CN112075619B - Production process of flavor stabilizer - Google Patents
Production process of flavor stabilizer Download PDFInfo
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- CN112075619B CN112075619B CN202011008672.9A CN202011008672A CN112075619B CN 112075619 B CN112075619 B CN 112075619B CN 202011008672 A CN202011008672 A CN 202011008672A CN 112075619 B CN112075619 B CN 112075619B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 239000003381 stabilizer Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 238000005406 washing Methods 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000230 xanthan gum Substances 0.000 claims abstract description 10
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 10
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000000643 oven drying Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000413 hydrolysate Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 239000003531 protein hydrolysate Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 230000001055 chewing effect Effects 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 7
- 238000004090 dissolution Methods 0.000 abstract description 5
- 230000008961 swelling Effects 0.000 abstract description 5
- 238000012360 testing method Methods 0.000 abstract description 3
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical group CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 11
- 239000000463 material Substances 0.000 description 11
- 244000080767 Areca catechu Species 0.000 description 10
- 238000012258 culturing Methods 0.000 description 10
- 235000006226 Areca catechu Nutrition 0.000 description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 210000002966 serum Anatomy 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000011521 glass Substances 0.000 description 4
- 229940107700 pyruvic acid Drugs 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 244000061458 Solanum melongena Species 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001052560 Thallis Species 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical group CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000010630 cinnamon oil Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002024 ethyl acetate extract Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000002831 pharmacologic agent Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- HKOOXMFOFWEVGF-UHFFFAOYSA-N phenylhydrazine Chemical compound NNC1=CC=CC=C1 HKOOXMFOFWEVGF-UHFFFAOYSA-N 0.000 description 1
- 229940067157 phenylhydrazine Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 125000001308 pyruvoyl group Chemical group O=C([*])C(=O)C([H])([H])[H] 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- C12P19/06—Xanthan, i.e. Xanthomonas-type heteropolysaccharides
-
- 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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- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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- Seasonings (AREA)
Abstract
The invention discloses a production process of a flavor stabilizer, wherein the flavor stabilizer is low-pyruvoyl slow-release xanthan gum; and (3) fermenting for 48 hours, increasing the fermentation culture temperature, and after the fermentation is finished, raising the temperature again, reducing the temperature, washing, separating and screening to obtain the flavor stabilizer. The product produced by the process has the characteristics of defects of a molecular secondary structure, reduced branched chains and reduced hydrophilic groups, and has the characteristics of long swelling time and slower dissolution. The chewing test results were satisfactory.
Description
Technical Field
The invention relates to the technical field of xanthan gum production, in particular to a production process of a flavor stabilizer.
Background
Betel nut contains various nutrients and beneficial substances required by human body, and also contains various pharmacologically active ingredients, mainly including alkaloids, phenolic compounds, fatty oils, various amino acids, various minerals and the like. Betel nut is the main material of betel nut chewing block, and is the fourth widely used preference in the world next to tobacco, alcohol and caffeine.
The betel nut chewing material is divided into two halves and processed betel nut shells by flavoring agent. Manufacturers process the shelled areca nuts in an industrial way and package the processed areca nuts into products. The processing process is to cut betel nut into two halves, and the flavoring agent such as maltose, cinnamon oil, peppermint, borneol, lime, sodium bicarbonate, calcium carbonate and the like are used together with the flavor stabilizer, so that the flavoring time of the flavor substances during chewing can be greatly prolonged.
Stabilizers with moderate price such as cellulose, guar gum, xanthan gum, modified starch and the like exist in the market, and some are unstable under alkaline conditions, and some have the defects of poor chewing taste or poor flavor persistence. The requirement of chewing betel nut flavor for a long time can not be met.
How to solve the defects of the commercial stabilizer, and develop a new stabilizer to make the betel nut shell have the effects of refreshing and lasting flavor, is the technical problem to be solved by the invention.
Disclosure of Invention
The invention aims at the defects and provides a production process of the flavor stabilizer. The product produced by the process has the characteristics of defects of a molecular secondary structure, reduced branched chains and reduced hydrophilic groups, and has the characteristics of long swelling time and slower dissolution. The chewing test results were satisfactory.
The flavor stabilizer disclosed by the invention is low-pyruvoyl slow-release xanthan gum.
The production process of the flavor stabilizer comprises the steps of fermenting for 48 hours, raising the fermentation culture temperature, raising the temperature again after fermentation, reducing the temperature, washing, separating and screening to obtain the flavor stabilizer.
The fermentation strain is a commercially available xanthan gum production strain.
The production process of the flavor stabilizer sequentially comprises the following steps of:
(1) After the strain is fermented for 48 hours, the fermentation temperature is increased, and the fermentation is continued for 18-24 hours; terminating fermentation;
(2) Heating the fermentation liquor;
(3) Cooling the fermentation liquid, adding calcium chloride, mixing, precipitating with edible alcohol, separating, oven drying, and pulverizing to obtain the final product.
The fermentation raw materials comprise 3-10% of corn starch, 0.5-1% of soybean protein powder, 0.1-0.3% of soybean protein hydrolysate, 0.03-0.1% of starch hydrolysate, 0.01-0.5% of yeast powder and the balance of water in percentage by weight.
The starch hydrolysate is a product obtained by adding 0.005% of high-temperature amylase into gelatinized corn starch, and performing enzymolysis at 85-100deg.C for 15-30 min.
The fermentation raw material can improve the formation of thalli acetone residues in the strain fermentation process, and increase the content of pyruvic acid residues, increase the swelling time, reduce the dissolution speed and prolong the carrying flavor time while inhibiting the combination of the structure of the end group pyruvic acid of the xanthan gum through the process.
In the step (1), the fermentation temperature is 28-30 ℃ and the pH is 6.5-7.5 in the first 48 hours.
In the step (1), after 48 hours of fermentation, the fermentation temperature is raised to 32-34 ℃ and the pH is 6.0-6.5.
In the step (1), pH is regulated to 8.0-8.5 by liquid alkali after fermentation is stopped.
In the step (2), the temperature of the fermentation liquid is raised at a temperature raising rate of 2 ℃ every 5 minutes from 32-34 ℃ at the end of fermentation, and the temperature is lowered after the fermentation liquid is raised to 60-65 ℃ and maintained for 15 minutes.
In the step (3), food-grade calcium chloride accounting for 0.35 to 0.45 percent of the weight of the fermentation liquor is added and mixed uniformly; washing with 80% (v/v) alcohol for one time, separating with high-speed centrifuge, washing with 85% (v/v) alcohol for two times, squeezing to obtain colloid, oven drying at 115-135deg.C for 30-60min, and pulverizing into 80 mesh product.
The beneficial effects of the invention are as follows: the process of the invention increases the fermentation culture temperature by using strains in 48 hours of fermentation, influences the synthesis of extracellular enzymes of the thalli, thereby inhibiting the combination of the pyruvic acid structures of the end groups of the xanthan gum, causing the defect of secondary structures, leading the final product to have a large number of pyruvic acid residues, having long swelling time and reduced dissolution speed, and prolonging the time for carrying the flavor. The content of pyruvoyl in the finished product is reduced by 30% and the hydration speed is reduced by 50% in laboratory analysis.
The product produced by the process has the characteristics of defects of a molecular secondary structure, reduced branched chains and reduced hydrophilic groups, and has the characteristics of long swelling time and slower dissolution. The chewing test results were satisfactory.
The product of the invention has the indexes similar to those of the prior art as shown in table 1:
TABLE 1
Description of the drawings:
FIG. 1 is a flow chart of a prior art production process;
fig. 2 shows a flow chart of the production process of the invention.
The specific embodiment is as follows:
in order to better understand the present invention, a specific example will be used to describe the technical solution of the present invention in detail, but the present invention is not limited thereto.
The fermentation strain used in the invention is a commercially available xanthan gum production strain.
Example 1
The production process flow of the flavor stabilizer comprises the following steps:
1. activating strains: the xanthan gum strain is transferred and activated from an eggplant bottle, and inoculated into a serum bottle for culturing for 16-28 hours at 28-30 ℃.
2. Raw material ingredients of the secondary seed tank: 10% of starch, 0.5% of yeast powder and the balance of water. And (5) after the ingredients are mixed, sterilizing by high-temperature steam, and cooling for standby.
3. Transferring the strain in the serum bottle into a primary tank for culturing at 28-29 ℃ for 24-36 hours under aseptic operation, and transferring into a secondary tank for culturing at 28-30 ℃ for 20-30 hours.
4. A fermentation tank, wherein the fermentation tank comprises 6.0% of corn starch, 0.6% of soybean protein powder, 0.15% of soybean protein hydrolysate, 0.03% of starch hydrolysate, 0.1% of yeast powder and the balance of water, and the materials are mixed and then are instantly sterilized at high temperature and then enter the fermentation tank for cooling; transferring the seeds of the secondary tank into a fermentation tank for fermentation culture. Culturing at 28-30deg.C for the first 48 hours, and pH of 6.5-7.5; after 48 hours, the culture temperature is increased to 32-34 ℃, the pH of the fermentation liquor is controlled to be 6.0-6.5, the fermentation culture is stopped after the continuous culture is carried out for 18-24 hours, and the pH is adjusted to be 8.0-8.5.
The starch hydrolysate is a product obtained by adding 0.005% of high-temperature amylase into gelatinized corn starch, and performing enzymolysis at 85-100deg.C for 15-30 min. The high temperature amylase used was a high temperature alpha-amylase produced by Shandong Long Kete enzyme preparation Co., ltd.
5. After fermentation, the temperature of the fermentation liquor is raised to 65 ℃ and then is maintained for 15 minutes, the temperature is immediately reduced to 35-40 ℃, and then 0.4% of food grade calcium chloride is added and uniformly mixed. Washing with 80% (v/v) alcohol for one time, separating with high-speed centrifuge, washing with 85% (v/v) alcohol for two times, squeezing to obtain colloid, oven drying at 125-135deg.C for 30-40 min, and pulverizing into 80 mesh product.
6. Mixing materials in a mixing pot until the materials are uniform after sieving by a vibrating screen, and packaging the finished product.
Example 2
The production process flow of the flavor stabilizer comprises the following steps:
1. activating strains: the xanthan strain same as in example 1 was activated by transfer from a eggplant bottle and inoculated into a serum bottle for 16-28 hours at 28-30 ℃.
2. Raw material ingredients of the secondary seed tank: 10% of starch, 0.5% of yeast powder and the balance of water. And (5) after the ingredients are mixed, sterilizing by high-temperature steam, and cooling for standby.
3. Transferring the strain in the serum bottle into a primary tank for culturing at 28-29 ℃ for 24-36 hours under aseptic operation, and transferring into a secondary tank for culturing at 28-30 ℃ for 20-30 hours.
4. A fermentation tank, wherein the fermentation tank comprises 6.0% of corn starch, 0.8% of soybean protein powder, 0.1% of soybean hydrolyzed protein and 0.05% of starch hydrolysate, and the materials are mixed and then are instantly sterilized at high temperature and are cooled in the fermentation tank; transferring the seeds of the secondary tank into a fermentation tank for fermentation culture. Culturing at 28-30deg.C for the first 48 hours, and pH of 6.5-7.5; after 48 hours, the culture temperature is increased to 32-34 ℃, the pH of the fermentation liquor is controlled to be 6.0-6.5, the fermentation culture is stopped after the continuous culture is carried out for 18-24 hours, and the pH is adjusted to be 8.0-8.5.
The starch hydrolysate is a product obtained by adding 0.005% of high-temperature amylase into gelatinized corn starch, and performing enzymolysis at 85-100deg.C for 15-30 min. The high temperature amylase used was a high temperature alpha-amylase produced by Shandong Long Kete enzyme preparation Co., ltd.
6. After fermentation, the temperature of the fermentation liquor is raised to 60 ℃ and then is maintained for 15 minutes, the temperature is immediately reduced to 35-40 ℃, and then 0.35% of food grade calcium chloride is added and uniformly mixed. Washing with 78-degree alcohol for one time, separating with high-speed centrifuge, washing with 80-degree alcohol for two times, molding with squeezer, oven drying at 120-135deg.C for 30-45 min, and pulverizing into 80 mesh product.
7. Mixing materials in a mixing pot until the materials are uniform after sieving by a vibrating screen, and packaging the finished product.
Comparative example
The production process flow of the flavor stabilizer comprises the following steps:
1. activating strains: the xanthan strain same as in example 1 was activated by transfer from a eggplant bottle and inoculated into a serum bottle for 16-28 hours at 28-30 ℃.
2. Raw material ingredients of the secondary seed tank: 10% of starch, 0.5% of yeast powder and the balance of water. And (5) after the ingredients are mixed, sterilizing by high-temperature steam, and cooling for standby.
3. Transferring the strain in the serum bottle into a primary tank for culturing at 28-29 ℃ for 24-36 hours under aseptic operation, and transferring into a secondary tank for culturing at 28-30 ℃ for 20-30 hours.
4. A fermentation tank, wherein the fermentation tank comprises 5% of corn starch, 0.5% of soybean protein powder, 0.05% of yeast powder and the balance of water, and the materials are mixed and then are subjected to high-temperature instantaneous disinfection and are cooled in the fermentation tank; transferring the seeds of the secondary tank into a fermentation tank for fermentation culture. After culturing at 28-30deg.C for 68 hr, adjusting pH to 8.0-8.5.
5. After fermentation, washing with 78-80 degree alcohol for one time, separating with high-speed centrifuge, washing flocculent colloid with 80-85 degree alcohol for two times, molding with squeezer, oven drying at 110-125deg.C, and pulverizing into 80 mesh product.
6. Mixing materials in a mixing pot until the materials are uniform after sieving by a vibrating screen, and packaging the finished product.
The quality of the finished product is detected as shown in table 2:
and (3) detecting pyruvic acid:
0.6g of the products of the examples and comparative examples to be tested were dissolved in 100ml of water, and 10.0ml of this solution was transferred into a 150ml flask with a glass stopper. 1mol/L hydrochloric acid (20 ml) was taken, and after the addition to the flask, the mixture was weighed and heated under reflux for 3 hours. Cooling to room temperature, and adding water to make up for the reflux loss. 1.0ml of 2%2, 4-dinitrate phenylhydrazine solution is taken and placed in a separating funnel, and 2.0ml of sample solution is added and mixed uniformly. The mixture was extracted with 5ml of ethyl acetate, and the aqueous layer was discarded. Back-extracting with 5ml sodium carbonate solution from ethyl acetate extract for 3 times each time, collecting the back-extract, mixing with 50ml volumetric flask, diluting with sodium carbonate solution to scale, and mixing. Sodium carbonate solution was used as a blank solution, and absorbance was measured at 375nm with a spectrophotometer. And comparing with the pyruvic acid content standard curve value to obtain the pyruvic acid content of the product to be detected.
And (3) hydration speed detection:
2.00g of the product to be tested and 8.00g of glucose are weighed into a dry 150ml glass and mixed well. A volume of 388 ml distilled water was poured into a 500ml glass at a speed of 800rpm, and the well mixed sample was slowly added between the wall of the glass and the vortex at a speed of 1200rpm. The stirring was stopped to measure the viscosity when stirring was carried out for 5 minutes.
TABLE 2
Claims (4)
1. A production process of a flavor stabilizer is characterized in that the flavor stabilizer is low-pyruvyl slow-release xanthan gum; fermenting for 48 hours to increase the fermentation culture temperature, heating up again after fermentation, cooling, washing, separating and screening to obtain a flavor stabilizer; the method comprises the following steps:
(1) After the strain is fermented for 48 hours, the fermentation temperature is increased, and the fermentation is continued for 18-24 hours; terminating fermentation; the fermentation temperature is 28-30 ℃ and the pH is 6.5-7.5 in the first 48 hours; after 48 hours of fermentation, the fermentation temperature is increased to 32-34 ℃ and the pH value is 6.0-6.5; after fermentation is stopped, liquid alkali is used for adjusting the pH value to 8.0-8.5;
(2) Heating the fermentation liquor; the fermentation liquid is heated up from 32-34 ℃ at the end of fermentation at the heating rate of 2 ℃ every 5 minutes, and is cooled down after being heated up to 60-65 ℃ for 15 minutes;
(3) Cooling the fermentation broth to 35-40deg.C, adding calcium chloride, mixing, precipitating with edible alcohol, separating, oven drying, and pulverizing to obtain the final product.
2. The process for producing a flavor stabilizer according to claim 1, wherein the fermentation raw material comprises 3-10% by weight of corn starch, 0.5-1% by weight of soybean protein powder, 0.1-0.3% by weight of soybean protein hydrolysate, 0.03-0.1% by weight of starch hydrolysate, 0.01-0.5% by weight of yeast powder, and the balance of water.
3. The process for producing a flavor stabilizer according to claim 2, wherein the starch hydrolysate is obtained by adding 0.005% by mass of high-temperature amylase after gelatinization of corn starch and performing enzymolysis at 85-100deg.C for 15-30 min.
4. The process for producing a flavor stabilizer according to claim 1, wherein in the step (3), food-grade calcium chloride accounting for 0.35-0.45% of the weight of the fermentation broth is added and mixed uniformly; washing with 80% (v/v) alcohol for one time, separating with high-speed centrifuge, washing with 85% (v/v) alcohol for two times, squeezing to obtain colloid, oven drying at 115-135deg.C for 30-60min, and pulverizing into 80 mesh product.
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