CN1313582C - Process for preparing high natural apple essence - Google Patents
Process for preparing high natural apple essence Download PDFInfo
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- CN1313582C CN1313582C CNB031125557A CN03112555A CN1313582C CN 1313582 C CN1313582 C CN 1313582C CN B031125557 A CNB031125557 A CN B031125557A CN 03112555 A CN03112555 A CN 03112555A CN 1313582 C CN1313582 C CN 1313582C
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- natural apple
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Abstract
The present invention discloses a process for preparing high-multiple natural apple essence, which comprises the following process steps: squashing, enzyme treatment, squeezing, fragrance extraction, heating, separation, fragrance washing, separation, purification, condensation, circulating fragrance extraction, purification, separation for obtaining the finished product and packaging. The high-multiple natural apple essence is a natural aromatic substance, which is mainly used in the technical fields of foods, beverages, cosmetics, chemical industry, etc. The purification multiple of the high-multiple natural apple essence is more than 2 times higher than that of low-multiple essence.
Description
One, technical field:
The present invention relates to the fruit juice processing technique field, is the preparation method that Titian separates a kind of high power natural apple essence of purifying in the apple juice course of processing specifically.
Two, background technology:
At present, in the deep-processing process of apple, in processing, aroma component in the apple is because of reclaiming or vaporing away because of concentration does not reach practical standard, cause waste, apple fragrance contains alcohol, organic compositions such as ester, its unique local flavor can't synthetic, apple flavour is a food, beverage, makeup, the important additives of industries such as chemical industry, aroma component is the important substance basis that constitutes fruit-vegetable flavor, apple fragrance weight accounts for 0.005% of apple full weight, and the composition that forms fragrance is the volatile matter of trace, and is extremely responsive to chemistry and physical treatment, improper as processing treatment, easily produce and peculiar smell such as boil, Titian is not thorough, and the cycles of concentration of work in-process natural apple essence is generally very low in addition, its anti--2-hexanol＜70ug/g, be low power essence, be difficult to satisfy the demand in market, thereby a kind of preparation method of high power natural apple essence did not see at present.
Three, summary of the invention:
Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of preparation method of high power natural apple essence is provided, and has mainly solved existing natural apple essence and has easily produced peculiar smell and the low problem of cycles of concentration.
In order to achieve the above object, the present invention is achieved in that the preparation method of high power natural apple essence, and it comprises following processing step:
A, fragmentation is examined the raw material apple fruit, is washed fruit, fragmentation;
B, enzyme is handled, and adds compound biological enzyme in fragmentation, and pulp is stored in the pulp holding tank, carries out enzymolysis in confined conditions;
C, the pulp behind the enzymolysis is squeezed in squeezing, and fruit drink is stored in the fruit juice holding tank;
D, the Titian heating and separating, the fruit drink after the squeezing enters the Titian heated separator, obtains mixed gas by gasification;
E, the fragrance washing separates purifies, and above-mentioned mixed gas enters the fragrance washer and washs the separation of purifying;
F, condensation, the above-mentioned essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid;
G, circulation Titian separate with purification finished product, essence liquid returns the Titian heated separator Titian that circulates again to be separated with purifying, must finished product;
H, finished product packing.
In order further to realize above-mentioned purpose, the preparation method of high power natural apple essence of the present invention, its described compound biological enzyme is polygalacturonase, cellulase, hemicellulase, arabanase, α-arabinofuranosidase/xylosidase and α-rhamnosidase, utilizes polygalacturonase, cellulase, hemicellulase and arabanase to break cell walls; Adopt α-arabinofuranosidase/xylosidase and α-rhamnosidase that the flavour substances of bonding state is effectively discharged, thereby improve fresh apple juice fragrance matter content to greatest extent.
In order further to realize above-mentioned purpose, the preparation method of high power natural apple essence of the present invention, the separation temperature in its described Titian heating and separating processing step is 80 ± 5 ℃, the optimal period separation temperature is 80 ℃; The isolating temperature of cooling water of washing in its described fragrance washing process for separating and purifying step is 65 ± 5 ℃, and optimum temps is 65 ℃; Condensing temperature in its described condensation process step is 3-6 ℃, and optimum temps is 5 ℃.
The preparation method of high power natural apple essence of the present invention adopts to contain press juice elder generation Titian heating and separating, fragrance washing separation purification, essence condensation of gas and the recirculating process that enriches aroma component, thereby obtains the high power natural apple essence.
The preparation method of high power natural apple essence of the present invention, the high power natural apple essence of its production is translucent, little apparent oyster white has natural faint scent, free from extraneous odour, visible impurity of no naked eyes and suspended substance, its physical and chemical index is: anti--2-hexanol (ug/g) 〉=70, and ethanol (%)＜5, ethyl acetate (ug/g) 〉=400, isopropylcarbinol (ug/g) 〉=150, propyl carbinol (ug/g) 〉=750.
Compared with the prior art the preparation method of high power natural apple essence of the present invention has outstanding substantive distinguishing features and marked improvement: 1, utilize compound quantification biological enzymolysis technology, the fragrance matter of free state and bonding state is farthest discharged, thereby improve Fresh Juice fragrance matter content, the influence that enzyme is handled the main note composition sees Table 1; 2, finish enzymolysis process under the air-proof condition, realize industrialization easily; 3, enzymolysis process resolving time weak point, the production efficiency height; 4, the Titian heating and separating of squeezing juice adopts rational temperature, promptly saves the energy, guarantees the abundant gasification of fragrance, peculiar smell such as avoids apple flavour to have boiling again; 5, the fragrance washing separates purification, because water coolant adopts rational temperature, makes most of steam reforming become water of condensation, and whole essence gas continues to keep gaseous phase and almost do not have loss, and fragrance, steam are farthest separated; 6, the condensation of essence gas and recirculation, the essence liquid of condensation, concentration is not high, obtain the essence of high power, needs circulation Titian and purification; 7, adopt that fragrance separates, washing separates and purifies and the recirculation condensation method, makes the purification multiple reach original more than 2 times, keeps the stability of its aqueous solution simultaneously.
Enzyme is handled the table 1 that influences to the main note composition
| Main note composition content | Instead-2-hexanol (ug/g) | Propyl carbinol (ug/g) | Isopropylcarbinol (ug/g) | Ethyl acetate (ug/g) |
| Before enzyme is handled | 71.3 | 760.5 | 151.3 | 402.0 |
| After enzyme is handled | 79.7 | 802.4 | 157.0 | 430.4 |
| Changing value | 8.4 | 58.1 | 5.8 | 28.4 |
(4) embodiment:
In order to understand better and to implement, describe the preparation method of high power natural apple essence of the present invention in detail below in conjunction with embodiment.
Embodiment 1, golden marshall apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, hemicellulase, arabanase, α-arabinofuranosidase/xylosidase and α-rhamnosidase, carry out enzymolysis in confined conditions, make the release of the big degree of fragrance matter amount of free state and bonding state, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 80 ℃, obtains mixed gas by gasification, and mixed gas enters the fragrance washer and washs the separation of purifying, washing isolating temperature of cooling water is 65 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 5 ℃, this part strength of fluid is not high, expect the high power apple flavour, need circulation Titian and purification, promptly essence liquid returns circulate Titian and the purification of Titian heated separator again and separates, get the apple flavour finished product of high power, carry out finished product packing at last.
Embodiment 2, Fuji apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, hemicellulase, arabanase, α-arabinofuranosidase/xylosidase and α-rhamnosidase, carry out enzymolysis in confined conditions, make the release of the big degree of fragrance matter amount of free state and bonding state, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 85 ℃, obtains mixed gas by gasification, and mixed gas enters the fragrance washer and washs the separation of purifying, washing isolating temperature of cooling water is 70 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 3 ℃, this part strength of fluid is not high, expect the high power apple flavour, need circulation Titian and purification, promptly essence liquid returns circulate Titian and the purification of Titian heated separator again and separates, get the apple flavour finished product of high power, carry out finished product packing at last.
Embodiment 3, fruitlet light apple is examined fruit, wash fruit, after the fragmentation, in apple pulp, add polygalacturonase, cellulase, hemicellulase, arabanase, α-arabinofuranosidase/xylosidase and α-rhamnosidase, carry out enzymolysis in confined conditions, make the release of the big degree of fragrance matter amount of free state and bonding state, the squeezing back becomes fruit juice, be stored in the fruit juice holding tank, fruit drink enters the Titian heated separator, separation temperature is 75 ℃, obtains mixed gas by gasification, and mixed gas enters the fragrance washer and washs the separation of purifying, washing isolating temperature of cooling water is 60 ℃, the essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid, and condensing temperature is 6 ℃, this part strength of fluid is not high, power is expected the high power apple flavour, needs circulation Titian and purification, and promptly essence liquid returns circulate Titian and the purification of Titian heated separator again and separates, get the apple flavour finished product of high power, carry out finished product packing at last.
Claims (7)
1, the preparation method of high power natural apple essence, it comprises following processing step:
A, fragmentation is examined the raw material apple fruit, is washed fruit, fragmentation;
B, enzyme is handled, and adds compound biological enzyme in fragmentation, and pulp is stored in the pulp holding tank, carry out enzymolysis in confined conditions, compound biological enzyme is polygalacturonase, cellulase, hemicellulase, arabanase, α-arabinofuranosidase/xylosidase and α-rhamnosidase;
C, the pulp behind the enzymolysis is squeezed in squeezing, and fruit drink is stored in the fruit juice holding tank;
D, carry heating and separating, the fruit drink after the squeezing enters the Titian heated separator, obtains mixed gas by gasification;
E, the fragrance washing separates purifies, and above-mentioned mixed gas enters the fragrance washer and washs the separation of purifying;
F, condensation, the above-mentioned essence gas of separating enters plate-type heat exchanger and carries out the frozen water condensation, changes into essence liquid;
G, circulation Titian separate with purification finished product, essence liquid returns the Titian heated separator Titian that circulates again to be separated with purifying, must finished product;
H, finished product packing.
2, by the preparation method of the described high power natural apple essence of claim 1, it is characterized in that the separation temperature in the described Titian heating and separating processing step is 80 ± 5 ℃.
3, by the preparation method of the described high power natural apple essence of claim 2, it is characterized in that the separation temperature in the described Titian heating and separating processing step is 80 ℃.
4,, it is characterized in that the isolating temperature of cooling water of washing in the described fragrance washing process for separating and purifying step is 65 ± 5 ℃ by the preparation method of the described high power natural apple essence of claim 1.
5,, it is characterized in that the isolating temperature of cooling water of washing in the described fragrance washing process for separating and purifying step is 65 ℃ by the preparation method of the described high power natural apple essence of claim 4.
6, by the preparation method of the described high power natural apple essence of claim 1, it is characterized in that the condensing temperature in the described condensation process step is 3-6 ℃.
7, by the preparation method of the described high power natural apple essence of claim 6, it is characterized in that the condensing temperature in the described condensation process step is 5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125557A CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125557A CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
Publications (2)
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| CN1566299A CN1566299A (en) | 2005-01-19 |
| CN1313582C true CN1313582C (en) | 2007-05-02 |
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| CNB031125557A Expired - Fee Related CN1313582C (en) | 2003-06-13 | 2003-06-13 | Process for preparing high natural apple essence |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101633864B (en) * | 2009-07-07 | 2013-01-30 | 广东中烟工业有限责任公司 | Apple-flavored essence for tobacco, preparation method and application thereof |
| CN101779784B (en) * | 2010-01-29 | 2012-12-19 | 上海百润香精香料股份有限公司 | Apple essence formula |
| CN105559009A (en) * | 2015-12-17 | 2016-05-11 | 陕西海升果业发展股份有限公司 | Preparation method of high-concentration natural apple essence |
| CN107460041A (en) * | 2016-06-04 | 2017-12-12 | 沈百祥 | A kind of flavoring apple essence preparation method |
| CN107279616B (en) * | 2017-07-03 | 2021-03-19 | 天津市农业科学院 | Method for improving flavor of snow pear juice by using compound glycosidase |
| CN109943413A (en) * | 2019-04-16 | 2019-06-28 | 宁夏吴忠市茂源天然果汁有限责任公司 | A kind of extraction system and its technique of Huang YUAN SHUAI apple essence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
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2003
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172851A (en) * | 1997-08-29 | 1998-02-11 | 韩振宁 | Fruit wine contiuous production technology |
Non-Patent Citations (1)
| Title |
|---|
| 苹果汁芳香物质的研究 食品与发酵工业，第1995卷第2期 1995 * |
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| CN1566299A (en) | 2005-01-19 |
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