Capsella bursa-pastoris essence as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food additives, and particularly relates to shepherd's purse essence as well as a preparation method and application thereof. According to the capsella bursa-pastoris essence provided by the invention, all the raw materials are compounded together, and the ideal capsella bursa-pastoris essence effect is achieved by adjusting a reasonable proportion. The capsella bursa-pastoris essence has the characteristic flavor of capsella bursa-pastoris, the fragrance has the characteristic of being natural, soft and vivid, the flavor of the capsella bursa-pastoris is enriched, and the product quality is improved. The capsella bursa-pastoris essence disclosed by the invention is fresh in taste and lasting in fragrance. The preparation method is simple and does not need complex equipment.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to a shepherd's purse flavoring, its preparation method, and its application. Background Technology

[0002] Shepherd's purse (scientific name: *Capsella bursa-pastoris*) is a herbaceous plant belonging to the genus *Capsella* in the Brassicaceae family. It has long been consumed as a spring wild vegetable in China, Japan, Europe, and other regions (e.g., shepherd's purse dumplings, shepherd's purse tofu soup), and is commonly used in food processing and health products. However, detailed reports on specific flavor analysis techniques are not yet available. Shepherd's purse possesses a unique freshness and deliciousness characteristic of spring, blending the aroma of wild grass, a subtle sweetness, and a delicate nutty fragrance. Its texture is gentle and non-aggressive, and its umami flavor comes from abundant natural amino acids, giving dishes a "fresh and vibrant" quality. Therefore, it is hailed as the "king of fillings," shining brightly in wontons and dumplings. While shepherd's purse has a unique flavor, its seasonality is significant. With the development and optimization of food preservation technology, dehydrated and frozen shepherd's purse varieties have gradually appeared on the market in recent years to meet the demand for off-season vegetables. Although dehydration or freezing processes preserve the texture of shepherd's purse to some extent, they result in significant loss of flavor. Developing shepherd's purse flavoring can extend its flavor application period and meet the needs of the food industry.

[0003] Currently, existing research on shepherd's purse flavoring is based on natural flavorings extracted from shepherd's purse. Soxhlet extraction (continuous reflux method) is a commonly used extraction method, but it still suffers from drawbacks such as low extraction efficiency, long extraction time, difficult preservation, and high cost. Developing shepherd's purse flavoring with unique flavor and function using synthetic raw materials can meet the market demand for high-quality flavors. Shepherd's purse is rich in flavonoids, polysaccharides, and vitamins, and its flavor compounds (such as sulfides) may have antioxidant or anti-inflammatory activities. Researching components that combine flavor and function is a trend, and with the continuous development of the effective components of shepherd's purse and the development of the shepherd's purse industry, its market potential will be further released. Summary of the Invention

[0004] The first objective of this invention is to provide a shepherd's purse flavoring.

[0005] The second objective of this invention is to provide a method for preparing shepherd's purse flavoring.

[0006] The third objective of this invention is to provide the application of shepherd's purse flavoring.

[0007] The fourth aspect of this invention is to provide a product.

[0008] To achieve the above-mentioned objectives of this invention, the technical solution adopted by this invention is as follows: In a first aspect, the present invention provides a shepherd's purse flavoring, the shepherd's purse flavoring comprising the following components: Caprylic / capric triglyceride, dimethyl disulfide, pyridine, trans-2-hexenal, hexanal, 2-pentylfuran, dimethyl trisulfide, 3-methylthiopropional, furfural, 2,4-heptadienal, 3-isobutyl-2-methoxypyrazine, methyl nonyl ketone, 2,3,5-trithiahexane, methyl undecyl ketone, trans, trans-2,4-decadienal, geraniol, thiolactic acid, phenylethanol, 3-methylindole, cis-6-nonenal, 4-vinylguaiacol, 2-pyrazinyl ethanethiol, and indole.

[0009] In some embodiments of the present invention, the shepherd's purse flavoring comprises the following components by weight: Caprylic / capric triglyceride 98-99 parts, dimethyl disulfide 0.4-0.5 parts, pyridine 0.005-0.01 parts, trans-2-hexenal 0.004-0.006 parts, hexanal 0.004-0.006 parts, 2-pentylfuran 0.004-0.006 parts, dimethyl trisulfide 0.6-0.8 parts, 3-methylthiopropional 0.01-0.03 parts, furfural 0.005-0.015 parts, 2,4-heptadienal 0.004-0.006 parts, 3-isobutyl-2-methoxypyrazine 0.01-0.03 parts, methyl nonyl ketone 0.004-0.006 parts. 0.04-0.06 parts of 2,3,5-trithionhexane, 0.004-0.006 parts of methyl undecyl ketone, 0.005-0.015 parts of trans, trans-2,4-decadienal, 0.005-0.015 parts of geraniol, 0.005-0.015 parts of thiolactic acid, 0.004-0.006 parts of phenylethanol, 0.01-0.03 parts of 3-methylindole, 0.01-0.03 parts of cis-6-nonenal, 0.01-0.03 parts of 4-vinylguaiacol, 0.004-0.006 parts of 2-pyrazinyl ethanethiol, and 0.002-0.006 parts of indole.

[0010] In some embodiments of the present invention, the shepherd's purse flavoring comprises the following components by weight: Caprylic / capric triglyceride 98.4~98.8 parts, dimethyl disulfide 0.4~0.5 parts, pyridine 0.005~0.01 parts, trans-2-hexenal 0.004~0.006 parts, hexanal 0.004~0.006 parts, 2-pentylfuran 0.004~0.006 parts, dimethyl trisulfide 0.6~0.8 parts, 3-methylthiopropional 0.01~0.03 parts, furfural 0.005~0.015 parts, 2,4-heptadienal 0.004~0.006 parts, 3-isobutyl-2-methoxypyrazine 0.01~0.03 parts, methyl nonyl ketone 0.004~0.0 0.06 parts, 0.04~0.06 parts of 2,3,5-trithionhexane, 0.004~0.006 parts of methyl undecyl ketone, 0.005~0.015 parts of trans, trans-2,4-decadienal, 0.005~0.015 parts of geraniol, 0.005~0.015 parts of thiolactic acid, 0.004~0.006 parts of phenylethanol, 0.01~0.03 parts of 3-methylindole, 0.01~0.03 parts of cis-6-nonenal, 0.01~0.03 parts of 4-vinylguaiacol, 0.004~0.006 parts of 2-pyrazinyl ethanethiol, and 0.002~0.006 parts of indole.

[0011] The unique flavor of shepherd's purse comes from raw materials such as 3-isobutyl-2-methoxypyrazine, 2,3,5-trithionhexane, 3-methylindole, 2-pyrazinylethanethiol, and indole. It has a unique flavor with a very low threshold, but it is generally used in meat products and daily chemical products, and is rarely seen in vegetable flavorings.

[0012] A second aspect of the present invention provides a method for preparing the shepherd's purse flavoring described in the first aspect of the present invention, comprising the following steps: Mix all ingredients thoroughly to obtain the final product.

[0013] A third aspect of the present invention provides the application of the shepherd's purse flavor described in the first aspect of the present invention in the preparation of products.

[0014] In some embodiments of the present invention, the product includes food, food additives, or seasonings.

[0015] In some embodiments of the present invention, the product further includes other acceptable excipients.

[0016] In some embodiments of the present invention, the excipients include a carrier and a preservative.

[0017] In some embodiments of the present invention, the shepherd's purse flavoring is present in the food, food additive or seasoning at a mass percentage of 0.1% to 1%.

[0018] In a fourth aspect, the present invention provides a product comprising the shepherd's purse flavoring described in the first aspect of the present invention.

[0019] In some embodiments of the present invention, the shepherd's purse flavoring accounts for 0.1% to 1% of the product by mass.

[0020] In some embodiments of the present invention, the product is food, food additive, or seasoning.

[0021] The beneficial effects of this invention are: This invention provides a shepherd's purse flavoring, which combines various raw materials and achieves an ideal shepherd's purse flavoring effect by adjusting the appropriate proportions. The shepherd's purse flavoring of this invention imparts the characteristic flavor of shepherd's purse, with a natural, mellow, and realistic aroma, enriching the flavor of shepherd's purse and improving product quality. The shepherd's purse flavoring of this invention has a fresh taste and a realistic aroma. The preparation method is simple and requires no complex equipment. Detailed Implementation

[0022] The following will describe the concept and technical effects of the present invention clearly and completely with reference to embodiments, so as to fully understand the purpose, features and effects of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.

[0023] Example 1 Shepherd's purse flavoring comprises the raw materials in the parts by weight shown in Table 1: Table 1

[0024] The preparation method of shepherd's purse flavoring in this embodiment is as follows: mix the above-mentioned proportioned ingredients evenly and stir to obtain shepherd's purse flavoring.

[0025] Example 2 The shepherd's purse flavoring in this embodiment includes the raw materials in the parts by weight shown in Table 2: Table 2

[0026] The preparation method of shepherd's purse flavoring in this embodiment is as follows: mix the above-mentioned proportioned ingredients evenly and stir to obtain shepherd's purse flavoring.

[0027] Example 3 The shepherd's purse flavoring in this embodiment includes the raw materials in the parts by weight shown in Table 3: Table 3

[0028] The preparation method of shepherd's purse flavoring in this embodiment 3 is as follows: mix the above-mentioned proportioned ingredients evenly and stir to obtain shepherd's purse flavoring.

[0029] Comparative Example 1 The comparative shepherd's purse flavoring includes the raw materials in the parts by mass shown in Table 4: Table 4

[0030] The preparation method of this comparative example of shepherd's purse flavoring is as follows: mix the above-mentioned proportioned ingredients evenly and stir to obtain shepherd's purse flavoring.

[0031] Example 1: Application of shepherd's purse flavoring The shepherd's purse flavoring prepared in Example 3 was applied to shepherd's purse flavored meatballs, and the application formula is shown in Table 5: Table 5

[0032] In the shepherd's purse flavored meatballs, the amount of shepherd's purse flavoring in Example 3 accounts for only 0.2% of the total mass, which is a very small amount, yet it can still achieve the unique flavor of shepherd's purse.

[0033] Using fresh shepherd's purse balls made with the same process as standard samples, the shepherd's purse flavored balls of this effective embodiment with and without added shepherd's purse flavoring were scored. A sensory evaluation panel of 50 people conducted the evaluation, and the results are shown in Table 6: Table 6

[0034] The above evaluation results demonstrate that the shepherd's purse flavoring prepared by this invention possesses the characteristic flavor of shepherd's purse, with a fidelity score greater than 9 points, comparable to the aroma of fresh shepherd's purse, thus satisfying the demands of a wide range of consumers. Furthermore, the shepherd's purse flavoring developed by this invention features low dosage, low cost, high fidelity, and long-lasting and stable flavor.

[0035] Example 2: Application of shepherd's purse flavoring The shepherd's purse flavoring prepared in Example 3 was applied to shepherd's purse-flavored roasted sausage, and the application formula is shown in Table 7: Table 7

[0036] As can be seen from the above formula, the amount of shepherd's purse flavoring used in this invention accounts for only 0.3% of the total mass, which is a very small amount, yet it can still achieve the unique flavor of shepherd's purse.

[0037] The flavored sausages with and without shepherd's purse flavoring in this embodiment were scored. A sensory evaluation panel of 50 people conducted the scoring, and the results are shown in Table 8. Table 8

[0038] The above evaluation results show that the shepherd's purse flavoring prepared by the present invention has the characteristic flavor of shepherd's purse, with a fidelity of more than 9 points, which is comparable to the aroma of shepherd's purse and meets the demands of the majority of consumers.

[0039] Example 3: Comparison of Shepherd's Purse Flavoring Example 3 and Comparative Example 1 were diluted with room temperature purified water at a ratio of 1%, and blanched fresh shepherd's purse samples were prepared as standards. A blind comparative evaluation was conducted by 20 sensory evaluation specialists.

[0040]

[0041] The comparison results above show that 2,3,5-trithionhexane and 2-pyrazinylethanethiol can effectively enhance the overall performance of the characteristic flavor and nutty flavor of shepherd's purse, and can effectively improve the realism of the flavoring. The embodiments of the present invention have been described in detail above with reference to the solutions. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention. Furthermore, the embodiments of the present invention and the features thereof can be combined with each other unless otherwise specified.

Claims

1. A shepherd's purse flavoring, characterized in that, The shepherd's purse flavoring comprises the following components: Caprylic / capric triglyceride, dimethyl disulfide, pyridine, trans-2-hexenal, hexanal, 2-pentylfuran, dimethyl trisulfide, 3-methylthiopropional, furfural, 2,4-heptadienal, 3-isobutyl-2-methoxypyrazine, methyl nonyl ketone, 2,3,5-trithiahexane, methyl undecyl ketone, trans, trans-2,4-decadienal, geraniol, thiolactic acid, phenylethanol, 3-methylindole, cis-6-nonenal, 4-vinylguaiacol, 2-pyrazinyl ethanethiol, and indole.

2. The shepherd's purse flavoring according to claim 1, characterized in that: The shepherd's purse flavoring comprises the following components in parts by weight: Caprylic / capric triglyceride 98-99 parts, dimethyl disulfide 0.4-0.5 parts, pyridine 0.005-0.01 parts, trans-2-hexenal 0.004-0.006 parts, hexanal 0.004-0.006 parts, 2-pentylfuran 0.004-0.006 parts, dimethyl trisulfide 0.6-0.8 parts, 3-methylthiopropional 0.01-0.03 parts, furfural 0.005-0.015 parts, 2,4-heptadienal 0.004-0.006 parts, 3-isobutyl-2-methoxypyrazine 0.01-0.03 parts, methyl nonyl ketone 0.004-0.006 parts. 0.04-0.06 parts of 2,3,5-trithionhexane, 0.004-0.006 parts of methyl undecyl ketone, 0.005-0.015 parts of trans, trans-2,4-decadienal, 0.005-0.015 parts of geraniol, 0.005-0.015 parts of thiolactic acid, 0.004-0.006 parts of phenylethanol, 0.01-0.03 parts of 3-methylindole, 0.01-0.03 parts of cis-6-nonenal, 0.01-0.03 parts of 4-vinylguaiacol, 0.004-0.006 parts of 2-pyrazinyl ethanethiol, and 0.002-0.006 parts of indole.

3. The shepherd's purse flavoring according to claim 2, characterized in that: The shepherd's purse flavoring comprises the following components in parts by weight: Caprylic / capric triglyceride 98.4~98.8 parts, dimethyl disulfide 0.4~0.5 parts, pyridine 0.005~0.01 parts, trans-2-hexenal 0.004~0.006 parts, hexanal 0.004~0.006 parts, 2-pentylfuran 0.004~0.006 parts, dimethyl trisulfide 0.6~0.8 parts, 3-methylthiopropional 0.01~0.03 parts, furfural 0.005~0.015 parts, 2,4-heptadienal 0.004~0.006 parts, 3-isobutyl-2-methoxypyrazine 0.01~0.03 parts, methyl nonyl ketone 0.004~0.0 0.06 parts, 0.04~0.06 parts of 2,3,5-trithionhexane, 0.004~0.006 parts of methyl undecyl ketone, 0.005~0.015 parts of trans, trans-2,4-decadienal, 0.005~0.015 parts of geraniol, 0.005~0.015 parts of thiolactic acid, 0.004~0.006 parts of phenylethanol, 0.01~0.03 parts of 3-methylindole, 0.01~0.03 parts of cis-6-nonenal, 0.01~0.03 parts of 4-vinylguaiacol, 0.004~0.006 parts of 2-pyrazinyl ethanethiol, and 0.002~0.006 parts of indole.

4. A method for preparing shepherd's purse flavoring according to any one of claims 1 to 3, comprising the following steps: Mix all ingredients thoroughly to obtain the final product.

5. The use of the shepherd's purse flavoring according to any one of claims 1 to 3 in the preparation of products; The products include food, food additives, or seasonings.

6. The product according to claim 5, characterized in that: The product also includes other acceptable auxiliary materials.

7. The product according to claim 6, characterized in that: The shepherd's purse flavoring is present in the food, food additive, or seasoning at a mass percentage of 0.1% to 1%.

8. A product comprising the shepherd's purse flavoring according to any one of claims 1 to 3.

9. The product according to claim 8, characterized in that: The shepherd's purse flavoring accounts for 0.1% to 1% of the product by mass.

10. The product according to claim 8, characterized in that: The product is food, food additive, or seasoning.

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