Edible flavors can give food special flavors and taste. As food additives, it not only supplements and enhances the flavor loss of food during processing and transportation, but also increases the added value of the product. However, there are still many problems in practical applications such as processing and storage. During the storage process, the fragrance is easy to react with other components to affect the flavor of the food and reduce the stability of the product. Therefore, the micro -capacity of the fragrance is reasonable, and the fragrance is buried with glue, which can expand its application range. Today, micro -capsule fragrance has gradually become the mainstream direction of the development of flavors.
Edible fragrance composition
Generally speaking, the complete fragrance is usually composed of four types of spices such as the main fragrance, auxiliary agent, head incense, and fixing agent. The fragrance used for baked goods for fragrance is usually a certain fragrance -type spice mixture obtained by a variety of spices according to a certain proportion and process. Essential oils, resin, etc.
1. Head fragrance. Also known as the top incense is a spice with high volatile and strong diffusion. After the short -somewhere, the aroma is no longer residual. Tale fragrance can give people the initial wonderful sense of flavors and imagination.
2. Body incense. The aroma after the head fragrance is the main fragrance of the flavors. It has the characteristics of medium volatility.
3. Big incense. Also known as tail fragrance, it refers to the last section of aroma of flavors. The volatility of the foundation fragrance is low and reserved. The foundation spices can not only make the aroma of flavors lasting, but also a basic part of the characteristics of flavors aroma.
Classification of edible flavors
The first is category according to fragrance type: mainly fruits, vegetable meat fragrance, and so on.
The second is to classify according to nature: water -soluble, water and oil duality, oil -soluble flavors, and emulsion fragrance and powder flavors.
The third is to classify according to raw materials: mainly divided into natural flavor, natural equivalent fragrance and artificial synthetic flavors.
Given all kinds of fragrance of food
Some food base materials themselves have no fragrance to add edible flavors to get a variety of pleasant flavors and fruits and vegetable flavor that people want.
Stable product quality
Adding edible fragrance to the aroma of stable products is very helpful. The fragrance is made by the same formula, so the aroma of each batch of products is relatively stable.
Improve and supplement the fragrance of food
Some baked goods are often insufficient or odor due to the limitation of processing processes and time. After adding edible flavors, they can improve and supplement their fragrance and cover up bad flavors.
Other role
In addition to meeting people's delicious food, the fragrance of edible fragrance is also related to digestion and metabolism. The fragrance of food can stimulate saliva secretion and help promote human appetite and help the human body digestion.
The defects of edible flavors in baking goods
Most of the edible fragrance groups are volatile substances, leading to volatile loss and fragrance -type changes in processing and storage. Therefore, the choice of craft routes in baked food processing is particularly important. At the same time, the loss rate of fragrance should be calculated to control its additives to avoid the loss of fragrance.
The sensitive ingredients of flavors react under the action of light, heat, oxygen, and moisture, resulting in changes in the flavor ingredients. When fermentation and baking, baked goods should take appropriate measures to protect fragrance sensitive ingredients due to the effects of fermentation time, temperature, and moisture.
During the food processing and storage process, the reaction of the fragrance components and other components of the food affects the flavor and stability of the food. At the same time, the structure of baked goods and the way of intake of food have strongly affected the release of aroma molecules, thereby affecting the flavor of food. The more important the microcapsule of the fragrance is. The micro -capsule of flavors not only retains the physical and chemical properties of the original flavors, but also gives special practicality of flavors.
The role of micro -capsule fragrance in baking goods
Inhibit the volatile loss of flavors
The composition of flavors is complicated. Many components are extremely volatile and the volatility of various components is large, resulting in fragrance fragrance distortion. Through microcapsules, volatile losses are suppressed, and the aroma retains complete to improve the stability of flavors storage and use.
Protective ingredients
Microcapsule can prevent the fragrance from being affected by the abnormal factors of the outside world, oxygen, temperature, humidity, and pH. Significance.
Has control release effect
Microcapsule fragrance control release can be defined as a method released from the microcapsule in a specific occasion, a specific time, and a specific rate. During the quality period, the fragrance is stable and gives food manufacturers a greater development space. It rationally uses the type of microcapsule, which is rich in baked goods, and improves the production value of the factory.
Avoid the reaction of flavors and other food components
Microcapped can be isolated to isolate the active ingredients in flavors to avoid reactions to other food components to prevent some unsaturated aldehyde ingredients in the flavor and protein reactions in food affecting the flavor and taste of food.
The application prospects of micro -capsule fragrance in baking goods
Microcapsule technology is an advanced technology that has highly practical value and has been widely used. It has become an important technical means in industrialization. It has changed huge changes in the development of the food industry. With the continuous deepening of people's understanding of microcapsule technology, the continuous development of new materials and new equipment will be active in the food industry along it. During the baking process, baking food directly uses spice plant powder or essential oil resin oil to evaporate in water. At the same time, the spices will be overly dispersed or changed at high temperature, making the baked food flavor or insufficient taste during the shelf period. After adding microcapsules to the baked food, the loss in the processing process can be reduced to make it have a strong flavor in the shelves. After the food inlet, the flavoring ingredients of the microcapsule are dissolved under the action of saliva to ensure a good taste of the product. Because the mitter -release aroma of the microcapsule can be preserved better and longer, it avoids the dispersion of fragrance components during the shelf, and ensures the nature of food. Usually commercially available bread will inevitably produce a small amount of "fermented stinky" bad odor "due to the fermentation of the dough." Microcapped fragrance can perfectly improve the bad flavor left by traditional fermentation.
Through research on the release of edible fragrance microcapsule, the research on various edible fragrance -related properties, and the flavor flavor of edible flavors. Give the baked food taste special effects.
In baking goods, if you combine different production processes in baking foods to choose reasonable methods, techniques, and fragrance added, you can get realistic, good and pleasant products that make consumers have endless aftertastes.
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