CN105124515B - 一种葡萄提取物的制备方法 - Google Patents
一种葡萄提取物的制备方法 Download PDFInfo
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- 229940038487 grape extract Drugs 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 37
- 241000219095 Vitis Species 0.000 claims abstract description 29
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 29
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 29
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000008021 deposition Effects 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 15
- 240000000560 Citrus x paradisi Species 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 240000006365 Vitis vinifera Species 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000872 buffer Substances 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000007853 buffer solution Substances 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
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- 102000004190 Enzymes Human genes 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 230000035484 reaction time Effects 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
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- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- IZMKTCLCXASZNO-UHFFFAOYSA-N C(CCC)(=O)O.C(C)(=O)OCCCCC Chemical compound C(CCC)(=O)O.C(C)(=O)OCCCCC IZMKTCLCXASZNO-UHFFFAOYSA-N 0.000 description 1
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- 239000001518 benzyl (E)-3-phenylprop-2-enoate Substances 0.000 description 1
- NGHOLYJTSCBCGC-QXMHVHEDSA-N benzyl cinnamate Chemical compound C=1C=CC=CC=1\C=C/C(=O)OCC1=CC=CC=C1 NGHOLYJTSCBCGC-QXMHVHEDSA-N 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000034783 hypoesthesia Diseases 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
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Classifications
-
- 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
Abstract
本发明公开了一种葡萄提取物的制备方法,该方法以葡萄为原料,通过酶解分离出有效的组份,然后经离心机离心去除可见的固形物,得到澄清透明的葡萄酶解物,葡萄酶解物经真空浓缩,溶剂沉淀,得到葡萄提取物。用于香精中,极大的改善了香精的品质,降低了生产成本。
Description
技术领域
本发明属于食品添加剂领域,具体地说是一种葡萄提取物的制备方法。
背景技术
目前的香精大多以化合物调配而成,辅以天然植物提取物改善口味。中医很早就有葡萄养生的说法,葡萄能补气血,强筋骨,利小便。治气血虚弱,肺虚咳嗽,心悸盗汗,风湿痹病,淋病,浮肿。葡萄香气醇厚,深受广大消费者的青睐,适合作为一种天然香料制备香精。市面上的葡萄多用来制酒或榨汁,没有作为香料资源被开发利用。
发明内容
为了解决现有技术中存在的缺陷,本发明的目的是提供一种葡萄提取物的制备方法,该方法收率较高、且保留植物原有头香体香,使香气更加逼真。
本发明的目的通过以下技术方案实现:
一种葡萄提取物的制备方法,其特征在于:该方法以葡萄干为原料,通过酶解分离出有效的组份,然后经离心机离心去除可见的固形物,得到澄清透明的葡萄酶解物,葡萄酶解物经真空浓缩,溶剂沉淀,得到葡萄提取物;具体步骤如下:
1)挑选葡萄;将葡萄清洗干净,阴处凉干,得到葡萄干,将葡萄干粉碎过筛100目,烘箱干燥,得到葡萄粉;
2)将葡萄粉加入到柠檬酸的缓冲液中,缓冲液pH6.0---6.5,升温灭活,水浴温度70℃--80℃,时间10—30分钟;
3)葡萄粉经酶解处理,再经离心分离,得到为澄清液的葡萄酶解物;酶解条件为:葡萄粉与纤维素酶料液比的比例为10:1---20:1,反应温度在30℃-60℃,反应时间在3---5小时,升温灭酶,水浴温度90℃--95℃,时间20—30分钟出料离心,离心机转速在1000-2000转/分;
4)葡萄酶解物在75℃条件下真空浓缩50—90min,直至浓缩液为原滤液的四分之一到五分之一,按体积比1:4—1:5向浓缩液中加入溶剂,静置沉淀24h—48 h,温度10℃--20℃,转速3000--5000转/分条件下离心10—20分钟,倒出上清液,即为葡萄提取物。
本发明步骤4)中,溶剂是60%乙醇。步骤2)中,缓冲液pH为6.5,水浴温度80℃,时间20分钟。步骤3)中,葡萄粉与纤维素酶的比例为15:1,反应温度在55℃,时间4小时,灭酶温度95℃,时间20分钟,离心转速2000转/分,时间20分钟。步骤4)中,真空浓缩时间为50min,体积比为1:4,静置24h,温度为20℃,转速为5000转/分,时间20分钟。
本发明具有以下优点:利用酶解技术,能有效提高葡萄有效香气组分,再利用浓缩技术能有效保留头香组分,最后溶剂提取,使制备得到的香料更加逼真,口感更佳。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1
产品实施例
葡萄提取物:挑选葡萄,将葡萄清洗干净,阴处凉干,得到葡萄干;称取50份葡萄干,粉碎过筛100目,烘箱干燥,得到葡萄粉。将葡萄粉加入到柠檬酸的缓冲液pH6.5,升温灭活,水浴温度80℃,时间20分钟。葡萄粉经酶解处理,再经离心分离,得到澄清液;酶解条件为:纤维素酶料液比15:1,反应温度在55℃,反应时间在4小时,升温灭酶,水浴温度95;℃,时间10分钟出料离心,离心机转速在2000转/分。葡萄酶解物在75℃条件下真空浓缩50min,直至浓缩液为原滤液的四分之一,按体积比1:4向浓缩液中加入溶剂,静置沉淀24h,温度20℃,转速5000转/分条件下离心20分钟,倒出上清液,即为葡萄提取物。溶剂选60%乙醇。
葡萄提取物可以用来制成葡萄香精,具体为:乙酸乙酯1份 乙酸戊酯3份 丁酸乙酯8份 葡萄提取物45份 肉桂酸苄酯4份 芳樟醇2份,乙醇(95%)36份,充分摇匀,静置,即为葡萄香精。香气更加逼真,口感更佳,更受调香师的青睐。
实施例2
产品实施例
葡萄提取物:挑选葡萄;将葡萄清洗干净,阴处凉干,得到葡萄干;称取50份葡萄干,粉碎过筛100目,烘箱干燥,得到葡萄粉。将葡萄粉加入到柠檬酸的缓冲液pH6.5,升温灭活,水浴温度75℃,时间20分钟。葡萄粉经酶解处理,再经离心分离,得到澄清液;酶解条件为:纤维素酶料液比15:1,反应温度在55℃,反应时间在4小时,升温灭酶,水浴温度80℃,时间10分钟出料离心,离心机转速在2000转/分。葡萄酶解物在75℃条件下真空浓缩50min,直至浓缩液为原滤液的四分之一到八分之一,按体积比1:4向浓缩液中加入溶剂,静置沉淀24h,温度20℃,转速5000转/分条件下离心20分钟,倒出上清液,即为葡萄提取物。
Claims (4)
1.一种葡萄提取物的制备方法,其特征在于:该方法以葡萄干为原料,通过酶解分离出有效的组份,然后经离心机离心去除可见的固形物,得到澄清透明的葡萄酶解物,葡萄酶解物经真空浓缩,溶剂沉淀,得到葡萄提取物;具体步骤如下:
1)挑选葡萄;将葡萄清洗干净,阴处凉干,得到葡萄干,将葡萄干粉碎过筛100目,烘箱干燥,得到葡萄粉;
2)将葡萄粉加入到柠檬酸的缓冲液中,缓冲液pH6.0---6.5,升温灭活,水浴温度70℃--80℃,时间10—30分钟;
3)葡萄粉经酶解处理,再经离心分离,得到为澄清液的葡萄酶解物;酶解条件为:葡萄粉与纤维素酶的比例为15:1,反应温度在55℃,时间4小时,灭酶温度95℃,时间20分钟,离心转速2000转/分,时间20分钟出料离心;
4)葡萄酶解物在75℃条件下真空浓缩50—90min,直至浓缩液为原滤液的四分之一到五分之一,按体积比1:4—1:5向浓缩液中加入溶剂,静置沉淀24h—48 h,温度10℃--20℃,转速3000--5000转/分条件下离心10—20分钟,倒出上清液,即为葡萄提取物。
2.根据权利要求1所述的葡萄提取物的制备方法,其特征在于:步骤4)中,溶剂是60%乙醇。
3.根据权利要求1所述的葡萄提取物的制备方法,其特征在于:步骤2)中,缓冲液pH为6.5,水浴温度80℃,时间20分钟。
4.根据权利要求1所述的葡萄提取物的制备方法,其特征在于:步骤4)中,真空浓缩时间为50min,体积比为1:4,静置24h,温度为20℃,转速为5000转/分,时间20分钟。
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3种浸渍酶对蛇龙珠葡萄酒香气影响的比较;李霞等;《中外葡萄与葡萄酒》;20090531(第5期);第14页第1段,第17页第2-3段 * |
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