CN102754784A - Method for preparing tamarind fruit extract and application of same in edible essence - Google Patents
Method for preparing tamarind fruit extract and application of same in edible essence Download PDFInfo
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- CN102754784A CN102754784A CN2012102803354A CN201210280335A CN102754784A CN 102754784 A CN102754784 A CN 102754784A CN 2012102803354 A CN2012102803354 A CN 2012102803354A CN 201210280335 A CN201210280335 A CN 201210280335A CN 102754784 A CN102754784 A CN 102754784A
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Abstract
The invention discloses a method for preparing a tamarind fruit extract and application of the same in edible essence. The method for preparing the tamarind fruit extract comprises the steps of first peeling and smashing tamarind fruits to be mixed with purified water, adding pectinase to perform enzymolysis, then adding ethanol and using an ultrasonic processor to perform extraction; performing centrifugal filtration to mixed liquid; adopting a membrane separation technology to remove macromolecule impurities and a solvent in filtrate, and concentrating the filtrate to be at certain density to obtain the tamarind fruit extract; finally applying the tamarind fruit extract to the edible essence and summarizing the effect of the tamarind fruit extract in the edible essence through sensory evaluation.
Description
Technical field
The invention belongs to the food additives field, specifically a kind of tamarind preparation method of extract and the application in flavoring essence thereof.
Background technology
Tamarind is claimed tamarind again, and Yunnan Province of China, Sichuan, Hainan, Guangdong, Guangxi, Fujian, Taiwan etc. are economized common, but all are fragmentary wild or semi-wild state.The domestic Jinsha jiang River dry-hot valley of Yunnan, river two provinces is China tamarind main producing region, and its per unit area yield and quality all are superior to domestic other area.Tamarind pulp nutritive value is higher, and nutritional labeling is unique, is that most fruits can't match in excellence or beauty.Content of reducing sugar 33.33% ~ 47.05% in the pulp, this in fruit except that grape, also rarely found; Organic acid content 13.86% ~ 24.28% is mainly tartaric acid, far beyond lemon, plum content height; Crude protein 3.19% ~ 6.79%, very special is, and 18 seed amino acid content are up to 5.75%, and wherein 8 kinds of essential amino acid content account for 30.43% of total amino acid content, apparently higher than fruit such as citrus, apples; In addition, calcium content also is rich in phosphorus 130.00 ~ 185.00mg/100g up to 123.00 ~ 214.00mg/100g; Multiple mineral elements such as iron 1.47 ~ 4.66mg/100g; Carotene carotene content 1.15mg/100g in the vitamin, Vitamin C content 10.44mg/100g, content of vitamin E 48.27mg/100g.
Tamarind has very high edibility and health-care effect, and domestic and international many scholars have carried out plurality kinds of health care beverages such as development and use such as tamarind mulberry juice, tamarind manaca juice, tamarind honey tea, tamarind tea, the aromatic flavouring Tamarindi indicae juice of health drink aspect to tamarind; To the analysis of the composition of tamarind and measure aspect the research, the more analysis that concentrates on conventional nutritional labeling, mineral element and amino acid content, the aspects such as extraction of aromatics composition, like Zhao Jing, the Analysis of Nutritional of the tamarind that Feng Xuqiao, Wu Yongxian deliver etc.; Aspect tamarind medicinal extract or extract preparation technology; Tamarind medicinal extract is usually reducing the cigarette stimulation as tobacco aromatics using, and assorted flavor increases cigarette flavor matter aspect and has positive effect; Like Liu Xin, the cigarette that people such as bear broad seal deliver is with process modification, analysis and the application etc. of tamarind fruit (tamarind) medicinal extract.But the application of tamarind in flavoring essence also do not appear in the newspapers.
Summary of the invention
The purpose of this invention is to provide a kind of tamarind preparation method of extract and the application in flavoring essence thereof.Operating temperature of the present invention is lower, and the time is short, and efficient is high, has reduced the volatilization of the aroma component of tamarind, and extract can reflect the natural feature of tamarind greatly.The tamarind extract of preparation is used for flavoring essence, is producing positive effect aspect the fragrance of essence and the mouthfeel.
The objective of the invention is to realize through following technical scheme:
A kind of tamarind preparation method of extract is characterized in that: at first tamarind peeling fragmentation is mixed with pure water, add pectase then and carry out enzymolysis, add ethanol again, extract with processor for ultrasonic wave, obtain mixed liquor; Then mixed liquor is carried out centrifugal filtration; Adopt membrane separation technique to remove big molecular impurity and solvent in the filtrating, concentrated filtrate, i.e. tamarind extract; Concrete steps are following:
(1) tamarind peeling fragmentation is mixed with pure water, add pectase then and carry out enzymolysis, wherein, the quality of pure water is 1 ~ 2 times of tamarind quality; The addition of pectase is to be 40 ~ 60mg/L with respect to pure water and tamarind total amount, regulates PH:3.2 ~ 3.8, temperature: 45 ~ 60 ℃, enzymolysis 5 ~ 10min adds the ethanol of 2 ~ 3 times of tamarind quality then, extracts with processor for ultrasonic wave, obtains mixed liquor;
(2) above-mentioned mixed liquor is carried out centrifugal filtration;
(3) adopt membrane separation technique to remove big molecular impurity and solvent in the filtrating, concentrated filtrate, i.e. tamarind extract.
In the step of the present invention (1), adding concentration is 95% ethanol, and the extraction time of processor for ultrasonic wave: 20 ~ 30min, processor for ultrasonic wave are 800 ~ 1000w, 20 ~ 30kHz, ultrasonic intensity 1 ~ 3w/cm
2In the step (2), 4000 ~ 6000 rev/mins in centrifuge, centrifugation time 5 ~ 10min, 300 ~ 500 mesh filter screens filter.In the step (3), utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove big molecular impurity and solvent in the filtrating, concentrated filtrate to density: 1.000 ~ 1.100g/cm
3
The application of tamarind extract in flavoring essence that a kind of tamarind preparation method of extract obtains.The tamarind extract is used in flavoring essence red date essence, flavoring apple essence and the strawberry essence, and the addition of tamarind extract is 0.5 ~ 1.5% of a total amount.Have or not in red date essence, flavoring apple essence and the strawberry essence that adds the tamarind extract through contrast, sum up of the influence of tamarind extract aspects such as the sour-sweet sense of the influence of the volatility of essence fragrance, lasting, aspect such as soft and mouthfeel, solid sense, fine and smooth senses.
The tamarind extract that the present invention obtains can make red date essence, flavoring apple essence and strawberry essence the fragrance coordinating and unifying more, mellow and full, lasting is more lasting, what make the oral cavity when use tasting feels softer, fine and smooth, comfortable.
Adopt enzyme digestion reaction that the tamarind gum in the tamarind is resolved into low molecular carbohydrate among the present invention, reduced viscosity of mixed liquid, strengthened the recovery rate of ultrasonic Treatment; The ultrasonic extraction method is effects such as the judder that utilizes ultrasonic wave to produce, high acceleration, strong cavitation effect, stirring; Can destroy the cell of tamarind; So that the chemical composition in the tamarind is dissolved in the solvent, ultrasonic extraction have simple fast, safety, recovery rate advantages of higher.The membrane separation concentrated technology of contracting is used for the separation and purification process of effective ingredients in plant, compares with traditional handicraft to have significant advantage: separative efficiency is high, and the film separation process does not have phase transformation, has simple to operate, non-secondary pollution, good economy performance, but advantages such as continued operation.Ultrasonic wave extraction and the membrane separation concentrated technology of contracting all are operations at a lower temperature in addition; Reduced the volatilization of tamarind active ingredient; The characteristic perfume that has kept tamarind to greatest extent should be lacked simultaneously the technology operating time, and is energy-conservation, efficient; Backflow and natural subsidence than traditional handicraft are saved several hours, help reducing the volatilization of operating process fragrance.
Compare with conventional art, operating temperature of the present invention is lower, and the time is short, and efficient is high, has reduced the volatilization of the aroma component of tamarind, and extract can reflect the natural feature of tamarind greatly.The more common flavouring essence for tobacco that is used for of tamarind medicinal extract and extract, the present invention is used for flavoring essence with the tamarind extract of preparation, is producing positive effect aspect the fragrance of essence and the mouthfeel.
The specific embodiment
Used raw material and reagent among the present invention: tamarind, pectase, NaOH, hydrochloric acid, 95% ethanol, pure water.
Used instrument and equipment among the present invention: high-speed tissue mashing machine (Shanghai Sample Model Factory), ultrasonic cleaner (Shanghai lucky reason ultrasonic instrument Co., Ltd), table model high speed centrifuge (Jintan City's Medical Instruments factory); The digital display acidometer; Thermometer, electric-heated thermostatic water bath, filter screen; Hyperfiltration membrane assembly, reverse osmosis membrane assembly
Embodiment 1
A kind of preparation of tamarind extract
(1) mixes with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, add 40 ~ 50mg/L pectase then, adjusting PH:3.2 ~ 3.5; Temperature: 50 ~ 55 ℃, enzymolysis 5 ~ 10min adds 95% ethanol (tamarind quality 2 ~ 3 times) then; Extract extraction time: 25 ~ 30min, processor for ultrasonic wave 800 ~ 1000w with processor for ultrasonic wave; 20 ~ 30kHz, ultrasonic intensity 1 ~ 3w/cm
2
(2) above-mentioned mixed liquor is carried out centrifugal filtration, centrifuge speed is set: 4000 ~ 6000 rev/mins, centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter then;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove big molecular impurity and solvent in the filtrating, concentrated filtrate to density: 1.000 ~ 1.100g/cm
3, i.e. tamarind extract.
The application of tamarind extract in flavoring essence that said method obtains.The tamarind extract is used in the flavoring essence red date essence, and the addition of tamarind extract is 0.5 ~ 1.5% of a total amount.Have or not the red date essence that adds the tamarind extract through contrast, obtain the fragrance coordinating and unifying more that the tamarind extract makes red date essence, mellow and full, lasting is more lasting, use make the oral cavity when tasting feel softer, fine and smooth, comfortable.
Embodiment 2
The preparation of another tamarind extract
(1) mixes with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, add 40 ~ 50mg/L pectase then, adjusting PH:3.5 ~ 3.8; Temperature: 45 ~ 50 ℃, enzymolysis 5 ~ 10min adds 95% ethanol (tamarind quality 2 ~ 3 times) then; Extract extraction time: 25 ~ 30min, processor for ultrasonic wave 800 ~ 1000w with processor for ultrasonic wave; 20 ~ 30kHz, ultrasonic intensity 1 ~ 3w/cm
2
(2) above-mentioned mixed liquor is carried out centrifugal filtration, centrifuge speed is set: 4000 ~ 6000 rev/mins, centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter then;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove big molecular impurity and solvent in the filtrating, concentrated filtrate to density: 1.000 ~ 1.100g/cm
3, i.e. tamarind extract.
The application of tamarind extract in flavoring essence that said method obtains.The tamarind extract is used in the flavoring essence flavoring apple essence, and the addition of tamarind extract is 0.5 ~ 1.5% of a total amount.Have or not the flavoring apple essence that adds the tamarind extract through contrast, obtain the fragrance coordinating and unifying more that the tamarind extract makes flavoring apple essence, mellow and full, lasting is more lasting, use make the oral cavity when tasting feel softer, fine and smooth, comfortable.
Embodiment 3
The preparation of another tamarind extract
(1) mixes with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, add 50 ~ 60mg/L pectase then, adjusting PH:3.4 ~ 3.6.; Temperature: 48 ~ 52 ℃, enzymolysis 5 ~ 10min adds 95% ethanol (tamarind quality 2 ~ 3 times) then; Extract extraction time: 20 ~ 25min, processor for ultrasonic wave 800 ~ 1000w with processor for ultrasonic wave; 20 ~ 30kHz, ultrasonic intensity 1 ~ 3w/cm
2
(2) above-mentioned mixed liquor is carried out centrifugal filtration, centrifuge speed is set: 4000 ~ 6000 rev/mins, centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter then;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove big molecular impurity and solvent in the filtrating, concentrated filtrate to density: 1.000 ~ 1.100g/cm
3, i.e. tamarind extract.
The application of tamarind extract in flavoring essence that said method obtains.The tamarind extract is used in the flavoring essence strawberry essence, and the addition of tamarind extract is 0.5 ~ 1.5% of a total amount.Have or not the strawberry essence that adds the tamarind extract through contrast, obtain the fragrance coordinating and unifying more that the tamarind extract makes strawberry essence, mellow and full, lasting is more lasting, use make the oral cavity when tasting feel softer, fine and smooth, comfortable.
A kind of production that will be used for flavoring essence through the tamarind extract of method for preparing as the perfume material that promotes essence fragrance and mouthfeel.
Claims (7)
1. a tamarind preparation method of extract is characterized in that: at first tamarind peeling fragmentation is mixed with pure water, add pectase then and carry out enzymolysis, add ethanol again, extract with processor for ultrasonic wave, obtain mixed liquor; Then mixed liquor is carried out centrifugal filtration; Adopt membrane separation technique to remove big molecular impurity and solvent in the filtrating, concentrated filtrate, i.e. tamarind extract, concrete steps are following:
(1) tamarind peeling fragmentation is mixed with pure water, add pectase then and carry out enzymolysis, wherein, the quality of pure water is 1 ~ 2 times of tamarind quality; The addition of pectase is to be 40 ~ 60mg/L with respect to pure water and tamarind total amount, regulates PH:3.2 ~ 3.8, temperature: 45 ~ 60 ℃, and enzymolysis 5 ~ 10min; The ethanol that adds 2 ~ 3 times of tamarind quality then extracts with processor for ultrasonic wave, obtains mixed liquor;
(2) above-mentioned mixed liquor is carried out centrifugal filtration;
(3) adopt membrane separation technique to remove big molecular impurity and solvent in the filtrating, concentrated filtrate, i.e. tamarind extract.
2. tamarind preparation method of extract according to claim 1 is characterized in that: in the step (1), the extraction time of processor for ultrasonic wave: 20 ~ 30min, processor for ultrasonic wave are 800 ~ 1000w, 20 ~ 30kHz, ultrasonic intensity 1 ~ 3w/cm
2
3. tamarind preparation method of extract according to claim 1 is characterized in that: in the step (1), adding concentration is 95% ethanol.
4. tamarind preparation method of extract according to claim 1 is characterized in that: in the step (2), and 4000 ~ 6000 rev/mins in centrifuge, centrifugation time 5 ~ 10min, 300 ~ 500 mesh filter screens filter.
5. tamarind preparation method of extract according to claim 1; It is characterized in that: in the step (3); Utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove big molecular impurity and solvent in the filtrating, concentrated filtrate to density: 1.000 ~ 1.100g/cm
3
6. the application of tamarind extract in flavoring essence that the said tamarind preparation method of extract of claim 1 obtains.
7. the application of tamarind extract according to claim 6 in flavoring essence is characterized in that: the tamarind extract is respectively applied in flavoring essence red date essence, flavoring apple essence and the strawberry essence, and the addition of tamarind extract is 0.5 ~ 1.5% of a total amount.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238810A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料（江苏）有限公司 | Flavoring pineapple juice extract liquid and application thereof |
| CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
| CN104432490A (en) * | 2014-11-20 | 2015-03-25 | 云南中烟工业有限责任公司 | Sweetsop extractive preparation method and application of sweetsop extractive in cigarettes |
| CN105011357A (en) * | 2015-07-06 | 2015-11-04 | 湖北中烟工业有限责任公司 | Method for preparing cigarette-used smoked plum extract |
| CN105077271A (en) * | 2015-07-17 | 2015-11-25 | 天宁香料（江苏）有限公司 | Preparation method of Chinese wolfberry fruit extract and application of prepared Chinese wolfberry fruit extract |
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
| CN107744173A (en) * | 2017-09-21 | 2018-03-02 | 广西中烟工业有限责任公司 | A kind of preparation method of tamarind medicinal extract and its application in cigarette |
| CN113862084A (en) * | 2021-10-09 | 2021-12-31 | 湖北中烟工业有限责任公司 | Preparation method and application of Taguchi refined extract for cigarettes |
| CN114874855A (en) * | 2022-06-15 | 2022-08-09 | 河南省新郑金叶香料有限公司 | Preparation method of grape extract essence and application of grape extract essence in cigarettes |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238810A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料（江苏）有限公司 | Flavoring pineapple juice extract liquid and application thereof |
| CN103238810B (en) * | 2013-05-23 | 2014-09-10 | 天宁香料（江苏）有限公司 | Flavoring pineapple juice extract liquid and application thereof |
| CN104172073A (en) * | 2014-07-17 | 2014-12-03 | 江苏华桑食品科技有限公司 | Preparation method of mulberry concentrated solution and application of mulberry concentrated solution |
| CN104432490A (en) * | 2014-11-20 | 2015-03-25 | 云南中烟工业有限责任公司 | Sweetsop extractive preparation method and application of sweetsop extractive in cigarettes |
| CN105011357A (en) * | 2015-07-06 | 2015-11-04 | 湖北中烟工业有限责任公司 | Method for preparing cigarette-used smoked plum extract |
| CN105077271A (en) * | 2015-07-17 | 2015-11-25 | 天宁香料（江苏）有限公司 | Preparation method of Chinese wolfberry fruit extract and application of prepared Chinese wolfberry fruit extract |
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
| CN107744173A (en) * | 2017-09-21 | 2018-03-02 | 广西中烟工业有限责任公司 | A kind of preparation method of tamarind medicinal extract and its application in cigarette |
| CN113862084A (en) * | 2021-10-09 | 2021-12-31 | 湖北中烟工业有限责任公司 | Preparation method and application of Taguchi refined extract for cigarettes |
| CN114874855A (en) * | 2022-06-15 | 2022-08-09 | 河南省新郑金叶香料有限公司 | Preparation method of grape extract essence and application of grape extract essence in cigarettes |
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