The fragrance of food (adding fragrance), in addition to cooking, there are not many cases of spices alone, because the unique flavors of various foods are formed by the complementation of many flavors, such as 220 species of chicken flavors and 350 peanuts. 323 species, 450 coffee. Single spices cannot make people satisfy the senses at all, so people use different spices to imitate natural fragrance. This produces edible fragrance.
Edible fragrance is a mixture with a certain fragrance type and concentration composed of aroma, solvents or carriers, and certain food additives.
一. Classification of edible flavors
1. Classification according to use
Beverage
Candy
Baked food
Alcohol
Seasoning
Easy to use food
Soup
Tea
2. Classification of incense type
Citrus flavor (such as sweet orange, lemon flavor, etc.)
Fruit fragrance flavor (such as banana, strawberry fragrance, etc.)
Mint type flavors (such as mint, Lilan fragrance, etc.)
Bean fragrance flavor (such as vanasi, coffee spice, etc.)
Spicy flavor (such as meatme, cinnamon flavor, etc.)
Dairy fragrance (such as milk, white off, cheese fragrance)
Meat fragrance flavor (such as beef, chicken, fish flavors)
Nut -type flavors (such as almonds, peanuts, etc.)
Alcohol
Vegetable type
Baked fragrance
3. Classified by spice
Single spices:
Generally refers to spices with single chemical ingredients such as mint, cottonin, etc. From the perspective of artificial reconciliation, people sometimes call natural spices such as essential oils as single spices. Single spices are used directly in some special circumstances, often used as raw materials for blending spices.
Tune in spices:
Because the aroma of a single compound is difficult to meet the actual requirements, people often prepare the spices that meet certain purpose requirements after being cleverly cooperated with various raw materials.
Classified by the dosage form can be divided into liquid (containing lotion, pulp) and solids (containing powder, block).
4. Classification by performance
That is, different classifications according to the organizational structure and production process conditions of food.
Water -soluble fragrance:
Also known as water flavor. The fragrant groups that are all made of various natural or synthetic spices are then dissolved in 40 ~ 60%of other water -soluble solvents such as ethanol (or propylene glycol), and then adding dimbings, extracts or juice if necessary.
Features: transparently dissolved or dispersed in general dosage range, with a brisk head aroma, elegant aroma, but sensitive to heat
Applicable: foods with water as a medium, such as soda, fruit, popsicle, ice cream, alcohol, etc.
Oil -soluble fragrance:
Also known as oily fragrance, it is an ordinary edible spice. In the aromatherapy -based aromatherapy made of various spices and fragrant agents, refined vegetable oil, glycerin glycol and other diluers are prepared to prepare soluble fragrance.
Features: strong aroma, calm and lasting, high fragrance concentration, relatively difficult to volatilize, and fragrant fragrance fragrance
Applicable: Foods with higher temperature operation processes, such as candy, biscuits and pastries
Oil -soluble flavors are used in the process of taste.
Emulsion fragrance:
Add oily spices to the appropriate emulsifier, stabilizer, and pigmentation to make it dispersed into particles in water, generally O/W. The effect of emulsification can inhibit the volatilization of flavors, which can dissolve the oil -soluble fragrance agent in water and reduce costs. Emulsal agent usually uses the natural glue of Arab glue.
Features: The appearance is milk turbid -shaped, the aroma is mild, and the effect of saving fragrance, and because of its decentness in the water, can add a coloring agent. However, the stability is poor, and corruption should be prevented from deteriorating.
Application: You need turbidity juice and fruit beverages, which can make the appearance of the beverage close to natural juice.
Powder fragrance:
Powder fragrance is based on lactose and other substances, mixing the aromatherapy and attached to the contrast surface.
Features: easy to use, strong stability, easy to absorb blocks, to prevent corruption from deteriorating
Micro -capsule fragrance:
Preparation method: first make the fragrant foundation into an emulsion spices, and then dry through the spray drying.
Features: The spice is surrounded by the formula, and the stability and dispersability are better. For fragrances that are easy to oxidize and volatile in flavor, it can play a good role in protecting and extend the shelf life of adding fragrance products.
Applicable: add fragrance of powder foods, such as solid drinks, jelly powder
Meat flavor:
Meat fragrance and dish -type flavors are used for artificial meat and various soups and convenient foods.
The main raw materials are generally lipid, carbohydrates and amino acids, protein, and heteroid compounds to expand some spices.
Formula: 5.5%avocado, sodium glutamate 17.8%, hydrolyzed plant protein 27.4%, 2-n-nor amuol 0.5%, sucrose 11%, other 37.6%
Second, the function of edible fragrance
1. Auxiliary role:
For example, some foods such as high -grade alcohol and natural juice, due to insufficient aroma, need to choose fragrance that is suitable for its aroma to assist the aroma.
2. Stable effect:
The aroma of natural products is often unstable due to the influence of geography, seasons, climate, soil, cultivation, harvesting and processing. After adding incense, it can play a certain stability of the aroma of natural products.
3. Supplementary effect:
If some products, canned fruits, fruits, fruits and vegetables, can lose most of its original aroma during processing. You need to use the fragrance corresponding to the aroma characteristics to add fragrance to supplement the aroma.
4. Fragrant effect:
Some foods have no aroma itself, such as hard sugar, soda, biscuits, etc., usually use obvious fragrance, so that the finished product has a certain type of aroma and aroma.
5. Taste effect:
Some foods have an unacceptable odor. By using the appropriate fragrance to correct its smell, people are happy to accept.
6. Replacement:
Also known as imitation. When it is difficult to directly use natural products (insufficient raw material supply, high price cost, or difficulty processing process, etc.), use corresponding flavors to replace or partial replacement.
Third, the principle of use of flavors and spices
When using this type of food additive, pay attention to the temperature, time, and chemical stability of the spice in the use, and must be used in accordance with the method that meets the process requirements, otherwise it may cause the effect or even the opposite effect.
When using this type of food additive, pay attention to the temperature, time, and chemical stability of the spice in the use, and must be used in accordance with the method that meets the process requirements, otherwise it may cause the effect or even the opposite effect.
Measure
Due to the sensitive effect of flavors and spices, adding less effects, adding more will be counterproductive. Therefore, the use of fragrance spices should be controlled properly.
Although the flavors are liquid, in order to control the amount, the weight method is generally used during measurement, so that the errors caused by different proportion and temperature can be excluded.
time
Fragrant spices are volatile. For foods that need to be heated or deodorized and dehydrated in the production process, they should be added as much as possible and stirred as much as possible to make it evenly dispersed.
temperature
Although fragrance spices should not be used at high temperature conditions, the lower the use temperature, the better. The solubility of low -temperature fragrance decreases, it is not easy to give the incense uniform, and even the sperm layer is made to precipitate crystals. If the juice powder is produced, the water -soluble fragrance can be added when the powder is tuned.
Volatile
Try to reduce the exposure time of flavors in the environment in the production of food. Because the losses of flavors in the open system are larger than in the closed system, the addition of fragrance spices in the later stage of food processing can also achieve the purpose of reducing the exposure time of the fragrance spice in the open system.
stability
In addition to volatilization, various spices and diluents in the fragrance agent are generally susceptible to alkaline conditions, antioxidants, metal ions, etc. Therefore, to prevent the direct contact between such substances with the fragrance agent. Because these substances cause the oxidation, aggregation, hydrolysis and deterioration of spices. If such substances must be added in food, they must be added separately.
Fourth, the application of fragrance agents in condiments
Oil fragrance is commonly used in spices, such as pepper, clove, fennel, octagonal, cinnamon, butterophygal, etc., which are mainly used for seasoning oil and complex oil. These spices also have the effects of anticorrosive, oil -proof oxidation, and certain physiological effects, and can cover the odor of natural oil.
The concentrated fragrance is configured on the basis of the fragrance.
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