Brown sugar essence composition special for areca nut product and preparation method of brown sugar essence composition

Abstract

The invention discloses a brown sugar essence composition special for areca nut products and a preparation method of the brown sugar essence composition, and the brown sugar essence composition is prepared from the following components in parts by weight: 30-50 parts of brown sugar extract, 10-20 parts of caramel spice, 5-15 parts of fruity flavor spice, 2-8 parts of a sweetening agent, 100-150 parts of edible alcohol, 1-5 parts of a stabilizer, 3-7 parts of plant essential oil, 2-6 parts of a flavor enhancer and 1-3 parts of a pH regulator. Wherein the caramel spice consists of a coffee extract, a caramel pigment and maltol. The brown sugar essence composition specially customized for areca nut products is formed by carefully screening and proportioning the components, the stability is high, the areca nut products can be endowed with rich and mellow brown sugar fragrance, meanwhile, the flavor characteristics of scorch aroma and fruity aroma are fused, the taste level of areca nuts is enriched, and the taste of areca nuts is improved. The defects of the existing brown sugar essence in betel nut application are effectively overcome, and the requirements of the market for high-quality and unique-flavor betel nut products are met.

Description

Technical Field

[0001] The present invention relates to the technical field of flavors and fragrances, and particularly relates to a brown sugar essence composition for betel nut products and a preparation method thereof. Background Art

[0002] At present, with the continuous development of the betel nut product market, consumers have higher and higher requirements for the taste and flavor of betel nut products. As a common sweetener and flavor substance, brown sugar has a wide range of applications in betel nut products. However, when existing brown sugar essence products are applied to betel nut products, there are often problems such as insufficient flavor richness, poor stability, short fragrance retention time, poor flavor coordination with the betel nut itself, monotonous sweetness, and inability to meet consumers' demand for multi-level taste.

[0003] Therefore, developing a brown sugar essence composition for betel nut products and a preparation method thereof is of great significance for improving the quality and market competitiveness of betel nut products. Summary of the Invention

[0004] The object of the present invention is to provide a brown sugar essence composition for betel nut products and a preparation method thereof. By carefully screening and proportioning each component, the overall formula design is scientific and reasonable, and each component cooperates with each other to form a brown sugar essence composition customized for betel nut products. It has strong stability and rich taste levels, highly matches the flavor of betel nut products, can endow betel nut products with a strong and mellow brown sugar aroma, and at the same time integrates the flavor characteristics of caramel and fruit aroma, enriches the taste levels of betel nuts, effectively solves the deficiencies of existing brown sugar essence in the application of betel nuts, and meets the market demand for high-quality and unique-flavored betel nut products.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] In the first aspect, the present invention provides a brown sugar essence composition for betel nut products, which is composed of the following components in parts by weight: 30 - 50 parts of brown sugar extract, 10 - 20 parts of caramel spice, 5 - 15 parts of fruit aroma spice, 2 - 8 parts of sweetener, 100 - 150 parts of edible alcohol, 1 - 5 parts of stabilizer, 3 - 7 parts of plant essential oil, 2 - 6 parts of flavor enhancer, and 1 - 3 parts of pH regulator;

[0007] Among them, the caramel spice is composed of coffee extract, caramel pigment, and maltol.

[0008] The functions of each component in the formula are as follows:

[0009] The brown sugar extract serves as the main aroma, bringing a mellow caramel fragrance and sweetness; the caramel spice has a strong caramel aroma atmosphere, which synergizes with the brown sugar extract to highlight a rich caramel aroma; the fruit spice can add a fruity scent, enriching the aroma layer and making the essence more three-dimensional in betel nut products; the sweetener can enhance the persistence and layering of sweetness without masking the presentation of other flavor substances; the edible alcohol acts as a solvent, evenly dispersing each component and ensuring the stability and fluidity of the essence; the stabilizer can prevent microbial spoilage of the essence during storage and use, extending the shelf life; the plant essential oil adds a fresh plant aroma, enhancing the freshness and layering of the essence; the flavor enhancer can enhance the overall flavor of the essence, making the aroma more intense and mellow; the pH regulator can adjust the pH value of the essence, making it more stable in betel nut products and improving the flavor simultaneously.

[0010] Furthermore, the preparation process of the brown sugar extract is as follows: After crushing the cane brown sugar to 80 - 120 mesh, add 10 times the amount of deionized water, heat and stir at 70°C - 80°C for 2h - 3h, then filter, and concentrate the filtrate to 1 / 3 - 1 / 4 of the original volume to obtain the brown sugar extract. By using high-quality cane brown sugar as the raw material to prepare the extract, it is rich in various sugars and flavor substances.

[0011] Furthermore, the weight ratio of coffee extract, caramel pigment, and maltol in the caramel spice is 2:1:1. In this way, it can better enhance the caramel aroma atmosphere and synergize with the brown sugar extract to more prominently highlight the rich caramel aroma.

[0012] Furthermore, the fruit spice is selected from any one of strawberry essence, banana essence, pineapple essence, apple essence, and mango essence. By adding these fruit spices, it can add a fruity scent, well enrich the aroma layer, and thus make the essence more three-dimensional in betel nut products.

[0013] Furthermore, the sweetener is selected from one or a combination of neotame, sucralose, erythritol, and maltitol. These sweeteners can better enhance the persistence and layering of sweetness.

[0014] Furthermore, the stabilizer is selected from one or a combination of potassium sorbate, sodium benzoate, and sodium dehydroacetate.

[0015] Furthermore, the plant essential oil is selected from one or a mixture of two of peppermint essential oil and lemon essential oil. By adding these plant essential oils, it can add a fresh plant aroma, thus well enhancing the freshness and layering of the essence.

[0016] Furthermore, the flavor enhancer is selected from nucleotide substances. Preferably, the flavor enhancer is disodium 5'-ribonucleotide, which can better enhance the overall flavor of the essence, making the aroma more intense and mellow.

[0017] Furthermore, the pH regulator is selected from one or a combination of citric acid, malic acid and lactic acid.

[0018] In a second aspect, the present invention also provides a method for preparing the brown sugar essence composition special for the areca nut product as described above, comprising the following steps:

[0019] S1. Treatment of plant essential oil: Mix the plant essential oil with half of the edible alcohol and stir evenly to obtain a plant essential oil solution;

[0020] S2. Dissolution of flavor enhancer: Add the flavor enhancer to the other half of the edible alcohol and stir until completely dissolved to obtain a flavor enhancer solution;

[0021] S3. Mixing and dissolution: Add caramel flavor, fruit flavor and sweetener to the plant essential oil solution in step S1 in sequence and stir until completely dissolved;

[0022] S4. Ultrasonic treatment: Ultrasonically treat the solution after mixing and dissolution in step S3, with the ultrasonic power of 200 W - 500 W, the ultrasonic time of 10 min - 30 min, and the ultrasonic temperature of 25°C - 40°C;

[0023] S5. Mixing and blending: Add brown sugar extract, flavor enhancer solution, stabilizer and pH regulator to the solution after ultrasonic treatment in step S4 and stir evenly to obtain a primary solution of brown sugar essence composition;

[0024] S6. Standing and defoaming: Let the primary solution of brown sugar essence composition stand for 24 h - 48 h, and then filter to remove impurities and undissolved particles to obtain a clarified finished product of brown sugar essence composition.

[0025] Compared with the prior art, the present invention provides a brown sugar essence composition special for an areca nut product and a preparation method thereof, having the following beneficial effects:

[0026] Through the reasonable combination and synergistic effect of each component, the brown sugar essence composition of the present invention is highly integrated with the flavor of betel nut products, with a rich and mellow aroma and a long aftertaste. Among them, the brown sugar extract serves as the main aroma note, bringing a pure caramel aroma and sweetness; the coffee extract in the caramel spice has a unique coffee caramel aroma, the caramel pigment has a strong caramel flavor, and maltol can enhance the caramel aroma of the spice. They work together synergistically to add rich caramel aroma levels to the essence composition, thereby strengthening the characteristic of caramel aroma; the addition of fruit aroma spices adds a fresh fruit aroma, enabling the betel nut product to contain natural fruit aroma on the basis of the brown sugar caramel aroma, enhancing the flavor uniqueness of the product and making the aroma more three-dimensional; the sweetener can moderately enhance the perception of sweetness, making the sweetness more mellow and lasting, and at the same time not masking other flavor components, thereby enhancing the persistence and layering of sweetness; at the same time, the addition of plant essential oils gives the essence a fresh plant aroma, enhancing the freshness and layering of the essence; the flavor enhancer enhances the overall flavor of the essence, making the aroma more rich and mellow; the use of stabilizers and pH regulators ensures the stability of the essence composition during storage and use, prevents deterioration and flavor loss, and extends the shelf life of the product.

[0027] In addition, during the preparation of the brown sugar essence composition, the introduction of ultrasonic treatment further improves the quality of the essence composition, making the mixing of each component more uniform, accelerating the reaction process, effectively stimulating and promoting the release of flavor components, and enhancing the richness of the aroma and the layering of sweetness. Detailed implementation mode

[0028] The technical solutions of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0029] In the examples and comparative examples, the experimental methods used are all conventional methods unless otherwise specified, and the materials, reagents, etc. used can be obtained from commercial channels unless otherwise specified.

[0030] The present invention will be further described in detail below through detailed examples.

[0031] Example 1

[0032] This example provides a brown sugar essence composition for special use in betel nut products, which is composed of 40 parts of brown sugar extract, 15 parts of caramel spice, 10 parts of fruit aroma spice, 5 parts of sweetener, 120 parts of edible alcohol, 3 parts of stabilizer, 5 parts of plant essential oil, 4 parts of flavor enhancer and 2 parts of pH regulator by weight.

[0033] Among them, the preparation process of the brown sugar extract is as follows: After crushing the cane brown sugar to 100 mesh, add 10 times the amount of deionized water, heat and stir at 75 °C for 2.5 h to fully dissolve and release the active ingredients in the brown sugar, then filter, and concentrate the filtrate to 1 / 3 of the original volume to obtain the brown sugar extract.

[0034] The caramel flavor is composed of coffee extract, caramel pigment and maltol in a weight ratio of 2:1:1. The fruity flavor is selected as strawberry essence. The sweetener is selected as neotame. The stabilizer is selected as potassium sorbate. The plant essential oil is selected as peppermint essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as citric acid.

[0035] The preparation method of the brown sugar flavor composition includes the following steps:

[0036] S1. Treatment of plant essential oil: Mix the plant essential oil with half of the edible alcohol and stir evenly to obtain a plant essential oil solution;

[0037] S2. Dissolution of flavor enhancer: Add the flavor enhancer to the other half of the edible alcohol and stir until completely dissolved to obtain a flavor enhancer solution;

[0038] S3. Mixing and dissolution: Add the caramel flavor, fruity flavor and sweetener to the plant essential oil solution in step S1 in sequence and stir until completely dissolved;

[0039] S4. Ultrasonic treatment: Ultrasonically treat the solution after mixing and dissolution in step S3, with an ultrasonic power of 300 W, an ultrasonic time of 20 min, and an ultrasonic temperature of 30 °C;

[0040] S5. Mixing and blending: Add the brown sugar extract, flavor enhancer solution, stabilizer and pH regulator to the solution after ultrasonic treatment in step S4 and stir evenly to obtain a preliminary solution of the brown sugar flavor composition;

[0041] S6. Static defoaming: Let the preliminary solution of the brown sugar flavor composition stand for 36 h to fully overflow the bubbles therein, and then filter through a filter to remove impurities and undissolved particles to obtain a clarified finished product of the brown sugar flavor composition, which is packaged and stored in the warehouse.

[0042] Example 2

[0043] This example provides a brown sugar flavor composition dedicated to betel nut products, which is composed of 35 parts of brown sugar extract, 12 parts of caramel flavor, 8 parts of fruity flavor, 4 parts of sweetener, 130 parts of edible alcohol, 2 parts of stabilizer, 4 parts of plant essential oil, 3 parts of flavor enhancer and 1.5 parts of pH regulator by weight.

[0044] Among them, the caramel flavor is composed of coffee extract, caramel pigment and maltol with a weight ratio of 2:1:1. The fruity flavor is selected as banana essence. The sweetener is selected as sucralose. The stabilizer is selected as sodium benzoate. The plant essential oil is selected as lemon essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as malic acid.

[0045] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar flavor composition is also the same as that in Example 1, so it will not be elaborated here.

[0046] Example 3

[0047] This example provides a brown sugar flavor composition for betel nut products, which is composed of 45 parts of brown sugar extract, 18 parts of caramel flavor, 12 parts of fruity flavor, 6 parts of sweetener, 140 parts of edible alcohol, 4 parts of stabilizer, 7 parts of plant essential oil, 5 parts of flavor enhancer and 2.5 parts of pH regulator by weight.

[0048] Among them, the caramel flavor is composed of coffee extract, caramel pigment and maltol with a weight ratio of 2:1:1. The fruity flavor is selected as mango essence. The sweetener is selected as erythritol. The stabilizer is selected as sodium dehydroacetate. The plant essential oil is composed of lemon essential oil and lemon essential oil with a weight ratio of 1:1. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as lactic acid.

[0049] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar flavor composition is also the same as that in Example 1, so it will not be elaborated here.

[0050] Example 4

[0051] This example provides a brown sugar flavor composition for betel nut products, which is composed of 30 parts of brown sugar extract, 10 parts of caramel flavor, 5 parts of fruity flavor, 2 parts of sweetener, 100 parts of edible alcohol, 1 part of stabilizer, 3 parts of plant essential oil, 2 parts of flavor enhancer and 1 part of pH regulator by weight.

[0052] Among them, the caramel flavor is composed of coffee extract, caramel pigment and maltol with a weight ratio of 2:1:1. The fruity flavor is selected as strawberry essence. The sweetener is selected as neotame. The stabilizer is selected as potassium sorbate. The plant essential oil is selected as peppermint essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as citric acid.

[0053] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar flavor composition is also the same as that in Example 1, so it will not be elaborated here.

[0054] Example 5

[0055] This embodiment provides a brown sugar essence composition special for betel nut products. By weight, it is composed of 50 parts of brown sugar extract, 20 parts of caramel spice, 15 parts of fruit fragrance spice, 8 parts of sweetener, 150 parts of edible alcohol, 5 parts of stabilizer, 7 parts of plant essential oil, 6 parts of flavor enhancer and 3 parts of pH regulator.

[0056] Among them, the caramel spice is composed of coffee extract, caramel pigment and maltol in a weight ratio of 2:1:1. The fruit fragrance spice is selected as strawberry essence. The sweetener is selected as neotame. The stabilizer is selected as potassium sorbate. The plant essential oil is selected as peppermint essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as citric acid.

[0057] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar essence composition is also the same as that in Example 1, so it will not be elaborated here.

[0058] Example 6

[0059] This embodiment provides a brown sugar essence composition special for betel nut products. By weight, it is composed of 42 parts of brown sugar extract, 16 parts of caramel spice, 12 parts of fruit fragrance spice, 5 parts of sweetener, 135 parts of edible alcohol, 3 parts of stabilizer, 6 parts of plant essential oil, 4 parts of flavor enhancer and 3 parts of pH regulator.

[0060] Among them, the caramel spice is composed of coffee extract, caramel pigment and maltol in a weight ratio of 2:1:1. The fruit fragrance spice is selected as pineapple essence. The sweetener is composed of neotame and erythritol in a weight ratio of 1:1. The stabilizer is composed of sodium benzoate and sodium dehydroacetate in a weight ratio of 1:1. The plant essential oil is selected as peppermint essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is composed of citric acid, malic acid and lactic acid in a weight ratio of 1:1:1.

[0061] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar essence composition is also the same as that in Example 1, so it will not be elaborated here.

[0062] Example 7

[0063] This embodiment provides a brown sugar essence composition special for betel nut products. By weight, it is composed of 38 parts of brown sugar extract, 14 parts of caramel spice, 9 parts of fruit fragrance spice, 6 parts of sweetener, 145 parts of edible alcohol, 3 parts of stabilizer, 5 parts of plant essential oil, 5 parts of flavor enhancer and 2 parts of pH regulator.

[0064] Among them, the caramel flavor is composed of coffee extract, caramel pigment and maltol in a weight ratio of 2:1:1. The fruity flavor is apple essence. The sweetener is composed of sucralose and maltitol in a weight ratio of 1:1. The stabilizer is composed of potassium sorbate and sodium dehydroacetate in a weight ratio of 1:1. The plant essential oil is lemon essential oil. The flavor enhancer is disodium 5'-ribonucleotide. The pH regulator is composed of citric acid and malic acid in a weight ratio of 1:1.

[0065] The preparation process of the brown sugar extract is the same as that in Example 1, and the preparation method of the brown sugar flavor composition is also the same as that in Example 1, so it will not be elaborated here.

[0066] Comparative Example 1

[0067] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks plant essential oil, flavor enhancer and pH regulator, and the others are the same as those in Example 1, so it will not be elaborated here.

[0068] Comparative Example 2

[0069] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks flavor enhancer and pH regulator, and the others are the same as those in Example 1, so it will not be elaborated here.

[0070] Comparative Example 3

[0071] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks pH regulator, and the others are the same as those in Example 1, so it will not be elaborated here.

[0072] Comparative Example 4

[0073] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks caramel flavor, and the others are the same as those in Example 1, so it will not be elaborated here.

[0074] Comparative Example 5

[0075] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks fruity flavor, and the others are the same as those in Example 1, so it will not be elaborated here.

[0076] Comparative Example 6

[0077] This comparative example provides a brown sugar flavor composition. Compared with Example 1, it lacks stabilizer, and the others are the same as those in Example 1, so it will not be elaborated here.

[0078] Comparative Example 7

[0079] This comparative example provides a brown sugar flavor composition. Compared with Example 1, the preparation method of the brown sugar flavor composition lacks ultrasonic treatment.

[0080] Specifically, by weight, the brown sugar essence composition provided in this comparative example is composed of 40 parts of brown sugar extract, 15 parts of caramel spice, 10 parts of fruit flavor spice, 5 parts of sweetener, 120 parts of edible alcohol, 3 parts of stabilizer, 5 parts of plant essential oil, 4 parts of flavor enhancer, and 2 parts of pH regulator.

[0081] Among them, the preparation process of the brown sugar extract is as follows: After crushing cane brown sugar to 100 mesh, add 10 times the amount of deionized water, heat and stir at 75 °C for 2.5 h to fully dissolve and release the active ingredients in the brown sugar, then filter, and concentrate the filtrate to 1 / 3 of the original volume to obtain the brown sugar extract.

[0082] The caramel spice is composed of coffee extract, caramel pigment, and maltol in a weight ratio of 2:1:1. The fruit flavor spice is selected as strawberry essence. The sweetener is selected as neotame. The stabilizer is selected as potassium sorbate. The plant essential oil is selected as peppermint essential oil. The flavor enhancer is selected as disodium 5'-ribonucleotide. The pH regulator is selected as citric acid.

[0083] The preparation method of this brown sugar essence composition includes the following steps:

[0084] S1. Treatment of plant essential oil: Mix the plant essential oil with half of the edible alcohol and stir evenly to obtain a plant essential oil solution;

[0085] S2. Dissolution of flavor enhancer: Add the flavor enhancer to the other half of the edible alcohol and stir until completely dissolved to obtain a flavor enhancer solution;

[0086] S3. Mixing and dissolution: Add the caramel spice, fruit flavor spice, and sweetener to the plant essential oil solution in step S1 in sequence and stir until completely dissolved;

[0087] S4. Mixing and blending: Add the brown sugar extract, flavor enhancer solution, stabilizer, and pH regulator to the solution completely dissolved in step S3 and stir evenly to obtain a preliminary solution of the brown sugar essence composition;

[0088] S5. Standing and defoaming: Let the preliminary solution of the brown sugar essence composition stand for 36 h to fully overflow the bubbles therein, and then filter through a filter to remove impurities and undissolved particles to obtain a clarified finished product of the brown sugar essence composition, which is packaged and stored in the warehouse.

[0089] Performance test experiment

[0090] Perform the following performance tests on the brown sugar essence composition products prepared in Examples 1-7 and Comparative Examples 1-7:

[0091] (1) Aroma intensity: Sensory evaluation is carried out by professional fragrance evaluators, with a minimum score of 0 and a full score of 10.

[0092] (2) Sweet taste layering: Also evaluated by professional fragrance appraisers, with a minimum score of 0 and a full score of 10.

[0093] (3) Stability test: Place the brown sugar essence composition product in an incubator at 40 °C for 30 days, and observe whether there is turbidity, precipitation or deterioration.

[0094] (4) Aroma persistence: Add the brown sugar essence composition product to the betel nut product at 1% of the total weight of the betel nut product, and observe the duration of the aroma.

[0095] The test data is shown in Table 1 below.

[0096] Table 1 Record Table of Performance Test Data

[0097]

[0098] It can be seen from the test data in Table 1 that in terms of aroma richness, the aroma richness scores of Examples 1-7 are all above 8 points, and the scores of Comparative Examples 1-7 are below 7 points; in terms of sweet taste layering, the scores of Examples 1-7 are above 7 points, and the scores of Comparative Examples 1-7 are around 5 points; in terms of stability, the essences of Examples 1-7 remain clear and transparent without obvious changes, while the essences of Comparative Examples 1-7 have slight turbidity due to the lack of some components or process treatment steps; in terms of aroma persistence, the aroma persistence time of Examples 1-7 is above 11 hours, and the aroma persistence time of Comparative Examples 1-7 is below 10 hours. It can be seen that the essences of Comparative Examples 1-7 are significantly inferior to those of Examples 1-7 in terms of aroma and sweet taste performance.

[0099] The essences of Examples 1-7 perform excellently in terms of aroma richness, sweet taste layering, stability and aroma persistence, which is mainly due to the reasonable combination and synergistic effect of each component in the formula. Components such as brown sugar extract, caramel spice, and fruit aroma spice work together to endow the essence with a rich and layered aroma; the use of sweeteners improves the persistence and layering of sweetness; stabilizers effectively prevent the deterioration of the essence during storage; the addition of plant essential oils and flavor enhancers further improves the freshness and flavor richness of the essence; the addition of pH regulators makes the essence more stable in the betel nut product and improves the flavor at the same time. In addition, the introduction of ultrasonic treatment during the preparation process further improves the quality of the essence composition, making the mixing of each component more uniform, accelerating the reaction process, and stimulating and promoting the release of flavor active ingredients, thus enhancing the aroma richness and sweet taste layering.

[0100] In contrast, due to the lack of some key components or steps in Comparative Examples 1-7, their performance decreased significantly. Comparative Example 1 lacked plant essential oil, flavor enhancer and pH regulator, resulting in lower aroma intensity and sweetness layer, poorer stability and shorter aroma persistence; Comparative Example 2 lacked flavor enhancer and pH regulator. Although the aroma intensity and stability were improved compared with Comparative Example 1, they were still lower than those of Example 1; Comparative Example 3 lacked pH regulator, and the aroma persistence decreased compared with Example 1; Comparative Example 4 lacked caramel spice, resulting in insufficient caramel aroma characteristics and decreased aroma intensity; Comparative Example 5 lacked fruit spice, resulting in insufficient fruity aroma and poorer aroma layer; Comparative Example 6 lacked stabilizer, resulting in easier deterioration of the essence during storage and decreased stability; Comparative Example 7 lacked the ultrasonic treatment step, and the mixing uniformity and reaction process of the essence were affected, and the aroma intensity and sweetness layer were not as good as those of Example 1.

[0101] It can be seen that the brown sugar essence composition provided by the present invention has strong stability, can endow betel nut products with rich and mellow brown sugar aroma, and at the same time integrates the flavor characteristics of caramel and fruit aroma, enriches the taste layer of betel nuts, effectively solves the deficiencies of existing brown sugar essence in the application of betel nuts, and meets the market demand for high-quality and unique-flavored betel nut products.

[0102] The above embodiments are only used to exemplarily illustrate the concept and technical solutions of the present invention, rather than to limit the present invention. Any person familiar with this technology can modify or change the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes completed by those with ordinary knowledge in the technical field without departing from the spirit and technical idea disclosed by the present invention should still be covered by the claims of the present invention.

[0103] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A brown sugar flavor composition dedicated to betel nut products, characterized in that: The invention is composed of the following components by weight: 30 to 50 parts of brown sugar extract, 10 to 20 parts of caramel flavor, 5 to 15 parts of fruit flavor, 2 to 8 parts of sweetener, 100 to 150 parts of edible alcohol, 1 to 5 parts of stabilizer, 3 to 7 parts of plant essential oil, 2 to 6 parts of flavor enhancer and 1 to 3 parts of pH adjuster; Wherein, the caramel flavor consists of coffee extract, caramel pigment and maltol.

2. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The preparation process of the brown sugar extract is as follows: after crushing sugarcane brown sugar into 80-120 meshes, adding 10 times the amount of deionized water, heating and stirring at 70°C-80°C for 2h-3h, then filtering, and concentrating the filtrate to 1 / 3-1 / 4 of the original volume to obtain the brown sugar extract.

3. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The weight ratio of coffee extract, caramel color and maltol in the caramel flavor is 2:1:

1.

4. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The fruit flavor is selected from any one of strawberry flavor, banana flavor, pineapple flavor, apple flavor and mango flavor.

5. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The sweetener is selected from one or more combinations of neotame, sucralose, erythritol, and maltitol.

6. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The stabilizer is selected from one or more combinations of potassium sorbate, sodium benzoate, and sodium dehydroacetate.

7. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The plant essential oil is selected from peppermint essential oil, lemon essential oil or a mixture of the two.

8. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The flavor enhancer is selected from nucleotide substances.

9. The brown sugar flavor composition dedicated to betel nut products according to claim 1, characterized in that: The pH regulator is selected from one or more combinations of citric acid, malic acid and lactic acid.

10. The method for preparing the brown sugar flavor composition for betel nut products according to any one of claims 1 to 9, characterized in that: The following steps are involved: S1. Plant essential oil treatment: mixing the plant essential oil with half of edible alcohol, stirring evenly, to obtain a plant essential oil solution; S2. Dissolving the flavor enhancer: adding the flavor enhancer to the other half of the edible alcohol and stirring until completely dissolved to obtain a flavor enhancer solution; S3, mixed dissolution: add caramel flavor, fruit flavor, and sweetener to the plant essential oil solution of step S1 in sequence, and stir until completely dissolved; S4, ultrasonic treatment: subjecting the mixed and dissolved solution in step S3 to ultrasonic treatment, with an ultrasonic power of 200W to 500W, an ultrasonic time of 10min to 30min, and an ultrasonic temperature of 25°C to 40°C; S5, mixing and blending: adding brown sugar extract, flavor enhancer solution, stabilizer, and pH adjuster to the solution after ultrasonic treatment in step S4 and stirring evenly to obtain a brown sugar flavor composition initial solution; S6. Standing and degassing: standing the initial liquid of the brown sugar flavor composition for 24 hours to 48 hours, and then filtering to remove impurities and undissolved particles to obtain a clarified finished brown sugar flavor composition.

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