CN108125205A - A kind of heat resistant type Brazil certain kind of berries essence and preparation method thereof - Google Patents
A kind of heat resistant type Brazil certain kind of berries essence and preparation method thereof Download PDFInfo
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- CN108125205A CN108125205A CN201711459107.2A CN201711459107A CN108125205A CN 108125205 A CN108125205 A CN 108125205A CN 201711459107 A CN201711459107 A CN 201711459107A CN 108125205 A CN108125205 A CN 108125205A
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- 235000021028 berry Nutrition 0.000 title claims abstract description 139
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000002304 perfume Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 4
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 4
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 4
- 229960004853 betadex Drugs 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 abstract description 8
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 abstract description 8
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 abstract description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019832 sodium triphosphate Nutrition 0.000 abstract description 6
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 abstract description 4
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 abstract description 4
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 abstract description 4
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 abstract description 4
- BGTBFNDXYDYBEY-FNORWQNLSA-N 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one Chemical compound C\C=C\C(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-FNORWQNLSA-N 0.000 abstract description 4
- 235000019502 Orange oil Nutrition 0.000 abstract description 4
- LQKRYVGRPXFFAV-UHFFFAOYSA-N Phenylmethylglycidic ester Chemical compound CCOC(=O)C1OC1(C)C1=CC=CC=C1 LQKRYVGRPXFFAV-UHFFFAOYSA-N 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 4
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 229940116333 ethyl lactate Drugs 0.000 abstract description 4
- 229930007744 linalool Natural products 0.000 abstract description 4
- 150000004702 methyl esters Chemical class 0.000 abstract description 4
- 239000010502 orange oil Substances 0.000 abstract description 4
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 abstract description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract description 4
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 235000013305 food Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000233788 Arecaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
A kind of heat resistant type Brazil certain kind of berries essence and preparation method thereof, is prepared by the raw material of following parts by weight：Brazilian 80 85 parts of certain kind of berries zymolyte, 79 parts of beta cyclodextrin, Brazilian 25 parts of certain kind of berries perfume base, 1 1.5 parts of sodium tripolyphosphate；Brazilian certain kind of berries perfume base is made of the raw material of following parts by weight：1 1.2 parts of strawberry aldehyde, 0.7 0.8 parts of acetic acid, 0.1 0.2 parts of benzaldehyde, 0.1 0.2 parts of Ergol, 0.3 0.45 parts of isovaleric acid, 0.11 0.13 parts of acid methylester, 0.6 1 parts of orange oil, 0.02 0.04 parts of 1 octene, 3 alcohol, 0.10 0.12 parts of second position damascone, 0.04 0.07 parts of linalool, 0.12 0.17 parts of strawberriff, 0.60 0.75 parts of vanillic aldehyde, 0.2 0.3 parts of ethyl lactate, 63 70 parts of propylene glycol.The fragrant effect of Brazilian certain kind of berries essence tax of the present invention is good, and fragrance remaining time is longer.
Description
Technical field
The invention belongs to field of food, are related to a kind of additive, specifically a kind of heat resistant type Brazil certain kind of berries essence and its
Preparation method.
Background technology
The Brazilian certain kind of berries is a kind of industrial crops originated in from Latin American, belongs to Palmae, and in locality, plantation is with a long history, has
The good reputation of " after certain kind of berries fruit ".The Brazilian certain kind of berries is a kind of natural antioxidant, contains more than 50 kinds of such as blue and white element antioxidant, work(
Effect is better than vitamin C.Florida's state university research report display, the berry of the Brazilian certain kind of berries can kill cancer cell, inhibit freely
Base acts on, and the metabolic rate of actively impact organic-biological body the mutual aid of body, promotes human nutrition absorptivity and metabolism.
So the varieties of food items using certain kind of berries fruit as flavor quietly rises the gesture of prevalence in recent years, so, natural sense is strong, and enrichment is high, is applicable in
The wide Brazilian certain kind of berries essence of range is respectively provided with large development potentiality and developing target market in field of food industry such as baking, beverage, dairy products.
The kind of existing Brazilian certain kind of berries essence is still very limited in the market, using simple allotment type as primary categories, is divided into and mixing
Two kinds of forms of mould assembly powdered flavor and liquid essence, but this essence differ larger with natural Brazilian certain kind of berries flavor, lack bottom note with
Body note is applied in food and goes to lack true mouthfeel, and simulating degree is more undesirable, and stability is poor.It is common in the market
Brazilian certain kind of berries fruit product is mostly based on dried fruit, and the technique is larger to the loss of flavor substance, and aroma strength is small, as essence,
Application value is not high.
Invention content
For above-mentioned technical problem of the prior art, the present invention provides a kind of heat resistant type Brazil certain kind of berries essence and its preparations
It is complete that method, this heat resistant type Brazil certain kind of berries essence and preparation method thereof will solve Brazilian certain kind of berries product flavor of the prior art
Whole degree is kept for the technical issues of poor.
The present invention provides a kind of heat resistant type Brazil certain kind of berries essence, are prepared by the raw material of following parts by weight：
The Brazilian certain kind of berries perfume base is prepared by the raw material of following parts by weight：
Further, above-mentioned a kind of heat resistant type Brazil certain kind of berries essence, is prepared by the raw material of following weight parts：
Further, the Brazilian certain kind of berries perfume base is prepared by the raw material of following parts by weight：
Further, the Brazilian certain kind of berries zymolyte is prepared via a method which：
1) one to the Brazilian certain kind of berries carry out pre-treatment the step of, the Brazilian certain kind of berries is rinsed well with clear water, according to the Brazilian certain kind of berries and water
1:2 mass ratio mixing, then impregnating makes Brazilian certain kind of berries rehydration for 2-2.5 hours, crosses colloid mill, obtains the certain kind of berries slurries of the Brazilian certain kind of berries；
2) digested to certain kind of berries slurries the step of, adds in composite plant hydrolase Viscozyme L in certain kind of berries slurries,
The certain kind of berries slurry and the mass ratio of composite plant hydrolase Viscozyme L are 20:0.05-0.07, a length of 4-4.5h during enzymolysis,
Hydrolysis temperature is 50-56 DEG C；
3) enzyme deactivation obtains Brazilian certain kind of berries zymolyte.
The present invention also provides a kind of preparation methods of above-mentioned heat resistant type Brazil certain kind of berries essence, comprise the following steps：
1) Brazilian 80-85 parts of certain kind of berries zymolyte is weighed according to parts by weight, 7-9 parts of beta-cyclodextrin, Brazilian 2-5 parts of certain kind of berries perfume base,
1-1.5 parts of sodium tripolyphosphate；
2) after the raw material of step 1) is mixed, by cutter emulsification pretreatment, then the shearing liquid homogeneous that will be obtained；
3) it is spray-dried, obtain Brazilian certain kind of berries essence.
Further, the emulsification times of the high-speed shearing machine described in step 2) are 30-40 minutes, the operation of high pressure homogenizer
Pressure is 0.8-1.2MPa.
Further, the spray drying EAT described in step 3) is 185-225 DEG C, and leaving air temp is 98-102 DEG C.
The principle of the invention is specific as follows：
1) purpose of Brazilian certain kind of berries rehydration：Be conducive in the primary emulsifying of colloid mill process and be conducive to the degree of enzymolysis,
There is provided Brazilian certain kind of berries posterior segment more complete bottom note.
2) organic matter macromolecular resolves into the smaller containing oxygen derivative of relative molecular weight during enzymolysis can starch the certain kind of berries, enhances
The aroma strength of Brazilian certain kind of berries essence and flavor degree.
3) the Brazilian certain kind of berries perfume base described in is prepared with the method for allotment, and its object is to supplement because what emulsion process lacked lacks
The smaller Aroma precursor substance of moieties amount, the head for supplementing Brazilian certain kind of berries fragrance are fragrant so that the fragrance of essence tends to be complete.
4) purpose of emulsifying is the pretreatment before drying process with atomizing, makes flavor substance and volatility in certain kind of berries slurry
Substance will not lose more fragrance component with the heating process for spray drying.
5) purpose of spray drying, is the stability in order to improve essence, forms microcapsules state.
Brazil's certain kind of berries essence of the present invention compensates for the deficiency on existing Brazilian certain kind of berries product flavor quality in the market, tool
Body：
(1) the Brazilian certain kind of berries essence prepared by the present invention improves the complete of Brazilian certain kind of berries flavor by experiment and modification repeatedly
Whole degree can provide flavor strong and with certain explosive force under the dosage of reduced levels；The enzymolysis of the Brazilian certain kind of berries, for perfume
Essence imparts the fragrance of true mouthfeel and posterior segment, and aroma of pure does not extract fragrance (such as extraction with traditional approach
Deng) caused by unhappy smell, reduction fidelity is higher, and especially the reduction degree of the fragrance of posterior segment and fidelity are preferable.
(2) fragrance component, can be embedded in β-ring by the drying process with atomizing of the Brazilian certain kind of berries essence prepared by the present invention
Dextrin is in the microcapsules tissue of wall material, this measure can promote the stability of essence, ensure that its flavor components in shelf life is complete
It is whole uniform, a part of flavor components will not be lacked because of the change of the external conditions such as heated, that is, improve the heat resistance of essence,
Therefore it can be applied in the processed food for baking class, improve the flavor degree of food.
The present invention is compared with prior art, and technological progress is significant.The present invention provides one kind to Brazilian certain kind of berries fragrance
Accurate essence for retaining and simulating and preparation method thereof.Obtained Brazilian certain kind of berries essence fragrance is naturally complete, suitable for bread, cake
Dry wait is baked in class product, and the fragrant effect of tax is good, and fragrance remaining time is longer, and the added value of product is high, and technique is relatively simple.
Specific embodiment
The present invention is expanded on further, but be not intended to limit the present invention below by specific embodiment.
The specification of other raw materials used in various embodiments of the present invention and the information of manufacturer see the table below：
Embodiment 1
A kind of Brazil's certain kind of berries essence, is mainly prepared by mass ratio by following raw material：Brazilian certain kind of berries zymolyte 850g, β-ring
Dextrin 82g, Brazilian certain kind of berries perfume base 22g, sodium tripolyphosphate 11g,
Brazil's certain kind of berries perfume base by the material allocation of following quality mainly by being mainly made：Strawberry aldehyde 1.2g, acetic acid 0.7g,
Benzaldehyde 0.1g, Ergol 0.1g, isovaleric acid 0.4g, acid methylester 0.11g, orange oil 0.7g, 1-OCOL
0.04g, second position damascone 0.1g, linalool 0.05g, strawberriff 0.14g, vanillic aldehyde 0.6g, ethyl lactate 0.2g, propylene glycol
65g；
The preparation process of Brazil's certain kind of berries zymolyte, comprises the following steps：
(1) pre-treatment of the Brazilian certain kind of berries：The Brazilian certain kind of berries is rinsed well with clear water, according to the Brazilian certain kind of berries and water 1:2 mass ratio mixes
It closes, then impregnating makes Brazilian certain kind of berries rehydration for 2 hours, crosses colloid mill, obtains the certain kind of berries slurries of the Brazilian certain kind of berries；
(2) enzymolysis of certain kind of berries slurries：Adding in composite plant hydrolase Viscozyme L in certain kind of berries slurry, (certain kind of berries starches the mass ratio with enzyme
It is 20:0.05), a length of 4h during enzymolysis, hydrolysis temperature are 55 DEG C；
(3) enzyme deactivation obtains Brazilian certain kind of berries zymolyte.
A kind of preparation method of above-mentioned Brazilian certain kind of berries essence comprises the following steps：
(1) according to above-mentioned quality weighing Brazil certain kind of berries zymolyte, beta-cyclodextrin, Brazilian certain kind of berries perfume base, sodium tripolyphosphate.Through excessively high
The fast 35 minutes emulsification pretreatment time, then with high pressure homogenizer homogeneous, operating pressure 1.0MPa；
(2) setting spray drying EAT is 190 DEG C, and leaving air temp is micro- after being spray-dried for 101 DEG C
Capsule essence.
Embodiment 2
A kind of Brazil's certain kind of berries essence, is mainly prepared by mass ratio by following raw material：Brazilian certain kind of berries zymolyte 900g, β-ring
Dextrin 80g, Brazilian certain kind of berries perfume base 22g, sodium tripolyphosphate 11g,
Perfume base Brazil certain kind of berries perfume base by the material allocation of following quality mainly by being mainly made：Strawberry aldehyde 1.4g, acetic acid
0.7g, benzaldehyde 0.15g, Ergol 0.1g, isovaleric acid 0.45g, acid methylester 0.12g, orange oil 1.0g, 1- octene-
3- alcohol 0.04g, second position damascone 0.09g, linalool 0.06g, strawberriff 0.15g, vanillic aldehyde 0.7g, ethyl lactate 0.3g, third
Glycol 72g；
The preparation process of Brazil's certain kind of berries zymolyte, comprises the following steps：
(1) pre-treatment of the Brazilian certain kind of berries：The Brazilian certain kind of berries is rinsed well with clear water, according to the Brazilian certain kind of berries and water 1:2 mass ratio mixes
It closes, then impregnating makes Brazilian certain kind of berries rehydration for 2.5 hours, crosses colloid mill, obtains the certain kind of berries slurries of the Brazilian certain kind of berries；
(2) enzymolysis of certain kind of berries slurries：Adding in composite plant hydrolase Viscozyme L in certain kind of berries slurry, (certain kind of berries starches the mass ratio with enzyme
It is 20:0.07), a length of 4.2h during enzymolysis, hydrolysis temperature are 60 DEG C；
(3) enzyme deactivation obtains Brazilian certain kind of berries zymolyte.
A kind of preparation method of Brazilian certain kind of berries essence described in embodiment 2, substantially the same manner as Example 1, difference lies in shearings
Emulsification times are 40 minutes, and the operating pressure of high pressure homogenizer homogeneous is 1.2MPa, and air outlet temperature is 95 degrees Celsius.
Embodiment 3
A kind of Brazil's certain kind of berries essence, is mainly prepared by mass ratio by following raw material：Brazilian certain kind of berries zymolyte 880g, β-ring
Dextrin 75g, Brazilian certain kind of berries perfume base 20g, sodium tripolyphosphate 10g,
Perfume base Brazil certain kind of berries perfume base by the material allocation of following quality mainly by being mainly made：Strawberry aldehyde 1.4g, acetic acid
0.7g, benzaldehyde 0.15g, Ergol 0.12g, isovaleric acid 0.46, acid methylester 0.12g, orange oil 1.2g, 1- octene-
3- alcohol 0.05g, second position damascone 0.05g, linalool 0.06g, strawberriff 0.15g, vanillic aldehyde 0.6g, ethyl lactate 025g, third
Glycol 70g；
The preparation process of Brazil's certain kind of berries zymolyte, comprises the following steps：
(1) pre-treatment of the Brazilian certain kind of berries：The Brazilian certain kind of berries is rinsed well with clear water, according to the Brazilian certain kind of berries and water 1:2 mass ratio mixes
It closes, then impregnating makes Brazilian certain kind of berries rehydration for 2 hours, crosses colloid mill, obtains the certain kind of berries slurries of the Brazilian certain kind of berries；
(2) enzymolysis of certain kind of berries slurries：Adding in composite plant hydrolase Viscozyme L in certain kind of berries slurry, (certain kind of berries starches the mass ratio with enzyme
It is 20:0.07), a length of 4h during enzymolysis, hydrolysis temperature are 62 DEG C；
(3) enzyme deactivation obtains Brazilian certain kind of berries zymolyte.
A kind of preparation method of Brazilian certain kind of berries essence described in embodiment 3, substantially the same manner as Example 1, difference lies in shearings
Emulsification times are 30 minutes, and the operating pressure of high pressure homogenizer homogeneous is 1.1MPa, and intake air temperature is 192 DEG C, air outlet temperature
Spend is 98 DEG C.
Embodiment 4
Heat resistance test, contrast sample a are carried out to the Brazilian certain kind of berries essence obtained by above-described embodiment 1：Brazilian certain kind of berries dry fruit,
b：Brazilian certain kind of berries tincture.
Brazilian certain kind of berries essence, contrast sample a, b obtained by by example 1 are separately added into the bread dough after provocation, and 160 is Celsius
Fire about degree, bakes 30 minutes, carries out sensory evaluation.
Three bread portray three kinds of samples from four overall fragrance, Brazilian certain kind of berries feature perfume, berry sense, sweet sense indexs respectively
This contribution to flavor, the score of each index is 1-5 points, and 1 is worst, and 5 be best, and concrete outcome see the table below：
Brazilian certain kind of berries essence is superior to the reserving degree of flavor substance in fragrance and mouthfeel various aspects as can be seen from the above table
Contrast sample a and contrast sample b, therefore the heat resistance of finished product that the Brazilian certain kind of berries essence preparation process described in example 1 obtains is excellent
In two contrast samples.
For those skilled in the art, with above-mentioned technical process and material and thinking, appropriate adjustment is made
And deformation, these adjustment and deformation are belonged in the scope of the claims of the present invention.Protection scope of the present invention is with institute
It has the right subject to requirement.
In conclusion a kind of heat resistant type Brazil certain kind of berries essence comprising natural component of the present invention and preparation method thereof, it can
The effectively flavor characteristic of the Brazilian certain kind of berries of simulation, the complete fine and smooth and fragrance remaining time of fragrance is long, assigns that fragrant effect is good, has widened this kind of certain kind of berries fruit
Flavor is in the application range of field of food industry.
Above said content is only the basic explanation under present inventive concept, and what technical solution according to the present invention was made appoints
What equivalent transformation, is within the scope of protection of the invention.
Claims (7)
1. a kind of heat resistant type Brazil certain kind of berries essence, it is characterised in that be prepared by the raw material of following parts by weight：
The Brazilian certain kind of berries perfume base is prepared by the raw material of following parts by weight：
2. a kind of heat resistant type Brazil certain kind of berries essence according to claim 1, it is characterised in that：By the raw material system of following weight parts
It is standby to form：
3. a kind of heat resistant type Brazil certain kind of berries essence according to claim 1, it is characterised in that：The Brazilian certain kind of berries perfume base is by such as
The raw material of lower parts by weight is prepared：
4. a kind of heat resistant type Brazil certain kind of berries essence according to claim 1, it is characterised in that：The Brazilian certain kind of berries zymolyte leads to
Following method is crossed to be prepared：
1) one to the Brazilian certain kind of berries carry out pre-treatment the step of, the Brazilian certain kind of berries is rinsed well with clear water, according to the Brazilian certain kind of berries and water 1:2
Mass ratio mixes, and then impregnating makes Brazilian certain kind of berries rehydration for 2-2.5 hours, crosses colloid mill, obtains the certain kind of berries slurries of the Brazilian certain kind of berries；
2) digested to certain kind of berries slurries the step of, adds in composite plant hydrolase Viscozyme L in certain kind of berries slurries, described
The mass ratio of certain kind of berries slurries and composite plant hydrolase Viscozyme L be 20:0.05-0.07, a length of 4-4.5h during enzymolysis, enzyme
It is 50-56 DEG C to solve temperature；
3) enzyme deactivation obtains Brazilian certain kind of berries zymolyte.
5. the preparation method of a kind of heat resistant type Brazil certain kind of berries essence described in claim 1, it is characterised in that comprise the following steps：
1) Brazilian 80-85 parts of certain kind of berries zymolyte, 7-9 parts of beta-cyclodextrin, Brazilian 2-5 parts of certain kind of berries perfume base, trimerization are weighed according to parts by weight
1-1.5 parts of sodium phosphate；
2) after the raw material of step 1) is mixed, by cutter emulsification pretreatment, then the shearing liquid homogeneous that will be obtained；
3) it is spray-dried, obtain Brazilian certain kind of berries essence.
6. a kind of preparation method of heat resistant type Brazil certain kind of berries essence according to claim 5, it is characterised in that：Step 2) is described
High-speed shearing machine emulsification times for 30-40 minute, the operating pressure of high pressure homogenizer is 0.8-1.2MPa.
7. a kind of preparation method of heat resistant type Brazil certain kind of berries essence according to claim 5, it is characterised in that：Step 3) is described
Spray drying EAT for 185-225 DEG C, leaving air temp is 98-102 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367509A (en) * | 2019-07-02 | 2019-10-25 | 上海应用技术大学 | A kind of allotment type A Sayi berry essence and preparation method thereof |
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| CN110367509A (en) * | 2019-07-02 | 2019-10-25 | 上海应用技术大学 | A kind of allotment type A Sayi berry essence and preparation method thereof |
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