With the fierce competition in the market, businesses' products are becoming increasingly diversified. The diversification of products comes from the diversification of tastes, so it is more important to choose a high-quality essence while matching various essence.
The combination technology can not only achieve the high unity of smell and taste required by food essence, but also open a channel for improving product quality.
01
Definition and significance of essence blending technology
Mixing refers to a technique in which two or more essence are mixed in an appropriate proportion to express a specific theme. Blending technology refers to the combination of essence and essence. The aroma matching between essence has the following advantages:
1) Diversify product flavors;
2) Make the product taste rich and full;
3) Having a competitive advantage in the market that makes it difficult for people to imitate;
4) Use substitutes to reduce costs while maintaining product quality.
02
Principle and elements of essence blending
Single essence often lacks three-dimensional sense in expressing the theme of physical aroma or embodying the taste. Food essence is different from Japanese essence in that it is the thought association of expressing aroma, and it is a real taste feeling. Therefore, when using the compounding technology, these principles should be followed: the theme is clear; Good aroma coordination; Good aroma and taste.
1) Clear theme: Food essence must have a clear theme, and food essence to create fragrance is true and reproduce the natural taste.
2) Good aroma coordination: grasp the transition between fragrance and rhyme, find commonalities, the more perfect the transition between fragrance and rhyme, the better the aroma coordination.
3) Good flavor and taste: the ultimate goal of food essence blending is to provide good products. Good products are the unity of aroma and taste. Good aroma is not the ultimate goal of essence, but good taste is the ultimate goal.
In addition to following the basic principles, essence blending should also grasp some elements and find some skills.
The fruity aroma is mainly light, sweet, and sour, with esters being the main component. The aroma of dairy products is mainly sweet and sour, with high levels of carbonation and esters being the main components. The nutty aroma is mainly sweet and burnt, with thiazole and pyrazine components being more important.
Aroma matching also conforms to the principle of "similarity compatibility", which means that aroma types that are similar are easier to match. Therefore, fruit and milk essence are easy to match, nuts and milk are also easy to match, while fruit and nuts are difficult to match.
The combination of aromas is often dominated by one type, supplemented by another or several other types.
The collocation of fruit essence is relatively easy. The common ones are: sweet orange is the main flavor, supplemented by lemon; Mainly pineapple, supplemented by mango, peach, sweet orange, banana, etc., the essence of fruit complex flavor, pleasant and unique aroma.
The collocation of nut essence is usually coffee, cocoa and chocolate; Mainly composed of peanuts, compounded with sesame, walnut, chestnut, and almond; Mainly using taro, mixed with roasted sweet potatoes, hazelnuts, etc.
Milk essence can be matched with each other, and they are both important and complementary to each other. In order to reduce costs, reduce the amount of dairy products, and fill in the shortage of milk aroma, vanilla essence is added to enhance the sweetness of milk while increasing the milk essence.
03
Application of essence Blending Technology in Flavoring
In food flavoring, it is very important to grasp the accuracy and integrity of the aroma theme. When we express a single theme, it is the best way to mix essence. Now, the combination of single essence is also transitioning to modular essence.
Fragrant modularization refers to the process of first blending various fragrance types into unit fragrance bases, forming head, body, and tail fragrances into block patterns, and then recombining them according to the characteristics of processed foods and processing techniques.
Make it more in line with the needs of food manufacturers, including price, product characteristics, geographical characteristics and other requirements, so as to form a new essence.
04
Application of essence compounding technology in milk drinks
Milk drinks have relatively high requirements for food essence, which has certain application difficulties. The application space of compounding technology in products is large. Milk flavor is the theme of this kind of products, and milk flavor combination is very typical. Studying the combination of milk flavor to make modular essence, and combining with fruit or nuts as needed will achieve very ideal results.
For example, the combination of strawberry and milk, from the perspective of flavor composition, strawberry essence: delicate flavor, sweet flavor, sour flavor, berry flavor, milk flavor; Milk essence: burnt sweet flavor, milk flavor, sour taste. Milk essence has the same fragrance and rhyme as strawberry essence. Although the performance direction is different, the combination effect will be ideal.
The milk essence itself is relatively peaceful. The strawberry essence will not change its style because of the intervention of the milk aroma, but will continue the expression of the blueberry flavor and increase the strawberry flavor. Therefore, it is reasonable for us to drink the blueberry yogurt.
05
Application of essence compounding technology in orange juice drinks
Orange juice drinks generally use different essence and essence, focusing on the coordination of the first fragrance, body fragrance and tail fragrance. Generally, the head fragrance of water quality is better, the body fragrance of water oil dual-use is better, and the tail fragrance of oil quality is better. Additionally, it can be paired with some other fruity aromas.
Add 5-10% lemon and white lemon or apple to the fresh sweet orange; Adding 20% passion fruit results in a granular orange flavor; You can also add 20-30% red orange or 40% kumquat for a more beautiful taste; Paired with mango at 20%, it becomes green awn; A combination of 30% pineapple and 10% coconut creates a three in one blend effect.
Orange flavor essence can be used as the main flavor when preparing orange flavor drinks, and other fruit essence can be used as the auxiliary flavor to enrich the main flavor. For example, pomelo essence, the dosage is 2~5 per 10000 depending on the specific product.
