CN104187551A - 一种蛋糕香精及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种蛋糕香精及其制备方法,步骤包括:取高筋面粉、蛋黄粉和全脂奶粉,加水混合灭菌后,经发酵、蛋白酶和脂肪酶酶解过程,得到发酵解液,后加入氨基酸、还原糖和溶剂等进行美拉德反应,反应结束后加入稳定性胶体,经剪切均质后得到膏状蛋糕香精。本发明以综合利用天然发酵、生物酶解和美拉德反应技术来制备蛋糕风味的香精,得到的香精香气丰富天然、口感真实饱满,且具有较好的耐高温性能。
Description
技术领域
本发明属于食品添加剂领域,特别涉及一种利用生物催化技术和美拉德反应来制备蛋糕香精的新方法。
背景技术
目前市场上的蛋糕香精主要是单体香原料调配而成,虽然工艺简单,操作方便,但香气较单薄,且缺少口味支撑,与食品不能形成有机结合。
本发明采用生物催化技术与美拉德反应技术相结合制备一种蛋糕香精,同时满足对香气和口感的需求,且具有较强的天然感,耐热性能佳。
发明内容
针对现有技术中存在的不足之处,本发明的目的在于利用生物催化技术和美拉德反应技术来制备口感和香气兼具的蛋糕香精。
为达到上述目的,本发明所设计的一种蛋糕香精及其制备方法,其特征在于包括以下步骤:
A.制备发酵酶解液:取高筋面粉100份,蛋黄粉20~40份,全脂奶粉3~7份,混合后加入蒸馏水100~300份,90℃保温15min灭菌,后接入0.1%米曲霉,于30~35℃静态发酵6~24h,90℃保温15min灭菌,后加入0.05~0.2份蛋白酶,0.05~0.2份脂肪酶,30~50℃搅拌酶解2~4h,90℃保温15min灭酶,得发酵酶解液;
B. 制备蛋糕香精:取发酵酶解液100份,加入精氨酸3~6份、丙氨酸3~6份、丝氨酸1~3份、亮氨酸0.1~1份、异亮氨酸0.1~1份、苯丙氨酸0.01~0.1份、还原糖5~15份、溶剂300-600份,搅拌使均匀,调整pH至5.5~7.5,95~145℃反应1~8h,冷却至室温,加入0.05~0.2份黄原胶,经剪切均质后得到膏状蛋糕香精。
其中,所述的还原糖是果糖,麦芽糖,乳糖、木糖和阿拉伯糖中的一种或其混合物。
所述的溶剂是丙二醇和甘油中的一种或其混合物。
本发明制备的蛋糕香精是以面粉等常规食材为原料,来源广泛,成本低。此外,制备过程综合利用了天然发酵、生物酶解和美拉德反应技术,得到的香精香气丰富天然、口感真实饱满,且具有较好的耐高温性能。
具体实施方式
以下结合具体实例对本发明的技术方案做进一步的说明,但不限制本发明。
实施例1:
取高筋面粉100g,蛋黄粉20g,全脂奶粉7g,混合后加入蒸馏水200g,90℃保温15min灭菌,后接入0.1%米曲霉,于30℃静态发酵24h,90℃保温15min灭菌,后加入0.05g蛋白酶,0.1g脂肪酶,50℃搅拌酶解3h,90℃保温15min灭酶,得发酵酶解液;
取发酵酶解液100g,加入精氨酸3g、丙氨酸3g、丝氨酸1g、亮氨酸0.1g、异亮氨酸0.2g、苯丙氨酸0.01g、木糖5g、甘油400g,搅拌使均匀,调整pH至7.5,95℃反应8h,冷却至室温,加入0.05g黄原胶,经剪切均质后得到膏状蛋糕香精。
实施例2:
取高筋面粉100g,蛋黄粉30g,全脂奶粉5g,混合后加入蒸馏水300g,90℃保温15min灭菌,后接入0.1%米曲霉,于30℃静态发酵18h,90℃保温15min灭菌,后加入0.2g蛋白酶、0.2g脂肪酶,40℃搅拌酶解4h,90℃保温15min灭酶,得发酵酶解液;
取发酵酶解液100g,加入精氨酸5g、丙氨酸5g、丝氨酸2g、亮氨酸0.2g、异亮氨酸0.5g、苯丙氨酸0.05g、果糖10g、甘油400g,搅拌使均匀,调整pH至5.5,120℃反应3h,冷却至室温,加入0.1g黄原胶,经剪切均质后得到膏状蛋糕香精。
实施例3:
取高筋面粉100g,蛋黄粉40g,全脂奶粉3g,混合后加入蒸馏水300g,90℃保温15min灭菌,后接入0.1%米曲霉,于35℃静态发酵12h,90℃保温15min灭菌,后加入0.1g蛋白酶、0.1g脂肪酶,50℃搅拌酶解2h,90℃保温15min灭酶,得发酵酶解液;
取发酵酶解液100g,加入精氨酸4g、丙氨酸3g、丝氨酸3g、亮氨酸0.4g、异亮氨酸0.6g、苯丙氨酸0.01g、乳糖10g、甘油500g,搅拌使均匀,调整pH至7.5, 140℃反应1h,冷却至室温,加入0.08g黄原胶,经剪切均质后得到膏状蛋糕香精。
Claims (3)
1.一种蛋糕香精及其制备方法,其特征在于包括以下步骤:
A.制备发酵酶解液:取高筋面粉100份,蛋黄粉20~40份,全脂奶粉3~7份,混合后加入蒸馏水100~300份,90℃保温15min灭菌,后接入0.1%米曲霉,于30~35℃静态发酵6~24h,90℃保温15min灭菌,后加入0.05~0.2份蛋白酶,0.05~0.2份脂肪酶,30~50℃搅拌酶解2~4h,90℃保温15min灭酶,得发酵酶解液;
B. 制备蛋糕香精:取发酵酶解液100份,加入精氨酸3~6份、丙氨酸3~6份、丝氨酸1~3份、亮氨酸0.1~1份、异亮氨酸0.1~1份、苯丙氨酸0.01~0.1份、还原糖5~15份、溶剂300-600份,搅拌使均匀,调整pH至5.5~7.5,95~145℃反应1~8h,冷却至室温,加入0.05~0.2份黄原胶,经剪切均质后得到膏状蛋糕香精。
2.根据权利要求1所述的蛋糕香精及其制备方法,其特征在于:所述的还原糖是果糖,麦芽糖,乳糖、木糖和阿拉伯糖的一种或其混合物。
3.根据权利要求1所述的蛋糕香精及其制备方法,其特征在于:所述的溶剂是丙二醇和甘油中的一种或其混合物。
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CN105076401A (zh) * | 2015-08-23 | 2015-11-25 | 王婧婧 | 一种原味芝士酱的制备方法 |
CN105077158A (zh) * | 2015-08-24 | 2015-11-25 | 王婧婧 | 一种芝士风味乳香基的制备方法 |
CN106036732A (zh) * | 2016-05-30 | 2016-10-26 | 安徽省继红食品有限公司 | 一种新型蛋糕香精 |
CN109077344A (zh) * | 2018-09-01 | 2018-12-25 | 王婧婧 | 一种奶味香精的制备方法 |
CN113519817A (zh) * | 2020-04-17 | 2021-10-22 | 爱普香料集团股份有限公司 | 一种蛋糕香味料的制备方法 |
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