 4

[0133] This comparative example is basically the same as Example 1, except that:

[0134] In step 1) of the preparation method, the mixing speed of the tomato essence to be modified and lactic acid is modified to 500 r / min.

[0135] Comparative Example 5

[0136] This comparative example is basically the same as Example 1, except that:

[0137] In step 1) of the preparation method, the mixing time of the tomato essence to be modified and lactic acid is modified to 6 min.

[0138] Comparative Example 6

[0139] This comparative example is basically the same as Example 1, except that:

[0140] In step 1) of the preparation method, the mass ratio of the modified tomato essence, lactic acid and calcium carbonate is 4:1.5:2.

[0141] Comparative Example 7

[0142] This comparative example is basically the same as Example 1, except that:

[0143] In step 1) of the preparation method, the mass ratio of the modified tomato essence, lactic acid and calcium carbonate is 3:1.2:4.5.

[0144] Test Example

[0145] 1. Detect the following parameters of the products in the above examples and comparative examples:

[0146] 1) Sensory evaluation: According to the sensory evaluation criteria in Table 1, conduct a sensory evaluation of the above products in terms of taste and flavor. The main evaluation items include: texture, color, flavor, taste; a total of 30 people participated in the evaluation, and they scored the products for sensory evaluation respectively. The average score of each item was taken according to the personnel, and then the sum of the average scores of the three items was taken as the total sensory evaluation score of the product; the sensory evaluation results are shown in Table 2;

[0147] 2) Whey separation height: After storing the product at 4°C for 21 days, measure the whey separation height. The results are shown in Table 3.

[0148] 3) Viscosity: After storing the product at 4°C for 21 days, measure the viscosity using an Anton Paar MCR302 rheometer. The constant shear rate is 50 1 / s, data points are collected at 60 s with 1 s intervals, the temperature is controlled at 20°C, and the average viscosity value is recorded. The results are shown in Table 3.

[0149] 2. Test Results

[0150] Table 1 Sensory Evaluation Criteria

[0151]

[0152] Table 2 Sensory Evaluation Results

[0153]

[0154]

[0155] As can be seen from the results in Table 2, the texture, color, flavor, and taste of each example scored relatively high. Comparing the examples with the comparative examples, the following factors can affect the sensory evaluation of the product:

[0156] 1) Difference in whether the essence is acidified: Comparing Examples 1-4 with Comparative Example 1, if the essence is not lactic acidified, the essence in the yogurt will be greatly lost due to heat, resulting in a light flavor, uncoordinated aroma, and affecting the flavor experience of consumers.

[0157] 2) Difference in the essence acidification process conditions: Comparing the examples with Comparative Examples 2-7, the essence modification process conditions are as follows: at 25-30°C, mix the essence to be modified and acid at 300-400 r / min for 2-4 min, and then add calcium carbonate and mix. Among them, the mass ratio of the essence to be modified, acid, and calcium carbonate is (2-3):(0.5-1):(3-4). The product prepared with the modified essence obtained in this way has a strong flavor, coordinated aroma, no whey separation, a delicate, fresh, and smooth taste, and a moderate sweetness and sourness. If it exceeds this process range, the final product state and flavor do not meet the development requirements.

[0158] 3) Difference in the ratio of hydroxypropyl distarch phosphate to pectin: Comparing Example 9 with other examples, when the ratio of hydroxypropyl distarch phosphate to pectin is (3-5):(0.8-2), the product has a strong flavor, coordinated aroma, no whey separation, a delicate, thick, and smooth taste, and a moderate sweetness and sourness. If it exceeds this addition range, the score of whey separation is relatively low, affecting the shelf-life stability of the product.

[0159] 4) Influence of the shearing and refining frequency range: Comparing Example 10 with other examples, when the refining frequency is 1600 - 2000 r / min and the refining time is 15 - 20 min, the product has a strong flavor, no whey separation, meeting the product development requirements.

[0160] Table 3 Whey separation height and viscosity of yogurt

[0161]

[0162]

[0163] It can be seen from the results in Table 3 that the whey separation height of each example is relatively low and can be regarded as no whey separation. In comparison, the whey separation height of each comparative example is slightly higher, indicating that the modified flavoring essence of the present invention can cooperate with other components and processes to affect the whey separation situation of the product. The modified flavoring essence of the present invention and the above other factors cooperate to improve the stability of the product. Additionally, by maintaining the addition amount of hydroxypropyl distarch phosphate:pectin at (3 - 5):(0.8 - 2), the product stability can be improved, the problem of whey separation can be avoided, the flavor and taste of the product can be effectively enhanced. And when the shearing and refining conditions do not meet the refining frequency of 1600 - 2000 r / min and the refining time of 15 - 20 min, the product will have the problem of whey separation, not meeting the product development requirements. By maintaining the refining frequency of 1600 - 2000 r / min, the refining time of 15 - 20 min and the addition amount of hydroxypropyl distarch phosphate:pectin at (3 - 5):(0.8 - 2), the taste state of the product shows a delicate and refreshing direction, and the product viscosity shows a low viscosity, more meeting the needs of consumers for the tableware scenario and achieving the refreshing and greasy - relieving appeal pursued by consumers.

[0164] Finally, it should be noted that the above - mentioned examples are only used to illustrate the technical solutions of the present invention, not to limit it; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing examples, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A modified flavor, characterized in that: The modified flavor is prepared by a method comprising at least the following processes: At 25-30° C., mixing the flavor to be modified and the acid at 300-400 r / min for 2-4 min, and then adding calcium carbonate and mixing to obtain the modified flavor; Wherein, the mass ratio of the flavor to be modified, the acid and the calcium carbonate is (2-3): (0.5-1): (3-4).

2. The modified flavor according to claim 1, characterized in that The flavor to be modified includes at least one of tomato flavor and citrus flavor.

3. The modified flavor according to claim 1 or 2, characterized in that: The acid includes at least one of lactic acid and citric acid.

4. A method for preparing the modified flavor according to any one of claims 1 to 3, characterized in that: include: At 25-30° C., mixing the flavor to be modified and the acid at 300-400 r / min for 2-4 min, and then adding the calcium carbonate and mixing to obtain the modified flavor; Wherein, the mass ratio of the flavor to be modified, the acid and the calcium carbonate is (2-3): (0.5-1): (3-4).

5. A food, characterized in that: The raw material of the food includes the modified flavor described in any one of claims 1 to 3, or the modified flavor prepared by the preparation method of the modified flavor described in claim 4.

6. The food according to claim 5, characterized in that The food is yogurt.

7. The food according to claim 6, characterized in that The mass percentage of the modified flavor in the raw materials of the yogurt is 0.02%-0.05%.

8. The food according to claim 7, characterized in that The raw materials of the yogurt also include, by mass percentage, 0.3%-0.5% thickener, 0.08%-0.2% pectin, 0.002%-0.004% starter, and the rest is skim raw milk, wherein the starter is 10 10 -10 11 cfu / g.

9. A method for preparing the food according to any one of claims 6 to 8, characterized in that: The following steps are involved: The raw material system including skimmed raw milk, the modified flavor and the starter is fermented, and the fermentation is terminated when the fermentation acidity is 70°T to 75°T to obtain the yogurt.

10. The preparation method according to claim 9, characterized in that: After the fermentation is completed, the fermented system is subjected to Y-tron refinement, wherein the refinement frequency is 1600-2000 r / min and the refinement time is 15-20 min.

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