Food spices refer to substances that can be used to allocate food flavors and make food. It can not only increase appetite, be beneficial to digestion and absorption, but also plays a very important role in increasing the variety of foods and improving food quality.
1. The key point of flavors play a role
The key to the good role of flavors in adding incense products is to regulate the degree of volatility.
Head fragrance-great volatile is an important factor that determines the "image" and "freshness" of the fragrance.
Skin-give flavors characteristic aroma, moderate volatility, and also the main fragrance of flavors.
Base incense-small volatile, the corresponding molecular structure is relatively large and complicated, making the fragrance and the fragrance long.
The application of flavors in the food industry
1. Oil -quality fragrance is suitable for hard sugar, biscuits and other baked foods, meat products, instant noodle foods, etc. The general dosage is about 0.2%. However, the oily flavors used as a solvents with propylene glycol can also be used for soda, drinks, etc., with a general dosage of 0.05-0.1%.
2. Water quality flavor is suitable for soda, beverages, ice cream, other cold drinks, wine, etc., the general dosage is 0.07-0.15%.
3. Emulsion fragrant essence is suitable for soda, drinks, etc., and the general dosage is about 0.1%; the amount of turbid agent is 0.08-0.12%.
4. Polycin flavor is suitable for soda and beverage preparation for base materials. It can also be used directly for soda and beverages. The general dosage is 0.2-0.23%(full color), 0.05%(non-full color, and the caramel color is 0.15-0.18. %).
5. Coconut powder is suitable for biscuits. Other meat, vegetables, and poultry powder are suitable for biscuits. Other meat, vegetables, poultry poultry powder is suitable for puffed food, convenient food and soup. The general dosage is 0.3-1% Essence
6. The amount of sperm for wine is generally 0.04-0.1%, and the amount of tea for tea is about 1%. The amount of powder for feed is generally 0.5 ‰, and feed fragrance (for additives) (5%-10%).
7. Powder fragrance is suitable for instant noodles, puffed snacks, meat products, spicy snacks, quick-frozen products, etc., and the general dosage is 0.1-0.5%.
8. Ointment fragrance is suitable for instant noodles, puffed snacks, meat products, spicy snacks, quick-frozen products, etc., and the general dosage is 0.1-0.5%.
Basic introduction of fragrance
Fragrance can be divided into two categories: sweet flavor and salty flavor.
Flavor composition: Fragrants are composed of at least several spices, even dozens of natural and synthetic spices, or compounds of organic compounds.
The deployment of flavors can be composed of the following:
Xiangji-showing the main body of fragrant characteristics;
Ingredients-ingredients for the purpose of blending the aroma of various ingredients;
Moder-ingredients to change the style of fragrance;
Dingxiang type-itself is not easy to volatilize, and can inhibit the volatility of other volatile spices and slow down;
Dilute agents-properly dilute the fragrance and dissolve and dilute the crystalline spices and resin-like bastilities. It should be odorless, stable, safe and low.
Head fragrance-great volatile is important factor that determines the "image" and "freshness" of fragrance.
Skin-give flavors characteristic aroma, moderate volatility, and also the main fragrance of flavors.
Base incense-small volatile, the corresponding molecular structure is relatively large and complicated, making the fragrance and the fragrance long.
A certain type of aroma of flavors is called incense type.
The general classification is as follows:
(1) Sweet flavor
① Flower fragrance: Young people love Changzhang Youth, there are single flowers and composite flowers;
② Fruity: Middle -aged people like to be light and unique, giving people an honest and credible effect;
③ Mu Xiang: cool, elegant, quiet, stable;
④ Grass incense: Fragrance, a fresh aroma with green mood.
(2) Salted flavor
① Flavored flavors: such as pork, chicken, beef and other flavors, can also be divided into barbecue, stewed, braised and other flavors.
② Seafood flavor: such as shrimp, crab, sea fish and other flavors. ③ Plant fragrance: such as cumin, vanilla, cardamom, Baili incense.
Micro -capsule fragrance is made of spices and parcels (such as modified starch) through emulsification and spray drying. It has the characteristics of preventing oxidation and volatile losses. It is mainly used in solid drinks and seasonings.
Water -soluble fragrance is made of distilled water or ethanol for diluted agents and edible spices. It is mainly used for soft drinks.
Oil -soluble fragrance is obtained with propylene glycol, etc., and is mainly used for adding fragrances such as candy and biscuits.
Emulsion fragrance is an oil phase composed of edible spice, edible oil, gravity regulator, antioxidant, preservatives, etc., and water phase composed of emulsifier, color agent, preservative, thickener, acid -flavored agent, and distilled water. It is made of emulsification and high -pressure homogeneity. It is mainly used for adding fragrance, flavor, coloring or turbidity of soft drinks and cold drinks.
The salty taste reaction fragrance is also called hot processing flavor. Generally, it refers to the thermal processing reaction between amino acids and restore sugar, which produces a mixture with specific aroma. Amino acids may be derived from protein decomposition or chemical synthetic products. Summer generally uses monosaccharides, which may be derived from natural products or chemical synthesis products.
Three values of spice flavors -strong value, flavors, and incense values
① The strong value of fragrance (represented by "B") Fragrant strong value is a way to express the aroma of spices or flavors in numbers.
The intensity of the aroma of benzed to 10, other various spice fragrances are compared with him, and a certain value is given according to their respective aroma intensity. For example, the aroma intensity of fragrant alcohol is 15 times that of phenyl alcohol, then its fragrance is 150.
② Fragrant value (represented by "P") Fragrant value is a "taste" of a fragrance or spice. It is a relative concept. The familiar aroma is used as a "reference". So there is great subjectivity.
③ Removing the incense value (represented by "L") incense for a long time is an important technical indicator of fragrance or spices. The factor of the spice that can not smell the aroma in less than a day is set to "1", and the coefficient of the aroma that can be smelled for more than 100 days is set as "100". This coefficient is called "retention".
Classification of spices:
Natural spices are substances separated from natural aromatherapy plants or animal raw materials with pure physical methods. They are generally considered to be safe. Including essential oils, crickets, extract, oil and spicy oil resin.
Natural equivalent spices are substances obtained by synthetic methods or are separated from the process of no process of natural aromatherapy. These substances are chemically the same as the substances that exist in natural products (whether processing) for human consumption. There are many types of spices, and the majority of food spices are very important for all food fragrance.
Artificial spices are not found in natural products for human consumption (no matter whether it is processed). There are fewer types of spices. They are made of chemical synthesis methods, and their chemical structures have not found existence in nature. Based on this, the safety of such spices has attracted great attention.
Miscellaneous and other sulfur -containing nitrogen -containing compounds. The molecular weight of various synthetic spices generally does not exceed 300, and volatility is related to the durability of its aroma.
Natural spices: Mainly two types: plant nature and animal properties.
Plant -based natural spices: The most common orange oil comes from sweet orange peel, distillation method with water vapor, squeezing method or rolling with an orange machine. Lemon oil is obtained from squeezing or distillation from lemon peel.
Pyraryonne or glycol is the highest content of bonatopromal compounds in plant essential oils. Such compounds are insoluble in water. Depending on the basic substances in biological synthesis, the number of isoprenes composed of C5 is different, and it is divided into 5 categories: the pyrene containing C10 is monocylne; Anene is diperne; the pyrene containing C30 is triane; the number of C5 units exceed 20 is a polyalne.
B phenol
Phenols have a variety of biological functions, the most important role is the defense function of herbivores, insects and microorganisms. Phenol -like fish rattone is a strong pesticide, while the heterogenesis has anti -estrogen effects, leading to infertility of livestock. Flavonoids are in many flowers and green plants leaves. Its function is to absorb excessive ultraviolet rays, which only allow visible light to pass to protect plants. When ultraviolet rays increase, the amount of flavonoids and flavonol in plants also increases. In addition, plant antitoxin in the plant also has the effects of inhibiting pathogens and antibacterial effects.
C biopiably series
Biological alkaloids are organic compounds found in many plants. The growth regulation of its growth in plants is not very clear, but when humans eat a large number of alkaloids, they show toxicity. Ru Shi's Ning, Atto, and Poison Kida have certain toxicity, but there is a medical effect when taking a small amount. Morphine, dependent, atropine, and ephedrine are medicinal plant alkaloids, cocaine, caffeine, and nicotine can be used as non -prescription stimulants or sedatives.
Plant spice manufacturing:
The natural spices of the plant are produced by the flowers, branches, leaves, leaves, grass, roots, skin, stems, seeds, or fruits of aromatic plants. Essential oils, extracts, crickets, bastard, fragrance resin, and oil, such as rose oil, jasmine extract, vanchida, white orchids, Turlo incense resin, daffodils, etc. Plant -based natural spices are the most widely used and many types. The main forms of product are essential oils, oil, extract, and crickets. These are mixtures produced by plant flowers, leaves, branches, skin, skin, roots, stems, fruits, seeds, etc.
Animal natural spices:
The most commonly used commercialized varieties of animal natural spices include musk, psychic cat fragrance, beaver fragrance, ambergris and musk mouse fragrance. They are all good fragrance agents, which are widely used in perfumes or senior cosmetics.
A Musk (Musk)
Source: Musk is the gonad secretion of male musk deer living in the southwest of China and north India, Nepal, and Siberia. The 2 -year -old male musk deer starts to secrete musk. The best secretion period is about 10 years old, and each musk can be secreted by about 50g.
Ingredients: dark brown musk powder, mostly composed of animal resins and animal pigments. The main aromatic ingredients are only about 2%saturated large ring ketone -musk ketone. In 1906, Walbaum left this large ring ketone alone from natural musk. In 1926, Ruzicka determined that its chemical structure was 3-methalumone. Later, Mookherjee and others further studied the natural musk ingredients to identify its fragrance components with 5-ring fifth hyperthyll, 3-methyl ringtone, cyclone, 5-ring fourthine ketone, musk, musk, musk A dozen large -ring compounds such as pye and musk pyridine.
B Spirit Cat Fragrant (CIVER)
Source: Spirit cats have two types of gorgeous cats and small psychic cats. Living in the middle and lower reaches of the Yangtze River in China and India, the Philippines, Myanmar, Malaysia, Ethiopia and other places. Both male and female cats have two cystic gland. They are located between the anus and genitals. The viscous substances secreted by the sac is the flavor of the psychic cat.
Ingredients: Most of the spiritual cat fragrance is animal mucus, animal resin and pigmentation. Its main component is only about 3%of the unsaturated macrone -psychotone. In 1915, SACK was successful, and in 1926, Lubqika determined that its chemical structure was 9--ring heyllone. Later, Mookherjee, Wan Dorp and other analyzes of natural cat incense ingredients were further analyzed. 8 types of large-ring ketone compounds such as hydrogen catone, 6-ring hexisone, and cyclumone.
C beaver incense (Castoreum)
Source: Beaver inhabit the small river bank or lake. Mainly live in Siberia and Canada in Russia. Regardless of the male and female beaver, there are two pear -shaped glands near the genitals, which are hidden in white milky viscosity, which is beaver.
Ingredients: Most of the beaver incense is animal resin. Except for the trace volume of water polycoside (C17H18O7), benzoic acid, benzylnol, and ethyl phenol, its main component is 4%to 5%of the structure is unknown. Crystal Beaverin (Castorin). In 1977, Swiss chemists analyzed the nitrogen -containing ingredients such as taboos, pyrodine derivatives, tritethylrazine, and tetrararazine in the beaver.
Ambergris
Source: Ambergrus produces from the intestines of the flavored whale. The cause of the ambergris is different. It is generally considered to be a kind of stones formed by the scent whale to devour a large number of animals in the sea. The main producing areas are tropical coasts such as southern China, India, South America and Africa.
Ingredients: In addition to being found to contain a small amount of organic oxide, ketone, hydroxythaldeum, and cholesterol, it has been found to contain a small amount of organic oxide, ketone, hydroxytharin, and cholesterol. It is said that the ambergris is the main component of the ambergris. Its molecular formula is C30H52O.
E Muskrat (Muskrat)
Ingredients: Muskone, Musterone, Ringxone, etc. In recent years, Switzerland, the United States, Germany, Japan, and South Korea have been active in the application of natural spices. , Anti -inflammatory and antibacteriality. At present, there are many research on natural spices extracted.
The composition of flavors is divided by volatility
Head fragrance-great volatile is important factor that determines the "image" and "freshness" of fragrance.
Skin-give flavors characteristic aroma, moderate volatility, and also the main fragrance of flavors.
Base incense-small volatile, the corresponding molecular structure is relatively large and complicated, making the fragrance and the fragrance long.
Example:
"Rose Fragrance"
Head fragrance -bitter almond oil, fragrant lemon oil, lemon oil, nutmeg oil, Lales oil, rose grass oil; body fragrance -more wounds of wood oil, iris oily, deodorant wood oil, clove oil, fragrant oil, fragrant oil, fragrant oil, fragrant oil, fragrance Rose essential oil, Yilai oil, etc.; Kida -psychic cats, patchouli sesame oil, rock orchid oil, sandalwood oil, etc.
