Selection of edible flavors and fragrances in "candy"

Selection of edible flavors and fragrances in "candy"

With the progress and development of human society, people are more and more interested in sweet food. The love of candy is also borderless, and more and more candy of various flavors enters China. Let the Chinese people enjoy the delicious taste of the foreign sweets without going abroad, and more and more candy in our country will go abroad. Fifty-six ethnic groups in China have made thousands of different flavors, shapes and textures of our country's candy and chocolate because of their different hobbies. New candy products are constantly emerging, and flavors and fragrances have shown an extremely important role in the candy industry.

First, the requirements for the use of flavors and fragrances in candy.

Flavors and fragrances for confectionery have different selection requirements according to different varieties.

1. Water-soluble flavor:

Water-soluble flavors are mainly used for high water content such as fruit sugar and jelly. In products with lower cooking temperatures, fruit sugar is generally dominant.

2, oil soluble flavor:

Oil-soluble flavors are resistant to high temperatures, are not volatile, and have a long lasting fragrance. They are mainly used for candy with higher sugar temperature, such as hard candy, crispy sugar, candy and gum. The flavor varies depending on the product, but the fruit flavor still accounts for a large proportion.

3, water and oil dual-use flavor:

It is a kind of hydrophilic and lipophilic flavor. The flavor depends on the needs of the product. The variety is resistant to high temperature, and the fragrance time is shorter than that of oily flavor. However, due to the low price, it is welcomed by some small candy manufacturers. Many confectionery varieties are widely used in the production.

4, emulsified flavor:

The price of emulsified essence is not high. It is popular among some small confectionery manufacturers, and it is used more in beverages. There are also a few companies that add in jelly, soft candy and preserved sugar.

5, powder flavor:

The powdery essence is a kind of oil-soluble essence which is embedded or mixed with a dextrin substance to avoid the high temperature loss of the essence. A fragrance that lasts longer. Mainly used in tableting sugar. Among the candy varieties that have high requirements for gums, the flavors include milky taste and fruity aroma.

6. Flavors and fragrances extracted by supercritical CO 2 and extraction technology:

Supercritical CO 2 extraction technology is an emerging material shunting technology in the world. It uses non-toxic, odorless and colorless CO2 as solvent to extract at near normal temperature. The technology extracted from this technology has pure natural flavor and complete flavor. The color is pure, the aroma is stable and stable, and the safety is high.

Due to the good fragrance and good fragrance effect of the product, the confectionery product has a long-lasting fragrance during the quality assurance period and is deeply loved by consumers. Although the price is high, some varieties reach several hundred yuan per kilogram, but because of the low addition amount, it can also achieve and exceed the use of common synthetic chemical flavors. Received a lot of attention from the brand of candy manufacturers. Has been used in large and medium-sized candy, chocolate production industry. The sweets and chocolate flavors produced are more realistic.

7, natural food raw materials are fragrance:

Such as sesame. Peanut kernels, cocoa beans, coffee. almond. Pine nuts, coix seed. The raw materials of walnuts and other foods produce a rich flavor after processing. As a basic flavoring material for candy and chocolate, it can further highlight its basic flavor and flavor, and has become the focus of research and development of some natural candy manufacturers.

8, other seasonings:

As candy grows to other foods, some products like candy and not like candy (such as the combination of candy and pastry, the combination of candy and biscuits. The combination of chocolate and other products) is increasingly appearing. Some of the seasonings and spices have also entered this category of products, presenting a rich variety of tastes and flavors, and are favored by young consumers who love hunting.

Second, the reasons that affect the use of flavor in the candy.

1. Decomposition by heat. Candy production except for soft candy. Tablet sugar, the production temperature of gum is not high. The general product sugar temperature will be very high, and the sugar can reach above 160 °C. Sugar-free candy can even be higher. If the sugar temperature is high when adding flavor, it will easily cause the volatiles and the decomposition of the flavor components.

2. Light or oxidation. The aroma components in some flavors are easily oxidized by light or contact with oxygen, resulting in odor. Therefore, once the candy is produced, the packaging material is required to be protected from light (such as aluminized film or tin foil paper), and the sealing performance is good, and the insulation is effective. Convection of air. Inflatable candy such as protein candy. Nougat. Marshmallow, milk sugar, etc., due to the infusion of a large amount of gas, which air has some influence on the preservation of the aroma in the product shelf life. There are also fragrances that are exposed to the air for a long time and are easily oxidized to produce aldehydes, causing spoilage and causing aroma degradation. and so. Requires that during the production of confectionery, the exposure time of the essence in the air should be minimized. One is sealed immediately after use, and the second product is packaged as soon as possible after cooling to the proper temperature.

3. Candy texture and pH. The texture of the candy has a great influence on the release of the aroma and the aroma effect, and the pH of the candy has a different influence on the flavoring effect of the product. pH will affect the change of candy aroma components. Some will make the aroma lose its purity, refreshing, and give an unpleasant smell.

4. A chemical reaction between aroma components. Fragrance compounds may contain dozens of different chemicals with a large number of reactive groups, and reactions may occur between the components. In order to obtain a unique aroma, many manufacturers use the method of blending the essence. If the combination is not appropriate, the chemical reaction between the ingredients will often affect the normal function of the aroma.

5. Microbial effects. When using natural flavors produced by cold soaking, it is susceptible to microbial contamination. In the production process. Should pay attention to the disinfection of air and production equipment. In order to avoid the occurrence of microbes exceeding the standard.

Solvent ethanol isopropanol propylene glycol ethylene glycol glyceride

Boiling point (°C) 7882188197260

6. The influence of solvent and carrier. Commonly used perfume solvents are ethanol, propylene glycol. Isopropanol, benzyl alcohol, vegetable oil, glycerol acetate, and the like. Their boiling points are different and affect the fragrance of the aroma:

Generally, candy (especially candy with high cooking temperature such as hard candy) should choose high temperature resistant flavor.

Third, the choice and use of candy flavors and spices.

According to the different production processes and product characteristics of candy and chocolate products, in order to obtain a realistic, good and pleasant aroma, it is necessary to select the appropriate flavor type at the time of production.

According to the characteristics of the instability of the flavor component, the flavor should be added in the late stage of the candy production cooling process to reduce the loss of aroma. For example, when the hard candy is produced, the massecuite is cooled to below 110 ° C, and then the acidulant and pigment are added. After adding the essence; soft sugar in the production due to the general addition of water-soluble flavor, the temperature should be added at about 80 ° C. When using a film continuous sugar automatic pouring production line, the essence is often added in the syrup to maintain its good fluidity, so the fragrance should try to avoid high temperatures above 140 °C. Choosing a high temperature resistant fragrance will reduce the loss of aroma. Under the condition that the candy is weakly acidic, the aroma will play well, and under alkaline conditions, it will affect the color, fragrance and taste of the product.

With the improvement of people's living standards, consumers have not satisfied the products of single taste and taste, and tend to compound new products. Therefore, the compounding or matching of flavors, and even the mixed use of various flavors and spices have become hot spots. The compounding of the essence is the creative art of the new development of candy. Through reasonable compounding, the harmony, harmony and perfection of the fragrance type can be obtained. When the essence is compounded, it is necessary to maintain the characteristics of the original fragrance and pursue a new style. Separate the main and auxiliary, avoiding the fragrant cross and appearing nondescript. If you want to taste harmony, you can taste good or not, and you can try to conceal and reconcile bad smells. Fragrance compounding is generally carried out between homogenous flavors, generally should be first added with a lighter fragrance. Then add a strong fragrance. When using two emulsifying flavors, it is advisable to add the materials in the ingredients separately.

When using flavors and fragrances in candy, the flavor intensity should be properly controlled, and the amount of addition should be well controlled to prevent adverse effects caused by too little or too much addition (excessive addition sometimes brings astringency). The liquid essence is accurately measured by the gravimetric method than the measuring cup and the measuring barrel. The most suitable amount of flavor. Generally, in the research and development, trial production of products through repeated flavoring test to obtain, but also take into account the needs of different ethnic groups, different places, product characteristics to determine the aroma, flavor, concentration of candy.

For the evaluation of the selection of flavors and fragrances in candy, when the product is produced, the quality of the fragrance, the intensity of the fragrance and the time of fragrance should be tested according to the characteristics of the top notes, body notes and tail notes of the essence. . The aroma is checked once a week or monthly, and the condition is retained to evaluate the quality of the essence and to select the flavor and fragrance suitable for the desired flavor of the variety.

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