CN116268287A - Preparation method of malt extract for comprehensively extracting enzyme and aroma substances - Google Patents
Preparation method of malt extract for comprehensively extracting enzyme and aroma substances Download PDFInfo
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- CN116268287A CN116268287A CN202310320762.9A CN202310320762A CN116268287A CN 116268287 A CN116268287 A CN 116268287A CN 202310320762 A CN202310320762 A CN 202310320762A CN 116268287 A CN116268287 A CN 116268287A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 177
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 177
- 239000000126 substance Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 126
- 239000002002 slurry Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 230000005684 electric field Effects 0.000 claims abstract description 15
- 230000000171 quenching effect Effects 0.000 claims abstract description 11
- 238000010791 quenching Methods 0.000 claims abstract description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 230000003213 activating effect Effects 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000011259 mixed solution Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 21
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000004382 Amylase Substances 0.000 claims description 13
- 108010065511 Amylases Proteins 0.000 claims description 12
- 102000013142 Amylases Human genes 0.000 claims description 12
- 102000005367 Carboxypeptidases Human genes 0.000 claims description 12
- 108010006303 Carboxypeptidases Proteins 0.000 claims description 12
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 235000019418 amylase Nutrition 0.000 claims description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 108010056771 Glucosidases Proteins 0.000 claims description 6
- 102000004366 Glucosidases Human genes 0.000 claims description 6
- 239000012190 activator Substances 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 38
- 235000013305 food Nutrition 0.000 abstract description 21
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 147
- 239000000796 flavoring agent Substances 0.000 description 36
- 235000019634 flavors Nutrition 0.000 description 36
- 230000000052 comparative effect Effects 0.000 description 21
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 16
- 241000209219 Hordeum Species 0.000 description 8
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 8
- 235000008429 bread Nutrition 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- 229940043353 maltol Drugs 0.000 description 8
- 238000010257 thawing Methods 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- -1 malt compound Chemical class 0.000 description 5
- 238000013329 compounding Methods 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 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 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 108010026195 glycanase Proteins 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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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- Food Science & Technology (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention relates to the field of extraction technology, and in particular discloses a preparation method of malt extract for comprehensively extracting enzymes and aroma substances, which comprises the following steps: step 1, crushing malt; step 2, mixing water and malt flour to form malt slurry; step 3, pulsed electric field treatment; step 4, ultrasonic treatment; step 5, quenching treatment; step 6, mixing water and additional enzyme to form an enzyme solution; step 7, rapidly pouring the enzyme solution into malt slurry, adding an activating agent to form an intermediate mixture, and saccharifying for 5-8 hours to obtain saccharified slurry; and 8, filtering the saccharified slurry, concentrating and drying to obtain the malt extract. The malt extract is prepared by the preparation method. The preparation method is beneficial to better promoting the activity of natural enzymes contained in malt, so that the addition amount of the additional enzymes is reduced, and the quality and stability of downstream food added with malt extract are not easily affected by the additional enzymes.
Description
Technical Field
The invention relates to the field of extraction technology, in particular to a preparation method of malt extract for comprehensively extracting enzyme and aroma substances.
Background
Malt extract is a liquid or solid product which is prepared from barley malt, barley and water through the processes of impurity removal, crushing, saccharification, vacuum concentration, vacuum drying and the like. The malt extract is used as a natural food ingredient, has special flavor and color, and can be widely applied to various foods such as dairy products, beverages, baked products, candies and the like.
Because the activity of the enzyme contained in the malt extract is low, when the malt extract is extracted, other additional enzymes are usually required to be added for extraction, so that the malt flavor of the malt extract is better and the protein content is higher. However, since the additional enzyme is excellent in temperature resistance, it is liable to remain in the malt extract, and thus it is liable to affect the downstream food added with the malt extract, and the quality and stability of the food are affected. Thus, there is still room for improvement.
Disclosure of Invention
In order to improve the activity of enzymes contained in malt extract and reduce the use of additional enzymes, and simultaneously, the aroma effect of malt extract is not easily affected, so that the quality and stability of food added with malt extract are further improved.
In a first aspect, the present application provides a method for preparing malt extract from enzyme and aroma substances by comprehensive extraction, which adopts the following technical scheme:
a preparation method of malt extract for comprehensively extracting enzyme and aroma substances is characterized by comprising the following steps: the method comprises the following steps:
step 1, crushing malt to obtain malt flour;
step 2, mixing malt flour and water in a mass ratio of 1:6-8, raising the temperature to 55-60 ℃, and uniformly stirring to form malt slurry;
step 3, adding sodium bicarbonate solution into the malt slurry, adjusting the pH to 6-7 to form a mixed solution, and standing for 30-40min; treating the mixed solution for 20-25min by using a pulse electric field, controlling the pulse voltage to be 15-18kV, the pulse width to be 20-25 mu s and the pulse frequency to be 200-300Hz;
step 4, after the pulsed electric field treatment is finished, continuing to carry out ultrasonic treatment on the mixed solution for 10-15min, controlling the ultrasonic frequency to be 25kHz and the ultrasonic power to be 20-25kW;
step 5, quenching the mixed solution after the ultrasonic treatment is completed, so that the temperature of the mixed solution is reduced to 3-5 ℃, and preserving the heat for later use;
step 6, adding enzyme and water to obtain a mixture of 1:1.5-2, stirring uniformly to form an enzyme solution, raising the temperature to 60-65 ℃, and preserving the temperature for 3-5min;
wherein the added enzyme accounts for 0.1-0.5% of the malt;
step 7, rapidly pouring the enzyme solution into the mixed solution, adding an activating agent, uniformly stirring to form an intermediate mixture, raising the temperature to 56-60 ℃ within 1min, preserving heat, and saccharifying for 5-8h to obtain saccharified slurry;
and 8, filtering the saccharified slurry, concentrating and drying to obtain the malt extract.
The malt powder and water are mixed according to a specific proportion, the temperature is increased, and then the sodium bicarbonate solution is added to adjust the pH, so that the natural enzymes contained in the malt are better extracted, and meanwhile, the pulse electric field treatment and the ultrasonic treatment are carried out under the specific pH condition, so that the activity of the natural enzymes contained in the malt is promoted, the activity of the natural enzymes extracted from the malt is higher, the addition amount of the additional enzymes is favorably reduced, the extraction of the malt extract is better realized through the natural enzymes contained in the malt extract, and the influence of the additional enzymes on the quality and the stability of downstream application foods of the malt extract is favorably reduced.
Meanwhile, enzymolysis is carried out under the conditions of specific temperature, pH, pulse electric field, ultrasonic wave and the like, so that the enzymolysis degree of malt is better controlled, the content of bitter peptide in malt extract is reduced, the content of aroma substance maltol in malt extract is better improved, the natural malt aroma of malt extract is less susceptible to influence, and the wheat aroma flavor of downstream food added with malt extract is better.
In addition, the mixed solution is quenched after the pulsed electric field treatment and the ultrasonic treatment, so that the mixed solution is rapidly cooled, the natural enzyme extracted from the malt is suddenly frozen when the activity is highest, the natural enzyme can better keep the activity, and the natural enzyme is restored to the original state with the highest activity after thawing; meanwhile, by mixing the additional enzyme and the water in a specific proportion and raising the temperature of the enzyme solution, the activity of the additional enzyme is optimized, then the enzyme solution and the mixed solution are quickly mixed, and the temperature is quickly raised, so that the natural enzyme immediately enters into an optimal reaction environment after thawing, the additional enzyme and the natural enzyme are in a state of higher activity after the malt slurry is mixed with the enzyme solution, the malt is favorably and better hydrolyzed, the content of aroma component maltol in the malt extract is higher, and the natural malt aroma of the malt extract is less easily affected, and the flavor is better.
Preferably, the additional enzyme is formed by mixing carboxypeptidase, glucosidase, peak amylase and xylanase, wherein the carboxypeptidase contained in each gram of additional enzyme is 125000-130000U, the glucosidase contained in each gram of additional enzyme is 10000-20000U, the peak amylase contained in each gram of additional enzyme is 5000-8000U, and the xylanase contained in each gram of additional enzyme is 5000-10000U.
Preferably, the carboxypeptidase is present in the enzyme in the range of 129000 to 130000U per gram of enzyme, the glucosidase is present in the enzyme in the range of 10000 to 12000U per gram of enzyme, the peak amylase is present in the enzyme in the range of 6000 to 7000U per gram of enzyme, and the xylanase is present in the enzyme in the range of 8000 to 9000U per gram of enzyme.
The specific enzyme is adopted for compounding to form the additional enzyme, and the natural enzymes extracted from the malt are cooperated, so that the compounding of multiple enzymes is beneficial to better controlling the enzymolysis degree of the malt, and the flavor of the prepared malt extract is better; in addition, the specific multiple enzymes are utilized for compounding, the activity of the natural enzymes extracted from the malt is better promoted, the additional enzymes are better compounded with the natural enzymes in a synergistic way, the addition amount of the additional enzymes is further reduced, the natural flavor of the aroma substances of the malt is not easily influenced, the quality and the stability of downstream foods added with the malt extract are further improved, the content of maltol in the malt extract is better improved, and the natural wheat flavor of the malt extract is better.
Preferably, in the step 5, the reaction cylinder containing the mixed solution is placed in a liquid nitrogen bath to realize quenching of the mixed solution.
Preferably, the temperature of the mixture is reduced to 3-5 ℃ within 30 seconds.
Through utilizing the mode quenching of placing in the liquid nitrogen bath to through the cooling rate of control mixed liquor quenching, make the quenching effect of mixed liquor better, make the natural enzyme in the mixed liquor more easily frozen suddenly, and the active state when keeping being frozen all the time, simultaneously, still be difficult to lead to the natural enzyme to be frozen out and lead to the activity of natural enzyme to receive the influence in freezing the in-process, thereby be favorable to enzyme to resume to active state better after thawing, make the extraction of malt extract can be better realized under the condition of less plus enzyme addition amount, and then make the quality of the downstream food of adding the malt extract, stability and natural malt flavor all be less easily influenced.
Preferably, the malt is prepared by mixing barley malt, wheat malt and oat malt in a mass ratio of 5:1-2:0.5-1.
The specific malt compound with specific dosage proportion is adopted as the raw material, so that the natural enzyme contained in the malt obtained by leaching is more suitable for being compounded with the additional enzyme, the activities of the natural enzyme and the additional enzyme are better improved, the malt is better subjected to synergistic enzymolysis, the content of the aroma component maltol of the prepared malt extract is higher, the flavor of the malt extract is better improved, the malt extract has more unique natural wheat flavor and scorched flavor, and the flavor correcting and enhancing functions of the malt extract are better.
Preferably, the activator is prepared by mixing sodium chloride and calcium chloride in a mass ratio of 1:2-3.
The specific proportion of sodium chloride and calcium chloride are adopted to be compounded as the activating agent, and the specific proportion of raw materials are compounded, so that the enzyme activity of the natural enzyme contained in the malt slurry is better activated, the addition amount of the additional enzyme is further reduced, and the quality, stability and flavor effect of the downstream food added with the malt extract are not easily affected; meanwhile, the synergistic effect among various enzymes is better promoted, so that the enzymolysis degree of malt is better controlled, the flavor of malt extract is improved, the malt extract has more unique natural wheat flavor, and the functions of flavoring and flavoring of the malt extract are better.
Preferably, in the step 1, the crushed grain size of the malt flour is controlled to be 30-50 meshes.
By controlling the crushing grain size of the malt powder, the leaching of the natural enzymes in the malt is better realized, so that the enzymes in the malt can be more completely leached, and the malt powder is not easy to excessively crush after leaching, thereby affecting the flavor of malt extract.
In a second aspect, the present application provides a malt extract, which adopts the following technical scheme:
a malt extract is prepared by the above method for preparing malt extract containing comprehensive enzyme and aroma substances.
The malt extract prepared by the preparation method of the malt extract with the comprehensive extraction enzyme and the aroma substances has richer nutrient substances and better flavor; meanwhile, the malt extract is not easy to remain additional enzyme, so that the quality, stability and flavor of downstream food added with the malt extract are not easily affected.
In summary, the present application has the following beneficial effects:
1. the malt flour and water are mixed according to a specific proportion, the temperature is increased, and then the sodium bicarbonate solution is added to adjust the pH value, so that the natural enzymes contained in the malt are better extracted, and the addition amount of the additional enzymes is reduced.
2. The enzymolysis is carried out under the conditions of specific temperature, pH, pulse electric field, ultrasonic wave and the like, so that the enzymolysis degree of malt is better controlled, the content of bitter peptide in malt extract is reduced, the content of aroma substance maltol in malt extract is better improved, the natural malt aroma of malt extract is less susceptible to influence, and the wheat aroma flavor of downstream food added with malt extract is better.
3. By performing pulsed electric field treatment and ultrasonic treatment under specific pH conditions, the natural enzymes contained in the malt are activated, the activity of the natural enzymes is promoted, the activity of the natural enzymes extracted from the malt is higher, the addition amount of the additional enzymes is reduced, the extraction of the malt extract is better realized through the natural enzymes contained in the malt extract, and the influence of the additional enzymes on the quality and stability of downstream application foods of the malt extract is reduced.
4. Through quenching the mixed solution after the pulse electric field treatment and the ultrasonic treatment, the mixed solution is rapidly cooled, so that the natural enzyme extracted from the malt is suddenly frozen when the activity is highest, the natural enzyme can better keep the activity, and the natural enzyme is restored to the original state with the highest activity after thawing.
5. The enzyme and water are mixed according to a specific proportion, the temperature of the enzyme solution is increased, so that the activity of the enzyme is optimal, the enzyme solution and the mixed solution are mixed rapidly, the temperature is increased rapidly, the natural enzyme enters into an optimal reaction environment immediately after thawing, the enzyme and the natural enzyme are in a state with higher activity after the malt slurry is mixed with the enzyme solution, the malt is better digested, and the flavor of the prepared malt extract is better.
6. The malt extract prepared by the preparation method of the malt extract has better flavor; meanwhile, the malt extract is less prone to residual additional enzyme, so that the quality and stability of downstream food added with the malt extract are higher.
Detailed Description
The present application is described in further detail below with reference to examples.
Example 1
A malt extraction method for comprehensively extracting enzymes and aroma substances comprises the following steps:
step 1, taking 100kg of malt, crushing, and screening to obtain malt flour with the granularity of 30 meshes.
In this example, malt is composed of barley malt, wheat malt and oat malt in a mass ratio of 5:1:0.5.
And 2, uniformly mixing malt flour and water in a mass ratio of 1:6, namely adding 600kg of water into the malt flour, raising the temperature to 55 ℃, and uniformly stirring to form malt slurry.
Step 3, adding 7.5% sodium bicarbonate solution into the malt slurry, adjusting the pH to 6 to form a mixed solution, and standing for 40min; and then placing the mixed solution into a batching jar, treating the mixed solution for 20min by utilizing a pulse electric field, setting the pulse voltage to be 18kV, the pulse width to be 20 mu s and the pulse frequency to be 300Hz.
And 4, after the pulsed electric field treatment is finished, continuing to ultrasonically oscillate the mixed liquid for 10min by utilizing ultrasonic waves, and setting the ultrasonic frequency to be 25kHz and the ultrasonic power to be 25kW.
And 5, after the ultrasonic oscillation treatment is finished, placing a batching jar containing the malt slurry into a liquid nitrogen bath, rapidly cooling the malt slurry, realizing quenching, and controlling the cooling speed of the malt slurry to be as follows: the temperature is reduced to 3 ℃ within 30 seconds, and the heat is preserved for standby.
And 6, mixing carboxypeptidase, glucose glycanase, peak amylase and xylanase to form a complex enzyme, wherein the carboxypeptidase contained in each gram of complex enzyme is 125000U, the glucose glycanase contained in each gram of complex enzyme is 10000U, the peak amylase contained in each gram of complex enzyme is 5000U, and the xylanase contained in each gram of complex enzyme is 5000U.
Taking 0.4% of the malt mass of the complex enzyme, namely 0.4kg, adding 1.5 times of water, namely 0.6kg, uniformly stirring to form an enzyme solution, and raising the temperature to 60 ℃ and preserving the temperature for 5min.
And 7, rapidly pouring the enzyme solution formed by mixing in the step 6 into the low-temperature malt slurry, adding an activating agent, uniformly stirring to form a mixed solution, rapidly increasing the temperature to 56 ℃ within 1min, preserving heat, and saccharifying for 8h to obtain saccharified slurry.
In this example, the activator is formed by mixing sodium chloride and calcium chloride in a mass ratio of 1:2.
And 8, filtering the saccharified slurry through a plate-and-frame filter, taking filtrate, concentrating the filtrate under the vacuum state of the pressure of 0.09MPa and the temperature of 60 ℃ and drying the filtrate until the solid content is more than 85%, thus obtaining the malt extract.
Example 2
The difference from example 1 is that:
the technological parameters of each step are different, and the method concretely comprises the following steps:
crushing and screening in the step 1 to obtain malt flour with the granularity of 50 meshes;
the malt is prepared by uniformly mixing barley malt, wheat malt and oat malt in a mass ratio of 5:2:1.
In the step 2, the mixing ratio of the malt flour to the water is 1:8, namely 800kg of water is added, and the temperature is increased to 60 ℃;
adding sodium bicarbonate solution to adjust the pH to 7 to form a mixed solution, and standing for 30min; the pulsed electric field treatment time was adjusted to 25min, and the pulse voltage was set to 15kV, the pulse width was 25. Mu.s, and the pulse frequency was 200Hz.
And 4, adjusting the ultrasonic oscillation treatment time to 15min, and setting the ultrasonic power to 20kW.
The malt slurry is quenched in step 5 and the temperature of the malt slurry is allowed to drop to 5 ℃ within 30 seconds.
In the step 6, the carboxypeptidase contained in each gram of the complex enzyme is 130000U, the glucohydrolase contained in each gram of the complex enzyme is 20000U, the peak amylase contained in each gram of the complex enzyme is 8000U, and the xylanase contained in each gram of the complex enzyme is 10000U.
The addition amount of the complex enzyme is 0.3 percent of the mass of the malt, namely, the addition amount is 0.3kg, and water with the mass being 2 times that of the complex enzyme is added, namely, the added amount of the added water is 0.6kg; and the enzyme solution is heated to 65 ℃ and kept for 3min.
The mixed solution in the step 7 is heated to 60 ℃ within 1min and saccharified for 5h; and the activator is prepared by mixing sodium chloride and calcium chloride in a mass ratio of 1:3.
Example 3
The difference from example 1 is that:
in the step 6, the carboxypeptidase contained in each gram of the complex enzyme is 129000U, the glucohydrolase contained in each gram of the complex enzyme is 10000U, the peak amylase contained in each gram of the complex enzyme is 6000U, and the xylanase contained in each gram of the complex enzyme is 8000U;
the addition amount of the complex enzyme was 0.1% by mass of malt, namely, 0.1kg by mass, and 2 times by mass of water was added, namely, 0.2kg by mass of water was added.
Example 4
The difference from example 1 is that:
in the step 6, the carboxypeptidase contained in each gram of the complex enzyme is 130000U, the glucohydrolase contained in each gram of the complex enzyme is 12000U, the peak amylase contained in each gram of the complex enzyme is 7000U, and the xylanase contained in each gram of the complex enzyme is 9000U;
the addition amount of the complex enzyme was 0.1% by mass of malt, namely, 0.1kg by mass, and 2 times by mass of water was added, namely, 0.2kg by mass of water was added.
Example 5
The difference from example 1 is that: the malt slurry is quenched in step 5 and the temperature of the malt slurry is allowed to drop to 5 ℃ after 1 min.
Example 6
The difference from example 1 is that:
the granularity of the malt flour obtained by screening in the step 1 is 20 meshes; the malt is prepared by mixing barley malt, wheat malt and oat malt in a mass ratio of 5:0.5:2;
the amount of the complex enzyme added in the step 6 was 0.5% by mass of malt, namely, the amount of the complex enzyme added was 0.5kg, and 1.5 times by mass of water was added, namely, the amount of the water added was 0.75kg.
The activator in the step 7 is formed by mixing sodium chloride and calcium chloride according to the mass ratio of 1:1.
Example 7
The granularity of the malt flour obtained by screening in the step 1 is 60 meshes; the malt is prepared by mixing barley malt, wheat malt and oat malt in a mass ratio of 5:3:0.1;
the amount of the complex enzyme added in the step 6 was 0.5% by mass of malt, namely, the amount of the complex enzyme added was 0.5kg, and 1.5 times by mass of water was added, namely, the amount of the water added was 0.75kg.
The activator in the step 7 is formed by mixing sodium chloride and calcium chloride according to the mass ratio of 1:4.
Example 8
The difference from example 6 is that: the malt is barley malt.
Comparative example 1
The difference from example 1 is that: the pulse voltage in the step 3 is set to be 12kV, the pulse width is set to be 15 mu s, and the pulse frequency is 350Hz; the ultrasonic power in step 4 was set to 15kW.
Comparative example 2
The difference from example 1 is that: the pulse voltage in the step 3 is set to 20kV, the pulse width is set to 30 mu s, and the pulse frequency is 150Hz; the ultrasonic power in step 4 was set to 30kW.
Comparative example 3
The difference from comparative example 2 is that: the amount of the complex enzyme added was 2% by mass of malt, i.e., 2kg by mass, and 1.5 times by mass of water was added, i.e., 3kg by mass.
Comparative example 4
The difference from example 1 is that: in step 5, the malt slurry is placed in an ice-water bath at a temperature of 0 ℃ and naturally cooled to 3 ℃.
Comparative example 5
The difference from example 1 is that: the carboxypeptidase is replaced by pullulanase in equal quantity in the mixed enzyme.
Comparative example 6
The difference from example 1 is that: the enzyme mixture is replaced by pullulanase in equal quantity.
Comparative example 7
The difference from example 1 is that: the enzyme mixture is replaced by pullulanase in equal quantity by the same quantity.
Comparative example 8
The difference from example 1 is that: the xylanase is replaced by pullulanase in equal quantity in the mixed enzyme.
Comparative example 9
The difference from comparative example 8 is that: the amount of the complex enzyme added was 2% by mass of malt, i.e., 2kg by mass, and 1.5 times by mass of water was added, i.e., 3kg by mass.
Experiment 1 amylase activity assay
The enzyme activity (U/mL) of the medium-temperature alpha-amylase preparation of malt extract prepared in the above examples and comparative examples was measured according to the method of "measurement of A.2α -amylase Activity" in GB1886.174-2016 "food safety national Standard food additive for food industry enzyme preparation".
The above experimental data are detailed in table 1.
Experiment 2 determination of the content of the aroma-enhancing substance maltol
The malt extract prepared in the above examples and comparative examples was examined for maltol content (%) according to appendix A in GB1886.282-2016 food safety national Standard food additive maltol.
The above experimental data are detailed in table 1.
Experiment 3 flavour determination
The smell of malt extract obtained in the above examples and comparative examples was evaluated by arbitrarily selecting 50 volunteers, and the average value of the evaluation scores of the 50 volunteers was calculated as the final score. The evaluation criteria were as follows:
8-10 minutes: the wheat flavor has a strong wheat flavor, and the wheat flavor is very similar to the natural malt flavor;
5-8 points (excluding 8 points): the wheat flavor has strong wheat flavor, but the wheat flavor is slightly different from the natural malt flavor;
3-5 minutes (excluding 5 minutes): has light wheat smell, but is not strong enough;
0-3 points (excluding 3 points): the wheat smell is light and almost no.
The above experimental data are detailed in table 1.
Experiment 4 quality and stability of downstream applied food of malt extract
Mixing 200g of wheat flour, 140g of water, 4g of salt, 2g of yeast and 4g of malt extract, kneading for 10min to form dough, proofing at 38 ℃ for 20min, weighing 60g of dough, kneading for shaping, proofing at room temperature for 25min, shaping again, proofing again at 40 ℃ for 80min, and baking in an oven for 20min to obtain bread.
Detection 1
The moisture content (%) of the bread prepared by adding the malt extracts of the above examples and comparative examples, respectively, was measured according to GB/T5009.3-2016 national food safety Standard-determination of moisture in food.
Detection 2
The quality of the bread was measured after completion of preparation, 1 day, 3 days, 5 days and 7 days, respectively, and the quality of the bread after completion of preparation was recorded as m 0 The mass measured on day 1, day 3, day 5 and day 7 are respectively denoted as m n The bread loss rates on day 1, day 3, day 5 and day 7 were then calculated separately:
the test data from the above experiments are detailed in Table 2.
TABLE 1
TABLE 2
According to the comparison of the data of the examples 1 and 2 in the tables 1 and 2 and the data of the comparative examples 1 and 2, only by controlling the pulse electric field and the ultrasonic vibration treatment process parameters in the steps 3 and 4, the activity of the natural enzymes contained in the malt can be better improved, so that the malt extraction effect can be realized under the condition that the addition amount of the additional enzymes is less. From the comparison of the data of example 1 and comparative example 3 in tables 1 and 2, it is also possible to overcome the problem of malt extraction effect to some extent by increasing the addition amount of additional enzyme in comparative example 3, so that the natural aroma of malt extract is more intense, but the excessive addition of additional enzyme also causes the stability and quality of the downstream food to which malt extract is added to be affected.
According to the comparison of the data of examples 1 and 4 in tables 1 and 2, it is possible to recover the optimal activity of the enzyme immediately after thawing by quenching the malt slurry and then to facilitate better extraction of malt flour, to make the malt extract have better extraction effect and better flavor aroma, and to hardly maintain the activity of the natural enzyme in malt and to easily influence the flavor aroma of malt extract if the freezing operation is canceled.
According to the data comparison of the examples 1 and the comparative examples 5 to 8 in the table 1 and the table 2, only by adopting the synergistic compounding of the specific enzymes in the specific proportion, the natural enzymes in the malt have higher activity, so that the natural flavor of the malt extract is better maintained, the addition of the additional enzymes is reduced, the influence of the additional enzymes on the bread quality is reduced, any enzymes in the bread are changed, and the enzyme activity of the natural enzymes extracted from the malt is easily influenced. From the comparison of the data of example 1 and comparative example 9 in tables 1 and 2, it is also possible to overcome the problem of malt extraction effect to some extent by increasing the addition amount of additional enzyme in comparative example 9, so that the natural aroma of malt extract is more intense, but the excessive addition of additional enzyme also results in the stability and quality of bread to which malt extract is added being affected.
According to the comparison of the data of examples 1-4 in Table 1 and Table 2, the activity and the addition proportion of the additional enzyme are controlled, so that the additional enzyme can be better compounded with the natural enzyme obtained by malt extraction, the malt can be better extracted, and the flavor and fragrance of the natural malt are better.
According to the comparison of the data of examples 1 and 5 in tables 1 and 2, the activity of the natural enzyme extracted from malt is better maintained by controlling the time of temperature reduction, so that the malt extraction effect is better and the flavor and aroma are better.
From the comparison of the data of examples 1 and 6-7 in tables 1 and 2, it is possible to facilitate the extraction of malt better by controlling the kind and proportion of raw materials, the kind and proportion of active agents, the crushed grain size of malt, so that the flavor aroma of malt extract is better.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (9)
1. A preparation method of malt extract for comprehensively extracting enzyme and aroma substances is characterized by comprising the following steps: the method comprises the following steps:
step 1, crushing malt to obtain malt flour;
step 2, mixing malt flour and water in a mass ratio of 1:6-8, raising the temperature to 55-60 ℃, and uniformly stirring to form malt slurry;
step 3, adding sodium bicarbonate solution into the malt slurry, adjusting the pH to 6-7 to form a mixed solution, and standing for 30-40min; treating the mixed solution for 20-25min by using a pulse electric field, controlling the pulse voltage to be 15-18kV, the pulse width to be 20-25 mu s and the pulse frequency to be 200-300Hz;
step 4, after the pulsed electric field treatment is finished, continuing to carry out ultrasonic treatment on the mixed solution for 10-15min, controlling the ultrasonic frequency to be 25kHz and the ultrasonic power to be 20-25kW;
step 5, quenching the mixed solution after the ultrasonic treatment is completed, so that the temperature of the mixed solution is reduced to 3-5 ℃, and preserving the heat for later use;
step 6, adding enzyme and water to obtain a mixture of 1:1.5-2, stirring uniformly to form an enzyme solution, raising the temperature to 60-65 ℃, and preserving the temperature for 3-5min;
wherein the added enzyme accounts for 0.1-0.5% of the malt;
step 7, rapidly pouring the enzyme solution into the mixed solution, adding an activating agent, uniformly stirring to form an intermediate mixture, raising the temperature to 56-60 ℃ within 1min, preserving heat, and saccharifying for 5-8h to obtain saccharified slurry;
and 8, filtering the saccharified slurry, concentrating and drying to obtain the malt extract.
2. The method for preparing malt extract by comprehensively extracting enzymes and aroma substances according to claim 1, wherein the method comprises the following steps: the additional enzyme is formed by mixing carboxypeptidase, glucosidase, peak amylase and xylanase, wherein the carboxypeptidase contained in each gram of additional enzyme is 125000-130000U, the glucosidase contained in each gram of additional enzyme is 10000-20000U, the peak amylase contained in each gram of additional enzyme is 5000-8000U, and the xylanase contained in each gram of additional enzyme is 5000-10000U.
3. The method for preparing malt extract by comprehensively extracting enzymes and aroma substances according to claim 2, wherein the method comprises the following steps: the carboxypeptidase contained in each gram of the additional enzyme is 129000-130000U, the glucosidase contained in each gram of the additional enzyme is 10000-12000U, the peak amylase contained in each gram of the additional enzyme is 6000-7000U, and the xylanase contained in each gram of the additional enzyme is 8000-9000U.
4. A process for the preparation of malt extract, which is a combination of enzymes and aroma substances, according to any one of claims 1 to 3, characterized in that: in the step 5, the reaction cylinder containing the mixed liquid is placed in a liquid nitrogen bath to realize quenching of the mixed liquid.
5. The method for preparing malt extract with comprehensive enzyme and aroma according to claim 4, wherein: the temperature of the mixed solution is reduced to 3-5 ℃ within 30 seconds.
6. A process for the preparation of malt extract, which is a combination of enzymes and aroma substances, according to any one of claims 1 to 3, characterized in that: the malt is prepared by mixing barley malt, wheat malt and oat malt in a mass ratio of 5:1-2:0.5-1.
7. The method for preparing malt extract with comprehensive enzyme and aroma according to claim 6, wherein the method comprises the following steps: the activator is prepared by mixing sodium chloride and calcium chloride in a mass ratio of 1:2-3.
8. The method for preparing malt extract with comprehensive enzyme and aroma according to claim 6, wherein the method comprises the following steps: in the step 1, the crushed grain size of the malt flour is controlled to be 30-50 meshes.
9. A malt extract characterized in that: the malt extract prepared by the method for preparing malt extract by using the comprehensive extraction enzyme and aroma substances according to any one of claims 1 to 8.
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Citations (4)
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|---|---|---|---|---|
| GB8704136D0 (en) * | 1986-03-04 | 1987-04-01 | Edme Ltd | Malt extract |
| CN109770226A (en) * | 2018-12-28 | 2019-05-21 | 天津富海泰技术有限公司 | A kind of preparation method of no seitan malt extract |
| CN109874907A (en) * | 2019-04-08 | 2019-06-14 | 广州市合利源食品有限公司 | A kind of barley germ extract and preparation method thereof |
| CN113150061A (en) * | 2021-04-21 | 2021-07-23 | 广州市合利源食品有限公司 | Barley malt extract produced by multi-enzyme synergistic process and production process thereof |
-
2023
- 2023-03-29 CN CN202310320762.9A patent/CN116268287A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8704136D0 (en) * | 1986-03-04 | 1987-04-01 | Edme Ltd | Malt extract |
| CN109770226A (en) * | 2018-12-28 | 2019-05-21 | 天津富海泰技术有限公司 | A kind of preparation method of no seitan malt extract |
| CN109874907A (en) * | 2019-04-08 | 2019-06-14 | 广州市合利源食品有限公司 | A kind of barley germ extract and preparation method thereof |
| CN113150061A (en) * | 2021-04-21 | 2021-07-23 | 广州市合利源食品有限公司 | Barley malt extract produced by multi-enzyme synergistic process and production process thereof |
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| 江波等: "食品化学", 中国轻工业出版社, pages: 246 * |
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