With the fierce competition in the market, the products of merchants are increasingly diversified. The diversification of products comes from the diversification of tastes. Therefore, it is more important to choose a high-quality fragrance and to match various fragrances with each other.
The compounding technology can not only achieve the high unity of smell and taste required by food flavors, but also open a channel for improving product quality.
Definition and significance of a flavor compounding technology
Compounding refers to a technique in which two or more flavors are mixed in an appropriate proportion to express a specific theme. Compounding technology generally refers to the compounding between essences and essences. The aroma combination between fragrances has the following advantages:
1) Diversify product tastes;
2) Make the product taste rich and full;
3) Have a competitive advantage in the market, making it impossible for people to imitate;
4) Use substitutes, reduce costs, but maintain product quality.
The principles and elements of the two-flavor compounding
A single essence often lacks three-dimensionality in expressing the aroma of the subject matter or reflecting the taste. Different from the daily chemical essence, the food essence is a thinking association that expresses the aroma. It is a real taste feeling. Several principles: clear theme; good aroma coordination; good aroma and taste.
1) The theme is clear: the food flavor must have a clear theme, and the creation of the food flavor is true and reproduces the natural taste.
2) Good aroma coordination: grasp the transition between aromas and find common ground. The more perfect the transition between aromas, the better the coordination of aromas.
3) Good flavor and taste: The ultimate goal of food flavor compounding is to provide good products. Good products are the unity of aroma and taste. Good aroma is not the ultimate goal of flavors, but good taste is the ultimate goal.
In addition to following the basic principles when formulating flavors, we must also grasp some elements and look for some skills.
The aromas of fruits are mainly light, sweet and sour, and the main components are esters. The aroma of milk is mainly sweet and sour, with high carbonic acid and esters being the main components. The aroma of nuts is mainly sweet and coke aroma, and the components of thiazole and pyrazine are more important.
Aroma collocation also conforms to the "similar compatibility principle", that is, it is easier to collocate with similar types of aroma. Therefore, fruit and milk flavors are easy to match, nuts and milk are also easy to match, and fruit and nuts are more difficult to match.
The combination of aromas is often dominated by one, supplemented by another or several others.
The combination of fruit flavors is relatively easy. The common ones are: orange-based, supplemented with lemon; pineapple-based, supplemented with mango, peach, sweet orange, banana, etc., the fruit-based flavors have a pleasant aroma. unique.
The combination of nut flavors is usually mainly coffee, with cocoa and chocolate; mainly peanuts, mixed with sesame, walnuts, chestnuts, and almonds; mainly taro, mixed with roasted sweet potatoes, hazelnuts, etc.
Milk flavors can be matched with each other and complement each other. In order to reduce costs, reduce the amount of dairy products, and fill the shortage of milk aroma, while increasing milk flavor, vanilla flavor is added to enhance the sweetness of milk.
Application of Three-flavor Compounding Technology in Fragrance
In food flavoring, it is very important to grasp the accuracy and completeness of the aroma theme. When the theme we express is relatively simple, it is the best way to mix flavors, and now the composition of single flavors is also positive. Modular Fragrance Transitions.
Fragrance modularization is to prepare the unit fragrance base of various fragrance types first to form the top fragrance, body fragrance and tail fragrance, which becomes a plate pattern, and then recombine them according to the characteristics of the processed food and the characteristics of the processing technology.
Make it more in line with the needs of food manufacturers, including price, product characteristics, regional characteristics and other requirements, thus forming a new flavor.
Application of four-flavor compound technology in milk drink
Milk beverages have relatively high requirements on food flavors, and have certain application difficulties. The application space of compounding technology in products is large. Milk flavor is the theme of this type of product. The combination of milk flavor is very typical. The combination of milk flavors is studied to make modular flavors, and the combination with fruits or nuts will achieve very ideal results as needed.
Such as: the compound of strawberry and milk, from the perspective of fragrance composition, strawberry flavor: fresh fragrance, sweet fragrance, sour fragrance, berry fragrance, milk fragrance; milk fragrance: sweet fragrance, milk fragrance, sour swallow rhyme. The aroma of the milk flavor is also possessed by the strawberry flavor. Although the expression direction is different, the compound effect will be ideal.
The milk flavor itself is relatively peaceful. The strawberry flavor will not be changed by the intervention of the milk aroma, but will continue the berry flavor and increase the expressiveness of the strawberry flavor. Therefore, it makes sense that we are used to drinking berry yogurt.
Application of five-spice compounding technology in orange juice beverage
Orange juice beverages generally use different flavors and fragrances, focusing on the coordination of top, body, and tail aromas. In general, the top fragrance of water quality is better, the body fragrance of water and oil is better, and the oily tail fragrance is better. It can also be paired with other fruit flavors.
For sweet oranges, add 5-10% lemon, white lemon or apple fresh; add 20% passion fruit to make oranges taste; you can also add 20-30% red orange or 40% kumquat, the taste is more beautiful; When combined with 20% of mango, it becomes green mango; 30% of pineapple and 10% of coconut form a three-in-one mixed effect.
When blending orange-flavored beverages, orange flavor can be used as the main flavor, and other fruit flavors can be used as auxiliary flavors to enrich the main flavor.
