CN115191600A - Sweet osmanthus brewed by honey and color-protecting and aroma-enhancing process thereof - Google Patents

Abstract

The invention provides a honey-brewed sweet-scented osmanthus and its color-protecting and aroma-enhancing process. The picked fresh sweet-scented sweet-scented osmanthus is washed and drained, then added with honey and mixed, and then added with granulated sugar and mixed evenly to pack honey brewed in a cylinder, and stored in a low temperature, cool and dry place More than 2.5 years, the honey-stuffed osmanthus is obtained. Preserving osmanthus by honey brewing method can well preserve the color of osmanthus; reduce the content of inorganic sulfur, organic sulfur, methane short-chain alkanes, alcohol ether aldehydes and ketones and nitrogen oxides in osmanthus, while increasing ethyl propionate and The content of linalool oxide; and increase the sweetness, umami and richness of sweet-scented osmanthus, and reduce the sourness index. The method can not only maintain the appearance and color of the fresh osmanthus to the maximum extent, but also retain the fragrance of the osmanthus.

Description

A kind of honey-stuffed sweet-scented osmanthus and its color protection and aroma enhancement technology

technical field

The invention belongs to the technical field of honey-stuffed sweet-scented osmanthus, in particular to a honey-stuffed sweet-scented sweet-scented osmanthus and a process for color protection and aroma enhancement.

Background technique

Osmanthus is one of the top ten traditional famous flowers in China. There are four main varieties: Jingui, Yingui, Dangui and Sijigui. In addition to its ornamental value, sweet-scented osmanthus is also a common health food in people's daily life. Osmanthus has high edible value and has been widely used as a food seasoning by the Chinese people since ancient times. As early as the Warring States Period, Qu Yuan's "Li Sao" has a description of "helping the North to drink cinnamon pulp", which is also the earliest record of osmanthus making food. Osmanthus fragrans is warm in nature and pungent in taste, and has the functions of strengthening the stomach, resolving phlegm, producing body fluid, dispersing phlegm, and calming the liver. Osmanthus is rich in more than 100 active ingredients such as flavonoids, phenols, terpenes, lignans, phenylpropanoids, etc., with a fresh aroma and refreshing effect. At the same time, sweet-scented osmanthus has a beautiful appearance and golden color, and is widely used as food processing and decoration.

However, sweet-scented osmanthus has a short flowering period, one season a year, about 10 days before and after the flowering period, and its picking is seriously affected by the weather, making it difficult to store. How to pick and store in a short time is an important technology and an important means to increase the use value of sweet-scented osmanthus. The traditional method maintains the fragrance of sweet-scented osmanthus by methods such as salting and sugaring, but in the process of processing, the particles of salt and sugar can easily damage the petals, causing the sweet-scented osmanthus to be oxidized and browned by the air, destroying the original color and luster, and its use value. Great discount. In addition, the method of storing sweet-scented sweet-scented sweet-scented osmanthus is also used. Although honey has less damage to the petals, the water in the honey is also high, which is easy to cause acidification. The method of sulfur fumigation can well preserve the appearance of sweet-scented osmanthus, but the aroma is seriously damaged, and it is easy to cause the content of sulfur in food to exceed the standard, which has certain safety hazards.

SUMMARY OF THE INVENTION

A kind of honey-stuffed sweet-scented osmanthus and its color protection and aroma enhancement process provided by the invention, the specific scheme is as follows:

A honey-brewed sweet-scented sweet-scented sweet-scented osmanthus flower is washed and drained, and then mixed with honey, and then added with granulated sugar and mixed evenly to pack honey-brewed sweet-scented osmanthus. Got honey-stuffed osmanthus.

Further, it specifically includes the following steps:

Step 1, osmanthus picking: pick within 3-4 days of the osmanthus flowering period, use a ventilated container moistened with water to hold the osmanthus, and cover it with wet gauze;

Step 2, pre-treatment of sweet-scented osmanthus: rinse with clean water after removing the sundries in the fresh sweet-scented osmanthus picked in step 1, drain water in a cool place;

Step 3, sealing with honey: add honey to the osmanthus that has been drained in step 2, and mix until it completely wraps the osmanthus, then add 80% of the total weight of the osmanthus and stir well;

Step 4, fermented brewing in a cylinder: the osmanthus fragrans sealed with honey in step 3 is packed in a ceramic jar, and the surface is covered with granulated sugar, covered with a lid and sealed, and stored in a low temperature, cool and dry place for more than 2.5 years to obtain honey-stuffed osmanthus fragrans.

Further, the sweet-scented osmanthus plucked in the described step 1 is golden osmanthus, the plucking time is 6～7 o'clock in the morning, and the ventilation container is a wooden container or a bamboo container.

Further, the wild honey in described step 3 is sweet-scented osmanthus honey or lychee honey.

Further, in the described step 4, the amount of sugar covered is 20% of the total weight of osmanthus fragrans, and the distance from the surface of the covered sugar to the mouth of the cylinder is 15-20cm, the storage time is more than 2.5 years, and the low temperature is 10～20 ℃.

As described, a honey-stuffed osmanthus product prepared by the honey-stuffed osmanthus flower color protection and aroma enhancement process.

Advantages of the present invention

The honey-brewed sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented flower The method of brewing to preserve osmanthus can well preserve the color of osmanthus; reduce the content of inorganic sulfur, organic sulfur, methane short-chain alkanes, alcohol ether aldehydes and ketones and nitrogen oxides in osmanthus, while increasing ethyl propionate and oxidized aromatic camphor content; and increase the sweetness, umami and richness of sweet-scented osmanthus, and reduce the sourness index. The method can not only maintain the appearance and color of fresh osmanthus to the maximum extent, but also retain the fragrance of osmanthus, and at the same time remove the bitterness of fresh osmanthus after brewing, so that the fragrance is more mellow.

Description of drawings

Fig. 1 is a schematic diagram of osmanthus fragrans preserved in the prior art and different methods of the present application.

Wherein, A is the sweet-scented osmanthus preserved by the candied method of the prior art; B is the sweet-scented osmanthus of the application process honey brew for 0.5 years (2021 honey brew), and C is the osmanthus of the application process honey brew for 2.5 years (2019 honey brew). Osmanthus, D is the sweet-scented osmanthus of the application process honey brew 3.5 (2018 honey brew).

Figure 2 is a comparison chart of the content index of inorganic sulfur, organic sulfur, methane short-chain alkanes, alcohol ether ketones and nitrogen oxides of honey-stuffed osmanthus in different years in 2018, 2019 and 2021 using the electronic nose system.

Among them, A is the comparison chart of inorganic sulfur content index in honey-stuffed osmanthus in 2018, 2019 and 2021; B is the comparison chart of organic sulfur content index in honey-stuffed osmanthus in 2018, 2019 and 2021; C is the comparison chart of organic sulfur content in 2018, 2019 Comparison chart of methane short-chain alkane content index in honey-stuffed osmanthus in 2018 and 2021; D is the comparison chart of alcohol ether anhydrous ketone content in honey-stuffed osmanthus in 2018, 2019 and 2021; E is 2018, 2019, 2021 Comparison chart of nitrogen oxide content index in honey-stuffed sweet-scented osmanthus;

Figure 3 shows the comparison of the contents of ethanol, ethyl propionate and linalool oxide in honey-stuffed osmanthus in different years (2018, 2019, 2021) using gas chromatography-mass spectrometry (GC-MS).

Figure 4 is a comparative analysis diagram of the sweetness index, umami index, richness index and acidity index of honey-stuffed osmanthus in different years in 2018, 2019 and 2021 using the electronic tongue.

Among them, A is the comparative analysis chart of the sweetness index of honey-stuffed osmanthus in 2018, 2019 and 2021; B is the comparison and analysis chart of the umami index of honey-stuffed osmanthus in 2018, 2019 and 2021; C is the 2018 year , Comparative analysis diagram of the richness index of honey-stuffed osmanthus in 2019 and 2021; D is the comparative analysis of the sourness index of honey-stuffed osmanthus in 2018, 2019 and 2021.

Detailed ways

The present invention will be further explained below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the specific embodiments are not intended to limit the scope of rights of the present invention.

A kind of honey-stuffed sweet-scented osmanthus and its color-protection and aroma-enhancing process provided by this specific implementation comprises the following steps:

Step 1. Osmanthus picking, choose the osmanthus from Guilin, because Guilin has a unique natural environment (that is, the unparalleled karst and Danxia landforms, medium and low mountain terrain, located in low latitudes, mild climate, abundant rainfall, sunshine Sufficient, four distinct seasons and basically the same season of rain and heat, the climatic conditions are very favorable, the annual average temperature is 19.3 ℃, the humidity is 73-79%), it is very suitable for the growth of sweet-scented osmanthus, and the fragrance is more intense and lasting. According to scientific research records, Guilin is the origin of osmanthus. The growth history of osmanthus in Guilin can be traced back to the Neolithic period 10,000 years ago. Guilin osmanthus varieties include golden osmanthus, silver osmanthus, red osmanthus and four seasons osmanthus. Because of its golden color, strong and lasting and stable fragrance, golden osmanthus is selected as the material; in golden autumn and October, golden osmanthus is in full bloom, and the whole flowering period is about 10 days. To ensure the quality and yield of flowers, it should be picked within 3 to 4 days of the golden osmanthus. At the same time, in order to avoid high temperature damage to the shape of osmanthus and loss of flower fragrance, choose to pick at 6-7 in the morning, with low temperature and no direct sunlight in the morning. It can well preserve the fragrance and shape of osmanthus. In order to ensure that the osmanthus does not change color, choose an easy-to-ventilate wooden or bamboo container to hold the golden osmanthus, moisten the container with water, put the golden osmanthus, and cover it with a clean wet gauze to avoid. Under direct sunlight, the golden cinnamon after picking is kept at a low temperature and delivered quickly.

Step 2, pre-treatment of sweet-scented osmanthus, remove impurities from the fresh golden osmanthus transported back at low temperature in step 1, remove hair, trunk, tree skills, leaves, clods, stones, insects, flowers with abnormal color and visible in the sweet-scented osmanthus. Foreign debris, etc., clean the fresh golden osmanthus with flowing water, mainly to remove the dust and sundries attached to the surface of the flowers. After cleaning, the osmanthus flowers should be drained in time in the shade, and should not be exposed to the sun to avoid the color of the flowers becoming darker at the same time. Reduce fragrance.

Step 3, seal the honey, add the fresh golden osmanthus after draining the water in step 2, add wild honey, mix and stir until the honey completely covers the golden osmanthus, so that the golden osmanthus is isolated from the air, avoids browning caused by the air, and maintains the golden color. At the same time, in order to prevent the water in the osmanthus from exuding and causing acidification, continue to add white sugar that accounts for 80% of the total weight of the golden osmanthus, stir gently, so that the water in the golden osmanthus is absorbed by the white sugar to prevent acidification. The function of using honey to seal is to prevent the damage to the shape of sweet-scented osmanthus caused by the salt and sugar particles in the traditional salted candy. Preferably, the wild honey is osmanthus honey or lychee honey.

Step 4, filling the cylinder with alcohol brewing, in order to further prevent the browning caused by the oxidation of the golden osmanthus by the air, the golden osmanthus sealed with the honey of step 3 is packed into the ceramic cylinder that has been cleaned, sterilized and air-dried and compacted, and the surface is added with a 20% of the total weight of Jingui is covered with white granulated sugar, and the sugar surface covering the white granulated sugar is kept at a distance of 15-20 cm from the mouth of the jar to prevent the honey-sealed osmanthus from overflowing in the later fermentation process; cover the lid after filling the jar and seal it with lime slurry. In order to reduce the bitterness and astringency of fresh sweet-scented osmanthus, the ceramic jar was stored in a cool, low-temperature and dry place, and the low-temperature temperature was 10-20°C, and the honey-brewed sweet-scented sweet-scented osmanthus was naturally brewed for more than 2.5 years.

The purpose of adding white sugar is to absorb the excess water in the fresh golden osmanthus, thereby reducing or preventing it from becoming sour. In this application, the mass ratio of the total white sugar to the golden osmanthus is 1:1, and it is added in two times, the first adding the white sugar accounting for 80% of the total weight of the golden osmanthus, and the second adding accounting for 20% of the total weight of the golden osmanthus. % white granulated sugar is sealed to avoid adding insufficient white granulated sugar, which will cause insufficient water absorption, which will cause the honey-stuffed sweet-scented osmanthus to be sour and affect the fragrance and sweetness.

In the traditional candied sweet-scented osmanthus production, it is difficult for the granular sugar to completely isolate the osmanthus from the air, resulting in oxidation and browning of the osmanthus. Bad. Ordinary candied sweet-scented sweet-scented osmanthus cannot guarantee the color and appearance of sweet-scented sweet-scented osmanthus, and its utilization value is not high, so there is no comparative test of fragrance and sweetness.

Only the honey-stuffed osmanthus fragrans prepared by the honey-stuffed osmanthus fragrans color protection and aroma enhancement process of the present specific embodiment is 0.5～3.5 years to carry out color and luster, fragrance, smell and sweet taste to carry out verification and comparative analysis below.

A specific embodiment of the experiment selects the honey brewed osmanthus and traditional sugar of three different years in 2018 (the honey brewing time is 3.5 years), 2019 (the honey brewing time is 2.5 years), and 2021 (the honey brewing time is 0.5 years). Stained osmanthus for color comparison

In order to verify that the technology of this specific embodiment can preserve the golden color of golden osmanthus, we compare the candied osmanthus fragrans produced by traditional technology with the honey-stuffed osmanthus fragrans of this specific embodiment. As shown in A in Figure 1, the sweet-scented sweet-scented sweet-scented osmanthus was severely browned or even blackened for half a year, but still had the fragrance of sweet-scented sweet-scented osmanthus. In Figure 1, B is 2021 (honey brewing time is 0.5 years), C is 2019 (honey brewing time is 2.5 years), and D is 2018 (honey brewing time is 3.5 years). There is no obvious difference, and the results show that the golden osmanthus in the honey-stuffed osmanthus will not be severely browned with the increase of the storage year, and the golden osmanthus preserved by the honey-stuffed osmanthus color protection and aroma enhancement process of this specific embodiment is better than the sugar-stained The preserved osmanthus has a stronger fragrance.

Experiment 2 This specific embodiment selects 2018 (the honey brewing time is 3.5 years), 2019 (the honey brewing time is 2.5 years), 2021 (the honey brewing time is 0.5 years) three different years of honey brewed osmanthus can increase the osmanthus fragrans fragrance

Inorganic sulfur, organic sulfur, methane short-chain alkanes, alcohol ether aldehydes and ketones and nitrogen oxides in plants have a pungent or even rancid smell, which affects the fragrance of flowers. In order to verify that the honey-stuffed osmanthus fragrans color protection and aroma enhancement process in this specific embodiment is beneficial to increase the fragrant fragrance of osmanthus, an electronic nose system (PEN3, AIRSENSE, Germany) was used to measure the 2018 (honey brewing time is 3.5 years) and 2019 (honey brewing time 2.5 years) and 2021 (the honey brewing time is 0.5 years) three different years for aroma analysis.

Weigh 2 g of honey-stuffed sweet-scented osmanthus samples in 2018, 2019 and 2021, respectively, and place them in 100 mL beakers, seal them with double-layer plastic wrap, stand at room temperature for 1 hour, and then test them on the machine. Prepare 3 parallel samples for each sample. The injection needle was inserted directly into the sealed beaker containing the sample, and the Airsense PEN3 electronic nose was used for the measurement. Measurement conditions: sampling time is 1 second/group; sensor self-cleaning time is 80 seconds; sensor zeroing time is 5 seconds; sample preparation time is 5 seconds; injection flow rate is 400ml/min; analysis sampling time is 80 seconds. As shown in A, B, C, D, and E in Figure 2, the contents of inorganic sulfur, organic sulfur, methane short-chain alkanes, alcohol ether aldehydes and ketones and nitrogen oxides in honey-stuffed sweet-scented osmanthus of three different years are shown respectively. One way ANOVA was used for the comparison of multiple components to perform variance analysis, p<0.05 means significant difference, ** means p<0.01, extremely significant difference.

The results showed that the honey brewed osmanthus brewed in 2018 (honey brewing time 3.5 years) and 2019 (honey brewing time 2.5 years) significantly reduced inorganic sulfur, organic Contents of sulfur, methane short-chain alkanes, alcohol ether aldehydes and ketones and nitrogen oxides. This specific embodiment of the honey-stuffed osmanthus fragrans color protection and aroma enhancement process is beneficial to reduce the smell of plant humus, thereby increasing the fragrance of osmanthus fragrans itself.

In order to further verify that the honey-stuffed sweet-scented osmanthus flower color protection and aroma enhancement process of this specific example can increase the fragrance of sweet-scented osmanthus, gas chromatography-mass spectrometry (GC-MS) was used to analyze the honey-stuffed sweet-scented osmanthus in different years (2018, 2019, 2021). Contents of ethanol, ethyl propionate and linalool oxide.

As shown in Figure 3, the ethanol content in the honey-stuffed osmanthus in 2018 (honey brewing time 3.5 years) was 0.2645 μg/g, and the ethanol content in the honey-stuffing osmanthus in 2019 (honey brewing time 2.5 years) was 0.2971 μg/g g, and in 2021 (honey brewing time 0.5 years), the content of ethanol in honey brewed osmanthus was as high as 1.122 μg/g. The result is consistent with the result detected by the electronic tongue (as shown in D in Figure 2), that is, the longer the honey brewing time is, the lower the ethanol content in the sweet-scented osmanthus. In contrast, the content of the aroma molecules ethyl propionate and linalool oxide increased with the age of the honey brew, and their content increased. For example, in 2021 (the time of honey brewing 0.5 years), the content of ethyl propionate could not be detected in the honey-stuffed osmanthus, while the content in the honey-stuffed osmanthus in 2019 and 2018 was 0.0115 and 0.0188 μg/g, respectively; The content of alcohol in honey-stuffed osmanthus in 2021, 2019 and 2018 was 0.0837, 0.1299 and 0.1424 μg/g, respectively. This result once again proves that the method of honey brewing can reduce the content of alcohol, and at the same time increase the content of aroma molecules, so that the aroma of sweet-scented osmanthus becomes more intense.

Experiment three This specific embodiment selects 2018 (honey brewing time is 3.5 years), 2019 (honey brewing time is 2.5 years), 2021 (honey brewing time is 0.5 years) three different years of honey-stuffed osmanthus can increase osmanthus fragrans fresh and sweet

The green and astringent taste in the fresh sweet-scented osmanthus can affect the mouthfeel of sweet-scented sweet-scented osmanthus itself, in order to verify the honey-stuffed sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented osmanthus in order to verify that the honey-stuffed sweet-scented osmanthus process increases the fresh and sweet mouthfeel of sweet-scented osmanthus, adopts electronic tongue (Japanese INSENT taste analysis system, model: TS-5000Z ) conducted a taste analysis of honey-stuffed osmanthus in different years (2018, 2019, 2021).

Weigh 15g honey-stuffed sweet-scented osmanthus samples in 2018, 2019 and 2021, and place them in a beaker, and add 85g of pure water with a temperature of 40°C. Stir with a magnetic stirrer for 10 minutes and cool to room temperature. Add 50g of reference solution (to the sample solution obtained after final dilution, honey-stuffed osmanthus is diluted by 10 times, and the reference solution accounts for 1/3), stir well with a glass rod, and then use an electronic tongue to simulate the taste of living organisms. Taste analysis of honey-brewed sweet-scented osmanthus in different years.

As shown in A-D in Figure 4, the sweetness, umami, richness and sourness indices of honey-stuffed osmanthus in different years are displayed respectively. One way ANOVA was used for the comparison between multiple components to perform variance analysis, p<0.05 means significant difference, * means p<0.05, ** means p<0.01, *** means p<0.001.

The experimental results found that compared with the honey-stuffed osmanthus in 2021 (honey brewing time of 0.5 years), the sweetness, umami and umami of honey-stuffed osmanthus in 2018 (honey brewing time 3.5 years) and 2019 (honey brewing time 2.5 years) The richness index was significantly increased (Fig. 4A, B, C), while the sourness index was significantly decreased (Fig. 4D). These experiments prove that the honey-stuffed sweet-scented osmanthus in this specific embodiment is beneficial to increase the fresh, sweet and rich taste of sweet-scented osmanthus.

Claims (6)

1. A process for protecting color and increasing flavor of sweet osmanthus brewed by honey is characterized in that picked fresh sweet osmanthus is cleaned, drained and mixed with honey, granulated sugar is added, mixed and filled in a cylinder for honey brewing, and the mixture is stored in a low-temperature, cool and dry place for more than 2.5 years to obtain the sweet osmanthus brewed by honey.

2. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 1, which is characterized by comprising the following steps:

step 1, picking sweet osmanthus: picking in 3-4 days of the flowering phase of the osmanthus, filling the osmanthus in a ventilating container wetted by clear water, and covering the osmanthus by wet gauze;

step 2, pretreatment of sweet osmanthus: removing impurities in the fresh sweet osmanthus picked in the step 1, washing with clear water, and draining water in a shade place for later use;

step 3, sealing honey: adding honey into the osmanthus fragrans drained in the step 2, uniformly mixing until the osmanthus fragrans is wrapped, adding granulated sugar accounting for 80% of the total weight of the osmanthus fragrans, and uniformly stirring;

step 4, loading in a cylinder for alcohol brewing: and (4) filling the sweet osmanthus sealed by the honey in the step (3) into a ceramic cylinder, covering granulated sugar on the surface, covering and sealing, and storing in a low-temperature, cool and dry place for more than 2.5 years to obtain the sweet osmanthus brewed by honey.

3. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 2, wherein the sweet osmanthus picked in the step 1 is osmanthus fragrans, the picking time is 6-7 points in the morning, and the ventilation container is a wooden container or a bamboo container.

4. The color-protecting and aroma-enhancing process for sweet osmanthus brewed according to claim 2, characterized in that the honey in the step 3 is wild osmanthus honey or litchi honey.

5. The color-protecting and aroma-increasing process for sweet osmanthus brewed according to claim 2, wherein the amount of covered granulated sugar in the step 4 is 20% of the total weight of the sweet osmanthus, the distance between the surface of the covered granulated sugar and a cylinder opening is 15-20cm, the storage time is more than 2.5 years, and the low-temperature is 10-20 ℃.

6. The honey-brewed osmanthus fragrans product prepared by the color-protecting and aroma-enhancing process of the honey-brewed osmanthus fragrans according to any one of claims 1 to 5.

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