Flavor use should pay attention to matters

Definition of Flavors and Fragrances

Color, aroma, taste and shape are four important indicators to measure the quality of food.

Incense is only second, good fragrance can strongly control people's appetite. It makes people want to smell and eat.

Fragrance-Some fragrant substances derived from natural plants, animal or artificial separation and synthesis are called fragrances. Flavor-a multi-ingredient mixture made of spices, flavored and sometimes added with appropriate diluents, is called flavor.

Classification of spices

1. Natural spices: animal spices, plant spices

(1) Animal spices: There are few varieties. So far, only elk, civet and beaver have been found, and a dragon-like fragrance secreted by sperm whale stomach.

This kind of spices have uncomfortable odor when they are strong, but they emit beautiful fragrance after dilution, and have strong fragrance retention. They are often used as fixers in advanced flavors.

(2) Vegetable spices: such as orange oil, which comes from sweet orange peel and is extracted by steam distillation, pressing or rolling with a mill. Lemon oil obtained from the peel of a lemon by pressing or distilling.

2. Artificial spices: single from the spices, synthetic spices

(1) Separate spices: natural spices as raw materials, separated by physical and chemical methods of a single component.

(2) Synthetic spices: products made from single-separated spices and coal tar components as raw materials through complex chemical changes.

Five. The Role of Flavor in Food

1. Auxiliary effect: the original aroma of the product, the aroma concentration is insufficient, so the selection of its aroma to adapt to the flavor, to assist the aroma.

2. Stabilizing effect: The aroma of natural products is affected by seasons, regions, climate, soil, and processing conditions, resulting in unstable aroma. After flavoring, each batch of products can be kept basically stable.

3. Supplementary effect: supplement part of the aroma lost during processing.

4. Taste effect: medicinal taste

5. Fragrance effect: some products have no fragrance, you can choose a certain fragrance, so that the product has a certain fragrance.

6. Substitution: It is difficult to directly use natural products as a fragrance source, and it is replaced or partially replaced by flavors.

The use of flavor is a problem that should be paid attention

Dosage: It is not good to have more amount and less amount. Through repeated experimental adjustment, it is finally determined by the taste of local consumers.

Uniformity: evenly dispersed, in order to make the fragrance consistent oh.

Dosage of other raw materials: The quality of other raw materials affects the fragrance effect. Water treatment is not good, inferior sugar itself has a strong smell, so that the flavor and reduce the quality of the affected.

Carbonic acid ratio with: sugar acid ratio with appropriate, better flavor effect. Such as low acid in lemon drinks, no matter how much flavor it is not due to the effect.

Temperature: high temperature, volatile flavor.