CN103110083A - Preparation method of nut essence - Google Patents
Preparation method of nut essence Download PDFInfo
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- CN103110083A CN103110083A CN2013100559887A CN201310055988A CN103110083A CN 103110083 A CN103110083 A CN 103110083A CN 2013100559887 A CN2013100559887 A CN 2013100559887A CN 201310055988 A CN201310055988 A CN 201310055988A CN 103110083 A CN103110083 A CN 103110083A
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- perfume base
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Abstract
The invention provides a preparation method of nut essence. The preparation method comprises the following steps of: putting nuts into a superconducting electric heating automatic nut roasting machine for roasting, crushing the roasted nuts and mixing, adding mixed enzyme while crushing, adding a certain amount of propylene glycol into the mixture to work together with the enzyme, generating aroma by enzymolysis and purifying the aroma, obtaining enzymatic hydrolysate by filtering, analyzing the enzymatic hydrolysate, and then adding synthetic heterocyclic perfumes according to the constituents of the enzymatic hydrolysate to prepare the nut essence. According to the preparation method of nut essence, various nuts are adopted as raw materials, the nut essence is prepared by enzymolysis, reaction and blending processes, the complete process is simple, and good in continuity, and the industrialization is easy to achieve.
Description
Technical field
The present invention relates to a kind of preparation method of nut perfume base, belong to food processing technology field.
Background technology
Nut is the important component part in human diet always, it is nutritious, tasty, contain rich in protein, fat, carbohydrate in nut, also contain vitamin (Cobastab, E etc.), trace element (phosphorus, calcium, zinc, iron), dietary fiber etc.In addition, wherein also contain list, polyunsaturated fatty acid, comprise the essential fatty acid of the human bodies such as leukotrienes, linoleic acid.Along with the raising of people's living standard, the enhancing of health perception, the consumption of nut goods constantly increases, and the share of nut in whole food configuration is increasing.
Nutty is that people are familiar with and one of the fragrance liked the most, but because flavor component in food processing process wrecks unavoidably, need to modify and promote the fragrance of nut goods, so nut goods perfuming technology is paid close attention to by people always.Nut goods perfuming Main Means is exactly to add nut essence in process, can say that nut essence is a kind of very important additive in nut goods industry.Nut essence has obvious raising kernel fragrance, intensity, flavoring and gives the effects such as fragrance of pleasant.The consumption of annual nut essence is very huge, and these essence are used in the food such as milk, beverage, ice cream and biscuit.
The preparation method of present nut essence is mainly the allotment type, and the one, with synthetic perfume material allotment, the 2nd, prepare gained nut perfume base by methods such as enzymolysis or reactions, then form nut essence through adding perfume material modification allotment.The fragrance of allotment type nut essence exists that natural sense is poor, fragrance remaining time is short, fragrance is mellow and full not and the shortcoming such as plentiful, and utilize the nut perfume base to modify the nut essence of allotment, made up the deficiency of allotment type nut essence, and possessed the natural green characteristics, therefore, the nut essence that the method prepares gained is subject to liking of more and more manufacturing enterprises, and the preparation of nut perfume base also becomes the study hotspot of essence industry.But present nut perfume base adopts the method acquisitions such as single enzymolysis mostly, preparation means is too single, the perfume base nutty flavor insufficient strength of preparing, flavour is rich also to be short of to some extent with harmony, when therefore preparing essence, addition is large, the essence cost for preparing gained as base-material is high, has caused a lot of producers to have to reduce the perfume base addition and has controlled cost, and makes the nutty extract Iuality can not get fine assurance.Therefore, prepare the high-quality nut perfume base of high-quality, can change present the type essence present situation, possess the prospect that develops on a large scale very much.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of nut perfume base is provided, a complete set of technique is simple, continuity good, easily realizes industrialization.
Purpose of the present invention is achieved by the following technical programs, comprises the following steps:
1, the nut of selected kind is placed in superconductive electric automatic frying cargo aircraft and carries out frying.
2, the nut that frying is good adopts special process to be pulverized and mixed, and pulverizes to add simultaneously mixed enzyme.
3, add a certain amount of propane diols in mixture, then with the enzyme acting in conjunction, give birth to perfume (or spice) and fragrance purifying by enzymolysis.
4, filtration obtains enzymolysis liquid.
5, according to analyzing after enzymolysis liquid according to its component, adds selected synthesizing heterocyclic spices allotment and prepare the nut perfume base.
In described step (1), nut is selected peanut, walnut and pine nut kernel, takes to mix by required weight to be placed on superconductive electric automatic frying cargo aircraft and to carry out frying, 180 ℃ of temperature, time 20min;
In described step (2), the nut that frying is good carries out the impact shear pulverization process with the high speed nut grinder, stream adds liquid nitrogen in crushing process, to avoid fragrance loss, fat oxidation, select lipase, N120P enzyme and Alcalase protease to carry out enzymolysis, the part by weight that adds is 2: 1: 2, and total consumption is 0.5～2% of nut weight, can better play the mixed effect of enzyme and nut, the activity that simultaneously liquid nitrogen can protective enzyme is got mixture standby;
In described step (3), add the propane diols of 2 times of nut gross weights, enzymolysis time is 2～4h, and the pH value is 6.0～8.0, and temperature is 40～60 ℃;
In described step (5), other synthetic perfumes refer to ethyl maltol, 2,3,5-trimethylpyrazine and Tetramethylpyradine etc.
The invention has the beneficial effects as follows:
(1) the present invention can utilize various nuts to be raw material, makes the nut perfume base through enzymolysis, reaction and allocating technology, and a complete set of technique is simple, continuity good, easily realizes industrialization.
(2) the present invention has effectively utilized enzymolysis to produce perfume, course of reaction Sino-U.S.'s rad and fat-splitting and has produced perfume, stream adds liquid nitrogen and ensures fragrance and stable components, enzyme adds when pulverizing, enzyme and nut are mixed more even, and means such as allotment perfuming etc., can obviously strengthen nutty basic note gas intensity, improve the rich effects such as harmony with improving fragrant flavour of its flavour.
(3) product of the present invention can directly add in food, also can be used as the raw material of producing food flavor and food ingredient.
The specific embodiment
Embodiment 1
(1) select peanut, walnut and pine nut kernel, part by weight is 5: 3: 2, takes according to quantity mixing;
(2) nut mixture is placed in superconductive electric automatic frying cargo aircraft and carries out frying, 180 ℃ of temperature, time 20min;
(3) nut that frying is good, add lipase, N120P enzyme and Alcalase protease, the ratio of enzyme preparation addition is 2: 1: 2, and total consumption is 1% of nut weight, carry out pulverization process with high speed impact formula nut grinder, in crushing process, stream adds the liquid nitrogen cooling, controls the pulverizer temperature below 35 degree, after pulverizing, the propane diols that adds 2 times of weight in particle, enzymolysis time is 3h, and the pH value is 6.5, and temperature is 50 ℃;
(4) add ethyl maltol, 2,3 in the enzymolysis liquid of leaching, the allotment of the spices such as 5-trimethylpyrazine and Tetramethylpyradine makes the nut perfume base.
Need to prove: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment, the present invention is had been described in detail, for a person skilled in the art, it still can be modified to the technical scheme that previous embodiment is put down in writing, and perhaps part technical characterictic is wherein replaced on an equal basis.
Within the spirit and principles in the present invention all, any modification of making, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. the preparation method of a nut perfume base, it is characterized in that: nut is placed in superconductive electric automatic frying cargo aircraft carries out frying, the nut that frying is good is pulverized and mixed, pulverize and add simultaneously mixed enzyme, then add a certain amount of propane diols and enzyme acting in conjunction in mixture, give birth to perfume (or spice) and fragrance purifying by enzymolysis, filter and obtain enzymolysis liquid, according to its component, add synthesizing heterocyclic spices allotment preparation nut perfume base after the analysis enzymolysis liquid.
2. the preparation method of nut perfume base as claimed in claim 1, it is characterized in that: nut is selected peanut, walnut and pine nut kernel, 180 ℃ of frying temperature, time 20min.
3. the preparation method of nut perfume base as claimed in claim 1, it is characterized in that: the nut that frying is good carries out the impact shear pulverization process with the high speed nut grinder, and stream adds liquid nitrogen in crushing process.
4. the preparation method of nut perfume base as claimed in claim 1, it is characterized in that: select lipase, N120P enzyme and Alcalase protease to carry out enzymolysis, the part by weight that adds is 2: 1: 2, total consumption is 0.5～2% of nut weight, enzymolysis time is 2～4h, the pH value is 6.0～8.0, and temperature is 40～60 ℃.
5. the preparation method of nut perfume base as claimed in claim 1, it is characterized in that: the propane diols addition is 2 times of nut gross weight.
6. the preparation method of nut perfume base as claimed in claim 1, it is characterized in that: described synthesizing heterocyclic spices refers to ethyl maltol, 2,3,5-trimethylpyrazine and Tetramethylpyradine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100559887A CN103110083A (en) | 2013-02-22 | 2013-02-22 | Preparation method of nut essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100559887A CN103110083A (en) | 2013-02-22 | 2013-02-22 | Preparation method of nut essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103110083A true CN103110083A (en) | 2013-05-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2013100559887A Pending CN103110083A (en) | 2013-02-22 | 2013-02-22 | Preparation method of nut essence |
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| CN (1) | CN103110083A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262657A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | One peanut sugar flavor essence base material and preparation method thereof |
| CN109576053A (en) * | 2018-12-20 | 2019-04-05 | 中国烟草总公司郑州烟草研究院 | A kind of cigarette nut essence |
| CN113693265A (en) * | 2021-08-31 | 2021-11-26 | 深圳市真味生物科技有限公司 | Nut coffee electronic atomized liquid and preparation method thereof |
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| US4661363A (en) * | 1985-11-14 | 1987-04-28 | Nabisco Brands | Process for preparing peanut flavor concentrate |
| WO2008076884A1 (en) * | 2006-12-15 | 2008-06-26 | General Mills, Inc. | Breakfast cereal with non-allergenic natural nut flavor and methods of preparation |
| CN101473926A (en) * | 2009-01-19 | 2009-07-08 | 浙江绿晶香精有限公司 | Method for preparing response type peanut essence |
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| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102783629A (en) * | 2012-07-30 | 2012-11-21 | 南阳理工学院 | Method for preparing peanut essence by natural thermal reaction |
| CN102919788A (en) * | 2012-11-08 | 2013-02-13 | 天津春发生物科技集团有限公司 | Peanut essence and preparation method thereof |
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2013
- 2013-02-22 CN CN2013100559887A patent/CN103110083A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US4661363A (en) * | 1985-11-14 | 1987-04-28 | Nabisco Brands | Process for preparing peanut flavor concentrate |
| WO2008076884A1 (en) * | 2006-12-15 | 2008-06-26 | General Mills, Inc. | Breakfast cereal with non-allergenic natural nut flavor and methods of preparation |
| CN101473926A (en) * | 2009-01-19 | 2009-07-08 | 浙江绿晶香精有限公司 | Method for preparing response type peanut essence |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| 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 |
| CN102783629A (en) * | 2012-07-30 | 2012-11-21 | 南阳理工学院 | Method for preparing peanut essence by natural thermal reaction |
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| 刘梅森等: "香精香料基本原理及发展趋势", 《中国食品添加剂》 * |
| 宁发子等: "反应型风味调理香精", 《中国调味品》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262657A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | One peanut sugar flavor essence base material and preparation method thereof |
| CN109576053A (en) * | 2018-12-20 | 2019-04-05 | 中国烟草总公司郑州烟草研究院 | A kind of cigarette nut essence |
| CN109576053B (en) * | 2018-12-20 | 2022-07-26 | 中国烟草总公司郑州烟草研究院 | Nut essence for cigarettes |
| CN113693265A (en) * | 2021-08-31 | 2021-11-26 | 深圳市真味生物科技有限公司 | Nut coffee electronic atomized liquid and preparation method thereof |
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Application publication date: 20130522 |