CN106889565A - A kind of method that utilization jujube benevolence prepares natural essence - Google Patents
A kind of method that utilization jujube benevolence prepares natural essence Download PDFInfo
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- CN106889565A CN106889565A CN201510950609.XA CN201510950609A CN106889565A CN 106889565 A CN106889565 A CN 106889565A CN 201510950609 A CN201510950609 A CN 201510950609A CN 106889565 A CN106889565 A CN 106889565A
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Abstract
The present invention relates to a kind of method that utilization jujube benevolence prepares natural essence, comprise the following steps：By jujube benevolence（Cake）By enzyme hydrolysis, then Maillard reaction is carried out with amino acid, reduced sugar mixing, be spray-dried, obtain powder jujube benevolence essence.The process is simple that the present invention is provided, is easy to industrialized production, and makes full use of raw material, helps to reduce production cost, and jujube benevolence natural essence outward appearance is in micro-yellow powder, and it is mellow and full, full, natural that jujube benevolence bakes aromatic flavour, fragrance.
Description
Technical field
The present invention relates to food processing field, the method that more particularly to a kind of utilization jujube benevolence prepares natural essence.
Background technology
With the change and the raising of the level of consumption of people's consumption idea, people are to the type of essence and the requirement more and more higher of quality, along with people are to the growing interest of health, natural essence particularly plant containing natural essence is with its green, naturally, safety, environmentally friendly the features such as, increasingly obtains doting on for people, the green speciality of natural essence more turns into the bright spot for attracting people's sight, and the potential toxicity of synthetic causes that it does not have development prospect, in addition, the jujube benevolence essence of chemical synthesis, the fidelity and persistence of fragrance are not so good as jujube benevolence natural essence, and the natural essence of jujube benevolence also has the unique roasting fragrance of jujube benevolence, with great market potential.Jujube benevolence natural essence can be used for the food industry such as jujube benevolence sauce, jujube kernel beverage, jujube benevolence ice cream.Substantial amounts of jujube benevolence can be produced in the processing of jujube benevolence（Cake）Deng accessory substance, the utilization rate of these accessory substances is very low, causes the waste of raw material.
Enzymolysis is the conventional method for producing natural essence, using the aminosals such as food flavor enzyme, lipase, fat, fragrance is set to be released, strengthen, the free amino acid of generation is the important flavor precursors for carrying out Maillard reaction, fat and aliphatic acid are also the important components of fragrance.
Using Maillard reaction produce it is various it is natural flavour mountaineous be flavour of food products study trend, the category of traditional flavor deployment and production technology has been broken in application of the Maillard reaction technology in essence field, it is a kind of brand-new essence and flavoring agent production application technology, the fragrance for being difficult to obtain usually can be produced in heating, fragrance effects more natural, more tempting, more true to nature are produced, with the incomparable effect of blending technology.The spices generated using Maillard reaction is considered as belonging to natural perfume material category in the world, and it is generally accepted safe product (GRAS) to be regarded as by FDA (Food and Drug Adminstration) (FDA).
Maillard reaction thing is a kind of sufficiently complex product, and the thermal response between amino acid and various carbonyls is the main source for constituting various hot-working fragrance.Thermal-reactive spices is prepared at present study more still concentrate on the salt taste essences such as meat flavour, seafood taste, then study less for preparing the sweet taste such as jujube benevolence essence, have a kind of preparation method of response type jujube benevolence essence of Patents and document report, as Chinese invention patent application discloses CN101473926, but essence prepared by the invention is by manually modified, is not natural essence.And present invention enzyme source used and enzyme class are different from, employ the food flavor enzyme that can improve local flavor and degraded fat, the lipase of release fat fragrance digested while acting on substrate, and uniquely add vitamin C, the aroma strength of reactant is significantly enhanced, is the natural essence without artificial allotment.In addition, innovative point of the invention is also resided in：1st, the present invention is the Maillard reaction by enzymolysis, and the natural essence that obtains of processing technology such as spray drying, raw material is fully used, and significantly reduces production cost；2nd, instant invention overcomes the shortcoming that conventional distillation fragrance has weakened.
The content of the invention
It is an object of the invention to provide a kind of method for preparing jujube benevolence essential oil and jujube benevolence flavouring agent, to overcome currently available technology above shortcomings.
The purpose of the present invention is to be achieved through the following technical solutions：
A kind of method that utilization jujube benevolence prepares natural essence, comprises the following steps：
（1）Enzymolysis：
Jujube Renhe deionized water is mixed with mass ratio 1: 2-1: 4, add in advance with the food flavor enzyme and lipase of a small amount of deionized water dissolving, enzymolysis is stirred under water bath condition, obtain zymolyte, the consumption of the food flavor enzyme and lipase accounts for the 0.03-0.6% and 0.2-1.2% of material quality respectively；
（2）Maillard reaction：
The zymolyte 10-60% that above-mentioned steps (2) are obtained, amino acid 0.5-10.5%, vitamin B12 0.2-4.0%, carbohydrate 0.8-30%, solvent：Deionized water 1-40%, propane diols or glycerine 40-80%, after being well mixed, in the 100-140 DEG C of 10-280min of airtight heating backflow while stirring, are rapidly cooled to room temperature, and 0-10 DEG C of preservation obtains pulpous state essence；
（3）Spray drying：
By emulsifying agent 0.1-1.0 %, stabilizer 0.1-1.1 %, deionized water is added after carrier 10-30 % mixing, in 50-60 DEG C of insulation to being completely dissolved, the pulpous state essence 10-30% of step (2) Maillard reaction is added, mixing, shearing 10000rpm, 5min, slurry is in 180-190 DEG C of EAT, it is spray-dried under the conditions of 85 ± 2 DEG C of leaving air temp, 20 mesh of sieving obtain powdered flavor.
Above-mentioned enzyme source used is：Food flavor enzyme and lipase.Including：Purchased from Nanning Pang Bo biology Co., Ltd's food flavor enzymes and Shenzhen Leveking Biology Engineering Co., Ltd lipase.
Step described above（1）In enzymolysis used by enzyme be food flavor enzyme and lipase, consumption accounts for the 0.03-0.6% and 0.2-1.2% of material quality respectively；
Hydrolysis temperature is 40-60 DEG C, digests 8-24h.
Step described above（2）The ratio of amino acid is in Maillard reaction：Proline 0.2-1.0%, asparatate 0.2-1.0%, arginine 0.2-1.0%, lysine 0.2-1.0%；The ratio of carbohydrate is：D- glucose 0.5-15%, fructose 0.3-15%.In the 100-140 DEG C of 10-280min of airtight heating backflow while stirring.
Step described above（3）Emulsifying agent used is lecithin in spray drying；Stabilizer used is gelatin；Used carrier is maltodextrin.
Beneficial effects of the present invention are：This method has saved resource using the intermediate product of jujube benevolence processing, enriches jujube benevolence fabricated product, has widened jujube benevolence and processes raw material and utilizes face.Prepared jujube benevolence essence outward appearance is in micro-yellow powder, and jujube benevolence gives off a strong fragrance, basically identical with the roasting fragrance fragrance of natural jujube benevolence on sense organ.
Production method advantage of the invention is：
1st, the fragrance for being discharged using biological enzymolysis mode, being extracted in jujube benevolence, Maillard reaction is applied to the preparation of jujube benevolence essence,
Drastically increase the scientific and technological content and quality of product.
2nd, the jujube benevolence essence that prepared by the present invention is pure natural, and give off a strong fragrance coordination, and mouthfeel is full, process is simple, and to original
Material is made full use of, and greatly reduces production cost.
Specific embodiment
The method of the present invention is described in detail with reference to embodiment.
Embodiment one：
（1）Enzymolysis：
By jujube benevolence 50kg and deionized water 150kg mixing and stirrings, the 0.2kg food flavor enzymes and 0.8kg lipase for being dissolved with a small amount of deionization in advance are added, enzymolysis is stirred under 48 DEG C of water bath conditions, after condensing reflux 12h, zymolyte is cooled down to obtain after 85 DEG C of enzyme 20min that go out.
（2）Maillard reaction：
The zymolyte that above-mentioned steps (1) are obtained is weighed into 100kg, proline 0.3kg, asparatate 0.4kg, arginine 0.3kg, lysine 0.2kg is added；D- glucose 5kg, fructose 3kg；Vitamin B12 0.3kg；Propane diols 100kg；Deionized water 80kg；In 120 DEG C of 200min of airtight heating backflow while stirring.Room temperature is quickly cooled to after reaction terminating, pulpous state essence is obtained.
（3）Spray drying：
By lecithin 0.5kg, gelatin 0.5kg, deionized water 60kg is added after maltodextrin 15kg mixing, in 50-60 DEG C of insulation to being completely dissolved, the pulpous state essence 25kg of step (2) Maillard reaction is added, mixing, shearing 10000rpm, 5min, slurry is in 180-190 DEG C of EAT, it is spray-dried under the conditions of 85 ± 2 DEG C of leaving air temp, 20 mesh of sieving obtain powdered flavor.
Embodiment two：
（1）Enzymolysis：
By jujube benevolence 50kg and deionized water 180kg mixing and stirrings, the 0.3kg food flavor enzymes and 0.6kg lipase for being dissolved with a small amount of deionization in advance are added, enzymolysis is stirred under 55 DEG C of water bath conditions, after condensing reflux 10h, zymolyte is cooled down to obtain after 85 DEG C of enzyme 20min that go out.
（2）Maillard reaction：
The zymolyte that above-mentioned steps (1) are obtained is weighed into 100kg, proline 0.4kg, asparatate 0.5kg, arginine 0.2kg, lysine 0.4kg is added；D- glucose 6kg, fructose 2kg；Vitamin B12 0.2kg；Propane diols 80kg；Deionized water 100kg；In 100 DEG C of 280min of airtight heating backflow while stirring.Room temperature is quickly cooled to after reaction terminating, pulpous state essence is obtained.
（3）Spray drying：
By lecithin 0.6kg, gelatin 0.4kg, deionized water 50kg is added after maltodextrin 20kg mixing, in 50-60 DEG C of insulation to being completely dissolved, the pulpous state essence 30kg of step (2) Maillard reaction is added, mixing, shearing 10000rpm, 5min, slurry is in 180-190 DEG C of EAT, it is spray-dried under the conditions of 85 ± 2 DEG C of leaving air temp, 20 mesh of sieving obtain powdered flavor.
The jujube benevolence essence outward appearance produced according to the method described in the embodiment of the present invention is in micro-yellow powder, and it is mellow and full, full, natural that jujube benevolence bakes aromatic flavour, fragrance.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of methods under enlightenment of the invention; however, make any change in form at it, and it is every with technical scheme identical or similar to the present application, it is within the scope of the present invention.
Claims (3)
1. a kind of method that utilization jujube benevolence prepares natural essence, it is characterised in that：Comprise the following steps：
（1）Enzymolysis：
Jujube Renhe deionized water is mixed with mass ratio 1: 2-1: 4, add in advance with the food flavor enzyme and lipase of a small amount of deionized water dissolving, enzymolysis is stirred under water bath condition, obtain zymolyte, the consumption of the food flavor enzyme and lipase accounts for the 0.03-0.6% and 0.2-1.2% of material quality respectively；
（2）Maillard reaction：
The zymolyte 10-60% that above-mentioned steps (2) are obtained, amino acid 0.5-10.5%, vitamin B10.2-4.0%, carbohydrate 0.8-30%, solvent：Deionized water 1-40%, propane diols or glycerine 40-80%, after being well mixed, in the 100-140 DEG C of 10-280min of airtight heating backflow while stirring, are rapidly cooled to room temperature, and 0-10 DEG C of preservation obtains pulpous state essence；
（3）Spray drying：
By emulsifying agent 0.1-1.0 %, stabilizer 0.1-1.1 %, deionized water is added after carrier 10-30 % mixing, in 50-60 DEG C of insulation to being completely dissolved, the pulpous state essence 10-30% of step (2) Maillard reaction is added, mixing, shearing 10000rpm, 5min, slurry is in 180-190 DEG C of EAT, it is spray-dried under the conditions of 85 ± 2 DEG C of leaving air temp, 20 mesh of sieving obtain powdered flavor.
2. the method that a kind of utilization jujube benevolence according to claim 1 prepares natural essence, it is characterised in that：The step（1）In enzymolysis used by enzyme be food flavor enzyme and lipase, consumption accounts for the 0.03-0.6% and 0.2-1.2% of material quality respectively；Hydrolysis temperature is 40-60 DEG C, digests 8-24h.
3. the method that a kind of utilization jujube benevolence according to claim 1 prepares natural essence, it is characterised in that：The step（2）In Maillard reaction in the ratio of amino acid be：Proline 0.2-1.0%, asparatate 0.2-1.0%, arginine 0.2-1.0%, lysine 0.2-1.0%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504096A (en) * | 2022-03-07 | 2022-05-17 | 浙江耐雀食品科技有限公司 | Method for preparing natural red date thick pulp by combining biological enzyme method with Maillard reaction and application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504096A (en) * | 2022-03-07 | 2022-05-17 | 浙江耐雀食品科技有限公司 | Method for preparing natural red date thick pulp by combining biological enzyme method with Maillard reaction and application |
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Application publication date: 20170627 |