CN106722761A - A kind of peanut essence and preparation method thereof - Google Patents
A kind of peanut essence and preparation method thereof Download PDFInfo
- Publication number
- CN106722761A CN106722761A CN201710082802.5A CN201710082802A CN106722761A CN 106722761 A CN106722761 A CN 106722761A CN 201710082802 A CN201710082802 A CN 201710082802A CN 106722761 A CN106722761 A CN 106722761A
- Authority
- CN
- China
- Prior art keywords
- peanut
- essence
- quality
- preparation
- enzyme
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of peanut essence and preparation method thereof, comprise the following steps：(1) digest：In mass ratio it is 1 by peanut powder and deionized water:2~1:6 are well mixed, and add complex enzyme, and the complex enzyme quality is the 2~10% of the peanut powder quality, and the complex enzyme is protease and lipase, and the protease is 1 with the mass ratio of lipase:3~3:1,1~9h is digested under the conditions of 30~70 DEG C, obtain enzymolysis product；(2) Maillard reaction：Amino acid and sugar are added in the enzymolysis product obtained in step (1), 90~130min is reacted under the conditions of 60~180 DEG C, obtain peanut essence.Preparation method of the present invention prepares peanut essence has roasted peanut fragrance, can dilute 200 times.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, and in particular to a kind of peanut essence and preparation method thereof.
Background technology
In recent years, with the change and the raising of the level of consumption of people's consumption idea, natural essence particularly vegetalitas
Natural essence with its it is green, natural, safe and environment-friendly the features such as increasingly get the favour of people, during peanut essence is food production
A kind of important flavouring agent, can assign the special peanut of food roasting fragrance, with great market potential, can extensive use
In food industry such as peanut butter, peanut beverage, peanut ice creams.
Even if people are increasingly clear to the understanding of essence and flavoring agent, but still there are the mistaken ideas of some understanding.First side
Face feel food should not perfuming essence or perfuming essence it is bad.In the modern life, with the improvement of living standards and rhythm of life
Quickening make people increasingly like it is edible fast and easily process food, and wish that food flavor is good to eat, fragrance is rich
Rich various, then requirement so high, many food condition in itself is to be beyond one's reach, so these must be eaten by adding
Could be realized with essence.Second aspect may be many people think that be that the foreigner does not eat and seldom eats the food that with the addition of flavoring essence
Product do not allow to produce these edible essence in other words.Flavoring essence has presence in all parts of the world, and developed country uses
Flavoring essence consumption per head is higher than developing country.For the food flavor and flavoring essence of China, per capita consuming level is remote
Far below the U.S., Japan, west european developed country and area.And the peanut essence for being prepared using Maillard reaction, it belongs to
Flavor essence, through overbaking after, possess the tempting local flavor of roasted peanut, comply fully with people needs fragrance.
Since there is demand, that just has market.For the industrial production of flavoring essence, it is desirable that essence can be produced
Various in style, the speed of product renewing is accomplished by quickly.Any enterprise wants there is more preferable sales volume in market with keen competition,
Essence manufacturing enterprise is accomplished by constantly developing new product, is otherwise easy to be kept outside of the door.
For the security of flavoring essence, the problem for existing mainly has several aspects.First is complicated raw material sources, there is day
So source, has synthetic method to prepare；Second is complicated provenance, has import, has domestic, and imported raw material is probably technical threshold
Cause, it is also possible to which resource influence is caused；3rd is complicated technical indicator, and fragrance index therein has larger subjectivity；
4th is complicated demand, and the essence under same title can meet the demand of different clients with ever-changing, or even prevalence becomes
Gesture also can produce influence to essence；5th is complicated laws and regulations, and the applicable specification of flavoring essence spices laws and regulations is different from
Daily use chemicals, tobacco, pharmacy and animal feed, also strengthen the construction of legal environment, the method law involved by industry with China
Rule need constantly adjusting and changing with increasingly complicated Industry situation.
The peanut essence prepared using enzyme process coupling Maillard reaction, is that a kind of newer method is produced one kind and possessed solely
The essence of special local flavor, the demand that satisfaction is weeded out the old and bring forth the new, can strengthen the market competitiveness of enterprise, there is provided more excellent quality
Essence.From from the aspect of security, peanut essence prepared by enzyme process coupling Maillard reaction, the material use of key reaction is
Natural material, from material in itself for, safe, itself is non-toxic；From for the product of reaction, simply reduced sugar and amino
The reaction of acid.Maillard reaction is amino-compound (amine, amino acid, skin and protein) and the carbonyls (sugar in food
Class) the abiogenous reaction in food processing and storage, by French famous scientist with L.C.Maillard in 1912
What year found, a kind of reaction occurred under conditions of naturally occurring, then comparatively the product of Maillard reaction is also peace
Complete, so also can just eliminate doubt of the people for the security of the essence in certain degree.
It is to be prepared peanut essence using natural thermal response to have many researchs before this, research it is important that Maillard reaction
Part, and it is related to the research contents in terms of enzymolysis less.In terms of enzymolysis, from terms of molecular level, modified essence is just turned off
Main chain in protein molecule or the side-chain radical to protein molecule are modified, thus trigger protein steric structure and
The change of physicochemical property, is improved the functional characteristic of vegetable protein or nutritive peculiarity.Enzyme process water wherein is carried out to protein
It is research both at home and abroad now that solution is modified, using more method of modifying, and for different degree of hydrolysis, especially in Lower degrees of hydrolysis
In the range of, some functional characteristics and nutritive peculiarity of protein hydrolysate can obtain it is different degrees of improve, if
The screening of the optimal conditions of enzymolysis part can be realized, the quality of essence can be largely ensure that.
The content of the invention
A kind of peanut essence and its preparation are provided it is an object of the invention to the weak point for overcoming prior art to exist
Method, using the condition for optimizing enzymolysis process and Maillard reaction, obtains the peanut essence of high-quality.
To achieve the above object, the technical scheme taken of the present invention is：A kind of preparation method of peanut essence, including it is following
Step：
(1), digest：
To in mass ratio be 1 through the peanut powder of overbaking and deionized water:2~1:6 are well mixed, and add complex enzyme, institute
State that complex enzyme quality is the peanut powder quality 2~10%, the complex enzyme is protease and lipase, the protease with
The mass ratio of lipase is 1:3~3:1,1~9h is digested under the conditions of 30~70 DEG C, obtain enzymolysis product；
(2), Maillard reaction：
Amino acid and sugar are added in the enzymolysis product obtained in step (1), the quality of the amino acid is the peanut
The 0.5~2.5% of silty amount, the quality of the sugar is the 0.5~2.5% of the peanut powder quality, under the conditions of 60~180 DEG C
90~130min of reaction, obtains peanut essence.
It is described through overbaking in step (1) as the preferred embodiment of the preparation method of peanut essence of the present invention
Peanut powder is after shelled peanut is carried out into baking treatment, to crush, and is obtained through the peanut powder of overbaking, or described by toast earthnut powder
Be by shelled peanut elder generation pulverization process after, then after carrying out baking treatment, obtain through the peanut powder of overbaking；Wherein, to shelled peanut or
Peanut powder after crushing carries out baking and can be then placed in baking oven in a certain amount of shelled peanut to be placed in baking pallet, excellent
It is to toast 1h at a temperature of 120 DEG C to select baking condition.
In step (1), the mixture after being well mixed with deionized water to peanut powder stands ten minutes, treats fully
After being impregnated with, it is placed in 80~95 DEG C of thermostat water baths and is incubated 15~30 minutes, take out, be cooled to room temperature, then adds compound
Enzyme is digested；Destroy the enzyme treatment can be carried out to the enzymolysis product obtained after enzymolysis；Preferably, to obtaining after destroy the enzyme treatment
Enzymolysis product, carries out centrifugal treating, takes filtrate, then carries out the Maillard reaction of step (3)；The centrifugal condition is preferably
3000r/min is centrifuged 10min.
Used as the preferred embodiment of the preparation method of peanut essence of the present invention, in step (1), the protease is
Papain.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (1), the peanut powder with
The mass ratio of deionized water is 1:4.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (1), the complex enzyme matter
Measure is the 6% of the peanut powder quality.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (1), the protease with
The mass ratio of lipase is 1:1.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (1), the hydrolysis temperature
It it is 50 DEG C, enzymolysis time is 5h.
In step (2), the amino acid can for proline, glutamic acid, arginine, alanine, valine, lysine,
At least one in glycine, asparatate；As the preferred embodiment of the preparation method of peanut essence of the present invention,
The amino acid is at least one in glutamic acid, lysine, asparatate；It is highly preferred that the amino acid is lysine.
Used as the preferred embodiment of the preparation method of peanut essence of the present invention, in step (2), the sugar can be
At least one in sucrose, glucose, D- xyloses, preferably D- xyloses.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (2), the amino acid
Quality is the 1.5% of the peanut powder quality, and the quality of the sugar is the 1.5% of the peanut powder quality.
As the preferred embodiment of the preparation method of peanut essence of the present invention, in step (2), the reaction temperature
It it is 110 DEG C, enzymolysis time is 120min.
Present invention also offers one kind as obtained in above method peanut essence.Obtained peanut essence of the invention has roasting
Peanut fragrance.
The beneficial effects of the present invention are：The invention provides a kind of peanut essence and preparation method thereof, preferably go out optimal
Enzymolysis and Maillard reaction in optimum reaction condition, the peanut essence prepared in optimal conditions has roasted peanut fragrant
Taste, the peanut essence with roasted peanut fragrance prepared can dilute 200 times.
Brief description of the drawings
Fig. 1 is reduced sugar canonical plotting；
Fig. 2 is protein standard curve figure；
Fig. 3 is the test result figure of influence of the solid-liquid ratio to content of reducing sugar；
Fig. 4 is the test result figure of influence of the solid-liquid ratio to protein content；
Fig. 5 is the test result figure of influence of the solid-liquid ratio to free aminoacid content；
Fig. 6 is the test result figure of influence of the solid-liquid ratio to acid number；
Fig. 7 is the test result figure of compound influence of the enzyme concentration to content of reducing sugar；
Fig. 8 is the test result figure of compound influence of the enzyme concentration to protein content；
Fig. 9 is the test result figure of compound influence of the enzyme concentration to free aminoacid content；
Figure 10 is the test result figure of compound influence of the enzyme concentration to acid number；
Figure 11 is the test result figure of influence of the mass ratio of papain and lipase to content of reducing sugar；
Figure 12 is the test result figure of influence of the mass ratio of papain and lipase to protein content；
Figure 13 is the test result figure of influence of the mass ratio of papain and lipase to free aminoacid content；
Figure 14 is the test result figure of influence of the mass ratio of papain and lipase to acid number；
Figure 15 is the test result figure of influence of the hydrolysis temperature to content of reducing sugar；
Figure 16 is the test result figure of influence of the hydrolysis temperature to protein content；
Figure 17 is the test result figure of influence of the hydrolysis temperature to free aminoacid content；
Figure 18 is the test result figure of influence of the hydrolysis temperature to acid number；
Figure 19 is the test result figure of influence of the enzymolysis time to content of reducing sugar；
Figure 20 is the test result figure of influence of the enzymolysis time to protein content；
Figure 21 is the test result figure of influence of the enzymolysis time to free aminoacid content；
Figure 22 is the test result figure of influence of the enzymolysis time to acid number；
Figure 23 is influence test result figure of different types of amino acid to roasted peanut essence local flavor；
Figure 24 is influence test result figure of different types of sugar to roasted peanut essence local flavor；
Figure 25 is the selection result figure of advantage amino acid；
Figure 26 is influence test result figure of the addition of lysine to roasted peanut essence local flavor；
Figure 27 is influence test result figure of the addition of D- xyloses to roasted peanut essence local flavor；
Figure 28 is influence test result figure of the Maillard reaction temperature to roasted peanut essence local flavor；
Figure 29 is influence test result figure of the Maillard reaction time to roasted peanut essence local flavor.
Specific embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.
The measure of heretofore described content of reducing sugar, the measure of protein content, the content of free amino acid nitrogen
Measure, the method for testing of acid number, the method for testing of browning degree and sensory evaluation standard it is as follows：
(1), the measure of content of reducing sugar
(1) preparation of DNS reagents
Take 3,5- dinitrosalicylics acid system 3.15g, water 500mL, with glass bar stir 5s, heating water bath to 45 DEG C, by batch
The secondary NaOH 100mL for being gradually added 0.2g/mL, are stirred continuously, to as clear as crystal.The Rochelle salt of 91.0g
Add in batches, continuously add phenol 2.5g, anhydrous sodium sulfite 2.5g, while carrying out 45 DEG C of heating water baths, add 300mL
Water, is stirred continuously, until transparent again be completely dissolved, takes out, and is cooled to room temperature, is settled to 1000mL, after being filtered with filter paper, will
Filtrate is stored in brown bottle, is kept in dark place, and 7 days rears can be used at room temperature, and the term of validity for using is 6 months.
(2) glucose standard curve
Glucose standard (1mg/mL) 0,0.2mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL is taken respectively in 15mL test tubes
In, 1.0mL is complemented to distilled water, accurate respectively to add DNS reagent 2mL, boiling water bath heating 2min, flowing water cooling is mended with water
Foot arrives 15mL scales.The mensuration absorbance under 540nm wavelength.
(3) measure of sample
In advance after measurement sample, if absorbance is excessive, sample is suitably diluted, make sugared concentration for 0.1~
1.0mg/mL, takes the liquid glucose 1.0mL after dilution in 15mL scale test tubes, plus DNS reagent 2.0mL, and boiling water boils 2min, cools down
15mL scales are supplied with water afterwards, the mensuration absorbance under 540nm wavelength.Glucose mg/mL numbers are found from standard curve.By scheming
Reduced sugar standard curve shown by 1 understands that its formula is y=0.0483x-0.0057, by each single factor test corresponding first
The light absorption value of individual gradient obtains the concentration of reduced sugar after substituting into, by remaining corresponding gradient of each single factor test also in this way
Obtain the content of the reduced sugar of all experimental groups.
(2), the measure of protein content
(1) preparation of reagent
Standard protein solution：The dissolving of 0.1g ox horns albumin is weighed, 10mL is settled to, the standard egg of 10mg/mL is configured to
White solution.
The preparation of Coomassie brilliant G-250 solution：First Mas bright blue G- is dissolved with the ethanol that weight/mass percentage composition is 95%
250, the phosphatase 11 00mL that weight/mass percentage composition is 85% is added, 1000mL is settled to distilled water, after mixing, use filter paper mistake
Filter, until without larger particle, solution is placed in brown bottle and preserves.
(2) formulation of standard curve
Take standard protein 0.1 respectively, 0.2mL, 0.3mL, 0.4mL, 0.5mL, 0.6mL in test tube, respectively correspond to add
Weight/mass percentage composition is 0.9% sodium chloride solution 0.9mL, 0.8mL, 0.7mL, 0.6mL, 0.5mL, 0.4ml, then is separately added into
The Coomassie brilliant G-250 solution that 5mL is prepared, after standing 2 minutes, in determining light absorption value under the absorbance of 595nm.
(3) measure of sample
The sample 0.1mL after appropriate dilution is taken, the sodium chloride solution 0.9mL that weight/mass percentage composition is 0.9% is separately added into,
Coomassie brilliant blue dye liquor 5mL, in determining light absorption value under the absorbance of 595nm.Protein standard curve as shown by Fig. 2 can
Know, its formula is y=7.6253x+0.0171, and egg is obtained after the light absorption value of corresponding first gradient of each single factor test is substituted into
The concentration of white matter, remaining corresponding gradient of each single factor test is also obtained the content of the protein of sample in this way.
(2), the measure of free amino acid nitrogen content
(1) measure of sample
10mL samples are taken in beaker, 50mL distilled water is added, being titrated to acidometer using 0.05mol/L NaOH indicates
8.2, the volume (mL) of record consumption standard solution of sodium hydroxide.
It is 20% neutral formalin solution 10mL that weight/mass percentage composition is added toward beaker, is shaken up, using 0.05mol/LNaOH
Standard liquid is titrated to acidometer and indicates 9.2, and titration terminates, the volume (mL) of record consumption standard solution of sodium hydroxide.Take three
The average value of secondary parallel test.
(2) blank test
10mL distilled water is taken in beaker, 50mL distilled water is added, is titrated to using the NaOH standard liquids of 0.05mol/L
Acidometer indicates 8.2, the volume (mL) of record consumption standard solution of sodium hydroxide.
It is 20% neutral formalin solution 10mL that weight/mass percentage composition is added toward beaker, is shaken up, using 0.05mol/L's
NaOH standard liquids are titrated to acidometer and indicate 9.2, and titration terminates, the volume (mL) of record consumption standard solution of sodium hydroxide.
Take three average values of parallel test.
(3) calculating of result
According to formula：
In formula：The concentration of C --- standard solution of sodium hydroxide, mol/L；
V2 --- consume standard solution of sodium hydroxide volume, mL when making indicator titration with dimethyl diaminophenazine chloride；
V1 --- consume standard solution of sodium hydroxide volume, mL when making indicator titration with thymolphthalein；
M --- test sample solution equivalent to sample quality, g；
0.014——1/2N2MM quality, g/mmol.
(4), the measure of acid number
(1) measure of acid number
1g samples are taken in conical flask, addition weight/mass percentage composition is 95% ethanol ether mixed solution 10mL, is shaken up, then
Add 2 to drip phenolphthalein, discoloration, 30 seconds colour-fast, titration end-points are titrated to using 0.01mol/L potassium hydroxide-ethanol solutions.Take three
The average value of secondary parallel test.
(2) blank test
1g distilled water is taken in conical flask, addition weight/mass percentage composition is 95% ethanol ether mixed solution 10mL, is shaken up,
2 drop phenolphthalein are added, discoloration, 30 seconds colour-fast, titration end-points are titrated to using 0.01mol/L potassium hydroxide-ethanol solutions.Take
Three average values of parallel test.
(3) calculating of result
According to formula：
In formula：V --- the volume of standard potassium hydroxide solution used, unit (mL)；
C --- the concentration of standard potassium hydroxide solution used, unit (mol/L)；
The quality of m --- sample, unit (g).
(5), the measure of browning degree
Take a certain amount of sample to be placed in cuvette, under the absorbance of 420nm, extinction is determined in ultraviolet specrophotometer
Value, wherein light absorption value reflects browning degree.
(6), sensory evaluation standard
The standards of grading of sensory evaluation are shown in Table 1.
The standards of grading of the sensory evaluation of table 1
Embodiment 1
A kind of embodiment of the preparation method of peanut essence of the present invention, the preparation method of the peanut essence include with
Lower step：
(1), peanut pretreatment：
A certain amount of shelled peanut is placed in baking pallet, is then placed in baking oven, baking 1 is small under the conditions of 120 DEG C
When, crushed after natural cooling, obtain peanut powder；
(2), digest：
In mass ratio it is 1 by step (1) gained peanut powder and deionized water:After 4 is well mixed, ten minutes are stood, wait to fill
After sub-dip is saturating, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes, take out, is cooled to room temperature；Complex enzyme is subsequently adding, wherein institute
State that complex enzyme quality is the peanut powder quality 6%, the complex enzyme is papain and lipase, the Papain
Enzyme is 1 with the mass ratio of lipase:1, it is placed in 50 DEG C of thermostat water bath and digests 5h, obtain enzymolysis product；By enzymolysis product in
Go out enzyme 10 minutes under the conditions of 90 DEG C, after the completion of the enzyme that goes out, is cooled to room temperature, and 10min is centrifuged in 3000r/min, obtains filtrate；
(3), Maillard reaction：
Lysine and D- xyloses are added in the filtrate obtained in step (2), the quality of the lysine is the peanut
The 1.5% of silty amount, the quality of the D- xyloses is the 1.5% of the peanut powder quality, is reacted under the conditions of 110 DEG C
120min, obtains peanut essence.
Peanut essence obtained in the present embodiment has strong roasted peanut local flavor.
Embodiment 2
A kind of embodiment of the preparation method of peanut essence of the present invention, the preparation method of the peanut essence include with
Lower step：
(1), peanut pretreatment：
A certain amount of shelled peanut is placed in baking pallet, is then placed in baking oven, baking 1 is small under the conditions of 120 DEG C
When, crushed after natural cooling, obtain peanut powder；
(2), digest：
In mass ratio it is 1 by step (1) gained peanut powder and deionized water:After 2 is well mixed, ten minutes are stood, wait to fill
After sub-dip is saturating, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes, take out, is cooled to room temperature；Complex enzyme is subsequently adding, wherein institute
State that complex enzyme quality is the peanut powder quality 2%, the complex enzyme is papain and lipase, the Papain
Enzyme is 1 with the mass ratio of lipase:3, it is placed in 30 DEG C of thermostat water bath and digests 1h, obtain enzymolysis product；By enzymolysis product in
Go out enzyme 10 minutes under the conditions of 90 DEG C, after the completion of the enzyme that goes out, is cooled to room temperature, and 10min is centrifuged in 3000r/min, obtains filtrate；
(3), Maillard reaction：
Lysine and D- xyloses are added in the filtrate obtained in step (2), the quality of the lysine is the peanut
The 0.5% of silty amount, the quality of the D- xyloses is the 0.5% of the peanut powder quality, and 90min is reacted under the conditions of 60 DEG C,
Obtain peanut essence.
Peanut essence obtained in the present embodiment has strong roasted peanut local flavor.
Embodiment 3
A kind of embodiment of the preparation method of peanut essence of the present invention, the preparation method of the peanut essence include with
Lower step：
(1), peanut pretreatment：
A certain amount of shelled peanut is placed in baking pallet, is then placed in baking oven, baking 1 is small under the conditions of 120 DEG C
When, crushed after natural cooling, obtain peanut powder；
(2), digest：
In mass ratio it is 1 by step (1) gained peanut powder and deionized water:After 6 is well mixed, ten minutes are stood, wait to fill
After sub-dip is saturating, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes, take out, is cooled to room temperature；Complex enzyme is subsequently adding, wherein institute
State that complex enzyme quality is the peanut powder quality 10%, the complex enzyme is papain and lipase, the pawpaw egg
White enzyme is 3 with the mass ratio of lipase:1, it is placed in 70 DEG C of thermostat water bath and digests 9h, obtain enzymolysis product；By enzymolysis product
Go out enzyme 10 minutes under the conditions of 90 DEG C, after the completion of the enzyme that goes out, is cooled to room temperature, and 10min is centrifuged in 3000r/min, obtains filtrate；
(3), Maillard reaction：
Lysine and D- xyloses are added in the filtrate obtained in step (2), the quality of the lysine is the peanut
The 2.5% of silty amount, the quality of the D- xyloses is the 2.5% of the peanut powder quality, is reacted under the conditions of 130 DEG C
180min, obtains peanut essence.
Peanut essence obtained in the present embodiment has strong roasted peanut local flavor.
Embodiment 4
A kind of embodiment of the preparation method of peanut essence of the present invention, the preparation method of the peanut essence include with
Lower step：
(1), peanut pretreatment：
A certain amount of shelled peanut is placed in baking pallet, is then placed in baking oven, baking 1 is small under the conditions of 120 DEG C
When, crushed after natural cooling, obtain peanut powder；
(2), digest：
In mass ratio it is 1 by step (1) gained peanut powder and deionized water:After 4 is well mixed, ten minutes are stood, wait to fill
After sub-dip is saturating, it is placed in 80 DEG C of thermostat water baths and is incubated 30 minutes, take out, is cooled to room temperature；Complex enzyme is subsequently adding, wherein institute
State that complex enzyme quality is the peanut powder quality 6%, the complex enzyme is papain and lipase, the Papain
Enzyme is 1 with the mass ratio of lipase:1, it is placed in 50 DEG C of thermostat water bath and digests 3h, obtain enzymolysis product；By enzymolysis product in
Go out enzyme 10 minutes under the conditions of 90 DEG C, after the completion of the enzyme that goes out, is cooled to room temperature, and 10min is centrifuged in 3000r/min, obtains filtrate；
(3), Maillard reaction：
Lysine and D- xyloses are added in the filtrate obtained in step (2), the quality of the lysine is the peanut
The 1.5% of silty amount, the quality of the D- xyloses is the 1.5% of the peanut powder quality, and 180min is reacted under the conditions of 90 DEG C,
Obtain peanut essence.
Embodiment 4 and the preparation method of peanut essence described in embodiment 1 the difference is that only step (2), peanut
Powder is different from the mass ratio of deionized water, and peanut powder and the mass ratio of deionized water are 1 in embodiment 4:5.
Peanut essence obtained in the present embodiment has strong roasted peanut local flavor.
Embodiment 5
A kind of embodiment of the preparation method of peanut essence of the present invention, the preparation method of the peanut essence include with
Lower step：
(1), peanut pretreatment：
A certain amount of shelled peanut is placed in baking pallet, is then placed in baking oven, baking 1 is small under the conditions of 120 DEG C
When, crushed after natural cooling, obtain peanut powder；
(2), digest：
In mass ratio it is 1 by step (1) gained peanut powder and deionized water:After 4 is well mixed, ten minutes are stood, wait to fill
After sub-dip is saturating, it is placed in 95 DEG C of thermostat water baths and is incubated 15 minutes, take out, is cooled to room temperature；Complex enzyme is subsequently adding, wherein institute
State that complex enzyme quality is the peanut powder quality 6%, the complex enzyme is papain and lipase, the Papain
Enzyme is 1 with the mass ratio of lipase:1, it is placed in 30 DEG C of thermostat water bath and digests 9h, obtain enzymolysis product；By enzymolysis product in
Go out enzyme 10 minutes under the conditions of 90 DEG C, after the completion of the enzyme that goes out, is cooled to room temperature, and 10min is centrifuged in 3000r/min, obtains filtrate；
(3), Maillard reaction：
Lysine and D- xyloses are added in the filtrate obtained in step (2), the quality of the lysine is the peanut
The 1.5% of silty amount, the quality of the D- xyloses is the 1.5% of the peanut powder quality, is reacted under the conditions of 110 DEG C
120min, obtains peanut essence.
Peanut essence obtained in the present embodiment has strong roasted peanut local flavor.
Embodiment 6
The present embodiment is investigated peanut powder and with the mass ratio (solid-liquid ratio) of deionized water prepared by peanut essence of the present invention
During hydrolysis result influence.The specific method of investigation is as follows with result：
Influence of the solid-liquid ratio to hydrolysis result：It is substrate that 20g peanut powders are added in 5 250mL conical flasks, by solid-liquid ratio
It is 1:2、1:3、1:4、1:5 and 1:6 add deionized water, and ten minutes are stood after shaking up.After being thoroughly impregnated, 90 DEG C of constant temperature are placed in
20 minutes are incubated in water-bath.Take out, be cooled to room temperature.It is 6% by the concentration of certain enzyme, adds protease and lipase ratio
It is 1:1, shake up, it is placed in 50 DEG C of thermostat water bath and digests 5h.Take out, in the enzyme 10 minutes of being gone out in 90 DEG C.Go out and take after the completion of enzyme
Go out, naturally cool to room temperature, and 10min is centrifuged in 3000r/min, obtain filtrate, determine reduced sugar, protein and free amine group
The content and acid number of acid-state nitrogen.
The test result of influence of the solid-liquid ratio to the content and acid number of reduced sugar, protein and free amino acid nitrogen is as schemed
Shown in 3~6.
From Fig. 3~6 as can be seen that reduced sugar, the content of free amino acid nitrogen and acid number are with the content of deionized water
Increase and decline, protein content increases with the increase of deionized water content, in the quality of peanut powder and deionized water
Than being 1:4 when each index decrease speed has slowed down, and when the ratio of water increases, the effect of enzymolysis declines not substantially, explanation
1:When 4, the effect of enzymolysis preferably, can make full use of peanut powder.Therefore it is 1 to select optimal solid-liquid ratio:4.
Embodiment 7
The present embodiment investigates influence of the concentration of complex enzyme to hydrolysis result in peanut essence preparation process of the present invention.
The specific method of investigation is as follows with result：
Influence of the concentration of complex enzyme to hydrolysis result：
It is substrate that 20g peanut powders are added in 5 250mL conical flasks, is 1 by solid-liquid ratio:4 add deionized water, shake up
Stand ten minutes afterwards.After being thoroughly impregnated, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes.Take out, be cooled to room temperature.By multiple
Synthase quality is 2%, 4%, 6%, 8% and the 10% of the peanut powder quality, and the ratio for adding protease and lipase is 1:
1, shake up, it is placed in 50 DEG C of thermostat water bath and digests 5h.Take out, in the enzyme 10 minutes of being gone out in 90 DEG C.Go out and take out after the completion of enzyme, from
Room temperature is so cooled to, and 10min is centrifuged in 3000r/min, obtain filtrate, determine reduced sugar, protein and free amine group acid-state
The content and acid number of nitrogen.
The test result of compound influence of the enzyme concentration to the content and acid number of reduced sugar, protein and free amino acid nitrogen
As shown in Fig. 7~10.
From Fig. 7~10, the content of reduced sugar constantly rises with the increase of the concentration of complex enzyme, dense in complex enzyme
After degree reaches 6%, the content of reduced sugar rises slowly；The content of protein is with the increase constantly of the concentration of complex enzyme
Drop, decrease speed is slow after enzyme concentration 6%, and enzyme concentration is raised again, and the change of protein content is not also obvious；Free amino acid
The content of state nitrogen constantly rises with the increase of the concentration of complex enzyme, and the rate of climb is slower after enzyme concentration 6%, illustrates enzyme concentration
The influence raised again to the content of free amino acid nitrogen is little；The overall trend of acid number size is to rise, big in enzyme concentration
In 6%, acid number change is little, illustrates that, when enzyme concentration is more than 6%, the size influence on acid number is little.In summary four kinds refer to
Mark, enzyme concentration is optimal when being 6%.
Embodiment 8
The present embodiment investigates the mass ratio of papain and lipase in peanut essence preparation process of the present invention
The influence of hydrolysis result.The specific method of investigation is as follows with result：
Influence of the mass ratio of papain and lipase to hydrolysis result：
It is substrate that 20g peanut powders are added in 5 250mL conical flasks, is 1 by solid-liquid ratio:4 add deionized water, shake up
Stand ten minutes afterwards.After being thoroughly impregnated, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes.Take out, be cooled to room temperature.Add
Quality is the complex enzyme of the peanut powder quality 6%, and complex enzyme is papain and lipase, adds papain and fat
The mass ratio of fat enzyme is 1:3、1:2、1:1、2:1 and 3:1, shake up, it is placed in 50 DEG C of thermostat water bath and digests 5h.Take out, in
Go out enzyme 10 minutes in 90 DEG C.Go out and take out after the completion of enzyme, naturally cool to room temperature, and 10min is centrifuged in 3000r/min, filtered
Liquid, determines the content and acid number of reduced sugar, protein and free amino acid nitrogen.
Content and acid number of the mass ratio of papain and lipase to reduced sugar, protein and free amino acid nitrogen
Influence test result as shown in Figure 11~14.
Because protease can generate reduced sugar with hydrolysis starch, soluble dextrins and oligosaccharide.Can from Figure 11~14
Go out, under conditions of the mass ratio of different papains and lipase, with papain and the mass ratio of lipase
Increase, the content of reduced sugar constantly rises, but is 1 in the ratio of enzyme:Reduced sugar increase is not obvious after 1；Due to protease
The substrate of effect is protein, so with the increase of papain and the mass ratio of lipase, the content of protein is continuous
Ground decline, but enzyme ratio be 1:Decrease speed is slow after 1；And protease action breaks protein generation free amino acid
State nitrogen, so the content of free amino acid nitrogen constantly rises, it is 1 in the ratio of enzyme:The rate of climb is slower after 1；Lipase is made
Aliphatic acid is generated for grease, acid number reflects the content of aliphatic acid, so the overall trend of acid number size is to rise, 1:1
When acid number it is larger.In summary four kinds of indexs, papain is 1 with the mass ratio of lipase:It is optimal when 1.
Embodiment 9
The present embodiment investigates influence of the hydrolysis temperature to hydrolysis result in peanut essence preparation process of the present invention.Investigate
Specific method it is as follows with result：
Influence of the hydrolysis temperature to hydrolysis result：
It is substrate that 20g peanut powders are added in 5 250mL conical flasks, is 1 by solid-liquid ratio:4 add deionized water, shake up
Stand ten minutes afterwards.After being thoroughly impregnated, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes.Take out, be cooled to room temperature.Add
Quality is the complex enzyme of the peanut powder quality 6%, and complex enzyme is papain and lipase, the papain of addition and
The mass ratio of lipase is 1:1, shake up, be respectively placed in 30 DEG C, 40 DEG C, 50 DEG C, 60 DEG C, digest 5h in 70 DEG C of thermostat water bath
Afterwards, take out, in the enzyme 10 minutes of being gone out in 90 DEG C.Go out and take out after the completion of enzyme, naturally cool to room temperature, and in 3000r/min centrifugations
10min, obtains filtrate, determines the content and acid number of reduced sugar, protein and free amino acid nitrogen.
The test result of influence of the hydrolysis temperature to the content and acid number of reduced sugar, protein and free amino acid nitrogen is such as
Shown in Figure 15~18.
From Figure 15~18 as can be seen that at 30,40,50,60,70 DEG C of hydrolysis temperature, the content of reduced sugar first rises,
Reached at 50 DEG C and decline after highest, illustrate that reduced sugar reaches highest at 50 DEG C, and of reduced sugar exactly Maillard reaction
Key reaction material；The content of protein constantly declines, and decrease speed is slow after 50 DEG C, illustrates protein content at 50 DEG C
Tend to minimum level, temperature is raised again, changes of contents is not also obvious；The content of free amino acid nitrogen constantly rises, 50
The rate of climb is slower after DEG C, illustrates that the influence that temperature is raised to the content of free amino acid nitrogen again is little；Acid number size entirety
Trend be rise, after reaching highest at 50 DEG C decline, illustrate temperature more than 50 DEG C when, can decline acid number.It is comprehensive with
Upper four kinds of indexs, the temperature that can select optimal enzymolysis is 50 DEG C.
Embodiment 10
The present embodiment investigates influence of the enzymolysis time to hydrolysis result in peanut essence preparation process of the present invention.Investigate
Specific method it is as follows with result：
Influence of the enzymolysis time to hydrolysis result：
It is substrate that 20g peanut powders are added in 5 250mL conical flasks, is 1 by solid-liquid ratio:4 add deionized water, shake up
Stand ten minutes afterwards.After being thoroughly impregnated, it is placed in 90 DEG C of thermostat water baths and is incubated 20 minutes.Take out, be cooled to room temperature.Add
Quality is the complex enzyme of the peanut powder quality 6%, and complex enzyme is papain and lipase, the papain of addition and
The mass ratio of lipase is 1:1, shake up, it is placed in 50 DEG C of thermostat water bath and digest respectively as after 1h, 3h, 5h, 7h and 9h.Take
Go out, in the enzyme 10 minutes of being gone out in 90 DEG C.Go out and take out after the completion of enzyme, naturally cool to room temperature, and 10min is centrifuged in 3000r/min, obtain
Filtrate is obtained, the content and acid number of reduced sugar, protein and free amino acid nitrogen is determined.
The test result of influence of the enzymolysis time to the content and acid number of reduced sugar, protein and free amino acid nitrogen is such as
Shown in Figure 19~22.
From Figure 19~22 as can be seen that enzymolysis time be 1,3,5,7,9h, the content of reduced sugar constantly rises, in enzymolysis
After time reaches 5h, the content of reduced sugar rises slowly, illustrates that content of reducing sugar rises after enzymolysis time is 5h unobvious；Egg
The content of white matter constantly declines, and decrease speed is slow after enzymolysis time is 5h, illustrates that protein content is in enzymolysis time
5h tends to minimum level, and the time of enzymolysis raises again, and changes of contents is not also obvious；On the content of free amino acid nitrogen is continuous
Rise, the rate of climb is slower after enzymolysis time is 5h, illustrates that enzymolysis time raises the shadow to the content of free amino acid nitrogen again
Ring little；The overall trend of acid number size is to rise, and 5h is more than in enzymolysis time, and acid number change is little, illustrates in enzymolysis
Between more than 5h when, it is little on the influence of the size of acid number.In summary four kinds of indexs, can select optimal enzymolysis time for 5h.
Embodiment 11
Maillard reaction is divided into three phases.The primary reaction stage：Addition is carried out between reduced sugar carbonyl and amino, is generated
There is the 1-amino-1-deamination-2-ketose of reactivity.Primary Maillard reaction does not cause brown stain, without obvious smell.In
Between the stage degraded by a kind of product, when pH value is different, product is different, and can also form product in the middle of different
Thing, these intermediate products can participate in reaction.Later stage is unstable due to the aldehydes and ketone of reaction generation, each other may be used
To react, there is the reaction such as rearrangement, isomerization, ultimately generate this material of melanoid.
Optical characteristics in Maillard reaction mainly includes the light absorption value (extinction at 294nm at colourity, 294nm and 420nm
Value reflection be colourless intermediate product amount during Maillard reaction change, what light absorption value 420nm at reflected is then brown stain
Degree).
Thermal response and prolonged storage can all promote the generation of Maillard reaction, and its special color and luster and local flavor meaning make
It is obtained to be widely used in food production.Major part Maillard reaction concentrates on traditional thermal processing method at present, less
It is related to the food thermal processing method that heating using microwave, Ohmic heating etc. are new.
Different types of amino acid in Maillard reaction in the present embodiment investigation peanut essence preparation process of the present invention
Influence to roasted peanut essence local flavor.The specific method of investigation is as follows with result：
Influence of different types of amino acid to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 8 25mL test tubes, add that quality is peanut powder quality respectively toward test tube 1.5%
Proline, glutamic acid, arginine, alanine, valine, lysine, glycine, asparatate, mix, in 110 DEG C of oil baths
120min in pot, sensory evaluation is carried out to the fragrance that product is produced, and extracts reaction solution measure light absorption value.
Different types of amino acid is as shown in figure 23 to the influence test result of roasted peanut essence local flavor.
It can be seen that in figure 23 that by glutamic acid, lysine, asparatate products therefrom light absorption value (browning degree) compared with
Height, sense organ overall evaluation fraction is of a relatively high, so selecting these three amino acid to carry out follow-up experiment.
Embodiment 12
It is different types of sugared to roasting in Maillard reaction in the present embodiment investigation peanut essence preparation process of the present invention
The influence of peanut essence local flavor.The specific method of investigation is as follows with result：
Influence of different types of sugar to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 3 25mL test tubes, add that quality is peanut powder quality respectively toward test tube 1.5%
Sucrose, D- xylose and glucoses, mix, be placed in 120min in 110 DEG C of oil bath pans, to product produce fragrance feel
Official evaluates, and extracts reaction solution measure light absorption value.
Different types of sugar is as shown in figure 24 to the influence test result of roasted peanut essence local flavor.
As shown in figure 24, it is known that the light absorption value (browning degree) and sense organ of the Mei Lade products obtained by D- xyloses are integrally commented
Valency point is of a relatively high, so selection D- xyloses carry out follow-up experiment.
Embodiment 13
The present embodiment investigates the screening of advantage amino acid in Maillard reaction in peanut essence preparation process of the present invention.
The specific method of investigation is as follows with result：
The screening of advantage amino acid：10mL enzymolysis liquids are taken in 3 25mL test tubes, it is flower to add quality respectively toward test tube
The glutamic acid of the 1.5% of fecula quality, lysine, asparatate, addition plus quality are wooden for the 1.5% of peanut powder quality D-
Sugar, is mixed, and is placed in 120min in 110 DEG C of oil bath pans, and sensory evaluation is carried out to the fragrance that product is produced, and extracts reaction solution measure
Light absorption value.
The selection result of advantage amino acid is as shown in figure 25, the Mei La that lysine is obtained with D- xylose Mei Lade collective effects
The light absorption value (browning degree) of moral product and the sense organ overall evaluation point are of a relatively high, so selection lysine carries out follow-up reality
Test.
Embodiment 14
The present embodiment investigates amino acid addition and Maillard reaction in peanut essence preparation process of the present invention is baked
The influence of peanut essence local flavor.The specific method of investigation is as follows with result：
Influence of the amino acid addition to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 5 25mL test tubes, added respectively toward test tube quality be peanut powder quality 0.5%,
1.0%th, 1.5%, 2.0% and 2.5% lysine, addition quality is the 1.5% of peanut powder quality D- xyloses, is placed in 110
120min in DEG C oil bath pan, sensory evaluation is carried out to the fragrance that product is produced, and extracts reaction solution measure light absorption value.
The addition of lysine is as shown in figure 26 to the influence test result of roasted peanut essence local flavor.
As shown in figure 26, the browning degree of Mei Lade products and the result of the sense organ overall evaluation point are as follows：Browning degree with
The increase of the addition of lysine and constantly rise, when the addition of lysine is more than the 1.5% of peanut powder quality, brown stain
Degree change is not obvious；And as the increase sensory evaluation point of the addition of lysine first rises, it is big in the addition of lysine
When the 1.5% of peanut powder quality, sensory evaluation point is declined slightly, and illustrates that the addition of lysine is peanut powder quality
1.5% is more suitable for.In summary, the addition of selection lysine is the 1.5% of peanut powder quality.
Embodiment 15
The present embodiment investigates the decoration firing of the addition to Maillard reaction in peanut essence preparation process of the present invention of sugar
The influence of raw essence local flavor.The specific method of investigation is as follows with result：
Influence of the addition of sugar to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 5 25mL test tubes, added respectively toward test tube quality be peanut powder quality 0.5%,
1.0%th, 1.5%, 2.0% and 2.5% D- xyloses, addition quality is the 1.5% of peanut powder quality lysine, is placed in 110
120min in DEG C oil bath pan, sensory evaluation is carried out to the fragrance that product is produced, and extracts reaction solution measure light absorption value.
The addition of D- xyloses is as shown in figure 27 to the influence test result of roasted peanut essence local flavor.
As shown in figure 27, the browning degree of Mei Lade products and the result of the sense organ overall evaluation point are as follows：Browning degree with
The increase of the addition of lysine and constantly rise, when the addition of D- xyloses is more than the 1.5% of peanut powder quality, brown stain
Degree change is not obvious；And as the increase sensory evaluation point of the addition of lysine first rises, it is big in the addition of D- xyloses
When the 1.5% of peanut powder quality, sensory evaluation point is declined slightly, and illustrates that the addition of D- xyloses is peanut powder quality
1.5% is more suitable for.In summary, the addition of selection D- xyloses is the 1.5% of peanut powder quality.
Embodiment 16
The present embodiment investigates Maillard reaction temperature to Maillard reaction in peanut essence preparation process of the present invention
The influence of roasted peanut essence local flavor.The specific method of investigation is as follows with result：
Influence of the Maillard reaction temperature to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 5 25mL test tubes, add that quality is peanut powder quality respectively toward test tube 1.5%
Lysine, addition quality for peanut powder quality 1.5% lysine, mix, be placed in temperature for 90 DEG C, 100 DEG C, 110 DEG C,
The time reacted in 120 DEG C and 130 DEG C of oil bath pans is 120min, and sensory evaluation is carried out to the fragrance that product is produced, and is negated
Liquid is answered to determine light absorption value.
Maillard reaction temperature is as shown in figure 28 to the influence test result of roasted peanut essence local flavor.
As shown in figure 28, the browning degree of Mei Lade products and the result of the sense organ overall evaluation point are as follows：Browning degree with
The growth in reaction time and constantly rise on the ground, when Maillard reaction temperature is more than 110 DEG C, browning degree change is not obvious；
And with the growth in reaction time, sensory evaluation point first rises, when Maillard reaction temperature is more than 110 DEG C, sensory evaluation point
It is declined slightly, or even product can produce unpleasant smell.In summary, selection Maillard reaction temperature is 110 DEG C.
Embodiment 17
The present embodiment investigates the Maillard reaction time to Maillard reaction in peanut essence preparation process of the present invention
The influence of roasted peanut essence local flavor.The specific method of investigation is as follows with result：
Influence of the Maillard reaction time to roasted peanut essence local flavor：
10mL enzymolysis liquids are taken in 5 25mL test tubes, add that quality is peanut powder quality respectively toward test tube 1.5%
Lysine, addition quality for peanut powder quality 1.5% lysine, mix, be placed in 110 DEG C of oil bath pans react time be
60min, 90min, 120min, 150min and 180min, sensory evaluation is carried out to the fragrance that product is produced, and extracts reaction solution survey
Determine light absorption value.
The Maillard reaction time is as shown in figure 29 to the influence test result of roasted peanut essence local flavor.
As shown in figure 29, the browning degree of Mei Lade products and the result of the sense organ overall evaluation point are as follows：Browning degree and
The sense organ overall evaluation point constantly rises on the ground with the growth in reaction time, brown when Maillard reaction temperature is more than 120min
Change degree changes and the sense organ overall evaluation is not point obvious, it is considered to reaction efficiency and cost factor, and the selection Maillard reaction time is
120min。
It is last to should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than the present invention is protected
The limitation of scope is protected, although being explained in detail to the present invention with reference to preferred embodiment, one of ordinary skill in the art should
Understand, technical scheme can be modified or equivalent, without deviating from the essence of technical solution of the present invention
And scope.
Claims (10)
1. a kind of preparation method of peanut essence, it is characterised in that comprise the following steps：
(1), digest：
To in mass ratio be 1 through the peanut powder of overbaking and deionized water:2~1:6 are well mixed, and add complex enzyme, described multiple
Synthase quality is the 2~10% of the peanut powder quality, and the complex enzyme includes protease and lipase, the protease and fat
The mass ratio of fat enzyme is 1:3~3:1,1~9h is digested under the conditions of 30~70 DEG C, obtain enzymolysis product；
(2), Maillard reaction：
Amino acid and sugar are added in the enzymolysis product obtained in step (1), the quality of the amino acid is the peanut silty
The 0.5~2.5% of amount, the quality of the sugar is the 0.5~2.5% of the peanut powder quality, is reacted under the conditions of 60~180 DEG C
90~130min, obtains peanut essence.
2. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (1), the peanut powder with go from
The mass ratio of sub- water is 1:4.
3. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (1), the complex enzyme quality is
The 6% of the peanut powder quality.
4. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (1), the protease and fat
The mass ratio of enzyme is 1:1.
5. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (1), the hydrolysis temperature is 50
DEG C, enzymolysis time is 5h.
6. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (2), the amino acid is paddy ammonia
At least one in acid, lysine, asparatate；Preferably, the amino acid is lysine.
7. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (2), the sugar is D- xyloses.
8. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (2), the quality of the amino acid
It is the 1.5% of the peanut powder quality, the quality of the sugar is the 1.5% of the peanut powder quality.
9. the preparation method of peanut essence as claimed in claim 1, it is characterised in that in step (2), the reaction temperature is
110 DEG C, enzymolysis time is 120min.
10. a kind of using peanut essence obtained in method any one of claim 1~9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082802.5A CN106722761A (en) | 2017-02-16 | 2017-02-16 | A kind of peanut essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082802.5A CN106722761A (en) | 2017-02-16 | 2017-02-16 | A kind of peanut essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722761A true CN106722761A (en) | 2017-05-31 |
Family
ID=58957557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710082802.5A Pending CN106722761A (en) | 2017-02-16 | 2017-02-16 | A kind of peanut essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722761A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981156A (en) * | 2017-11-27 | 2018-05-04 | 江南大学 | A kind of method and its dispensing for promoting brown stain in food microwave heating process |
| CN112760162A (en) * | 2021-01-13 | 2021-05-07 | 青岛长生集团股份有限公司 | Method for preparing aroma-enhanced peanut oil based on wall breaking technology |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
| CN115710531A (en) * | 2022-11-15 | 2023-02-24 | 代代田(佛山)生物科技有限公司 | Peanut oil and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783629A (en) * | 2012-07-30 | 2012-11-21 | 南阳理工学院 | Method for preparing peanut essence by natural thermal reaction |
| CN105053948A (en) * | 2015-08-11 | 2015-11-18 | 重庆都好生物科技有限公司 | Method for preparing natural essence by utilizing peanut meal |
| CN106262657A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | One peanut sugar flavor essence base material and preparation method thereof |
-
2017
- 2017-02-16 CN CN201710082802.5A patent/CN106722761A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783629A (en) * | 2012-07-30 | 2012-11-21 | 南阳理工学院 | Method for preparing peanut essence by natural thermal reaction |
| CN105053948A (en) * | 2015-08-11 | 2015-11-18 | 重庆都好生物科技有限公司 | Method for preparing natural essence by utilizing peanut meal |
| CN106262657A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | One peanut sugar flavor essence base material and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 乐仁思等: "美拉德反应对焙烤花生特征风味", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981156A (en) * | 2017-11-27 | 2018-05-04 | 江南大学 | A kind of method and its dispensing for promoting brown stain in food microwave heating process |
| CN112760162A (en) * | 2021-01-13 | 2021-05-07 | 青岛长生集团股份有限公司 | Method for preparing aroma-enhanced peanut oil based on wall breaking technology |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
| CN115710531A (en) * | 2022-11-15 | 2023-02-24 | 代代田(佛山)生物科技有限公司 | Peanut oil and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sherman et al. | Impact of grape maturity and ethanol concentration on sensory properties of Washington State Merlot wines | |
| CN106722761A (en) | A kind of peanut essence and preparation method thereof | |
| Vera-Gutiérrez et al. | Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar | |
| CN102827733B (en) | Method for preparing liquor from five black coarse cereals | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN104957579A (en) | Preparation method of natural milk-flavored base material | |
| Dooley et al. | Compositional and sensory impacts from blending red wine varietals | |
| CN105053951A (en) | Chicken meat essence | |
| CN104473126A (en) | Production process of dark soy sauce and the dark soy sauce | |
| CN103320267A (en) | Method for brewing sticky rice-purple sweet potato wine | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| KR101535985B1 (en) | Methods for Preparing Seasoning Sauce Base Using Hericium erinaceus and Natural Seasoning Sauce Containing the Same | |
| Cavdaroglu et al. | Authentication of vinegars with targeted and non-targeted methods | |
| Aidoo | A comparative study of the nutritional quality of freshly extracted juices from organic versus conventional orange and apple fruits | |
| CN104186912A (en) | Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof | |
| Fox et al. | Evaluation of variation in Ethiopian sorghum injera quality with new imaging techniques | |
| Monagas et al. | Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation | |
| Jyothirmayi et al. | Studies on instant raw tamarind chutney powder | |
| CN108497338A (en) | A kind of production method of high calcium dried chicken meat floss | |
| KR20160072439A (en) | Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby | |
| CN101756152A (en) | Flavor preparing type bear yeast extractive product and production method thereof | |
| Zhang et al. | Nutritive assessment of amino acids for three Chinese Zajius produced from hull‐less barley | |
| CN104178402A (en) | Preparation method of mango and blueberry fruit rice wine containing mulberry extracts | |
| de Sousa et al. | Witbier craft beer with added acerola pulp (Malpighia emarginata): characterization and analysis | |
| CN109699719A (en) | A kind of nutritional Chinese yam fried dough twist |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |