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CN115606787A - Mixing type powder essence and preparation method and application thereof - Google Patents

Mixing type powder essence and preparation method and application thereof Download PDF

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Publication number
CN115606787A
CN115606787A CN202211164231.7A CN202211164231A CN115606787A CN 115606787 A CN115606787 A CN 115606787A CN 202211164231 A CN202211164231 A CN 202211164231A CN 115606787 A CN115606787 A CN 115606787A
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essence
parts
mixing type
type powder
ethyl maltol
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CN115606787B (en
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程勇
邵云东
段启辉
李若鹏
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Zhejiang Skyherb Biotechnology Inc
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Zhejiang Skyherb Biotechnology Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Food Science & Technology (AREA)
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Abstract

The invention relates to the technical field of edible essence, in particular to a mixing type powder essence and a preparation method and application thereof. According to the invention, the glucosyl stevioside, the new methyl hesperidin dihydrochalcone and the ethyl maltol are mixed for use, so that the sweetness of the prepared mixing type powder essence is obviously improved, the obvious afterbitterness of the glucosyl stevioside is improved, and the liquorice taste of the new methyl hesperidin dihydrochalcone is covered at the same time. Meanwhile, the synergistic effect of the ethyl maltol and the neomethyl hesperidin dihydrochalcone enables the sweet taste of the prepared mixing type powder essence to be faster, and the sweet taste retention time to be properly shortened. The spice and the essence used in the invention are natural products, the energy is zero, the blood sugar is not increased, the adverse effect on human body caused by too high sugar intake is avoided, and the invention can be eaten by fat people and diabetics. The prepared mixing type powder essence does not need to be marked independently in a product label, and belongs to a clean label.

Description

Mixing type powder essence and preparation method and application thereof
Technical Field
The invention relates to the technical field of edible essence, in particular to a mixing type powder essence and a preparation method and application thereof.
Background
Stevioside is an effective component in stevia rebaudiana and belongs to a natural high-power sweetener with low calorie. Stevioside has no obvious toxic or side effect, can inhibit hyperglycemia and hypertension, and has the functions of diminishing inflammation, resisting tumors, relieving diarrhea and promoting urination and assisting immune regulation. However, the molecular structure of steviol aglycone of stevioside can generate bitter aftertaste and aftersweet (namely, the sweetness is lasting), and the taste is not comparable to the sweetness and purity of cane sugar, so that the stevioside is not accepted by market consumers.
With the increasing requirements of people on the taste of the sweetening agent, glucosyl stevioside is obtained by enzymatic modification of stevioside by using a glucosyl transferase method. With the introduction of glucosyl, the sweet taste of stevioside is reduced, and the bad taste is improved to a certain extent. However, the sweetness of the glucosyl stevioside is only about 100 times that of cane sugar, so that the consumption is large in the use process of the sugar-replacing food, and the cost is high. And the product still has obvious post-bitterness and licorice flavor and does not completely disappear after being treated by enzyme preparation. The glucosyl stevioside is a sweetening agent which is formally marketed in nearly two years, the compounding application based on the sweetening agent is still rare at present, and the glucosyl stevioside essence is developed and produced by a fresh factory, so that the production and popularization of related glucosyl stevioside products are influenced.
In patent with application number of CN202011148941.1, stevioside, CGT enzyme preparation and amylopectin in formula amount are dispersed in hot water to be dissolved, the temperature is raised to inactivate the enzyme, then the mixture is cooled, new methyl hesperidin dihydrochalcone is added, the temperature is continuously lowered, and spray drying is carried out to obtain the food additive sweet flavor. Thereby improving the post-bitterness of the glucosyl stevioside, the liquorice taste and the defect of low sweetness. However, in the production process of the food additive sweet essence, solid-phase and liquid-phase raw materials are used, and residual solid-phase amylopectin needs to be removed through heating separation, so that the flavor of the product is greatly influenced. In addition, the preparation process of the food additive sweet essence is long in time consumption, complex in process and difficult to control temperature change.
However, the sweetness of neohesperidin dihydrochalcone is very high (1500 to 1800 times of that of sucrose). The applicant of the present application found that in the preparation process of the essence, even if a small amount of the stevioside is added, after the taste of the glucosyl stevioside is modified, the sweetness fullness is still too strong, and the sweetness is too high. In addition, the new methyl hesperidin dihydrochalcone has the characteristics of slow sweetness onset and long aftertaste duration, and after the new methyl hesperidin dihydrochalcone is compounded with glucosyl stevioside, the sweet taste retention time is easily overlong. In addition, the neohesperidin dihydrochalcone has sweet taste similar to that of liquorice, and the special flavor is difficult to mask in food essence, so that the flavor of the essence is poor.
Therefore, in order to improve the commodity quality and the sales volume of the glucosyl stevioside product and increase the economic income, the glucosyl stevioside essence and the preparation method thereof are increasingly needed.
Disclosure of Invention
The invention provides a mixing type powder essence and a preparation method thereof, and aims to overcome the defects of the prior art that the taste of glucosyl stevioside is modified by using new methyl hesperidin dihydrochalcone to prepare a food essence.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a mixing type powder essence consists of the following substances:
essence auxiliary materials, glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol.
The edible essence is a common food additive with natural flavor prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food. As a special high-power concentrated additive which can affect the taste and flavor of food, essence has been widely applied to various fields of food production. It can make up for the fragrance defect of food, endow part of food with vivid original taste, enhance food fragrance, and cover up the unpleasant smell of food. These advantages of perfumes have made them increasingly important for research. The traditional solid beverage is mostly produced by adopting a spray drying method, a vacuum drying method, a boiling drying method and the like, liquid essence is used in the production process, the solvent needs to be removed by heating, and the flavor of the product can be influenced. The powder essence prepared by mixing is directly mixed with various powder spices and auxiliary materials in the production process without heating, and the flavor of the product is kept unchanged. And the mixing type powder essence is used in the terminal solid beverage, so that the flavoring operation is convenient, and the uniform mixing is easy. Meanwhile, the temperature of the flavoring product is not increased, the product keeps the original powder state, and the color of the product cannot be changed in the sugar-containing product.
Meanwhile, the applicant finds that in the preparation process of the essence, after the taste of the glucosyl stevioside is modified by using the ethyl maltol in cooperation with the new methyl hesperidin dihydrochalcone, the overall flavor characteristics of the product can be effectively coordinated, and the fragrance of the product is not prominent. The sweetness of the product is more approximate to the taste of cane sugar, and the taste is more delicate. Can keep long-term fragrant flavor and maintain the stability of the whole flavor system.
In addition, the ethyl maltol and the neohesperidin dihydrochalcone can generate obvious synergistic effect. The applicant finds that, after the ethyl maltol is added, the problems that the sweetness of the essence prepared by compounding the new methyl hesperidin dihydrochalcone and the glucosyl stevioside is slow, the sweetness is delayed and the sweetness detention time is too long can be effectively avoided.
In addition, the neohesperidin dihydrochalcone has sweet taste similar to that of liquorice, and the special flavor is difficult to mask in food essence, so that the flavor of the essence is poor. The ethyl maltol has unique burnt fragrance, and the liquorice fragrance of the neohesperidin dihydrochalcone can be covered to a certain extent by adding the ethyl maltol into the essence, so that the essence is more mellow and fragrant in smell, and fine and comfortable in taste.
In addition, the essence auxiliary materials are food additives and food ingredients which are necessary for the production, storage and application of the essence for food. Maltodextrin is used as stuffing and thickener for various kinds of food and as essence carrier for food. It is widely applied to the processing and production of various foods such as solid beverages, biscuits, infant food, sportsman beverage, fruit preservation and the like. It has good diluting and filling effects, and can be used for adsorbing glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol after mixing. Can prevent moisture and caking, and the product is easy to store. Erythritol belongs to a novel functional sugar alcohol food sweetening agent, is widely present in melons, fruits, algae, fungi and fermented foods such as soy sauce and wine, has the characteristics of high thermal stability, low hygroscopicity, harmonious sweet taste, zero calorific value, no cariogenic property, no rise in blood sugar, high tolerance and the like, and is widely applied to the fields of foods, medicines, chemical industry and the like. Can be used together with maltodextrin as essence carrier, and can be used for preventing product deterioration due to moisture absorption.
Preferably, the mass ratio of the glucosyl stevioside, the neohesperidin dihydrochalcone and the ethyl maltol is 70 to 90:0.01 to 1:0.5 to 3.
Preferably, the raw materials and the weight ratio are as follows:
2 to 15 parts of essence auxiliary materials, 70 to 90 parts of glucosyl stevioside, 0.01 to 1 part of neohesperidin dihydrochalcone and 0.5 to 3 parts of ethyl maltol.
Preferably, the essence auxiliary material is one or two of erythritol and maltodextrin.
Preferably, the essence adjuvant may also be one or more of acacia, D-mannitol, guar gum, pectin, beta-cyclodextrin, xanthan gum, methylcellulose, polydextrose, carrageenan, gelatin, hydroxypropyl starch, sorbitol, sodium carboxymethylcellulose, and microcrystalline cellulose.
Preferably, the mass ratio of the erythritol to the maltodextrin is 1 to 10.
Preferably, the raw materials and the weight ratio are as follows:
1 to 10 parts of erythritol, 1 to 5 parts of maltodextrin, 70 to 90 parts of glucosyl stevioside, 0.01 to 1 part of neomethyl hesperidin dihydrochalcone and 0.5 to 3 parts of ethyl maltol.
Preferably, the raw materials and the weight ratio are as follows:
1 to 10 parts of erythritol, 1 to 5 parts of maltodextrin, 80 to 90 parts of glucosyl stevioside, 0.01 to 0.3 part of neomethyl hesperidin dihydrochalcone and 0.5 to 2 parts of ethyl maltol.
A preparation method of a mixing type powder essence comprises the following steps:
(S.1) respectively crushing the raw materials, and then respectively weighing according to the formula ratio to obtain raw material powder;
(S.2) mixing the raw material powders obtained in the step (S.1) step by step until the raw material powders are uniformly mixed to obtain mixed essence;
and (S.3) crushing the mixed essence obtained in the step (S.2) again, and sieving to obtain the stirring type powder essence.
Preferably, the specific operation steps of obtaining the mixed essence in the step (s.2) are as follows:
and (4) mixing the raw material powder obtained in the step (S.1) in sequence from low content to high content according to the proportion of the raw materials in the formula, and stirring for 30-60min until the mixture is uniformly mixed.
Preferably, the sieving condition in the step (S.3) is that the mixed essence is crushed again to pass through a sieve with 80 to 200 meshes.
The application of the mixing type powder essence in food, beverage, wine and dairy processing is provided.
Therefore, the invention has the following beneficial effects:
(1) According to the invention, the glucose-based stevioside, the new methyl hesperidin dihydrochalcone and the ethyl maltol are mixed for use, so that the sweetness of the prepared mixing type powder essence is obviously improved, the obvious afterbitterness of the glucose-based stevioside is improved, and the liquorice taste of the new methyl hesperidin dihydrochalcone is covered, so that the essence has appropriate sweet fullness, right sweetness and a taste equal to that of cane sugar, can be used for replacing cane sugar, is more mellow and fragrant in smell, and is fine and comfortable in taste;
(2) According to the invention, the sweet taste of the prepared mixing type powder essence is generated at a higher speed by the synergistic effect of ethyl maltol and new methyl hesperidin dihydrochalcone, and the sweet taste retention time is properly shortened;
(3) The spice and the essence auxiliary materials used in the invention are natural products, the energy is zero, the blood sugar is not increased, the adverse effect on the human body caused by too high sugar intake is avoided, and the essence can be eaten by fat people and diabetic patients;
(4) The mixing type powder essence prepared by the invention is directly classified as food essence without independent identification in product labels, belongs to clean labels, and is short in preparation process flow and simple in preparation method, thereby being beneficial to popularization and application in daily life or industrial production.
Drawings
FIG. 1 is a flow chart of a preparation process of a mixing type powdered flavor.
Fig. 2 is a taste profile of the blended powdered flavor of example 2.
Fig. 3 is a taste profile of the blended powdered flavor of example 7.
Fig. 4 is a taste profile of the blended powdered flavor of example 8.
Fig. 5 is a taste profile of the coating-type powdered flavor of example 9.
Fig. 6 is a taste profile of the coating-type powdered flavor of comparative example 4.
Fig. 7 is a taste profile of the coating-type powdered flavor of comparative example 1.
Fig. 8 is a taste profile of the coating-type powdered flavor of comparative example 5.
Fig. 9 is a taste profile of the coating-type powdered flavor of comparative example 6.
Fig. 10 is a taste profile of the blended powdered flavor of comparative example 7.
Detailed Description
The invention is further described with reference to the drawings and the detailed description. Those skilled in the art will be able to implement the invention based on these teachings. Moreover, the embodiments of the present invention described in the following description are generally only some embodiments of the present invention, and not all embodiments. Therefore, all other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without any creative effort shall fall within the protection scope of the present invention.
[ bitterness of glucosyl steviol glycoside and Licorice taste masking test of neohesperidin dihydrochalcone ]
Example 1
In the embodiment, the components of the mixing type powder essence provided by the embodiment of the invention are proportioned according to the following parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 0.5 part of ethyl maltol.
The production process comprises the following steps:
(S.1) respectively crushing the components in the weight parts, and respectively weighing according to the formula ratio to obtain raw material powder;
(S.2) sequentially mixing the raw material powder obtained in the step (S.1) according to the ratio of the raw materials in the formula from low content to high content, and stirring for 30 to 60min until the raw materials are uniformly mixed to obtain mixed essence;
and (S.3) crushing the mixed essence obtained in the step (S.2) again, sieving the crushed mixed essence through a sieve of 80 to 200 meshes to obtain a stirring type powder essence sample, and subpackaging and warehousing the qualified sample after sampling and testing.
Example 2
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 1 part of ethyl maltol. The production process was identical to example 1.
Example 3
In the embodiment, the components of the mixing type powder essence provided by the embodiment of the invention are proportioned according to the following parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 2 parts of ethyl maltol. The production process was identical to example 1.
Example 4
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process was identical to example 1.
Example 5
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
1 part of erythritol, 5 parts of maltodextrin, 70 parts of glucosyl stevioside, 0.01 part of neomethyl hesperidin dihydrochalcone and 0.5 part of ethyl maltol. The production process was identical to that of example 1.
Example 6
In the embodiment, the components of the mixing type powder essence provided by the embodiment of the invention are proportioned according to the following parts by weight:
5 parts of erythritol, 2.5 parts of maltodextrin, 90 parts of glucosyl stevioside, 1 part of neohesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process was identical to example 1.
Comparative example 1
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside and 0.5 part of neohesperidin dihydrochalcone. The production process was identical to example 1.
Comparative example 2
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 4 parts of ethyl maltol. The production process was identical to example 1.
Comparative example 3
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside and 1 part of ethyl maltol. The production process was identical to that of example 1.
Test method
Sensory tests were conducted on the coating-type powder essences prepared in examples 1 to 6 and comparative examples 1 to 3, and the masking effect of the addition of ethyl maltol to the coating-type powder essence on the bitter taste of glucosyl steviol glycoside and the licorice flavor of neohesperidin dihydrochalcone and the odor-improving effect of the coating-type powder essence were tested, and the test results are shown in tables 1 and 2 below.
TABLE 1
Figure 804714DEST_PATH_IMAGE002
TABLE 2
Figure 3746DEST_PATH_IMAGE003
As is apparent from the data analysis in tables 1 and 2, when ethyl maltol was not added (comparative example 1), the bitter taste of glucosyl steviol glycoside and the licorice taste of neohesperidin dihydrochalcone itself could not be masked, resulting in poor mouthfeel of the blended powder flavor. On the other hand, when the amount of ethyl maltol added was 4 parts (comparative example 2), although the bitter taste of glucosyl steviol glycoside and the licorice taste of neohesperidin dihydrochalcone itself were masked, the coating type powder flavor volatilized a strong scorched smell, resulting in unpleasant taste. In addition, when only ethyl maltol modifies glucosyl stevioside (comparative example 3), the bitter taste of glucosyl stevioside can be well covered, but the sweet taste is not full, so that the taste of the mixed powder essence is not harmonious. When the addition amount of the ethyl maltol is within the range of 0.5 to 3 parts, the bitter taste of the glucosyl stevioside and the liquorice taste of the neohesperidin dihydrochalcone can be well shielded, and meanwhile, the whole mixed powder essence is full in sweet feeling and pleasant in taste and is accompanied with a certain burnt odor.
[ MEANS FOR MEASURING THE TOUGHNESS OF MIXING-TYPE POWDER SOLENTS ]
Example 7
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 80 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 0.5 part of ethyl maltol. The production process was identical to example 1.
Example 8
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 70 parts of glucosyl stevioside, 0.7 part of neomethyl hesperidin dihydrochalcone and 0.75 part of ethyl maltol. The production process was identical to that of example 1.
Example 9
In the embodiment, the components of the mixing type powder essence provided by the embodiment of the invention are proportioned according to the following parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 1 part of neomethyl hesperidin dihydrochalcone and 1 part of ethyl maltol. The production process was identical to example 1.
Comparative example 4
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin and 87.5 parts of glucosyl stevioside. The production process was identical to example 1.
Comparative example 5
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 60 parts of glucosyl stevioside, 0.3 part of neomethyl hesperidin dihydrochalcone and 0.4 part of ethyl maltol. The production process was identical to example 1.
Comparative example 6
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 100 parts of glucosyl stevioside, 1.5 parts of neomethyl hesperidin dihydrochalcone and 3.5 parts of ethyl maltol. The production process was identical to example 1.
Comparative example 7
In the embodiment, the mixing type powder essence provided by the embodiment of the invention comprises the following components in parts by weight:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neomethyl hesperidin dihydrochalcone and 5 parts of ethyl maltol. The production process was identical to example 1.
Test method
20 total ginseng and 20 ginseng of the mixing type powdered essences prepared in examples 2 and 7 to 9 and comparative examples 1 and 4 to 7 are subjected to mouth feel measurement, the mixing type powdered essence with the same sweetness is prepared by using cane sugar as a control sample for mouth feel evaluation, and a mouth feel profile (sweetness, sweetness fullness, sweetness multiple and tail sweetness) and mouth feel evaluation tables of the mixing type powdered essence are respectively shown in figures 2 to 10 and table 3.
TABLE 3
Figure 314641DEST_PATH_IMAGE004
As can be seen from the analysis in FIGS. 2 to 10 and Table 3, the blending powder essences in examples 2 and 7 to 9 have higher degree of overlap with the control sample, while the blending powder essences in comparative examples 1 and 4 to 7 have lower degree of overlap with the control sample than those in examples 2 and 7 to 9. The results show that the mouthfeel prepared from the three components is closer to the mouthfeel of sucrose under the conditions of 70 to 90 parts of glucosyl stevioside, 0.5 to 1 part of neomethyl hesperidin dihydrochalcone and 0.5 to 1 part of ethyl maltol. Meanwhile, the sweetening speed is increased, the sweet pleasure degree is increased, and the duration of the tail sweet is effectively shortened. In addition, when the addition amount of ethyl maltol is less than 0.5 part, the addition amount of the new methyl hesperidin dihydrochalcone is less than 0.5 part, and the addition amount of the glucosyl stevioside is less than 70 parts, the sweetness of the mixed powder essence prepared by the three parts is obviously reduced, and the modification effect on the tail sweet is not obvious. When the addition amount of ethyl maltol is higher than 3 parts, the addition amount of the neomethyl hesperidin dihydrochalcone is higher than 1 part, and the addition amount of the glucosyl stevioside is higher than 90 parts, the sweetness multiple of the mixed powder essence prepared by the three parts is too high, the sweetness is too strong, the mouth feel is not pleasant, and the duration time of the tail sweetness is prolonged.
The foregoing has outlined rather broadly the preferred embodiments and principles of the present invention and it will be appreciated that those skilled in the art may devise variations of the present invention that are within the spirit and scope of the appended claims.

Claims (10)

1. A mixing type powder essence is characterized by comprising the following substances:
essence auxiliary materials, glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol.
2. A mixing type powder flavor according to claim 1, wherein the mass ratio of the glucosyl stevioside, the neohesperidin dihydrochalcone and the ethyl maltol is 70-90: 0.01 to 1:0.5 to 3.
3. A mixing type powder essence according to claim 1 or 2, which is characterized by comprising the following materials in parts by weight:
2 to 15 parts of essence auxiliary materials, 70 to 90 parts of glucosyl stevioside, 0.01 to 1 part of neohesperidin dihydrochalcone and 0.5 to 3 parts of ethyl maltol.
4. A mixing type powder flavor according to claim 3, wherein the flavor adjuvant is one or both of erythritol and maltodextrin.
5. A mixing type powder essence according to claim 4, wherein the mass ratio of the erythritol to the maltodextrin is 1-10.
6. A mixing type powder essence according to claim 5, wherein the raw materials and the weight ratio are as follows:
1 to 10 parts of erythritol, 1 to 5 parts of maltodextrin, 70 to 90 parts of glucosyl stevioside, 0.01 to 1 part of neomethyl hesperidin dihydrochalcone and 0.5 to 3 parts of ethyl maltol.
7. A method for preparing a mixing type powdered essence, as claimed in any one of claims 1 to 6, which comprises the following steps:
(S.1) respectively crushing the raw materials, and respectively weighing according to the formula ratio to obtain raw material powder;
(S.2) mixing the raw material powders obtained in the step (S.1) step by step until the raw material powders are uniformly mixed to obtain mixed essence;
and (S.3) crushing the mixed essence obtained in the step (S.2) again, and sieving to obtain the stirring type powder essence.
8. A method for preparing a mixing type powder flavor according to claim 7, wherein the specific operation steps of obtaining the mixed flavor in the step (S.2) are as follows:
and (5) mixing the raw material powders obtained in the step (S.1) in sequence from low content to high content according to the proportion of the raw materials in the formula, and stirring for 30-60min until the raw materials are uniformly mixed.
9. A preparation method of mixing type essence powder according to claim 7, wherein the condition of sieving in step (S.3) is that the mixed essence is crushed again to pass through a sieve of 80 to 200 meshes.
10. Use of a powdered essence mix according to any one of claims 1 to 9 in the manufacture of food, beverages, wines and dairy products.
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