The application of sweet food flavors
There are many types of foods, including biscuits, pastries of various candy, honey jelly, etc., not only sweet, but also salty biscuits, salty snacks. This kind of food is mainly to satisfy the hobby, supplemented by nutrition, and consumes nutrition. It is consumed by three meals and is a solid form at room temperature.
(1) Cakes, candy foods
The aroma of this kind of food: the inherent aroma of the raw materials itself; the aroma generated during processing; the auxiliary aroma material. The aroma quality of pastry candy is determined by the three factors of the above factors. Whether you need to add fragrance spices in cakes candy foods depends on the type of pastry candy, not to be added. Whether the flavors are used properly and cleverly, determine the quality of food.
1. The role of fragrance in cakes and candy
. Actively provide aroma to make food have distinctive characteristics. Such as fruit flavors used in fruit candy belong to this category.
Strengthen or modify the aroma of the inherent raw materials, or during processing. Such as milk flavors used in toffee, vanilla fragrance used in chocolate.
The fragrance spices added to cover up the inherent raw materials itself, or the unhappy odor produced during the manufacturing process, and the loss of aroma during the manufacturing process. Such as vanilla flavor and butter flavors used in biscuits.
2. The method of adding fragrance of candy fragrance
fruit candy
Boil sugar and maltose at 160 ° C (vacuum) at a temperature of about 3%at the temperature of about 3%. Pour in the cooling tray, add flavors, organic acids, pigments, etc., fold and mix and form.
Usually use oil flavor and fine spices, and the incense rate is generally between 0.2% -0.4%. The type of aroma is generally fruit, but other types of aroma are also applicable, such as mint, nuts, coffee, black tea, and wine, etc., the varieties are very wide.
toffee
After mixing the sugar, maltose, condensed milk, fat, emulsifier, etc., boil at 120 ° C until about 8%-10%of water; caramel response and gome reactions during the sugar process have generated caramel Scent, add flavors and spices to cool, form, and cut into cooler.
Adding fragrance mixing when the temperature is too low will promote the crystallization of sugar, causing great defects in the tofu mass, so the flavors must be added at a high temperature of about 100 ° C. Therefore, the heat -resistant performance of the fragrance is required. Essence The fragrance used in toffee is mainly vanilla and milk fragrance with oil resin as the main body. Sometimes with lemon, orange, citrus fragrance. Toffee contains a large amount of butter and other dairy products. In order to strengthen the aroma of dairy products, in addition to adding vanilla flavor, cream flavors and butter flavor can be added. Other flavored toffees can be added with various flavors such as chocolate, coffee, nuts, and fruits that are commensurate with raw materials.
chocolate
The aroma of this candy raw material has distinctive characteristics and attractive, but only vanilla flavor can best use the aroma characteristics of the raw materials and make it better to make it better. Out of the purpose of increasing color varieties, sometimes orange, lemon and other citrus flavor, as well as coffee, nuts, mint, alcohol and other flavor, but the proportion of products is small. Due to the expensive and changing price of chocolate raw materials, a large number of Chinese companies use cocoa supplies to imitate chocolate and other products, so they must use chocolate and milk fragrance to increase aroma effects. Such as Emperor Golden Emperor, Dove, etc. The general use of flavor is the best in oil flavor, because the water or propane as a solvent is damaged by the chocolate tissue and the surface frost. The use of oil flavors should also minimize the amount of fragrance. The method is as follows:
1. In vanilla fragrance, the proportion of single spices such as fragrant vascin, ethyl incensein, etc., so as to achieve a good effect of fragrance, and the amount of flavors can be reduced.
2. You can also use the "center filling" to add incense to avoid directly adding incense. The incense rate changes with the process and production conditions, and the change is greatly changed.
chewing gum
It can only be eaten by some ingredients. It uses about 60%of sugar and 40%of gum as the main raw material. After mixing and emulsification, it will be solidified into a special food. The requirements for fragrance are as follows:
1. It is very important for the roundness and continuity of its aroma performance. Generally, oily flavors are used, and the requirements for flavors are very strict. The aroma in front of the entrance must have attractive charm. After the entrance, the excitement and aroma exfoliation during the chewing process should be quite strong. It forms "Flavor" in the mouth.
2. The affinity of oil and gum in the gum and gum is higher than the affinability of sugar, so that the proportion of residual flavors in the chewing gum after chewing is still very high, and the general fragrance rate is 0.5% -1%. Therefore, the fragrance with high aroma strength and good diffusion performance should be selected; at the same time, the proportion of tail fragrance effect spices will be increased.
3. The flavors used in gum are dominated by mint, and most of the bubbles that are targeted by children are mostly used by children's favorite fruit fragrances.
4. The solvent in flavors mainly ester should be reduced to the minimum, which means that the strongest fragrance is used.
5. Citrus essential oil, etc. need to be removed to improve its aroma intensity before use. Classification of flavors: coffee, floral fragrance, wine, mint (such as green arrows) and so on. The charm of chewing gum is almost all determined by the fragrance containing a few grams of matrix, so it is the most technical product of the fragrance, which can represent the personal level of a perfumer.
(2) Biscuits, bread foods
There are many types of such foods, and their texture and method of making are different.
Generally, the high-temperature processing process of 170 ° C-220 ° C is required, and during this period, the loss of volatile flavors is very large. At the same time, some snacks are used to use the puff (pH value of about 7.3 to 7.5, and alkaline), so the flavors spices are prone to react, aggregation, and contraction, and also cause losses of flavors.
There are four main ways to use fragrance in this kind of food:
Before baking, mix the fragrance spice into the snack raw material. If you rub the flavor into the living dough, it cannot avoid the adverse factors of high temperature. Such as fragrance fragrance such as citron, alkaline candy, fructic flavor, ginger, cinnamon, etc. Many manufacturers are now using capsule powder with a stable heat for heat. Even if this is still difficult to avoid losses of flavors caused by high temperature, the amount of flavors spices is appropriately increased during actual production. The incense rate is about 0.2%-0.4%.
After baking biscuits, snacks, etc., spray or coat the flavor on the surface
Operation: Spray or apply the oily flavor to the roasted biscuits, snacks and other surfaces.
Precautions for operation: To keep the incense uniform and prevent the amount of incense from polluting other items or machinery when the amount of flavor is too much. When using the method of coating and incense, pay attention to avoid excessive local flavors and produce uncomfortable odors and waste.
Advantages and disadvantages: avoid high temperature heating, so the volatilization loss of flavors is less, but because the flavor is exposed on the surface of the product, it is easy to volatilize and oxidize during the sales process. You must choose oil flavors that are stable for the above -mentioned changes. You must also pay attention not to remove the flavor when packaging. Generally, the incense rate is 0.01%-0.05%.
After baking biscuits, snacks, etc., spread powder fragrance spices on the surface
Spray or coat the oil on the surface of the food and sprinkle the powder fragrance on it.
Generally, the incense rate is 0.01% to 0.05%. Suitable fragrance types are quite extensive. Compared with sweet flavors, this method is more suitable for using salty flavors. This method of adding fragrances can be used to use capsule -type powder fragrances, which are more resistant to oxidation and volatilization because of capsule coverage. However, it must be considered pollution and adverse effects on other operating lines in the factory.
Add the flavor to the ingredients used to fill or cover the snack
The flavor is not directly added to the dim sum, but in the ingredients (such as cream, jelly, jam, frost, etc.) with ingredients (such as various stuffing) or covering snacks. This is a method that indirectly fragrant snacks, with the added value of the product. Expanding various advantages such as hobbies, which are widely adopted. Skill biscuits, salt and pepper biscuits are very representative products in such foods. Suitable fragrance types are wide, including milk, butter, various fruits, nuts, spoils, salty flavors and other types. The fragrance rate is 0.02 %.
