CN112655931A - Pumpkin essence and preparation method and application thereof - Google Patents
Pumpkin essence and preparation method and application thereof Download PDFInfo
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 151
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 151
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 151
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 151
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 147
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 117
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims abstract description 24
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 20
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 20
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000012141 vanillin Nutrition 0.000 claims abstract description 20
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 239000001674 (E)-1-(2,6,6-trimethyl-1-cyclohexenyl)but-2-en-1-one Substances 0.000 claims abstract description 12
- BGTBFNDXYDYBEY-UHFFFAOYSA-N 1-(2,6,6-trimethylcyclohexen-1-yl)but-2-en-1-one Chemical compound CC=CC(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-UHFFFAOYSA-N 0.000 claims abstract description 12
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 claims abstract description 12
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000006243 chemical reaction Methods 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000219122 Cucurbita Species 0.000 claims abstract description 4
- 235000013373 food additive Nutrition 0.000 claims abstract description 4
- 239000002778 food additive Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 37
- 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 claims description 20
- 239000008103 glucose Substances 0.000 claims description 20
- 230000002255 enzymatic effect Effects 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 235000001014 amino acid Nutrition 0.000 claims description 14
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims description 11
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 10
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 10
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 9
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 9
- 235000004279 alanine Nutrition 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- NTLJTUMJJWVCTL-UHFFFAOYSA-N methyl non-2-ynoate Chemical compound CCCCCCC#CC(=O)OC NTLJTUMJJWVCTL-UHFFFAOYSA-N 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 239000000413 hydrolysate Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical compound CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 9
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 150000004702 methyl esters Chemical class 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 239000000686 essence Substances 0.000 description 51
- 239000003205 fragrance Substances 0.000 description 28
- 239000000243 solution Substances 0.000 description 13
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- 230000000052 comparative effect Effects 0.000 description 10
- 239000002304 perfume Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- -1 methylcyclopentenol ketone Chemical class 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
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- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000002386 air freshener Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000012437 perfumed product Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000010909 process residue Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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Abstract
The invention relates to the technical field of edible essence of food additives, and particularly provides a pumpkin essence which comprises the following components in parts by weight: hexanal 0.2% -1%; 0.02 to 0.2 percent of octynecarboxylic acid methyl ester; 0.02 to 0.1 percent of 3-methylthio propanol; 0.05 to 0.5 percent of beta-damascone; 0.2 to 1 percent of thiazothiazole; 0.4 to 2 percent of furanone; 0.05 to 0.5 percent of methyl cyclopentenolone; 0.5-2% of vanillin; 2 to 5 percent of ethyl maltol; 12.7 to 66.56 percent of propylene glycol; 30-75% of pumpkin treatment fluid. The method takes fresh and mature pumpkins as main raw materials, obtains sweet pumpkin treatment fluid through reactions such as enzymolysis and the like, adds a small amount of raw materials into the treatment fluid to supplement lost first aroma, and enhances aroma retention to obtain the pumpkin essence with stable aroma quality, natural and vivid flavor and strong characteristics. The invention also provides a preparation method and application of the pumpkin essence.
Description
Technical Field
The invention relates to the technical field of edible essence of food additives, in particular to pumpkin essence and a preparation method and application thereof.
Background
The essence is an additive prepared by blending and mixing various spices. The essence can be classified into daily essence, edible essence and industrial essence according to the use of the essence. In recent years, with the increasing importance of people on food safety problems, environmental safety problems and the like, essence is one of the main objects of concern. The perfume for preparing the essence comprises natural perfume and synthetic perfume. Natural flavors can be divided into two main categories according to source, natural extracts and artificially prepared flavors. At present, natural extracts are still the main source of natural perfume, including the recycling of various plant essential oils and food processing wastes. However, the demand for food crops is obviously more urgent than for spice crops under the pressure of increasing global population and decreasing cultivated land area. Therefore, the high-quality artificially prepared spice is used for replacing a natural spice, and the formula and the preparation process of the essence are improved to better meet the social development requirement.
From the application of essence, whether the quality of the perfumed product is welcomed by consumers or not is often greatly related to the quality of the essence added into the product. The good essence has long fragrance retention time, mellow and pure fragrance throughout, softness and long duration, and rich fragrance, and brings pleasant enjoyment to people. Namely, the stability of the essence is an important factor of the quality of the essence. The stability of the essence is mainly shown in two aspects: one is their stability in fragrance or odor type; the second is the stability of physical and chemical properties by itself or in its products. There are many factors that affect the stability of the perfume, such as chemical reactions between certain molecules of the perfume; oxidation reactions between certain molecules of the fragrance and air occur; some molecules in the perfume are subjected to physical and chemical reactions after being irradiated by light, and the like.
Pumpkin is an annual sprawl herb, belonging to the cucurbitaceae family of cucurbits. The pumpkin-flavored noodles have thick meat, are yellow and white, have special fragrance after aging, and are sweet and delicious, and the pumpkin products or pumpkin-flavored products are deeply loved by consumers in recent years due to the nutritional value and the unique fragrance of the pumpkin-flavored noodles. However, pumpkin is not a main grain crop, and the loss of aroma components is large in the process of processing the pumpkin into the essence, so that the high-quality pumpkin essence on the market is almost not available at present, and the development of pumpkin products or pumpkin-flavor products is greatly limited.
Disclosure of Invention
Based on the above, the invention aims to provide the pumpkin essence with the characteristics of stable quality, natural flavor and high temperature resistance.
The invention also aims to provide a preparation method and application of the pumpkin essence.
The technical scheme of the invention is as follows:
the pumpkin essence comprises the following components in parts by weight: hexanal 0.2% -1%; 0.02 to 0.2 percent of octynecarboxylic acid methyl ester; 0.02 to 0.1 percent of 3-methylthio propanol; 0.05 to 0.5 percent of beta-damascone; 0.2 to 1 percent of thiazothiazole; 0.4 to 2 percent of furanone; 0.05 to 0.5 percent of methyl cyclopentenolone; 0.5-2% of vanillin; 2 to 5 percent of ethyl maltol; 12.7 to 66.56 percent of propylene glycol; 30-75% of pumpkin treatment fluid.
Further, the pumpkin essence comprises the following components: 0.2% of hexanal, 0.04% of methyl octynecarboxylate, 0.05% of 3-methylthiopropanol, 0.25% of beta-damascone, 0.5% of thiazothiazole, 0.8% of furanone, 0.1% of methyl cyclopentenolone, 1% of vanillin, 2.5% of ethyl maltol, 24.56% of propylene glycol and 70% of pumpkin treatment liquid.
Further, the preparation method of the pumpkin treatment fluid comprises the following operations:
s1: adding water into fresh and mature pumpkin blocks and pulping;
s2: carrying out enzymolysis reaction on the pumpkin pulp of the S1 to obtain pumpkin enzymolysis liquid;
s3: and adding propylene glycol, amino acid and glucose into the enzymolysis liquid to react to obtain the roasted and sweet pumpkin treatment liquid.
Further, the weight ratio of the pumpkins to the water in the step S1 is 1-5: 1, preferably 3: 1.
Further, in step S2, the enzymes used in the enzymatic hydrolysis reaction include pectinase and cellulase.
Further, the addition amount of the enzymes is as follows: the dosage of the pectinase is 0.007 percent and the dosage of the cellulase is 0.001 percent.
The enzymolysis operation in the method destroys pectin and residual cellulose in the pumpkin. The pumpkin treatment liquid obtained by the method keeps the sweet flavor of the pumpkin and has the baked flavor.
Further, in step S2, the specific operation of the enzymatic hydrolysis reaction includes: and (3) after enzymolysis is carried out for 0.5-1 hour at the temperature of 40-50 ℃, heating to 85-90 ℃, keeping the temperature for 20-50 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymolysis liquid.
Preferably, the specific operation of the enzymatic hydrolysis reaction comprises: after enzymolysis for 1 hour at 40-42 ℃, the temperature is raised to 85 ℃, and the temperature is preserved for 30 minutes to inactivate enzyme.
Further, in the step S3, the weight ratio of each substance is: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 6% of amino acid and 8% of glucose.
Further, the amino acid comprises at least one of alanine, serine and phenylalanine.
Preferably, in step S3, the weight ratio of each substance is: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose.
Further, in step S3, the reaction conditions of the pumpkin enzymatic hydrolysate, the propylene glycol, the amino acid and the glucose are as follows: reacting for 1-3 hours (preferably 1.5 hours) at 110-180 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
A preparation method of pumpkin essence comprises the following steps:
heating propylene glycol to 85-95 ℃, dissolving methyl cyclopentenolone, vanillin and ethyl maltol, adding other raw materials, stirring uniformly, and cooling.
The pumpkin essence or the pumpkin essence prepared by the method can be used as a food additive to prepare food with pumpkin fragrance or a flavoring agent for pumpkin products. Theoretically, the pumpkin essence can also be used as an additive of other products, and is applied to preparing daily necessities, cosmetics and the like with pumpkin fragrance; such as detergents, disinfectants, air fresheners, shampoos, skin care products, perfumes, etc., having a pumpkin fragrance.
The invention has the advantages of
The invention takes fresh and mature pumpkin as a main raw material, and obtains sweet pumpkin treatment fluid through reactions such as enzymolysis and the like. But a part of fragrant substances can be lost in the process of obtaining the pumpkin treatment liquid, and a small amount of raw materials are added into the treatment liquid to supplement lost top aroma and enhance aroma retention to obtain the pumpkin essence.
The essence has stable quality, natural and vivid flavor, strong characteristics, simple and easily-prepared raw materials and high temperature resistance.
Detailed Description
The terms of orientation of up, down, left, right, front, back, top, bottom, and the like, referred to or may be referred to in this specification, are defined relative to their configuration, and are relative concepts. Therefore, it may be changed according to different positions and different use states. Therefore, these and other directional terms should not be construed as limiting terms.
The implementations described in the exemplary embodiments below are not intended to represent all implementations consistent with the present disclosure. Rather, they are merely examples of methods consistent with certain aspects of the present disclosure, as detailed in the appended claims.
The terminology used in the present disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
Embodiment one pumpkin essence and preparation method thereof
Preparing materials: 0.2% of hexanal, 0.04% of methyl octynecarboxylate, 0.05% of 3-methylthiopropanol, 0.25% of beta-damascone, 0.5% of thiazothiazole, 0.8% of furanone, 0.1% of methyl cyclopentenolone, 1% of vanillin, 2.5% of ethyl maltol, 24.56% of propylene glycol and 70% of pumpkin treatment liquid.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 3:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 50 ℃ for 0.5 hour, then heating to 90 ℃, keeping the temperature for 30 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose; reacting for 1.5 hours at 160 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 85 deg.C, dissolving methylcyclopentenol ketone, vanillin, and ethyl maltol, adding other materials, stirring, and cooling.
Example II pumpkin essence and preparation method thereof
Preparing materials: hexanal 0.2%, methyl octynecarboxylate 0.02%, 3-methylthiopropanol 0.02%, beta-damascone 0.05%, thiazothiazole 0.2%, furanone 0.4%, methyl cyclopentenolone 0.05%, vanillin 0.5%, ethyl maltol 2%, propylene glycol 66.56%, and pumpkin treatment liquid 30%.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 1:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 40 ℃ for 1 hour, then heating to 85 ℃, preserving heat for 40 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose; reacting for 3 hours at 110 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 95 deg.C, dissolving methylcyclopentenol ketone, vanillin, and ethyl maltol, adding other materials, stirring, and cooling.
Example III the pumpkin essence and the preparation method thereof
Preparing materials: hexanal 1%, octynecarboxylic acid methyl ester 0.2%, 3-methylthiopropanol 0.1%, beta-damascone 0.5%, thiazothiazole 1%, furanone 1.2%, methylcyclopentenol ketone 0.3%, vanillin 2%, ethyl maltol 5%, propylene glycol 13.7%, and pumpkin treatment liquid 75%.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 5:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 46 ℃ for 1 hour, then heating to 90 ℃, preserving heat for 20 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose; reacting for 1 hour at 180 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 88 deg.C, dissolving methylcyclopentenol ketone, vanillin, and ethyl maltol, adding other materials, stirring, and cooling.
Example four pumpkin essence and preparation method thereof
Preparing materials: 0.6% of hexanal, 0.04% of methyl octynecarboxylate, 0.05% of 3-methylthiopropanol, 0.25% of beta-damascone, 0.5% of thiazothiazole, 0.8% of furanone, 0.1% of methyl cyclopentenolone, 1% of vanillin, 2.5% of ethyl maltol, 34.16% of propylene glycol and 60% of pumpkin treatment liquid.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 3:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 42 ℃ for 40 minutes, then heating to 86 ℃, carrying out heat preservation for 50 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 3% of alanine, 3% of phenylalanine and 8% of glucose; reacting for 1.5 hours at 145 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 88 deg.C, dissolving methylcyclopentenol ketone, vanillin, and ethyl maltol, adding other materials, stirring, and cooling.
Example five pumpkin essence and preparation method thereof
Preparing materials: hexanal 0.2%, methyl octynecarboxylate 0.04%, 3-methylthiopropanol 0.05%, beta-damascone 0.25%, thiazothiazole 0.5%, furanone 2%, methyl cyclopentenolone 0.5%, vanillin 1%, ethyl maltol 2.5%, propylene glycol 42.96%, and pumpkin treatment liquid 50%.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 3:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 45 ℃ for 1 hour, then heating to 85 ℃, keeping the temperature for 30 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 5% of serine, 1% of phenylalanine and 8% of glucose; reacting for 2.5 hours at 150 ℃; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 92 ℃, dissolving methyl cyclopentenolone, vanillin and ethyl maltol, adding other raw materials, stirring uniformly, and cooling.
Example six pumpkin essence and preparation method thereof
Preparing materials: 0.2% of hexanal, 0.04% of methyl octynecarboxylate, 0.05% of 3-methylthiopropanol, 0.25% of beta-damascone, 0.5% of thiazothiazole, 0.8% of furanone, 0.1% of methyl cyclopentenolone, 1% of vanillin, 2.5% of ethyl maltol, 24.56% of propylene glycol and 70% of pumpkin treatment liquid.
The pumpkin treatment liquid is prepared by the following preparation method:
s1: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 3:1 for pulping;
s2: adding pectinase and cellulase, carrying out enzymolysis on the pumpkin pulp of S1 at 40 ℃ for 1 hour, then heating to 85 ℃, keeping the temperature for 30 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymatic hydrolysate.
S3: adding propylene glycol, amino acid and glucose into the enzymolysis solution to react to obtain roasted and sweet pumpkin treatment solution; the weight ratio of each substance is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose; reacting at 165 ℃ for 1.5 hours; the pumpkin processing liquid with toast fragrance and sweet fragrance is obtained.
The preparation method of the pumpkin essence comprises the following steps:
heating propylene glycol to 90 deg.C, dissolving methylcyclopentenol ketone, vanillin, and ethyl maltol, adding other materials, stirring, and cooling.
Comparative examples 1 to 3:
the essence formulation of comparative example 1 was: hexanal 0.2%, methyl octynecarboxylate 0.02%, 3-methylthiopropanol 0.02%, beta-damascone 0.05%, thiothiazole 0.2%, furanone 0.4%, methyl cyclopentenolone 0.05%, vanillin 0.5%, ethyl maltol 2%, propylene glycol 66.56%, and drinking water 30%. The preparation method is the same as the example.
The essence of comparative example 2 is a mixed solution of the pumpkin treatment fluid prepared according to the preparation method of the pumpkin treatment fluid of example six and drinking water in a ratio of 7: 3.
The formula and preparation method of the essence of comparative example 3 are the same as those of example six, except that the pumpkin treatment liquid of comparative example 3 is prepared by the following method: fresh and mature pumpkin blocks are processed according to the following steps: adding water in a weight ratio of 3:1 for pulping; adding pectinase and cellulase, performing enzymolysis at 40 deg.C for 1 hr, heating to 85 deg.C, maintaining for 30 min to inactivate enzyme, cooling, and filtering.
Experimental methods：
The essences obtained in the first to sixth examples and the comparative examples 1 to 3 were respectively diluted, and the content of the essence was 1%. The filter paper sheets were then soaked in the essence dilutions for 3 hours, and scored separately by 12 volunteers. The essences obtained in the first to sixth examples and the comparative examples 1 to 3 were used as the only essences, and were applied to cupcake production at an addition rate of 1%, and the produced cakes were scored by the aforementioned 12 volunteers.
The 12 volunteers constituted: 6 between the ages of 15 and 40, 4 between the ages of 41 and 60, 2 between the ages of 61 and 75, male and female halves.
Reference standard for scoring：
A. Filter paper sheet samples, full score 40 points, score distribution as follows:
a1, whether there is fragrance: 0-10 points, the more obvious the aroma, the higher the score;
a2, whether the aroma is natural or not, whether the aroma is peculiar or not, and whether the aroma is unpleasant or not: 0-20 parts, namely 0 part if peculiar smell or dislike exists, and if the peculiar smell or dislike does not exist, the more natural value of the fragrance is higher;
a3, whether it is recognized that it is a pumpkin flavor: 0-10 parts, the easier the resolution, the higher the score.
B. The sample of the baked product is divided into 60 parts in total, and the scores are distributed as follows:
b1, whether the pumpkin flavor can be identified by smell: 0-20 parts, the easier the differentiation, the higher the score.
B2, trial eating the product, whether the fragrance is harmonious or not, whether the taste is obtrusive or not: 0-30 points, the more harmonious the score is higher;
b3, comprehensive love degree: 0-10 parts, and the volunteers can give the scores according to the subjective feelings of the volunteers.
The average score statistics are shown in table 1 below.
Table 1: statistical table of average score of each item
The comparison shows that the flavor scores of the invention in the first to sixth examples are obviously higher than those of the control group, and the popularity is higher, the comparison difference between the comparative example 1 and other groups is obvious because no pumpkin treatment liquid is added, and the score of the second example is slightly lower than those of the other examples probably because the proportion of the pumpkin treatment liquid is smaller. The pumpkin treatment liquid used directly in comparative example 2 is slightly inferior to examples one to six, probably because the fragrance lost by oxidation, volatilization and the like during the reaction process is not supplemented. In comparative example 3, the pumpkin treatment solution was subjected to simple enzymatic hydrolysis without subsequent reaction, and thus the pumpkin flavor was not expressed in an optimum state.
The invention takes fresh and mature pumpkin as a main raw material, and obtains sweet pumpkin treatment fluid through reactions such as enzymolysis and the like. But a part of fragrant substances can be lost in the process of obtaining the pumpkin treatment liquid, and a small amount of raw materials are added into the treatment liquid to supplement lost top aroma and enhance aroma retention to obtain the pumpkin essence.
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.
Claims (10)
1. The pumpkin essence is characterized by comprising the following components in parts by weight: 0.2 to 1 percent of hexanal, 0.02 to 0.2 percent of methyl octynecarboxylate, 0.02 to 0.1 percent of 3-methylthio propanol, 0.05 to 0.5 percent of beta-damascone, 0.2 to 1 percent of thiazothiazole, 0.4 to 2 percent of furanone, 0.05 to 0.5 percent of methyl cyclopentenolone, 0.5 to 2 percent of vanillin, 2 to 5 percent of ethyl maltol, 12.7 to 66.56 percent of propanediol and 30 to 75 percent of pumpkin treatment fluid.
2. The pumpkin essence of claim 1, wherein the pumpkin essence component comprises: 0.2% of hexanal, 0.04% of methyl octynecarboxylate, 0.05% of 3-methylthiopropanol, 0.25% of beta-damascone, 0.5% of thiazothiazole, 0.8% of furanone, 0.1% of methyl cyclopentenolone, 1% of vanillin, 2.5% of ethyl maltol, 24.56% of propylene glycol and 70% of pumpkin treatment liquid.
3. The pumpkin essence according to claim 1 or 2, wherein the preparation method of the pumpkin treatment liquid comprises the following operations:
s1: adding water into fresh and mature pumpkins and pulping to obtain pumpkins pulp;
s2: carrying out enzymolysis reaction on the pumpkin pulp obtained in the step S1 to obtain pumpkin enzymolysis liquid;
s3: and (4) adding propylene glycol, amino acid and glucose into the pumpkin enzymatic hydrolysate obtained in the step (S2) to react to obtain a pumpkin treatment solution.
4. The pumpkin essence according to claim 3, wherein the weight ratio of the pumpkin to the water in the step S1 is (1-5): 1.
5. the pumpkin essence according to claim 3, wherein in the step S2, enzymes used in the enzymolysis reaction comprise pectinase and cellulase, and the addition amount of the enzymes is as follows: the dosage of the pectinase is 0.007 percent and the dosage of the cellulase is 0.001 percent; in step S2, the specific operation of the enzymatic hydrolysis reaction includes: and (3) after enzymolysis is carried out for 0.5-1 hour at the temperature of 40-50 ℃, heating to 85-90 ℃, keeping the temperature for 20-50 minutes to inactivate enzyme, cooling and filtering to obtain the pumpkin enzymolysis liquid.
6. The pumpkin essence according to claim 3, wherein in the step S3, the weight ratio of the pumpkin enzymatic hydrolysate to the propylene glycol to the amino acid to the glucose is as follows: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 6% of amino acid and 8% of glucose; the amino acid comprises at least one of alanine, serine and phenylalanine.
7. The pumpkin essence according to claim 6, wherein in the step S3, the weight ratio of the substances is: 50% of pumpkin enzymatic hydrolysate, 36% of propylene glycol, 0.2% of alanine, 5% of serine, 0.8% of phenylalanine and 8% of glucose.
8. The pumpkin essence according to claim 3, wherein the reaction conditions in the step S3 are as follows: reacting for 1-3 hours at 110-180 ℃.
9. The preparation method of the pumpkin essence, according to claim 1, is characterized by comprising the following steps:
heating propylene glycol to 85-95 ℃, dissolving methyl cyclopentenolone, vanillin and ethyl maltol, adding other raw materials, stirring uniformly, and cooling.
10. The pumpkin essence according to any one of claims 1 to 8 or the pumpkin essence prepared by the preparation method of the pumpkin essence according to claim 9, wherein the pumpkin essence can be used as a food additive to prepare food with pumpkin flavor.
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