Temperature-resistant brown sugar flavor essence and application thereof

Abstract

The invention discloses a temperature-resistant brown sugar flavor essence. After the brown sugar essence is added, the temperature-resistant stability of the brown sugar essence is enhanced, the taste retention time of the brown sugar essence is prolonged, the fragrance plumpness is improved, the defect of batch difference is reduced, and powerful help is provided for further popularization. The brown sugar essence can be used in various beverages and snack products such as milk tea, coffee, pearls, candies, cakes and the like with requirements on taste thickness, and after the temperature-resistant brown sugar-flavored essence is added, the aroma characteristic is enhanced, the aroma retention time of brown sugar is prolonged, and the temperature resistance of the essence is further improved, so that the flavor experience of consumers is improved. In the subsequent research and development process of the saccharide essence, the flavor of the essence can be used as a reference.

Description

Technical Field

[0001] This invention relates to the field of flavor manufacturing, specifically to a heat-resistant brown sugar flavoring and its application. Background Technology

[0003] Brown sugar was originally used in ginger tea and brown sugar water, where it was used to dispel cold and relieve discomfort, making it a common functional food ingredient in households. Traditional pastries also use brown sugar, such as brown sugar steamed cake and brown sugar maltose, but its initial uses were relatively limited. Later, with the rise of bubble tea, the unique medicinal and caramel aroma of brown sugar gave it a distinctive flavor profile. Soon after, brown sugar plums and brown sugar cookies also appeared, finally transforming brown sugar from a "health-supporting role" into a "flavor protagonist."

[0004] Subsequently, a trend of integrating all categories of brown sugar emerged, including brown sugar latte, brown sugar dirty, brown sugar mochi bread, brown sugar lava roll, brown sugar energy bar, and brown sugar ice cream, with brown sugar flavors becoming more high-end, functional, and social.

[0005] However, while the market share of brown sugar flavor is gradually expanding, it is also undergoing market scrutiny. Because the flavor of brown sugar is relatively mild, it faces challenges in the food industry due to insufficient aroma, especially in products with already prominent flavors, where it faces pressure to develop and maintain its aroma. Summary of the Invention

[0006] In order to overcome the above-mentioned defects of the prior art, the purpose of this invention is to provide a heat-resistant brown sugar flavoring and its application.

[0007] The heat-resistant brown sugar flavoring mentioned in this invention refers to the brown sugar flavoring prepared in this invention that can maintain its aroma and fragrance continuity when boiled at 100°C for 25 minutes and simmered for 30 minutes.

[0008] To achieve the objectives of this invention, the technical solution adopted is as follows:

[0009] A heat-resistant brown sugar flavoring, comprising the following components:

[0010] cis-3-hexenol 0.0005-0.001 copies; 2-Methoxy-3-methylpyrazine 0.002-0.003 portions; B's marriage 0.02-0.03 portions; 2-Methoxy-5-methylpyrazine 0.0002-0.0003 copies; 2,3,5-Trimethylpyrazine 0.001-0.002 copies; 2-Acetylpyrazine 0.2-0.25 portions; Methylcyclopentyl alcohol ketone 0.02-0.03 portions; 2-Acetylpyrrole 0.0002-0.0003 copies; 2,3,5,6-Tetramethylpyrazine 0.0003-0.0004 copies; maltol 0.07-0.08 portions; 2-Methylthio-3-methylpyrazine 0.009-0.01 copies; Ethyl maltol 0.02-0.03 portions; carvone 0.0002-0.0003 copies; Menthyl acetate 0.01-0.02 portions; Vanillin 0.2-0.3 parts; β-Turkeyone 0.03-0.04 portions; Ethyl vanillin 0.2-0.3 parts; Brown sugar reactants 1-10 servings; Acetic acid 0.5-0.6 parts; Methoxyphenol 0.01-0.2 portions; Eugenol 0.01-0.02 portions; 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone 0.05-0.06 portions; furanone 0.2-0.3 parts; propionic acid 0.02-0.03 portions; daemonone 0.005-0.01 portions; benzyl acetate 0.02-0.03 portions; 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one 0.01-0.04 portions; Propylene glycol 85-99 copies.

[0011] In a preferred embodiment of the present invention, the amount of brown sugar reactant is 9-10 parts, preferably 9 parts. Experimental testing has shown that if too little brown sugar reactant is added, such as 2 parts, it will not significantly improve the aroma except for increasing the complexity of the formulation; while if too much brown sugar reactant is added, such as 20 parts, it will mask the expression of other aroma components and the stability of the system.

[0012] In a preferred embodiment of the present invention, the methoxyphenol is 0.1-0.2 parts.

[0013] In a preferred embodiment of the present invention, the 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone is 0.055-0.06 parts, preferably 0.055 parts. 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone has a very strong caramel-sweet aroma. If too little is added, it will reduce the caramel-sweetness in the brown sugar flavoring, resulting in a monotonous flavor and reduced sweetness; if too much is added, it will alter the flavor profile, overshadowing the unique characteristics of the brown sugar flavor.

[0014] In a preferred embodiment of the present invention, the 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is 0.03-0.04 parts.

[0015] An application of a heat-resistant brown sugar flavoring, wherein the application is for use in the manufacture of heat-resistant brown sugar flavoring in various finished food products.

[0016] The various types of end-product foods mentioned are heat-resistant brown sugar flavorings found in beverages, dairy products, street drinks, baked goods, and confectionery.

[0017] The beneficial effects of this invention are as follows:

[0018] During the processing of brown sugar, its aroma is easily masked, for example, by the strong flavors of raw materials such as pearls, flour, and eggs; or by elements with strong aromas such as strawberries and mint.

[0019] By adding the heat-resistant brown sugar flavoring of this invention, the aroma characteristics are enhanced, the aroma retention time of brown sugar is prolonged, and the heat resistance of the flavoring is further improved, thereby enhancing the consumer's flavor experience. The flavor profile of this flavoring can be used as a reference in the subsequent research and development of sugar flavorings. Attached Figure Description

[0020] Figure 1 The analytical spectrum of commercially available brown sugar. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of the invention. Furthermore, in the following descriptions, well-known structures and technologies have been omitted to avoid unnecessarily obscuring the concept of the invention.

[0022] The analytical instrument used in this embodiment of the invention is an HP7890 / 5975C GC / MS system (Agilent Technologies, Inc., USA).

[0023] The specific gas chromatography conditions are as follows:

[0024] HP-1MS (60m×0.32mm×0.25μm) flexible quartz capillary column; column temperature 50℃, heated to 180℃ at 2℃ / min, then heated to 260℃ at 5℃ / min and held for 27min; injection port temperature 280℃, split ratio 20:1, carrier gas high purity He (99.999%), flow rate 2ml / min.

[0025] The mass spectrometry conditions are as follows:

[0026] The ion source is an EI source; the ion source temperature is 230℃; the quadrupole temperature is 150℃; the electron energy is 70 eV; the emission current is 34.6 μA; the multiplier voltage is 1037 V; the interface temperature is 280℃; and the mass range is 30-550 amu.

[0027] Commercially available brown sugar was used to prepare a brown sugar extract. Gas chromatography-mass spectrometry (GC-MS) analysis was employed to analyze the trace volatile components of the extract. Figure 1 The spectrum shown.

[0028] The mass spectra of each component were compared with those obtained by searching computer spectral libraries to determine the approximate types and corresponding amounts of raw materials used. Sensory analysis was then conducted, involving repeated smelling and tasting to gain a sensory understanding and perform aroma analysis to determine its aroma characteristics. Based on the analytical results, an initial basic formula was obtained, and further improvements were made to the flavoring based on sensory analysis until the formulated flavoring closely approximates the actual product in terms of aroma and taste.

[0029] The specific formula is shown in Table 1 below:

[0030]

[0031] Sensory evaluations were conducted on the three formulations above, and the results are as follows:

[0032] The flavorings from formulas A, B, C, and D were applied to milk tea beverages for testing. The tasting results are as follows:

[0033] Specifically, the sensory evaluation method was as follows: Eight evaluators who were relatively sensitive to flavor were selected, and a preliminary simulation evaluation was conducted, which showed that these sensory evaluators could distinguish the differences between samples with different degrees of brown sugar flavor.

[0034] Meanwhile, commercially available competing products were provided as control samples to all sensory evaluators. Sensory evaluators were asked to score the example sample on a scale of 1 to 5 based on how closely the aroma of the example sample was similar to that of the control sample. The closer the sample was to the control sample, the higher the score. If there was an off-odor, a sharp aroma, or a bland aroma, the score would be lower.

[0035] Finally, the evaluation scores of the same implementation examples or comparative samples given by the 8 evaluators were statistically analyzed, outliers were analyzed and removed using the Q test, and the average evaluation scores were taken. The results are shown in Table 2.

[0036] Table 2

[0037]

[0038] Formula A: It has some characteristics of brown sugar, but the aroma is not strong and the taste is thin. It lacks the sugary aroma of brown sugar, and the caramel and medicinal aromas are also insufficient.

[0039] Formula B: Enhances the sweet aroma, highlighting the rich sugar and fermented aroma of brown sugar. The introduction of cis-3-hexenol, methoxyphenol, propionic acid, and 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, along with adjustments to the content of acetoin, menthyl acetate, ethyl daumatone, acetic acid, eugenol, and daumatenone, enhances the aroma's explosiveness, adds more characteristic medicinal and sweet aromas of brown sugar, and enriches the blend of more brown sugar flavors.

[0040] Formula C: Based on Formula B, the addition amounts of 2-acetylpyrazine, carvone, vanillin, acetic acid, methoxyphenol, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, furanone, and 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one are further increased to enhance the characteristic aroma of brown sugar, such as caramel and medicinal aroma, and to improve the heat resistance of brown sugar. It maintains better aroma stability and taste expression under the conditions of cooking for 25 minutes and simmering for 30 minutes.

[0041] The added brown sugar reactants enrich and enhance the natural aroma of brown sugar, while also increasing the fullness and richness of the flavor, providing consumers with a more mellow olfactory and gustatory experience.

[0042] Formula D: Based on Formula C, the brown sugar reactants are further increased, but the aroma is masked, the taste is thick, but the flavor is monotonous.

[0043] This invention analyzed the key flavor components of brown sugar using GC-MS and successfully constructed a heat-resistant brown sugar flavoring formula with 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, methoxyphenol, acetic acid, and ethyl daumatone as the core components.

[0044] The foregoing has shown and described the basic principles and main features of the invention and the advantages of the invention.

[0045] Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope. All such changes and modifications fall within the scope of the present invention as claimed, which is defined by the appended claims and their equivalents.

Claims

1. A heat-resistant brown sugar flavoring, characterized in that, It includes the following components:

2. The brown sugar flavoring as described in claim 1, characterized in that, The amount of the brown sugar reactant is 9-10 parts.

3. The heat-resistant brown sugar flavoring as described in claim 1, characterized in that, The methoxyphenol content is 0.1-0.2 parts.

4. The heat-resistant brown sugar flavoring as described in claim 1, characterized in that, The amount of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone is 0.055-0.06 parts.

5. The heat-resistant brown sugar flavoring as described in claim 1, characterized in that, The amount of 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is 0.03-0.04 parts.

6. The application of a heat-resistant brown sugar flavoring as described in any one of claims 1-5, characterized in that, The application is for manufacturing heat-resistant brown sugar flavoring in various finished food products.

7. An application of the heat-resistant brown sugar flavoring as described in claim 6, characterized in that, The various types of end-product foods mentioned are heat-resistant brown sugar flavorings found in beverages, dairy products, street drinks, baked goods, and confectionery.

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