CN111248428A - Method for preparing pineapple aroma substance - Google Patents
Method for preparing pineapple aroma substance Download PDFInfo
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- CN111248428A CN111248428A CN202010000870.4A CN202010000870A CN111248428A CN 111248428 A CN111248428 A CN 111248428A CN 202010000870 A CN202010000870 A CN 202010000870A CN 111248428 A CN111248428 A CN 111248428A
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 87
- 239000000126 substance Substances 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 29
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 86
- 238000000199 molecular distillation Methods 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 39
- 238000007710 freezing Methods 0.000 claims abstract description 37
- 230000008014 freezing Effects 0.000 claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 22
- 239000012520 frozen sample Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000007670 refining Methods 0.000 claims abstract description 11
- 230000007480 spreading Effects 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims abstract description 11
- 238000001704 evaporation Methods 0.000 claims description 15
- 230000008020 evaporation Effects 0.000 claims description 15
- 238000009434 installation Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 abstract description 5
- 229930014626 natural product Natural products 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 238000004821 distillation Methods 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- CFNJLPHOBMVMNS-UHFFFAOYSA-N pentyl butyrate Chemical compound CCCCCOC(=O)CCC CFNJLPHOBMVMNS-UHFFFAOYSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010980 drying distillation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of natural product extraction, in particular to a method for preparing pineapple aroma substances. The invention discloses a method for preparing pineapple aroma substances, which comprises the following steps: s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces; s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray for freezing at the temperature of-20 to-30 ℃ for 12 to 18 hours; s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to a temperature below-50 ℃, vacuumizing until the vacuum degree is 15-25Pa, heating to a temperature of 30-40 ℃, and drying for 20-24 hours; s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
Description
Technical Field
The invention relates to the technical field of natural product extraction, in particular to a method for preparing pineapple aroma substances.
Background
Pineapple (Ananas comosus) is the third largest tropical fruit second to banana and citrus fruits, is native to tropical areas such as amazon river basin of Brazil and Paraguay in south America, is planted in more than 85 countries in the world at present, and is widely planted in Guangdong, Guangxi, Fujian, Taiwan and the like in China. Pineapple is a tropical fruit which is juicy, has outstanding aroma and high nutritive value, has unique flavor and rich nutritive value, is an important component of many recipes, is favored by vast consumers at home and abroad, and has immeasurable value in the food industry.
The existing extraction method of pineapple active substances comprises a solvent extraction method and an ultrahigh pressure extraction method; the solvent extraction method is limited by the nature of the solvent, and the obtained product has low purity or low yield; the ultrahigh pressure extraction method has the advantages that the decomposition of partial components can be caused by the overhigh temperature; the pineapple essence mainly uses allyl caproate, ethyl butyrate and amyl butyrate as main bodies, and is matched with other raw materials, so that the flavor of the pineapple essence is not natural.
Disclosure of Invention
In order to solve the above technical problems, a first aspect of the present invention provides a method for preparing pineapple aroma, comprising the steps of:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray for freezing at the temperature of-20 to-30 ℃ for 12 to 18 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to a temperature below-50 ℃, vacuumizing until the vacuum degree is 15-25Pa, heating to a temperature of 30-40 ℃, and drying for 20-24 hours;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
As a preferable technical scheme, the pineapple slices have the length of 2-3cm and the thickness of 8-14 mm.
As a preferable technical scheme, the length of the chopped skin and the chopped core are both 2-3cm, and the thickness of the chopped skin and the chopped core are both 8-14 mm.
As a preferable technical solution, in step S2, the chopped peel, chopped core and pineapple slices are spread and dried in a tray, and the thickness is not more than 6 cm.
As a preferable technical scheme, in the step S3, the frozen sample is placed in a freeze dryer, and is quickly frozen to a temperature below-50 ℃, and then is vacuumized until the vacuum degree is 20Pa, and then is heated to a temperature of 30-40 ℃, and the drying time is 20-24 hours.
As a preferred embodiment, the molecular distillation is a wiped film molecular distillation.
As a preferable technical proposal, the evaporation area of the wiped film type molecular distillation equipment is 1 to 10m2The height is 3000 + 9000mm, the diameter is 350 + 1000mm, and the installation height is 5000 + 15000 mm.
As a preferred technical scheme, the evaporation area of the wiped film type molecular distillation equipment is 2.4m2The height is 4050mm, the diameter is 500mm, and the installation height is 5700 mm.
A second aspect of the invention provides an aroma obtained by the process.
Has the advantages that: the pineapple aroma substance obtained by the invention effectively maintains the characteristic flavor of pineapples in the preparation process, and the substance component with the characteristic aroma of natural pineapples can be prepared by the invention.
Drawings
FIG. 1 is a GC-MS total ion diagram of a freeze-dried pineapple;
FIG. 2 is a GC-MS total ion diagram of the aroma obtained in example 1.
Detailed Description
In order to solve the above problems, the present invention provides a method for preparing pineapple aroma, comprising the steps of:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray for freezing at the temperature of-20 to-30 ℃ for 12 to 18 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to a temperature below-50 ℃, vacuumizing until the vacuum degree is 15-25Pa, heating to a temperature of 30-40 ℃, and drying for 20-24 hours;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
Step S1
In the present application, the method for cleaning the pineapple is not particularly limited as long as it can remove impurities adhering to the surface of the pineapple without affecting the object of the present invention. For example, pineapples are placed in a sieve basket, washed with clean water, and then naturally dried in the natural environment.
The cleaned pineapples can be peeled and cored by manual operation or by a peeling machine.
As a preferred embodiment, the pineapple slices have a length of 2-3cm and a thickness of 8-14 mm.
In a preferred embodiment, the chopped sheath and core are each 2-3cm in length and 8-14mm in thickness.
Step S2
As a preferred embodiment, the shredded peel, shredded core and pineapple slices are spread and dried in a tray, not more than 6 cm thick.
In the application, the chopped peels, the chopped cores and the pineapple slices are spread and dried in a tray for freezing, and the freezing temperature and time are controlled, so that the temperature of the pineapple is rapidly reduced, sensible heat is released, most of water in the pineapple is converted into ice crystals, and a large amount of latent heat is released; finally, the residual water is changed into ice crystals.
Step S3
The vacuum freeze drying technology is one of drying technologies, is low in temperature in the whole drying process, is considered to be one of the most advanced food fresh-keeping processing technologies at present, can keep nutrient substances such as color, aroma and taste of fresh food, has the advantages of small loss of nutrient components and flavor substances, good solubility, long storage life, easiness in transportation and the like, and is widely applied to the food fields of fruits, vegetables, seasonings, instant tea and the like. However, studies have been reported to show that the loss of terpenes is greatest after tropical fruits such as pineapple and mango are subjected to several drying treatments such as hot air drying, microwave vacuum drying and vacuum freeze drying.
In a preferred embodiment, in step S3, the frozen sample is placed in a freeze dryer, quickly frozen to-50 ℃ or lower, then vacuumized until the vacuum degree is 20Pa, and then heated to 30 to 40 ℃ for 20 to 24 hours.
Step S4
As a preferred embodiment, the molecular distillation is wiped film molecular distillation.
The collected liquid enters the molecular distillation equipment from the top feeder, and under the action of high-speed rotation of the film scraper, the material forms a uniform liquid film on the evaporation surface, so that the fluid in unit volume has a large enough evaporation area; meanwhile, the liquid film flows in a turbulent flow manner, so that local overheating is avoided, the internal quality and the heat transfer process are enhanced, and thermal decomposition can be greatly reduced.
In the present application, the wiped film type molecular distillation apparatus is not particularly limited, and a conventional apparatus may be used.
Preferably, the evaporation area of the wiped film type molecular distillation device is 1-10m2The height is 3000 + 9000mm, the diameter is 350 + 1000mm, and the installation height is 5000 + 15000 mm.
More preferably, the evaporation area of the wiped film type molecular distillation apparatus is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.3-0.8Pa, the rotating speed of a rotor is 200-400 r/min, the distillation temperature is 60-80 ℃, and the flow rate of the material liquid is 50-85L/h.
The applicant unexpectedly finds that the scraped molecular distillation device and the distillation conditions can be combined to extract and separate pineapple aroma substances from the collected liquid, greatly improve the yield of the pineapple aroma substances, and simultaneously maintain the original aroma of the pineapple aroma substances to the maximum extent in quality and have no solvent pollution.
The pineapple aroma substance is obtained by slicing, freezing, drying and molecular distillation of pineapple. The applicant also unexpectedly finds that in the drying process, when the vacuum degree is 15-25Pa, the heating temperature is 30-40 ℃, and the obtained substance has pure fragrance and is very close to nature. The guess is that the compatibility of the water content in pineapple cells and the aroma substances is promoted by controlling the freezing temperature and the heating temperature; after a certain amount of heat is supplied, the water in the pineapples is directly sublimated into water vapor in the form of ice crystals to be discharged, so that the loss of aroma and the generation of browning are reduced.
A second aspect of the invention provides an aroma obtained by the process.
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Examples
Example 1
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 40 ℃, and drying for 20 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 2cm in length and 8mm in thickness.
The length of the chopped skin and core is 2cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.5Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 70 ℃, and the flow rate of the feed liquid is 60L/h.
Example 2
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 30 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.3Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 80 ℃, and the flow rate of the feed liquid is 60L/h.
Example 3
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 30 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.8Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 60 ℃, and the flow rate of the feed liquid is 85L/h.
Comparative example 1
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 50 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.5Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 70 ℃, and the flow rate of the feed liquid is 60L/h.
Comparative example 2
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 20 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.5Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 70 ℃, and the flow rate of the feed liquid is 60L/h.
Comparative example 3
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 40 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.5Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 100 ℃, and the flow rate of the feed liquid is 60L/h.
Comparative example 4
The invention provides a method for preparing pineapple aroma substances, which comprises the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray, wherein the thickness of the tray is not more than 6 cm, and freezing at the temperature of-30 ℃ for 12 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to below-50 ℃, vacuumizing until the vacuum degree is 20Pa, heating to 40 ℃, and drying for 22 h;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
The pineapple slices are 3cm in length and 8mm in thickness.
The length of the chopped skin and core is 3cm, and the thickness is 9 mm.
The evaporation area of the wiped film type molecular distillation equipment is 2.4m24050mm in height, 500mm in diameter, 5700mm in installation height, model VK350-240, purchased from VTA, Germany.
The system pressure of the wiped film type molecular distillation equipment is 0.5Pa, the rotating speed of a rotor is 300 r/min, the distillation temperature is 40 ℃, and the flow rate of the feed liquid is 60L/h.
Performance testing
Sensory fragrance evaluation was performed on the fragrance materials obtained in examples and comparative examples, and fragrance evaluation was performed by 10 fragrance evaluators, and a score was given according to GBT14454.2-2008 "perfume fragrance evaluation method". The reference substances were: the pineapple is purchased. The score range is 1-9, and the closer to the control sample, the higher the score; if the odor exists, the fragrance is sharp or the fragrance is flat, the score is low, and then the evaluation score is averaged.
| Examples | Evaluation of fragrance |
| Example 1 | 8.6 |
| Example 2 | 7.5 |
| Example 3 | 7.9 |
| Comparative example 1 | 5.1 |
| Comparative example 2 | 4.8 |
| Comparative example 3 | 5.4 |
| Comparative example 4 | 5.8 |
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content disclosed above into an equivalent embodiment with equivalent changes, but all those simple modifications, equivalent changes and modifications made on the above embodiment according to the technical spirit of the present invention still belong to the protection scope of the present invention.
Claims (9)
1. A method for preparing pineapple aroma substances is characterized by comprising the following steps:
s1, slicing: peeling and removing the core of the cleaned pineapple, cutting the peel and the core into pieces, and cutting the rest pineapple into pieces;
s2, freezing: spreading and airing the chopped peel, the chopped core and the pineapple slices in a tray for freezing at the temperature of-20 to-30 ℃ for 12 to 18 hours;
s3, drying: placing the frozen sample in a freeze dryer, quickly freezing to a temperature below-50 ℃, vacuumizing until the vacuum degree is 15-25Pa, heating to a temperature of 30-40 ℃, and drying for 20-24 hours;
s4, collecting aroma substances: collecting liquid flowing out in the drying process, refining by molecular distillation, and collecting fraction.
2. The method of claim 1, wherein said pineapple slices have a length of 2-3cm and a thickness of 8-14 mm.
3. The method of claim 1, wherein the chopped sheath and core are each 2 to 3cm in length and 8 to 14mm in thickness.
4. The method of claim 1, wherein in step S2, the shredded peels, shredded cores and pineapple slices are spread and dried in a tray having a thickness of not more than 6 cm.
5. The method according to claim 1, wherein in the step S3, the frozen sample is placed in a freeze dryer, and is quickly frozen to a temperature below-50 ℃, then is vacuumized until the vacuum degree is 20Pa, and is heated to a temperature of 30-40 ℃, and the drying time is 20-24 h.
6. The method of claim 1, wherein the molecular distillation is wiped film molecular distillation.
7. The method of claim 6, wherein the wiped film molecular distillation apparatus has an evaporation area of 1 to 10m2The height is 3000 + 9000mm, the diameter is 350 + 1000mm, and the installation height is 5000 + 15000 mm.
8. The method of claim 7, wherein the wiped film molecular distillation apparatus has an evaporation area of 2.4m2The height is 4050mm, the diameter is 500mm, and the installation height is 5700 mm.
9. An aroma substance obtainable by a process as claimed in any one of claims 1 to 8.
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