CN104509826A - Lotus-seed food additive - Google Patents
Lotus-seed food additive Download PDFInfo
- Publication number
- CN104509826A CN104509826A CN201410823009.2A CN201410823009A CN104509826A CN 104509826 A CN104509826 A CN 104509826A CN 201410823009 A CN201410823009 A CN 201410823009A CN 104509826 A CN104509826 A CN 104509826A
- Authority
- CN
- China
- Prior art keywords
- lotus
- seed
- food additive
- natural
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002778 food additive Substances 0.000 title claims abstract description 24
- 235000013373 food additive Nutrition 0.000 title claims abstract description 24
- 240000004922 Vigna radiata Species 0.000 claims abstract description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 52
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 52
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 52
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 abstract 2
- 241000522652 Ormosia <angiosperm> Species 0.000 abstract 1
- 229940069765 bean extract Drugs 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 210000000582 semen Anatomy 0.000 description 10
- 238000000605 extraction Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000001704 evaporation Methods 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 238000002390 rotary evaporation Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 3
- 102100022624 Glucoamylase Human genes 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011802 pulverized particle Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a lotus-seed food additive and an application thereof. The lotus-seed food additive comprises the following components in percentage by mass: 96% of natural lotus-seed extract, 1% of natural ormosia extract, 2% of natural mung-bean extract and 1% of propylene glycol. Compared with other lotus-seed essence, the lotus-seed food additive is natural, the aroma and the taste are obviously improved, and the stability and the quality of the aroma are higher than those of other essence of the same kind. The lotus-seed food additive can be used for improving a lotus-seed flavor in food and drinks, endows the products with natural lotus-seed aroma and tastes, and meanwhile, enables the heat resistance, the quality of the aroma and the stability of the products to be better than other products of the same kind in the industry.
Description
Technical field
The present invention relates to food additives field, be specifically related to that a kind of composition is natural, fragrance and all good lotus seed food additive of fragrance.
Background technology
At present, the monomer perfume material of the raw materials for production of tradition lotus seeds essence mainly some Prof. Du Yucang, although the lotus seeds essence using these perfume materials to produce has certain lotus seeds local flavor, but the use of synthesis perfume material have impact on the natural flavor of lotus seeds in food, compared with true lotus seeds fragrance, there is natural sense strong not, the shortcomings such as fragrance stability is not good, and the main perfume material chemical synthesis product often that tradition uses, certain chemical odor can be produced, the not natural sense of tool, cause fragrance fragrance effects bad, liking not by consumer, the application of product is subject to certain restrictions.
Summary of the invention
The object of the invention is to the shortcoming making up above-mentioned traditional lotus seeds composition, the lotus seeds natural extract obtained by Biological preparation, as main component, provides a kind of natural, fragrance and fragrance to meditate the lotus seed food additive strengthened.
Another object of the present invention is the application providing above-mentioned lotus seed food additive.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of lotus seed food additive, is made up of the following component according to mass percentage: lotus seeds natural extract 96%, red bean natural extract 1%, mung bean natural extract 2% and propane diols 1%.Wherein, the preparation method of described lotus seeds natural extract is as follows:
(1) lotus nut starch of peeling belt carcass is broken to 60 ~ 80 orders;
(2) 1000g lotus seeds pulverized particles is taken, add 4000g distilled water, with 1 ~ 3g endoglucanase (Novi's letter) and 1g pectase (Novi's letter) enzymolysis 2h, then use 2 ~ 5g glucoamylase (Novi's letter) enzymolysis 2h, obtain enzymolysis head product;
(3) enzymolysis head product is placed in Rotary Evaporators, 40 ~ 50 DEG C, under-0.08 ~-0.1Mpa condition till evaporating water;
(4) join in extraction tank after the enzymolysis head product after evaporating water and ethanol being mixed by 3:1 mass ratio, at 50 ~ 60 DEG C, static extracting 2h under 35 ~ 40Mpa condition;
(5) control CO
2flow is at 10 ~ 20L/h, and 45 ~ 60 DEG C, start dynamic extraction under 30 ~ 35Mpa condition, extraction time is 3h, collects Semen Nelumbinis extract;
(6) remove the ethanol in Semen Nelumbinis extract by rotary evaporation, the condition of rotary evaporation is 35 ~ 45 DEG C ,-0.08 ~-0.1Mpa, obtains lotus seeds natural extract.
The source-information of described Semen Ormosiae Semicastratae extract, Semen phaseoli radiati extract and propane diols is as shown in table 1.
Table 1
Lotus seed food additive of the present invention as food additives, can add in the food such as all kinds of Chinese style, western-style cake, bread, particularly can add in Chinese style moon cake.
Compared with prior art, the present invention has following beneficial effect:
(1) preparation method of the present invention ensure that the natural attribute of lotus seeds raw material.The Semen Nelumbinis extract extracted according to the method for the invention can strengthen mouthfeel and the fragrance of its application product better, wherein interpolation red bean and mung bean natural extract can make fragrance fuller, compared with conventional synthesis lotus seeds essence, fragrance is more true, be common use synthetic perfume allocate the lotus seeds essence obtained inaccessiable.
(2) lotus seed food additive of the present invention all adopts natural component, solves the food-safety problem of traditional synthetic perfume additive.
(3) lotus seed food additive of the present invention adds in Chinese pastry, western-style cake or bakery, thus the lotus seeds fragrance increased in these food, and lotus seeds fragrance and the mouthfeel of natural sense can be had more for product tape, make the heat resistance of product, aroma quality and stability higher than other like products simultaneously.
Detailed description of the invention
Explain the present invention further below in conjunction with specific embodiment, but embodiment does not limit in any form to the present invention.Raw material involved by following examples, preparation method etc., if no special instructions, all can be regarded as the raw material of this area routine, preparation method.
Embodiment 1
Below to produce 100kg lotus seed food additive.
Producing 100kg lotus seed food additive formula is: lotus seeds natural extract 96kg, red bean natural extract 1kg, mung bean natural extract 2kg, propane diols 1kg.
Its production process is: the lotus nut starch of peeling belt carcass is broken to 60 orders by (1);
(2) take 1000g lotus seeds pulverized particles, add 4000g distilled water, with 1g endoglucanase (Novi's letter).With 1g pectase (Novi's letter) enzymolysis 2h, then use 2g glucoamylase (Novi's letter) enzymolysis 2h, obtain enzymolysis head product;
(3) enzymolysis head product is placed in Rotary Evaporators, 40 DEG C, under-0.08Mpa condition till evaporating water;
(4) join in extraction tank after the enzymolysis head product after evaporating water and ethanol being mixed by 3:1 mass ratio, at 50 DEG C, static extracting 2h under 35Mpa condition;
(5) control CO
2flow is at 10L/h, and 45 DEG C, start dynamic extraction under 30Mpa condition, extraction time is 3h, collects Semen Nelumbinis extract;
(6) remove the ethanol in Semen Nelumbinis extract by rotary evaporation, the condition of rotary evaporation is 35 DEG C ,-0.08Mpa, obtains lotus seeds natural extract 16g.
Embodiment 2
Below to produce 100kg lotus seed food additive.
Producing 100kg lotus seed food additive formula is: lotus seeds natural extract 96kg, red bean natural extract 1kg, mung bean natural extract 2kg, propane diols 1kg.
Its production process is: the lotus nut starch of peeling belt carcass is broken to 80 orders by (1);
(2) 1000g lotus seeds pulverized particles is taken, add 4000g distilled water, with 3g endoglucanase (Novi's letter) and 1g pectase (Novi's letter) enzymolysis 2h, then use 5g glucoamylase (Novi's letter) enzymolysis 2h, obtain enzymolysis head product;
(3) enzymolysis head product is placed in Rotary Evaporators, 50 DEG C, under-0.1Mpa condition till evaporating water;
(4) join in extraction tank after the enzymolysis head product after evaporating water and ethanol being mixed by 3:1 mass ratio, at 60 DEG C, static extracting 2h under 40Mpa condition;
(5) control CO
2flow is at 20L/h, and 60 DEG C, start dynamic extraction under 35Mpa condition, extraction time is 3h, collects Semen Nelumbinis extract;
(6) remove the ethanol in Semen Nelumbinis extract by rotary evaporation, the condition of rotary evaporation is 45 DEG C ,-0.1Mpa, obtains lotus seeds natural extract 15g.
Experimental example 1
Comment examination marking through 15 experts respectively to the fragrance of embodiment 1 and 2 gained lotus seed food additive and mouthfeel, full marks 10 points, average, result is as shown in table 2.
Table 2
| Embodiment 1 | Embodiment 2 | |
| Fragrance | 8.2 | 8.0 |
| Mouthfeel | 8.5 | 8.2 |
Experimental example 2
Conventionally make moon cake.Experiment is divided into three groups, be respectively control group (using lotus-seed paste fillings), experimental group 1 (uses the lotus seeds natural extract that embodiment 1 is obtained, use amount is 0.1% of the quality of control group lotus-seed paste fillings), and experimental group 2 (use the lotus seeds natural extract that embodiment 1 is obtained, use amount is 0.3% of the quality of control group lotus-seed paste fillings).
Please the specialty personnel that participate in evaluation and electing attempt respectively judging for the moon cake of aforementioned three obtained groups, result is as shown in table 3.
Table 3
Result shows, Semen Nelumbinis extract interpolation 0.3% and 0.1% fragrance and mouthfeel are all than not adding the good of lotus seeds natural extract, the personnel that participate in evaluation and electing are suitable to the fancy grade of two lotus seeds natural extract interpolation groups, and the sweet trencherman of preference understands the lotus seeds natural extract one group that preference addition is 0.3%.
Comparative example 1
Experiment is divided into four groups, be respectively experimental group 1 (the commercially available lotus seed paste mooncake in wineshop, Guangzhou), experimental group 2 (lotus seed paste mooncake is sold in the fragrant real estate market of lotus), experimental group 3 (the commercially available lotus seed paste mooncake of high honour), experimental group 4 (conventionally make moon cake, wherein with the addition of embodiment 1 gained lotus seeds natural extract).
Please 15 specialty personnel that participate in evaluation and electing attempt respectively judging for the moon cake of above-mentioned four groups, result is as shown in table 4.Wherein, standards of grading with commercially available lotus-seed paste fillings (manufacturer: the tasty and refreshing good fortune in wineshop, Guangzhou, the name of an article: pure white lotus-seed paste fillings) for benchmark (fragrance 5 points.Mouthfeel 5 points), best result is 10 points.
Table 4
Claims (3)
1. a lotus seed food additive, is characterized in that being made up of the following component according to mass percentage: lotus seeds natural extract 96%, red bean natural extract 1%, mung bean natural extract 2% and propane diols 1%.
2. the application of lotus seed food additive described in claim 1 on the make in formula cake, western-style cake or bakery.
3. the application of lotus seed food additive according to claim 2, is characterized in that the food additives for making during moon cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410823009.2A CN104509826B (en) | 2014-12-23 | 2014-12-23 | Lotus-seed food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410823009.2A CN104509826B (en) | 2014-12-23 | 2014-12-23 | Lotus-seed food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104509826A true CN104509826A (en) | 2015-04-15 |
| CN104509826B CN104509826B (en) | 2017-04-19 |
Family
ID=52786133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410823009.2A Active CN104509826B (en) | 2014-12-23 | 2014-12-23 | Lotus-seed food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509826B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192036A (en) * | 2015-10-26 | 2015-12-30 | 南陵百绿汇农业科技有限公司 | Amur foxtail and paeonia ostii health-care moon cake and preparing method |
| CN105557909A (en) * | 2015-12-12 | 2016-05-11 | 南陵百绿汇农业科技有限公司 | Paeonia ostii moon cakes and preparation method thereof |
| CN107897878A (en) * | 2017-11-02 | 2018-04-13 | 张炳炎 | A kind of radix astragali based food additive and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756141A (en) * | 2008-11-14 | 2010-06-30 | 宋岩 | Food seasoning |
| KR20110007296A (en) * | 2009-07-16 | 2011-01-24 | 김경일 | The method of fermenting kimchi with lotus |
| CN102362642A (en) * | 2011-10-20 | 2012-02-29 | 莫桂荣 | Mulberry leaf cream juice lotus paste fillings |
| CN103340453A (en) * | 2013-07-08 | 2013-10-09 | 长沙理工大学 | Method for producing low-sugar low-fat lotus paste through enzymolysis processing |
-
2014
- 2014-12-23 CN CN201410823009.2A patent/CN104509826B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756141A (en) * | 2008-11-14 | 2010-06-30 | 宋岩 | Food seasoning |
| KR20110007296A (en) * | 2009-07-16 | 2011-01-24 | 김경일 | The method of fermenting kimchi with lotus |
| CN102362642A (en) * | 2011-10-20 | 2012-02-29 | 莫桂荣 | Mulberry leaf cream juice lotus paste fillings |
| CN103340453A (en) * | 2013-07-08 | 2013-10-09 | 长沙理工大学 | Method for producing low-sugar low-fat lotus paste through enzymolysis processing |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192036A (en) * | 2015-10-26 | 2015-12-30 | 南陵百绿汇农业科技有限公司 | Amur foxtail and paeonia ostii health-care moon cake and preparing method |
| CN105557909A (en) * | 2015-12-12 | 2016-05-11 | 南陵百绿汇农业科技有限公司 | Paeonia ostii moon cakes and preparation method thereof |
| CN107897878A (en) * | 2017-11-02 | 2018-04-13 | 张炳炎 | A kind of radix astragali based food additive and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104509826B (en) | 2017-04-19 |
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