CN102754784B - 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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- CN102754784B CN102754784B CN2012102803354A CN201210280335A CN102754784B CN 102754784 B CN102754784 B CN 102754784B CN 2012102803354 A CN2012102803354 A CN 2012102803354A CN 201210280335 A CN201210280335 A CN 201210280335A CN 102754784 B CN102754784 B CN 102754784B
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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 food additives fields, specifically a kind of preparation method of tamarind extract and the application in flavoring essence thereof.
Background technology
Tamarind claims again tamarind, 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's tamarind main producing region, and its per unit area yield and quality all are better than 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.In pulp, content of reducing sugar 33.33% ~ 47.05%, this in fruit except grape, also rarely found; Organic acid content 13.86% ~ 24.28% is mainly tartaric acid, and is high far beyond lemon, plum content; 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, the multiple mineral elements such as iron 1.47 ~ 4.66mg/100g, carotene carotene content 1.15mg/100g in 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 the plurality kinds of health care beverages such as the exploitation of health drink aspect such as tamarind mulberry juice, tamarind manaca juice, tamarind honey tea, tamarind tea, aromatic flavouring Tamarindi indicae juice to tamarind; Aspect the analysis and determination research of the composition of tamarind, the more analysis that concentrates on conventional nutritional labeling, mineral element and amino acid content, the aspects such as extraction of aromatics composition, as Zhao Jing, the Analysis of Nutritive Composition of the tamarind that Feng Xuqiao, Wu Yongxian deliver etc.; Aspect tamarind medicinal extract or extract preparation technology, tamarind medicinal extract usually stimulates reducing cigarette as tobacco aromatics using, and assorted flavor increases cigarette flavor matter aspect and has positive effect, as Liu Xin, the cigarette that the people such as bear broad seal deliver process modification, analysis and the application etc. of tamarind fruit (tamarind) medicinal extract.But the application of tamarind in flavoring essence yet there are no report.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of tamarind 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 mouthfeel.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of tamarind extract is characterized in that: at first tamarind peeling fragmentation is mixed with pure water, then add pectase to carry out enzymolysis, then add ethanol, extract with processor for ultrasonic wave, obtain mixed liquor; Then mixed liquor is carried out centrifugal filtration; Adopt large molecular impurity and solvent in membrane separation technique removal filtrate, concentrated filtrate, i.e. tamarind extract; Concrete steps are as follows:
(1) tamarind peeling fragmentation is mixed with pure water, then add pectase to 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 ℃, then enzymolysis 5 ~ 10min adds the ethanol of 2 ~ 3 times of tamarind quality, extracts with processor for ultrasonic wave, obtains mixed liquor;
(2) above-mentioned mixed liquor is carried out centrifugal filtration;
(3) the employing membrane separation technique is removed large molecular impurity and the solvent in filtrate, concentrated filtrate, i.e. tamarind extract.
In 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 step (2), 4000 ~ 6000 rev/mins, centrifuge, centrifugation time 5 ~ 10min, 300 ~ 500 mesh filter screens filter.In step (3), utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove large molecular impurity and solvent in filtrate, concentrated filtrate is to density: 1.000 ~ 1.100g/cm
3
The application of tamarind extract in flavoring essence that a kind of preparation method of tamarind extract obtains.The tamarind extract is used in flavoring essence red date essence, flavoring apple essence and strawberry essence, and the addition of tamarind extract is 0.5 ~ 1.5% of total amount.Have or not in red date essence, flavoring apple essence and the strawberry essence that adds the tamarind extract by contrast, sum up the tamarind extract to the impact of the aspects such as the sour-sweet sense of the impact of the volatility of essence fragrance, lasting, the aspect such as soft and mouthfeel, solid sense, fine and smooth sense.
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 tamarind is resolved into low molecular carbohydrate in the present invention, reduced viscosity of mixed liquid, strengthened the recovery rate that ultrasonic wave is processed; Ultrasonic extraction is the judder that utilizes ultrasonic wave to produce, high acceleration, strong cavitation effect, stirring texts, can destroy the cell of tamarind, in order to the chemical composition in tamarind is dissolved in solvent, ultrasonic extraction has Simple fast, safety, recovery rate advantages of higher.The membrane separation concentration technology 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 the advantages such as continued operation.Ultrasonic wave extraction and membrane separation concentration technology are all operations at a lower temperature in addition, reduced the volatilization of tamarind active ingredient, the characteristic perfume that has kept to greatest extent tamarind, this technical operation time is short simultaneously, energy-conservation, efficient, backflow and natural subsidence than traditional handicraft are saved several hours, are conducive to reduce 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.Tamarind medicinal extract and extract are more common for flavouring essence for tobacco, and the present invention is used for flavoring essence with the tamarind extract of preparation, are producing positive effect aspect the fragrance of essence and mouthfeel.
The specific embodiment
Raw material and reagent used in the present invention: tamarind, pectase, NaOH, hydrochloric acid, 95% ethanol, pure water.
Instrument and equipment used in 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 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) mix with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, then add 40 ~ 50mg/L pectase, regulate PH:3.2 ~ 3.5, temperature: 50 ~ 55 ℃, enzymolysis 5 ~ 10min, then add 95% ethanol (tamarind quality 2 ~ 3 times), 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, then centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove large molecular impurity and solvent in filtrate, concentrated filtrate is 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 flavoring essence red date essence, and the addition of tamarind extract is 0.5 ~ 1.5% of total amount.Have or not the red date essence that adds the tamarind extract by 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) mix with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, then add 40 ~ 50mg/L pectase, regulate PH:3.5 ~ 3.8, temperature: 45 ~ 50 ℃, enzymolysis 5 ~ 10min, then add 95% ethanol (tamarind quality 2 ~ 3 times), 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, then centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove large molecular impurity and solvent in filtrate, concentrated filtrate is 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 total amount.Have or not the flavoring apple essence that adds the tamarind extract by 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) mix with pure water (tamarind quality 1 ~ 2 times) tamarind peeling is broken, then add 50 ~ 60mg/L pectase, regulate PH:3.4 ~ 3.6., temperature: 48 ~ 52 ℃, enzymolysis 5 ~ 10min, then add 95% ethanol (tamarind quality 2 ~ 3 times), 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, then centrifugation time: 5 ~ 10min selects 300 ~ 500 mesh filter screens to filter;
(3) utilize milipore filter and reverse osmosis membrane to combine in the film separation process, remove large molecular impurity and solvent in filtrate, concentrated filtrate is 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 total amount.Have or not the strawberry essence that adds the tamarind extract by 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 tamarind extract for preparing by said method will be used for as the perfume material that promotes essence fragrance and mouthfeel the production of flavoring essence.
Claims (4)
1. the preparation method of a tamarind extract, is characterized in that: at first tamarind peeling fragmentation is mixed with pure water, then add pectase to carry out enzymolysis, then add ethanol, extract with processor for ultrasonic wave, obtain mixed liquor; Then mixed liquor is carried out centrifugal filtration; Adopt large molecular impurity and solvent in membrane separation technique removal filtrate, concentrated filtrate, i.e. tamarind extract;
Concrete steps are as follows:
(1) tamarind peeling fragmentation is mixed with pure water, then add pectase to 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;
Then the ethanol that adds 2 ~ 3 times of tamarind quality extracts with processor for ultrasonic wave, obtains mixed liquor; 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
(2) above-mentioned mixed liquor is carried out centrifugal filtration; 4000 ~ 6000 rev/mins, centrifuge, centrifugation time 5 ~ 10min, 300 ~ 500 mesh filter screens filter;
(3) the employing membrane separation technique is removed large molecular impurity and the solvent in filtrate, and concentrated filtrate utilizes milipore filter and reverse osmosis membrane to combine in the film separation process, removes large molecular impurity and solvent in filtrate, and concentrated filtrate is to density: 1.000 ~ 1.100g/cm
3It is the tamarind extract.
2. the preparation method of tamarind extract according to claim 1 is characterized in that: in step (1), adding concentration is 95% ethanol.
3. the application of tamarind extract in flavoring essence that obtain of the preparation method of the described tamarind extract of claim 1.
4. the application of tamarind extract according to claim 3 in flavoring essence is characterized in that: the tamarind extract is respectively used in flavoring essence red date essence, flavoring apple essence and strawberry essence, and the addition of tamarind extract is 0.5 ~ 1.5% of total amount.
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| 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 |
| CN104432490B (en) * | 2014-11-20 | 2016-03-09 | 云南中烟工业有限责任公司 | A kind of manaca extract and the application in cigarette |
| CN105011357B (en) * | 2015-07-06 | 2017-01-11 | 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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| CN101450089B (en) * | 2008-12-17 | 2012-01-25 | 华宝食用香精香料（上海）有限公司 | Preparation method of mangrove extract liquid |
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