CN114209035A - 一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法 - Google Patents
一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法 Download PDFInfo
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Abstract
本发明公开了一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法,包括如下步骤:(1)将粉碎的原果槟榔原料与饮用水混合后,加入复合酶制剂,在40~50℃的温度条件下酶解2.5~3h,再升温杀菌灭酶,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)在上述原果槟榔提取液中加入复合酵母提取物、红糖、白砂糖,充分搅拌溶解后加入高压反应罐中,充入氮气保持在0.1~0.2 MPA,在110~120℃下反应3~4h,打开放气阀,冷却到室温即得。本发明制得的槟榔香味料结构稳定性好,既有糖香反应所得的焦香,又有槟榔的天然香气,去除了槟榔的涩味,可应用在饮料和烘焙产品中,增香增味。
Description
技术领域
本发明涉及食品添加剂领域,具体为一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法。
背景技术
槟榔果含有多种人体所需的营养元素以及多种生理活性成分,槟榔作为一种常用中药,位居我国四大南药(槟榔、益智、砂仁、巴戟)之首。经植物化学成分现代化学研究证实,槟榔种子含生物碱约0.3-0.6%,主要为槟榔碱含量0.1-0.5%;其余有槟榔次减、去甲基槟榔碱、异去甲基槟榔次碱、槟榔副碱及高槟榔碱。等均与鞣酸结合形式存在。槟榔果中含有大约15%的酚类物质(包括缩合鞣质、水解类鞣质及非丹宁类黄烷醇等)。目前已从槟榔中检测出了缩合单宁、水解单宁、非单宁黄浣和简单多酚物质,这些化合物具有抗氧化、清除自由基、抗透明质酸等活性。
槟榔的化学成份非常复杂,己有的研究表明,槟榔提取物的组分至少有几十种。槟榔原果的主要成分为的18.7%多糖,10,8%的粗纤维,3.0%的灰分14%的脂肪,9.9%的水分,0.5%的生物碱及15%的酚类。
酵母提取物是酵母经破壁后将其中蛋白质、核酸、维生素等抽提,再经生物酶解的富含小分子的氨基酸、肽、酵母提取物核苷酸、维生素等天然活性成分的物质。其中氨基酸含量30%以上,总蛋白50%以上,核苷酸10%以上,主要应用于食品、调味品、化妆品等领域。
目前,针对原果槟榔风味产品,主要集中在超临界和有机溶剂提取槟榔物,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,在食品添加剂方面应用受限。
发明内容
为解决上述现有技术中存在的问题,本发明提供一种新型的采用酵母提取物,并且采用高压充氮反应制备原果槟榔风味物的方法,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,在改善口感风味方面有很重要的作用。
本发明采用的技术方案如下:一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法,包括如下步骤:
(1)将50~80重量份的粉碎的原果槟榔原料与200~250重量份的饮用水混合后,加入0.05~0.2重量份的复合酶制剂,在40~50℃的温度条件下酶解2.5~3h,再升温至85~90℃保温15~20min杀菌灭酶,冷却,制得原果槟榔酶解液;
(2)将步骤(1)制得的原果槟榔酶解液进行高速离心分离,去除杂质和大分子物质,得到原果槟榔提取液;
(3)将步骤(2)制得的原果槟榔提取液中,加入2~3重量份的复合酵母提取物,10~20重量份的红糖,15~30重量份的白砂糖,充分搅拌溶解后加入高压反应罐中,向高压反应罐充入氮气,保持在0.1~0.2 MPA,在110~120℃下反应3~4h,打开放气阀,冷却到室温,即得。
进一步地,所述复合酶制剂包括0.04~0.0045重量份的纤维素酶、0.075~0.1重量份的果胶酶、0~0.01重量份的风味酶、0.01~0.02重量份的鞣酸酶。
进一步地,所述复合酵母提取物包括1.5~1.8重量份的风味酵母提取物、0.1~0.2重量份的风干酵母提取物。
本发明的制备方法简单易得,制得的槟榔香味料结构稳定性好,既有糖香反应所得的焦香,又有槟榔的天然香气,后味比较纯正,去除了槟榔的涩味,可广泛应用在饮料和烘焙产品中,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:
粉碎的原果槟榔原料400g,水1600g,纤维素酶0.35g, 果胶酶0.6g,风味酶0.05g,鞣酸酶0.1g,红糖80g,白砂糖120g;
复合酵母提取物:风味化酵母提取物10g,干酵母提取物1g。
制作步骤包括:
(1)将400g粉碎的原果槟榔原料与1600水混合,加入纤维素酶0.35g, 果胶酶0.6g,风味酶0.05g,鞣酸酶0.1g,50℃酶解2.5h,升温至85℃保温15分钟杀菌灭酶,冷却,制得原果槟榔酶解液;
(2)将上述原果槟榔酶解液,采用高速离心机去除杂质和大分子物质,得到原果槟榔提取液;
(3)在分离好的原果槟榔提取液中加入复合酵母提取物11g,红糖80g,白砂糖120g混合,在50℃下搅拌溶解;加入到高压反应罐中,并向高压反应罐中充入氮气,使反应罐的压力保持在0.1MPA,在110℃下反应3h,反应结束后,打开放气阀,缓慢降温,冷却到室温制得复合天然槟榔香味料。
制得的槟榔香味料,既有糖香反应所得的焦香,又有槟榔的天然香气,后味比较纯正。
本实施例中所采用的组分如下:
粉碎的原果槟榔原料200g,水1000g,纤维素酶0.17g,果胶酶0.35g,风味酶0.03g,鞣酸酶0.05g,红糖50g,白砂糖80g;
复合酵母提取物:风味化酵母提取物6.5g,干酵母提取物0.55g。
制作步骤包括:
(1)将200g粉碎的原果槟榔原料与1000水混合,加入纤维素酶0.17g,风味酶0.03g,鞣酸酶0.05g ,50℃酶解2.5h,升温至85℃保温15分钟杀菌灭酶,冷却,制得原果槟榔酶解液;
(2)将上述原果槟榔酶解液,采用高速离心机去除杂质和大分子物质,得到原果槟榔提取液;
(3)在分离好的原果槟榔提取液中加入复合酵母提取物7.05g,红糖50g,白砂糖80g混合,在50℃下搅拌溶解;加入到高压反应罐中,并向高压反应罐中充入氮气,使反应罐的压力保持在0.1MPA,在100℃下反应3.5h,反应结束后,打开放气阀,缓慢降温,冷却到室温制得天然槟榔香味料。
制得的槟榔香味料,既有糖香反应所得的焦香,又有槟榔的天然香气,后味比较纯正,去除了槟榔的涩味,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)
1.一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法,其特征在于,包括如下步骤:
(1)将50~80重量份的粉碎的原果槟榔原料与200~250重量份的饮用水混合后,加入0.05~0.2重量份的复合酶制剂,在40~50℃的温度条件下酶解2.5~3h,再升温至85~90℃保温15~20min杀菌灭酶,冷却,制得原果槟榔酶解液;
(2)将步骤(1)制得的原果槟榔酶解液进行高速离心分离,去除杂质和大分子物质,得到原果槟榔提取液;
(3)将步骤(2)制得的原果槟榔提取液中,加入2~3重量份的复合酵母提取物,10~20重量份的红糖,15~30重量份的白砂糖,充分搅拌溶解后加入高压反应罐中,向高压反应罐充入氮气,保持在0.1~0.2 MPA,在110~120℃下反应3~4h,打开放气阀,冷却到室温,即得。
2.如权利要求1所述的一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法,其特征在于,所述复合酶制剂包括0.04~0.0045重量份的纤维素酶、0.075~0.1重量份的果胶酶、0~0.01重量份的风味酶、0.01~0.02重量份的鞣酸酶。
3.如权利要求1所述的一种采用酵母提取物高压充氮反应制备原果槟榔风味物的方法,其特征在于,所述复合酵母提取物包括1.5~1.8重量份的风味酵母提取物、0.1~0.2重量份的风干酵母提取物。
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CN115005354A (zh) * | 2022-06-25 | 2022-09-06 | 可菲生物科技有限公司 | 一种复合草本植物反应风味物的制备方法 |
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