CN102783629A - Method for preparing peanut essence by natural thermal reaction - Google Patents
Method for preparing peanut essence by natural thermal reaction Download PDFInfo
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- CN102783629A CN102783629A CN2012102642314A CN201210264231A CN102783629A CN 102783629 A CN102783629 A CN 102783629A CN 2012102642314 A CN2012102642314 A CN 2012102642314A CN 201210264231 A CN201210264231 A CN 201210264231A CN 102783629 A CN102783629 A CN 102783629A
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Abstract
The invention discloses a method for preparing peanut essence by a natural thermal reaction. The peanut essence is prepared by the following steps: firstly, preparing peanut kernel enzymatic hydrolysate: crushing peanut kernel, soaking the crushed peanut kernel in water according to the mass percentage being 1:5 for 10 minutes, heating the water to 90 DEG C and thermally denaturizing for 20 minutes and naturally cooling the denaturized substance to room temperature; secondly, respectively adding 4 percent compound protease and 4 percent flavourzyme, uniformly stirring and placing the mixture in a water bath of 50 DEG C for carrying out heat preservation and enzymolysis for 3 hours to obtain the peanut kernel enzymatic hydrolysate; thirdly, centrifugally filtering to obtain filtrate; and fourthly, carrying out thermal reaction: adding the following substances of 0.8-1.0 g of xylose, 0.2-0.6 g of valine, 0.3-0.5 g of phospholipid and 3.0-5.0 g of peanut oil in each 100 ml of filtrate and preparing liquid peanut essence by the thermal reaction. According to the preparation method disclosed by the invention, nut essence can be really and reliably prepared, has the advantages of pure nature, strong fragrance and favorable mouthfeel and flavor and can be used for flavor type pot foods or salty products.
Description
Technical field
The invention belongs to the wholefood processing technique field, be specifically related to the natural peanut method of essence of a kind of reaction for preparation.
Background technology
Modern medicine study proves that peanut is higher fatty acid (43～55%), high protein (25～28%) and high-energy food, helps to improve the shortage of China resident diet nutrient.Peanut is the important source material of 100 numerous food, and it can also be fried, explodes, cook except that can extracting oil, and processes Peanut Squares and various candy, cake etc.China's peanut is mainly used in oil expression at present, and its intensely processed products mainly contain instant peanut albumen powder, peanut butter, peanut milk, peanut chocolate, leisure food etc.
People pursue " natural " aspect food and drink, " green " begins to become a kind of fashion.The wholefood batching is exactly to utilize the food ingredient of natural materials such as animals and plants, microorganism through physics or the manufacturing of biological processing method.Hot reaction essence has higher security and acceptability as the important component part of wholefood batching.Many nut essence such as peanut essence, coffee aroma, fibert essence etc. all are to use synthon spices to form through allotment, and the thermal response peanut essence has certain application value.
The research of at present relevant thermal response peanut flavor essence is then fewer; The document Maillard reaction is to baking the influence [J] that the peanut characteristic flavor on basis forms. food science and technology; 2001; Use the maillard reaction product of peanut oil extraction peanut meal enzymolysis liquid obtained strong peanut oil local flavor thing at 36 (3): 76～80., and this volatile flavor substance composition is analyzed; Fragrance research---the condition that fragrance forms that bakes of document defatted peanut protein enzymolysis product. Food Science; 1997; (18): 40～44. use defatted peanut protein hydrolysate that the Maillard reaction takes place under baking condition, have studied condition and influence factor that volatile fragrant forms.Zhejiang Province Green Crystal Flavor Co., Ltd has applied for 200910095695.5 1 kinds of preparing response type peanut essence patents of the patent No., but there is complex process in it, and cost is high, and productive rate is low, the defective of non-natural property.
Summary of the invention
The objective of the invention is to study a kind of method of natural reaction for preparation peanut essence, natural sex and security are good, and productive rate is high, and it is true to nature that the peanut essence of preparation has product fragrance, complies with health, and mouthfeel is good.
For reaching above-mentioned purpose; The main technical schemes that the present invention adopted: the method for this natural reaction for preparation peanut essence; It is characterized in that according to following step preparation: 1. the preparation of shelled peanut enzymolysis liquid: shelled peanut is pulverized; The ratio of 1:5 is immersed in 10min in the water by mass percentage, is heated to 90 ℃ of thermal denaturation 20min, naturally cools to room temperature; 2. adding mass percent respectively is 4% compound protease and flavor protease, is positioned over insulation enzymolysis 3h in 50 ℃ the water-bath after stirring, and promptly obtains the shelled peanut enzymolysis liquid; 3. centrifugal filtration obtains filtered fluid; 4. thermal response: the material that in filtered fluid, adds following weight by every 100ml filtered fluid: wood sugar 0.8-1.0g, valine 0.2-0.6g, phosphatidase 10 .3-0.5g, peanut oil 3.0-5.0g,
are through the liquid peanut essence of reaction for preparation.
Adding concrete material in the said step 4 is: wood sugar 1.0g, and valine 0.5g, phosphatidase 10 .5g, peanut oil 4.0g, thermal rection condition is: water-bath is heated to 100-120 ℃, insulation reaction 30-50min, or with microwave assistant heating to 93 ℃, insulation reaction 45-50min.
Adopt the beneficial effect of technique scheme: the method for this natural reaction for preparation peanut essence has overcome the shortcoming that product fragrance is not true to nature, mouthfeel is dull that in the past single chemically composite perfume allotment forms; Complied with the tendency of the day of health, nutrition and back to nature; Adopt non-synthetic allotment in the preparation, really realized pure natural.The interpolation of carbohydrate is participated in the Maillard reaction on the one hand and is produced roasted peanut local flavor fragrance, carries out caramelization on the other hand and produces camerlsed, strengthens the roasted peanut local flavor.The thermal response product harmony of wood sugar is better fragrant with the back, and its Low Flavour Threshold is up to 240 times, and the fragrant lasting in back is lasting.Valine is little after thermal response to have the fragrance that sauce is fragrant, toast bread is sweet.Peanut oil can be given the essence characteristic flavor on basis through degraded in thermal response, the product of peanut oil is the rufous uniform liquid, and roasted peanut flavor coordination, intensity are big, grease fragrance is outstanding, and the back is fragrant abundant, and lasting is lasting.Heating using microwave is to utilize the penetrability of frequency electromagnetic waves to the heating of reaction medium inside, makes homogeneous heating, efficient height, heating rapidly.The shelled peanut enzymolysis liquid is light yellow liquid with batching at the product of 93 ℃ of reacting by heating 45-50min of microwave, the sweet fragrance of toast bread slightly, and the peanut local flavor is outstanding, and local flavor is soft, graceful, possesses basic preferably nutty flavor.Prepare natural thermal response peanut essence; Owing to optimized batching and addition thereof, and the thermal response peanut essence diluted get its threshold value, this method can be true and reliable prepares nut essence; Product mouthfeel, excellent flavor can be used for the application of flavor type pot foods or saline taste product.It is true to nature compared with prior art to have product fragrance, complies with health, and mouthfeel is good, the remarkable advantage of pure natural.
The sense organ appraise
Select 15 scorers to form evaluation group, the thermal response peanut essence that respectively corresponding conditions is prepared down carries out sensory evaluation, averages at last, and the sensory evaluation scores standard is as shown in the table.
Natural thermal response roasted peanut essence sense organ evaluating meter
When the thermal response product is carried out subjective appreciation, at first note estimating the intensity of peanut local flavor; Next investigates camerlsed, grease is fragrant, and they are important component parts of roasted peanut local flavor, but too high caramel and greasy fat fragrance and other peculiar smell should not occur; The back perfume (or spice) of peanut local flavor and whole flavor coordination sexual intercourse are to valuation officer and consumer's acceptance level.
Remove this, also need dilute by mass ratio with distilled water and taste, obtain corresponding threshold value each sample.Simultaneously do contrast with the peanut liquid thermal response product of enzymolysis not.And the product of optimum factor of every group of experiment is carried out simple local flavor describe, comprise color, state, local flavor, aroma strength, describe as each side such as true degree.
The sensory evaluation of thermal response product is table as a result
The specific embodiment
Embodiment 1
The method of this natural reaction for preparation peanut essence; It is characterized in that according to following step preparation: 1. the preparation of shelled peanut enzymolysis liquid: shelled peanut is pulverized; The ratio of 1:5 is immersed in 10min in the water by mass percentage, is heated to 90 ℃ of thermal denaturation 20min, naturally cools to room temperature; 2. add mass percent respectively and be 4% compound protease and flavor protease, be positioned over insulation enzymolysis 3h in 50 ℃ the waters after stirring, promptly obtain the shelled peanut enzymolysis liquid; 2. filtered fluid is obtained in centrifugal filtration; 3. thermal response: in filtered fluid, add following weight substance by every 100ml filtered fluid: wood sugar 0.8g, valine 0.2g, phosphatidase 10 .5g, peanut oil 3.0g are heated to 100-120 ℃, insulation reaction 30-50min in high-pressure sterilizing pot
Thereby, preparationThe roasted peanut local flavor is mellow, giving off a strong fragrance, full rufous pure natural liquid peanut essence
Embodiment 2
The method of this natural reaction for preparation peanut essence, it is characterized in that according to following step preparation: 1, the preparation of shelled peanut enzymolysis liquid: shelled peanut is pulverized, and the ratio of 1:5 is immersed in 10min in the water by mass percentage, is heated to 90 ℃ of thermal denaturation 20min; 2. naturally cool to room temperature, add mass percent respectively and be 4% compound protease and flavor protease, be positioned over insulation enzymolysis 3h in 50 ℃ the waters after stirring, promptly obtain the shelled peanut enzymolysis liquid: 3. centrifugal filtration, obtain filtered fluid; 4. thermal response: in filtered fluid, add following weight substance: wood sugar 1.0g, valine 0.6g, phosphatidase 10 .5g, peanut oil 5.0g by every 100ml filtered fluid; Microwave is to heating 93 ℃ under the microwave assisted heating device; Insulation reaction 45-50min, thus preparation roasted peanut local flavor is mellow, giving off a strong fragrance, full rufous liquid peanut essence.
Claims (2)
1. the method for a natural reaction for preparation peanut essence is characterized in that according to following step preparation:
(1). the preparation of shelled peanut enzymolysis liquid: shelled peanut is pulverized, and the ratio of 1:5 is immersed in 10min in the water by mass percentage, is heated to 90 ℃ of thermal denaturation 20min, naturally cools to room temperature;
(2). adding mass percent respectively is 4% compound protease and flavor protease, is positioned over insulation enzymolysis 3h in 50 ℃ the water-bath after stirring, and promptly obtains the shelled peanut enzymolysis liquid;
(3). centrifugal filtration obtains filtered fluid;
(4). thermal response: the material that in filtered fluid, adds following weight by every 100ml filtered fluid: wood sugar 0.8-1.0g, valine 0.2-0.6g, phosphatidase 10 .3-0.5g, peanut oil 3.0-5.0g, through the liquid peanut essence of reaction for preparation.
2. the method for natural reaction for preparation peanut essence as claimed in claim 1 is characterized in that the concrete material of adding is in the said step 4: wood sugar 1.0g, valine 0.5g; Phosphatidase 10 .5g; Peanut oil 4.0g, thermal rection condition is: water-bath is heated to 100-120 ℃, insulation reaction 30-50min; Or with microwave assistant heating to 93 ℃, insulation reaction 45-50min.
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| CN201210264231.4A CN102783629B (en) | 2012-07-30 | 2012-07-30 | Method for preparing peanut essence by natural thermal reaction |
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| CN201210264231.4A CN102783629B (en) | 2012-07-30 | 2012-07-30 | Method for preparing peanut essence by natural thermal reaction |
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| CN102783629A true CN102783629A (en) | 2012-11-21 |
| CN102783629B CN102783629B (en) | 2014-05-28 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110083A (en) * | 2013-02-22 | 2013-05-22 | 广州联丰香料科技有限公司 | Preparation method of nut essence |
| CN103284047A (en) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | Preparation method and application of syrup |
| CN103284116A (en) * | 2013-06-28 | 2013-09-11 | 山东省农业科学院农产品研究所 | Method for producing peanut oil flavor substance by carrying out enzymolysis on cold pressed peanut meal |
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103719509A (en) * | 2013-11-08 | 2014-04-16 | 广东顺大食品调料有限公司 | Method for preparing coffee flavor from coffee grounds |
| CN106722761A (en) * | 2017-02-16 | 2017-05-31 | 仲恺农业工程学院 | A kind of peanut essence and preparation method thereof |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
| CN113841746A (en) * | 2021-04-06 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of fragrant peanut oil and peanut oil |
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| CN102342474A (en) * | 2011-09-08 | 2012-02-08 | 天宁香料（江苏）有限公司 | Corn-nut essence and preparation method thereof |
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- 2012-07-30 CN CN201210264231.4A patent/CN102783629B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102342474A (en) * | 2011-09-08 | 2012-02-08 | 天宁香料（江苏）有限公司 | Corn-nut essence and preparation method thereof |
Non-Patent Citations (2)
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| 《食品与机械》 20101130 刘尚军等 "微波法制备热反应鸡肉香精" 第129-130页 2 第26卷, 第6期 * |
| 刘尚军等: ""微波法制备热反应鸡肉香精"", 《食品与机械》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110083A (en) * | 2013-02-22 | 2013-05-22 | 广州联丰香料科技有限公司 | Preparation method of nut essence |
| CN103284116A (en) * | 2013-06-28 | 2013-09-11 | 山东省农业科学院农产品研究所 | Method for producing peanut oil flavor substance by carrying out enzymolysis on cold pressed peanut meal |
| CN103284047A (en) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | Preparation method and application of syrup |
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103431350B (en) * | 2013-08-05 | 2015-01-21 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103719509A (en) * | 2013-11-08 | 2014-04-16 | 广东顺大食品调料有限公司 | Method for preparing coffee flavor from coffee grounds |
| CN103719509B (en) * | 2013-11-08 | 2015-05-27 | 广东顺大食品调料有限公司 | Method for preparing coffee flavor from coffee grounds |
| CN106722761A (en) * | 2017-02-16 | 2017-05-31 | 仲恺农业工程学院 | A kind of peanut essence and preparation method thereof |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
| CN113841746A (en) * | 2021-04-06 | 2021-12-28 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of fragrant peanut oil and peanut oil |
| CN113841746B (en) * | 2021-04-06 | 2024-01-19 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of fragrant peanut oil and peanut oil |
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| CN102783629B (en) | 2014-05-28 |
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