CN101756148B - Method for preparing sesame oil-flavored essence - Google Patents
Method for preparing sesame oil-flavored essence Download PDFInfo
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- CN101756148B CN101756148B CN200910156610XA CN200910156610A CN101756148B CN 101756148 B CN101756148 B CN 101756148B CN 200910156610X A CN200910156610X A CN 200910156610XA CN 200910156610 A CN200910156610 A CN 200910156610A CN 101756148 B CN101756148 B CN 101756148B
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Abstract
The invention provides a method for preparing sesame oil-flavored essence. The method includes the following steps: (1) with aqueous ethanol solution as extractant, extract is extracted from mushroom which is dried mushroom chips, and the extract is concentrated until the water content is 80 percent to 98 percent by weight, so that concentrated solution is obtained; (2) xylose, lysine and C3 polyhydric alcohol are added in the concentrated solution, the C3 polyhydric alcohol is glycerol or propylene glycol, the pH value is regulated to 5.0 to 9.0 after sufficient stirring, and Maillard reaction then takes place under the microwave frequency of 950MHz to 2450MHz and the power of 40W to 100W, so that the sesame oil-flavored essence is obtained. Since the method adopts edible fungi as material, the material can be easily obtained, the cost is low, and the sesame oil-flavored essence is safe and non-toxic; since microwave serves as a heating source, the heat efficiency is high, and the investment cost is reduced; and the obtained natural sesame oil-flavored essence is rich and real in aroma, smooth and safe.
Description
(1) technical field
The present invention relates to a kind of is the new method that raw material passes through the natural thermal response sesame oil-flavored essence of Maillard prepared in reaction with the mushroom.
(2) background technology
Hot reaction essence is the nearest one type of novel flavoring essence that grew up in 30 years, and international flavorant essence industrial organization (IOFI) is defined as hot reaction essence: through the heated food raw material or the food component that allows in food or processed flavors, to use make have its flavour characteristic product.The chemism that this type aroma substance forms is exactly Maillard reaction (Maillard reaction), and it is one of most important approach that produces in the food hot procedure fragrance.
The Maillard reaction technology has been broken the traditional flavor deployment and the category of production technology in the essence Application for Field, is brand-new essence and flavoring agent production application technology, and product not only has good hear resistance; Should not lose during high temperature; And can when heating, produce the fragrance that is difficult to obtain, have fragrance effects more natural, more tempting, more true to nature, and be easy to other batching generation concerted reactions; Make main aroma and other set off the more perfect coordination that fragrance embodies by contrast; Increase the third dimension of local flavor, can reduce the consumption of tasty agents and other auxiliary materials in the product, have the incomparable effect of blending technology.The essence that utilizes Maillard reaction to generate thinks to belong to the natural essence category in the world, is assert it is to It is generally accepted safe product (GRAS) by FDA (Food and Drug Adminstration) (FDA).Simultaneously, Maillard reaction essence has many important function, all has good non-oxidizability like product, can prevent fat oxidation, and bacteria growing inhibiting can prolong the goods shelf-life effectively; To the influence of the absorption of mineral matter and drainage, have the effect that is similar to food fiber; Inhibitory action to the nitrosamine generation; Cancellation effect to excess oxygen; To immune physiological action and antimutagenic effect etc.Local flavor material so that Maillard reaction essence is the main body gives people with back to nature circle, and the sensation of nutrition, safety will become the leading products in flavouring market from now on.
At present; Very active to the research of Maillard reaction in the world; People utilize advanced science and technology and device separates and identify many Maillard reaction fragrance matters, and successfully to synthesize and allocated beef flavor, chicken essence, pork essence etc. on this basis be the flavouring of perfume base with maillard reaction product (MRPs).See from the patent documentation of delivering at present; How American and Britain, moral three states are with synthetic MRPs flavouring flavouring in pure amino acid and the sugared simulated system that is the main body; Therefrom understand certain precursor heating back and generate which fragrant composition and their generation approach and mechanism, review the source of various fragrant compositions in this way.Japan is synthetic this type of flavouring of main body with fermented sauce, hydrolyzed vegetable protein (HVP) with animal tallow then.
The research and development that domestic a large amount of essence corporation and scientific research institution mainly are devoted to thermal response meat spices are used; Begin the eighties in meat flavour monomer perfume material 20th century of industrial expansion; Its typical operation is to use suitable enzyme (protease, pectase) to carry out enzymolysis respectively to thermal response spices raw material such as protein nitrogenous source (pork, chicken, beef or vegetable protein and Yeast protein etc.), carbohydrate carbon source (polysaccharide or contain the pericarp etc. of polysaccharide) etc.; Control suitable degree of hydrolysis well, just can in thermal reaction process subsequently, produce more by force, meat spices more true to nature.Carry out the research of sulfur-bearing perfume material like Beijing Technology and Business University; Tsing-Hua University, Southern Yangtze University, Nankai University have carried out the research of heterocycle meat perfume material; Guangdong Yipinxian Biotechnology Co., Ltd utilizes the Maillard reacted to go out serial local flavor flavouring; Shanghai Brew Science Inst., the prosperous Food Co., Ltd in Chinese-foreign joint Shanghai adopt yeast extract, and application Maillard reaction new technology, new industrial research go out novel beef paste flavouring etc.
The research of current hot reaction essence in the world is very popular, the fund inputs of company aspect research and development such as international ten big essence corporations such as IFF, Qi Huadun, Fen Meiyi.Technological development concentrates on aspects such as high-precision analytical technology of synthetic technology, catalysis technique, modern age, biotechnology, novel separation and process technology, essence new technology, novel form technology.The research integral body that contrasts domestic hot reaction essence is relatively weaker, and to cook meat essence abroad be main to follow the tracks of.Can predict; The deep process technology research of strengthening practical edible mushroom high technology content from now on is an inexorable trend; From the production trend and the utilization of resources, have more development potentiality and production development space, must promote China's mushroom industry fast-developing.
(3) summary of the invention
It is reaction substrate through a kind of more economic, method of Maillard prepared in reaction natural essence efficiently that the object of the invention is to seek with the edible fungi.
The technical scheme that the present invention adopts is:
A kind of preparation method of sesame oil-flavored essence, described method may further comprise the steps: (1) mushroom is extractant with the ethanol water, extract extract, described mushroom is the dry fragment of mushroom, extract is concentrated into water content 80～98wt%, concentrate; (2) add the polyalcohol of wood sugar, lysine, C3 in the concentrate; The polyalcohol of said C3 is glycerine or propane diols; Fully stirring the back adjust pH is 5.0～9.0, then at microwave frequency 950 or 2450MHz, carries out Maillard reaction under power 40～100W condition; Obtain said sesame oil-flavored essence; The consumption of said wood sugar is counted 1/6～1/2kg/L with the volume of concentrate, and the consumption of said lysine is counted 1/6～1/3kg/L with the volume of concentrate, and the consumption of the polyalcohol of said C3 is counted 1/5～2/1kg/L with the volume of concentrate.
Concrete; Described step (1) is carried out according to following steps: it is in the ethanol water of 10～40 times of mushroom quality (preferred 15～30 times) that a mushroom adds quality; Described mushroom is the dry fragment (being preferably the mushroom dried powder of 20 mesh sieves) of mushroom, extracts 2～4 hours under 30～90 ℃ of (preferred 50～80 ℃) temperature, and filter centrifugal back; Must filtrate and filter cake, get filtrating and be extract; The b extract is concentrated into water content 80～98wt% in 50～70 ℃ of vacuum, gets concentrate.
Described step (2) is carried out according to following steps: the polyalcohol that adds wood sugar, lysine, C3 in the concentrate is got reactant liquor; The polyalcohol of said C3 is glycerine or propane diols; The consumption of said wood sugar is counted 1/6～1/2kg/L with the volume of concentrate; The consumption of said lysine is counted the consumption of the polyalcohol of 1/6～1/3kg/L, said C3 and is counted 1/5～2/1kg/L with the volume of concentrate with the volume of concentrate, the water content of reactant liquor is 25～60wt% at this moment usually, and fully stirring the back adjust pH is 5.0～9.0 (preferred 7.0～9.0); Then microwave frequency 950～2450MHz (being preferably 950MHz or 2450MHz); Carry out Maillard reaction under power 40～100W condition, reaction time 5～18min obtains said sesame oil-flavored essence.
Water content of the present invention is meant: in the solution of being made up of water-soluble solute and aqueous solvent, the quality percentage composition that aqueous solvent is shared can be measured according to standard GB/T5009.3-2003 usually.
The filter cake that obtains in the said step (1) repeats to extract 1～5 time according to the method for distilling of step a, and merging all filtrating is extract.
The mass concentration of said extractant ethanol water is 30～90wt%, is preferably 50～70wt%.
The consumption of wood sugar according to the invention is counted 1/6～1/2kg/L with the volume of concentrate, preferred 1/5～1/4kg/L; The consumption of said lysine is counted 1/6～1/3kg/L with the volume of concentrate, preferred 1/5～1/4kg/L; The consumption of the polyalcohol of said C3 is counted 1/5～2/1kg/L with the volume of concentrate, preferred 1/2～1/1kg/L.
In the said step (2); Adjust pH 5.0～9.0 is preferably 7.0～9.0, and said reacting liquid pH value is about 5.5～6.0; In pH value 5.0～9.0, all can react; Can add alkali (the NaOH aqueous solution of common available 0.2mol/L) or add acid (the HCl aqueous solution of common available 0.2mol/L) adjust pH, not regulate the pH value and also can react, to be adjusted to the pH value be 7.0～9.0 to react but the present invention preferably adds alkali (the NaOH aqueous solution of common available 0.2mol/L).
Comparatively concrete, recommend described method to carry out according to following steps:
(1) a mushroom adding quality is in 50～70wt% ethanol water of 15～30 times of mushroom quality, and described mushroom was the mushroom dried powder of 20 mesh sieves, extracted 2～4 hours under 50～80 ℃ of temperature, and filter centrifugal back, must filtrate and filter cake;
Filter cake repeats to extract 1～5 time according to the method for distilling of step a, merges all filtrating, is extract;
The described extract of b is concentrated into water content 80～98wt% in 50～70 ℃ of vacuum, gets concentrate;
(2) polyalcohol that adds wood sugar, lysine, C3 in the concentrate is got reactant liquor; The polyalcohol of said C3 is glycerine or propane diols; The consumption of said wood sugar is counted 1/6～1/2kg/L with the volume of concentrate, and the consumption of said lysine is counted 1/6～1/3kg/L with the volume of concentrate, and the consumption of said glycerine or propane diols is counted 1/5～2/1kg/L with the volume of concentrate; Usually the water content of reactant liquor is 25～60wt% at this moment; Adding alkali (using the NaOH aqueous solution of 0.2mol/L usually) adjust pH after fully stirring is 7.0～9.0, then at microwave frequency 950MHz or 2450MHz, carries out Maillard reaction under power 40～100W condition; Reaction time 5～18min obtains said sesame oil-flavored essence.
The present invention is raw material with the mushroom extract, adopts microwave as heating source, obtains natural sesame seed alopecia areata flavor essence through the Maillard reaction.The main points of invention are with the edible mushroom to be raw material, are heating source with the microwave, and the natural flavour mountaineous essence through the Maillard reaction obtains gives off a strong fragrance, and slyness is true to nature, safety.
Beneficial effect of the present invention is mainly reflected in:
1. the used thermal response material of the present invention is an edible mushroom, adopts the edible fungi material as the rarely seen report of the raw material of hot reaction essence, and the edible fungi raw materials cost that is easy to get is low, safety non-toxic.
2. the natural flavour mountaineous essence that the Maillard reaction that the present invention adopted obtains should not lose when high temperature, is easy to other batchings concerted reaction takes place; Make main aroma and other set off the more perfect coordination that fragrance embodies by contrast; Increase the third dimension of local flavor, give back to nature circle, nutrition; The sensation of safety has the incomparable effect of blending technology.
The present invention with microwave as heating source, faster than traditional heating technical speed, can give birth to heat on the spot, instantaneous intensification, material surface and inside are acted on simultaneously, whole uniformity can not produce extreme phenomenon; Because directly to the material effect, there is not heat loss in microwave to environment and equipment, so extra energy loss is little, the thermal efficiency is high, generally economizes on electricity 30%～50% than conventional method.The microwave equipment plug and play, without preheating does not have waste heat, and flexible and convenient operation is convenient to control, is prone to realize the production automation and serialization, cleanliness without any pollution; Can reduce conventional boiler again, pipeline and corollary equipment comprise investment and the occupation of land that the boiler room and the energy store, and the microwave equipment ability state of equal scale reduces investment outlay about more than 50%, can significantly reduce cost of investment.
(4) specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but protection scope of the present invention is not limited in this:
Embodiment 1
(1) preparation of raw material: clean Zhejiang Province and produce dry mushroom, remove impurity wherein, after the pulverizing, cross 20 mesh sieves, it is for use to get mushroom dry powder;
(2) processing of raw material: get mushroom dried powder 0.2kg, adding quality is 70% ethanol water of mushroom dry powder 20 times (4kg), and temperature control is at 70 ℃; Extract 2h, centrifugal, filtration must be filtrated and filter cake; Filter cake extracts 2 times by above method again, merges all filtrating, gets extract 6.45L;
(3) concentrate: step (2) gained extract vacuum in 60 ℃ of Rotary Evaporators is concentrated into water content 89.6%, gets concentrate 1.84L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.61kg (1/3kg/L) in the concentrate, 0.46kg (1/4kg/L), the glycerine of 1.84kg (1/1kg/L); The control water content stirs 120min 35% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 7.0; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 80W, the reaction time, 9.5min obtained sesame oil-flavored essence.
(5) subjective appreciation method: adopt acceptable check; Selected 8 subjective appreciation persons that see service sort according to intensity and hedonic scale to the characteristic of sample by appointment, and the assessment officer is strong and weak with regard to the sesame oil flavor to reacted local flavor material, sesame oil is distinguished the flavor of soften and burnt strong and weak these three indexs of peculiar smell of sticking with paste are marked respectively.With system scoring in 9 fens, disliking very much was 1 minute, and disliking is 2 minutes very much, and disliking is 3 minutes, and not liking is 4 minutes, is generally 5 fens, and liking slightly is 6 minutes, and liking is 7 minutes, and being delithted with is 8 minutes, and enjoying a lot is 9 minutes.It is high more to mark, show that the sesame oil flavor of sample is stronger, soften is high more, burnt stick with paste be prone to distinguish the flavor of smell more a little less than.This embodiment was equally divided into 7.75 fens.
Embodiment 2
(1) preparation of raw material: clean Zhejiang Province and produce dry mushroom, remove impurity wherein, after the pulverizing, cross 20 mesh sieves, it is for use to get mushroom dry powder;
(2) processing of raw material: get mushroom dried powder 0.1kg, adding quality is 60% ethanol water of mushroom dry powder 25 times (2.5kg), and temperature control is at 50 ℃; Extract 3h, centrifugal, filtration gets filter cake and filtrating; Filter cake extracts 2 times by above method again, merges all filtrating, gets extract 3.82L;
(3) concentrate: step (2) gained extract vacuum in 55 ℃ of Rotary Evaporators is concentrated into water content 90.2%, gets concentrate 1.44L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.36kg (1/4kg/L) in the concentrate, 0.36kg (1/4kg/L), the glycerine of 0.72kg (1/2kg/L); The control water content stirs 120min 45% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 8.0; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 50W, the reaction time, 12min obtained sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 8.125 fens.
Embodiment 3
(1) preparation of raw material: clean Zhejiang Province and produce dry mushroom, remove impurity wherein, after the pulverizing, cross 20 mesh sieves, it is for use to get mushroom dry powder;
(2) processing of raw material: get mushroom dried powder 0.1kg, adding quality is 50% ethanol water of mushroom dry powder 30 times (3kg), and temperature control is at 80 ℃; Extract 3h, centrifugal, filtration gets filter cake and filtrating; Filter cake extracts 2 times by above method again, merges all filtrating, gets extract 5.15L;
(3) concentrate: step (2) gained extract vacuum in 70 ℃ of Rotary Evaporators is concentrated into water content 92.8%, gets concentrate 2.23L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 1.115 (1/2kg/L) in the concentrate, 0.74kg (1/3kg/L), the glycerine of 2.23kg (1/1kg/L); The control water content stirs 120min 33% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 8.5; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 80W, the reaction time, 7.5min obtained sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 7.625 fens.
Embodiment 4
(1) preparation of raw material: clean Zhejiang Province and produce dry mushroom, remove impurity wherein, after the pulverizing, cross 20 mesh sieves, it is for use to get mushroom dry powder;
(2) processing of raw material: get mushroom dried powder 0.2kg, adding quality is 30% ethanol water of mushroom dry powder 15 times (3kg), and temperature control is at 90 ℃; Extract 2h, centrifugal, filtration must be filtrated and filter cake; Filter cake extracts 2 times by above method again, merges all filtrating, gets extract 4.38L;
(3) concentrate: step (2) gained extract vacuum in 60 ℃ of Rotary Evaporators is concentrated into water content 96.4%, gets concentrate 1.72L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.86kg (1/2kg/L) in the concentrate, 0.57kg (1/3kg/L), the glycerine of 3.44kg (2/1kg/L); The control water content stirs 120min 25% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 8.0; Putting into microwave reactor heats; Microwave frequency 950MHz, power 80W, the reaction time, 18min obtained sesame oil-flavored essence.
(5) subjective appreciation method: adopt acceptable check; Selected 8 subjective appreciation persons that see service sort according to intensity and hedonic scale to the characteristic of sample by appointment, and the assessment officer is strong and weak with regard to the sesame oil flavor to reacted local flavor material, sesame oil is distinguished the flavor of soften and burnt strong and weak these three indexs of peculiar smell of sticking with paste are marked respectively.With system scoring in 9 fens, disliking very much was 1 minute, and disliking is 2 minutes very much, and disliking is 3 minutes, and not liking is 4 minutes, is generally 5 fens, and liking slightly is 6 minutes, and liking is 7 minutes, and being delithted with is 8 minutes, and enjoying a lot is 9 minutes.It is high more to mark, show that the sesame oil flavor of sample is stronger, soften is high more, burnt stick with paste be prone to distinguish the flavor of smell more a little less than.This embodiment was equally divided into 7.15 fens.
Embodiment 5
(1) preparation of raw material: clean Zhejiang Province and produce dry mushroom, remove impurity wherein, after the pulverizing, cross 20 mesh sieves, it is for use to get mushroom dry powder;
(2) processing of raw material: get mushroom dried powder 0.1kg, adding quality is 90% ethanol water of mushroom dry powder 40 times (4kg), and temperature control is at 30 ℃; Extract 4h, centrifugal, filtration must be filtrated and filter cake; Filter cake extracts 2 times by above method again, merges all filtrating, gets extract 6.29L;
(3) concentrate: step (2) gained extract vacuum in 60 ℃ of Rotary Evaporators is concentrated into water content 82.5%, gets concentrate 0.61L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.30kg (1/2kg/L) in the concentrate, 0.20kg (1/3kg/L), the glycerine of 0.61kg (1/1kg/L); The control water content stirs 120min 30% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 7.0; Putting into microwave reactor heats; Microwave frequency 950MHz, power 100W, the reaction time, 16min obtained sesame oil-flavored essence.
(5) subjective appreciation method: adopt acceptable check; Selected 8 subjective appreciation persons that see service sort according to intensity and hedonic scale to the characteristic of sample by appointment, and the assessment officer is strong and weak with regard to the sesame oil flavor to reacted local flavor material, sesame oil is distinguished the flavor of soften and burnt strong and weak these three indexs of peculiar smell of sticking with paste are marked respectively.With system scoring in 9 fens, disliking very much was 1 minute, and disliking is 2 minutes very much, and disliking is 3 minutes, and not liking is 4 minutes, is generally 5 fens, and liking slightly is 6 minutes, and liking is 7 minutes, and being delithted with is 8 minutes, and enjoying a lot is 9 minutes.It is high more to mark, show that the sesame oil flavor of sample is stronger, soften is high more, burnt stick with paste be prone to distinguish the flavor of smell more a little less than.This embodiment was equally divided into 6.85 fens.
Comparative example 1
Step (1)～(3) are with the step among the embodiment 4 (1)～(3), final concentrate 1.72L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.86kg (1/2kg/L) in the concentrate, 0.57kg (1/3kg/L), the glycerine of 3.44kg (2/1kg/L); The control water content stirs 120min 25% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 8.0; Place the triangular flask of a sealing; 120 ℃ of reaction 15min in high-pressure sterilizing pot, cooling is taken out, and obtains sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 3.75 fens.
Comparative example 2
Step (1)～(3) are with the step among the embodiment 4 (1)～(3), final concentrate 1.72L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.86kg (1/2kg/L) in the concentrate, 0.57kg (1/3kg/L), the glycerine of 3.44kg (2/1kg/L), the control water content stirs 120min 25% in agitator; Using the NaOH aqueous solution accent pH of 0.2mol/L again is 8.0; Place three mouthfuls of round-bottomed flasks of a sealing, flask is put in the constant temperature electric heating cover, in 130 ℃ of reaction 60min; Cooling is taken out, and obtains sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 4.75 fens.
Embodiment 6
Step (1)～(3) are with the step among the embodiment 1 (1)～(3), final concentrate 1.84L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 1.115 (1/2kg/L) in the concentrate, 0.74kg (1/3kg/L), the propane diols of 2.23kg (1/1kg/L); The control water content stirs 120min 40% in agitator, this moment, reacting liquid pH value was 5.5; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 40W, the reaction time, 13.5min obtained sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 7.36 fens.
Embodiment 7
Step (1)～(3) are with the step among the embodiment 1 (1)～(3), final concentrate 1.84L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.61kg (1/3kg/L) in the concentrate, 0.46kg (1/4kg/L), the propane diols of 1.84kg (1/1kg/L); The control water content stirs 120min 35% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 7.0; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 100W, the reaction time, 5min obtained sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 7.0 fens.
Embodiment 8
Step (1)～(3) are with the step among the embodiment 1 (1)～(3), final concentrate 1.84L;
(4) Maillard reaction: with the lysine of the wood sugar that adds 0.245 (1/6kg/L) in the concentrate, 0.245kg (1/6kg/L), the glycerine of 0.294kg (1/5kg/L); The control water content stirs 120min 60% in agitator, using the NaOH aqueous solution accent pH of 0.2mol/L again is 9.0; Putting into microwave reactor heats; Microwave frequency 2450MHz, power 80W, the reaction time, 12.5min obtained sesame oil-flavored essence.
(5) subjective appreciation method: press the methods of marking of embodiment 1, this embodiment was equally divided into 6.12 fens.
Claims (9)
1. the preparation method of a sesame oil-flavored essence is characterized in that described method may further comprise the steps:
(1) mushroom is an extractant with the ethanol water, extract extract, described mushroom is the dry fragment of mushroom, extract is concentrated into water content 80～98wt%, concentrate; (2) add the polyalcohol of wood sugar, lysine, C3 in the concentrate; The polyalcohol of said C3 is glycerine or propane diols; Fully stirring the back adjust pH is 5.0～9.0, then at microwave frequency 950 or 2450MHz, carries out Maillard reaction under power 40～100W condition; Obtain said sesame oil-flavored essence; The consumption of said wood sugar is counted 1/6～1/2kg/L with the volume of concentrate, and the consumption of said lysine is counted 1/6～1/3kg/L with the volume of concentrate, and the consumption of the polyalcohol of said C3 is counted 1/5～2/1kg/L with the volume of concentrate.
2. the method for claim 1; It is characterized in that described step (1) carries out according to following steps: it is in the ethanol water of 10～40 times of mushroom quality that a mushroom adds quality; Described mushroom is the dry fragment of mushroom, extracts 2～4 hours under 30～90 ℃ of temperature, and filter centrifugal back; Must filtrate and filter cake, get filtrating and be extract; The b extract is concentrated into water content 80～98wt% in 50～70 ℃ of vacuum, gets concentrate.
3. the method for claim 1; It is characterized in that described step (2) carries out according to following steps: the polyalcohol that adds wood sugar, lysine, C3 in the concentrate is got reactant liquor, and the polyalcohol of said C3 is glycerine or propane diols, and fully stirring the back adjust pH is 5.0～9.0; Then at microwave frequency 950 or 2450MHz; Carry out Maillard reaction under power 40～100W condition, reaction time 5～18min obtains said sesame oil-flavored essence.
4. like the described method of one of claim 1～3, the mass concentration that it is characterized in that said ethanol water is 30～90wt%.
5. method as claimed in claim 4, the mass concentration that it is characterized in that said ethanol water is 50～70wt%.
6. method as claimed in claim 2 is characterized in that what described step (1) was extracted under 50～80 ℃ of temperature.
7. according to claim 1 or claim 2 method is characterized in that described mushroom was the mushroom dried powder of 20 mesh sieves.
8. like claim 1 or 3 described methods, it is characterized in that said abundant stirring back adjust pH is 7.0～9.0.
9. the method for claim 1 is characterized in that described method may further comprise the steps:
(1) a mushroom adding quality is in 50～70wt% ethanol water of 10～40 times of mushroom quality, and described mushroom was the mushroom dried powder of 20 mesh sieves, extracted 2～4 hours under 50～80 ℃ of temperature, and filter centrifugal back, must filtrate and filter cake;
Filter cake repeats to extract 1～5 time according to the method for distilling of step a, merges all filtrating, is extract;
The described extract of b step a gained is concentrated into water content 80～98wt% in 50～70 ℃ of vacuum, gets concentrate;
(2) polyalcohol that adds wood sugar, lysine, C3 in the concentrate is got reactant liquor, the polyalcohol of said C3 is glycerine or propane diols, and the consumption of said wood sugar is counted 1/6～1/2kg/L with the volume of concentrate; The consumption of said lysine is counted 1/6～1/3kg/L with the volume of concentrate; The consumption of said glycerine or propane diols is counted 1/5～2/1kg/L with the volume of concentrate, and the water content of said reactant liquor is 25～60wt%, and fully stirring the back adjust pH is 7.0～9.0; Then at microwave frequency 950MHz or 2450MHz; Carry out Maillard reaction under power 40～100W condition, reaction time 5～18min obtains said sesame oil-flavored essence.
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| CN101933595B (en) * | 2010-07-28 | 2012-07-25 | 浙江绿晶香精有限公司 | Method for preparing reactive roast sesame flavor |
| CN103087822B (en) * | 2012-12-30 | 2014-08-13 | 中国计量学院 | Preparation method of glutinous essence |
| CN104207090B (en) * | 2014-09-09 | 2015-09-30 | 王婧婧 | A kind of preparation method of walnut essence |
| CN107981156A (en) * | 2017-11-27 | 2018-05-04 | 江南大学 | A kind of method and its dispensing for promoting brown stain in food microwave heating process |
| CN109393150A (en) * | 2018-11-07 | 2019-03-01 | 江苏省农业科学院 | Method by controlled Maillard reaction degree to prepare pet phagostimulant |
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| CN1628550A (en) * | 2003-12-19 | 2005-06-22 | 王建民 | Natural green crystal health caring fragrant salt containing ginkgo leaf |
| CN101331938A (en) * | 2008-07-23 | 2008-12-31 | 黄涛 | Natural green tea health edible salt |
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| CN1628550A (en) * | 2003-12-19 | 2005-06-22 | 王建民 | Natural green crystal health caring fragrant salt containing ginkgo leaf |
| CN101331938A (en) * | 2008-07-23 | 2008-12-31 | 黄涛 | Natural green tea health edible salt |
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