CN108125205B - Heat-resistant acai berry essence and preparation method thereof - Google Patents
Heat-resistant acai berry essence and preparation method thereof Download PDFInfo
- Publication number
- CN108125205B CN108125205B CN201711459107.2A CN201711459107A CN108125205B CN 108125205 B CN108125205 B CN 108125205B CN 201711459107 A CN201711459107 A CN 201711459107A CN 108125205 B CN108125205 B CN 108125205B
- Authority
- CN
- China
- Prior art keywords
- parts
- berry
- acai berry
- essence
- acai
- 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.)
- Active
Links
- 235000003650 acai Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 235000021028 berry Nutrition 0.000 claims abstract description 60
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims abstract description 12
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 claims abstract description 12
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims abstract description 12
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 12
- UQDUPQYQJKYHQI-UHFFFAOYSA-N methyl laurate Chemical compound CCCCCCCCCCCC(=O)OC UQDUPQYQJKYHQI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 10
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 10
- 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 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 10
- 229960004853 betadex Drugs 0.000 claims abstract description 10
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 8
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract description 6
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract description 6
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 6
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 6
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 6
- 241000220223 Fragaria Species 0.000 claims abstract description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 6
- LQKRYVGRPXFFAV-UHFFFAOYSA-N Phenylmethylglycidic ester Chemical compound CCOC(=O)C1OC1(C)C1=CC=CC=C1 LQKRYVGRPXFFAV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 6
- 229960002903 benzyl benzoate Drugs 0.000 claims abstract description 6
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940116333 ethyl lactate Drugs 0.000 claims abstract description 6
- 229930007744 linalool Natural products 0.000 claims abstract description 6
- 239000010502 orange oil Substances 0.000 claims abstract description 6
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims abstract description 6
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 6
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012141 vanillin Nutrition 0.000 claims abstract description 6
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 239000001674 (E)-1-(2,6,6-trimethyl-1-cyclohexenyl)but-2-en-1-one Substances 0.000 claims description 4
- BGTBFNDXYDYBEY-UHFFFAOYSA-N 1-(2,6,6-trimethylcyclohexen-1-yl)but-2-en-1-one Chemical compound CC=CC(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-UHFFFAOYSA-N 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- -1 beta-cyclodextrin Chemical compound 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 abstract 1
- 229930007850 β-damascenone Natural products 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 238000002156 mixing Methods 0.000 description 10
- 238000001694 spray drying Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000010008 shearing Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 235000011034 Rubus glaucus Nutrition 0.000 description 4
- 244000235659 Rubus idaeus Species 0.000 description 4
- 235000009122 Rubus idaeus Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 3
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000003094 microcapsule Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000005406 washing Methods 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
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000013589 supplement Substances 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
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 201000011510 cancer Diseases 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
- 230000007547 defect Effects 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
- 230000002349 favourable effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940098465 tincture Drugs 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
A heat-resistant acai berry essence and a preparation method thereof are prepared from the following raw materials in parts by weight: 80-85 parts of acai berry zymolyte, 7-9 parts of beta-cyclodextrin, 2-5 parts of acai berry essence and 1-1.5 parts of sodium tripolyphosphate; the Brazilian berry essence base is composed of the following raw materials in parts by weight: 1-1.2 parts of strawberry aldehyde, 0.7-0.8 part of acetic acid, 0.1-0.2 part of benzaldehyde, 0.1-0.2 part of benzyl benzoate, 0.3-0.45 part of isovaleric acid, 0.11-0.13 part of methyl laurate, 0.6-1 part of sweet orange oil, 0.02-0.04 part of 1-octene-3-ol, 0.10-0.12 part of beta-damascenone, 0.04-0.07 part of linalool, 0.12-0.17 part of strawberry acid, 0.60-0.75 part of vanillin, 0.2-0.3 part of ethyl lactate and 63-70 parts of propylene glycol. The Brazilian berry essence has good perfuming effect and long fragrance retention time.
Description
Technical Field
The invention belongs to the field of food, relates to an additive, and particularly relates to a heat-resistant acai berry essence and a preparation method thereof.
Background
Brazil berry is a commercial crop originally produced in Lamei areas, belongs to the Palmae, has a long history of local planting and is reputed as 'after-the-berry'. Brazil berry is a natural antioxidant, contains more than 50 antioxidants such as anthocyanin, and has stronger efficacy than vitamin C. Research reports of florida university show that berries of acai berries can kill cancer cells, inhibit the coordination effect of free radicals on organisms, positively influence the metabolic rate of organic organisms and promote the nutrient absorption rate and metabolism of human bodies. Therefore, various foods taking the berries as the flavor have invigorated popularity in recent years, so the Brazilian berry essence with strong natural feeling, high concentration degree and wide application range has great development potential and development market in the food industry fields of baking, beverages, dairy products and the like.
The varieties of the existing acai berry essence in the market are limited, the pure blending type is taken as a main category, and the brazilian berry essence is divided into two forms of a blending type powder essence and a liquid essence, but the essence has larger flavor difference with natural acai berry, lacks tail fragrance and body fragrance, lacks real taste when being applied to food, has less simulation degree and poorer stability. Most common acai berry products in the market are mainly dried fruits, the process has large loss of flavor substances and small fragrance intensity, and the application value is not high when the acai berry products are used as essence.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides a heat-resistant acai berry essence and a preparation method thereof, and the heat-resistant acai berry essence and the preparation method thereof aim to solve the technical problem that the flavor integrity of an acai berry product in the prior art is poor.
The invention provides a heat-resistant acai berry essence which is prepared from the following raw materials in parts by weight:
the acai berry essence is prepared from the following raw materials in parts by weight:
further, the heat-resistant acai berry essence is prepared from the following raw materials in parts by weight:
further, the acai berry essence is prepared from the following raw materials in parts by weight:
further, the acai berry zymolyte is prepared by the following method:
1) a step of pretreating the acai berry, which is to wash the acai berry clean with clear water, mix the acai berry with water according to the mass ratio of 1:2, then soak the acai berry for 2-2.5 hours to rehydrate the acai berry, and pass through a colloid mill to obtain a berry pulp of the acai berry;
2) adding a composite plant hydrolase Viscozyme L into the berry pulp, wherein the mass ratio of the berry pulp to the composite plant hydrolase Viscozyme L is 20:0.05-0.07, the enzymolysis time is 4-4.5h, and the enzymolysis temperature is 50-56 ℃;
3) inactivating enzyme to obtain acai berry zymolyte.
The invention also provides a preparation method of the heat-resistant acai berry essence, which comprises the following steps:
1) weighing 80-85 parts of acai berry zymolyte, 7-9 parts of beta-cyclodextrin, 2-5 parts of acai berry essence and 1-1.5 parts of sodium tripolyphosphate according to parts by weight;
2) mixing the raw materials in the step 1), shearing and emulsifying by a shearing machine, and homogenizing the obtained shearing liquid;
3) and spray drying to obtain the acai berry essence.
Further, the emulsifying time of the high-speed shearing machine in the step 2) is 30-40 minutes, and the operating pressure of the high-pressure homogenizer is 0.8-1.2 MPa.
Further, the inlet air temperature of the spray drying in the step 3) is 185-225 ℃, and the outlet air temperature is 98-102 ℃. The principle of the invention is as follows:
1) purpose of brazil berry rehydration: is favorable for preliminary emulsification in the colloid milling process and the enzymolysis degree, and provides the tail fragrance with more complete middle and rear sections of the Brazilian berry.
2) The enzymolysis can decompose organic matter macromolecules in the berry pulp into oxygen-containing derivatives with smaller relative molecular weight, and enhance the fragrance intensity and the flavor degree of the acai berry essence.
3) The acai berry essence base is prepared by a blending method, and aims to supplement a small part of fragrance precursor substances with small molecular weight which are lost in the emulsification process, supplement the top fragrance of the acai berry fragrance and enable the fragrance of the essence to tend to be complete.
4) The purpose of the homogeneous emulsification is a pretreatment before the spray drying process, so that the flavor substances and volatile substances in the berry pulp do not lose more aroma components in the heating process of spray drying.
5) The purpose of spray drying is to improve the stability of the essence and form a microcapsule state.
The acai berry essence makes up for the defects of the existing acai berry products in the market in terms of flavor and quality, and specifically comprises the following components in percentage by mass:
(1) repeated experiments and modifications are carried out on the acai berry essence prepared by the invention, so that the integrity degree of the acai berry flavor is improved, and the strong flavor with a certain explosive power can be provided at a low-level dosage; the enzymolysis of the brazilian berry endows the essence with real taste and aroma of the middle and later stages, the aroma is pure, unpleasant odor generated by extracting spices (such as solvent extraction and the like) in a traditional way is not used, the reduction fidelity is higher, and particularly the reduction fidelity and the fidelity of the aroma of the middle and later stages are better.
(2) The spray drying process of the Brazilian berry essence can embed the aroma components in the microcapsule tissue taking beta-cyclodextrin as a wall material, so that the stability of the essence can be improved, the completeness and uniformity of the flavor components in the shelf life can be ensured, and a part of flavor components can not be lost due to the change of external conditions such as heating and the like, namely the heat resistance of the essence is improved, so that the spray drying process of the Brazilian berry essence can be applied to baked processed foods, and the flavor degree of the foods is improved.
Compared with the prior art, the invention has remarkable technical progress. The invention provides an essence for accurately retaining and simulating the fragrance of acai berry and a preparation method thereof. The prepared Brazilian berry essence has natural and complete fragrance, is suitable for baking products such as bread, biscuits and the like, and has the advantages of good fragrance endowing effect, long fragrance remaining time, high added value of the product and simpler process.
Detailed Description
The invention is further illustrated, but not limited, by the following specific examples.
The specifications of the other raw materials used in the examples of the invention and the information of the manufacturers are given in the following table:
example 1
The acai berry essence is mainly prepared from the following raw materials in percentage by mass: 850g of acai berry zymolyte, 82g of beta-cyclodextrin, 22g of acai berry essence, 11g of sodium tripolyphosphate,
the brazilian berry essence base is mainly prepared by blending the following raw materials by mass: 1.2g of strawberry aldehyde, 0.7g of acetic acid, 0.1g of benzaldehyde, 0.1g of benzyl benzoate, 0.4g of isovaleric acid, 0.11g of methyl laurate, 0.7g of sweet orange oil, 0.04g of 1-octen-3-ol, 0.1g of beta-damascone, 0.05g of linalool, 0.14g of strawberry acid, 0.6g of vanillin, 0.2g of ethyl lactate and 65g of propylene glycol;
the preparation process of the acai berry zymolyte comprises the following steps:
(1) pretreatment of Brazilian berries: washing the brazil berries with clear water, mixing the brazil berries with the water according to the mass ratio of 1:2, soaking for 2 hours to rehydrate the brazil berries, and grinding by colloid mill to obtain a berry pulp of the brazil berries;
(2) enzymolysis of the berry pulp: adding a compound plant hydrolase Viscozyme L (the mass ratio of the raspberry pulp to the enzyme is 20:0.05) into the berry pulp, wherein the enzymolysis time is 4 hours, and the enzymolysis temperature is 55 ℃;
(3) inactivating enzyme to obtain acai berry zymolyte.
The preparation method of the acai berry essence comprises the following steps:
(1) the acai berry zymolyte, the beta-cyclodextrin, the acai berry essence and the sodium tripolyphosphate are weighed according to the mass. Shearing at high speed for 35 min, and homogenizing with high pressure homogenizer at 1.0 MPa;
(2) setting the air inlet temperature of spray drying at 190 ℃ and the air outlet temperature at 101 ℃ to obtain the spray-dried microcapsule essence.
Example 2
The acai berry essence is mainly prepared from the following raw materials in percentage by mass: 900g of acai berry zymolyte, 80g of beta-cyclodextrin, 22g of acai berry essence, 11g of sodium tripolyphosphate,
the fragrant brazil berry essence base is mainly prepared by blending the following raw materials by mass: 1.4g of strawberry aldehyde, 0.7g of acetic acid, 0.15g of benzaldehyde, 0.1g of benzyl benzoate, 0.45g of isovaleric acid, 0.12g of methyl laurate, 1.0g of sweet orange oil, 0.04g of 1-octen-3-ol, 0.09g of beta-damascone, 0.06g of linalool, 0.15g of strawberry acid, 0.7g of vanillin, 0.3g of ethyl lactate and 72g of propylene glycol;
the preparation process of the acai berry zymolyte comprises the following steps:
(1) pretreatment of Brazilian berries: washing the brazil berries with clear water, mixing the brazil berries with the water according to the mass ratio of 1:2, soaking for 2.5 hours to rehydrate the brazil berries, and grinding by colloid mill to obtain a berry pulp of the brazil berries;
(2) enzymolysis of the berry pulp: adding a compound plant hydrolase Viscozyme L (the mass ratio of the raspberry pulp to the enzyme is 20:0.07) into the berry pulp, wherein the enzymolysis time is 4.2h, and the enzymolysis temperature is 60 ℃;
(3) inactivating enzyme to obtain acai berry zymolyte.
The preparation method of the acai berry essence in the embodiment 2 is basically the same as the embodiment 1, except that the shearing and emulsifying time is 40 minutes, the operation pressure of the high-pressure homogenizer is 1.2MPa, and the temperature of an air outlet is 95 ℃.
Example 3
The acai berry essence is mainly prepared from the following raw materials in percentage by mass: 880g of acai berry zymolyte, 75g of beta-cyclodextrin, 20g of acai berry essence, 10g of sodium tripolyphosphate,
the fragrant brazil berry essence base is mainly prepared by blending the following raw materials by mass: 1.4g of strawberry aldehyde, 0.7g of acetic acid, 0.15g of benzaldehyde, 0.12g of benzyl benzoate, 0.46 g of isovaleric acid, 0.12g of methyl laurate, 1.2g of sweet orange oil, 0.05g of 1-octen-3-ol, 0.05g of beta-damascone, 0.06g of linalool, 0.15g of strawberry acid, 0.6g of vanillin, 025g of ethyl lactate and 70g of propylene glycol;
the preparation process of the acai berry zymolyte comprises the following steps:
(1) pretreatment of Brazilian berries: washing the brazil berries with clear water, mixing the brazil berries with the water according to the mass ratio of 1:2, soaking for 2 hours to rehydrate the brazil berries, and grinding by colloid mill to obtain a berry pulp of the brazil berries;
(2) enzymolysis of the berry pulp: adding a compound plant hydrolase Viscozyme L (the mass ratio of the raspberry pulp to the enzyme is 20:0.07) into the berry pulp, wherein the enzymolysis time is 4 hours, and the enzymolysis temperature is 62 ℃;
(3) inactivating enzyme to obtain acai berry zymolyte.
The preparation method of the acai berry essence described in the embodiment 3 is basically the same as that of the embodiment 1, except that the shearing and emulsifying time is 30 minutes, the operation pressure of the high-pressure homogenizer is 1.1MPa, the air inlet temperature is 192 ℃, and the air outlet temperature is 98 ℃.
Example 4
The brazilian berry essence prepared in example 1 was subjected to a heat resistance test, and the comparative sample was a: dry acai berry, b: tincture of Brazil berry.
The raspberry essence prepared in example 1 and the comparative samples a and b were added to the proofed bread dough, baked at 160 ℃ for 30 minutes, and subjected to sensory evaluation.
The three breads respectively depict the contribution of three samples to the flavor from four indexes of total aroma, brazilian berry characteristic aroma, berry feeling and sweet and greasy feeling, the score of each index is 1-5, 1 is the worst, 5 is the best, and the specific results are shown in the following table:
as can be seen from the above table, the brazilian berry essence has better retention of flavor substances in terms of aroma and taste than the comparative samples a and b, so the heat resistance of the finished product obtained by the preparation process of the brazilian berry essence described in example 1 is better than that of the two comparative samples.
It will be apparent to those skilled in the art that appropriate modifications and variations can be made in the above processes and materials and in the above teachings and these modifications and variations are within the scope of the invention as defined in the appended claims. The scope of the invention is to be determined by all claims.
In conclusion, the heat-resistant Brazilian berry essence containing natural components and the preparation method thereof can effectively simulate the flavor characteristics of Brazilian berry, have complete and fine fragrance, long fragrance-lasting time and good fragrance-endowing effect, and widen the application range of the flavor of the Brazilian berry in the field of food industry.
The above description is only a basic description of the present invention, and any equivalent changes made according to the technical solution of the present invention should fall within the protection scope of the present invention.
Claims (3)
1. The heat-resistant acai berry essence is characterized by being prepared from the following raw materials in parts by weight:
80-85 parts of acai berry zymolyte,
7-9 parts of beta-cyclodextrin,
2-5 parts of brazilian berry essence,
1-1.5 parts of sodium tripolyphosphate;
the acai berry essence is prepared from the following raw materials in parts by weight:
1-1.2 parts of strawberry aldehyde,
0.7 to 0.8 portion of acetic acid,
0.1 to 0.2 portion of benzaldehyde,
0.1 to 0.2 portion of benzyl benzoate,
Isovaleric acid 0.3-0.45 weight portions,
0.11 to 0.13 portion of methyl laurate,
0.6 to 1 portion of sweet orange oil,
0.02-0.04 part of octen-3-ol,
0.10 to 0.12 portion of B-damascone,
0.04 to 0.07 portion of linalool,
Strawberry acid 0.12-0.17 weight portions,
0.60 to 0.75 portion of vanillin,
0.2 to 0.3 portion of ethyl lactate,
63-70 parts of propylene glycol;
the acai berry zymolyte is prepared by the following method:
1) a step of pretreating the acai berry, which is to wash the acai berry clean with clear water, mix the acai berry with water according to the mass ratio of 1:2, then soak the acai berry for 2-2.5 hours to rehydrate the acai berry, and pass through a colloid mill to obtain a berry pulp of the acai berry;
2) adding a composite plant hydrolase Viscozyme L into the berry pulp, wherein the mass ratio of the berry pulp to the composite plant hydrolase Viscozyme L is 20:0.05-0.07, the enzymolysis time is 4-4.5h, and the enzymolysis temperature is 50-56 ℃;
3) inactivating enzyme to obtain acai berry zymolyte.
2. The heat-resistant acai berry essence according to claim 1, characterized in that: the feed is prepared from the following raw materials in parts by weight:
83 parts of the Brazilian berry zymolyte,
7 parts of beta-cyclodextrin, namely beta-cyclodextrin,
2.5 parts of acai berry essence base,
1 part of sodium tripolyphosphate.
3. The heat-resistant acai berry essence according to claim 1, characterized in that: the acai berry essence is prepared from the following raw materials in parts by weight:
1.2 parts of strawberry aldehyde,
0.7 part of acetic acid,
0.1 part of benzaldehyde,
0.1 portion of benzyl benzoate,
Isovaleric acid 0.4 weight portions,
0.11 part of methyl laurate,
0.7 part of sweet orange oil,
0.04 part of octen-3-ol,
0.1 part of beta-damascone,
Linalool 0.05 part,
0.14 portion of strawberry acid,
0.6 portion of vanillin,
0.2 part of ethyl lactate and 0.2 part of,
65 parts of propylene glycol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711459107.2A CN108125205B (en) | 2017-12-28 | 2017-12-28 | Heat-resistant acai berry essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711459107.2A CN108125205B (en) | 2017-12-28 | 2017-12-28 | Heat-resistant acai berry essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108125205A CN108125205A (en) | 2018-06-08 |
| CN108125205B true CN108125205B (en) | 2021-05-04 |
Family
ID=62393433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711459107.2A Active CN108125205B (en) | 2017-12-28 | 2017-12-28 | Heat-resistant acai berry essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108125205B (en) |
Families Citing this family (1)
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904011A (en) * | 2006-07-31 | 2007-01-31 | 上海应用技术学院 | Preparation method of fish flavour essence |
| CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
| KR20140140338A (en) * | 2013-05-29 | 2014-12-09 | 주식회사 바이오포트코리아 | Acai berry extracts for improving blood circulation and Hypertension and process for preparation thereof |
-
2017
- 2017-12-28 CN CN201711459107.2A patent/CN108125205B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904011A (en) * | 2006-07-31 | 2007-01-31 | 上海应用技术学院 | Preparation method of fish flavour essence |
| KR20140140338A (en) * | 2013-05-29 | 2014-12-09 | 주식회사 바이오포트코리아 | Acai berry extracts for improving blood circulation and Hypertension and process for preparation thereof |
| CN103695177A (en) * | 2013-12-27 | 2014-04-02 | 广东江大和风香精香料有限公司 | Red jujube flavor and preparation method thereof |
| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| Aroma Characteristics of Acai Berry;Lim S H , Nam H , Baek H H;《Korean Journal of Food ence and Technology》;20161231;第48卷(第2期);第122-127页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108125205A (en) | 2018-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100773809B1 (en) | Process for manufacturing red ginseng korean cookie using white ginseng and red ginseng extraction liquid | |
| Kar et al. | Utilization of Moringa leaves as valuable food ingredient in biscuit preparation | |
| CN105077162B (en) | orange essence composition and preparation method thereof | |
| Krasnova et al. | Content of phenolic compounds and antioxidant activity in fresh apple, pomace and pomace water extract—Effect of cultivar | |
| Yuan et al. | Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa | |
| CN105285924A (en) | Antioxidative flavor chilli sauce and preparation method thereof | |
| CN108125205B (en) | Heat-resistant acai berry essence and preparation method thereof | |
| Liang et al. | Effect of Conventional and Superheated Steam Roasting on the Total Phenolic Content, Total Flavonoid Content and DPPH Radical Scavenging Activities of Black Cumin Seeds. | |
| CN108029978B (en) | Marinade composite salt and preparation method thereof | |
| KR101789281B1 (en) | Method for preparing functional noodle comprising acanthopanax and functional noodle prepared therefrom | |
| KR101861538B1 (en) | Method for manufacturing tteok using garlic and tteok using the same | |
| CN116349864A (en) | Natural edible fungus sauce processing method | |
| KR102073393B1 (en) | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt | |
| KR101653760B1 (en) | The method for manufacturing namul bugak, and the namul bugak made by the method | |
| Papazov et al. | Effect of different cooking methods on total phenolic contents and phenolic content profiles of morchella esculenta mushrooms | |
| CN107536855A (en) | A kind of preparation method of ginkgo nut medicine materical crude slice | |
| KR102406299B1 (en) | Manufacturing method of Natural fermented extract drink | |
| CN107348364A (en) | A kind of five odor type thick broad-bean sauce and preparation method thereof | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| Rafiq et al. | Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks | |
| Tamer et al. | Development of value-added products from food wastes | |
| KR101212308B1 (en) | Manufacturing method of Lentinus edodes beverage enhanced fragrance | |
| CN105361113A (en) | Scallop seafood seasoning sauce and preparation method thereof | |
| KR101576905B1 (en) | Mass production method of a black yam | |
| Dubey et al. | Effect of pulsed electric field on physicochemical properties of rice and black gram fermented batter |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |