Flavors and spices

Flavor and fragrance refers to substances that have an aromatic odor. Perfumes and biscuits can be used in most pastries and biscuits to improve or enhance aromas and aromas, which are known as flavoring or flavoring agents. Spices can be divided into natural and artificial flavors according to different sources. Natural flavors include animal and plant flavors, and plant flavors are used primarily in food production. Artificial flavor is a compound obtained by synthetic reaction of raw materials such as petrochemical products and coal tar products. A fragrance is a composite fragrance obtained by blending several or dozens of fragrances with a diluent. Strictly speaking, spices are generally used as ingredients for flavoring ingredients and are rarely used directly in foods. Fragrance is an important raw material directly used to increase the flavor of food. The flavoring of food is a complicated project, not only the simple compounding of several flavors, but also whether the flavor can be integrated with the food base, whether it can resist acid, whether it can resist heat, in the sterilization, preservation of the product, etc. Whether the process can maintain stability and many other factors. Moreover, since the fragrance source and purity of each flavor are different, even if the same flavor is used, the amount of the flavor in the same product varies greatly, and attention should be paid when using it. In general, in the case of liquid foods, the total amount of various flavors should not exceed 0.1%, preferably <0.05%, but for solid products, the amount is about 0.1%. In foods, flavors and spices act to cause appetite and promote appetite, and are therefore an indispensable part of food. Good flavors and spices play a finishing role in the product. Fresh and natural is the purpose that the food industry hopes to achieve with fragrances and spices. The ingenious combination of various flavors can make food products even better. Flavors and fragrances are more common in the recipes of cakes and biscuits. With the exception of a few varieties, flavors or fragrances are added to almost every variety. The main purpose of using flavors or spices in pastries and biscuits is to give the product a unique aroma and to enhance the flavor of the product. Therefore, different flavors or flavors can be selected according to different pastry and biscuit varieties, so that the products have different flavors. For example, cream crepe biscuits add cream flavor; coconut crepes add coconut oil flavor; orange meringue biscuits add orange essential oil. Natural spices are safe, scented, and better than artificial flavors. There are many kinds of natural spices, such as lemon oil, orange oil and coconut oil. Most food flavors are fruity flavors that are blended with a variety of fruity notes. In the production of biscuits, the most commonly used food flavors are lemon flavor, orange flavor, coconut flavor, banana flavor, strawberry flavor and the like. In addition, there are other types of flavors commonly used, such as cocoa flavor, cream flavor, vanilla flavor and so on. Water-soluble flavor is prepared by distilling water, ethanol, propylene glycol or glycerin as a diluent. It is easy to volatilize and is not suitable for baking food. The oil-soluble flavor is prepared by blending refined vegetable oil, glycerin or propylene glycol as a diluent, and has better heat resistance than water-soluble flavor, and is therefore suitable for baking foods.