CN-118120863-B - Spotted-blue-flavored syrup and preparation method thereof

CN118120863BCN 118120863 BCN118120863 BCN 118120863BCN-118120863-B

Abstract

The invention provides a cymbidium flavor syrup and a preparation method thereof, wherein the cymbidium flavor syrup comprises, by mass, 70-80 parts of cymbidium extract, 15-20 parts of white granulated sugar, 14-19 parts of high fructose syrup, 5-10 parts of malt syrup, 10-15 parts of concentrated apple juice, 1-5 parts of acesulfame potassium, 0.1-0.3 part of sucrose fatty acid ester, 0.2-0.5 part of amino acid, 1-1.5 parts of stabilizer, 0.1-0.5 part of citric acid, 10-15 parts of sucrose and 0.5-1.5 parts of potassium sorbate. The cymbidium flavor syrup prepared by compounding a plurality of components has good flavor and good storage stability. The preparation process is simple, easy to operate, easy to control the process parameters, low in energy consumption and suitable for industrial production.

Inventors

LU YUXIA
LI XIANGLI
LI XIAOMING
YAO RUOXIAN
LIANG QIQING
CHEN YANTING
YANG JIAYOU

Assignees

广州市名花香料有限公司

Dates

Publication Date: 20260508
Application Date: 20240314

Claims (2)

1. The herba eupatorii flavor syrup is characterized by comprising, by mass, 70-80 parts of herba eupatorii extract, 15-20 parts of white granulated sugar, 14-19 parts of high fructose syrup, 5-10 parts of malt syrup, 10-15 parts of concentrated apple juice, 1-5 parts of acesulfame potassium, 0.1-0.3 part of sucrose fatty acid ester, 0.2-0.5 part of amino acid, 1-1.5 parts of stabilizer, 0.1-0.5 part of citric acid, 10-15 parts of sucrose and 0.5-1.5 parts of potassium sorbate; The stabilizer is prepared by compounding acacia, monoglyceride and sodium carboxymethylcellulose in a mass ratio of 0.6:1:1.5; the preparation method of the cymbidium kanran extract comprises the following steps: (1) Cleaning fresh herba Eupatorii, drying, pulverizing, and sieving with 80 mesh sieve to obtain herba Eupatorii powder; (2) Adding 60wt% ethanol water solution with 10 times of powder mass into the herba Eupatorii leaf powder, adding calcium bentonite, extracting at 35 ℃ for 1.5h for the first extraction, filtering, continuously adding 70wt% ethanol water solution with 10 times of powder mass into the filter residue, extracting at 40 ℃ for 1.5h for the second extraction, mixing the filtrates obtained by the two extractions, and distilling under reduced pressure to remove ethanol to obtain herba Eupatorii extract; The preparation method of the calcium bentonite comprises the following steps: (1) Grinding and sieving natural calcium bentonite to obtain 80-mesh bentonite particles; (2) Mixing bentonite particles with the mass ratio of 1:7 with water, regulating the pH to be neutral, stirring for 2 hours at 15rpm, standing for 5 hours, and separating out an upper suspension; (3) Adding sodium phosphate into the upper suspension, stirring at 100rpm for 20min, standing for 20h, suction filtering, drying, and grinding to 80 mesh to obtain bentonite powder; (4) Immersing bentonite powder in sulfuric acid solution with the volume concentration of 1.5 times of that of the bentonite powder, stirring for 40min at 150rpm at 90 ℃, standing for 10h, filtering, collecting solid, washing to be neutral, drying, and pulverizing to 80 meshes to obtain calcium bentonite; The use amount of the calcium bentonite is 0.5 times of the mass of the cymbidium faberi leaf powder; The addition amount of the sodium phosphate is 4 percent of the mass of the natural calcium bentonite.
2. The method for preparing the cymbidium flavor syrup of claim 1, comprising the steps of: (1) Mixing herba Eupatorii extractive solution, white granulated sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, stirring and heating until the solid content is 70%; (2) Adding the rest components, stirring, and mixing to obtain herba Eupatorii flavor syrup.

Description

Spotted-blue-flavored syrup and preparation method thereof Technical Field The invention belongs to the technical field of food additives, and particularly relates to a cymbidium flavor syrup and a preparation method thereof. Background The cymbidium is a green tropical spice crop which is originally widely planted in the first zone of southeast asia, 20 th century, is introduced and cultivated by fuqiao of southeast asia, and is planted in the original, third and other places in jones. Among which the famous gases are the medium-spot blue and the Sanzhuanlan. The cymbidium She Zhongfu contains active ingredients such as squalene, phytol and the like, has the effects of enhancing cell activity, accelerating metabolism and improving human immunity, is widely applied to the industries of foods, medicines and daily necessities, such as being commonly used for making cakes, biscuits, clearing and nourishing coolness, candies and the like, and has wide market prospect. The cymbidium leaves are herbal spice plants, are mainly sold in fresh leaf forms, and are mainly sold in places such as cake shops, hotels and restaurants, and provide color, smell and taste for foods. The Zhongzhen has excellent geographical position and natural environment, provides unique natural conditions for the growth of the Zhongbanlan, and people like to add the Zhongbanlan into food to add fresh and sweet taste to the food. If the maculosa juice is added into products such as cakes, bread, coarse cereal snacks and the like, the taste is more refreshing, fragrant and sweet and delicious. The Yuanzhan and Sanzhuanlan are comprehensively popularized and planted in large scale in Jones, and become one of important dominant industries in Jones, zhen and Yi village and Yi article construction. In twenty-first century, composite leisure food culture has become the main stream culture of the catering world, and the inductive consumption expenditure of people is far greater than that of rational consumption. The milk tea industry, which is considered as a fashion leader, plays an increasingly important role in this field, and its share of the market is rising year by year. The special syrup is suitable for tea industry, especially for milk tea industry, and the beverage prepared by using the special syrup has more mellow and rich taste than the beverage prepared by using common fructose, so the special syrup has great demands and values in the market. In the traditional food industry, syrups are viscous, high concentration sugar-containing solutions made from solid or liquid sugar by boiling or other techniques. Syrup is mainly characterized by high carbohydrate and high energy liquid, which has almost 0 protein and fat content and single nutrient content. And the syrup is easy to crystallize and delaminate in the process of placing, so that the deterioration problem is caused. Disclosure of Invention The invention aims to provide a cymbidium flavor syrup and a preparation method thereof, which are used for improving the flavor stability of cymbidium flavor products. In order to achieve the above object, the present invention provides the following technical solutions: the herba eupatorii flavor syrup comprises, by mass, 70-80 parts of herba eupatorii extract, 15-20 parts of white granulated sugar, 14-19 parts of high fructose corn syrup, 5-10 parts of maltose syrup, 10-15 parts of concentrated apple juice, 1-5 parts of acesulfame potassium, 0.1-0.3 part of sucrose fatty acid ester, 0.2-0.5 part of amino acid, 1-1.5 parts of stabilizer, 0.1-0.5 part of citric acid, 10-15 parts of sucrose and 0.5-1.5 parts of potassium sorbate. Further, the stabilizer is formed by compounding Arabic gum, monoglyceride and sodium carboxymethylcellulose. Further, the stabilizer is prepared from acacia, monoglyceride and sodium carboxymethylcellulose in a mass ratio of 0.6:1:1.5. Further, the preparation method of the cymbidium extract comprises the following steps: (1) Cleaning fresh herba Eupatorii, drying, pulverizing, and sieving with 80 mesh sieve to obtain herba Eupatorii powder; (2) Adding 60wt% ethanol water solution with 10 times of the powder mass into the herba Eupatorii leaf powder, adding calcium bentonite, extracting for the first time, filtering, adding 70wt% ethanol water solution with 10 times of the powder mass into the filter residue, extracting for the second time, mixing the filtrates obtained by the two extractions, and distilling under reduced pressure to remove ethanol to obtain herba Eupatorii extractive solution. Further, the first extraction condition is 35 ℃ for 1.5h. Further, the second extraction condition is that the extraction is carried out for 1.5 hours at 40 ℃. Further, the preparation method of the calcium bentonite comprises the following steps: (1) Grinding and sieving natural calcium bentonite to obtain 80-mesh bentonite particles; (2) Mixing bentonite particles with the mass ratio of 1:7 with water, regulating the pH to be neu