CN1515189A - Cyclodextrin with enriched bamboo leaf flavour and its extrastable component - Google Patents
Cyclodextrin with enriched bamboo leaf flavour and its extrastable component Download PDFInfo
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- CN1515189A CN1515189A CNA031011152A CN03101115A CN1515189A CN 1515189 A CN1515189 A CN 1515189A CN A031011152 A CNA031011152 A CN A031011152A CN 03101115 A CN03101115 A CN 03101115A CN 1515189 A CN1515189 A CN 1515189A
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- bamboo
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Abstract
The present invention belongs to the field of food processing technology. In order to prevent the bamboo leaf brisk smell component and bamboo leaf extract from being volatilized and escaped in course of extraction and from being oxidated and browned in the course of concentration the cyclodextrin can be added in the extract, and the adsorption and inclusion action of the cyclodextrin can be utilized to enrich and protect the bamboo leaf extract, and the cyclodextrin in which the bamboo component is enriched can be used to prepare food, wine and beverage containing bamboo component.
Description
The technical field food processing
The technical background leaf of bamboo contains that flavones, phenols, organic acid etc. are multiple to have the active component of health-care effect to human body, and the leaf of bamboo also all has a kind of special faint scent, and delicate fragrance is pleasant, stimulates appetite, and restoring consciouness is strong refreshing, makes the people can experience natural beauty.For thousands of years, people often are immersed in the leaf of bamboo in wine and the water, make bamboo wine and bamboo tea, and not only delicate fragrance is pleasant, and also have health-care effect.In people's daily life, BAMBOO LEAVES BUN pyramid-shaped dumpling commonly used, the fragrant pyramid-shaped dumpling of bamboo is the food that people like.In recent years, occurred the bamboo scented rice with the bamboo extractive dip-coating on the market again, color, smell and taste are favored by the consumer all.
Through the assay determination of GC-MS instrument, leaf of bamboo faint scent is grouped into by 39 kinds of one-tenth of classes such as low-molecular-weight alcohol, aldehyde, ketone, ester, alkene, content is 0.6%, these low-molecular-weight fragrance components highly volatile ease in producing process is lost, make to collect and to store these flavor components extremely difficult, also can't make and process the Food ﹠ Drink that are rich in leaf of bamboo delicate fragrance local flavor.The various active composition that the leaf of bamboo extracts, extract, concentrate, also oxidation browning easily in the dry run, darken, both be difficult to keep natural true qualities, again easy loss of activity.
Summary of the invention the present invention selects the carrier of cyclodextrin (Cyclodextrin) as fragrant composition of bamboo and active component for use, is used for enrichment, preserve and make contain the bamboo composition with bamboo fragrant breeze flavor product.Cyclodextrin (CD) is by 6-21 glucose molecule α-1, the ring-type irreducibility compound sugar of 4-glycosidic bond be combined into, and it is to be substrate with starch, is transformed under cyclodextrin generation enzyme (C GTase) effect.Because cyclodextrin molecular is a circulus, there is the hole inside, hole internal diameter 0.7-0.8nm, and the looping chamber, thereby numerous characteristics is arranged.The present invention utilizes cyclodextrin that acid, alkali, heat are had stability preferably, there is special bag to connect effect to organic molecule and gas molecule, moisture is difficult for characteristics such as absorption, be used for enrichment as carrier, preserve bamboo active component and bamboo flavor component and utilized enrichment the cyclodextrin of bamboo fragrance and bamboo active component and make drinks, beverage, soup stock, dairy produce, wheaten food, meat food, cosmetics and various dress ornament and the technology that contains bamboo active component and bamboo fragrant breeze flavor as adding the pastil raw material.
The preparation method
After 110 ℃ of deactivations that complete of the fresh leaf of bamboo, in 60 ℃ of oven dry, pulverize, cross 120 mesh sieves and get leaf of bamboo powder.Take by weighing a certain amount of leaf of bamboo powder, add 8 parts of water (1: 8), or 6 part of 95% ethanol (1: 6), or 6 part of 60% ethanol (1: 6), in reflux, add hot reflux 1-2 hour, after the end that refluxes, pour out the reflux press filtration, filter residue adds entry again or alcohol-water refluxes.Reflux 3 times, 3 reflux extracting liquids are merged, discard filter residue.Cyclodextrin is pressed 0.1-10% (W/V) add in the extract, stirring and dissolving, 40 ℃ are incubated 30-60 minute.Then through vacuum concentrate, the pistac cyclodextrin powder of the dry fragrant composition of 60-90% bamboo that obtained enrichment and leaf of bamboo active component.With enrichment the cyclodextrin of leaf of bamboo composition join in drinks, beverage, milk, pastries, meat product, the cosmetics etc. by proper proportion, just can be made into the various product that is rich in leaf of bamboo health-care components and bamboo faint scent.
Example 1.
Indocalamus cured leaf 100g, pulverized back cold water dipping 30 minutes, elimination water, get up with bundle, or it is online to be placed on interlayer, carries out steam distillation, 500ml receives dress 250ml 5% cyclodextrin aqueous solution in the liquid bottle, distillate is taken over to insert and is received in the liquid bottle, distills 3-4 hour, till distillation bamboo leaf powder British plain spirits is emitted.Middle replaceable receipts liquid bottle.Merge and collect liquid, through evaporation, the concentrated and dry cyclodextrin powder that can obtain to be rich in the fragrant composition of bamboo.
Example 2.
Indocalamus cured leaf 100g pulverizes the back and added in the 800ml water backflow 1-2 hour, reflux finish after, filtrate is collected in press filtration, and filter residue adds in the 500ml water, refluxed 0.5 hour, press filtration collection filtrate, filter residue add in the 500ml water again to be refluxed, and discards residue after the press filtration, three times filtrate merges about 1500ml, add cyclodextrin 75g in the filtrate, be heated to 50 ℃, be incubated 40 minutes.Through concentrated, dry, can obtain to be rich in the pistac cyclodextrin powder of each composition of bamboo and other composition then.
Example 3.
Indocalamus cured leaf 100g pulverizes the back and added in 800ml 60% ethanol backflow 1-2 hour, refluxes and finishes the back press filtration, collects filtrate, and filter residue adds 500ml 60% ethanol, refluxes 1 hour.Filtrate is collected in press filtration, and filter residue adds 500ml 60% ethanol, refluxes 0.5 hour.Filtrate is collected in press filtration, discards filter residue, and three times filtrate merges.Add the cyclodextrin of 5% (W/V) amount in the filtrate, heat to 60 ℃, be incubated 40 minutes, then through concentrating, drying can obtain to be rich in the yellow green cyclodextrin powder of bamboo perfume composition.
Example 4.
Get rice 250g, add 500g water, add the fragrant cyclodextrin prepared product of bamboo of the leaf of bamboo powder that is equivalent to 1% meter amount, after the stirring and dissolving,, make the rice of rich bamboo fragrance by the conventional cooking rice of family.
Example 5.
Get low alcohol white spirit, add the fragrant cyclodextrin prepared product of an amount of bamboo, promptly make the wine of the rich bamboo fragrance of pistac after the dissolving.
Claims (5)
1. the invention is characterized in the varieties of food items that the absorption bag that utilizes cyclodextrin (Cyclodextrin) connects effect enrichment leaf of bamboo delicate fragrance composition and extractible other composition of the leaf of bamboo and utilizes enrichment to make.
2. by claim 1, the cyclodextrin that is utilized comprises by 6-21 glucose molecule α-1, the ring-type irreducibility compound sugar of 4-glycosidic bond be combined into.
3. by claim 1, extractible other composition of the leaf of bamboo delicate fragrance composition and the leaf of bamboo comprises the composition that water, water-alcohol, pure equal solvent extract.
4. by claim 1, utilize the cyclodextrin enrichment leaf of bamboo fragrance component and the leaf of bamboo can extract the 0.1-10% (W/V) of its consumption of composition for extract.
5. by claim 1, utilize food, drinks and the beverage of cyclodextrin enrichment making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031011152A CN1515189A (en) | 2003-01-08 | 2003-01-08 | Cyclodextrin with enriched bamboo leaf flavour and its extrastable component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031011152A CN1515189A (en) | 2003-01-08 | 2003-01-08 | Cyclodextrin with enriched bamboo leaf flavour and its extrastable component |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1515189A true CN1515189A (en) | 2004-07-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031011152A Pending CN1515189A (en) | 2003-01-08 | 2003-01-08 | Cyclodextrin with enriched bamboo leaf flavour and its extrastable component |
Country Status (1)
| Country | Link |
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| CN (1) | CN1515189A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689551A (en) * | 2013-11-25 | 2014-04-02 | 中国林业科学研究院亚热带林业研究所 | Manufacturing method and application of cyclodextrin powder with enriched activity and flavor of truffles |
| CN105104973A (en) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | Fried rice with soybean sauce and preparation method of fried rice |
| CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
| CN116548567A (en) * | 2023-05-15 | 2023-08-08 | 深圳兴珵科技发展有限公司 | A succus Bambusae beverage containing cyclodextrin and its preparation method |
-
2003
- 2003-01-08 CN CNA031011152A patent/CN1515189A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689551A (en) * | 2013-11-25 | 2014-04-02 | 中国林业科学研究院亚热带林业研究所 | Manufacturing method and application of cyclodextrin powder with enriched activity and flavor of truffles |
| CN105104973A (en) * | 2015-08-26 | 2015-12-02 | 浙江舟富食品有限公司 | Fried rice with soybean sauce and preparation method of fried rice |
| CN105212063A (en) * | 2015-08-26 | 2016-01-06 | 浙江舟富食品有限公司 | A kind of plain three fresh food and preparation method thereof |
| CN116548567A (en) * | 2023-05-15 | 2023-08-08 | 深圳兴珵科技发展有限公司 | A succus Bambusae beverage containing cyclodextrin and its preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |