CN114128864A - 一种运用美拉德反应制备槟榔香味料的方法 - Google Patents
一种运用美拉德反应制备槟榔香味料的方法 Download PDFInfo
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- CN114128864A CN114128864A CN202111519907.5A CN202111519907A CN114128864A CN 114128864 A CN114128864 A CN 114128864A CN 202111519907 A CN202111519907 A CN 202111519907A CN 114128864 A CN114128864 A CN 114128864A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种运用美拉德反应制备槟榔香味料的方法，包括如下步骤：（1）将粉碎的原果槟榔原料与饮用水混合后，加入纤维素酶、果胶酶、风味蛋白酶，在40～50℃的温度条件下酶解，升温灭酶后冷却制得原果槟榔酶解液；（2）将上述原果槟榔酶解液进行离心分离，得到原果槟榔提取液；（3）将上述原果槟榔提取液真空脱水,浓缩到10～30%的糖度的浓缩液；（4）将复合氨基酸、葡萄糖、D‑木糖与上述槟榔浓缩液在100～110℃温度下搅拌0.5～1h，冷却后加入水溶性香基搅拌15～20分钟，然后冷却至室温，即得。本发明制得的槟榔香味料，既有天然槟榔的香气，又有反应的焦香，香气饱满逼真，可作为多种饮料产品添加剂，增香增味。
Description
技术领域
本发明涉及食品添加剂领域，具体为一种运用美拉德反应制备槟榔香味料的方法。
背景技术
鲜果槟榔是棕榈科槟榔属植物槟榔的成熟果实，在东南亚，南太平洋诸岛包括我国的台湾、湖南等省，人们普遍喜欢嚼食槟榔。槟榔已经成为仅次乙醇和咖啡因，尼古丁的世界第四大嗜好物品。在我国，海南省的槟榔种植面积和产量都占全国不包括台湾地区总量的以上。槟榔是海南东部、中部和南部山区农民主要的经济来源之一,被当地农民誉为“绿宝石”。槟榔又可以称为纯天然植物口香糖。槟榔在我国湖南、海南、福建、中国台湾地区及东南亚等国家消费者众多,消费量大。但目前的槟榔加工生产随着消费群体的增加，槟榔在湖南范围大部分实现了工业自动化生产，少部分以手工为主。
鲜果槟榔作为槟榔生产的主要原料，由于鲜果槟榔分为不同季节采收，主要的有效成分会有区别，很多晚收的槟榔作为槟榔种子加工。槟榔中的主要有效成分包括有机酸、氨基酸、脂肪、槟榔油、生物碱、儿茶素、胆碱等成分。
目前，针对鲜果槟榔的研究主要集中在超临界和其他的方法提取槟榔物，但是存在的问题生产成本高，或者提取出的槟榔成分由于鞣酸的作用，导致提取的口感比较涩，在食品方面应用受限。近年来，美拉德技术在制备天然香精方面应用广泛，在食品风味方面起到了很重要的作用。
发明内容
为解决上述现有技术中存在的问题，本发明提供一种运用美拉德反应制备槟榔香味料的方法，运用该方法制备的槟榔香味料简单易得，结构稳定性好，具有天然的槟榔风味，在改善口感方面有很重要的作用。
本发明采用的技术方案如下：一种运用美拉德反应制备槟榔香味料的方法，包括如下步骤：
（1）将100～150重量份的粉碎的原果槟榔原料与650～800重量份的饮用水混合后，加入0.03～0.05重量份的纤维素酶，0.1～0.2重量份果胶酶，0.03～0.05重量份风味蛋白酶，在40～50℃的温度条件下酶解2～3h，升温至90～95℃灭酶，冷却制得原果槟榔酶解液；
（2）将步骤（1）制备的原果槟榔酶解液进行下高速离心分离，去除杂质和大分子物质，得到原果槟榔提取液；
（3）将步骤（2）制备的原果槟榔提取液，在70℃以下真空连续脱水,浓缩到10～30%的糖度的浓缩液；
（4）将0.25～0.4重量份的复合氨基酸，0.2～0.3重量份的葡萄糖，0.25～0.35重量份的D-木糖，与步骤（3）制备的槟榔浓缩液在100～110℃温度下搅拌0.5～1h，冷却至50～55℃后加入0.1～0.15重量份的水溶性香基搅拌15～20分钟，然后冷却至室温，即得。
进一步地，所述复合氨基酸以重量百分比计包括10～20%的甘氨酸、20～25%的丙氨酸、10～25%的L-半胱氨酸、20～30%的天冬氨酸、10～15%的L-缬氨酸组成、10～12%的异亮氨酸。
进一步地，所述水溶性香基包括：0.005～0.11重量份甲位松油醇，0.01～0.03重量份芳樟醇，0.05～1.0重量份癸醛，0.0005～0.001重量份香茅醇，0.015～0.02重量份柠檬醛，0.0001～0.0005重量份留兰香油，0.001～0.003重量份十二醛，0.01～0.015重量份辛醛二乙缩醛，0.003～0.005重量份辛醇，0.002～0.03重量份苯甲醇，0.125～0.14重量份丁香酚，0.04～0.065重量份辛醛，0.1～0.12重量份乙基麦芽酚，0.1～0.15重量份香兰素，0.005～0.01重量份戊二酮，0.01～0.015重量份五甲基糠醛，0.002～0.003重量份乙位突厥酮， 0.01～0.05重量份甲基环戊烯醇酮，0.05～1重量份乙酸，0.1～0.2重量份乙酸二甲基苄基原酯，0.01～0.02重量份二氢香豆素。
采用本发明制备方法制得的槟榔香味料，既有天然槟榔的香气，又有反应的焦香，香气饱满逼真，可作为多种饮料产品添加剂，增香增味。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明，但不以任何形式限制本发明。应当指出的是，对本领域的普通技术人员来说，在不脱离本发明构思的前提下，做出的若干无实质性的改性或变形都属于本发明的保护范围。
本实施例中所采用的组分如下：
粉碎的槟榔原料500g ，水3500g，纤维素酶0.2g，果胶酶0.6g，风味蛋白酶0.15g，葡萄糖1.2g，D-木糖1.3g；
复合氨基酸：甘氨酸0.15g、丙氨酸0.3g、L-半胱氨酸0.15g、天冬氨酸0.3g 、L-缬氨酸0.15g、异亮氨酸0.15g；
水溶性香基：0.4g甲位松油醇，0.15g芳樟醇，0.6g癸醛，0.004g香茅醇，0.08g柠檬醛，0.0006g留兰香油，0.01g十二醛，0.05g辛醛二乙缩醛，0.02g辛醇，0.02g苯甲醇，0.66g丁香酚，0.3g辛醛，0.54g乙基麦芽酚，0.6g香兰素，0.02g戊二酮，0.06g五甲基糠醛，0.015g乙位突厥酮，0.3g乙酸，0.1g甲基环戊烯醇酮，0.5g乙酸二甲基苄基原酯，0.06g二氢香豆素。
制作步骤包括：
（1）将500g粉碎与3500水混合，加入纤维素酶0.2g，果胶酶0.6g，风味蛋白酶0.15g，45℃酶解2.5h，升温至90℃灭酶30分钟，冷却制得原果槟榔酶解液；
（2）将上述原果槟榔酶解液进行下高速离心分离，去除杂质和大分子物质，得到原果槟榔提取液；
（3）将上述原果槟榔提取液加入到真空浓缩器，进行浓缩，浓缩糖度25%；
（4）在上述浓缩液中加入0.15g甘氨酸、0.3g丙氨酸、0.15g L-半胱氨酸、0.3g天冬氨酸、0.15g L-缬氨酸、0.15g异亮氨酸、1.2g葡萄糖、1.3g D-木糖，在100℃下反应0.5h；冷却至55℃加入水溶性香基4.4544g搅拌15分钟，然后冷却至室温，制得天然槟榔香味料。
制得的槟榔香味料，既有天然槟榔的香气，又有反应的焦香，香气饱满逼真，可作为多种饮料产品添加剂，增香增味。
本实施例中所采用的组分如下：
粉碎的槟榔原料400g，水2000g，纤维素酶0.15g，果胶酶0.6g，复合风味蛋白酶0.16g，葡萄糖1g，D-木糖1.3g；
复合氨基酸：0.3g的甘氨酸、 0.375g的丙氨酸、0.15g的半胱氨酸，0.225g L-缬氨酸,0.3g 天冬氨酸，0.15g 异亮氨基酸；
水溶性香基：0.4g甲位松油醇，0.04g芳樟醇，0.3g癸醛，0.003g香茅醇，0.06g柠檬醛，0.0006g留兰香油，0.011g十二醛，0.05g辛醛二乙缩醛，0.01g辛醇，0.11g苯甲醇，0.5g丁香酚，0.18g辛醛，0.4乙基麦芽酚，0.4g香兰素，0.035g戊二酮，0.005g五甲基糠醛，0.011g乙位突厥酮，0.3g乙酸，0.08g甲基环戊烯醇酮，0.5g乙酸二甲基苄基原酯，0.07g二氢香豆素。
制作步骤包括：
（1）将400g粉碎与2000水混合，加入纤维素酶0.15g，果胶酶0.6g，复合风味蛋白酶0.16g，50℃酶解2.5h，升温至95℃灭酶15分钟，冷却制得原果槟榔酶解液；
（2）将上述原果槟榔酶解液进行下高速离心分离，去除杂质和大分子物质，得到原果槟榔提取液；
（3）将上述原果槟榔提取液加入到真空浓缩器，进行浓缩，浓缩糖度15%；
（4）在上述浓缩液中加入上述复合氨基酸1.5g，葡萄糖1g，D-木糖1.3g，在110℃下反应1h；冷却至55℃加入水溶性香基3.5253g，搅拌20分钟，然后冷却至室温，制得天然槟榔香味料。
用美拉德反应制取的槟榔香味料，既有天然槟榔的香气，又有反应的醇香，香气饱满逼真，可广泛应用在饮料和烘焙产品中，增香增味。
以上对本发明的具体实施例进行了描述。需要理解的是，本发明并不局限于上述特定实施方式，本领域技术人员可以在权利要求的范围内做出各种变形或修改，这并不影响本发明的实质内容。
Claims (3)
1.一种运用美拉德反应制备槟榔香味料的方法，其特征在于，包括如下步骤：
（1）将100～150重量份的粉碎的原果槟榔原料与650～800重量份的饮用水混合后，加入0.03～0.05重量份的纤维素酶，0.1～0.2重量份果胶酶，0.03～0.05重量份风味蛋白酶，在40～50℃的温度条件下酶解2～3h，升温至90～95℃灭酶，冷却制得原果槟榔酶解液；
（2）将步骤（1）制备的原果槟榔酶解液进行下高速离心分离，去除杂质和大分子物质，得到原果槟榔提取液；
（3）将步骤（2）制备的原果槟榔提取液，在70℃以下真空连续脱水,浓缩到10～30%的糖度的浓缩液；
（4）将0.25～0.4重量份的复合氨基酸，0.2～0.3重量份的葡萄糖，0.25～0.35重量份的D-木糖，与步骤（3）制备的槟榔浓缩液在100～110℃温度下搅拌0.5～1h，冷却至50～55℃后加入0.1～0.15重量份的水溶性香基搅拌15～20分钟，然后冷却至室温，即得。
2.如权利要求1所述的一种运用美拉德反应制备槟榔香味料的方法，其特征在于，所述复合氨基酸以重量百分比计包括10～20%的甘氨酸、20～25%的丙氨酸、10～25%的L-半胱氨酸、20～30%的天冬氨酸、10～15%的L-缬氨酸组成、10～12%的异亮氨酸。
3.如权利要求1所述的一种运用美拉德反应技术制备天然槟榔香味料的方法，其特征在于，所述水溶性香基包括：0.005～0.11重量份甲位松油醇，0.01～0.03重量份芳樟醇，0.05～1.0重量份癸醛，0.0005～0.001重量份香茅醇，0.015～0.02重量份柠檬醛，0.0001～0.0005重量份留兰香油，0.001～0.003重量份十二醛，0.01～0.015重量份辛醛二乙缩醛，0.003～0.005重量份辛醇，0.002～0.03重量份苯甲醇，0.125～0.14重量份丁香酚，0.04～0.065重量份辛醛，0.1～0.12重量份乙基麦芽酚，0.1～0.15重量份香兰素，0.005～0.01重量份戊二酮，0.01～0.015重量份五甲基糠醛，0.002～0.003重量份乙位突厥酮，0.01～0.05重量份甲基环戊烯醇酮，0.05～1重量份乙酸，0.1～0.2重量份乙酸二甲基苄基原酯，0.01～0.02重量份二氢香豆素。
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| CN115736226A (zh) * | 2022-11-29 | 2023-03-07 | 佛山市海天(高明)调味食品有限公司 | 一种天然风味基料及其制备方法和应用 |
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| CN115736226A (zh) * | 2022-11-29 | 2023-03-07 | 佛山市海天(高明)调味食品有限公司 | 一种天然风味基料及其制备方法和应用 |
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