CN105942407B - Preparation method of Chinese yam essence - Google Patents
Preparation method of Chinese yam essence Download PDFInfo
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Abstract
A preparation method of Chinese yam essence comprises the steps of preparing a Chinese yam essence base material, preparing Chinese yam enzymolysis liquid, and blending the enzyme fermentation liquid and the Chinese yam essence base material to prepare the Chinese yam essence. The yam essence prepared by the invention has natural yam fragrance, mellow taste, vivid fragrance, and obviously improved stability and fragrance quality; meanwhile, the natural health-care components in the Chinese yam are fully utilized, and the prepared Chinese yam essence is rich in nutrition, low in cost, good in dissolution property and dispersion property in a water phase, and suitable for foods such as candies, biscuits, baking products, cakes and beverages.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a novel method for preparing Chinese yam essence.
Background
Rhizoma Dioscoreae, also known as rhizoma Dioscoreae and sweet Potato, is rhizome or tuber of Dioscoreaceae plant, and contains saponin, mucin, amylase, choline, free amino acids, cellulose, polyphenol oxidase, etc. The Chinese yam is sweet and neutral in nature and taste, has the effects of tonifying spleen, tonifying lung, reinforcing kidney and nourishing essence, and is a natural functional food resource integrating nutrition, health care and food therapy. Chinese yam is a good product which is deeply loved by Chinese people, and the curative effect and the function of the Chinese yam are proved by the practice of hundreds of years. At present, a large area of Chinese yam planting bases exist all over the country, so that local resources are fully utilized, novel health-care food and medicine varieties of Chinese yam are developed, comprehensive development and utilization of Chinese yam are enhanced, and the Chinese yam planting bases have important practical significance on agricultural economic development and technical innovation.
As a natural food with abundant nutrition, the edible and medicinal values of the Chinese yam are gradually known by more people, and the product is increasingly favored by consumers at home and abroad. In recent years, yam essence has been gradually developed and used in various foods. However, at present, the essence is mostly fat-soluble volatile components, so that the essence is not easy to add into water-soluble food or medicines and is volatile, and the traditional essence has single fragrance and poor reality. Therefore, the development of water-soluble yam essence is very important. So far, no report related to the preparation of water-soluble Chinese yam essence by blending Chinese yam essence base material with Chinese yam enzymatic hydrolysate is found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a water-soluble Chinese yam essence and a preparation method thereof.
The invention is realized by the following technical scheme.
A preparation method of Chinese yam essence comprises the following steps.
(1) Preparing a yam essence base material: taking 90-93 parts by weight of 1, 2-propylene glycol, adding 4-6 parts by weight of vanillin, 0.15-0.3 part by weight of 2-acetylpyrazine and 0.1-0.2 part by weight of ethyl maltol, heating to dissolve the three solid raw materials, cooling to room temperature, adding 0.05-0.1 part by weight of 2-methoxy-3-methylpyrazine, 0.1-0.2 part by weight of 2,3, 5-trimethylpyrazine and 3-5 parts by weight of 4-methyl-5-hydroxyethyl thiazole, finally adding 5-8 parts by weight of water, and stirring for 30 minutes to obtain the yam essence base material.
(2) Preparing yam enzymolysis liquid, namely cleaning fresh yams by using clear water, slicing, drying at the temperature of 40-50 ℃, crushing the yams, adding 40 parts of water into 10 parts of the crushed yams, uniformly stirring and mixing, simultaneously adding 0.05-0.1 part of cellulase and 0.02-0.1 part of Alcalase alkaline protease, adjusting the temperature to 40 ~ 55 ℃ and the pH to 7.0 ~ 8.0.0, carrying out enzymolysis reaction for 2-4 hours, heating to inactivate enzyme, centrifuging and taking supernatant liquid to obtain the yam enzymolysis liquid.
(3) Preparing the yam essence: taking 50-65 parts of yam enzymolysis liquid and 35-50 parts of yam essence base stock, and uniformly mixing to obtain the liquid yam essence.
The invention has the advantages that: 1. the yam essence is prepared by blending the yam enzymolysis liquid and the yam essence base material, and the product has natural yam fragrance, mellow taste, vivid fragrance, lasting aftertaste, safety and economy. 2. The product obtained by the invention has good dissolution property and dispersion property in water phase. The product internal quality is obviously improved and enhanced, and the flavored product is endowed with natural yam taste. The yam essence can be applied to foods such as candies, biscuits, baking products, cakes, beverages and the like.
Detailed Description
The invention will be further illustrated by the following specific examples.
Example 1.
A Chinese yam essence and a preparation method thereof comprise the following steps.
1) Preparing a yam essence base material: taking 90 parts of 1, 2-propylene glycol, adding 4 parts of vanillin, 0.15 part of 2-acetylpyrazine and 0.1 part of ethyl maltol, heating until the three solid raw materials are dissolved, cooling to room temperature, adding 0.1 part of 2-methoxy-3-methylpyrazine, 0.1 part of 2,3, 5-trimethylpyrazine and 3 parts of 4-methyl-5-hydroxyethyl thiazole, finally adding 8 parts of water, and stirring for 30 minutes to obtain the yam essence base material.
2) Preparing yam enzymolysis liquid: cleaning fresh Chinese yam with clear water, slicing, drying at 40 ℃, crushing the Chinese yam, adding 40 parts of water into 10 parts of crushed Chinese yam, uniformly stirring and mixing, adding 0.05 part of cellulase and 0.02 part of Alcalase alkaline protease, adjusting the temperature to 40 ℃, adjusting the pH to 7.0, carrying out enzymolysis reaction for 2 hours, heating to inactivate enzyme, centrifuging and taking supernatant to obtain the Chinese yam enzymolysis liquid.
3) Preparing the yam essence: and (3) uniformly mixing 50 parts of yam enzymolysis liquid and 50 parts of yam essence base stock to obtain liquid yam essence.
Example 2.
A Chinese yam essence and a preparation method thereof comprise the following steps.
1) Preparing a yam essence base material: according to the weight, 92 parts of 1, 2-propylene glycol is taken, 5 parts of vanillin, 0.2 part of 2-acetylpyrazine and 0.2 part of ethyl maltol are added, the mixture is heated until the three solid raw materials are dissolved, the mixture is cooled to room temperature, then 0.08 part of 2-methoxy-3-methylpyrazine, 0.15 part of 2,3, 5-trimethylpyrazine and 4 parts of 4-methyl-5-hydroxyethyl thiazole are added, finally 6 parts of water are added, and the mixture is stirred for 30 minutes to prepare the yam essence base material.
2) Preparing yam enzymolysis liquid: cleaning fresh Chinese yam with clear water, slicing, drying at 40-50 ℃, crushing the Chinese yam, adding 40 parts of water into 10 parts of crushed Chinese yam, uniformly stirring and mixing, simultaneously adding 0.75 part of cellulase and 0.06 part of Alcalase alkaline protease, adjusting the temperature to 45 ℃, when the pH value is 7.5, carrying out enzymolysis reaction for 3 hours, then heating to inactivate enzyme, centrifuging and taking supernatant to obtain the Chinese yam enzymolysis liquid.
3) Preparing the yam essence: and (4) taking 55 parts of yam enzymatic hydrolysate and 45 parts of yam essence base stock, and uniformly mixing to obtain the liquid yam essence.
Example 3.
A Chinese yam essence and a preparation method thereof comprise the following steps.
1) Preparing a yam essence base material: taking 93 parts by weight of 1, 2-propylene glycol, adding 6 parts by weight of vanillin, 0.3 part by weight of 2-acetylpyrazine and 0.2 part by weight of ethyl maltol, heating until the three solid raw materials are dissolved, cooling to room temperature, adding 0.1 part by weight of 2-methoxy-3-methylpyrazine, 0.2 part by weight of 2,3, 5-trimethylpyrazine and 5 parts by weight of 4-methyl-5-hydroxyethyl thiazole, finally adding 8 parts by weight of water, and stirring for 30 minutes to obtain the yam essence base material.
2) Preparing yam enzymolysis liquid: cleaning fresh Chinese yam with clear water, slicing, drying at 50 ℃, crushing the Chinese yam, adding 40 parts of water into 10 parts of crushed Chinese yam, uniformly stirring and mixing, adding 0.1 part of cellulase and 0.1 part of Alcalase alkaline protease, adjusting the temperature to 55 ℃, adjusting the pH to 8.0, carrying out enzymolysis reaction for 4 hours, heating to inactivate enzyme, centrifuging and taking supernatant to obtain the Chinese yam enzymolysis liquid.
3) Preparing the yam essence: and uniformly mixing 65 parts of yam enzymolysis liquid and 50 parts of yam essence base stock to obtain the liquid yam essence.
Claims (1)
1. A preparation method of Chinese yam essence is characterized by comprising the following steps:
(1) taking 90-93 parts by weight of 1, 2-propylene glycol, adding 4-6 parts by weight of vanillin, 0.15-0.3 part by weight of 2-acetylpyrazine and 0.1-0.2 part by weight of ethyl maltol, heating to dissolve the three solid raw materials, cooling to room temperature, adding 0.05-0.1 part by weight of 2-methoxy-3-methylpyrazine, 0.1-0.2 part by weight of 2,3, 5-trimethylpyrazine and 3-5 parts by weight of 4-methyl-5-hydroxyethyl thiazole, finally adding 5-8 parts by weight of water, and stirring for 30 minutes to prepare the yam essence base material;
(2) cleaning fresh Chinese yam with clear water, slicing, drying at 40-50 ℃, crushing the Chinese yam, taking 10 parts of crushed Chinese yam, adding 40 parts of water, stirring and mixing uniformly, simultaneously adding 0.05-0.1 part of cellulase and 0.02-0.1 part of Alcalase alkaline protease, adjusting the temperature to 40 ~ 55 ℃, carrying out enzymolysis reaction for 2-4 hours when the pH is 7.0 ~ 8.0.0, heating to inactivate enzyme, centrifuging and taking supernatant to obtain Chinese yam enzymolysis liquid;
(3) taking 50-65 parts of yam enzymolysis liquid and 35-50 parts of yam essence base stock, and uniformly mixing to obtain the liquid yam essence.
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| CN107440068B (en) * | 2017-08-31 | 2020-08-28 | 南昌馨朵美生物科技有限公司 | Preparation method of essence containing probiotic fermented carrot extract |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687843A (en) * | 2012-06-25 | 2012-09-26 | 天宁香料（江苏）有限公司 | Red date essence and method for preparing same through compound enzymatic hydrolysis |
| CN104305063A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Processing method of Chinese yam and oyster mushroom nutritional and health powder |
| CN104643004A (en) * | 2015-02-05 | 2015-05-27 | 上海应用技术学院 | Purple yam essence, and preparation method and application thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687843A (en) * | 2012-06-25 | 2012-09-26 | 天宁香料（江苏）有限公司 | Red date essence and method for preparing same through compound enzymatic hydrolysis |
| CN104305063A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Processing method of Chinese yam and oyster mushroom nutritional and health powder |
| CN104643004A (en) * | 2015-02-05 | 2015-05-27 | 上海应用技术学院 | Purple yam essence, and preparation method and application thereof |
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