阅读说明：本技术 一种柠檬口味乳化香精及其制备工艺 (Lemon-flavored emulsified essence and preparation process thereof ) 是由 翟文娟 刘安琦 范俊俊 刘家仁 于 2019-11-27 设计创作，主要内容包括：本发明公开一种柠檬口味乳化香精及其制备工艺,其生产原料包括柠檬口味香精、增重剂、抗氧剂、乳化剂、去离子水、增稠剂和复合型防腐剂。柠檬口味香精包括柠檬油、白柠檬油、天然芳樟醇、天然癸醛、新奇士甜橙油、香叶油、天然松油醇、色拉油。生产工艺包括如下步骤：搅拌混和、添加混匀、超声乳化、溶解搅拌、高压匀质、静置过滤。本发明通过将初步乳化液进行均质化处理,从而进一步提高了香精乳液的分散均一性,降低了乳化香精的分层几率；通过向乳化液中添加脱氢乙酸钠、甲壳素和茶多酚复配形成的复合防腐剂,从而有效提升了乳化香精的防腐性能,从而达到提高乳化香精保存时间及使用寿命的效果。(The invention discloses a lemon-flavor emulsified essence and a preparation process thereof. The lemon flavor essence comprises lemon oil, lime oil, natural linalool, natural decanal, fresh orange oil, geranium oil, natural terpineol, and salad oil. The production process comprises the following steps: stirring and mixing, adding and mixing evenly, ultrasonic emulsification, dissolving and stirring, high-pressure homogenization, standing and filtering. According to the invention, the preliminary emulsion is homogenized, so that the dispersion uniformity of the essence emulsion is further improved, and the layering probability of the emulsified essence is reduced; the composite preservative formed by compounding sodium dehydroacetate, chitin and tea polyphenol is added into the emulsion, so that the corrosion resistance of the emulsified essence is effectively improved, and the effects of prolonging the storage time and prolonging the service life of the emulsified essence are achieved.)

1. The lemon-flavor emulsified essence comprises the following raw materials in parts by mass: 32 parts of lemon flavor, 5-7 parts of weighting agent, 5-8 parts of antioxidant, 8-10 parts of emulsifier, 40 parts of deionized water, 3-5 parts of thickening agent and 2-3 parts of compound preservative;

the lemon flavor essence comprises the following technical raw materials in parts by mass: 4-5 parts of lemon oil, 4-5 parts of lime oil, 2-2.8 parts of natural linalool, 2-2.8 parts of natural decanal, 2-2.8 parts of Xinqishi sweet orange oil, 2-2.8 parts of geranium oil, 2-2.8 parts of natural terpineol and 8-12 parts of salad oil;

the process flow of the invention is as follows:

s1, stirring and mixing: selecting lemon oil, white lemon oil, natural linalool, decanal, fresh sweet orange oil, geranium oil, natural terpineol and salad oil in parts by mass, and fully stirring and mixing to prepare lemon flavor essence;

s2, adding and uniformly mixing: adding the weighting agent and the antioxidant in parts by mass into the lemon flavor stirred and mixed in the S1, and stirring to obtain lemon-flavor oil-soluble flavor emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting deionized water, an emulsifier, a thickener and a compound preservative in parts by mass, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, and stirring to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 and the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

2. The emulsified lemon flavor and its preparation process as claimed in claim 1, wherein the weighting agent comprises glyceryl rosinate and dammar gum.

3. The emulsified essence with lemon flavor and its preparation process as claimed in claim 1, wherein the emulsifier comprises sorbitan fatty acid ester emulsifier, polyoxyethylene sorbitan fatty acid ester emulsifier.

4. The lemon-flavored emulsified essence and the preparation process thereof as claimed in claim 1, wherein the thickener comprises glycerin, pectin, sorbitol, sodium alginate, sodium carboxymethyl starch, sodium carboxymethyl cellulose.

5. The emulsified essence with lemon flavor and the preparation process thereof as claimed in claim 1, wherein the compound preservative comprises sodium dehydroacetate, chitin and tea polyphenol in a weight ratio of 1:1: 1.

6. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 1,

s1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of neoqishi sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;

s2, adding and uniformly mixing: adding 5 kg of weighting agent and 5 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener and 3 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

7. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 2,

s1, stirring and mixing: selecting 5 kg of lemon oil, 5 kg of lime oil, 2 kg of natural linalool, 2 kg of decanal, 2 kg of neoqishi sweet orange oil, 2 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil, fully stirring and mixing to prepare the lemon flavor essence;

s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

8. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 3,

s1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.5 kg of natural linalool, 2.5 kg of decanal, 2.5 kg of neoqishi sweet orange oil, 2.5 kg of geranium oil, 2 kg of natural terpineol and 12 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;

s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting 40 kg of deionized water, 9 kg of emulsifier, 4 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

9. The lemon-flavored emulsified flavor and its preparation process as claimed in claim 1, wherein the lemon-flavored emulsified flavor of example 4,

s1, stirring and mixing: 4.5 kg of lemon oil, 4.5 kg of lime oil, 2.4 kg of natural linalool, 2.4 kg of decanal, 2.4 kg of neoqishi sweet orange oil, 2.4 kg of geranium oil, 2.4 kg of natural terpineol and 11 kg of salad oil are selected to be fully stirred and mixed to prepare the lemon flavor essence;

s2, adding and uniformly mixing: adding 7 kg of weighting agent and 8 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting 40 kg of deionized water, 8 kg of emulsifier, 3 kg of thickener and 2 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

Technical Field

The invention belongs to the field of emulsified essence preparation, and particularly relates to lemon-flavored emulsified essence and a preparation process thereof.

Background

The emulsified essence is a relatively stable oil-in-water system formed by emulsifying and dispersing flavor oil with certain fragrance intensity in a form of fine particles in a water phase consisting of Arabic gum, modified starch, water and the like. This system is stabilized by the presence of emulsion stabilizers such as gum arabic and modified starch.

Compared with other liquid essence, the emulsified essence has the following characteristics:

(1) emulsified essences belong to a two-phase system, while other liquid essences are generally single-phase systems. The single-phase system has no layering phenomenon of essence when the temperature is constant. The stability of emulsified flavors is affected by a variety of factors, including formulation, processing, homogenization pressure, particle size, and the like. Because the proportion of oil and water phases of the emulsified essence is different, the emulsified essence can be separated into oil and water phases inevitably under the condition of long enough time.

(2) The emulsified essence has better flavor, and water-soluble orange essence and emulsified orange essence are taken as examples. The former becomes water-soluble essence due to the removal of terpene components, but the flavor intensity and the flavor acceptability are greatly reduced; the latter does not remove any component therein, so that the flavor is full and durable.

(3) Providing the beverage with turbidity. The emulsified essence can provide the beverage with turbid feeling similar to natural fruit juice besides good flavor. In the beverage without fruit juice, turbid feeling is generated, and consumers feel fruit juice and feel rich in contents. In the beverage added with the fruit juice, the emulsifying essence is added, so that higher turbidity can be generated under the condition of lower adding amount of the fruit juice.

However, in the existing production process, the emulsified essence emulsion is not uniform, is easy to layer and is difficult to store for a long time, and aiming at the situation and enhancing the taste, the lemon-flavor emulsified essence and the preparation process thereof are designed.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a lemon-flavor emulsified essence and a preparation process thereof, and solves the problems that the emulsified essence emulsion in the prior art is not uniform, is easy to layer and is difficult to store for a long time.

The purpose of the invention can be realized by the following technical scheme:

the invention discloses a lemon-flavor emulsified essence and a preparation process thereof, wherein the preparation process comprises the following steps of stirring and mixing, adding and uniformly mixing, ultrasonic emulsification, dissolving and stirring, high-pressure homogenization, standing and filtering, and the invention comprises the following process raw materials in parts by mass: 32 parts of lemon flavor essence, 5-7 parts of weighting agent, 5-8 parts of antioxidant, 8-10 parts of emulsifier, 40 parts of deionized water, 3-5 parts of thickening agent and 2-3 parts of compound preservative.

The lemon flavor essence comprises the following technical raw materials in parts by mass: 4-5 parts of lemon oil, 4-5 parts of lime oil, 2-2.8 parts of natural linalool, 2-2.8 parts of natural decanal, 2-2.8 parts of Xinqishi sweet orange oil, 2-2.8 parts of geranium oil, 2-2.8 parts of natural terpineol and 8-12 parts of salad oil.

The process flow of the invention is as follows:

s1, stirring and mixing: selecting lemon oil, white lemon oil, natural linalool, decanal, fresh sweet orange oil, geranium oil, natural terpineol and salad oil in parts by mass, and fully stirring and mixing to prepare lemon flavor essence;

s2, adding and uniformly mixing: adding the weighting agent and the antioxidant in parts by mass into the lemon flavor stirred and mixed in the S1, and stirring to obtain lemon-flavor oil-soluble flavor emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting deionized water, an emulsifier, a thickener and a compound preservative in parts by mass, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, and stirring to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 and the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.

The weighting agent comprises rosin acid glyceride and dammar gum.

The emulsifier comprises sorbitan fatty acid ester emulsifier and polyoxyethylene sorbitan fatty acid ester emulsifier.

The thickener comprises glycerol, pectin, sorbitol, sodium alginate, sodium carboxymethyl starch, and sodium carboxymethyl cellulose.

The compound preservative comprises sodium dehydroacetate, chitin and tea polyphenol in a weight ratio of 1:1: 1.

Drawings

In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.

FIG. 1 is a flow chart of a production process of an embodiment of the present invention.

Example 1

S1, stirring and mixing: 4 kg of lemon oil, 4 kg of lime oil, 2.8 kg of natural linalool, 2.8 kg of decanal, 2.8 kg of neoqishi sweet orange oil, 2.8 kg of geranium oil, 2.8 kg of natural terpineol and 8 kg of salad oil are selected and fully stirred and mixed to prepare the lemon flavor essence;

s2, adding and uniformly mixing: adding 5 kg of weighting agent and 5 kg of antioxidant into the lemon flavor which is stirred and mixed in the S1, and stirring for 10 minutes to obtain lemon flavor oil-soluble essence emulsion;

s3, ultrasonic emulsification: performing circulating ultrasonic emulsification on the oil-soluble essence emulsion prepared in the step S2 for 100 minutes to prepare an emulsified essence oil phase;

s4, dissolving and stirring: selecting 40 kg of deionized water, 10 kg of emulsifier, 5 kg of thickener and 3 kg of compound preservative, dissolving the emulsifier, the thickener and the compound preservative in the deionized water at normal temperature, setting the stirring speed to be 1000 revolutions per minute, and stirring for 10 minutes to obtain a continuous water phase;

s5, high-pressure homogenization: mixing the emulsified essence oil phase obtained in the step S3 with the continuous water phase obtained in the step S4, and performing primary homogenization and secondary homogenization by using a high-pressure homogenizer, wherein the pressure of the primary homogenization is 14MPa, and the pressure of the secondary homogenization is 12 MPa;

s6, standing and filtering: standing the lemon-flavored emulsified essence homogenized under high pressure in S5 for a period of time, and filtering to remove impurities.