CN117426511A - Method for improving taste of corn silk extract - Google Patents
Method for improving taste of corn silk extract Download PDFInfo
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- CN117426511A CN117426511A CN202311540538.7A CN202311540538A CN117426511A CN 117426511 A CN117426511 A CN 117426511A CN 202311540538 A CN202311540538 A CN 202311540538A CN 117426511 A CN117426511 A CN 117426511A
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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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Enzymes And Modification Thereof (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a method for improving taste of corn silk extract, belonging to the technical field of plant extraction. In the invention, complex enzyme and auxiliary substances are added into corn silk extract for enzymolysis, and enzymolysis liquid is reserved after filtration; the complex enzyme consists of amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavor enzyme. The invention can effectively reduce the bitter and astringent feeling of the corn silk extract, highlight the special flavor of the corn silk, improve the palatability of the corn silk extract and facilitate the utilization of the corn silk.
Description
Technical Field
The invention belongs to the technical field of plant extraction, and particularly relates to a method for improving taste of corn silk extract.
Background
The plant herbal extract industry is one of the novel industries with the highest global potential and power at present, and has very broad market prospect. The plant extract is taken as a natural product, the market demand of the plant extract is continuously expanded, the industry prospect is bright, and the plant extract is expected to continuously keep growing at a high speed in the next few years. The important problem existing in the application of plant herbs in health care products and foods at present is that the flavor and the taste are unpleasant, the flavor does not show the true characteristic aroma of the raw materials, the taste is very bitter and astringent, and the palatability is very poor.
The corn silk has various pharmacological activities of promoting urination, reducing blood pressure, reducing blood sugar, promoting bile flow, protecting liver, resisting bacteria, regulating immunity, resisting oxidation and the like. At present, the utilization of corn silk is mainly focused on the research of health-care foods such as corn silk tea, corn silk wine and the like. However, corn silk extract has poor palatability due to the complex ingredients of the corn silk extract, the taste of many of the major active ingredients being bitter. Therefore, the method for improving the taste and flavor of the corn silk extract can meet the market demand on the taste and flavor of the plant extract, and provide favorable conditions for further promoting the development of the plant herbal extract industry.
Disclosure of Invention
Accordingly, the present invention is directed to a method for improving the taste and flavor of corn silk extract, which can reduce the bitter and astringent feel of corn silk extract and highlight the special flavor of corn silk. In order to achieve the above object, the present invention provides the following technical solutions:
a method for improving taste of stigma Maydis extract comprises adding complex enzyme and auxiliary substances into stigma Maydis extract, performing enzymolysis, filtering, and retaining enzymolysis solution; the complex enzyme consists of amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavor enzyme.
Preferably, the amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavourzyme are added in a ratio of 0.5-1.5:0.5-1.5:4-8:1-4:0.5-1.5:1-4:0.5-1.5.
Preferably, the auxiliary substance is cereal flour or tea flour.
Preferably, the mass fraction of the compound enzyme is 1-6%, and the mass fraction of the auxiliary substances is 3-8%.
Preferably, the preparation method of the corn silk extract comprises the following steps: mixing stigma Maydis with water, and leaching at 75-95deg.C for 40-120min.
Preferably, the corn silk is extracted after drying and crushing at 45-55 ℃.
Preferably, the enzymolysis time is 1-3h.
Preferably, after the enzymolysis liquid is purified and concentrated, the enzymolysis liquid is sterilized and inactivated, and the enzymolysis liquid is aseptically filled and packaged into a finished product.
Preferably, the sterilization and inactivation are carried out at 95-100 ℃ for 10-30s.
It is another object of the present invention to provide a corn silk extract obtained by the method for improving the taste of corn silk extract.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a method for improving the taste of corn silk extract, which utilizes complex enzyme and auxiliary substances to carry out enzymolysis treatment on the corn silk extract, can reduce the bitter and astringent feel of the corn silk extract and highlight the special flavor of the corn silk. The invention innovates the treatment process of corn silk extract, breaks through the traditional process, combines the improvement of the extraction technology by using the biological enzymolysis technology, and finally researches the product with good flavor and good taste.
Drawings
Fig. 1: improving the taste of the plant extract.
Detailed Description
The invention provides a method for improving taste of corn silk extract, which comprises the steps of adding complex enzyme and auxiliary substances into corn silk extract, carrying out enzymolysis, and retaining enzymolysis liquid after filtration; the complex enzyme consists of amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavor enzyme.
According to the research of the invention, various components contained in the plant extract have influence on the taste, such as flavonoid compounds and saponins are bitter and astringent in taste, most alkaloids are bitter and bitter in taste, some of the alkaloids also have spicy taste, the lips and the tongues are stimulated to have scorching feel, the tannins organic compounds are dry and astringent in taste, the oral cavity has dry and astringent taste with little tingling, and the polysaccharide substances are sticky and burnt in taste. The reduction of the content of the above components can improve the taste, but the nutrition effect of the obtained extract is also reduced. According to the invention, through the compound use of the enzyme, enzymolysis is carried out on the substance components affecting the taste and flavor in the corn silk extract, so that the bitter and astringent feeling of the corn silk extract is reduced, and the characteristic aroma is released.
According to the invention, the enzymolysis time is 1-3h, preferably 1.5-2.5h.
In the invention, the addition ratio of amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavor enzyme is 0.5-1.5:0.5-1.5:4-8:1-4:0.5-1.5, preferably 0.8-1.2:0.8-1.2:5.5-6.5:2-3:0.8-1.2, and the addition ratio is the mass ratio of the enzymes. The complex enzyme provided by the invention is reasonably matched, and when different enzymes are compounded in a specific proportion, a good synergistic effect can be exerted, so that the sweetness and freshness of the corn silk extract are improved, the original bitter taste of the extract is covered, and the taste and flavor of the corn silk extract are effectively improved.
In the invention, the auxiliary substance is cereal powder or tea powder, preferably, the cereal powder is one or more of pearl barley powder, oat powder, chia seed powder and wheat powder, and the tea powder is green tea powder, jasmine tea powder and barley seedling powder. The invention improves the enzymolysis rate by adding auxiliary substances, promotes the formation of the conversion flavor substances, enables the corn silk extract to release characteristic aroma, and effectively improves the flavor and taste of the corn silk extract.
In the invention, the mass fraction of the compound enzyme is 1-6%, preferably 2-4%; the auxiliary substances are added with a mass fraction of 3-8%, preferably with a mass fraction of 4-6%. According to the invention, after the complex enzyme with a specific proportion is added, the enzymolysis rate is improved under the assistance of auxiliary substances, and the taste and flavor of the corn silk extract are improved.
In the invention, the preparation method of the corn silk extract comprises the following steps: mixing corn silk with water, and leaching at 75-95deg.C for 40-120min; preferably, the leaching is carried out at 80-90 ℃ for 60-80min. As one embodiment, the invention mixes corn silk with water at a feed to liquid ratio of 1:20-40g/mL, preferably at a feed to liquid ratio of 1:25-35 g/mL.
As an embodiment, the corn silk is dried at 45-55 ℃ and crushed and then leached, wherein the drying time is 1-3 hours, preferably 48-52 ℃ and the drying time is 1.5-2 hours.
In the invention, after the enzymolysis liquid is purified and concentrated, the enzymolysis liquid is sterilized and inactivated, and the enzymolysis liquid is aseptically filled and packaged into finished products. As an implementation mode, the invention adopts a solid-liquid separation nanofiltration membrane concentration device for concentration, wherein the concentration is to concentrate the enzymolysis liquid to 1/6-1/15 of the original volume; the specification of the nanofiltration membrane is 50-500nm, and the molecular weight cut-off is more than 600 daltons.
As one implementation mode, the sterilization and inactivation are carried out at 95-100 ℃ for 10-30s.
As an implementation mode, the invention carries out sensory and physicochemical property detection after the enzymolysis liquid is concentrated, and the product meets the requirements of GBT31326 and GB17325 and then carries out sterilization and inactivation.
It is another object of the present invention to provide a corn silk extract obtained by the method for improving the taste of corn silk extract. The corn silk extract liquid obtained by the invention improves the bitter taste, has obvious and fresh corn silk flavor characteristics, mellow taste and high palatability.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a method for improving the taste of corn silk extract
Drying stigma Maydis at 50deg.C for 2 hr, and pulverizing;
uniformly mixing corn silk and water according to the ratio of feed liquid to 30g/mL, and keeping at 90 ℃ for 60min to obtain corn silk extract;
adding 1.5% of compound enzyme and 3% of auxiliary substances into the corn silk extract, and carrying out enzymolysis for 2 hours, wherein the compound enzyme is amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavourzyme, and the auxiliary substances are wheat flour according to the mass ratio of 1:1:6:2:1:3:1;
after the enzymolysis is finished, concentrating by using a solid-liquid separation nanofiltration membrane concentration device with the nanofiltration membrane specification of 200nm, and concentrating the enzymolysis liquid to 1/10 of the original volume;
and (3) detecting the organoleptic and physicochemical properties of the concentrated solution, sterilizing and inactivating the concentrated solution after the product meets the requirements at 100 ℃ for 15 seconds, aseptically filling the sterilized product, packaging the finished product, and checking.
Example 2
The embodiment provides a method for improving the taste of corn silk extract
Drying stigma Maydis at 45deg.C for 3 hr, and pulverizing;
uniformly mixing corn silk and water according to the ratio of 1:20g/mL of feed liquid, and keeping at 80 ℃ for 90min to obtain corn silk extract;
adding 2% of compound enzyme and 3% of auxiliary substances into the corn silk extract, and carrying out enzymolysis for 2 hours, wherein the compound enzyme is amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavourzyme, and the auxiliary substances are oat flour according to the mass ratio of 0.6:1.3:5:2:1:4:1.5;
after the enzymolysis is finished, concentrating by using solid-liquid separation nanofiltration membrane concentration equipment with the nanofiltration membrane specification of 500nm, and concentrating the enzymolysis liquid to 1/8 of the original volume;
and (3) detecting the organoleptic and physicochemical properties of the concentrated solution, sterilizing and inactivating the concentrated solution at 95 ℃ after the product meets the requirements for 25 seconds, aseptically filling the sterilized product, packaging the finished product, and checking.
Example 3
The embodiment provides a method for improving the taste of corn silk extract
Drying stigma Maydis at 45deg.C for 3 hr, and pulverizing;
uniformly mixing corn silk and water according to the ratio of feed liquid to 30g/mL, and keeping at 85 ℃ for 100min to obtain corn silk extract;
adding 2.5% of compound enzyme and 3% of auxiliary substances into the corn silk extract, and carrying out enzymolysis for 2 hours, wherein the compound enzyme is prepared by compounding amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavourzyme according to the mass ratio of 0.6:0.6:4:1.5:0.6:1.5:0.6, and the auxiliary substances are prepared by mixing oat flour and green tea powder according to the mass ratio of 1:1;
after the enzymolysis is finished, concentrating by using a solid-liquid separation nanofiltration membrane concentration device with the nanofiltration membrane specification of 200nm, and concentrating the enzymolysis liquid to 1/10 of the original volume;
and (3) detecting the organoleptic and physicochemical properties of the concentrated solution, sterilizing and inactivating the concentrated solution after the product meets the requirements at 95 ℃ for 30 seconds, aseptically filling the sterilized product, packaging the finished product, and checking.
Example 4
The embodiment provides a method for improving the taste of corn silk extract
Drying stigma Maydis at 45deg.C for 3 hr, and pulverizing;
uniformly mixing corn silk and water according to the ratio of feed liquid to 40g/mL, and keeping at 95 ℃ for 50min to obtain corn silk extract;
adding 3% of compound enzyme and 4% of auxiliary substances into the corn silk extract, and carrying out enzymolysis for 2 hours, wherein the compound enzyme is prepared by compounding amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavourzyme according to the mass ratio of 1.4:1:7:1.5:1.2:3:1, and the auxiliary substances are prepared by mixing oat flour and barley seedling powder according to the mass ratio of 1:1;
after the enzymolysis is finished, concentrating by using solid-liquid separation nanofiltration membrane concentration equipment with the nanofiltration membrane specification of 100nm, and concentrating the enzymolysis liquid to 1/12 of the original volume;
and (3) detecting the organoleptic and physicochemical properties of the concentrated solution, sterilizing and inactivating the concentrated solution after the product meets the requirements at 95 ℃ for 30 seconds, aseptically filling the sterilized product, packaging the finished product, and checking.
Comparative example 1
The difference between this comparative example and example 1 is that: drying stigma Maydis at 50deg.C for 2 hr, and pulverizing; uniformly mixing corn silk and water according to the ratio of feed liquid to 30g/mL, and keeping at 90 ℃ for 60min to obtain corn silk extract; the subsequent enzymolysis treatment is not performed.
Comparative example 2
The difference between this comparative example and example 1 is that: drying corn silk at 50deg.C for 2 hr, pulverizing, mixing corn silk with water at a feed-liquid ratio of 1:30g/mL, and maintaining at 60deg.C for 60min to obtain corn silk extractive solution; the rest of the procedure is the same as in example 1.
Comparative example 3
The difference between this comparative example and example 1 is that: drying corn silk at 50deg.C for 2 hr, pulverizing, mixing corn silk with water at a feed-liquid ratio of 1:30g/mL, and maintaining at 100deg.C for 60min to obtain corn silk extract; the rest of the procedure is the same as in example 1.
Comparative example 4
The difference between this comparative example and example 1 is that: no auxiliary substances are added when the corn silk extract is treated; the rest of the procedure is the same as in example 1.
Comparative example 5
The difference between this comparative example and example 1 is that: when the corn silk extract is treated, inulin is added as an auxiliary substance; the rest of the procedure is the same as in example 1.
Comparative example 6
The difference between this comparative example and example 1 is that: the complex enzyme is amylase, saccharifying enzyme, tannase, cellulase, beta-gluco-glycanase and flavor enzyme which are compounded according to the mass ratio of 1:1:2:1:3:1; the rest of the procedure is the same as in example 1.
Comparative example 7
The difference between this comparative example and example 1 is that: replacing the protease with a galactosidase; the rest of the procedure is the same as in example 1.
Comparative example 8
The difference between this comparative example and example 1 is that: the complex enzyme is amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycanase and flavor enzyme according to the mass ratio of 2:1:6:2:1:5:1; the rest of the procedure is the same as in example 1.
Comparative example 9
The difference between this comparative example and example 1 is that: the complex enzyme is amylase, saccharifying enzyme, protease, tannase, cellulase, beta-glucokinase and flavor enzyme which are compounded according to the mass ratio of 1:1:3:0.5:1:3:1; the rest of the procedure is the same as in example 1.
Example 5
This example compares the mouthfeel of corn silk extracts obtained by different methods
The corn silk extracts obtained in examples 1 to 4 and comparative examples 1 to 9 were subjected to a taste flavor test. The corn silk extracts of examples 1-4 and comparative examples 1-9 were tasted by a total of 20 tasters, and were scored by unnamed scores of 0-5, with higher scores representing better performance in the corresponding dimensions and better mouthfeel. The results are shown in Table 1.
TABLE 1 sensory evaluation of different corn silk extracts
As can be seen from the results in Table 1, the corn silk extract provided in examples 1-4 of the present invention has the best sensory evaluation, the extraction temperature affects the extraction amount of the effective components in the corn silk, the effective components can be controlled within a certain range by proper enzyme preparation combination and proportion, and the flavor can be accelerated and catalyzed by the addition of proper auxiliary substances and released, so that the final product has the best bitter and astringent taste modification effect and the best flavor release.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. A method for improving the taste of corn silk extract is characterized in that complex enzyme and auxiliary substances are added into the corn silk extract for enzymolysis, and enzymolysis liquid is reserved after filtration;
the complex enzyme consists of amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavor enzyme.
2. The method of claim 1, wherein the amylase, saccharifying enzyme, protease, tannase, cellulase, beta-gluco-glycase and flavourzyme are added in a ratio of 0.5-1.5:0.5-1.5:4-8:1-4:0.5-1.5:1-4:0.5-1.5.
3. The method of claim 1, wherein the auxiliary substance is cereal flour or tea flour.
4. The method according to claim 1, wherein the mass fraction of the complex enzyme addition is 1-6% and the mass fraction of the auxiliary substance addition is 3-8%.
5. The method according to claim 1, wherein the preparation method of the corn silk extract comprises the following steps: mixing stigma Maydis with water, and leaching at 75-95deg.C for 40-120min.
6. The method of claim 5, wherein the corn silk is dried at 45-55 ℃ and crushed prior to leaching.
7. The method of claim 1, wherein the enzymatic hydrolysis time is 1-3 hours.
8. The method of claim 1, wherein the enzymolysis liquid is purified and concentrated, sterilized and inactivated, aseptically filled and packaged into finished products.
9. The method of claim 8, wherein the sterilization and inactivation is at 95-100 ℃ for 10-30s.
10. A corn silk extract obtained by the method of any one of claims 1-9 for improving the mouthfeel of a corn silk extract.
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