CN103284047A - Preparation method and application of syrup - Google Patents
Preparation method and application of syrup Download PDFInfo
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- CN103284047A CN103284047A CN2013102683817A CN201310268381A CN103284047A CN 103284047 A CN103284047 A CN 103284047A CN 2013102683817 A CN2013102683817 A CN 2013102683817A CN 201310268381 A CN201310268381 A CN 201310268381A CN 103284047 A CN103284047 A CN 103284047A
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Abstract
The invention discloses a preparation method of syrup. The method comprises the following steps of: (1) grinding skim sunflower seeds which are taken as a raw material, mixing the ground skim sunflower seeds with water the weight of which is 3-6 times that of the ground skim sunflower seeds, adding protease into the water solution for hydrolysis, and when the degree of hydrolysis reaches 10%-16%, carrying out enzyme deactivation to stop the reaction to obtain enzymatic hydrolysate; (2) filtering the enzymatic hydrolysate to remove insoluble precipitates, filtering the enzymatic hydrolysate by an ultrafiltration membrane to obtain permeate, and carrying out concentration to obtain protein hydrolysate; and (3) evenly mixing glucose syrup with the protein hydrolysate, and carrying out reaction for 1h-4h at 100-120 DEG C to obtain the syrup. The invention also discloses a snack food made from the syrup. After being mixed with nuts, the syrup is added into the snack food, so that the fragrance of the food is improved; the nuts comprise pistachio nuts, sunflower seeds, almonds, peanuts, filberts or walnuts. The syrup prepared by the method is golden, has the fragrance of the nuts, and is low in sweetness.
Description
Technical field
The present invention relates to technical field of food biotechnology, be specifically related to a kind of preparation method and application that increases leisure food nut fragrance syrup.
Background technology
Nut is the food ingredient that extensively adopts in China's leisure food, and market capacity is very big, is one of product item most active in the similar products.Often nut (almond, peanut, American pistachios, fibert, walnut) is mixed with syrup, add in the target leisure food.Yet, be that the leisure food of raw material or auxiliary material is prone to the fragrance defectives such as fast, sugariness height of scattering and disappearing with the nut in storage process.For solving this technical problem, industry generally adopts and adds the essence with nut fragrance and add sweet taste inhibitor at present.
Domestic research about nut fragrance mainly concentrates on the synthetic compound with nutty flavor of chemical method, as the synthetic method (patent No. ZL200810123410.X) of the patent filbertone synthetic method that to disclose a kind of spices with nut fragrance be filbertone.Utilize butanone and acetaldehyde condensation to obtain 3-methyl-3 amylenes-2-ketone; Again intermediate 3-methyl-3-amylene-2-ketone catalytic hydrogenation is generated intermediate 3-methyl-2 pentanone; At last intermediate 3-methyl-2 pentanone is generated filbertone with acetaldehyde condensation under zinc acetate catalysis.A kind of preparation method (patent No. ZL201010545449.8) with spices 5-methyl-2-hepten-4-one of nut fragrance of patent discloses a kind of preparation method with spices 5-methyl-2-hepten-4-one of nut fragrance, be raw material with the acetoacetic ester, by obtaining the intermediate of 2-methylbutyryl acetic acid esters with 2-methylbutyryl chlorine reaction, and then obtain product 5-methyl-2-hepten-4-one with acetaldehyde condensation.
The synthetic method (patent No. ZL200910273148.1) of a kind of sweet taste inhibitor 2-of patent (4-methoxyphenyl) sodium propionate discloses the chemical synthesis process of a kind of sweet taste inhibitor 2-(4-methoxyphenyl) sodium propionate, be 1 with mol ratio: 1-1: 1.2 p methoxy phenol and 2-chloropropionate are raw material, potash is acid binding agent, the mol ratio of itself and p methoxy phenol is 1: 1-1: 1.3, KI or sodium iodide are catalyst, and quality is the 1%-5% of p methoxy phenol quality.Absolute ethyl alcohol is solvent, back flow reaction, and cooling is filtered, and ethanol is reclaimed in the filtrate distillation; The gained solid is handled with ethyl acetate and deionized water separatory, is collected water layer and water layer is transferred pH to 2.0 with food grade hydrochloric acid, add the solid in the ether dissolution water layer, ether layer distill white solid 2-(2-methoxyphenyl) propionic acid; At last 2-(4-methoxyphenyl) propionic acid solid is dissolved in the equimolar sodium hydrate aqueous solution, rotation boils off water and namely gets sweet taste inhibitor 2-(2-methoxyphenyl) sodium propionate.Patent triterpene glucoside natural sweet taste inhibitor and extracting method and application (patent No. ZL 200510101321.1) disclose from edible natural plants such as date, wild jujube, northern trifoliate orange Dulcis or gymnema sylvestre and have isolated highly purified triterpene glucoside natural sweet taste inhibitor and extracting method and application.This sweet taste inhibitor is raw material with leaf, seed or the fruit of date, wild jujube, northern trifoliate orange Dulcis or gymnema sylvestre, earlier to raw material carry out drying, the preliminary treatment of pulverizing, sieve, then pretreated raw material is separated, concentrates and the freeze drying processing through supercritical extract, macroreticular resin in turn, obtain triterpene glucoside natural sweet taste inhibitor.
Summary of the invention
The objective of the invention is to overcome the prior art above shortcomings, a kind of preparation method and application of syrup are provided.The present invention is achieved through the following technical solutions:
A kind of preparation method of syrup comprises the steps:
Be raw material with the degreased sunflower seeds, pulverize, mix with the water of 3-6 times of weight, any one is hydrolyzed in interpolation flavor protease (Flavorzyme), papain, the alkali protease (Alcalase), when degree of hydrolysis reaches 10%-16%, the 85-95 ℃ of insulation 20-30min enzyme cessation reaction of going out gets enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 65%-75%, protolysate;
(3) glucose syrup and protolysate are mixed, 100-120 ℃ of reaction 1-4h gets syrup.The DE value of described glucose syrup is 30%-40%.The addition of protein hydrolysate is the 1%-3% of glucose syrup weight.The assay method of degree of hydrolysis is the ratio of ammoniacal nitrogen and solubility total nitrogen in the degreased sunflower seeds protein enzymatic hydrolyzate.
The present invention also provides the syrup of described method preparation to be applied to contain the fragrance that increases food in American pistachios, sunflower seeds or the almond leisure food.
The present invention compared with prior art has following advantage:
1, the applicant finds that low DE value glucose syrup and degree of hydrolysis are that the degreased sunflower seeds protolysate of 10%-16% reacts and can give birth to the syrup with typical nut fragrance.2, after the applicant found that also low DE value glucose syrup and degree of hydrolysis are the degreased sunflower seeds protolysate reaction of 10%-16%, the sugariness of syrup significantly reduced.3, syrup disclosed by the invention also has certain oxidation resistance.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explaining the present invention, and be not used in restriction the present invention.
Syrup ABTS(2,2-connection nitrogen-two (3-ethyl-benzothiazole-6-sulfonic acid) di-ammonium salts, molecular formula: C
18H
24N
6O
6S
4) radical scavenging activity measures: the preparation of ABTS storing solution: with deionized water with ABTS and K
2S
2O
8Dissolve respectively and mix, make its final concentration be respectively 7mol/L and 2.45mol/L, leave standstill 12-16h under room temperature, lucifuge condition, this storing solution can be stablized 3-4 days.During mensuration, the ABTS storing solution with phosphate buffer (10 mol/L, pH7.4) dilution reaches under 0.700 ± 0.020(734nm wavelength its absorbance), is formed ABTS and measures liquid.Get 4.0mlABTS and measure liquid, add 40 μ 1Trolox or sample diluting liquids, the 30s that accurately vibrates, the light absorption value at 734nm place behind the assaying reaction 6min.Trolox concentration has the better linearity relation when 0-4 mol/L.Each sample is measured three concentration and linear at least, calculates average T rolox equivalent (Trolox Equivalent Antioxidant Capacity), i.e. TEAC value.
Embodiment 1
(1) with the degreased sunflower seeds is raw material, pulverizes, mixes with the water of 3 times of weight, add flavor protease (Flavorzyme) and be hydrolyzed that when degree of hydrolysis reached 10%, 85 ℃ were incubated the 30min enzyme cessation reaction of going out, obtain enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 65%, gets protolysate;
(3) 100g glucose syrup and 2g protein hydrolysate are mixed, 120 ℃ of reaction 1h get syrup No. 1.
Embodiment 2
(1) with the degreased sunflower seeds is raw material, pulverizes, mixes with the water of 4 times of weight, add papain and be hydrolyzed that when degree of hydrolysis reached 13%, 95 ℃ were incubated the 30min enzyme cessation reaction of going out, obtain enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 75%, gets protolysate;
(3) 100g glucose syrup and 1g protein hydrolysate are mixed, 100 ℃ of reaction 4h get syrup No. 2.
Embodiment 3
(1) with the degreased sunflower seeds is raw material, pulverizes, mixes with the water of 6 times of weight, add alkali protease (Alcalase) and be hydrolyzed that when degree of hydrolysis reached 15%, 90 ℃ were incubated the 25min enzyme cessation reaction of going out, obtain enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 70%, gets protolysate;
(3) 100g glucose syrup and 3g protein hydrolysate are mixed, 110 ℃ of reaction 4h get syrup No. 3.
Embodiment 4
(1) with the degreased sunflower seeds be raw material, pulverize, mixes with the water of 5 times of weight, add that any one is hydrolyzed in the alkali protease, when degree of hydrolysis reached 16%, 85 ℃ were incubated the 30min enzyme cessation reaction of going out, obtain enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 72%, gets protolysate;
(3) 100g glucose syrup and 2g protein hydrolysate are mixed, 115 ℃ of reaction 4h get syrup No. 4.
Embodiment 5
(1) with the degreased sunflower seeds is raw material, pulverizes, mixes with the water of 6 times of weight, add papain and be hydrolyzed that when degree of hydrolysis reached 20%, 95 ℃ were incubated the 20min enzyme cessation reaction of going out, obtain enzymolysis liquid;
(2) enzymolysis liquid filters and removes infusible precipitate, molecular cut off is the milipore filter of 10kDa excessively, gets through liquid, and being concentrated into solid content is 75%, gets protolysate;
(3) 100g glucose syrup and 2g protein hydrolysate are mixed, 110 ℃ of reaction 3h get syrup No. 5.
The invention provides the flavor evaluation of syrup, see Table 1.
Table 1
Annotate: the sweetness value with glucose is 100, adopts dilution method to measure the sugariness scope of syrup.The sugariness test adopts general sugariness tester to record.
By table 1 as seen, syrup all has tangible nut fragrance No. 1-No. 4, but after the degree of hydrolysis of hydrolysate surpassed 16%, the syrup that reaction obtains only had caramel fragrance.Behind the Maillard reaction, the sugariness of syrup all significantly decreases with respect to glucose syrup, only is the 50%-70% of glucose syrup.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. the preparation method of a syrup is characterized in that this method step is as follows:
(1) with the degreased sunflower seeds is raw material, pulverizes, mix with the water of 3-6 times of weight that add protease and be hydrolyzed, when degree of hydrolysis reached 10%-16%, the enzyme cessation reaction of going out obtained enzymolysis liquid;
(2) enzymolysis liquid filter to be removed infusible precipitate, crosses milipore filter and gets through liquid, concentrate protolysate;
(3) glucose syrup and protolysate are mixed, 100-120 ℃ of reaction 1-4h makes syrup.
2. the preparation method of syrup as claimed in claim 1, it is characterized in that: in the step (3), the DE of described glucose syrup is 30%-40%.
3. the preparation method of syrup as claimed in claim 1, it is characterized in that: the addition of described protolysate is the 1%-3% of glucose syrup weight.
4. the preparation method of syrup as claimed in claim 1 is characterized in that: described protease be in flavor protease, papain, the alkali protease any one.
5. the preparation method of syrup as claimed in claim 1 is characterized in that: in the step (1), the assay method of degree of hydrolysis is the ratio of ammonium nitrogen and solubility total nitrogen in the degreased sunflower seeds protein enzymatic hydrolyzate.
6. the preparation method of syrup as claimed in claim 1, it is characterized in that: in the step (1), the described enzyme condition of going out is 85-95 ℃, insulation 20-30min.
7. the preparation method of syrup as claimed in claim 1 is characterized in that: in the step (2), described concentrated condition is that to be concentrated into solid content be 65%-75% to enzymolysis liquid.
8. the preparation method of syrup as claimed in claim 1, it is characterized in that: the molecular cut off of described milipore filter is 10kDa.
9. the application of the prepared syrup of claim 1, it is characterized in that: be applied to make leisure food, by syrup with add in the leisure food after nut mixes, increase the fragrance of food, nut comprises American pistachios, sunflower seeds, almond, peanut, fibert or walnut.
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| CN2013102683817A CN103284047A (en) | 2013-06-29 | 2013-06-29 | Preparation method and application of syrup |
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| CN2013102683817A CN103284047A (en) | 2013-06-29 | 2013-06-29 | Preparation method and application of syrup |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111513289A (en) * | 2020-05-15 | 2020-08-11 | 杭州耐雀生物科技有限公司 | Compound nut concentrated solution and production process and application thereof |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
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| WO2012132335A1 (en) * | 2011-03-25 | 2012-10-04 | カルピス株式会社 | Method for manufacturing culture medium, and culture medium manufactured by method |
| 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
- 2013-06-29 CN CN2013102683817A patent/CN103284047A/en active Pending
Patent Citations (5)
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| CN101518323A (en) * | 2009-04-07 | 2009-09-02 | 江南大学 | Preparation method for taste base peptide for steamed savory flavoring |
| WO2012132335A1 (en) * | 2011-03-25 | 2012-10-04 | カルピス株式会社 | Method for manufacturing culture medium, and culture medium manufactured by method |
| 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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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513289A (en) * | 2020-05-15 | 2020-08-11 | 杭州耐雀生物科技有限公司 | Compound nut concentrated solution and production process and application thereof |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
| CN113729199B (en) * | 2021-08-19 | 2023-11-17 | 广州市果美味食品有限公司 | Brown sugar-flavored Maillard reactant and preparation method and application thereof |
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Application publication date: 20130911 |
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