Sweet plum essence and preparation method thereof
By clarifying and pretreating plum tincture and jujube tincture and using specific processing techniques, sweet plum flavoring was prepared, which solved the problems of unstable storage and inconsistent flavor of sweet plum flavoring, and achieved higher stability and compatibility.
Patent Information
- Application Number
- CN202610028058.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-09
- Publication Date
- 2026-02-27
AI Technical Summary
Existing sweet plum flavorings are prone to becoming cloudy, separating, or settling during storage, and their flavor is unstable, making it difficult to maintain consistency and compatibility with different food bases.
Sweet plum flavoring was prepared by clarifying and pretreating plum tincture and jujube tincture, combined with a specific dissolution sequence, temperature window and final microfiltration process, including low temperature standing, centrifugal clarification, graded filtration and microfiltration after aging, to form a stable flavor base solution.
It significantly improves the storage stability and batch consistency of sweet plum flavoring, maintains the fruity top notes and fruity thickness, reduces the deviation of medicinal and spicy notes, and enhances the solubility stability and flavor retention in sugary and weakly acidic food bases.
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Figure CN121569945A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of edible essence, more particularly to a sweet plum essence and a preparation method thereof. BACKGROUND
[0002] Sweet plum flavor (including Chinese plum, preserved plum, sour plum and its candied sweet plum style) is often used in food systems such as beverages, candies, baked goods, dairy products and compound flavoring products due to its characteristics of balanced sour and sweet, long-lasting aftertaste and wide adaptation to scenarios. Existing sweet plum flavor essences are usually constructed by combining synthetic flavor compounds with natural extracts (such as plum, jujube extracts or tinctures) and using propylene glycol or ethanol as a carrier through processes such as dissolution, mixing, standing and filtration. Although this approach can form certain sweet plum aroma characteristics in practical applications, it still has objective limitations in industrial replication and multi-system adaptation.
[0003] On the one hand, tinctures or extracts often carry trace amounts of insoluble substances, colloidal substances or resin-like components, which can cause turbidity, stratification or precipitation in the finished product when coexisting with the carrier and the base, and such phenomena are more likely to be amplified with temperature fluctuations and time extension during storage, thereby affecting the appearance, shelf stability and batch consistency of the essence.
[0004] On the other hand, sweet plum flavor usually needs to balance "fruit aroma top notes, candied thickness and after-notes", and existing technologies often introduce phenolic or woody spicy skeleton flavors to enhance thickness and after-notes. However, the acceptable dosage window of such flavors in fruit aroma systems is relatively narrow, and any deviation may result in a medicinal taste, heavy spicy flavor or masking of the fruit aroma, causing the sweet plum style to be not pure enough and the level transition to be not smooth. Furthermore, the dissolution and release behavior of some fruit aroma flavors in water, weak acid, sugar-containing or milk-containing systems is sensitive, and when they coexist with tincture materials, they are more likely to cause decreased solubility stability, unstable aroma release or flavor decay, resulting in top notes running easily, insufficient after-notes or broken aroma notes.
[0005] Due to the combined effects of the above factors, if only relying on conventional mixing and dissolution and simple filtration without constraints on tincture clarification, addition order, temperature window, maturation and final filtration, it is often difficult to stably obtain a clear and stable sweet plum essence product with consistent style. SUMMARY
[0006] To solve the above problems, the technical problem to be solved by the present application is to provide a preparation method of sweet plum essence under the condition of using propylene glycol as a carrier and introducing plum tincture and jujube tincture, by effectively clarifying the tincture and cooperating with specific dissolution sequence and temperature window, aging and final microfiltration process, the prepared sweet plum essence can maintain good clarification stability and batch consistency during storage, and realize the continuous connection of fruit aroma top note and fruit leather thickness, after-note lingering aroma in sweet plum style, inhibit the medicinal feeling and masking effect of phenolic / woody spicy skeleton flavor, and improve the dissolution stability and flavor retention in typical food substrates such as sugar and weak acid.
[0007] To achieve the above-mentioned purpose, the present application provides the following technical scheme, mainly including:
[0008] A preparation method of sweet plum essence, characterized in that it comprises the following steps:
[0009] (1) Take components by mass fraction: eugenol 0.01-0.05 parts, alpha-ionone 0.02-0.10 parts, beta-ionone 0.05-0.20 parts, guaiacol 0.20-1.00 parts, myricitrin 0.20-1.00 parts, ethyl maltol 0.30-1.50 parts, plum tincture 5-20 parts, jujube tincture 5-20 parts, and propylene glycol 50-90 parts;
[0010] (2) Clarify and pretreat the plum tincture and the jujube tincture respectively to obtain clarified tincture, and the clarification and pretreatment at least includes: taking supernatant after standing at 4-10℃ for 12-48h, and centrifuging and clarifying the supernatant and performing fractional filtration, and the final filtration pore size of the fractional filtration is not more than 0.45μm;
[0011] (3) Heat the propylene glycol to 35-45℃ and stir, first dissolve the ethyl maltol, then add the eugenol, guaiacol, alpha-ionone and beta-ionone and stir until completely dissolved, to obtain a first flavor base solution;
[0012] (4) After cooling the first flavor base solution to not higher than 30℃, add the myricitrin and stir to mix uniformly, to obtain a second flavor base solution;
[0013] (5) Add the clarified tincture obtained in step (2) to the second flavor base solution under the condition of 15-30℃ and stir to mix uniformly;
[0014] (6) Seal the mixture obtained in step (5) for aging for 12-72h, and after aging, perform final filtration by microfiltration with a pore size of 0.22-0.45μm, to obtain sweet plum essence.
[0015] In a particular embodiment, the centrifugal conditions for the centrifugal clarification are 3000-8000g, 10-30min, and the centrifugal temperature is 5-25℃.
[0016] In a particular embodiment, the fractional filtration comprises at least two stages of filtration, i.e., pre-filtration with a pore size of 0.8-1.2μm and fine filtration with a pore size of 0.22-0.45μm; and the final filtration has a pore size of 0.22μm or 0.45μm.
[0017] In a particular embodiment, the stirring speed in step (3) is 400-900rpm, and the stirring time for the dissolution is 10-40min; the stirring speed in steps (4) and (5) is 300-800rpm, and the stirring time is 5-20min and 10-30min, respectively.
[0018] In a particular embodiment, the mass ratio of the eugenol to the guaiacol is 1:(10-30).
[0019] In a particular embodiment, the mass ratio of the alpha-ionone to the beta-ionone is 1:(1-3).
[0020] In a particular embodiment, the ratio of the total mass of the eugenol and the guaiacol to the total mass of the alpha-ionone and the beta-ionone is (2-8):1.
[0021] In a particular embodiment, the microfiltration in step (6) is performed at a filtration pressure difference of 0.05-0.30MPa.
[0022] In a particular embodiment, the clarified tincture has a turbidity of no more than 30NTU at 25℃.
[0023] A sweet plum flavor prepared by the above method.
[0024] The beneficial effects of the present application mainly lie in the fact that it solves the two core problems of "instability caused by the introduction of tincture" and "instability of sweet plum style". By clarifying the pretreatment of plum tincture and jujube tincture, and implementing terminal microfiltration after maturation, the interference of trace insoluble and colloidal components carried by the tincture on the system can be significantly reduced, so that the finished product is less likely to appear turbidity, stratification or precipitation, thereby improving the storage stability and batch consistency. On this basis, the dissolution sequence and temperature window are limited, so that the base note environment is formed in propylene glycol first, and then the top note components such as myricyl aldehyde are introduced at a lower temperature, which is beneficial to reduce the risk of local precipitation and improve the continuity of aroma release. Thus, the sweet plum essence maintains clear fruit aroma while obtaining fuller fruit thickness and more lasting aftertaste, and inhibits the medicinal deviation of phenolic / woody spicy, thereby improving the adaptability and flavor consistency in typical food substrates such as sugar-containing and weak acid. BRIEF DESCRIPTION OF DRAWINGS
[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description only constitute a part of the embodiments of the present application, and for those skilled in the art, other drawings can also be obtained without creative labor on the basis of the provided drawings.
[0026] Figure 1 The preparation method flow chart of the sweet plum essence of the present application.
[0027] Figure 2 The clarification pretreatment flow chart of the present application.
[0028] Figure 3 The base note dissolution and temperature window control schematic diagram of the present application. DETAILED DESCRIPTION
[0029] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments only constitute a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the present application.
[0030] The present application will be further described in combination with the drawings. It should be understood that the following embodiments are only used to explain the present application, and not to limit the protection scope of the present application. Those skilled in the art can make equivalent substitutions or modifications to the parameter values, isolation action combinations, execution point types, etc. without departing from the concept of the present application, which should fall within the protection scope of the present application.
[0031] Unless otherwise specified, "Prunus mume tincture" and "Zizyphus jujuba tincture" in the present application are commercially available food-grade spice tinctures or tinctures prepared according to the conventional industry process. The "clarification pretreatment" refers to the clarification of Prunus mume tincture and Zizyphus jujuba tincture by low-temperature standing to obtain supernatant, centrifugation to obtain a clear solution, and fractional filtration to obtain a "clear tincture". The "microfiltration" refers to the use of a membrane with a pore size of 0.22-0.45 μm as the final filtration.
[0032] Raw materials used: eugenol, methyl chavicol, ethyl chavicol, guaiacol, myricitrin, ethyl maltol, propylene glycol, Prunus mume tincture, Zizyphus jujuba tincture. The above-mentioned spice raw materials are all food-grade spice standards.
[0033] The same method was used in the examples and comparative examples, and the test method is as follows:
[0034] (1) Appearance and turbidity (NTU)
[0035] The turbidity of the sample was measured after standing at 25°C for 2 h to remove foam, and a turbidity meter conforming to ISO 7027 / equivalent standard was used for determination, calibrated with a Formazin standard solution; each sample was measured in triplicate, and the average value was taken. The appearance (clear / mild turbidity / obvious turbidity) and whether there was visible precipitation were recorded.
[0036] (2) Accelerated stability
[0037] The sample was placed in a 40°C constant-temperature oven for 7 d and 14 d, respectively, and the turbidity was measured and the precipitation was observed; at the same time, after freeze-thaw cycling (-5°C for 24 h / 25°C for 24 h for one cycle, a total of 3 cycles), the turbidity was measured and the precipitation was observed. To quantify the precipitation, the sample after cycling was centrifuged (5000 g, 10 min), the supernatant was discarded, and the precipitate was washed once with propylene glycol and then dried at 60°C under vacuum to constant weight, and the mass of the precipitate (mg / 100 g of sample) was measured.
[0038] (3) Typical food substrate adaptability
[0039] Two types of substrates were prepared: A substrate: weakly acidic sugar-containing beverage substrate, sucrose mass fraction 10%, pH adjusted to 3.2±0.1 with citric acid / sodium citrate;
[0040] B substrate: milk-containing beverage substrate, skim milk powder mass fraction 2%, sucrose mass fraction 8%, pH=6.6±0.2.
[0041] Sweet plum flavor was added to the substrate at a mass fraction of 0.10%, and the turbidity was measured and whether oil droplets, floccules or precipitate appeared was observed after standing at 25°C for 24 h and 7 d.
[0042] (4) Sensory evaluation
[0043] Ten trained panelists were used to evaluate the samples in a blind test with random codes, using a 0-10 scale. The evaluation dimensions were set as: intensity of plum characteristics, flavor harmony, aftertaste persistence, medicinal / sweetness deviation (this item is a "negative score item", the lower the value, the smaller the deviation). Each sample was evaluated twice and the average value was taken.
[0044] Example 1: The following ingredients were weighed by mass (g): eugenol 0.02, alpha damascone 0.05, beta damascone 0.10, guaiacol 0.40, myricitrin 0.50, ethyl maltol 0.60, plum tincture 10.00, jujube tincture 10.00, propylene glycol 80.00.
[0045] First, the plum tincture and jujube tincture were separately subjected to clarification pretreatment: the respective tinctures were placed at 4-10°C for 24h, and the supernatant was taken; the supernatant was centrifuged at 5000g for 15min (20°C), and the supernatant was taken; and then the supernatant was sequentially pre-filtered through a 1.0μm filter membrane and fine-filtered through a 0.45μm filter membrane to obtain a clarified tincture.
[0046] The propylene glycol was heated to 40°C and stirred (600rpm), and the ethyl maltol was first added and stirred until completely dissolved; then the eugenol, guaiacol, alpha damascone and beta damascone were added and continued to be stirred until completely dissolved to obtain a first flavor base solution. The first flavor base solution was cooled to below 30°C (about 28-30°C), and the myricitrin was added and stirred for 10min to obtain a second flavor base solution. The clarified tincture was added to the second flavor base solution at 15-30°C and stirred for 20min to mix evenly, and then the mixture was sealed and aged for 48h. After aging, the mixture was subjected to microfiltration using a 0.45μm membrane as the final filtration at a filtration pressure difference of 0.10MPa to obtain a plum flavor essence.
[0047] Example 2: The steps were the same as in Example 1, except for the following differences. The clarification pretreatment was changed to low-temperature standing for 36h; the centrifugation conditions were 7000g for 20min; and the clarified tincture was obtained by pre-filtering through a 1.0μm filter membrane and then fine-filtering through a 0.22μm filter membrane. The aging time was 72h, the final microfiltration was performed using a 0.22μm membrane, and the filtration pressure difference was 0.15MPa. The mass (g) of the formula was as follows: eugenol 0.02, alpha damascone 0.06, beta damascone 0.12, guaiacol 0.45, myricitrin 0.60, ethyl maltol 0.70, plum tincture 12.00, jujube tincture 8.00, propylene glycol 78.00.
[0048] Example 3: The rest of the steps are the same as Example 1, except for the following differences. The propylene glycol heating temperature is 35°C, the stirring speed is 450 rpm; myricyl aldehyde is added at 25°C; the maturation time is 24 h; the final microfiltration pore size is 0.45 μm, and the filtration pressure difference is 0.08 MPa. The formula mass (g) is: eugenol 0.015, methylionone 0.04, ionone 0.10, guaiacol 0.35, myricyl aldehyde 0.50, ethyl maltol 0.55, Fructus Mume Tincture 10.00, Ziziphus Jujuba Tincture 10.00, propylene glycol 80.00.
[0049] Comparative Example 1: The formula is the same as Example 1, but the Fructus Mume Tincture and Ziziphus Jujuba Tincture are not subjected to clarification pretreatment and are directly added to the second flavor base solution; after maturation for 48 h, only 0.45 μm final microfiltration is used.
[0050] Comparative Example 2: The formula is the same as Example 1, and the Fructus Mume Tincture and Ziziphus Jujuba Tincture are subjected to clarification pretreatment according to Example 1, but after maturation, no 0.22-0.45 μm microfiltration final filtration is performed, and only clarification after standing is used for filling.
[0051] Comparative Example 3: The formula is the same as Example 1, but myricyl aldehyde is dissolved together with ethyl maltol, eugenol, guaiacol, and methyl / ethyl ionone in propylene glycol at 40°C, and the step of "cooling to not higher than 30°C and then adding myricyl aldehyde" is not performed; the rest is the same as Example 1.
[0052] Comparative Example 4: Compared with Example 1, the formula is adjusted by increasing eugenol to 0.06 g and guaiacol to 1.20 g, and methylionone and ethylionone remain unchanged at 0.05 g and 0.10 g, respectively; the rest is the same as Example 1.
[0053] Table 1: Clarification stability and accelerated stability results of each sample
[0054]
[0055] Table 2: Typical food substrate adaptability results (0.10% addition)
[0056]
[0057] Table 3: Sensory evaluation results (0-10 points; drug feeling / spicy deviation is a deduction item)
[0058]
[0059] As can be seen from Tables 1 to 3, under the premise of introducing the plum tincture and jujube tincture, examples 1-3 through the combination of "clarification pretreatment - forming the first / second aroma base solution according to the dissolution sequence and temperature window - aging - final microfiltration", the initial turbidity and the turbidity growth rate under accelerated conditions are significantly controlled, and the amount of precipitation after freeze-thaw cycle is significantly reduced, indicating that the insoluble substances and aging precipitates carried by the tincture are effectively removed, thereby improving the storage stability and batch consistency; among them, example 2 has further improved stability performance under 40°C acceleration and cycle conditions due to higher clarification intensity and smaller final microfiltration pore size. In contrast, comparative example 1, which cancels the clarification pretreatment, still shows significant turbidity and precipitation even after retaining the final microfiltration, indicating that clarification control before the tincture enters the system is necessary to solve the stability problem; comparative example 2, which cancels the final microfiltration, shows an increased risk of precipitation after storage and cycle, indicating that the final microfiltration is also critical to shelf stability; comparative example 3, which cancels the temperature window and addition sequence after the addition of Yangmei aldehyde after cooling, shows simultaneous deterioration of turbidity and flavor performance, reflecting the role of this process window on dissolution stability and aroma retention; comparative example 4, although the appearance is acceptable when the skeleton ratio is unbalanced, the sensory "medicinal / strong spicy deviation" significantly increases and the coordination decreases, indicating that the present application can improve the aftertaste persistence and overall harmony while maintaining the clear sweetness of sweet plum through the synergistic control of the ratio and process window, and improve the adaptive stability in weak acid sugar-containing and milk-containing substrates.
[0060] The various embodiments in the specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other. For the device disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple, and the relevant parts can be referred to the method part.
[0061] The above description of the disclosed embodiments enables a person skilled in the art to implement or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A method for preparing a sweet plum flavoring, characterized in that, Includes the following steps: (1) Components by mass: eugenol 0.01-0.05 parts, alpha-damascone 0.02-0.10 parts, alpha-damascone 0.05-0.20 parts, guaiacol 0.20-1.00 parts, myricetin 0.20-1.00 parts, ethyl maltol 0.30-1.50 parts, ume tincture 5-20 parts, jujube tincture 5-20 parts, and propylene glycol 50-90 parts; (2) The tincture of dried plum and the tincture of jujube are respectively subjected to clarification pretreatment to obtain a clarified tincture. The clarification pretreatment includes at least: taking the supernatant after standing at 4-10℃ for 12-48h, and centrifuging the supernatant for clarification and performing graded filtration. The final pore size of the graded filtration is not greater than 0.45μm. (3) The propylene glycol is heated to 35-45°C and stirred. First, the ethyl maltol is added to dissolve it. Then, the eugenol, guaiacol, methyl damascone and ethyl damascone are added and stirred until completely dissolved to obtain the first fragrance solution. (4) After cooling the first fragrance base solution to no higher than 30°C, add the myricetin and stir to mix evenly to obtain the second fragrance base solution; (5) Add the clarifying tincture obtained in step (2) to the second fragrance base solution at 15-30℃ and stir to mix evenly; (6) The mixture obtained in step (5) is sealed and aged for 12 to 72 hours. After aging, it is finally filtered by microfiltration with a pore size of 0.22 to 0.45 μm to obtain sweet plum flavoring.
2. The preparation method according to claim 1, characterized in that, The centrifugation conditions for clarification are 3000–8000g, 10–30min, and a centrifugation temperature of 5–25℃.
3. The preparation method according to claim 1 or 2, characterized in that, The graded filtration includes at least two stages of filtration: a pre-filtration with a pore size of 0.8–1.2 μm and a fine filtration with a pore size of 0.22–0.45 μm; and the final filtration has a pore size of 0.22 μm or 0.45 μm.
4. The preparation method according to claim 1, characterized in that, In step (3), the stirring speed is 400-900 rpm and the dissolution stirring time is 10-40 min; in steps (4) and (5), the stirring speed is 300-800 rpm and the stirring time is 5-20 min and 10-30 min, respectively.
5. The preparation method according to claim 1, characterized in that, The mass ratio of eugenol to guaiacol is 1:(10-30).
6. The preparation method according to claim 1, characterized in that, The mass ratio of the alpha-tufatone to the beta-tufatone is 1:(1-3).
7. The preparation method according to claim 1, characterized in that, The ratio of the total mass of eugenol and guaiacol to the total mass of alpha-takitone and alpha-takitone is (2-8):
1.
8. The preparation method according to claim 1, characterized in that, The microfiltration in step (6) is carried out under a filtration pressure difference of 0.05 to 0.30 MPa.
9. The preparation method according to claim 1, characterized in that, The turbidity of the clarifying tincture at 25°C is no greater than 30 NTU.
10. A sweet plum flavoring, characterized in that, It is prepared by the method described in any one of claims 1 to 9.