Brown sugar preserved plum essence composition special for areca nut products and preparation method of brown sugar preserved plum essence composition

Abstract

The invention discloses a brown sugar and preserved plum essence composition special for areca nut products and a preparation method thereof, and the brown sugar and preserved plum essence composition is composed of 10-20 parts of brown sugar base, 8-15 parts of preserved plum base, 3-8 parts of sweetening agent, 2-5 parts of acidulant, 40-60 parts of edible alcohol and 1-3 parts of stabilizer. The brown sugar base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt according to the weight ratio of (1-3): (0.5-1.5): (0.3-1): (0.2-0.8): (0.1-0.5), and the preserved plum base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactones according to the weight ratio of (1-3): (0.5-1.5): (0.5-1.5): (0.2-0.6): (0.1-0.5). The brown sugar preserved plum essence composition disclosed by the invention is excellent in aroma richness, aroma retention time, taste harmony and stability.

Description

Technical Field

[0001] The invention relates to the technical field of flavors and fragrances, and in particular to a brown sugar and preserved plum flavor composition special 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 put forward higher requirements for the richness and uniqueness of betel nut flavor. Traditional betel nut flavors have certain limitations in terms of flavor level, fragrance retention time and taste coordination, and it is difficult to meet the increasingly picky tastes of modern consumers. As an emerging flavor essence, brown sugar plum flavor has a unique taste and aroma, but the brown sugar plum flavor on the market still has room for improvement in formula and preparation process, such as insufficient aroma, insufficient taste, poor stability and other problems.

[0003] Therefore, developing a novel brown sugar plum flavor composition 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 purpose of the present invention is to provide a new brown sugar plum flavor composition dedicated to betel nut products and a preparation method thereof, so as to solve the problems of the brown sugar plum flavor currently on the market in terms of formula and preparation process mentioned in the above background technology, such as insufficiently strong aroma, insufficiently mellow taste, and poor stability.

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

[0006] In a first aspect, the present invention provides a brown sugar and plum flavor composition for betel nut products, which is composed of the following components by weight: 10 to 20 parts of brown sugar flavor base, 8 to 15 parts of plum flavor base, 3 to 8 parts of sweetener, 2 to 5 parts of sour agent, 40 to 60 parts of edible alcohol and 1 to 3 parts of stabilizer;

[0007] The brown sugar aroma base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt in a weight ratio of (1-3): (0.5-1.5): (0.3-1): (0.2-0.8): (0.1-0.5); the plum aroma base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactolactone in a weight ratio of (1-3): (0.5-1.5): (0.5-1.5): (0.2-0.6): (0.1-0.5).

[0008] In some preferred technical solutions, by weight, the brown sugar prune essence composition consists of the following components: 15 parts of brown sugar base, 12 parts of prune base, 5 parts of sweetener, 3 parts of acidulant, 50 parts of edible alcohol and 2 parts of stabilizer; or, the brown sugar prune essence composition consists of the following components: 12 parts of brown sugar base, 10 parts of prune base, 4 parts of sweetener, 2 parts of acidulant, 45 parts of edible alcohol and 1.5 parts of stabilizer; or, the brown sugar prune essence composition consists of the following components: 18 parts of brown sugar base, 14 parts of prune base, 6 parts of sweetener, 4 parts of acidulant, 55 parts of edible alcohol and 2.5 parts of stabilizer; or, the brown sugar prune essence composition consists of the following components: 10 parts of brown sugar base, 8 parts of prune base, 3 parts of sweetener, 2 parts of acidulant, 40 parts of edible alcohol and 1 part of stabilizer; or, the brown sugar prune essence composition consists of the following components: 20 parts of brown sugar base, 15 parts of prune base, 8 parts of sweetener, 5 parts of acidulant, 60 parts of edible alcohol and 3 parts of stabilizer.

[0009] As a preferred technical solution, the weight ratio of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt in the brown sugar base is 2:1:0.6:0.5:0.3.

[0010] As a preferred technical solution, the weight ratio of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactone in the prune base is 2:1:1:0.4:0.3.

[0011] As a preferred technical solution, the sweetener is one or more combinations of sucrose, glucose or fructose.

[0012] As a preferred technical solution, the acidulant is one or more combinations of citric acid, malic acid or tartaric acid.

[0013] As a preferred technical solution, the stabilizer is one or more combinations of potassium sorbate, sodium benzoate or vitamin E.

[0014] In the second aspect, the present invention further provides a preparation method of the brown sugar prune essence composition for the above-mentioned betel nut products, including the following steps:

[0015] S1. Place the edible alcohol in a reaction kettle, turn on the stirring device, set the rotation speed to 200 r / min - 400 r / min, and stir evenly;

[0016] S2. After mixing the raw materials of the brown sugar base in proportion, add them to the reaction kettle, and continue to stir for 20 min - 40 min to fully dissolve and disperse the brown sugar base in the edible alcohol;

[0017] S3. After mixing the raw materials of the plum fragrance base in proportion, add them to the reaction kettle and continuously stir for 30 min to 50 min to fully and evenly mix the plum fragrance base with the brown sugar fragrance base and edible alcohol;

[0018] S4. Add the sweetener and acidulant to the reaction kettle respectively and continue to stir for 10 min to 30 min;

[0019] S5. Then add the stabilizer and stir for 10 min to 20 min;

[0020] S6. Finally, filter to remove impurities and undissolved particles to obtain a finished product of clarified brown sugar plum essence.

[0021] As a preferred technical solution, the stirring speed in step S1 is set to 300 r / min.

[0022] As a preferred technical solution, the stirring time in step S2 is set to 30 min, the stirring time in step S3 is set to 40 min, the stirring time in step S4 is set to 20 min, and the stirring time in step S5 is set to 15 min.

[0023] Compared with the prior art, the present invention provides a brown sugar plum essence composition for betel nut products and a preparation method thereof, having the following beneficial effects:

[0024] The brown sugar plum essence composition of the present invention realizes the perfect fusion of the aroma of brown sugar and plum through carefully selected and proportioned raw materials, with a rich, mellow aroma, good layering and fragrance retention. Caramel aldehyde and citronellal in the brown sugar fragrance base provide the unique caramel aroma and sweet aroma of brown sugar, maltol and ethyl maltol enhance the fullness and mellow thickness of the aroma, and edible salt plays a role in adjusting the taste and enhancing the flavor; phenylacetaldehyde and ionone in the plum fragrance base endow the fresh aroma and fruity aroma of plum, and heptanoic acid, benzyl acetate and lactone enrich the sour and sweet taste and aroma layer of plum. The reasonable combination of the sweetener and acidulant makes the sweet and sour balance of the essence more coordinated and the taste more comfortable. Edible alcohol as a solvent can not only dissolve each spice component, but also make the essence have good fluidity and stability. The addition of the stabilizer further improves the stability of the essence during storage and use and extends the shelf life of the product.

[0025] The preparation process of the present invention is simple, easy to operate and suitable for industrial popularization and use. Detailed implementation manners

[0026] The technical solution 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 the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0027] In the examples and comparative examples, unless otherwise specified, the experimental methods used are all conventional methods, and the materials, reagents, etc. used, unless otherwise specified, can all be obtained from commercial channels.

[0028] The present invention will be further described in detail below through specific examples.

[0029] Example 1

[0030] This example provides a brown sugar and plum essence composition, which is composed of the following components in parts by weight: 15 parts of brown sugar fragrance base, 12 parts of plum fragrance base, 5 parts of sweetener, 3 parts of acidulant, 50 parts of edible alcohol, and 2 parts of stabilizer;

[0031] Among them, the brown sugar fragrance base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol, and edible salt in a weight ratio of 2:1:0.6:0.5:0.3; the plum fragrance base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate, and lactone in a weight ratio of 2:1:1:0.4:0.3. The sweetener is sucrose, the acidulant is citric acid, and the stabilizer is potassium sorbate.

[0032] The preparation method of the brown sugar and plum essence composition includes the following steps:

[0033] S1. Place the edible alcohol in a reaction kettle, turn on the stirring device, set the rotation speed to 300 r / min, and stir evenly;

[0034] S2. After mixing the raw materials of the brown sugar fragrance base in proportion, slowly add them to the reaction kettle, and continue to stir for 30 min to fully dissolve and disperse the brown sugar fragrance base in the edible alcohol;

[0035] S3. After mixing the raw materials of the plum fragrance base in proportion, add them to the reaction kettle, and continuously stir for 40 min to fully mix the plum fragrance base with the brown sugar fragrance base and the edible alcohol evenly;

[0036] S4. Add the sweetener and the acidulant to the reaction kettle respectively, and continue to stir for 20 min to adjust the sweet and sour balance and taste of the essence;

[0037] S5. Then add the stabilizer and stir for 15 min to make the stabilizer evenly distributed in the essence system and improve the stability of the essence;

[0038] S6. Finally, filter the prepared mixture through a filter to remove impurities and undissolved particles, obtaining the finished product of clarified brown sugar prune essence, which is then packaged and stored in the warehouse.

[0039] Example 2

[0040] This example provides a brown sugar prune essence composition, which is composed of the following components by weight: 12 parts of brown sugar fragrance base, 10 parts of prune fragrance base, 4 parts of sweetener, 2 parts of acidulant, 45 parts of edible alcohol, and 1.5 parts of stabilizer.

[0041] Among them, the brown sugar fragrance base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol, and edible salt in a weight ratio of 1.5:0.8:0.5:0.4:0.2; the prune fragrance base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate, and lactone in a weight ratio of 1.5:0.8:0.8:0.3:0.2. The sweetener is glucose, the acidulant is malic acid, and the stabilizer is sodium benzoate.

[0042] The preparation method of this brown sugar prune essence composition includes the following steps:

[0043] S1. Place the edible alcohol in a reaction kettle, start the stirring device, set the rotation speed to 250 r / min, and stir evenly.

[0044] S2. After mixing the raw materials of the brown sugar fragrance base in proportion, slowly add them to the reaction kettle, and continue to stir for 25 min to fully dissolve and disperse the brown sugar fragrance base in the edible alcohol.

[0045] S3. After mixing the raw materials of the prune fragrance base in proportion, add them to the reaction kettle, and continuously stir for 35 min to fully mix and blend the prune fragrance base with the brown sugar fragrance base and the edible alcohol.

[0046] S4. Add the sweetener and the acidulant to the reaction kettle respectively, and continue to stir for 15 min to adjust the sweet and sour balance and taste of the essence.

[0047] S5. Then add the stabilizer and stir for 12 min to evenly distribute the stabilizer in the essence system and improve the stability of the essence.

[0048] S6. Finally, filter the prepared mixture through a filter to remove impurities and undissolved particles, obtaining the finished product of clarified brown sugar prune essence, which is then packaged and stored in the warehouse.

[0049] Example 3

[0050] This example provides a brown sugar prune essence composition, which is composed of the following components by weight: 18 parts of brown sugar fragrance base, 14 parts of prune fragrance base, 6 parts of sweetener, 4 parts of acidulant, 55 parts of edible alcohol, and 2.5 parts of stabilizer.

[0051] Among them, the brown sugar fragrance base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt according to a weight ratio of 2.5:1.2:0.8:0.6:0.4; the prune fragrance base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactone according to a weight ratio of 2.5:1.2:1.2:0.5:0.4. The sweetener is fructose, the sour agent is tartaric acid, and the stabilizer is vitamin E.

[0052] The preparation method of the brown sugar prune essence composition comprises the following steps:

[0053] S1. Place edible alcohol in a reaction kettle, start the stirring device, set the rotation speed to 350 r / min, and stir evenly;

[0054] S2. After mixing the raw materials of the brown sugar fragrance base in proportion, slowly add them to the reaction kettle, and continue stirring for 35 min to fully dissolve and disperse the brown sugar fragrance base in the edible alcohol;

[0055] S3. After mixing the raw materials of the prune fragrance base in proportion, add them to the reaction kettle, and continuously stir for 45 min to fully mix and homogenize the prune fragrance base with the brown sugar fragrance base and the edible alcohol;

[0056] S4. Add the sweetener and the sour agent to the reaction kettle respectively, and continue stirring for 25 min to adjust the sweet-sour balance and taste of the essence;

[0057] S5. Then add the stabilizer and stir for 18 min to make the stabilizer evenly distributed in the essence system and improve the stability of the essence;

[0058] S6. Finally, filter the prepared mixture through a filter to remove impurities and undissolved particles to obtain a clarified brown sugar prune essence composition finished product, which is packaged and stored in the warehouse.

[0059] Example 4

[0060] This example provides a brown sugar prune essence composition, which is composed of the following components by weight: 10 parts of brown sugar fragrance base, 8 parts of prune fragrance base, 3 parts of sweetener, 2 parts of sour agent, 40 parts of edible alcohol and 1 part of stabilizer;

[0061] Among them, the brown sugar fragrance base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt according to a weight ratio of 2:1:0.6:0.5:0.3; the prune fragrance base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactone according to a weight ratio of 2:1:1:0.4:0.3. The sweetener is sucrose, the sour agent is citric acid, and the stabilizer is potassium sorbate.

[0062] The preparation method of the brown sugar preserved plum flavor composition is the same as that of Example 1, so it will not be described in detail.

[0063] Example 5

[0064] This embodiment provides a brown sugar and plum flavor composition, which is composed of the following components by weight: 20 parts of brown sugar flavor base, 15 parts of plum flavor base, 8 parts of sweetener, 5 parts of sour agent, 60 parts of edible alcohol and 3 parts of stabilizer;

[0065] The brown sugar aroma base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt in a weight ratio of 2:1:0.6:0.5:0.3; the plum aroma base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactolactone in a weight ratio of 2:1:1:0.4:0.3. The sweetener is sucrose, the acidulant is citric acid, and the stabilizer is potassium sorbate.

[0066] The preparation method of the brown sugar preserved plum flavor composition is the same as that of Example 1, so it will not be described in detail.

[0067] Comparative Example 1

[0068] This comparative example provides a brown sugar plum flavor composition, which lacks maltol and ethyl maltol in the brown sugar flavor base (that is, the brown sugar flavor base is composed of caramel aldehyde, citronellal and edible salt in a weight ratio of 2:1:0.3) compared with Example 1, and the other components and preparation methods are the same.

[0069] Comparative Example 2

[0070] This comparative example provides a brown sugar plum flavor composition, which lacks ionone and heptanoic acid in the plum flavor base (that is, the plum flavor base is composed of phenylacetaldehyde, benzyl acetate and lactolactone in a weight ratio of 2:0.4:0.3) compared with Example 1, and the other components and preparation methods are the same.

[0071] Comparative Example 3

[0072] This comparative example provides a brown sugar preserved plum flavor composition. Compared with Example 1, no stabilizer is added, and other components and preparation methods are the same.

[0073] The performance test of the brown sugar plum flavor composition prepared in Examples 1 to 5 and Comparative Examples 1 to 3 was carried out, and the test items included aroma intensity, aroma retention time, taste coordination and stability. The test method is as follows:

[0074] Aroma intensity: sensory evaluation is conducted by professional perfumers and is divided into levels 1 to 5, with level 5 being the strongest.

[0075] Fragrance lasting time: Apply the fragrance to your skin and record how long the fragrance lasts.

[0076] Taste coordination: Sensory evaluation is carried out by professional tasters and is divided into levels 1 - 5, with level 5 being the most coordinated.

[0077] Stability: The essence is placed in an incubator at 40°C, and the layering and precipitation conditions are observed after 7 days. It is divided into levels 1 - 5, with level 5 being the most stable.

[0078] The test results are shown in Table 1 below.

[0079] Table 1 Test data of the brown sugar and plum essence composition

[0080] Aroma intensity Retention time (h) Taste coordination Stability Example 1 4.8 6.5 4.7 4.9 Example 2 4.6 6.0 4.5 4.7 Example 3 4.9 6.8 4.8 5.0 Example 4 4.3 5.5 4.2 4.5 Example 5 5.0 7.0 4.9 5.1 Comparative Example 1 3.8 4.5 3.7 3.9 Comparative Example 2 3.9 4.7 3.8 4.0 Comparative Example 3 4.7 6.3 4.6 2.5

[0081] It can be seen from the test data results in Table 1 that the brown sugar and plum essence composition of the present invention performs excellently in terms of aroma intensity, fragrance retention time, taste coordination, and stability, and is significantly superior to the comparative example, indicating that the formula and preparation method of the present invention have good feasibility and superiority. Among them, Example 1, Example 3, and Example 5 have better performance. Especially for Example 5, all its performance indicators reach the highest level. Considering the process conditions and raw material usage costs comprehensively and in a balanced manner, Example 1 can be used as the preferred solution.

[0082] The above embodiments merely exemplarily illustrate the concept and technical solutions of the present invention, rather than limiting 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 ideas disclosed by the present invention should still be covered by the claims of the present invention.

[0083] 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 and prune essence composition specifically for betel nut products, characterized in that, By weight, it consists of the following components: 10-20 parts of brown sugar fragrance base, 8-15 parts of prune fragrance base, 3-8 parts of sweetener, 2-5 parts of acidulant, 40-60 parts of edible alcohol, and 1-3 parts of stabilizer; Among them, the brown sugar fragrance base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt according to the weight ratio of (1-3):(0.5-1.5):(0.3-1):(0.2-0.8):(0.1-0.5); the prune fragrance base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactone according to the weight ratio of (1-3):(0.5-1.5):(0.5-1.5):(0.2-0.6):(0.1-0.5).

2. The brown sugar prune essence composition for areca products according to claim 1, characterized in that The weight ratio of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt in the brown sugar fragrance base is 2:1:0.6:0.5:0.

3.

3. The brown sugar prune essence composition for areca nut products according to claim 1, characterized in that, The weight ratio of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactone in the prune fragrance base is 2:1:1:0.4:0.

3.

4. The brown sugar and prune essence composition for areca nut products according to claim 1, characterized in that The sweetener is one or a combination of sucrose, glucose or fructose.

5. The brown sugar prune essence composition special for betel nut products according to claim 1, characterized in that, The acidulant is one or a combination of citric acid, malic acid or tartaric acid.

6. The brown sugar prune essence composition for areca products according to claim 1, characterized in that, The stabilizer is one or a combination of potassium sorbate, sodium benzoate or vitamin E.

7. A method for preparing a brown sugar prune essence composition special for areca products as described in any one of claims 1 to 6, characterized in that, It includes the following steps: S1. Place the edible alcohol in a reaction kettle, turn on the stirring device, set the rotation speed to 200 r / min - 400 r / min, and stir evenly; S2. After mixing the raw materials of the brown sugar fragrance base in proportion, add them to the reaction kettle, and continue to stir for 20 min - 40 min to fully dissolve and disperse the brown sugar fragrance base in the edible alcohol; S3. After mixing the raw materials of the prune fragrance base in proportion, add them to the reaction kettle, and continuously stir for 30 min - 50 min to fully mix the prune fragrance base with the brown sugar fragrance base and the edible alcohol evenly; S4. Add the sweetener and the acidulant to the reaction kettle respectively, and continue to stir for 10 min - 30 min; S5. Then add the stabilizer and stir for 10 min - 20 min; S6. Finally, filter to remove impurities and undissolved particles to obtain a clarified finished product of brown sugar prune essence composition.

8. The preparation method of the brown sugar and plum essence composition special for betel nut products according to claim 7, characterized in that, The stirring speed in step S1 is set to 300 r / min.

9. The preparation method of the brown sugar prune essence composition special for betel nut products according to claim 7, characterized in that, The stirring time in step S2 is set to 30 min, the stirring time in step S3 is set to 40 min, the stirring time in step S4 is set to 20 min, and the stirring time in step S5 is set to 15 min.