With the fierce competition in the market, the products of merchants are becoming more and more diversified. The diversification of products comes from the diversification of tastes, so it is more important to choose a high-quality flavor at the same time, various flavors match each other. The combination technology can not only achieve the high unity of smell and taste required by food flavor, but also open a channel for improving product quality.
1. The definition and significance of flavor blend technology
Blend is a technique in which two or more flavors are mixed in appropriate proportions to express a particular theme. Blend technology refers to the blend between flavor and flavor. Aromas have the following advantages:
1) Make the product taste diversified;
2) Make the product taste rich and full;
3) Have a competitive advantage in the market, so that people can not imitate;
4) Use substitutes, reduce costs, but maintain product quality.
2. The principle and elements of essence composition
A single fragrance is often devoid of dimension in terms of expressing the physical aroma of the subject or reflecting the taste. Different from the possessed fragrance, a food fragrance is a mental association to express the aroma. It is a real taste feeling. Good aroma coordination; Good aroma and taste.
1) Clear theme: food flavor must have a clear theme, food flavor is true, reproduce the natural taste.
2) Good aroma coordination: Grasp the transition between aromas, find common ground, the more perfect the transition between aromas, the better the aroma coordination.
3) Good flavor and taste: the ultimate goal of food flavor combination is to provide a good product, a good product is the unity of aroma and taste, aroma is not the ultimate goal of flavor, good taste is the ultimate goal.
In addition to following the basic principles, it is also necessary to grasp some elements and find some skills. The fruit aroma is mainly fragrant, sweet and sour, and the ester component is more important. Milk aroma is mainly sweet and sour, high carbonation and ester components are more important. The aroma of nuts is mainly sweet and burnt, and the components of thiazole and pyrazine are more important. Aroma matching also conforms to the "similar compatibility principle", that is, aroma types are close to each other. Therefore, fruit and milk flavors are easy to match, nuts and milk are also easy to match, and fruit and nuts are difficult to match. The collocation between aromas is often dominated by one, and supplemented by another or several other aromas.
The collocation between fruit flavors is relatively easy, common are: mainly with sweet orange, supplemented with lemon; Mainly pineapple, supplemented by mango, peach, sweet orange, banana, etc., fruit blending flavor, pleasant and unique aroma.
The collocation between nut flavor, usually mainly coffee, with cocoa, chocolate; Peanuts, mixed with sesame, walnuts, chestnuts, almonds; Taro, mixed with baked sweet potato, hazelnuts, etc.
Milk flavor can be matched with each other, each other's main complement. In order to reduce the cost, reduce the amount of dairy products, fill the shortage of milk aroma, while increasing the milk flavor, add vanilla flavor to enhance the sweetness of milk.
3. The use of blend technology in fragrance
In food flavoring, it is very important to grasp the accuracy and integrity of the aroma theme, when we express the theme is relatively single, flavor blending is the best method, and now the combination of a single flavor is also transitioning to modular flavor. Modularity is to deploy a variety of aromas first to form a unit aroma base, head aroma, body aroma and tail aroma, to become a plate model, and then according to the characteristics of processed food and processing technology characteristics of selective recombination. Make it more in line with the needs of food manufacturers, including price, product characteristics, regional characteristics and other requirements, so as to form a new flavor.
4. The use of flavor blend technology in milk drinks
Milk drinks have relatively high requirements for food flavor, which has certain application difficulty, and the application space of blending technology in products is large. Milk fragrance is the theme of this kind of products, milk fragrance blending is very typical, research between the milk fragrance blending into the module flavor, according to the needs of fruits or nuts blending will achieve very ideal results.
Such as: strawberry and milk complex, from the composition of the fragrance, strawberry flavor: fragrance, sweet flavor, sour flavor, berry flavor, milk flavor; Milk flavor: burnt sweet flavor, milk flavor, sour swallow rhyme. The flavor of milk flavor is strawberry flavor at the same time, although the direction of performance is different, but such a combination effect will be ideal. The milk flavour itself is relatively peaceful and strawberry flavour does not change due to the presence of milk aromas, but rather continues and enhances the expression of strawberry aromas, so it makes sense that we are accustomed to drinking berry sour.
5. The application of flavor blending technology in orange juice beverage
Orange juice drinks generally use different flavors and spices, focusing on the coordination of the head aroma, body aroma and tail aroma. The head of the general water quality is better, the body of the dual-use water and oil is better, and the tail of the oil is better. In addition, it can be paired with other fruit aromas.
Add 5-10% lemon and white lemon or apple to sweet oranges if fresh. Add 20% passion fruit for a grainy orange flavor; Can also add 20-30% red orange or 40% kumquat, taste more beautiful; When paired with mango 20%, it becomes green awn; The combination of pineapple 30% and coconut 10% creates a three-in-one mixing effect.
In the preparation of orange flavor drinks can use orange flavor as the main aroma, other fruit flavor as an auxiliary aroma to enrich the main aroma. Such as grapefruit essence, depending on the specific product, the amount is 2 to 5 ‰.
Post time: Jul-26-2024