CN111869856A - Incense base and preparation method and application thereof - Google Patents
Incense base and preparation method and application thereof Download PDFInfo
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- CN111869856A CN111869856A CN202010850702.4A CN202010850702A CN111869856A CN 111869856 A CN111869856 A CN 111869856A CN 202010850702 A CN202010850702 A CN 202010850702A CN 111869856 A CN111869856 A CN 111869856A
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Images
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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fragrant base and a preparation method and application thereof, wherein the preparation method of the fragrant base specifically comprises the steps of adding a solvent into a soybean meal raw material to prepare a raw material solution; adjusting the pH value of the raw material solution to 7.0 +/-0.2, adding anhydrous cream and lipase, and carrying out enzymolysis treatment on the raw material solution; filtering enzymolysis liquid obtained by enzymolysis, collecting filtrate, carrying out thermal reaction, cooling, and adding bacteriostatic agent. The bean-flavor base with rich and harmonious flavor and long-lasting flavor can be obtained by the preparation method. In addition, the incense base also has fresh oat fragrance and amyloid powder fragrance, and can be widely applied to the preparation process of essence, spice, food or beverage to prepare various products meeting the requirements of consumers.
Description
Technical Field
The invention relates to the field of spices, and in particular relates to a perfume base and a preparation method and application thereof.
Background
The perfume base is also called a base perfume or a main perfume. It is used as the main body of the essence, and is the main body of the essence formula. The essence base not only can make the fragrance of the essence lasting, but also is a part forming the fragrance characteristics of the essence. The prior incense base product can be used as a product to be put on the market for producing essence.
The preparation method of the incense base material mainly comprises chemical synthesis, plant extraction and biological preparation. The fragrant base material prepared by chemical synthesis has single fragrance and reasonable price; the plant-extracted fragrance base material is naturally attached, has natural fragrance, but has insufficient fragrance intensity and high price; biological preparation usually adopts fermentation, enzymolysis and other treatment modes, such as microbial fermentation, and by producing different enzymes in the microbial growth and metabolism process, decomposing fat, protein and the like in a substrate to generate flavor development substances such as fatty acid, amino acid and the like, and further reacting with small molecular substances such as alcohol, ketone, aldehyde and the like generated in the fermentation process to generate flavor development substances; the enzymolysis is to decompose animal and plant raw materials into small molecular substances by directionally adding enzyme, and the specificity is stronger. The fragrance base prepared by biological preparation has harmonious fragrance, high fragrance intensity, is fit for nature and life, gives more natural and intense fragrance to the essence, and meets the requirements of consumers on health and nature consumption.
Disclosure of Invention
Based on this, in order to satisfy different requirements of consumers and enrich the selectivity of the base materials of the incense, a base, a preparation method and application thereof are needed to be provided.
A preparation method of a perfume base comprises the following steps:
mixing a soybean powder raw material with a solvent to prepare a raw material solution;
adjusting the pH value of the raw material solution to 7.0 +/-0.2, adding anhydrous cream and lipase, and carrying out enzymolysis treatment on the raw material solution;
filtering enzymolysis liquid obtained by enzymolysis, collecting filtrate, carrying out thermal reaction, cooling, and adding bacteriostatic agent.
In one embodiment, the solvent is water, and the mass ratio of the soybean meal raw material to the solvent in the raw material solution is 1: 3-8.
In one embodiment, the pH of the feedstock solution is adjusted using a strong base and a weak acid salt.
In one embodiment, the addition amount of the anhydrous cream is 1-5% of the mass of the raw material solution.
In one embodiment, the added amount OF the lipase is 0.001-0.01% OF the mass OF the raw material solution, and the lipase is at least one OF lipase OF-360, lipase AY, lipase DF and lipase MER.
In one embodiment, the reaction temperature of the enzymolysis treatment is 20-35 ℃, the rotation speed is 120-200 r/min, and the reaction time is 4-8 h.
In one embodiment, the reaction temperature of the thermal reaction is 70-100 ℃, and the reaction time is 30-60 min.
In one embodiment, the bacteriostatic agent is at least one of propylene glycol and glycerol, and the addition amount of the bacteriostatic agent is 20-45% of the mass of the filtrate.
A perfume base prepared by the method of any one of the preceding examples.
The application of the essence base prepared by the essence base preparation method in preparation of essence, spice, food or beverage. For example, an essence, a spice, a food or a beverage comprises the essence base prepared by the essence base preparation method of any embodiment and auxiliary materials.
The preparation method of the essence base uses an enzymolysis method to carry out enzymolysis on a raw material solution containing the soybean powder and anhydrous cream, then carries out thermal reaction treatment, and the enzymolysis reaction and the thermal reaction have synergistic effect to coordinate the whole aroma, finally obtains the essence base with strong aroma, good harmony and lasting aroma, and can be widely applied to the preparation process of essence, spice, food or beverage to prepare various products meeting the requirements of consumers.
Furthermore, researches show that the base product obtained by the preparation method of the base has rich fresh oat fragrance and amyloid powder fragrance besides thick bean fragrance, and the fresh oat fragrance and the amyloid powder fragrance have the same fragrance, so that the base product is a base with compound fragrance, the application range of the base product is further widened, and various requirements of consumers can be met.
Drawings
FIG. 1 is a GC-MS spectrum of the fragrance base prepared in example 1.
FIG. 2 is a GC-MS spectrum of the fragrance base prepared in comparative example 1.
FIG. 3 is a GC-MS spectrum of the perfume base prepared in comparative example 2.
Detailed Description
The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete. Of course, they are merely examples and are not intended to limit the present invention. Furthermore, the present invention may repeat reference numerals and/or letters in the various examples. This repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the invention, "a plurality" means at least two, e.g., two, three, etc., unless explicitly specified otherwise. In the description of the present invention, "a plurality" means at least one, e.g., one, two, etc., unless specifically limited otherwise.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The invention provides a preparation method of a perfume base, which comprises the following steps:
step S1: mixing soybean powder raw material with solvent to prepare raw material solution.
In one particular example, soybean particles can be pulverized into a powder as the soybean meal raw material. It is understood that, in other specific examples, commercially available soybean meal may be used as a starting material.
Further, as the soybean powder raw material of the present invention, specifically, the soybean powder raw material is sieved by a 100-mesh sieve, which is more favorable for self enzymolysis of the soybean powder raw material in the subsequent enzymolysis reaction.
In one specific example, the solvent used in this step is water. More specifically, the mass ratio of the soybean powder raw material to the solvent in the raw material solution is 1: 3-8, optionally, for example, 1: 4-6, and further, for example, 1:4, 1:4.5, 1:5, 1:5.5, or 1: 6.
Step S2: adjusting the pH value of the raw material solution to 7.0 +/-0.2, adding anhydrous cream and lipase, and carrying out enzymolysis treatment on the raw material solution.
In one specific example, the raw material solution may be pH-adjusted using a strong base and a weak acid salt as a pH adjuster. Alternatively, the weak alkali acid salt may be at least one selected from sodium citrate and baking soda.
In a specific example, the anhydrous cream is added in an amount of 1% to 5% by mass of the raw material solution, and alternatively, may be, for example, 3% to 5%.
In a specific example, the lipase is added in an amount of 0.001% to 0.01% by mass of the raw material solution, alternatively, for example, 0.005% to 0.01%, and as a further example, 0.005%, 0.006%, 0.007%, 0.008%, 0.009%, or 0.01% by mass.
In a specific example, the reaction temperature of the enzymolysis reaction is 20-35 ℃, the rotation speed is 120-200 r/min, and the reaction time is 4-8 h. Alternatively, the reaction temperature can be 20-25 ℃, the rotating speed can be 150-200 r/min, and the reaction time can be 5-7 h.
Step S3: filtering enzymolysis liquid obtained by enzymolysis, collecting filtrate, carrying out thermal reaction, cooling, and adding bacteriostatic agent.
In one specific example, the thermal reaction has a reaction temperature of 70 ℃ to 100 ℃ and a reaction time of 30min to 60min, alternatively, for example, the reaction temperature may be 80 ℃ to 95 ℃ and the reaction time may be 30min to 45 min.
In one particular example, the bacteriostatic agent may be at least one of propylene glycol and glycerin.
In a specific example, the bacteriostatic agent is added in an amount of 20% to 45%, optionally, for example, 30% to 45%, and as a further example, 30%, 35%, 40%, or 45% of the mass of the filtrate.
The above essence base is prepared by enzymolysis and thermal reaction. Carrying out enzymolysis by using a compound enzyme of the soybean meal and directionally added lipase; then, by thermal reaction treatment, enzyme can be inactivated to terminate enzymolysis reaction, so that the fishy smell of the fragrant base beans is weakened; and the amino acid, fatty acid, ester and other substances in the enzymolysis product can further undergo Maillard reaction and esterification reaction by heating, so that the obtained fragrance base has harmonious and pure integral fragrance. The fragrant base product obtained by the synergistic action of enzymolysis and thermal reaction has the fragrance of fresh oat and starch powder besides the strong bean fragrance, and the fragrance of fresh oat and starch powder is also strong and lasting. The base fills the gap of the traditional base in market application, and widens the application range of the base in various fields such as spices, essence, food, beverage and the like.
The following specific examples are provided to further illustrate the perfume base of the present invention and the method of making the same.
The lipase raw materials used in the following were purchased from amanuo tianye enzyme preparation commercial products (shanghai) ltd, and the specific lipase names in the examples are the corresponding lipase models.
Example 1
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 100g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g OF anhydrous cream (the humidity is less than or equal to 0.1%) and 0.01g OF lipase OF-360, uniformly mixing, and reacting for 5 hours at 25 ℃ at 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 30min, cooling, and adding 32g propylene glycol to obtain the final product.
Example 2
The preparation method of example 2 is substantially the same as that of example 1 except that: the soybean powder and water have different mass ratios and different enzymolysis reaction rotating speeds
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 125g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g OF anhydrous cream (the humidity is less than or equal to 0.1%) and 0.01g OF lipase OF-360, uniformly mixing, and reacting for 5 hours at 25 ℃ at 18 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 30min, cooling, and adding 35g propylene glycol to obtain the final product.
Example 3
The preparation method of example 3 is substantially the same as that of example 1 except that: the addition amounts of anhydrous cream and lipase are different, the types of lipase are different, and the enzymolysis temperature is different.
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 100g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3.5g anhydrous cream (humidity less than or equal to 0.1%) and 0.005g lipase AY, mixing, reacting at 20 deg.C for 6 hr at 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 35min, cooling, and adding 28g propylene glycol to obtain the final product.
Example 4
The preparation method of example 4 is substantially the same as that of example 1 except that: the lipase has different types, different enzymolysis temperatures, different reaction times and different thermal reaction temperatures.
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 100g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g of anhydrous cream (the humidity is less than or equal to 0.1%) and 0.01g of lipase DF, uniformly mixing, and reacting for 6 hours at the temperature of 30 ℃ at a speed of 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 40min, cooling, and adding 31g propylene glycol to obtain the final product.
Example 5
The preparation method of example 5 is substantially the same as that of example 1 except that: the soybean powder and water have different proportions, the addition amount of anhydrous cream is different, the types of lipase are different, and the enzymolysis reaction rotating speed and the reaction time are different.
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 125g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3.5g of anhydrous cream (humidity is less than or equal to 0.1%) and 0.01g of lipase MER, uniformly mixing, and reacting at 25 ℃ for 7h at 150 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 30min, cooling, and adding 36g propylene glycol to obtain the final product.
Example 6
The preparation method of example 6 is substantially the same as that of example 1 except that: the soybean meal and water have different proportions, different addition amounts of lipase, different types of lipase, different rotation speeds of enzymolysis reaction and different thermal reaction time.
The preparation method of the perfume base described in this example comprises the following steps: pulverizing soybean particles for later use, weighing 25g of soybean powder, adding 150g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g OF anhydrous cream (the humidity is less than or equal to 0.1%) and 0.005g OF lipase OF-360, uniformly mixing, and reacting for 5 hours at 25 ℃ at 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 45min, cooling, and adding 40g propylene glycol to obtain the final product.
Comparative example 1
The preparation method of comparative example 1 is substantially the same as that of example 1 except that: the heat reaction treatment of the obtained filtrate after the enzymatic reaction is omitted.
The preparation method of the fragrance base described in this comparative example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 100g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g OF anhydrous cream (the humidity is less than or equal to 0.1%) and 0.01g OF lipase OF-360, uniformly mixing, and reacting for 5 hours at 25 ℃ at 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; adding 32g propylene glycol to obtain the essence base.
Comparative example 2
The preparation method of comparative example 2 is substantially the same as that of example 1 except that: the addition of lipase and anhydrous butter is omitted.
The preparation method of the fragrance base described in this comparative example comprises the following steps: pulverizing soybean granules for later use, weighing 25g of soybean powder, adding 100g of water, fully and uniformly stirring, and adjusting the pH value to 7.0 by using baking soda; adding 3g of anhydrous cream (the humidity is less than or equal to 0.1%), uniformly mixing, and reacting for 5 hours at 25 ℃ at 200 r/min; after the reaction is finished, filtering by using gauze to obtain filtrate; reacting at 90 deg.C for 30min, cooling, and adding 32g propylene glycol to obtain the final product.
Results and analysis:
1. sensory evaluation
The sensory evaluations of examples 1 to 6 and comparative examples 1 to 2 were evaluated as described in the sensory evaluation criteria table (Table 1), and the sensory evaluation was carried out by a sensory panel consisting of 10 persons, and the evaluation results were averaged
TABLE 1 sensory evaluation criteria Table
Sensory evaluation was performed on the fragrance-based products prepared in examples 1 to 6 and comparative examples 1 to 2 using the respective sensory evaluation criteria listed in the above table 1, and the results are shown in table 2 below.
TABLE 2 sensory evaluation of examples and comparative examples
2. Gas mass spectrometry detection
The volatile components of the fragrance base of example 1, comparative example 1 and comparative example 2 were determined by GC-MS in combination with solid phase microextraction under the following conditions: weighing a certain mass of perfume base, carrying out water bath at 60 ℃ for 1h, adsorbing in headspace for 1h, cooling for 5min, desorbing the gas mass at 280 ℃ for 1 min; the GC-MS determination conditions are as follows: GC gas chromatography (Agilent Technologies 7890B) was coupled to Agilent Technologies 5977A MSD. Volatile compounds were separated using a capillary column (HP-5 MS; 60m by 0.25mm Agilent 19091S-436). The carrier gas was helium and the flow rate was 1 mL/min. The temperature program is isothermal for 1min at 50 ℃, then the temperature is raised to 90 ℃ at 4 ℃/min, then the temperature is raised to 160 ℃ at the speed of 2 ℃/min, and the temperature is raised to 250 ℃ at the speed of 3 ℃/min and is kept for 20 min. The GC/MS interface temperature was 280 ℃. Electron energy: 70 eV; data was collected at a sampling frequency of 2 in the range of m/z 33-700. And (3) spectrogram retrieval: the search was performed using the WiLey7Nist05.L and Nist14.L spectral libraries. The results of the detection of volatile components of fragrance base prepared in example 1, comparative example 1 and comparative example 2 are shown in tables 3 to 5 below.
TABLE 3 GC analysis of the aroma base prepared in example 1
TABLE 4 GC MS mapping results for the aroma base prepared in comparative example 1
TABLE 5 GC analysis of the aroma base prepared in comparative example 2
In the comparative example 1, the flavor base is obtained by performing enzymolysis treatment on the raw material solution through a soybean enzyme system and directionally adding lipase, and although the product after enzymolysis contains substances such as lipase and esters with aromatic odor, characteristic substances with obvious beany flavor exist, the flavor base obtained in the comparative example 1 has partial green flavor and inconsistent overall flavor, and the sensory evaluation score is only 6.4.
The raw material solution in the comparative example 2 is subjected to enzymolysis on the soybean powder by the enzyme system of the soybean, the enzymolysis effect is weak, and the soybean powder inner solution is continuously dissolved out in the reaction process, so that the beany flavor is obvious. Because of lack of lipase enzymolysis, the generated fatty acid substances are less, and even if the heat reaction treatment is carried out, the fragrance base fragrance strength obtained in the comparative example 2 is weak, the whole fragrance is inconsistent, and the sensory evaluation score is only 5.5.
In example 1, anhydrous milk oil and lipase were added to the raw material solution, and then, with the use of a soybean enzyme system, more fatty acids, proteins, lipids, and the like were produced by enzymatic hydrolysis than in comparative example 2. The enzymolysis product is continuously subjected to thermal reaction treatment, so that enzyme can be inactivated to terminate the enzymolysis reaction, and the fishy smell of the coumarins is weakened; and the amino acid, fatty acid, ester and other substances in the product can be subjected to further Maillard reaction and esterification reaction by heating. The synergistic effect of the enzymatic reaction and the thermal reaction ensures that the incense base obtained in the example 1 has fresh oat fragrance and amyloid powder fragrance besides bean fragrance, the overall fragrance of the incense base is strong, pure and harmonious, the fragrance is lasting, and the sensory evaluation score is 9.2.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The preparation method of the incense base is characterized by comprising the following steps:
mixing a soybean powder raw material with a solvent to prepare a raw material solution;
adjusting the pH value of the raw material solution to 7.0 +/-0.2, adding anhydrous cream and lipase, and carrying out enzymolysis treatment on the raw material solution;
filtering enzymolysis liquid obtained by enzymolysis, collecting filtrate, carrying out thermal reaction, cooling, and adding bacteriostatic agent.
2. The method for preparing the essence base according to claim 1, wherein the solvent is water, and the mass ratio of the soybean meal raw material to the solvent in the raw material solution is 1: 3-8.
3. The method of preparing a fragrance base according to claim 1, wherein the pH of the raw material solution is adjusted using a strong base and a weak acid salt.
4. The method for preparing a perfume base according to claim 1, wherein the anhydrous cream is added in an amount of 1 to 5% by mass based on the raw material solution.
5. The method for producing a flavor base according to claim 1, wherein the lipase is added in an amount OF 0.001 to 0.01% by mass based on the raw material solution, and the lipase is at least one OF lipase OF-360, lipase AY, lipase DF, and lipase MER.
6. The preparation method of the incense base as claimed in claim 1, wherein the reaction temperature of the enzymolysis treatment is 20-35 ℃, the rotation speed is 120-200 r/min, and the reaction time is 4-8 h.
7. The process for the preparation of the fragrance base according to claim 1, wherein the thermal reaction is carried out at a reaction temperature of 70 ℃ to 100 ℃ and for a reaction time of 30min to 60 min.
8. The method for preparing the incense base according to any one of claims 1 to 7, wherein the bacteriostatic agent is at least one of propylene glycol and glycerol, and the addition amount of the bacteriostatic agent is 20 to 45 percent of the mass of the filtrate.
9. A perfume base prepared by the method for producing a perfume base according to any one of claims 1 to 8.
10. Essence, spice, food or beverage, characterized in that it comprises the essence base prepared by the essence base preparation method of any one of claims 1 to 8 and auxiliary materials.
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| CN114568678A (en) * | 2022-03-30 | 2022-06-03 | 东莞波顿香料有限公司 | Preparation method of hydrogenated soybean oil zymolyte powder incense |
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| US20170013855A1 (en) * | 2014-02-27 | 2017-01-19 | The Nisshin Oillio Group, Ltd. | Food using soybean powder and method for manufacturing thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114568678A (en) * | 2022-03-30 | 2022-06-03 | 东莞波顿香料有限公司 | Preparation method of hydrogenated soybean oil zymolyte powder incense |
| CN114568678B (en) * | 2022-03-30 | 2023-11-17 | 东莞波顿香料有限公司 | Preparation method of hydrogenated soybean oil enzymatic hydrolysate powder incense |
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